Pickle with salted cucumbers - 7 simple recipes


Recipe with pickle with salted cucumbers

One of the most beloved welded and satisfying soups is the so-called "sour" brideller. The recipe of this soup can change in almost all ingredients, except for one-salty cucumbers. With that for the preparation of the present, classical dish, not low-voltage, but "lay" fruits. Otherwise, the soup is prepared from different types of meat and offal (there are even lean recipes without meat), use different croup.

Features of the preparation of the brine with the addition of salt cucumbers

Sour cucumbers
  1. Cucumber brine, if desired, can be replaced with lemon juice.
  2. The dish can be cooked on broth made of beef, pork, lamb, calf breasts, birds, chicken grooves, kidneys, beef heart, as well as fish and dried mushrooms.
  3. For broth it is better to use meat on dice or solid fish.
  4. In the absence of sub-products, they can be replaced with beef.
  5. When choosing a cereal for a brideller, you need to consider which meat is added: rice is well combined with chicken and turkey grooves, barley - with kidneys and beef, barley - with duck and goose wanders, buckwheat and rice is suitable for vegetarian recipes.
  6. There are options for soup with the addition of salt mushrooms instead of cucumbers, but the taste of soup is far from the classics.
  7. Such greens like an etaragon, kinza, basil in the brideller with sour cucumbers do not add. The soup is usually parsley or dill.
  8. The more parsley and dill are used, the more unique aroma has soup.
  9. Before serving, sour cream and chopped greens are placed on each portion.
  10. The soup in the classic version is served in deep plates with fresh bread, piers or puff pastries.

How to make a pick-up brideller with salt cucumbers

Kuban Soup
  • Beef kidneys - 600g.;
  • Heart beef - 500g.;
  • Beans - 2st. spoons;
  • Potatoes - 6pcs.;
  • onion - 2pcs.;
  • Margarine - 100g.;
  • Salted cucumbers - 4pcs.;
  • Tomato-puree - 2st. spoons;
  • garlic - 5 teeth;
  • Spic - 100g.;
  • Bouillon meat - 3l;
  • Parsley greens - 100g.;
  • Pepper black ground, salt - to taste.

Step-by-step cooking:

  1. For the preparation of the brideller with salt cucumbers, kidneys and the liver, carefully wash and cook them separately until readiness. Then cool and cut into pieces.
  2. Prepare beans. To do this, it must be soaked and boiled in meat broth until half-ready.
  3. Meanwhile, clean the onions, wash it, cut them with straw and fridge with tomato mashed potatoes on Margarine. Cucumbers cut into slices.
  4. In a saucepan with semi-finishing beans, put potatoes cut into small cubes, bring the soup to a boil, add passioned bow, tomato-mashed cucumbers. Cook the brideller for another 10 minutes.
  5. The preparation of soup ends with the addition of boiled kidneys, hearts, salts and ground peppers.
  6. Before serving on the table, a dish is filled with chopped stuffed garlic with the addition of green parsley.

Recipes receptor with salted cucumbers and pearl grains

A bowl of soup
  • Chicken meat - 500gram;
  • Water - 2.5 - 3 liters;
  • Salt;
  • Bay leaf;
  • Pepper pepper;
  • Potatoes - 6 pieces;
  • Perlovka - 1/2 cup;
  • Sauer cucumbers - 3 pieces;
  • Carrot;
  • Bulb onions;
  • Tomatoes - 200 grams;
  • Vegetable oil;
  • Garlic.

Cooking method:

  1. To the brideller with salty cucumbers, primarily soak the cereal in cold water for two hours, after which we boil it in salted water until readiness and fold on the sieve.
  2. Now we need to boil the chicken. I bring it to a boil, remove the foam, reduce the fire and cook another hour and a half. Before the chicken is ready, put salt, pepper and bay leaf.
  3. From the finished broth, remove the chicken, and the broth is filtering and overflow into a large saucepan. Purified and sliced ​​vegetables send to broth, along with a pearl cereal.
  4. Now we need to push vegetables: finely chopped onions, carrots, acidic cucumbers, pour tomatoes, loss at sieve. All this to turn around twenty minutes. When potatoes are ready, put stewed vegetables and chicken pieces into the pickle (pre-remove bones and skin). We bring a dish to a boil. To taste to put missing components. At the end add crushed garlic.

Pickle with rice and salty cucumbers

Meal serving
  • Meat (you can beef, chicken or pork) - 0.5 kg;
  • Salted cucumbers - 3 pcs. medium size;
  • two medium-sized bulbs;
  • one medium carrot;
  • 100 gr. rice;
  • Three medium-sized potatoes.

Preparation steps:

  1. Meat is thoroughly rinsed, cook broth for a brideller, after adding one bully, black pepper (polka dot) and bay leaf. Ready meat remove from broth and cut into cubes.
  2. Sour cucumbers are washed under cold water, then cleaned from the peel and cut with straw. Purified onions cut, washed and cleaned carrots rubbed on the grater. After that, roasted carrots, onions, and cucumbers in a frying pan around the 9-11 minutes. Potatoes are cut by not large cubes.
  3. Rice is washed under the flow of cold water and added to the previously prepared meat broth, then laying potatoes, sliced ​​meat and stewed vegetables.
  4. The finished brideller tastes, and, if necessary, add salt and pepper. Served dish, giving it all the way and stretch, with sour cream in large deep plates with black bread.

Recipe for beef pickle with acid cucumbers

Beef Soup
  • a glass of pearl cereals;
  • 0.5 kg of beef;
  • 2 pcs. potatoes;
  • Several salted cucumbers;
  • carrot;
  • bulb;
  • parsley root;
  • vegetable oil;
  • Salt, pepper, spices and bay leaf - to taste.

