How to make pickle: 7 great recipes for every taste

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Learn how to cook the best pickle with barley and pickles, then try six more great recipes.

Secrets of delicious pickle

Rassolnik, like borscht, is cooked in its own way in every family. But there are tricks that will improve the flavor in any recipe.

1. If brine is added to the broth, it should be boiled and filtered.
2. Cucumbers should be salted, not pickled. As a last resort - pickled without vinegar.
3. Cucumbers are added after the potatoes. Because their acidity can cause potatoes to turn black and tough.
4. It is better to cook the pearl barley or just pour boiling water in advance and separately. Then the soup will be transparent and the cooking time will be shortened.
5. Careful with salt. Do not pour it into broth when cooking meat. It is better to add salt after the introduction of cucumbers.
6. Rassolnik tastes better when infused for a couple of hours.

1. Pickle with pearl barley on pork ribs

Hearty and rich soup that warms up perfectly in cold weather.

Ingredients

• 300 g pork ribs;
• 2 ¹⁄₂ L of water
• 4 tablespoons of pearl barley;
• 3 potatoes;
• 2 onions;
• 1 carrot;
• 3 tablespoons of sunflower oil;
• 3 pickles;
• ½ cup cucumber pickle;
• 2 bay leaves;
• salt and black pepper to taste.

Preparation

Rinse, slice and fill the ribs with water. Cook over high heat first. When it boils, skim off the foam and reduce heat. Simmer the ribs with the lid closed for 40-50 minutes.

At this time, pour boiling water over, discard in a colander and rinse the barley. Alternatively, boil in a separate saucepan. In this case, add the cereal to the soup before frying.

Peel and dice the potatoes. Pour it into the soup along with the barley when the ribs are cooked. Bring to a boil and cook for another 15-20 minutes.

At this time, fry: fry chopped onions, carrots and cucumbers grated on a coarse grater in vegetable oil (they must be firm). Introduce the frying into the soup along with the remaining oil.

Simmer the soup for five minutes over low heat, then pour in the cucumber pickle. Add bay leaves, pepper and salt if necessary. The pickle will be ready in 2-3 minutes.

2. Classic pickle with rice and kidneys

Offal perfectly set off the sourness of cucumbers. Another variant of the pickle is called Moscow.

Ingredients

• 500 g of beef or pork kidneys;
• 2 teaspoons of baking soda;
• 2 tablespoons of 9% vinegar;
• 2 ¹⁄₂ L of water
• 3 potatoes;
• 1 onion;
• 1 carrot;
• 3 tablespoons of rice;
• 30 g butter;
• 3 pickles;
• 1 bay leaf;
• salt and black pepper - to taste;
• greens - for serving.

Preparation

Remove the film from the buds and cut each into three or four pieces. Usually, to get rid of the specific taste, the kidneys are soaked in cold water for several hours and boiled for a long time. But the process can be accelerated.

To do this, sprinkle the prepared buds with baking soda. Drizzle with vinegar after ten minutes. After another ten minutes, rinse the kidneys thoroughly with vinegar, cover with cold water and bring to a boil. Then drain the water, rinse the kidneys, add fresh water and simmer under the lid for another 30–40 minutes.

During this time, rinse the rice, peel and dice the vegetables. Fry onions with carrots in butter. Season with a little salt and pepper. If desired, you can add a tablespoon of tomato paste to the frying.

Catch and cool the kidneys. Throw potatoes and rice into the soup, and after 15 minutes add fried onions and carrots.

Cut the kidneys and cucumbers into cubes and add them to the broth. Toss in the bay leaf and taste with salt. Add salt if necessary. Reduce heat to low, cover saucepan and simmer for another 10-15 minutes.

Serve with sour cream and herbs.

3. Vegetarian pickle with rice

Traditional sour-salty delicate taste, but no meat. Suitable for fasting.

Ingredients

• 2 liters of water;
• ½ l of brine;
• 4 potatoes;
• 3 tablespoons of rice;
• 1 carrot;
• 1 onion;
• 3 pickles;
• 3 tablespoons tomato paste;
• 1 bay leaf;
• 3 tablespoons of sunflower oil;
• salt and black pepper - to taste;
• a bunch of parsley and / or dill.

Preparation

Boil and lightly salt the water. Pour in the pre-washed rice, and after five minutes, the potatoes, cut into strips. If the potatoes are boiled quickly, then after ten. For more satiety, you can add canned or pre-boiled beans.

Peel and chop the onion, rub the carrots on a coarse grater. Send half of these vegetables to the soup, and fry the other in vegetable oil. When the onions are translucent, add thinly sliced cucumbers and tomato paste. Simmer for five minutes.

When the potatoes are boiled, add the frying to the soup. Cook for another 5-7 minutes over low heat. Finally, add the brine, bay leaves, chopped herbs and pepper. Salt if necessary. Remove from heat after five minutes.

4. Fish pickle

An original combination of fish broth, cucumber pickle and savory spices. Sometimes fish pickle is called kalya. But the latter is only a prototype - its recipe is richer.

