|Chicken — 1/4 pc.|
|Rice — 2 tbsp . l .|
|Potatoes — 3 pcs .|
|Pickled cucumber — 2 pcs .|
|Carrots — 1 pc .|
|Onion — 1 pc .|
|Salt — to taste|
|Ground pepper — to taste|
|Vegetable oil — for frying|
|Butter — 1 tbsp . l .|
|Bay leaf — 1 pc.|
|Any greens — a couple of twigs|
|Brine — 1/2 cup|
|Green onions — 4-5 feathers|
To prepare this dish, any meat and rice will go without soaking. And rice with a high starch content is more suitable.
How to cook Pickle with rice and pickles
You can diversify the first dishes by cooking pickle with rice and pickles. Sometimes, you open a jar with cucumbers, and a couple of pieces remain. But they will make a hearty, delicious pickle soup.
Rinse the chicken meat with cold water and send it to cook. Add salt, remove with a slotted spoon when the foam appears.
Peel the onion and carrot. Finely chop the onion, cut the carrots into cubes or rings, if young.
Heat sunflower oil in a frying pan. Fry the onion until transparent.
Send the carrots to the onion and fry, stirring for 5 minutes.
Finely chop the pickles.
Take another frying pan, heat the oil on it and fry the cucumbers for 3 minutes.
We take the chicken out of the broth, let it cool down, cut into medium pieces, remove the bones and send it back to the broth.
Peel the potatoes, wash them, cut them into cubes, and send them to cook in soup.
We also add rice to the soup.
Add the vegetables to the pickle, cover the pan with a lid and cook for another 15 minutes. Add the brine.
Wash the greens and finely chop them.
Taste for salt, add ground pepper, butter, herbs and bay leaf, stir. Boil for another 5 minutes and turn off the fire.
Let it brew for 10 minutes. An appetizing pickle with rice and pickles is ready. Fill with fresh herbs. Bon Appetit!