Thick, rich and tasty pickle with barley and meat.
Pre-boil until half-ready pearl barley, and then in meat broth with pickled cucumbers, cook this wonderful soup. Meat for rassolnik can take any, but for my taste, the best pork or chicken.
The recipe was made with barley:
100-150 grams of pearl barley
600-700 grams of meat
1 onion and carrots
full tablespoon tomato paste
2-3 pickled cucumbers (cask)
salt, ground pepper
parsley or fresh Dried
How to cook with pickle barley: pearl barley wash, pour water — 1.5 cups, add a little salt and cook on low heat until all the liquid boiling.
In a saucepan lay meat, washed and cut into pieces, pour 3-3.5 liters of water, then put on fire, bring to a boil, remove the foam. In the boiled meat spread welded barley, a little salt and cook for 35-40 minutes.
While the meat is cooked with barley, chopped onion, carrot big rub on a grater and fry at a time, until soft, add a little vegetable oil. Then add the tomato paste and stir fry a couple of minutes.
Potatoes cleanse, wash and cut into small cubes. Cut into small pickles.
In a saucepan, meat and Perlovka zazharku spread from the pan, potatoes, cucumbers, stir and cook for 30 minutes on low heat. At the end of cooking, tasting, if necessary — add salt to taste, then add a little black pepper, chopped parsley, bay leaf, stir a couple of minutes and turn off the fire.
All pickle soup is almost ready. Just give him a little brew for about 15 minutes in a pan under the lid. Then pour into a bowl, add a spoonful of sour cream or mayonnaise and enjoy hot tasty dinner.