Lazerson's pickle: a recipe with a secret

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Rassolnik is one of the most delicious dishes of Russian cuisine, which is on a par with cabbage soup, dumplings and meat pies. It belongs to the category of sour soups, because it is cooked with pickles and brine. The recipe of the dish to which our article is devoted contains secrets that marked its name with the phrase "from Lazerson".

The author of this pickle is Ilya Lazerson, a talented chef from St. Petersburg, president of the Guild of Chefs, author of numerous cookery books, popular TV presenter, guest of television and radio programs about recipes for delicious and he althy food. He hosts his own program "Principles of Lazerson" on the TV channel "Food-TV", in which he shares recipes for "bachelor" cuisine with gourmets, and the page "Lazerson. Favorite".

What are the main principles of making pickle according to Ilya Lazerson's recipe?

Ingredients

To prepare this author'spickle will be required:

• 2 pieces of beef on the bone with a total weight of 300 g;
• 200 g chicken giblets (heart, ventricles);
• 1 cup pearl barley;
• 3-4 potatoes;
• 2-3 pickled (not pickled) cucumbers;
• 2 onions;
• 2 carrots;
• 1 celery;
• 150-200ml brine;
• a little cooking oil;
• bay leaf, s alt, pepper to taste.

Meat ingredients are best used chilled - this is a fresher and he althier product.

But you can also take frozen ones. In this case, let the meat thaw naturally, at room temperature. If you don't have extra time, use the microwave.

The number of products is designed for 6-8 servings. Cooking time, taking into account the boiling of the broth - 1.5 hours.

Preparing food

Before preparing the broth, rinse and soak barley in cold water. While it is cooking, the cereal will swell.

Rinse the pieces of beef well under running cold water to remove small fragments from the bones.

Rinse chicken offal especially thoroughly, in particular the ventricles. You don't need to cut them into pieces.

Cooking broth

For Lazerson pickle it is prepared as follows:

1. In a 2.5-3 liter saucepan, dip the pieces of beef on the bones, pour cold water and put on fire. Bring to a boil andremove foam. S alt, add black peppercorns and allspice (2-3 each).
2. Cook the beef until tender.
3. Add peeled onions, carrots and whole celery. Boil until the meat is done.

You can check if the beef is cooked with a knife or fork. The cutlery will enter into the finished meat easily, without pressure.

Remove boiled vegetables and meat from the pan, strain the broth. The onion is no longer needed, and cut the carrots into circles or cubes. Remove the meat from the bone.

Separately boil the chicken giblets and pearl barley in s alted water. It does not need too much, as long as the products are hidden. Drain the water after cooking, cut the offal into small pieces.

Heat vegetable oil in a saucepan and stew pickled cucumbers, grated on a coarse grater or cut into thin strips, with brine.

Fry finely chopped onion in a frying pan and add boiled carrots to it. Fry everything until caramelized.

Cooking secrets

The main principle of Lazerson's pickle is to cook sour separately. If you cook everything together, then in an acidic environment, the remaining ingredients will remain in solid form and will not boil properly. The potatoes will have a firm skin and the onions and carrots will be slightly "crunchy".

Second - use several types of fats: vegetable, butter, etc. This mixture will add flavor, evenly distribute and soften the acidity of the dish, speed upcooking.

Third, even though potatoes cook faster than others, you need to put them in the broth first, otherwise it will not reach good soup overcooking.

Let's start cooking pickle from Lazerson

Actually, this method is not as complicated as it might seem. Let's move on to the step-by-step pickle recipe from Lazerson:

1. Bring the strained beef broth to a boil and start dumping one by one, each time bringing the products to a boil in the following order: potatoes, boiled pearl barley, sliced boiled chicken giblets, boiled pieces of beef, stewed pickles with brine.
2. At this stage, you need to try the soup. If it is not acidic enough, then add lemon juice. Vinegar (table or wine) is also suitable.
3. Next, add fried onions and carrots to the contents of the pan. Bring to a boil again.
4. Chop parsley finely, stir into soup, cover and remove from heat.

After cooking, pickle must be infused for at least 15 minutes.

Serving to the table

Pour pickle hot into deep bowls. They, in turn, serve on the table on substitution plates covered with napkins.

To pickle, you can offer 10-15% fat sour cream, which will slightly "extinguish" the sourness of pickle, mild mustard, rye or wheat bread.

Make Lazerson's pickle recipe for lunch or for guests. And your friends will be happy. be readyto the fact that everyone will ask for more. Bon appetit!