At first glance, pickle is a soup from the category “everything that is in the bins”, but this opinion is very erroneous. To select products, despite the fact that they are quite simple, you need to carefully enough, following the recommendations and the recipe. Otherwise, a luxurious classic soup can be quite mediocre, in the worst traditions of catering.
Beef pickle - general cooking principles
• The taste of pickle depends largely on the quality of the broth. For its preparation, it is advisable to take meat on the bone, from the pulp the soup base is not so rich. To make the soup not only tasty, but also beautiful - the broth must be properly boiled. It is recommended to wash the meat thoroughly and only after that pour cold water. Do not take hot or warm water, and the foam must be removed before boiling. If you miss this moment, it will mix with the soup base. Cook the broth over low heat, not letting it boil, and always under the lid. Cooking time can last from one to one and a half hours. To cook the pulp cut into small pieces, 40 minutes is enough, large pieces and beef on the bones are cooked longer.
• Cucumbers can be pickled or salted. They are used in powdered form. Cucumbers are cut into cubes or small cubes, often rubbed on a coarse grater or twisted in a meat grinder. Before adding them to the soup, they are stewed with vegetables in a small amount of broth or separately. Sometimes grated cucumbers are laid without pre-treatment.
• The classic recipe for pickle with beef involves the use of pearl barley. But this does not exclude the options for making soup without it. Barley is often replaced with rice or other cereals; oatmeal can also be used. Cereals requiring long cooking are pre-soaked in cold water or welded separately.
• Soup is always seasoned with frying from carrots and onions. Shredded vegetables are sautéed in hot oil until golden brown and spread in pickle at the end of cooking. Cucumbers, tomatoes can be added to the roasting.
• Do not use spices in the preparation of pickle. They are able to drown out the basic taste of the soup. For aroma, only lavrushka and peas are put in it. Still suitable, in moderation, dried dill or fresh herbs.
• After turning off the stove, it is advisable to let the soup stand for a while, it will become tastier and more aromatic. When serving, pickle is traditionally supplemented with sour cream, but mayonnaise can also be put.
Recipe - Classic, Pickle with Beef
Ingredients:
• beef flesh on the bone - 400 gr.;
• 600 gr. potatoes;
• half a glass of pearl barley;
• two onions;
• dried, ground dill - 2 tsp;
• five pickles;
• fresh dill - a small bunch;
• a pair of leaves of parsley;
• 40 ml of vegetable, refined oil.
Cooking method:
1. After washing the barley, pour the cereal with clean water and temporarily set aside.
2. The washed meat is poured with 2.5 liters of running water, placed on medium heat and let it boil. As it appears, remove the foam. Then we reduce the temperature and cook under the lid for two hours, not allowing it to boil intensively.
3. While the broth is slowly boiling, we will prepare the vegetables. We cut the potatoes into small cubes and leave them in cold water so as not to darken. We cut onions and cucumbers into smaller cubes, rub the carrots on a medium grater.
4. Remove the meat from the finished beef broth, let it cool slightly, remove the bones. Cut into portions and drop back into the pan.
5. Once again, we wash the soaked barley, pour the cereal into the boiling broth, and continue cooking over moderate heat.
6. After boiling the cereal for a quarter of an hour, put the potatoes in a pan. After boiling, we reduce the heat and cook until fully cooked.
7. At this time, we are preparing a gas station. Put the onion and carrot in the pan. Add the dried dill, add a couple of tablespoons of oil. Fry vegetables for 2 minutes on low heat, put cucumbers and simmer, stirring occasionally, until soft. Be sure to cover the pan with a lid.
8. Check potatoes for readiness. If it has softened sufficiently, season the soup with roasting vegetables and cucumbers, put a lavrushka. Let us slowly boil for about a minute, add chopped herbs, crush or knead garlic, add salt. Tomim rassolnik for about a minute and remove from the stove.
Rassolnik with beef and sour cream dressing
Ingredients:
• a third glass of barley;
• beef (pulp) - 300 gr.;
• three medium potatoes;
• salad onion;
• small carrots;
• egg;
• Bay leaf;
• three tablespoons of 20% sour cream;
• garlic;
• dill greens;
• four pickles.
Cooking method:
1. Rinse the barley until clean water flows from it. Then pour enough boiling water and leave it under the lid. Twenty minutes later, with medium-high heat, let it boil, set aside, and rinse again.
2. From a piece of pulp, cut off all the films and immediately cut into portioned pieces. Bay meat 2.5 liters. water, set to cook the broth. Be sure to remove all the foam before boiling. Cook, covering the pan for at least 30 minutes.
3. Put the barley in boiling broth, boil for about 20 minutes, and lower the potato sticks to the groats. Boil on low heat.
4. In the heated oil, spread the chopped onion and fry it, then add the carrot. Stirring, we pass the vegetables to a golden blush.
5. In a separate pan, stew cucumbers cut into thin straws until soft. After, put them in a pan with frying and simmer for about a minute, not allowing to boil.
6. Gently break the egg. Set aside the protein, whisk the yolk with sour cream. Pour the prepared mixture into the pickle and immediately lower the bay leaf into it.
