Cucumber pickle is always added to the traditional pickle soup - it gives that indescribable taste and aroma that is remembered by everyone who tries this properly cooked first hot dish at least once.

A bit of history

In old Russian cookbooks, any pickle looks like a rich soup recipe.

Although in classical literature such a name was also given to pies stuffed with pickles and meat.

The list of components, in addition to cucumbers and brine, usually includes various roots, vegetables, meat, fish or mushroom broth, cereals.

Thick soup was served hot with sour cream and boiled eggs.

Instead of bread, it was customary to supplement the hot first with pies, or other pastries with unsweetened fillings.

Interesting Initially, similar soups were called kali - they were prepared from several types of meat, fish, with the addition of lemon juice.

Now kalya, together with pickle and hodgepodge, represent a separate “family” of spicy soups, each of which has its own distinctive features.

For example, what is the difference between hodgepodge and pickle? Pickled cucumbers, capers, olives, lemon, pickled mushrooms, kvass are put in it. Of course, not all of these ingredients are immediately found in one plate, but cucumbers, lemon and olives are considered mandatory. Also, the difference between these soups is in a large set of meat and sausage products in the first case and a limited choice in the second. But both there and there, the meat is either immediately put into the broth, or lightly fried with roots and vegetables. In the recipe for both hodgepodge and pickle, vegetable frying with tomato paste or tomato juice, several types of chopped herbs and various spices can be provided to give a spicy flavor. But there are no potatoes and cereals in the hodgepodge.

Secrets and rules for preparing pickles

First, meat or fish broth is prepared, if the soup is not vegetarian and not lean. Meat, poultry, fish are washed, cleaned, cut into pieces. If the meat is on the bone, then the bone does not need to be removed - it has an excellent fat. It is better to remove the ridge and large bones from the fish if possible. There are also recipes with offal - kidneys, hearts, etc. Of these, you also need to cook the broth.

Cucumbers are added peeled from the skin and large seeds.

You can cut into cubes or grate - it all depends on individual preferences.

It is also allowed to first stew them with the rest of the vegetables in oil, or send them immediately to the pan.

The brine is poured in at the end, tasting. It is advisable to boil it first.

Various vegetables and root crops are added to the broth. Usually this is a standard set: potatoes, onions, carrots. But depending on the recipe, the list of ingredients may include celery, parsley root, tomatoes, bell peppers and even fresh or. For example, in the menu of some establishments there is “Homemade pickle” - the technology for preparing homemade pickle provides for the use of cabbage.

Cereals for these soups are used very different. So pickle, if we are talking about a classic recipe, is prepared with pearl barley, but if you are interested in preparing pickle for a children's or diet menu, then it is better to take rice. These first courses are delicious with millet, beans, oatmeal, unusual - with buckwheat or lentils. Almost all cereals are added raw, but barley is better to boil first, otherwise the dish itself will acquire an unpleasant jelly-like consistency. Beans and lentils also need to be prepared first - soak for a couple of hours in cold water.

Seasonings, spices and herbs for this first course are as important as the other components. It is better to choose a combination according to your taste, but a delicious pickle recipe is impossible without finely chopped dill, ground black pepper and bay leaf. And if you planned to make a real Moscow pickle, then also stock up on spinach and sorrel.

But even if you know exactly how to cook pickle, when and what to add, do not forget - this soup will turn out exactly as it should if it is infused for at least an hour.

Variety and features of rich soups

For most of us, pickle is a thick soup in meat broth with cucumbers, pearl barley or rice and seasoned with sour cream.

In fact, the variety of recipes is simply incredible and is in no way inferior to the same borscht.

Fish, lean, mushroom, vegetarian, with offal, smoked meats, meatballs, sausage and even pickled tomatoes - what options you will not find!

The most famous recipes are classic pickle with pearl barley, rich Leningrad, lighter Moscow, as well as mushroom and homemade pickle with cabbage.

The simplest pickle recipe, or rather, the most familiar - traditional with pearl barley on broth from pork or beef. It is allowed to replace pearl barley with rice.

Leningrad pickle very similar to the classic recipe, but it should be cooked only in beef broth. You can also add kidneys.

Moscow differs in that it does not contain potatoes, but there are greens (lettuce, spinach, sorrel).

Mandatory for Moscow dressing with egg-cream lezon (a mixture of yolk and milk (cream), which, with continuous stirring, is brought almost to a boil).

Lean with mushrooms(dried, fresh or frozen) is an indispensable dish not only for fasting, but also for vegetarians. You can add tomato dressing from stewed vegetables and sauce to it, as well as replace cereals with legumes - beans, lentils.

Home pickle sometimes referred to as borscht or cabbage soup because of the cabbage that is part of it.

Any of these soups are good if served with sour cream. Boiled eggs, cream, good commercial or homemade mayonnaise, lezon - these options will also improve and emphasize the taste of a spicy spicy hot dish.

Useful recipe video

For me personally, the most original pickle recipe is with fish, for example, as in the video below. But the taste of this soup is simply incredible - checked!

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Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
10th section page

First meal. Soups
BORSCH, RASSOLNIKI, SOLYANKI

NOTE:
* - according to the recipes marked with an asterisk, you can cook on fasting days.

