At first glance, pickle is a soup from the category “all that is in the bins”, but this opinion is quite erroneous. Selecting products, despite the fact that they are quite simple, you need to carefully enough, following the recommendations and recipes. Otherwise, the luxurious classic soup can be quite mediocre, in the worst traditions of catering.
Beef pickle - general principles of cooking
• The taste of pickle depends largely on the quality of the broth. For its preparation, it is advisable to take the meat on the bone, from the pulp the soup base is not so nourishing. To the soup was not only delicious, but also beautiful - the broth must be properly cooked. Meat should be thoroughly rinsed and only then filled with cold water. You should not take hot or warm water, and the foam should be removed before boiling. If you miss this moment, it will mix with the soup base. Cook the broth over low heat, not allowing it to boil, and always under the lid. Cooking time can last from one to one and a half hours. To cook the flesh cut into small pieces, 40 minutes is enough, large pieces and beef on the bone are cooked longer.
• Cucumbers can be taken both pickled and salted. They are used in ground form. Cucumbers cut into cubes or small cubes, often rubbed on a large grater or twisted in a meat grinder. Before adding them to the soup, they are boiled with vegetables in a small amount of broth or separately. Sometimes chopped cucumbers are put without prior treatment.
• The classic recipe for pickle pickle with beef involves the use of pearl barley. But this does not exclude options for cooking soup and without it. Barley often replaced with rice or other cereals, you can use oatmeal. Cereals that require long-term boiling are soaked in cold water in advance or are welded separately.
• Soup is always dressed with carrots and onions roasting. The chopped vegetables are passaged in hot oil to a golden blush and spread in pickle at the end of cooking. Cucumbers, a tomato can be added to roasting. • Do not use spices in the preparation of pickle. They are able to drown out the main taste of the soup. For aroma, only lavrushka and pea pepper are put into it. Dried dill or fresh greens are also suitable in moderation.
• After turning off the stove, it is advisable to let the prepared soup stand for a while, it will become tastier and more aromatic. When serving, pickle is traditionally supplemented with sour cream, but you can also put mayonnaise.
Recipe - “Classic”, pickle with beef
Ingredients:
• Pulp of beef on the bone - 400 gr.;
• 600 gr. potatoes;
• half a cup of pearl barley;
• two onions;
• dried, crushed dill - 2 tsp;
• five pickled cucumbers;
• fresh dill - a small bunch;
• a pair of sheets of laurel;
• 40 ml of vegetable, refined oil.
Cooking Method:
1. After washing the barley, fill the grits with clean water and temporarily set aside.
2. We wash the washed meat with 2.5 liters of running water, put it on medium heat and let it boil. As they appear, remove the foam. Then reduce the temperature and cook under the lid for two hours, not allowing it to boil intensively.
3. While not slowly boiling broth, prepare the vegetables. Cut the potatoes into small cubes and leave them in cold water so as not to darken. We cut onions and cucumbers into smaller cubes, rub the carrot on a medium grater.
4. Remove the meat from the finished beef broth, let it cool slightly, remove the bones. Cut into portions and drop it back into the pan.
5. Once again we wash the soaked pearl barley, pour the cereal into boiling broth and continue cooking over moderate heat.
6. Boil the cereal for a quarter of an hour and place the potatoes in the pan. Waiting for boiling, reduce the heat and cook until ready.
7. At this time we are preparing a gas station. Put onions and carrots in the pan. Add dried dill, add a couple of tablespoons of oil. Fry vegetables on low heat for 2 minutes, put cucumbers and stew, stirring occasionally, until soft. Be sure to cover the pan with a lid.
8. Check the potatoes for readiness. If it is softened enough, fill the soup with roasting vegetables and cucumbers, put laurel. We give slowly boil about a minute, we fall asleep chopped greens, we push or knead the garlic, we add some salt. Tomim rassolnik still about a minute and remove from the stove.
Pickle with beef and sour cream dressing
Ingredients:
• third of glass of barley;
• beef (pulp) - 300 gr .;
• three medium potatoes;
• lettuce;
• small carrot;
• egg;
• Bay leaf;
• three spoons of 20% sour cream;
• garlic;
• Dill greens;
• four pickled cucumbers.
Cooking Method:
1. Rinse the barley until clean water flows out of it. Then pour enough boiling water and leave it under the lid. Twenty minutes later, with medium-high heat, let it boil, set aside from heating and rinse again.
2. From a piece of pulp we cut off all the films and immediately cut them into portions. Bay meat 2.5 liters. water, set to cook the broth. Be sure to remove all the foam before boiling. Cook, covered with a saucepan, for at least 30 minutes.
3. Put the barley into the boiling broth, boil for about 20 minutes, and lower the potato bar to the grits. Boil on a small heat.
4. Put the chopped onion into the heated oil and fry it, then add the carrot. Stirring the vegetables to a golden blush.
5. Stew cucumbers, cut into thin strips, in a separate pan until soft. After that, put them in a saucepan with roasting and simmer for about a minute, not allowing to boil.
6. Carefully break the egg. Protein set aside, and whisk the yolk with sour cream. Pour the prepared mixture into the pickle and immediately drop the bay leaf into it.
