In summer, as a rule, most people prefer light vegetable soups, but when it is damp and damp on the street, and the body needs warmth and energy, hearty first courses are perfectly warmed. This borscht, and cabbage sauerkraut, and rich kharcho. No less popular and pickle. But there are a great many recipes for this dish. Someone who cooks a delicious soup with rice, someone throws millet. But what is the classic pickle recipe? That soup, which began to be prepared 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) implies three main ingredients. First of all, these are homemade pickles, pearl barley and, of course, meat. But there is an exception, which appeared much later: barley can be replaced with rice, and kidneys can be used instead of meat.
Pickle, classic recipe
Ingredients
- 600 g of beef, preferably with bone;
- pickles - 300 g;
- 100 g of pearl barley;
- potatoes;
- carrots and onions;
- fresh herbs and spices.
Classic pickle recipe, cooking steps:
- Put the cook on the stove meat. To make the broth tastier, it is recommended to add a whole onion to it.
- Meanwhile, rub the cucumbers. Cut the potatoes into small cubes, chop the onions and carrots. Fry the onion in hot oil, then add the carrots to it.
- As soon as the meat is cooked, and the broth gains a rich taste, the meat should be taken out and taken into portions. Only then can it be returned to the pot and add potatoes to it. On the other hand, you can cut the meat into small pieces at once, then the broth will be cooked faster, and you will not need to burn your fingers on the hot beef, trying to take it apart.
- Remember! In no case can you immediately add cucumbers, otherwise the potatoes will become hard and completely tasteless. That is why the classic recipe for pickle categorically rejects the use of a slow cooker, since all vegetables are laid there together.
- As soon as the potatoes are cooked, add chopped or grated pickles and fried onions and carrots.
- Now, as for the barley: it should be boiled in advance almost until ready in a separate bowl, and when boiling it is good to salt.If raw cereal is added to the soup, then the broth will become cloudy and unattractive.
- After adding all the ingredients to an almost ready pickle, you should minimize the fire on the stove and darken the dish for at least half an hour. Salting soup is not worth it, but to enhance the taste, you can add pickle pickle.
- A couple of minutes before the readiness to add parsley and fresh herbs, it is preferable to use parsley, both fresh and dry.
- The classic pickle recipe recommends serving hot soup with sour cream and soft aromatic bread. But here it all depends on your taste, for example, you can use mayonnaise instead of sour cream or not add dairy products at all.
Bon Appetit!