I do not like boiled cucumbers, although I love pickle. I learned to cook in order to serve without cucumbers in the plate, everyone is happy!

Greetings, dear subscribers of my useful channel and just readers!

Today I decided to devote an article to an interesting recipe. And I have culinary secrets for you, which no one from my friends yet knows, it turns out. It will be about cooking the beloved by many soup - pickle.

In my family, all generations adore pickle. They ask to cook not only in winter, but even in summer. About 10 years ago, I learned how to cook this soup in a way that none of my friends can cook. It turns out a very rich taste, satisfying, but without cucumbers in the plate.

Let me insert links to other posts from my channel between the lines:

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Let me remind you a few facts from history:

Rassolnik was once considered a dish of expensive taverns, like foie gras or the like today. There are so many variations of this soup that a whole Zen channel could be dedicated to it alone.

For example, Dahl's favorite pickle from Dahl's memories was always prepared from salted caviar. But in Russia most of all they loved from cucumber pickle. Perhaps because it was the most accessible.

In our country, in the past centuries, pickle was prepared from poultry, pork, beef, as well as traditionally just mushroom or vegetable pickle was cooked. In the summer I cook just like that more often - without meat.

Now about how I cook

Bouillon for this soup as a base, I loved duck the most. And any of you, I'm sure, cooks the same way, from the meat you like the most. But for me any meat for pickle should be on the bones. And to make the broth transparent, you first need to lower the meat in boiling water, boil for 5 minutes and drain together with the foam. Then pour cold water over and bring to a boil slowly and longer.

Plus I cook separately kidney with liver and combine with meat broth for 10-15 minutes of readiness along with potatoes.

Meat on the bones (beef, duck) I always cook for at least 2 hours along with whole carrots, onions and celery. Then I remove everything except meat from the broth and then combine it with barley.

I never add rice to pickle, only barley. I run the cereals into the broth 20 minutes before cooking, along with the frying.

Cucumbers I often use salted ones, but in spring and summer they no longer remain, so pickled ones are also used. I add them to the soup along with potatoes and liver, kidneys. BUT only cucumbers I do not grindhow everyone cooks. I divide small cucumbers into halves along or large into 4 slices along.

Spice - which one prefers. I only add lavrushka and 2 types of peppercorns to taste. I never add salt separately to soup. If I cook for the whole family and I know that it will not be stored, then I just add a glass of pickled cucumber pickle to the pan.

In the end, if the soup is almost cooked, then I catch cucumbers with a slotted spoon and throw it away. They have already given all the taste and juice to the broth. I add fresh basil as much as I can, after chopping it. After a minute I turn it off and you can serve! There will be no cucumbers in the plate. And you, which of the many pickle options do you like the most? Have you tried anything completely exotic?