Ingredients:
1.75-2 liters of broth or water, 2-3 beets, 200-250 g of white cabbage, 1-2 carrots, 1/2 parsley root, 1-2 onions, 2 tbsp. spoons of tomato puree or 2 fresh tomatoes, 50 g of vegetable oil, 1 tbsp. a spoonful of sugar, 1-2 tbsp. tablespoons of vinegar, salt, 100 g of prunes, 25 g of dried mushrooms, parsley or dill.

Put chopped cabbage into boiling broth or water, bring to a boil and cook for 5-10 minutes.
Chop vegetables; stew the beets with the addition of a small amount of water, vinegar, tomato puree and oil; sauté onions, carrots and parsley root, put in broth and cook until tender.
Pour dried mushrooms with water and leave in it for 10-15 minutes, then rinse several times, changing the water.
Pour the washed mushrooms with water (200 ml), leave for 3-4 hours to swell, then boil in the same water until tender. Strain the resulting broth, rinse the mushrooms, cut into strips and add together with the broth to the borscht 10-15 minutes before readiness.
Cook the prepared prunes separately until cooked, add the broth to the borscht. 5-10 minutes before the end of cooking, put salt, sugar.
Boiled prunes put in ready-made borscht.
Serve borscht with sour cream and greens if desired.

Ingredients:
2.5 liters of water, 400 g of beef with bone, 2 beets, 1 carrot, 1 onion, 1 tbsp. a spoonful of 3% vinegar, 10 olives, spices, herbs, salt.
For the dough: 1.75 cups flour, 1/2 cup water, 1 egg, salt.
For minced meat: 80 g dried mushrooms, 1 tbsp. a spoonful of vegetable oil, 1 onion, salt.
For deep frying (oil consumption): 1/2 cup vegetable oil.

Prepare meat and bone broth with carrots and onions.
Soak dried mushrooms for 3-4 hours in cold water, rinse, put in filtered water in which they swelled, add vinegar, finely chopped beets (with tops in summer) and cook until tender.
Let the mushroom broth settle, strain, combine with meat and bone broth, add salt, spices, bring to a boil and strain again.
Pour water into the flour, add the egg, salt and knead a stiff dough. Roll it out in a thin layer, cut into small squares, put on each minced mushroom (chopped boiled mushrooms with onions, salt, mix with butter), fold into a triangle and pinch the edges. Deep fry.
Pour borscht into bowls, put olives, herbs, sour cream if desired.
Leave the ears separately.

Ingredients:
300 g of beef, 125 g of pork bones, 3 beets, 250 g of white cabbage, 2-3 pcs. potatoes, 1-2 carrots, 1/2 parsley root, 1-2 onions, 2-3 tbsp. spoons of tomato puree, 40 g butter, 2 tbsp. spoons of 3% vinegar, 100 g of smoked-boiled or boiled ham, 2-3 sausages, 1 tbsp. a spoonful of sugar, salt, pepper, 1/2 cup sour cream, herbs.

Boil beef broth (2 l) with the addition of smoked pork bones and strain. Chop vegetables; stew the beets with the addition of a small amount of water, tomato puree, vinegar and fat; sauté onions, carrots and parsley root.
Put chopped fresh cabbage into the boiling broth, bring to a boil, add potatoes cut into cubes, cook for 10-15 minutes, then put browned vegetables, stewed beets and cook borscht until tender.
5-10 minutes before the end of cooking, add salt, sugar, spices.
Before serving, put chopped boiled meat, ham and sausages into borscht.
Serve borscht with sour cream and herbs.

Ingredients:
500 g of beef or pork bones, 200 g of fatty pork, 200 g of beef, 150 g of chicken fillet, 2-3 carrots, 3 beets, 1 onion, 50 g of fat for sautéing, 2-3 cloves of garlic, 50 g of fat, bay leaf , 2 tbsp. spoons of tomato puree, 1.5 tbsp. spoons of 3% vinegar.
For garnish: 250 g of buckwheat, 75 g of butter.

Boil the broth from the bones.
Pulp of pork, beef, chicken cut into strips. Cut the onion and carrot into small cubes and sauté. Cut the beets into cubes, stew in a sealed container, adding water and vinegar.
In clay pots put meat, vegetables, lard mashed with garlic, tomato puree, a piece of bay leaf, pour broth and bring to readiness in the oven.
Cook crumbly buckwheat porridge, season with butter.
Serve borscht in pots, buckwheat porridge on a plate.

Ingredients:
300 g ham bones, 200 g beef, 60 g sausages, 1 boiled beet, 4 pcs. potatoes, 1 carrot, 1 onion, 2 tbsp. spoons of beans, 1 tbsp. spoon of pork fat, 2 tbsp. spoons of sour cream, 1 apple, 2 tbsp. spoons of tomato puree, 1 parsley root, 1 tbsp. a spoonful of flour, sugar, salt, vinegar.

Boil the broth from beef and bones and separately - beans, previously soaked for 8-12 hours in cold boiled water (if the water is not boiled, the beans will turn out to be hard, glassy).
Shredded carrots, parsley and onion sauté, add tomato puree and keep on low heat for another 10 minutes.
Put diced potatoes into the prepared strained broth, and after boiling - boiled beets chopped into strips, onions, roots and flour, previously diluted with meat broth, sautéed with tomato puree.
5 minutes before readiness, put sliced ​​\u200b\u200band peeled and seeded apple, boiled beans, salt, sugar and vinegar to taste.
When serving, put meat, sausages and sour cream.

