Pickle with celery and pearl barley. Hearty pickle: hot soup recipe

Decided to cook pickle? And right! The soup is hearty and filling. Of course, how many hostesses - so many recipes. Someone cooks pickle, introducing a variety of offal. Someone likes to cook it with meat - beef or pork. And today I decided to cook pickle from the breast. Well, I like this meat - dietary and tasty!

That is, we will break some rules today, because the recipe is not quite ordinary, despite the presence of traditional products in it. Firstly, there will be rice, not pearl barley, as is often the case. Secondly, after cooking, the finished meat will be fried until crispy. And, thirdly, we will also have such a cool product as celery. I think it would be superfluous here to especially talk about its benefits and chic taste. So go ahead!

By the way, despite the many different operations, it is not difficult to cook soup, and not for long - if the broth is ready, it will take about half an hour. But with boiling chicken, you will cook for an hour.

Required Ingredients:

Chicken breast - 0.5 kg
Potatoes - 3-4 pcs.
Celery (root) - 35 g
Carrot - 1 pc.
Onion - 1 pc.
Rice - 0.5 cup
Pickled or pickled cucumbers - to taste
Oil - for frying
Salt - optional
Bay leaf and pepper pot - to taste.

Cooking method:

And now - the turn of cucumbers. I had small cucumbers, so I cut them into small and thin circles. We send them to the vegetables, and fry everything together for another 2-3 minutes.

Is the chicken ready? Take it out and let it cool down. In the meantime, put rice and potatoes in the broth. Why together? I had rice, which cooks quickly, as do potatoes. Since I do not like overcooked vegetables and rice, I did not cook them for long. After all, rice, plus everything, will then swell and the soup will be too thick. Now you need to remove the vegetables from the pan.

We do not drain the oil, because the chicken, cut into small pieces, will be fried in it. We cook it until crispy. This crust flavor will be amazing!

Did you notice that I didn't mention the salt? If you, like me, do not salt your food, you can just add a little cucumber pickle. By the way, if you are fasting, then the broth can be cooked from vegetables, adding stalks of dried dill, celery, or some of your favorite spices. And the rest of the soup is prepared exactly the same way.

Well, our next step is to add frying and spices to the soup.

Let the soup boil, and put the pan aside - let the pickle infuse for about 10 minutes. Then serve it with crispy chicken, or, if you do not want to add calories, boiled meat, cut into small pieces. The pickle turned out very tender and tasty.

To receive the best articles, subscribe to Alimero's pages at .

To date, there are a great many recipes for pickle: with barley, rice, buckwheat, mushrooms, vegetables. If earlier housewives cooked soup mainly on the basis of broth made from the offal of young lambs or calves, less often they used the insides of a goose, chicken or turkey, then modern cooks make it from beef, pork, some on the bones. A delicious pickle about a quarter consists of cucumber pickle, which is why it is very tender, slightly salty, with a barely perceptible sourness. The dish is usually served with sour cream, mayonnaise and black rye bread. However, in the times of Ancient Rus', pies with liver filling and fish pies were specially baked for him.

Despite the fact that pickle soup is not too difficult to prepare, nevertheless, in order to cook it correctly, you need to remember a few rules. So, for example, it is very important to observe certain proportions between the amount of pickled cucumbers, brine, as well as products that act as neutral absorbers - these include potatoes and cereals. If desired, the dish can be made without the use of the latter. Each method has its own advantages, so here you, as the hostess, decide which pickle recipe is better to give preference to.

We, in turn, set ourselves the task of prompting and guiding readers in the preparation of this hearty and incredibly appetizing dish. Right now, let's look at each option individually. You will learn how to make mushroom pickle, when it is better to add pearl barley, how to prepare it in advance for this, and similar subtleties. We promise, we will reveal all the secrets of delicious food.

Meat pickle with celery

Each housewife prepares pickle in her own way: some prefer to make broth from chicken meat, others from turkey or pork. If there is neither one nor the other, you can cook a soup from the bones or offal of poultry. We offer you to master a simple recipe, which is possible not only for experienced chefs, but also for beginners. For piquancy and a beautiful shade, add a little tomato paste to the dish. You will see, it will turn out very appetizing. It is recommended to serve pickle with sour cream, cream or mayonnaise.

