Pickle with noodles recipe. A simple step-by-step pickle recipe for your cookbook

Rassolnik has a huge number of cooking recipes and all thanks to the versatility of its ingredients. A good hostess does not have meat by-products that often remain after many cooked dishes. Most of them can be used in a soup like pickle.

Pickle classic recipe

If you are not too lazy and look into the humanitarian dictionary, then the description you can find this - this is a folk Russian soup with pickles, kidneys, white roots, onions, potatoes or cereals, quite often even without them, with a dressing of eggs and milk, not rarely with fresh cabbage.

Pickled cucumbers can be easily replaced with pickled mushrooms. This dish has come to us since ancient times, and then it was called "kalya" and to cook it, it was taken with meat, chicken, or caviar. Cucumber pickle can be substituted for lemon juice.

It was only in the middle of the nineteenth century that this dish was finally developed, and it began to be called "pickle". However, the use of pickled pickles as the main basis for making soups dates back to the fifteenth century.

The concentration of the brine, its quantity and ratio with the rest of the liquid, and the combination with the rest of the main ingredients of the soup (cereals, meat, fish and vegetables) were so varied that it led to the birth of dishes with a wide variety of names, for example, hangover, kalya, hodgepodge, etc. the result is a pickle.

But what is most interesting, many centuries ago, pickle was called not a soup, but a pie stuffed with buckwheat porridge and chicken, brine was added to the porridge and boiled eggs were added to the steep. In the culinary arts of the modern world, pickle pies are prepared, which resemble closed boats in shape, and they are served with pickle soup.

Prepare aromatic and tasty pickle soup It is not at all difficult, it is enough to follow some rules and know the basics of making soups.

The basics of making pickle

This soup can be prepared in various broths: pork, lamb, fish, beef, chicken. The most important thing is that the fish is whole and the meat is on the bone. After preparing the broth, the meat or fish is removed, the meat is separated from the bones, chopped and added to the final preparation of the pickle. Also, pickle can be prepared with kidneys.

The kidneys must be soaked in advance for a couple of hours, regularly changing the water, then boiled, the broth is poured out, at the beginning of the pickle preparation, finely and thinly chopped boiled kidneys are added to it. If you do not have offal, then they can easily be replaced with beef.

It is customary to select cereals for this soup depending on meat products: pearl barley will go to the pickle with beef and kidneys, rice grits with turkey or chicken offal, barley grits to goose and duck offal, rice and buckwheat can be used in a vegetarian pickle.

Spicy herbs such as cilantro, basil, tarragon are not recommended for pickling. It is customary to season this soup with dill and parsley. Roots are also added, the more, the more flavorful the soup.

The main and obligatory part of all pickles is cucumber pickle, pickles and roots. In our time, apart from pickled cucumbers, this soup contains potatoes, cereals (rice, pearl barley, barley, buckwheat), spicy vegetables, herbs, and meat.

Pickle cucumbers must be salted, quite often brine is added to the soup. Across the Urals and in Siberia, pickle is prepared with salted mushrooms, mainly with milk mushrooms.

The pickle should be served in deep portioned bowls with sour cream, finely chopped herbs, fresh bread, puff pastries or pies.

