One of the most delicious Russian soups is pickle. A pleasant sour rich soup can be prepared on the basis of meat or vegetable broth. Homemade pickle is prepared for a long time, but its taste is excellent.
Pick your recipe
You will need:
- 300 g of beef kidneys;
- 3 potatoes;
- 3 tbsp. spoons of pearl barley;
- 1 carrot;
- 1 parsley root;
- 1 large onion;
- 3 pickles;
- 2 bay leaves;
- 8 peas of black pepper;
- salt;
- vegetable oil for frying;
- greens of dill and parsley.
First prepare your kidneys. Rinse them, free from films and soak in cold water for 8 hours. From time to time, water should be changed. Then pour the kidneys with boiling water and cook for about half an hour. Take out the product and cut into slices.
Rinse groats, pour boiling water and leave to steam, covering with a lid. Peel the cucumbers, fill the skin with a glass of boiling water and cook for 15 minutes. Remove and discard the boiled skin. Cut cucumbers into small pieces and put in a decoction. Let them go for 10 minutes.
Peel and chop the carrots, celery and parsley root. Chop the onion and fry in a small amount of vegetable oil until golden brown. Put the roots to it and, stirring, cook everything together for another 5-7 minutes. Put the kidneys in a pan, pour one and a half liters of boiling water and cook for 30 minutes. Add the fried roots with onions and cereals. Cook for 10-15 minutes, and then put the potatoes into cubes, cut into cubes. Cook the soup until the potatoes are ready.
Add cucumbers with broth to the soup pot. If necessary, salt and pour spices. Cook the pickle for another 10-15 minutes. After making sure that the kidneys are ready, season the dish with finely chopped parsley and dill. Let the soup brew under a closed lid and pour it on plates, adding a spoonful of sour cream to each.
Vegetarian pickle
Due to the abundance of vegetables, this version of pickle turns out to be quite rich in taste. Serve it with sour cream and black or grain bread.
You will need:
- 1.5 liters of boiling water;
- 1 potato;
- 1 carrot;
- 1 turnip;
- 4 pickles;
- 2 onions;
- 1 parsley root;
- 1 root of parsnip;
- celery root and greens;
- 3 tablespoons of buckwheat;
- 8 peas of black pepper;
- greens of dill, parsley and celery;
- salt;
- butter;
- 2 bay leaves.
Prepare the cucumbers. Peel and boil the peel. Then add finely chopped pulp to the broth and simmer for 7-10 minutes.
Rinse and peel vegetables. Cut the roots into strips, onions into thin half rings. In heated butter, stew the roots and onions for 7 minutes. Pour them with boiling water and cook for 10 minutes, pouring buckwheat. Add diced potatoes and spices to the soup, cook another 10 minutes. Add the cucumbers along with the broth and cook until cooked. Pour finely chopped greens into the pan. Serve by seasoning the pickle with sour cream.
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