How to prepare a pickle: 7 different recipes for all tastes

Secrets of a tasty rassolnik

Pickle as borschtIn each family is prepared differently. But there are tricks that will improve the flavor in any recipe.

1. If the broth is added to the brine, it must boil and drain.
2. Cucumbers should be salty, but not marinated. In an extreme case - marinated without vinegar.
3. Cucumbers are added after the potatoes. Because of their acid potatoes can turn black and become stiff.
4. Barley is better to cook or simply pour boiling water in advance and separately. Then the soup will be transparent, and the cooking time will be reduced.
5. Careful salt. It is not necessary to pour it into the broth when cooking meat. Dosolit better after the introduction of cucumbers.
6. Pickle tastes better when a couple of hours of infusion.

1. Pickle with barley on pork ribs

Hearty and rich soup that is perfectly warms in the cold.

Ingredients

• 300 g of pork ribs;
• ¹/₂ 2 liters of water;
• 4 tablespoons pearl barley;
• 3 potatoes;
• 2 onions;
• 1 carrot;
• 3 tablespoons of sunflower oil;
• 3 pickles;
• ½ cup cucumber brine;
• 2 bay leaves;
• salt and ground black pepper - to taste.

preparation

Wash, cut and fill with water edges. Boil over high heat first. When boils, remove the foam and reduce the heat. Cook ribs over low heat under the lid closed for 40-50 minutes.

At this time, pour over boiling water, fold in a colander and rinse barley. As an option - boil in a separate saucepan. In this case, enter the rump in the soup before zazharki.

Peel and dice the potatoes. Pour it into the soup with pearl barley, when welded edges. Bring to a boil and simmer for 15-20 minutes more.

At this time, do zazharku: fry in vegetable oil, chopped onion, grated on a coarse grater carrots and cucumbers (they should be firm). Enter zazharku soup with oil residues.

Soup simmer for five minutes on low heat, then pour the cucumber pickle. Add bay leaf, pepper and salt. After 2-3 minutes pickle is ready.

2. Classic pickle with rice and kidney

Offal perfect shade sour cucumbers. More such an option rassolnik called Moscow.

Ingredients

• 500 g of beef or pork kidneys;
• 2 teaspoons baking soda;
• 2 tablespoons 9% vinegar;
• ¹/₂ 2 liters of water;
• 3 potatoes;
• 1 onion;
• 1 carrot;
• 3 tablespoons rice;
• 30 g butter;
• 3 pickles;
• 1 bay leaf;
• salt and black pepper - to taste;
• green - supply.

preparation

Remove the foil from the kidneys and cut each into three or four parts. Typically, to get rid of a specific taste buds hours soaked in cold water and boiled for a long time. But the process can be accelerated.

To do this, sprinkle with prepared soda kidney. Ten minutes later, pour the vinegar. After another ten minutes, rinse thoroughly kidney vinegar, fill with cold water and bring to boil. Then drain the water, wash the kidneys, pour fresh water and simmer, covered for 30-40 minutes more.

At this time, wash the rice, wash and chop the vegetables into cubes. Onions and carrots fry in butter. A little salt and pepper. If desired, zazharku can add a tablespoon of tomato paste.

Catch and cool the kidney. Throw in the soup potatoes and rice and 15 minutes - roasted onions and carrots.

Kidney and cucumber cut into cubes, too, and send in the broth. Throw laurel and try to salt. dosolit if necessary. Reduce heat to low, cover the pan with a lid and simmer for 10-15 minutes more.

Serve with sour cream and herbs.

3. Vegetarian pickle with rice

Traditional sweet and salty sweet taste, but without meat. Suitable for office.

Ingredients

• 2 liters water;
• ½ L of brine;
• 4 potatoes;
• 3 tablespoons rice;
• 1 carrot;
• 1 onion;
• 3 pickles;
• 3 tablespoons tomato paste;
• 1 bay leaf;
• 3 tablespoons of sunflower oil;
• salt and black pepper - to taste;
• a bunch of parsley and / or dill.

preparation

Boil water and a little salt. Stir prewashed riceAnd five minutes later - shredded potatoes. If the potatoes are quickly fall apart, then ten. For greater satiety can add canned or pre-boiled beans.

Peel and chop the onion, rub on a coarse grater carrots. Half of these vegetables, send in soup, and another fry in vegetable oil. When the onion is translucent, add chopped into fine strips cucumber and tomato paste. Simmer for five minutes.

When the potatoes are cooked, enter zazharku soup. Cook for 5-7 more minutes on low heat. At the end, add the brine, bay leaf, chopped fresh herbs and pepper. add salt if necessary. After five minutes, remove from heat.

4. fish pickle

The original combination of fish broth and cucumber brine savory spices. Sometimes fish pickle called kaley. But the latter is only a prototype - its recipe more "rich".

