How to cook pickle with barley chicken. Delicious chicken pickle with barley - a photo recipe for step-by-step cooking in broth at home

Description

Rassolnik with chicken and pearl barley is not just a traditional representative of Russian cuisine, but also one of the first types of soups that appeared in the Slavic lands. This dish has a number of unique features. For example, these include the fact that it necessarily includes pickles (cucumbers or tomatoes), and cucumber pickle may also be present. Thanks to these components this soup has a sour and salty taste.

Rassolnik can be both meat and lean. All other components, apart from the pickles, can vary freely. So, any cereal can be present in the pickle (the classic version involves the use of pearl barley), and the use of any meat is also allowed. As for vegetables, there are also no restrictions, but potatoes, onions and carrots are most often used.

So, in this case, we suggest you cook pickle with chicken and barley according to the classic recipe. Let's get started!

Ingredients

(1 PC.)
(3 pcs.)
(2 pcs.)
(2 pcs.)
(taste)
(taste)
(2 pcs.)
(1/4 cup)
(4 things.)
(2 tablespoons)
(taste)

Cooking steps

First of all, let's make the chicken broth. To do this, we need a deep four-liter pan. We lower the pre-cleaned chicken into it, fill it with water and cook for an hour and a half over low heat. In order to make the broth more fragrant, during the cooking process, add a whole peeled carrot, a whole peeled onion and a bay leaf to it. The broth should also be salted.

As soon as the chicken is ready, remove it from the stove, take it out of the broth and disassemble it, and filter the broth itself.

At that moment, while the broth is being prepared, you can start cooking pearl barley. Before cooking, it will need to be thoroughly rinsed in running water. Then barley should be placed in a saucepan and pour three glasses of water. You need to cook it over low heat for forty minutes. If during the cooking process the water boils away, then it will be necessary to add more water (it is desirable that the water be filtered). After the barley is cooked, it will need to be washed again in running water.

We make a frying of vegetables for the pickle: carrots and onions. Fry them in olive oil and over low heat until golden brown. During the frying process, stir the vegetables so that they do not burn.

Now it's time for the potatoes. It must be cleaned, washed well and cut into cubes. After that, put the potatoes in the broth and cook it over low heat.

Five minutes after adding the potatoes, you will need to add pickles grated on a medium grater to the broth.

After another five minutes of cooking, boiled pearl barley and chopped chicken should be added to our classic pickle. At this stage, you should check our dish for salt and spices and, if necessary, add salt and pepper to it. After adding the above ingredients, the pickle should be kept on low heat for another fifteen minutes.

Serve pickle with chicken and pearl barley on the table, seasoning it with sour cream and adding herbs (onion, parsley, dill).

Enjoy your meal!!!

Cooking

If there are no pickles or brine at home, then you can replace them with citric acid. This was done back in the 15th century.

A good pickle will turn out only on a rich broth. Therefore, for the soup you will need 2 chicken legs (if you wish, you can remove the skin from them). Take a pan, the volume of which should be 2-3 liters. Put the chicken thighs in there and fill them with water. Salt the water and put on the stove over low heat.

While the broth is cooking, make barley. It must be washed under running water. Soak the cereal in water overnight. Then it will not have to be cooked for a long time. Send to the pan 3 tbsp. l. porridge and leave the broth to simmer.

Now we need to prepare the rest of the ingredients that will be needed to prepare the pickle. Peel potatoes and wash under water. Next, peel the onion from the husk. Measure out 100 ml of brine and prepare one large pickle. The recipe uses a frozen vegetable mix. But if the season allows, then take fresh peppers and carrots.

Peeled potatoes cut into cubes or sticks and send to the pan to the broth. Barley should have been cooked by now.

Cut the peeled onion into cubes and send to a frying pan with sunflower oil. Fry it until golden brown.

Following the onion, pickle must be sent to the pan. The cutting of this product is up to you. Someone likes when large pieces come across, and someone likes small cuts.

Next, send a mixture of vegetables to the pan. Fry all the products over medium heat and, when all the vegetables are cooked, send the dressing to the soup. Next, add 100 ml of brine to the pan and boil the pickle for another 15 minutes. A few minutes before the end of cooking, add a few bay leaves. Before serving the dish, remove the parsley from the soup.

