Pickle with rice

Ingredients for making pickle with rice

For broth:

  1. Medium-sized chicken leg 2 pieces
  2. Small carrot 1 piece
  3. 1 medium onion
  4. Dried cloves 3 pieces
  5. Bay leaf 1 piece
  6. Fresh parsley 1 small bunch
  7. 2 cloves medium sized garlic
  8. Allspice 4 pieces
  9. Salt 1 pinch

For pickle:

  1. Round grain rice 80 grams
  2. Medium size potato 4 pieces
  3. Medium sized pickled cucumbers 4 pieces
  4. 1 medium carrot
  5. Refined vegetable oil 2 tablespoons
  6. Fresh parsley 1 bunch
  7. Ground black pepper 0.5 teaspoon
  8. Salt 1 pinch
  9. Sour cream 1 tablespoon
  10. Butter 30-40 grams
  • Main Ingredients: Potato, Cucumber, Chicken, Rice
  • Serving 8 servings
  • World Cuisine


Cutting board, kitchen knife, teaspoon, tablespoon, four-liter pan with a lid, stove, slotted spoon, fork, plate - 6 pieces, saucer, small bowl - 2 pieces, a scoop, deep serving plates, a sieve, a vegetable cutter, a frying pan - 2 pieces, wooden spatula, coarse grater

Cooking pickle with rice:

Step 1: prepare chicken legs.

Thoroughly wash the chicken legs under running warm water and put in a small bowl. If necessary, the meat should be cleaned of the remnants of feathers and the yellow film, which is located at the end of the ham, where the bone part.

Step 2: prepare the carrots for the broth.

Using a vegetable cutter, peel the carrots from the skins and thoroughly rinse under running warm water. We spread the vegetable on a cutting board and cut into small cubes or slices. The crushed component is transferred to a clean plate.

Step 3: prepare onions for the broth.

Using a knife, peel the onion from the husk, rinse it under running water and put it on a cutting board. We stick a dried clove into it from all sides and move it into a free plate for a while.

Step 4: prepare the garlic for the broth.

We put the garlic on a cutting board and lightly press down with the edge of the knife. Then with clean hands we remove the husk from it and wash it under running water. Attention: we do not chop the cloves, but in this form we place them in a clean saucer.

Step 5: prepare the parsley for the broth.

We wash the parsley under running water, shake off excess liquid and put it in a free plate. Attention: since we will cook greens together with the broth, so that it does not float throughout the pan, you can tie it into a bundle with ordinary threads.

Step 6: boil the chicken stock.

We spread chicken ham, chopped carrots, onion, garlic, and also a bunch of parsley in a four-liter pan. Pour all the ingredients with ordinary cold water so that the liquid covers everything and fills the tank a little more than half. We put the pan on a small fire and slightly cover it with a lid. When the liquid begins to boil, foam will begin to form on its surface. Be sure to remove it with a slotted spoon and throw it into the sink. This must be done in order to make the broth beautiful and transparent. After boiling, we detect 60-90 minutes and we’re going to prepare the remaining ingredients for the pickle, while we are preparing the broth.

Step 7: prepare the pickles.

We lay pickles on a cutting board and grind them into cubes. Attention: if the vegetables have a rough skin, then you can cut it. We transfer finely chopped components to a clean plate.

Step 8: prepare onions for pickle.

Using a knife, peel the onion from the husk and rinse thoroughly under running water. Then put the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.

Step 9: prepare the carrots.

Using a vegetable cutter, peel the carrots from the peel and immediately rinse well under running water. Now put the vegetable on a chopping board and chop into cubes the size of no more than cucumbers.

You can also chop carrots on a coarse grater. After all, the taste and texture of the soup will not change from this for sure. Pour the prepared component into a free plate and leave it aside for a while.

Step 10: prepare the potatoes.

With a vegetable cutter, peel the potatoes from the skins and then rinse well under running warm water to wash off the remnants of the earth and other dirt. Now put the tubers on a cutting board and cut into small pieces. The crushed components are placed in a clean small bowl and pour it with ordinary cold liquid from the tap, so that it completely covers the vegetables. This must be done so that the potatoes do not darken while we are cooking the broth.

Step 11: prepare round-grain rice.

Pour the rice into a sieve and rinse thoroughly under running water until the liquid becomes clear. Then we leave the cereal for a while aside and proceed to the preparation of the soup.

Step 12: prepare the parsley.

Wash the parsley well under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and pour into a clean plate. This component is needed in order to decorate our pickle. But, if you do not like parsley, then you can do without it, because the broth will already be saturated with its aroma.

Step 13: prepare the pickle with rice.

Put a piece of butter in one pan and put on medium heat. When the contents of the container are completely melted, we fasten the burner and add small cubes of pickles here. Stir occasionally, stew vegetables for 15 minutes. At the same time, we pour vegetable oil into another pan and put it in the neighborhood on medium heat. When the contents of the container heat up well, pour the chopped onions and carrots here. From time to time, stirring with the improvised inventory, fry the vegetables to a soft golden color. When everything is ready, turn off the two hot plates and continue to cook the pickle.

Now we wait when the broth is completely boiled. This can be verified by piercing the chicken legs with a fork. If the inventory easily enters the meat, then everything is ready and you can proceed to the final stage. If not, then it’s worth extending the time yet for 7-10 minutes. Next, using a slotted spoon, we get the chicken and put it on a cutting board. Let it get warm. We also remove the onion, garlic, parsley, carrots and bay leaf from the gurgling broth. These components are no longer useful to us, so they can be safely thrown away.

When the meat becomes warm, clean it from the skin and bones. Put the chicken pieces back into the broth and start adding the ingredients for the pickle.

So, pour the washed rice here and gently spread the pieces of potatoes. Mix everything well, cover the container with a lid and let the pickle cook over 15-20 minutesuntil the last component is ready. Then add the stewed pickles and vegetable frying to the pan. After boiling again, let the soup boil again 2-3 minutes. At the end, add salt and ground black pepper here. Once again, mix everything thoroughly with a wooden spatula or tablespoon and turn off the burner. We give the pickle to brew for a couple of minutes and we can set the table for dinner.

Step 14: serve the pickle with rice.

Pour the finished pickle with rice using a scoop into deep plates and serve it with the pieces of bread to the dinner table. If desired, add sour cream to the soup and sprinkle with a small amount of finely chopped parsley.
Good appetite!

Recipe Tips:

- for cooking the broth, you can use chicken soup set and fillets, other parts of the bird, as well as just wings with a small amount of hearts. Using the latest ingredients, the soup is also very rich and fat;

- pickles can be chopped using a coarse grater. Then they will give more juice in pickle;

- If desired, a couple of medium tomatoes, chopped in cubes, can be added to the soup. In this embodiment, pickle will become slightly red in color and more acidic.