Pickle - traditional Russian cuisine. The recipe of this soup, I told my grandmother, and now I have it never changes. Soup is obtained simply terrific: delicious, flavorful and very satisfying. Be sure to try it!
Preparation:
First we need to cook the broth. Meat can be used anytime, but the best broth obtained from beef on the bone.
To broth flavor was more intense and fragrant, the meat cook one onion (purify it and throw the whole), and add 3-4 pea allspice.
Broth boil for two hours and a half, then take out the meat and filter the broth to get rid of onion and pepper. We separate the meat from the bones, cut into pieces and return to pot.
Add 2 large potatoes, diced. Now we prepare zazharku: fry in a pan one carrot, grated on a coarse grater one medium onion, cut into cubes.
Add some fresh or dried herbs (dill and chives). Fry 7 minutes and add to the soup.
At the same time throws pearl barley - 3-4 tablespoons. If you love thick pickle, you can add a little more barley.
Now rub on a coarse grater 2 pickled cucumbers. It was salty and not pickled! Simmer them in a pan with the addition ladle broth for 5-7 minutes, then send to the soup. Adding a third cup cucumber pickle.
Cook all together for another 10 minutes. Serve with sour cream and fresh herbs.
Also we have a recipe: Pea soup with smoked meat
Bon Appetit!
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