Rinse a piece of beef with a bone in running water, then add water and cook. After the water in the pan boils, reduce the heat and simmer the meat over low heat for about an hour and a half. Pickle with rice (a photo of which is attached to the recipe), very simple and affordable for every hostess.

There is no need to salt the broth, as it will be necessary to add pickles, which will give the soup the necessary taste. The meat should be cooked until tender - it should come well from the bone. Leave the meat to cool slightly, then cut into portions.

Peel the potatoes, wash in cold water and cut into small cubes.

Gently dip the potatoes into the boiling broth.

It is advisable to take round rice for soup - this variety is the most suitable for cooking soup.

We rinse it under running water to wash off excess starch, and add it to the broth.

Chop the onion for the soup small cubes- moisten the knife with cold water.

Pickle carrots can be finely chopped into strips, or you can simply grate on a coarse grater - if desired.

To make the pickle with rice (the photo of which is attached to the recipe) to be the most fragrant, fry the carrots and onions in vegetable oil. Do not overcook vegetables, just bring them to a golden hue.

It is best to peel the cucumbers, if they are large enough, and add to the carrots and onions. It is better to grate smaller cucumbers on a coarse grater, so the cucumbers will give more of their juice and aroma.

Cover and steam the cucumbers with vegetables for about 5 minutes. By this time, the potatoes and rice have already boiled enough, so it will be possible to add cucumbers with carrots and onions to the soup.

Also add the meat that has been cut into pieces to the pan. We taste it, if there is not enough salt, add salt or brine.

Peel the garlic and cut it finely with a knife. We wash the dill or parsley greens in cold water, then also finely chop with a knife and mix with garlic. We add part of this mixture to the soup, leave part for serving the dish to the table.

Boil for about five minutes and remove from heat.

Now you know how to cook pickle with rice. Serve the soup to the table, sprinkle generously with herbs and add a spoonful of fresh sour cream. Bon Appetit!

A proper lunch menu is not complete without a first course. Today we will have pickle in our diet. This soup is familiar to many, classic recipe which the use of meat broth and pearl barley... An invariable product for pickle is pickled or pickled cucumbers, it is they who give the dish a specific taste. Despite the fact that there are ardent opponents of this soup (who do not recognize the taste of boiled pickled cucumbers), pickle worthily occupies the third position among the first courses after borscht and cabbage soup.

This soup goes well with sour cream, mayonnaise and fresh herbs, but in no case put them in a saucepan, only when serving in a portioned plate.

If some dishes can be spoiled out of ignorance or inexperience, then there is not a single chance to cook a bad pickle. Everything is so simple that if you follow the recipe, the result will surely be a delicious and aromatic culinary delight. Cook and be sure to feed those who, for unknown reasons, do not eat boiled pickles. Here are silly ones! After all, it was not for nothing that in the old days, on the second day of village weddings, pickle was served as the first dish on the table to help the body after the alcoholic drinks taken the day before.

Consider several options for preparing this dish.

Pickle with rice and beef

In our recipe, we suggest changing the usual barley for rice, taste quality pickle from this replacement will not suffer at all. The type of rice does not really matter, you can use round or elongated. Beef broth turns out to be fatty and rich, so pickle with rice and beef is great option lunch on cold winter days.

Ingredients for a 2.5-3 L pot:

• rice groats - 100 g;
• beef on the bone - 350 g;
• pickled cucumber - 1 pc .;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc .;
• salt and ground red pepper - to your liking;
• vegetable oil - 30 ml;
• tomato sauce - 1 tbsp l .;
• Bay leaf- 1 PC.;
• fresh (or dried) herbs - to your liking.

Preparation

Start preparing the pickle by preparing the meat. Rinse the beef on the bone under cool running water and transfer to a 3-liter saucepan. Pour water, send to the stove and boil until the meat is cooked. The time for boiling beef broth on the bone is about an hour, you can boil a little more so that the meat becomes even softer and separates well from the bone. Remove the finished beef and cool. Separate the meat from the bone immediately, cut into small pieces and send back to the pan, treat your favorite Tuzik with a bone.

