The ingredients are designed for 1.5-2 liters. water. Potatoes, cut celery into cubes, chop cabbage. Place the potatoes, celery and bay leaf in boiling water, let it boil for about 5 minutes, then add the cabbage and cook until the vegetables are ready.
While vegetables are cooked, prepare a dressing. Dice the onion, grate the carrots and fry with sugar in vegetable oil until the vegetables are soft.
To the onions with carrots, add beets diced, diced or grated, as you like. Fry for another 2 minutes, then add the tomato paste, pour 100 ml. broth from the pan and simmer over low heat for about 10-15 minutes.
Transfer the dressing to the pan, add the stew, garlic, passed through the press, add salt and pepper to taste. Bring to a boil and cook for several minutes. Let it brew for a few minutes before serving. Serve with sour cream.
It is very simple and quick to cook borsch with stew; it turns out to be tasty, aromatic and satisfying. For cooking, you can use any stew, as well as to further reduce the cooking time, take young vegetables, they cook faster. Cut vegetables in a way convenient for you. For piquancy, also add a little fresh hot pepper then all the taste and aroma of cooked borscht will be revealed.