Description
Delicious, and very simple in execution the soup. I also like the fact that there is no "perereca". Invite fans of beets.
Ingredients
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Chicken breast
1 piece
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Beets
1 piece
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Potatoes
3 piece
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Bay leaf
1 piece
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Garlic
1 tooth
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Vinegar
1.5 Tbsp
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Salt
2 tsp
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Water
2 l
Cooking
Our ingredients are. Forgot to put the vinegar.
I used a pan with a volume of 3 liters. Washed chicken breast put it in a pan and pour 2 liters of water.
Once the broth is boiling, skim off the foam. Salt. Now add to the chicken peeled potatoes. As a whole, do not cut!
Bring to a boil, diminish the fire and cook under a lid until tender chicken breast. It took me 45 minutes. Take out the finished brisket from the broth.
Pounded potatoes right in the pot.
While the broth is cooked, peel and grate the beets on a fine grater.
After patolli potatoes, add the broth, grated beets.
Immediately after the beets are adding 9% vinegar. If You have 70%, to obtain 9% diluted 1:7 (1 part vinegar, 7 parts water). The vinegar will preserve the color and gives a sweet sour beets.
Add the Bay leaves. Bring to a boil, turn down the gas fire. Cook under a lid for 25 minutes.
For 3 minute before the end of cooking add the crushed garlic. Cover with a lid and govarival remaining time. The soup is ready. Let it infuse for 15 minutes after cooking.
Served with chopped pieces of boiled chicken. The soup keeps the color and the next day, even after boiling. For me, it the next day even tastier.
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