Hot beetroot soup
6 servings
90 minutes
Hot beetroot soup is a fragrant and rich dish that is a classic of Russian cuisine. Its history is rooted in the traditions of Slavic culinary art, where beetroot plays an important role. Thick and warming, it is perfect for cold weather. The pleasant sweetness of the beetroot is complemented by the slight acidity of tomato paste, while the rich chicken broth gives it a deep meaty flavor. Sautéed vegetables add a note of caramelization, making the taste more complex. Served with a generous dollop of sour cream and fresh herbs, it adds tenderness and freshness. This soup pairs perfectly with black bread or garlic rolls. It not only warms the body but also evokes nostalgic feelings, bringing back the coziness of family meals.
1
Prepare all the ingredients.
2
To make chicken broth, place the chicken in cold water, bring to a boil, and then reduce the heat. Skim off the foam and simmer for about an hour. Then strain.
- Chicken: 400 g
3
Finely chop the beetroot.
- Beet: 300 g
4
Chop the carrot finely.
- Carrot: 100 g
5
Chop the onion finely.
- Onion: 150 g
6
Fry onion and carrot in vegetable oil until the onion turns golden.
- Onion: 150 g
- Carrot: 100 g
- Vegetable oil: 2 tablespoons
7
Fry the beet separately. Fry until the beet is covered with a caramel crust.
- Beet: 300 g
8
Add tomato paste to the beetroot.
- Tomato paste: 2 tablespoons
9
Remove the chicken from the broth, discard the bones, and chop the meat finely.
- Chicken: 400 g
10
Add diced potatoes to the boiling broth and cook for 5-7 minutes until the potatoes are done.
- Potato: 300 g
11
Send the chicken there too.
- Chicken: 400 g
12
Add the stewed vegetables, bring to a boil, and then remove from heat.
- Beet: 300 g
- Carrot: 100 g
- Onion: 150 g
13
Chop the greens finely.
- Parsley: 20 g
- Dill: 20 g
14
When serving, add sour cream and greens to the soup.
- Sour cream: to taste
- Parsley: 20 g
- Dill: 20 g
- Salt: to taste
- Ground black pepper: to taste