Step-by-step cooking:

  1. First, cook the meat broth for the brideller with salty cucumbers. To do this, take two liters of water and 0.5 kg of low-fat beef. Bouillon is boiled on slow fire, so that it turns out transparent. After the broth is ready, get meat from it and cut it into pieces.
  2. In the meantime, you can cook overruns: rinse the cereal thoroughly and soak it in cold water. After a few hours, change the water and put a saucepan with a barley to the brideller on the middle fire. Bring to a boil and negotiate for a few more minutes. With an almost finished barley drain water and pour meat broth. Continue to boil until the cereals are ready, but already in the broth.
  3. Clean potatoes and cut it with cubes. When the barley is almost ready, add potatoes into a pan.
  4. Sattail on a large grater of parsley root and carrots. In a preheated frying pan with vegetable oil, fire a chopped onion, parsley root and carrots. Cushion vegetables on slow heat until the bow becomes transparent.
  5. Cut the sauer cucumbers and add them to the pan. Take the vegetables for another five minutes, then shifted into the pan and boil the soup further.
  6. A few minutes before the bridal sheet, put the bay leaf, spices, pieces of meat. Finely cut the greens and add it already after turning off the fire, or directly to the plate. To taste, when applying, you can put a spoon with sour cream.

Brideller with kidneys and salted cucumbers

Ready dish
  • Polkilogram of pork kidneys;
  • Three salted cucumbers of medium sized;
  • four small potatoes;
  • one carrot root;
  • One head of the reptile bow.

Preparation steps:

  1. The sub-products are purified from ureters, and soaked in cold water for at least 12 hours. At the same time, the water is recommended to change 2-3 times. The kidney prepared in this way is thoroughly washed in running water, put in a saucepan, poured 1.5 liters of cold water, and put on a slow fire. The foam broth formed by boiling is recommended to be removed from its surface to noise, which will allow to get a transparent bridle with cucumbers.
  2. Sour cucumbers are finely cut in the form of straws, poured with a glass of cold water, and boiled on a small heat until soft. To bring them to the desired condition, it will take about an hour, or a little longer. If necessary, plot a small amount of fluid in accordance with the recipe.
  3. Onions purify and cut half rings or cubes to the bridel. Carrot clean and three on a grater with large cells. Prepared vegetables are roasted before the formation of a golden crust in refined vegetable oil.
  4. Potatoes wash, clean and cut into small cubes, then lay out in broth and cook until readiness. A few minutes before the readiness of the soup, lay the roaster and boiled cucumbers. The brideller is adjusted to a boil, and turn off the fire and insist for at least 5 minutes. The kidneys cut into thin mugs and distributed over the plates, they are put in them as sour cream, greens.

Chicken brideller

A bowl of soup
  • 1 kg of chicken;
  • 4-5 liters of water;
  • 400 grams of saline cucumbers;
  • 100-120 grams of rice;
  • 1 kg of potatoes;
  • 2 mid-bulbs;
  • one medium carrot;
  • parsley and celery at will;
  • Vegetable oil for roasting vegetables;
  • 3 laurel sheets;
  • 2 peas of fragrant pepper;
  • Salt to taste;
  • sour cream;
  • greens.

Step-by-step cooking:

  1. According to the reception of the brideller with salty cucumbers, treated and washed portion chicken pieces are poured with cold water and bring to a boil. The foam is removed and added with a bulb, you can crude, which is subsequently removed. Broth cook on slow fire. The finished chicken is laying on the plate and cooled. You can prepare broth and for a whole chicken, and then disassemble it on the portion pieces. This option of the reception is quite lean if you want more welded soup - replace the chicken on pork or beef.
  2. The broth is filled through a fine sieve. The sauer cucumbers wash, if necessary, purified from thick skin, cut along 4 parts, cut large seeds. The pulp of cucumbers is cut into diamonds and separately boiled in the broth for 5 minutes.
  3. Onions, carrots, celery cleaned, washed, cut by blocks of approximately the same size for the receptor of the brideller. Heat the pan and fry vegetables on creamy or vegetable oil, but so that they do not change their color. A bay leaf, fragrant pepper and a little extinguishing are added to the gas station. Then omit refueling to boiling chicken broth.
  4. Rice are thoroughly rinse so that it does not stick to the soup, and lay out in a boiling soup. Potatoes purify, cut into cubes, add to the brideller. The failed salty cucumber lay out here. Cook until readiness, then add the meat deferred earlier, and if necessary, salt and pepper. The dish is served hot, add sour cream or mayonnaise.

Last brideller with salt cucumbers - recipe

Ready dish
  • rice (literally coffee cup);
  • 2 carrots;
  • Bulb onion;
  • 2 potatoes;
  • salted cucumbers (3-4 pieces);
  • garlic;
  • green onions;
  • dill;
  • parsley;
  • kinza;
  • sunflower oil.

Preparation steps:

  1. To prepare a pickle with salty cucumbers, in a boiling and slightly salted water, add purified and crushed potatoes. Rinse the rice several times, and send it to the potatoes and while all this is preparing - you can cook it.
  2. Clean the onions and carrots, grind them. You can immediately crush garlic or sell it through garlic. Send it all on a hot frying pan with a small amount of vegetable oil. In vegetables you can add tomato sauce or pasta. Finished roaster shock in the soup.
  3. Grind cucumbers - you can cubes, and it is possible to straw, and also lay out in a saucepan. Step 10 minutes and turn off, but leave the soup on the burner so that it goes. At the time of the reception of the reception, add greens on the table.

Video with recipe for making a pickle with salted cucumbers and rice


Mandatory field filling marked familiar *.

Secrets of a tasty brideller

The brideller, like Borsch, is prepared in each family in their own way. But there are tricks that will improve taste with any recipe.

  1. If brine is added to the brow, it should be boiled and strain.
  2. Cucumbers should be salty, not pickled. As a last resort - pickled without vinegar.
  3. Cucumbers are added after potatoes. Because because of their acid, potatoes can turn and become harsh.
  4. Perlovka is better to cook or just pour boiling water in advance and separately. Then the soup will be transparent, and cooking time will be reduced.
  5. Careful with salt. Do not pour it into the broth when cooking meat. It is better to thicker after the introduction of cucumbers.
  6. The brideller is tastier when a couple of hours is imagined.

1. Poly Rubers brideller

Brideller with a barley on pork ribers

Fold and welded soup, which perfectly warms in the cold.


  • 300 g of pork ribers;
  • 2 ¹/₂ l of water;
  • 4 tablespoons of pearl cereals;
  • 3 potatoes;
  • 2 bulbs;
  • 1 carrot;
  • 3 tablespoons of sunflower oil;
  • 3 salted cucumbers;
  • ½ cup of cucumber brine;
  • 2 laurel sheets;
  • Salt and black ground pepper - to taste.


