Would you like to pour yourself a hot soup on a cold winter day or in the evening when you come home, with giblets and pickles? Sure, not a problem! Preparing pickle is as easy as shelling pears. The main thing is to get pickles in advance. Not pickled in acetic acid, but salty, with a characteristic taste and smell of lactic acid. All other pickle ingredients are either readily available or can be easily replaced.
It is necessary
- Chicken stomachs - 300 grams;
- Carrots - 1 piece;
- Potatoes - 2 pieces;
- Pearl barley - 1/2 cup;
- Pickled cucumbers - 4-6 pieces;
- Onions - 1 piece;
- Salt / black peppercorns / bay leaf - to taste.
Instructions
Step 1
The first step is to prepare chicken giblets, they are stomachs, they are navels. In the absence of this offal, you can use any other meat of your choice, preferably on the bone - for a rich broth. This can be beef, pork, chicken or turkey. Chicken stomachs are often sold not very well cleaned of a yellow-green dense film that is completely unnecessary. It must be carefully removed and all that is left cut into small pieces so that it is convenient to eat with a spoon.
I send the chopped giblets to a saucepan with boiling water (no need to salt) and cook over medium heat for about an hour, periodically skimming off the foam.
Step 2
In parallel with the broth, I prepare cereals. You can use different cereals in the pickle. Usually barley is used, but you can replace it with rice if there is no barley at hand, but keep in mind that it cooks faster. Boil the pearl barley in salted water in advance until cooked. Since it is cooked for a long time (about an hour), you can immediately boil a double portion and throw half into the freeze the next time you want a pickle.
Step 3
Now I'm cooking vegetables. I hate boiled onions in soup, so either I put a whole head of onion into the broth at the beginning of cooking and then throw it away, or I fry it with onions. In the case of pickle, I opt for frying and make it with pickles. In vegetable oil, I fry the onion cut into small cubes until golden brown, then add pickled cucumbers, cut into the same small cubes, and simmer all this for about 10 minutes over low heat.
Step 4
Peel carrots, turnips and potatoes and cut into small cubes. Then I send the carrots and turnips to the broth, and I put the potatoes in about 15 minutes - it will cook faster. If there is no turnip, you can do without it by simply increasing the amount of potatoes.
Step 5
When all the vegetables in the broth are cooked, I throw in barley, onion frying with cucumbers, black peppercorns and bay leaves to them. I cook everything for another 10 minutes over low heat. I try it for salt and add salt if necessary.
Step 6
Ready pickle can be filled with herbs, sour cream, garlic. Experiment!
