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Pickle with chicken and pickled cucumbers

0
911
Kitchen Russian
Calorie content 51 kcal
Portions 8 port.
Cooking time 90 minutes
Proteins * 3.1 gr.
Fats * 2.2 gr.
Carbohydrates* 6.7 g
* per 100 gr. product
Pickle with chicken and pickled cucumbers
Content

Pickled pickle with chicken and pickled cucumbers is a great option for a hot first course for housewives who don't have time to cook. Pickle can be prepared for future use for several days in advance, it can stand in the refrigerator for 3-4 days. From this it becomes richer and tastier. The pickle turns out to be very tasty and satisfying. An unusual ingredient - canned beans, goes well with other foods.

Ingredients

Cooking process

step 1 out of 14
Wash the chicken, cut into pieces and transfer to a saucepan.
step 2 out of 14
Wash the onions, but do not peel them. The husk will give the broth a beautiful color. Cut the green leeks into strips, peel the garlic. Transfer the prepared vegetables to a saucepan with chicken.
step 3 out of 14
Wash three small carrots well, place in a saucepan. Add a few bay leaves, parsley root, and a few black peppercorns.
step 4 out of 14
Pour 2.5-3 liters of cold water into a saucepan. Add salt to taste.
step 5 out of 14
Bring the broth to a boil, remove the foam. Reduce heat, cover the pot and simmer for 1 hour.
step 6 out of 14
Remove the chicken from the pan. Strain the broth through a sieve. Broth vegetables are no longer useful to you.
step 7 out of 14
Prepare vegetables for pickle. Peel and cut the potatoes into medium-sized cubes.
step 8 out of 14
Rinse the celery well and cut into cubes.
step 9 out of 14
Peel the onions and chop finely.
step 10 out of 14
Peel and grate the carrots or chop into thin strips.
step 11 out of 14
Grate pickled cucumbers or cut into cubes.
step 12 out of 14
Open a can of canned beans, drain the liquid into a separate container.
step 13 out of 14
Pour a small amount of vegetable oil into a large heavy-bottomed saucepan. Transfer celery, carrots, and onions to a saucepan in turn and sauté over high heat until softened. Then transfer the prepared potatoes and cover with chicken broth, cook for 20 minutes. Add beans, pickles, spices and cook for another 15 minutes.
step 14 out of 14
Serve hot pickle to the table, garnish with chopped herbs and sour cream.
Enjoy the delicious aromatic pickle!

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