Rich smoked soup guarantees a hearty and tasty lunch that will please all family members. This recipe is a must-have spot in the cookbook!
Ingredients:
- Fresh leg - 1 pc;
- Salt;
- Tomato paste - 50 g;
- Potatoes - 4 medium-sized tubers;
- Pickled cucumbers - 4 pcs;
- Black pepper - 5 peas;
- Water - 3 liters;
- Bay leaf - 1 pc;
- Sunflower oil - 50 ml;
- Pearl barley - 100 g;
- Smoked leg or brisket - 1 pc;
- Carrots - 1 pc;
- Fresh herbs and sour cream
- Onions - 1 pc.
Preparation:
- The first step is to wash the leg. We send both fresh and smoked chicken to a saucepan, pour chilled water and set on fire. Cooking meat over moderate heat for half an hour.
- We wash the pearl barley. Put it in a bowl and pour boiling water over it. Let it brew for about 30 minutes, then drain all the liquid.
- We clean and rinse the potatoes. Chop into medium-sized cubes.
- Free the boiled chicken from the bones and immerse it in the broth again. Throw in the potato slices along with the barley, cook for twenty minutes.
- Finely chop the peeled onions. We also clean the carrots, then rub them on a coarse grater; cut salted cucumbers into squares.
- Simmer the onion and carrots in vegetable oil (do not forget to stir from time to time). After 3 minutes, pour in the tomato, stir and continue cooking for another minute or two.
- Now add the cucumbers. Simmer over low heat for 5 minutes.
- Transfer the finished frying to a saucepan with chicken. Salt to your taste, put the spices and cook under the lid for 10 minutes (reduce the heat to the very minimum).
- Cut the washed greens. Throw in the soup and immediately remove it from the stove. When serving, a hot dish can be flavored with fresh sour cream.
