Chicken Soup with Beetroot
Beetroot chicken soup is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g beetroot (pre-cooked)
- 1 duck breast fillet
- 800 ml poultry broth
- 50 g green beans
- 2 large mushrooms
- 1 tbsp raspberry vinegar
- salt (pepper)
Instructions
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1.
Season the duck breast with salt and pepper, cut slanted slits into the skin. Heat an oven-safe pan, sear the duck breast on the skin side, flip it over, place the pan in the oven and cook at 180°C for 10 minutes. Remove the duck breast, let it rest, drain off the fat, and deglaze the pan with a little poultry broth.
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2.
Trim the beans, blanch them in boiling salted water for 10 minutes, remove, shock in cold water, cut diagonally into small pieces. Cut the beetroot into sticks. Clean the mushrooms and also slice them into sticks.
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3.
Bring the pan juices to a boil with the remaining poultry broth, season with salt, pepper, and raspberry vinegar. Add the beetroot, mushrooms, and beans, simmer for 5 minutes. Slice the duck breast and add it along with its juices to the soup.
