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How to cook pickle: 7 great recipes for every taste

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Rassolnik is traditionally Russian soup. Its name is pickle because of the composition, which includes pickled cucumbers, and, if desired, cucumber pickle. In addition to pickled cucumbers, various cereals, potatoes, carrots and various spices can be part of pickle. There are many ways to cook this soup, almost every housewife has his own. You can cook pickle on meat broth or without meat. In this topic, our cooks share pickle recipes with photos and step-by-step cooking instructions.

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Each selection contains from 3 recipes with step by step photos and videos

Harvesting cucumbers of any size for pickle

A very convenient preparation for winter pickles, and even for salads, cucumbers will fit any size and most importantly - everything is very simple!

Monastic Rassolnik

I propose one of the options of lean mushroom pickle, moderately nourishing, but very nutritious. Hopefully, in the light of Lent, this dish will be relevant.

Mushroom pickle

This year in our area an unprecedented harvest of mushrooms. Therefore, I decided to feed my loved ones with mushroom pickle. The number of products at 2.5 liters of water, but in our family like thick soups.

The secrets of delicious pickle

Rassolnik, like borscht, is cooked in each family in its own way. But there are tricks that will improve the taste with any recipe.

  1. If brine is added to the broth, boil it and strain it.
  2. Cucumbers should be salted, not pickled. In the extreme case - pickled without vinegar.
  3. Cucumbers are added after the potatoes. Because, because of their acid, potatoes can turn black and hard.
  4. It is better to weld the barley or simply pour boiling water in advance and separately. Then the soup will be clear, and the cooking time will be reduced.
  5. Careful with salt. Do not pour it into the broth when cooking meat. Better dosolit after the introduction of cucumbers.
  6. Rassolnik tastes better when you infuse a couple of hours.

Ingredients

  • 300 g pork ribs,
  • 2 ¹⁄₂ l of water
  • 4 tablespoons of pearl barley,
  • 3 potatoes,
  • 2 bulbs,
  • 1 carrot,
  • 3 tablespoons of sunflower oil,
  • 3 pickled cucumbers,
  • ½ cup cucumber pickle,
  • 2 bay leaves
  • salt and black pepper - to taste.

Cooking

Rinse, chop, and water ribs. Cook first on high heat. When boils, remove the foam and reduce the heat. Cook the ribs on low heat under the lid closed for 40–50 minutes.

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

Peel and dice potatoes. Pour it into the soup with the barley when the ribs are welded. Bring to a boil and cook for another 15–20 minutes.

At this time, make a fry: fry chopped onion in vegetable oil, carrots and cucumbers grated on a large grater (they should be hard). Fill the soup with the rest of the oil.

Stew the soup for five minutes over low heat, then pour in the cucumber pickle. Add bay leaf, pepper and salt if necessary. After 2-3 minutes, pickle will be ready.

How to cook pickle

The traditional recipe is characterized by the density of the finished hot and an abundance of components: salted cucumbers, potatoes, cereals, spicy vegetables, and greens are always used. Not to do without spices, but they are few - only bay leaf and pinch / peas of black pepper. The broth can be meat, fish or mushroom. The very same cooking of pickle on its technology is similar to the pattern of cooking any Russian soup, but with the mandatory insisting on the stove or in the oven for half an hour.

How to cook pearl barley for pickle

Among all the cereals that are used for this soup, barley is the most popular - it complements mainly beef broth with offal (kidney, offal). Before pouring the cereal to the rest of the components in the pan, the housewives need to figure out how to quickly cook the pearl barley for pickle:

  1. Rinse the grits three times until the flowing water becomes clear.
  2. Pour boiling water. A lid is required on top, otherwise the grains will not swell.
  3. After 20 minutes, bring to a boil and remove from heat.

Pickle soup recipe

According to professionals, a properly cooked soup of this type necessarily includes root vegetables with a neutral taste, cereals, spicy vegetables, and fresh greens. The amount of cucumber brine varies according to the taste preferences of the hostess and her guests. However, even if you are not interested in the classic recipe of pickle pickle, but in its alternative versions, you will have something to choose from the options presented below. You will understand how to cook it quickly and how to select products on your own.

With barley and cucumbers

  • Cooking time: 3 hours
  • Servings: 4 persons.
  • Calorie dishes: 1048 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • The difficulty of preparation: medium.

This nourishing tasty pickle with pearl barley and pickles is similar to the classic one, but the list of ingredients is a bit shorter, and the broth is prepared on pork ribs - it is more rich. Professionals advise to cook it in advance and freeze to reduce the time. Tomato paste can be replaced with fresh grated tomatoes, spices are selected to taste.

  • pork (ribs) - 200 g,
  • potatoes - 3 pcs.,
  • Barley - 3 tbsp. l.,
  • pickled cucumbers - 4 pcs.,
  • carrot,
  • bow,
  • spice,
  • butter,
  • tomato paste - 2 tbsp. l

  1. Make a broth on the ribs, fill them with water (3 l) and boil for about an hour.
  2. Add fried onions, cucumbers, carrots.
  3. After 10-12 minutes, enter the tomato paste, spices.
  4. Next - the barley.
  5. Half an hour later pour potatoes. Cook for 20 minutes.

