Limiting the use of certain foods fasting - not the time to give up the pleasure of enjoying delicious, satisfying dishes.
Today we will prepare a fragrant lean pickle.
Lean pickle - general principles of cooking
For the preparation of lean dishes, meat is not used, therefore, soups are prepared on a vegetable broth. Such a decoction is tasty if you cook it with the addition of all kinds of roots: greens, onions, carrots.
Usually a lot of vegetables are put in lean soup: carrots, potatoes. For nourishment, cereals such as barley, rice, millet, and legumes are used. To give a special pickle taste, pickled or pickled cucumbers and cucumber pickle are added to the hot. An interesting taste, color and aroma is given by tomatoes or tomato paste.
The principle is simple: put potatoes cut into a cube in a pot of water, boil it until half-cooked, add cereal. If pearl barley is used, it is pre-boiled in another container until cooked, rice, millet and other cereals are simply washed. When using beans, dried legumes are first soaked in water, then boiled, like barley, in another saucepan, canned beans are put in a potato broth without any preparation.
Last of all, put the onion, carrots, and tomatoes into the prepared pickle. You can also take for sauteing leeks, greens.
Cucumbers are put in chopped or grated form in the broth at the end of cooking after all vegetables are ready or in a sauté. The brine is also poured at the final stage, and so that the soup does not become clouded from it, it is better to bring it to a boil first.
All kinds of spices and spices to taste are added to the lenten pickle for aroma. Soup is served, seasoned with your favorite allowed sauce, sprinkled with herbs with fresh bread or croutons, breadcrumbs.
1. Lean pickle: a classic recipe with pearl barley
Ingredients:
• 5 medium potatoes;
• allspice - 4 peas;
• 3 pickled cucumbers;
• 1 carrot;
• onion head;
• sunflower oil for frying vegetables;
• 1 leaf of lavrushka;
• brine from cucumbers - 5 tbsp. spoons;
• pearl barley - 150 g.
Cooking method:
1. First rinse the barley and leave it in water for 40 minutes to soften.
2. Put the swollen groats in a pan with cold water, put on a stove and cook over moderate heat until cooked.
3. After softening the cereal, add the potatoes - medium cube, lavrushka, peppercorns, a little salt (if necessary) and boil 25 minutes before softening the potatoes.
4. Meanwhile, fry chopped carrots with onions in a pan with oil.
5. Finely chop the cucumbers with a knife and at the same time as vegetable frying add to the soup, boil for another 5 minutes and pour in the cucumber pickle.
6. Serve hot, sprinkled with finely chopped parsley leaves.
2. Lenten pickle with rice grits
Ingredients:
• pickled cucumbers - 4 pcs.;
• 2 potatoes;
• a couple of carrots;
• onion head;
• rice groats - 80 g;
• garlic - 5 cloves;
• tomato - 20 g;
• half a bunch of fresh cilantro, parsley and dill;
• frying oil;
• allspice, salt - 10 g.
Cooking method:
1. Fill a metal container with water, a little more than half the volume, slightly salt, put on moderate heat and simmer until bubbling bubbles form.
2. Dice the potatoes and drop them into the pan.
3. After a few minutes, pour the washed rice into the pan and cook for 30 minutes until the rice and potatoes are completely softened.
4. Finely chopped carrots and onions, put in a pan and fry in oil for several minutes.
5. For vegetables, put a little tomato puree and warm for 3 minutes.
6. Together with frying and chopped parsley, cilantro and dill, put cucumbers chopped on a grater in the soup, boil a little, remove from the stove and insist for half an hour.
7. Serve with sour cream.
3. Lenten pickle with red beans
Ingredients:
• 1 can of canned red beans;
• a couple of potatoes;
• carrot - 1 pc.;
• 1 onion;
• 1 large pickle;
• leaf of lavrushka;
• salt - optional;
• some peas of fragrant pepper.
Cooking method:
1. Cut the potatoes into small squares, put in a metal container with hot water, add the lavrushka, allspice and cook until soft over medium heat.
