The modern pickle is a direct descendant of the traditional dishes of Russian cuisine called brine. One of the ingredients in them was spicy pickles. Currently, pickle soup is boiled in vegetable, meat, fish or chicken broth. It is often prepared with giblets and not only brine, but also pickles are added.
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Chicken pickle recipe
The classic pickle is made from chicken giblets. Although today this soup is often boiled in meat, fish or chicken broth. If you cook the broth on a chicken breast or leg, it is recommended to get them out before cooking the soup, separate the pulp from the bones, cut the poultry meat into small slices and add to the pickle at the very end of cooking.
Traditionally, pickles were cooked with barley. However, cereal for soup should be selected depending on the type of meat. Rassolnik with chicken is recommended to be cooked with rice, which is placed in the soup at the same time as root vegetables. Grains can be pre-boiled.
Various spicy roots and greens should be added to the pickles with chicken, which gives the dish a special flavor.
A mandatory component of pickle is pickles, which are peeled and peeled, cut into small cubes and allowed to soften with water or broth. In addition, cucumber pickle is often added to pickle (1-2 cups per liter of broth). Salting the soup is not worth it, it is better to pour more brine if necessary.
To prepare the pickle with chicken, you need to take:
- 800 g of chicken;
- 4-5 potatoes;
- 2 carrots;
- celery root;
- parsley root;
- 2 pickles;
- 2 heads of onions;
- 1-2 tbsp. l ghee;
- 4-5 Art. l sour cream;
- 200 ml of cucumber pickle;
- greens;
- 2-3 peas of allspice;
- Bay leaf;
- salt.
Cut the chicken into portions, wash, dry with a napkin, pour cold water and boil until half cooked. Wash onions, carrots, parsley and celery roots, peel, finely chop and spasser in oil. Peel pickles, chop and let go. To do this, pour the skin of cucumbers with a glass of boiling water and cook over low heat for 10-15 minutes. Then remove the boiled peel, and in the broth lower the pulp of the cucumbers and let it sit for another 10 minutes. Wash the potatoes, peel and cut into small cubes.
Put potatoes in a boiling chicken broth and cook for 10 minutes. Then add sautéed vegetables and steamed cucumbers, bay leaves, salt, allspice, pour 200 milliliters of strained cucumber pickle and cook the pickle until cooked. Serve to the table, seasoned with sour cream and finely chopped herbs.