  • Cooking time: 1 hour
  • Servings: 3 persons.
  • Calorie dishes: 836 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • The difficulty of preparation: easy.

Such a recipe for pickle soup with rice and cucumbers is suitable for children's and diet menu, as it is very easy, on turkey. It also helps to cook dinner in just an hour, because the broth from poultry cooks faster meat. If desired, you can abandon the potatoes, further reducing the calorie content of the dish. Frying the bulbs is also an optional item.

  • turkey - 300 g,
  • 3 pickled cucumbers,
  • rice is a handful
  • large potato,
  • Sweet pepper,
  • spice,
  • butter,
  • bow.

  1. Make a broth in turkey - you need 2 liters of product.
  2. Add rice, cook for 25 minutes.
  3. Chop peppers, onions and cucumbers. Add along with the potato wedges in the soup.
  4. Half an hour to season it and serve.

Classical

  • Cooking time: 1 hour
  • Servings: 4 persons.
  • Calorie dishes: 881 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • The difficulty of preparation: easy.

Classic pickle, as previously mentioned, should be done on beef kidneys, which are important to prepare before work. They are cleaned and soaked for 8 hours, during which they change the water three times. After boil separately from all components of the soup. Similarly, you need to prepare the selected cereal in advance. Serve this pickle soup should be with sour cream.

  • beef kidneys - 300 g,
  • 3 pickled cucumbers,
  • rutabaga - 200 g,
  • bow,
  • croup - 2 tbsp. l.,
  • carrot,
  • potatoes - 2 pcs.,
  • butter,
  • bunch of greens,
  • salt, lavrushka.

  1. Boiled buds pour 1.5 liters of water, cook for half an hour.
  2. Pour the prepared cereal.
  3. Fry the grated swede, onion, and straws of cucumbers.
  4. Put them in the soup with grated carrots.
  5. After 4-5 minutes, pour the potato cubes. Cook until they are ready.
  6. Season with herbs and spices. Then a couple of minutes, serve.

In the multicooker

  • Cooking time: 2 hours and 25 minutes.
  • Servings: 4 persons.
  • Calorie dishes: 1278 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • The difficulty of preparation: easy.

If you cook pickle soup in a multicooker, you will not even notice how a plate with a hearty hot lunch will appear in front of you. The simplicity of actions and the reduction of working time are the main arguments in favor of such a method of cooking this soup. You can use any recipe with and without a photo: even an inexperienced housewife who has come to the kitchen for the first time will cope with this task.

  • meat - 400 g,
  • potatoes - 2 pcs.,
  • bow,
  • pickled cucumbers - 2 pcs.,
  • carrot,
  • spice,
  • butter,
  • water - 2.5 l.

  1. Fry all chopped vegetables on the "baking" for 20 minutes.
  2. Add meat, soaked pearl barley, potatoes.
  3. Fill with water, cook for 2 minutes for “quenching”. Season 4-5 minutes before the end.

  • Cooking time: 45 minutes.
  • Servings: 3 persons.
  • Calorie dishes: 1645 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • The difficulty of preparation: easy.

Simple original recipe of pickle with chicken and smoked sausage is loved by lovers of light savory hot dishes. Some housewives add here tomato paste, hot peppers, beans. Groats to this type of soup is not recommended - it is better to take small noodles. Serve recommended with fresh sour cream and rye crackers, grated with garlic.

  • smoked chicken - 100 g,
  • smoked sausage - 200 g,
  • pickled cucumbers - 3 pcs.,
  • vegetable broth - 3 l.,
  • potatoes - 2 pcs.,
  • bow,
  • butter,
  • carrot,
  • spice.

  1. Fry the onion-carrot chips. Pour into boiling water.
  2. Add alternately cubes of potatoes, cucumbers, sausages, chicken.
  3. Season 3 minutes before serving.

Leningrad

  • Cooking time: 3 hours
  • Servings: 3 persons.
  • Calorie dishes: 1557 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • The difficulty of preparation: medium.

Rassolnik in Leningrad was one of the most frequently implemented recipes of Soviet culinary books: tasty, fast, simple, very satisfying. Any kind of grain could be introduced - not only well-known barley and rice: buckwheat, oatmeal, and wheat were used. According to the old recipe, only 1 liter of rich broth is obtained, and the soup itself is very thick.

  • beef - 300 g of meat + 400 g of bones,
  • water - 2.5 l,
  • potatoes - 300 g,
  • carrot - 1/2 pcs.,
  • white onion
  • Barley - 30 g,
  • a bunch of leeks,
  • pickles - 60 g,
  • butter,
  • bay leaf, salt, pepper,
  • pickle - half a cup.

  1. Boil the broth without spices, remove the beef.
  2. Add washed pearl barley, browned onions with carrots.
  3. After half an hour, introduce potato wedges, browned cucumber strips, and spices.
  4. After 15 minutes, pour the pickle, cook the soup for another 9-10 minutes. Add leek, serve.

