Short description
Preparation description:
To make barley cook faster, soak it in warm water for several hours beforehand. Cucumbers choose dense, crispy, they can not only be cut, but also grated on a coarse grater. Sugar may not be added, but it will balance the acidity and salt of the cucumbers and make the taste spicy.
Prepare all the necessary ingredients for making pickle with barley and beef tongue. Rinse the barley and boil for 30-40 minutes.
Put a well-washed beef tongue in a saucepan and cover with water, let stand for 3 hours. Rinse the tongue again, put it in a saucepan, add one onion cut in half and carrots. Add some greenery.
Pour cold water over tongue and place over medium heat. Bring everything to a boil, lower the heat and simmer for two hours, skimming off the foam. After a while, remove the tongue from the broth and lower it into cold water. Remove the skin from the tongue.
Strain the broth and bring to a boil. Put the boiled barley into the pan.
Add chopped potatoes to the barley broth. Simmer everything on low heat for 15 minutes.
Cut the tongue into pieces and add to the pan. Cook still 5 minutes.
Pour vegetable oil into a frying pan, put chopped onions and grated carrots on a coarse grater. Fry everything for 5 minutes. Add tomato paste, stir and fry for another 5 minutes, stirring.
Put the fried vegetables in the soup and cook for 5 minutes.
Cut pickled cucumbers into thin strips, fill with water and cook over medium heat for 15 minutes.
Add the finished cucumbers to the soup, pour in the brine and lay out the bay leaf. Cook for another 10 minutes over low heat. Try the soup with salt, add sugar to taste, finely chopped greens and serve.
Bon appetit!
Rate the recipe Rassolnik with pearl barley and beef tongue
Pickle with pearl barley and beef tongue
Preparation description:
To make barley cook faster, soak it in warm water for several hours beforehand. Cucumbers choose dense, crispy, they can not only be cut, but also grated on a coarse grater. Sugar may not be added, but it will balance the acidity and salt of the cucumbers and make the taste spicy.
Prepare all the necessary ingredients for making pickle with barley and beef tongue. Rinse the barley and boil for 30-40 minutes.
Put a well-washed beef tongue in a saucepan and cover with water, let stand for 3 hours. Rinse the tongue again, put it in a saucepan, add one onion cut in half and carrots. Add some greenery.
Pour cold water over tongue and place over medium heat. Bring everything to a boil, lower the heat and simmer for two hours, skimming off the foam. After a while, remove the tongue from the broth and lower it into cold water. Remove the skin from the tongue.
Strain the broth and bring to a boil. Put the boiled barley into the pan.
Add chopped potatoes to the barley broth. Simmer everything on low heat for 15 minutes.
Cut the tongue into pieces and add to the pan. Cook still 5 minutes.
Pour vegetable oil into a frying pan, put chopped onions and grated carrots on a coarse grater. Fry everything for 5 minutes. Add tomato paste, stir and fry for another 5 minutes, stirring.
Put the fried vegetables in the soup and cook for 5 minutes.
Cut pickled cucumbers into thin strips, fill with water and cook over medium heat for 15 minutes.
Add the finished cucumbers to the soup, pour in the brine and lay out the bay leaf. Cook for another 10 minutes over low heat. Try the soup with salt, add sugar to taste, finely chopped greens and serve.
Bon appetit!
Rate the recipe Rassolnik with pearl barley and beef tongue