Composition / ingredients
Cooking method
1. I wash the chicken breast, put it in a saucepan, pour water, send it to the fire, cook for 20 minutes from the moment of boiling, in the process we remove the foam.
2. Peel the carrots and onions, mine. Carrots are grated on a coarse grater, fried in vegetable oil, put in broth, and put the onion whole.
3. Peel the potatoes, wash them and cut them into cubes, as usual for soup. Rice is washed a couple of times.
4. Remove the chicken breast from the broth, let it cool down a little and cut into small pieces. We also extract the onion from the broth, we will no longer need it.
5. Put potatoes and rice in the broth, cook for 15 minutes.
6. Cucumbers cut into small cubes, put in the soup, pour cucumber brine, return the pieces of chicken breast, add pepper and bay leaf, salt to taste, cook for 5 minutes.
We serve the pickle on the table in serving plates, garnished with fresh herbs.
Bon appetit!
Calorie 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
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Pickles - 11 kcal/100g
- Chicken breast - 113 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Brine - 1 kcal/100g
