Categories
Blanks for the winter
  1. home
  2. ➠ Soups
  3. ➠ First meal
  4. ➠ Hot beetroot with chicken

Hot beetroot with chicken

0
3019
Kitchen Russian
Calorie content 160.4 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 4.1 gr.
Fats * 7.5 g
Carbohydrates* 21.9 gr.
* per 100 gr. product
Hot beetroot with chicken
Content

Beets are the main ingredient in beetroot. It is she who gives the same recognizable sweetish taste to the beetroot. The rest of the ingredients complement the soup and make it satisfying. When serving, it is very important not to forget about greens - it can be chopped dill or green onion feathers. The fresh scent will create the mood, and the greens themselves will add vitamin benefits.

Ingredients

Cooking process

step 1 out of 10
We prepare products for the beetroot. Wash and dry the beets, potatoes, carrots and celery. Peel the carrots and potatoes, cut the onion into two halves. We leave one of them with the husk, clean the other. Celery and beets are not clean. We wash and dry the greens.
step 2 out of 10
Place the chicken in a saucepan, fill it with water and put it on the stove. Bring the water to a boil, cook for two minutes and drain the water.
step 3 out of 10
Fill the chicken with new water and bring it to a boil again. Add bay leaf, half carrots, half onion with husk, celery root, salt and pepper to the pan. Cook on a low boil for forty to fifty minutes.
step 4 out of 10
While cooking the chicken, bake the beets. We wrap it in foil and place it in an oven preheated to 190 degrees. Bake until soft for forty minutes.
step 5 out of 10
After the specified time, we take out the chicken and roots from the broth. Strain the broth itself back into the pan. We disassemble the chicken into fibers and put in the broth. Throw away the roots and spices.
step 6 out of 10
Cut the potatoes into small pieces and immerse them in the broth. Bring to a boil and cook for ten to fifteen minutes.
step 7 out of 10
Cut the remaining half of the peeled onion into small cubes. Rub the other half of the carrots on a coarse grater. In a frying pan in a small amount of vegetable oil, fry the onion until transparent, then add the carrots and cook until soft for five to seven minutes.
step 8 out of 10
Cool the baked beets a little, peel and cut into thin strips. Dip the chopped beets into the broth to the potatoes.
step 9 out of 10
Add apple cider vinegar to preserve color and cook for five minutes.
Dip the fried onions and carrots into the beetroot. Peel the garlic, pass it through a press and put it in the soup. Add salt, sugar, grated nutmeg to taste. Mix and remove the beetroot from the stove.
step 10 out of 10
Let the finished beetroot brew for fifteen to twenty minutes. After that, pour it into portioned plates and add sour cream to taste. Chop the greens with a knife and sprinkle generously on the beetroot.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *