Few know the recipe for pickle with barley and kidneys. After all, most of us are used to making such a dish using beef or beef bone. However, the soup with the use of offal turns out to be no less satisfying and tasty. To make sure of this, we suggest making it yourself.

Even the most inexperienced housewife can independently make the first dish called "pickle". After all, there is nothing difficult in preparing such a dinner. To do this, you just need to stock up on the following products:

Food preparation

As you can see, the recipe for pickle with barley and kidneys requires the use of only simple and affordable components. And before you cook such a dish, you should process them all well. First you need to rinse the barley and fill it with plain water. It will swell in a few hours, and you will need much less time to heat it. After a short exposure, the pearl barley needs to be boiled in salt water until cooked and rinsed thoroughly.

As for the remaining ingredients, they should also be processed. Pork or beef kidneys must be washed, peeled and cut into medium pieces. All vegetables, including cucumbers, must also be chopped.

Sauteed products

To make a delicious pickle with pearl barley and kidneys, you should definitely add browned vegetables to it. For this, carrots and onions are placed in a pan with oil and fried until golden brown and the ingredients are soft. At the end, they need to be seasoned with pepper and salt.

Cooking soup on the stove

Pickle with cucumbers and pearl barley should be cooked in stages. First you need to boil the water, and then put the kidneys into it and remove the resulting foam. After the product has been boiled for half an hour, add potatoes, pickled cucumbers and boiled pearl barley to it. Also, the broth should be pepper, salt to taste, and then put the lavrushka in it. If desired, you can pour cucumber pickle into the soup.

After all the ingredients are cooked, you need to add fresh herbs and previously sauteed vegetables to them. It is recommended to boil the broth in this form for another 7 minutes, and then close tightly and insist for ¼ hour.

How to serve soup to the dinner table?

Now you know the recipe for pickle with barley and kidneys. After the soup is completely ready and infused under the lid, it must be laid out on plates and immediately presented to the household. In addition to this lunch, it is recommended to serve a slice of white bread and fresh sour cream. Enjoy your meal!

Classic pickle: a step by step recipe

If you do not like soup cooked with offal, then you can make such a first course in the classic way. For this we need:

• pickled or pickled hot cucumbers - about 3 pcs.;
• beef bone meat - about 500 g;
• medium-sized potatoes - 2 pcs.;
• small juicy carrot - 1 pc .;
• white onion - 2 pcs.;
• pearl barley - about 50 g;
• any greens - on a small branch;
• bay leaf, black peppercorns, salt - use to taste.

Food preparation

The classic pickle is easier to prepare than the one that is made using various giblets and offal. To cook it yourself, you should process the pearl barley in the evening. It must be washed thoroughly, and then soaked in cool water and left in this state overnight. In the morning, it is recommended to boil the cereals in a large amount of water, rinse well and shake vigorously.

You should also wash the beef bone separately, chop the onions, potatoes and grate the carrots. In addition, you need to cut the pickled cucumbers into cubes.

Cooking a dish

After processing the cereals, as well as other ingredients, fill the pot with water and bring it to a boil. Next, you need to lower the beef bone into the dishes and cook it for a whole hour (with the addition of salt). During this time, the meat should be completely cooked. It must be removed, cooled and cut into medium pieces.

As for the broth, it is required to lower barley, potatoes, carrots, cucumbers, lavrushka and onions into it. After mixing the ingredients, they should be cooked for 25 minutes. After the specified time has elapsed, it is necessary to add fresh herbs, as well as pepper and boiled meat to the broth. After that, the soup must be removed from the stove and left under the lid for ¼ hour.

Serving the first dish to the table

As you can see, the classic pickle is prepared quite easily and quickly. After the soup has been infused for some time under the lid, it must be poured into plates and served hot for dinner. If desired, such a dish can be additionally flavored with black pepper, herbs, as well as sour cream or mayonnaise. It is advisable to present it to the table along with black or gray bread. Enjoy your meal!

