Pickle chicken

1 kg chicken
Carrot 1 piece
Onions 2 heads
Potatoes 4 pieces
Red chili pepper 1 piece
Pickled cucumbers 2 pieces
Pickle cucumber 0, 6 cups
Vinegar ½ teaspoon
Vegetable oil 2 tablespoons
Salt to taste
Ground black pepper to taste
Sour cream 5 tablespoons
Herbs to taste

How to:
1. Chicken rinse and place in a saucepan, cover with cold water and put on fire. Cook until done.
2. Onions and carrots, wash and clean. Onion cut into thin half-rings, chop carrots. On frying pan, heat a little oil, add half a teaspoon of 9 per cent of vinegar. Fry over medium heat, onions and carrots for a few minutes, then pour into the pan 50 g of broth in which the cooked chicken, salt and pepper. Vegetables simmer until tender.
3. When the chicken is cooked, remove the meat from the pan and let it cool. At this time, put in a pan with the onion and carrot broth, stir and leave on low heat to simmer.
4. Potatoes Wash, peel and cut into small cubes. Add to the pan with the broth entirely chili pepper, salt and pepper to taste, reduce the heat under the pan to a minimum. Then pour into the pan sliced ​​potatoes.
5. the cooled chicken meat from the bones and release excess fat and cut into small pieces. Pickles peel and cut into small cubes. Place in a pot of soup chicken and cucumber and pour cucumber pickle. On low heat let simmer for about 5-7 minutes.
6. Turn off the heat and let the soup stand up to the plate with the lid closed for 15-20 minutes. Serve with sour cream and pickle chopped greens.


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