The Leningradsky pickle is a fragrant dish that is well remembered by those who found the Soviet era. During the USSR, in all catering establishments, this soup was mandatory on the first course menu. Consider the most interesting variations of the legendary pickle.

Preparation of components for the preparation of the first dish

According to various recipes of pickle, the following components make it so memorable and tasty, provided that it is properly prepared:

  • pickles - vegetables are freed from the skin and seeds, after which they are cut into strips or lozenges;
  • broth - is prepared on offal or meat, which are washed, cleaned of films and blood residues. Then the soup is cooked after prolonged soaking of the internal organs or immediately;
  • onions and carrots - vegetables are chopped and sautéed;
  • pearl barley - washed and infused in water throughout the night, which allows the cereal to swell well.

If you properly prepare the components, the result of the work will not disappoint.

The classic recipe for the Leningrad pickle

The basis of pickle is pickles and pickle, to which the soup owes its name.

Ingredients:

  • 1.5 l of broth;
  • 250 ml of brine;
  • 4 pickles;
  • 100 g of pearl barley;
  • 3 potato tubers;
  • carrot;
  • parsley root;
  • ½ bunch of dill;
  • Bay leaf;
  • 50 g of sour cream;
  • 30 g of tomato paste;
  • salt, spices and sunflower oil.

Basic cooking steps:

  1. Prepared cereals and diced potatoes are laid out in boiling broth.
  2. Onion cubes are fused into the pan, to which carrot chips are added after 5 minutes, and after the same time - tomato paste, salt and pepper.
  3. After boiling the broth, the carrot-onion dressing is sent to the pan, and after 15 minutes - the stewed cucumbers.
  4. 5 minutes before cooking, spices are laid out in pickle.

To add spice to the soup, pour boiled brine.

Cooking with Rice

Despite the fact that barley is represented in the classic recipe of pickle, it can be replaced with rice cereal that is more impressive for children.

Ingredients:

  • 2 l of water;
  • ½ kg of beef on the bone;
  • 2 onions;
  • Bay leaf;
  • pickles;
  • 3 potato tubers;
  • tomato paste;
  • 80-100 g of rice;
  • salt and spices.

Working process:

  1. The beef is boiled until tender, after which the broth is filtered, and the meat is cut into slices.
  2. Potato cubes and washed rice are sent to the boiling broth.
  3. The onion is chopped and sautéed until transparent, after which cucumber shavings and pasta are added to it.
  4. Fry and spices are laid out in a pan with ready-made potatoes.
  5. After 5 minutes of languor, the pickle moves to the table.

Ready beef can be laid out on plates or returned before serving in a pot with soup.

A similar recipe: pickle

On chicken stock

Fans of dietary meat will prefer the recipe using chicken, more than 500 g for soup.

Also required:

  • 2 l of water;
  • bulb;
  • Bay leaf;
  • 3 pickles;
  • 3 potato tubers;
  • tomato paste;
  • a handful of pearl barley;
  • sunflower oil for frying;
  • sour cream;
  • salt and spices.

How to cook pickle with chicken:

  1. Meat is extracted from the finished broth, after which the broth is filtered.
  2. In another capacity, until ready, the cereal is boiled and reclines into a colander, washed.
  3. In a free pan after cereal, chopped cucumbers are boiled for 7 minutes.
  4. An onion with tomato paste is prepared for frying.
  5. Potato wedges and chicken sorted into fibers are sent to the newly boiled broth.
  6. After 15 minutes, frying and cucumbers are introduced into the soup.
  7. In the finale, the first course is complemented by finished cereals and chopped herbs.

This is a quick recipe: chicken soup is cooked for no more than 40 minutes.

Leningrad-style pickle in a slow cooker

With the help of a modern kitchen appliance, it is possible to cook not only main dishes, but also aromatic soups, which are obtained no worse than those made in classical traditions.

Structure:

  • 600 g of beef meat on the bone;
  • the same amount of potatoes;
  • 3 pickles;
  • bulb;
  • carrot;
  • some pearl barley;
  • salt, spices and herbs.

How to cook pickle in Leningrad:

  1. Vegetables are chopped.
  2. Groats are washed and infused in water.
  3. All ingredients are laid out in a bowl where 2 liters of water are poured.
  4. The device is set to “Soup” mode with a cooking time of 60 minutes.

After the beep, you can crush the pickle with chopped herbs to add flavor.

With kidneys and barley

A pickle with kidneys is considered one of the oldest dishes that were served even during the time of imperial rule in Russia.

To complete the recipe you will need:

  • 600 g of beef kidneys;
  • the same amount of potatoes;
  • 3 pickles;
  • bulb;
  • carrot;
  • 150 g of pearl barley;
  • a slice of margarine;
  • 50 g of tomato paste;
  • 50 g of sour cream;
  • 2 l of meat broth;
  • salt, spices and herbs.

To cook the pickle soup with pearl barley:

  1. Offal is well soaked and boiled for about 20 minutes, after which the water is replaced.
  2. When the kidneys are welded, they are removed, crushed, and deposited.
  3. Barley and potato sticks are sent to the broth, which are boiled until soft for about 15 minutes.
  4. At this time, a carrot-onion frying is added to the frying pan, to which tomato paste and cucumbers are added.
  5. After 5 minutes, the dressing goes to the pan.
  6. After a similar period of time, the soup is poured on plates where slices of kidneys are already laid out and seasoned with sour cream.

Important! So that the potatoes do not harden, cucumber dressing is added to the soup only after the first vegetable is fully prepared.

Recipe in accordance with GOST

Today, many people associate the Soviet period of history with endless lines and scarcity. But there was a lot of good, about which the rich aroma of the pickle “Leningradsky” recalls.

To plunge into the past, it is enough to have at hand:

  • 2 l of broth;
  • 250 g of potatoes;
  • 2 pickles;
  • onion;
  • carrots;
  • 100 g of pearl barley;
  • 50 ml of tomato paste;
  • 200 ml of brine;
  • salt, spices and herbs.

Recipe execution method:

  1. The meat is taken out of the prepared strained broth and disassembled into pieces.
  2. Swollen barley is sent to the broth and cooked for 30 minutes, after which potato slices and carrot-onion frying are added to it.
  3. Cucumber cubes are stewed in a dry frying pan with tomato paste, and after 10 minutes are sent to the soup.
  4. After 5 minutes, the pickle is complemented by a brine boiled with bay leaf and other spices.

On a note! The soup, which takes about 20 minutes, will have a richer taste and aroma.

With chicken ventricles

An interesting variation, which is performed from such products:

  • 500 g of chicken stomachs;
  • 150 ml of brine;
  • 3 potato tubers;
  • 3 pickles;
  • 2 onions;
  • 2 carrots;
  • celery root;
  • 50 g of pearl barley;
  • 2 l of water;
  • salts, spices and vegetable oil.

Stages of creation:

  1. Based on the processed stomachs, a dietary broth is prepared, into which, after their extraction, the swollen cereal is sent.
  2. After 25 minutes, chopped potatoes and celery root are added to the barley.
  3. From carrots and onions, frying is prepared, which is introduced into the first dish after acquiring soft potato slices.
  4. Cucumbers are chopped and seasoned, and then, 5 minutes before the soup is ready, they are sent to the container with spices.
  5. In the final, brine is poured into the first course.

Rassolnik is a fragrant dish with a bright taste that diversifies the weekly first-course menu.

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