Pickle with chicken and beans

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Rassolnik with chicken and beans is a hot first dish that can be cooked for several days in advance, this soup is stored in the refrigerator for 2-3 days. Soup is incredibly tasty, sweet and sour, thick and very satisfying. And on the second or third day it only gets tastier. A large portion of pickle with chicken is both the first and second dish. Therefore, such a pickle is a real find for the forever busy housewives: cooked a large pan of pickle and the whole family is provided with lunch for two days!

For cooking you will need pickled cucumbers (not pickled!), A small chicken, a simple set of vegetables, which you will always find in the kitchen cabinet of a thrifty hostess. For the broth, both a whole chicken and its parts are suitable. I made chicken thigh soup.

Time for preparing: 1 hour 45 minutes

Servings Per Container: 8

Ingredients for making pickle with chicken and beans

For broth

1.2 kg of chicken;
2 onion heads;
1/3 stalk of leek;
4 cloves of garlic;
3 small carrots;
1 parsley root;
bay leaf, pepper, salt.

For pickle

400 g of potatoes;
200 g stem celery;
350 g canned beans;
150 g of onions;
180 g carrots;
150 g of pickles.
salt, cooking oil for frying.

The method of preparation of pickle with chicken and beans

My chicken with cold water, if necessary, burn feathers. We cut the bird portionwise, put it in the pan.

My onion heads, we cut it crosswise. It is not necessary to remove the husk, it will give the broth for pickle with mushrooms and chicken a golden color.

Separate the upper green leaves from the leek, cut into strips. Peel the cloves of garlic.

Put leek, garlic and onion in the pan.

Add carrots, a few leaves of laurel, dried parsley root and one teaspoon of black pepper peas.

Pour cold water (about 2.5 liters), pour salt to taste.

We bring the broth to a boil, remove the foam with a slotted spoon. Reduce the gas, close the pan with a lid, cook over low heat for 1 hour.

We get chicken pieces and carrots from the pan, filter the broth through a sieve.

While the chicken is cooking, prepare the vegetables. We clean the potatoes, cut them into medium-sized cubes. Rinse the celery stalks with cold water, cut into cubes. We clean the onions, chop finely. So that when slicing the onion does not "pinch" the eyes, the knife blade must be moistened with cold water.

We shred the carrot peeled off with a thin straw. We cut the pickles into small cubes. We throw the beans onto a sieve, drain the liquid from the jar, it will not be needed in this recipe. However, pouring liquid is not worth it, it will serve as a good basis for the sauce.

In a deep pan with a thick bottom, pour a few tablespoons of vegetable oil for frying, throw onions, carrots and celery. Fry vegetables over high heat for several minutes until they become soft.

Then we put potatoes in the pan, pour the chicken broth, cook our pickle with chicken and beans for 15 minutes, then add the cucumbers and beans.

All together we cook another 15 minutes, at the end we salt to taste, pepper with freshly ground pepper.