Do you miss fresh food? Now is the time to cook the soups. Rich, thick and very sweet. For example, pickle. Lean with real gibber or lean with rice, take your choice.
Julia Shumilco
Legion Media
Not soup, but cake
At first it was not called vinegar soup, but cake! So it’s a cake with chicken and bacon porridge by adding eggs and vinegar under the pickle.
Later, Dahl interpreted this dish as follows: “Rassolnnik is a hot stew made with cucumber vinegar, foie gras, meat or fish, with spices.
In the eighteenth and nineteenth centuries the word “pickle” itself appeared in Russian food literature, and the plate itself appeared earlier and was called “kalia”. Ingredients such as red caviar, chicken, sometimes fish or mushrooms were used for the preparation. Sauerkraut, pickled cucumbers or brine are added to the kale. The rich could replace cucumber vinegar with lemon juice.
Soups with Sam
Over time, the recipe for such soups has changed, or rather the ratio of ingredients. So, many similar soups appeared: kale, hangovers, hodgepodges and finally, pickles. Kali – with slightly acidic fish soups, salty – more sour, sour – sour and richer soups. Vinegar, on the other hand, is a slightly sour cream based on cucumber soup.
Peak with outside
Inputs drop-
- Chicken heart – 300 g
- Chicken liver – 200-250 g
- Pearl barley – 100 g (½ cup)
- Barrel pumpkins – 2 pcs .;
- Pumpkin Vinegar – 70 ml
- Potatoes – 250 g (2 pcs.)
- Onion – 1 pc.
- Butter – 60 g
- Salt to taste
- Ground black pepper to taste
For chicken soup;
- Poultry – 300 g (1 pc.)
- Onion – ½ Piece
- Garlic – 1 clove
- Eucalyptus leaf – 1 pc.
Cooking method;
- First, wash the pearl barley thoroughly, transfer it to a saucepan and pour cold water (500 ml – 2.5 cups). We put the pan on the fire and cook the barley for 35 minutes after boiling.
- Peel half an onion and one clove garlic to prepare the chicken broth.
- Put the chicken leg, onion, garlic, bay leaf into the pot. Drain the contents of the oven with water (1 L). We put the pot on the stove. After boiling, remove the foam with a slotted spoon. Cook the soup over low heat for 30 minutes without covering it. After cooking, we strain the soup, we only need liquid.
- We wash the chicken hearts, we clean them. Fill with cold water (700 ml) and set aside to cool. After boiling, remove the foam and cook the soup from the chicken heart for 30 minutes (parallel to the chicken legs).
- After 15 minutes of boiling the sprouts, we begin to prepare the vinegar itself.
- Peel a squash, grate it and cut it into small cubes.
- Grease the onion in butter (30 g) for 5-7 minutes in a saucepan.
- Pumpkins are cut into pieces. Add to the onion, sauté for 2-3 minutes.
- Pour the salt into the pot and cook everything together for 7 minutes.
- Peel a squash, grate it and cut it into cubes. We send it to the pot.
- Pour the contents of the oven over two types of broth (3 cups chicken and 2 cups heart broth). Chicken hearts are also sent to the pot. And bake the vinegar in the oven for 15 minutes.
- Add the prepared barley to the soup and mix. Cook the vinegar with the barley for another 3-5 minutes. Taste, salt and pepper to taste. Turn off the heater.
- Wash the chicken liver and cut it into medium pieces.
- Fry the liver on both sides in a frying pan with the remaining butter (generally 7-8 minutes). Salt, pepper.
Rassolnik with pork and pearl barley
Simple soup recipe. We cook quickly and easily.
Inputs drop-
- Pork ribs – 400 g
- Barley-100 g
- Potatoes: 400 g
- Onion -80 g
- Carrots – 80 g
- Boiled pumpkins – 100 g
- Cucumber pickle -100 ml
- Fresh herbs (parsley, dill) – 1 pack
- Eucalyptus leaf – 1 pc.
- Alspis – 2 pcs
- Salt to taste
Cooking method;
- Wash the barley several times, pour cold water over it and let it swell.
- Wash the pork ribs, cut into pieces along with the bones.