Ingredients

• 500 g of pike perch;
• 2 ¹⁄₂ L of water
• 2 onions;
• 5 black peppercorns;
• 2 bay leaves;
• 1 parsley root;
• 3 tablespoons of rice;
• 1 carrot;
• 3 pickles;
• 30 g butter;
• ½ glass of brine;
• salt and black pepper - to taste;
• parsley - for serving.

Preparation

Cover the fish with water, add one onion, peppercorns, parsley root and bay leaf. Cook for 30-40 minutes. Any fish can be used, including canned fish. If you take canned food, halve the cooking time.

When the fish is completely boiled, catch it and separate it from the bones. Strain the broth. Add washed rice. Cook over medium heat for about 15 minutes.

Grate the carrots and cucumbers on a coarse grater. Cut the remaining onion into small cubes. Fry vegetables in butter for 3-5 minutes. Add brine to them, pepper and simmer for another 5-7 minutes over low heat.

Send the frying along with the fish to the broth. Check the soup for salt and simmer for a few more minutes. Serve with chopped herbs.

5. Pickle with mushrooms and pearl barley

The sourness of pickles goes well with the mushroom aroma. And due to pearl barley, the soup turns out to be very satisfying, even if you prepare a lean version.

Ingredients

• 300 g of beef on the bone;
• 2 ¹⁄₂ L of water
• 3 black peppercorns;
• 1 bay leaf;
• 3 tablespoons of pearl barley;
• 150 g of fresh porcini mushrooms;
• 2 potatoes;
• 1 onion;
• 1 carrot;
• 2 pickles;
• 3 cloves of garlic;
• 2 tablespoons tomato paste
• 2 tablespoons of sunflower oil;
• salt and black pepper to taste.

Preparation

Pour water over the meat, add peppercorns, bay leaf and salt a little. Cook for 60–90 minutes. Remember to skim off the lather.

At this time, boil or simply soak the pearl barley. Cut potatoes, carrots and cucumbers, onions into half rings into strips.

Any mushrooms can be used: wild mushrooms or champignons, fresh or dried. In the latter case, the mushrooms should be soaked in cold water for 20-30 minutes.

Catch and cool the beef. Strain the broth and run the pearl barley into it, and after 7-10 minutes and potatoes. Separate from the bone and cut the meat. Return it to the soup.

Fry the onions and carrots in vegetable oil. Add garlic passed through a press, tomato paste (you can use tomatoes in your own juice), cucumbers and chopped mushrooms. Pour a ladle of broth into the skillet and simmer for about ten minutes.

If using dried mushrooms, add them to the soup along with the potatoes.

Introduce the broth into the broth. Salt if necessary and let simmer for a few more minutes. Serve with sour cream.

6. Pickle with chicken and millet

Chicken broth, seasoned with cucumbers, acquires a spicy and sour taste. The soup turns out to be both hearty and light.

Ingredients

• 1 chicken carcass;
• 2 ¹⁄₂ L of water
• 1 bay leaf;
• 3 black peppercorns;
• 4 tablespoons of millet;
• 3 potatoes;
• 1 carrot;
• 1 onion;
• 3 pickles;
• 1 tablespoon flour;
• 2 tablespoons of sunflower oil;
• salt to taste.

Preparation

Boil the chicken. Fill it with water, salt, add peppercorns and bay leaf. After an hour, fish out the skeleton and remove the meat from it.

Strain the broth and add the diced potatoes and washed millet.

While they are boiling (about 20 minutes), fry chopped onions, carrots and cucumbers in vegetable oil. Finally, add a ladle of chicken stock and a spoonful of flour. Stir and simmer for about five minutes.

Put the finished frying into the broth along with the chicken meat. Cook the soup for another 3-5 minutes and serve.

7. Pickle with meatballs

A quick version of the traditional pickle. Hearty and delicious.

Ingredients

• 2 ¹⁄₂ l meat broth;
• 1 tablespoon rice
• 3 potatoes;
• 500 g minced meat;
• 2 onions;
• 1 carrot;
• 3 pickles;
• 2 cloves of garlic;
• 2 tablespoons of sunflower oil;
• 2 tablespoons tomato paste
• 1 bay leaf;
• a bunch of greens;
• salt and black pepper to taste.

Preparation

Boil the broth. It is desirable that it matches the type of minced meat. Pour rice into it, and after 5-7 minutes - cut into strips of potatoes.

Chop the onion and mix it with the minced meat. Season with salt, pepper and form the meatballs. You can use ready-made meatballs, then it will take even less time to prepare the soup. Send the meatballs to the soup when the potatoes are almost done.

Fry the onions and carrots in vegetable oil. When the onion becomes transparent, add the cucumbers, grated on a coarse grater, garlic and tomato paste passed through a press. Simmer for about five minutes.

Add the broth to the broth, along with bay leaves and chopped herbs. Salt if necessary.

What kind of pickle do you cook? Write your favorite recipes in the comments.