Soup With Pickles And Chicken - A Recipe With A Photo Step By Step. How To Make A Simple Soup With Chicken, Potatoes And Pickles?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Easy in all respects potato soup with pickles and chicken, reminiscent of pickle.

Ingredients

Chicken leg - 1 pc.

Water - 1.5 l

Potatoes - 4 pcs.

Pickled cucumbers - 2 pcs.

Vegetable oil - 40 ml

Onions - 0.5 pcs.

Carrots - 0.5 pcs.

Tomato paste - 0.5 tablespoons

Salt to taste

Ground black pepper - to taste

Bay leaf - 1 pc.

Green onions - 5 stalks

Dill - 5 stalks

• 40 kcal
• 40 minutes
• 40 minutes

Photo of the finished dish

Step by step recipe with photo

Pickled Soup is a lighter version of pickle soup. In this soup, there are no cereals, no pasta or other additives, except for pickles, which in fact are this very additive, the "highlight" of the soup, the main flavoring ingredient. I cooked this soup with chicken, you can also use pork or beef. The soup is simple and delicious at the same time, so try it for health.

First, prepare a chicken leg, water, potatoes, pickles, vegetable oil, onions, carrots, tomato paste, salt, ground pepper, bay leaves, green onions, dill.

Boil the chicken leg until tender, then remove it from the broth, remove the meat from the bones, cut, return back to the pan (discard the bones, of course). When the broth comes back to the boil, add the potatoes, peeled and chopped as you would normally chop them for soup, into the pot. Now let the soup cook until the potatoes are ready, but for now, start cooking the frying.

For frying, lightly fry the onions (small cubes) and carrots (fine grater) in vegetable oil, add pickles (small cubes or small straws) and fry everything together for another minute.

Then add tomato paste to the pan, continue frying until the frying is smooth (about a minute or two).

When the potatoes are done, season with salt.

Transfer the frying to a saucepan.

Let the soup simmer and simmer for about 7 minutes over very, very low heat so that the fried vegetables share their taste, color and aroma with the broth. At the very end of cooking the soup, add bay leaves, black ground pepper and chopped onion and dill.

The soup with pickled cucumbers is ready, turn off the stove, and serve the soup after 10 minutes, when it is slightly infused.

Enjoy your meal.