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Beet Soup with Greens and Chicken

A delicious hot dish that'll be the star of any cook's table. This beet soup is usually served cold, but it's just as wonderful hot. And the next day, it tastes even better.

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Beetroot with tops and 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 30 % 6 g
Fats 35 % 7 g
Carbohydrates 35 % 7 g
105 kcal
GI: 50 / 0 / 50
  • Cut the chicken into serving pieces, put it in a pot, and cover with water. Bring to a boil and add salt. Cook until the meat is fully done, skimming off the foam from time to time. Trim the greens off the beets and chop them finely with a sharp knife. Cut the beetroots themselves into batons about 1/4 inch (0.5 cm) thick. Divide the beet batons in half. To one half, add the lemon juice along with a little sugar and salt. Stir and let sit for 20 minutes. Sauté the other half of the beet batons in hot oil for 10 minutes, then add the finely chopped onion and the grated carrot. Cook for another 10 minutes, stirring constantly. Lift the cooked chicken out of the pot and pull the meat off the bones. Strain the broth and set aside 1 cup of it for later. Add the sautéed vegetables and the marinated beets to the remaining broth and bring it to a boil. Finely chop the peeled tomatoes and add them to a skillet with oil. Cook over high heat until the mixture is smooth. Pour in the reserved cup of broth and stir in the dill and tomato paste. Cook for 10 minutes. Add the tomato mixture, bay leaves, peppercorns, and chicken meat to the pot of vegetables. Cook for 10 minutes. Stir in the beet greens and simmer everything for 15 minutes. Let the finished soup rest for 7 minutes before serving.

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

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 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 greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Beet leaves - 12  kcal/100g

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