Leningrad pickle with meat and pearl barley

Hearty, rich, for lovers of delicious food! Leningrad pickle is cooked in meat broth. A mandatory ingredient is cucumbers and brine. The soup is very easy to prepare. Adults and children will like it. Serve the pickle with sour cream and a pinch of allspice.

Pearl

Recipe author

Pickle Leningrad with meat and pearl barley

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Composition / ingredients

Servings:

Beef

300

Potatoes

Carrots

Leek

Pearl barley

0.5

Pickles

Brine (to taste)

0.5

Vegetable oil

Spices dry

to taste

Salt

to taste

Water (the amount of water can be more or less, depending on how thick the soup you want to get in the end.)

2.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 2 g

Fats 22 % 2 g

Carbohydrates 56 % 5 g

47 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 40 min

Step 1:
How to cook pickle Leningrad? Prepare all the products listed on the list.
Step 2:
The first step is to prepare the broth. For the pickle, I took beef pulp and meat on the bones. So, rinse the meat and send it to the pan. Wash one carrot thoroughly, cut off the tails and put it to the beef. Pour the required amount of water and put the pan on the stove. After boiling, remove the foam, reduce the flame to a minimum and cook the broth for about two hours. At the same time, slightly open the lid of the pan.
Step 3:
And at this time, rinse the pearl barley, and then pour cold water. Leave in this way for 1.5-2 hours so that the cereal swells.
Step 4:
After the specified time, rinse the pearl barley again until clean water. Pour boiling water over it and leave it for 20-25 minutes.
Step 5:
Cut pickled or pickled cucumbers into small pieces. These can be cubes, cubes or thin semicircles. Send them to the frying pan. Pour in 1 tablespoon of vegetable oil and simmer under the lid for 20 to 30 minutes. Periodically open the lid and mix the cucumbers.
Step 6:
Peel the potatoes, rinse and cut into small cubes.
Step 7:
Remove the meat and carrots from the pan. Send pearl barley to the broth. At a low boil, cook for about 20 minutes.
Step 8:
At this time, make a roast. Peel the carrots. Rinse the leeks and carrots under running cold water. Instead of leeks, you can use ordinary onions. Cut the carrots and onions in a convenient way for you. Heat the remaining vegetable oil in a frying pan and fry the onion and carrot for a few minutes, stirring.
Step 9:
After the allotted time, send the potatoes and bay leaf to the pan. Cook for about 15 more minutes.
Step 10:
Next, add the roast to the soup.
Step 11:
After 3-5 minutes, send cucumbers to the pickle and pour in the required amount of brine. Mix everything, taste it. Add salt and spices to taste. At the end of cooking, sprinkle the soup with fresh herbs, boil for a minute and remove the pan from the stove.
Step 12:
When serving each in a plate, offer meat and ground black pepper.

The meat in the soup can be put in a saucepan in step 11 or offered to everyone in portions in a plate.

Pickle is very tasty with sour cream and with a crust of black bread.

Bon appetit!

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".

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

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.