Rinse, cut and fill the rib water. Cook first on high heat. When boils, remove the foam and reduce the fire. Cook the roof on slow heat under the closed lid for 40-50 minutes.

At this time, hide with boiling water, lean on the colander and rinse the barley. Alternatively - boil in a separate pan. In this case, enter a break in the soup in front of the roaster.

Clean and cut potatoes with cubes. Put it in the soup together with the barley when the rib is boiled. Bring to a boil and boil for another 15-20 minutes.

At this time, make a grip: Fry on the vegetable oil chopped onions, cooked carrots and cucumbers on a large grater (they should be firmly). Enter a grip in the soup along with oil residues.

Tomit soup five minutes on slow heat, then pour the cucumber brine. Add a bay leaf, pepper and, if necessary, salt. After 2-3 minutes, the brideller will be ready.

2. Classic brideller with rice and kidneys

Pickup recipes: Classic brideller with kidneys

Sub-products excellent cucumber sourness. Another option is called Moscow.


  • 500 g beef or pork kidneys;
  • 2 teaspoons of soda;
  • 2 tablespoons of 9% vinegar;
  • 2 ¹/₂ l of water;
  • 3 potatoes;
  • 1 bulb;
  • 1 carrot;
  • 3 tablespoons of rice;
  • 30 g of butter;
  • 3 salted cucumbers;
  • 1 bay leaf;
  • Salt and black ground pepper - to taste;
  • Greens - for feeding.


Remove the films from the kidneys and cut every three to four parts each. Usually, to get rid of a specific taste, the kidneys are soaked for several hours in cold water and dried for a long time. But the process can be accelerated.

To do this, sprinkled the prepared kidney soda. Ten minutes later, by vinegar. Three more than ten minutes, rinse the kidneys with vinegar, fill with cold water and bring to a boil. Then drain the water, rinse the kidneys, pour fresh water and boil under the lid for another 30-40 minutes.

At this time, rinse rice, clean and cut vegetables with cubes. Onions with carrots roast on creamy oil. Sleash a little and pepper. If you wish in a roaster, you can add a tablespoon of tomato paste.

Call and cool the kidney. Throw into the soup potatoes and rice, and after 15 minutes - fried onions and carrots.

The kidneys and cucumbers also cut the cubes and send to the broth. Throw a bay leaf and try on salt. If necessary, overhears. Dog fire to a minimum, cover the saucepan with a lid and cook another 10-15 minutes.

Serve with sour cream and greens.

3. Vegetarian brideller with rice

Pickup Recipes: Vegetarian Rollers with Rice

Traditional sour salty delicate taste, but without meat. Suitable for post.


  • 2 liters of water;
  • ½ l brine;
  • 4 potatoes;
  • 3 tablespoons of rice;
  • 1 carrot;
  • 1 bulb;
  • 3 salted cucumbers;
  • 3 tablespoons of tomato paste;
  • 1 bay leaf;
  • 3 tablespoons of sunflower oil;
  • Salt and black ground pepper - to taste;
  • Bunch of parsley and / or dill.


Boost and slightly salt water. Pour the pre-washed rice, and in five minutes - chopped with straw potatoes. If the potato is rallied quickly, then ten. For greater son, you can add canned or pre-boiled beans.

Clean and grind onions, spend carrots on a large grater. Half of these vegetables send to the soup, and another fry on vegetable oil. When the bow becomes transparent, add the cucumbers and tomato paste chopped with thin straw. Take five minutes.

When potatoes are welded, enter the grip in the soup. Boil another 5-7 minutes on slow fire. At the end, add brine, bay leaf, chopped greens and pepper. If necessary, salute. Five minutes later, remove from the fire.

4. Fish rassetnik

Recipes reception ... Fish brideller

Original combination of fish broth, cucumber brine and spicy spices. Sometimes the fish brideller is called calie. But the latter is only a prototype - its recipe is more "rich."


  • 500 g of Sudak;
  • 2 ¹/₂ l of water;
  • 2 bulbs;
  • 5 black pepper peas;
  • 2 laurel sheets;
  • 1 parsley root;
  • 3 tablespoons of rice;
  • 1 carrot;
  • 3 salted cucumbers;
  • 30 g of butter;
  • ½ glasses of brine;
  • Salt and black ground pepper - to taste;
  • Parsley - for feeding.


Fill fish with water, add one bully, pepper peas, parsley root and bay leaf. Boil 30-40 minutes. Fish can use any, including canned. If you take canned food, cut the time of cooking.

When the fish is completely welded, caperate it and separate from the bones. Bouillon strain. Add washed rinse. Boil on medium heat for about 15 minutes.

Carrots and cucumbers spend on a large grater. The remaining flashes cut into small cubes. Fry vegetables on cream oil for 3-5 minutes. Add brine to them, pepper and extinguish another 5-7 minutes on low heat.

Send a roaster with the fish to the broth. Check the soup on the salt and hold for a few more minutes on fire. Serve with chopped greens.

5. A brideller with mushrooms and barrid

Recipes receptions: brideller with mushrooms and barley

The acids of salty cucumbers are perfectly combined with a mushroom aroma. And due to the pearl cereals, the soup is very satisfying, even if you cook a lean option.


  • 300 g beef on the bone;
  • 2 ¹/₂ l of water;
  • 3 black pepper peas;
  • 1 bay leaf;
  • 3 tablespoons of pearl cereals;
  • 150 g of fresh white mushrooms;
  • 2 potatoes;
  • 1 bulb;
  • 1 carrot;
  • 2 salted cucumbers;
  • 3 cloves of garlic;
  • 2 tablespoons of tomato paste;
  • 2 tablespoons of sunflower oil;
  • Salt and black ground pepper - to taste.


Fill the meat with water, add peas pepper, bay leaf and spare a little. Boil 60-90 minutes. Do not forget to shoot a foam.

At this time, dare or simply soak the barley. Cut straw potatoes, carrots and cucumbers, onions - half rings.

Mushrooms can be used any: Forest or champignons, fresh or dried. In the latter case, mushrooms should soak in cold water for 20-30 minutes.

Call and cool beef. Strain the broth and launch the barn to it, and after 7-10 minutes and potatoes. Separate from the dice and cut the meat. Return it to the soup.

