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Pearl barley with apples, chicken breast, cauliflower and new beet leaves


  • 400 g chicken breast
  • 200 g pearl barley
  • 200 g cauliflower
  • 300 g young beet leaves
  •  1 green apple
  • 10 g green onions
  • 300 ml bouillon
  • 50 g butter
  • 1 lemon 
  • 100 ml canola oil
  • salt and pepper to taste


Cut chicken breasts in half, sprinkle with pepper and fry on each side. After frying, sprinkle with sea salt and oil, then place in stove for 8 minutes at 130°C.

Clean and wash the cauliflower and beet leaves, boil until soft.

Dice the apples into small cubes. Cook the pearl barley until soft, drain. Add apples and lemon juice, mix in the saucepan, adding 30 g of butter. Stir until all ingredients are well combined, add salt and pepper to taste.

Sauté the beet leaves with butter until warm, fry the cauliflower, serve as illustrated, sprinkled with green onions.