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Home pickle is categorizedclassic Russian first courses. It is based on broth, and the main difference is the addition of pickled cucumbers and cucumber pickle. Cucumbers for pickle is desirable to take crunchy, and if the skin is soft and yellow, then it is better to cut it. Cucumber pickle is always better to boil. Its quantity should not be excessive.

For broth more often use offal: beef or calf kidneys, beef or chicken gibles (heart, liver, ventricles, lungs, legs). Kidneys before cooking should be soaked in several waters for three to four hours. The kidney is boiled separately, and already cut into strips is added to the pickle.

Necessary addition in pickle areroots, spices, greens. It is better to stew the parsley or celery root beforehand, and then lower it in the broth for pickle. Very spicy herbs are not recommended. Dill and parsley are traditional.

Classic pickle recipe (from experienceculinary school of Zinaida Nezhentseva, 1926). To prepare you need to take a lamb or calf brisket, calf or beef kidney, brain bones. The kidney is boiled separately in fresh water. From the cerebral bones begin to boil the broth, after boiling in it put the brisket so that it boiled to half the readiness. Now you need to cook refueling. To do this, stew the average onion in oil, then add carrot and parsley to it. When the roots are soft, pour one spoonful of flour and stir. Add tomato (one spoon) as desired. Dilute the stock with broth. Combine the dressing with the broth, in the rasolnik put peeled and sliced ​​pickled cucumbers, thinly chopped buds, lamb pieces (veal), chopped raw potatoes, a little bay leaf and allspice, boiled cucumber pickle to taste, a glass of sour cream. When serving, add chopped greens to the pickle.

Recipe pickle simple with pearl barley. Meat products to put cook for 40-60 minutes with bay leaf and black pepper peas. Separately, the same amount to cook pearl barley. Onion and carrot spasserovat in oil, add grated pickled cucumbers, stew with spices and cucumber pickle, add tomato paste. From the broth to get meat, cut into strips, dipped into the broth, pull the potatoes, cut into cubes. When the potatoes are soft, add the dressing and pearl barley. After five minutes, remove from heat, sprinkle with herbs (dill, parsley). Serve with sour cream.

How to cook pickle with rice? The cooking process is the same, only rice, turkey, chicken or giblets is more suitable. In addition, rice can be cooked immediately in a saucepan with broth.

Chicken pickle recipe. Boil the chicken in water (1 liter) with cucumber pickle (0.5 liters), remove. Dip the cubed potatoes into the broth. When the potatoes are ready, add sauerkraut, carrots. Separately, in a pan, make a fry: onion, pickled cucumbers in julienne, pickled tomato, fresh Bulgarian pepper in julienne stew in oil, add tomato sauce or pasta. Pull the dressing into the broth. Chicken cut into pieces (or disassemble hands), put in pickle. Still boil until cooked, sprinkle with herbs.

Recipe pickle with green peas. Very similar to the recipe of cooking simple pickle with pearl barley. But let's try to slightly change the cooking technology. Cook the meat, pull it out of the pan for good. Spreading carrots, add to the broth. Separately welded barley drop into the pan after carrots. Separately, add salt pickles and add to the pickle. Then send canned green peas without liquid and cucumber pickle. After two minutes, put the raw shredded onions in a saucepan and sprinkle with herbs. After a few seconds, remove from heat. Meat cut and add to plates with sour cream.