Delicious pickle - a classic recipe with pearl barley. How to cook pickle with barley and pickles - a classic beef broth recipe with step by step photos

Rassolnik is delicious and beautiful soup. The pickle recipe is typical for domestic cuisine. Satisfying and nutritional first dish gets spicy taste and a slight sharpness due to pickle and cucumber added to the composition.

No less interesting in taste and easy to cook. It can be cooked with any meat or taken smoked ribs. The taste is excellent.

Pickle with pearl barley and cucumbers - classic recipe

Rassolnik with barley and cucumbers is a classic soup recipe. This is how we used to see him in the garden or the dining room. It turns out a classic pickle hearty and tasty.

We will need:

• pearl barley - a glass;
• potatoes - two - three large pieces;
• brine - 1 cup;
• broth - 1.8 - 2 liters;
• pickled (salted) cucumbers - 4 pieces;
• one carrot;
• tomato;
• spices - Bay leaf, dill, black pepper and salt (the latter are a guide to your taste);
• frying oil.

We will cook soup on a pre-prepared broth. It can be cooked on meat, and chicken broth. Worst case, you can just split chicken cube. The soup will be good too.

Cooking:

One of the main recipes classic pickle in the method of preparing pearl barley. Rinse the cereal and boil until half cooked in a separate saucepan - then the soup will be transparent and not cloudy.

We cut the potatoes, as for soup - into cubes or slices.

Finely chop the onion.

If it is very vigorous, pour boiling water over it - the taste will become softer.

We send it to a frying pan, poured with oil and passer.

Grate carrots on coarse grater and send it to the bow. Let them stew. Meanwhile, chop the tomato very finely.

It can be dipped in boiling water for 10 seconds, and then in cold water - then the skin can be easily removed, and the dish will come out more tender.

Add the tomato to the vegetables and fry them together, adding a little salt.

Now cut the cucumbers into thin small sticks. When the vegetables are ready, put the cucumbers in a saucepan and simmer together for one more - two minutes.

Bring the broth to a boil and throw in the parsley, peppercorns and salt, almost ready barley.

We throw potato cubes into the soup and wait until the pickle boils. Once again we interfere with the filling.

Boiling soup is seasoned with frying.

After 10 - 15 minutes, check the potatoes for readiness - if it is cooked, add the brine.

Do not boil potatoes in brine broth - the vinegar contained in it will prevent the root crop from being cooked to softness.

Seasoned fresh or dried dill and boil for two minutes. The pickle can be removed from the stove!

Recipe for pickle with rice and pickles

A delicious pickle with rice will surely appeal to those who do not recognize pearl barley at all or just want to diversify habitual recipe. If you like It can be cooked not only with fresh sorrel but also frozen. It will turn out even more delicious!

Ingredients for 5 liters of water:

• meat - 500 - 700 g;
• 3 - 4 tablespoons of rice with a slide;
• potatoes - 4 - 5 pieces;
• 2 carrots;
• onion head;
• 2-3 large tomatoes;
• sweet pepper;
• two spoons tomato paste;
• 3 pickles;
• 220 ml of brine;
• bay leaf, peppercorns, salt and coriander to taste. The latter can be excluded.

Cooking

We cut the meat into slices 1 cm wide and 4-5 long.

You can use beef/pork or chicken. It's how you want it.

Pour a little vegetable oil into the bottom of the pan and heat it well. We throw the prepared meat and fry it for 5 - 7 minutes. So the pieces will retain their integrity and will be very fragrant.

Pour the meat with boiling water and leave it to boil. We remove the foam and put it on the far burner on minimal heat. Let the meat cook slowly for about 40 to 45 minutes.

Finely chop the onion, grate the carrots and put them in a hot frying pan.

Cut the tomatoes and pepper as small as possible, throw them to the onion. We fry everything together for another 5-6 minutes.

Put in the tomato paste, stir.

We cut the potatoes into sticks.

When the meat is cooked, put the potatoes and rice, mix so that the grits do not stick. Special attention give the walls and bottom of the dishes. Cook the soup for another 15 minutes.

While the pickle is slowly boiling, cut into strips or sticks - as you like - cucumbers.

When the potatoes are cooked, you can throw cucumbers and pour the brine.

Now you need to season the soup with lavrushka, pepper, crushed garlic and season with vegetable frying. Bring to a boil and turn off.

Rich and incredible delicious pickle cooked in meat broth is ready!

