Delicious pickle on chicken stock: cooking features, recipes

When the weather reigns on the street, it is best to warm and give strength a plate of hearty hot soup. Chicken broth pickle is exactly the dish that is ideal for the cold season.

This delicious, satisfying and very rich soup has long been very popular. According to reviews, this dish is an integral part of the menu for many connoisseurs of delicious and healthy food. Due to its low calorie content, pickle on chicken broth perfectly diversifies the diet during the diet, some prefer to cook it after the holidays as a "hangover soup" (it is believed that this dish perfectly helps fight the symptoms of a hangover syndrome). Often with a bowl of fragrant soup served garlic cloves (peeled) or hot pepper. How to cook a delicious pickle on chicken stock? We will talk about this in our article.

A bit of history

Rassolnik soup has long been well known in Russia. According to preserved written sources, once a dish that we used to call pickle was once called kalya. It was prepared on meat or fish broth, and the main components used were potatoes, cucumbers (pickles), cucumber pickle and groats.

General principles of cooking

Rassolnik on chicken broth is prepared quite simply. To quickly create this hearty and tasty dish, there are a large number of ways. Some of them are described in this article.

To prepare a rich broth according to any of the recipes, usually use the whole chicken carcass, as well as its individual parts: thighs, chicken legs, breast, offal - the liver, ventricles and hearts. The broth, cooked from any part of the bird, the housewives recommend freezing in containers or in bottles, placing them in the freezer. So the basis for the preparation of pickle on chicken stock will always be at hand, and it can be used at any time. Cucumbers for soup are purchased as pickled, and pickled or salted.

Chicken broth with rice

Use ingredients:

• 2.5 liters of water;
• one chicken carcass;
• 100 g of rice;
• four potatoes (medium-sized);
• one onion;
• two carrots;
• one sweet green pepper;
• 5 cucumbers (salted);
• four tomatoes;
• one glass of cucumber pickle;
• three cloves of garlic;
• 2 tbsp. l vegetable oil;
• 3 pcs. Bay leaf;
• to taste salt and greens.

The calorie content of pickle in chicken broth (one serving) is 59.18 kcal. In addition, the dish contains:

• protein: 3.83 grams;
• fat: 3.31 grams;
• carbohydrates: 3.46 grams.

Step cooking

The process takes about 2 hours:

1. First of all, you should do chicken. It is washed, dipped in water (cold, slightly salted). Cook until cooked on low heat, not forgetting to remove the foam. You can speed up the process by first cutting the carcass into several small parts.
2. The finished meat is removed from the pan and transferred to a separate bowl. Filter the broth, add bay leaf and potatoes, cut into small cubes, into it, and again put on fire.
3. Further, while the chicken cools down and the potatoes are cooked, they are preparing vegetable fry. Carrots and onions are peeled and thoroughly washed. Cut into strips. Fry the onion, and after the vegetable has a golden hue, add carrot to it. Then they start to deal with tomatoes, peppers and cucumbers. The stalk and seeds are removed from the pepper, cut into strips. Cucumbers are rubbed in any way, tomatoes are also chopped at their discretion. Prepared vegetables are laid out in a pan and mixed with onions. Extinguish the whole mixture for about 5 minutes.
4. Then the rice is washed well, pour it into a boiling broth, after which brine is added there.
5. Chicken meat, as soon as it has cooled, is taken apart, separated from the seeds and cut into pieces of the desired size.
6. After the vegetables are ready, they are also transferred to the soup. At the same time add chicken, garlic and herbs (chopped). Boil everything for several minutes.
7. Ready soup is tasted and, if necessary, salt is added.

Serve after 10 minutes after the pickle is infused.

Chicken broth with pearl barley

To prepare 3 servings you will need:

• 650 grams of chicken hearts;
• two onions;
• 159 grams of carrots;
• 200 grams of pickles;
• 100 grams of pearl barley;
• 30 ml of vegetable oil;
• to taste - salt.

Calorie content of 100 grams of composition - 166 kcal. In addition, 100 g of product contains:

• 10 g of protein;
• 11 g of fat;
• 8 g of carbohydrates.

To prepare according to this recipe, pickle on chicken stock with pearl barley will take about 1 hour.

Cooking step by step

Act as follows:

1. Transparent broth from chicken hearts is boiled in 2 l of water. This process is fast enough, therefore, both carrots and onions are placed in the pan at the same time. After the vegetables are ready, they are removed and cleaned, since they are not used in further cooking.
2. Barley is boiled in a separate saucepan over low heat.
3. The remaining head of onion (onion) is cut into small slices and fried until transparent in vegetable oil. In the finished broth lay barley (cooked) and onion (fried).
4. Pickled cucumbers are cut into small slices and sent to the soup. Cook the pickle for about 10 minutes.
5. At the end of cooking, pour cucumber pickle into it, bring to a boil, salt to taste and turn off the fire.

