We offer recipes for preparing pickle with pearl barley and cucumber. This rich soup with an original sour taste is sure to please lovers of spicy first courses.
Classic rassolnik with pearl barley and pickled cucumbers - recipe
Ingredients:
- beef buds - 550 g;
- water filtered - 3 l;
- potato tubers - 550 g;
- onion - 130 g;
- carrots - 130 g;
- parsley root - 75 g;
- celery root - 75 g;
- pearl barley - 110 g;
- pickled cucumbers - 220 g;
- pickle cucumber - 120-190 ml;
- vegetable oil - 30 ml;
- salt - to taste;
- peas of black pepper - 5-6 pcs .;
- laurel leaves - 3 pcs .;
- peas of sweet pepper - 2-3 pcs .;
- fresh greens of parsley, celery and dill - to taste;
- sour cream.
Preparation
The taste of the classic rassolnik directly depends on the correct preliminary preparation of the kidneys. First, we will clean the by-product from foams and fat, cut into several parts and soak in water for twelve hours. During the soaking at least three times change the water to clean. After that, the kidneys are poured with boiling water, put on a medium-intensity fire and boil for half an hour. Next, remove the kidneys on a cutting board and shred small cubes, and the water in which they were brewed poured.
While the kidneys are cooked, we prepare the remaining components. Pearl croup is washed to clear water and steamed for thirty minutes with boiling water. During this time, two to three times we change boiling water to a new one. At the same time, we clean the pickled cucumbers from the skins, pour a glass of boiling water, put it on the fire and boil it for fifteen minutes. Then take them out, cut them in small cubes or small slices, return it to the broth and pat it on moderate heat for another ten minutes.
Onions are cleaned, shredded cubes, and carrots, celery root and parsley with thin straws and pass in a frying pan with vegetable oil until soft.
Prepared kidneys are put in a pan with three liters of boiled water heated to boiling, we spread the barley and cook it for thirty minutes. Now add the rescued vegetables, and after ten minutes, peeled and cut into small cubes potato tubers. When the potatoes are ready, we lay cucumbers, taste it and add salt, pickle, peas of black and sweet-scented pepper, throw the laurel leaves and boil the soup for another fifteen minutes. Now we lay the shredded greenery, let it boil for a couple of minutes, and turn off the stove. Ten minutes later, when the rassolnik is infused, we pour it on plates, we savor sour cream and can serve.
Lenten rassolnik with pickled cucumbers and pearl barley - recipe
Ingredients:
- purified water - 2.5 l;
- carrots - 90 g;
- onion - 90 g;
- pearl barley - 90 g;
- potato tubers - 750 g;
- pickled cucumbers - 200 g;
- cucumber brine - 130 ml;
- leaves of laurel - 2-3 pcs .;
- peas of sweet pepper - 3-4 pcs .;
- peas of black pepper - 7-9 pcs .;
- salt - to taste;
- granulated sugar - to taste;
- refined vegetable oil;
- fresh parsley, dill, or any other to choose from - to taste.
Preparation
Preparing to prepare a pickle, soak in boiling water a well washed flan for forty minutes, periodically changing the hot water to a new boiling water. Then rinse the steamed rump, pour the purified water, heated to a boil, put on a plate and cook until the softness of pearl barley. Now add the peeled and cut into small cubes potatoes and, saved on
At this time, peeled pickled cucumbers cut into cubes or quarters, place in a heated frying pan or saucepan and let it soften under the lid on a moderate fire. After the vegetables are ready, we add soft cucumbers to the soup, pour in brine to taste, add salt and sugar, throw also finely chopped fresh greens, prepare lean rassolnik with pearl barley and marinated cucumber for a few more minutes, and turn off the stove.