Rassolnik classic recipe

Classic pickle is prepared with big amount roots, as in ancient times. This soup is thick and rich, therefore, for the classic version, we use a minimum of liquid. And, of course, we add pearl barley!

We will need:

• 300 g of meat;
• 1.8 - 2 liters cold water;
• 200 g potatoes;
• barley - 60 g;
• one carrot;
• celery and parsley roots - optional;
• turnip onion;
• cucumbers - 2 pieces;
• marinade - a glass;
• a piece of butter and a little vegetable;
• lavrushka.

Cooking

We put water on gas and let it boil.

As soon as the water boils, we throw meat into it.

Be sure to remove the foam if it appears.

We clean the roots of parsley and celery. We cut them into several pieces. We throw it into the pan directly to the boiling meat.

In a separate bowl, you need to boil the washed barley in in large numbers water. Boiling porridge should be minimal.

15 - 20 minutes before the meat is ready, peel, cut and put potato cubes in the broth.

The meat broth is cooked for about 2 hours, since the meat is cooked in a whole piece. We take it out, and with a slotted spoon we catch the roots.

Melt in a frying pan butter and add some vegetable to it. We will fry vegetables on this mixture. Finely chop the onion and send it to the pan. It should turn golden.

We cut all the other vegetables, as we cut them, we send them to the onion, stirring constantly.

A little celery can be added at this stage as well.

We cut cucumbers, fry them with vegetables.

It remains to collect the soup together! We put vegetables, barley, spices into the boiling broth, pour the brine and cook for 5 minutes.

Classic delicious pickle is ready! Served in portions. The finished meat must be cut into pieces and put in each plate.

Quick pickle - a recipe for stew with barley

A simple and tasty pickle is obtained if you use stew instead of meat for speed and taste.

For pickle we take:

• a can of stew;
• 2 liters of water;
• 2 — 3 large spoons barley;
• 4 potatoes;
• two carrots;
• tomatoes to taste;
• bulb;
• pickled cucumbers - 2 pieces;
• dill.

Cooking:

Boil barley for slow fire in a separate saucepan.

Shred the onion, three carrots on a coarse grater.

Pour oil into a deep saucepan and sauté carrots and onions for 10 minutes.

Wash the tomatoes and cut into slices or circles if it is a cherry variety.

After 10 minutes, put half of the chopped tomatoes into the saucepan. Stir, cover and simmer for another 5 minutes.

Add chopped potatoes to the saucepan.

Pour the mixture with two liters of boiling water and leave on medium heat for 10 minutes.

We cut pickled cucumbers. We send them to the broth with boiled potatoes.

We put a jar of stew in the soup, lay out the barley and cook for 6 - 10 minutes.

Quick pickle with stew is ready!

Recipe for pickle with pearl barley and smoked meats in a slow cooker

Multicooker - convenient and fast way cooking. Vegetables are cooked in it with incredible speed, and the meat is very tender. But we will try to cook this version of the pickle, taking as a basis smoked breast. It can be replaced with ribs - the taste will not be worse.

We will need:

• 4 potatoes;
• 2 cucumbers;
• carrot;
• bulb;
• Bell pepper;
• ¾ cup barley;
• half a smoked breast;
• 210 grams of good smoked sausage;
• three tablespoons of tomato paste;
• Bay leaf, allspice and peas, salt.

Cooking:

Fill the barley with boiling water. Let it stand for now.

We chop the onion. Pepper cut into small pieces.

Three carrots on a coarse grater. Pickled cucumbers cut into cubes.

Cut potatoes into thin slices.

We cut smoked meats. You can use any, to your taste and depending on the availability of food in the refrigerator.

Pour vegetable oil into the bottom of the multicooker bowl.

Fall asleep carrots, onions and bell pepper. In the frying mode, keep the vegetables for 9 minutes.

Add smoked meats, pour a glass of water and put all the tomato paste. Simmer for 7-9 minutes. We put cucumbers, barley, spices, potatoes.

Stir, salt to taste and pour boiling water to the maximum mark.

After 45 minutes of cooking, a delicious fragrant pickle will be ready!

I suggest you watch how Ilya Lazerson prepares an amazing pickle

Rassolnik - great option lunch, fragrant and satisfying. Make it at home and your family will be delighted with your culinary skills!

Bon appetit and see you for new recipes!

Classic pickle - incredibly satisfying and rich soup, which is cooked in meat broth with cucumbers, pearl barley or rice. The dish is best served with sour cream. In general, the classic pickle recipe is quite simple - and you can see for yourself!