Ingredients

• 500 g perch;
• ¹/₂ 2 liters of water;
• 2 onions;
• 5 peas black pepper;
• 2 bay leaves;
• 1 parsley;
• 3 tablespoons rice;
• 1 carrot;
• 3 pickles;
• 30 g butter;
• ½ cup of brine;
• salt and black pepper - to taste;
• parsley - to feed.

preparation

Fill the fish with water, add one onion, bell pepper, parsley root and bay leaf. Cook for 30-40 minutes. You can use any fish, including canned. If ASSUME canned, halve the cooking.

When the fish is fully seethe, catch it and separate from the bones. Broth strain. Add the washed rice. Cook over medium heat for about 15 minutes.

Carrots and cucumber rub on a coarse grater. The remaining onion cut into small cubes. Fry the vegetables in butter for 3-5 minutes. Add to them the pickle, pepper and cook for 5-7 more minutes on low heat.

Send zazharku together with fish broth. Check the soup for salt and hold to fire a few more minutes. Serve with chopped herbs.

5. Pickle with mushrooms and pearl barley

Sour pickles perfectly with mushroom flavor. And due to the pearl barley soup it turns out very hearty, even if the cook meatless option.

Ingredients

• 300 g of beef bones;
• ¹/₂ 2 liters of water;
• 3 peas black pepper;
• 1 bay leaf;
• 3 tablespoons pearl barley;
• 150 g fresh white mushrooms;
• 2 potatoes;
• 1 onion;
• 1 carrot;
• 2 pickles;
• 3 garlic cloves;
• 2 tablespoons tomato paste;
• 2 tablespoons of sunflower oil;
• salt and ground black pepper - to taste.

preparation

Pour the meat with water, add the peppercorns, bay leaf and a little salt. Cook for 60-90 minutes. Do not forget to remove the foam.

At this time, boil or simply soak barley. Cut julienne potatoes, carrots and cucumber, onion - half rings.

Mushrooms can use any: forest or mushrooms, fresh or dried. In the latter case, the mushrooms should be soaked in cold water for 20-30 minutes.

Catch and cool the beef. Strain the broth and run it barley, and after 7-10 minutes and potatoes. Separate from the bones and cut the meat. Return it to the soup.

Fry onion and carrot in vegetable oil. Add passed through a press garlic, tomato paste (you can tomatoes in own juice), cucumber and chopped mushrooms. Pour into the pan a ladle of broth and simmer for about ten minutes.

If you are using dried mushrooms, run them into the soup along with the potatoes.

Enter zazharku in broth. If necessary, season with salt and allow then to simmer a few minutes. Serve with sour cream.

6. Pickle chicken and millet

Chicken broth flavored with cucumbers, acquires spicy and sour taste. Soup turns both hearty and light.

Ingredients

• 1 chicken carcass;
• ¹/₂ 2 liters of water;
• 1 bay leaf;
• 3 pea black pepper;
• 4 tablespoons of wheat;
• 3 potatoes;
• 1 carrot;
• 1 onion;
• 3 pickles;
• 1 tablespoon flour
• 2 tablespoons of sunflower oil;
• salt - to taste.

preparation

Boil chicken. Fill it with water, add salt, add pepper and bay leaf. An hour later, catch wreck and remove the meat.

Strain the broth and add the diced potatoes and washed millet.

While they were boiled (about 20 minutes), fry in vegetable oil chopped onion, carrot and cucumber. At the end, add a ladle of chicken broth and a spoonful of flour. Stir and simmer for about five minutes.

Ready zazharku enter into the broth with chicken meat. Boil the soup for 3-5 minutes more and serve.

7. Pickle with meatballs

Quick rassolnik conventional embodiment. Hearty and very tasty.

Ingredients

• 2 ¹/₂ L broth;
• 1 tablespoon rice;
• 3 potatoes;
• 500 g of minced meat;
• 2 onions;
• 1 carrot;
• 3 pickles;
• 2 garlic cloves;
• 2 tablespoons of sunflower oil;
• 2 tablespoons tomato paste;
• 1 bay leaf;
• bunch of green;
• salt and ground black pepper - to taste.

preparation

Boil the broth. It is desirable to match the type of meat. Pour the rice into it, and after 5-7 minutes - cut julienne fries.

Chop the onion and mix it with the meat. Salt, pepper and meat balls sformuyte. You can use ready-made meatballsThen to cook soup will leave even less time. Send meatballs in the soup, when potatoes are almost ready.

Fry in vegetable oil onions and carrots. When the onion is translucent, add grated on a coarse grater cucumber, passed through the press garlic and tomato paste. Simmer for about five minutes.

Zazharku Add the broth together with the bay leaf and chopped herbs. add salt if necessary.

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And what do you cook the pickle? Write in the comments to your favorite recipes.

see also

• How to cook soup: recipes, tested by time →
• How to cook soup with chicken →
• How to cook pea soup: 5 interesting recipes →