Pickle recipe with barley and cucumbers

Pickle soup is a tasty, moderately satisfying and very appetizing first course based on a decoction of meat and vegetables. The main components of many of the favorite soup are pearl barley and pickles or cucumber pickle, it is these components that give the soup a special piquancy, unique taste and a pleasant slightly acidic aftertaste. But pickle with rice is already a more modern version, an optimized folk way and one of the most common, it is also called homemade. But, and we will prepare classic pickle with barley, according to a proven recipe.

As for the broth on which the pickle is cooked, it can be almost anything - beef, pork, chicken, fish, mushroom or vegetable. However, the most delicious pickle is still obtained from broth cooked from beef bones.

Often many housewives change the ingredients that were originally part of the classic pickle, for example, replace pearl barley with rice, buckwheat or barley, and also add mushrooms to the soup. But at the same time, pickled cucumbers remain unchanged, without which it would be difficult to imagine the existence of a popular soup.

Rinse the pearl barley thoroughly and cover with cold water. Leave the cereal for 3 to 4 hours. You can soak the barley in the evening, so it will cook 2 times faster.

Rinse the beef bone and place in a saucepan with 2 liters of cold water. Boil over high heat.

After boiling, remove the foam and salt to taste. Reduce heat and simmer for 2 hours over low heat.

While the bone is boiling, it is necessary to prepare all the ingredients required for the preparation of the pickle. Chop the onion.

Grate the carrots using a coarse grater.

Fry the onions and carrots in vegetable oil until golden brown.

Add a little pepper to the fried vegetables to taste and add tomato paste.

Stir all the ingredients, fry the pasta with vegetables for a couple of minutes, turn off the heat and cover the pan with a lid.

Cut pickled cucumbers into strips or into small pieces.

After 2 hours, remove the prepared beef bone from the pan, cool slightly, cut the meat from the bones and chop.

Put the pearl barley into the resulting broth, bring to a boil and continue to cook the barley soup for another 30 minutes.

After 30 minutes, add pickles to the barley and cook for another 10 minutes.

While the cucumbers are boiling, cut the potatoes into small cubes.

After 10 minutes, drop the potatoes into the broth. Cook until tender for 7 to 10 minutes.

At the very end, put the previously obtained tomato roast into the broth. Cook for another 5 minutes and remove the finished pickle from the stove.

Serve the pickle to the table with meat, chopped and optionally fried in butter.

A nutritious and tasty pearl barley soup with pickled cucumbers prepared in autumn or winter will warm and feed your household to your fill.