The modern pickle is a direct descendant of traditional Russian dishes called pickle. Spicy pickles were one of the components in them. Currently, pickle soup is cooked in vegetable, meat, fish or chicken broth. It is often prepared with giblets and not only brine, but also pickled cucumbers are added.
Chicken pickle recipe
The classic pickle is made from chicken giblets. Although today this soup is often cooked in meat, fish or chicken broth. If you are cooking the broth on a chicken breast or leg, it is recommended to take them out before cooking the soup, separate the flesh from the bones, cut the poultry meat into small slices and add to the pickle at the very end of cooking.
Traditionally, pickles were prepared with pearl barley. However, the grits for the soup should be chosen depending on the type of meat. It is recommended to cook pickle with chicken with rice, which is put into the soup at the same time as root vegetables. The groats can be boiled beforehand.
Various spicy roots and herbs should be added to pickles with chicken, which gives the dish a special aroma.
An indispensable component of the pickle is pickled cucumbers, which are peeled and seeds, cut into small cubes and simmered until soft with water or broth. In addition, cucumber pickle is often added to the pickle (1-2 glasses per liter of broth). Salting the soup is not worth it, it is better to pour in more brine if necessary.
To prepare pickle with chicken, you need to take:
- 800 g of chicken;
- 4-5 potatoes;
- 2 carrots;
- celery root;
- parsley root;
- 2 pickled cucumbers;
- 2 heads of onions;
- 1-2 tbsp. l. ghee;
- 4-5 st. 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, cover with cold water and boil until half cooked. Onions, carrots, parsley and celery roots, wash, peel, finely chop and save in oil. Peel the pickled cucumbers, chop and simmer. To do this, pour a glass of boiling water over the skin of the cucumbers and simmer for 10-15 minutes. Then remove the boiled skin, and dip the cucumber pulp into the broth and simmer for another 10 minutes. Wash the potatoes, peel and cut into small cubes.
Put potatoes in boiling chicken broth and cook for 10 minutes. Then add browned vegetables and stewed cucumbers, bay leaf, salt, allspice peas, pour in 200 milliliters of strained cucumber pickle and cook the pickle until tender. Serve to the table, seasoning with sour cream and finely chopped herbs.
Chicken Pickle with Rice Recipe
To prepare chicken pickle with offal and rice, you will need:
- 2 chickens;
- 4 pickles;
- 1 carrot;
- 1 turnip;
- 3 tbsp. l. rice;
- 1 leek;
- 1 head of onion;
- parsley (root and herbs);
- 2 tbsp. l. chopped dill;
- 1 tbsp. l. chopped tarragon;
- 1 tbsp. l. savory greens;
- 7-8 peas of black pepper;
- 2 bay leaves;
- 2 cloves of garlic;
- 30 g butter;
- salt.
In one and a half liters of boiling water, put thoroughly washed and cut into small pieces chicken meat and offal (hearts, livers, stomachs) and cook for about an hour, then season with chopped roots (carrots, turnips, parsley), add rice washed several times and cook until it is half cooked without forgetting to skim the foam.
Peel the onions and chop finely together with the leeks. Then add to the pickle, put the peppercorns, bay leaf and cook until rice is cooked, then add finely chopped and poached pickles. Boil everything together for 5-7 minutes.
Wash dill, tarragon and savory, dry on a paper towel, then chop finely and add to the pickle. Cook for another 3 minutes, then remove the pan from the heat and season the soup with garlic, ground with butter and salt.
