Pickle with tomato, pearl barley and pickles. Pickle with tomato paste Tomato paste is added to the pickle according to technology

Pickle soup is a tasty dish that does not need special tricks, which is familiar to everyone since childhood. The exclusivity of this soup are pickles and a varied base. This soup is easy to prepare, both from rice with meat or poultry, and from barley with stew or sausage.

Every chef has his own cooking secret. After all, the ingredients of this dish can be so diverse that it may seem that these are completely different soups. But, nevertheless, the main feature of this first course is the cooking time and the main ingredient.

When starting to cook pickle soup and taking pickles, make sure that they were canned no more than a year ago. Otherwise, during cooking, the cucumbers will lose their shape and will not give the taste necessary for the dish. Cucumbers canned without vinegar can be used at any shelf life.

The most recognizable ingredients in this soup are pickles and sausage. But there are more cooking options for this dish than you might think.

How to cook pickle soup - 15 varieties

The most famous pickle recipe. An old recipe, with more than a century of history, known in Tsarist Russia.

Ingredients:

• Pork on the bones
• Pearl barley (pre-soaked)
• Pickled cucumbers (or pickled)
• Red pepper
• Black pepper
• Dried greens (or fresh)
• Bay leaf
• Onion
• Carrot
• Potato

If you are using fresh herbs, rinse and dry completely before cooking. Only then cut and add to boil. Dried herbs will give their taste when cooked, and fresh herbs are best added when serving dishes.

Cooking:

Pork bones are brought to a boil. The first broth is drained to maintain transparency. Next, in the new broth, add pearl barley. Leave to cook for 30-40 minutes. During cooking, the main ingredients are cut. First of all, some cucumbers and potatoes are added. The rest of the ingredients are fried and added at the end of the boil. At the very end of cooking, pour the rest of the cucumbers into the pan.

The second most popular recipe for cooking. It takes a little longer than the first one, but it doesn't make it any worse.

Ingredients:

• Pork meat
• Pearl barley (pre-cooked)
• Potato
• Carrots (shredded)
• Onion
• Pickles
• Salt, pepper (to taste)

So that the soup does not turn out thick, and the broth is not transparent - pearl barley, after boiling, it is necessary to rinse well under cool water. In order to wash away starch and viscous components.

Cooking:

We give the meat to boil and drain the first broth. Let it continue to cook until cooked. At the same time, we cook pearl barley. About half an hour. After the required time has passed, drain the water from the barley and rinse it with water. Put in a separate bowl. Also, while the meat is being cooked, it is necessary to prepare a roast of carrots and onions. If desired, pepper or garlic can be added to the fry for spiciness. Potatoes and cucumbers are cut into cubes and added to the meat. Roasting is added next. Boil until done.

The recipe is famous for its quick preparation and hearty component. Also mild in taste.

Ingredients:

• Meat (any, to taste)
• Salted cucumbers
• Carrot
• Onion)
• Garlic
• Rice groats
• Potato
• Greens (to taste)
• Butter
• Vegetable oil
• Bay leaf
• Black pepper

When preparing pickle, you should be careful with salt and add the minimum amount to the broth. This is due to the presence of a large amount of salt in the cucumber brine, and if the dosage is incorrect, the soup can be heavily salted.

Cooking:

The meat for the broth is boiled in the usual way. Any meat can be used. For better richness, it is better to cook meat on the bone. After boiling, lower the heat and start cooking the ingredients. Next, chopped onions, finely chopped carrots, bay leaves, pepper and salt are added to taste. Boil for about 20 minutes. After strain the broth through a colander. Return the broth to the stove and add the cooked rice to it. Remove the meat from the bone and cut into small pieces. Fry the meat along with the rest of the strained ingredients until golden brown. When the rice is ready, add the fry to the broth. Greens are also added based on the preferences of the cook. After cut potatoes and pickles. Add to soup and cook for 30-40 minutes.

Winter pickle can be consumed not only immediately after preparation, but also can be preserved for the winter.

