How to cook pickle without cucumbers. Pickle made from fresh cucumbers. Beef recipe

Surely everyone knows about this dish of national Russian cuisine - the basis of such a delicious soup is salted cucumbers, hence the name. Its predecessors up to the middle of the 19th century are considered to be kalia, pokhmelka and solyanka. However, many modern housewives are puzzled by the question: pickle - what is it? After all, on the Internet you can find hundreds of different recipes for this dish. The basic recipe, distinguished by its delicate, slightly salted and slightly acidic taste, includes pickled cucumbers (without them, rassolnik is not rassolnik), potatoes, carrots, cereals, seasonings - spices, bay leaves, peppercorns, white roots.

You need to know what grain the pickle is cooked with - the grain is selected depending on the type of meat used in the soup

Traditional recipes do not include chunky meat, but instead use offal: poultry offal (chicken, goose, duck, turkey), veal or beef kidneys. In the absence of offal, rassolnik is boiled with beef. Which cereal to choose:

• pearl barley used especially often, it is ideal for pickle with kidneys and beef;
• if the soup uses chicken or turkey offal (stomach, heart, liver, lungs, necks), the soup should be seasoned rice grains;
• duck and goose offal – barley groats;
• added to rassolnik without meat (vegetarian version) buckwheat or rice cereal.

Traditionally, sour cream is served with rassolnik - it softens the salty taste of the soup, making it pleasant and tender.

Rassolnik is a seasoning soup. The types of pickles are varied: meat, fish, chicken, with lemon, with dumplings, with beans, corn, mushrooms and even with scallops - there is always room for imagination in the soup recipe. It is only important that the components are combined with each other, do not interrupt the taste of the pickle and highlight it favorably.

A classic recipe for pickle soup with barley, beef and pickles

The fact that the dish is quite variable does not allow you to simply throw everything that is in the refrigerator into the pan. How to properly prepare delicious pickle soup with barley at home– a step-by-step recipe with a photo of the finished dish.

To prepare this pickle you will need the following ingredients:

• beef on the bone – 0.5 kg;
• medium potato tubers – 5–6 pcs.;
• pickled cucumbers – 2–3 pcs.;
• medium carrots – 2 pcs.;
• pearl barley – 1 cup;
• medium onion;
• 4–5 tbsp. l. vegetable oil for frying;
• seasonings: black peppercorns (3–5 pcs.), bay leaf (3–4 pcs.).

How to deliciously cook pickle soup with barley in beef broth:

1. Rinse the meat well under running water, place in a saucepan, add 2 liters of cold water.
2. After boiling and foam appears, drain the water, pour new cold water (2–2.5 l) over the meat, bring to a boil and cook for 1.5–2 hours over low heat.
3. Fry the diced onion in vegetable oil, add grated carrots - simmer until the vegetables are soft, then add finely chopped cucumbers. How long to cook cucumbers in pickle? In the frying pan, the total volume of vegetables and cucumbers should be reduced to half. Pour in the brine, and after boiling, remove the pan from the heat.
4. Potatoes are added to the finished broth, pearl barley is poured in - cook until half cooked.
5. The contents of the frying pan are added to the pan - onions, carrots, cucumbers.
6. Seasonings are added.
7. Close the pan with a lid, bring the soup to a boil, cook for 5–7 minutes, add cucumber pickle if necessary.

Pickle soup with barley, beef and pickles

Now you know how to properly prepare the most delicious pickle soup with barley, cucumbers and meat at home - it’s simple, does not require any special culinary skills, and the result will certainly please both the cook and his family. Knowing how to prepare homemade pickle soup with barley and spices step by step, you will spend a little time providing your family with a rich, delicious lunch.

Those on a therapeutic diet or trying to lose weight will be interested in the nutritional value of this dish: calorie content of rassolnik soup with barley – 38 kcal per 100 g of product.

A classic step-by-step recipe for making pickle soup with rice and pickles at home

We offer an option for preparing this delicious, traditional Russian soup. In this section you will learn how to cook delicious rassolnik with rice, chicken and pickled cucumbers– step-by-step recipe with photo of the finished dish:

Ingredients for 3–4 liters of ready-made soup:

• chicken legs (2 pcs.) or half a carcass;
• regular round rice – 100 g;
• 3–4 medium potatoes;
• 4–5 medium-sized pickled cucumbers;
• carrots, medium-sized onion, garlic (1-2 cloves);
• vegetable oil for frying;
• seasonings: allspice, parsley (pre-soaked in cold water for 10 minutes), dill, salt, bay leaf;
• sour cream for serving the finished dish.

