Jewish chicken soup with beets – a recipe everyone should try! This traditional Jewish-style soup is simple to prepare and incredibly flavorful. Chicken soup with beets may remind you of borscht, but while they are similar, the flavor profile is different. Classic chicken soup is always rich and comforting, but the addition of beets gives it a deeper, slightly sweet and earthy taste. Today, I’ll show you a wonderful soup recipe that everyone will love. It’s made with affordable ingredients — just cook it with care, and the result will delight your family and guests.
Ingredients and Preparation: Cook 2 chicken legs for 40 minutes.
Chop 2 onions and sauté for 2–3 minutes over medium heat. Grate 1 large carrot. Grate 2 beets. Simmer everything together for 10 minutes over medium heat.
Finely chop celery and 2 cloves of garlic. Add 2 tablespoons tomato paste, salt, 2 grams of sugar, pepper, and rosemary. Pour in 200 ml of water and simmer for another 10 minutes over low heat.
Finely shred 200 g cabbage. Finely chop 1 bell pepper. Chop 2 potatoes. Cook for 20 minutes.
Remove the skin from the chicken, separate the meat from the bones, and finely chop it. Add a bay leaf and cook for another 20 minutes over low heat.
Finely chop parsley. You can add 1 tablespoon of sour cream before serving for extra flavor.
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