It is customary to cook a real traditional pickle not from ordinary meat, but from giblets. It is also worth noting that brine is added to almost all recipes. About one fourth of the broth is brine.
To prepare a vegetable stew for this soup, parsley root is used, making the pickle more aromatic.
In order for the potatoes not to lose their color during the preparation of pickle, you should not cook them for a long time with cucumbers. Otherwise, your potatoes will be tasteless, hard and gray.
If you plan to use meat from the store for making pickle, it is recommended to drain the first boiling water. Since in the modern world, meat can contain large amounts of various antibiotics, which can be digested with prolonged boiling. After you have drained the water, rinse the pan and fill with clean water.
Most housewives, having prepared pickle, get upset, forget about this dish and give up. But do not worry, because next time you will definitely be able to cook a fragrant and tasty pickle.
You can add one tomato to the pickle roast to taste. In the pickle itself, you can add capers or olives cut into circles, they should be added along with the potatoes. Italian spices are great for making aromatic pickle.
Since it is customary to add salted cucumbers to the pickle, you must be very careful when adding salt.
If the pickles are very tough, then they must be peeled and grated gently on a coarse grater or cut very thinly.
To save time, barley should be added to the water along with the meat, and cook for the same amount of time as meat products. But then the consistency of pearl barley will be different, not like in the classic recipe. You can also use bagged pearl barley.
The most important thing is not to leave the barley soaked for a long time, because after twelve hours in the water it starts to deteriorate.
During the preparation of the pickle, meat on the bone is used to give more flavor and broth to the pickle. Chicken broth should be cooked for no more than forty minutes, millet or rice for no more than twenty minutes.
In order for the pickle broth to be transparent, it is necessary to cook the pearl barley separately, rinse it several times and then add it to the soup. When boiling this soup, regularly remove the resulting foam with a spoon or slotted spoon.
For those who do not like fried onions in pickle at all, you need to lower the onion, cut into two parts, into the broth of the soup. After thirty minutes, the onion is cooked and soft, and then it can be removed and discarded.
In order for the potatoes to boil well in pickle, it is recommended to add frying along with sour cucumbers twenty minutes after the potatoes have been lowered.
During the preparation of frying for carrots, onions and cucumbers, you can add twenty grams of sour cream. From this, the pickle will be more rich and fat.
The calorie content of this dish is 45 kcal / 100 grams. Read more:.

How long does it take to prepare the pickle?

In order to properly prepare the pickle, it does not take much time. Cooking this dish will take more than an hour, but if you have vast experience in making pickle, then the time of active work with the ingredients will take no more than twenty minutes.

How to cook pickle correctly

In order to prepare the pickle, you will need the following ingredients:

Meat (preferably on the bone) five hundred grams;
Average potatoes six pieces;
Pickled cucumbers four pieces;
One onion;
One large carrot;
Rice or pearl barley one hundred grams;
Greenery;
Salt;
Black peppercorns;
One bay leaf;
Vegetable oil;
Sour cream.

Cooking process

First of all, we cook a rich broth with meat. For broth, it is best to use chicken breasts or pork ribs. Pour the meat with four liters of water and simmer for two hours.
During the cooking of meat, foam will regularly form, we collect it with an ordinary spoon or slotted spoon. If this is not done, the broth will taste bitter.
While the meat is boiling, prepare the vegetable stew. To do this, rub the carrots on the largest grater, chop the onion. Cut the cucumbers into small cubes.
After all the vegetable ingredients are ready, we send them to the pan. Add thirty grams of vegetable oil and simmer for fifteen minutes over medium heat.
Next, peel the potatoes, wash them thoroughly and cut them into thin strips.
We sort out the rice, rinse it at least twice.
Dip rice, vegetables, potatoes into the finished meat broth. And salt to your taste.
Chop parsley, green onions and dill and send them to the pickle after the potatoes are cooked.
After all the ingredients are lowered into the pan, add bay leaves and peppercorns. Cover the dish with a lid and let it boil over low heat for ten minutes.
After cooking, pour into portioned plates, add one spoonful of sour cream to each and sprinkle with fresh herbs.

Pickle with vegetables and buckwheat

Required Ingredients:

Pickled cucumbers four pieces;
Rutabaga is one;
One carrot;
Leek one arrow;
One turnip;
One onion;
Celery root, parsley;
Four potatoes;
Buckwheat one hundred twenty grams;
Bay leaf;
Parsley and dill;
Vegetable oil;
Sour cream;
Fresh greens;
Pepper, salt, seasonings of your choice.

Cooking process

Finely chop and boil potatoes, leeks, pickles, carrots, celery, turnips, rutabagas, onions and parsley. Pour in buckwheat groats, add bay leaves and cook all the ingredients until tender. At the end, add vegetable oil, fresh herbs, salt and pepper to your taste.

Pour the prepared pickle into plates and add a spoonful of sour cream to each.

How to properly cook pickle with pearl barley

This is a classic version of the preparation of pickle with the addition of pearl barley. Barley grits take a very long time to cook, but you can find barley in bags on store shelves, it cooks much faster than usual, so the time for making pickle can be shortened. It is best to cook pickle in meat broth.

