Chicken beetroot soup
Composition / ingredients
5
Servings:
Step-by-step cooking
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Pour the plant into the cauldron.oil, warm it up.
Cut the chicken into large pieces. And vegetables in small cubes.
Put the chicken in a cauldron and fry in oil until golden brown.
Put the onion, fry until golden brown.
Add carrots, beets. Reduce the heat, stir, simmer for 20 minutes.
Pour water into the cauldron, let it cook for 1 hour.
40 minutes after boiling the water, put the potatoes in the cauldron.
Add salt, pepper, and bay leaf.
Let the chicken shurpa cook for another 20 minutes.
When serving, sprinkle with fresh herbs.
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
