The correct pickle recipe. How to cook delicious pickle? Delicious chicken pickle recipe

Today in our menu is fragrant pickle with pearl barley and pickles with a recognizable obligatory sourness. This first dish pleases with excellent taste from the first spoon, warms, fills with tone and vivacity. Due to the light sour “notes”, the soup resembles, but it turns out to be much more economical, because the recipe uses only beef as a meat component, and if desired, you can make the broth completely lean.

A rich, concentrated meat broth with a standard vegetable set for first courses is successfully complemented by hearty cereals and cucumber pickle. The soup is rich and filling. The density of the broth, as well as the degree of sourness, can be adjusted here arbitrarily, changing the proportions and adjusting the recipe in your own way.

Ingredients:

beef - 350 g;
pickled cucumbers - 150 g;
onion - 1 small (about 80 g);
carrots - 1 small (about 80 g);
pearl barley - 70 g;
potatoes - 2-3 pieces;
salt, ground pepper - to taste;
bay leaf - 1-3 pieces;
allspice - 3-5 peas;
vegetable oil (for frying) - 2-3 tbsp. spoons;
dill - 2-3 sprigs.

Rassolnik with pearl barley and pickles recipe with photo

Cooking meat broth. We cut the washed beef into small square or rectangular pieces with a side of 2-3 cm, pour two liters of cold water. Bring to a boil, remove all the cloudy foam formed on the surface. Cook over low heat at a low boil for 1-1.5 hours (until the meat is soft), covering the pan with a lid. Throw in peppercorns for flavor.
In parallel, we wash the barley until the liquid becomes completely transparent. We shift it into a small saucepan and fill it with clean water so that it is 3-4 cm above the level of the cereal. Bring to a boil, cook over medium heat for 30-40 minutes or a little longer - almost until ready (until the cereal softens). You can soak barley in advance and leave it overnight, then it is not necessary to boil it separately.
Throw the swollen boiled cereal on a sieve and rinse thoroughly under running cold water. So we get rid of the stickiness, and the broth will not become cloudy after adding barley.
Chop the onion into small cubes, fry in hot oil. Stirring, keep on fire for 3-5 minutes - until a light golden color. You don't need to overcook the onions.
Coarsely rub, removing the top layer, carrots and transfer to the onion. Stir to coat vegetables with oil. We pass for another 5 minutes, not forgetting to stir. If necessary, you can add a little oil.
We cut the cucumbers in any convenient way - you can cut them into bars, cubes or wide straws. Place in a small saucepan. Pour 2-3 ladles of meat broth from the pan. Keep on low heat for about 10-15 minutes. The cucumbers should soften, but not too much.
Add bay leaf and potatoes to the broth with already soft meat, after cleaning the tubers and chopping them into medium-sized cubes. Cook without salt for 10 minutes.
Next, lower the barley into the pan.
Next - carrot-onion passerovka. Bring to a boil and continue cooking for another 7-10 minutes. If the broth boils too much, add a small portion of boiling water.
The last to lay the cucumbers along with the liquid in which they were stewed. We also pour in cucumber pickle - about half a glass, more or less. It is better to add a little first, try the broth and add more if there is a lack of acid.
Season the soup with salt and pepper, after 5 minutes remove the pickle with barley and pickles from the heat.
After allowing the first dish to brew a little, we proceed to the meal. We add fresh colors, sprinkling each serving with chopped dill.

Rassolnik with pearl barley and pickles is ready! Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

This delicious first course belongs to Russian cuisine. Meat with cereals provide satiety, pickles - piquancy of taste. Initially, the word "pickle" meant a pie on unleavened dough with chicken, and the soup was called "kalya" and was supplemented with caviar. After this name remained only fish stews.

How to cook pickle

The traditional recipe is characterized by the density of the finished hot and the abundance of ingredients: pickles, potatoes, cereals, spicy vegetables, herbs are always used. You can not do without spices, but they are few - only bay leaves and a pinch / peas of black pepper. The broth can be meat, fish or mushroom. The very preparation of pickle according to its technology is similar to the cooking scheme of any Russian soup, however, with the obligatory infusion on the stove or in the oven for half an hour.