Ingredients:

• fresh cucumbers
• fresh tomatoes
• Onion
• fresh carrots
• Bell pepper
• Pearl barley
• Sugar
• Vegetable oil (odorless)
• Vinegar essence (70%)

If you are preparing a winter pickle in order to immediately serve it on the table, then instead of fresh cucumbers, you should use salted ones. And avoid tomatoes altogether. Also, do not add vinegar, since cucumber pickle, in most cases, already contains vinegar essence.

Cooking:

Boil the washed pearl barley until half cooked. Fry the onion until golden brown. Grated carrots, add to the onion and simmer all together for about 10 minutes. Next, cut the peppers and tomatoes into small cubes. Add them to the carrots and onions and simmer for another 15 minutes. Add barley and water to everything and simmer for another 20 minutes. Cucumbers are cut into cubes and added to a common pan. Simmer for 10 minutes. Next, add sugar, salt and vinegar. Simmer another 10 minutes. Pour hot pickle into jars, in a ratio of 50 to 50, broth and thick and roll them up. Next, we store the jars, as with any preparations for the winter.

Pickle is a quick and easy dish. But to cook it even faster and easier, you can use a slow cooker.

Ingredients:

• Potato
• Cucumbers (salted or pickled)
• Carrot
• Bulb
• Bulgarian pepper (sweet)
• Barley or rice cereal
• Smoked chicken breast
• Smoked sausage
• tomato paste
• Bay leaf
• Black pepper

If you nevertheless oversalted the broth and felt it after cooking the soup, then do not despair and add water to the dish. It is necessary to take 2-3 tablespoons of rice and wrap it in cheesecloth so that it does not spill out. Dip the gauze into the still hot soup and wait until the soup has cooled. Rice will absorb excess salt, and broth and spices will remain in the right amount.

Cooking:

Before cooking, pearl barley or rice groats are poured with boiling water for two hours. Finely chop the onion, pickled cucumber and bell pepper. We rub the carrots on a coarse grater. Potato cut into cubes. Finely chop the sausage and chicken.

Pour some sunflower oil into the multicooker. Immediately add carrots, onions and bell peppers. We cook in the frying mode for about 20 minutes. After 10 minutes, add smoked meat and sausage. Add a glass of water. Also add tomato paste. Cooking the remaining time on the timer. After roasting, add cucumbers and spices. Also add potatoes and pearl barley. Salt to taste and fill with water. Cook for 45 minutes in soup mode.

Soup with pickles and brine, without meat, also occupies a high position in the popularity rating.

Ingredients:

• Pearl barley
• Two bulbs
• Carrot
• tomato paste
• Potato
• Salted cucumbers
• Greens

For maximum softness of pearl barley, it must be soaked in water for 10-12 hours. And only after that add it to the soup. If this is not possible, then barley can be soaked in boiling water for 3-4 hours.

Cooking:

We set the pre-soaked pearl barley to boil for 20-30 minutes. During this time, we prepare a roast of carrots, onions, tomato paste. After cooking the frying, add it to the pearl barley. Cut potatoes and cucumbers and also add to the soup. We cook until ready. Salt and spices to taste. At the end of cooking, add fresh herbs.

Rassolnik can be cooked on different bases, including chicken broth.

Ingredients:

• Potato
• Carrot
• Onion
• Pickles
• Brine
• tomato paste
• Vegetable oil
• Bay leaf
• Chicken

If, for whatever reason, you do not need the broth to be too fatty, then the chicken should be boiled without skin and cartilage. They contain the bulk of fat and starch.

Cooking:

We begin to cook pearl barley and separately chicken with bay leaf. We cut cucumbers and onions into small cubes. Carrots are rubbed on a grater. Potatoes are cut into medium cubes. Potatoes, cooked pearl barley are added to the finished chicken broth. Let it cook on low heat. Cooking fry from onions, carrots and half of cucumbers. You should also add tomato paste to the roast. At the end of the frying, add everything to the broth. We also add brine and the remaining cucumbers. Salt to taste.

Probably the richest of all pickles is pickle in meat broth. Since it is prepared from different types of meat.

Ingredients:

• Boneless meat (pork, beef, lamb)
• Potato
• Carrot
• Spices (to taste)
• Salted cucumbers
• Brine
• tomato paste
• Bay leaf

To make the broth clear, put the meat in boiling water for 10 minutes. Drain the water. And the meat is already boiled in the water that will be the broth.

