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Beetroot soup is a popular soup in Eastern European cuisine. The dish can be prepared with broth, kefir or milk and, due to its low calorie content, is perfect for hot weather. The main ingredients of beetroot soup are vegetables and meat, but the dish can also be prepared in a vegetarian version.

Step 1

Cut the potatoes, chicken fillet and onion into cubes.

Step 2

Grate the beets and carrots on a coarse grater.

Step 3

Cut hard-boiled chicken eggs into slices.

Step 4

Chop the herbs and garlic cloves.

Step 5

Put the chicken fillet broth to boil. When the broth boils, reduce the heat to minimum.

Step 6

Place the beets, onions, carrots and garlic in a frying pan with a little vegetable oil.

Step 7

Add half a glass of broth or water, salt and black pepper to taste. Simmer the sautéed beetroot soup under a closed lid for 10-15 minutes.

Step 8

Place the fried mixture into the broth and cook for 10-15 minutes. Add the chopped potatoes to the soup.

Step 9

Cook the beetroot soup for another 7-10 minutes. Let the soup steep.

Step 10

Divide the beetroot soup into serving plates, add two slices of boiled chicken egg and chopped greens. Enjoy!