Pickle recipe with oatmeal and cucumbers. hercules soup

Rassolnik with pickled cucumbers - general principles cooking

As you know very often cooking recipes can be found in the literature. Rassolnik is no exception. Nikolai Vasilyevich Gogol wrote about him in his work "Dead Souls", however, it was ... a pie. The recipe for Gogol's pickle pie is very interesting - chicken, egg, buckwheat, cucumber and pickle. However, the brine soup was also loved by the Slavs, but under the name "kalya", and it was most often prepared from fish based on kvass or brine.

Rassolnik with pickles will pleasantly diversify your diet. You can cook it with any ingredients, make it hearty and fatty, or make it lean and low-calorie.

Pickled cucumber pickle - preparing food and dishes

It is customary to add cereals to the pickle. It can be rice, buckwheat, pearl barley. Pearl barley is not very convenient because it takes a long time to cook soup with it, therefore rice is the most popular component for pickle. However, there is a little trick on how you can save time on cooking barley soup - you just need to fry it before cooking.

In addition to cereals, vegetables are added to the soup - potatoes and fried onions and carrots. You can also safely put mushrooms, tomatoes, peppers, olives. All these components will make the taste of the soup fragrant.

Pickled cucumber should be added to the soup 5-7 minutes before being ready. Do you need cucumber pickle if you put a cucumber? It's up to you, because such an additive will make the dish more sour and sharp.

Cooking begins with the preparation of the base. The meat is washed, cleaned of films and cut into pieces. Then it is filled with water and brought to a boil (immediately remove the noise from the surface of the water - if this is not done, then the broth will turn out to be cloudy).

Don't forget to fry too. You must first fry the chopped onion, and then add the grated carrots to it. Roasted vegetables are added to the soup 10 minutes before cooking.

Pickle recipes with pickles:

Recipe 1: Pickled Cucumber Pickle

Prepare a pickle with pickles based on meat broth. This dish is most often imagined by housewives when they hear the word "pickle" - thick, tasty and satisfying. For soup, it is best to choose the soft part of the pork, for example, the neck. Other parts are fatter and sinewier.

Required Ingredients:

• Buckwheat - 3 tablespoons
• Potatoes - 2-3 pieces
• Pork (neck part) - 340 gr.
• Pickled cucumber - 2 pieces
• Carrot
• Pickle - ½ cup
• fresh cucumber
• onion bulb

Cooking method:

Recipe 2: Pickled Cucumber and Rice Pickle

Rice is the most common pickle ingredient. This cereal makes the dish hearty and rich. You can use regular white rice (long-grain is best) or mixed with wild brown rice. Keep in mind that brown rice takes a long time to cook, so it's best to boil it first.

Required Ingredients:

• Potatoes - 4 pieces
• Rice - 75 gr.
• Carrot - 1 piece
• Beef - 320 gr.
• Pickled cucumbers - 2 pieces
• Onion - 1 head
• Sunflower oil - 2 tbsp. spoons
• Spices
• Fresh greens

Cooking method:

Recipe 3: Pickle with pickles and olives

We invite you to taste delicious diet soup with olives and tomato. Such a pickle will turn out to be completely unusual in taste.

Required Ingredients:

• White rice - 30 gr.
• Brown rice - 35 gr.
• Carrot
• Tomato
• Vegetable oil for frying vegetables
• Onion
• Pickled cucumber - 2 pieces
• Cucumber pickle - 1 cup
• Pitted green olives - 100 gr.

Cooking method:

Recipe 4: Rassolnik with pickles with pearl barley

Rassolnik can be cooked with any cereal, including pearl barley. However, remember: barley is cooked twice as long as any other cereal.

Required Ingredients:

• Potato - 1 piece
• Pearl barley - 5 tbsp. spoons
• Cucumber pickle - 250 ml
• Beef - 360 gr.
• pickled cucumber
• Carrot
• Sunflower oil - 1 tbsp. a spoon

Cooking method:

Recipe 5: Pickle with mushroom broth

Pickle can be cooked on any broth, including mushroom.

