Soups

Pickle with chicken and mushrooms


Ingredients for making pickle with chicken and mushrooms.

  1. Purified water 3 liters
  2. Freshly gutted chicken 1/2 part
  3. Champignon mushrooms 300 grams
  4. Pearl barley 100 grams
  5. Large pickled cucumbers 2 pieces
  6. Cucumber pickle 200 milliliters
  7. Large potatoes 2 pieces
  8. Large onion 1 piece
  9. Fresh parsley to taste
  10. Salt to taste
  11. Ground black pepper to taste
  12. Dry bay leaf 2 pieces
  13. Vegetable oil for frying
  • Main ingredients: Cucumber, Chicken, Mushrooms
  • Serving 6 servings

Inventory:

Cutting board, Knife, Pan - 4 pieces, Cooker, Skimmer, Lids, Bowl - 2 pieces, Colander, Plate - 5 pieces, Frying pan, wooden spatula, Tablespoon, Tureen

Cooking pickle with chicken and mushrooms:

Step 1: prepare the broth.

We wash the chicken floor under running water. We transfer the meat to a cutting board and use a knife to cut it into pieces. We spread the chicken pieces in a pan with cold water and put it on medium heat. When the water boils, we make the fire less than average and with the help of a slotted spoon we remove the resulting foam from cooking meat. We will collect foam as necessary throughout the entire preparation of the broth. Whole washed and peeled carrots and parsley root, as well as one onion, can also be added to the broth. These vegetables will improve the taste and smell of the broth. We cook the broth in a pan after boiling water for 1 hour under the closed lid. The meat should become soft during cooking. If it is slightly cooked, it can be cooked in the soup. Using a slotted spoon, we take the meat out of the broth and transfer it to a plate. Filter the liquid through a sieve into another pan. And if you added carrots and parsley root, then they can be thrown out, since they will no longer be useful to us.

Step 2: prepare boiled chicken.

The cooled meat is transferred from the plate to the cutting board and hands free the chicken from the bones and skins. Then, using a knife, cut the meat into small pieces and transfer to a plate.

Step 3: prepare the pearl barley.

Spread pearl barley in a bowl and rinse under running water. Then we drain the water, fill the bowl with the cereal with boiling water and put it in a warm place for 1 hour, in order for the cereal to swell. After 1 hour, drain the water from a bowl of pearl barley.

Step 4: prepare the onion.

Using a knife, peel the onion from the husk and, washing it under running water, put it on a cutting board. Using sharp tools, we cut the vegetable in half, and cut each half into half rings and transfer to a clean plate.

Step 5: prepare the mushrooms.

We wash the mushrooms under running water and transfer them to a pan with cold water. We put the container on medium heat, and after boiling water, cook the mushrooms in a pan with the lid closed for 15 minutes, then drain the water, and use the slotted spoon to transfer the mushrooms from the pan to a colander so that the water is completely glass from them. We put the prepared mushrooms on a cutting board and use a knife to cut into small pieces. After - transfer to a clean plate.

Step 6: prepare the pickles.

Using a knife, we clean the pickles, if desired, from the skin and, transferring them to a cutting board, cut them into small cubes. Also, the ingredient, if desired, can be grated on a coarse grater.

Step 7: prepare the roasting.

In a pan with heated vegetable oil, transfer half the onion rings from the plate and, stirring them with a spatula, pass for 3 minutes. Then, using the same equipment, add mushroom slices to the pan with onions and, stirring two ingredients with a spatula, pass them for another 5 minutes. Then add salted cucumber sticks to the bowl with stewed onions and mushrooms and, again stirring everything with a spatula, simmer another 15 minutes. After the allotted time, turn off the burner and transfer the frying to a free bowl.

Step 8: prepare the potatoes.

With a knife, peel the potatoes and rinse under running water. We spread the vegetable on a cutting board and use sharp tools to cut into small pieces. Then we shift the ingredient to a separate plate.

Step 9: prepare the parsley.

We wash the fresh parsley greens under running water and, shaking off the water, transfer it to a cutting board. Using a knife, grind the ingredient and then transfer it to a free plate.

Step 10: prepare the pickle with chicken and mushrooms.

We put on a medium fire a pan with chicken broth and bring it to a boil. Add pearl barley, black ground pepper and bay leaf to the liquid container, lightly salt and cook for 15 minutes under the cover. We put chopped potatoes in a pan to our ingredients from a plate and cook 10 minutes. Then add boiled chicken pieces to the soup. After that, let the soup boil more 5-7 minutes and add the frying of onions, mushrooms and pickles to the pan to the ingredients. Reduce the heat and cook the soup yet 10 minutes. Heat the brine in a small saucepan over a fire. Then pour the hot brine from the container into the pot with soup. Let the pickle boil 5 minutes and with the help of a tablespoon at the end of cooking, we transfer the chopped parsley greens into the container with the prepared soup.

Step 11: serve the pickle with chicken and mushrooms.

Pour the pickle from the pan into the tureen and serve it to the dining table. Together with it we serve crispy fresh bread, pies or puff pastries. Separately, put on the table a bowl with sour cream. Good appetite!

Recipe Tips:

- - The pickle can be cooked on fish or any meat broths. It is important that the meat is on the bone.

- - Pearl barley can be replaced with rice, buckwheat or millet.

- - Do not use strongly spicy greens during the preparation of the soup: tarragon, cilantro, basil. Usually parsley roots are used, from it the aroma of the dish will become stronger.

- - If you cook pickled pickles, then do not add such a pickle to the soup, as it contains a lot of vinegar. Just add a little more salt to the dish.

- - For cooking soup, you can take any mushrooms. The soup is much tastier with porcini mushrooms.