Borscht with canned meat

Delicious and nutritious borscht with canned meat is prepared in just half an hour, but it is impossible to distinguish it from borscht made with fresh meat. A large number of vegetables, tender pieces of beef, and a delicate, unobtrusive hint of garlic, and most importantly - minimal cooking time have allowed this dish to settle in almost every family.

Yield: 8 servings.

Cooking time: 30 minutes.

Caloric content: 46 kcal per 100 grams of the dish.

Cuisine: Ukrainian, Soviet.

Ingredients

• canned beef - 350 g;
• purified water - 2 l;
• fresh cabbage - 450 g;
• potatoes - 600 g;
• white onion - 110 g;
• juicy carrot - 110 g;
• beet - 180 g;
• ripe tomatoes - 140 g;
• tomato paste - 15 g;
• garlic - 2 cloves;
• parsley, dill - medium bunch;
• sweet red pepper - 1/2 pc;
• white sugar - 0.5 tbsp;
• salt, spices - to taste;
• odorless vegetable oil for frying - 30 ml.

It is worth noting that the quantity of ingredients is quite conditional - if you want to make a thinner borscht, you need to take less potatoes and cabbage. Conversely, for those who love thick borscht, the amount of vegetables can be increased. The proposed recipe is designed for a dish of medium thickness.

Cooking

1. Prepare the ingredients according to individual preferences from the list. To prevent the borscht from being too greasy, it is better to buy canned meat made from chunk beef, as paste-like counterparts contain less meat and will simply dissolve in the borscht.

2. Peel the vegetables. Rinse them.

3. Cut the potatoes into small cubes (sticks).

4. In a pot, pour in 2 liters of water, add the prepared cut vegetables, and place it over high heat.

5. Before boiling, reduce the heat and collect the foam. Continue cooking the potatoes covered, slightly tilted.

6. Remove the outer, less appealing leaves from the cabbage and finely shred the head.

7. Grate the carrot and beet coarsely. If desired, they can be thinly sliced.

8. Chop the tomatoes as finely as possible, removing the place where the stem attaches (leave the skin). Chop the onion finely.

9. In heated oil, add the carrot and onion. Sauté them for about 2 minutes until slightly softened.

10. Push the sauté to the side to free up some space. Add the beet.

11. Next, add the tomatoes. To balance the acidity, sprinkle the sauté with sugar and sauté for another 2 minutes.

12. It remains to add a small amount of tomato paste and pieces of bell pepper to the skillet. Simmer everything for the next 2 minutes.

13. Prepare the finely chopped herbs and crushed garlic.

14. After 10 minutes of boiling the potatoes, add the cabbage to the pot. At first, it seems like too much, but gradually the shredding settles and takes up less volume.

15. As soon as the vegetables boil, transfer the sauté to them.

16. Then add the canned meat. Now the borscht can be salted, considering the saltiness of the canned food. Cook it for another 5 minutes.

17. Season the contents with herbs and garlic. Wait for it to boil and then immediately turn off the stove, leaving the borscht covered for 5 minutes to reach the desired consistency. Borscht with canned meat is ready.

Serve the borscht best with a dollop of thick sour cream. For those who like it spicy, garlic and chili pepper can be offered as a side. With a jar of good canned food on hand, it's easy to quickly prepare a family dish, even in outdoor conditions.