- Place the ribs in a saucepan over high heat. Once the water has boiled, turn down the heat. Cook over low heat.
- Add the barley to the pork and cook them together, removing the foam.
- Peel a squash, grate it and squeeze the juice. Finely chop the onion.
- Clean the carrots and put them in a dry pot. Cut canned pumpkins.
- Put a frying pan over low heat and fry the onions and carrots in the sunflower oil. Add vinegar to them. Boil for a few minutes.
- Once the barley is ready in the soup (should be soft), add the mashed potatoes.
- When the potatoes are ready, transfer the onions, carrots and pumpkin from the pot to the pan. After five minutes, pour the custard over there.
- Five to ten minutes before the end of cooking, place the chopped greens, bay leaf, into the pot. Let the vinegar soak in the pork for about an hour.
Lean soup with rice and mushrooms
Lean pickle is prepared very quickly, and products for it are almost always available.
Inputs drop-
- Champion Mushrooms – 6 pcs .;
- Boiled pumpkins – 1 pc.
- Potatoes – 1 pc.
- Carrots – 1 pc.
- Bulb – 1/2 piece
- Rice-2 tbsp. L.
- Garlic – 1 clove
- Eucalyptus leaf
- Salt to taste, pepper
- Vegetable oil to taste
Cooking method;
- Clean the mushrooms. Cut into quarters. Boil in salted water for 20 minutes. When mushrooms are added, they are washed separately, so that the soup does not darken.
- Peel a squash, grate it and cut it into small pieces. Grind the chopped garlic in a press.
- Sprinkle the roasted pumpkin over the dried oats.
- In a frying pan on low heat, fry chopped onions, carrots, pickled cucumbers. Add the garlic at the end (it doesn’t burn, but it gives all the flavor to the vegetables).
- Pour water into a small saucepan, drain, then add the mushrooms, mashed potatoes, and chopped vegetables. Place the washed rice.
- The amount of salt depends on the salinity of the kitchen. Boil the soup for 30-40 minutes. At the end of cooking, add birch leaf, alpine and other spices.
Infusion with entrecote
Instead of the barley in the pickle, the wheat would “whistle” nicely, and mustard or sour cream would be a wonderful accompaniment. Kitchen recipes from overcrowded people.
Inputs drop-
For soup:
- Beef (Intercoccus) – 260 g
- Smoked pork belly – 260 g
- Onions – 100 g
- Water – 3.25 liters.
- Carnation – 6 pcs
For soup;
- Potatoes – 180 g
- Carrot-140 g
- Onions – 100 g
- Boiled pumpkins (barrel) – 200 g
- Cucumber vinegar – 250 ml
- Parsley – 1/2 puppy
- Olive oil – 2 tbsp. L.
- Pearl barley – 130 g
- Eucalyptus leaf – 3 pcs .;
- Grilled Chili – 1/4 tsp
- Sweet ground paprika – 2 tbsp. L.
- Salt to taste, pepper
Cooking method;
- First, let’s start cooking the soup. To do this, fill the beef and pork with cold water, add chopped onion and garlic. We put it on the stove, bring it to a boil, remove the foam, then reduce the heat slightly and leave to cook for 2 hours without a lid.
- When the soup is ready, soak the pearl barley in cold water. In a separate pot, boil the peeled potatoes until cooked through.
- On a fine grater, three squeezed pumpkins and carrots. Finely chop the onion and parsley. Place in a saucepan with olive oil and cook over medium heat for about half an hour. Vegetables should not be boiled, but dried, as they were, this will be the key to a rich taste. The longer the cooking time, the lower the temperature, the better. Sometimes we put such fries on low heat for about an hour and a half and we come to mix every 20 minutes – the result is amazing!
- When the soup is cooked, we take the meat out of the oven, and pour the soup itself into another pot through a sieve. The meat is cut into pieces or divided into fibers.
- Pour the water over the previously covered barley, rinse the grits with running water and add to the soup. We also send meat, mashed potatoes with a fork, pan, lavrushka, chili and paprika. Pepper, salt and cook (now under the lid) for another hour. Pour into a glass of pumpkin 10 minutes before serving.
Video recipe for pickle “Leningraddsky”.