I’ve got a fantastic recipe for you today that’s not only packed with flavor but also easy on the wallet. This Beetroot Soup with Ginger and Pan-Fried Chicken Thigh Fillets is a perfect blend of Eastern European and Middle Eastern cuisines, with a touch of Indian influence from the ginger. It’s a hearty and comforting meal that’ll leave you feeling satisfied without breaking the bank.
The star of this dish is the humble beetroot, which is an incredibly affordable and nutritious ingredient. Combined with potatoes, cabbage, and chickpeas, this soup is a real powerhouse of flavors and textures. The ginger adds a nice kick of warmth and spice, while the bay leaves bring a subtle aromatic note to the broth.
Now, let’s talk about those chicken thigh fillets. Thighs are one of the most economical cuts of chicken, and they’re also one of the most flavorful. By pan-frying them with a sprinkle of seven spices, you’ll create a crispy, golden crust that perfectly complements the creamy, earthy soup. Plus, using chicken thighs instead of breasts helps keep this meal budget-friendly without sacrificing taste.
I love serving this soup with a handful of roasted chickpeas on top for some extra crunch and protein. It’s a simple touch that elevates the dish and makes it feel a bit more special. You can easily roast the chickpeas in the oven while the soup is simmering, so it doesn’t add any extra time to the cooking process.
So, if you’re looking for a delicious, affordable, and satisfying meal that’s perfect for any night of the week, give this Beetroot Soup with Ginger and Pan-Fried Chicken Thigh Fillets a try. Your taste buds and your wallet will thank you!
Happy cooking, everyone!
Beetroot Soup with Ginger and Pan-Fried Chicken Thigh Fillets
It's fun to create new flavor combinations. I spice up this beetroot soup with chili and ginger and serve it with chicken thigh fillets seasoned with seven spices. Seven spices is a common spice mix in Middle Eastern cuisine.
Ingredients
- 1 yellow onion
- 1/2 red chili pepper
- 7 oz white cabbage
- 1 lb 2 oz beetroots
- 3 potatoes
- Olive oil for frying
- 5 cups chicken broth
- 2 bay leaves
- 3.5 oz cooked chickpeas
- 1-1 1/2 tbsp finely grated fresh ginger
- Salt
- Pan-Fried Chicken Thigh Fillets:
- 14 oz chicken thigh fillets
- Olive oil for frying
- Salt and pepper
- 1 tsp seven spices
- Serving:
- Roasted chickpeas
Instructions
- Peel and chop the onion.
- Cut the chili pepper in half lengthwise and remove the seeds. Chop the flesh into very small pieces.
- Shred the white cabbage.
- Peel and dice the beetroots and potatoes.
- Fry the onion and chili in a pot until soft and glossy. Add the white cabbage, beetroots, chicken broth, and bay leaves to the pot.
- Let the soup simmer for 10 minutes, then add the potato pieces and let the soup simmer for another 30 minutes until the beetroots are soft.
- Rinse the chickpeas and add them to the soup. Season with ginger and salt.
- Cut the chicken into small pieces. Fry the chicken in olive oil, half at a time, in a frying pan. Season with salt, pepper, and seven spices.
- Serve the soup with the pan-fried chicken thigh fillets and roasted chickpeas.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 601Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 153mgSodium: 1646mgCarbohydrates: 55gFiber: 11gSugar: 9gProtein: 39g
Note that I am not a certified nutritionist or registered dietitian. Any nutritional information on mybudgetrecipes.com is calculated automatically and should only be used as a general guideline.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.