Classic Sour Soup
⏳ Time
5 hours + 12 hours
🥕 Ingredients
15
🍽️ Servings
8
Description
Sour soup is that very dish which accurately reflects the climate and character of those who created it. A thick, hearty, filling soup based on strong brine from pickles is exactly the kind of fare needed by the average American living far from warm seas and plains. There are different kinds of sour soups: simple, slightly more complex, and signature versions. This recipe is exemplary and is more closely aligned with the classic version than others. The most important part of its preparation is to choose fresh and high-quality beef brisket.
Ingredients
- Beef chuck roast - 2 lbs
- Carrot - 17.6 oz
- Onion - 14.1 oz
- Potato - 14.1 oz
- Water - 4 qt
- Pickled Cauliflower - 17.6 oz
- Parsley - 0.4 oz
- Dill - 0.4 oz
- Vegetable Oil - 1 fl oz
- Bay leaf - 2 pieces
- Allspice berries - 6 pieces
- Pearl barley - 3.5 oz
- Ground Black Pepper - to taste
- Sour Cream - to taste
- Salt - to taste
Step by Step guide
Step 1
The day before preparing the pickle soup, soak the pearl barley in cold water. Place it in the refrigerator. Before cooking, rinse the barley under cold water.
Step 2
Place the meat, halved onion, and a couple of halved carrots into cold water. Add bay leaf and allspice. Bring to a boil. Once the water is boiling, reduce the heat and skim off any foam. Simmer on low heat for 3 to 4 hours.
Step 3
Cook the rinsed pearl barley in a separate pot, adding salt. This will take about 30 minutes.
Step 4
Cut the carrot and onion into thin strips. Mince the garlic.
Step 5
In a frying pan, heat vegetable oil, add onion and carrot, and sauté until golden brown, stirring occasionally.
Step 6
Add the minced garlic, stir for 30 seconds, and remove from heat.
Step 7
Dice the pickles into cubes about one centimeter on each side.
Step 8
Transfer the cucumbers to a saucepan, cover with a cup of brine, bring to a boil, and simmer for 20 to 30 minutes.
Step 9
Cut the potatoes into cubes the same size as the cucumbers.
Step 10
Strain the broth, bring it to a boil, and add the potatoes. Cook for 10 minutes.
Step 11
Cut the boiled meat into cubes, each about 1.5 cm in size.
Step 12
Finely chop the herbs.
Step 13
Add the sautéed vegetables, cucumbers (without brine), pearl barley, and meat to the soup, stir, and taste for seasoning.
Step 14
Add some pickle brine, salt, and pepper. Add garlic, chopped herbs, bay leaves, and allspice. Bring to a boil, remove from heat, and let it steep for 10–15 minutes.
Step 15
Serve the finished pickle soup with sour cream.
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