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 Chicken Soup with Beetroot and Rice Recipe
Chicken beet soup with vegetables and rice. I will use black rice in the soup. It is very useful. You can take any rice in the soup. Soup with a rich taste and of course color will please you and you will learn (this is of course for those who do not know) that beetroot can be prepared not only borscht, but also delicious soups!
Course First Course Dishes, Special Food Dishes
Cuisine Hungarian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
For soup:
For filing:
Course First Course Dishes, Special Food Dishes
Cuisine Hungarian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
For soup:
For filing:
Instructions
  1. You need to put the chicken to cook. I took 2 thighs, you can take any parts of the chicken that you usually cook for soup. The water in the pan boils, remove the foam and spread the black rice immediately. It cooks for a long time and just cooks with the chicken together. If you take white rice, then put it later to the chicken. When the rice is almost ready, add the potatoes. I cut it with a small cube. Cook everything until ready and do not salt.
    You need to put the chicken to cook. I took 2 thighs, you can take any parts of the chicken that you usually cook for soup. The water in the pan boils, remove the foam and spread the black rice immediately. It cooks for a long time and just cooks with the chicken together. If you take white rice, then put it later to the chicken. When the rice is almost ready, add the potatoes. I cut it with a small cube. Cook everything until ready and do not salt.
  2. For stewing vegetables, I took a pan with a thick bottom, where I will finish cooking the soup. You can stew vegetables in a saucepan or pan, and then send the contents to the rice with potatoes. We start stewing vegetables immediately, in parallel with the preparation of chicken meat, rice and potatoes in broth. I poured the oil, warmed it and put the finely chopped garlic, and in a minute - the onion. Tired a little and added carrots. Carrots were divided into 2 parts. One grated, the other cut into a small cube. Everything was mixed, covered with a lid and simmered on a low heat while grating the beets. I sent the beets there as well. Tormented everything until ready. Added a couple of spoonfuls of broth from the pot. I prepared Cayenne pepper, sugar and grape vinegar. If you do not have children, then exclude pepper.
    For stewing vegetables, I took a pan with a thick bottom, where I will finish cooking the soup. You can stew vegetables in a saucepan or pan, and then send the contents to the rice with potatoes. We start stewing vegetables immediately, in parallel with the preparation of chicken meat, rice and potatoes in broth. I poured the oil, warmed it and put the finely chopped garlic, and in a minute - the onion. Tired a little and added carrots. Carrots were divided into 2 parts. One grated, the other cut into a small cube. Everything was mixed, covered with a lid and simmered on a low heat while grating the beets. I sent the beets there as well. Tormented everything until ready. Added a couple of spoonfuls of broth from the pot. I prepared Cayenne pepper, sugar and grape vinegar. If you do not have children, then exclude pepper.
  3. Spread the pepper, sugar and pour the vinegar 1 St l (the second spoon is left napotom) in the vegetables are ready, mix. So beets from vinegar will keep a beautiful color and the soup will be bright. From the pot with the broth, take out the cooked chicken on a plate. The broth with rice and potatoes is sent to the vegetables. Everything is cooked and stewed until ready. Bring the soup to a boil, salt to taste, spread allspice and Bay leaf, cook for another 2-3 minutes. We try the taste and if anything, then adjust the sugar, salt and vinegar. I added another 1 tbsp of vinegar. Pour 1 tbsp of olive oil and remove the soup from the heat. Ready.
    Spread the pepper, sugar and pour the vinegar 1 St l (the second spoon is left napotom) in the vegetables are ready, mix. So beets from vinegar will keep a beautiful color and the soup will be bright. From the pot with the broth, take out the cooked chicken on a plate. The broth with rice and potatoes is sent to the vegetables. Everything is cooked and stewed until ready. Bring the soup to a boil, salt to taste, spread allspice and Bay leaf, cook for another 2-3 minutes. We try the taste and if anything, then adjust the sugar, salt and vinegar. I added another 1 tbsp of vinegar. Pour 1 tbsp of olive oil and remove the soup from the heat. Ready.
  4. Pour on plates. Spread the pieces of boiled chicken, chop the greens. Serve.
    Pour on plates. Spread the pieces of boiled chicken, chop the greens. Serve.
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