Required Ingredients:

• Buckwheat - 3 tbsp. spoons
• Potato
• Fresh mushrooms of any variety - 350 gr.
• Pickled cucumbers - 2 pieces
• Vegetable oil - 1 tbsp. a spoon
• Carrot
• Spices
• Bulb - 1 piece

Cooking method:

Rassolnik with pickles - secrets and helpful tips from the best chefs

• Pickled cucumbers should be added to the soup at the very end of its preparation. If you put them in earlier, the potatoes will become harsh.
• To make pickle cucumbers soft, you can scald them with boiling water before adding them to the soup.
• Have you cooked soup, but its taste seems not very rich and bright? In a separate container, bring the cucumber pickle to a boil and pour it into the pickle.
• Do I need to salt the pickle? According to the "classic" recipe, you do not need to add salt to the soup, pickles and brine are enough.
• Don't forget the greens. You can use like fresh parsley and dill, and dried.
• You can experiment and add capers or pickled mushrooms to the soup instead of pickles.

Wherever I look at pickle recipes, they are always either with rice or with pearl barley. I want to offer you lean recipe thick, rich pickle with oatmeal"Hercules". This soup is good because it cooks almost instantly and tastes very good.

Oatmeal gives density, it seems that it was created specifically for pickle. Be sure to try.

Wash potatoes, peel and rinse again under running water. Cut potatoes large pieces(for some reason it tastes better). Pour three liters of water into the pan, lay the potatoes and cook until tender.

Cucumbers for pickle are better to take salted, not pickled. I have homemade cucumbers. Sharp, crispy, with the taste and smell of all spices. Cucumbers can be grated, or cut into small cubes.

Preparing the pickle dressing.

Peel the onion, wash and finely chop. Pour into the pan vegetable oil, heat it up and pour the onion. Fry until half cooked.

My carrots, peel and rub on a coarse grater. We send it to the pan to the fried onions.

We also add cucumbers to the pan and simmer with carrots and onions. Add tomato to it, mix, fry.

Add a glass of water and simmer for five minutes. The pickle dressing is ready.

While preparing the dressing, the potatoes were cooked. You can add cereal, it cooks very quickly - just a few minutes.

We lay the dressing for pickle, lavrushka. Stir, bring the pickle to the desired taste - salt, pepper, adjust the acid with brine.

I love pickle very much, but - alas - in classical performance he is too high in calories, and so you want to be slim! Therefore, I offer a recipe for my own, lean pickle. Believe me, in aroma and taste, it is not inferior to the classic one. And if with black bread spread with lean mayonnaise ... a bite ... very tasty!

1. Peel one potato, cut into cubes and send to a pot of boiling water.
2. Preparing vegetables for sauteing:
3. Salted or pickled cucumber of medium size, together with the peel, (if desired, you can peel), cut into small cubes.
4. We rub the carrots on a grater.
5. bell pepper and onion cut into small cubes.
6. Pickled tomatoes are peeled and cut into quarters.
7. We spread all the vegetables in a pan with vegetable oil and begin to simmer, constantly stirring with a spatula. We do this procedure for quite a long time, almost until the vegetables are ready.
8. As soon as the onions, carrots and peppers are ready, add a spoon to the pan oatmeal, (hercules), and continue to simmer for another minute.
9. The potatoes have already been cooked during this time, so we send ready-made vegetables with hercules to the pan.
10. Add half a glass of cucumber pickle, ground dill seeds, bay leaf, salt, vegetable cube, (optional; ... of course, the soup will become richer with it) and cook evenly 5 minutes.

We let the finished pickle brew for at least an hour so that the vegetables are saturated with the aroma of each other. When serving, add finely chopped garlic and green onions.

