Borscht with canned meat
Description
Perfect for lunch. Borscht with canned meat cooks faster than with fresh meat, since the canned meat is already cooked and doesn't need long boiling. That's why I recommend this recipe to those who don't have time to simmer meat borscht for hours. Serve the soup hot.
Instructions
- 1
Step 1
Shred the cabbage, put it in a pot, pour water over it, and set it to cook.
- 2
Step 2
While the cabbage is cooking, peel and chop the beetroot, and cook it in a separate pot or saucepan, adding sliced garlic. Cook for about 25 minutes.
- 3
Step 3
Add vinegar to the beet while cooking to keep the color bright.
- 4
Step 4
Grate the carrot and finely chop the onion. Sauté the vegetables in a pan with sunflower oil until soft and golden brown.
- 5
Step 5
When the cabbage comes to a boil, let it cook for another 15 minutes, then add the sautéed mixture, chopped tomato, and bay leaf.
- 6
Step 6
And also potatoes, cut into cubes.
- 7
Step 7
Take canned meat. If the meat pieces are too large, chop them smaller.
- 8
Step 8
Add the canned meat to the borscht and cook everything until the cabbage and potatoes are done.
- 9
Step 9
Towards the end of cooking, add the already boiled beet with garlic, herbs, and spices to taste.
- 10
Step 10
Bring to a boil, then turn off the heat and let it steep for about 15 minutes.
- 11
Step 11
You can serve the ready borscht with canned meat together with sour cream.