In order to prepare four liters of delicious pickle, you will need the following ingredients.

Beef one kilogram;
Pickled cucumbers four pieces;
Two hundred grams of pearl barley;
Four potatoes;
One large carrot;
One onion;
Greens, peppers, salt and seasonings of your choice.

Preparation

Ordinary pearl barley (unless it is instant cereal) must be soaked overnight. Pour the meat with water and boil, pour the barley into the broth and cook with the meat until tender. Once the meat is ready to be removed from the broth, chop and send back to the pot. Add potatoes.

Chop carrots, onions and fry until golden brown in vegetable oil, add finely chopped pickled cucumbers. Send the frying to the pickle and cook, stirring regularly until cooked.

How to cook pickle with mushrooms correctly

For a pickle with mushrooms for four servings, the following ingredients are required:

Three liters of water;
One hundred grams of dried mushrooms;
Two carrots;
One onion;
Parsley root;
Pearl barley two glasses;
Pickled cucumbers four pieces;
Butter forty grams;
Salt, pepper, seasonings at your discretion;
Sour cream; fresh greens.

Cooking process

Boil the mushrooms and chop finely. Boil pearl barley and roots separately. Mix vegetable and mushroom broth, add finely grated or chopped cucumbers and carrots, boiled mushrooms. Simmer for ten minutes, before removing the pan from the stove, add seasonings, fresh herbs, and butter, simmer for one minute and turn off the heat. Everything, pickle with mushrooms is ready !!!

Pickle recipe

Ingredients:

pork or beef with bone, ribs - 400 g;
medium-sized pickled cucumbers - 5-6;
potato - 6-7 pcs.;
onions - 1-2 pcs.;
carrots - 1 pc.;
pearl barley - 0.5 cups;
flour - 1 tbsp. a spoon;
bay leaf - 2 pcs.;
black peppercorns - 6 pcs.;
butter and vegetable oil for frying
ground black pepper and salt to taste.

Method for preparing pickle

Put the meat in cold water and bring to a boil. As soon as it boils, remove the foam, reduce the heat to low and cook for about two hours, adding bay leaves and black peppercorns. Strain the finished broth. Separate the meat from the bones, cut into small pieces and put back in the broth.
Soak the pearl barley for a couple of hours, and then cook until tender.

Peel, wash, finely chop the onion. We clean the carrots, wash them and three on a coarse grater.

Cucumbers mode in slices or three on a coarse grater.

In a mixture of vegetable and butter, fry the finely chopped onion, as soon as it becomes transparent, add the carrots. Fry until the carrots and onions are golden, then add the cucumbers to them. Simmer all together for 5-10 minutes.

Peel and dice the potatoes.

We put the broth with meat on the fire, add potatoes to it as it boils.

Cook the potatoes until tender and add the pearl barley. After boiling, add cucumbers with vegetables, let the pickle boil for 15 minutes. Alternatively, barley is cooked directly in broth (not separately).

In a frying pan, melt a tablespoon of butter and fry the flour in it until it is creamy, let it cool slightly so that it does not brew, and add water to it and dilute it to the consistency of liquid sour cream. Then pour the flour dressing into the pickle, stirring vigorously, this will give the pickle thickness. For pungency and piquancy, you can add cucumber pickle to the pickle. Let it boil for 1-2 minutes and remove the pickle from the heat.

Pickle classic video recipe

Serve brine with sour cream and herbs.

Rassolnik is a traditional Russian dish. It is prepared in different ways, since there are quite a few options for creating this dish. If you do not know how to cook pickle, then you should familiarize yourself with the classic pickle recipe and recommendations for preparing this dish. You should also understand for yourself that in this soup, regardless of the recipe according to which it is prepared, there must be two obligatory ingredients - pickles and cucumber pickle. This soup owes its name to them. As for the other components of this soup, in this regard, your imagination is not limited by anything.

The first mention of this soup dates back to the 15th century. True, at that time it had a different name - "kalya". However, in terms of its composition and in terms of the preparation method, it was no different from the current pickle.