How to properly cook delicious pickle soup with rice and seasonings - step-by-step recipe:

1. For a richer soup, prepare the broth - the washed chicken is poured with 3 liters of cold water and placed on low heat.
2. The rice is washed under running water until clear water and filled with cold water.
3. Pickled cucumbers are cut into small cubes (you can grate them on a coarse grater); if the peel is dense and hard, it should be peeled. Cucumber brine will be needed at the end of cooking.
4. The peeled onion is cut into medium cubes, the carrots are grated - the vegetables are fried in a small amount of vegetable oil.
5. If the chicken is boiled, it is removed from the broth and separated from the bones.
6. Rice (without the water in which it stood) and finely chopped potatoes are added to the boiling broth.
7. After 15 minutes, add the fried onions and carrots.
8. After the potatoes are ready, pickles are added, but not before - the salty water from the cucumbers will not allow the potatoes to finish cooking, leaving them hard and rough.
9. After another 5 minutes, bay leaf and allspice are added to the soup. Add cucumber brine to taste and bring the soup to a boil.
10. Finely chopped parsley and garlic are added to the pickle, after which the pan is immediately removed from the heat.

When serving rice pickle with chicken, add finely chopped herbs and sour cream to the plates.

How to properly cook pickle soup with barley and chicken - step-by-step recipe

This is another way to prepare pickle soup with barley; the difference between this recipe and a dish with beef is only in the preparation of the broth - under the same conditions, chicken cooks much faster than meat, and therefore, while waiting for the chicken broth to be ready, it is recommended to prepare vegetables for the soup. The preparation method in general terms will look like this:

1. Thoroughly washed chicken is poured with 3 liters of cold water and placed on low heat.
2. After the broth boils, add in: carrots in large circles, whole peeled onion, parsley.
3. Cook the broth for an hour and a half over low heat, skimming off the foam that forms from time to time.
4. Pearl barley is washed and filled with cold water.
5. Fry the diced onion in vegetable oil, add grated carrots - simmer the mixture until the vegetables are soft, then add finely chopped cucumbers. In the frying pan, the total volume of vegetables and cucumbers should be reduced to half. Pour in the brine, and after boiling, remove the pan from the heat.
6. Cut the peeled potatoes into cubes and drain the water from the barley.
7. Potatoes are added to the prepared broth, pearl barley is added and cooked until half cooked.
8. Fried onions, carrots, cucumbers and seasonings are added to the pan.
9. Close the pan with a lid, bring the soup to a boil, cook for 5–7 minutes, add cucumber pickle to taste.

Recipe for pickle without meat and barley, but with rice - step by step and with photos

The vegetarian version of pickle is similar to the above rice with chicken, except that you do not need to boil the broth from chicken thighs or carcasses. What is needed for Lenten pickle recipe for 2.5 liters of water:

• 0.5 cups pearl barley;
• potatoes – 4 pcs.;
• medium-sized carrots and onions;
• 2 salted or pickled cucumbers;
• 0.5 cups cucumber pickle;
• seasonings - bay leaf, peppercorns.

Cooking method:

1. Pearl barley is washed and poured with boiling water for half an hour to swell. Then pour it into a pan of water and cook until done.
2. Potatoes are cut into cubes and placed in a pan, spices are added.
3. The onion is finely chopped, the washed carrots are grated on a coarse grater - the vegetables are fried in a frying pan in vegetable oil and added to the pan when the potatoes are ready.
4. At the end, add brine and pickled cucumbers cut into thin semicircles. The soup is brought to a boil.

Vegetarian pickle served with herbs and sour cream.

Vegetarian pickle without meat

How to make pickle soup with pearl barley and cucumbers in a jar for the winter

The recipe for pickle in jars for the winter has its own nuances:

1. Vegetables (cucumbers, carrots, onions, tomatoes) are finely chopped or grated, and the pearl barley is washed.
2. Place the tomatoes in the stewing container first, add water, salt, sugar, and vegetable oil to taste. Then cucumbers, onions, carrots and pearl barley are added.
3. After 20 minutes from the moment of boiling, add 9% vinegar and simmer for another 10 minutes.
4. Preparation for pickle sauce hot put into sterilized jars and roll up the lids. The jars cool down, wrapped warmly and turned upside down.