Chicken pickle with barley is ready. The smell is simply incredible, appetizing and rich. Light sourness and well-cooked pearl barley. All this makes the dish unusually tasty. Before serving, pickle can be garnished with fresh herbs and offer sour cream to tasters. Enjoy your meal!

In order to prepare barley groats faster, it is advisable to pre-soak it for 3-4 hours, then drain and rinse.

Pour the required amount of cold water into the pan, dip the washed or pre-soaked chicken meat into it. It is necessary to follow the cooking - remove the resulting foam and prevent rapid boiling, otherwise the broth will turn out to be opaque, and the pickle will not look beautiful. You can immediately lower the chicken into boiling water, reduce the heat and simmer with a slightly noticeable boil. With this method of cooking, the meat will turn out fragrant.

Cooking chicken meat should be about an hour if you have a store-bought chicken. I have homemade and I increased the cooking time to 1 hour 30 minutes.

After 60-80 minutes, put pearl barley in the finished broth.

Cut the potatoes into medium cubes and send to the pan after the grits. Salt moderately, as it must be taken into account that the cucumbers will be salty. It is better to salt at the end. Boil potatoes and cereals for 25 minutes.

Fry the finely chopped onion quite a bit in vegetable oil.

Divide the carrot into three parts. Cut one into sticks, rub the second on a grater with a large grate, the second - on the smallest grater. Add to the onion and simmer until soft, if necessary, add a little oil so that the vegetables are not dry.

Cut the pickled cucumbers into cubes and warm up a little along with the already prepared frying (5 minutes will be enough).

Pour the contents of the pan into a saucepan, put the bay leaf, pour in the cucumber pickle and bring everything together to a boil. Test for salt and acid. If it turned out salty, you can add a little hot boiled water.

In Russian cuisine, along with cabbage soup and porridge, pickle occupies an important place. This rich and satisfying first course is based on meat and pickles. By changing and adding new ingredients, you can get different recipes for its preparation. To cook pickle with chicken according to the classic recipe, you must strictly adhere to the composition and proportions of the components.

It is necessary to take the chicken, rinse it well, gut it, remove the skin from it and cut it into two parts. Prepared chicken meat should be poured with cold water in a saucepan, add salt and put on the stove. After boiling the broth, remove the foam and leave it to cook for an hour over low heat.

While the broth is cooking, do not waste time. You can safely prepare all the vegetables for pickle dressing. Carrots (2 pcs.) And onions (1 pc.) Peel, wash thoroughly and chop finely. It is more convenient to grate carrots on a coarse grater. In a frying pan, fry vegetables in oil until golden brown, pour in the broth, a little table vinegar and simmer for 15 minutes. It is more practical to cover the pan with a lid, but do not forget to stir the vegetables so that they do not burn.

When the chicken is ready, it should be removed from the pan, cool and cut into small pieces. Be sure to add potatoes (6 pcs.), pickle (1 glass), pcs.) and fried vegetables to the pickle with chicken. Continue cooking for another 30 minutes. At the end, use chili pepper, red or black pepper to taste.

The finished pickle is poured hot on plates, put pieces of chicken meat, add sour cream or mayonnaise, a lot of chopped greens and start the meal. In order for pickle with chicken to bring joy, and not digestive problems, you need to remember the basic secrets of its preparation:

Never use pickled cucumbers in a pickle. Take only pickles of good quality, firm, crispy and with a delicious brine.
Cucumbers must first be chopped and fried in oil to improve the taste of the dish itself.
In diseases of the stomach and intestines, never use vinegar and hot peppers, so as not to cause an exacerbation of the disease.

Experienced housewives to improve the taste, with chicken, introduce a slice of lemon, which is already added to the plate. Rassolnik can be prepared from wings, add rice or barley to make the dish hearty and thicker.

Rassolnik with chicken and barley is prepared in several ways. If the first dish is prepared from chicken fillet or breast, you must first cook a rich broth with meat, and separately - pearl barley until half cooked. Saute onions, carrots and pickles in a frying pan, adding tomato paste. Then add small pieces of potatoes and barley to the pan. After 10 minutes, add the rest of the vegetables, bay leaf. If necessary, pepper and continue to cook until tender for another 15 minutes over medium heat. When serving, put mayonnaise and greens in it.

