Barley and chicken solyanka soup

Description

In Russia, this soup was popular after feasts, as it includes pickled cucumbers, and sometimes their brine is added as well. There are many variations of this soup, for example, with different types of meat or even a vegetarian version. The soup must be served hot, with sour cream and fresh herbs. Serve the soup hot.

Instructions

1. 1

   Step 1

   Wash the chicken and cut it into pieces, place it in a pot and pour 4 liters of water. Add bay leaf. Peel 1 carrot, wash 1 onion, add the vegetables to the pot and place over heat. After boiling, simmer for 1.5 hours over low heat.

2. 2

   Step 2

   Rinse the barley and boil it for 40 minutes with three cups of water. When the barley is cooked, drain it in a colander and rinse.

3. 3

   Step 3

   Peel the remaining onion and carrot, chop coarsely, and sauté in a pan with olive oil.

4. 4

   Step 4

   After an hour and a half, remove the chicken and break it into small pieces. Strain the broth and pour it back into the pot, then place it over heat.

5. 5

   Step 5

   After boiling, add peeled and cubed potatoes, pickled cucumbers, barley, chicken, and sautéed vegetables to the pot. Add salt to taste and cook until done.

6. 6

   Step 6

   Serve the soup with sour cream and chopped herbs (parsley, green onion).