Description
Rassolnik Leningrad is a classic Soviet cuisine. He was trained in all canteens, cafes, rest houses, resorts and even restaurants in the USSR. Just such a pickle with pearl barley won the hearts (or rather stomachs) of all the Soviet people. It Leningrad pickle has become a household name. And if you ask hundreds of people what you cook pickle, 80 of them will say, pickled cucumbers, pearl barley, potatoes, onions and carrots. And although this is a dish we consider to be classics of Soviet and even Russian cuisine, it is not so many years. By the way, this year the Leningrad pickle celebrates 100 years! Want to know where it originated? Look in the recipe!
Ingredients
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Meat
300 g
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Water
1.5 l
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Leeks
50 g
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Carrots
50 g
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Turnips
50 g
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Onion
50 g
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Pearl barley
60 g
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Onion
50 g
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Leeks
40 g
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Carrots
50 g
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Roots
30 g
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Vegetable oil
4 Tbsp
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Tomato paste
30 g
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Pickled cucumber
100 g
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Salt
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Brine
100 ml
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Bay leaf
3 piece
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Kidney
400 g
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Sour cream
-
Greens
Cooking
To prepare the broth, take bones or meat on the bone, put it in a pan, add the leeks, turnips, onions, carrots, cover with water and bring to a boil. When it boils, remove the foam. Reduce heat to low and simmer for 1.5 hours in the quiet boiling. Sieve the broth. If in a pickle, put the kidneys, the meat is usually not added. Meat can be used in other dishes
Beef kidneys fill with water for 2-3 hours, changing the water every hour. Then rinse, pour fresh water and bring to a boil. When boiling water, drain it. Rinse under running water the kidneys and the pan. Pour the boiling water and cook for about 1 hour, adding a little salt.
Traditional ingredient for rassolnik "Leningrad" is pearl barley. I opted for soup pearl barley TM "Mistral". Rinse barley well. Then pour boiling water for half an hour, then drain in a sieve. Sometimes it is pre-boiled separately until soft (in order that the soup was bole transparent)
Cut into strips onion, leek, carrot and parsley root
Pickles cut into strips
Saute vegetables in butter until light Golden brown. Then add chopped cucumbers, pour in the brine and a little put out. Sometimes in the "Leningrad" pickle add tomato paste. It is at your discretion. I don't like the tomato pickle and never put.
To the strained stock add the pearl barley and cook for 15 minutes
As rassolnik "Leningrad" was invented as a simple and hearty soup, then of course there are potatoes. Cut it into cubes and cook for another 5-7 minutes
Add the browned vegetables, bring the soup to a boil. Add salt to taste, Bay leaf and remove from heat.
The finished buds are cut into small slices
When serving dish, pour the pickle, add the chopped kidneys and sour cream. Sprinkle with herbs.
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