How to cook pickle: recipe with photo

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

It's hard to say how many recipes for a wonderful first course - pickle. But the fact that this soup is popularly loved is undeniable. Probably every self-respecting housewife has her own favorite recipe, and any good chef of a decent restaurant is ready to please guests with this spicy dish.

How not to get lost among such an abundance of recipes? How to cook pickle for relatives so that everyone is full and satisfied? Which way to choose? If you don't know the answers to these questions yet, just want to fill up your cookbook with a couple of new products, or are interested in the history of Russian cuisine, our article will definitely come in handy.

History of the dish

There are dishes that are considered native by many nations. Take, for example, dumplings: how many countries claim the title of their historical homeland! With rassolnik, things are different - all over the world this hearty treat is considered primordially Russian.

The tradition of using brine for cooking goes back to ancient times. Probably oldRussian cooks intuitively understood that this liquid is a real elixir, rich in microelements, vitamins and antioxidants. But the pickle has a predecessor - kalya, in which, in addition to cucumbers and brine, they added fish or caviar.

Historians, unfortunately, cannot establish the exact date when they began to cook brine soup with offal, but it is known for certain that already in the 17th century this dish was widespread and was not considered a novelty.

It is logical to assume that the dish is several centuries older, because back in the 16th century, the German ambassador traveling around Russia was simply dumbfounded by the volume of the cucumber harvest. And by that time, the Russians already had vast experience in pickling mushrooms, and it is likely that they grew cucumbers in such quantities not only for summer snacks, but also for harvesting for future use. The search for truth is also hampered by the ancient word "kalya", which in many regions called absolutely any stew with brine.

The very word "pickle" appeared in Russian dictionaries only in the 19th century. Interestingly, in Gogol's time, this word also referred to a pie made from buckwheat, eggs and pickles, which, by the way, also introduces confusion.

So, we are unlikely to ever know the date of the recipe. But on the other hand, modern culinary lovers are well aware of how to cook pickle. It's great that such a wonderful recipe has not been lost for centuries.

Old food

It is known for sure that the ancient recipes have undergone not so many changes. In Russia for this soupused a variety of products.

• Pearl groats were perfect for giblets (kidneys, heart).
• Tender poultry meat paired with rice.
• Game meat, with its expressive taste, harmonized perfectly with delicate oatmeal.

Many modern chefs prefer to act according to the same algorithm.

In the old days in Russia, potatoes, turnips, onions, carrots, roots, herbs, aromatic spices were put in pickle. It should be noted that rice and potatoes are relatively young components of Russian cuisine. Before the potato became widespread, he althy and flavorful turnips were widely used in cooking.

The meat was put together with the bone, and only after the preparation of the broth was the flesh cut off, crumbled and returned to the soup. But the recipe with offal was considered the most solid and correct. They just perfectly harmonize with pickles, and pearl barley makes the structure of the dish rich and interesting.

Modern chefs use about the same set of products to prepare pickle with barley and pickles. But the choice of spices today, of course, is wider.

Rassolnik with cucumbers, kidneys and pearl barley - a classic of Russian cuisine

Since this option is so good and loved by our people since ancient times, we will start with it. Let's take a closer look at how to cook pickle. A recipe with a photo will help even a young hostess, or an owner who is in love with cooking, master this science.

Before starting work, preparethe necessary products, free the workplace from unnecessary items and be patient. This recipe will require a lot of time and effort, but when you evaluate the result, you will realize that all efforts are more than rewarded.

Proportions of products

This dish is not cooked in small portions. We will give a list of ingredients for a three-liter pan. If necessary, you can proportionally increase the amount of food to prepare a wonderful dinner for a large company.

We need the following:

• pork kidneys - 2 pcs. (or one large beef);
• medium-sized pickled cucumbers - pcs;
• potatoes - pcs;
• carrots and onions - 1 each;
• barley groats - half glass;
• celery root, parsley, dill, bay leaf, black pepper, s alt - to taste;
• brine;
• vegetable oil for frying.

Experienced chefs advise using high-quality filtered water for this soup. It is better to take pickled cucumbers, but pickled cucumbers are also suitable (although in this case the soup will be more sour, so you need to add much less brine).

Before preparing the pickle with pickles, you will need to pre-process some components.

Soaking cereals

Pearl groats are cooked for quite a long time. It will be better if you take care of it in advance. This will not only save time in preparing the soup, but also have a positive effect on its texture: the rest of the ingredients will not be digested.

Rinse the barley, changing the water several times. Pour the cereal with clean cold water and leave for several hours. You can do it in the evening.

Cutting and preliminary boiling of kidneys

Of course, cooking pickle soup with ordinary meat is easier, but any culinary specialist can be proud of a dish with kidneys cooked according to all the canons. True, you will have to tinker with offal.

Cut the kidneys lengthwise, cut off the ureters. With a sharp knife, remove the light parts of the tubs. Cut the halves into pieces, rinse under running water.

Boil the kidneys for about an hour, draining the broth several times and pouring the offal with clean water. It is important to remember that the liquid in which this product was prepared should in no case be used for cooking. The broth is simply poured out.

This step is important, because the kidneys initially have a not very pleasant smell. During boiling, it disappears.

Preparing vegetables

To prepare a pickle, it is better to choose young, crispy cucumbers. It was such strong men from ancient times enjoyed special honor. Cut them without removing the peel, into circles or cubes.

Peel, wash and cut the potatoes as you would normally do when making soup.