Pickle soup with rice - a classic recipe

Ingredients:

• carrots - 1 pc.;
• - 2 l;
• potatoes - 5 pcs.;
• onion - 1 pc.;
• rice - 200 g;
• fresh herbs;
• - 5 pieces.;
• spices.

Cooking

We clean the vegetables, cut the potatoes into cubes, and rub the carrots and onions on a medium grater. IN hot broth put the washed rice, bring to a boil, and then throw the potatoes and boil for about 10 minutes. Without wasting time, fry the onion with carrots in a pan with butter and transfer the vegetables to the pan, stirring. We chop the pickled cucumbers into strips, sauté for several minutes in a pan and throw them into the soup. Cover the pot with a lid, reduce the heat and simmer for 10 minutes. Next, season the soup with spices, throw a bay leaf and chopped fresh herbs. Fill the finished pickle with sour cream and serve hot.

The recipe for a classic pickle with pearl barley

Ingredients:

• meat on the bone - 500 g;
• filtered water - 4 l;
• pickled cucumbers - 3 pcs.;
• cucumber pickle - 0.5 tbsp.;
• potatoes - 5 pcs.;
• pearl barley - 1 tbsp.;
• carrots - 1 pc.;
• onion - 1 pc.;
• spices;
• vegetable oil - 50 ml.

Cooking

And here is another interesting and tasty classic pickle recipe with barley and cucumbers. We wash the barley in advance and soak it overnight. We put the meat in a pot of water, put it on the fire, bring to a boil and cook until cooked, removing the noise. After 20 minutes, throw the prepared cereal. We clean the onions and carrots, rub them on a medium grater and brown them in a frying pan in vegetable oil. We chop cucumbers into thin strips. Carefully remove the finished meat from the broth, cut into pieces and send back. Add potatoes, cover with a lid and cook for 20 minutes. Next, put the roast, cucumbers, spices into the soup and pour in the brine. We simmer the pickle for a few minutes, and then remove from the stove and leave for 20 minutes, closing the lid.

The classic recipe for Leningrad pickle

Ingredients:

• broth - 3 l;
• potatoes - 5 pcs.;
• carrots - 1 pc.;
• pearl barley - 3 tbsp. spoons;
• pickle- 1 PC.;
• onion - 1 pc.;
• tomato puree- 1 tbsp. spoon;
• margarine - 2 tbsp. spoons;
• fresh herbs - optional;
• parsley root - 30 g;
• spices - to taste;
• sour cream - for serving.

Cooking

We carefully sort the barley, wash it several times and pour it with boiling water. Then we put the dishes with cereals on medium fire, boil and cook until half cooked. After that, the broth is carefully drained, and the barley is washed again and discarded in a colander. We put a pot of broth on the fire, bring it to a boil and put the barley. Cook it over low heat for another 30 minutes. Without wasting time, we are preparing a dressing for pickle. We clean the carrots, onions and parsley root, rinse and finely chop with a knife. Melt in a frying pan margarine, lay out the prepared vegetables and brown them for several minutes, stirring occasionally. Then add tomato puree, slightly diluted with water, and mix. Cut the skin off the pickled cucumber, chop it into cubes and boil for several minutes in a small amount of water. We clean the potatoes, chop them into strips and when the cereal in the broth becomes soft, carefully throw it. Bring the soup to a boil, spread the vegetable roast and cucumbers. At the end of cooking, season the pickle with any spices to taste and simmer under the lid for 10 minutes. Serve soup with chopped fresh herbs and low-fat sour cream.

Such an interesting soup seems amazing and strange foreigners. Cereals, pickled cucumbers, fresh vegetables. And only a Russian person knows how tasty and appetizing such a combination can be if you cook pickle soup correctly. The classic recipe with pearl barley and some of its other variations are published below.

Classic pickle with pearl barley and pickles

Ingredients: a pound of any meat on the bone, 3-4 potatoes, a medium carrot and a small onion, 70-80 g of pearl barley, 3-4 pickles, 2 tablespoons of tomato paste, salt, seasonings, brine.

The cereal is washed and left to swell for a couple of hours in cold water.

The broth from the selected meat is cooked until the latter is ready. Salt and spices are not yet added.

The meat is set aside, and the cereal is cooked in the resulting broth for about 20 minutes.