Fry onion with carrots on vegetable oil. Add passed through the press garlic, tomato paste (can be tomatoes in our own juice), cucumbers and crushed mushrooms. Pour the grandfather of broth in the pan and extinguish about ten minutes.

If you use dried mushrooms, start them in the soup along with potatoes.

Enter a grip to the broth. If necessary, salute and let me stretch on slow fire for a few more minutes. Serve with sour cream.

6. Rollean with chicken and millet

Pickup recipes: pickle with chicken and millet

Chicken broth flavored with cucumbers, acquires a spicy and sour taste. The soup is obtained simultaneously satisfying and lightly.


  • 1 chicken cozen;
  • 2 ¹/₂ l of water;
  • 1 bay leaf;
  • 3 pepper peppers;
  • 4 tablespoons of millet;
  • 3 potatoes;
  • 1 carrot;
  • 1 bulb;
  • 3 salted cucumbers;
  • 1 tablespoon of flour;
  • 2 tablespoons of sunflower oil;
  • Salt to taste.


Boil the chicken. Fill it with water, spray, add pepper peas and bay leaf. An hour later, caperate the core and remove the meat from it.

Broth straightened and add potatoes and washed millet cut into it.

While they are cooking (about 20 minutes), fry in vegetable oil chopped onions, carrots and cucumbers. At the end, add a haber of chicken broth and a spoonful of flour. Stir and extinguish for about five minutes.

Finished roaster enter into broth along with chicken meat. Join the soup for another 3-5 minutes and serve to the table.

7. Solver with meatballs

Pickup recipes: pickle with meatballs

The fast version of the traditional brideller. Satisfying and very tasty.


  • 2 ¹/₂ l meat broth;
  • 1 tablespoon of rice;
  • 3 potatoes;
  • 500 g mincedi;
  • 2 bulbs;
  • 1 carrot;
  • 3 salted cucumbers;
  • 2 cloves of garlic;
  • 2 tablespoons of sunflower oil;
  • 2 tablespoons of tomato paste;
  • 1 bay leaf;
  • bunch of greenery;
  • Salt and black ground pepper - to taste.


Boil broth. It is desirable that it corresponds to the form of minced. Put rice into it, and after 5-7 minutes - chopped straw potatoes.

Grind the bulb and mix it with minced meat. Sung wash, pepper and form meat balls. You can use the finished meatballs, then it will take even less time on the preparation of soup. Send meatballs to the soup when potatoes will be almost ready.

Fry on the vegetable oil onions with carrots. When the bow becomes transparent, add cucumbers squeezed on a large grater, passed through the press garlic and tomato paste. Check for about five minutes.

Add grip to broth along with a laurel sheet and chopped greens. If necessary, salute.

And what pickle can you cook? Write your favorite recipes in the comments.

Read also

Pickles began to boil in Russia since the XV century. In those days they were called a hill, the cucumber brine in the soup could be replaced with citric acid. A distinctive feature was the addition of lamb or calf luxury, as well as liver and poultry kidney.

Today, Kalya is a weak soup with fish. But the receptionist became a frequent guest on the table since the times of the Soviet Union, and still love to cook it and in the publication. Who does not remember school soup with a barley and finely grained salty cucumbers? This is a fast and tasty dish.


Variations on the topic of bridins a great set, this is a vegetarian soup, and the first dish, cooked on the basis of meat instead of calculating. But the classic recipe causes special interest. He is preparing with a barley, the better than the cereal will be, the tastier will be the soup.

Sunflower oil

60. ml.

Black peas pepper


Classic receptor brideller

Before serving, sprinkled with chopped greens. It can be dill, parsley, young green onions. Some prefer to fill the soup of sour cream with garlic and even unsweequish yogurt. Nuances of filing and refueling are already on your personal preferences.


Other receptions of the brideller

If a classic first dish, I was located in plenty, then you can please yourself and seven delicious soup experiments.

It was during the period of the USSR from the ingredients of Soup, a chicken, oily fish and mushrooms left. Nazaena for the reimbursement of calorie was the nasty pearl cereal. It has nothing comparable taste. This brideller is necessarily prepared with a beef on a bone.

Recipes of a brideller Leningradsky

Another difference from the classics is the addition of several types of peppers: peas, fragrant and ground. Need a tablespoon of tomato paste. It must be added to the vegetables when they are tomboy in a pan before bookmarking in a saucepan.

Interestingly, the Leningrad brideller is characterized by geometry cutting potatoes. Choosing a barley for cooking soup, you need to cut potatoes with a cube. And if you decide to cook on rice, cut the tuber straw.

This dish is perfect for those who do not like Perlovka. Another convenience is that rice does not need to soak. And this means that on the cooking soup you will spend a minimum of time.

Rice Recipe With Rice

For meat broth, you can take not only beef, but also a bird, pork. With rice perfectly combines any meat. Note that the bird will prepare much faster than beef. If you take meat on the bone, then the broth will be more saturated.

Instead of a barrier, you need to add 2-3 tablespoons of the millet. It is not necessary to soak it, just rinse in cold water thoroughly. And a step-by-step recipe for soup you will find at the beginning of the article.

Prenteller with a jam

Another unusual ingredient is salted tomatoes. It is very tasty with uroen green tomatoes. They need to cut straw along with salt cucumbers and put out on sunflower oil or water for about 20 minutes. Then already throw in cooking soup.

Often it is possible to hear that grandmothers and great-grandmothers cooked a pickle not on meat, but on the guts. Such soup differs in taste from meat, acquiring a specific note. Try cooking first dish with beef kidneys.

Recipes pickle with kidneys

This soup is suitable for vegetarians, as well as keeping post. The dish is obtained satisfying and delicious. Vegetables can be passed, and you can add raw saucepan. Try to cook and so, and so.

Recipes brideller without meat

And the Vegetarian can be interested in a child who does not like meat. Since there are many vegetables and useful cereals in the soup, then such a lunch will fully fill the need for the body in calories and utility substances.

Useful advice

Tips below are suitable for a brideller of any type.

