classic pickle with pearl barley and pickles

Fragrant hot soup with pickles. "Mom immediately left and returned a second later with a plate in her hands. The plate was smoking so nicely, and I immediately guessed that there was pickle in it. Mom put the plate in front of me.""Watermelon Lane" V. Dragunsky. Pickle soup is familiar to everyone since childhood. Which family didn't cook it for lunch. Many children, by the way, love him. I suggest you remember about this soup and cook it for lunch. Don't forget about fresh sour cream.

Anna

Recipe author

pickle classic with pearl barley and pickles

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Composition / ingredients

servings:

Pearl barley

0.5

Pickles

Carrots

Onion

Garlic

Celery stalk

to taste

Potatoes

Broth

2.5

Tomato paste

100

Salt

to taste

Pepper

to taste

Greenery

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 0 % 0 g

Carbohydrates 71 % 5 g

33 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 45 min

Step 1:
How to make a classic pickle with pearl barley and pickles? Prepare the specified ingredients. Cook the meat broth in advance from beef or chicken, you can also cook vegetarian soup - on water. I usually cook pickle without tomato paste, but here I decided to add it for a change - it's optional. Spices include salt, black pepper, allspice.
Step 2:
Rinse the pearl barley to clean water.
Step 3:
Add the washed pearl barley to the hot broth and cook over medium heat.
Step 4:
For pickle, it is better to take sour, very salty cucumbers. If cucumbers are ordinary, then it is recommended to add the pickle from cucumbers to the pickle. Remove the pickles from the brine and grate on a coarse grater.
Step 5:
Wash, dry, peel potatoes. Cut into cubes. Until the turn of the potatoes has come, put it in water.
Step 6:
Peel carrots, onions, garlic. Grate carrots on a coarse grater, onion, celery, garlic finely chop.
Step 7:
Fry vegetables in oil, adding tomato paste. Tomato paste optional.
Step 8:
After twenty minutes, add chopped potatoes to the pearl barley and continue to cook over medium heat.
Step 9:
Add the fried vegetables to the soup after ten minutes. Add salt to taste.
Step 10:
After another ten minutes, add the grated pickle. Put black pepper and sweet peas in the soup.
Step 11:
Boil the pickle with cucumbers for five minutes, turn off the heating. Add chopped fresh herbs. let the soup stand on the stove for 10-15 minutes and you can serve.
Step 12:
When serving in a pickle, put fresh sour cream and herbs in each plate.

Pickle is a dish of Russian cuisine, soup based on pickles, cucumber pickle can also be added. This dish came to us from the old days, it was called a hookah, and it was cooked with caviar, chicken, meat. Cucumber pickle has been used as a base since the XV century. The composition of modern pickles includes pickles, potatoes, root vegetables, cereals, a large number of spicy vegetables and herbs and a few classic spices (bay leaf, pepper). Cereals for pickle are selected depending on meat products: pearl barley — pickle with kidneys and beef, rice — pickle with chicken and turkey giblets, as well as in a vegetarian pickle.

Important! To make pearl barley dishes always delicious, read the article about the subtleties of choice and secrets of cooking pearl barley .

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".