How to cook barley for pickle

Among all the cereals that are used for this soup, pearl barley is the most popular - it complements mainly beef broth with offal (kidneys, offal). Before adding the cereal to the rest of the ingredients in the pan, the housewives need to figure out how to quickly cook barley for the pickle:

Rinse the grits three times until the flowing water runs clear.
Pour in boiling water. A lid is required on top, otherwise the grains will not swell.
Bring to a boil after 20 minutes and remove from heat.

Soup pickle recipe

According to professionals, a properly cooked soup of this type necessarily includes root vegetables with a neutral taste, cereals, spicy vegetables and fresh herbs. The amount of cucumber pickle varies according to the taste preferences of the hostess and her guests. However, even if you are not interested in the classic pickle recipe, but in alternative versions of it, you will have something to choose from the options below. You will understand how to cook it quickly and how to choose products yourself.

With pearl barley and cucumbers

Cooking time: 3 hours
Servings: 4 persons.
Calorie content of the dish: 1048 kcal.
Destination: for lunch.
Cuisine: Russian.

This hearty delicious pickle with pearl barley and pickles is similar to the classic one, but the list of ingredients is a little shorter, and the broth is cooked on pork ribs - so it is richer. Professionals advise to cook it in advance and freeze it to reduce the time of work. Tomato paste can be replaced with fresh grated tomatoes, spices are chosen to taste.

Ingredients:

pork (ribs) - 200 g;
potatoes - 3 pcs.;
barley - 3 tbsp. l.;
pickled cucumbers - 4 pcs.;
carrot;
spices;
oil;
tomato paste - 2 tbsp. l.

Cooking method:

Make a broth on the ribs by filling them with water (3 l) and boiling for about an hour.
Add fried onions, cucumbers, carrots.
After 10-12 minutes, add tomato paste, spices.
Next - pearl barley.
After half an hour add potatoes. Cook for 20 minutes.

with rice

Cooking time: 1 hour
Servings: 3 persons.
Calorie content of the dish: 836 kcal.
Destination: for lunch.
Cuisine: Russian.

This recipe for pickle soup with rice and cucumbers is suitable for a children's and diet menu, as it is very light, on a turkey. It also helps to cook dinner in just an hour, because poultry broth is cooked faster than meat broth. If you wish, you can refuse potatoes, further reducing the calorie content of the dish. Roasting the onion is also an optional item.

Ingredients:

turkey - 300 g;
pickled cucumbers - 3 pcs.;
rice - a handful;
large potato;
Sweet pepper;
spices;
oil;

Cooking method:

Make turkey broth - you need 2 liters of product.
Add rice, cook for 25 minutes.
Fry chopped peppers, onions and cucumbers. Add to soup along with potato wedges.
Season it after half an hour and serve.

Classical

Cooking time: 1 hour
Servings: 4 persons.
Calorie content of the dish: 881 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

The classic pickle, as previously mentioned, must be done on beef kidneys, which are important to prepare before work. They are cleaned and soaked for 8 hours, during which the water is changed three times. After boiled separately from all components of the soup. Similarly, you need to prepare the selected cereal in advance. This pickle soup should be served with sour cream.

Ingredients:

beef kidneys - 300 g;
pickled cucumbers - 3 pcs.;
swede - 200 g;
cereals - 2 tbsp. l.;
carrot;
potatoes - 2 pcs.;
oil;
a bunch of greens;
salt, lavrushka.

Cooking method:

Boiled kidneys pour 1.5 liters of water, cook for half an hour.
Pour in the prepared cereal.
Fry grated swede, onion, cucumber straws.
Introduce them to the soup along with grated carrots.
After 4-5 minutes add potato cubes. Cook until they are ready.
Season with herbs and spices. Sweat for a couple of minutes, serve.

In a slow cooker

Cooking time: 2 hours 25 minutes.
Servings: 4 persons.
Calorie content of the dish: 1278 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

If you cook pickle soup in a slow cooker, you won’t even notice how a plate with a hot hearty lunch will appear in front of you. Simplicity of actions and reduction of work time are the main arguments in favor of this method of cooking this soup. You can use any recipe with or without a photo: even an inexperienced hostess who first entered the kitchen will cope with this task.

Ingredients:

meat - 400 g;
potatoes - 2 pcs.;
pickled cucumbers - 2 pcs.;
carrot;
spices;
oil;
water - 2.5 liters.

