Chicken is cooked in the juice of sauerkraut, then buckwheat is cooked in this broth, saturated with useful macro-and microelements of cabbage and carrots. Boiled green beans enrich this dish with fiber and other useful elements. If you use lean meat for this dish, then avocado is good for healthy fats here. Tomatoes moisturize buckwheat well, making this dish not only even more useful, but also very tasty.
We take about 450 ml of sauerkraut juice. If the juice of sauerkraut is not salty enough for your taste, then you can still add salt to it at this stage.
We take the chicken shins. If desired, the shins can be slightly marinated in juice (from 1 to several hours in the refrigerator).
Cook the chicken in sauerkraut juice for 30 minutes. The resulting foam should be removed when boiling. If you take a larger pot, you may need more juice. The main thing is that the meat is completely covered with liquid (if necessary, you can add more juice or water). I had enough 450 ml of juice, which completely covered the meat.
When the chicken is cooked, it must be removed from the broth. If an additional volume of liquid was added, then it is necessary to measure the final volume of the broth so that its amount is in the ratio of 2:1 to buckwheat.
Wash the buckwheat and cook for 8 minutes in the chicken broth.
Then the buckwheat should be left without heating for another 10 minutes for the final preparation.
While cooking the chicken and buckwheat, it is necessary to wash and trim the tips of the green beans. Boil for 6 minutes in boiling water and cool quickly on a flat plate so that it does not overcook.
To serve, wash the avocado and tomatoes, then cut them into 2-4 pieces. We steal all the ingredients on a plate. Bon Appetit!