Russian classic pickle recipe

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

In the summer, as a rule, most people prefer light vegetable soups, but when it's cold and damp outside, and the body needs warmth and energy, hearty first courses perfectly warm. These are borscht, sauerkraut soup, and rich kharcho. No less popular is the pickle. But there are a lot of recipes for this dish. Who cooks a delicious soup with the addition of rice, someone throws millet. But what is the classic pickle recipe? That soup, which began to cook in Russia in the 15th century and which was then called Kalya? Let's try to figure it out.

The recipe for pickle with pearl barley (the photo can be found here) involves three main ingredients. First of all, these are homemade pickles, pearl barley and, of course, meat. But there is an exception that appeared much later: barley can be replaced with rice, and kidneys can be used instead of meat.

Rassolnik, classic recipe

Ingredients

• 600g beef, preferably with bone;
• pickles - 300g;
• 100 g pearl barley;
• potato;
• carrots and onions;
• fresh herbs and spices.

Classic pickle recipe, cooking steps:

1. Put the meat on the stove to cook. To make the broth tastier, it is recommended to add a whole onion to it.
2. Meanwhile rub the cucumbers. Cut potatoes into small cubes, chop onions and carrots. Fry the onion in hot oil, then add carrots to it.
3. As soon as the meat is cooked and the broth acquires a rich taste, the meat should be taken out and disassembled into portioned pieces. Only then can it be returned to the pan and add potatoes to it. On the other hand, you can cut the meat into small pieces right away, then the broth will cook faster, and there will be no need to burn your fingers on hot beef, trying to take it apart.
4. Remember! In no case should you immediately add cucumbers, otherwise the potatoes will become tough and completely tasteless. That is why the classic pickle recipe categorically rejects the use of a slow cooker, since all the vegetables are put there together.
5. As soon as the potatoes are boiled, add chopped or grated pickles and fried onions and carrots.
6. Now, as for pearl barley: it should be boiled in advance until almost cooked in a separate bowl, and s alt well when cooking.



If you add raw grits to the soup, the broth will become cloudy and unattractive.

7. After adding all the ingredients to an almost ready pickle, you should reduce the fire on the stove as much as possible and then darken the dish for at least half an hour. S alt the soupworth it, and to enhance the taste, you can add pickle pickle.
8. A couple of minutes before cooking, add lavrushka and fresh herbs, it is preferable to use parsley, both fresh and dry.
9. The classic pickle recipe advises serving hot soup with sour cream and soft fragrant bread. But here it all depends on your taste, for example, you can use mayonnaise instead of sour cream or do not add dairy products at all.

Bon appetit!