RASSOLNIKI

Rassolnik is a liquid hot first course on a sour-salty cucumber base. This dish finally took shape in Russian cuisine quite late - only in the middle of the 19th century, around the same time the name "pickle" was assigned to it. Meanwhile, the use of cucumber pickle as the basis for making soups has been known since at least the 15th century.

The amount of brine, its concentration and ratio with the rest of the liquid, as well as the combination with other main products of the soup (fish, meat, vegetables and cereals) were, however, so different that they gave rise to various dishes with different names: kali, hangovers, saltwort and, finally, pickles.

The latter began to be called moderately sour-salty soups only on a cucumber basis - vegetarian or more often with offal; it was customary to understand only slightly acidic fish soups as kali, and more acidic and more concentrated ones stood out in hangovers and saltworts.

Since the recipe for pickles was formed rather late, they included potatoes and rice, while the boiled beets that were included in the old pickles were subsequently completely excluded.

Modern pickles include pickles, potatoes and other root vegetables of a neutral taste (carrots, turnips, rutabaga), cereals (buckwheat, barley, pearl barley or rice), a large number of spicy vegetables and spicy greens (onions, leeks, celery, parsley, parsnips, dill, tarragon, savory) and some classic spices (bay leaf, allspice and black pepper).

As meat, offal is mainly used in pickles - either only beef or calf kidneys, or all offal (stomach, liver, heart, lungs, neck, legs) from poultry (chicken, turkey, duck and goose). In the absence of offal, they are replaced with beef meat - usually a curl, or a shank (knuckle).

Grains for pickle are selected in accordance with the meat used in it: pearl barley - in pickle with kidneys and beef, rice - in pickle with chicken and turkey offal, barley - for duck and goose offal, buckwheat and rice - in vegetarian pickle.

In the same way, spices are also selected differently for different types of pickles.

In order for pickles to have a delicate, slightly acidic and slightly salty taste, they must maintain a balance between the salty part (cucumbers) and neutral absorbers (cereals, potatoes, root crops - 0.5 cups per 1.5 liters of soup). Therefore, pure brine is rarely added to pickles and in small doses - if the cucumbers themselves are not salty enough. In this case, the brine is pre-boiled before pouring into the broth.

Like most Russian soups, pickles are whitened with sour cream.

Ingredients:
250-300 g of kidneys, 3 pickles, 0.5 cups of cucumber pickle, 2-3 potatoes, 1 carrot, 1 onion, 2 tbsp. spoons of pearl barley, 1 tbsp. a spoonful of dill, 1 parsley (root and greens), 1 celery (root and greens), 3 bay leaves, 6 black peppercorns, 2 Jamaican (allspice) peppercorns, 100 g sour cream.

Kidney preparation.
Cut the kidneys from films and fat, soak in water for 6-8 hours, changing the water, boil for 20-30 minutes in boiling water, remove, cut into small slices.
Cereal preparation.
Rinse the grits with cold water, pour boiling water in a saucepan and put to steam for 30-45 minutes, changing the boiling water.
Cucumber preparation.
Cut off the skin from the cucumbers, pour 1-1.5 cups of boiling water over it and simmer for 10-15 minutes over low heat, then discard the boiled skin, and lower the pulp of the cucumbers cut lengthwise into 4 parts into the brine, and then across into small slices, simmer for another 10 min.
Pickle brew.
Put prepared kidneys in 1.5 liters of boiling water, boil for about 30 minutes, add chopped roots (carrots, parsley, celery), prepared cereals, after 10-15 minutes - potatoes, finely chopped onions and cook until the potatoes are cooked over moderate heat.
Then add the prepared cucumbers, try to see if the broth is salty enough, add brine or salt if necessary, add spices and continue cooking for another 10-15 minutes, after which, after making sure that the kidneys are ready, season with spicy herbs and cook for another 3 minutes.
Top with sour cream when serving.

Ingredients:
offal from 2 chickens, 4 pickles, 1 carrot, 1 turnip, 3 tbsp. spoons of rice, 1 onion, 1 leek, 1 parsley (root and herbs), 2 tbsp. spoons of dill, 1 tbsp. tarragon spoon, 1 tbsp. a spoonful of savory greens, 8 black peppercorns, 2 bay leaves, 2 cloves of garlic, 25-30 g of butter.

In 1.5 liters of boiling water, put thoroughly washed and cut into small pieces of chicken offal and cook for about 1 hour, then season with roots, rice washed several times and cook until it is half cooked, removing the foam.
Then season with finely chopped onion and leek, as well as pepper, bay leaf and cook until rice is ready, add prepared cucumbers (see recipe above), cook for another 5-7 minutes, add spicy greens and cook for 3 minutes, then remove from heat and season with garlic, crushed with oil and salt.

Ingredients:
3-4 pickles, 1 potato, 1 carrot, 1 turnip, 3 tbsp. spoons of buckwheat or rice groats, 1 parsnip (root and herbs), 2 onions, 1 leek, 1 parsley, 1 celery (root and herbs), 8 black peppercorns, 2 bay leaves, 1 tbsp. a spoonful of dill, 0.5 tbsp. tablespoons of tarragon, 25 g butter, 100 g sour cream.

Boil vegetables and cereals in 1.5 liters of boiling water, season with separately prepared cucumbers (see the Meat Pickle recipe above) and spicy herbs.