Roasting is prepared from onions, carrots and cubes of cucumbers. After 7-8 minutes, tomato paste is added to it, and then a little water. Together, the products are stewed for a little less than 10 minutes.

The meat cut into pieces is returned to the broth, the contents of the pan, potato bars, salt, spices are added. Brine is added to taste.

The soup is boiled until the potatoes soften.

Beef Recipe

Ingredients: half a kilo of beef on the bone, 4-6 potato tubers, 3 pickles and half a glass of pickle from them, large carrot, a glass of barley, onion, aromatic herbs, salt.

The washed cereal is left to soak all night. This will speed up the preparation of the soup in the future.

The meat is washed, coarsely chopped. The broth is cooked from it for about 1.5 hours.

During this time, vegetables are prepared. Chopped onions and carrots are sautéed in fat. Potatoes are cut into cubes, cucumbers - into circles.

Chopped cucumbers need to be darkened in a frying pan separate from the passivation and sent to the broth. Potatoes, prepared barley and the remaining fried vegetables are also poured there.

It remains to salt the soup, add aromatic herbs and cook it until all the ingredients are ready.

Rassolnik is traditional soup Russian folk cuisine, an obligatory component of which are pickles and often cucumber pickle. Thanks to these ingredients, the soup turns out to be quite spicy and has a characteristic sour taste. Rassolnik can be cooked on water, broth from different varieties meat, as well as from giblets, and in addition to traditional vegetables, it is customary to add barley, rice or buckwheat groats to it.

I present here a classic pickle recipe cooked on beef broth with potatoes, onions, carrots, pickles and pearl barley. Having prepared pickle according to this simple recipe, you will get a soup well known from childhood and loved by many - hearty, rich and very nutritious, having a rich meat taste With piquant note pickled cucumbers. Rassolnik with pearl barley and pickles is a simple, low-calorie and very tasty first a dish that is especially relevant in the cold season!

Useful information How to cook pickle with barley and pickles - a classic recipe for beef broth with step by step photos

INGREDIENTS:

• 500 g beef brisket on the bone
• 3 liters of water
• 1 large onion
• 1 large carrot
• 2 large potatoes
• 2 large pickles
• 100 ml cucumber brine (optional)
• 30 g pearl barley
• 2 tbsp. l. vegetable oil
• 1 st. l. without a slide of salt
• 5 - 6 black peppercorns
• 2 bay leaves

COOKING METHOD:

1. In order to cook pickle with pearl barley and pickles according to the classic recipe, you must first boil the beef broth. For this beef brisket rinse thoroughly, pour cold water and bring to a boil over high heat.

2. Reduce the heat under the saucepan, remove any foam that has formed and cook the broth at a low boil for two hours.

When boiling the broth, various roots are often added to it for taste and aroma - whole onions, carrots, parsley root and celery. This is especially true if you intend to use the broth as self-dish. However, if the broth is boiled to make soup, I usually do not add roots, since the broth in the soup already becomes rich taste through other ingredients.

3. Remove the beef from the broth, remove the bones and chop in small pieces. The meat can be stored in a separate container or returned to the soup after cooking.


4. Onion clean and finely chop.


5. Peel and grate the carrots on a coarse grater.


6. Fry vegetables on vegetable oil over medium heat for 8-10 minutes until transparent.

7. Cut pickles into thin strips.


8. Put the chopped cucumbers into a pan, add a little water and simmer over low heat for 30 minutes.

Important! For the preparation of pickle, you should use only salted, not pickled cucumbers. If you do not have your own preserves, then they can be purchased by weight in the market or in large supermarkets.

9. Pearl barley rinse in a colander running water, then pour a small amount cold water and cook for 15 - 20 minutes until half cooked, adding water as it boils away.


10. Peel potatoes and cut into small slices.


11. Boiling meat broth put potatoes and pearl barley and cook for 25 minutes at a slight boil.


12. Add fried onions and carrots and pickles to the pan, pour in the cucumber pickle and cook for another 5 minutes.


13. At the end of cooking, put salt, peppercorns and bay leaf. After 1 minute, turn off the pickle, close the lid and let it brew for 15 minutes.


Serve hot with a few pieces in each bowl. boiled beef and a spoonful of fresh sour cream. Hearty and fragrant pickle with pearl barley and pickles is ready!

Rassolnik is very satisfying and fragrant soup in meat broth, which contains unusual cereal- barley. However, this is not at all necessary.

pickle recipes great amount. The most interesting ones are collected here.

