Pickle is usually cooked with pickles and brine. But if you add a little tomato juice, the taste turns out to be more interesting and diverse. Of course, you need to act carefully, otherwise the dish will become too sour.
Ingredients
- Pearl barley - 120 g
- Cucumbers (salty) – 200 g
- Potatoes - 3 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Vegetable oil - 2 tbsp.l.
- Tomato juice - 100 ml
- Cucumber pickle - 100 ml
- Bay leaf (ground) – 0.5 tsp.
- Allspice - 2 peas
- Black Pepper - 3 peas
- Salt - to taste
- Meat broth - 2 l
Step-by-step cooking recipe
Rinse the pearl barley thoroughly, pour it into a saucepan with broth and boil for 40 minutes.
Chop cucumbers, peeled potatoes and onions. Grate the carrots on a coarse grater.
Fry onions and carrots in vegetable oil until golden brown.
Add tomato juice, spices and a couple of spoonfuls of hot broth from the pan. Cover with a lid and simmer for 5 minutes.
Pour potatoes, cucumbers and roast into a saucepan with pearl barley. Cook for 10 minutes.
Pour in cucumber brine, add salt and turn off the heat after 5 minutes. Insist the pickle under the lid for 15 minutes.