Traditionally, when preparing pickle, pearl barley is put in it. But not only it can be added to this soup. You can cook it using any cereal. In addition to beef broth, others can be used for its preparation - chicken, fish. Even using a vegetable broth, you can make pickle. At the moment, there are several dozen recipes for making this soup.

Classic recipe

Classic pickle is prepared with the addition of pearl barley. By itself, this cereal is quite tough, and the cooking process is quite long. This, of course, affects the cooking time of the soup itself. However, if you have little time, and you really want to cook pickle, then the problem with barley can be solved by using instant barley for the soup. Classic pickle is best cooked in meat broth. For those who do not know how to cook pickle according to the classic recipe, below we give the ingredients and instructions for its preparation.

Ingredients:

0.5 kilograms of beef;
pearl barley - 250 grams;
pickles - 4 pieces;
three to four potatoes;
one onion;
carrot;
greens and salt.

Let's say right away that the above are the ingredients for making pickle in a 3 liter saucepan. If you use ordinary cereals when preparing soup, then you should fill it with water in advance. Many do it at night. If you have instant barley at home, then this is not required.

We start cooking the soup with meat. The prepared piece of beef must be washed, and then filled with water and cooked. In the course of its preparation, pearl barley should be added.
When the meat is cooked, it must be pulled out and separated from the bones. The beef is then crushed and then cut back into thin pieces and thrown into the pan.
Following the meat, chopped potatoes are sent to the pan.
Other vegetables - carrots and onions - must first be chopped and then passaged in sunflower oil.
Cucumbers are cut into pieces and then added to vegetables.
Then the finished vegetable mixture is sent to the pan. Stir the contents from time to time.

Some nuances when preparing pickle

When preparing this soup, there are certain nuances that I would like to talk about.

If you are preparing pickle with pearl barley, then you can add an original addition to it in the form of dried and pickled mushrooms. 100-150 gr. mushrooms per 3 liters of water will be enough.
You can also cook this soup with an additive such as beef kidney. A three-liter saucepan will require 750 gr. kidneys. A few hours before preparing the soup, the kidneys must be soaked in water. When you cook them, the water should be changed two or three times. When the kidneys are ready, they must be cut open, rinsed once, and then placed in the refrigerator. The kidneys are added to the pickle before serving.
Not only kidneys can be served with this soup. You can cook fish fillets if the pickle was cooked in fish broth. Caviar - red, pollock will also be appropriate.
In the process of preparing this soup for grating carrots, it is recommended to use a fine grater. The onions must be chopped very finely. Then the dish will look aesthetically pleasing.
Before serving the pickle, it is recommended to put a spoonful of sour cream on the plate.
You can add a variety of spices to the pickle to your liking: dill, parsley, bay leaf. In addition to them, you can put various seasonings in the dish, thanks to which the cooked soup will become more piquant. Those who like sour pickle can be advised to add a small amount of lemon juice to the dish. If not, citric acid will do.

One of the most unusual dishes of Russian cuisine is rassolnik. A unique combination of pearl barley, pickled cucumbers and beef kidneys allows you to get a unique taste. The use of barrel vegetables and a pickle from under them gave the name to this original soup. Over time, the recipe has been repeatedly refined, simplified, and enriched with new ingredients. Today it is cooked from any meat and without it at all, using other cereals instead of barley. Only pickles remain an unchanged ingredient, giving the soup a pleasant sourness.

Cooking features

You can cook pickle according to classic or modern recipes. It will turn out delicious in any case. If you want to make it in the traditional version, you will need to know a few points to get a soup with the most harmonious taste.