  1. Perlovka is preferably soaked in cool water. Ideally in the evening of yesterday. If the soup decided to cook spontaneously, then at least in 2-3 hours.
  2. For the receptionist it is better to take the meat of non-fat varieties. Caloriciness completely compensates for the cereals. And the taste with lean meat is much thinner.
  3. Sprinkle the pickle with greens and crushed garlic is better at the very end of cooking or immediately before serving.

Magnify barrier or not?

Each hostess prepares a pearl cereal in its own way. It can be mashed out of day before cooking soup, pour hot water for a couple of hours or boil in a separate pan, and then add to broth. It is a delicious and useful cereal, which at home has only one drawback - it is for a long time.

If you do not want to spend time on pre-winding, you will have to cook a barrier about 50-90 minutes. There is no universal recommendation on time, since it depends on the variety of cereals. Readiness can be determined along the swollen and soft consistency, while the barrid should not be pushing.

Perlovka for the brideller

Want to cook the cereal faster? Then well rinse it before the transparency of the water, carefully wrap the grain among themselves to remove the husk. Then pour with water for three hours. After soaking, cooking time is usually reduced from 90 minutes to an hour, some varieties are prepared for half an hour. Perlovka from bags is usually recommended to cook for 45 minutes.

How to replace the barley in the brideller?

Under hand there is no pearl cereal or her taste like not all family members, but you still want to cook the brideller? Some vegetables with meat will not be enough, you need to find the replacement of the cereal. Salted cucumbers are perfectly combined not only with barley. Consider the most popular options.

Yes, it is organic not only in Kharcho. Rice is perfectly balanced with other ingredients, it is quickly prepared and does not affect the color of the soup. In the first dish it can be lined with raw and ready. In addition, the rice will save your dish from the reassessment, because it will take on the lion's share of salt.

This is a universal version, since the jacket is inexpensive, quickly prepared and is good. It does not particularly affect the satiety of dishes, so suitable for those who love light soups.

Oatmeal is rarely added to the receptionist, but you should try such a recipe. Flakes improve the taste of dishes, make it helpful. Hercules is very quickly prepared, so do not leave for a long time from the pan. Choose flakes that are designed for ordinary cooking, others can fully spread.

And what is the most delicious receptor for you?

Today I want to share with you a recipe for a very tasty and nutritious brideller. In our family, this dish is in the first place among the first dishes. Be sure that this soup will like everyone who will try it.

In fact, there are many interpretations of this dish: with rice, with fish, with mushrooms, vegetarian (lean). We all consider them today.

I advise you to cook first, relying on this classic recipe, and after start experimenting with a dish.

Step-by-step recipe for a tasty brideller with a barley and salty cucumbers


  • Meat on the bone - 400 g.
  • Water - 4.5 liters.
  • Potatoes - 4 pcs.
  • Pearl cereals - 2 tbsp. Spoons
  • Carrot - 1 pc.
  • Onions - 1 head
  • Salted cucumbers - 3-4 pcs.
  • Sauce Tomato or Tomato Puree - 3 Art. Spoons
  • Sunflower oil - 30 ml.
  • Bay leaf, pepper, soup spicy mix - to taste


We put on the plate a saucepan with meat and water. Cook broth. As soon as the foam appears, they collect it right away. Broth after cooking should be transparent.

Cook broth about half an hour. After add a soup spicy salted mixture.

The pearl barrier is swore, we rinse well, pour boiling water (at the rate of 1 glass of boiling water on 1 tablespoon of cereals) and spark on a weak heat for 40-60 minutes to half-year. Then we drag the decoction, and we rinse the croup.

In order to speed up the process of cooking a barley and remove the starch surplus from it, rinse it and soak overnight in cold water.

Purified potatoes cut by cubes or small cubes. Onions shining straw, carrots rub on the grater.

On the pan with a lean oil we send to roastions and carrots.

As soon as the bow starts becoming transparent, we add cucumbers cut into the roaster.

Cucumbers with coarse skin and large seeds clean from the peel and remove seeds.

Immediately add tomato sauce to vegetables in a pan.

Cover the lid and cook until the cucumber cubes become soft.

We send stew vegetables into a saucepan with a pickle. We try to salt. If necessary, we dress. Add spice to dish.

With salt, do not overdo it. The brideller after cooling becomes a solon to taste.

If the brideller turned out to be not sharp enough, it can be added boiled, a leshed cucumber brine.

Cook for another 10 minutes, exposing a moderate fire.

Do you feel this wonderful smell? This means that our classic brideller with a barley and salt cucumbers is ready. Leave it on the stove for 15 minutes to rest. We serve and invite everyone to try.

As a supplement to the bridal offer sour cream. Greens is added to taste. Separately to the brideller you can also submit cheesecakes with cottage cheese. Bon Appetit!

Rice Recipe With Rice

Often in the classic bridal recipe, the pearl croup is replaced with rice. The brideller turns out no less tasty and now I want to tell you how to prepare such a soup.


  • Beef - 200
  • Potatoes - 5 pcs.
  • Rice cereals - 2-3 tbsp. Spoons
  • Carrot - 1 pc.
  • Onions - 2 heads
  • Salted cucumbers - 5 pcs.
  • Tomato or tomato paste sauce - 2 tbsp. Spoons
  • Sunflower oil - 30 ml.
  • Laurel leaf, pepper, salt, garlic - to taste
  • Cucumber brine - 1 cup
  • Fresh greens


Beef is thoroughly rinsed, the mode into small pieces, we put in a saucepan with cold water and bring to a boil on a strong fire.

When water boils, it is necessary to remove the foam to be shovel so that the broth is transparent.

We reduce the fire and leave meat to boil for 40 minutes. While the meat is brewed, we rinse the rice camp and boil it to half-preparation in a separate pan (10 minutes).

We clean the vegetables and cut potatoes with cubes or straw, straw cucumbers, onions cut as smaller as possible, styling on a large grater.

I pour vegetable oil on a preheated frying pan, put onions with carrots and fry until golden color. Add cucumbers and shops under the lid for 5 minutes, then add tomato sauce or pasta and the pastry for another 5 minutes.

In the finished broth with meat we put potatoes, rice and cook until potatoes are ready.

Then we pour a cucumber brine into our soup, put the finished roasory and cook for 10 minutes.

All this is now salt and pepper, add a laurel leaf and a finely chopped greens. The soup is ready! Serve hot, with sour cream. Bon Appetit!