Cooking:

While the meat is being cooked with bay leaves and salt, it is necessary to make a fry from onions, grated carrots and tomato paste. When the meat is ready, take it out and cut it. At the same time, chop the potatoes. Add everything to the pot, along with the peppers and half of the chopped cucumbers. Also pour a glass of brine. When the potatoes are ready, pour the rest of the cucumbers and cook for another 10 minutes.

Soup recipe from Leningrad. Special taste and aroma.

Ingredients:

• Potato
• Pearl barley
• Carrot
• parsley root
• Onion
• Leek
• Pickles
• Brine
• Margarine
• Bay leaf

For a more pleasant taste, it is necessary to use young potatoes, the size of a pigeon's egg.

We cook meat and pearl barley separately, in parallel. While they are cooking, prepare the ingredients. We cut everything into small pieces, and three carrots on a coarse grater. After 1.5 hours, we transfer the pearl barley to the meat broth. The meat is cut into small pieces. Margarine fried with onions, carrots, leeks and parsley root. Upon completion of the frying, put it in the broth, along with the potatoes. When potatoes are ready, add cucumbers.

Rassolnik is one of the few soups that are delicious without meat. The lean pickle is just that.

Ingredients:

• Carrot
• Potato
• Brine
• Salted cucumbers
• Vegetable oil
• tomato paste
• Oat groats

If the broth without meat seems not tasty enough to you, you can always cook it on mushrooms with bay leaves. This will give the broth extra flavor and meaty flavor.

Cooking:

Cut potatoes into small cubes. Put it in a saucepan and cover with water. Cook until ready. While the potatoes are cooking, it is necessary to chop the onion and grate the carrots. Put in a hot pan with oil and fry for 10-15 minutes. You can add herbs to taste. Cut cucumber into small pieces. Put in a pan with vegetables and add tomato paste. Also add a glass of water. Simmer for about 10 minutes. Pour oatmeal and frying into a saucepan with cooked potatoes. Add brine. Pepper and salt last. Bring to a boil and simmer for about 5 minutes, on the off burner.

Soup with pickles does not always work out in a short time, but there is a solution - a quick pickle.

Ingredients:

• Smoked sausage
• Potato
• Carrot
• Potato (young)
• Greens
• Black pepper)
• Brine
• Salted cucumbers

For pickle, it is best to buy raw smoked sausage. It boils better and gives a richer taste.

Cooking:

We put water and wait until it boils. While the water is heating, we cut everything into small cubes, except for the sausage. We cut the sausage into thin half-rings. When the water boils, we throw everything except the cucumbers into the pan. Cook over medium heat until potatoes are cooked. Then pour the brine and half of the pickles into the broth. Cook for 10 minutes and pour out the remaining cucumbers. The soup is ready.

Pickle can be not only from meat, but also with sausage. Which does not slightly worsen its taste.

If you are making a sausage-based broth, then it is better to use several varieties. Smoked, salami and boiled. Each of them will give its own taste, and boiled and fat content of the broth.

Ingredients:

• Salted cucumbers
• Sausage (Smoked, salami, boiled)
• Potato
• Carrot
• Brine
• Greens

Cooking:

Bring water to a boil. Put all the chopped sausage into it and cook for about 15 minutes. During this time, chop the rest of the ingredients. When the broth is ready, switch it to a slow fire and pour the brine into it. We leave it to languish. At this time, we make frying of vegetables and herbs. When the roast is ready, pour it along with the potatoes into the broth. Switch to medium heat, cook until the potatoes are cooked. We spread the chopped cucumbers 10 minutes before turning off the fire. And also, together with cucumbers, pour greens and spices.

Another way to quickly cook the first is pickle with stew.

Ingredients:

• Braised pork
• Cherry tomatoes
• young potatoes
• Greens
• Carrot
• Onion
• Salted cucumbers
• Vegetable oil
• Pepper

When choosing a stew for pickle, pay attention to the fact that the product is made in accordance with GOST. And also choose a fatter stew, for example, pork.