You can use pickled cucumbers for pickle, but they will not give it the desired taste. According to traditional recipes, pickled cucumbers are not included in the pickle, but pickled cucumbers. Thanks to them, the soup acquires a pleasant sourness. Replacing the brine with marinade will also be a mistake.
Barley is useful, supporters of a healthy diet are unlikely to want to replace it with other cereals. And the taste of the ready-made soup will not benefit from such a substitution. However, barley is a little more difficult to cook than many other cereals, as it is more difficult to boil down. Soaking the barley for several hours in cool water or for 20-30 minutes in boiling water, you will significantly speed up the process of cooking the soup.
The pearl barley is put into the soup first, before the introduction of the rest of the vegetables. If rice or buckwheat is used to make the soup, they are poured after the potatoes.
The pickle should be salted last, otherwise there is a risk of oversalting the dish.
If you are afraid that the soup will turn out to be too sour or salty, you can exclude the brine from the recipe, limiting yourself to cucumbers.
You need to cook the pickle over low heat under a lid so that all products are well boiled. It is a good idea to use a slow cooker.
If the roots are fried before adding to the soup, the soup will be more aromatic.
Initially, turnip was used to make pickle, later it was replaced by potatoes. Both recipes are considered classic.

It is best to serve pickle with sour cream, generously sprinkle with chopped dill, parsley, green onions. An exception is lean soup, in which case you will have to limit yourself to herbs.

Classic pickle recipe

beef brisket - 1 kg;
pork or beef kidneys - 0.8 kg;
turnips or potatoes - 0.5 kg;
carrots - 150 g;
onions - 150 g;
pearl barley - 170 g;
pickles - 0.5 kg;
cucumber pickle - 0.5 l;
lard - 50 g;
sugar - 20 g;
water - 3.5-4 liters;
salt, herbs, bay leaf, pepper, parsley root - to taste.

Cooking method:

Rinse the kidneys, cut them lengthwise, soak for 3-4 hours in cold water. Rinse again, fill with clean water, boil until tender. Remove, cool, cut into small pieces.
Rinse the barley, fill with cold water.
Wash the beef, place in a saucepan, where the soup will be boiled. Bring to a boil. Skim off the foam. Reduce the intensity of the flame. Cook, covered, until the meat is tender and separates easily from the bones.
Peel turnips or potatoes, cut into small cubes.
Peel the carrots, cut into small pieces.
Remove the husk and chop the onion finely.
If desired, add the parsley root and chop it finely.
Cut the cucumbers into thin strips.
Cut the bacon into small pieces, put it in the pan, melt. Add carrots, onions, parsley root and sauté for 5 minutes.
Add cucumbers, pour in a couple of tablespoons of broth, add sugar, stir, simmer for 10 minutes under a lid.
Remove the meat from the broth, separate from the bones, cut into portions.
Put the pearl barley into the broth.
When it boils, add the potatoes.
After the next boil, put the meat and kidneys in the pickle.
After 10 minutes, add the remaining vegetables, pour in the brine. Cook for another 10 minutes.
Add spices, salt if necessary, cook for another 5 minutes.

Let the soup sit under the lid for 10–20 minutes. Serve with sour cream, sprinkled with fresh herbs.

Leningrad rassolnik

beef pulp - 0.3 kg;
beef bones - 0.4 kg;
water - 2.5 l;
potatoes - 0.3 kg;
pearl barley - 30 g;
white onions - 75 g;
carrots - 75 g;
pickled cucumber - 60 g;
brine - 125 ml;
green onions - 50 g;
vegetable oil - how much is required;
salt, pepper, bay leaf - to taste.

Cooking method:

Rinse meat and bones, fill with water. Cook broth from them. Remove the meat and bones. Cool the meat, throw out the bones. Strain the broth.
Peel the carrots and grate coarsely.
Peel the onion and cut it into small cubes.
Heat the oil and fry the onions and carrots in it until soft.
Cut the cucumber into strips, sauté it in a separate frying pan for 5 minutes, cover with brine, simmer for 2-3 minutes, remove from heat.
Peel the potatoes, cut into small pieces.
Put the barley in the broth, bring to a boil.
Add potatoes after 5 minutes. After about the same time, add carrots and onions.
After boiling the soup for 10 minutes, put the cucumbers in it along with the pickle. Continue cooking for another 10 minutes.
Taste the soup, add salt and pepper. Add laurel leaves.
After 5 minutes, remove the soup from the heat, let it stand for a while under the lid.

The soup for this recipe will turn out to be quite thick. It was he who was often prepared in catering establishments in Soviet times, and even today such pickle can be found in the menu of cafes and restaurants. When pouring the pickle into plates, do not forget to put in each piece of meat, sprinkle with green onions.

