Pickle

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

Cooking Features

Cooking pickle can be according to classic or modern recipes. Tasty it will turn out in any case. If you want to make it in the traditional version, to get the soup with the most harmonious taste you will need to know a few moments.

Pickled pickles for pickle can be used, but they will not give the desired taste. According to traditional recipes, pickle consists of pickled rather than pickled barrel cucumbers. Thanks to them, the soup finds a pleasant sourness. Replacing pickle pickle would also be a mistake.
Perlovka is useful, supporters of a healthy diet are unlikely to want to replace it with another barley. And the taste of the finished soup from such a replacement will not benefit. However, it is a little harder to make barley than many other cereals, as it is more difficult to digest. Soaking the barley for a few hours in cool water or in boiling water for 20-30 minutes, you will significantly speed up the process of cooking soup.
Barley is laid first in the soup, before the introduction of the remaining vegetables. If rice or buckwheat is used to make soup, they are put to sleep after potatoes.
Salt pickle should be the last thing to do, otherwise there is a risk of over-salting the dish.
If you are afraid that the soup will turn out too sour or salty, the brine from the recipe can be excluded by limiting cucumbers.
Boil the pickle should be on low heat under the lid, so that all products are well boiled soft. A good idea would be to use a slow cooker.
If the roots are roasted before adding to the soup, the soup will be more fragrant.
Initially, turnips were used to prepare pickle; later it was replaced by potatoes. Both recipes are considered classic.

It is best to serve the pickle with sour cream, generously sprinkle with chopped dill, parsley, green onions. The exception is the lean soup, in this case it is necessary to limit the greens.

Classic pickle recipe

Composition:

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 l;
salt, greens, bay leaf, pepper, parsley root - to taste.

Method of preparation:

Rinse the kidneys, cut along, soak for 3-4 hours in cold water. Rinse again, fill with clean water, boil until tender. Take out, cool, cut into small pieces.
Rinse the pearl barley, fill it with cold water.
Wash the beef, put it in a saucepan, where the soup will cook. Bring to a boil. Remove the foam. Reduce the intensity of the flame. Cook under the lid until the meat is soft and easy to separate from the bones.
Peel a turnip or potatoes, cut into small cubes.
Peel the carrots, cut into small pieces.
Free from the husk and finely chop the onion.
If desired, add parsley root finely chop it.
Cut the cucumbers into thin straws.
Cut the lard into small pieces, put it in a frying pan, melt. Add carrots, onions, parsley root, fry for 5 minutes.
Add cucumbers, pour a couple of spoons of broth to them, add sugar, stir, simmer for 10 minutes under the lid.
Remove meat from broth, separate from bones, cut into portions.
Place pearl barley in the broth.
When it boils, add potatoes.
After the next boil, put the meat and kidneys in the pickle.
After 10 minutes, add the remaining vegetables, pour in the pickle. Cook for another 10 minutes.
Put the spices, add some salt if necessary, cook for another 5 minutes.

Let the soup stand for 10-20 minutes under the lid. Serve with sour cream, sprinkle with fresh herbs.

Leningrad pickle

Composition:

beef pulp - 0, 3 kg;
beef bones - 0, 4 kg;
water - 2, 5 l;
potatoes - 0, 3 kg;
pearl barley - 30 g;
white onion - 75 g;
carrots - 75 g;
salted cucumber - 60 g;
brine - 125 ml;
green onions - 50 g;
vegetable oil - as required;
salt, pepper, bay leaf - to taste.

Method of preparation:

Rinse the meat and bones, fill with water. Boil them with broth. Take out the meat and bones. Cool the meat, throw out the bones. Broth strain.
Peel and grate carrots.
Onion, freeing from the husk, cut into small cubes.
Heat the oil and fry the onions and carrots in it until soft.
Cut the cucumber into straws, pass it in a separate frying pan for 5 minutes, cover with brine, extinguish 2-3 minutes, remove from heat.
Peel potatoes, cut them into small pieces.
Put the barley into the broth, bring to the boil.
Add potatoes after 5 minutes. After about the same time, enter the carrots and onions.
Cook for 10 minutes and put the cucumbers in it along with the pickle. Continue cooking for another 10 minutes.
Try the soup to taste, 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 be pretty thick. It was he who was often cooked in catering establishments in Soviet times, and even today such pickle can be found in the menu of cafes and restaurants. When pouring pickle on the plates, do not forget to put in each piece of meat, sprinkle with green onions.