Ingredients:

Rassolnik:

• 3000 milliliters of purified water
• 320 grams of beef
• 0.5 cup pearl barley
• large carrot
• celery roots - one piece
• table salt - to taste
• one parsley root
• fifteen grams of butter
• two potatoes - optional (it is not necessary to add this vegetable to the pickle with cereals)
• a tablespoon of tomato paste
• three medium pickled cucumbers
• one chicken yolk
• 200 milliliters cucumber pickle
• 50 milliliters of sour cream
• bay leaves and allspice - optional

Decoration:

• ten grams of fresh parsley or dill

Cooking method:

In the traditional version, pickle is prepared without tomato paste, but we will add it for color and taste. Just do not buy sour dressing, otherwise you risk spoiling the food. In addition, the highlight of the recipe is the yolk, which is introduced at the very end. This procedure is a bit like cooking green borscht, because eggs are also placed in it. In fact, it is impossible to say how to properly cook a delicious pickle, because each option has the right to exist and has its own characteristics. Only by trying "on yourself" several different ways, you can choose the one that will appeal to you and your loved ones the most. We invite you to embark on a culinary journey with us. In the process of trials and searches, we promise that you will not only pick up, but also learn how to quickly cook the best pickle.

So, the first step is to cook the broth. To do this, rinse a piece of meat well and put it in a saucepan, then pour cold water, lightly salt and put on a slow fire. Remove excess foam periodically, after about 40-45 minutes the beef will be ready. Try it, if it is mild enough in taste, it means that you can safely deal with the rest of the ingredients.

It is better to cook pickle from pre-steamed barley, it will be much faster. Therefore, in advance - three to four hours in advance, and ideally it is recommended to do this from the night - place the cereal in a bowl of water. After draining the excess liquid, rinse the product and put it in a saucepan with meat. Remove the last, cut into medium pieces and send back to the pickle. Now peel the onions, carrots and chop them into medium-sized cubes. Then sauté in melted butter, when the vegetables become soft, add finely chopped parsley and celery roots. At the very end, add tomato paste, if the frying is too thick, try diluting it with hot broth. Thoroughly mix the mass and put it in a saucepan.

Add medium-sized potatoes and cucumbers to the pickle. Cook for about 25 minutes on a minimum flame, do not forget to salt and season the dish with spices. For these purposes, black peppercorns, coriander, bay leaf are perfect, perhaps you have your own proven way to add flavor to the dish. While the pickle is simmering, pour concentrated cucumber water into a small bowl and bring it to a boil. Then strain and add to the soup, here add sour cream, previously pounded with yolk. Hold the pickle on the stove for another ten to fifteen minutes, after cooling, pour it into plates and garnish with chopped herbs. Bon appetit!

Pickle with sturgeon

Let's share another pickle recipe - this time we will make fish soup. You can use any product, eel, pink salmon, pike perch, whitefish are perfect, but we suggest mastering another option: with sturgeon. By the way, to cook a hearty pickle quickly, without spending too much time on it, buy a fillet that does not have to be cut. A simple yet hearty soup is the perfect option for a hot first course. Now you have a reason to gather the whole family at one table.

Ingredients:

• 350 grams of sturgeon
• salt
• one large carrot
• bulb bulb
• eight black peppercorns
• parsley and celery root - one each
• a little vegetable oil
• three bay leaves
• 250 grams pickled cucumbers
• pickle cup
• greenery

Cooking method:

If you decide to cook a pickle from a whole fish, first clean it and gut it thoroughly. Remove the fins, tail, then put in a saucepan and pour slightly salted water. It will be easier to cook fillet soup: just chop it into large pieces and put it on the fire. When the liquid boils, reduce the flame and continue cooking, on average this procedure takes about 50 minutes. Add a little allspice to the broth, a few bay leaves - these ingredients will make the pickle fragrant and insanely appetizing.

Finely chop the peeled onion and place in a bowl. By the way, the soup can also be cooked with a whole onion vegetable - just remove it from the bowl before serving. Cut into thin strips the roots of celery and greens, as well as carrots, then fry them in a saucepan with oil. Enter the resulting mass together with the sliced ​​\u200b\u200bcucumbers into the dish, then pour the amount of brine indicated in the recipe here. The latter is recommended to boil and strain in advance, which will increase the duration of storage of food.

