Pickle with Chicken, Dried Mushrooms and Pearl Barley

With the onset of cold weather, first courses are increasingly appearing in our diet, because they are nutritious, satisfying, and warming. And in the case of a pickle with chicken, mushrooms, and barley, it is also incredibly tasty and aromatic. Try to cook, and a warming grateful hug from loved ones is guaranteed.

Cook: 1 hour

Servings: 6

Ingredients

Directions

We prepare all the necessary products.
We clean one onion.
Pour the chicken leg in a saucepan with cold water, add the peeled onion, and put on high heat.
After boiling, remove the resulting foam and put the pearl barley in the water. Cook over low heat for 30 minutes.
Fill the dried mushrooms with water.
Peel the second onion and cut it into cubes.
Heat vegetable oil in a frying pan and fry the onion for 5 minutes.
Peel the carrots and rub them on a coarse grater.
Put the carrots in the pan with the onions, mix and fry for another 5 minutes.
Add butter to the carrots and onions and simmer for another 2-3 minutes.
Cut the mushrooms into arbitrary pieces.
Peel and dice the potatoes.
Remove the onion and leg from the broth.
Put potatoes and mushrooms in a saucepan, cook for 5 minutes.
Cut the pickled cucumbers into cubes.
After 5 minutes of cooking potatoes and mushrooms, put cucumbers in a saucepan.
Then add the frying, bay leaf, and peppercorns. We try, salt to taste.
We simmer the pickle under the lid for 5-7 minutes.
Remove the skin from the chicken leg and free it from the bones. Cut the meat into arbitrary pieces.
Pickle with chicken, mushrooms, and barley is ready. Serve the pickle, adding pieces of chicken meat to each portion.

Enjoy your meal!

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