There are several recipes for making pickle. Someone cooks it with pork, someone with chicken meat, but the real taste can be felt only by trying the classic pickle with kidneys and beef meat.
The pickle recipe includes several stages.
Classic pickle
To prepare this dish, you need the following ingredients:
- beef kidney - 300 grams;
- beef tenderloin - 200 grams;
- a glass of pearl barley - ½ glass;
- pickles - 2-3 pieces;
- parsley root - ½ part;
- celery root - ½ part;
- parsnip root - ½ part;
- potatoes - 4 tubers;
- onions - 2 heads;
- leeks - ½ the white part of the stem;
- ghee - 2 tbsp. spoons;
- greens to taste;
- cucumber pickle - 1 glass;
- bay leaf - 3 leaves;
- sour cream for dressing - 4 tbsp. spoons;
- salt.
Cooking pickle
First of all, sort out the pearl barley, rinse it and boil it at a low boil for about seven minutes. Then discard the pearl barley in a colander and rinse it thoroughly to remove all mucus from the crepe. Next, fill the barley with fresh water and boil until cooked. Take the amount of pearl barley for preliminary boiling at the rate of: 1 glass of cereal - 3 glasses of water.
Now start preparing the vegetables, for this rinse, peel, and then chop the leeks, onions, celery, parsnips and parsley. Next, save all vegetables in ghee until tender, adding 1/3 cup of meat broth to them.
Rinse the beef kidneys with cold water, cut lengthwise, remove the film and kidney fat, place in a container with plenty of cold water and boil the kidneys for about seven minutes, then remove the pan from the heat and discard the kidneys in a colander. Pour the kidneys with cold water, put them back in the pot, cover with boiled hot water and cook until cooked. Remove the boiled kidneys from the pan and leave to cool.
Rinse the beef pulp, remove the films and tendons, place in a separate container and boil until tender. Remove the meat from the pan and place separately. When the boiled beef has cooled slightly, you can cut the meat into portions. You can cut the finished cooled kidneys into arbitrary pieces and transfer them to the boiled meat.
Cut the pickled cucumbers lengthwise and free from the seeds, then chop the clean part of the cucumbers into small cubes and add them to the browned vegetables, stew a little with them. Wash potato tubers, peel and cut into cubes. Put the potatoes in the boiling broth and boil it for 15 minutes, then add the boiled pearl barley, sautéed vegetables to the broth and boil the soup for another 5-7 minutes.
Put the boiled pieces of beef and kidneys in a pickle, then add spices and salt to the soup if necessary and pour a glass of cucumber pickle into it. Let the pickle simmer a little more and remove the saucepan from the heat.
The classic pickle is ready, you can pour it into plates. When serving, add sour cream and chopped herbs to the plates.
You can fill the pickle instead of sour cream with a mixture of whipped egg yolk with cream at the rate of: 1 yolk per 3 tbsp. tablespoons of cream.
