From Patricia's Homepage

Really doesn't sound like it's going to work at all--but, oh, is it good. Serve hot as a meal to 4-6 friends or 3 Volga boatmen.


· 3 tablespoons barley

· 1 and 1/2 cups water

· 3/4 cup chopped onions

· 4 tablespoons butter

· 1 diced raw chicken breast (2 halves)

· 1/2 pound chicken livers, cut into halves

· 1 tablespoon flour

· 1 cup carrots, sliced into rounds

· 1 cup potatoes, diced

· 8 cups chicken broth

· 2 dill pickles, diced

· salt and pepper to taste

· 1 cup sour cream

· 1 bunch of fresh dill

1. Simmer the barley in the water until soft. Drain.

2. In a Dutch oven, stir the carrots and potatoes into the boiling chicken broth, reduce heat, and simmer until soft.

3. In a skillet, saute the onion in the butter until translucent. Add chicken and livers and continue to saute over high heat until the livers start to crust a little bit.

4. Stir in the flour, then pour in a little stock from the vegetables, scrape up all the good bits, and pour all into the stock pot. Also add the barley.

5. Bring to a boil, then reduce heat and simmer for 20 minutes. Stir in the pickles and the salt and pepper.

6. When ready to serve, ladle into bowls, then stir in a big tablespoon of sour cream into each bowl and top with fresh chopped dill.

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