Chicken soup with pickled cucumbers
Description
A hearty first course. Chicken solyanka is a traditional Russian soup known for its rich and vibrant flavor. Tender chicken meat, aromatic vegetables, pearl barley, and pickled cucumbers create a harmonious blend, while the addition of pickle brine gives the dish its characteristic tanginess and zest.
Instructions
- 1
Step 1
It's convenient to lay out all the ingredients on the table right away. Wash the chicken pieces in cold water. Peel all the vegetables and thoroughly rinse them under running water.
- 2
Step 2
Place the chicken pieces in a saucepan and cover with water. Cook the chicken broth for 50-60 minutes from the moment it begins to boil.
- 3
Step 3
While the broth is cooking, prepare the vegetables. Chop the onion into half-rings or into strips.
- 4
Step 4
Grate the carrot on a coarse grater.
- 5
Step 5
In a skillet over medium heat, warm the vegetable oil and add the chopped onion—cook, stirring constantly with a spatula, for 5–7 minutes.
- 6
Step 6
Add the carrots to the onion and sauté together for 5 minutes.
- 7
Step 7
Pour 80 ml of chicken broth, vinegar, and tomato sauce into the vegetables in the frying pan.
- 8
Step 8
Simmer everything together over medium heat for 10 minutes.
- 9
Step 9
Cut the potatoes into small cubes.
- 10
Step 10
Add the potatoes to the pot with the broth.
- 11
Step 11
Add the contents of the skillet. Cook everything together for 15 minutes.
- 12
Step 12
Cut the pickled cucumbers into small cubes.
- 13
Step 13
Add cucumbers to the pot, pour in the brine, press garlic directly into the pot using a garlic press, and add salt and pepper. You can also add a whole chili pepper at this point, but that's entirely optional. After 5 minutes, remove the pot with the ready solyanka soup from the stove.
- 14
Step 14
Pour the solyanka into portioned plates, add chopped fresh herbs and sour cream to taste in each, and serve.
- 15
Step 15
Ready. Serve with fresh herbs.