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Beetroot in chicken broth

0
949
Kitchen Russian
Calorie content 62.5 kcal
Portions 7 port.
Cooking time 80 minutes
Proteins * 2 gr.
Fats * 2.8 gr.
Carbohydrates* 7.2 gr.
* per 100 gr. product
Beetroot in chicken broth
Content

To prepare this beetroot, you need to use chicken meat, then the soup is not so fatty. The chicken can be removed from the bone and added to the soup in chunks. Beetroot, potatoes, cabbage and carrots with onions are also used in beetroot.

Ingredients

Cooking process

step 1 out of 8
Wash the peeled potatoes and cut into small cubes of the same shape.
step 2 out of 8
Peel and wash the onion heads and carrots. Finely chop the onion, grate the carrots on a fine grater. Peel, wash and rub the beets on a grater medium. Meanwhile, bring the broth to a boil, add salt and pepper, add potatoes.
step 3 out of 8
Grease the pan with vegetable oil. Place the chopped carrots and onions. Fry until golden brown. Add beets to vegetables and fry briefly for about 6-7 minutes.
step 4 out of 8
Add tomato paste to frying. Pour 1 glass of broth into the pan, add finely chopped dill, mix everything. Cover the pan with a lid, reduce heat and simmer for about 20 minutes.
step 5 out of 8
When the potatoes are boiled, add the frying to the soup.
step 6 out of 8
We will use cabbage from a blank rolled up with the addition of tomato paste.
step 7 out of 8
Put the cabbage in the soup after boiling, bring to a boil and turn off.
step 8 out of 8
Serve hot beetroot in chicken broth, seasoned with sour cream and fresh herbs.

Bon Appetit!

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