Pickle in a slow cooker with tomatoes

meat (pork or beef) - 0.3 kg;
carrots - 100 g;
onions - 100 g;
pickles - 0.3 kg;
pearl barley - 80 g;
vegetable oil - 40 ml;
potatoes - 0.2 kg;
water - how much is needed.

Cooking method:

Soak the pearl barley for 2 hours in water, rinse well.
Peel the potatoes, chop coarsely.
Chop the peeled onions and carrots with a knife.
Cut the cucumbers into strips.
Rinse and dry the meat, cut it into small cubes.
Pour oil into the multicooker bowl, put onions and carrots in it. Switch on the machine by selecting the "Fry" or "Bake" program. After 5 minutes, add meat to the vegetables and cook, without changing the mode, for another 10 minutes.
Salt and pepper. Add cucumbers, potatoes, pearl barley. Fill with water up to the mark. Activate the Extinguishing program by setting the timer for 2 hours.

Please note that pickle in a multicooker is cooked in the stewing mode, and not using the Soup program.

Pickle with rice

chicken or turkey - 0.3 kg;
pickles - 0.3 kg;
rice - 80 g;
potatoes - 0.2 kg;
sweet pepper - 100 g;
carrots - 100 g;
onions - 75 g;
vegetable oil - how much is required;
water - 2 l;
salt, spices - to taste.

Cooking method:

Boil poultry meat until tender, remove from broth, cool. Separate the meat from the bones, cut into small pieces.
Put well-washed rice in the broth. Boil it for 15 minutes.
Prepare the vegetables during this time. They need to be washed, cleaned. Coarsely grate the carrots, finely chop the onion. Cut the potatoes into small cubes, pepper into strips.
After the indicated time has passed, add the potatoes.
Fry onions and carrots in oil.
Cut the cucumbers into strips.
15 minutes after placing the potatoes in the soup, add the rest of the ingredients, including the minced meat, and then cook for 10 minutes.

Poultry pickle is more delicious with rice, and not with pearl barley.

Lean pickle

pearl barley - 100 g;
brine - 0.4 l;
pickled cucumbers - 0.4 kg;
potatoes - 0.4 kg;
carrots - 100 g;
onions - 100 g;
vegetable oil - 40 g;
water - 2 l;
spices to taste.

Cooking method:

Pour pearl barley with water, set to cook.
Cut the potatoes into medium-sized cubes.
Cut the onion into small cubes, grate the carrots.
Fry the onions and carrots in hot oil.
When the water with barley has boiled for 5 minutes, add the potatoes.
Cut the cucumbers into strips.
5 minutes after adding the potatoes, put cucumbers, carrots and onions into the soup, pour in the brine. Cook for another 15 minutes.
Add spices. Stir. Cook for 5 minutes and remove from heat.

You can use vegetable broth instead of water to make lean pickle. Pearl barley is allowed to be replaced with rice or buckwheat.

Lean pickle with mushrooms

buckwheat - 50 g;
porcini mushrooms or champignons (fresh or frozen) - 0.3 kg;
potatoes - 0.5 kg;
pickled or salted milk mushrooms - 0.2 kg;
onions - 100 g;
tomato paste - 20 ml;
vegetable oil - as needed;
water - 2.5 l;
salt, spices - to taste.

Cooking method:

Wash fresh mushrooms, blot with a napkin, cut into small pieces.
Peel and cut the onion into small cubes.
Fry the onion with mushrooms in vegetable oil. You need to fry for about 10 minutes, stirring occasionally.
Peel the potatoes, cut them into small cubes.
Pour mushrooms with water, bring to a boil.
Add potatoes.
After the soup boils again, put the buckwheat, sorted out and washed to clean water, into it.
Finely chop the pickled milk mushrooms.
After cooking the soup for 15 minutes, put the pickled mushrooms and spices into it. Salt to taste, season with tomato paste, cook for another 5 minutes.