Cooking:

We chop the onion. We rub carrots on a coarse grater. In a hot frying pan with oil, pour onions and carrots. We fry 10 minutes. Cut the tomatoes into small circles. Add half the chopped tomatoes to the onion and carrot. Simmer another 5 minutes. In a pot of hot water, pour the potatoes and fried vegetables from the pan. Cook for 10-15 minutes. While cooking, cut pickled cucumbers into small slices. Add to saucepan. Put the stew on a plate and crush it with a spoon, and then add it to the soup with the remaining tomatoes. Cooking for another 10 minutes.

Rassolnik can be vegetarian without the addition of a meat base.

Ingredients:

• Salted cucumbers
• Onion
• Carrot
• condiments
• Tomatoes
• Potato

Cooking:

Pour water over cucumbers for a short period of time. Finely chop the carrots and onions and fry in a pan with a minimum amount of oil. After frying for 10 minutes, add chopped tomatoes to the pan. Put the chopped potatoes and seasonings into a pot of boiling water. When the potatoes are ready, put the fried vegetables from the pan into the pan. Boil for about 15 minutes. Then add chopped cucumbers and brine as desired.

Probably the most correct pickle recipe is kidney pickle.

Ingredients:

• beef kidneys
• Salted cucumbers
• Parsley
• celery stalk
• Onion
• Potato
• Vegetable oil
• Sorrel

If there is no sorrel on hand, then you can use a regular lettuce leaf.

Cooking:

Meat broth is prepared in the usual way. Once cooked, the meat is removed and sliced. We cut the kidney, removing the veins and the bag from the inside. Then cut into small pieces and rinse. Then put in a saucepan with cold water and bring to a boil. While the water with the kidneys boils, we clean and cut cucumbers, onions and everything else. When the foam rises in the pan with the kidneys, remove from heat and drain the water. Rinse the kidneys. Bring to a boil again. After boiling, rinse again and put to boil in new water for 1.5 hours. The roots are fried separately in a saucepan. When ready, cucumbers, potatoes are added to the pan and all this is poured with broth. Cook until potatoes are ready. Then salads and meats are added. Salt is also added. Cook for about 15-20 minutes more. A couple of minutes before cooking, add salt and pepper. Add ready-made kidneys when serving - in portions.

Step-by-step recipes for making pickle with tomato paste, classic, hastily, with turkey and rice, smoked meats, rice and sweet peppers

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

6 gr.

3 gr.

carbohydrates

102 kcal.

Option 1: Classic pickle recipe with tomato paste

Rassolnik is a traditional soup of Russian cuisine. The basis is offal or meat on the bone, necessarily pickles, cereals to choose from, barley, rice or barley, vegetables and seasonings. There are many variations of this soup. We will prepare a classic pickle with bone-in beef, pearl barley, pickles, potatoes, onion and carrot sauteing, tomato paste and a standard set of spices. The recipe is designed for four liters of finished soup.

Ingredients:

• 400 grams of beef on the bone;
• 400 grams of potatoes;
• 1 large onion;
• 1 large carrot;
• 3 medium pickles;
• 3 table spoons of tomato paste;
• 100 grams of pearl barley;
• 10 grams of salt;
• 4 black peppercorns;
• 2 bay leaf.

Step-by-step recipe for pickle with tomato paste

Let's start with beef. It must be washed, put in a saucepan, pour water and cook until tender. Remove the foam when the water starts to boil. Salt is best at the very end, so the beef will be soft.

Boil the washed pearl barley in a separate pan. As soon as the water boils, reduce the heat and simmer. Approximate time - 50-60 minutes.

Taste barley for readiness, drain and rinse. We will add it to the pickle a little later.

Note: Barley is always better to cook separately, and only then add to the rest of the ingredients. The finished dish will not be so cloudy. It is especially important if you get a beautiful clear meat broth.

Cut potatoes into small cubes and place in boiling broth.

Heat up a frying pan, pour vegetable oil. First, grate the carrots and start frying.

While the carrots are being sautéed, peel the onion and rinse under cold water. Chop the onion, add to the carrots, stir and continue frying.

Now cut the pickled cucumbers into small cubes and add to the passivation - mix.