Rassolnik - general principles cooking

IN classic version soup is cooked in meat broth. But you can use the bird meet meatless recipes with vegetables and mushrooms. Barley is always prepared separately, as during cooking, slimy substances are released that can spoil the broth. In order not to cook the cereal for a long time, it is important to soak it in advance, it takes at least 3-4 hours, but it is better to pour cold water all night.

What else is added to the pickle:

Potatoes, onions and other vegetables;

Tomato or tomatoes;

Greens, spices, laurel.

Soup is most often cooked in a saucepan, but you can also use a slow cooker. On average, it takes about 3 hours to prepare a dish. If the recipe lean soup, then one hour is enough, but under the condition pre-soak barley. Pickle is served with herbs, sour cream, the soup goes well with garlic, hot peppers.

Classic pickle: step by step recipe with detailed description

Step-by-step recipe for pickle with pearl barley and tomato sauté. It was this soup that was once invented and is still the most popular.

400 g of meat with a bone (beef, pork);

3 potatoes;

2 handfuls of barley (medium);

A couple of onion heads (1 per broth);

3 barrel cucumbers;

1 carrot;

50 g of concentrated paste;

Greens, seasonings, garlic (amount to taste).

1. Pour the meat with three liters of water, add one whole onion, send the broth to boil.

2. In another saucepan, prepare barley. We soak the grits in advance, pour cold water and cook until soft, but you need to make sure that the grains do not become sour and retain their elastic shape.

3. As soon as the meat is cooked, strain the broth and put it back on the stove.

4. We cut potatoes, run them into boiling meat broth, salt, but a little, remember about cucumbers.

5. Onion, which remained, cut into small cubes and fry in a frying pan, any oil, after a couple of minutes we throw a coarsely grated carrot. As soon as they are browned together, you can pour out the chopped or grated cucumbers. Simmer the vegetables together for ten minutes.

6. Pour a little water into the concentrated paste, stir and send to the vegetables for about five minutes, stir.

7. At the same time, add barley to the potatoes.

8. We shift the vegetable sauté with tomato into the pan. Now reduce the fire, simmer for ten minutes.

9. Cut the meat that was previously removed from the pan into pieces. It can be returned or put on each plate.

10. Try pickle. Salt, pepper to taste, toss crushed garlic and greens. Ready!

Lean pickle: a step by step recipe with barley

If there is no time or meat is not supposed, then you can cook lean pickle like in this step by step recipe.

120 g barley;

3 potatoes (large root crops);

Carrots, onions and peppers - all 1 each;

3-4 tomatoes;

3 tablespoons of oil;

2-3 cucumbers;

Greens, pepper, laurel.

1. The longest is barley cooking. Therefore, we immediately fill the soaked cereal with water and send it to the stove. Then we put a pan with 2.5 liters of water and start preparing other ingredients.

2. We peel and cut two potatoes, we also free the third one from the peel, but rub it. We immediately throw it into the pan, the chips will be digested, go into the broth, it will be tastier. After boiling, throw in the pieces of the remaining potatoes, salt.

3. We put a frying pan on the stove, pour vegetable oil. Put the chopped onion head, carrot and fry.

4. Grate cucumbers, pour over vegetables, cover and simmer for five minutes.

5. Rub the tomatoes, pour into the pan, cook without a lid for another five minutes.

6. Pour the finished barley to the almost cooked potatoes, put the chopped bell pepper, after boiling, we shift the remaining ingredients from the pan.

7. Boil everything for a couple of minutes, throw spices, herbs and turn it off.

False Pickle: A Step-by-Step Recipe with Rice

A step-by-step pickle recipe for those who do not like pearl barley or do not want to spend time cooking cereals. Rice makes everything much faster.

2.5 liters of any broth;

250 g potatoes;

100 g of large rice;

80 g carrots;

100 g of onion;

200 g cucumbers;

50 g of tomato paste (you can use any sauce, but more);

Any greens, spices;

30 ml oil or fat.

1. We clean the potatoes, cut them and throw them into the boiling meat broth. We wash the rice, put it in the pan five to seven minutes after the potatoes. Salt and cook.

2. Separately, fry the main vegetables: onions, carrots, then put the cucumbers, simmer under the lid until soft.

3. Dilute the tomato so that it looks like ketchup of medium consistency, pour it into the pan. Cooking together for five minutes.

4. We shift everything from the pan to the pan, cook together for several minutes so that the flavors of the ingredients combine.

