Borscht soup with chicken
ID: ee5eb4d7...
A hearty and comforting Eastern European beetroot soup made with tender chicken breasts, pancetta, and fresh vegetables. It is beautifully colored by shredded beets and served with a dollop of sour cream and fresh parsley.
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🍳 요리 흐름
Boil and simmer the chicken breasts in water for 30 minutes, skimming off any foam. → Sauté pancetta, onion, carrot, bell pepper, tomato puree, and seasonings in a separate pan. → Add the sautéed vegetables, diced potatoes, and vegetable stock to the broth and simmer for 15 minutes. → Stir in chopped cabbage and simmer for another 30 minutes. → Add shredded beets and parsley, simmer for 10 minutes, and serve with sour cream.
조리 단계
간단한 조리 순서
Boil and simmer the chicken breasts in water for 30 minutes, skimming off any foam. → Sauté pancetta, onion, carrot, bell pepper, tomato puree, and seasonings in a separate pan. → Add the sautéed vegetables, diced potatoes, and vegetable stock to the broth and simmer for 15 minutes. → Stir in chopped cabbage and simmer for another 30 minutes. → Add shredded beets and parsley, simmer for 10 minutes, and serve with sour cream.
소개
A hearty and comforting Eastern European beetroot soup made with tender chicken breasts, pancetta, and fresh vegetables. It is beautifully colored by shredded beets and served with a dollop of sour cream and fresh parsley.
단계 1
Add 2 chicken breasts and 2 liters of water to a large pot.
단계 2
Bring to a boil, remove the scum that floats to the top with a spoon, then cover and simmer for 30 minutes.
단계 3
In a separate pan, heat 2 tablespoons of vegetable oil and 1 teaspoon of butter. Add 50g of smoked pancetta and cook for 1-2 minutes.
단계 4
Add 1 chopped medium onion to the pan and cook for 1-2 minutes.
단계 5
Add 1 chopped medium carrot and 1 chopped medium bell pepper, then cook for 1-2 minutes.
재료 목록
중요 사항
Removing the scum from the boiling chicken broth is essential for a clean, clear soup base.
Sautéing the vegetables with pancetta and butter first creates a rich, savory flavor foundation.
Using pre-cooked beets makes the recipe faster and preserves the vibrant red color of traditional borscht.
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