Cooking method:

Fry all the chopped vegetables on the "baking" for 20 minutes.
Add meat, soaked barley, potatoes.
Pour in water, cook on “stewing” for 2 hours. Season 4-5 minutes before the end.

With Chiken

Cooking time: 45 minutes.
Servings: 3 persons.
Calorie content of the dish: 1645 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

A simple original recipe for pickle with chicken and smoked sausage is liked by connoisseurs of light spicy hot dishes. Some housewives add tomato paste, hot capsicum, and beans here. Groats for this type of soup are not recommended - it is better to take small noodles. It is recommended to serve with fresh sour cream and rye croutons grated with garlic.

Ingredients:

smoked chicken - 100 g;
smoked sausage - 200 g;
pickled cucumbers - 3 pcs.;
vegetable broth - 3 liters;
potatoes - 2 pcs.;
oil;
carrot;
spices.

Cooking method:

Fry onion and carrot shavings. Pour into boiling water.
Add alternately cubes of potatoes, cucumbers, sausages, chicken.
Season 3 minutes before serving.

Leningradsky

Cooking time: 3 hours
Servings: 3 persons.
Calorie content of the dish: 1557 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Rassolnik in Leningrad was one of the most frequently implemented recipes in Soviet cookbooks: delicious, quick, simple, very satisfying. Absolutely any cereal could be introduced - not only the famous pearl barley and rice: buckwheat, oatmeal, and wheat were used. According to the old recipe, only 1 liter of rich broth is obtained, and the soup itself is very thick.

Ingredients:

beef - 300 g of meat + 400 g of bones;
water - 2.5 l;
potatoes - 300 g;
carrots - 1/2 pc.;
white onion;
barley - 30 g;
a bunch of leeks;
pickles - 60 g;
oil;
bay leaf, salt, pepper;
brine - half a glass.

Cooking method:

Boil the meat broth without spices, remove the beef.
Add washed barley, browned onions with carrots.
After half an hour, introduce potato cubes, browned cucumber straws, spices.
After 15 minutes, pour in the brine, cook the soup for another 9-10 minutes. Sprinkle, serve.

with kidneys

Number of servings: 6 persons.
Calorie content of the dish: 1457 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

If you are wondering how to cook pickle with kidneys in meat broth, be sure to check out this recipe. For the base, you can take fatty pork, young veal, dietary poultry - this does not matter. Canned beans are better, because. dry will have to soak for a long time and cook for at least a long time. The kidneys should be filled with water for 4-5 hours in advance.

Ingredients:

meat - 350 g;
canned beans - 200 g;
pickled cucumbers - 4 pcs.;
beef kidneys - 200 g;
oil;
potatoes - 2 pcs.;
spices.

Cooking method:

Boil the chopped kidneys for half an hour. Separately, make meat broth (3 l).
Chop cucumbers, fry with onion half rings.
Pour the potato bars into the broth. After they are ready, fry, beans.
Add kidneys, spices. Cook for another 5-10 minutes.

Without meat

Cooking time: 1 hour 30 minutes.
Servings: 3 persons.
Calorie content of the dish: 997 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

A simple lean pickle with barley without meat will fit well into the children's menu, it can be useful for a diet. It tastes no worse than classic beef or low-calorie chicken, satiety is also not inferior, since lentils are added here. If desired, such a soup can be made in a slow cooker - you will get even more savings of your time.

Ingredients:

potatoes - 2 pcs.;
lentils - half a glass;
pickled cucumbers - 3 pcs.;
barley - 2 tbsp. l.;
rice - 2 tbsp. l.;
carrot;
tomato;
oil;
salt, spices.

Cooking method:

Pour rice with lentils soaked for half an hour with water (2 l). Cook for 25 minutes.
Add fried carrots, onions and tomatoes.
Introduce boiled barley, potato cubes, season after half an hour.
Cook the soup for another 6-7 minutes.

Home

Cooking time: 1 hour
Number of servings: 6 persons.
Calorie content of the dish: 971 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

You still do not know how to cook mushroom pickle at home? It is worth studying this recipe, because such a tasty and satisfying hot dish looks great on any table. Rich, nutritious, with the piquancy of pickled champignons and completely without pickles - this variation of pickle soup is appreciated by vegetarians. The main part of the mushrooms can be fresh, and those that replace cucumbers can only be pickled.

