Beetroot Soup with Chicken Recipe

Origin: Latvia Period: Traditional

Ingredients

4 large chicken breasts, cubed
2 large beetroot, grated
2 medium carrots, chopped
3 tbsp olive oil
1 medium onion, chopped
salt and freshly-ground black pepper, to taste
5 medium potatoes, cubed
1 garlic clove, chopped
1 bunch spring onions, chopped
120ml sour cream
120g fresh parsley, chopped
2.4l chicken stock

Beetroot Soup with Chicken Preparation:

Method:

Heat the oil in a pan and use to fry the chicken, onion and carrots until the meat is nicely browned all over. Season liberally with salt and black pepper then stir-in the stock and grated beetroot. Bring the mixture to a boil then reduce to a simmer and cook for 15 minutes.

Now stir-in the potatoes and simmer for a further 15 minutes. Add the garlic and spring onions then simmer for a further 20 minutes. Now stir-in the parsley and simmer the soup for a further 5 minutes. Ladle into warmed soup bowls and garnish with a generous dollop of sour cream.

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