The classic beetroot soup is of an easy-to-cook Russian recipes that any hostess can cook. If you add cabbage to it, it will turn into borsch.
- beetroot : 2 piece
- chicken breasts : 300 g
- potato : 5 piece
- onion : 1 piece
- carrots : 1 piece
- tomatoes : 1 cup
- salt : 1 pinch
- black pepper : 1 pinch
Stages of cooking
Chicken fillet must be cut into small cubes and thrown into a saucepan with salted water, put on a slow fire and cook for twenty minutes.
Potatoes should be peeled and rinsed thoroughly in running water. It should be cut into small cubes. Add the sliced potatoes to the pan with the chicken fillet, cook for another ten minutes.
Peel the onions and chop into small cubes. Peel carrots and grate on a coarse grater. On a preheated pan with vegetable oil, add onions with carrots. Fry until golden brown, stirring occasionally.
Beetroot must be peeled and rinsed thoroughly. Grate the beet heads on a coarse grater, add the grated beets to the broil and simmer for five minutes.
Add chopped tomatoes.
Fry a tomatos before liquid evaporation, when the liquid evaporates from the pan add the frying to the saucepan. Boil for ten minutes.
Add salt and pepper by your taste! Serve with sour cream!