7. We try on the salt and dosalivat as needed. Boil for five minutes, not allowing to boil, and turn off the stove.
Pickle with beef “Leningradsky” (with barley)
Ingredients:
• third of glass of barley;
• young beef with a bone - 700 gr .;
• 3 large, salted cucumbers;
• 300 gr. potatoes;
• carrot - half large or one small;
• leaf of laurel;
• small onion;
• vegetable oil;
• half a cup of cucumber, not very sharp, brine.
Cooking Method:
1. From the chopped piece of beef for one and a half hours cook rich broth. We take out meat from it, we delete bones and we cut. Lay the pieces of boiled beef back into the broth, add the barley. To grind well boiled soft, pre-soak it in water or boil a little. 2. We put cucumbers into small frying pan, cut into small cubes. Add a little beef broth, put the stew. As soon as they are soft, we shift the cucumbers into the soup and immediately add the sticks of potatoes to them.
3. In the oil slightly pass the chopped onion. Pour the carrot into a medium grated, fry the vegetables until softened and a light “blush” appears.
4. Shift roasting to the broth, cook with minimal boiling until the potatoes are ready. Then add Lavrushka, add to your taste. Add half a cup of boiled cucumber pickle and turn it off until boiling.
Pickle with beef and champignons
Ingredients:
• beef broth - 1.7 liters;
• small onion;
• 150 gr. frozen champignons;
• cucumber, preferably barrel salting;
• three spoons of rice cereal;
• medium carrot;
• 2 spoons of butter;
• fresh or dried dill;
• laurel - 1 sheet.
Cooking Method:
1. First cooked meat broth. Put the prepared piece of beef in 2 liters of water, wait for boiling. Then, setting medium-low heat, prepare the meat for an hour and a half. For rich soup, you need to take at least 700 grams of meat on the bone.
2. Cut the potatoes into cubes of medium size, put them into boiling broth.
3. Cut the champignons into thin slices and drop them behind the potatoes. Immediately after it we put the washed rice, and quickly bring to a boil. After removing the foam, lower the temperature and then cook under the lid.
4. Finely chop the onion, chop the carrot on a medium grater. Put vegetables in vegetable oil, fry for about 10 minutes with a little heat. Do not forget to stir, so that the roast is not burnt.
5. We shift the vegetables from the pan to the pan, add the grated cucumbers, continue to cook until soft. At the end lay laurel and turn off.
Pickle with beef without cereals with tomato
Ingredients:
• pound of beef;
• two medium carrots;
• six large, pickled or salted cucumbers;
• onion;
• a glass of brine; • spoonful of thick tomato;
• non-aromatic oil - 0.2 st. l
Cooking Method:
1. Washed meat in two liters of water, set to maximum heat. Foam we remove constantly, in the process of boiling. After letting it boil for a couple of minutes, lower the heat for the quietest boil, and, under the lid, cook until ready.
2. Clean the vegetables. Coarsely rub carrots, cut potatoes into small pieces, chop onions. We twist the cucumbers on a grater, decanting the pickle, but not pouring it.
3. From the ready broth we get beef, we cool a little. Separate from the bones and finely chop the meat, drop it back.
4. Behind the meat, lay the potatoes, bring to a boil. Remove the newly formed foam from the broth surface and continue cooking on low heat.
5. In vegetable oil until soft, passurize vegetables: onions and carrots. Add cucumbers to them, add 2-3 spoons of broth and simmer until softened. Be sure to periodically stir and, if necessary, add liquid. At the end enter the tomato, stir well.
6. Put the vegetable roast in the soup when the potatoes are soft. Mix well and, removing the sample, gradually introduce cucumber pickle. We boil pickle, not allowing to boil intensively, for two minutes, if necessary, add salting.
Beef pickle with oatmeal
Ingredients:
• Five pickled cucumbers, you can take pickled;
• 450 gr. beef with a small bone or cartilage;
• large carrot;
• cucumber pickle - glass;
• seven small potatoes;
• small onion;
• two spoons of finely chopped greens;
• refined oil (for steaming vegetables);
• two bay leaves;
• half a cup of ordinary “Hercules”.
Cooking Method:
1. In a three-liter pot pour two and a half liters of water. Lay the washed meat in one piece, put it on the stove. Give boil, then cook on a little heat for half an hour. Do not forget to remove the foam.
2. We get meat, we cool a little. Strain the broth, and, plums in a clean pan, bring to a boil, lay the potatoes. 3. Finely chop the onion. Grind cucumbers and carrots on a large grater.
4. In the pan with the heated oil, first lay out the vegetables and fry until golden brown onion. Then add cucumbers, add five spoons of broth and, stirring, add for seven minutes.
5. We shift the contents of the pan to the pan. Add chopped meat, laurel, add oatmeal, cook until the potatoes soften.
6. We bring the soup to the desired taste with brine, add some salt, put greens to sleep, and let boil, but do not boil. Ready soup insist ten minutes and only then serve.
Beef pickle - cooking tips and helpful tips
• The taste of pickle will be more intense if the cucumbers are chopped on a large grater or twisted in a meat grinder, and then pripotit with browned vegetables.
• It is advisable to rinse the cereal and oatmeal before adding. If this is not done, the type of soup will suffer - the broth will become cloudy.
• Cucumbers will be softer if you remove them from the peel. It is also recommended to squeeze them a little from the brine after grinding. It is better to add it, having boiled it in advance, at the very end of cooking.
