Pickle in broth or lean

Category: First meal
Pickle in broth or lean

Ingredients

Rice 1 tbsp. l
Meat or chicken broth / water 1 l
Potato 1 PC. small
Bulb onions 1 PC. small
Carrot 1 PC. very little
Any fat or vegetable oil 0.5 tbsp. l
Pickled cucumber 1 PC. (large)
Fresh tomato / tomato paste 1 pc. / 0.5 st. l
Garlic 1-2 teeth
Spices, ground red bitter pepper taste
Greens to taste (a lot!)

Cooking method

  • Rinse the rice, add cold broth or water and cook until half cooked. Cut carrots into small cubes, fry in hot fat; add potatoes, cut into larger cubes, then finely chopped onion, fry "until beautiful", put in a saucepan with broth and rice. When the potatoes are cooked, add a cucumber, cut into small cubes and, larger, a tomato or tomato paste, to the soup. Let it boil, taste, add salt, turn it off immediately, add spices, chopped garlic and herbs to the pan. Serve with sour cream.

The dish is designed for

1.25 l

Time for preparing:

20 minutes - with ready-made broth

Cooking program:

any - stove or multicooker

Note

Soup from student days.
Probably, I should write the name in quotation marks, or even call it "pseudo-pickle", because, I feel, they will immediately explain to me that pickle needs kidneys and pearl barley. Well, if they insist, I will.

My Kuban Cossack grandmother Anna Nikolaevna, her eternal peace, a great lover of original dishes like pieces of fried bacon floating in a frying pan of fat, God knows why she called these first dishes "sandy soup". I serve this pickle at lunch (I put it first), she sadly rummages in a plate with a spoon in search of meat, she won't find it, and tragically will notice under her breath: "Sanday soup ..." And we, everyone else, are waiting for this moment and we begin to laugh like crazy. However, since the soup is delicious (maybe it is the frying of potatoes that gives the taste!), Grandmother ate it with pleasure, but only once a month!

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