Pickle with mushrooms can be prepared without pickled cucumbers - pickled milk mushrooms take on their role. Mushroom pickle is delicious with buckwheat. This version of the soup will appeal to those who do not consume meat. It is also suitable for fasting.

Rassolnik has a spicy taste with a slight sourness. Traditionally, this soup is made from beef kidneys and barley with the obligatory addition of pickles. There are recipes that allow you to cook it from other meat, with rice or buckwheat. You can find options for making lean pickle.

Rassolnik is a traditional soup of Russian folk cuisine, an obligatory component of which is pickled cucumbers and often cucumber pickle. Thanks to these ingredients, the soup is quite spicy and has a characteristic sour taste. Pickle can be cooked in water, broth from various types of meat, as well as from giblets, and in addition to traditional vegetables, it is customary to add pearl barley, rice or buckwheat to it.

I present here a classic pickle recipe, cooked in beef broth with potatoes, onions, carrots, pickles and pearl barley. Having prepared a pickle according to this simple recipe, you will get a soup that is well known from childhood and beloved by many - hearty, rich and very nutritious, having a rich meaty taste with a piquant note of pickles. Pickle with barley and pickles is a simple, low-calorie and very tasty first course, especially useful in the cold season!

Helpful information

How to cook pickle with barley and pickles - a classic recipe in beef broth with step by step photos

INGREDIENTS:

500 g beef brisket on the bone
3 l of water
1 large onion
1 large carrot
2 large potatoes
2 large pickles
100 ml cucumber pickle (optional)
30 g pearl barley
2 tbsp. l. vegetable oil
1 tbsp. l. without a hill of salt
5 - 6 black peppercorns
2 bay leaves

COOKING METHOD:

1. In order to cook pickle with barley and pickles according to the classic recipe, you first need to cook beef broth. To do this, rinse the brisket thoroughly, add cold water and bring to a boil over high heat.

2. Reduce heat under the saucepan, remove all the formed foam and cook the broth at a low boil for two hours.

When cooking broth, various roots are often added to it for taste and aroma - whole onions, carrots, parsley and celery root. This is especially true if you intend to use the broth as an independent dish. However, if the broth is cooked to make a soup, I usually do not add roots, since the broth in the soup already acquires a rich taste at the expense of other ingredients.

3. Remove the beef from the broth, free it from the bones and cut into small pieces. The meat can be stored in a separate container or returned to the soup at the end of cooking.

4. Peel and finely chop the onions.

5. Peel and grate the carrots.

6. Fry vegetables in vegetable oil over medium heat for 8 - 10 minutes until transparent.

7. Cut pickled cucumbers into thin strips.

8. Put the chopped cucumbers in a frying pan, add a little water and simmer over low heat for 30 minutes.

Important! For the preparation of pickle, only pickled cucumbers should be used, not pickled cucumbers. If you do not have your own canned goods, then they can be purchased by weight in the market or in large supermarkets.

9. Rinse the pearl barley in a colander with running water, then pour a little cold water and cook for 15 - 20 minutes until half cooked, adding water as it boils down.

10. Peel the potatoes and cut into small slices.

11. Put potatoes and pearl barley in boiling broth and cook for 25 minutes at a low boil.

12. Add fried onions and carrots and pickles to the pan, pour in the cucumber pickle and cook for another 5 minutes.

13. At the end of cooking, add salt, peppercorns and bay leaves. After 1 minute, turn off the pickle, close the lid and let it brew for 15 minutes.

Serve the soup hot with a few slices of boiled beef and a spoonful of fresh sour cream in each plate. Hearty and fragrant pickle with barley and pickles is ready!

On a frosty winter day, coming home, I really want to eat something hot. And if Gleb Zheglov, the famous detective from the TV movie "The Meeting Place Cannot Be Changed", loved "soup, but with giblets," then many prefer another soup - pickle. In addition, in winter, almost every Russian person at home has either a jar of home-made pickles, or, in extreme cases, pickles from the store will definitely be found. You can cook different versions of this soup: with pearl barley or with rice, with chicken (turkey) or with beef, with or without tomato paste, but still, every housewife should know a step-by-step recipe for pickle soup so that the household does not just gobble up this masterpiece , but to "crackle behind the ears."

