Pearl barley and rice go to the classic pickle, but this is mainly due to the fact that other cereals were much less available earlier. Today I propose to cook my own variation of the traditional dish – with boiled bulgur.
Ingredients
- Meat broth - 1.5 l
- Bulgur - 100 g
- Cucumbers (salty) – 4 pieces
- Potatoes - 4 pieces
- Carrots - 2 pieces
- Onion - 1 piece
- Tomato paste - 1 art.l.
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Steam sliced potatoes and bulgur into boiling broth. Cook for 10-15 minutes.
Chop the carrots and onions. Fry until soft and mix with the tomato. Send the roast to the soup.
After another 5 minutes, add spices and chopped pickles to the pickle.
Bring it to a boil and remove it from the stove.
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