Classic pickle with beef, pearl barley and cucumbers
Today I will tell you how to simply cook a classic pickle with beef. It is better to take meat with a small bone. Thanks to this, the broth will turn out richer and tastier. Add salt with caution, taking into account the amount of brine and cucumbers.
Ingredients
- Beef (on the dice) – 500 g
- Cucumbers (salty) – 3 pieces
- Cucumber pickle - half a glass
- Pearl barley - 120 g
- Potatoes - 300 g
- Carrots - 1 piece
- Onion - 1 piece
- Vegetable oil - 30 ml
- Bay leaf - 2 pieces
- A mixture of peppers with peas - 1 tsp.
- Ground black pepper - to taste
- Salt - to taste
- Water (filtered) – 2 l
Step-by-step cooking recipe
Wash the beef, chop it and put it in a saucepan with water.
Add a mixture of peppers, bay leaf, washed pearl barley and boil for 1 hour after boiling.
Chop cucumbers, carrots, peeled potatoes and onions.
Heat the oil in a frying pan, add the onion and carrot and fry for 3-4 minutes.
Pour potatoes, roast and cucumbers into a saucepan with meat. Cook for 15 minutes.
Pour in the brine, add salt and turn off after 5 minutes. Insist the ready pickle under the lid for 15-20 minutes.
When serving, add ground black pepper.