Recipe fish brideller

Now, my dear readers, we will prepare the modern prototype of the fish brideller - Cali. The basis of this dish is any fresh fish and cucumber brine with salty cucumbers. I will use a tuna.


  • Tuna - 500 g.
  • Potatoes - 5-6 pcs.
  • Carrot - 1 pc.
  • Onions - 2 heads
  • Pepper Sweet - 0.5 pcs.
  • Salted cucumbers - 6 pcs.
  • Cucumber brine - to taste
  • Tomato or tomato paste sauce - 2 tbsp. Spoons
  • Sunflower oil - 30 ml.
  • Laurel leaf, fragrant pepper, red sharp pepper, salt, - to taste
  • Fresh parsley and dill greens - 1 beam


First of all, I welcome good, welded, fish broth. I have already divided the tuna, removed all major bones from carcasters, laying it into the pan and pour cold water to get a good and correct broth.

Lifehak: Fish bones are easily removed from carcasses with a tweezers. When our broth is boiled on a slow fire (about 1.5 hours), we will prepare and apply all other ingredients.

Carrot, pepper and cucumbers I will cut into a thin straw.

Onions and potatoes I apply to cubes. The onion is cut into small cubes, and potatoes can be cut both small and large cubes. Depending on how you like more.

Now I turn to the stove to remove the foam snag.

When our broth is welded, we remove the saucepan aside and proceed to the Passerovka of vegetables. I took the cauldron in which I will boil the brideller directly.

I added some vegetable oil, laying out carrots and lightly let it. Next, I lay out onions and Bulgarian peppers, I mix everything well and immediately let me up for 3-5 minutes. Then I add cucumbers and a carcass with the rest of the vegetables so that the cucumbers gave juice and skin softened.

Now we need to add tomato paste and cucumber brine.

Our juicy roasted is ready and add our boiled, purified and cut into small pieces of fish to it.

The broth in which the fish was cooked, we fill, pour into our cauldron or a pan and add potatoes.

Cook our soup for 10-15 minutes (depending on the potato variety) so that the potatoes are welded. We bring our brideller to taste, adding spices to it: laurel leaf, fragrant pepper, red sharp pepper, salt, but do not forget to pre-try the soup to taste. Remember we added a cucumber brine in it? Salt may not need if the brine is very tightly shed.

At the end, add a fine chopped greens of dill and parsley and immediately turn off the fire so that the greens do not lose their beautiful, green.

Fish pickle ready! Let him draw 30-40 minutes, then you can pour it on the plates and invite all households or guests to the table. Optionally, you can add olives or capers. I love to add sour cream to the brideller. It is insanely tasty!

Video Recipe Mushroom Raselier

Do you like mushroom soups? And mushroom soup with a barley and salty cucumbers? All lovers of mushroom soups and receptions I want to introduce this dish.

Roller Vegetarian

So we came up, my dear, to our latest reception of the brideller. Hope you have not yet been tired of reading. This soup is ideal for those who love vegetarian cuisine or like to observe the post. The dish is very easy and fast in cooking.


  • Red bean - 1 cup
  • Potatoes - 4-5 pcs.
  • Carrot - 1 pc.
  • Onions - 2 heads
  • Salted cucumbers - 4 pcs.
  • Cucumber brine - to taste
  • Sunflower oil - 5 tbsp. l.
  • Garlic - 1 teeth
  • Laurel leaf, black pepper, salt - to taste
  • Fresh parsley and dill greens - 1 beam


First of all, I want to draw your attention to the fact that the beans must be soaked for the night in cold water.

Pre-clumsy beans lay out in a saucepan, fill with cold water and drunk on the stove until readiness. The beans take out in the hotel container, and the decoction in which the beans were cooked, we do not pour, because it is on it that we will cook our brideller.

Purified and washed potatoes cut into cubes and put it in cold water so that it does not darke it.

Clean the onions with carrots, and then cut into small cubes onions and rub the carrot on a large grater.

Sliced ​​salty cucumbers with cubes.

We put on the slab a pan with a bean decoction and bring to a boil. After the decoction boils, we pour into it a cucumber brine and put the cut cucumbers. I bring to a boil and lay out potatoes.

Separately in vegetable oil, inspire onions and carrots.

Additional vegetables, beans, finely chuckled garlic, salt, pepper and cooking for some more seven minutes add to almost ready-made potatoes.

We rinse the greens of parsley and dill, cut it finely and add to the soup. We welcome it another minute and remove from the fire.

We give our brideller to launch a little and serve to the dining table. That's all! I hope you enjoyed my pickle recipes with salt cucumbers.





Solver - how to cook delicious soup with barley, rice and salty cucumbers at home

Solver - how to cook delicious soup with barley, rice and salty cucumbers at home

Do you like a brideller? Do you know how to cook it correctly? I confess, I learned this not immediately. And that's why. I could not prepare it so that the pearlovka was turned soft, and the soup itself is not acidic. Well, I did not manage to correctly calculate the amount of cucumbers, although crazy.

Much easier to cope, for example, with Green borsch on sorne . Here you can especially not worry that the extra handful of sorrel somehow radically spoil the taste of borscht. But for the brideller, the hoody of salt cucumbers can become "fatal".

But, as they say, not so terrible damn. Over time, I have experienced experience, I still "curled" is a culinary dish. Now the brideller is obtained by the weld, delicious, satisfying and, that is not unavailable, beautiful.

How to make a very tasty brideller at home?

Contrary to opinion, the more meat, the more tastier, my deep conviction that the taste of a pearl brideller just depends on the amount of meat, and on what way you cook for him a croup.

Here hostesses come in two ways:

  • It is boiled to the barn separately and then it is simply added to the finished soup;
  • Plinds are boiled together with all the ingredients belonging to the brideller.

And believe me, the taste of two soups will noticeably differ. Now I will explain why.

When you put in the broth in advance the crucia, but if you still wash, do not wait for the head soup. The fact is that the whole meal, which is formed during the cooking and which is just gives that special taste and delicate, the soup does not fall. It turns out, as if "naked."

But when you boil the croup in the broth along with the other ingredients, all the brewing thickness and the taste of pearl cereals remain in the soup. As a result, it turns out to be welded, with a bright taste.

