Главная / Рецепты / 1 hour 30 mins / Chicken pickle soup

Chicken pickle soup

  • Nutrition Facts
  • Calories: 61
  • Protein: 4
  • Fats: 3
  • Carbohydrates: 4

    Hello again, dear readers. In this review, our attention will be focused on the first course. Cooking pickle with chicken. Soups in principle - dishes are very controversial. Many love them, others consider them strange and even useless. But there are many more of the former, and therefore soups are popular, and in some countries they are even elevated to a cult. We meet national first courses everywhere from Hungary to Nicaragua and Guatemala.

    First courses were not spared in the national cuisines of the peoples of the former USSR: borscht of different colors and tastes, cabbage soup, hodgepodges, pickles and others are not just eaten, they are loved by many thousands of our compatriots. Pickle soup with chicken and its recipe is just another confirmation of how multifaceted first courses can be. Just imagine that only pickle can be cooked with rice and pearl barley, with chicken and pork, beef and even lamb. And most likely all these will be different dishes. Don't believe? And we will prove it to you. But first, a few words about history.

    History of the dish

    First of all, it must be stated that pickle is a primordially Russian dish. True, before pickle was called not quite what today we know as soup. In Gogol's time, pickle was a pie made from chicken and buckwheat porridge, which was poured with pickles and sprinkled with chopped eggs. Pickle in Russia is generally a separate issue. But the name of the brine is most closely connected with the brine, or rather comes from it. Brine is a mixture of water and salt in which vegetables and even fruits have been soaked. But the brine itself, as already understood, did not disappear.

    The addiction to brines has acquired an unprecedented scope. Pear, cherry, apple and other varieties were absorbed at an industrial pace. Porridge was poured with brine, washed down with a hangover, added to pies and, of course, as we do today, to soups. True, cucumber pickles were most often added to soups, but sometimes they also took beetroot for cold. Often they were even called by the name of the brine - pickles and beetroots. We have prepared one of these options for you today. We decided to cook pickle soup with chicken and pearl barley. Go ahead, friends.


    • Potatoes - 6 pcs.
    • Chicken parts (any) - 500 g
    • Carrot - 1 pc.
    • Onion - 1 pc.
    • Pickled cucumbers - 3-4 pcs.
    • Brine - 200 ml
    • Barley - 100 g
    • Salt - ½ tsp
    • Ground black pepper - ½ tsp
    • Vegetable oil - 4 tbsp.
    • Fresh parsley for serving - to taste
    • Water - 1.5 l


    1. Prepare the ingredients. Rinse barley to clean water. Peel carrots, potatoes and onions, wash vegetables.

      Let's prepare all the necessary products first: vegetables, cereals, meat and, of course, brine

    2. Pour water into the pan, put the chicken parts, put on medium heat.

      Divide the chicken into fragments, dip in boiling water and cook over medium heat

    3. Almost immediately add barley and cook everything together for about an hour.

      As the meat boils, add pearl barley and cook it all for 1 hour

    4. Finely chop the onion, rub the carrots on a coarse grater.

      Peel and grate the carrots, and just chop the onion smaller

    5. Fry vegetables in vegetable oil until soft.

      Saute vegetables in vegetable oil

    6. Cut the potatoes into cubes.

      Cut potatoes into cubes

    7. Add to chicken broth with barley. We cook for 15 minutes.

      Add potatoes to the soup and boil with barley and meat for about 15 minutes

    8. Cut the cucumbers into cubes.

      Also cubes, but smaller cut cucumbers

    9. Add to the soup, immediately add the sautéed vegetables, pour the brine, add salt, pepper, cook everything together for about another 10 minutes, then remove from the stove.

      We send cucumbers to the soup, followed by sautéing, brine and salt and pepper. Cook the soup for another 10 minutes

    10. Pour the finished pickle into plates, add finely chopped parsley to each, serve with sour cream.

      The pickle is ready - pour it into plates and everything is ready for the table. Sprinkle with chopped parsley when serving.

    The benefits of the dish

    Soups are a good thing in my opinion. Any stomach will rejoice at such a warm and tasty dish. And what's great is that it can be cooked to any taste. If you want, cook pickle soup with rice and chicken. If you want - use any other cereal or meat. It will turn out really well. And the pickle in the refrigerator is a guarantee that there is always something to eat and you can cook it for the future. Isn't it lovely? Do you like first courses? What are your favorites? How do you prepare them? Tell us, we're interested. Your HozOboz!

    Similar dishes

    Add Review