Pickle with paprika and spinach

[Pickle with paprika and spinach]

Pickle with paprika and spinach

This time the broth was boiled from duck offal. It turned out very
well!
For 2 liters of broth:
3 tables. heaped barley spoons
5-6 pieces of medium potatoes
1 small onion
1 large onion
1 medium carrot
2-3 pickles (depending on size and acidity)
1 large red bell pepper
100g frozen spinach
a bunch of dill with parsley
1-2 cloves of garlic
Rinse the barley, add cold water, bring to a boil, drain and rinse again.
Put barley, chopped potatoes, very, very finely chopped small onion into the boiling broth.
In a skillet in hot vegetable oil, fry a large onion, cut into cubes, and 1 carrot, grated on a coarse grater, until golden brown. Add the diced red bell pepper.
We clean the pickled cucumbers, remove the seeds, rub on a coarse grater, add to the pan, simmer everything together. Finally, add a few balls of frozen spinach. When the spinach has melted, put the contents of the pan into the saucepan. We bring to taste (salt, pepper, possibly sugar or a little lemon juice). Finely chop parsley and dill, pass 1-2 cloves of garlic through a garlic press. Put the greens and garlic in a saucepan, stir, cover and turn off the gas. Let it brew for 30 minutes and serve with sour cream.

And yesterday I cooked Rassolnik with bell pepper and spinach.
If you consider that I do not like pickle, then I fell for the second half of the name
And I did not lose!
Made with fresh spinach, and 100g. It turned out to be a lot in volume, but I still boldly stuffed it into the soup.
The result is a green very fragrant and terribly delicious soup.
THANKS !!!!!