Ingredients:

• pork kidneys - 500 g;
• pearl barley - 120 g;
• potatoes - 200 g;
• onion - 120 g;
• carrots - 80 g;
• pickled cucumbers - 150 g;
• meat broth - 2 l;
• vegetable oil, salt, pepper, herbs.

How to cook pickle with kidneys, pearl barley and pickles

Heat vegetable oil in a saucepan, add finely chopped onion, we pass until a translucent state for several minutes.

Add carrots grated on a large vegetable grater to the onion, fry with onions for 5 minutes.

Put the chopped large young potatoes into the soup pot. Small tubers can be added whole.

Wash pearl barley, pour over potatoes.

Add browned vegetables to the pan - carrots and onions.

Pour hot meat or chicken bouillon, put the pan on the stove, cook over moderate heat for about 30 minutes after boiling until barley is ready.

We put the pork kidneys in a pot of boiling water, cook for 3 minutes, drain the water. We repeat the procedure 2-3 times, each time we put the kidneys in boiling water. Then pour 2 liters of boiling water into the pan, add spices ( Bay leaf, garlic, onion, pepper), put the kidneys, cook for 30 minutes.

Boiled kidneys cut into thin slices.

We send chopped kidneys to the pan, salt all together to your liking, bring to a boil.

Add finely chopped pickled cucumbers, cook for another 5-7 minutes, remove the pickle from the stove, let it brew for several hours.

Serve hot on the table, season to taste with sour cream, herbs and pepper.

In our virtual tavern, a special and place of honor occupies Russian cuisine. There are dishes in Russian cuisine that are tasty, but, nevertheless, they are rarely cooked. In some cases, this is associated with rare products, such as sturgeon or game. Not everyone can afford store-bought sturgeon, and game still needs to be obtained. And there are dishes, the cooking process of which is quite long, and the products themselves still need to be able to cook. For example, an excellent by-product of the kidney is pork, lamb or beef. Of course, beef kidneys are the most priority, they are larger and have the most refined taste.

Most often, kidneys are prepared pickle, national team meat hodgepodge or stew them with sour cream. The dishes themselves are simple, but the process of preliminary preparation of this offal is quite long, and if you neglect the thoroughness of its preparation, you can easily spoil the dish. It is worth remembering that the kidneys are responsible in the animal's body for excreting harmful substances from the body by filtering the blood and removing them with urine (it is not said to the table). Be that as it may, if the kidneys are poorly prepared for cooking, then your food, excuse me, will smell like urine, and in the kitchen, like in a street toilet. Agree, such a prospect is of little interest. V Soviet times in canteens with negligent chefs, even on the way, one could guess the presence of pickle on the menu.

A good, high-quality pickle is prepared from beef kidneys, in their absence or lack of desire to mess with them, the pickle is prepared from bird (goose, duck, turkey) offal, well, or from beef, for example, from ribs or shank. In addition to meat, root vegetables, pickles, cereals and spices are used in this dish. Root crops are potatoes, carrots, turnips, rutabagas, parsnips, celery, and onions. Cereals - buckwheat, rice and barley. Spices - bay leaf, allspice and black pepper. Barley is used with beef kidneys or beef meat, rice is more suitable for chicken giblets. If the cucumbers are of weak salt, then you can add boiled cucumber pickle to the pickle, to taste. Sour cream is served with pickle.

We will need:

• - beef (ribs) - 400-500 g,
• - beef kidneys - 1 pc. (300-400 g),
• - pickled cucumbers - 3-4 pcs.,
• - cucumber pickle- half a glass,
• - potatoes - 2-3 pcs. (medium),
• - carrots - 1 pc. (large),
• - celery (root) - 0.5 pcs.,
• - onion - 2 pcs. (medium),
• - dill greens - 2-3 sprigs,
• - parsley - 2-3 sprigs,
• - pearl barley - 2 tablespoons,
• - bay leaf - 2-3 pcs.,
• - black peppercorns - 5-6 pcs.,
• - allspice peas - 2 pcs.,
• - sour cream - 100 g.

As mentioned above, the most important thing in this dish is properly prepared and cooked kidneys. The kidneys are prepared separately from all products. First they need to be cleaned, i.e. remove kidney fat and ducts. Here, it's more convenient for someone. I do this with kitchen scissors.

