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Beetroot soup with chicken

Author
Cookinero 28 Oct 2025
2830
Beetroot soup with chicken

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.

How to cook Beetroot soup with chicken

Step 1

Beetroot soup with chicken

Cut the potatoes, chicken fillet and onion into cubes.

Step 2

Beetroot soup with chicken

Grate the beets and carrots on a coarse grater.

Step 3

Beetroot soup with chicken

Cut hard-boiled chicken eggs into slices.

Step 4

Beetroot soup with chicken

Chop the herbs and garlic cloves.

Step 5

Beetroot soup with chicken

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

Step 6

Beetroot soup with chicken

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

Step 7

Beetroot soup with chicken

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

Beetroot soup with chicken

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

Step 9

Beetroot soup with chicken

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

Step 10

Beetroot soup with chicken

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

Beetroot soup with chicken - FAQ About Ingredients, Baking Time and Storage

Yes, you can easily make this soup vegetarian by omitting the chicken. The beets, carrots, and other vegetables provide plenty of flavor. You might want to add a bit more vegetables like celery or parsnips for extra depth, and consider using vegetable broth instead of chicken broth for the cooking liquid.
Properly stored in an airtight container, this beetroot soup will last for 3-4 days in the refrigerator. Always make sure it's cooled to room temperature before refrigerating to maintain freshness.
Yes, this soup freezes quite well. Cool it completely, then transfer to freezer-safe containers, leaving some space for expansion. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove, adding a little water or broth if it's too thick.
This soup is quite hearty on its own, but it pairs wonderfully with a slice of crusty bread or a simple green salad. For a more substantial meal, you could also serve it with a side of garlic bread or a simple sandwich.
Absolutely! If you don't have fresh herbs, you can use dried. The general rule is to use one-third the amount of dried herbs compared to fresh. So if the recipe calls for 1 tablespoon of fresh herbs, use about 1 teaspoon of dried. Add them towards the end of cooking so their flavor doesn't cook out completely.

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