Pickle with barley and chicken offal
Miscellaneous / / November 01, 2021
Pickle with barley, chicken stomachs and hearts turns out to be tasty, aromatic, rich and with a pleasant sourness from cucumbers.
- Recipe author: Irina Sakharova
- After preparation, you will receive 6 servings
- Total recipe preparation time: 360 minutes
Ingredients
- Pearl barley 3-4 tbsp. spoons
- Chicken stomachs 300 g
- Water 2 500 ml
- Chicken hearts 250-300 g
- Potatoes 3-4 pieces
- Onions 1 piece
- Carrots 1 piece
- Vegetable oil 1-2 tbsp. spoons
- Pickled cucumbers 3 pieces
- Cucumber pickle 100-150 ml
- Salt to taste
Cooking method
Soak the washed barley in hot water for 4–5 hours.
Cut the chicken stomachs into pieces. Place in a saucepan, cover with water, bring to a boil and simmer over medium heat for 35-40 minutes.
Add barley with hearts to the stomachs, and after 20 minutes add potatoes cut into small pieces. Cook everything together for another 15–20 minutes.
Chop the onion and grate the carrots on a coarse grater. Fry for 5-6 minutes over medium heat in a skillet with butter.
Pour cucumbers cut into small pieces into the same frying pan, cover with brine.
Place the roast in a saucepan. Boil the soup for 5 minutes, season with salt, remove from heat and leave covered for 10-15 minutes.
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