Ingredients
| Chicken stomachs — 350 gr. | |
| Pearl barley — 1/3 cup | |
| Carrots — 1 pc . | |
| Pickled cucumber — 2 pcs . | |
| Onion — 1 pc . | |
| Salt — pl to taste | |
| Dill — twig | |
| Ground black pepper — to taste | |
| Vegetable oil — for frying | |
| Bay leaf — 1 pc. |
Pearl barley can be cooked in the evening and just add it to the soup.
How to cook Pickle with pearl barley on chicken stomachs
Very tasty, nutritious and rich soup with pearl barley on chicken stomachs. This by-product is little used in cooking. Ah, in vain! If cooked properly, you will get a very tasty dish.
Step-by-step recipe
| 1. |
Cut off the films and fat from the stomachs, rinse with cold water, cut into 2-3 parts. |
| 2. |
We put water on the stove and cook the stomachs, after 30 minutes. The foam should be removed with a slotted spoon. |
| 3. |
Filter the broth and put it back on the fire. |
| 4. |
Rinse the pearl barley several times and send it to cook in broth from the stomachs until ready. |
| 5. |
Peel the potatoes, wash them, cut them into cubes and add them to the soup. |
| 6. |
Peel the carrots and onions. Finely chop the onion, cut the carrots into medium cubes. |
| 7. |
Heat the vegetable oil in a frying pan, send the onion to fry until transparent, then add the carrots and lightly fry. |
| 8. |
In cucumbers, cut off the stalk, cut into cubes and add to the vegetables. Add a little water and simmer, stirring for 15-20 minutes. |
| 9. |
We put the dressing in the soup, bring it to a boil. We try for salt, add ground pepper, bay leaf. |
| 10. |
Turn off the fire. Cover with a lid and let it brew for 10 minutes. |
| 11. |
Finely chop the dill greens. |
| 12. |
Pour the pickle into portions, add dill and serve to the table.Bon Appetit! |
