Mushroom pickle

Pickle with pearl barley for the winter

Category:
Soup blanks for the winter

I offer you my recipe for pickle preparation. Probably, each of us has such moments when it is necessary to urgently prepare lunch, and time is running out, in this case, a blank in a bank will help us a lot. This option is very interesting in that you do not need to boil, fry or soak anything in advance, which significantly saves our time, and the recipe contains only products that grow in your summer cottages.
This wonderful recipe came to me from Belarus, as it turned out later, there are similar recipes on other sites, only I have a different cooking method.

Recipe "Pickle with mushrooms in a pot":

We will start both options for making pickle by soaking the barley and mushrooms. Pearl barley for 2-3 hours, one will be enough for mushrooms. After this time, we put the pearl barley and chopped mushrooms in a pot, fill it with a glass of boiling water and send it to the oven at a temperature of 200 degrees for 1 hour.

We continue option 1. Chop carrots, onions, wild garlic, pickled tomato and cucumber at random. After an hour, we put it in a pot. We add boiling water to the pot until the density we need. Where are the potatoes, you ask? If the soup is not for you without it, then be sure to add it. Adjust the thickness of the soup to your liking.

And this is how the continuation of the second option looks like. Add pickle dressing. Don't forget the ramson too.

The end of cooking is also the same for the two options: we send the pot to the oven. (In the first variant for 40 minutes, in the second - for 20). We take out, add sour cream (it is possible without it). You can start! Bon Appetit!
PS Well then. I tried the new Maggi pickle dressing. Quite a worthy replacement for homemade products. And it turns out much faster. So I recommend it!

Recipe "Monastic pickle":

First of all, we wash the barley and set it to cook. It takes longer than the rest of the ingredients. I boiled it in advance, and poured the broth. I do not like him.

Soak dried mushrooms in hot water for 30 minutes, then cut.

I cut the forest mushrooms into small pieces, since they practically do not boil down.

I cut the celery stalks arbitrarily.

Leeks in half rings.

I cut the potatoes into cubes,

And I prefer to grate carrots on a coarse grater.

I try to cut the cucumbers smaller so that they are soft in pickle.

In a cauldron I warm up sunflower oil well. You can use a deep skillet, but I'm used to cauldrons. Then I pour cucumbers, celery and dried mushrooms into the cauldron. I use them for the scent, so if they are out of stock, then you can do without them. Fry over high heat, stirring thoroughly.

Then I add onions, finely chopped dill stalks, and grated carrots there. As the juice stands out, I reduce the heat and simmer for 15 - 20 minutes.

Meanwhile, I put potatoes with wild mushrooms to cook in a saucepan. I have there boletus, aspen, and moss, in general, everything. I pour in the brine, I add a little water

It is important to be guided by taste here. I like saltier, so I do not recommend my proportions

As soon as everything is stewed in the cauldron, I put the contents of the cauldron in a saucepan, adjust the amount of broth with brine and water and cook over medium heat until the potatoes and mushrooms are ready.

I also add ready-made pearl barley and a pod of red pepper there.

Meanwhile, finely chop the greens (I took green onions, dill and cilantro)

And I crush the cloves of garlic with the flat side of the knife and chop finely too.

At the end of the cooking process, I turn off the heat, pour herbs and garlic into the pan, close the lid and let it brew for another 10 minutes.

That's all, it is ready, it looks delicious, it smells amazing, you can serve it to the table. Angela for you at your meal!

Ingredients for Mushroom Pickle:

• Mushrooms

  (clean, raw. I have a mixture of mushrooms - peeled boletus, flyworm and mushrooms.)
  —
  650 g

• Onion

  —
  1 PC

• Carrot

  —
  1 PC

• Pearl barley

  (TM. Mistral)
  —
  35 g

• Pickled cucumber

  (who likes it sharper - 3pcs)
  —
  2 pcs

• Celery root

  (optional)
  —
  30 g

• Salt

  (taste)

• Black pepper

  (ground to taste)

• Laurel leaf

  —
  2 pcs

• Greens

  (to taste, for serving)

• Sour cream

  (for filing)

• Vegetable oil

  (for roasting vegetables and mushrooms)

Nutritional and energy value:

Mushroom pickle recipe:

The products we need. I pre-soak the barley overnight, and then boil it for 30 minutes.

Fry finely chopped onions in vegetable oil, then add the chopped mushrooms, I do not cut small butter. Fry until the liquid is almost completely boiled away.

Three carrots on a medium grater, cut celery into cubes. Fry carrots in vegetable oil until tender, then add celery and heat together for 5-7 minutes.

Three cucumbers on a coarse grater, simmer in a minimum amount of water for 10 minutes over low heat.

