Pickle with rice and chicken meatballs

Pickle according to this recipe turns out to be moderately thick and satisfying. For more piquancy, the minced meat for the meatballs must be salted and a little ground pepper added. In winter, fresh tomatoes can be substituted for tomato paste.

Ingredients

• minced chicken 500 g
• pickled cucumbers 4-5 pcs.
• potatoes 3 pcs.
• tomatoes 2 pcs.
• carrots 1 pc.
• 1/2 cup rice
• onion 1 head
• garlic 2 cloves
• chicken broth 3 l
• ground black pepper
• vegetable oil
• Bay leaf
• parsley
• dill
• salt

Directions

1. Put parsley stalks, pickled cucumber peel into the boiled broth and let it simmer for 10 minutes. Strain the broth and put on fire again. Pour the peeled and diced potatoes into a saucepan with broth. Add washed rice grits there. Cook, stirring occasionally, whatever the rice sticks to the bottom. Salt.
2. While the soup is cooking, peel and grind the carrots, chop the onion and fry in a pan until half cooked. Pour boiling water over the tomatoes and peel them, chop finely and add to the pan to the vegetables. Grate cucumbers without peel on a coarse grater and pour into the frying. Simmer for another 10 minutes.
3. When the potatoes and rice are soft, form small meatballs from the minced meat and dip into the boiling soup one by one, stirring occasionally.
4. Before turning off the heat, transfer the frying and chopped garlic to the soup. Sprinkle with herbs. It is not necessary to cover the soup right away, as it should "breathe" under the slightly opened lid. If desired, in the final part of cooking, you can put a couple of bay leaves in a pickle with rice and chicken meatballs for a rich aroma.