Composition / ingredients
Cooking method
1. Wash the chicken breast, cut it large, put it in a saucepan, pour water and send it to the fire. We cook the broth, in the process we remove the foam.
2. Meanwhile, we peel and wash the carrots and onions, cut the carrots into small cubes, and leave the onion intact. Put the vegetables in the broth, cook for 20 minutes.
3. Peel the potatoes, wash them, cut them into soup as usual. Rice is mine. A small piece of hot chili pepper is cut into a couple of pieces.
4. Remove the chicken and onion from the broth. We disassemble the chicken into small pieces, and throw the onion away.
5. Put potatoes and rice in the broth, add sweet peas and black pepper, chopped chili, bay leaf, pickled cucumber pre-cut into cubes, pour cucumber brine, salt, cook for about 15 minutes.
Pour in portions and serve on the table.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Pickles - 11 kcal/100g
- Chicken breast - 113 kcal/100g
- Chili pepper - 40 kcal/100g
- Brine - 1 kcal/100g