After removing excess kidneys, they are washed with running water, lowered into a suitable container, poured with cold water and soaked for several hours, 6-8, changing the water several times. I prefer to start fussing with the kidneys in advance, in the evening. I soak, changing the water in the pan two or three times, then leave it overnight.
The pickle broth can also be prepared in the evening, while we are fiddling with the kidneys. Rinse beef ribs, put in a saucepan of a suitable volume (it is worth remembering that part of the water will boil away, and the rest of the ingredients will be placed in the remaining broth) and pour cold water. Put the pot on the fire and bring to a boil. We remove the foam, reduce the heat, add 1 onion (it is possible along with the husk if it is clean), a small washed carrot and a piece of celery root. Add lavrushka, black and allspice to the pan and cook with a slow boil for 1-1.5 hours.
Let the broth cool to room temperature, take out the meat, put it aside, and take out the onions, carrots, celery and throw it away, filter the broth and pour it back into the pan.
We take out the bones from the meat and also throw it away, the fat can also be removed, and the meat can be cut into small pieces and returned back to the broth.
The next day, drain the water from the pot with the kidneys, then fill it with fresh water and leave for an hour. After that, we change the water in the pot with the kidneys again, wash the kidneys, return it to the pot with water and put it on the fire, let the water boil, remove the foam (and there will be a sufficient amount of it, and the smell will also appear, not strong, but noticeable) . After that, the water is drained, the pan is washed, the kidneys are washed with clean water. Return the kidneys to the pan, pour fresh water and bring to a boil again. Again, the water is drained, the pan is washed and the kidneys are washed. After that, the kidneys are returned to the pan again, fresh water is poured, the kidneys are placed in the pan and boiled for 1 hour.
The broth is drained, the kidneys are washed and allowed to cool. After that, the kidneys are cut into pieces convenient for cutting. In the cooled kidneys, the remains of the ducts are removed and then cut into thin bars (or as you like). This is such a simple but lengthy process.
We wash pearl barley with cold water, place it in a small saucepan, pour cold water in a ratio of 1: 3 and cook for small fire 1 hour until done. After that, pour over the cereal with running water and leave it aside.
The next step is roasting from the roots, in our case from carrots, celery root and onion. Peel the carrots, celery root and onion, then chop the onion small cubes, and carrots and celery root with straws.
In a pan, heat up 2 tbsp. vegetable oil and fry onions on it until soft, then add carrots and celery and, stirring, fry further, until the roots soften.
We put a pot of beef broth on the fire, let it boil, reduce the heat to below medium, add the cooked roasted carrots, onions and celery and boiled pearl barley to the pan. While the roast is stewing, peel the potatoes and pickles from the skin. We cut the potatoes into bars, and the pickled cucumbers into strips.
About 10 minutes after adding the frying and pearl barley to the broth, add potato bars and pickles and continue to cook the broth further. We try for salt and, if there is not enough salt, add the boiled cucumber pickle, let the broth boil and cook for another 10 minutes. Kidney slices can be added directly to the plate. Or add them to a pot of soup along with potatoes and cucumbers.

Ready pickle is served with sour cream and chopped parsley and dill.

Sincerely, S. Zverev.

The correct classic pickles include pickles, potatoes and other root vegetables of a neutral taste (carrots, turnips, rutabaga), cereals (buckwheat, barley, pearl barley or rice), a large number of spicy vegetables and spicy herbs
(onion, leek, celery, parsley, parsnip, dill, tarragon, savory) and some classic spices (bay leaf, allspice and black pepper). As meat, offal is mainly used in pickles - either only beef or calf kidneys, or all offal (stomach, liver, heart, lungs, neck, legs) from poultry (chicken, turkey, duck and goose).
In the absence of offal, they are replaced with beef meat - usually a curl, or a shank (knuckle).
Grains for pickle are selected in accordance with the meat used in it: pearl barley - in pickle with kidneys and beef, rice - in pickle with chicken and turkey offal, barley - for duck and goose offal, buckwheat and rice - in vegetarian pickle. In the same way, spices are selected differently for different types pickles.
In order for pickles to have a delicate, slightly acidic and slightly salty taste, they must maintain a balance between the salty part (cucumbers) and neutral absorbers (cereals, potatoes, root crops - 0.5 cups per 1.5 liters of soup). Therefore, pure brine is rarely added to pickles and in small doses - if the cucumbers themselves are not salty enough. In this case, the brine is pre-boiled before pouring into the broth.
Like most Russian soups, pickles are whitened with sour cream.

