Composition / ingredients
Step-by-step cooking
Step 1:
How to cook pickle with pearl barley and pickled cucumbers without meat? Prepare all the specified products. Cucumbers can be used pickled to taste. I usually cook lean soup with pickles. From the specified number of components, I got a thick soup. If you like more liquid soups, then reduce the amount of barley and potatoes or increase the amount of water.
Step 2:
Rinse pearl barley several times until clean water. Next, you can soak the grits, or immediately proceed to further cooking (in this case, you need to boil the grits a little longer than indicated in the recipe). Pour the pearl barley with cold water and leave it this way for 30-40 minutes.
Step 3:
At this time, take care of other products. Peel the onion, carrot and garlic. Rinse everything together with tomatoes in cold water and dry. You can peel a tomato if you want, I usually don't do that. Cut the carrot into small cubes or strips, chop the onion and garlic as finely as possible. Chop the tomato in any way convenient for you (slices, cubes, etc.).
Step 4:
Heat a small amount of vegetable oil in a frying pan with a thick bottom. Send the onion and carrot to fry.
Step 5:
After 1-2 minutes, add the tomato and garlic to the roast. Stirring, leave in the pan for another 3-5 minutes.
Step 6:
Put the pearl barley in a saucepan, pour a small amount of water and boil until half cooked. This will take you 20-25 minutes. Drain the remaining water.
Step 7:
Cut the pickles into small cubes.
Step 8:
Put the pearl barley and potatoes, cut into cubes or cubes, in a saucepan.
Step 9:
Pour the specified amount of water and put it on the stove. After boiling, reduce the flame to moderate and cook under the lid for 10 minutes. Open the lid slightly so that steam comes out.
Step 10:
Put the roast, bay leaf and cucumbers in a saucepan. If desired, pour a small amount of pickle from cucumbers. Mix everything and cook for another 10-20 minutes (until the cucumbers are soft). Try the soup with salt, add salt if necessary and add a pinch of your favorite spices. Turn off the stove, cover the pan with a lid and let it brew for a while.
Step 11:
The pickle is ready. Offer everyone a plate of fresh herbs, chopped finely and ground black pepper.
Vegetable broth can be used instead of water to prepare a lean pickle.
The soup is very tasty with sour cream.
Bon appetit!
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
How easy is it to peel tomatoes? Wash them, make criss-cross incisions on top with a sharp knife. Put it in boiling water for 1-2 minutes. Remove, cool slightly and peel.
Tomatoes in this recipe can be replaced with ketchup, tomatoes in their own juice or tomato paste. Choose the proportions to your taste.
How to choose the perfect soup pot, read the article about pots.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Pearl barley - 340 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Pickles - 11 kcal/100g