A properly prepared product does not need to be stored in the cold - the jars will stand well at room temperature in a dark place

Leningrad pickle recipe

Introducing rassolnik Leningrad style - the recipe with a photo of the finished dish can be found in cookbooks from Soviet times. You can prepare this hearty and tasty soup in beef broth with traditional pearl barley and other types of cereals - wheat, oatmeal, rice.

The ingredients for this pickle are traditional.: pearl barley, potatoes, carrots, onions and leeks (if you don’t have them, you can do without them), pickles, table margarine for frying (or a modern analogue - vegetable oil), cucumber brine, seasonings (salt, peppercorns, Bay leaf).

Important: for Leningrad-style pickle, all vegetables are cut into strips!

The cooking process is simple: beef broth is prepared from meat on the bone, vegetables are sautéed. Pearl barley is sequentially placed in the prepared beef broth, after 20 minutes potatoes, and when the broth with potatoes boils, sautéed vegetables are added. Cucumbers are stewed separately in a frying pan emptied of vegetables, then added to the pan. Pour in the brine and add salt and pepper to taste. Five minutes before readiness, add a bay leaf and chopped meat into the broth. You can serve the finished dish with sour cream and freshly chopped herbs.

How to make pickle without potatoes

Usually this soup is prepared with pearl barley - it will give you a feeling of fullness even if there are no potatoes in the plate. The traditional recipe for making pickle is followed: the pearl barley is boiled in the prepared broth for 30–40 minutes, then onions fried in butter, grated carrots and chopped pickled (or pickled) cucumbers are added to the pan. At the end of cooking, add salt, pepper, and cucumber pickle to taste. Fresh sour cream and chopped herbs (parsley or dill) will give this dish a special taste.

Recipe for pickle with pearl barley, kidneys and tomato paste

Preparing pickle soup with pearl barley, kidneys and tomato paste differs from the classic one in several key points:

1. It is important to prepare the kidneys correctly having a natural unpleasant odor. Use a sharp, thin knife to remove fat and membranes from the kidneys, cut each kidney into four parts, and rinse thoroughly. Place in a saucepan with water, bring to a boil. Drain the water and rinse the kidneys again in running water. Put the kidneys on the fire again for an hour and a half, after cooking, cool and chop finely (the broth should be drained, it is unsuitable for soup).
2. You can save time on cooking pearl barley, if you first soak it for half an hour in hot water or fry it in a frying pan until golden brown.
3. Tomato paste added to onions, carrots and cucumbers fried in a frying pan - it will give the soup a beautiful color and unique aroma.
4. When cooking such a pickle, the water in the pan is brought to a boil, first the long-cooking ingredients (kidneys and cereals) are dropped into it, then the potatoes, then the frying and cucumber pickle to taste.

The recipe, in fact, is almost the same for all pickles - its versatility allows you to vary the ingredients according to your own taste and the availability of products.

Ingredients for pickle with pork and barley

In addition to the traditional pearl barley, potatoes, onions, carrots and pickled cucumbers for frying, you will need pork(meat broth can be prepared in advance) and canned capers which will give the dish a delicious aroma. Capers are cut into halves and placed in a frying pan along with pickles, but after onions and carrots. You can add tomato paste to the frying.

Publication from ⠀⠀Beautiful presentation of delicious food!(@zelotypus) Sep 12, 2017 at 6:55 am PDT

A simple recipe for pickle in a slow cooker

Preparing pickle soup in a slow cooker will not take much time and effort on the part of the cook, and the soup will turn out tasty and rich:

1. Finely chopped onions and grated carrots are fried for 10 minutes in vegetable oil in the “Baking” mode, after which salted (or pickled) cucumbers cut into strips are added and the vegetables are stewed for the same amount of time.
2. Add meat (pork or beef), potatoes and pre-soaked barley (the day before or half an hour before the start of cooking), add broth or hot water to the mark. Salt, pepper, cucumber pickle, tomato paste and seasonings - to taste.
3. “Stew” mode for 2 hours – and the delicious rich pickle is ready!

Bon appetit!