7. We try on salt and add as necessary. Boil for five minutes, not allowing to boil, and turn off the stove.
Pickle with beef "Leningradsky" (with pearl barley)
Ingredients:
• a third glass of barley;
• young beef with a bone - 700 gr.;
• 3 large, pickled cucumbers;
• 300 gr. potatoes;
• carrots - half large or one small;
• leaf parsley;
• a small onion;
• vegetable oil;
• half a glass of cucumber, not very sharp, brine.
Cooking method:
1. From the chopped piece of beef for one and a half hours, cook saturated broth. We take out the meat from it, remove the bones and cut it. We lay the pieces of boiled beef back into the broth, add the barley. So that the cereal is well cooked, pre-soak it in water or weld a little.
2. Put the cucumbers cut into small cubes into a dry pan. Add a little beef broth, put the stew. As soon as they become soft, transfer the cucumbers to the soup and immediately add potato sticks to them.
3. In butter, lightly pass the chopped onion. Pour in medium-sized grated carrots, fry vegetables until they are completely softened and a slight “blush” appears.
4. We shift the frying to the broth, cook with minimal boiling until the potatoes are ready. Then add the lavrushka, add it to your liking. Add half a glass of boiled cucumber pickle and, bringing to a boil, turn off.
Pickle with beef and mushrooms
Ingredients:
• beef broth - 1.7 liters;
• onion, small;
• 150 gr. frozen champignons;
• cucumber, preferably barrel salting;
• three tablespoons of rice cereal;
• medium-sized carrots;
• 2 tablespoons of oil;
• fresh or dried dill;
• laurel - 1 sheet.
Cooking method:
1. First, the meat broth is cooked. We lay out the prepared piece of beef in 2 liters of water, wait for it to boil. Then, setting medium-low heat, cook the meat for an hour and a half. For a rich soup, you need to take at least 700 grams of meat on the bone.
2. Cut the potatoes into medium-sized cubes, put them in a boiling broth.
3. Cut the champignons with thin plates and lower them after the potatoes. Immediately after it we put the washed rice, and quickly bring to a boil. After removing the foam, lower the temperature and then cook under the lid.
4. Finely chop the onions, chop the carrots on a medium grater. We spread the vegetables in vegetable oil, fry for about 10 minutes with a little heat. Do not forget to stir so that the roasting does not burn.
5. Transfer the vegetables from the pan to the pan, add coarsely grated cucumbers, continue cooking until soft. At the end, lay the lavrushka and turn it off.
Pickle with beef without cereal with tomato
Ingredients:
• a pound of beef;
• two medium carrots;
• six large, pickled or pickled cucumbers;
• onion;
• a glass of brine;
• a spoonful of thick tomato;
• non-aromatic oil - 0.2 tbsp. l
Cooking method:
1. Washed meat in two liters of water, set to maximum heating. We remove the foam constantly, in the process of boiling. Letting it boil for a couple of minutes, lower the heat for the quietest boil, and, under the lid, cook until tender.
2. We clean the vegetables. Coarsely rub the carrots, cut potatoes into small cubes, chop the onion. We twist the cucumbers on a grater, Strain the brine, but do not pour it.
3. From the finished broth we get the beef, cool a little. Separate from the bones and finely chop the meat, lower it back.
4. Following the meat, lay the potatoes, bring to a boil. We remove the newly formed foam from the surface of the broth and continue to cook over low heat.
5. In vegetable oil, we soften the vegetables until tender: onions and carrots. Add cucumbers to them, add 2-3 tablespoons of broth and simmer until softened. Be sure to periodically stir and, if necessary, add liquid. At the end we introduce the tomato, stir well.
6. Put the vegetable frying in the soup when the potatoes are soft. Mix well and, removing the sample, gradually introduce the cucumber pickle. We boil the pickle, not allowing it to boil vigorously, for two minutes, if necessary, add it.
Beef pickle with oatmeal
Ingredients:
• five pickles, you can take pickled;
• 450 gr. beef with a small bone or cartilage;
• large carrot;
• cucumber pickle - a glass;
• seven small potatoes;
• small onion;
• two tablespoons of finely chopped greens;
• refined oil (for the passage of vegetables);
• two bay leaves;
• half a glass of ordinary Hercules.
Cooking method:
1. Pour two and a half liters of water into a three-liter pan. We lay the washed meat in a single piece, put on the stove. Let’s boil, and then cook on low heat for an hour and a half. Do not forget to remove the foam.
2. We get the meat, cool a little. Filter the broth, and, pouring it into a clean pan, bring to a boil, lay the potatoes.
3. Finely chop the onion. Grind cucumbers and carrots on a coarse grater.
4. First, spread the vegetables in a frying pan with heated oil and fry until golden onion is colored. Then add the cucumbers, add five tablespoons of the broth and, stirring, simmer for seven minutes.
5. Transfer the contents of the pan to the pan. Add chopped meat, laurel, pour oatmeal, cook until the potatoes soften.
6. Bring the soup to the desired taste with brine, add salt, fill in the greens, and let it boil, but do not boil. Ready soup is infused for ten minutes and only after that serve.
Beef pickle - cooking tips and tricks
• The taste of pickle will be more intense if you grind the cucumbers on a coarse grater or twist in a meat grinder, and then stir with sautéed vegetables.
• Rinse cereals and oatmeal well before adding. If this is not done, the appearance of the soup will suffer - the broth will cloud.
• Cucumbers will be softer if peeled. It is also recommended to squeeze them out a little after grinding from the brine. It is better to add, boiling in advance, at the very end of cooking.
