Leningrad Pickle Soup
⏳ Time
3 hours
🥕 Ingredients
14
🍽️ Servings
12
Description
This pickle soup requires both pickles and cucumber brine, which should be added to the pot at the very end. It differs from the Moscow version in that it includes potatoes and pearl barley.
Ingredients
- Beef - 0 lbs
- Onion - 10 oz
- Carrot - 10 oz
- Celery salt - 5 oz
- Passata Tomato Sauce - 1 tablespoon
- Vegetable Oil - 0 fl oz
- Pearl barley - 10 oz
- Potato - 20 oz
- Pickled Cauliflower - 10 oz
- Cucumber Brine - 15 fl oz
- Bay leaf - 1 piece
- Green peppercorns - 12 pieces
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Pour 5 liters of water over the meat, bring to a boil, and skim off the foam.
Step 3
Add an onion, a carrot, a bay leaf, and black peppercorns. Simmer on low heat for 2 hours.
Step 4
Rinse the pearl barley, cover it with water, and cook for 30–40 minutes. Then rinse it again.
Step 5
Dice the onion, carrot, and celery root into small cubes.
Step 6
In vegetable oil, sauté the onion until golden brown, then add the carrot, celery, and tomato paste. Cook for 5–7 minutes.
Step 7
Strain the broth, and cut the meat into small cubes.
Step 8
Bring the broth to a boil, add the diced potatoes, and cook for 15–20 minutes.
Step 9
Add the sautéed vegetables, diced pickles, pearl barley, and meat to the soup. Cook for an additional 10–15 minutes.
Step 10
Finally, pour in the cucumber brine, and add salt and pepper to taste.
Step 11
Serve.
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