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Video: Pickle With Smoked Meats - A Recipe With A Photo Step By Step. How To Cook Pickle With Smoked Meats And Pickles?
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Thick and rich, with smoked taste and aroma, pickle with barley and various types of meat.
Meat broth - 2 l
Pearl barley - 100 g
Bulb onions - 1 pc.
Carrots - 1 pc.
Sweet pepper - 1 pc.
Smoked brisket - 300 g
Smoked sausage - 300 g
Vegetable oil - 3 tbsp.
Potatoes - 3 pcs.
Pickled cucumber - 4 pcs.
Fresh greens - 4 tablespoons
Tomato paste - 3 tablespoons
Salt to taste
Spices to taste
- 113 kcal
- 1 h. 30 min.
- 2 hours
- 3 h. 30 min.
Photo of the finished dish
Step by step recipe with photo
Pickle without adding brine, does it happen? - Of course it happens! The taste of the soup is set by salted barrel cucumbers, smoked brisket and sausage, pearl barley adds thickness, and tomato paste is responsible for the bright color. Rassolnik turns out with a rich taste - what you need on a cold day: satisfying and sincere.
There are a lot of ingredients for making pickle with smoked meats and pickles, we will prepare them: additional time is needed for soaking the pearl barley and for cooking meat broth. The broth can be from one type of meat or mixed, with the addition of root vegetables and aromatic dried herbs. If the broth is cooked in advance, then put it on a small fire so that it is hot enough at the right time.
While the broth is cooking, boil water for barley. Wash the cereal, put it in a deep bowl and fill it with boiling water so that there is several times more water than the cereal. Cover the dishes and leave in a warm place for 1.5-2 hours to swell the pearl barley.
We will clean the vegetables, and you can start preparing the pickle.
Finely chop the onions, grate the carrots on a coarse grater, remove the seeds from the sweet pepper, and cut the pulp into strips.
Free the sausage and brisket from the shell and cut into cubes.
I will cook the pickle in a large, thick-bottomed wok that allows you to cook pickle in one pot, but you can cook the pickle in a skillet and then put it in a pot with boiling broth and other ingredients.
So, heat the vegetable oil in a wok, lay out the prepared onions, carrots and bell peppers, cook (sauté) them over medium heat, stirring occasionally, until the vegetables become soft and lightly browned (about 5-7 minutes). Next, add the sliced sausages and fry with the vegetables for a few more minutes, stirring occasionally. Then add the tomato paste, pour in a little broth (100-150 ml), bring to a boil, reduce the heat, cover the dishes with a lid and simmer everything together for 10-15 minutes.
By this time, the pearl barley has swollen enough, we will drain water from it. Pour the remaining broth into the wok, bring everything to a boil, pour in the barley and simmer under a lid for another 25 minutes.
Cut the potatoes into cubes, put them in the pickle and cook for another 10 minutes.
We also cut pickled cucumbers into cubes, put them in a pickle, cook for 5 minutes, after which the pickle must be tasted and seasoned to taste with salt and your favorite spices.
After adding salt and spices, cook the soup for 5 minutes, then turn off the heat. Add chopped greens to the pickle, leaving a little to decorate the soup when serving. Cover the wok (or saucepan) with a lid and leave the pickle to infuse for 10-15 minutes.
On the table we serve pickle with smoked meats and pickles hot, pouring it into portioned plates and sprinkle with fresh herbs.
Enjoy your meal!