Pickle with barley, fresh cucumbers and chicken

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Pickle with pearl barley, fresh cucumbers and chicken is a hearty first course of affordable, inexpensive and simple products that can be prepared all year round. We are used to making salads from fresh cucumbers, but in Chinese and Korean cuisine these vegetables are used to make hot.

The soup is very thick and hearty, in it, as my grandmother used to say, which taught me how to cook pickle, a spoon stands.

Time for preparing: 1 hour
Servings Per Container: 6

Ingredients for pickle with pearl barley, fresh cucumbers and chicken

150 g of pearl barley;
450 g chicken breast;
2 l of chicken stock;
220 g of fresh cucumbers;
90 g of onions;
120 g carrots;
60 g of stem celery;
120 g of potatoes;
150 canned tomatoes in their own juice;
sunflower oil, salt, pepper, paprika, granulated sugar.

The method of preparation of pickle with barley, fresh cucumbers and chicken

First, prepare the vegetables. We peel the head of the onion from the husk, cut into thin half rings.

Cut the carrots into thin strips. You can grate carrots on a coarse grater, so you get a more delicate texture of the finished dish.

We chop celery stalks in small cubes. You can cook this soup with celery root, which must be peeled and grated on a coarse grater.

Fresh cucumbers cut into small cubes.

Peel the potatoes, cut arbitrarily.

Pour 3 tablespoons of sunflower oil into the pan, throw the onion chopped in half rings, pour a pinch of salt. We pass the onion over moderate heat until transparent. Then add chopped celery and carrot to the onion. Cook for 5-6 minutes until the vegetables are softened.

Then we pour the canned tomatoes to the sautéed vegetables in our own juice. Instead of canned, you can stew several finely chopped fresh tomatoes separately and chop them in a blender.

Throw the chopped cucumbers into the pan, sauté the vegetables over moderate heat for 10 minutes.

We sort out pearl barley (to detect pebbles and other foreign inclusions), rinse the cereal in several waters, add it to the pan. Pour the chicken stock.

Cook over low heat 40 minutes after boiling.

10 minutes before cooking, toss the diced potatoes.

Cook the soup in a saucepan closed with a lid, at the end, add salt to taste, pepper with black pepper, pour a teaspoon of sweet paprika, and add a pinch of granulated sugar to balance the tastes.

Cut the chicken breast into thin strips, sprinkle with salt and paprika, pour over with sunflower oil. Pickle the chicken for 20 minutes.

We heat the pan with non-stick coating, quickly fry the strips of chicken until cooked. Put chicken in portioned dishes.

Pour hot pickle, season with sour cream, sprinkle with fresh herbs, and pepper with freshly ground black pepper. To the table pickle with pearl barley, fresh cucumbers and chicken serve hot.