Rassolnik with pearl barley, fresh cucumbers and chicken - a hearty first course of affordable, inexpensive and simple products that can be cooked all year round. Fresh cucumbers give a unique flavor to hot dishes, in my opinion, these vegetables are just made for stews and soups. We used to cook salads from fresh cucumbers, but in Chinese and Korean cuisine these vegetables are used to cook hot vegetables.
The soup is very thick and nourishing, in it, as my grandmother used to say, which taught me to cook pickle, the spoon stands.
- Cooking time: 1 hour
- Servings: 6
Ingredients for preparing pickle with barley, fresh cucumbers and chicken:
- 150 g of pearl barley;
- 450 g chicken breast;
- 2 liters of chicken broth;
- 220 g fresh cucumbers;
- 90 g onions;
- 120 g carrots;
- 60 g stem celery;
- 120 g potatoes;
- 150 canned tomatoes in their own juice;
- sunflower oil, salt, pepper, paprika, granulated sugar.
Method of preparation of pickle with barley, fresh cucumbers and chicken.
First prepare the vegetables. We clean the head of onion from the husk, cut into thin half-rings.
Cut the carrot into thin strips. You can rub the carrot on a large grater, so you get a more delicate texture of the finished dish.
Small cubes crumbled celery stalks. You can cook this soup with celery root, which must be peeled and grated on a large grater.
Cut fresh cucumbers into small cubes.
Peel potatoes, cut at random.
In a saucepan, pour 3 tablespoons of sunflower oil, throw the onion, chopped into half rings, pour a pinch of salt. Onion passeroem over moderate heat to a transparent state. Then add chopped celery and carrot to onions. Cook for 5-6 minutes until the vegetables soften.
Then pour canned tomatoes in our own juice to the browned vegetables. Instead of canned, you can separately extinguish several finely chopped fresh tomatoes and chop them in a blender.
Toss sliced cucumbers into the pan, fry the vegetables on moderate heat for 10 minutes.
We sort the pearl barley (for detection of pebbles and other foreign particles), wash the grits in several waters, add to the pan. Pour chicken broth. Cook on low heat 40 minutes after boiling.
10 minutes before readiness we throw diced potatoes.
Cook the soup in a lidded saucepan, then salt to taste, pepper with black pepper, pour a teaspoon of sweet paprika, add a pinch of granulated sugar to balance the flavors.
Chop chicken breast into thin strips, sprinkle with salt and paprika, pour over with sunflower oil. Marinate chicken 20 minutes.
Heat the pan with a non-stick coating, quickly fry the strips of chicken fillet until done. Put the chicken in portions.
Pour hot pickle, season with sour cream, sprinkle with fresh herbs, and pepper with freshly ground black pepper. To the table pickle with pearl barley, fresh cucumbers and chicken served hot.
This dish is so satisfying that you can not cook the second one for lunch!
Rassolnik with barley, fresh cucumbers and chicken is ready. Enjoy your meal!