This soup was quite popular in the Soviet years, and it was cooked in every home. Rassolnik Leningradsky can be prepared on the basis of meat broth with the addition of various meat products. It can be a heart, liver, kidneys, just pieces of meat. Alternatively, this pickle can be cooked vegetarian, based on vegetable or mushroom broth.
Ingredients:
- Broth on pork bones – 1-1.5 liters.
- A piece of meat (pork) – 300-400 g.
- Pearl barley – 0.5 tbsp.
- Potatoes – 3-5 pcs.
- Carrot – 1 pc.
- Onion – 1 pc.
- Sour cucumbers – 2-3 pcs.
- Tomato paste – 2 tbsp. l.
- Vegetable oil – 50 ml.
- Pickle from cucumbers – 50-100 ml.
- Salt – to taste.
- Parsley – optional.
- Sour cream for serving soup – to taste.
How to cook:
1. Prepare the soup broth in the evening. Rinse the meat bones well and fill with cold water (up to 2 liters). Add a tablespoon of salt and turn on the fire. After boiling, remove the foam from the surface of the broth and cook over moderate heat for 1.5-2 hours.
To add flavor to the broth, you can add bay leaf, allspice, onion and peeled carrots to it.
In the morning, strain the broth from the bones and vegetables, add a piece of meat to it and put it on the fire to boil.
2. Pour pearl barley overnight in cold water to speed up its cooking process in soup. If you have not done this, then, while the meat is being cooked in the broth, pour boiling water over the grits and leave for 20 minutes. Rinse the prepared pearl barley thoroughly with water. Add the cereal to the broth and cook for 20-30 minutes.
3. Peel the onion and carrot and cut into small cubes.
4. Fry vegetables in vegetable oil until soft, send to soup.
5. Cut the peeled potatoes into medium cubes.
6. When pearl barley has become soft, add potatoes to the soup.
7. Sour cucumbers finely cut into cubes or grate on a coarse grater.
8. Pour a spoonful of vegetable oil into a pan and add cucumbers, heat for a few minutes. Mix tomato paste with two tablespoons of water and add to cucumbers. Fry cucumbers with pasta for 3-4 minutes, add bay leaf.
9. Remove meat from soup and cut into cubes.
10. Add the prepared cucumbers with meat to the soup and cook for another 5-10 minutes.
11. At the end of the whole process, even out its taste by adding cucumber pickle to it and bring the soup to a boil again. Add salt as needed. Turn off the heat and let the soup brew for 10-15 minutes.
Ready pickle is served with sour cream and fresh herbs.
Bon appetit!