Ingredients:
500 g of poultry giblets (goose, chicken, turkey), 2-3 cucumbers, 1 celery root and parsley, 1 carrot, 5-6 pcs. potatoes, 30 g of spinach and sorrel, 1 tbsp. a spoonful of melted butter or margarine, salt, sour cream.

Cut the giblets into pieces, pour cold water (2 1/2-3 l), lightly salt and cook until tender, strain the broth.
Shredded roots and onions sauté in oil, put in a decoction and bring to a boil. Add sliced ​​potatoes, boil for 10-15 minutes, then sliced ​​pickles, cook for another 15-20 minutes. Put boiled offal, chopped sorrel and spinach and boil for 5 - 10 minutes.
If the pickle is not sharp enough, pour in the boiled cucumber pickle.
Serve with sour cream.
Fish pickle is prepared in the same way, but in fish broth and served with pieces of boiled fish or fish meatballs.

Ingredients:
500 g beef, 2 pickles, 1/2 cup barley, 1 carrot, 1 parsley root, celery, 1 tbsp. a spoonful of fat, 5-6 pcs. potatoes, 5-6 peppercorns, 1-2 bay leaves, salt, sour cream, herbs.

Pour beef with cold water, put on fire. Put washed pearl barley into another pan, pour 1.5 cups of hot water, close the lid and put on low heat (or in a water bath) to swell.
When the cereal swells, pour boiling water over it in a colander and transfer to a boiling meat broth.
After 15 minutes, put diced potatoes, lightly fried roots, peeled and finely chopped cucumbers, peppers, bay leaves, onions, salt and cook for 25-30 minutes. Before serving, put chopped meat, sour cream, chopped parsley and dill into the pickle.

Ingredients:
500 g beef kidneys, 2 pickled cucumbers, 1 carrot, 2 parsley roots, 1 stalk of celery, 1 onion, 4 pcs. potatoes, 2 tbsp. tablespoons of ghee, cucumber pickle, salt, herbs, sour cream.

Remove fat from the kidneys, cut each into 3-4 parts, soak, pour cold water and bring to a boil. Drain the water, wash the kidneys again, pour cold water again and put to boil for 1-1.5 hours.
Chop peeled roots and onions, fry in butter, add peeled and sliced ​​pickles and potatoes, cut into cubes, pour strained broth and cook for 25-30 minutes.
5-10 minutes before the end of cooking, add cucumber pickle and salt to taste.
When serving, place sliced ​​kidneys, sour cream and finely chopped parsley or dill in bowls.

Ingredients:
1 l mushroom broth, 60 g boiled mushrooms, 100 g boiled chicken meat, 2 tbsp. spoons of boiled rice, 1 pickled cucumber, 1 onion, 1 tbsp. a spoonful of butter, 1/2 carrot, herbs, salt, sour cream.

Cut the peeled cucumber into strips, lightly stew. Shredded onions and carrots sauté in butter. Cut boiled mushrooms into strips.
Put vegetables, mushrooms, boiled meat, crumbly boiled rice into boiling mushroom broth, bring to a boil and cook for 5-7 minutes, adding salt to taste.
Sprinkle with chopped herbs and season with sour cream.

SOLYANKI

Solyanki - thick spicy soups that combine the components of cabbage soup (cabbage, sour cream) and pickles (pickles, cucumber pickle), with a significantly enhanced sour-salty-spicy base as a result of the addition of seasonings such as olives, capers, tomatoes, lemon, lemon juice, kvass, salted or pickled mushrooms. Sometimes vinegar is also added to hodgepodges, but this coarsens their taste, such a seasoning indicates poor cuisine. There are three types of hodgepodges: meat, fish (with a different set of different types of meat, poultry and fish) and simple (or mushroom). The first two types are prepared respectively in strong meat and fish broth, the latter - in mushroom or vegetable broth. These broths are diluted with cucumber pickle.

Solyanka-soups, in contrast to the second-course hodgepodges similar to them, which do not have liquid and are baked in pans, are called liquid hodgepodges. However, there is little liquid in liquid hodgepodges (1/3 less than in soups of other types), and this liquid is concentrated and spicy. The liquid and thick parts of the hodgepodge are prepared completely separately and combined 5-10-15 minutes before serving and not so much for cooking, but for warming up and creating aroma.

Ingredients:
1.25 liters of strong meat or bone broth, 1-2 cups of cucumber pickle, 200 g of boiled beef, 200 g of roast beef or veal, 100 g of ham, 100 g of sausages, 1/4 chicken, 2 pickles, 200-250 g fresh cabbage (about 1/4 of a small head), 2 tomatoes, 100 g sour cream, 12 olives, 1-1.5 cups of salted mushrooms, 1-2 tbsp. spoons of capers, 1 onion, 1 tbsp. parsley spoon, 1 tbsp. dill spoon, 2 tbsp. spoons of green onions, 10 black peppercorns, 3 Jamaican (allspice) peppercorns.

Boil cucumber pickle, remove scale. Combine the brine with the meat broth, bring to a boil.
Meat, ham, sausages, chicken fillet cut into small cubes.
Pour boiling water over salted mushrooms and fresh cabbage, then cut into cubes.
Cut tomatoes, cucumbers and onions into small cubes.
The products indicated in paragraphs 2, 3, 4, together with spices and sour cream, put in a clay pot, pour boiling broth and put in the oven for 10-15 minutes.
In the absence of a pot, put it in an enameled bowl and warm (let it go) over low heat, not letting it boil, also for 10-15 minutes.

