To begin with, pickle is a soup with brine. Usually this product appears after you have opened a jar of pickled or pickled cucumbers. But at present, pickle with beef undeservedly rarely began to appear on our table. Perhaps some hostesses are afraid of the complexity of its preparation. But if you look closely at the recipe, you can understand the opposite. The recipe for pickle with beef will be a loyal assistant in creating a hearty, hot first course. This soup can be cooked not only with pearl barley. Rice can also be an excellent filling for pickle. Consider the recipes for making this soup. We touch on the intricacies of preparing the right pickle with beef and pearl barley or with rice.
Ageless Classics
Let's make soup the way our grandmothers and mothers cooked it. The products are inexpensive, so you don’t need a lot of finance for the components of this soup.
Here's what you need for a classic recipe for pickle with beef:
- Water - 4 liters.
- Beef - 0.5 kilograms.
- Pearl barley - 1 incomplete glass (groats are calculated in dry form).
- Carrots - 1 large specimen (if the root crop is small, take 2-3 pieces).
- Potatoes - 3-5 pieces.
- Onion.
- Parsley and celery for pickle with beef are taken at will and in the amount of half the average root.
- Pickled or pickled cucumbers - 3 pcs. medium size.
- A tablespoon of tomato puree.
- Pickle from cucumbers - 1 cup.
- Salt to taste. On average, a tablespoon is taken to make the announced amount of soup. Remember the brine, which also has salt, and cucumbers. Calculate the right amount for a pickle with beef based on these nuances.
- You can also add a few peas of allspice, parsley, dill and onions.
- To pass the vegetables, take some butter or replace it with lean in the required amount.
Cooking beef
First, prepare the meat. If it was frozen, then take it out and wash it in cold water. It is advisable to divide it into pieces. Thanks to this, beef will be cooked much faster.
We send the meat to the pan and pour the water so that it covers it at least a centimeter. We do not add salt. We put the dishes with meat on the stove and, after boiling, set a moderate temperature. Cook meat for pickles with beef for at least two hours. Remember the foam, which must be removed periodically from the surface of the broth. While beef is being cooked, there is something to do.
Vegetables for pickle: preparation
Pay attention to the vegetable component of the soup. Thoroughly wash all root vegetables that are indicated in the recipe: carrots, potatoes and parsley. Remove all inedible parts from them. Carrots are either finely chopped or grated using a grater of any caliber. Chop the parsley finely. Cut the potatoes as usual when cooking any other soup.
Peel the onion. Remove the top husk, cut off the ends on both sides. If necessary, remove the first layer too. Chop the onion as you like, but to make it nice to see and eat in the soup.
Free cucumbers from the peel if it is rough. The delicate peel can not be cut. Cut the cucumbers into small cubes or circles.
What to do with pearl barley
Groats must undergo preliminary training. This is also a simple procedure. How to prepare it - choose for yourself. Here are two ways to soak barley for pickle:
- Go through the groats. Remove everything inedible. Rinse in cold water until a clear liquid. Pour cool water for 4-9 hours.
- Rinse the prepared barley and pour boiling water over it. Cover the dishes so that the croup is steamed and swollen to leave it for 1-3 hours.
Cooking Roasting
Heat lean or butter in a pan. Sprinkle carrots, parsley. Cook at a moderate temperature for five minutes. Add the onion. Ten minutes later, introduce tomato paste. Do not forget to stir the contents of the pan. Warm the vegetables with tomato paste for another five minutes. If necessary, you can add a few tablespoons of the broth from the cooking meat. Cover the pan. Turn off the fire.
Step by step cooking pickle
Follow the instructions below:
- When the beef is ready, remove it from the pan and strain the resulting broth in order to avoid unpleasant inclusions in the finished dish in the form of bone fragments and other things. Cut the meat, as it is more convenient, so that each eater gets a piece. Leave it outside the pan for now.
- Pour steamed barley into the pan and, pouring the broth, cook it over medium heat for thirty minutes. After this time, add chopped potatoes. Salt the contents of the pan and cook for another 8 minutes.
- Now put half the fry in the pan. Add laurel, chopped cucumbers, peppercorns. Reduce the heat under the pan so that the soup does not boil, but only languishes. Cover the pan and hold it for five minutes.
- The final stage of preparation is the brine and the second part of the fry: send them to the pan. Add a little temperature, bring the soup to a boil and boil for half a minute.
- Try for salt. Add if necessary. Put the meat in a pan, sprinkle with herbs and cover it with a lid, soak the pickle for at least half an hour.
The soup is ready, you can serve it to the table.
Pickle with rice and beef
The recipe is identical. But rice is a milder option. It is more convenient to boil it, and the taste of this pickle is much liked by many even more than with barley.
All ingredients are taken in the same amount as in the first recipe. Only instead of pearl barley is needed rice. It does not need to be steamed with boiling water. It is enough to take out the meat and strain the broth, add potatoes and washed rice. Then boil the soup until the potatoes are half ready. Enter the roast and cucumbers. Three minutes before the expected end of cooking, pour in the brine and add the meat and greens. Cover the pan for 10-15 minutes after turning off the stove. Rice will come in a shorter time period.
Separate cooking cereals
Many housewives use one trick when cooking pickle: they boil the required amount of cereal in advance and add it to the finished soup at the moment when they put the meat into the broth, and sprinkle with herbs. During infusion, the broth gives its taste and aroma to cooked rice or barley.