Pickle soup is actually a very tasty soup. But for many years (all my childhood and all my youth, for sure) I thought that there was nothing tasty in it, pickle - well, the most natural filth, who can eat it at all?
Now I tried to understand where this attitude to the dish came from? After all, I'm more of an experimenter with food addictions, and very rarely comes across something that disgusts me. Offhand - well, hakarl, black eggs, that is, everything that I would rather consider rotten than edible. And so, what just did not happen to try on travels.
And about the pickle, there seems to be a memory - a certain woman who argued to my mother that pickle should be cooked exclusively on the kidneys. And I, although I was small then, stand and think that the kidneys are somehow disgusting (after all, I already know what they are in the body for). However, this recollection is rather vague. It is possible that this is how the brain is trying to find an explanation for the rejection of the dish... And maybe I just once tasted a soup in my childhood, which turned out to be disgusting to the taste? In general, a mystery for myself ...
And good. Probably, having become an adult, he tasted a truly delicious pickle, and having tried it, he became interested in the dish.
And since then I know that pickle is not necessarily on the kidneys. Rassolnik in general can be anything and with anything. There is only one obligatory component in it - brine or pickled cucumbers (nowadays), and earlier the brine could be any (even pear, can you imagine?).
And since then I can say with confidence - the main secret of delicious pickle is that, for its preparation, you can use your favorite products in reasonable (in your opinion) combinations. Moreover, each option will be correct and each option will be a pickle.
One of my favorite - and not only - options is pickle with mushrooms. Well, with meat, of course, because where without it?! Don't eat! This pickle is eaten even by those who usually frown capriciously - they say, fuuuu, what a dirty trick!
For cooking we take:
• Champignon mushrooms)
• Pork
• Carrot
• Salted cucumbers
• Onion
• Wheat groats
• Dill
• Lavrushka, black pepper, some salt.
How do we cook
I wrote many times that I make broths for soup in advance, then I just freeze them. In this case, I also had a stock of vegetable broth. But if someone is not as thrifty as me, then you can do with plain water or boil a few vegetables before cooking
We do it once. Put onions, finely chopped meat, carrots in a saucepan and fry in oil and high heat for 3-4 minutes.
We do two. Add vegetable broth (water), wheat grits, chopped mushrooms to a saucepan and cook for 7-8 minutes.
Some people prefer to throw lavrushka almost immediately, but to be honest, this is not entirely correct. It is worth adding it 3 minutes before cooking, and then take it out and throw it away. Otherwise, laurel bitterness will overwhelm all other shades.
We do three. Finely chop the pickled cucumbers. Add to the pan and remove it from the heat. Let the soup brew a little, then sprinkle it with dill and ...
Bon Appetit!