Pickle Soup with Smoked Brisket Recipe
We really liked this version of the marinade. I always cook pickle with kidneys, but sometimes they are not on sale. Or too lazy to bother with their preparation – it’s troublesome. And I want a pickle. This option turned out to be just a lifesaver. Yes, and it was very tasty.
Servings
4
Cook Time
50minutes
Servings
4
Cook Time
50minutes
Ingredients
Instructions
  1. Cook vegetable or chicken broth, strain.
  2. Prepare the products so that everything is at hand. Potatoes, carrots and celery root (I took instead of parsley, which was not there), wash and peel. Pay attention to the original method of processing pearl barley. It was the first time I met this man, and I really liked him. Sort the pearl barley, rinse in several waters, throw it into a colander and put it on a pan of boiling water. The water level should be 5-6 cm below the bottom of the colander. Steam the grits for 35 minutes.
  3. Carrot, parsley root (celery) and onion cut into thin strips.
  4. Cut the brisket into small pieces.
  5. And fry in vegetable oil, stirring constantly, for 5 minutes in a frying pan with a thick bottom.
  6. Place the roast in a frying pan with the brisket and cook, stirring constantly, for 4 minutes.
  7. Pour the hot broth into the pan, add the pearl barley, bring to a boil and cook over low heat for 20 minutes.
  8. Cut the potatoes into thick strips.
  9. Peel the cucumbers and cut the pulp into strips. Transfer to a saucepan, pour in the brine, bring to a boil and remove from heat.
  10. Pour the potatoes into the boiling soup. Cook for 5 minutes.
  11. Add cucumbers to the marinade along with broth, bay leaf and 4 peas of pepper. If necessary, add salt to taste. Cook for 10 minutes.
  12. Remove from the heat and pour into plates. When serving, you can add sour cream to the soup, but it was already very tasty. But the greens will be very appropriate. Enjoy your meal!
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