Rassolnik in Leningrad
Many Russian families cook soups. Usually it is rich thick soup, borscht, pickle, which go well especially in winter. Coming from the frost, pour a plate of steaming aromatic and nutritious brew - and immediately the world will be kind, and you - happy and happy! One of these common pickle recipes is the Leningrad recipe for pickle. To make soup, we need:a good rich piece of meat, better beef on the bone, or carrot ribs, - grams 500-600, potatoes - a couple of pieces, carrots, onions - one root, pickled cucumbers (can be pickled, but better salted) - 2-3 pieces, a pearl barley - half a glass, m a layer of vegetable or fat from the broth from cooking meat - 1-2 tablespoons, cucumber pickle - half a cup, pepper, bay leaf, greens, sour cream - served Prepare the vegetables: wash well , peeled.We wash and soak the barley with cold water (for a few hours, you can boil it in the microwave beforehand). We wash the meat well and fill it with cold water. Remember one rule: you want a tasty broth - pour cold water on it, you want juicy meat - pour boiling water on it. Add large pieces of carrots, onions, if desired, the root or stem of celery or parsley.Bring to a boil, remove the foam, reduce the fire,add barley and boil for one and a half hours at a low boil.At this time, prepare filling: finely nashinkuem carrots, onions, cucumbers.We'll all be well in the pan on the fat or vegetable oil removed from the broth.Dice potatoes into cubes. Meat is taken out of the broth, cut into pieces, vegetables are thrown away.We put potatoes, meat into soup, bring potatoes and pearl barley to readiness.We fill the soup with prepared dressing, add spices and brine, simmer under the lid for 10 minutes and turn off the stove. Served with sour cream and greens. Very tasty!
Date: 08.10.2018, 08:59 / Views: 51553
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