Ingredients:

cereals - 2 tbsp. l.;
mushrooms (any) - 300 g;
potatoes - 4 pcs.;
pickled milk mushrooms - 200 g;
spices;
oil;
tomato paste.

Cooking method:

Soak the cereal.
Saute chopped mushrooms and onion until soft.
Boil 3 liters of water, throw in chopped potatoes.
After 20-25 minutes, enter the frying, cereals. Boil for half an hour.
Season the soup with tomato paste, spices. If necessary, add a couple of grams of salt.

with beef

Cooking time: 1 hour 35 minutes.
Servings: 5 persons.
Calorie content of the dish: 1752 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

This beef pickle soup was in great demand before the war. A short list of ingredients, their availability and budget, high nutritional value - there is no reason not to try to cook such a soup. A step-by-step recipe will help you figure out all the tricks, and photos will give you the idea of designing the final result. Spices are not indicated, because. their presence is optional.

Ingredients:

white cabbage - 1/2 pc.;
beef - 400 g;
butter;
potatoes - 5 pcs.;
parsley root;
pickled cucumbers - 2 pcs.;
sour cream.

Cooking method:

Pour the beef pieces with cold water. Boil for an hour after boiling, removing the foam.
Fry the onion with grated parsley root in butter.
Add cabbage, chopped cucumbers. Simmer for 4-5 minutes.
Introduce fried pickle soup, potato cubes into the soup. Cook until the last softness.

Professionals are sure that without knowledge of some culinary tricks, any, even the simplest recipe for a delicious pickle, can be spoiled. How to cook this dish correctly? Important nuances:

Choose cereals wisely - rice is used for pickle soup with chicken and / or turkey offal, and barley - only with beef. Barley groats are good for duck giblets.
Do not salt this dish - you can greatly impair the taste of the broth.
Is pickle soup not spicy enough? Pour some more liquid from the jar of cucumbers, boil, add to the broth 10 minutes before the end of cooking.
Greens try to enter only fresh.
Always boil the cereal before sending it to the broth, otherwise it will turn blue.
If you intend to cook such a soup at home for a child, rinse the cucumbers to get rid of excess salt.
Before work, cucumbers must be peeled and scalded with boiling water.
Be sure to fry all the white roots - onions, parsley, otherwise the pickle soup will have bitterness.

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Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

This spicy soup, which has an unusual taste, is not very popular and is not among the first dishes that every housewife needs to learn how to cook. However, those who have already mastered the basic recipes should learn how to make pickle with barley in the classic form and how to modify it for themselves.

How to cook pickle with barley and cucumbers

What is the highlight of this dish? Professionals are sure: in taste, where there is a pronounced sourness. It is strengthened by pickled cucumbers and greens, which are mandatory in any recipe. Some housewives, for more piquancy, introduce smoked chicken wings or pieces of bacon, or fried pork into the pickle recipe with pearl barley and cucumbers. It is impossible to call the finished dish lean or dietary, but for the indescribable taste and aroma, these “flaws” can be forgiven.

The correct pickle, as in the photo in the culinary blog, has several nuances:

Do not lay the cereal dry. It must be boiled until half cooked before pouring into the pan, otherwise the broth will take on a blue tint.
If you need a rich broth, you should take pork, and the meat should be on the bone.
It is better to add salt after cooking, when it becomes clear how the cucumbers affected the taste.

Classic pickle recipe with pearl barley in meat broth

The traditional version of this dish, which is recommended for "acquaintance". If you master this recipe, any modifications to the soup will be within your power. The calorie content is about 59 kcal per 100 g, depending mainly on the type of meat. The approximate cooking time is 2 hours, but the speed of bringing the broth to readiness depends on the age of the meat. Ingredients for 4 servings:

pork ribs - 300 g;
potatoes - 3 pcs.;
bulb;
carrot;
pearl barley - a handful;
pickled cucumbers - 4-5 pcs.;
tomato paste - 2 tablespoons;
bay leaf;
vegetable oil;
spices.

