How to cook pickle: recipes

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

Did you know that Gogol himself spoke about how to cook pickle? True, in his recipe it was not quite about that dish. It talks about a pie that contains pickles. The pickle we know is kalya. Of course, now only fish soups are called that, which have a rather sour taste, but in the fifteenth century they already knew about such a dish and the secrets of its preparation. Do you know everything about pickle?

Pickle Feature

Before you cook pickle and select recipes for it, you should find out why this soup is so different from the rest. First of all, rassolnik is a traditional Russian soup that has a huge number of variations.

The very name of this dish comes from the word brine - a s alt solution or liquid that remains after pickling cucumbers or cabbage. It is curious that, in addition to pickles, brine is also used in the original recipe.

If we talk about the last ingredient, then earlier in Russia it was considered the highest skill not only to pickle vegetables or fruits deliciously, but also to make a delicious liquid, thanks to which the s alting was a success. It was not poured anywhere, but, on the contrary, it could either be added to the dish or served separately. by the mostcucumber pickle has always been the best.

Pickle recipes can be found in books by famous writers. Earlier, Gogol was already mentioned, who spoke about a slightly different dish. But there are those who mentioned the recipe for the calla itself. For example, Dahl noted how to cook pickle. He said that this soup was always made with caviar.

According to historical records, pickles used to be part of the menu of expensive taverns and were brought from somewhere in Greenland. The soup fell in love in Russia because of its fat content and the availability of ingredients.

About the composition

In the modern world, pickle is also prepared in Europe. True, there the composition includes duck broth, cream and ordinary fresh cucumbers. So this dish looks like a real pickle only by name.

In addition to brine and pickles, many products were added to the food. Some chefs made the soup exclusively vegetable, adding potatoes and carrots to it. There is evidence that there were those who prepared pickle with various greens or cereals.

As a basis, they took everything they could get. Richer people cooked pickle on pork or beef meat. But more often they used bones or offal for broth.

There is a place in the history of pickle and fish soup. Fish broth was not used from the word at all. But the fish itself has always taken several varieties. Pickle with s alted fish was considered a special chic.

Rules for making modern pickle

Of course, people used to cook from whatever they could. Right nowat every step you can find supermarkets, shops and markets, where a fairly wide range of both meat and cereals is often presented. How much to cook pickle depends on the composition of the dish. So how do you choose the right ingredients for it?

Below you can find a fairly large number of recipes for different variations of the preparation of pickle. But if you want to make it your own, remember a few perfect combinations:

1. Kidneys and beef are best cooked with barley porridge.
2. Duck or goose offal supplemented with barley groats.
3. Rice should be added only in tandem with chicken giblets.

These three rules will help you make the perfect hodgepodge yourself. The main and general rule that applies to all recipes is not to s alt until fully cooked. Of course, you can also cook pickle according to the classic recipe. How? see below.

Classic pickle with pearl barley

The most common version of this sour soup is pickle with pearl barley. For rich taste you will need:

• 100 g pearl barley.
• 4 medium potatoes.
• 3 l beef broth.
• Half a cup of cucumber pickle.
• Onion.
• A little vegetable oil.
• Carrot.
• 4 pickles.
• S alt and pepper to taste.

The most difficult and main question is how much to cook barley for pickle. The answer is simple - a little more than half an hour. In this case, it is worth boiling barley directly instock to be prepared in advance.

While barley is cooking, you can start sautéing onions and carrots. To do this, clean and cut vegetables. There is no exact rule on how to do this, so at your own discretion. Sliced vegetables must be put in a hot frying pan with oil already heated in it. Total frying time is 10 minutes.

Meanwhile barley should be cooked. Potatoes cut into cubes or cubes must be sent to the pan. Five minutes before it is ready, add the contents of the pan and cook for another five minutes.

Now that the soup is almost done, it's time to pour in the brine and add the chopped cucumbers. The resulting soup must be thoroughly mixed and brought to a boil.

Before you remove the pickle from the heat, you need to taste it and, if necessary, add s alt and pepper. As soon as the soup is poured into bowls, it is better to add fresh herbs to it.

It is believed that such a pickle should be enough for at least 6 people. But this is not the only option on how to cook pickle with barley and pickles.

Petersky pickle

It is believed that this recipe was invented in the cultural capital, but it is not known how reliable this information is. This soup can even be based on ordinary water, but it is better to boil 1.5 liters of broth.

