Most often, pickle is cooked on giblets or on chicken. But beef is also perfect for this classic Russian recipe. Traditionally, a shank goes into the broth, but you can take any piece of meat to taste.
Ingredients
- Beef - 400 g
- Pearl barley - 80 g
- Potatoes - 3 pieces
- Carrots - 2 pieces
- Pickled cucumbers - 3 pieces
- Greenery - 4 twigs
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Boil the beef over low heat until the broth is ready for about an hour.
Cut potatoes and carrots, grate cucumbers on a coarse grater.
Add the pearl barley to the broth, and after 10 minutes, potatoes.
After another 10-15 minutes, add the remaining vegetables, spices and chopped herbs, boil for a couple of minutes and remove from heat.
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