Ingredients:
1.25 l of fish broth, 1 glass of cucumber pickle, 0.5-1 lemon, 500 g of fish fillet, 10-12 crayfish, 250 g of boiled salted pink salmon, chum salmon, 250 g of fresh sturgeon, 2 onions, 2 pickled cucumbers (or 10-12 gherkins), 2 tomatoes, 2 tbsp. spoons of capers, 12 olives, 1.5 cups of salted mushrooms, 1 carrot (large), 1 parsley (root and herbs), 10 black peppercorns, 2 tbsp. spoons of dill, 1 tbsp. spoon of green onions, 4 bay leaves, 2 tbsp. spoons of sunflower oil.

Combine fish broth with separately boiled cucumber pickle, put carrots, parsley cut into strips and boil over low heat.
Saute finely chopped onion and tomatoes in oil. Salted mushrooms scalded, cut into cubes.
Cucumbers cut into cubes, fresh fish into pieces and together, with chopped salted fish, crayfish pulp and spices, combine with the products indicated in paragraphs 1 and 2.
Put the dishes in the oven or on a slow stove fire for 15 minutes.
Before serving, squeeze lemon juice into the hodgepodge (you can cut the lemon into slices - without grains - and crush with a spoon).

Ingredients:
250 g sturgeon fillet, 2 potato tubers, 1 tomato, 1 bell pepper, 1-2 pickled cucumbers, 10-12 olives, 50 g flour, 50 g vegetable oil for frying, salt, ground black pepper, parsley and 1 lemon for decorations.

Peel the potatoes, remove the core from the bell pepper, cut them into cubes. Also chop the tomato.
Mix prepared vegetables with flour and fry in vegetable oil until golden brown.
Place in a pot of boiling water, reduce heat and simmer for 8-10 minutes.
Cut the olives and pickled cucumbers into small pieces, add to the pan.
After 2-3 minutes, put the sturgeon fillet cut into cubes, salt, pepper, cook over low heat for 5-7 minutes.
Serve at the table, garnished with a circle of lemon and parsley.

Ingredients:
1.5 liters of water, 6-8 dry porcini mushrooms, 2 cups of salted mushrooms, 12 olives, 2 cups of finely chopped cabbage, 1.5 cups of sauerkraut, 1 carrot, 1 parsley, 2 tbsp. spoons of dill, 0.5 cups of sour cream, 1 celery, 2 onions, 2 tbsp. tablespoons of butter, 2 tomatoes, 3 bay leaves, 10 black peppercorns, 0.5 lemons or 0.5 cups of sour kvass.

Prepare mushroom broth: boil dry mushrooms, take them out when softened, cut into strips, cook again, adding carrots, parsley, celery, cut into strips.
Stew fresh and sauerkraut with tomatoes and onions in oil until soft.
Salted mushrooms scalded, cut into small pieces.
Combine the products indicated in paragraphs 1, 2, 3, add spices and cook for 15 minutes over moderate heat.
Season the finished hodgepodge with sour cream and lemon juice.

Ingredients:
500 g meat with bone (for broth), 300 g smoked meat products, 3-4 pickles, 2 onions, 2 tbsp. spoons of tomato puree, 1 bay leaf, 3 tbsp. tablespoons of butter, 1 tbsp. a spoonful of capers, 10 olives, 1/2 cup sour cream, 1/2 lemon, dill, salt.

Pour the meat with the bone with cold water (2.5-3 l), cook the broth by adding bay leaf.
Meat products (boiled meat from the broth, ham, kidneys, tongue, sausages, sausage or others) cut into thin slices. Cut the onion into thin strips, lightly fry (not browning) and stew with tomato puree and butter, adding a little broth. Cut the peeled cucumbers lengthwise and cut into slices.
Put onions, cucumbers, capers, bay leaves in a saucepan, pour strained broth and bring to a boil. Put meat products, salt and cook for 5-10 minutes.
When serving, season the hodgepodge with sour cream and put a slice of lemon (without peel) and an olive in each plate, sprinkle with chopped dill.

Ingredients:
500 g beef, 150 g veal, 150 g chicken, 100 g ham, 2 sausages, 1 carrot, 1 parsley root, 1 onion, 1 tbsp. a spoonful of flour, 2 tbsp. tablespoons of butter, 2 pickled cucumbers, 10 salted mushrooms, 10-12 olives, 1 tbsp. a spoonful of capers, 1 cup thick sour cream, 2 liters of water, bay leaf, pepper, salt.

Boil beef broth with roots, bay leaf and pepper. Remove the meat from the broth and use for another dish.
Boil veal, chicken, ham and sausages in the same broth. Chop the chicken into small pieces, chop the ham and sausages very finely and put back into the broth.
In butter, fry finely chopped onions with flour, dilute with broth and pour into a saucepan.
Then put the stewed cucumbers, finely chopped mushrooms, as well as olives and capers there.
Bring to a boil, reduce heat and simmer for 10-15 minutes.
1-2 minutes before the end of cooking, add sour cream to the hodgepodge.

Ingredients:
300 g beef, 100 g boiled or smoked ham, 100 g sausages or sausages, 2-3 onions, 1-2 pickles, 2-3 potatoes, 100 g tomato puree, 50 g butter, 1/2 l broth, pepper , salt, parsley or dill, 100 g sour cream.