Russian cuisine occupies a special and honorable place in our virtual tavern. There are dishes in Russian cuisine that are tasty, but, nevertheless, they are not often prepared. In some cases, this is due to rare products, for example, sturgeon or game. Not everyone can afford store sturgeon, and the game still needs to be obtained. And there are dishes, the cooking process of which is quite long, and the products themselves still need to be able to cook. For example, an excellent kidney by-product is pork, lamb or beef. Of course, beef kidneys are the highest priority, they are larger and have the most refined taste.

Most often, the kidneys are prepared pickle, combined meat hodgepodge or stew them with sour cream. The dishes themselves are simple, but the process of preliminary preparation of this offal is quite lengthy, and if you neglect the thoroughness of its preparation, you can easily ruin the dish. It is worth remembering that the kidneys are responsible in the animal's body for the excretion of harmful substances from the body by filtering the blood and excreting them in the urine (it is not said to the table). Be that as it may, if the kidneys are poorly prepared for cooking, then your food, sorry, will smell like urine, and in the kitchen, like in a street toilet. Agree, such a prospect is of little interest. In Soviet times, in canteens with careless chefs, even on the way, one could guess about the presence of pickle in the menu.

A good, high-quality pickle is prepared from beef kidneys, if they are absent or there is no desire to tinker with them, pickle is prepared from poultry (goose, duck, turkey) offal, well, or from beef, for example, from ribs or shanks. In addition to meat, this dish uses root vegetables, pickles, cereals and spices. Root vegetables are potatoes, carrots, turnips, rutabagas, parsnips, celery, and onions. Groats - buckwheat, rice and pearl barley. Spices - bay leaves, allspice and black pepper. Barley is used with beef kidneys or beef meat, rice is more suitable for chicken offal. If the cucumbers are of low salt, then you can add boiled cucumber pickle to the pickle, to taste. Sour cream is served with the pickle.

We will need:

• - beef (ribs) - 400-500 g,
• - beef kidney - 1 pc. (300-400 g),
• - pickles - 3-4 pcs.,
• - cucumber pickle - half a glass,
• - potatoes - 2-3 pcs. (medium),
• - carrots - 1 pc. (large),
• - celery (root) - 0.5 pcs.,
• - onions - 2 pcs. (medium),
• - dill greens - 2-3 branches,
• - parsley greens - 2-3 sprigs,
• - pearl barley - 2 tablespoons,
• - bay leaves - 2-3 pcs.,
• - black peppercorns - 5-6 pcs.,
• - allspice peas - 2 pcs.,
• - sour cream - 100 g.

As mentioned above, the most important thing in this dish is the properly prepared and cooked kidneys. The kidneys are prepared separately from all foods. First they need to be cleaned, i.e. remove kidney fat and ducts. At this point it is more convenient for someone. I do it with culinary scissors.

