Pickle "in the Moscow" with sorrel, spinach and kidney
Several decades ago, every woman had mastered the secrets of cooking the hot first dish of pickles. At the time, I enjoyed great popularity pickle kidney. Sometimes it added chicken, duck or turkey giblets, and an essential attribute of dishes was beet. Today, the soup is usually made with barley and vegetables, and the broth is cooked on the bone, with beef or pork. Some, trying to save money by using sausages, sausages and sausage. Each recipe - a unique combination of ingredients, so to choose "their" dish, you need to try a few options.
Today let's talk about how to make a pickle kidney. I warn you once: this soup on the fan, but if you are not afraid to experiment and always open to new experiences, the dish is prepared. It turns nourishing, fragrant and incredibly satisfying. Pickle can be cooked with rice or barley, will also appetizing dish of buckwheat and barley grains. We offer pick a favorite recipe and make it a reality in the kitchen. And so you do not have any problems, please read more of the following detailed instructions on the preparation of the soup.
Pickle with vegetables, rice and kidney
Recipe rassolnik appetizing boiled broth from the kidneys, gradually thing of the past. They were replaced by new combinations of ingredients, sometimes the most unexpected. For example, today it is possible to cook soup with pickled cucumbers, squid and crab sticks. And how do you a dish of soy sauce, canned beans and fried bacon?
If you like a traditional pickle, why not try it in the new version? Just pick up on our website the original recipe and boldly proceed with the case. Thanks to precise and detailed instructions you will not have any problems - a delicious soup will be on the table in minutes. But before we embark on a culinary adventure, let's first mastered classical variant of dishes.
Ingredients:
a few peas allspice
half cup cucumber brine concentrated
sea salt and dried herbs - at your discretion
2 ½ liter of finished beef broth (add meat to soup or not, decide for yourself)
three bay leaf
three middle pickled cucumbers
vegetable oil
Carrots - one thing
400 grams of kidney (we cooked with beef)
bulb onion
two celery stalks
three large raw potatoes
fresh parsley - optional
20 grams of white or brown rice
Cooking method:
This recipe is for lovers of hearty, fatty foods. Soup with beef kidneys can cook any thickness. If you want it to get easier and tender, take a little less rice and do not add too many potatoes. From the latter can be altogether abandoned. As for vegetables, we will extinguish them in vegetable oil, although there is no recipe zazharki. In this case, carrots and onions should be administered in soup with beef kidneys raw. Try both, because the only way you will be able to objectively evaluate the taste rassolnik.
Now, let's get down to business, first cook a thick soup of beef, do not forget it periodically stir and remove the foam. When you manage, remove the meat, carefully separate it from the bones and cut into medium-sized cubes. Then shift into a deep bowl, cover, and remove the side. It's time to beef kidneys: separate them with a knife in two. Clean each of the films and excess fat, wash and soak in cold water. The product must infuse for three hours, periodically change the water.
After this time, the kidneys in a colander fold as soon as they will drain, chop them middle-sized pieces and place in a saucepan, cover with water (you will need about 450 ml) and put the stew on low heat. When the liquid starts to boil, pour the broth first, and then repeat the above procedure again. That is, the kidneys flush the tap, after again, send them in a clean container with a new portion of water. Reduce flame burners to low and simmer for an ingredient not less than one and a half hours.
The recipe of the soup is not too complex, the only negative - a long time preparing the kidneys. To your taste with salt broth, season with his favorite dried herbs, add a couple of laurel leaves. Then clean from the husk, and chop the onion into thin half-rings, and the potatoes and carrots - diced medium. How can smaller chop fresh herbs. Celery cut into slices and pickles - straws.
Now heat the oil in a skillet and Brown the carrots in it, along with onions. Two minutes later enter into a bowl celery and cucumbers, cover and boil for some time. Put in a pan with raw potato buds, when it becomes a semi-soft, add zazharku and rice (the latter should be thoroughly rinsed beforehand). Add to the soup a little allspice. Then comes the turn of the brine: the dish came out more appetizing and lasts longer, it is recommended to boil, and after cooling strain through a fine sieve.
Once cope with this task, gradually adding small portions, pour the cucumber concentrate in a saucepan and cook the dish for another ten or fifteen minutes, then turn off the heat and let it brew. At the end sprinkle chopped parsley in a bowl. Before serving, decorate can pickle sour cream. If you do not like rice, try to change the recipe - season with barley meal. You'll see, you get an incredibly delicious and satisfying. Bon Appetit!