Posted by Oksana Kutsevych (@okutsevych) Sep 5, 2017 at 5:12 PDT

Brine lifehacks

There are a lot of recipes for this national dish. Let's go over some interesting points that will allow you not only to prepare pickle soup correctly, but also to diversify the menu with its participation:

• V composition of pickle with smoked meats usually includes smoked chicken legs or smoked brisket, smoked ribs or hunting sausages - these components can be combined with each other, which will only make the soup tastier;
• recipe for rassolnik with millet and pickles: millet is used instead of the usual pearl barley, cooked less and added to the broth when the potatoes are ready;
• recipe for rassolnik with lentils and pickles: lentils for this soup are usually mixed with round rice in a 2:1 ratio (for example, 100 g of lentils and 50 g of rice); The cereals are added to the broth at the same time, before the potatoes;
• lamb pickle with pearl barley, dietary pickle with turkey and pearl barley they differ only in the preparation of broth from the corresponding type of meat;
• how to prepare pickle from a jar? A broth is cooked from the meat of your choice, chopped potatoes are added to it, you can add fried fresh carrots and onions (but this is not necessary - they are already in the jar) and the contents of the jar are laid out. When serving, it is recommended to add chopped fresh herbs and sour cream to the plates.

Those who love rassolnik for lunch will be interested in the variety of these dishes: on the Internet and in cookbooks you can find a recipe for rassolnik with beans and pickles, a recipe for rassolnik with sausage, rassolnik with salted tomatoes, a recipe for rassolnik with cabbage, barley and pickles and many others.

August 23, 2017

1. Most often they start by preparing broth from offal: kidneys, offal, etc. or any meat. It turns out richer if you cook the meat on the bone. An excellent soup can also be made from fish broth.
2. Pickles and brine- the soul of a good pickle. Choose very salty barrel cucumbers. They have a special, characteristic smell. When boiled in the broth, such cucumbers give it their aroma and taste. Canned cucumbers cannot compete with barrel cucumbers, because... When cooked for a long time, they become flabby and tasteless. Thinly sliced ​​cucumber skins are boiled in broth, and their pulp is simmered separately with onions, maintaining its juiciness.

Important so that a certain technological sequence is observed for preparing all the components of this soup:

• First the broth is boiled; finished meat, fish or offal are removed from it and cut into pieces;
• then it’s time to cook the cereal in the broth, which adds thickness and calorie content to it. If pearl barley is placed in the pickle, then it is pre-soaked and boiled separately while the meat base is being cooked, adding to the soup at the half-cooked stage;
• after that, vegetables are boiled in the broth, and a little later cucumbers;
• spices are added to it towards the end of cooking;
• Salt is not included in the food: its absence should be compensated for by cucumbers and brine.

Secrets of taste

For the pickle to be a success, it is also important to know:

• when is the best time to put cucumbers in it;

• what spices need to be added.

1. Large cucumbers are placed after peeling and removing seeds. Cut into cubes, these most important pickle ingredients are added to the roast after it has browned. You can also pour boiling water over them and put them in the dish along with the potatoes.
2. A good pickle needs herbs, herbs, seasonings, and spices. These are olives, dill, parsley, celery, bay leaves, savory, any pepper and others.

Borsch: from cooking tricks to the best recipes

Rassolnik with rice (video)

Rassolnik is a national Slavic soup. It can be prepared in many variations. Stewed, “rested”, with fresh bread and sour cream - it is a frequent and welcome guest on our table.

Reviews and comments

(4 ratings, average: 5,00 out of 5)

I pre-soak the cereal and when the meat is half ready, I lower the cereal. Never put cucumbers and potatoes into rassolnik or other dishes with potatoes. It won't cook through. I always simmer cucumbers in a separate frying pan until cooked. I really love this soup during the cold season. I never cook in the summer, for some reason I don’t feel like it.

Valeria 04/19/2018

Tell me how to get rid of you. I tried several times, nothing worked.

Greetings, dear reader!

Have you already tried this delicious soup on our menu today? Maybe you tried it, but most likely in meat or chicken broth. Today we will prepare vegetarian pickle soup. It tastes no different from soup made with meat or chicken broth; on the contrary, the version that I offer you and have been preparing for a long time is superior in taste to any meat soup. And we dispel the myth about the benefits of meat.

If this is your first time hearing about fresh cucumber pickle, then I’ll tell you now how to cook it deliciously and quickly.

To begin with, I’ll share two small but significant secrets of a successful soup (any kind!):

1.Always chop vegetables the same way. For example, if you chop cabbage into strips, then other vegetables included in the soup should also be cut either into strips or into cubes, that is, identical to the main product. There will be a separate article about this secret.

2. You need to add a bouquet of spices (according to your taste) to vegetarian soups, then the taste will be excellent. And you won't want meat soup anymore. You will catch two birds with one stone - you will get enough, and at the same time you will feel lightness in your body, and not the heaviness of difficult-to-digest meat.