Bring water to a boil in a saucepan, put mushrooms, carrots, cook for 10 minutes, add ready-made barley, peeled and diced potatoes, cook for 10 minutes. Then add cucumbers, season with pepper, put bay leaf, pour out the brine remaining from cucumbers (as needed - depending on the desired pungency and "thickness" of the soup). Warm up over low heat for 5 minutes. Let it brew for 15 minutes.

Serve with sour cream and herbs

Recipe description - Pickle with mushrooms:

Rassolnik is a Russian cuisine dish cooked with pickles and brine. This soup is meat and vegetarian. Potatoes, cereals (rice, pearl barley, buckwheat), various roots (carrots, celery, parsley root) are placed in the pickle. The taste of pickle is slightly sour, salty and very delicate. The broth for this soup is usually boiled from offal or from meat with the addition of offal. But this is not a dogma. I have beef broth. I added champignons to the pickle and the soup turned out to be wonderful: with a slight sourness and mushroom taste. Try this pickle solution. It will suit mushroom lovers. If you have ready-made broth, the soup cooks very quickly.

Pickle with mushrooms: composition, calorie content and nutritional value per 100 g

Step 1:

To prepare pickle with mushrooms, we need: meat broth,
carrots, onions, mushrooms, pickles, rice, potatoes, herbs, salt and black pepper.

Step 2:

Peel the potatoes, wash them and cut them into small pieces.

Step 3:

Put the saucepan with the meat broth on the stove, put the chopped potatoes in the broth and start cooking the pickle.

Step 4:

While the potatoes are boiling, chop finely onions. Pour sunflower oil into the pan and put onions.

Step 5:

Peel the carrots, wash and three on a grater with large holes or chop finely. Add chopped onions and carrots in a pan for 10 minutes.

Step 6:

Put the carrots and onions in a saucepan.

Step 7:

Wash the rice well and add it to the boiling soup. Three tablespoons of this cereal is enough. Do not get carried away especially, otherwise the pickle will turn into rice porridge.

Step 8:

When the potatoes, onions, carrots and rice are almost ready, put the pickles in a saucepan, which are three grated beforehand. Two medium-sized cucumbers are enough.Pickled cucumbers can be substituted for pickled cucumbers.

Step 9:

We clean the champignons, wash them and cut them arbitrarily.

Step 10:

Add champignons to the pickle. Cook the soup for another 10 minutes. At the end, salt, taking into account the fact that the cucumbers are quite salty and pepper to taste.

Step 11:

Finely chop the greens and put them in the prepared pickle.

Step 12:

A primordial Russian dish - pickle with mushrooms is ready. The soup is simple but delicious and nutritious. Cook with passion, love, and your efforts will certainly pay off. Bon Appetit!

Ingredients for Pickle with Forest Mushrooms:

• Pearl barley

  (Mistral)
  —
  100 g

• Potato

  (medium size)
  —
  5 pieces

• Hen

  —
  200 g

• Mushrooms

  (dried, I have white and redheads)
  —
  50 g

• Water

  —
  2.5 l

• Onion

  —
  1 PC

• Carrot

  —
  2 pcs

• Garlic

  —
  1 tooth.

• A tomato

  —
  1 PC

• Pickled cucumber

  (small)
  —
  7 pcs

• Laurel leaf

  —
  1 PC

• Black pepper

  (peas)
  —
  7 pcs

• Cayenne pepper

  —
  1/3 tsp

• Greens

  (dill, parsley)

• Brine

  (cucumber)
  —
  50 ml

Cooking time: 55 minutes

Number of Servings: 10

Nutritional and energy value:

Recipe "Pickle with forest mushrooms":

Let's prepare all the ingredients. Chicken (with bones) mode in small pieces. Soak the mushrooms in cold water for 2 hours and cut into small pieces.

Rinse the pearl barley well in several waters.

Fill the mushrooms with cold water and cook for 30 minutes, then add the pearl barley, chicken pieces and cucumber pickle and salt (at this stage it is better not to add salt!)

Finely chop the onion. Blanch the tomato for 1 minute, remove the skin from it and use a small cube mode. Three one carrot on a coarse grater, the second mode in circles.

Fry the onion in a little oil with garlic (just crush the clove, then you will need to get it out).

As soon as the onion becomes transparent, add the shabby carrots and fry for 5 minutes.

Then add the chopped tomato and carrots (cut into circles). Cooking for 5-7 minutes more.

Add the cucumbers cut into circles. And cook for another 3 minutes.

Mode potatoes in small cubes and add to the soup (40 minutes after putting the pearl barley). Put the fried vegetables in the soup in the place with the potatoes.

Finely chop the greens. 5 minutes before cooking, add finely chopped herbs, spices, bay leaf to the soup. We taste and, if necessary, add some salt to the soup. Let the soup brew for about 20 minutes. Bon appetit!

Recipe "Pickle with forest mushrooms":

Let's prepare all the ingredients. Chicken (with bones) mode in small pieces. Soak the mushrooms in cold water for 2 hours and cut into small pieces.