In the days of our great-grandmothers, beets were necessarily added to the pickle, today other root crops have come to replace it. Modern housewives use swede, turnip, leek, savory, tarragon, parsnip are introduced for flavor. In winter, when fresh herbs are still quite expensive, you can cook meat and vegetable pickle with dried parsley and dill. An ideal addition to the hot soup will be a crust of black Borodino bread and sour cream.

Rassolnik "Vegetable" with cucumbers and buckwheat

Want to learn how to cook pickle? Then you have come to the right page. Especially for cooking lovers, we have collected a whole collection of both simple and more original recipes. For adherents of classic solutions, barley and kidney soup is suitable, and those who are not afraid to experiment in the kitchen will certainly appreciate pickle with squid or, for example, beans and bacon. We will get to this a little later, but now we will focus on making buckwheat soup.

Ingredients:

• onion - one piece
• four tubers of potatoes
• 200 grams pickled cucumbers
• carrot - one piece
• ten grams of butter
• two or three large spoons of buckwheat
• fresh parsley root - add to taste
• salt and spices (black pepper, laurel, etc.) - all at your discretion

To serve a meal:

• ten grams of homemade sour cream (per serving)
• dill

Cooking method:

It is customary to add pearl barley to an ordinary pickle. The following method will help to significantly save cooking time: soak the cereal in cold water a few hours before the start of the culinary action. At the same time, if you want to reduce the calorie content of the meal or make it lighter, it is recommended to exclude potatoes, and for the broth it is better to choose a tender, lean meat or do with vegetables alone. As you can see, there are a lot of recipes, for example, chicken and vegetarian pickle are recommended to be cooked with rice, while barley grits are more suitable for duck and goose giblets. So, when starting culinary creativity, consider these nuances. And now back to the aforementioned buckwheat dish.

This soup is made entirely of vegetables, so you don't have to spend time simmering the broth, saving you a lot of time in the kitchen. So, first peel and cut the potatoes into medium pieces, and the carrots and pickles into slices. Then chop the parsley root and onion as finely as possible. Heat the oil in a saucepan and sauté vegetables (except cucumbers) in it for ten to twelve minutes, until they become soft and change color. Pour the roast into boiling water and put the potatoes here.

The soup should be boiled over low heat, stirring occasionally. Add a few bay leaves, allspice to the dish, if you wish, you can add your favorite spices for flavor. As for cucumbers, there are two options. The first is to simply cut them into pieces and add to the pickle. It will also turn out very tasty if you clean the product from seeds, cut off the peel from it, chop finely and simmer in butter for about three minutes. When done, combine the vegetable with the rest of the ingredients.

As mentioned at the beginning, 1/4 of the soup consists of a concentrated pickled cucumber solution. It should be added to boiling broth only after the preparation procedure has been carried out correctly: bring the brine to a boil over low heat, then let it cool and strain with a fine sieve. When done, pour the broth into the pickle and cook the dish under the lid for another five to seven minutes. Serving it on the table, sprinkle each serving with fragrant chopped dill, and put sour cream in a separate bowl. We wish you a delicious meal and a great mood.

Bean and bacon pickle

Along with various varieties of fish soup and stew, pickle belongs to the first dishes of non-refueling type. It is interesting that earlier it was called “kalya” and put on the table along with fish pies or liver pies were made especially for the meal. However, over time, not only the form of serving the dish, but also the recipe itself gradually changed. Let's look at one of the modern varieties of soup made from bacon and beans.

Ingredients:

• fifteen grams of sweet and sour tomato paste
• 300 grams of red beans (you can make a pickle from canned beans if you wish)
• two small carrots
• refined vegetable oil
• 120 grams of bacon (you can also add a little bacon to the pickle)
• 150 grams pickled cucumbers
• a few sprigs of cilantro
• a couple of large potatoes
• Bay leaf
• bulb - one piece

Cooking method:

The traditional pickle includes barley, but we will use only potatoes. If you want the soup to come out thick and rich, take two or three tubers, otherwise we recommend limiting yourself to one, but large enough in size. As for seasonings, we note that the most suitable are: cilantro, black pepper, tarragon, as well as the bay leaf familiar to everyone. Choose seasonings at your discretion and do not forget to add them to the pickle, because this makes the food more aromatic and appetizing.

