Rassolnik with chicken and beans is a hot first dish that can be cooked for several days in advance, this soup is stored in the refrigerator for 2-3 days. The soup is incredibly tasty, sweet and sour, thick and very nourishing. And on the second or third day, it only gets tastier. A large portion of pickle with chicken - both the first and second course. Therefore, such a pickle is a real find for the forever busy housewives: cooked a large pot of pickle and the whole family is provided with a lunch for two days!
For cooking, you need salted barrel cucumbers (not pickled!), A small chicken, a simple set of vegetables that will always be in the kitchen cabinet of the thrifty housewife. For the broth will suit both the whole chicken and its parts. I was cooking chicken soup.
Cooking time: 1 hour 45 minutes
Ingredients for making pickle with chicken and beans
- 1, 2 kg of chicken;
- 2 onions;
- 1/3 of the stem of a leek;
- 4 cloves of garlic;
- 3 small carrots;
- 1 parsley root;
- bay leaf, pepper, salt.
- 400 g of potatoes;
- 200 g celery celery;
- 350 g of canned beans;
- 150 g onions;
- 180 g carrots;
- 150 g salted cucumbers.
- salt, vegetable oil for frying.
Method of cooking pickle with chicken and beans
Chicken my cold water, if necessary, firing feathers. Cut the bird in portions, put in the pan.
My onion heads, cut crosswise. Husk need not be removed, it will give the broth for pickle with mushrooms and chicken a golden color.
Separate the top green leaves from the leek stem, cut into strips. Peel off the garlic cloves.
Put leek, garlic and onion heads in a pan.
Add carrots, a few leaves of laurel, dried parsley root and one teaspoon of black peppercorns.
Pour cold water (about 2.5 liters), pour salt to taste.
Bring the broth to a boil, remove the foam with a slotted spoon. Turn off the gas, close the pot with a lid, cook on low heat for 1 hour.
We take out pieces of chicken and carrots from the pan, filter the broth through a sieve.
While the chicken is boiling, prepare the vegetables. Clean potatoes, cut into cubes of medium size. Rinse celery stalks with cold water, cut into cubes. Onions clean, chop finely. So that when cutting onions do not “pinch” the eyes, the knife blade should be moistened with cold water.
We chop a carrot, peeled into thin strips. Salted cucumbers cut into small cubes. Beans are thrown back on the sieve, the liquid from the jars is drained, it is not needed in this recipe. However, pouring the liquid is not worth it; it will serve as a good basis for the sauce.
In a deep pan with a thick bottom, pour a few tablespoons of cooking oil for frying, throw in onions, carrots and celery. Fry the vegetables on high heat for a few minutes, until they are soft.
Then put the potatoes in the pan, pour the chicken broth, cook our pickle with chicken and beans for 15 minutes, then add the cucumbers and beans.
Cook it all together for another 15 minutes, at the end add salt to taste, pepper with freshly ground pepper.
In portions, lay the pieces of chicken, pour the pickle, sprinkle with pepper and herbs, season with sour cream.
To the table pickle with chicken and beans are served hot, fresh rye bread will complement this hearty first course.
Rassolnik with chicken and beans ready. Enjoy your meal!