How to cook pickle pickles with rice and cucumbers

In order to properly prepare pickle with rice and pickles, we will share with you some simple tips - by following them, you can cook a very tasty and satisfying dish. And to create this first dish, you can take any broth: from chicken, veal, fish. Some cook it in lean form: with mushrooms or on plain water.

Classic recipe with pickled cucumbers

Cooking time: 70 minutes.

Caloric content per 100 g: 1300 kcal.

With the help of this soup you can surprise all your loved ones with a tasty and satisfying first course.

Ingredients are as follows:

• 1.5 liters of water;
• 2 pcs. pork ribs;
• 2 bay leaves;
• 5 black peppercorns;
• 2 large potatoes;
• 100 grams of rice;
• salt and pepper to taste;
• 2 large pickled cucumbers;
• 40 ml of brine;
• 1 carrot;
• 1 tbsp. olive oil;
• 1 onion head.

The method of preparation is very simple. First, thoroughly wash the rice and soak it in cold water for 15-20 minutes. Pork ribs pour water, put the container on the fire, add there spices and salt, cook for 20 minutes. When the water boils, you need to get the meat.

While the meat is boiling, chop the potatoes into small cubes, then dip into the broth.

While the potatoes are boiling, dice the onions, carrots and cucumbers, pour everything into the frying pan and fry for about 5 minutes, add the brine and stew for another 5 minutes. We shift all contents to broth, cover the pot with a lid and cook for another five minutes. Let the soup stand a little, insist, after which it can be served on the table.

Cooking soup with chicken

Cooking time: 45 minutes.

Calories: 110 kcal per 100 g.

For the preparation of this dish, you can take both fillet and other parts of the chicken - it all depends on your taste preferences.

For example, if you like soft pieces in soup, then, of course, better fillets.

Ingredients:

• 1.5 liters of water;
• 2 chicken thighs or 2 fillets;
• 2 celery pods;
• salted cucumber skin;
• 1 carrot and 1 onion;
• 2 leaves of laurel;
• 2 pickled cucumbers;
• 100 grams of rice;
• 50 ml of brine.

Cooking:

1. Wash and soak the rice for 10-15 minutes.
2. Peel the vegetables.
3. Pour water into the pan, put the chicken in there, cook for 20 minutes. When the broth is prepared, it needs to be drained.
4. Cut the potatoes into thin strips, put in the broth, add the rice and bring all to a boil.
5. Make frying: rub carrots, cut onions into small cubes, cucumbers - thin strips. First, pass the onions and carrots in a saucepan or frying pan, then add the cucumbers.
6. Add to the mixture of cucumber pickle and simmer for about 2-3 minutes.
7. Put the frying in the pan with the broth, add salt, spices, cook for about 5 minutes.
8. Take out the meat, cut it and put it back in the soup. Leave to infuse for 10 minutes.

You can pour pickle on the plates, decorating it with sour cream and dill. In addition to the soup, rye crackers are served.

Cooking pickle on beef with barley

Cooking time: 50 minutes.

Caloric content: 1250 kcal per 100 g

It is worth remembering that this meat is very fond of spices. It is also better to take veal, in which case the soup will be more tender.

Ingredients:

• 1.5 liters of water;
• 300 g of beef or veal;
• 1 tbsp. olive oil;
• 1 carrot, onion bulb;
• 2 medium pickled cucumbers;
• 100 ml of brine;
• 2 tbsp. tomato paste;
• 2 large potatoes;
• 100 g of barley;
• spices to taste.

To prepare such pickle, you must first fry coarsely chopped pieces of veal for 5 minutes over high heat. Then add onions, carrots to meat, fry for 3-5 minutes. Then put sliced ​​pickled cucumbers in a saucepan, add pasta and pickle and leave to stew for 2 minutes. To the mixture add barley, mix again, pour all the water and leave to boil for 20 minutes.

After cooking, leave the soup to infuse for five minutes, and then pour into plates.