Tip: It happens that when cutting cucumbers, a large amount of water flows from them, which falls on the table and even on the floor. Lay a kitchen towel under the cutting board.

After a minute, add tomato paste to the passivation, mix with a spatula. Pour in a little broth, close the lid and simmer for about ten minutes.

Remove the meat from the broth, cut off the bones, chop with a knife and put back.

Put the barley in the soup.

Now enter the passivation, throw in the parsley, peppercorns and try for salt. Salt if necessary.

Boil for another quarter of an hour.

Ready soup is served with sour cream. If desired, chop the greens, put in a separate plate.

Note: The type of cereal that is added to the pickle depends on the meat. If you are cooking with beef or kidneys, use barley. Rice groats are put together with chicken or turkey giblets: stomachs, hearts, liver and necks. If you decide to cook a pickle with goose or duck giblets, put barley groats. For a lean pickle without adding meat, rice or buckwheat groats are used.

Option 2: A quick pickle recipe with tomato paste

To make pickle faster, we will take chicken legs - you will not spend more than half an hour cooking them. Barley is better to boil in advance. Many housewives boil a large amount of barley at once and freeze ready-made portions in the refrigerator - this is very convenient. The rest of the ingredients will be according to the standard pickle list.

Ingredients:

• 500 grams of chicken legs;
• 400 grams of potatoes;
• 2 carrots;
• 2 onion heads;
• 4 pickles;
• 150 grams of barley;
• 20 grams grow oils;
• 40 grams of tomato paste;
• 2 bay leaves;
• 3 peppercorns;
• a bunch of greens;
• salt to taste.

How to quickly cook pickle with tomato paste

Put the frozen barley in a bowl and leave at room temperature. If you decide to cook a quick pickle from fresh cereals, you still have to soak it all night or at least for two hours. Otherwise, you will cook it for a very long time.

Rinse chicken thighs, cover with water, bring to a boil. As soon as the water begins to boil, reduce the heat, remove the foam. You can immediately put a bay leaf, peppercorns and salt a little - so the broth will be tastier.

Skim the foam all the time while cooking. Cook the chicken for about half an hour.

Remove the chicken from the broth, cut into pieces and put back.

Boil the cereal soaked in water for about twenty minutes in a separate container over low heat.

Chop frozen and put in soup.

Note: If you add a few drops of citric acid at the very end of pearl barley cooking, the pearl barley will turn white. Almost transparent barley will look more beautiful.

Put the boiled barley into the broth.

While the meat and pearl barley are cooking, peel the potatoes, cut into small cubes and put in a saucepan.

Grate the carrots, put in a frying pan with oil and fry.

After 2-3 minutes, add chopped onion, continue to fry.

Cut the cucumbers into small pieces, add to the passivation and simmer for a few more minutes.

We introduce tomato paste, mix, fry for literally 2-3 minutes.

Tip: To make the passivation fragrant and give even more taste to the pickle, salt and pepper it after adding the tomato paste. Be sure to stir.

Add the passivation to the soup, taste for salt and spices, add some salt if desired.

Boil for literally five minutes. Turn off the fire and let it brew a little. The next day after cooking, the pickle will become even tastier. All ingredients will saturate each other.

Note: Sour cream is traditionally served with pickle, and for a reason. It softens the salty taste, makes the soup more tender.

Option 3: Pickle with tomato paste, turkey and rice

It is very difficult to spoil the pickle, but it is very easy to introduce new notes. Let's take a turkey drumstick, replace barley with rice, add a couple of fresh tomatoes to the tomato paste - a delicious, satisfying pickle. Let's not forget about garlic, it will make the soup even more fragrant.

Ingredients:

• 1 turkey drumstick;
• 1 carrot;
• 1 head of onion;
• 400 grams of potatoes;
• 5 pickles;
• 3 cloves of garlic;
• 2 tomatoes;
• 2 table spoons of tomato paste;
• 3 peppercorns;
• 2 bay leaves;
• half a stack of rice;
• salt to taste;
• cucumber pickle;
• greens and sour cream for serving.

How to cook

Carefully cut the turkey drumstick, put in a saucepan and cover with water.