Fresh cucumber pickle recipe

Ingredients:

For 2 liters of water:

• Fresh cucumbers– 3-4 pieces (medium)
• Potatoes – 3 pcs.
• Carrots – 2 pcs.
• Bell pepper – 1-2 pcs., you can without it
• Onion – turnip – 1 pc.
• Tomato puree or tomatoes – 1 teaspoon or 2 pcs. respectively
• A set of spices - to taste
• Salt, sugar - to taste
• Bay leaf

Quick cooking method:

Preparing vegetables:

1. Put the water on the fire and start with the vegetables
2. Chop onion and bell pepper into strips
3. Grate carrots on a coarse grater
4. Fry the vegetables, adding them gradually, one by one, in vegetable or melted butter until half cooked
5. Add a set of spices to taste (turmeric, nutmeg, adjika, paprika, oregano and many others), fry a little more
6. At the end of frying, add tomato puree or tomatoes and simmer for 3 - 5 minutes.
7. Cut potatoes into cubes
8. Grate the cucumbers on a coarse grater or chop them into strips
9. Now put in boiling water:
10. Prepare cucumbers and cook them for 10 minutes
11. Potatoes and bring to a boil
12. Roasted vegetables with spices, cook for another 5 minutes
13. Add salt, sugar, bay leaf and boil for another 2 minutes

The soup is ready! For cooking fresh cucumber pickle it takes only 30 - 35 minutes, including all stages of preparation. Fast, healthy, nutritious, easy!

Serve pickle soup made from fresh cucumbers with sour cream, garnish with chopped dill or parsley.

Good luck with your cooking! I look forward to your comments.

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Rassolnik is a soup, the obligatory component of which is brine (about two glasses per liter of water). Instead of meat in classic rassolnik add offal (liver, kidneys), and to add thickness - rice or pearl barley. Today, as a rule, cucumber brine is used for pickle, but in the old days cabbage, apple and even watermelon brine were added to it. In addition, pickled or pickled cucumbers, cut into slices, are placed in the pickle pot. Their quantity will depend on the acidity of the brine itself. If it is moderately sour, then you can put 2-3 cucumbers in the soup, and if it is very sour, then one will be enough.

Rassolnik recipe with dumplings.

Ingredients:
- cucumber pickle - to taste
- broth (vegetable or mushroom)
- potatoes - 4 tubers
- white cabbage - 120 g
- celery root - 25 g
- parsley root - 35 g
- carrots, onions - 1 pc.
- salt
- sour cream - a couple of tablespoons
- butter - 3 tablespoons
- pickles - 3 pieces
For the dumplings:
- egg - 1 pc.
- wheat flour - 3 tbsp. spoons

- milk - 6 tbsp. spoons
- salt

Preparation:
1. Chop the white cabbage, finely chop the onion and roots, and sauté in fat.
2. Peel the cucumbers, cut into slices, and potatoes into cubes or slices.
3. Place cabbage in boiling water or broth, boil, add roots, cucumbers and potatoes, continue cooking for about 20 minutes.
4. About 10 minutes before the end of cooking, add salt, season the pickle soup with strained cucumber brine.
5. Separately prepare potato or flour dumplings. Place butter and salt in a saucepan with broth or milk and let them boil. Add flour, stir well, cook for a few minutes. Remove from heat, add raw egg, stir thoroughly. Using a teaspoon, make small dumplings and boil them in salted water.
6. Serve with sour cream (see pickle recipe with photo).

Rassolnik soup recipe home.

Ingredients:
- carrots - 1 pc.
- cabbage - 1/5 of a small head of cabbage
- parsley - 35 g
- onion - 1 head
- celery - 12 g
- leek - 25 g
- potatoes - 2 tubers
- table margarine - tablespoon
- greenery
- pickled cucumbers - 2 pieces

Preparation:
1. Homemade pickle can be prepared using meat broth with pork, lamb, beef, as well as water or fish broth.
2. Chop the cabbage, finely chop the onion and roots, fry on the onion.
3. Peel the cucumbers, cut into slices, and potatoes into cubes.
4. Throw cabbage into boiling water or broth, boil, add cucumbers, potatoes, onions and roots, continue cooking for about 20 minutes.
5. About 10 minutes before the end of cooking, add salt to the soup, season with strained cucumber brine, and serve with herbs and sour cream.

How to cook pickle fish.

