One of the most popular and favorite soups is aromatic pickle. There are many variations and ways of preparing this dish: they use different meat, cereals, vegetables, prepare the dish on the stove, in the slow cooker, and simmer in the oven.
One of the best recipes for soup can be safely attributed pickle on chicken broth - with the same taste and aroma, the dish turns out to be light and not very high-calorie.
Chicken broth brine - general principles of preparation
Soup broth is made from fresh or previously thawed chicken. To make the broth tasty and transparent-beautiful, it is recommended to put the thoroughly washed chicken in a pot with cold water, bring to a boil, remove the noise, reduce the heat to a minimum and cook for 20-30 minutes. To give a special taste during cooking, you can add peeled, but not chopped carrots and onions, roots and herbs, spices, salt.
The very soup based on the prepared broth is prepared in an elementary way: grits, vegetables, boiled meat are put in the broth, and the ingredients are cooked until the ingredients are ready. It would seem that everything is easy, no special movements, but it is the pre-preparation of all the components of the pickle that plays an important role. Potatoes are cut into small cubes, boiled in a prepared broth until cooked, cereal is added to the soup or to the potato, or together with it - it depends on the type of cereal used. It is possible to bring long-term cereals to half-preparedness in another saucepan. From vegetables: carrots, onions, barrel cucumbers, tomato paste, they make a fry, which, together with pieces of meat, are put into the broth when potatoes with cereals are ready.
The finished dish is tastier if it cooks a little after cooking. To the pickle served garlic, herbs, sour cream or mayonnaise, bread.
1. Rassolnik on chicken broth without meat
Ingredients:
• liter of chicken stock;
• 200 grams of potatoes;
• one carrot;
• a bunch of fresh parsley;
• half the root of the petiole celery;
• onion;
• 15 grams of melted butter;
• 3 pickles;
• 50 milliliters of sour cream;
• 150 grams of pearl barley;
• black pepper peas;
• Bay leaf;
• salt.
Cooking process:
1. Boiled pearl barley.
2. Peel carrots, potatoes, petiole celery, finely chopped. Add parsley.
3. Peel and chop onions.
4. Put half the ghee into the pan. Spread and pass onion, add roots, black pepper, peas, bay leaf. Pour 250 milliliters of chicken stock, stew.
5. Put all other prepared vegetables, simmer for 10 minutes.
6. Pickled cucumbers peeled from skins and seeds, finely chopped. Add to the roots. Stew for 15 minutes.
7. Pour the rest of the chicken broth.
8. Add pearl barley and wait for the boil.
9. For greater severity of taste, pour 100 milliliters of boiled cucumber pickle, salt and pepper.
10. Before serving, the soup is seasoned with sour cream, garnished with chopped herbs.
2. Chicken broth with meat
Ingredients:
• salted cucumbers;
• fresh carrots;
• chicken or any part thereof;
• greenery;
• potatoes;
• barley (can be replaced with another cereal);
• onion;
• salt;
• spices (favorite);
• vegetable oil.
Cooking process:
1. Cook chicken broth. If there is no whole chicken, you can use chicken soup set.
2. The boiled chicken is pulled out and the meat is separated from the bones. The meat is added back to the broth.
3. Peel the carrots, rub on a coarse grater.
4. Onions are very finely chopped.
5. Onions with carrots are fried in vegetable oil. Add to chicken stock.
6. Potatoes are washed in cold water, peeled and cut into thin sticks. Add to the broth.
7. Pickles are cut into thin strips. Fried in vegetable oil in a skillet to preserve a crispy taste.
8. Pearl barley is boiled in advance almost until ready. Add to chicken stock.
9. Chopped and washed greens are added to the rest of the ingredients.
10. Salt, pepper, pour in your favorite seasoning. Cook until tender.
11. Before serving, the soup is served with low-fat sour cream.
3. Chicken broth with meatballs
Ingredients:
• 2 liters of chicken stock;
• 3 tablespoons of pearl barley;
• leek;
• one large carrot;
• 2 pickles;
• 150 grams of meatballs prepared on the basis of minced meat with rice;
• 50 grams of boiled mushrooms;
• two medium-sized potatoes;
• some vegetable oil for frying.
