Recipe of chicken with pickle
The classic pickle is prepared with chicken giblets. Although today often, the soup cook on meat, fish or chicken broth. If you cook the broth for chicken breast or leg, it is recommended that before cooking the soup to get them to separate the flesh from the bones, cut the meat birds small chunks and add to the soup at the very end of cooking.
Traditionally, the stewed vegetables cooked with barley. But the rump for soup you should choose depending on the type of meat. Pickle with chicken it is recommended to cook with the rice, which is placed in the soup at the same time with root vegetables. Croup can be pre-boiled.
In rassolnik with chicken should add a variety of spicy roots and herbs that gives the dish a special flavor.
A mandatory component of the pickle – pickles, which are cleaned from skin and seeds, cut small cubes and perepuskajutsja until softened with water or broth. In addition, often add pickle cucumber pickle (1-2 cups per liter of broth). Pickle soup is not worth it, better if necessary, pour in more brine.
To prepare the pickle with chicken it is necessary to take:
- 800 g chicken;
- 4-5 potatoes;
- 2 carrots;
- parsley root;
- 2 pickled cucumbers;
- 2 heads of onions;
- 1-2 tbsp. l. ghee;
- 4-5 tbsp sour cream;
- 200 ml cucumber brine;
- 2-3 peas of allspice;
- Bay leaf;
Chicken cut into serving pieces, wash, dry cloth, cover with cold water and boil until soft. Onions, carrots, parsley roots and celery wash, peel, finely chop and sauté in oil. Pickles peel, chop and simmered. To do this, pour the skins of cucumbers Cup of boiling water and simmer for 10-15 minutes. Then vavrischuka remove the skin, and in the broth put the cucumber pulp and simmered another 10 minutes. Potatoes wash, peel and cut into small cubes.
In the boiling broth with the chicken put the potatoes and cook for 10 minutes. Then add the browned vegetables and poached cucumbers, Bay leaf, salt, fragrant pepper, pour 200 milliliters of strained cucumber pickle and cook the pickle until tender. To the table serve, loaded with sour cream and chopped herbs.
Recipe for chicken soup with rice
To cook chicken pickle with giblets and rice, you will need:
- 2 chickens;
- 4 pickled cucumbers;
- 1 carrot;
- 1 turnip;
- 3 tbsp of rice;
- 1 leek;
- 1 onions;
- parsley (root and greens);
- 2 tbsp chopped dill;
- 1 tbsp chopped tarragon;
- 1 tablespoon of herbs of savory;
- 7 - 8 peas of black pepper;
- 2 Bay leaves;
- 2 cloves of garlic;
- 30 g of butter;
In half a liter of boiling water put the cleaned and sliced small pieces of chicken meat and giblets (hearts, liver, gizzards) and boil for about an hour, then season with chopped vegetables (carrots, turnips, parsley), washed several times stir in rice and cook until it is soft, skimming off the foam.
Onions clean from the husk and finely chop with leeks. Then add the pickle, put the peppercorns, Bay leaf and simmer until the rice is tender, then add the finely chopped and stewed pickles. Cook all together for 5-7 minutes.
Dill, tarragon and savory wash, dry on a paper towel, then finely chop and add pickle. Cook for another 3 minutes, then remove the pan from heat and add soup, mashed with butter and garlic salt.