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Pickle Soup with Chicken, Barley, and Pickled Cucumbers
Instructions
Sort through the pearl barley, rinse it several times, then soak it in cold water for a few hours, ideally overnight, so it swells. That way the grain cooks faster and turns out fluffy.
Rinse the chicken thigh well, place it in a pot, pour in cold water and set it over medium heat. When the broth starts to come to a boil, reduce the heat, skim off the foam that forms, and salt the future soup lightly – the broth should be under-salted, otherwise adding the pickled cucumbers can make the soup too salty.
Boil the thigh for about 15 minutes from the moment the broth boils (if you use homemade chicken, it will need longer). Take the cooked meat out of the broth, let it cool slightly, then separate it from the bones and return it to the chicken broth.
Meanwhile, add the swollen barley to the broth, having rinsed it well once more under running water first. Boil the pearl barley for about 7 minutes from the moment it returns to a boil. Be sure to skim off the foam as it cooks, otherwise the soup won't come out clear.
Then add the potatoes, cut into pieces, to the barley.
While the potatoes and barley cook, make the sauté. In a pan with vegetable oil, fry the chopped onion and the carrot grated on a coarse grater.
Then add the diced barrel-pickled cucumbers to the vegetables and fry for another couple of minutes.
Add the fried vegetables to the broth and boil for about 5 minutes, adding spices (ground pepper, a pickle-soup seasoning or others).
Be sure to taste the finished soup and add salt if needed. Serve the pickle soup with barley and chicken hot.Bon appétit!
Tips
- 1
SOAK THE BARLEY – this is a must. Without soaking it takes 1.5–2 hours to cook; after an overnight soak, only 7 minutes. It saves time and makes the grain fluffy.
- 2
UNDER-SALT THE BROTH at the start – the pickled cucumbers will add plenty of salt. Add salt at the end, after tasting the finished soup.
- 3
CUCUMBERS INTO THE SAUTÉ – not straight into the soup. Frying them with the carrot and onion for 2 minutes "opens up" their flavour and makes the brine note more aromatic.
- 4
SKIM THE FOAM – the soup will be clear. Without skimming it turns cloudy and looks "dirty". The same principle works in other kinds of Russian soups with grains.
FAQ
Which cucumbers should I choose? +
Ideally, barrel-pickled cucumbers (the classic for pickle soup, made without vinegar). Alternatives: brined cucumbers (natural fermentation, more sour) or marinated ones (more "vinegary", so go easy on the amount). Fresh cucumbers won't do – they won't give the "brine" note. The brands "Skatert-samobranka", "Dyadya Vanya" and "Glavprodukt" are reliable. Homemade barrel cucumbers are the most "premium" option. Size: 8–12 cm, firm, with no hollows inside. If the cucumbers are very salty, you can soak them in cold water for 30 minutes. Yellow, old ones won't do – they'll give a "musty" taste. Add 100–150 ml of the cucumber brine at the end to boost the flavour.
Can I replace the pearl barley? +
Alternatives: round-grain rice (cooks faster, more "delicate"), millet (an unusual, grainy taste), buckwheat (a heartier option) or bulgur (an Eastern note). Each grain gives the soup its own character. Without soaking: rice 15 minutes, millet 20 minutes, buckwheat 15 minutes, bulgur 12 minutes. The brands "Mistral", "Uvelka" and "Natsional" are good quality. For a "diet" version, use slow-cooking oats, 15 minutes. Don't use quick-cooking oat flakes – they'll "fall apart". The ratio of grain to water is 70–100 g per 2–2.5 l (the standard).
How long does the pickle soup keep? +
In the fridge in a pot with a lid – 3 days. Reheat on the stove to 80 °C – don't boil it, or it will lose its aroma. In the microwave, by the portion for 1–2 minutes. In the freezer, up to 2 months (without the potatoes – they "crumble" after thawing). Thaw it in the fridge for 8–12 hours or on the stove over low heat. Freshly cooked it is at its "star" best on the first day. On the second day the soup "settles" and the flavour becomes brighter. Don't leave it at room temperature for longer than 2 hours – it spoils quickly because of the brine. Serve sour cream right at the table when serving (don't add it to the pot).
What to serve pickle soup with? +
The classic: with sour cream (1–2 tbsp per bowl) and fresh herbs (dill, parsley). With black or rye bread, or croutons. With a shot of cold vodka – the "Russian" way to serve it. With a cup of herbal tea – a warming lunch. For a "lean lunch", leave out the chicken and replace it with mushrooms. For an "office lunch", it's handy in a thermos. With garlic croutons or pampushki (garlic rolls). With ground black pepper on top – nice and zesty. For a "winter lunch", with hot pirozhki. A versatile soup for the cold months, perfect on both lean and ordinary days (it adapts).
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