So, when planning to cook soup, fill the beans with cool water in the evening and leave it to infuse for five to seven hours. In the morning, remove excess liquid, rinse the beans and put them in a saucepan. Of course, such a pickle takes a long time to prepare, but it turns out incredibly tasty. If you do not want or do not have the opportunity to devote an hour and a half to the dish, use canned beans. Please note that it should be added to the pickle along with the rest of the ingredients.

Let's return to the first option: pour the beans with two liters of salted water mixed with vegetable oil and cook over low heat for 60 minutes. Cut the bacon into thin strips, fry it in a pan, put the product into the pickle. Then chop the peeled potatoes and pickles into cubes and pour them into the pan too. Now comes the turn of the bay leaf and seasonings.

Grate the washed carrot, then finely chop the onion. Brown vegetables in vegetable oil with tomato paste, if necessary, dilute them with hot broth. After that, enter the resulting frying together with chopped cilantro into a bubbling pickle and boil for a short time. Taste the potatoes, vegetables, if they are soft, it means that the soup is ready. Remove the bay leaf from it, salt a little if necessary and set the table. To decorate the pickle, you can use any greens, and sour cream will help make the taste more tender. We hope that the meal will be held in a pleasant sincere atmosphere.

Seafood pickle

We suggest experimenting a little and radically changing the classic pickle. Surely this version of the dish is familiar to a few. Usually, soup broth is cooked from meat ingredients: beef and pork, homemade or store-bought chicken, turkey, duck, offal. There are recipes with smoked sausage, sausages, sausages. Fans of healthy vegetarian food prefer vegetable soups. But the pickle, which will be discussed right now, will appeal to admirers of seafood. Would you like to try a dish of squid fillet and pickles? Then let's take a closer look at how to cook it properly.

Ingredients:

• 580 grams boiled squid fillet
• no more than 100 grams of pearl barley
• 700 grams of potatoes
• 150 grams of carrots
• bulbs - three pieces
• 40 grams parsley root
• 190 grams of salted cucumbers
• oil (pickle can be made based on an olive or cream product)
• three pinches of salt
• seasonings - optional
• 1/3 cup brine

Cooking method:

To quickly and easily make a fragrant pickle, you should first sort and rinse the barley thoroughly. The cereal will boil much faster if it is soaked in advance, so fill the barley with water and leave for several hours. After recline in a colander, wait until it drains, and put in a saucepan with barely salted boiling water. The product will be ready in about half an hour, check it for taste, if it is soft, then you can turn off the fire and take out the cereal. Drain the broth from the barley and pour it into the pickle.

Now let's take a closer look at the procedure for preparing the soup itself. First, peel the carrots, then cut them into strips, process the parsley in the same way. Chop the onion into small half rings. Sauteed vegetables are added to the pickle, so fry them in oil until semi-soft. Then chop the pickles into cubes, and the potatoes into medium cubes. Put all the ingredients in a pot of boiling water, add a couple of sprigs of herbs, pepper and bay leaf here. At the very end, enter pre-prepared cereals and a solution from cucumbers into the pickle. Put boiled squid cut into strips in each serving plate, pour the soup and sprinkle it with herbs.

Thanks to these recipes, now you know how to cook pickle, spending a minimum of time on it. Agree, each of the proposed dishes is unique. Inveterate meat-eaters will like beef soup, but vegetarians are likely to prefer a vegetable dish with cereals. If you are making barley pickle, do not be too lazy to soak it in water, in which case the cooking procedure will be reduced by almost half. Rice and buckwheat do not require a similar approach - enter them directly into the boiling broth. Let your menu be delicious and varied. Pamper your loved ones with a delicious pickle, the recipe of which you will like the most.

Talk 0

Rassolnik is a liquid hot first course on a sour-salty cucumber base. This dish finally took shape in Russian cuisine rather late - only in the middle of the 19th century, around the same time the name "pickle" was assigned to it. Meanwhile, the use of cucumber pickle as the basis for making soups has been known since at least the 15th century.

