Pickle Soup with Pearl Barley and Chicken Gizzards
Clean and rinse the gizzards, cover with cold water, bring to a boil, skim off the foam, and simmer over low heat for 1 hour. Meanwhile, rinse the pearl barley, cover with boiling water, and cook separately for 30–35 minutes, then drain in a sieve. Remove the gizzards, cut them, and return them to the broth together with the pearl barley and diced potatoes. Cook for 15 minutes. Fry the chopped onion and grated carrot in oil for 5 minutes, add the grated pickles, and stew for another 5 minutes. Transfer the sautéed vegetables to the soup, add the bay leaf and pepper, and cook for 5 minutes. Add salt only at the end, as the pickles are already salty. Serve with sour cream and herbs.
Ingredients
- ✓Chicken gizzards
- ✓Pearl barley
- ✓Potatoes
- ✓Pickled cucumbers
- ✓Carrot
- ✓Onion
- ✓Sunflower oil
- ✓Bay leaf
- ✓Salt
- ✓Ground black pepper
- ✓Water
- ✓Dill and parsley
- ✓20% sour cream for serving
How to cook
- 1
Clean and rinse the gizzards, cover with cold water, bring to a boil, skim off the foam, and simmer over low heat for 1 hour.
- 2
Meanwhile, rinse the pearl barley, cover with boiling water, and cook separately for 30–35 minutes, then drain in a sieve.
- 3
Remove the gizzards, cut them, and return them to the broth together with the pearl barley and diced potatoes.
- 4
Cook for 15 minutes.
- 5
Fry the chopped onion and grated carrot in oil for 5 minutes, add the grated pickles, and stew for another 5 minutes.
- 6
Transfer the sautéed vegetables to the soup, add the bay leaf and pepper, and cook for 5 minutes.
- 7
Add salt only at the end, as the pickles are already salty.
- 8
Serve with sour cream and herbs.
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