For many centuries, Russian cuisine has been famous for its rich pickle. Initially, this dish was called a hookah, but it was also prepared a little differently. The modern version of the pickle with meat is much simpler. I share a classic recipe.
Ingredients
- Pork - 500 g
- Potatoes - 250 g
- Pearl barley - half a glass
- Cucumbers (salty) – 3 pieces
- Cucumber pickle - 100 ml
- Bell pepper - half
- Carrots - 1 piece
- Onion - 1 piece
- Tomato paste - 2 art.l.
- Vegetable oil - 2 art.l.
- Bay leaf - 2 pieces
- Black Pepper - 4 peas
- Salt - to taste
- Water - 2 l
- Sour cream (for submission) – 50 g
- Dill (for submission) – 2 twigs
Step-by-step cooking recipe
Wash the pork, cut into small pieces and put it in a saucepan.
Add water, bay leaf, black pepper, washed pearl barley and cook for 40 minutes over low heat.
Chop cucumbers, peeled potatoes, bell peppers and onions. Grate the carrots.
Fry onions and carrots in vegetable oil until golden brown.
Add bell pepper, tomato paste and cucumbers. Continue cooking for 5 minutes.
Pour potatoes and roast into a saucepan with meat. Boil for 15 minutes.
Pour in cucumber brine, add salt and remove from heat after 3 minutes.
Serve the pickle with sour cream and fresh dill.