Unusual recipe of pickle with rice, mushrooms and cucumbers

Cooking time: 30 minutes.

Calories per 100 grams of soup: 1200 kcal.

When cooking this pickle, remember that you do not need to use carrots if you are cooking soup with mushrooms, because this root crop neutralizes all their taste, and no matter which mushrooms you will use: chanterelles, white mushrooms, champignons, etc. But to emphasize the taste of mushrooms, it is better to take the garlic.

Ingredients:

• 1 l of water;
• 200 g of mushrooms (any and better fresh or frozen);
• 90 g butter;
• 2 onions;
• 2 pickled cucumbers;
• 4 potatoes;
• 2 cloves of garlic;
• half a lemon;
• 100 grams of rice.

Cooking method:

1. Put potato cubes in a saucepan with water, add rice (before that it had to be soaked for 15 minutes). Bring to a boil and cook for 10 minutes.
2. Heat the pan, heat the oil and fry the mushrooms for about 6-8 minutes, add the garlic, onion, cucumbers.
3. Cut the lemon and pour the juice into the container.
4. Pour the frying pan into the pan with potatoes, rice, cook for another ten minutes.
5. Turn off the heat, cover the pan with a lid and leave to infuse for 5 minutes.

Cooking the first dish in the slow cooker

Cooking time: 60 minutes.

Caloric content per 100 g: 1200 kcal.

The following ingredients are needed for cooking:

• 300 g veal;
• 150 grams of green pitted olives;
• 100 g carrots and onions;
• 200 g salted cucumbers;
• 50 grams of rice;
• 200 grams of potatoes;
• 2 liters of water;
• 20 ml of oil (olive or vegetable).

Preparation Scheme:

1. We clean onions and carrots, we cut them.
2. Cut the meat into small pieces.
3. Wash rice and soak for 10 minutes.
4. Cucumbers clean, large rub.
5. Cut olives into small rings.
6. Pour oil into the bowl, put carrots and onions, fry for 5 minutes in the "Baking" mode.
7. Add the meat, pour water, rearrange the program "Soup" and leave for 30 minutes.
8. Add rice and potatoes, start the "Quenching" mode, set half an hour.
9. After 20 minutes, we send cucumbers and olives to the multicooker bowl.

Useful tips from the chef

To get pickle turned out tasty and nourishing, do not forget about the following tips:

1. Meat, so that the broth was tasty and satisfying, should be put in cold water. But if you want to get the soup with clear broth (it will also be more dietary), then the meat is put into boiling water. It is very important to clean the foam in time.
2. To make the broth even more tasty, after boiling, place in it one large peeled onion. When the pulp is boiled down, the liquid must be drained.
3. Liver, kidneys and other parts of chicken or pork, beef can also be used to make broth.
4. If you do not eat meat, you can make broth and on the water - still the soup will turn out delicious, but just less rich and fat.
5. If you do not have time to cook the meat, use stew instead.
6. Rassolnik is usually cooked with pickled cucumbers, but some hostesses make it marinated.
7. If you have cucumbers with a hard skin, it is best to cut and add separately to the soup.
8. Salt and spices are always placed at the very end, since you will already use pickles. As a result, you can just peresalit your first dish.
9. Before serving the soup, it should be brewed a little, thanks to which the taste will be more saturated.
10. Any greens are perfectly combined with pickle: parsley, cilantro, dill - just add what you like.
11. Some cook this dish with fish, for example in Post. Instead of meat, use any fresh fish, the main thing is to remove the bones and organs, otherwise the broth will turn out bitter.
12. The classic recipe of pickle can be perfectly “diluted” with hunting sausages, which should be added when frying vegetables.

As you can see, it’s not so difficult to make a tasty and nourishing pickle. Pleases a huge variety of recipes: with meat, chicken, mushrooms - it remains just to choose the most suitable for you! Cooked according to our recipes soup will be a real highlight of your table.

Watch the video: Asian Pickled Cucumber (April 2024).