The first way is much easier, since there are no concerns that when all the ingredients are ready, the croup will still remain raw. And here you just need to decide what is more important for you - convenience or a delicious, welcome brideller?

According to his own experience, I will say that cooking the croup along with the rest of the ingredients is not so difficult. It's just a secret to know when and in which sequence must be putting the products in a saucepan. And then you do not have to boil the barn separately!

The whole process of cooking, I just described in detail and step by step in the recipes of preparing a brideller.

How is it right and quickly cooking a pearl for a brideller?

1Parl Break with water and shift in a bowl.

2Pour water and carefully carry her hands. So we do 5 times until the water becomes bright and transparent.

3Water drain, the croup is rinsed again under running water and pour boiling water. Let her stand for 25-30 minutes. Now the croup can either be booked to half-ready and then add to the soup, or immediately put into the broth and cook with all other products.

How much do you cook a pearbrow for a brideller without soaking?

From 40 minutes to 1 hour. But I would still have not recommended to do so. In the process of soaking, the croup is additionally cleaned from dust and dirt, which means that all this garbage will not fall into the soup.

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Recipe for a classic pickle with a barley and beef

Delicious, welded, fragrant! This is a real, traditional, classic brideller. I often cook it precisely on this recipe and it turns out just great! For a classic pearl soup, I advise you to take beef. Beef broth has a unique, bright and rich taste.

  • 3.2 liters of water;
  • 800 gr. Meat with a bone (beef, pork);
  • 200 gr. carrots;
  • 300 gr. reptile onion;
  • 370 gr. salted cucumbers;
  • 80 gr. pearl cereals;
  • 400 gr. potatoes;
  • 2 pcs. laurel sheet;
  • 3 garlic teeth;
  • 3 tbsp. l. Growing. oils;
  • 400 ml of cucumber brine;
  • 1 tbsp. l. tomato paste;
  • bunch of fresh dill;
  • salt pepper.

Meat together with bones well, we cut a film and veins. Put in a saucepan, pour cold water and put on the stove.

As soon as the meat boils, we reduce the fire and carefully remove the foam. After that, cover the lid and cook on low heat for 1 hour.

In a separate bowl, we pour out a barley and pour it with boiling water. Mix and leave for 1 hour.

Onions cut into cubes, carrots with thin stripes. For convenience, it can be lost on a large grater. Marinated salted cucumbers cut into cubes. If they have too tough skin, then it is better to cut it, and also remove large seeds.

In the pan heating vegetable oil and fry the onions to a golden color.

I spread the carrot and fry to him all together on a weak fire of 4 minutes.

Vegetables shift into a bowl, and put the cucumbers in the pan. If necessary, add some oil.

Cut minutes 2-3 and add tomato paste. Mix and pour water. We continue to stew under the closed lid of 30 minutes on weak fire.

From the finished broth we catch the meat and cut it with pieces.

From Perlovki merge water and put it into broth. We send the chopped meat without bones. Solim and mix well. We bring to a boil and cook 20 minutes on low heat.

Then, put the chopped potatoes and vegetable roasted by cubes.

Add a bay leaf, mix and continue to cook for another 10 minutes.

After that we put the cucumbers with tomato and, if necessary, pour a cucumber brine. Before adding it, be sure to taste soup. Perhaps the acids of the cucumbers themselves will be quite enough.

We refuel the brideller skipped through the press garlic and communicate under the closed lid for another 5 minutes.

Fire turn off and give a ready-made soup a bit broken, and then, we break through the plates and call everyone to the table.

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Pickle with barley and salt cucumbers

Another very simple and tasty soup recipe. For him, I advise you to pick up salty, and not pickled cucumbers. With them, the brideller is obtained special.

On 2 liters of water:

  • 700 gr. beef;
  • 0.5 cup (250 ml) pearl cereals;
  • 3 potatoes;
  • 1-2 on bulbs;
  • 1 carrot;
  • 1 tbsp. l. tomato paste;
  • 3 pcs. salted cucumbers;
  • cucumber brine to taste;
  • Pepper, bay leaf, salt.

Beef rinse well, soak in water to leave all the blood. Clean it from films and tendons, rinse again under running water.

Put meat into a saucepan and pour cold water. We put on the stove and bring to a boil.

As soon as the beef boils, carefully remove the foam. The more diligently you will do it, the transparent will be broth.

Perlovka is thoroughly rinsed several times under running water. We shift it into a deep bowl and pour boiling water. We leave it until the meat is welded.

During this time, cut vegetables. Onions and salty cucumbers mode with small cubes, carrots rudder on the grater.

Well warmed the pan, pour oil on it and fry vegetables.

First, fry to the golden color onions, then add carrots to it.

As soon as it becomes soft, lay out salted cucumbers and tomato paste.

All mix and pour one big-line broth. Vegetables for sale to complete readiness, approximately 5-7 minutes.

1.5 hours passed, the meat is ready and now it can be removed from the pan.

In the broth we put a pearl barbell and cook 30 minutes almost until readiness.

During this time, cut the pieces of boiled meat.

Potatoes are cut by cubes or straw, as you like more.

I spread it into the broth and cook it together with the breakfast for 15 minutes.

Then, add beef, vegetable roaster, bay leaf, pepper pot.

Mix and try on salt and acid. If it is missing, we pour a cucumber brine. Do it neatly, small portions, so as not to spoil the soup.

Cooking still literally 5 minutes and turn off. Let's give a ready bridle a little. Apply with greens and sour cream.

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The brideller with a barley for the winter is an excellent billet for fast soup

For his shame I only learned about this recipe. It is so comfortable and tasty, which is simply not conveyed by words. Such. Winter blank Significantly saves time for the preparation of the brideller.

It is enough just to open the jar, lay out the contents of the broth and peck for 15 minutes out of it. The boost, tasty and fragrant soup is ready! Moreover, such a brideller is no different from the usual, which you would prepare for all the rules.

Now every year I must Coming for the winter At least 50 jars. And such a brideller in the banks I really helps me.

By 6-7 cans with a volume of 500 ml:

  • 1.5 kg of fresh cucumbers;
  • 1 kg of tomatoes;
  • 500 gr. reptile onion;
  • 500 gr. carrots;
  • 250 gr. pearl cereals;
  • 1 tbsp. l. salts;
  • 2 tbsp. l. Sahara;
  • 60 ml of vinegar 9%;
  • 250 ml of water;
  • 60 ml of vegetable oil.

