If you are a pickle lover like me, you will definitely like pickle. There are many recipes for this delicious dish. I suggest trying the chicken version. Instead of cucumber pickle, I add a little tomato paste.
Ingredients
- Chicken - 800 g
- Cucumbers (salty) – 150 g
- Pearl barley - 100 g
- Potatoes (medium) – 3 pieces
- Onion - 1 piece
- Vegetable oil - 2 tbsp.l.
- Tomato paste - 2 art.l.
- Black Pepper - 4 peas
- Salt - to taste
- Water (filtered) – 2.5 l
- Sour cream (for submission) – 50 g
- Parsley (for submission) – 3 twigs
Step-by-step cooking recipe
Wash the chicken, cut it and pour cold water over it.
Add black pepper peas, washed pearl barley and cook for 40 minutes on low heat.
Chop cucumbers, peeled onions and potatoes.
Heat the oil in a frying pan, add the onion and fry until golden brown.
Add tomato paste and a couple of spoonfuls of hot broth from the pan. Simmer for 5 minutes.
Pour the roast, potatoes, cucumbers into a saucepan with meat and boil for 10 minutes.
Add salt, turn off and leave to infuse under the lid.
When serving, add sour cream and fresh parsley to the plate.
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