Before making pickle, make sure you have:

• 2 tomatoes or a tablespoon of tomato paste.
• Glass of barley.
• Two medium pickles.
• Rootparsley.
• One carrot.
• One bulb.
• Half a cup of cucumber pickle.
• Two tablespoons of butter.
• Six potatoes.

In this case, you should start cooking pickle with barley and cucumbers from cereals. It must be poured with boiling water and put on fire. As soon as it becomes soft, the broth should be drained and the porridge set aside, and pickles should be added to the broth.

Sliced potatoes should be added to the broth after 15 minutes of boiling with grits. This is necessary in order for the barley to boil sufficiently.

Meanwhile, fry tomatoes, carrots, onions and roots in oil. Add the sautéed vegetables to the soup five minutes after the potatoes.

A minute before the end of cooking, pour the brine into the soup and put the cucumbers. Add s alt if desired and serve.

Nevertheless, pickle is not always boiled with barley porridge. There are many other interesting options. Here, for example, is another option. Cook pickle with pickles according to the recipe, which we will consider below, in this case we will be a little different.

Vegetarian pickle

Before you cook pickle with cucumbers and without meat, you need to get a five-liter saucepan. 4 liters of water are poured into it. There will be a lot of pickle, so this dish is perfect for receiving guests.

Ingredients:

• 3 pickled cucumbers.
• 0.5 cup barley grits.
• 2 bay leaves.
• 8 potatoes.
• 1 large tomato.
• 1 tablespoontomato paste.
• 2 carrots.
• 2 tablespoons of sugar.
• 1 teaspoon s alt.
• Spices to taste.

Cook the washed cereals over low heat for 20 minutes, regularly removing the foam. And while the porridge is cooking, you need to cut the potatoes and cucumbers, and grate the carrots.

Spices should be lightly fried in oil and immediately add carrots and potatoes. Saute vegetables carefully, avoiding burning. Cucumbers and tomato paste will become the apogee of sauteing. Anything that gets into the pan should be stewed for about three minutes.

Now you need to send finely chopped tomatoes, vegetables and s alt to a common pan with cereals. Let everything boil for at least 15 minutes. That's it, a delicious lunch is ready!

Pickle with kidneys

And if we cook pickle with barley, and the recipe includes beef kidneys? Then the broth needs to be given special emphasis. How to make it delicious?

For this, it is important to remove fat from the kidneys along with the film. If this is not done, the broth will have an unpleasant color and aroma. Moreover, before going to the fire, chopped kidneys must stand for several hours in cold water.

But this soaking is not enough. It is necessary to drain the water and fill the kidneys with fresh cold water, send to boil for 15 minutes. The resulting liquid will not look much like broth. It must be disposed of. You can’t eat this.

The boiled kidneys must be washed and put back in a pot of cold water. Now they should cook for several hours on low heat to become soft anddelicious. The broth in which these same kidneys will be boiled cannot be drained. This is the basis for the future pickle. True, first you need to strain it to get rid of garbage.

This pickle contains a number of products:

• 2-3 pickles.
• 2 onions.
• 1 egg.
• 1 carrot.
• A glass of cream or milk.
• 2 tbsp butter.

It is recommended to take from the greens:

• 2 celery roots.
• 4 parsley roots.
• 80 grams of lettuce.
• 80 grams of sorrel.
• 120 grams of parsnip root.

All of these ingredients are geared towards 2 liters of broth. While it boils with chopped kidneys, it is necessary to put oil in a heated pan, into which to send all the greens (except lettuce and sorrel), carrots and onions. Everything should be finely chopped, and sautéed in a frying pan.

Meanwhile, put the cucumbers into the broth and let it boil for about a minute. Next, vegetables from the pan and s alt are added to the boiling broth. The resulting pickle is allowed to boil for 5-10 minutes.

At the very end put chopped sorrel and lettuce. And if you want to add density, then mix the egg and cream and pour it into the pan. All this should be cooked until fully cooked, and served with the addition of fresh herbs.

Thick soup with rice

Cook pickle according to the recipe below is recommended for those who do not like barley. To get the tastesaturated enough, for the broth you need to take a little more than half a kilogram of chicken and cook in a saucepan until foam forms. As soon as it appears, you need to remove it, and put a peeled whole onion, a few peas of black pepper and a bay leaf into the pan. Such a broth cannot be boiled over high heat, so as not to spoil the taste of both the liquid itself and the meat in it, which later will also go to the pickle.

