Beet soup with chicken broth
Description
Hearty and aromatic soup. Beet soup looks very similar to borscht. But its taste is quite different. Unlike borscht, beet soup contains less tomato seasoning and no cabbage at all. Serve the soup hot.
Instructions
- 1
Step 1
1. To prepare borscht with chicken broth, we need to grate the carrots (using a Korean carrot grater).
- 2
Step 2
2. Peel the potatoes.
- 3
Step 3
3. Peel the beetroot and grate it on a Korean carrot shredder.
- 4
Step 4
4. Finely chop the onion into small cubes.
- 5
Step 5
5. Sauté the onion and carrot in vegetable oil.
- 6
Step 6
6. Add the beet to the sautéed vegetables. Add tomato paste and a little water to the pan. Simmer over low heat until tender.
- 7
Step 7
7. While the sauté is simmering, pour water into a saucepan, add the chicken fillet, and place it on the stove to boil. About 10–15 minutes will be enough.
- 8
Step 8
8. Cut the previously peeled potatoes into cubes.
- 9
Step 9
9. When the chicken fillet is cooked, add the chopped potatoes to the broth.
- 10
Step 10
10. After 5 minutes, add the sautéed vegetables to the broth. Simmer over low heat until the vegetables are cooked. Season the soup with salt and pepper at the very end. If the tomato is too sour, add a little sugar. Ladle the borscht into bowls and serve.