Beet soup with egg
Description
Perfect for lunch. For the borscht, I used Provence herbs, salt, and ground black pepper. You can add a bay leaf or a couple of allspice berries while cooking. Serve the soup with fresh herbs, a half-boiled egg, and sour cream. So, take a look,
Instructions
- 1
Step 1
Prepare the ingredients for the soup. In addition to the stove, you will need an oven and foil. Let's get started!
- 2
Step 2
Thoroughly wash the beet, wrap it in foil in two to three layers, and place in the oven to bake at 180 degrees for 50–60 minutes. Afterward, remove the foil and let the vegetable cool.
- 3
Step 3
Cut the chicken fillet into small pieces. Place it in boiling water and cook for 10 minutes.
- 4
Step 4
Peel the potatoes, rinse under water, and cut into small pieces. Add them to the pot with the chicken breast and cook for 15 minutes.
- 5
Step 5
Peel the onion and carrot, wash them, and chop coarsely.
- 6
Step 6
Place the vegetables in a blender and puree until smooth. Add the vegetable puree to the soup along with the butter and bell pepper. Cook the soup until the vegetables are tender. Add your favorite spices, salt, and pepper.
- 7
Step 7
Boil the eggs, cool them, and peel off the shells. Grate the baked beet on a coarse grater.
- 8
Step 8
Add the grated beet to the ready soup, mix, bring to a boil and turn off the heat.
- 9
Step 9
The beet soup is ready.
- 10
Step 10
Pour the hot soup into bowls, add half a boiled egg, sour cream, and herbs to each.