Thick beetroot chicken fillet soup with lentils and mushrooms

Category: First meal
Thick beetroot chicken fillet soup with lentils and mushrooms

Ingredients

Chicken breast (fillet) 200 gr.
Lentils 5 tbsp. l.
White cabbage 150 gr.
Carrot 100 g
Tomato 1/2 pcs.
Bulgarian pepper 1/2 pcs.
Fresh champignons 2 pcs.
Beet 150 gr.
Potatoes 100 g
Fresh herbs (parsley, dill) 20 + 20 gr.
Unrefined sunflower oil 1 tbsp. l.
Herb mix 1 tsp
Sea salt 1 tsp
Pepper mix 1/4 tsp
Bulb onions 1 PC.
Garlic 5 teeth

Cooking method

  • In a saucepan of 2.5 liters. lay out the chicken breast fillet and pour over 2 liters. cold filtered water. After boiling, remove the foam, drain the water, add filtered water and let it boil again. Then add finely chopped onions and garlic.
  • Thick beetroot chicken fillet soup with lentils and mushrooms
  • Reduce heat and cover saucepan.
  • Sort out the lentils, pour water several times and rinse well, add to the pan.
  • Thick beetroot chicken fillet soup with lentils and mushrooms
  • Chop cabbage, peel carrots, wash, grate on a coarse grater. Then add cabbage and carrots to the saucepan.
  • Thick beetroot chicken fillet soup with lentils and mushrooms
  • Pepper, tomato, wash and cut into medium cubes, cut the mushrooms lengthwise into 4 parts, and then into slices. Add to the pan.
  • Thick beetroot chicken fillet soup with lentils and mushrooms
  • This is how the soup turns out (as an option, if you do not add beets).
  • Thick beetroot chicken fillet soup with lentils and mushrooms
  • Peel the beets, wash, coarsely grate and add to the pan.
  • Thick beetroot chicken fillet soup with lentils and mushrooms
  • Thick beetroot chicken fillet soup with lentils and mushrooms
  • Peel the potatoes, wash, cut into small cubes and add to the saucepan.
  • Thick beetroot chicken fillet soup with lentils and mushrooms
  • 5 minutes before the soup is ready, add finely chopped herbs, unrefined sunflower oil, a mixture of herbs, salt and a mixture of peppers.
  • Thick beetroot chicken fillet soup with lentils and mushrooms
  • Thick beetroot chicken fillet soup with lentils and mushrooms
  • Serve with sour cream.
  • Bon Appetit!!

The dish is designed for

6-8 servings

Time for preparing:

1 hour (after boiling)

shlyk_81
Thanks for the recipe, bookmarked! The middle daughter eats one red borsch. And I got tired of it in the usual version. Here I will add variety!
Bianchi
shlyk_81Thanks for your interest in the recipe! I have the same situation, only with my youngest daughter! She really liked this borschik, although she would not even try lentils separately, just like mushrooms))) And everything goes together, and it is thick in consistency, which is also very good

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