Ready pickle with barley is served with sour cream.

Chicken ventricular pickle (without cereal)

We suggest that you familiarize yourself with the pickle recipe for chicken stock, which is prepared without cereal. You will need:

• 2 l of water (or chicken stock);
• 300 g of chicken stomachs;
• four pickles;
• one onion;
• two potatoes;
• half a glass of cucumber pickle;
• 80 ml cream;
• 50 g butter;
• 5 peas of allspice;
• three bay leaves;
• 3 tbsp. l chopped green onions;
• to taste: salt and black pepper peas.

From the presented amount of products, 13 servings of pickle are obtained. It takes about 45 minutes to cook. The energy value of the dish is: 37.32 kcal. In addition, the product contains:

• protein - 2 g;
• fats - 2.49 g;
• carbohydrates - 1.63 g.

Cooking technology

Act as follows:

1. The ventricles are washed, crushed a little. Together with the onion (whole, peeled) put them in a pan, pour water (cold) there. Boil until the ventricles become soft.
2. Peel the potatoes and chop the tubers into small cubes. Peel the carrots, rub or cut into strips. Then the vegetables are poured into the broth (the onion head must first be removed from it).
3. Next, add bay leaf and a little sweet pea to the pan. Boil everything for 15 minutes until the vegetables are soft.
4. Meanwhile, the cucumbers are grated. If you want to make the soup more tender, they can be peeled. Cucumbers passer in butter for several minutes, then send them to the soup, while adding cucumber pickle there. If you use water rather than broth for cooking, add oil (vegetable or olive) to the soup along with brine. After this, the soup is boiled for about 10 minutes.
5. At the end, it is salted, pepper and seasoned with cream.

The finished pickle is removed from the stove, after which green onions are poured into it. If desired, you can also add separately cooked rice or barley.

Tip: how to clean chicken ventricles?

If raw chicken ventricles are used in the preparation, they can be cleaned as follows:

1. Two or three incisions are made, the navel is turned inside out and scalded with boiling water. After that, the yellow peel easily scrapes off.
2. The ventricles can also be soaked for an hour and a half in saline solution (40 g of salt is dissolved in 2 l of water). After this time, the film is removed, after which the ventricles are again soaked briefly in ordinary water (cold). In the end, under a running stream, they are thoroughly washed.
3. Stomachs beat off, make incisions on them and turn them out. The membrane is removed with a knife, the fat layer is removed and washed.

Chicken breast pickle

The cooking process for this recipe pickle on chicken stock will take about 45 minutes. Ingredients:

• one and a half liters of water;
• 400 grams of chicken breast;
• two potatoes;
• three pickles;
• one onion;
• one carrot;
• 100 grams of pearl barley;
• 125 ml of cucumber pickle;
• to taste - salt.

From the amount of ingredients presented in the recipe, 11 servings of soup are obtained. The energy value of the dish: 36.83 kcal. It also contains:

• proteins - 4.01 g;
• fats - 0.35 g;
• carbohydrates - 4.52 g.

Cooking process

Act as follows:

1. First, boil the broth. To do this, wash the chicken breast, put in cold water and bring to a boil over high heat. Then the flame is reduced. The foam on the broth is regularly removed. Breast should be boiled for about 15-20 minutes. Then the meat is removed using a fork, and sent on a separate plate to cool.
2. Potatoes cut into strips are put in boiling broth, after five minutes - carrots (grated), after the next five minutes - onions (finely chopped). Chicken meat is pulled and added to the soup after chopped onions. After that, cereal (barley) is immediately poured into the pan. After seven minutes, pickles (the main ingredient of the dish) are added to the pickle. Previously they are rubbed on a grater.
3. After the soup boils, pour cucumber pickle into it. After adding all the salty ingredients, try on the salt, and if necessary, add. Now the fire can be turned off.

The pickle is ready. They give him time to insist, and after about ten minutes, you can enjoy the pleasant taste of a nutritious diet dish.

A variant of pickled chicken breast with rice (for baby food)

The non-fried soup described above is great for baby food. But since not all children like pearl barley, it is better to replace it with high-quality rice (round-grain). Pickled cucumbers are peeled, as the baby will chew it hard and unpleasant. If the child does not eat meat in the soup, you can cook the pickle in chicken broth (saturated), and use the chicken itself for salads or the second.

This gentle pickle, cooked in chicken broth, perfectly diversifies the daily menu of any family. Its light taste and relatively low calorie content go well with nutritional and health benefits. Pickle served with a spoon of sour cream and a few grams of fresh herbs. Enjoy your meal!