Description
With great pleasure I present to you one of my favorite soups - spring pickle. This soup is that neither is peasant roots, hearty, very tasty and quite low. The prototype of the pickle was different, the soup broth with the addition of pickles and brine, and a hundred years ago the word, Kalia, no one would be surprised.
Ingredients
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Meat
500 g
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Pickled cucumber
2 piece
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Pearl barley
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Onion
1 piece
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Carrots
1 piece
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Celery root
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Potatoes
4 piece
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Sorrel
100 g
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Melted butter
20 g
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Vegetable oil
2 Tbsp
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Greens
-
Salt
Cooking
For the present pickle the main condition is the preparation of rich strong stock, it can be meat, chicken, fish. The choice is yours, I have beef brisket and barley Barney from TM Mistral, which adds satiety soup. Barley pre-soaked, it is cooked faster if without soaking, you should boil it with meat, 1-1.5 hours.
While cooking the broth, peel the onion and cut, the same will do with the carrots.
Very appropriate celery, which should be washed, cleaned and cut into strips. Yeah, about the wash, I overlooked this point in the writing in their recipes, like how it is implied that this is of course mandatory.
Preheat the pan with vegetable oil, add ghee, heat.
Pickles, that is salty, not pickled, remove the skin and finely chop it according to the description in cookbooks, but I always use a proven method that suits me best, I RUB them on a coarse grater.
In a pan, fry the onions until transparent, add the carrots and celery, continue to cook for 5 minutes, then add the pickles, put it all together.
Clean potatoes, cut into cubes, pour the almost finished broth to boil, add the sauteed vegetables with pickles.
A special touch of pickle will add the sorrel. I was cooking with wild sorrel, it with brighter acidity than the sorrel country.
One of the trips to the forest we brought the first harvest of this year, wood sorrel, jusy forest garlic and wild flowers.
So, pickle is almost ready chop the sorrel and any other herbs, add to soup, cover, turn off the heat and allow to infuse the soup, covering the pot with a towel.
Nourishing, nutritious and sooooo delicious pickle is ready. Serve with sour cream.
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