Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 10.6 oz (300 g) boneless skinless chicken thighs, diced
- 2.1 oz (60 g) dry pearl barley, rinsed
- 6.3 oz (180 g) potatoes, diced
- 4.2 oz (120 g) brined cucumber pickles, chopped
- 2.8 oz (80 g) onion, diced
- 2.8 oz (80 g) carrot, grated
- 33.8 US fl oz (1000 ml) water
- 2.0 tsp (9 g) neutral oil
- 0.4 oz (10 g) dill, chopped
- 1.4 oz (40 g) sour cream
- 0.2 tsp (1 g) salt
Method
- Put barley and water in a pot. Bring to a simmer and cook partly covered for 25 minutes, adding water if needed.
- Soften onion and carrot in oil in a skillet for 7 minutes. Add them to the barley with chicken and potatoes. Simmer for 20 minutes until chicken reaches 165°F (74°C).
- Add pickles and cook for another 8–10 minutes until barley and potatoes are tender. Taste before adding salt; pickles supply salt.
- Finish with dill and serve with sour cream.
Cook’s note: Use brined cucumber pickles, not sweet relish. Chicken replaces the beef or kidneys found in some versions; the barley must be tender before serving.
Allergens: Gluten in barley; milk in sour cream.
Approximate nutrition per serving: 505 kcal · Protein 41 g · Carbohydrates 47 g · Fat 17 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.