Rassolnik is a popular first dish that is loved for incomparable taste and aroma, for its satiety and ease of preparation.
This soup is prepared in different ways: based on meat, mushroom, vegetable broth, with the addition of various vegetables, cereals. A distinctive feature of the dish is the use of barrel, pickled or pickled cucumbers and brine, giving the soup the same taste.
Today we will prepare a pickle with chicken and pearl barley - the recipes for this option are perhaps the easiest, and the ingredients used are always at hand.
Pickle with chicken and pearl barley - general principles of preparation
Before cooking, prepare the main ingredients: chicken and pearl barley.
Chicken can be taken fresh, chilled or frozen. It can be a whole bird, only breast, hips or even a soup set. Thoroughly rinse the chicken, dip it in a pot of water and boil until cooked. After we cut and cut into pieces.
Filter the broth itself, boil the potatoes in it and fry it in advance prepared from carrots and onions. Barley is put into soup in a half-finished form, which is boiled in a separate saucepan.
The most important point is the cucumbers and pickle. Cucumbers can be cut into thin strips or grated. These ingredients are laid out in the pickle last, or added to the frying, then the passer is also poured into the soup at the very end.
The finished pickle is removed from the heat, insisted for 10-16 minutes, then served in portioned plates, garnished to taste with greens and seasoned with sour cream or mayonnaise.
The easiest, basic recipe can be changed by adding additional ingredients, spices, herbs to the dish.
1. Pickle with chicken and pearl barley according to the classic recipe
Ingredients:
• 1 chicken carcass;
• 3 bay leaves;
• 2 carrots;
• 2 onions;
• salt - 5 g;
• sour cream - 20 g;
• 2 large potatoes;
• 2 tbsp. spoons of pearl barley;
• 3 pickled cucumbers;
• sunflower oil - 20 ml;
• olive oil - 20 ml;
• green onions - 12 g.
Cooking:
1. Prepare the chicken stock: in a deep saucepan, put the chicken carcass, completely fill it with water and cook for half an hour on moderate heat.
2. After a few minutes, put the carrots in a pan - diced, chopped onion and bay leaf, a little salt.
3. While the chicken is boiling, rinse the barley. We shift it into a small pan, pour clean water and boil for half an hour over moderate heat. If water evaporates during cooking, you can add a little. The finished cereal is washed again with water.
4. When the chicken is completely cooked, turn off the fire, remove the chicken from the broth, cool it and take it apart into small pieces.
5. Prepare the frying: cut the remaining carrot with onion into a cube and fry until golden brown in olive oil, with constant stirring.
6. Peel the potatoes, rinse, cut with a medium cube, put in the cooked chicken broth and boil for another 10 minutes over moderate heat.
7. While the potatoes are still a little hard, we lay the cucumbers grated with slightly fine teeth.
8. Boil for 5 minutes and put in the soup barley, chicken and frying, if necessary add some salt and pepper. Boil all 15 minutes.
9. Pickle served in plates with sour cream and green onions.
2. Chicken pickle with pearl barley and tomato paste
Ingredients:
• 1 chicken carcass;
• purified water - 3 liters;
• potato - 2 pcs.;
• 1 onion head;
• barley - 50 g;
• 2 pickled cucumbers;
• tomato - 20 g;
• floor of celery root;
• a bunch of parsley;
• salt - a pinch.
Cooking:
1. We wash the washed chicken in raw form in separate parts. Fill with cold purified water and bring to the appearance of bubbles. We descale.
2. To the chicken we put the uncut celery root and onion head. Boil over low heat for an hour.
3. Take the chicken out of the broth. Filter the broth.
4. Fill the washed pearl barley with cold water and leave it to swell for 10 hours.
5. We put the swollen groats in hot water and cook separately for 30 minutes.
6. In a hot chicken broth, put the potatoes, cut into a medium cube, and boil for another 15 minutes.
7. Meanwhile, fry the onion and carrot, chopped on a medium grater in vegetable oil.
8. After a few minutes, add the cucumbers to the vegetables and fry for another 2 minutes. Put the tomato and simmer another 1 minute.
9. After the potatoes are fully prepared, put the meat, boiled pearl barley, sautéed vegetables, seasoning, salt and pepper in the broth. Boil the pickle for another 5 minutes.
10. When serving, pour into a portioned plate, put a spoonful of sour cream and sprinkle with herbs.
3. Pickle with chicken, barley and pickled mushrooms
Ingredients:
• chicken soup set - 1 kg;
• pickled mushrooms - 5 pcs.;
• 1 pickled cucumber;
• 3 potatoes;
• 1 onion head;
• 1 carrot;
• vegetable oil - 30 ml;
• 2 leaves of parsley;
• allspice peas - 3 pcs.;
• tomato - 20 g;
• barley - half a glass;
• salt - on the tip of a teaspoon.
Cooking:
1. Pour pearl barley with cold water and leave for 6 hours. We put the cereal in hot water and cook for about half an hour.
2. We lay all the components of the chicken in an enameled container, pour water and cook until tender.
3. We take out the finished soup set from the pan, filter the broth and put the potatoes into it, cut into small cubes, boil for 7-8 minutes.
