Chicken soup with pickled cucumbers
Description
A hearty first course. The soup has a pleasant tangy flavor. When choosing cucumbers, go for salted or fermented ones. Avoid pickled cucumbers, as they contain vinegar taste. You may skip adding processed cheese, but the soup tastes much better with it.
Instructions
- 1
Step 1
Prepare the necessary ingredients for making chicken soup with pickled cucumbers.
- 2
Step 2
Rinse the chicken thighs, place them in a saucepan with cold water, and bring to a boil. Drain the water and wash the chicken. Put the chicken thighs back into the saucepan, add 1 liter of cold water, bring to a boil, skim off the foam, and simmer over low heat until the chicken is fully cooked.
- 3
Step 3
Peel the potatoes and cut them into small cubes. Rinse the rice thoroughly. Remove the boiled chicken onto a plate, and add the diced potatoes and rinsed rice to the broth. Cook for 10 minutes.
- 4
Step 4
Peel the onion and carrot and chop them into small cubes. Sauté in vegetable oil until soft. Add finely chopped pickled cucumbers and cook together for a couple more minutes.
- 5
Step 5
Add the vegetable sauté with cucumbers to the broth with rice and potatoes. Cook together for 5-7 minutes.
- 6
Step 6
Remove the seeds from the sweet pepper and cut it into small pieces, then add it to the pot with the vegetables.
- 7
Step 7
Remove the skin from the boiled chicken and take out the bones. Cut the meat into small pieces. Cut the processed cheese into small pieces. Add the chicken and cheese to the pot with the vegetables, stirring well until the cheese melts. Season the soup with salt and pepper, add bay leaf, and simmer gently for 5 minutes.
- 8
Step 8
Our chicken soup with pickles is ready!
- 9
Step 9
Ready. Serve with herbs.