From time immemorial, soups were considered the main dish in Russia, not a single dinner could do without them. One of these dishes can be considered the so-called Leningrad pickle. It may seem surprising to some, but it really is. Rassolnik is the number one dish in Russian cuisine, it is based on pickles and pickle. In addition, it can be cooked in various variations - someone likes pearl barley, someone rice, someone beef, mushrooms ... The list can be listed for a long time, but one ingredient cannot be removed or replaced with anything. These are pickles.
The technology of preparation of pickle Leningrad
Grocery list:
- 500 grams of beef meat on the bone;
- 2 large potatoes;
- 1 medium carrot;
- 1 onion;
- 5-6 pickled cucumbers;
- 1 cup brine;
- 0.5 cup pearl barley;
- vegetable oil;
- salt, pepper and bay leaf to taste.
How to cook
Cook the broth. To do this, fill the meat in a pan with water and put on the stove. When the broth begins to boil, foam may appear on its surface, which will need to be removed with a spoon. But this can be avoided by pouring boiling water over the meat before cooking. Reduce the heat, cover the pan with a lid, cook until ready for another 1-1.5 hours. Barley should be thoroughly washed under running water for 10 minutes. So everything superfluous will be washed out of the cereal, it will soften a little. As soon as the broth reaches readiness, strain it through a sieve.
The meat, of course, must be extracted from it before this procedure. This is done so that the broth becomes transparent, because sometimes it is not possible to collect all the foam with a spoon during cooking. Now you can add the already prepared
pearl barley there, let it boil and cook for another 15 minutes.
We turn to the addition of vegetables. Cut the potatoes into small cubes and throw them into the broth. We chop the carrots with straws, and the onions in half rings. Fry in a pan with a small amount of vegetable oil. In the process of steaming, you can add a spoonful of sour cream, this will make the taste more delicate. Put the fried vegetables in the pan.
As you know, the Leningrad pickle is not complete without cucumbers. They also need to be slightly fried in a pan. To do this, cut the cucumbers into strips (you can also cut them into cubes, it all depends on your taste) and throw them into the oil in which the carrots and onions were sautéed. Fry them until soft and toss to the rest of the ingredients. Cucumber pickle is usually added 5-10 minutes before being cooked. Someone can do without him, but the taste will be different. Now that the soup is almost ready, you can taste our Leningrad pickle to taste. And if the salt from the cucumbers is not enough, then you can add it a little. Well, now you know how to cook a pickle Leningrad.
A few tips:
1. So that the meat does not turn out too boiled, it must be removed from the pan after full readiness. And 5 minutes before the pickle is ready to return, already cut into pieces.
2. If you prefer crispy cucumbers, then you can not fry them in a pan.
3. It’s easy to prepare a dish according to the recipe, but you also need to properly present it. The Leningrad pickle is best served slightly cooled to the table in order to fully enjoy its unique taste. Optionally, add a spoonful of sour cream and herbs. Enjoy your meal!