This dish is different from the traditional "green" or "pale" rassolnik it with bright colors, but the taste is still the same - amazing!
After all, we are preparing a pickle!
Pickle "Red" with beef and tomato paste
Ingredients:
3.5 l of water
300 gr. beef, better bones
10 pickles (not big, cask)
150 ml of cucumber brine
3 tbsp. l. tomato paste
3 potatoes
onion
carrot
100 gr. pearl barley
salt
pepper
Bay leaf
dill or parsley
vegetable oil
Preparation:
1. Barley wash and soak in cold water for several hours, preferably overnight.
2. Cucumbers cut into fine strips.
3. Potato peel and chop into cubes, as in soup.
4. Onions cut into cubes, carrots grate.
5. Meat boil until done, should have at least 2.5-3 L broth. Take the meat out and cool.
6. Cucumbers do not put out a large amount of vegetable oil.
7. Pearl barley put into the broth and cook for 30 minutes.
8. Carrots and onions fry in a separate pan.
9. The ready-to zazharku rassolnik add the tomato paste.
10. Share potato broth Perlovka to 30 minutes after cooking cereals. Boil for 20 minutes.
The broth to pour the brine.
11. When ready add the potatoes stewed cucumbers.
12. Then zazharku of onions and carrots, add salt to taste. Simmer the soup for 10 minutes.
13. Boiled meat cut into pieces and put it together with the bay leaf soup.
14. For 5 minutes until cooked soup to check salinity, season with pepper and lay the chopped herbs.
Soup need to brew under the lid for 10 minutes. Pickle is ready!
Bon Appetit!
Pickle "Leningrad"
Ingredients:
2 liter of vegetable broth
2 pickles
carrot
parsnip root
celery
onion
Article 0.5. pearl barley
5 peas of black pepper
2 bay leaves
1 tbsp. l. tomato paste
leek
dill or parsley
salt
Preparation:
Groats wash.
Pour 2 cups boiling water and put to boil with the lid on low heat for 2 hours.
Barley shift in the hot broth and boil for another 20 minutes.
Pickles grate.
Onions chop.
Celery, parsnip and carrot peel and cut into cubes.
Put the prepared vegetables in the soup, add the bay leaf and peppercorns.
Simmer the soup for another 25 minutes.
5 minutes before end of cooking salt and tomato paste.
Leeks and chop the greens.
Sprinkle the finished pickle plate.
Serve with sour cream
Bon Appetit!
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