Classic pickle recipe with kidneys and pearl barley

Ingredients

• 250-300 g beef kidneys,
• 3 pickles,
• 0.5 cup cucumber pickle
• 2-3 potatoes
• 1 carrot
• 1 onion
• 2 tbsp. spoons of pearl barley (barley),
• 1 st. dill spoon,
• 1 parsley (root and herbs),
• 1 celery (root and herbs),
• 3 bay leaves,
• 6 black peppercorns,
• 2 Jamaican (allspice) peppercorns
• 100 g sour cream.

Preparing pickle

1. The kidneys for the pickle must be carefully prepared, the taste and smell of the soup will depend entirely on this. We cut off the kidneys from films and fat, be sure to soak them in water for 6-8 hours, changing the water at least 3 times. Then cook the kidneys for half an hour in boiling water, take out, cut into small slices.
2. While the kidneys are cooking, we are preparing to send them to the pickle and cereals. We wash the grits with cold water, pour boiling water in a saucepan and leave to steam for 30-45 minutes, changing the boiling water to fresh.
3. Next comes the preparation of pickles. We cut off the skin from the cucumbers, pour 1-1.5 cups of boiling water over it and simmer for 10-15 minutes over low heat, then discard the boiled skin, and lower the pulp of the cucumbers, cut lengthwise into 4 parts, and then across into small slices, into the resulting brine, leave for another 10 min.
4. We clean vegetables and roots. Cut carrots, parsley, celery into strips. Potato cubes. We chop the onion.
5. We proceed directly to the cooking pickle. We spread the prepared kidneys in 1.5 liters of boiling water, cook for about half an hour, add the roots (carrots, parsley, celery), chopped into strips, prepared barley, after 10-15 minutes - potatoes, finely chopped onions and cook until the potatoes are ready over moderate heat.
6. Then add prepared cucumbers. We try to see if the broth is salty enough, if necessary, add brine or salt, add spices and continue to cook for another 10-15 minutes, after which, making sure that the kidneys are ready, season the pickle with spicy herbs and cook for another 3 minutes.
7. When serving, we fill the pickle with sour cream.

Let the finished pickle brew under the lid for 15 minutes and you can eat. Bon Appetit!

Rassolnik - originally Russian dish. The soup is easy to prepare, has an original taste. A special "highlight" lies in its "democratic" nature. The set of ingredients required in the recipe will not seriously damage your budget. And if you wish, you can easily replace "objectionable" products with analogues.

Cooking rules

Traditional rassolnik is a hot first course based on sour-salted cucumbers. They give it a unique original taste. Sometimes cucumber pickle is added to the broth. It provides a sour-spicy aftertaste.

The term "pickle" is often found in the literature. In Gogol's famous novel "Dead Souls" this name also appears. But those who carefully read the work know that Nikolai Vasilievich used the term not at all for soup, but for a pie with cucumbers, buckwheat and brine.

Cooking pickle with pearl barley and pickles is easy. But this dish has its own characteristics and secrets. If you remember the basic principles of its creation, you can cook a real and very delicious pickle. And not only classic. Memorize five recommendations from chefs.

1. Meat on the bone. Use any meat: pork, beef. You can take chicken, duck, even turkey. But it is better to choose pieces with a bone. It is the bone meat broth will be an excellent basis for pickle.
2. Offal. If you decide to cook a hot dish based on offal, then give preference to veal or beef kidneys. Soup cooked from poultry offal is no less tasty: liver, ventricles, heart, lungs. Offal is pre-soaked in cold water, two hours. Then they are boiled, cut into pieces, only after that they are put into the broth.
3. Groats. V classic version when cooking, barley is covered. However, cereals can be replaced with any other. It is best to choose cereal depending on the type of meat. So, beef or kidney complement pearl barley. The taste of turkey and chicken is emphasized by rice. If you are cooking goose or duck soup, then take barley groats. And for a vegetarian pickle, rice and buckwheat are suitable.
4. Salted cucumbers . For the dish to have delicate taste you need to properly prepare the vegetables. Be sure to cut off the peel from them, remove large seeds.
5. roots and spices . They play a significant role, so choose carefully. It is recommended to add onions, carrots. Celery root will emphasize the aroma of the dish. Parsley will give a special sophistication.

