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Chicken Shurpa with Beets

A classic dish of Eastern cuisine — juicy chicken with vegetables. Chicken shurpa: delicious and aromatic.

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Chicken beetroot soup
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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 32 % 8 g
Fats 32 % 8 g
Carbohydrates 36 % 9 g
138 kcal
GI: 89 / 0 / 11

Cooking method

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  • Pour the vegetable oil into a Dutch oven and heat it. Cut the chicken into large pieces and dice the vegetables small. Put the chicken in the pot and fry it in the oil until golden. Add the onion and fry it golden too. Add the carrots and beet. Lower the heat, stir, and simmer for 20 minutes. Pour in water and let it cook for 1 hour. Forty minutes after the water comes to a boil, add the potatoes. Season with salt and pepper and add the bay leaf. Let the chicken shurpa cook another 20 minutes. Sprinkle with fresh herbs when 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
  • 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 uniform - 74  kcal/100g
  • Fried potatoes - 192  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

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