The second way is much easier. For its preparation, hearts, wings and throats are used. The meat must be thoroughly cleaned of film and skin and boiled for 40 minutes. Then throw pearl barley into the broth and continue cooking for about 40 minutes. Then you can put potatoes, celery, onions and cucumbers and cook until the potatoes are ready.

During this time, barley will have time to cook, and hearts with stomachs will turn out soft and tasty. At the very end, add bay leaf, spices, parsley and pour in cucumber pickle. Put a spoonful of sour cream and a slice of lemon on a plate.

Pickle with chicken, only at first glance it seems like a simple meal. If you show imagination and cook it with love, you can pleasantly surprise even the most demanding lover of delicious food.

Step-by-step recipes for making pickle with chicken, barley and rice, according to the classic recipe, in a slow cooker, with the addition of spices and aromatic seasonings

2017-12-13 Mila Kochetkova

Grade
prescription

3570

Time
(min)

servings
(people)

In 100 grams of the finished dish

5 gr.

11 gr.

carbohydrates

9 gr.

156 kcal.

Option 1: Pickle with chicken and pearl barley - a classic recipe

In Russian cuisine, there is one dish that we can proudly present anywhere in the world - this is rassolnik. The use of pickled barrel cucumbers in the dish makes the dish not only tasty and fragrant, but also very spicy. The soup can be made from any type of meat or offal, but pickle with chicken is very tasty.

Ingredients:

300 gr. any chicken meat with bones;
2-3 large pickles;
3 fresh potatoes;
A handful of pearl barley;
Onions and carrots - one by one;
2 bay leaves, spices and black pepper;
A little coarse salt;
Sunflower oil for sautéing vegetables;
Fresh herbs - dill and parsley;
3 art. tablespoons of thick sour cream - to serve the dish.

Step by step chicken pickle recipe

In order to cook a delicious first course for dinner, you must first prepare a rich broth. The most delicious chicken broths are obtained not on the fillet, but using meat on the bone. It can be a chicken backbone with the remains of a cut fillet and chicken legs, wings, or just half a small chicken. It is enough to fill it with cold water, and put it to cook on a small fire. After 1.5 hours of boiling the meat, the broth can be filtered, and the meat after cooling can be sorted out from the bones and cartilage. Ready meat is added to the chicken pickle at the very end of cooking.

In order to shorten the cooking time while the broth is simmering, you can also boil the pearl barley in a separate pan so that your soup remains tasty and at the same time transparent.

To prepare pickle with chicken and barley, you need to fry onions and carrots in heated vegetable oil until golden brown. It is this technique that will allow you to get the broth of a golden color and rich taste.

Cut the potatoes into small cubes, add it to the chicken broth along with the washed pearl barley. As soon as they are almost ready, roasted vegetables, meat, and chopped greens with spices are added to the soup.

As soon as the soup boils, reduce the fire to a minimum level, boil for about 4-5 minutes and turn off the stove. You can serve with sour cream.

Option 2: Pickle with chicken and beans, pickled cucumbers - a quick recipe

A very easy-to-prepare recipe for the original quick pickle with chicken and beans can be prepared with a couple of smoked legs. But instead of pearl barley, it is recommended to add canned beans to the dish.

Ingredients:

Smoked chicken - 400 gr.;
Any canned beans;
Barrel cucumbers - 6 pcs.;
One onion and a small carrot;
A small portion of tomato paste;
Hot chili and 4 cloves of garlic;
Fresh herbs - to taste;
3-4 potato tubers;
Coarse or fine salt, spices and spices;
Refined oil - for frying vegetables.

How to quickly cook pickle with chicken

If there is a little more time, then for a rich taste of the broth, it is recommended to boil the chicken, fill it with hot water, bring to a boil and let the broth boil for about 17-19 minutes. Take out the legs, cool and disassemble from the bones.

Cut the potatoes and lower them to boil in the broth. While it needs to be cooked, fry onions and carrots with the addition of tomato paste, and at the very end add canned beans poured from their own juice into the frying.

After the potatoes are completely cooked, the broth is added to the broth and smoked meat, greens, garlic cloves and chili pepper - to taste. And at the very end - be sure to add grated cucumbers on a coarse grater, a little salt and spices.

Now you can turn off the fire on the stove, and wrap the pan with a warm blanket so that the dish is infused.