During archaeological excavations, the remains of a pickle from the period of linear-band ceramics (5500-4000 BC) were discovered. With the help of special biochemical analyzes, it was established that the ancient dish, according to the recipe and preparation, almost completely coincides with the modern one.

Classic pickle recipe with pearl barley and pickles

Peculiarities . Classic recipe pickle implies the addition of pearl barley. This cereal is very hard, requires a long heat treatment. You can speed up the cooking process by resorting to barley fast food.

Compound:

• water - 3 l;
• beef - 0.5 kg;
• potatoes - four small tubers;
• carrots - half a root crop;
• onion - half a head;
• pickles - 440 g;
• pearl barley - 260 g;
• Dill;
• salt.

How to cook

1. Wash the barley. Fill it with cool water, leave it to swell overnight (if you are using instant cereal, then you should not soak it).
2. Pour water into the pan, dip the beef into it, salt it.
3. When the broth boils, pour the cereal into the pan.
4. Cook until the meat separates freely from the bone.
5. Remove beef, cool
6. Cut the meat into small pieces.
7. Dip the boiled beef into the broth.
8. Throw the chopped potatoes into the boiling liquid.
9. Chop the onion into cubes, grate the carrots.
10. Sauté in vegetable oil.
11. Combine chopped cucumber cubes with vegetables, saute for several minutes.
12. Pour the fried aromatic mixture into the soup.
13. Cook over low heat for about half an hour, stirring occasionally.
14. Before serving, add sour cream and greens chopped with a knife to a plate.

To improve the taste, you can use various spices and herbs: parsley, bay leaf, celery, dill. If you appreciate sourness, then pour in a little freshly squeezed lemon juice.

Notable variations of the dish

Many variants of pickle have been developed. Rich is cooked not only with meat, but also with fish, mushrooms. Offal, smoked meats, meatballs or pieces of sausage are added to the broth. Deciding to cook appetizing dish use the recipes below.

Leningrad with kidneys

Peculiarities . There are several options Leningrad pickle. Thick soup prepared on the basis of beef, pork. Sometimes rice, wheat or oatmeal. But the most common is pickle with kidneys, pearl barley and pickles. Initially, the broth is boiled, and the soup itself is cooked the very next day.

Compound:

• beef (veal) kidneys - 600 g;
• barley - 160 g;
• water - 2.5 l;
• beef bones - 400 g;
• pickles - three pieces;
• potatoes - five tubers;
• beef pulp - 300 g;
• margarine - 45 g;
• bulb - one;
• tomato paste - 45 g;
• herbs, spices.

How to cook

1. Start preparing the Leningrad pickle by boiling the meat broth. Pour the bones and pulp of beef with water, put on the stove.
2. Bring the contents of the pot to a boil over high heat.
3. Continue to simmer for approximately three hours at the lowest simmer.
4. Remove foam from the surface periodically.
5. Be sure to strain the finished broth through cheesecloth.
6. Clean the kidneys of films and excess fat. To eliminate the specific smell, soak them for two to three hours, while periodically changing the water.
7. Put the offal to boil in clean water.
8. Once the liquid boils, drain it.
9. Rinse the kidneys, fill them with fresh water, continue the cooking process.
10. Cut the finished product, set aside.
11. Put the meat and bone broth cooked the day before on fire, boil.
12. Pour in the swollen cereal (pre-soaked in water) and chopped potatoes.
13. Chop the onion, grate the carrot.
14. Sauté vegetables in margarine.
15. Add to mass tomato paste. Cut the pickled cucumbers here as well.
16. Pour spices into the pan, mix.
17. Simmer the dressing under the lid.
18. Transfer the prepared tomato mixture to the soup.
19. Boil for a few minutes, remove from heat.
20. Put boiled kidneys in each plate, add chopped greens and a spoonful of sour cream.

Without potatoes

Peculiarities . Having decided to cook soup without potatoes, be prepared for the fact that the dish will not turn out too rich. However, this is more of an advantage than a disadvantage. To properly prepare pickle with barley and pickles, but without potatoes, use the following algorithm.

