Pickle with pickled cucumbers rice and cabbage

Step-by-step cooking

1. Step 1:

   

   How to cook pickle soup with rice, cucumbers and cabbage? Prepare all the products according to the list. Cucumbers can be taken both pickled and salted. To prepare the soup, I used a chicken soup set, it turns out a rich aromatic broth.

2. Step 2:

   

   So, rinse the chicken under running water. Put it in a saucepan, cover with water and bring to a boil over high heat. Remove the resulting white foam, reduce the heat to moderate and cook the chicken until fully cooked under a closed lid. It will take from 30 to 50 minutes, depending on the size of the chicken.

3. Step 3:

   

   In a separate container, boil the rice until cooked. Then flip it into a colander and rinse it under running water. Why do I recommend boiling rice separately? If you cook it in a saucepan with potatoes, then the broth in the soup will turn muddy.

4. Step 4:

   

   At this time, prepare the vegetables. Peel the onion, carrot and potato and rinse. Remove the outer leaves and the head from the cabbage.

5. Step 5:

   

   Grate carrots on a grater with large teeth, chop cabbage into thin strips, and cut onions and cucumbers into small cubes. Potatoes can be chopped into cubes or cubes, at your discretion.

6. Step 6:

   

   Fry the onion, carrot and cucumber in a frying pan with a small amount of vegetable oil.

8. Step 7:

   

   When the onion and carrot are browned, add tomato paste and chopped garlic to the pan (if you use it). Stir and cook over low heat until the cucumbers are soft (it took me about 5 minutes).

9. Step 8:

   

   Remove the finished meat from the broth. Put the potatoes and cabbage in a saucepan. Bring to a boil over high heat, then reduce the flame to moderate and cook the vegetables until tender, from 15 to 30 minutes. If you use young cabbage, then it should be added to the soup at the very end, otherwise it will become soft.

10. Step 9:

    

    Add tomato roast and rice to the soup. Add salt to taste, but keep in mind that during the infusion the soup will become slightly saltier because of cucumbers. Increase the flame, wait for the moment of boiling.

11. Step 10:

    

    Add the greens, let the pickle boil for a couple of minutes and remove from the heat.

12. Step 11:

    

    Let the soup brew for a while and serve to the table.

13. Step 12:

    

    Offer everyone a pinch of ground pepper and sour cream in a plate.