Today is a recipe for those who love pickle and all its variants (but without offal). To be honest, I am in the forefront of such amateurs. Because I love the pickle, the kidneys in it - no. And I cook pickle without offal. And a hodgepodge too. Well, I don't like their smack, and that's it!
By the way, I will warn in advance those who shout about the authenticity of the dishes - they say, pickle without kidneys and hodgepodge without offal is bad manners. In fact, both pickle, and hodgepodge, and many other soups were born by the culinary genius not of chefs, but of people who really wanted to eat.
Therefore, everything is put there according to the principle "what is, we cook". And one, academic, classical recipe that can and even should be followed - does not exist.
And all the pickles, and all the saltworts are not united by ingredients, but by the taste - spicy, salty-sour. And this soup is just from this opera.
So, we take:
- A couple of liters of water;
- Pork ribs - smoked or raw;
- Large onion;
- Several potatoes;
- Large carrot;
- Several pickled or pickled cucumbers.
- Salt-pepper-greens to taste.
How we cook:
Cook the broth first, the way you like it. The onion here goes into the broth, and not into the frying, and therefore it can be peeled from the upper scales, baked in a pan to the burners and sent to boil in the broth.
We clean the potatoes and carrots, cut them into cubes, and when the broth is ready, take out the onions and send them to cook the carrots and potatoes.
While they are boiling, cut the cucumbers into strips. But the cucumbers will go into soup only when the vegetables have reached the desired degree of readiness - otherwise the carrots and potatoes will remain firm.
We send the cucumbers to the soup, boil for another 10 minutes, try - what happened, and straighten the taste with salt, perhaps with cucumber pickle, if sour - on the contrary, add a little sugar, pepper ...
Voila, the soup is ready. Serve best with sour cream!