What to cook with stew – recipe for borscht, pilaf, stew soup / HB

When the meat is fresh in stores, you can cook it stewed. In addition, these dishes are prepared more quickly.

In an environment where it is difficult to choose food and there is little time to cook between the air alarms, stewing becomes a great choice. We tell you what to cook with canned meat.

Stewed borscht recipe

Ingredients:

  • Stew bench
  • 2 potatoes
  • 1 light bulb
  • 1 carrot
  • 1 beet
  • 2 tbsp. oil
  • 1.5 tbsp. tomato paste
  • ¼ of col
  • spices to taste

Preparation:

Bring about 2.5 liters of water to a boil. When the water boils, add the potatoes and season with the broth, add spices.

Fry the finely chopped onion in oil over medium heat until translucent. Add the grated carrots and fry for about 5 minutes.

Then add the grated beets and tomato paste diluted in a little water. Cook for about 10 minutes, then add to the broth.

After 7-8 minutes, add the crushed cabbage and the stew to the soup. Bring to a boil, remove from heat and let infuse for another 15-20 minutes.

Potato recipe with stew in multicooker

Ingredients:

  • Potatoes – 10 pieces.
  • Stew – 1 jar
  • Onions – 4 quantities
  • Garlic – 8 grains
  • Salt, pepper, bay leaf – to taste
  • Greens to serve

Preparation:

Peel a squash, grate it and slice it into small pieces. Remove the stew from the jars and grind.

Transfer the potatoes to a multicooker, place the onions and garlic on top. Then add the stew and spices, mix well.

Set the cooking and cooking mode for about 1.5 hours.

Before serving, add finely chopped vegetables if necessary.

Pilaf recipe with stew

Ingredients:

  • 1.5 tbsp. rice
  • 500 g of stew
  • 2 light bulbs
  • 1 carrot
  • 2-3 tablespoons. oil
  • garlic, salt and spices to taste

Preparation:

Peel an onion and cut it into cubes, cut a carrot into strips.

In a deep frying pan or saucepan, fry the onions until translucent.

Remove the layer of fat from the stew and place it on top of the onion. When it boils, add the carrots and wait until the fat evaporates a little. Then distribute the stew and spices.

Bring to a boil for a few minutes, then add the rice and, without stirring, fill with water so that it covers the steps with 1 finger. Form a small slice of rice and place the unpeeled garlic in the center.

Cover and simmer for about 40 minutes until the rice is ready. Before serving, remove the garlic and stir in the pilaf.

Cabbage recipe with stew

Ingredients:

  • 500 g of cabbage
  • 250 g of stew
  • 1 light bulb
  • 1 carrot
  • 3 tbsp. tomato paste
  • salt, spices, herbs to taste

Preparation:

Chop the onions and carrots. Chop the thick cabbage.

Fry the onions and carrots until translucent, add the cabbage and cook for about 20 minutes.

When the cabbage is almost ready, add the stew and the tomato paste diluted in water. Simmer for another 5 minutes and serve.

Pea soup recipe with stew

Ingredients:

  • 350 g of stew
  • 1 can of canned peas
  • 3 potatoes
  • 1 light bulb
  • 1 carrot
  • spices to taste

Preparation:

Chop all the vegetables. Fry the onions and carrots until they are translucent, and at this point place the boiled potatoes.

When the potatoes are almost ready, add the roast and stew to the soup, cook for 10 minutes. Add peas and spices, bring to a boil and serve.


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