Traditional hodgepodge with pearl barley is cooked very quickly:

Rinse the groats several times, leave under cold water for 10 hours.
Use meat for cooking broth - 2 liters are needed for the specified volume of pork. After boiling, move the ribs to another saucepan, pour clean water, throw in the bay leaf. Boil for half an hour.
Boil barley for a few minutes so that it remains dense.
Peel the onion, chop. Wash the carrots, grate coarsely. Cucumbers cut into cubes.
Fry quickly and simmer until soft; the fire is weak.
Pour in the tomato paste, add half a glass of water, salt or use cucumber pickle.
Remove the pork from the broth, remove the meat, send it back. Pour boiled barley, cook for half an hour.
Pour the roast in tomato paste, cook for a couple more minutes.

Rassolnik soup with pearl barley and pickles - recipe without meat

The lean version tastes no worse than the classic one, but is much easier to tolerate by the body. Dried mushrooms can be used to create the broth if you need a very satisfying dish. Professionals advise be sure to spice up such a vegetarian soup with herbs and fresh chopped garlic for flavor. The recipe for lean pickle with pearl barley and cucumbers looks like this:

dried mushrooms - 9 pcs.;
potatoes - 2 pcs.;
pickled cucumbers - 4 pcs.;
pearl barley - 40 g;
celery root;
flour - a spoon with a top;
vegetable oil;
salt, herbs.

Principle of operation:

Rinse the mushrooms, pour a couple of glasses of boiling water. After a few hours, when the water has cooled, boil.
Drain, add fresh water to get 2 liters of liquid. Boil the broth.
Cut potatoes into cubes. Soak the barley for half an hour.
Grind half of the celery root, fry in flour and oil. Pour into the broth along with the potatoes.
Add chopped mushrooms along with cereals.
Dip in the same salted cucumber straws a few minutes before readiness.
Serve pickle with fresh herbs. If the dish is not lean, you can put sour cream.

How to cook soup with pickles and barley in a slow cooker

The only way to cook pickle that does not require separate preparation of each ingredient. The total time spent on the dish is about two hours, of which you will spend no more than half an hour in the kitchen. Be sure to save this recipe for pickle with barley and cucumbers in your cookbook - it will help you out more than once. The composition is simple:

beef on the bone - 300 g;
pickled cucumbers - 2 pcs.;
bulb;
ground pepper - a pinch;
pearl barley - 2 tablespoons with a slide;
carrot;
potato.

The principle of operation for most multicookers:

After cleaning, cut all vegetables into approximately equal pieces.
Rinse grains and meat.
Put all the ingredients in a slow cooker, pour 2 liters of cold settled water there.
If you want not too soft vegetables, cook the meat first.
The basic mode is “soup”, the timer is 2 hours. The lid must be closed.

A step-by-step recipe for making pickle for the winter in jars

Such a soup can be cooked for future use - cucumbers will contribute to long-term storage. To serve, it is heated in a frying pan or using a saucepan, adding meat broth. The only caveat: this is a recipe for pickle with pearl barley and pickled cucumbers, so its use is not recommended for problems with the gastrointestinal mucosa.

A set of ingredients:

canned red bean buds - 70 g;
pearl barley - a spoon with a slide;
small fresh cucumbers - 5 pcs.;
carrot;
vegetable oil;
tomato paste - 3 tablespoons;
bulb;
vinegar 6% - 2 tablespoons.

Rassolnik with pickled cucumbers and pearl barley is prepared as follows:

Rinse the cereal, pour water. After half an hour, repeat this procedure. Then boil without salt until the core remains dense.
Wash cucumbers, cut into strips. Sprinkle with sugar and salt, add vinegar. Marinate for half an hour.
Grind carrots on a grater. Mix with chopped onion, fry.
Add pickled cucumbers, beans, tomato paste. Simmer for a quarter of an hour.
Put the ingredients in a saucepan, add water. After boiling again, arrange in jars, roll up.

Before preparing pickle with barley, you need to soak the grits, preferably overnight. Then rinse 2-3 times with clean water and cook until half cooked in a separate bowl. Just when barley is cooked, the water in it becomes bluish. So that the soup does not acquire such a shade, I always cook barley separately from everything. Then I simply rinse the cereal with clean water and use it for its intended purpose at the right time.

I put the meat in cold water and start cooking the broth over low heat. Pour salt into the broth and periodically remove the foam with a slotted spoon. Be sure to remove the foam so that the broth becomes as transparent as possible. The classic barley pickle recipe involves using bone-in meat to make it richer. After the broth is cooked, and the meat is soft, I simply separate the bones, and put the pieces of pork back into the soup.