Compound:

• pork on the bone - 800 g;
• water - 2 l;
• pearl barley - 210 g;
• carrots - one piece;
• onion - one head;
• butter - 30 g;
• salted gherkins - five pieces;
• garlic - five cloves;
• pepper, salt;
• greenery.

How to cook

1. Soak barley first.
2. Pork fill with cold water, set to boil.
3. As soon as the liquid boils, reduce the flame as much as possible, continue to cook for about two to three hours.
4. Remove the cooked meat, strain the broth.
5. Separate the pork from the bone, cut into pieces.
6. Pour pearl barley into the broth.
7. Boil for 30-40 minutes, add chopped meat.
8. Finely chopped onion fry in a pan in butter.
9. Add grated carrots, cucumber slices.
10. Continue to simmer the vegetable mixture.
11. Grind garlic cloves, add to vegetable frying.
12. Pass for another five minutes.
13. Put the fragrant mass into the soup.
14. Add spices.
15. Boil for 10-15 minutes.
16. Serve with herbs and sour cream.

Try to chop the onion as finely as possible, and grate the carrots on a fine grater. This will give ready meal beautiful view.

With chicken in a slow cooker

Peculiarities . If a smart “wonder machine” has appeared in your house, entrust it with the preparation of rich soup. Rest assured, the multicooker will not let you down. To easily prepare pickle with chicken, pearl barley and pickles, use the following recipe.

Compound:

• chicken fillet - 520 g;
• barrel cucumbers - six gherkins;
• water - 1.5 l;
• carrots - one piece;
• potatoes - five tubers;
• barley - half a glass;
• onion - one head;
• vegetable oil;
• Bay leaf.

How to cook

1. Pour oil into the multicooker bowl.
2. Clean and chop the onion. Pour it into the bowl.
3. In the slow cooker, turn on the "Baking" mode, and set the timer for 40 minutes.
4. Rinse the fillet, cut into small cubes.
5. Transfer the chicken to the onion.
6. Grate carrots, cut potatoes.
7. Put these vegetables into the bowl about half an hour before the end of the program.
8. Pour water into the container.
9. Add pre-soaked barley.
10. After the end of the “Baking” mode, set the “Extinguishing” by setting the timer for 50 minutes.
11. Ten minutes before the end of cooking, put the chopped gherkins and bay leaf into the bowl.

Lean with mushrooms

Peculiarities . Lean Recipe pickle with pearl barley, mushrooms and pickles will appeal to those who limit themselves to animal food. This soup can diversify the menu of vegetarians.

Compound:

• barley - 220 g;
• potatoes - four tubers;
• onions - one head;
• water - 2 l;
• pickles - three pieces;
• carrots - one piece;
• cucumber pickle - half a glass;
• dried mushrooms - 260 g;
• vegetable oil - 50 ml;
• greenery;
• Bay leaf.

How to cook

1. Rinse barley, leave overnight in cold water.
2. In the morning, pour the swollen cereal with fresh water.
3. Boil it until it becomes soft.
4. Add chopped potatoes to the pot.
5. Chop the mushrooms into small pieces, add to the soup.
6. Add black peppercorns, bay leaf.
7. Cook the dish for 20 minutes.
8. Pour vegetable oil into the pan.
9. Fry onions and carrots in it.
10. When the vegetables soften, add the chopped pickles.
11. Continue simmering the dressing for another five minutes.
12. Transfer the prepared vegetable frying to the broth.
13. Pour cucumber pickle into it.
14. Boil the soup.
15. Add greens.

For lean pickle you can take frozen mushrooms or fresh. If you do not like pearl barley, you can replace the cereal with lentils or beans.

With duck and pickle

Peculiarities . Tasty soup can be prepared from domestic duck. And it will require quite a bit of pulp. Soup is mainly boiled from duck carcass. And to give a slight sourness, cucumber pickle is added. Use the following step by step recipe pickle with pearl barley and pickles.

Compound:

• duck carcass - one;
• carrots - two;
• duck meat - 250 g;
• bulb - two;
• pickles - three to four;
• celery root - a piece;
• potatoes - three to four;
• water - 2.6 l;
• parsley root - one;
• cucumber pickle - half a glass;
• pearl barley - three tablespoons;
• parsley, dill - a small bunch;
• duck fat (or oil) - two tablespoons.

