Lightly sauté onion in butter, deglaze with soup and beetroot juice and bring to the boil. Stir approx. 100 g sour cream and flour until smooth, pour into soup, bring to the boil while stirring and simmer over low heat for approx. 6 minutes and season. Cut chicken across the grain into 2 strips, season with salt and pepper. Roll meat in horseradish, turn in flour, pull through beaten egg and coat in bread crumbs. Heat oil about 3 fingers high, fry chicken strips in it until golden, lift out with a sieve ladle and drain on kitchen paper.
Pour soup into warmed plates, garnish with remaining sour cream and serve each with a baked chicken strip as a garnish.
Related Recipes:
Beetroot Chocolate JarsFor the beetroot chocolate jars, first preheat the oven to 180 °C top and bottom heat. For the sponge cake...
Venison Veal Steak with Mushroom Sauce and Beetroot GnocchiFor the venison veal steak with mushroom sauce and beetroot gnocchi, first finely crush or mix the spices for...
Chicken PiePlace the chicken in a saucepan with the whole onions, bay spice, cloves, salt and pepper and do this until...
Mexican Chicken SoupFor the Mexican chicken soup, cut the chicken breast into strips and cook in the chicken soup together with...
Beetroot SoupFor the beet soup, clean, wash and dice the beets. Heat butter in a pot and sauté beets in it. Prepare beef...
Coconut Chicken SoupTo make the coconut chicken soup, first boil the chicken in a large pot of water with all the other soup...
Beet SoupFor the beetroot soup, put the beet in water and boil for about 30 minutes, or 40 minutes if the beet is very...
Wan Tan SoupFor the wan tan soup, remove one breast from the chicken and place it in the refrigerator. Clean and peel the...
Jambalaya (Creole Chicken Pot)For the jambalaya, cut the chicken breasts into equal cubes, salt, pepper and lightly dust with flour on all...
Mushroom Escalope with RiceFor the mushroom schnitzel with rice fried chicken breasts, first cut the chicken breasts in half, lightly...