5. We try, if there is not enough salt for cucumbers, then add more. Pepper soup, season with herbs.

Mushroom Pickle: A Step-by-Step Recipe with Pickled (Salted) Mushrooms

A step-by-step recipe for a very fragrant and tasty pickle, which is prepared with salted mushrooms. For the broth, you can use poultry or meat.

3 liters of broth;

120 g barley;

200 g potatoes;

200 g pickled mushrooms, salted;

150 g pickled cucumbers;

Onion and one carrot;

3 tomatoes or 2-3 tablespoons of pasta.

1. Cook barley until cooked, drain excess water.

2. We run potatoes into the broth, cook until half cooked.

3. Put 2 different pans. Pour a couple of tablespoons of oil into each.

4. We cut the mushrooms, put them in a pan, start frying. After 2-3 minutes, put chopped cucumbers on them, cook together for about ten minutes.

5. In the second pan, fry the carrot with the chopped onion. We shift to the mushrooms, add the grated tomatoes, simmer together.

6. We shift the boiled barley to the potatoes, boil for a couple of minutes and add everything from the pan. Let it boil quickly, then reduce the fire to a minimum and keep the soup on the stove for a quarter of an hour.

7. We try, salt to taste, ennoble the dish with herbs.

Rassolnik: a step by step recipe with salted tomatoes

It turns out that not only cucumbers, but also pickled tomatoes can be used for cooking. They also taste delicious.

300 g of salted tomatoes;

3 liters of meat broth;

200 g potatoes;

200 g boiled barley;

100 g of onion, carrot;

Oil, spices, any herbs.

1. Put the chopped potatoes into the broth with or without meat, boil for ten minutes, start the barley cooked separately.

2. Fry the onion until lightly blushed in oil in a frying pan. Grate carrots, add. Cook vegetables until soft.

3. Remove the skin from the salted tomatoes, chop finely, transfer to the vegetables, sauté for another five minutes.

4. We combine the vegetables and the future pickle in a saucepan, cook together until tender. Season with herbs and spices.

Rassolnik: a step by step recipe in a slow cooker

Pearl barley will have to be boiled until half cooked separately, since this cannot be done in a slow cooker along with the main soup.

2 potatoes;

1 multicooker barley glass;

4 cucumbers;

2 spoons of concentrated tomato paste;

3 potatoes;

2.5 liters of broth;

Salt, pickle from cucumbers, seasonings;

Frying oil or fat.

1. Cut onions and carrots. We heat the oil in the baking mode, lay the vegetables, cook for about ten minutes.

2. During this time, cut potatoes, cucumbers.

3. First, lay the cucumbers and pasta, lightly fry.

4. Add potatoes, add half-finished barley and pour in the broth.

5. Close the lid, change the program to soup mode. Cooking pickle full cycle.

6. Open, throw spices, herbs to taste, close and let the dish brew.

Rassolnik: a step-by-step recipe with smoked meats

Step-by-step recipe for pickle with smoked meats. You can take ribs, brisket or any other pieces.

300 g of smoked meats;

A glass of barley (boiled);

250 g potatoes;

Bulgarian pepper (1 pc.);

2 cucumbers (barrel);

Salt, pepper, parsley;

3 art. l. tomato;

Carrot, one onion.

1. Boil 3 liters of water, throw in chopped potatoes. We cut big. Cook for a couple of minutes and add smoked meats.

2. Fry the chopped onions and carrots, put the cucumbers, cook for a few minutes and add the tomato. Pour a ladle of hot broth from the pan, leave to stew.

3. As soon as the potatoes are almost ready, lay the boiled barley. Salt.

4. After a few minutes, we throw the chopped sweet pepper, then we shift the vegetables in the tomato from the pan.

5. Cover, simmer at a barely noticeable boil for ten minutes.

6. We try, additionally introduce spices, herbs and you're done!

The most delicious pickle is obtained from bone broth. If you shorten the cooking time by using chopped small pieces meat, soup will not be so tasty.

From young meat the broth is prepared quickly, but the soup made from the meat of an adult animal is much tastier.

If the cucumbers are fresh and the pickle lacks acid, you can squeeze a little into the pan lemon juice or add it directly to the plates. Whole slices of citrus can be used to garnish the soup.

To prepare a bright and rich pickle, you can add a little sautéed beets to it. You need to grate it very finely so that the root crop does not attract attention in the soup.