Boil the meat broth, strain and bring to a boil. Put diced potatoes in it and cook for 10-12 minutes.
Then add browned onions, tomato puree, poached cucumbers, chopped meat products, spices, salt and cook at a low boil for 5-10 minutes.
When serving, put sour cream in a hodgepodge and sprinkle with finely chopped herbs.

Ingredients:
1 l of meat broth, 100 g of ham, 100 g of low-fat ("doctor's") sausage, 4 tbsp. spoons of canned mushrooms, 1 onion, 2 pickles, 4 tbsp. spoons of sour cream, 4 tbsp. tablespoons butter, 2 tbsp. spoons of tomato paste, 2 tomatoes, 1/4 lemon, 10 olives, 1-2 tbsp. spoons of capers, greens.

Arrange the sliced ​​and lightly fried on both sides ham and sausage, fried onions, browned tomato paste and canned mushrooms into portioned pots and pour over the meat broth.
After that, put finely chopped poached pickles and bring to a boil.
When serving, put olives (pitted), capers, sour cream, tomato slices, finely chopped greens and peeled lemon slices into a hodgepodge.

Ingredients:
500 g beef with bone, 60 g semi-smoked sausage, 60 g boiled sausage, 1 onion, 2 tbsp. spoons of tomato puree, 2 tbsp. spoons of margarine, 1-2 pickled cucumbers, 150 g of prunes, 1 bay leaf, pepper, salt.

Prepare meat and bone broth.
Sauté finely chopped onion, sauté tomato puree separately. Peel the pickled cucumbers from the skin and seeds and finely chop.
Boiled meat (from broth) and sausage cut into thin slices.
Put prunes into the boiling broth, cook for 10 minutes, add onions, tomato puree, cucumbers, meat, sausage, spices and cook for another 10-15 minutes.
Sprinkle with herbs when serving.

Ingredients:
400 g fish fillet, 1/2 l cucumber pickle, 2 pickles, 1 large onion, 2 tbsp. tablespoons of vegetable oil, 1-2 tbsp. spoons of tomato paste, 2 tomatoes, bay leaf, salt, pepper, 1/2 lemon, herbs.

Boil 1 liter of fish broth from the head, bones, fins.
Finely chopped onion warm in a pan with vegetable oil. Add the tomato paste and keep stirring on low heat for another 5 minutes.
Put diced fish, slices of pickled cucumbers, onions, tomato slices, spices into a saucepan, pour in hot broth and cucumber pickle. Cook at low heat until the fish is ready (10 minutes).
When serving, put slices of peeled lemon, chopped parsley, dill, sour cream into bowls.

Rassolniki

Pickles are cooked on meat, fish, mushroom broths, as well as on broths from poultry and offal, with kidneys. An obligatory component of pickles is pickles. Large specimens of cucumbers are peeled, freed from seeds, cut into strips and stewed in broth for 15-20 minutes. If the pickle is not acidic enough, boiled and filtered brine is added to it (Appendix 1, Scheme 3).

Potatoes for pickles are cut into cubes, roots and onions - into strips, sorrel and spinach leaves into 2-3 parts. All types of pickles with sour cream or ice cream are released.

Cheesecakes with cottage cheese are served with meat pickles, and fish pies are served with fish pies.

Moscow pickle

This pickle is prepared with kidneys and offal of poultry, with chicken, veal. The composition of the pickle includes kidneys. They are cooked as follows: prepared kidneys are poured with cold water, brought to a boil and boiled for 5-10 minutes. When boiled, ammonia and purine other harmful and odorous substances are removed from the kidneys. After boiling, the water is drained, the kidneys are washed to remove foam, again filled with water and boiled until tender. Strained broth is used for cooking pickle. Parsley and celery are chopped into strips and sautéed. Pickled cucumbers are peeled, seeds are removed, cut into diamonds or strips, stewed in a small amount of broth. Sauteed vegetables, cucumbers, bay leaves are added to the boiling broth and boiled for 15-20 minutes. Before the end of cooking, sorrel, cut into squares or strips, is added to the pickle, brought to taste. In mass production, the finished pickle is slightly cooled (up to 70 * C) and seasoned with ice cream (yolks pounded with milk and warmed up).

Leningrad pickle

Pickle is prepared on meat, fish or mushroom broths and served with meat, fish, mushrooms. It consists of pearl barley, potatoes, white roots; You can also add carrots. Pearl barley is preliminarily poured with boiling water, covered with a lid and steamed for about an hour. If pearl barley is boiled directly in the broth, then it becomes slimy and acquires a dark color. The order of laying products in the broth is as follows: steamed pearl barley, after 20-25 minutes - potatoes, then browned roots and at the end of cooking - poached cucumbers, spices. Before the holiday, the pickle is seasoned with cucumber pickle, salt.

Home pickle

This pickle is prepared as usual, but fresh cabbage is used instead of pearl barley. Cabbage is chopped into strips and put into the broth first. Let go pickle with lamb.

Solyanki

A distinctive feature of saltworts is that they are cooked on broths with a high content of extractives. Solyanka are distinguished by a sharp taste due to the presence of pickles, tomato puree, capers, olives or black olives (Appendix 1, Scheme 4).

Meat, ham, veal, kidneys, tongue, poultry and other meat products are pre-boiled in the same broth on which the hodgepodge is prepared.

