Servings: - 8 +
300 gr Fillet chicken
2 l Water
5 Potato
1 Carrot
1 Beet
1 Onion
20 gr Butter
1 bunch Dill
1 bunch Parsley
3 Allspice
Salt Add to taste
0.5 tsp. Provence herbs
0.5 tsp. Pepper black ground
2 Bay leaf
1 Egg chicken For 2 servings
1 tbsp. Sour cream
From beets you can cook not only borscht, but also a no less tasty and satisfying dish – beetroot soup with chicken. For a rich taste, we will cook it in chicken broth with the addition of butter. Therefore, for this recipe, we will not pre-sauté vegetables in vegetable oil. To keep the bright ruby color of the beets, add them along with herbs and spices a few minutes before the end of the soup.
We will bake beets for soup in the oven. Wash it thoroughly, dry it and wrap it tightly in several layers of foil, without peeling it. We put the beets on a baking sheet and send them to the oven preheated to 200 degrees. We will bake it for 60-75 minutes so that it is completely cooked.
Wash the chicken fillet, carefully clean it from the films and cut into pieces.
Put the meat in a saucepan, add water. Additionally, you can add chicken back or other meat on the bone to the broth, so the beetroot turned out to be more rich. We will cook the broth for 30 minutes after boiling, if necessary, removing the foam with a slotted spoon.
Prepare the rest of the vegetables. Peel the washed potatoes and cut into cubes.
When the broth is ready, take the chicken back out of it. We leave the meat in the soup so that it is more satisfying. Add chopped potato tubers to the boiling broth.
Cut the onion and carrot into pieces.
Pour the vegetables into a blender and chop.
Remove the seed box from the sweet pepper. Cut the flesh into cubes.
When the potatoes in the soup boil and become soft, add chopped vegetables to the beetroot. You don't need to pre-passer them.
Next, add a piece of butter to the soup. It will melt and give the finished dish a special taste.
Boil the beetroot for another 5 minutes. Peel and grate the baked beets. Add it at the end of the soup to keep its beautiful color.
Immediately add salt and spices. Pour chopped greens for flavor, leaving a little for decoration. Let the beetroot boil and turn off the fire.
Pour the soup into bowls. Decorate each serving with half a boiled egg, sour cream and herbs.
Enjoy your meal!
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