Red beetroot soup with chicken and champignons
Red beetroot soup - a recipe for a delicious and thick soup with chicken and mushrooms. In autumn, when vegetables ripen and the mushroom season comes, try replacing the mushrooms with porcini mushrooms, they also need a little time to cook, but the aroma of the borsch will be unique.
At the same time as the chicken, place a pan with beets on the stove. This vegetable is cooked for a long time, it will be ready a little earlier than the broth. Cool the boiled vegetables in ice water and follow the recipe recommendations below.
- Time for preparing: 1 hour 30 minutes
- Servings Per Container: 6
Ingredients for Red Borsch with Chicken and Mushrooms
- 600 g of chicken drumsticks;
- 250 g beets;
- 120 g of onions;
- 220 g of tomatoes;
- 150 g of fresh champignons;
- 280 g of new potatoes;
- 150 g of Beijing cabbage;
- a bunch of greens (dill, parsley);
- 3 bay leaves;
- 15 ml of vegetable oil;
- chili pepper, salt, green onion for serving.
The method of preparation of red borsch with chicken and mushrooms
In a deep pan we put the washed chicken drumsticks, a bunch of greens, consisting of dill and parsley, 2-3 bay leaves, pour 2 liters of cold water.
When the water boils, remove the scum, pour 2 teaspoons of salt, reduce the heat, cook for 1 hour, closing the lid. In the process of cooking, you can remove the resulting fat from the broth to make the soup light and dietary.
Remove the prepared drumsticks from the pan, filter the broth through a sieve.
Shred the Beijing cabbage with strips half a centimeter wide. Young potatoes with my brush, cut into large slices. Add to the hot broth, cook for 15 minutes.
We put fresh champignons for several minutes in cold water, wash off the dirt, throw in a pot with boiling soup, cook for 6 minutes.
We make borsch dressing while the broth is being cooked. Finely chop onions, put in a pan with very hot vegetable oil, fry for 10 minutes. We cut the tomatoes crosswise from the back, remove the skin, chop finely, add to the onion together with finely chopped chili peppers. Stew for about 15 minutes, until the tomatoes turn into mashed potatoes.
We clean the cooked beets in their uniforms, cut them into 1 centimeter cubes. Put the chopped beets in the pan, warm for 5-6 minutes.
In the pan with hot soup we send the ready dressing, mix, try, add salt if necessary. I also advise you to pour about a teaspoon of granulated sugar, this will balance the acidic tastes of vegetables.
We leave the soup ready for 15-20 minutes so that the vegetables and mushrooms “get to know” each other and the tastes are united.
Pour red beetroot soup with chicken and champignons into the plates, sprinkle with green onions, season the soup with sour cream and immediately serve hot.
For a more satisfying lunch option, remove the meat from the legs, cut into cubes, put in a pan, warm up for several minutes.
Tip: so that beet soups do not lose their bright color, always cook it separately and do not boil it after it is in the pan. Also "fix" the color of a tablespoon of apple cider vinegar or freshly squeezed lemon juice.
Red beetroot soup with chicken and mushrooms is ready. Enjoy your meal!