Pickle in a multicooker with tomatoes

Composition:

meat (pork or beef) - 0, 3 kg;
carrots - 100 g;
onions - 100 g;
pickles - 0, 3 kg;
barley - 80 g;
vegetable oil - 40 ml;
potatoes - 0, 2 kg;
water - as needed.

Method of preparation:

Soak the barley for 2 hours in water, rinse well.
Peel potatoes, cut into large pieces.
Crush peeled onions and carrots with a knife.
Cut the cucumbers into straws.
Rinse and dry the meat, cut it into small cubes.
Pour oil into the multicooker bowl, put the onion and carrot into it. Turn on the unit by selecting the program “Frying” or “Baking”. After 5 minutes, add meat to vegetables and cook, without changing the regime, another 10 minutes.
Salted, pepper. Add cucumbers, potatoes, barley. Fill with water to the mark. Activate the “Quenching” program by setting the timer to 2 hours.

Please note that pickle pickle is cooked in quenching mode and not using the “Soup” program.

Pickle with Rice

Composition:

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 - as required;
water - 2 l;
salt, spices - to taste.

Method of preparation:

Boil poultry to readiness, remove from broth, cool. Separate the meat from the bones, cut into small pieces.
Put well-washed rice in broth. Boil it for 15 minutes.
Prepare vegetables during this time. They need to be washed, cleaned. Coarsely carrot, finely chop the onion. Cut potatoes into small cubes, pepper - straws.
After this time, add potatoes.
Fry onion and carrot in oil.
Cut the cucumbers into strips.
15 minutes after laying in the potato soup, add the remaining ingredients, including minced meat, cook for 10 minutes after that.

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

Lenten pickle

Composition:

barley - 100 g;
brine - 0, 4 l;
pickles - 0, 4 kg;
potatoes - 0, 4 kg;
carrots - 100 g;
onions - 100 g;
vegetable oil - 40 g;
water - 2 l;
spices - to taste.

Method of preparation:

Fill the barley with water, put to boil.
Cut the potatoes into medium sized cubes.
Cut onions into small cubes, rub carrots.
Fry onions and carrots in hot oil.
When the water with the barley has baked for 5 minutes, add the potatoes.
Cut the cucumbers into straws.
5 minutes after adding the potatoes, put cucumbers, carrots and onions in the soup, pour in the pickle. Boil another 15 minutes.
Add spices. Stir. Cook for 5 minutes and remove from heat.

Instead of water, vegetable broth can be used to make lean pickle. Pearl barley is allowed to replace rice or buckwheat.

Lenten pickle with mushrooms

Composition:

buckwheat - 50 g;
white 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.

Method of preparation:

Wash fresh mushrooms, blot with a napkin, cut into small pieces.
Peel and chop the onion into small cubes.
Fry onions with mushrooms in vegetable oil. You need to fry for about 10 minutes, stirring.
Peel the potatoes, cut them into small cubes.
Fill the mushrooms with water, bring to a boil.
Add the potatoes.
After the soup starts to boil again, put the buckwheat that has been poured and washed to clean water.
Finely chop the pickled mushrooms.
Cooking the soup for 15 minutes, put the pickled mushrooms and spices in it. Salt to taste, season with tomato paste, cook for another 5 minutes.

Pickled pickles with mushrooms can be cooked without pickled cucumbers - their role is assumed by pickled mushrooms. Mushroom pickle is delicious with buckwheat. This version of the soup will appeal to those who do not eat meat. It is suitable for the post.

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

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