Pickle With Barley, Fresh Cucumbers And Chicken. Step-by-step Recipe With Photo

2023 Author: Ava Durham | [email protected]. Last modified: 2023-05-24 11:58

Pickle with barley, fresh cucumbers and chicken is a hearty first course from affordable, inexpensive and simple products that can be prepared all year round. Fresh cucumbers give a unique flavor to hot dishes, in my opinion, these vegetables are just perfect for stews and soups. We are used to preparing salads from fresh cucumbers, but in Chinese and Korean cuisine, these vegetables are used in full force for cooking hot.

The soup is very thick and hearty, as my grandmother said, who taught me how to cook pickle, it costs a spoon.

• Cooking time: 1 hour
• Servings: 6

Ingredients for pickle with barley, fresh cucumbers and chicken

• 150 g of pearl barley;
• 450 g chicken breast;
• 2 liters of chicken broth;
• 220 g fresh cucumbers;
• 90 g onions;
• 120 g carrots;
• 60 g stalk celery;
• 120 g potatoes;
• 150 canned tomatoes in their own juice;
• sunflower oil, salt, pepper, paprika, granulated sugar.

Method for preparing pickle with barley, fresh cucumbers and chicken

First, let's prepare the vegetables. We peel the onion head from the husk, cut it into thin half rings.

Cut the carrots into thin strips. You can grate the carrots on a coarse grater, so you get a more delicate consistency of the finished dish.

Crumble celery stalks into small cubes. You can make this celery root soup, which needs to be peeled and coarsely grated.

Cut fresh cucumbers into small cubes.

Peel the potatoes, cut them arbitrarily.

Pour 3 tablespoons of sunflower oil into a saucepan, throw onions cut into half rings, add a pinch of salt. Pass the onion over moderate heat until transparent. Then add chopped celery and carrots to the onion. Cook for 5-6 minutes, until vegetables are tender.

Then add canned tomatoes in their own juice to the sautéed vegetables. Instead of canned tomatoes, you can separately stew several finely chopped fresh tomatoes and chop them in a blender.

Throw chopped cucumbers into a saucepan, fry the vegetables over medium heat for 10 minutes.

We sort out the pearl barley (in order to detect pebbles and other foreign inclusions), rinse the barley in several waters, add to the pan. Pour in the chicken broth.

Cook over low heat for 40 minutes after boiling.

Throw in the diced potatoes 10 minutes before cooking.

Cook the soup in a covered saucepan, salt to taste at the end, pepper with ground black pepper, add a teaspoon of sweet paprika, add a pinch of granulated sugar to balance the tastes.

Cut the chicken breast into thin strips, sprinkle with salt and paprika, pour with sunflower oil. Marinate the chicken for 20 minutes.

Heat a non-stick frying pan, quickly fry the strips of chicken until tender. Put chicken in portioned plates.

Pour hot pickle, season with sour cream, sprinkle with fresh herbs, and pepper with freshly ground black pepper. Serve hot pickle with pearl barley, fresh cucumbers and chicken to the table.

This dish is so satisfying that you don't have to cook the second one for lunch!

Pickle with barley, fresh cucumbers and chicken is ready. Bon Appetit!