Composition / ingredients
Step-by-step cooking
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How to cook pickle with pearl barley: in 2 liters of water we cook a transparent broth from chicken hearts. This procedure is fast enough, so at the same time we lay the head of onions and carrots. When the vegetables are cooked, we take them out (we won't need them) and make a minimum fire. In a separate saucepan, cook the pearl barley. The second onion head is cut into small pieces and fried in vegetable oil until transparent. In the finished broth, we put the cooked pearl barley and fried onions. We cut the pickles into slices and send them to the soup. Cook the soup for another 10 minutes. At the end of cooking, pour cucumber brine into the soup, bring to a boil, salt to taste and turn off the fire. Pickle with pearl barley is ready, we serve it with sour cream. Bon appetit!
Calorie content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Pearl barley - 340 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Pickles - 11 kcal/100g