Season the broth to taste with salt. Rinse the rice for the pickle well and transfer to a saucepan. Set the heat to medium so that the boil is not too vigorous.

While the rice is cooking, prepare the vegetables. Peel them from the husk and rind, wash thoroughly.

Cut the potatoes into cubes or sticks and transfer to a saucepan with meat and rice.

Cut the carrots into thin strips (you can grate them), chop the onion into small cubes. Preheat in a skillet vegetable oil and shift for passivation vegetable cuts, remember to stir occasionally during frying.

Cut the pickled cucumber into small cubes, add to the vegetable stew, and put the tomato sauce there. Stir and simmer vegetables until soft (over medium heat for 4-6 minutes).

Transfer the sautéed vegetables to a saucepan, stir and continue to cook the pickle with rice until all the ingredients of the dish are cooked.

At the end of cooking, season the soup with ground red pepper, salt (if necessary), throw in a bay leaf.

Delicious pickle with rice is ready!

Pickle with rice, chicken and cucumbers

If you want a soup that is not too fatty, then prepare a pickle with rice, chicken and cucumbers. When used for broth chicken breast the dish will turn out to be very light, almost dietary. In such a soup, for smell and aroma, very little mushrooms are usually added. Only it is better to use not champignons and oyster mushrooms, but real forest dried mushrooms.

Ingredients:

• rice groats - 0.5 cups;
• chicken meat - 700-800 g;
• onion - 1 pc .;
• carrots - 1 pc.;
• garlic - 3 cloves;
• vegetable oil - 30-40 ml;
• salt and ground black pepper - to your taste;
• tomato paste- 1-2 tbsp. l .;
• potatoes - 4-5 pcs.;
• chili pepper - 1 pc.;
• pickled cucumbers - 2-3 pcs.;
• bay leaf - 1-2 pcs.;
• fresh parsley and dill - 1 small bunch;
• sour cream (for dressing) - optional.

Preparation:

1. Rinse the rice thoroughly, then cover with water and leave in this state for 40-50 minutes.
2. Wash the chicken thoroughly, transfer to a saucepan, add water and heat over medium heat. As soon as the water boils, remove the froth, reduce the heat, cover and cook until the meat is tender.
3. Peel the onion, wash and cut into half rings. If in your family not everyone likes large pieces of onion floating in the soup, then cut it into small cubes.
4. Wash and peel the carrots, rub them on a coarse or medium grater.
5. Pass the peeled cloves of garlic through a press or chop finely.
6. Peel the potatoes, wash and cut into small sticks or cubes.
7. Remove the finished chicken from the broth, and let it cool until it cools, and put the potatoes and rice into a saucepan. Turn the heat up and bring it to a simmer. As soon as the broth boils, add the chili pepper, reduce heat and cook for 15-20 minutes.
8. During this time, heat the vegetable oil in a skillet, transfer the onion and fry until light golden brown. Then add carrots and garlic, salt and pepper to your liking, stir. Fry the carrots until soft, add tomato paste 2-3 minutes until cooked (you can replace it with tomato juice).
9. Separate the cooled chicken meat from the bones, cut into small pieces.
10. Cut the cucumbers into small cubes, send to the pan.
11. After the cucumbers, send the vegetables from the pan.
12. 1-2 minutes before turning off the heat, add bay leaf and chicken pieces to the pickle. You can lay out the meat for everyone in a portioned plate when serving the soup to the table.
13. Wash, dry and finely chop fresh herbs.
14. Serving pickle soup with rice and chicken, season with sour cream and sprinkle with herbs.

Pickle with rice and stew

There are times when the first course needs to be prepared as quickly as possible, the kids are about to come home from school or their beloved husband for lunch. Don't have time to cook the broth? Then prepare the pickle with rice and stew. A good housewife should always have a jar of pork, beef or chicken stew in the pantry just in case of fire.

Ingredients:

• meat stew - 1 can (350-400 g);
• potatoes - 5-6 pcs.;
• onions - 2 pcs.;
• carrots - 1 pc.;
• vegetable oil - 1-2 tbsp. l .;
• salt, seasonings and spices - to your liking;
• rice - 0.5 cups;
• pickled cucumbers 2 pcs.
• bay leaf - 1-2 pcs.

