Soup with Pickled Cucumbers
Simple, with a delicate cheesy taste. You won't be able to stop! Soup with pickled cucumbers, chicken, and rice is a wonderful family lunch. Easy to cook, affordable, and flavorful—it may become your favorite.
Updated : 30 July, 2025
Easy
About 30 min.
Ingredients
2 liter
Water
400 grams
Potato
100 grams
Melted cheese
50 grams
Rice
1
Chicken leg quarters
1
Carrot
1
Onion
2
Salted cucumbers
1 tablespoon
Vegetable oil
5 units
Peppercorns
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can substitute rice with vermicelli, noodles, or other grains like millet or buckwheat. Or skip grains entirely. Rinse the chosen grain thoroughly until the water is clear. You can use any chicken part instead of a leg quarter.
Step 2
Rinse the chicken leg quarter. Bring water to a boil in a pot. Add the chicken. Cook over medium heat, skimming off foam, for about 40 minutes until done. Adjust water based on desired soup thickness - some will evaporate.
Step 3
Wash, peel, and dice the potatoes into medium-sized cubes.
Step 4
Peel and grate the carrot on a coarse grater.
Step 5
Dice or julienne the pickled cucumbers.
Step 6
Grate processed cheese on a fine grater. For easier grating, place it in the freezer for 20 minutes beforehand.
Step 7
Peel and finely chop the onion. If you or your kids dislike onion, skip it or add a whole onion during chicken boiling and discard later.
Step 8
Once the chicken is done, remove the skin and bones and shred it into small pieces.
Step 9
Return the shredded chicken to the broth. Then add the potatoes and rice. Bring to a boil and simmer over medium heat for about 15 minutes.
Step 10
In a skillet, heat vegetable oil over medium heat. Sauté the onion until soft (about 2 minutes).
Step 11
Add grated carrot and stir-fry for another 3-4 minutes.
Step 12
Add sautéed vegetables, pickles, and grated cheese to the pot. Season with salt and pepper. Simmer for 5-7 minutes on low heat, stirring occasionally.
Step 13
Remove the pot from heat, cover, and let the soup rest for 10-15 minutes.
Step 14
Pour the cheesy pickle soup into bowls and serve, garnished with fresh herbs. Enjoy!