The old Russian pickle was cooked on the giblets. However, most often it was veal kidneys and liver. I suggest using a more familiar and affordable ingredient – chicken hearts. They fit in very well here!
Ingredients
Step-by-step cooking recipe
Rinse the hearts, cover with water and cook until tender for about 40 minutes.
Add rice and chopped potatoes to the broth. Cook again until almost ready.
Add chopped carrots and onions. After 5 minutes, add the chopped pickles and spices.
Boil the pickle for another 3 minutes and remove from heat.
Did you like the recipe?
0 comments