20.05.2020
15
Recipe information
Cooking:
1 hour 30 min.
Servings per container:
10
Complexity:
Easy
Calorie content:
727.38
Carbohydrates:
15.07
Fats:
30.41
Squirrels:
94.71
Water:
4.45

Ingredients

Title Value
1. Pickles 3 PC.
2. Brine 1/2 Art.
3. Potatoes 3 PC.
4. Carrot 1 PC.
5. Bulb onions 1 PC.
6. Celery root 50 Column
7. Rice 3 art. l
8. Bay leaf 2 PC.
9. Peppercorns 6 PC.
10. Vegetable oil 4 art. l
11. Salt taste
12. Offal chicken 500 Column

Cooking

1. Stage

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.

1. Stage. 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.

2. Stage

Peel, chop, fry carrots, celery, and onion in vegetable oil. Put in the broth, cook for 10 minutes.

1. Stage. Peel, chop, fry carrots, celery, and onion in vegetable oil. Put in the broth, cook for 10 minutes.

3. Stage

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.

1. Stage. 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.

4. Stage

Cook for about 5 minutes, serve with sour cream.

1. Stage. Cook for about 5 minutes, serve with sour cream.

5. Stage

Bon Appetit!!!