How to cook pickle

Load barley into boiling water, and when it is cooked until half cooked (the kernels begin to open), add potatoes and kidneys. Celery and bay leaf are also added at this stage, butit is absolutely impossible to s alt the food yet.

Carrots and onions at this time finely chop and fry until golden brown. Pour the brine into the frying pan, let it boil.

Many housewives add a little tomato paste or homemade tomato to the frying. This is an optional ingredient that does not greatly affect the taste, but makes the color of the dish more expressive and pleasant.

When the potatoes are cooked, but have not yet begun to disintegrate, add the fried potatoes and cucumbers to the soup. Taste the broth after boiling, adjust the s alt, add seasonings. Young greens are added immediately after removing the pan from the heat.

Ready pickle should be allowed to brew. Cover it with a lid, wrap it in a towel if possible. Leave the pickle for a quarter of an hour so that all the flavors mix and the taste fully reveals.

Lenten recipe with mushrooms

Do you know that you can cook pickle with barley, cucumbers and fragrant mushrooms even during a church fast? This dish can be a real find: it is rich in vitamins, and its taste is in no way inferior to quick options with meat.

Let's look at how to make a delicious pickle without meat ingredients.

For the recipe we need mushrooms. Of course, you can get by with store-bought champignons and oyster mushrooms, but if you manage to get real wild ones, that's just fine.

As in the previous case, let's start with pearl barley. Let it swell a little in the water, and for now we'll take care of the mushrooms. For the indicated amount of products, a quarter of a kilogram of forest treasures will be needed.

Check out if any forest dweller is hiding in the pulp. Clean the hats and legs from forest dust, needles and grass, cut off dark spots with a knife, as shown in the photo.

You can also prepare pickle for the lenten menu from dried mushrooms. Before laying in the broth, they are poured with boiling water for 1 hour, and then added to the soup along with this water.

If you use raw porcini mushrooms, you can not boil them first, but immediately load them into the soup. Forest champignons, milk mushrooms, boletus, volnushki and mushrooms must first be cooked (half an hour). Primary mushroom broth is not used in cooking, since all the harmful substances that mushrooms, like a sponge, absorb from the air, pass into liquid. Don't worry, your pickle will get enough mushroom flavor and a unique aroma that only the gifts of the forest have.

Load pearl barley into the broth, boil a little, add potatoes and mushrooms. Lastly, pour the fried meat into the soup, prepared as for the previous recipe.

Don't put too harsh seasonings in this soup. Limit yourself to young parsley and black pepper.

Recipe with pork, beef

The ribs are great for this rich soup, but you can use any other part of the pork carcass. The meat is placed in cold water without cutting into pieces and without removing the bones. You will need a piece with a total weight of 300-400 grams. Be sure to remove the noise while boiling the meat, otherwise the soup will turn out ugly.

At this timeadd pre-soaked pearl barley. After waiting for half-cooked, add potatoes, and after another boil - chopped pickles. When the meat is fully cooked, remove it from the broth and set aside to cool.

Onions, carrots and tomato paste are used to prepare the frying. When the vegetables are fried to a golden hue, add an incomplete glass of brine with the pasta dissolved in it. Extinguish for a few minutes.

Add the meat cut into small pieces into the soup. If the soup is too thick, you can only restore the volume of liquid with boiling water. Never try to add raw water.

After adding the frying, reduce the heat, stir the food occasionally, slowly bring it to a boil. The process should not be too violent, watch the fire. If you want to spice up the dish, you can add half a pod of hot pepper to the pan.

Young greens, chopped as small as possible, will become a harmonious addition.

Cover the pan with a lid, remove from heat, leave for a quarter of an hour, so that the pickle is infused. This sumptuous soup in a fragrant meat broth can be perfect even for a festive menu. You can serve such a dish, for example, at Easter.

Rice pickle with chicken

As you can easily guess, most traditional pickle options can hardly be called dietary dishes. But there is an easier alternative, which, by the way, is easier to cook.

For thisrecipe we need the following set of products:

• chicken meat - 500 g;
• rice or rice chunk - ¾ cup;
• potatoes - 250 g;
• carrot and onion;
• pickles - 200g;
• green peas (canned) - 2 tbsp. l.;
• oil for frying;
• s alt, black pepper to taste;
• young dill - half a bunch;
• cucumber brine - an incomplete glass (depending on salinity, spiciness and your preferences).

If you decide to cook a pickle with rice, pay attention to the sequence of laying the products. She is very different.

The fact is that potatoes take longer to cook than rice, which means that it is the vegetable that should go into the pan first.

It is advisable to cook the meat in advance in order to use the broth for further cooking. At this time, it is better to take out the tender chicken, otherwise it will simply fall apart into fibers.

As soon as you notice that the potato wedges become translucent, add thoroughly washed rice to the broth. While the cereal is cooking, disassemble the meat into fibers or cut into pieces. If you want to reduce the calorie content of the dish, use the skinless breast, and if you like hearty soups, you can make a pickle with chicken thighs or drumsticks.

While the broth is cooking, make a fry: just fry the carrot and onion pieces in butter, and add the brine at the very end.

Add meat and fried meat to the soup, add green peas and finely chopped dill. Adjusts alt if needed, add some pepper.

Serving and serving

Since pickle is a dish with a rich history, you can use linen napkins, folk-style dishes, wicker bread baskets for entourage.

This soup goes well with black and rye bread, homemade cakes. Do not forget about fresh herbs, garlic. Rassolnik can be served as a hot snack with strong alcohol.