If time allows you to cook a full meal, then it is better to cook beef soup, and even better - from beef with bone. So the broth will turn out to be more saturated, and such a recipe will help create a unique taste, because it is quite obvious that every housewife has a soup, for which she uses the same recipe as others, will still turn out to be peculiar. Here experience, and the choice of spices, and the cooking time, and the selection of proportions, and their own energy also help to prepare a special soup.

So, in order to cook a real pickle for a family of four for a couple of days, you need the following set of products:

500 g fresh beef pulp with bone or brisket;

4 large potatoes;

2 medium carrots;

2 onions;

4 medium-sized pickles;

150 g of pearl barley;

traditional seasonings;

2 tbsp. spoons of any vegetable oil;

1 tbsp. a spoonful of ketchup or tomato paste;

any available greens;

1-2 bay leaves;

sour cream.

Of course, soup is a dish that is not cooked for one day, because its preparation takes a lot of time. For pickle, it is even better if it is eaten the next day: during this time, all the ingredients are well saturated with the taste and smell of the broth.

Cooking pickle takes an average of 1.5 hours from the moment the broth is cooked (beef should be cooked for at least 45 minutes). The sequence of actions is determined by the peculiarity of those ingredients that are included in the recipe for this first course:

The pearl barley is washed well and left in cold water for 2 hours (some are left even overnight to make soup in the morning).
Cold water is poured into a three-liter saucepan and the meat is put there. By the way: some housewives try to cook the meat in a large saucepan (4.5 - 5 l), and pour the already obtained broth into another pan just before cooking the soup. This is explained by the fact that while cooking meat, even if you constantly remove the scale, dark stripes remain on the sides of the pan, which does not look very aesthetically pleasing. And the rest of the liquid can be used for various gravies and sauces, the recipe for which includes beef broth.
The soaked pearl barley is washed again, poured with cold water and cooked over low heat for 20 minutes. Before the end of cooking, you can squeeze out a few drops of lemon juice or add citric acid on the tip of a knife to make the pearl barley white. Then it will look almost transparent in the soup. Be sure to include this "feature" in your recipe!
When the meat is cooked, it is better to separate it from the bones and cut into pieces so that it is better saturated with spices.
The meat, along with cereals, is sent to a saucepan with broth to allow it to cook together for another 15 minutes.
At this time, you can still cook the potatoes: peel them, cut them into strips or cubes, and then send them to the pan.
Next, you need to peel two onions, chop them finely and fry in any refined vegetable oil (the recipe can include sunflower, olive, rapeseed, and linseed oil).
After peeling the carrots, grate coarsely and put in a pan with onions, let simmer for 5 minutes. The pickle recipe also involves the addition of tomato paste or ketchup - then the soup acquires a special sourness and rich color.
Next, cut into strips or grate pickles and add to the contents of the pan.
At the end of cooking, seasonings or spices are added: you can use ready-made seasonings for the soup (there is even specially for pickle), but true housewives prefer their own set of spices.
The recipe for this pickle recommends using pickle from cucumbers (it's not for nothing that soup is called pickle). But if the cucumbers are pickled, then the vinegar that is part of the marinade can give the soup an overly sour taste, so you should not add the marinade.
When the soup boils for another 5 minutes, you need to turn off the heat and only then put the bay leaf in the pan, otherwise the pickle will acquire a bitter taste.
When the soup is poured into bowls, you can add fresh chopped herbs and sour cream.

Pickle can be cooked much faster if you use rice instead of pearl barley, and instead of beef - chicken or minced meatballs. There is also a recipe for a multicooker. But true lovers and connoisseurs of pickle drink prefer to eat a soup in which each product used has its own taste and texture. The pearl barley is soft, but elastic, the potatoes are not boiled to the point of mashed potatoes, and the cucumbers creak slightly when bitten.

Not all housewives can cook such a soup right away. Their secrets are revealed with each subsequent preparation. And the most important secret, whether it be special spices or the composition of the added brine, will be kept secret by the real hostess so that every time her relatives or friends sip a fragrant pickle, someone will say: “I have never eaten such a soup from anyone else! "

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