The amount of brine, its concentration and ratio with the rest of the liquid, as well as the combination with other main products of the soup (fish, meat, vegetables and cereals) were, however, so different that they gave rise to various dishes with different names: kali, hangovers, saltwort and, finally, pickles.

The latter began to be called moderately sour-salty soups only on a cucumber basis - vegetarian or more often with offal; it was customary to understand only slightly acidic fish soups as kali, and more acidic and more concentrated ones stood out in hangovers and saltworts.

Since the recipe for pickles was formed rather late, they included potatoes and rice, while the boiled beets that were included in the old pickles were subsequently completely excluded.

Modern pickles include pickles, potatoes and other root vegetables of a neutral taste (carrots, turnips, rutabaga), cereals (buckwheat, barley, pearl barley or rice), a large number of spicy vegetables and spicy greens (onions, leeks, celery, parsley, parsnips, dill, tarragon, savory) and some classic spices (bay leaf, allspice and black pepper).

As meat, offal is mainly used in pickles - either only beef or calf kidneys, or all offal (stomach, liver, heart, lungs, neck, legs) from poultry (chicken, turkey, duck and goose). In the absence of offal, they are replaced with beef meat - usually a curl, or a shank (knuckle).

Grains for pickle are selected in accordance with the meat used in it: pearl barley - in pickle with kidneys and beef, rice - in pickle with chicken and turkey offal, barley - for duck and goose offal, buckwheat and rice - in vegetarian pickle.

In the same way, spices are also selected differently for different types of pickles.

In order for pickles to have a delicate, slightly acidic and slightly salty taste, they must maintain a balance between the salty part (cucumbers) and neutral absorbers (cereals, potatoes, root crops - 0.5 cups per 1.5 liters of soup). Therefore, pure brine is rarely added to pickles and in small doses - if the cucumbers themselves are not salty enough. In this case, the brine is pre-boiled before pouring into the broth.

Like most Russian soups, pickles are whitened with sour cream.

MEAT PICKLE
Ingredients:
250-300 g of kidneys, 3 pickles, 0.5 cups of cucumber pickle, 2-3 potatoes, 1 carrot, 1 onion, 2 tbsp. spoons of pearl barley, 1 tbsp. a spoonful of dill, 1 parsley (root and greens), 1 celery (root and greens), 3 bay leaves, 6 black peppercorns, 2 Jamaican (allspice) peppercorns, 100 g sour cream.
Cooking
Kidney preparation.
Cut the kidneys from films and fat, soak in water for 6-8 hours, changing the water, boil for 20-30 minutes in boiling water, remove, cut into small slices.
Cereal preparation.
Rinse the grits with cold water, pour boiling water in a saucepan and put to steam for 30-45 minutes, changing the boiling water.
Cucumber preparation.
Cut the skin from the cucumbers, pour 1-1.5 cups of boiling water over it and simmer for 10-15 minutes on low heat, then discard the boiled skin, and lower the pulp of the cucumbers cut lengthwise into 4 parts into the brine, and then across into small slices, simmer for another 10 min.
Pickle brew.
Prepared kidneys put in 1.5 liters of boiling water, boil for about 30 minutes, add chopped roots (carrots, parsley, celery), prepared cereals, after 10-15 minutes - potatoes, finely chopped onions and cook until potatoes are cooked over moderate heat.
Then add the prepared cucumbers, try to see if the broth is salty enough, add brine or salt if necessary, add spices and continue cooking for another 10-15 minutes, after which, making sure that the kidneys are ready, season with spicy herbs and cook for another 3 minutes.
Top with sour cream when serving.

CHICKEN PICKLE
Ingredients:
offal from 2 chickens, 4 pickles, 1 carrot, 1 turnip, 3 tbsp. spoons of rice, 1 onion, 1 leek, 1 parsley (root and herbs), 2 tbsp. spoons of dill, 1 tbsp. tarragon spoon, 1 tbsp. a spoonful of savory greens, 8 black peppercorns, 2 bay leaves, 2 cloves of garlic, 25-30 g of butter.
Cooking
In 1.5 liters of boiling water, put thoroughly washed and cut into small pieces of chicken offal and cook for about 1 hour, then season with roots, rice washed several times and cook until it is half cooked, removing the foam.
Then season with finely chopped onion and leek, as well as pepper, bay leaf and cook until rice is ready, add prepared cucumbers (see recipe above), cook for another 5-7 minutes, add spicy greens and cook for 3 minutes, then remove from heat and season with garlic, crushed with oil and salt.

