Pickle “Spring” Recipe
This soup turns out to be hearty, tasty and quite budget-friendly.
Servings Prep Time
2 5minutes
Cook Time
40minutes
Servings Prep Time
2 5minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Pre-soak the pearl barley, it should be boiled together with the meat for 1-1.5 hours.
  2. While the broth is cooking, peel the onion and chop, do the same with the carrots.
  3. Celery root will be very appropriate, which should be washed, cleaned and cut into strips.
  4. Grate the pickled cucumbers on a coarse grater.
  5. In a preheated frying pan, fry the onion until transparent, add the carrots and celery, continue to fry for 5 minutes, then add the pickles, mix it all.
  6. Peel potatoes, cut into cubes, pour almost ready broth, bring to a boil, add browned vegetables with pickles.
  7. So, the pickle is almost ready, cut sorrel and any other greens, add to the soup, cover, turn off the heat and let the brine brew.
  8. The rich and delicious pickle is ready. Serve with sour cream.
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