Russian soup with beetroot and corn
Russian soup with beetroot and corn can be cooked on different bases. For economy – even on beef or chicken soup set. But it is especially tasty with a large amount of meat on chicken breast.
Equipment
- 1 teaspoon
- 1 pot
- 1 grater
- 1 cutting board
- 1 tablespoon
Ingredients
- 1 pc chicken breast
- 2 tsp vinegar table
- 200 g corn canned
- 3 pc beetroot
- 1 pc carrot
- 2 pc onion
- ¼ head cabbage
- 3 clove garlic
- 3 tbsp ketchup
- 2 tsp sugar
- 1 pinch salt
Instructions
- All ingredients are prepared. The chicken breast is defrosted. The excess liquid is drained from the corn.
- The chicken breast is covered with water in a pot and set to cook. When the liquid boils for the first time, it is drained along with all the foam that has formed. New water is added. The overall cooking time for the poultry will be about 50 minutes. Meanwhile, the beetroot is also set to cook. Approximately for 20-25 minutes – until soft.1 pc chicken breast
- The cabbage is finely chopped with a sharp knife.¼ head cabbage
- The chopped cabbage is added to the pot with the chicken. It is set to cook while all other ingredients are being prepared. The process will take about half an hour.
- Onion and garlic are cut into small cubes. Carrot is coarsely grated. All vegetables are added to the frying pan. You can add 1-2 tbsp. of vegetable oil.2 pc onion, 3 clove garlic, 1 pc carrot
- The vegetable mixture is fried until soft and slightly browned.
- The already soft beetroot is peeled and coarsely grated. It is added to the vegetable frying. The components are fried together for another 8-10 minutes on low heat.3 pc beetroot
- Ketchup is added to the frying pan (it can be replaced with tomato paste). Sugar is added. Vinegar is poured in. A small amount of water is added. 1 tbsp will be enough. You can also take broth from the pot.3 tbsp ketchup, 2 tsp sugar, 1 pinch salt, 2 tsp vinegar
- The contents of the frying pan are transferred to the pot. The borscht is left to cook for another approximately 15-20 minutes.
- Corn kernels are added to the almost ready borscht. It is left to cook for another 5-7 minutes.200 g corn
- The finished borscht is poured into bowls and served immediately. It can be complemented with sour cream or mayonnaise.
Nutrition
Calories: 19kcalCarbohydrates: 4gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.1mgSodium: 104mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 34IUVitamin C: 1mgCalcium: 2mgIron: 0.1mg
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