Mix all the ingredients of the dish before serving and pour into bowls with the addition of sour cream or classic homemade mayonnaise.

Option 3: Homemade chicken pickle with mushrooms

A hearty and very easy-to-prepare first course, it will be a great addition to the summer holiday table. It is good to cook it not only in summer or autumn, but also in winter - using dry or pickled mushrooms, so that the taste of chicken pickle with mushrooms is richer.

Ingredients:

2 tbsp. spoons of pearl barley;
Forest mushrooms - 300 gr.;
2 small potatoes;
400 gr. chicken breast;
Onions - 2 pcs.;
Pickled cucumbers from a barrel - 300 gr.;
Oil for frying;
Salt and spices;
1/2 bunch of fresh herbs.

Step by step recipe

Before preparing the dish, it is worth soaking pearl barley in water for a couple of hours in advance, and then boil it separately until half cooked. This will not only reduce the cooking time of the dish, but also get a clean and transparent, not cloudy broth.

Chop the onion very finely, and fry in hot sunflower oil until a bright golden color. Grind the mushrooms, add to the fried onions, and warm with the addition of salt, spices and seasonings.

Put the chicken breasts to boil - fill them with clean water, bring to a boil and remove the foam. After 20 minutes, washed and boiled pearl barley, diced fresh potatoes can be added to the meat broth. Bring to a boil and you can add fried mushrooms to the soup, and pickles grated on a fine grater.

Boil the soup until all the ingredients are fully cooked, if necessary, the meat can be cut into portioned pieces and returned to the broth. It remains only to add chopped greens, season the soup with salt and spices, and turn off the fire.

After the hot soup is poured into plates, you can add fresh herbs and a little thick cool sour cream to it, so that later you can remember the taste of pickle with chicken for a long time.

Option 4: Pickle with chicken and barrel cucumbers, cooked in a slow cooker

You can cook a simple and tasty soup quickly, and without putting extra effort, you can use a slow cooker. It is enough to load all the ingredients into the bowl of the device and the dish is prepared literally at the touch of a button. And even an inexperienced hostess in cooking delicious dishes can cope with this task.

Ingredients:

400 gr. chicken meat (for example, boneless thigh fillet);
2-3 small potatoes;
350 gr. pickled barrel cucumbers;
Onions and carrots;
30 gr. sunflower oil;
Salt and spices;
Greens.

How to cook

Pour a little oil into the bowl of the multivac. Peel onions and carrots and cut into small cubes. Fry vegetables directly in the bowl by turning on the "Frying" mode - or use the baking function. Vegetables should be well fried until golden brown.

Add chicken thighs to vegetables, and also fry them so that a golden crust appears on the surface of the meat. Peel the potato tubers, cut them into small cubes and add to the meat. Pour washed pearl barley or good quality round rice, pour water and switch the mode to "Simmering" cook until the 1st cooking cycle is completed.

After the end of the program, add the cucumbers grated on a coarse grater, chopped herbs and spices to the bowl, add a little salt to the soup and mix. Turn on the multicooker for another 15 minutes, and then leave for half an hour in the "Heating" mode.

You can serve the soup immediately after cooking or leave it for a couple of hours so that the dish has a stewed taste. You can flavor a portion of pickle with chicken and barley with fat sour cream.

Option 5: Easy Chicken Pickle for Kids

Children do not always like pearl barley, and not all kids eat meat in its pure form - from soup, in pieces. Therefore, the easiest way to prepare a healthy dish is to use rich chicken broth, good quality round rice and, of course, delicious pickles.

Ingredients:

Half chicken for broth preparation;
3 potatoes;
Carrot - 1 pc.;
Pickled cucumbers - 3 pcs.;
A handful of rice (round, "Kuban");
A little fresh parsley and dill;
A pinch of salt and a bay leaf.

Step by step cooking recipe

We put chicken broth for soup to boil, chicken meat can later be used for salad or stuffed pancakes for an afternoon snack.

In the finished broth we put potatoes, washed rice, and carrots cut into half rings or asterisks. Boil vegetables with cereals until cooked, add peeled and grated pickles, salt, bay leaf and some fresh herbs.

Darken the chicken pickle for about 5-7 minutes until all products are ready, turn off the heat and cool slightly - serve.

Do not forget that a little sour cream will make the taste of the children's dish more tender and creamy.