After removing the excess, the kidneys are washed with running water, dipped into a suitable container, filled with cold water and soaked for several hours, 6-8, changing the water several times. I prefer to start fiddling with the kidneys early in the evening. Soak it, changing the water in the pan two or three times, then leave it overnight.
Pickle broth can also be prepared in the evening while we are busy with the kidneys. We rinse the beef ribs, put them in a saucepan of a suitable volume (it is worth remembering that some of the water will boil away, and the rest of the ingredients will be added to the remaining broth) and fill with cold water. We put the pan on the fire and bring to a boil. Remove the foam, reduce the heat, add 1 onion (it is possible with the husk, if it is clean), a small washed carrot and a piece of celery root. Add lavrushka, black and allspice to the pan and cook at a leisurely boil for 1-1.5 hours.
Let the broth cool to room temperature, take out the meat, put it aside, and take out the onions, carrots, celery and discard, filter the broth and pour it back into the saucepan.
We take out the bones from the meat and also throw it away, the fat can also be removed, and the meat can be cut into small pieces and returned back to the broth.
The next day, drain the water from the pot with the kidneys, then fill it with fresh water and leave for an hour. After that, in the pot with the kidneys, we change the water again, rinse the kidneys, return them to the pot with water and put them on the fire, let the water boil, remove the foam (and there will be a sufficient amount of it, and the smell will also appear, not strong, but perceptible) ... After that, the water is drained, the pan is washed, the kidneys are washed with clean water. Return the kidneys to the pot, fill with fresh water and bring to a boil again. Again, the water is drained, the pan is washed and the kidneys are washed. After that, return the kidneys to the pot again, pour in fresh water, place the kidneys in the pot and cook for 1 hour.
The broth is drained, the kidneys are washed and allowed to cool. After that, the kidneys are cut into pieces that are convenient for cutting. In cooled kidneys, the remains of the ducts are removed and then cut into thin bars (or whatever you like). Here is such a simple but lengthy process.
We wash the pearl barley with cold water, place it in a small saucepan, fill it with cold water in a ratio of 1: 3 and cook over low heat for 1 hour until tender. After that, pour over the cereal with running water and leave it aside.
The next stage is roasting from the roots, in our case from carrots, root celery and onions. Peel the carrots, celery root and onion, then chop the onion into small cubes, and chop the carrots and celery root into strips.
Heat 2 tablespoons in a frying pan. vegetable oil and fry onions on it until soft, then add carrots and celery and, stirring, fry further until the roots soften.
We put a saucepan with beef broth on the fire, let it boil, reduce the heat to below average, add cooked fried carrots, onions and celery and boiled pearl barley to the pan. While the frying is stewing, peel the potatoes and pickles. Cut the potatoes into bars, and the pickles into strips.
About 10 minutes after adding frying and pearl barley to the broth, add potato bars and pickles and continue to cook the broth further. We try for salt and, if there is little salt, add boiled cucumber pickle, let the broth boil and cook for another 10 minutes. Kidney slices can be added directly to the plate. Or add them to a pot of soup along with potatoes and cucumbers.

Ready pickle is served with sour cream and chopped parsley and dill.

Best regards, S. Zverev.

Boil a strong beef broth. Remove the meat, remove from the bone, cut into large pieces. Place in a bowl, cover and set aside. Cut each kidney in half, remove fat and films. Rinse, cover with cold water. Soak for 3 hours, changing the water periodically. Then put in a colander, cut into pieces. Place in a saucepan with water and bring to a boil. Drain the first broth, rinse the kidneys, put in a clean saucepan. Pour in 2 cups of cold water, bring to a boil. Add salt and cook for 1.5 hours. Throw the finished buds in a colander.

Peel and wash vegetables. Cut potatoes and carrots into strips, onions - half rings, celery stalks - 1 cm thick plates. Cut cucumbers into strips. Wash, dry and chop the parsley.

Heat vegetable oil in a frying pan, fry the carrots and onions, 2 minutes. Add celery, cucumbers and simmer over medium heat for 4 minutes, stirring occasionally.

Bring the broth to a boil. Add kidneys. Rinse the rice thoroughly, put in the soup. Cook for 7 minutes.

Add potatoes, bay leaves, peppercorns and cook for another 5 minutes. Place the stewed vegetables in a saucepan.

Strain the cucumber pickle, pour into the soup. Bring the pickle to a boil, salt and pepper if necessary, stir. Remove from heat, add herbs and let it brew under the lid for 10 minutes.
Serve with sour cream.

Ingredients:

• pork kidneys - 500 g;
• pearl barley - 120 g;
• potatoes - 200 g;
• onions - 120 g;
• carrots - 80 g;
• pickled cucumbers - 150 g;
• meat broth - 2 l;
• vegetable oil, salt, pepper, herbs.

How to cook pickle with kidneys, barley and pickles

Heat vegetable oil in a saucepan, add finely chopped onions, sauté until translucent for several minutes.

