Pickle is one of the most delicious dishes of Russian cuisine. In Russia, the pickle is known since the XV century, at that time they were called Kalia. There are many recipes of this soup. I suggest one of the many options is the Moscow pickle. Pickle in the Moscow except pickles add spinach, sorrel or lettuce. And when applying pickle Moscow add refills of brewed in milk eggs. Help yourself!
|Cooking time 60 minutes||Number of servings 4|
In a pan add parboiled cucumbers and cook for 5-10 minutes.
Sorrel rinse, remove hard stems and finely chopped.
Five minutes before readiness add to the soup sorrel, MAGGI® dressing for the Pickle, salt and pepper to taste.
Milk and egg yolks to make the filling. For this purpose, the stirred raw egg yolks gradually add the hot milk and cook mixture until thick over low heat without bringing to a boil.
Serve the pickle Moscow: in a bowl pour the pickle, add a couple tablespoons of milk-egg sauce, sliced boiled meat or chicken, sprinkle with finely chopped greens. Traditionally, the pickle Moscow serves cheesecake.
Prepare the necessary ingredients.
Pre-cook pearl barley. In a pan pour 1 liter of water, bring to a boil, add 1 packet of pearl barley and simmer for 40-45 minutes. Usually I boil two tea bags and freeze the extra.
In a saucepan pour the broth, bring to a boil. Potatoes wash, peel and cut into cubes. Add to boiling broth.
Onion peel and cut into cubes.
In frying pan heat vegetable oil and fry the onion until soft 5 minutes.
Carrots wash, peel and cut into thin slices.
Celery cut into small dice.
To the onions add the carrots and celery and roast for 10 minutes.
In a saucepan put the cooked barley, sauteed vegetables, pepper and Bay leaf.
Salted cucumbers clear from rough skin. I used marinated with thin skin, so left it like this. Cucumbers cut into small cubes and pripustit in a small amount of water (broth) for 5 minutes.