Delicious pickle can be prepared even from chicken giblets. The specific smell is easily eliminated with the help of spices and proper processing. Clean the offal, rinse, boil in separate water and you are guaranteed to get an appetizing soup.
Ingredients
- Chicken stomachs - 300 g
- Chicken hearts - 200 g
- Pearl barley - half a glass
- Potatoes - 3 pieces
- Cucumbers (salty) – 200 g
- Cucumber pickle - 100 ml
- Carrot - 1 piece
- Onion - 1 piece
- Parsley root - 10 g
- Vegetable oil - 2 tbsp.l.
- Bay leaf - 2 pieces
- Black Pepper - 4 peas
- Salt - to taste
- Water - 2 l
Step-by-step cooking recipe
Peel chicken stomachs and hearts from the films, rinse and slice.
Put the giblets in a saucepan, boil for 10 minutes, put them in a colander, rinse thoroughly and change the water.
Add black pepper, bay leaf and washed pearl barley. Cook for 30 minutes after boiling.
Chop cucumbers, parsley root, carrots, peeled potatoes and onions.
Heat the oil in a frying pan, add the onion and carrot and fry until golden brown.
Transfer the roast to a pot with giblets, add potatoes, parsley root and cucumbers. Cook for 15 minutes.
Pour in the brine, add salt and cook for another 5 minutes. Insist the ready pickle under the lid for 20 minutes.