Add carrots grated on a coarse vegetable grater to the onion, fry with onions for 5 minutes.

Put coarsely chopped young potatoes in a soup pot. Small tubers can be added whole.

We wash the pearl barley, pour it over the potatoes.

Add sauteed vegetables - carrots and onions to the pan.

Pour hot meat or chicken broth, put the pan on the stove, cook over medium heat for about 30 minutes after boiling until the barley is ready.

Put the pork kidneys in a saucepan with boiling water, cook for 3 minutes, drain the water. The procedure is repeated 2-3 times, each time we put the kidneys in boiling water. Then pour 2 liters of boiling water into a saucepan, add spices (bay leaf, garlic, onion, pepper), put the kidneys, cook for 30 minutes.

Cut the boiled kidneys into thin slices.

We send the chopped kidneys to the pan, salt everything together to your liking, bring to a boil.

Add finely chopped pickled cucumbers, cook for another 5-7 minutes, remove the pickle from the stove, let it brew for several hours.

Serve hot, season to taste with sour cream, herbs and pepper.

Rassolnik is a common Russian first dish, which differs from other filling soups in that it always contains pickled or sour cucumbers and cucumber pickle (that's why it is pickle). The rest of the set of products may be different, as well as the broth: meat or fish, or maybe on offal. There are also vegetarian pickle recipes. Pickle soup has spread so much in Russia that it was even adopted by neighboring peoples. A variety of pickle recipes have appeared, in particular, in Ukrainian and Belarusian cuisines. Kharkiv-style pickle with kidneys and pearl barley is one of these recipes. It is about him that we will now talk.

Ingredients for 3 liters of liquid

• kidneys (pork or beef) - 350 g
• pickled cucumbers - 250 g
• cucumber pickle - 100 ml
• potatoes - 200 g
• carrots - 75 g
• onions - 75 g
• parsley root - 10 g
• pearl barley - 50 g
• dill greens - 25 g
• parsley - 25 g
• butter - 50 g
• sour cream - 100 g
• salt to taste
• bay leaf, black peppercorns and allspice.

Pickle recipe

1. 
   Peel pork or beef kidneys from the film, cut out the ducts, cut into four parts, wash. Soak the kidneys in water for 2 hours. Tip: Soak pork kidneys longer, changing the water several times.
2. Put the parts of the kidneys in a small saucepan, add cold water and bring to a boil. Then drain the water, rinse the kidneys again and cut into small pieces.
3. 
   Place the chopped kidneys in a saucepan where the pickle will be cooked, add water, bring to a boil, remove the foam and cook for 30 minutes at a low boil. Meanwhile, wash the carrot and parsley roots, peel and cut into strips.
4. 
   Rinse the pearl barley thoroughly in several waters and, pour boiling water, leave to steam. Tip: If you love this cereal, then cook it - it's delicious.
5. 
   Fry chopped roots (parsley and carrots) in butter. After 30 minutes, add the salted roots and steamed pearl barley to the boiling buds. Cook for another 15 minutes.
6. 
   In the meantime, peel the potatoes and onions, then chop them arbitrarily. Dip the chopped potatoes and onions into the boiling broth and simmer over low heat for another 15 minutes.
7. 
   While the potatoes are boiling, peel and chop the pickles. If small cucumbers are used, they do not need to be peeled or peeled. When the potatoes are almost cooked, dip the prepared cucumbers into the boiling pickle and pour in the cucumber pickle. Tip: Add brine in portions and taste.
8. 
   Salt to taste, add spices. Cook the pickle for another 10 minutes. During the entire cooking time, the kidneys should be completely cooked. If so, add some finely chopped cockerel and dill greens to the pickle, turn off the heat under the saucepan with the soup. Let the pickle brew under a closed lid for a few minutes to half an hour.
9. 
   Serve pickle with kidneys and barley on the table, put sour cream in a plate and sprinkle with chopped herbs. Bon Appetit!

Prepared by Sasha Solntseva.