Pickle "in the Moscow" with sorrel, spinach and kidney
We are all accustomed to such first dishes like chicken soup, green and red soup, pickle. Last familiar to many since childhood. However, now we offer a break with tradition and a little "modernize" the classic recipe for this dish. Let's combine incongruous - sorrel, eggs, beef kidney, pickles, milk - and what happens, know when to prepare their own soup. Just read the following cooking instructions and act in accordance with the provisions set out therein. Sure, you need all turn out.
Ingredients:
25 grams of parsnip
70 grams of beef kidney
40 grams of finely chopped parsley root
Fifteen grams of celery (use the root)
large onion bulb
35 grams leek
a small bunch of sorrel
the same amount of spinach
35 milliliters of milk
parsley or dill - at your discretion
salt
One homemade egg
Ten grams of butter
Two pickled cucumbers (select larger)
Cooking method:
With carefully washed kidneys carefully cut away excess fat, remove the film. Then divide them with a knife into two equal parts, and the bay with ice water, set aside to infuse for three to five hours. In order not to waste time waiting, perform the procedure in the evening, then morning will need to cook a soup. By the way, do not forget to change the water periodically to kidneys.
After the above time get rid of excess fluid and the product transfer to a saucepan, cover with a clean, defended water and place on the stove. Make a small flame burners and cook for about fifteen minutes, the kidneys, and then again pour the water and perform the procedure again. Through such simple actions of the stock will be released in bold measure, it, by the way, can be safely used for cooking soup.
Take the other ingredients: grind knife parsley root, parsnip, celery and leeks. Then Put all ingredients in a saucepan with melted butter and sauté until soft. Go through sorrel and spinach, rinse thoroughly and pat dry. With cucumbers cut the peel, remove seeds and chop at medium-sized pieces. Send with zazharki vegetables to the pot and stir. Then enter here the seasoning and a little salt, stir and reduce heat.
Now the brine to a boil, then remove it from heat, cool and strain well. After 20 minutes, pour it into the soup, add the finely chopped dish sorrel and spinach. Cook a dish until fully cooked. Just before serving, spread it on the plates in each serving, place chopped kidney, and a specially prepared egg-milk mixture. To do the latter, in a separate bowl combine the relevant products and carefully whisk them with a halo.
Today pickle is usually consumed with black bread, as a filling using sour cream, store or homemade mayonnaise, some prefer cream. If you want something new, try the traditional recipe - Free soup with patties of offal. That is what the hostess in the old days. It is a hot dish - a godsend for women, because it turns out incredibly delicious and it's fairly economical. So cook and eat with pleasure. And we, in turn, will help you with this - learn culinary instruction, presented on our site, and create in the kitchen with enthusiasm. Good luck!
Contents:
Classic pickle meat broth
Chicken pickle with rice grains
Surely you already know that there are plenty of options for the preparation of pickle. Each recipe is an individual, interesting and delicious, and really any of them has a right to exist. Oftentimes, to prepare this dish, using by-products: tripe, kidneys, stomachs. But for people who do not really favor in their diets are meat "delicacies", it is possible to cook this dish for meat broth, and there are no restrictions on the choice of the main ingredient for him.
To make this soup, the meat is better to choose something that is on the bone that the soup was more intense. Suitable any - pork, beef, lamb or poultry - your choice. In addition, the cooking technique rassolnik obligation to put in the soup different types of cereals. Classical considered, of course, pearl barley, but in addition it is possible to give preference to rice, wheat groats, oatmeal and even buckwheat. The only thing that remains unchanged in the dish called pickle - the presence of pickles and, actually, most of the brine with them.
Cook the soup, in general, it is not very difficult - it must be remembered just a few simple secrets. Be sure to monitor the amount of salt: given the fact that the meal will include pickles, it is important not to overdo it. The volume of the brine can be adjusted independently, depending on your taste preferences. Therefore, it is better if in the process of preparation you will not dosalivat soup, and do it at the very end, when all the components of the broth will give your taste.
Undoubtedly, every woman is preparing its own "brand" pickle. Some extinguish all the components one by one, the other - all together, others put some vegetables in broth raw. But the technology of preparation rassolnik always says that the cucumbers must be cleaned from the skin tight and always turned up in a pan.
