Rassolnik Leningrad

Rassolnik Leningrad

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Ingredients for the preparation of pickle Leningrad

  1. Beef brisket (or bone) 400 gr
  2. Potato 3 pcs
  3. Carrot 1 pc
  4. 3-4 pickles medium sized
  5. Onion 1 pc
  6. Leek 1 pc
  7. Pearl barley 150 g
  8. Tomato paste 1 tbsp
  9. Vegetable oil 20 ml
  10. Bay leaf 3-4 leaves
  11. Fresh dill or parsley - 200 gr to taste
  12. Dill greens dry (seasoning) 20 gr
  13. Sour cream (any fat content) 150 gr
  14. Brine 500 ml
  15. Boiled cold water 1 l
  16. Salt and pepper to taste to taste
  • Main Ingredients
  • Serving 6 servings
  • World Cuisine


2.5 L pan, Skimmer, Bowl for broth (for filtering), 1.5-2 L pan, Colander, Knife, Vegetable cutting board, Frying pan, Shovel, Tablespoon, Deep bowl

Cooking pickle Leningrad:

Step 1: cook beef broth and barley.

One of the important components of the pickle is, of course, properly cooked broth. To do this, we need to thoroughly rinse the bones or brisket, put in a 2.5 l pan and fill with water, leaving about 5-7 centimeters to the edge. And set on fire. The broth should ideally be cooked for at least one and a half hours, the longer the better. When it boils, it will be necessary to reduce the fire. After a few minutes, scum will accumulate on the surface (foam): remove it with a slotted spoon. If necessary, you will need to once again hold a slotted spoon over the broth. Then we salt and pepper the beef broth and throw the washed leaves of laurel. Cover loosely, reduce heat to a minimum and cook for another hour and a half. Barley also needs to be given a lot of time. Before you put the cereal to cook, it needs to be washed three to four times. Then transfer to a pan of 1.5 l and pour boiled, cold water. We put on the fire and, after the water has boiled, detect 20 minutes and reduce the fire. After the time elapsed, without draining the water, leave the barley on the stove in the pan. Turn off the fire. Now the barley should swell, that is, absorb water. The mass of barley at the end will double.

Step 2: prepare the vegetables.

The preparation of pickle in Leningrad can be reduced by almost half if you start cooking the “stuffing” of pickle in the two hours that the broth is cooked. Therefore, now we clean all the vegetables that need to be peeled, namely potatoes, carrots, onions. We cut the potatoes into 2x2 centimeter cubes and immerse them in a bowl in water so that they do not turn black. At the same time, excess starch will be washed. Onions and leeks cut into thin rings, carrots in strips. In a pan, now fry the carrots with onions until golden brown, then add the leek and tomato paste. After 5-7 minutes, turn off. Cucumbers are also cut into strips. most of the work is done.

Step 3: directly prepare the pickle in Leningrad style.

Checking the barley. During the time that we prepared the vegetables, she had to swell. If this happens, we discard the barley in a colander, shake off the remaining water and return it to the pan. When ready, it will also be necessary to strain the broth through a colander into a bowl (or a clean pan). You can’t take out the meat, it will still be in a colander. Pour the broth back into the pan and set it on fire. We cut the meat into pieces. Pour the potatoes into the boiling broth and cook for 10 minutes. Then we interfere the cucumbers and brine. Add vegetable frying and cook further. We try the broth. If necessary, add salt and pepper, a pinch of dry greens to taste. In a free pan, fry the meat to a light crust. Add meat to the pickle last, when the potatoes have already been cooked. After we turn off the fire and leave the pickle in Leningrad style on the stove "reach" 15 minutes.

Step 4: serve the pickle in Leningrad style.

Just a little bit left! Rinse fresh herbs and chop it. Serve pickle, adding a spoonful of sour cream and sprinkle with herbs. Enjoy your meal!

Recipe Tips:

- - If someone does not like pearl barley, you can use buckwheat or millet;

- - In cooking, it is better to use homemade pickles;

- - If the brine from the cucumbers is too acidic, it can be “steamed” separately in a pan, evaporated vinegar and then added to the broth.