Preparation:

1. Pour water into a saucepan and place on the stove to boil.
2. Meanwhile, peel the potatoes, wash and cut into small pieces.
3. Rinse the rice and cover with cool water.
4. Peel and wash the onions and carrots, chop them finely (you can grate the carrots).
5. When the water boils, put the stew into it. For pickle, you can take both pork and beef stew, the only difference is that the first option will be more fatty. Feel free to transfer all the contents of the jar to the pan, let the fat not bother you too much, so the soup will turn out to be more rich.
6. Now send the potatoes and rice to the pan, add salt (but before that try, perhaps the stew was already salty enough), heat a little, cover and let it boil slowly.
7. Heat vegetable oil in a frying pan, transfer the onion, fry it a little, then add the carrots and stir. Heat low and sauté until carrots are tender.
8. Chop the cucumbers finely and transfer them to the pan, stir. At this stage, you can add your favorite seasonings and spices that you usually use when preparing your first courses, you can also add some chopped garlic.
9. About 5 minutes before the potatoes and rice are ready, transfer the contents of the pan to the pan, throw in a couple of bay leaves and simmer just a little more.
10. A quick pickle with rice and pickled cucumbers is ready, if possible, do not pour it right on the plates, let it brew under a closed lid for at least 15-20 minutes.

Cooking tips delicious pickle from rice and pickles:

• If you prepare pickle without using meat ingredient, just on the water, you get a great lean (vegetarian) meal.
• Pickle prepared in broth from meat offal turns out to be soft and rich.
• Those who do not watch too much calories can make such a soup on fried pork ribs.
• For pickle, it is still better to use pickled cucumbers, if they are not at all, then take pickled ones.
• Before the end of cooking the pickle, try the soup, if it seems too salty to you, add a little pickle from the cucumbers.
• Together with onions and carrots, sweet bell peppers can also be sautéed for pickle.
• When choosing a stew, do not stop at the cheapest options, there is a possibility that instead of meat pieces, you will find something like minced meat or pâté. It is best to buy stew in glass jar, there you can clearly see what is inside.

Cooking class: step by step recipe with photo how to cook tasty soup pickle with rice and pickles.

A solid, thick and rich pickle with rice is prepared both lean and in meat or poultry broth. The traditional set for most first courses "potatoes, onions, carrots" must be supplemented with pickles, which create the main flavor background. A portion of freshly brewed hot pickle is able to feed, warm, give a charge of energy and good mood.

Ingredients:

• rice - 50 g;
• pickled cucumbers - 1 pc. large size;
• potatoes -3-4 pcs.;
• onions, carrots - 1 pc.;
• vegetable oil (salted or corn oil) - 1-2 tbsp. l .;
• greens, salt, pepper, bay leaf.

Step by step recipe with photo

1. Raw vegetables wash, clean, shred. First, in boiling water (about 1.6 liters of water), lower the potato tubers cut into short strips or cubes, as well as a leaf or two of spicy laurel.

2. After about five minutes, add a portion of the washed rice. Do not add salt so that the potatoes and rice will boil faster.

3. Strong pickle Shred in small segments and send after the rice in 5-7 minutes. Sometimes chopped cucumbers are preliminarily kept in a pan with carrot-onion sautéing, as in a hodgepodge dressing. Both options are valid.

4. Simultaneously with cooking in a pan in a pan with the addition of refined oil, fry onion- we take any sort. Saute until translucent over medium heat, stirring occasionally and letting the slices burn.

5. Then we put large shavings on the softened onion and juicy carrots, stirring, simmer for about 5 minutes.

6. We shift the sautéed onion and carrot sauce into an almost finished soup, taste it, then salt and pepper to taste. Throw in the greens last, in our recipe - frozen green basil. Let the ice melt, the smells combine, and the soup boil again, immediately remove it from the stove.

7. Serve pickle with rice, pour on deep bowls, on our own, with sour cream or double cream.

Many people love such a dish as pickle. Not all women know the recipe with cucumbers and rice. After all, as a rule, this dish is prepared with barley. Rice is a great alternative. Therefore, the soup with cucumbers is no worse.