Rinse the pearl barley well in several waters.

Pour mushrooms with cold water and cook for 30 minutes, then add pearl barley, chicken pieces and cucumber pickle and salt (at this stage it is better not to add salt!)

Finely chop the onion. Blanch the tomato for 1 minute, remove the skin from it and use a small cube mode. Three one carrot on a coarse grater, the second mode in circles.

Fry the onion in a little oil with garlic (just crush the clove, then you will need to get it out).

As soon as the onion becomes transparent, add the shabby carrots and fry for 5 minutes.

Then add the chopped tomato and carrots (cut into circles). Cooking for 5-7 minutes more.

Add the cucumbers cut into circles. And cook for another 3 minutes.

Mode potatoes in small cubes and add to the soup (40 minutes after putting the pearl barley). Put the fried vegetables in the soup in the place with the potatoes.

Finely chop the greens. 5 minutes before cooking, add finely chopped herbs, spices, bay leaf to the soup.We taste and, if necessary, add some salt to the soup. Let the soup brew for about 20 minutes. Bon appetit!

Mushroom pickle recipe:

Pour boiling water over the dried mushrooms and leave overnight. The next day, boil the mushrooms until tender (along with mushroom water) in 2 liters of water.

Cut the onions into half rings, and cut the celery root, carrots and parsley root (I didn't have one, unfortunately) into small cubes.

Heat vegetable oil and sauté the onion in it until transparent.

Add roots, simmer for another 10 minutes, stirring occasionally.

Remove the prepared dried mushrooms from the broth with a slotted spoon, add the potatoes, cut into small cubes.

Chop the dried mushrooms and add to the vegetables, leave to simmer together (while the potatoes are boiling).

Add the leeks, cut into half rings, and simmer everything together for another 2 minutes.

Add the stewed vegetables to the mushroom broth to the potatoes. Boil for 5-8 minutes.

Peel the pickled cucumbers with a vegetable peeler, cut into strips and add to the pickle, boil for 2 minutes and taste, then add salt and pepper. Try again and, if necessary, add cucumber pickle (I didn't need it).

Add the herbs and immediately pour the soup into bowls. The pickle turns out to be very satisfying, despite the fact that it is lean.
Bon Appetit!

This recipe

Ingredients for "Monastic Rassolnik":

• Mushrooms

  (I have frozen forest and dried whites)
  —
  300 g

• Pickled cucumber

  (small size)
  —
  5 pieces

• Petiolate celery

  (stems)
  —
  4 things

• Pearl barley

  (wheat can be used)
  —
  150 g

• Carrot

  (medium size)
  —
  1 PC

• Potato

  (medium size)
  —
  3 pcs

• Leek

  (green part)
  —
  1/2 pc

• Vegetable oil

  —
  50 ml

• Greens

  (parsley, dill, green onion)
  —
  1 bundle

• Garlic

  —
  3 tooth.

• Hot red pepper

  (pod)
  —
  1 PC

• Brine

  (taste)
  —
  1 l

Cooking time: 90 minutes

Servings: 8

Nutritional and energy value:

Recipe "Monastic pickle":

First of all, we wash the barley and set it to cook. It takes longer than the rest of the ingredients. I boiled it in advance, and poured the broth. I do not like him.

I soak the dried mushrooms in hot water for 30 minutes, then cut.

I cut the forest mushrooms into small pieces, since they practically do not boil down.

I cut the celery stalks arbitrarily.

Leeks in half rings.

I cut the potatoes into cubes,

And I prefer to grate carrots on a coarse grater.

I try to cut the cucumbers smaller so that they are soft in pickle.

In a cauldron I warm up sunflower oil well. You can use a deep skillet, but I'm used to cauldrons. Then I pour cucumbers, celery and dried mushrooms into the cauldron. I use them for the scent, so if they are out of stock, then you can do without them. Fry over high heat, stirring thoroughly.

Then I add onions, finely chopped dill stalks, and grated carrots there. As the juice stands out, I reduce the heat and simmer for 15 - 20 minutes.

Meanwhile, I put potatoes with wild mushrooms to cook in a saucepan. I have there boletus, aspen, and moss, in general, everything. I pour in the brine, I add a little water

It is important to be guided by taste here. I like saltier, so I do not recommend my proportions

As soon as everything is stewed in the cauldron, I put the contents of the cauldron in a saucepan, adjust the amount of broth with brine and water and cook over medium heat until the potatoes and mushrooms are ready.

I also add ready-made pearl barley and a pod of red pepper there.

Meanwhile, finely chop the greens (I took green onions, dill and cilantro)

And I crush the cloves of garlic with the flat side of the knife and chop finely too.

At the end of the cooking process, I turn off the heat, pour herbs and garlic into the pan, close the lid and let it brew for another 10 minutes.

That's all, it is ready, it looks delicious, it smells amazing, you can serve it to the table. Angela for you at your meal!