Pickle is one of the oldest dishes of Slavic cuisine. It is a soup boiled in water or broth with brine and pickled cucumbers. To make the dish more satisfying, they put cereals, vegetables, meat, meat or chicken offal into it, less often fish. Most of the classic pickle recipes provide for the use of pearl barley as cereal, but not everyone likes it, and cooks for a long time. Many housewives prefer to cook pickle with rice and pickled cucumbers. This basis is especially good in combination with poultry meat.
Cooking Features
The hostess, who has no culinary skills, can take up the preparation of pickle without fear of spoiling the products. It is only necessary to get acquainted with the technology of cooking this dish and not violate the recommendations accompanying the selected recipe.
- Pickled cucumbers and marinade from under them are not suitable for pickle, when using them, the potatoes become gray, and the soup itself will be different from the original. Salted cucumbers are made using a different technology, only they and the cucumber pickle make it possible to give the soup unique notes with fine sourness.
- If you want to soften the piquancy of pickled cucumbers, you can fry them in butter before adding to the soup.
- Onions and carrots are usually fried in vegetable oil before being added to the soup, then stewed with cucumbers and only then added to the soup. This manipulation is optional. If you refused to roast, vegetables should be put into the soup 5 minutes after laying rice and potatoes in it, otherwise they will not have time to become soft enough.
- You can pickle pickle only a few minutes before it is ready, otherwise there is a risk of over-salting it.
- If pickles are coarse, they are recommended to be cleaned before use so that the pickle has a delicate texture.
- It is not worth pouring pickle on the plates as soon as it is cooked. Soup will be tastier if you let it brew under a lid for 15-20 minutes.
- Serve pickle preferably with sour cream and chopped greens, which will make the soup much tastier and more fragrant. If you want to add herbs to the pot, boil the soup for a few minutes after adding this ingredient. If this is not done, it can quickly deteriorate.
Knowing the features of cooking pickle, you can choose any recipe. Even a novice cook can make a tasty dish for any of them.
Pickle with rice, pickled cucumber and meat
Composition:
- meat on the bone (beef or pork) - 1 kg;
- rice - 40 g;
- potatoes - 0.5 kg;
- pickles - 0, 3 kg;
- cucumber pickle - 150 ml;
- carrots - 100 g;
- onions - 100 g;
- vegetable oil - how much will leave;
- water - 2, 5 l;
- salt, bay leaf, peppercorns, fresh greens - to taste.
Preparation Method:
- Wash the meat, cover with water and set on fire. When the water in the pan boils, boil the meat for 10 minutes, remove the foam, then turn down the heat, cover the pan with a lid and cook the meat until done. It is considered ready when it begins to easily move away from the bones.
- Peel the potatoes, cut into cubes of about one and a half centimeters.
- Free onions from the husk, cut into small cubes.
- Peel the carrots, grate on a coarse grater or cut into thin strips.
- Cut the pickles into medium-sized straws.
- Remove the cooked meat from the broth, put the potatoes in it. After it boils again, add rice. Boil 15 minutes.
- While potatoes are being cooked with rice, heat the butter in a pan, put onions and carrots in it. Fry until golden brown.
- Add cucumbers and pickle, simmer for 10 minutes.
- While cooking fried vegetables, cut the meat into portions, return it to the soup.
- 15 minutes after adding the potatoes and rice to the broth, place the vegetables in the pan. Stir.
- After 5 minutes, try the soup, add salt, add laurel leaves, black peppercorns, and continue cooking the pickle for 5 more minutes.
- Remove the pot from the stove. Leave it under the lid for 15 minutes so that it is present.
In each plate, place a piece of meat, catching it from the pickle, pour the soup. Add sour cream, sprinkle with herbs and serve to the table.
Pickle with rice, pickles and chicken
Composition:
- chicken legs - 0.5 kg;
- celery stalks - 100 g;
- pickles - 0, 2 kg;
- potatoes - 0, 3 kg;
- carrots - 0, 2 kg;
- onions - 0, 2 kg;
- rice - 80 g;
- cucumber pickle - 100 ml; m
- dill - 100 g; m
- cilantro - 50 g; m
- bay leaf - 2 pcs .;
- peppercorns - 4-5 pcs .;
- vegetable oil - 20-30 ml;
- salt - to taste;
- water - 2 l.
Preparation Method:
- Rinse the rice to such an extent that the flowing water becomes clear.
- Wash chicken legs. Put in pan. If desired, they can be replaced by chicken breast or half a small chicken.
- Peel carrots and onions.
- Place one carrot and one onion on the chicken.
- Fill with water, bring to a boil over medium heat.
- Cook for 5 minutes, skimming with a skimmer. Turn down the heat. Add spices, cook for 30-40 minutes depending on the size of the pieces.
- Remove vegetables and chicken from broth, strain the broth.
- Cool the chicken legs, remove the meat from them, cut them in small pieces and return them to the broth.
- Put rice in the broth.
- Peel and cut small-sized diced potatoes, put it in the soup 5 minutes after the rice.
- Crush the remaining carrots. Finely chop the onion.
- Wash celery stalks, cut into small pieces.
- Cut cucumbers into thin straws.
- Heat the oil in the pan, fry the onions and carrots in it until soft.
- Add the celery, after 5 minutes, put the cucumbers, fill with brine, simmer for 3-4 minutes.
- 15 minutes after adding the potatoes to the soup, place the vegetable frying in the pan.
- Continue cooking the soup for 5 minutes.
- Chop the greens finely, put them in a saucepan. Boil another 5 minutes.
After the soup has been infused under the lid for 15-20 minutes, it can be poured into plates, filled with sour cream and served to the table. The dish has a seductive aroma and like almost everyone.
Pickle with rice, pickles and mushrooms
Composition:
- rice - 80 g;
- pickles - 0.2 kg;
- potatoes - 0, 6 kg;
- fresh champignons - 0, 2 kg;
- garlic - 2 cloves;
- lemon - 1/4 pcs .;
- onions - 0, 2 kg; m
- fresh dill - to taste;
- butter - 100 g;
- water - 1, 5 l.
Preparation Method:
- Rinse the rice, cover with water, put to boil on the stove.
- Peel the potatoes, cut into small cubes, put them in a saucepan when the water boils.
- Free the onions from the husk, cut into thin half-rings.
- Wash mushrooms, pat dry with a napkin, cut into strips.
- Peel pickles, coarsely grate.
- Melt the butter, put the mushrooms and onions in it. Fry until the liquid evolved from the mushrooms is evaporated from the pan.
- Add cucumbers, squeeze the juice from a quarter of a lemon on them. Stew for 2-3 minutes.
- When 15 minutes have passed after adding potatoes to the soup, add mushrooms and cucumbers.
- After 5 minutes, add garlic and dill finely cut with a knife to the pan, add salt to the dish, if necessary, by tasting it.
- Continue cooking for 5 minutes, then insist 15 minutes under the lid.
Mushroom pickle turns out tasty and fragrant. If butter is replaced with vegetable oil, the dish is suitable for vegetarian food, it can be included in the menu in the post.
Rassolnik is one of the traditional dishes of Russian cuisine. It can be done on water or broth. The main ingredients are salted cucumbers, which give the soup a unique taste, and cereals, thanks to which it is nourishing. Rice is often used as cereal. With him, the dish has a taste that almost everyone likes. Such rassolnik is especially tasty in chicken broth.