Poultry and game intended for saltwort can be fried. Meat and fish products are cut into flat slices. Most often, hodgepodges are portioned, custom-made dishes, but there may also be mass cooking. Fish hodgepodges are released without sour cream, meat - with sour cream. On vacation, put a circle of lemon (peeled) in a hodgepodge and sprinkle with herbs. Lemon can be served separately.

Mushroom hodgepodge is also prepared. Instead of meat and fish products, fresh or dried and salted mushrooms are put into it.

Meat hodgepodge

Onions are finely chopped, sautéed, tomato is added and sautéing is continued. The tomato can be sautéed separately. Cucumbers are peeled and seeds are cut lengthwise and then crosswise into rhombuses and stewed in broth. Sauteed onion with tomato (it is called "salt breze"), stewed cucumbers, spices, capers are added to the boiling broth and boiled for 7-10 minutes. If portioned hodgepodge is prepared (by order), then a chopped set of boiled products (ham, meat, peeled sausages, poultry, kidneys), pitted olives are put in a soup bowl, the liquid part of the hodgepodge is poured, brought to a boil, allowed to brew and served with herbs and sour cream.

Solyanka fish

Solyanka is cooked in fish broth with sturgeon or pike perch. The broth is made from the heads or squeals of sturgeon fish. The fish is cut into 2-3 pieces per serving. Sturgeon is scalded and washed. In the boiling broth I put the stewed cucumbers, onions sautéed with tomato, prepared fish, capers, spices and cook for 10-12 minutes. They release fish hodgepodge with herbs and lemon slices without seeds and zest.

Almost everyone loves first courses based on rich and tasty broth. Russian cuisine is rich in recipes for soups, for the preparation of which a variety of products are used: vegetables, cereals, pasta and meat products. Pickle and hodgepodge deserve special attention - first courses with the addition of pickles. Each of these soups is delicious in its own way. Despite the fact that both dishes contain pickles in their composition, the list of ingredients and the method of preparing pickle and hodgepodge are different.

Definition

Solyanka(selyanka) - the first dish, which is cooked in meat broth with the addition of a large number of various meat delicacies.

Solyanka

Rassolnik- the first dish, cooked in meat broth with the addition of cereals, potatoes and pickles.

Rassolnik

Comparison

The basis of each hodgepodge is meat broth. The first important component of this soup is products with sour, spicy and salty tastes: cucumbers (always salty), capers, lemon, olives. Some recipes involve the addition of kvass and mushrooms. The second component is various meat delicacies. It can be smoked meats, boiled sausage, ham, sausage, carbonate, boiled meat of several types. And the more different meat products, the better. Before adding them to the hodgepodge, each delicacy must be cut. Due to the fact that many ingredients are put in this soup, it turns out to be very thick.

The obligatory components of each hodgepodge are tomato paste, roasted carrots with onions, chopped greens (it can be onions, dill, parsley) and a large number of spices.

Also hodgepodge can be fish or mushroom.

Solyanka is served hot. A slice of lemon and sour cream (mayonnaise) are placed in each plate.

Rassolnik is a medium thick soup. It is cooked in meat broth, to which chopped potatoes and pearl barley (can be replaced with rice), pickles are added. You can put roasted onions and grated carrots in the soup. Traditional pickle is prepared with beef kidneys.

Findings site

1. Solyanka has a more pronounced sour-spicy-salty taste due to the presence of capers, olives, lemon, pickles and a large number of spices in it.
2. Solyanka is boiled in meat broth, to which chopped meat delicacies are added. The traditional pickle is cooked in meat broth with beef kidneys. Now there are many recipes in which the kidneys are not used.
3. Tomato paste is put in the hodgepodge, this ingredient is not in the pickle.
4. Solyanka has a thicker consistency than pickle.
5. Cereals and potatoes are not put in the hodgepodge.

The names of such dishes of Russian cuisine as "hodgepodge" and "pickle" are the same root. Therefore, it is not surprising that the same ingredient is used in their preparation - pickled (pickled) cucumbers. But otherwise, the dishes are different both in taste and in appearance. In addition, under the name "hodgepodge" hides another independent dish of Russian tavern cuisine. It is prepared in a frying pan, in the oven or in the oven, and is more reminiscent of the well-known stewed cabbage. In our article, we will also tell you how the hodgepodge differs from pickle. Be sure to compare these dishes with each other and present step-by-step recipes for preparing each of them.

What is the difference between hodgepodge and pickle: ingredients

To see the difference between these dishes, you need to understand what they are prepared from.

Rassolnik is a soup with pickled cucumbers as an essential ingredient. In addition to them, cucumber pickle can be added to the dish. Rassolnik is meat and vegetarian. The broth is usually brewed from offal. Most often beef or pork kidneys are used. Potatoes, barley or rice groats, various spicy spices to taste and greens are added to the pickle. The taste of pickle is slightly salty and quite pleasant.

Solyanka also belongs to One of the ingredients of this dish are also pickles. In addition, lemon, olives and capers are added to it. But the main difference between rassolnik soup and hodgepodge soup is the taste. By adding lemon and spices, it turns out to be more saturated, at the same time salty, sour, and spicy. The hodgepodge combines the ingredients of both cabbage soup and pickle. When preparing the dish, different types of meat or fish are used.

In Russian cuisine, there is another dish called "hodgepodge". But this is not soup, but stewed cabbage with the addition of meat, fish, pickles or mushrooms.