Ingredients:
- parsnip - 30 g
- onion - 1 pc.
- parsley root - 42 g
- sturgeon fish heads - 520 g
- pike perch (sea perch, cod, catfish) - 220 g
- celery root - 15 g
- leek - 35 g
- cucumber pickle, greens - to taste
- pickles - 2 pcs.
- spinach, sorrel - one tight bunch each

Preparation:
1. Chop the fish heads into several parts, rinse thoroughly, and cook for about an hour.
2. Separate the pulp from the bones, remove the cartilage and shell plates, and cook separately until cooked.
3. Divide the fish (sea bass, cod, catfish) into fillets with rib bones and skin, cut into pieces, and cook separately.
4. Finely chop the onion and roots and fry in fat.
5. Sort and chop the sorrel or spinach leaves.
6. Peel the cucumbers, cut them lengthwise, remove the seeds, and cut into strips.
7. Place fried vegetables and cucumbers into the boiling broth, season with spices, and put on the fire for 15 minutes.
8. Five minutes before the end, add spinach, salt, sorrel, cucumber brine, after boiling and straining it.
9. When serving, add cartilage, fish pulp, herbs and sour cream to the broth. Delicious is ready!

Recipe for pickle with barley.

Ingredients:
- carrots - 3 pcs.
- pearl barley - one and a half glasses
- potatoes - 3 pcs.
- onion - 1 pc.
- flour - ½ teaspoon
- salted or pickled cucumbers - 2 pcs.
- Bay leaf
- vegetable oil - 1/3 cup
- cucumber pickle - a couple of tablespoons
- mixture of herbs - to taste
- salt, peppercorns

Preparation:
1. Soak the pearl barley overnight. Pour the swollen cereal with a small amount of clean water with the addition of vegetable oil, and put on fire.
2. Chop the carrots and onions and fry in a frying pan.
3. Add flour to the frying mixture and stir well.
4. Add fried vegetables, peppercorns, and bay leaves to the pearl barley. After 20 minutes, add potatoes to the soup, and after another 10, add diced cucumbers. add salt, add spices, cook for a couple more minutes.
5. If desired, you can add to pickle with pearl barley tomato paste.

How to cook pickle with mushrooms.

Ingredients:
- celery, onion - 10 g each
- pickled cucumbers - a couple of things
- parsley root - 42 g
- dried mushrooms - 10 g
- potatoes - 2 tubers
- spinach - 12 g
- butter - tablespoon
- salt, herbs
- sour cream

Preparation:
1. Peel the roots, rinse and chop finely.
2. Fry chopped onions and roots in butter.
3. Peel the potatoes and cut into pieces.
4. Rinse the dried mushrooms and soak for several hours in cool water.
5. Cook mushroom broth, cut the mushrooms into strips.
6. Place potatoes in boiling broth, boil, add fried vegetables, chopped mushrooms and chopped spinach, cook for 10 minutes.
7. At the end of cooking, add chopped cucumbers, previously boiled in broth.
8. Season the pickle with cucumber pickle, spices and salt.
9. Serve the soup with sour cream and herbs (see. photo pickle).

You can cook the remaining mushrooms.

Rassolnik with rice recipe.

Ingredients:
For the broth:
- carrots - 1 pc.
- onion - 1 pc.
- peppercorns
- bay leaf
- water - 4 liters
- meat - 350 g
For the pickle:
- broth - 350 g
- carrots - 1 pc.
- onion - 1 pc.
- pickled cucumbers - 320 g
- rice - a couple of tablespoons
- potatoes - 2 tubers
- garlic - 3 cloves
- butter - 20 g
- greens - 10 g
- pepper
- salt
- cucumber pickle - 1/2 cup

Rassolnik with smoked brisket.

Ingredients:
- pickled cucumbers - 3 pcs.
- meat - 620 g
- smoked brisket - 80 g
- potatoes, onions, carrots - 1 pc.
- tomato paste - 1 tbsp. spoon
- Bulgarian pepper
- parsley
- spices, salt

Preparation:
1. Make broth from beef or pork.
2. Remove the meat from the broth and cut into pieces.
3. Place chopped potatoes into the boiling broth, boil for 10 minutes, add grated cucumbers.
4. Grate the carrots and cut the onion into cubes.
5. Cut the brisket into cubes and fry in a frying pan.
6. Add carrots, sauté in fat, add onion, sauté for another 5 minutes.
7. At the end of cooking, add tomato paste, dilute with broth, and simmer.

2. Remove the chicken from the pickle, cut lengthwise and crosswise into several pieces. Place a piece of chicken into the plates, pour in pickle sauce, season with sour cream, add dill and parsley. ready!

In addition, you can prepare pickle soup with corn, sturgeon, lard, etc.