Then I add half-finished pearl barley. I cook soup with barley on a quiet, slow fire.

I'm preparing a feast. I peel the carrots and rub through the grater. I cut the onion into small squares.

Saute vegetables until soft in a frying pan with the addition of vegetable oil. When the overcooking is ready, I put it to the side of the stove.

Pickled cucumbers cut into cubes. So they will be clearly visible in the soup.

I peel the potatoes, wash them and cut them into long sticks.

I put the potatoes in the soup and cook at a slow boil. I try for salt, so that everything is enough.

When both barley and potatoes are ready, I put vegetable overcooking in the soup, let it boil for about 5 minutes, after that I put pickles at the very end - I like them to crunch.

As soon as the soup boils again for 3-4 minutes, remove from heat. I let it brew and fill with all the flavors for about 15 minutes. Then I pour each portion.

I serve pickle with pearl barley and hot pickles to the table, adding a little fresh herbs.

The first mention of the broth, cooked on the basis of pickles, dates back to the 15th century. True, at that time the dish was called Kalya. But this soup was prepared in almost the same way as a modern pickle. Since then, the broth has undergone many changes. There are different variations of the dish. But even today, the classic recipe for pickle with pearl barley and pickles is still popular.

Rassolnik is a traditional Russian dish. The soup is easy to prepare, has an original taste. A special "highlight" lies in its "democratic" nature. The set of ingredients required in the recipe will not seriously damage your budget. And if you wish, you can easily replace "objectionable" products with analogues.

Cooking rules

Traditional rassolnik is a hot first course based on sour-salted cucumbers. They give it a unique original taste. Sometimes cucumber pickle is added to the broth. It provides a sour-spicy aftertaste.

The term "pickle" is often found in the literature. In Gogol's famous novel "Dead Souls" this name also appears. But those who carefully read the work know that Nikolai Vasilievich used the term not at all for soup, but for a pie with cucumbers, buckwheat and brine.

Cooking pickle with pearl barley and pickles is easy. But this dish has its own characteristics and secrets. If you remember the basic principles of its creation, you can cook a real and very tasty pickle. And not only classic. Memorize five recommendations from chefs.

Meat on the bone. Use any meat: pork, beef. You can take chicken, duck, even turkey. But it is better to choose pieces with a bone. It is the bone-meat broth that will be an excellent basis for the pickle.
Offal. If you decide to cook a hot dish based on offal, then give preference to veal or beef kidneys. Soup cooked from poultry offal is no less tasty: liver, ventricles, heart, lungs. Offal is pre-soaked in cold water for two hours. Then they are boiled, cut into pieces, only after that they are put into the broth.
Groats. In the classic version, barley is poured during cooking. However, cereals can be replaced with any other. It is best to choose cereal depending on the type of meat. So, beef or kidneys are supplemented with pearl barley. The taste of turkey and chicken is emphasized by rice. If you are cooking goose or duck soup, then take barley groats. And for a vegetarian pickle, rice and buckwheat are suitable.
Salted cucumbers . In order for the dish to have a delicate taste, it is necessary to properly prepare the vegetables. Be sure to cut off the peel from them, remove large seeds.
Roots and herbs. They play a significant role, so choose carefully. It is recommended to add onions, carrots. Celery root will emphasize the aroma of the dish. Parsley will give a special sophistication.

During archaeological excavations, the remains of a pickle from the period of linear-band ceramics (5500-4000 BC) were discovered. With the help of special biochemical analyzes, it was established that the ancient dish, according to the recipe and preparation, almost completely coincides with the modern one.

Classic pickle recipe with pearl barley and pickles

Peculiarities . The classic pickle recipe involves the addition of barley. This groats are very tough and require a long heat treatment. You can speed up the cooking process by resorting to instant barley.

Compound:

water - 3 l;
beef - 0.5 kg;
potatoes - four small tubers;
carrots - half a root crop;
onion - half a head;
pickles - 440 g;
pearl barley - 260 g;
dill;
salt.