4. Onion and carrot cut, fry in oil for 5 minutes.
5. Add sautéed vegetables to the soup and boil for another 8-12 minutes.
6. Separately fry the grated cucumber and finely chopped mushrooms for no more than 3 minutes.
7. Add tomato and mushrooms to the mushrooms and simmer for 2 minutes. It is possible without tomatoes or instead of it you can put finely chopped tomatoes without skin.
8. We put in the soup stewed mushrooms with cucumber, vegetables, barley, meat, boil for another 5 minutes.
9. We insist the finished pickle for about half an hour and pour into plates, put sour cream on top and sprinkle with herbs.
4. Chicken pickle with pearl barley in Suzdal
Ingredients:
• chicken carcass;
• dried mushrooms - 8 pcs.;
• 4 pickled cucumbers;
• 1 carrot;
• 2 onions;
• 1 celery root;
• seasoning, salt - 20 g;
• Lavrushka - 3 leaves;
• vegetable oil - 30 ml.
Cooking:
1. Put the carcass cut in parts into boiling water and cook for 30 minutes.
2. Soak dried mushrooms in a cup for 20 minutes.
3. The boiled mushrooms are cooked separately for 20 minutes.
4. From the boiled mushrooms, pour the broth into a glass (do not pour it, it will come in handy). We cool the mushrooms and cut them into strips, put them in a pan with chicken, cook for about 30 minutes.
5. Meanwhile, fry the onion chopped in straws in oil, the celery - straws and parsley.
6. Peel the pickled cucumbers, if necessary, remove the seeds, cut into small pieces.
7. Cut the potatoes with medium cubes and lay them to the chicken, boil for 15 minutes.
8. Put the fried vegetables in the soup, season with seasoning, add salt and pepper if desired.
9. Boil until soft potatoes and cucumbers.
10. At the end, pour the chopped parsley, turn off the heat and insist 15 minutes.
11. Serve in soup plates with sour cream.
5. Pickle with chicken and barley in a slow cooker
Ingredients:
• 5-6 chicken wings;
• parsley - 1 bunch;
• 2 pickled cucumbers;
• 1 tomato;
• 3 potatoes;
• 1 onion;
• salt - a pinch;
• 50 g of barley;
• 1 carrot;
• 2 leaves of lavrushka;
• 50 ml of vegetable oil.
Cooking:
1. Put the wings in the multicooker cup, fill it with water, set the multicooker to the "first courses" mode and cook for 60 minutes.
2. Cut the peeled potatoes into a cube.
3. Onions - the thinnest straws, carrots - on a medium grater. Fry in oil for 5 minutes.
4. For chopped onions and carrots, put chopped tomato without skin and simmer for another 5 minutes over low heat.
5. Peel pickled cucumbers, rub on a grater.
6. Barley is washed and boiled separately for 30 minutes.
7. We add fried vegetables, pearl barley, potatoes, cucumbers, and lavrusha to the cooked wings in the broth and cook until potatoes and cucumbers are cooked in the same mode as the wings were cooked.
8. At the end of cooking, we fall asleep greens.
9. We insist 20 minutes and pour on plates.
10. Serve with homemade sour cream or mayonnaise.
6. Chicken pickle with barley and cabbage
Ingredients:
• chicken drumstick - 0.5 kg;
• kaputa - 150 g;
• barley - 50 g;
• 2 potatoes;
• 1 carrot;
• 1 onion head;
• parsley root;
• 3 pickles;
• 3 leaves of lavrushka;
• parsley - half a bunch;
• allspice - 4 peas;
• salt - on the tip of a teaspoon.
Cooking:
1. Put the drumstick in a metal container and boil until foam appears. We descale.
2. When the broth boils, we put in the pan washed barley and cabbage, cut into strips, cook for 20 minutes.
3. Lay the potatoes, sliced in the middle cube.
4. After the potatoes, put the onion, chopped with small crumbs, the carrots on the grater and the parsley root in a saucepan in a small cube, cook for another 10 minutes.
5. The last to lay peeled cucumbers and seeds, as well as peas and peppers.
6. Add cucumber pickle to the pickle, cook for several minutes.
7. Cooked and infused pickle served with sour cream, sprinkled with parsley.
Chicken pickle with pearl barley - tricks, tips
• The broth will be tasty if it does not boil too much. It is enough to set minimal fire and let the soup just languish calmly without boiling.
• If you want diet soup, do not put potatoes in pickle and drain the first broth.
• If you add tomato paste to the passer, the pickle will turn out more aromatic and tastier.
• Use dried or fresh herbs when cooking.
• Immediately boiled pickle is not as good as infused.
• If the acidity in the soup is not enough for you, simply boil a glass and a half of brine and pour it into the already prepared soup.
• You can add pickled mushrooms, olives, capers to the soup.
• Instead of pearl barley, any other cereal can be used as desired.
• Experiment, use and combine all kinds of ingredients, giving the pickle with chicken and pearl barley new taste faces.
