Ingredients for making homemade pickle
For the dish:
- Fresh beef on the bone 700 grams
- Pearl barley 60 grams
- Onions medium size 2 pieces
- Large carrot 1 piece
- Large pickled cucumbers 3 pieces
- Cucumber pickle 250 milliliters
- Medium size potato 4 pieces
- Salt to taste
- Small bay leaf 2 pieces
- 4-6 black peppercorns
- Vegetable oil for frying
- Sour cream 2 tablespoons with a slide
- 2 cloves medium sized garlic
- Fresh dill greens 3-4 branches
- Main Ingredients: Beef, Potato, Cucumber
- Serving 7 servings
- World Cuisine
Large pan, lid for the pan, stove, cutting board, kitchen knife, slotted spoon, plate - 3 pieces, saucer - 2 pieces, deep bowl, deep plate or small bowl - 2 pieces, tablespoon, scoop, coarse grater, frying pan, wooden spatula, deep serving plates, fork, garlic squeezer
Cooking pickle homemade:
Step 1: prepare the beef on the bone.
Rinse the beef thoroughly under running water to wash away all possible bone fragments and dirt. We spread the meat on a cutting board and, if necessary, clean it with a knife from films and veins. Then we move the component into a large pan and immediately proceed to the next stage of cooking the soup.
Step 2: prepare the onion for the broth.
Using a knife, peel one onion from the husk and rinse under running water. Attention: do not grind the component, since it will go to our broth.
Step 3: prepare the beef broth.
Pour beef with ordinary cold water so that the liquid completely covers the meat no less than 3 fingers. We put the pan on medium heat and cover with a lid. Attention: as soon as the liquid begins to boil, foam forms on its surface. Be sure to remove it with a slotted spoon and throw it into the sink, as it can ruin the color of the broth and the taste of the soup itself. Immediately after this we reduce the fire, add one whole onion, bay leaves, and also black pepper to the bowl. Cook beef for 1.5-2 hours to softness. In the meantime, prepare the remaining ingredients for the dish.
Step 4: prepare the pearl barley.
Pour pearl barley into a small bowl or deep plate and fill with ordinary cold water. With clean hands, mix the contents in the container and then carefully drain the liquid into the sink. Attention: Repeat this procedure several times to clear the barley. When the water becomes clear, once again drain it, and instead, pour fresh into a bowl. We leave the component for a while aside so that it can soak and cook faster in the pickle.
Step 5: prepare the onion for the soup.
Using a knife, peel the second onion from the husk and rinse thoroughly under running water. Then put the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.
Step 6: prepare the carrots.
Using a knife, peel the carrots from the peel and then rinse thoroughly under running water. Using a coarse grater, grind the vegetable directly on the cutting board. Immediately after this, pour the component into a free plate and leave it aside for a while.
Step 7: prepare the pickles.
We spread pickles on a cutting board and, using a knife, grind into cubes. Pour finely chopped component into a free plate.
Step 8: prepare the potatoes.
With a knife, peel the potatoes and rinse thoroughly under running water. We spread the tubers on a cutting board and cut into small cubes. The crushed component is transferred to a clean small bowl or a deep plate and filled with ordinary cold water so that the liquid completely covers the potatoes. Thus, it will not darken when interacting with air.
Step 9: prepare the dill for dressing.
We wash the dill under running water, shake off excess fluid and put it on a cutting board. Using a knife, grind greens and immediately pour into a clean saucer.
Step 10: prepare the garlic for dressing.
We spread the cloves of garlic on a cutting board and lightly press down with the tip of a knife. Then with clean hands we remove the husk.
Using a garlic squeezer, grind the component directly on the cutting board and then pour the garlic into a free saucer.
Step 11: preparing a dressing for pickle.
Put sour cream in a deep bowl and pour finely chopped dill and garlic. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Attention: filling the soup with this mixture is not necessary at all. You can put a bowl with sour cream next to the dish and invite guests to add it to the soup on their own.
Step 12: prepare the homemade pickle.
Pour a small amount of vegetable oil into the pan and put on medium heat. When the contents in the container warms up well, pour the chopped carrots, onions and pickles here, and pour 50-70 milliliters of cucumber pickle. From time to time, stirring everything with a wooden spatula, simmer the vegetables until they become soft. After that, turn off the burner, and set the pan aside.
By this time, we have already cooked beef. Just in case, check it with a fork. We pierce the pulp with it and see: if the inventory easily entered the meat, it means that it has boiled well and you can begin to prepare the pickle. If not, then extend the time yet for 10-15 minutes. Then put the beef on a cutting board and let it cool slightly. We take out the whole onion from the boiling liquid and discard it, since it will no longer be useful to us. Important: do not turn off the burner. Now cut the meat into small pieces and immediately proceed to the preparation of pickle.
Add barley, chopped beef and potatoes to the pan. Cook the soup for 20-25 minutes until half-cooked cereals. Then we spread the vegetable frying here, mix everything well with a tablespoon and continue to cook the pickle. In 5 minutes until all the components of the dish are ready, pour the cucumber pickle into the pan and, after the allotted time, turn off the burner. We cover the container with a lid and let the soup brew for a few more minutes.
Step 13: serve the pickle home.
Using a scoop, pour the finished pickle into deep plates and serve it to the dining table with sour cream dressing and slices of bread.
- for cooking the broth, you can also use chicken or turkey fillet, as well as pork pulp;
- instead of pearl barley in a pickle suitable wheat or corn grits, as well as rice;
- such pickle is stored for no more than three days in the refrigerator.