Cooking process:
1. Pearl barley is poured with boiled water and left to cool, washed.
2. For dressing the soup in vegetable oil, fry the grated carrots.
3. Add chopped pickles to the fried carrot. The roasting process continues.
4. After cooking carrots with cucumbers, add chopped leek. Lightly fry until soft leek.
5. The washed pearl barley is added to the broth. Boil for 20 minutes.
6. Pour boiled mushrooms. Cook for about fifteen minutes.
7. Add meatballs.
8. After the broth boils, lay the chopped potatoes. Cook for about ten minutes.
9. Add dressing. The broth is refluxed and the stove is turned off.
10. The soup is left on the stove for 15 minutes to insist and improve taste.
4. Whipped chicken brine on chicken stock
Ingredients:
• hen;
• pearl barley;
• potatoes;
• pickles;
• carrot;
• onion.
Cooking process:
1. Place chicken, pearl barley, carrots and onions in a pan. Boil until half-cooked pearl barley.
2. Potatoes are washed, peeled and cut into small sticks.
3. Carrots and onions are taken from the pan, cut into strips. Add with chopped potatoes to the broth. Cook until the ingredients are cooked.
4. Pickled cucumbers tinder on a coarse grater, pour boiled water. Leave to insist.
5. About 3 minutes before the soup is ready, put the cucumbers, add spices, salt and pepper. Cook for another 3 minutes. Done.
5. Chicken broth with celery and tomato
Ingredients:
• chicken broth - 2.5 liters;
• 500 grams of salted tomatoes;
• half a glass of pearl barley;
• one large carrot;
• 3 petiole celery;
• two medium-sized potatoes;
• onion;
• salt;
• ground black pepper;
• bay leaves;
• dill;
• parsley;
• marjoram;
• oregano;
• basil;
• one glass of brine;
• 40 grams of butter;
• 2 tablespoons of olive oil.
Cooking process:
1. Pearl barley is soaked for an hour and a half in warm water.
2. Tomatoes cut into cubes. Pour water and stew until semi-soft, adding 2 tablespoons of butter.
3. Infused cereals are repeatedly washed. Pour water and cook until water is absorbed.
4. All vegetables are chopped, and carrots are rubbed.
5. Fry the onion in an olive oil pan. Every minute add carrots, celery, potatoes.
6. The cooked chicken broth is brought to a boiling state.
7. Pour chicken broth into vegetable frying, add semi-finished pearl barley.
8. After 10 minutes, add the broth tomatoes. Cook for 15 minutes until the tomatoes are ready. Pour a glass of brine.
9. 5-7 minutes before the end of cooking add salt, pepper, seasonings.
10. At the very last minute, add chopped dill, parsley.
11. Insist pickle for about 20 minutes.
6. Rassolnik on chicken broth with rice
Ingredients:
• 2.8 liters of water;
• 2 chicken legs;
• 90 grams of wild rice;
• 300 grams of potatoes;
• onion;
• 2 medium-sized pickles;
• a pair of garlic cloves;
• a tablespoon of salt;
• 4 bay leaves;
• black pepper;
• fresh herbs.
Cooking process:
1. Wash the chicken legs, peeled onions, and clean and chopped carrots in a pan of water. Bring to a boil, salt and pepper. Cook over low heat.
2. After the meat is cooked, pull out all the ingredients and cool them. Onions and bay leaves are thrown away. Carrots are laid aside. At the legs, the meat is separated from the bones, finely cut and placed in the broth.
3. Wild rice is washed and added to the soup.
4. The potatoes are peeled, cut and added to the broth. Bring to a boil, cook over medium heat.
5. Onion finely chopped. Carrots and cucumbers tinder on a coarse grater. Chop the garlic. Vegetables are fried for several minutes in vegetable oil: the onions are fried until golden brown, carrots, cucumbers and garlic are added to it.
6. Fried vegetables are unloaded into the broth. Add fresh herbs. Re-bring the broth to a boil.
7. Insist the soup under a closed lid for 10 minutes.
Rassolnik on chicken broth - small tricks and tips
• Instead of barrel cucumbers, you can use pickled cucumbers, gherkins, capers, olives.
• It is not necessary to use barley, the pickle is good with rice, millet, buckwheat, and oats.
• Do not get carried away with salt, cucumbers and brine are often quite salty, that there is no need to add salt to the soup.
• If it seems to you that the pickle does not have enough sourness inherent in the dish, simply boil a glass of brine in a small container, pour it into the soup, mix, leave for twenty minutes.
• The taste of the soup will turn out to be more saturated if the cucumbers are not cut and rubbed on a grater.
• To cook potatoes and cereals quickly, put the prepared fry in the soup only after these ingredients are ready.
• Greens - this is important! Chopped dill, parsley will saturate and refresh the pickle, decorate it visually. Greens can be put both in fry and in a ready-made dish. Enjoy your meal.