How to cook

Wash the barley. Fill it with cool water, leave it to swell overnight (if you are using instant cereal, then you should not soak it).
Pour water into the pan, dip the beef into it, salt it.
When the broth boils, pour the cereal into the pan.
Cook until the meat separates freely from the bone.
Remove beef, cool
Cut the meat into small pieces.
Dip the boiled beef into the broth.
Throw the chopped potatoes into the boiling liquid.
Chop the onion into cubes, grate the carrots.
Sauté in vegetable oil.
Combine chopped cucumber cubes with vegetables, saute for several minutes.
Pour the fried aromatic mixture into the soup.
Cook over low heat for about half an hour, stirring occasionally.
Before serving, add sour cream and greens chopped with a knife to a plate.

To improve the taste, you can use various spices and herbs: parsley, bay leaf, celery, dill. If you appreciate sourness, then pour in a little freshly squeezed lemon juice.

Notable variations of the dish

Many variants of pickle have been developed. Rich is cooked not only with meat, but also with fish, mushrooms. Offal, smoked meats, meatballs or pieces of sausage are added to the broth. Having decided to cook a delicious dish, use the recipes below.

Leningrad with kidneys

Peculiarities . There are several variants of the Leningrad pickle. Thick soup is prepared on the basis of beef, pork. Sometimes they put rice, wheat or oatmeal in it. But the most common is pickle with kidneys, pearl barley and pickles. Initially, the broth is boiled, and the soup itself is cooked the very next day.

Compound:

beef (veal) kidneys - 600 g;
barley - 160 g;
water - 2.5 l;
beef bones - 400 g;
pickles - three pieces;
potatoes - five tubers;
beef pulp - 300 g;
margarine - 45 g;
bulb - one;
tomato paste - 45 g;
herbs, spices.

How to cook

Start preparing the Leningrad pickle by boiling the meat broth. Pour the bones and pulp of beef with water, put on the stove.
Bring the contents of the pot to a boil over high heat.
Continue to simmer for approximately three hours at the lowest simmer.
Remove foam from the surface periodically.
Be sure to strain the finished broth through cheesecloth.
Clean the kidneys of films and excess fat. To eliminate the specific smell, soak them for two to three hours, while periodically changing the water.
Put the offal to boil in clean water.
Once the liquid boils, drain it.
Rinse the kidneys, fill them with fresh water, continue the cooking process.
Cut the finished product, set aside.
Put the meat and bone broth cooked the day before on fire, boil.
Pour in the swollen cereal (pre-soaked in water) and chopped potatoes.
Chop the onion, grate the carrot.
Sauté vegetables in margarine.
Add tomato paste to the mass. Cut the pickled cucumbers here as well.
Pour spices into the pan, mix.
Simmer the dressing under the lid.
Transfer the prepared tomato mixture to the soup.
Boil for a few minutes, remove from heat.
Put boiled kidneys in each plate, add chopped greens and a spoonful of sour cream.

Without potatoes

Peculiarities . Having decided to cook soup without potatoes, be prepared for the fact that the dish will not turn out too rich. However, this is more of an advantage than a disadvantage. To properly prepare pickle with barley and pickles, but without potatoes, use the following algorithm.

Compound:

pork on the bone - 800 g;
water - 2 l;
pearl barley - 210 g;
carrots - one piece;
onion - one head;
butter - 30 g;
salted gherkins - five pieces;
garlic - five cloves;
pepper, salt;
greenery.

How to cook

Soak barley first.
Pork fill with cold water, set to boil.
As soon as the liquid boils, reduce the flame as much as possible, continue to cook for about two to three hours.
Remove the cooked meat, strain the broth.
Separate the pork from the bone, cut into pieces.
Pour pearl barley into the broth.
Boil for 30-40 minutes, add chopped meat.
Finely chopped onion fry in a pan in butter.
Add grated carrots, cucumber slices.
Continue to simmer the vegetable mixture.
Grind garlic cloves, add to vegetable frying.
Pass for another five minutes.
Put the fragrant mass into the soup.
Add spices.
Boil for 10-15 minutes.
Serve with herbs and sour cream.

Try to chop the onion as finely as possible, and grate the carrots on a fine grater. This will give the finished dish a beautiful look.

With chicken in a slow cooker

Peculiarities . If a smart “wonder machine” has appeared in your house, entrust it with the preparation of rich soup. Rest assured, the multicooker will not let you down. To easily prepare pickle with chicken, pearl barley and pickles, use the following recipe.

Compound:

chicken fillet - 520 g;
barrel cucumbers - six gherkins;
water - 1.5 l;
carrots - one piece;
potatoes - five tubers;
barley - half a glass;
onion - one head;
vegetable oil;
Bay leaf.

