Beetroot Soup with Chicken Fillet

Soup with beets, bell peppers and chicken fillets will add a pleasant variety to your menu. Due to the fact that the beets are baked, the soup acquires a rich taste and aroma.

Cook: 2 hours

Ingredients

For a 2L pot:

Chicken fillet – 300 g
Beets – 1-2 pcs.
Potatoes – 2-3 pcs.
Bulgarian pepper (fresh or frozen) – 100 g
Bulb onions – 1 pc.
Carrots – 1 pc.
Butter (or vegetable) – 20 g
Bay leaf – 1 pc.
Salt to taste
Ground black pepper – to taste
Dried spicy herbs – to taste

For filling:

Eggs – 2 pcs.
Green onion – 2-3 feathers

Directions

Prepare all required ingredients. Peel potatoes, onions, and carrots. Hard boil the eggs (10 minutes).
Bake the beets in advance. To do this, wash, wrap in foil, send to the oven, preheated to 170-180 degrees, and bake until soft. Depending on the size of the beet, this will take 1 to 2 hours.
Cut the chicken fillet into small pieces (about 2×2 cm or slightly more).
In a saucepan, bring 1.5 liters of water to a boil and add the chopped fillets. When the water boils again, remove the foam and cook the fillets for 5-10 minutes with a low boil. (If you have a homemade chicken fillet, then at this stage the meat needs to be cooked for 20-30 minutes.)
Cut the peeled potatoes into small cubes.
Cut the peeled onions and carrots into large pieces and puree with a blender. If you are using fresh bell peppers, peel them off and cut them into cubes or strips (I used peppers that were already chopped and frozen).
Add chopped potatoes to a saucepan with chicken fillet and cook for 10-15 minutes.
Then add bell pepper, onion, and carrot puree and butter.
Cool the baked beets, peel, and grate on a coarse or fine grater as you like (I prefer grating for Korean carrots).
When the potatoes are completely cooked, add the beets, as well as bay leaves, salt, black pepper, and dried herbs. Bring beetroot soup with chicken fillet to a boil and cook for 3-5 minutes. Cover the pan with a lid and leave for 15 minutes, brew.
Peel the boiled eggs and cut them in half. Chop the green onion finely. Pour the beetroot soup with chicken fillet into bowls, adding half an egg to each serving, and sprinkle with chopped onions. Add sour cream if desired.

Enjoy your meal!

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