2. Using a slotted spoon, put the lavrushka from the pan and add canned beans.
3. In a frying pan with sunflower oil, fry for five minutes carrots - on a grater, chopped onion head.
4. Add the diced pickled cucumber to the fried vegetables and sweat until completely softened.
5. Fry in the soup after the potatoes are ready, add a little fresh parsley, boil.
6. Remove from heat and let it brew for 40 minutes.
7. Pour into plates.
4. Lean pickle with barley and pickles in a slow cooker
Ingredients:
• barley - 30 g;
• 2 potatoes;
• 1 carrot;
• onion head;
• 2 pickles;
• some oil for sauteing vegetables;
• allspice, salt - optional;
• a little pickle pickle.
Cooking method:
1. In a preheated multicooker in the “baking” mode, fry for 15 minutes the onion head with small crumbs, carrots on a grater.
2. Add to them pickles, cut into thin strips, and fry for several minutes.
3. Put the finished frying in a separate bowl.
4. In a clean container of the multicooker, put potatoes - with an average cube, washed with swollen pearl barley, slightly salt, pepper, add a two-liter jar of water, set the stewing mode and cook for about 60 minutes.
5. When the contents of the multicooker are completely cooked, add the pickle pickle, boil.
6. Switch the unit to "heating" mode and insist 25 minutes.
7. Serve in a portioned plates with bread from second-grade flour.
5. Lean pickle with rice in clay pots
Ingredients:
• potato - 4 tubers;
• rice groats - 50 g;
• a couple of onion heads;
• carrot - 2 pcs.;
• 4 pickled cucumbers;
• a little tomato paste;
• vegetable broth - 3 liters;
• aromatic ground pepper, salt - optional.
Cooking method:
1. Pour a cold three-liter pot of cold water into an enameled deep pan, put diced potatoes, carrots, onions, cube and rice groats, cook until cooked.
2. Put boiled rice and vegetables in clay pots, add pickles to them - in thin strips, tomato puree, slightly salt, pepper, add greens and any seasoning, fill everything with vegetable broth.
3. Top the pots with a small piece of lean puff pastry, sticking tightly to the edges of the pots.
4. Place the pots in a hot oven and simmer for 15 minutes at a low temperature.
5. At the end of this time, turn off the fire and leave the soup in the oven for half an hour.
6. Serve the insisted lean pickle served directly in pots of brown bread.
6. Lean pickle with millet and cucumbers
Ingredients:
• potato - 3 tubers;
• leek - 3 leaves;
• 1 carrot;
• millet groats - 100 g;
• garlic - 4 cloves;
• 2 medium pickles;
• a little tomato puree or 1 tomato;
• allspice - 5 peas;
• Lavrushka - 1 leaf;
• salt - as needed.
Cooking method:
1. Fill a deep metal container with 2.5 liters of water, place on a stove and wait until bubbling bubbles appear.
2. Cut the potatoes into a small cube and throw in hot water, cook until bubbles form.
3. Rinse the millet groats well and pour into the pot pan, boil for several minutes.
4. While the potatoes with millet are boiled, do the frying: put chopped carrots with chopped onion in a frying pan with butter, and fry for several minutes.
5. Chop the pickled cucumbers with a knife and put in the soup at the same time as fried vegetables, finely chopped garlic, tomato puree, and lavrusha, season with salt, pepper, season with any seasoning and boil for another 10 minutes.
6. Turn off the heat, close the pan with a lid and leave the soup for 40 minutes.
7. Pour the infused aromatic pickle with millet into portioned dishes, sprinkle with parsley and put a small slice of lemon on top.
Lean Pickle - Tricks and Tips
• If you add cereal to the pickle, carefully consider preparing it. Rinse the barley first, then transfer to a saucepan with plenty of water, cook over low heat until cooked, then rinse in cold water. Wash rice groats several times, then transfer to a couple of minutes in boiling water, drain the water and then only add to the soup. All this will help you maintain the transparency of your broth.
• Don't like the crunch of pickled or pickled cucumbers in the soup? Just pour boiling water over the ingredient before slicing.
• Do you like experiments? Replace the cucumbers with capers. In addition, together with commonly used products, you can put in the soup baked or fresh bell peppers, sun-dried tomatoes, garlic fried in vegetable oil.
• Greenery! Another important component of the dish, which will give the soup a delicious aroma, and decorate the appearance of the hot. Use fresh, frozen or dried herbs: dill, basil, parsley, if you like the taste of cilantro - take it too.
• Rassolnik - soup that is tasty after infusion; it is even tastier on the second day. Let the finished dish brew under a closed lid.