How to cook

Pour oil into the multicooker bowl.
Clean and chop the onion. Pour it into the bowl.
In the slow cooker, turn on the "Baking" mode, and set the timer for 40 minutes.
Rinse the fillet, cut into small cubes.
Transfer the chicken to the onion.
Grate carrots, cut potatoes.
Put these vegetables into the bowl about half an hour before the end of the program.
Pour water into the container.
Add pre-soaked barley.
After the end of the “Baking” mode, set the “Extinguishing” by setting the timer for 50 minutes.
Ten minutes before the end of cooking, put the chopped gherkins and bay leaf into the bowl.

Lean with mushrooms

Peculiarities . A lean pickle recipe with barley, mushrooms and pickles will appeal to those who limit themselves to animal food. This soup can diversify the menu of vegetarians.

Compound:

barley - 220 g;
potatoes - four tubers;
onions - one head;
water - 2 l;
pickles - three pieces;
carrots - one piece;
cucumber pickle - half a glass;
dried mushrooms - 260 g;
vegetable oil - 50 ml;
greenery;
Bay leaf.

How to cook

Rinse barley, leave overnight in cold water.
In the morning, fill the swollen cereal with fresh water.
Boil it until it becomes soft.
Add chopped potatoes to the pot.
Chop the mushrooms into small pieces, add to the soup.
Add black peppercorns, bay leaf.
Cook the dish for 20 minutes.
Pour vegetable oil into the pan.
Fry onions and carrots in it.
When the vegetables soften, add the chopped pickles.
Continue simmering the dressing for another five minutes.
Transfer the prepared vegetable frying to the broth.
Pour cucumber pickle into it.
Boil the soup.
Add greens.

For a lean pickle, you can take frozen mushrooms or fresh ones. If you do not like pearl barley, you can replace the cereal with lentils or beans.

With duck and pickle

Peculiarities . Delicious soup can be made from domestic duck. And it will require quite a bit of pulp. Soup is mainly boiled from duck carcass. And to give a slight sourness, cucumber pickle is added. Use the following step-by-step recipe for pickle with barley and pickles.

Compound:

duck carcass - one;
carrots - two;
duck meat - 250 g;
bulb - two;
pickles - three to four;
celery root - a piece;
potatoes - three to four;
water - 2.6 l;
parsley root - one;
cucumber pickle - half a glass;
pearl barley - three tablespoons;
parsley, dill - a small bunch;
duck fat (or oil) - two tablespoons.

How to cook

Preheat the oven to 200ºС.
Put the frame, duck meat, cut into small pieces on a baking sheet.
Peel one onion, cut it into two parts, prepare one carrot and half a celery.
Spread the roots and vegetables around the frame.
Bake in the oven for about 20 minutes until the food is a nice golden color.
Pour water into the pan, put it on fire.
Transfer the roasted vegetables, meat and carcass to the pan.
Boil over high heat, remove the foam and reduce the flame.
Pour salt, put whole branches of parsley and dill.
Boil over low heat for two hours.
Take out the duck, strain the broth.
Pour barley with a liter of boiling water. Steam for 20 minutes.
Put the filled barley on the fire, bring it to a boil.
Cover the grits again with a lid, continuing to steam for another 20 minutes.
Cut the cucumbers, fill them with a glass of ready-made broth.
Boil the gherkins for ten minutes.
Finely chop the second onion, grate the carrots, and cut the roots into thin strips.
Sauté all vegetables in duck fat.
Put the broth on the fire, put the steamed pearl barley in it.
Dip the prepared vegetable dressing into the soup.
After 15-20 minutes, add chopped potatoes.
Don't forget to skim off the foam.
When the potatoes are ready, add boiled cucumbers, pour in the brine.
Add spices, spices, chopped herbs.
Boil, remove from fire.
Close the pot with a lid, let the dish brew.

Having chosen any pickle recipe with pearl barley and cucumbers, remember one feature. Carrots, onions, tomato paste can be introduced into rich soup only after sautéing. This will provide not only a pleasant taste, but also give the dish a beautiful orange-golden hue. This rule does not apply to parsley and celery root. These ingredients can be introduced into the pickle raw, 20-30 minutes before the end of cooking.