Once I added a handful of cauliflower to a pickle as an experiment. And now this is one of our favorite family recipes. Both fresh and frozen inflorescences are suitable, except that frozen ones cook a little faster.
Ingredients
- Chicken broth - 1.5 l
- Cauliflower - 200 g
- Fig - 80 g
- Potatoes - 3 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Pickled cucumbers - 3-4 pieces
- Spices and seasonings - 1 art.l.
- Dried herbs - 1 tsp.
Step-by-step cooking recipe
Add chopped potatoes and rice to the boiling broth, cook for 15 minutes.
Finely chop the onion and carrot, disassemble the cauliflower into small inflorescences. Send all this to the potatoes and continue to cook.
When the vegetables are ready, add herbs, spices and grated pickled cucumbers.
Bring the pickle to a boil and remove from heat.
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