Today I will share this delicious beetroot soup of Ukrainian origin. It has sour taste and very distinct mouthwatering color.
Course Soup
Cuisine Ukrainian
Keyword beet soup recipe, borscht recipe
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 4servings
Calories 46kcal
Ingredients
300-400gchicken
1beet
1onion
150gwhite cabbage
2-3garlic cloves
2potatoes
half of a bell pepper (I had a quarter of a red and a quarter of yellow pepper)
1tbsp.tomato paste
3tbsp.oil
salt, pepper to taste
1bay leaf
1tsp.sugar (optional)
1tbsp.lemon juice, freshly squeezed
20gfresh herbs
2lwater
Instructions
Rinse chicken legs under running water, put them into a deep pot, and cover them with water, add a bay leaf. Put the pot on the stove on high heat and let the water boil. While the water is boiling, do not forget to get rid of all the foam. Lower the heat to low and let the broth simmer for 20 minutes.
While you have the chicken boiling, let sauté vegetables. First, chop onion and bell pepper into small pieces. Grate carrot and beetroot using a coarse grater.
First, add chopped onion with bell pepper to the oiled skillet and sauté them for 3-5 minutes until the onion softens. Then add grated vegetables and continue sautéing for an additional 5 minutes. Stir vegetables in the skillet from time to time.
Add tomato paste, pressed garlic, sprinkle sugar, and add squeezed lemon juice (it will help to maintain that bright color of the beet). Pour broth from boiling chicken to cover all the vegetables in the skillet. Let the mixture simmer for 15 minutes on a low heat.
After you’ve been boiling broth for 20 minutes, take out all the chicken drumsticks. Separate meat from the bone and return it to the broth on the stove.
Add cubed potatoes and let them cook together with chicken meat. As a rule, potatoes will be ready in 10-15 minutes depending on the type and the size of cubes.
Cut white cabbage into small thin slices and add them to the pot when the potato is almost ready. Get the broth to boiling again.
Pour everything from the skillet into the pot and cook it for several minutes after the borscht reboils.
Season with salt and freshly ground black pepper according to your taste; add freshly chopped herbs (parsley). Let it simmer for an additional minute or two, cover the pot with a lid, take it from the stove, and let it sit for 10 minutes before serving. Best enjoyed with sour cream!