What is the difference between hodgepodge and pickle. Cooking features

As mentioned above, to cook both of these soups, you will need pickles. Otherwise, each dish has its own cooking characteristics:

1. The broth for hodgepodge is cooked in advance. It should turn out cool and rich. The basis for it is lamb or beef. In addition, various types of sausages or smoked meats are added to the soup. The more meat ingredients are added, the tastier the soup will be. The broth for pickle should be less saturated and greasy. It is prepared from by-products.
2. Cucumbers for hodgepodge and pickle are recommended to be used not pickled from a jar, but pickled, barreled. Then the taste of the dish is more saturated. For hodgepodge they are cut into cubes, and for pickle they are rubbed on a grater.
3. Optionally, you can cook pickle (unlike hodgepodge), both with and without tomato. Solyanka is always prepared on the basis of tomato dressing.

Solyanka recipe

Step by step, this popular dish is prepared in the following sequence:

1. Pour 3 liters of water into a saucepan and put pork (300 g) in it. Bring water to a boil, remove foam, reduce heat. Boil the meat until tender for 1 hour, then remove it, cool and cut into small pieces.
2. Meat delicacies (700 g), such as smoked meats, cut into strips and fry in a pan without oil for a few minutes.
3. Cut the onion into cubes, and chop the pickled cucumbers (150 g) into strips. Fry the ingredients in vegetable oil for 5 minutes. This step is repeated in the hodgepodge and pickle recipes.
4. After that, put 50 g of tomato paste to the onions and cucumbers. Cook the dressing for ten minutes, and then add it to the hot broth.
5. Then 100 ml of cucumber pickle is poured into the hodgepodge and meat delicacies are laid out.
6. After another 5 minutes, 50 g of olives and capers are added.
7. Lemon slices and green onions are placed on the plates immediately upon serving.

Solyanka as a second dish

In Russian cuisine, since tsarist times, this name has been applied to cabbage, fresh or sauerkraut, stewed with smoked meats or salted mushrooms. Sometimes barrel cucumbers were added to the dish to make its taste even more piquant. If we compare how the hodgepodge differs from pickle, then here the difference is obvious. In the first case, we are talking about the second dish, which is quite self-sufficient and is served without a side dish. But pickle is a soup, as noted above.

Such a hodgepodge is prepared as follows:

1. Pour 50 ml of oil into a large frying pan. As soon as it warms up, finely chopped cabbage (1.5 kg) is laid out here, and after another 5 minutes, chopped onion is added.
2. After 15 minutes, a tomato is poured in, or rather tomatoes in their own juice (500 ml), chopped with a blender to a puree state.
3. After 5 minutes, smoked ribs are laid out in a pan with cabbage. Sprinkle them with cabbage, then cover the dish with a lid and simmer for 10 minutes.
4. Then add sausages and sausages, cut into washers. The dish needs to be salted and peppered. After 5 minutes, the hodgepodge can be removed from the heat. Serve hot.

Solyanka with sauerkraut and mushrooms in Russian

This dish was served in almost every tavern in pre-revolutionary times. It is prepared from sauerkraut. And this is the main difference between hodgepodge and pickle. A dish can be meat if meat delicacies and smoked meats are added to it, and lean if it is prepared from mushrooms.

The process of making sauerkraut hodgepodge is as follows:

1. Pour cabbage (1 kg) with water and leave for half an hour. Then drain the liquid, and discard the cabbage in a colander.
2. Heat vegetable oil in a cast iron (caterpillar), put cabbage and simmer for 35 minutes.
3. Cut the onions and carrots and sauté separately in vegetable oil.
4. Fry frozen forest mushrooms or champignons (500 g).
5. Combine cabbage with mushrooms, onions and carrots. Salt, add pepper and bay leaf. Simmer for 15 minutes.
6. Put the dish in a baking dish, sprinkle with breadcrumbs and put in the oven (180 °) for 10 minutes. Garnish with lemon and olives.

Recipe for a classic pickle with kidneys

When preparing this dish, you should follow a certain sequence of steps:

1. Soak pork or beef kidneys (350 g) in cold water for at least 2 hours.
2. After that, pour them with clean water and cook for 30 minutes, not forgetting to remove the foam.
3. Cut carrots and parsley root (10 g) into strips and sauté in butter.
4. Fry the chopped onion in vegetable oil in a separate pan. As soon as it becomes soft, add chopped pickles (250 g). Simmer them with onions for 10 minutes. A similar action is provided in the recipe for both hodgepodge and pickle.
5. To the kidneys in a saucepan add diced potatoes (200 g), fried carrots with parsley and onions with cucumbers. Then pour pearl barley pre-soaked overnight (50 g).
6. After 15 minutes, pour cucumber pickle into the soup. Add salt and pepper. Cook the soup for another 10 minutes.

This dish is prepared like this:

1. 3 liters of water are poured into the pan and meat is laid on the bones (pork or beef).
2. As soon as the broth is cooked, barley is added to it (4 tablespoons). Groats can not be pre-soaked.
3. When barley reaches half readiness, potatoes (500 g), cut into cubes, are added.
4. Meanwhile, a roast of onions, carrots and grated cucumbers (150 g) is being prepared. After 10 minutes, tomato paste (2 tablespoons) is added and brine (100 ml) is poured.
5. Ready roast is added to the soup. Salt and pepper are added to taste. After 10 minutes, the pickle will be ready.

Bon Appetit!