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All recipes » Broths and soups » Hot soups » Pickle

Pickle Moscow

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Pickle Moscow

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 time60 minutes Number of servings4

Ingredients for Pickle Moscow




Step-by-step instruction of cooking Pickle Moscow


Step 1

In a pan add parboiled cucumbers and cook for 5-10 minutes.In a pan add parboiled cucumbers and cook for 5-10 minutes.


Step 2

Sorrel rinse, remove hard stems and finely chopped.Sorrel rinse, remove hard stems and finely chopped.


Step 3

Five minutes before readiness add to the soup sorrel, MAGGI® dressing for the Pickle, salt and pepper to taste.Five minutes before readiness add to the soup sorrel, MAGGI® dressing for the Pickle, salt and pepper to taste.


Step 4

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.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.


Step 5

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. 
Bon appetit!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.
Bon appetit!



Step 6

Prepare the necessary ingredients.Prepare the necessary ingredients.


Step 7

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.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.


Step 8

In a saucepan pour the broth, bring to a boil. Potatoes wash, peel and cut into cubes. Add to boiling broth.In a saucepan pour the broth, bring to a boil. Potatoes wash, peel and cut into cubes. Add to boiling broth.


Step 9

Onion peel and cut into cubes.Onion peel and cut into cubes.


Step 10

In frying pan heat vegetable oil and fry the onion until soft 5 minutes.In frying pan heat vegetable oil and fry the onion until soft 5 minutes.


Step 11

Carrots wash, peel and cut into thin slices.Carrots wash, peel and cut into thin slices.


Step 12

Celery cut into small dice.Celery cut into small dice.


Step 13

To the onions add the carrots and celery and roast for 10 minutes.To the onions add the carrots and celery and roast for 10 minutes.


Step 14

In a saucepan put the cooked barley, sauteed vegetables, pepper and Bay leaf.In a saucepan put the cooked barley, sauteed vegetables, pepper and Bay leaf.


Step 15

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.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.