VEGETABLE PICKLE
Ingredients:
3-4 pickles, 1 potato, 1 carrot, 1 turnip, 3 tbsp. spoons of buckwheat or rice groats, 1 parsnip (root and herbs), 2 onions, 1 leek, 1 parsley, 1 celery (root and herbs), 8 black peppercorns, 2 bay leaves, 1 tbsp. a spoonful of dill, 0.5 tbsp. tablespoons of tarragon, 25 g butter, 100 g sour cream.
Cooking
Boil vegetables and cereals in 1.5 liters of boiling water, season with separately prepared cucumbers (see the Meat Pickle recipe above) and spicy herbs.

Pickle with offal
Ingredients:
500 g of poultry giblets (goose, chicken, turkey), 2-3 cucumbers, 1 celery root and parsley, 1 carrot, 5-6 pcs. potatoes, 30 g of spinach and sorrel, 1 tbsp. a spoonful of melted butter or margarine, salt, sour cream.
Cooking
Cut the giblets into pieces, pour cold water (2 1/2-3 l), lightly salt and cook until tender, strain the broth.
Shredded roots and onions sauté in oil, put in a decoction and bring to a boil. Add sliced ​​potatoes, boil for 10-15 minutes, then sliced ​​pickles, cook for another 15-20 minutes. Put boiled offal, chopped sorrel and spinach and boil for 5 - 10 minutes.
If the pickle is not sharp enough, pour in the boiled cucumber pickle.
Serve with sour cream.
Fish pickle is prepared in the same way, but in fish broth and served with pieces of boiled fish or fish meatballs.

Rassolnik with pearl barley
Ingredients:
500 g beef, 2 pickles, 1/2 cup barley, 1 carrot, 1 parsley root, celery, 1 tbsp. a spoonful of fat, 5-6 pcs. potatoes, 5-6 peppercorns, 1-2 bay leaves, salt, sour cream, herbs.
Cooking
Pour beef with cold water, put on fire. Put the washed pearl barley into another pan, pour 1.5 cups of hot water, close the lid and put on low heat (or in a water bath) to swell.
When the cereal swells, pour boiling water over it in a colander and transfer to a boiling meat broth.
After 15 minutes, put diced potatoes, lightly fried roots, peeled and finely chopped cucumbers, peppers, bay leaves, onions, salt and cook for 25-30 minutes. Before serving, put chopped meat, sour cream, chopped parsley and dill into the pickle.

Pickle with kidneys
Ingredients:
500 g beef kidneys, 2 pickled cucumbers, 1 carrot, 2 parsley roots, 1 stalk of celery, 1 onion, 4 pcs. potatoes, 2 tbsp. tablespoons of ghee, cucumber pickle, salt, herbs, sour cream.
Cooking
Remove fat from the kidneys, cut each into 3-4 parts, soak, pour cold water and bring to a boil. Drain the water, wash the kidneys again, pour cold water again and put to boil for 1-1.5 hours.
Chop peeled roots and onions, fry in butter, add peeled and sliced ​​pickles and potatoes, cut into cubes, pour strained broth and cook for 25-30 minutes.
5-10 minutes before the end of cooking, add cucumber pickle and salt to taste.
When serving, place sliced ​​kidneys, sour cream and finely chopped parsley or dill in bowls.

Pickle with mushrooms
Ingredients:
1 l mushroom broth, 60 g boiled mushrooms, 100 g boiled chicken meat, 2 tbsp. spoons of boiled rice, 1 pickled cucumber, 1 onion, 1 tbsp. a spoonful of butter, 1/2 carrot, herbs, salt, sour cream.
Cooking
Cut the peeled cucumber into strips, lightly stew. Shredded onions and carrots sauté in butter. Cut boiled mushrooms into strips.
Put vegetables, mushrooms, boiled meat, crumbly boiled rice into boiling mushroom broth, bring to a boil and cook for 5-7 minutes, adding salt to taste.
Sprinkle with chopped herbs and season with sour cream.