Composition / ingredients
Step-by-step cooking
Step 1:
How to make a classic pickle with chicken? Prepare the necessary ingredients for this. For cooking, you can use any part of the chicken. I have chicken thighs and some fillet. Peel the potatoes in advance and rinse. Soak the pearl barley in advance for 20 minutes in cold water.
Step 2:
Wash the chicken and put it in a cooking pot. Fill with cold water and put on fire. Bring to a boil and cook for 15-20 minutes. Then separate the meat from the bones and return to the broth. Rinse the pearl barley several times in cold water. Then pour in clean water and put it to cook in parallel with the chicken. It is better to cook the pearl barley separately so that the broth in the soup does not become cloudy. Bring the pearl barley to a boil and cook for 25-30 minutes. Then flip it into a colander.
Step 3:
Cut the peeled potatoes into small pieces. Cucumbers can be sliced or grated on a coarse grater. I prefer the second option. Add potatoes and cucumbers to the chicken in a saucepan. Leave to cook for 10 minutes.
Step 4:
At this time, peel the onion and carrot. Finely chop the onion and grate the carrots. Fry the vegetables for 3-5 minutes with the addition of vegetable oil.
Step 5:
Put the finished roast in the soup.
Step 6:
Add pearl barley to the soup. For flavor, you can add bay leaf. To taste, add salt and spices to the soup. Boil everything together for another 15-20 minutes.
Step 7:
Add fresh herbs at the end of cooking. I add dill. It perfectly complements the flavor of the soup. Pour the finished soup on plates and serve it to the table hot. Bon appetit!
Important! To make pearl barley dishes always delicious, read the article about the subtleties of choice and secrets of cooking pearl barley .
Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Pearl barley - 340 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Pickles - 11 kcal/100g
