Pickle With Chicken And Beans. Step-by-step Recipe With Photo

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Pickle With Chicken And Beans. Step-by-step Recipe With Photo
Pickle With Chicken And Beans. Step-by-step Recipe With Photo
Anonim

Pickle with chicken and beans is a hot first course that can be cooked for several days in advance, this soup is stored in the refrigerator for 2-3 days. The soup is incredibly tasty, sweet and sour, thick and very satisfying. And on the second or third day it only gets tastier. A large portion of pickle with chicken is both the first and second course. Therefore, such a pickle is a real find for the ever-busy housewives: I cooked a large pot of pickle and the whole family is provided with lunch for two days!

Pickle with chicken and beans
Pickle with chicken and beans

For cooking, you will need salted barrel cucumbers (not pickled!), A small chicken, a simple set of vegetables, which can always be found in the kitchen cabinet of a thrifty housewife. For broth, both whole chicken and parts of it are suitable. I made chicken thigh soup.

Cooking time: 1 hour 45 minutes

Servings: 8

Ingredients for making pickle with chicken and beans

For broth

  • 1.2 kg of chicken;
  • 2 onion heads;
  • 1/3 leek stalks;
  • 4 cloves of garlic;
  • 3 small carrots;
  • 1 parsley root;
  • bay leaf, pepper, salt.

For pickle

  • 400 g potatoes;
  • 200 g of stalk celery;
  • 350 g canned beans;
  • 150 g onions;
  • 180 g carrots;
  • 150 g of pickled cucumbers.
  • salt, vegetable oil for frying.

Method for preparing pickle with chicken and beans

Wash the chicken with cold water, if necessary, burn the feathers. Cut the bird into portions, put it in a saucepan.

We prepare a chicken carcass or parts of it
We prepare a chicken carcass or parts of it

My onion heads, cut crosswise. You do not need to remove the husk, it will give the broth for pickle with mushrooms and chicken a golden color.

Separate the top green leaves from the leek stalk and cut into strips. Peel the garlic cloves.

Put the leeks, garlic and onions in a saucepan.

Putting vegetables in a saucepan
Putting vegetables in a saucepan

Add carrots, a few laurel leaves, dried parsley root and one teaspoon of black peppercorns.

Add carrots and spices
Add carrots and spices

Pour cold water (about 2.5 liters), add salt to taste.

Fill with cold water and salt
Fill with cold water and salt

Bring the broth to a boil, remove the foam with a slotted spoon. We reduce the gas, close the pan with a lid, cook over low heat for 1 hour.

Cook the broth over low heat for one hour
Cook the broth over low heat for one hour

We take out pieces of chicken and carrots from the pan, filter the broth through a sieve.

Strain the broth through a sieve
Strain the broth through a sieve

While the chicken is cooking, prepare the vegetables. Peel the potatoes, cut into medium-sized cubes. Rinse celery stalks with cold water, cut into cubes. Peel the onions, chop finely. To prevent the onion from "pinching" the eyes when slicing, the knife blade must be moistened with cold water.

Cut the potatoes
Cut the potatoes
Dice celery
Dice celery
Chop the onion
Chop the onion

Shred the peeled carrots into thin strips. Cut the pickled cucumbers into small cubes. We put the beans on a sieve, drain the liquid from the can, it will not be needed in this recipe. However, it is not worth pouring out the liquid, it will serve as a good basis for the sauce.

Shred the carrots into strips
Shred the carrots into strips
Cut cucumbers into cubes
Cut cucumbers into cubes
Strain the beans
Strain the beans

Pour a few tablespoons of cooking oil into a deep saucepan with a thick bottom, throw in the onions, carrots and celery. Fry vegetables over high heat for a few minutes, until they become soft.

Then put potatoes in a saucepan, pour in chicken broth, cook our pickle with chicken and beans for 15 minutes, then add cucumbers and beans.

Cook everything together for another 15 minutes, at the end we salt to taste, pepper with freshly ground pepper.

Cook pickle for 15 minutes
Cook pickle for 15 minutes

Put pieces of chicken into portioned plates, pour pickle, sprinkle with pepper and herbs, season with sour cream.

Pickle with chicken and beans is ready
Pickle with chicken and beans is ready

Serve hot pickle with chicken and beans to the table, fresh rye bread will well complement this hearty first course.

Pickle with chicken and beans is ready. Bon Appetit!

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