Great lunch - delicious chicken soup

Now we will tell you how the pickle is prepared. The recipe with cucumbers and rice is quite simple, the cooking process will be clear to everyone, even a novice housewife. A dish prepared in this way is delicious.

Cooking requires:

Carrot;

Four cloves of garlic;

Four pickles and the same amount of potatoes;

Three tablespoons of vegetable oil;

One kilogram of chicken;

Two onions;

One glass of rice;

Chilli;

Three tbsp. l. sour cream.

10. Pour in a glass of brine.

11. At the end of cooking add chopped meat and cucumber to the broth. Then pour in the brine.

12. Pour the prepared soup into bowls, season with sour cream.

Vegetarian pickle. Cucumber and Rice Recipe

This dish will appeal to those who prefer to give up meat. The dish is suitable for both dinner and lunch.

For cooking you will need:

Three potatoes;

Bulb;

Half a glass of rice;

Carrot;

Five pickles;

Vegetable oil (30 ml will be enough);

A tablespoon of tomato paste;

Making Vegetarian Soup at Home

1. To prepare pickle with rice and pickles, the recipe for which is presented in the article, first prepare the ingredients. Cut the potatoes and onions into cubes.

2. Grind the carrots on a grater. Do the same with cucumbers.

5. Put the rice to cook for ten minutes, then add potatoes there.

6. When the soup boils, add chopped cucumbers and, of course, fry. That's all, the pickle is ready. It can be poured into plates and served.

Cooking delicious soup in a slow cooker

How else to cook pickle with rice and pickles? The recipe in a multicooker is suitable for those who have already acquired this device. The cooking process is then greatly simplified.

For cooking you will need:

One onion;

Three pickles and the same amount of potatoes;

Carrot

Chicken thigh;

Half a glass of rice;

Bay leaf;

Cooking at home

1.with rice and pickles, which recipe we are considering? If you like frying, then do it first. We offer you no frying.

2. So, in a bowl, place the meat, diced potatoes, rice (washed), grated onions, pickles and carrots.

4. Add water. Set the "Extinguish" mode for 90 minutes. After this time has elapsed, the device switches itself off, the dish can be served.

Delicious pickled cucumber soup

How to cook pickle with rice and this recipe is quite simple to execute. For cooking you will need:

Three potatoes;

One carrot;

Bulb;

3 tbsp. spoons of rice;

One and a half liters of beef broth;

200 grams of boiled beef;

Spices (of your choice);

3 tbsp. l. tomato paste;

Four pickled cucumbers;

Vegetable oil.

Preparation delicious food at home NS

1. First, cook the meat stock. Then divide the beef into meat pieces.

2. Rinse the rice, put in the cereal in a saucepan with broth, set to simmer over medium heat.

3. At this time, cut the potatoes into large cubes or strips.

5. Take onions, chop them.

6. Grind the carrots on a medium grater.

7. Take pickled cucumbers, peel them. Then grate them on a medium grater.

8. Do not drain the brine that has leaked. Use homemade cucumbers best.

9. Take a frying pan, pour in some oil, fry the chopped onions in it. Now you do not need to salt.

10. After the onions are lightly browned, add the carrots to them. Make a small fire and sauté the vegetables in it.

11. When the carrots and onions have become golden, add the pickled cucumbers (along with the brine that dripped from them) to them.

12. Then add a couple of bay leaves and black pepper to the pan (six peas will be enough). Simmer the dish for five minutes over low heat.

14. Then remove the pan from the heat, deliver from there all the black peppercorns, as well as the bay leaf.

15. Then add the vegetables from the pan to the pan. Then cover the container with a lid. Cook the food over low heat for thirty minutes.

16. Try the soup, if necessary, then salt the dish. But this is usually not required, since tomato paste and pickled cucumbers provide salt. The soup is delicious. It is served with black bread and sour cream. Bon Appetit!

A little conclusion

Now you know, the Cucumber and Rice Recipe will appeal to those who prefer vegetarian meals... If you like rich meals, then choose the option where broth or meat products are included. We hope that you will like some pickle recipe with rice and cucumbers.