Table of contents:
Pickle with beef and barley
5 servings 1 hour 40 minutes (your 40 minutes)
Pickle according to this recipe will saturate and instantly disappear from the dinner table. It turns out to be very fragrant and rich. Pickled cucumbers, pearl barley and delicious beef broth go well with each other and give an unforgettable taste.
Step-by-step photo recipe for Rassolnik with beef and barley
We prepare products.
In the cooking process, we need boiling water.
We wash the pearl barley and pour 1-1.2 liters of boiling water into a saucepan. Cook the barley over low heat for 70-80 minutes.
We wash the meat and cut into arbitrary pieces.
Pour the meat in a saucepan with 2 liters of water and bring to a boil. Then we drain the water and fill the meat with 2 liters of clean water. Bring to a boil again.
We clean the onion and put it in a saucepan with the meat. Cook for 1 hour over low heat. Periodically remove the foam with a slotted spoon.
After 55 minutes of cooking the broth, peel the potatoes and cut into slices.
Remove the onion from the broth and put the potatoes there. Cook for 20 minutes.
Peel the carrots and rub on a coarse grater.
Heat the vegetable oil in a frying pan and fry the carrots for about 5 minutes, until soft.
Cut the cucumbers into cubes.
Put the chopped cucumbers in the pan with the carrots and simmer for another 2-3 minutes.
Put the boiled barley in a saucepan and pour in the cucumber pickle. Cook for 5 minutes.
We spread the frying in a saucepan. Put the bay leaf and peppercorns. Salt to taste. Cook for another 5-7 minutes. Then turn off the heating and let the pickle brew for another 10 minutes.
Pickle with beef and barley is ready. Serve with sour cream and your favorite herbs.
Enjoy your meal!