As soon as it boils, remove the foam, immediately salt, sprinkle with your favorite meat spices, throw in the parsley. Cook the turkey until done.

As soon as the meat is boiled, we take it out, cut it into small pieces and put it in the broth.

Make a pass from carrots, onions and cucumbers. Add to the pan in the same order. At the end, add a little cucumber pickle, mix and simmer for ten minutes.

Cut the tomatoes into thin small slices. To do this, cut each slice also across. Add to vegetables, add tomato paste and garlic passed through a press. It can also be simply cut into thin slices. Stir and simmer for a couple of minutes.

Pour the washed rice into the bowl.

Cut the potatoes at your discretion as for a regular soup. Cook until soft.

Add the passivation to the soup, stir.

Boil for a few more minutes and turn off the heat.

Option 4: Pickle with tomato paste and smoked meats

The following ingredients can be put in the pickle with smoked meats: smoked brisket, smoked chicken legs, ribs, hunting sausages, any smoked sausage. You can add all at once in a small amount or 2 or 3 ingredients to choose from. All these components complement each other perfectly. The number of products is designed for four servings.

Ingredients:

• 300 grams of beef;
• 400 grams of potatoes;
• 1 head of onion;
• 2 carrots;
• 200 grams of boiled sausage;
• 150 grams of smoked sausage;
• 1 lemon;
• 150 grams of pitted olives;
• 200 grams of tomato paste;
• 150 grams of pickles;
• dill and parsley to taste.

Step by step recipe

First you need to boil the beef and make the broth.

Then we take out the meat, cut it into pieces and put it back.

We pass the grated carrots, chopped onions and diced cucumbers. Salt, pepper.

Add tomato paste and a little water, and preferably broth. Simmer for another five minutes.

Cut the potatoes into cubes and cook in the broth until tender.

Now let's add passivity.

Fry the diced boiled sausage in oil for literally 3 minutes, put in the soup along with chopped smoked sausage.

We cut the olives into rings or halves - we send them to the pan.

Cut half a lemon, squeeze it and add the juice directly to the pickle. Add spices to taste.

Boil for a quarter of an hour until all ingredients are ready.

Serve with sour cream, herbs and lemon wedges.

Such a pickle is somewhat reminiscent of hodgepodge and “hangover” - traditional Russian soups that were prepared back in Russia using pickles.

Option 5: Pickle with tomato paste, rice and sweet pepper

This version is close to the classic one. It differs by the addition of rice instead of pearl barley, sweet bell pepper.

Ingredients:

• 600 grams of beef or pork;
• 4 table spoons of rice;
• 400 grams of potatoes;
• 2 carrots;
• 1 head of onion;
• 3 tomatoes;
• 1 sweet pepper;
• 50 grams of tomato paste;
• 3 pickles;
• 200 grams of cucumber pickle;
• salt - a couple of pinches;
• pepper - 3 peas;
• lavrushka - 2 pcs.

How to cook

Rinse the meat, cut into small pieces and fry in vegetable oil until golden brown.

Pour water into the pan, add the fried meat and bring to a boil.

Don't forget to skim off the foam while cooking.

Make vegetable frying of onions and carrots in the same oil.

Finely chop the sweet peppers and tomatoes, add to the frying - mix.

Dice cucumbers, add to vegetables, fry a little. Then tomato paste, brine are added, everything is mixed and stewed for several minutes.

Cut the potatoes into cubes, add to the broth. Rinse the rice and add right after the potatoes.

As soon as the potatoes are cooked, you can add the frying. Put the parsley, pepper and taste for salt. Can be topped up if needed.

Boil until the ingredients are ready. Garlic can be added at the very end if desired. Some housewives put cloves.

Tip: If you buy parboiled long-grain rice in portion bags, it will boil faster, it does not need to be washed.

