Description
Boil the pickle for many, many years, but this time decided to change the usual barley, which was cooked all these years, and take instead, whole wheat. It healthier and tastier! And as I thought wheat was roasted, a bit faster, after a preliminary roasting. Maybe I was a bit mistaken, the exact time I said no, but about an hour and a half after we fry. Wheat is softer and much tastier than barley. Try it, you'll love it too!
Ingredients
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Wheat
5 Tbsp
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A bouillon cube
2 piece
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Potatoes
2 piece
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Carrots
1 piece
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Cucumber
2 piece
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Ketchup
2 Tbsp
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Vegetable oil
2 Tbsp
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Greens
1 coup
Cooking
In a saucepan, add 1.5 – 2 liters of water, put on fire, bring to a boil, place the chicken soup powder and allow to simmer for until the powder is completely dissolved.
While cooking the broth, we put on the fire a frying pan, heat it and pour her wheat, and stirring so as not burnt, fry it for 5-7 minutes.
Toasted wheat pour in the broth, give a boil over high heat, reduce the heat to low and leave to stew 1.15 to 1.30, while the wheat will fall apart.
Then throw the potatoes, cut into small cubes, and leave to stew on low heat.
During this time, we prepare zazharku. Cut into small cubes onion, carrot rings, and small cubes cucumbers, but in General, you can slice whatever you desire.
In a heated pan pour vegetable oil.
Put onion, carrot, and fry until semi cooked.
Salt, pepper, and add chopped cucumber, deep fried for another 3-4 minutes.
Add the tomato or tomato juice and cook another couple of minutes.
Ready zazharku put in the soup, when the wheat will boil, throw in the herbs, leave to simmer on low heat for 2-3 minutes and switch off.
Give pickle, a little to steep for 15-20 minutes, and you can already start the meal. Beautiful, delicious, light but satisfying, with soft wheat pickle, will enjoy you!!!
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