Classic pickle meat broth
To prepare the soup "was made with rice", using this recipe, you must first decide on what meat you will be cooking it. We recommend using beef, in extreme cases, the pork on the bone. After cooking the meat gently better loot and return back into the pot of soup.
meat - 400 grams
rice - 2 tablespoons
water - 4 liters
Garlic - 3 cloves
carrots - 2 pieces
pickles - 300 grams
Potatoes - 3 pieces
onions - 2 pieces
brine from cucumbers - 100 ml
butter - 30 grams
bay leaf - 2 pieces
greenery
salt
ground black pepper
Cooking method:
For starters need to cook meat broth: Put in boiling water for 2-3 minutes and boil the meat. Then rinse it with fresh water and type of soup. Next, the meat should be cooked under the lid, it priokryv slightly, about 40 minutes or more. Then you need to add them to the broth 1 onion, brushed and cut crosswise, and one carrot. This must be done to the broth sated onion flavor and was subsequently tastier. Add Goroshkova pepper, salt and bay leaves. Cook this soup you need as much again (40 minutes). After that, remove the beef or pork, separate the flesh from the bones, strain the broth and return the meat back into the pan.
The next step is to saute cooking: onions crumble, only finely grate the carrots and fry in vegetable oil. With pickles, remove the peel, cut into strips and simmered in a pan separately. Note that in the recipe includes a half cup of brine, the average number, so add the liquid, depending on your taste, you can pour 20 milliliters and, if you do not like spicy food. In an extreme case, it is possible for him to forget, the severity of cucumbers is enough.
Broth put on fire. Peel the potatoes, cut into pieces and send in a saucepan. There also put the washed several times under the water Fig. We need to bring everything to a boil, then simmer, covered lid. After a time, add the remaining ingredients are prepared: fried and cucumbers. To prepare this soup you need at least another 15 minutes. At the end put the minced garlic, a bit of butter and turn off the heat. Do not forget about greenery, it should be plenty. Serve pickle, put in each bowl of sour cream.
Chicken pickle with rice grains
Among the popular dishes of Russian soup "was made with rice" and the chicken takes the second place after the soup. By the way, remember that the dish can be cooked only on the basis of pickles, do not confuse them with marinated - a completely different way of conservation. Cucumbers add to the soup near the end of cooking, or they may seethe, while potatoes because the acid will remain solid.
The recipe was made with chicken - a very good choice, because it is a fairly quick meal. His cooking does not take much time. Especially if you decide to cook chicken. Boil it should be short-lived, or rather, she had prepared together with potatoes and other ingredients.
Ingredients:
pickles - 2 pieces
chicken - 300 grams
carrots - 1 piece
onions - 1 pc
rice - 2 tablespoons
Potatoes - 4 pieces
vegetable oil - 30 ml
2 liters of water
pepper, salt, bay leaf, parsley
tomato paste - tablespoon
cream for the filling
Cooking method:
The peculiarity of this recipe is that it is not necessary to cook the chicken, it is enough just a little fry until golden edges together with vegetables. So, cut small strips of fillet poultry. Pour in the bottom of the pan with a thick bottom a little vegetable oil, heat it and put the chicken pieces to ensure that they have browned.
Next, saute cook, and its most common recipe: finely chop the onion, grate the carrots, all together fry in vegetable oil, and after 10 minutes, add the tomato paste, then turn off the heat and set aside while. Boil water and immerse the chopped potatoes, washed rice cereal several times and put to cook over medium heat. Put in a pan fried chicken. Boil the ingredients you need about 15 minutes, this time is quite enough to potatoes completely seethe.
With pickles, remove the skin if it is tight, then rub them on a grater or cut into strips. Send them into the pot of soup. Add the prepared spices, salt, bay leaves. Put the carrot and onion fried. After 5 minutes, turn off the heat and leave the pickle on a plate that he is a little present. Serve the finished soup with dollop of sour cream, sprinkle with chopped fresh herbs.
In the kitchen there is a huge variety of different pickle. In this article, every woman will find herself the same recipe that can be taken as a basis and prepare a unique soup with salted slightly acidic and spicy at the same time. You can cook your favorite pickle in a vegetarian style, using vegetable broth and the same components. Bon Appetit!