• For 4 servings of pickle:
• 300 grams of pork pulp;
• 3 tbsp herculean flakes;
• 3 medium potatoes;
• 1 piece carrot;
• 1 onion;
• 3 cloves of garlic;
• 2 salted or pickled gherkins;
• 2 tbsp tomato paste;
• 1 tbsp with a slide of capers;
• bay leaf, dried spices for first courses;
• dill and parsley;
• vegetable oil for frying;
• salt, sugar - to taste.

I love pickles and hodgepodges - vegetable soups With sour taste, with sour or pickled cucumbers. I approached this recipe with a special preparation. I read a million times about capers, which are added to soups and salads, but I myself bought them specifically for pickle. I tried to cook different pickles - with beans, pearl barley, and olives. And now, if the taste of pickle somehow does not change much from the latter, then with capers this is a completely new dish with an expressive contrasting sour taste! At least once in a lifetime, everyone should try to cook pickle with capers, I think so. When I bought a tiny jar of capers in the store, I was even surprised by such a meager amount, but I still had no idea what kind of sourness this exotic product had! I used capers both in the Charlotte salad and in the pickle, but I still have them left, I will still have to cook such a pickle with them. Very, very tasty.

1. Take a bite raw meat- whoever likes it more, I cooked with pork. We cut the meat into cubes, wash it, fill it with cold water and put the pan on the fire. The broth should be cooked until the meat is ready, from the moment of boiling for at least 40 minutes.

2. In the meantime, peel vegetables: potatoes, onions, carrots, garlic.

3. Chop the carrots and onions into small cubes, put them in a pan, pour vegetable oil and set to fry.

4. Meanwhile, finely chop the cucumbers and chop the garlic.

5. Add cucumbers, garlic and tomato paste to lightly fried vegetables. Continue frying until the tomato is fried, and add sugar.

6. The finished frying becomes dry, so at the end of cooking, add a little water, let it boil and remove from heat.

7. While the roast was being prepared, time passed and the meat was cooked. Now you can cut the potatoes into cubes and add to the meat broth.

8. It's time to prepare oatmeal flakes - measure right amount into a dry bowl, combine them with a good spoonful of capers.

9. Grind parsley and dill.

10. When the potatoes boil, let them simmer on low heat for about 5 minutes and add herculean flakes with capers, add parsley and dry spices.

11. Following the oatmeal, we fall asleep red roast.

12. After frying, immediately fall asleep greens. capers are almost ready. It remains to mix it well, let it boil, cook for 3 minutes, until the sugar, acid from tomato paste, cucumbers and capers turn into broth, taste and salt the pickle to taste.

13. Serve red pickle with capers and hot oats. Both the aroma and the taste of such a dish are fabulously delicious, and believe me - unforgettable!

Many years ago, pickle was not called soup, but a pie, the recipe of which was mentioned by the great Gogol in his immortal work. Over time, this name migrated to the category of first courses, namely soup. How to cook pickle, and with what, your imagination and the presence of simple products in the refrigerator will tell you.

You can cook it on various meat, fish and mushroom broths, or empty. AT classical form add rice or barley. But some housewives manage to cook wonderful millet.

Today we will prepare pickle for meat broth with the addition of rice.

We will need:

• Meat (any and any part, you can even chicken giblets) - 500 g
• Rice round - 100 g
• Pickled cucumbers - 2-3 pieces
• Medium potatoes - 5 pcs
• One onion and one carrot
• Parsley and dill greens
• green onion
• Salt, pepper, bay leaf

First we prepare the broth. To do this, pour 3 liters of water into the pan, put there, pre-washed, the meat we have chosen and cook until cooked, removing the foam. While the meat is cooking, we pass the onion, add carrots and finely chopped pickles to it.

You can add a little broth and simmer for about 10 minutes. We clean and cut the potatoes as you like, rinse the rice well. Add rice and potatoes to the broth at the same time, after 2-3 minutes we send vegetables there. Salt, pepper, throw in the bay leaf and cook until tender.

Serve with sour cream, sprinkled with finely chopped herbs.