How to cook

1. Preheat the oven to 200ºС.
2. Put the frame, duck meat, cut into small pieces on a baking sheet.
3. Peel one onion, cut it into two parts, prepare one carrot and half a celery.
4. Spread the roots and vegetables around the frame.
5. Bake in the oven for about 20 minutes until the food is a nice golden color.
6. Pour water into the pan, put it on fire.
7. Transfer the roasted vegetables, meat and carcass to the pan.
8. Boil over high heat, remove the foam and reduce the flame.
9. Pour salt, put whole branches of parsley and dill.
10. Boil over low heat for two hours.
11. Take out the duck, strain the broth.
12. Pour barley with a liter of boiling water. Steam for 20 minutes.
13. Put the filled barley on the fire, bring it to a boil.
14. Cover the grits again with a lid, continuing to steam for another 20 minutes.
15. Cut the cucumbers, fill them with a glass of ready-made broth.
16. Boil the gherkins for ten minutes.
17. Finely chop the second onion, grate the carrots, and cut the roots into thin strips.
18. Sauté all vegetables in duck fat.
19. Put the broth on the fire, put the steamed pearl barley in it.
20. Dip the prepared vegetable dressing into the soup.
21. After 15-20 minutes, add chopped potatoes.
22. Don't forget to skim off the foam.
23. When the potatoes are ready, add boiled cucumbers, pour in the brine.
24. Add spices, spices, chopped herbs.
25. Boil, remove from heat.
26. Close the pot with a lid, let the dish brew.

Having chosen any pickle recipe with pearl barley and cucumbers, remember one feature. Carrots, onions, tomato paste can be introduced into rich soup only after passerovka. This will provide not only a pleasant taste, but also give the dish a beautiful orange-golden hue. This rule does not apply to parsley and celery root. These ingredients can be introduced into the pickle raw, 20-30 minutes before the end of cooking.

Rassolnik is a soup, an indispensable ingredient of which are salted cucumbers. It is prepared with meat and fish broths, as well as on vegetable broths (vegetarian). When cooking, it should be borne in mind that the beef broth is clear, and the pork broth is cloudy. Pickle with kidneys cooked in broth from pork ribs. Kidneys can be taken both pork and beef.

To prepare pickle, you need to take ready-made meat broth, pork or beef kidneys, onions, pickles, potatoes, flour, melted butter, herbs and parsley root, black peppercorns, salt, cucumber pickle and sour cream.

Peel the pickled cucumbers, cut lengthwise into 4 parts, remove the seeds, and finely chop the flesh across. Do not throw away the skin and seeds!

Peel the kidneys from films and excess fat, cut in half, rinse, pour cold water and soak for 2-3 hours, periodically changing the water.

Wash the kidneys, pour boiling water 2-3 times for 1 minute and wash again.

Pour the kidneys with a small amount of boiling water and boil until soft (about 1–1.5 hours).

Cut the finished kidneys into thin slices. Strain the decoction.

Bring the meat broth to a boil and put the skin and core into it. pickles, pepper and 1 peeled parsley root. Boil the broth for 20 minutes and then strain.

Peel potatoes and cut into cubes.

Pour the potatoes with a small amount of boiling water and boil until semi-soft. In no case should you put the potatoes directly into the meat broth, as the sourness from the cucumbers can make it hard!

Pour the prepared slices of pickles with a small amount of meat broth and cook for 10 minutes.

Peel the onion, cut in half, and then chop each half into thin half rings.

Saute the onion in oil.

The remaining parsley root is peeled and grated on a coarse grater or cut into strips.

Sauté parsley in oil.

Combine browned parsley root with onion, pour in a little meat broth and simmer for 7-8 minutes.

Pour flour into a dry frying pan and dry, avoiding color change.

Dilute the flour passerovka with a decoction of cucumbers and mix so that there are no lumps.

Pour a decoction of the kidneys into the meat broth, put the potatoes together with the liquid and cook for 5-7 minutes.

Add browned onions and parsley root, poached cucumbers and diluted flour browning. Boil the pickle for 10-15 minutes, pour in the cucumber pickle, salt to taste and bring to a boil. Instead of salt, you can add dry vegetable seasoning to the soup.

When serving, put a portion of kidneys, sour cream and sprinkle with chopped parsley on each plate.