While the broth is being prepared, you can cut 4 pickles and an onion, which should be fried in a pan with vegetable oil. When the onion turns golden in color, add 3 tablespoons of tomato paste to the passivation and let the vegetables stew for a couple of minutes.

Remove the onion from the broth and add a glass of washed rice. Do not put more, as the rice will increase during cooking.

Three minutes later, three diced potatoes and the contents of the pan, as well as meat, are sent to the rice. This is an almost finished dish. He needs to stand on the fire for another 15-20 minutes and serve with sour cream and herbs.

Pickle with mushrooms and barley

Some, having learned how to cook pickle with barley, choose the option with mushrooms. Such a recipe is quite simple, and the result can amaze even a gourmet.

For six servings take:

• 300 grams of mushrooms.
• 3 medium pickles.
• 1 onion.
• 2 potatoes.
• A third of a glass of barley.
• 1 carrot.
• 2 tbsp butter.
• 2 bay leaves.
• 1 tablespoon dried dill.
• S alt and pepper to taste.

The night before you cook pickle with barley, the latter must be soaked in cold water. During the night, the cereal is saturated with water and quickly boiled. To do this, in the morning, the cereal is sent to 1.5 liters of water and put on a slow fire. Some, by the way, put a tablespoon of butter to speed up the result.

Onions and mushrooms are usually finely chopped and fried in butter. And potatoes, carrots and cucumbers are simply cut into cubes. Everything, except cucumbers, is put in a pan with barley after half an hour of active boiling, not forgetting to s alt and pepper.

Cucumbers are placed 10 minutes after vegetables. So they will retain their structure, but they will give the brine to the broth as much as possible. Everything should boil together for no more than 5 minutes. This pickle is also served with sour cream.

Cabbage pickle

It is believed that our grandmothers cooked this soup differently. But how to cook pickle with cucumbers and cabbage? It is worth noting that, unlike cucumbers, cabbage must be fresh. So what and in what quantity should be put in such a pickle?

• 500 grams of beef with bones.
• 2-3 pickles.
• 1 onion.
• 10 potatoes.
• Half a glass of sour cream.
• A quarter of a cabbage.
• 1 carrot.
• 3.5 liters of water.
• 1 parsley root
• Spices to taste.

From meat, as before, we prepare the broth. When it is ready, add some s alt and send the chopped cabbage to the pan. You need to cook everything for 15 minutes with an openlid.

Later, add diced potatoes and fried onions with carrots. Everything needs to be cooked until fully cooked.

In the meantime, we clean the cucumbers from the skin and seeds. What is left, cut and add at the very end, along with spices. If the pickle is not sour enough, pour cucumber pickle into it.

Fish recipe

Such pickle is called Novotroitsky. When preparing it, it is important to pay attention to the details, as the soup is easy to spoil. Therefore, we will consider step by step how to cook pickle. The recipe in this case provides for the presence of fish in the ingredients.

First of all, you need to collect a complete package of necessary products:

• 400 grams of zander.
• 400 grams of s alted fish (such as sturgeon or beluga).
• 15 brushes.
• 400 grams of fresh or frozen oily fish.
• 14 crayfish.
• 5 pickles.
• 2 tomatoes.
• Cucumber pickle to taste.
• 2 tablespoons of flour.
• Parsley and dill.
• S alt and pepper to taste.

1. First of all, you need gauze. You need to put the brushes into it and, having tied it, send it to cook. It is curious that after boiling, you need to throw dill with parsley and boil the fish soup.

2. It is necessary to remove the ruffs from the resulting soup and put a large fish.

3. Having boiled everything, the fish is laid out in s alty cold water, and the resulting broth is set aside. S alted fish, by the way, is also recommended to cook, but in a different pan.

4. In a dry pan, it is important to fry the flour and add the hot brine. After boiling, the broth is sent there and boiled again.

5. Boiled fish must be poached with tomato and sent to a boiling broth. Then put crayfish necks and cucumbers there.

6. Boil for a minute, and the pickle on the fish is ready.

In fact, these are far from all the recipes that can be found on the Internet. Experiment and impress your loved ones with such an original soup as pickle!