According to historians, in the notebook of N.V. Gogol was written: " Rassolnik- a pie with chicken, buckwheat porridge, brine is poured into the filling, chopped eggs. This pickle recipe Gogol then used it in Dead Souls: the thrifty landowner Korobochka, among other food supplies, carried pickle pie in her carriage. But the prototype of modern classic pickle soup Kalya soup is considered, which has long been prepared in Russia. Calla - fish or meat soup, boiled in cucumber brine, lemon juice, cabbage brine, sometimes with the addition of kvass. The calla recipe has changed, the name has changed to a more understandable one - pickle, i.e. cooked in brine. But the very essence of how to cook pickle, remained the same. Soup pickle can be meat, vegetarian and mushroom. Meat pickle is cooked as if from meat (including from poultry meat, for example - pickle with chicken), and from meat offal: pickle with kidneys, hearts, bird giblets, even pickle with sausage. Rassolnik cooked with vegetables such as potatoes, cabbage, carrots, pickle with tomato is less common. Vegetable pickle may also include turnips, radishes, and other root vegetables. Rassolnik with pearl barley and pickle with rice are the most common recipes. Rassolnik classic - with pearl barley. Pickle recipe with pearl barley otherwise called rassolnik leningrad. But barley is usually not put in homemade pickle and Moscow pickle. The recipe for pickle with chicken, also known as Moscow pickle, provides for the preparation of pickle on chicken broth, it is cooked with boiled chicken. If you're still at a loss, how to cook pickle with poultry, take the advice of French chefs - use duck meat and duck giblets.

And finally, the calorie content of the pickle varies from 50 to 230 Kcal - depending on the ingredients and the pickle recipe. So that how to cook pickle It is not only a matter of taste, but also of skill. But if you learn how to cook this simple and tasty first course, it will help you out many times and become a reliable number in your culinary repertoire.

How to cook pickle: our tips

If you are brewing pickle soup with potatoes, put pickles at the very end of cooking, otherwise the potatoes will become tough.

If the soup is not rich enough, add boiled cucumber pickle to it.

How to cook pickle with rice. Rassolnik classic with rice it will be transparent if, before cooking, sorted and washed rice is put in boiling water for 3-5 minutes, and then put on a sieve

Delicious rassolnik - rassolnik with pickled cucumbers.

Salted cucumbers can be replaced with salted mushrooms.

Pickle recipe may contain not only pearl barley. Barley can be replaced with millet, buckwheat.

How to cook pickle with pearl barley. Barley, prepared as follows, gives a good taste and color. Rinse barley well in warm water, put it on a sieve, fry in oil until golden brown. You need to cook directly in the broth. As a result of this treatment, the cooking time is also reduced.

Do not serve the finished dish right away - for him, like most dressing soups, it is better to brew a little and "reach".

It is better not to salt the pickle at all, but to add more brine to it. We wish you good luck and do not forget to post a photo of your pickle pickle on our website, because we also want to rejoice at your success.

I have always liked soups with sourness, which include tomato paste - hodgepodges, pickles, borscht and the like.

Pickle with tomato, pearl barley and pickles can be prepared both in lean and meat versions. This flavorful soup will warm and satiate you on chilly days.

Ingredients for our meat pickle.

In order for barley to cook quickly, and the broth does not look too cloudy, you need to prepare the cereal. It is enough to rinse it well several times and fill it with clean water. Leave to swell for 30 minutes.

Pickle can be cooked with or without any meat. In this case, rinse the beef with hot water, pour clean and put to boil. After boiling, be sure to remove the foam. Cook meat until soft. Cooking time depends on the type and quality of meat.

Skip this step for the lean version.

In a frying pan or saucepan, heat the vegetable oil and fry the onions and carrots.

Add finely chopped or grated pickles. Stirring, fry everything together over low heat for 5 minutes.

Then add tomato paste, sugar and spices. Pour half a glass of water and simmer everything together under the lid until the water boils away.

As soon as the meat becomes soft, add finely chopped potatoes. A long boil will not harm the potatoes, because later, in an acidic environment, they become glassy. I prefer to boil it well.

Add pearl barley at the same time. Cook until both are soft.

Remove the meat from the broth and cut into small pieces.

When the potatoes and pearl barley are cooked, add the prepared frying and bay leaf to the pan. Return meat to pot. Keep on fire for another 5-7 minutes. Bring to taste, adding what is missing. Pickle with tomato, pearl barley and pickles is ready.

Serve pickle with sour cream and herbs.