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Ingredients
- 200 g pickled cucumber cut into slices
- 100 g carrot cut into slices
- 100 g onion cut into quarters
- 30 g vegetable oil
- 70 g tomato paste
- 300 g chicken hearts (see Variation)
- 30 g pearl barley rinsed
- 1000 g liquid chicken stock
- ½ tsp sea salt
- 300 g potatoes cut into cubes (1 cm)
- 10 black peppercorns
- 1 dried bay leaf
- fresh dill chopped to serve
- fresh flat-leaf parsley chopped to serve
- 60 g sour cream to serve (optional)
- Nutrition
- per 1 portion
- Calories
- 272 kcal / 1137 kJ
- Protein
- 16.8 g
- Fat
- 11.8 g
- Carbohydrates
- 18 g
- Fibre
- 3.4 g
- Saturated Fat
- 3.8 g
- Sodium
- 1241.2 mg
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