It is advisable to take pickles, not pickles. They will give the pickle a unique smell and taste.
Any parts of chicken, even giblets, are suitable for meat - they will not spoil the taste of rich broth.
Barley can be successfully replaced with polished rice or rice section. It is not necessary to soak it, only it is necessary to rinse well until the water is clear.
To prepare pearl barley more quickly, it is advisable to pre-soak it for 3-4 hours, then drain the water and rinse.
Pour the required amount of cold water into the pan, dip the washed or pre-soaked chicken meat in it. It is necessary to follow the cooking - remove the foam and prevent boiling, otherwise the broth will turn out opaque, and the pickle is not beautiful in appearance. You can immediately lower the chicken into boiling water, reduce the heat and simmer with a slightly noticeable boil. With this cooking method, the meat will be aromatic.
Cook chicken for about an hour if you have a chicken store. I have at home and I increased the cooking time to 1 hour 30 minutes.
After 60-80 minutes put the pearl barley in the finished broth.
Cut the potatoes with a medium dice and send to the pan after the cereal. Salt moderately, since we must take into account the fact that cucumbers will be salty. Better add up at the end. Boil potatoes and cereals for 25 minutes.
Fry chopped onion very slightly in vegetable oil.
Carrots divided into three parts. Cut one into small cubes, rub the second into a grater with a large grill, and the second into the smallest grater. Add to the onion and simmer until soft, if necessary, add a little oil so that the vegetables are not dry.
Cut pickles into a cube and warm a little along with the already cooked frying (about 5 minutes will be enough).
Pour the contents of the pan into the pan, put the bay leaf, pour the cucumber pickle and bring everything to a boil together. Try on salt and acid. If it turned out to be brackish, you can add a little hot boiled water.
Season with freshly ground black pepper, chopped parsley and dill. Close the lid tightly and let the pickle stand for 5-10 minutes.
Pickle can be seasoned with sour cream, served with green onions or garlic.