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Beetroot with chicken

0
939
Kitchen Eastern European
Calorie content 59.8 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 5.3 gr.
Fats * 0.4 gr.
Carbohydrates* 10 gr.
* per 100 gr. product
Beetroot with chicken
Content

In this recipe, you are invited to cook hot beetroot with chicken. For the soup to have a bright, rich color, take a good beet and add tomato paste to the soup. The dish is not difficult to prepare.

Ingredients

Cooking process

step 1 out of 6
Rinse the chicken fillet with cold water, cut into pieces and transfer to a saucepan for cooking the soup. Pour cold water over the meat, add salt to your liking and cook for 20 minutes over low heat.
step 2 out of 6
Peel, wash and cut the potatoes into arbitrary pieces as you like. Place the chopped potatoes in a pot of soup and cook for another 10 minutes.
step 3 out of 6
Peel the onion and carrot and chop them finely. You can grate the carrots. Fry onions and carrots until golden brown in a little vegetable oil.
step 4 out of 6
Rinse the beets well and peel them. Then grate it on a coarse grater. Transfer the beets to a skillet with the fried vegetables and simmer over low heat for a few minutes.
step 5 out of 6
Then put the tomato paste in the frying, mix with the rest of the ingredients and simmer again until all the liquid has evaporated from the pan.
step 6 out of 6
Transfer the frying to a saucepan, mix well and take a sample. Cook the beetroot for another 5-7 minutes and turn off the heat. Let the beetroot brew for 20 minutes and can be served with sour cream and fresh bread.

Bon Appetit!

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