Print Recipe
Pickle "Spring" Recipe
This soup is hearty, delicious and quite budget.
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Barley pre-soaked, you should boil it with meat, 1-1.5 hours.
    Barley pre-soaked, you should boil it with meat, 1-1.5 hours.
  2. While the broth is cooked, peel the onions and cut, do the same with carrots.
    While the broth is cooked, peel the onions and cut, do the same with carrots.
  3. It is very appropriate to be the root of celery, which should be washed, cleaned and cut into strips.
    It is very appropriate to be the root of celery, which should be washed, cleaned and cut into strips.
  4. Pickled cucumbers rub them on a coarse grater.
    Pickled cucumbers rub them on a coarse grater.
  5. In a heated pan fry the onion until transparent, add the carrots and celery, continue to fry for 5 minutes, then add the pickles, put it all together.
    In a heated pan fry the onion until transparent, add the carrots and celery, continue to fry for 5 minutes, then add the pickles, put it all together.
  6. Clean potatoes, cut into cubes, pour the almost finished broth to boil, add the sauteed vegetables with pickles.
    Clean potatoes, cut into cubes, pour the almost finished broth to boil, add the sauteed vegetables with pickles.
  7. So, pickle is almost ready chop the sorrel and any other herbs, add to soup, cover, turn off the heat and let stand to pickle.
    So, pickle is almost ready chop the sorrel and any other herbs, add to soup, cover, turn off the heat and let stand to pickle.
  8. Rich and delicious pickle is ready. Serve with sour cream.
    Rich and delicious pickle is ready. Serve with sour cream.

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