Every day, almost every housewife thinks about what to cook and how to feed the family, so much so that it is tasty and satisfying. And then pickle recipes come to the rescue: from the classic version with barley and sauerkraut to fish and mushroom.
1. Pearl barley
Hearty and amazingly tasty pearl barley pickle with tender pork ribs - what you need on cold autumn days and evenings. A couple of ladles of rich soup will warm you up and satisfy your hunger in the best way possible.
Ingredients:
• Pork ribs - 300-350 g;
• Water - 2, 5 l;
• Pearl barley - 0.5 cups;
• Pickled cucumbers of medium size - 3 pcs;
• Medium-sized potatoes - 3-4 pieces;
• Medium-sized onions - 2 pieces;
• Medium-sized carrots - 1 pc;
• Vegetable oil - 6 tsp;
• Cucumber pickle - 0.5 cups;
• Bay leaf - 2-3 pcs;
• Salt - to taste;
• Ground black pepper - to taste.
Cooking method:
• Wash the ribs thoroughly under cold running water;
• Chop evenly;
• To fill with water;
• Bring to a boil over high heat;
• Then remove foam and reduce heat;
• Throw a bay leaf;
• Cover and cook for about an hour;
• Pour over barley with boiling water (1-2 times);
• Throw in a colander;
• And rinse under cold running water;
• Boil in lightly salted water until tender;
• Wash the potatoes;
• Peel and cut into small cubes;
• Add to the pot with ribs;
• Then add barley;
• Peel onions and carrots;
• Finely chop the onion;
• Grate carrots on a fine grater;
• Grate cucumbers on a coarse grater;
• Fry with onions and carrots for about 7-10 minutes;
• Add to a pot of soup;
• Then pour in the brine;
• Salt and pepper;
• Boil;
• Cook for another 10-15 minutes;
• Sprinkle with fresh herbs before serving, if desired.
2. Fish
There is not only fish soup and classic soup, but also pickle, which very few people think of making from fish. Intrigued? Then hurry up to write down the recipe in order to try such an original dish in the near future.
Ingredients:
• Pike perch (headless carcass stripped) - 0.5 kg;
• Water - 2-2, 5 l;
• Medium-sized onions - 1-2 pieces;
• Medium-sized carrots - 1 pc;
• Pickled cucumbers of medium size - 3 pieces;
• Rice - 3-4 tbsp;
• Butter - 1-1, 5 tbsp;
• Bay leaf - 2-3 pcs;
• Allspice gray pepper - 5-6 pcs;
• Parsley root - 1 stem;
• Brine - 0.5 cups;
• Ground black pepper - to taste;
• Salt - to taste;
• Fresh parsley - 5-6 stalks.
Cooking method:
• Wash the fish under cold running water;
• Transfer to a saucepan;
• To fill with water;
• Peel the onion and put it in a saucepan with the fish;
• Then add allspice, parsley root and bay leaves;
• Cook over medium heat for 40-50 minutes;
• After fish catch;
• Separate the pulp from the bones;
• Strain the broth through a fine sieve into a clean saucepan;
• Wash the potatoes;
• Clear;
• Cut into small cubes;
• Send to the pan with fish broth;
• Rice thoroughly rinse several times;
• Transfer to a saucepan with broth;
• Cook for 10-15 minutes over low heat;
• Grate carrots and cucumbers on a coarse grater;
• Finely chop the onion;
• Fry with cucumbers and carrots in butter for about 5-6 minutes;
• Then add the brine;
• Season with salt and pepper;
• Cook over low heat for 6-8 minutes;
• Extract the boiled onion from the fish broth;
• Then add the frying along with the fish pieces;
• Boil for 3-4 minutes;
• Add salt if desired;
• Sprinkle with fresh, finely chopped parsley before serving.
3. Mushroom
Pickle with mushrooms is an incredible extravaganza of taste and aroma. Pickled cucumbers are the best combination with mushrooms, making the dish bright and rich.
Ingredients:
• Beef on the bone - 300-350 g;
• Water - 2-2, 5 l;
• Mushrooms (champignons, oyster mushrooms or porcini) - 150-200 g;
• Medium-sized potatoes - 2 pcs;
• Medium-sized carrots - 1 pc;
• Medium-sized onion - 1 pc;
• Pickled cucumbers of medium size - 2-3 pieces;
• Pepper peas - 5-6 pcs;
• Bay leaf - 1-2 pcs;
• Pearl barley - 2-3 tbsp;
• Garlic - 3-4 cloves;
• Tomato paste - 4 tsp;
• Vegetable oil - 4 tsp;
• Salt - to taste;
• Ground black pepper - to taste;
• Fresh greens - 5-6 branches.
Cooking method:
• Wash the meat and add water;
• Add bay leaves and pepper;
• Lightly add salt;
• Cook for an hour and a half (periodically collecting foam);
• When ready, remove the meat;
• Strain the broth through a fine sieve into a clean saucepan;
• Wash the barley thoroughly;
• Boil until tender;
• Cut potatoes, carrots and cucumbers into strips or cubes;
• Cut the onion into half rings;
• Add barley and potatoes to the beef broth;
• Fry onions, carrots and cucumbers in oil;
• Add to the pan;
• Remove the meat from the bone and cut evenly;
• Add to a pot of soup;
• Wash the mushrooms thoroughly;
• Cut into strips or cubes;
• Add to the pan;
• Cook for 5-7 minutes;
• Then add tomato paste;
• Season with salt and ground pepper;
• Boil for 6-8 minutes;
• Serve with fresh herbs and sour cream.
As it turned out, not only pickle can be prepared from barley, but also many different dishes: from borscht and cabbage rolls to puff pancakes.