Beetroot salad with chicken

The secret of the bright color of beetroot is that beets need to be cooked in advance and added to the soup ready-made. So beets retain their bright color and are not boiled.

1. Let's start with cooking beets. The best way is to bake it. I wash the beets well. Wrap each beet tuber in foil and bake in the oven for about 40-50 minutes. When baking, a maximum of vitamins and trace elements is preserved. If you don't want to mess with the oven, then you can just boil unpeeled beets, as they say "in uniform".

2. Simultaneously with the beetroot, we put chicken broth to cook. I wash the chicken well, put it in a saucepan and fill it with water. Bring to a boil, boil for 5-10 minutes and drain the first broth. I cook all soups only on the second broth. Together with the first broth, we drain the excess fat and all the harmful substances that could feed the chicken during its lifetime. Rinse the chicken well, wash the pan and fill the chicken with clean water again. Cook the broth for about an hour. No foams need to be removed.

3. When the broth is cooked, filter it and add water, if necessary. We separate the chicken from the bones and return only the pulp to the soup.

4. Throw peeled and finely diced potatoes into the chicken broth.

5. Peel the tomatoes. To do this, make a cross-shaped incision on the tomato with a knife, then throw it into boiling water for 20 seconds and immediately into ice water for a couple of minutes. The peel comes off by itself and is very easily removed from the tomato.

6. While the potatoes are cooking, we make a dressing for the beetroot. In vegetable oil, first fry the finely chopped onion until the onion becomes transparent.

7. Add carrots to the onion, grated on a coarse grater, continue to fry.

8. We send diced peeled tomatoes to the dressing. If there are no fresh tomatoes, then you can add 1 tablespoon with a slide of tomato paste. Simmer for 5 minutes.

9. Boiled and cooled beets are cleaned. Cut into a block, a cube or three on a coarse grater, as anyone likes. But you shouldn't flicker too much, the beetroot should be felt in the soup. Add the beetroot to the dressing last. If the beetroot is not sweet, then add a teaspoon of sugar to the same place for taste balance.

9. Add the dressing to the chicken broth, add bay leaf, herbs, allspice 3-4 peas, salt to taste and cook the beetroot for another 10-15 minutes until ready.

And, of course, an integral part of the beetroot is a boiled egg and a spoonful of sour cream when serving. You can serve this beetroot is better cold, and you can also serve it hot. Well, very tasty, the taste of childhood!

Bon appetit!