  • Cooking time: 1 hour 30 minutes.
  • Servings: 6 persons.
  • Calorie dishes: 1457 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • The difficulty of preparation: medium.

If you are wondering how to cook pickle with kidneys in meat broth, be sure to check out this recipe. For the base, you can take fatty pork, baby veal, diet poultry - it does not matter. Beans are better than canned, because dry you have to soak for a long time and cook for at least a long time. Kidneys should be filled with water for 4-5 hours in advance.

  • meat - 350 g,
  • canned beans - 200 g,
  • pickled cucumbers - 4 pcs.,
  • bow,
  • beef kidneys - 200 g,
  • butter,
  • potatoes - 2 pcs.,
  • spice.

  1. Boil chopped buds for half an hour. Separately, make meat broth (3 l).
  2. Chop cucumbers, fry with onion half rings.
  3. Add potatoes to the broth. After their readiness zazharku, beans.
  4. Add buds, spices. Boil another 5-10 minutes.

  • Cooking time: 1 hour 30 minutes.
  • Servings: 3 persons.
  • Calorie dishes: 997 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • The difficulty of preparation: easy.

A simple lean pickle with pearl barley without meat will fit well into the children's menu, it can be useful when dieting. It tastes no worse than the classic beef or low-calorie chicken, the satiety is also not inferior, because lentils are added here. If desired, such a soup can be made in a slow cooker - you will get even greater savings of your time.

  • potatoes - 2 pcs.,
  • lentil - half a cup,
  • 3 pickled cucumbers,
  • Barley - 2 tbsp. l.,
  • rice - 2 tbsp. l.,
  • carrot,
  • bow,
  • tomato,
  • butter,
  • salt, seasonings.

  1. Soaked for half an hour with rice and lentils pour water (2 liters). Boil 25 minutes.
  2. Add roasted carrots, onions and tomato.
  3. Introduce boiled pearl barley, potato cubes, season in half an hour.
  4. Boil the soup for another 6-7 minutes.

  • Cooking time: 1 hour
  • Servings: 6 persons.
  • Calorie dishes: 971 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • The difficulty of preparation: medium.

You still do not know how to cook mushroom pickle at home? It is worth exploring this recipe, because such a tasty and filling hot dish looks great on any table. Rich, nutritious, with a piquancy of pickled champignons and absolutely no pickles - this variation of pickle soup is valued by vegetarians. The main part of the mushrooms can be fresh, and milk mushrooms, replacing cucumbers, only pickled.

  • croup - 2 tbsp. l.,
  • mushrooms (any) - 300 g,
  • potatoes - 4 pcs.,
  • pickled mushrooms - 200 g,
  • bow,
  • spice,
  • butter,
  • tomato paste.

  1. Soak the cereal.
  2. Fry the chopped mushrooms and onions until soft.
  3. Boil 3 liters of water, throw the chopped potatoes there.
  4. After 20-25 minutes, enter the roast, grits. Boil for half an hour.
  5. Season the soup with tomato paste and spices. If necessary, add a couple of grams of salt.

With beef

  • Cooking time: 1 hour 35 minutes.
  • Servings: 5 persons.
  • Calorie dishes: 1752 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • The difficulty of preparation: medium.

This beef pickle soup was in great demand before the war. A short list of components, their availability and budget, high nutritional value - there is no reason not to try to cook such a soup. Step-by-step recipe will help to understand all the tricks, and photos will serve the idea of ​​registration of the final result. Spices are not listed, because their presence is optional.

  • white cabbage - 1/2 pcs.,
  • beef - 400 g,
  • butter,
  • potatoes - 5 pcs.,
  • parsley root,
  • bow,
  • pickles - 2 pcs.,
  • sour cream.

  1. Pour over cold cuts of beef. Boil an hour after boiling, removing the foam.
  2. Fry the onions with grated parsley root in butter.
  3. Add cabbage, sliced ​​cucumbers. Boil for 4-5 minutes.
  4. Introduce roast pickle into the soup, cubes of potatoes. Boil until soft last.

How to cook a delicious pickle - tips chefs

Professionals are confident that without knowledge of some culinary tricks, even the simplest recipe for tasty pickle can be spoiled. How to cook this dish correctly? Important nuances:

  • Properly choose cereals - rice is used for pickle soup with chicken and / or turkey giblets, and barley is only with beef. Barley groats are good for duck giblets.
  • Do not salt this dish - you can greatly impair the taste of the broth.
  • Does the pickle soup lack sharpness? Pour some more liquid from the jar of cucumbers, boil, add to the broth 10 minutes before the end of cooking.
  • Greens try to introduce only fresh.
  • Always boil the cereal before sending it to the broth, otherwise it will turn blue.
  • If you intend to cook such a soup at home to the child, wash the cucumbers to get rid of excess salt.
  • Cucumbers before work is required to strip the skin and scald with boiling water.
  • Be sure to fry all the white roots - onions, celery, parsley, otherwise the pickle soup will have bitterness.

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