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Beet Soup with Chicken (Svekolnik)

A delicious, vibrant soup with a sweet-and-sour flavor — the taste of childhood! This is exactly how my mom has been making beet soup for years. Hers comes out sweet and sour because it has tangy tomatoes and sweet beets. It's the same kind of soup they serve kids in preschool.

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Beetroot soup with chicken
Beetroot soup with chicken Beetroot soup with chicken Beetroot soup with chicken
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 3 g
Fats 33 % 3 g
Carbohydrates 33 % 3 g
50 kcal
GI: 67 / 0 / 33
  • The secret to this soup's bright color is to cook the beets separately ahead of time and stir them in already cooked — that way they keep their vivid color instead of bleeding out. 1. Start with the beets. The best way is to roast them: wash them well, wrap each one in foil, and bake at about 400°F (200°C) for 40–50 minutes. Roasting preserves the most vitamins and minerals. If you'd rather not bother with the oven, you can simply boil them unpeeled, skins on. 2. While the beets cook, start the chicken broth. Wash the chicken well, put it in a pot, and cover with water. Bring to a boil, simmer for 5–10 minutes, then drain off this first broth — I always make my soups on the second broth, since draining the first one gets rid of excess fat and any impurities. Rinse the chicken well, wash out the pot, cover the chicken with fresh water again, and simmer for about an hour. There's no need to skim. 3. When the broth is done, strain it and top up with water if needed. Pull the chicken off the bones and return only the meat to the soup. 4. Add the peeled, finely diced potatoes to the broth. 5. Peel the tomatoes: score a small X in the bottom of each with a knife, drop them into boiling water for 20 seconds, then straight into ice water for a couple of minutes. The skin will slip right off. 6. While the potatoes cook, make the sauté for the soup. Heat the vegetable oil and first cook the finely chopped onion until translucent. 7. Add the coarsely grated carrot to the onion and keep cooking. 8. Stir in the peeled, diced tomatoes (or 1 heaping tablespoon of tomato paste if you don't have fresh ones). Simmer for 5 minutes. 9. Peel the cooked, cooled beets. Cut them into sticks or cubes, or grate them coarsely — whatever you prefer — but don't go too fine; you want to taste the beets in the soup. Add them to the sauté last. If the beets aren't sweet, stir in a teaspoon of sugar to balance the flavor. 10. Add the sauté to the broth along with the bay leaf, herbs, and 3–4 allspice berries. Season with salt to taste and simmer the soup another 10–15 minutes until done. And of course, no svekolnik is complete without a hard-boiled egg and a spoonful of sour cream when serving. It's great cold or hot — really delicious, the taste of childhood! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Category II chicken - 159  kcal/100g
  • Chicken, skinless meat - 241  kcal/100g
  • Spring chicken - 140  kcal/100g
  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Beets - 40  kcal/100g
  • Dried beets - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Parsley - 45  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Allspice - 263  kcal/100g

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