Pickles were prepared in Ancient Russia. Soups from pickled cucumbers have not lost their relevance to our time. There are a lot of recipes and each of them deserves special attention. Today I propose to consider the option of a pickle with lemon.
Ingredients
- Beef (fillet) – 500 g
- Pearl barley - 5 art.l.
- Cucumbers (salty) – 2 pieces
- Potatoes - 250 g
- Carrots - 1 piece
- Onion - 1 piece
- Lemon - 1 piece
- Vegetable oil - 30 ml
- Bay leaf - 2 pieces
- Salt - to taste
- Water (filtered) – 2 l
- Greenery (for submission) – a couple of twigs
- Sour cream (for submission) – 3 art.l.
Step-by-step cooking recipe
Wash the beef, chop it and put it in a saucepan with water.
Add the washed pearl barley, bay leaf and cook for 50 minutes.
Chop the pickles, lemon, carrots, peeled potatoes and onions.
Heat the oil in a frying pan, add the onion and carrot and fry until golden brown.
In a saucepan with meat, pour potatoes, cucumbers, roast and 3-4 slices of lemon. Boil everything together for 10 minutes.
Add salt, turn off the heat and leave under the lid for 20 minutes.
Pour the soup on plates, add chopped herbs, sour cream and lemon.
