What is a pickle, no need to explain. This soup is among the five most popular and often cooked in our families. Each lady has their own recipes for soup, but the technology remains the same. With regard to Russian cuisine, rassolnik quite a long time existed in Russia under other names. In rassolnik necessarily include pickles and cucumber pickle (hence the name), and its concentration varies - from 1 - 2 cups of filling up to half of the liquid foundation on which it is cooked. There are fans who are preparing the dish, even on the same brine. Generally rassolnik be attributed to a rather sharp and thick soups. More popular among housewives and cooks are rassolnik with beef kidney, chicken, offal, fish, mushrooms ...
As they say, live and learn. After reading the recent book about Russian cuisine heard that before applying these soups are made to add the raw yolks mashed with sour cream or cream - the result surpassed all expectations. The soup turned out just great. And if you still lodge it with fragrant pies - m-m-m-m, the grateful faces of your household all speak for themselves.
Pickle with meat and mushrooms in Russian
Pickle with meat and mushrooms in Russian
ingredients:
300 g of beef on the bone
300 g of pork on the bone
mushrooms 2-3 pc.
carrot 1 pc.
onion 1 pc.
4.3 pickles
1 / 2 cup pearl barley
2-3 potatoes
1 cup cucumber pickle
1 egg yolk
1 / 2 cup sour cream
2.1 bay leaf
8.5 peppercorns
salt
greens
about 3 liters of water
Method of preparation:
Meat cut, or put in a pan one piece, carefully washed, cover with water. Put on stove and bring to boil.
When the water boils, reduce heat, remove the foam, put the carrot, onion, spices, and cook until tender meat.
While the broth is cooked, rinse barley in several waters, and add water, let stand. Then boil the barley until tender.
Mushrooms cut and fry in vegetable oil.
Pickles cut into strips, to prepare a cup of brine.
Put the mushrooms in the broth.
Pickles.
Add barley to soup.
Potatoes, spices and cook another 15 minutes.
Pour cucumber pickle.
Separate the yolk from the protein and mix with sour cream, mix gently.
Pour the egg yolk mashed with sour cream to the soup.
The soup should add salt and boil.
When serving sprinkle the soup with dill.