In traditional recipes, pickle is cooked with pearl barley, but if it is not, you can use rice. It should be added together with potatoes and cucumbers. As for the varieties, use any: round, long, steamed or wild.
Ingredients
- Turkey breast - 500 g
- Fig - half a glass
- Cucumbers (salty) – 200 g
- Potatoes - 300 g
- Onion - 1 piece
- Carrots - 1 piece
- Vegetable oil - 2 tbsp.l.
- Tomato paste - 2 art.l.
- Bay leaf - 2 pieces
- Black Pepper - 4 peas
- Allspice - 2 peas
- Salt - to taste
- Water (filtered) – 2 l
Step-by-step cooking recipe
Wash the turkey, cut it into small pieces and put it in a saucepan.
Add bay leaf, black pepper, water and cook for 40 minutes.
Chop cucumbers, peeled potatoes and onions. Grate the carrots.
Fry onions and carrots in vegetable oil until golden brown.
Add tomato paste mixed with 100 ml of hot broth from a saucepan.
Add crushed allspice peas and cook for 5 minutes.
Put the roast in a saucepan, add potatoes, cucumbers and washed rice. Cook for 15 minutes on low heat.
Add salt, remove from heat and leave under the lid for 10 minutes.
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