Ah, how I would like to walk along the Admiralty Embankment now, take a yacht ride along the Neva River and taste ice cream on Vosstaniya Square. While this walk is postponed, let's prepare a real Leningrad pickle at home.
Ingredients
- Beef (fillet) – 800 g
- Pearl barley - 120 g
- Potatoes - 300 g
- Cucumbers (salty) – 3 pieces
- Cucumber pickle - 150 ml
- Tomatoes - 2 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Vegetable oil - 2 tbsp.l.
- Black Pepper - 4 peas
- Salt - to taste
- Water - 2,5 l
- Parsley (for submission) – 3 twigs
Step-by-step cooking recipe
Wash the beef, cut into small pieces and boil for 10 minutes.
Change the water, add the washed pearl barley, black pepper and continue to cook for 45 minutes after boiling.
Chop cucumbers, carrots, peeled potatoes and onions.
Peel the tomatoes and chop them in a blender.
Fry onions and carrots in oil until golden brown.
Add the mass of tomatoes and simmer for 5-7 minutes.
Pour potatoes, cucumbers and roast into a saucepan with meat. Cook for 10 minutes.
Pour in cucumber brine, after 5 minutes add salt and turn off.
Serve the pickle with a sprig of fresh parsley.
