Rinse the giblets and cut into pieces, bring to a boil and cook for 10 minutes. Turn off, strain the broth and again return the guts to it.
Peel, chop, fry carrots, celery, and onion in vegetable oil. Put in the broth, cook for 10 minutes.
Dice the potatoes, cook for 5 minutes, then add the rice and cook for another 10 minutes. Remove the skin from the cucumbers into cubes, add to the pickle along with spices and brine. Season if necessary.
Cook for about 5 minutes, serve with sour cream.