Carrot three on a coarse grater. Cucumbers and onions cut into cubes.

Tomatoes rub on a large grater or skip through a meat grinder.

Perlovka is well and poured boiling water.

Sliced ​​vegetables shift in a bowl. Add tomato mashed potatoes, salt, sugar, pour water, butter and mix well so that the vegetables are evenly distributed among themselves.

Now I spread the barley to them and mix well again.

The mixture is shifted into a large, spacious pot of at least 5 liters.

We put it on fire and bring to a boil. From that moment on the past 20 minutes. Do not forget during this time, mix several times, lifting a mixture of the bottom so that it does not have burned.

After that, we pour vinegar and the pastry for another 10 minutes.

Hot pickle immediately decompose according to sterilized banks. You can see them in the microwave or ordinary home oven.

Filled banks we roll down the boiled covers, turn over and immediately shut carefully.

In this form, we leave until complete cooling.

It turns out such a tasty! In my family, such a workpiece is generally just eating bread. They smear like a sandwich and go! Banks devastated lightning around one after another. So I advise you to harvest a lot to have enough for the brideller, and simply eat.

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Raselelist for winter in jars with rice - Recipe fingers lice

I also close a brideller with rice for the winter. It is done in the same way as in the previous recipe, only instead of a barley you put rice.

Rice I advise you to take steady, as it does not turn the sticky porridge. But if you do not have this, then the usual long one is suitable. But the round rice I do not advise putting. From it, you have one hundred percent get a viscous, thick and shapeless porridge.

  • 1.5 kg of cucumbers;
  • 1 kg of tomatoes;
  • 500 gr. Luke;
  • 500 gr. carrots;
  • 250 gr. steed rice;
  • 1.5 tbsp. l. salts;
  • 2 tbsp. l. Sahara;
  • 80 ml of vinegar 9%;
  • 200 ml Grow. Oil.

Carrot rolling on medium grater or on a grater for Korean carrots.

Cucumbers and onions cut into cubes.

Tomatoes skip through the meat grinder to make a puree.

Rice are thoroughly rinsed under running water several times, and then, pour boiling water. Cover it with a lid and leave for 15-20 minutes.

After that, we fold on the sieve and rinse under cold water.

On the slab we put a cauldron or a pot with a thick bottom, pour oil into it and heated.

We lay onions into it and fry it to a slightly golden color.

Next put carrots and tomato mashed potatoes. All mix well, let it boil and cook on small fire for 20 minutes.

As soon as the time passed, add cucumbers, rice, mix again and bring to a boil. We continue to wear on a small fire for another 10 minutes.

Now add sugar, salt, vinegar and 150 ml of boiling water. Once again, everything is carefully mixed and cook for another 10 minutes.

The finished rice brideller is expanding according to sterilized banks, climb the lids. We turn their top to the bottom, carefully bite and leave until complete cooling.

It turns out very tasty and also quickly eaten with bread. Therefore, once again I remind you that you also need to close such a refueling.

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Prayer with stew and barley - fast soup in 30 minutes

When there is absolutely no time, it is necessary to cook something on the first, it helps me out this recipe. Thanks to the stew, the receptionist is brewed very quickly and it turns out so delicious and welded that you can simply swallow!

The main thing is that you were at hand of the stew bank, and any - pork, beef, chicken or even from rabbit.

On a 3-liter pan:

  • 1 Bank of stew (500 ml);
  • 5 potatoes;
  • 3-4 salted cucumbers;
  • 2 bulbs;
  • 1-2 carrots;
  • 1-2 Art. l. tomato paste;
  • salt pepper.

Potatoes cut into cubes and shift it into a saucepan. Fill with water and put to boil. Water should be until the middle of the pan.

Perlovka rinse several times thoroughly, pour boiling water and let stand 30 minutes so that it is swelling.

In vegetable oil, fry the carrot with a bow.

During this time, potatoes boiled. We remove the foam from it and put a barley in it. All together cook 10-12 minutes.

Cucumbers rub on a large grater. We shift them into a sieve and give the brine. We leave it in case, the bridel will not have enough acid.

Tomatoes skip through a meat grinder or rub on the grater.

During this time, the vegetables roasted and now they add salty cucumbers to them. Most of another 3-5 minutes.

Now we send a tomato puree to them, mix and plunge everything together for about 2-3 minutes.

You can also add a stew in the roaster, and you can simply put it immediately into the soup.

All ingredients are laid in broth and mix well. We put the bay leaf, pepper pepper and try on salt and acid.

Cook a splitter for another 5 minutes from the moment of boiling. A minute before the end, we add finely chopped greens.

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Pickle with chicken and barley - light and delicious soup

The easiest, tasty and, I would even say, an easy recipe. For broth, you can take entirely the whole chicken, as well as any part of the carcass. A particularly tasty brideller turns out of fear, and I cook them with a fat. So the soup is obtained by welded and satisfying.

  • 1 kg of chicken (any part);
  • 4 potatoes;
  • 0.5 glasses of pearl cereals;
  • 1 carrot;
  • 1-2 on bulbs;
  • 2 pcs. pickled pickled cucumber;
  • 1 stack. cucumber brine;
  • 2-3 tbsp. l. Growing. oils;
  • 3 tbsp. l. tomato paste;
  • Salt, bay leaf.

My chicken is carefully mine, cut into pieces, shift in a saucepan and pour cold water.

We put it on a big fire and bring to a boil. We collect all the foam, reduce the fire and cook until readiness.

Perlovka is thoroughly rinsed several times and pour boiling water for 20 minutes.

Cucumbers, potatoes and onions cut into cubes. Carrot three on a coarse grater.

Finished chicken removed from the broth. And put it in it and cook it until semi-prepared. By time, this is, about 30-40 minutes.

Then, put the potatoes and cook another 10-15 minutes so that it is slightly solid.

In the pan, heat the oil and fry on the onions and carrots on it. As soon as the lights become soft and golden, lay salt cucumbers to them.

Fry another 5-7 minutes and add tomato paste. I mix all the pasties for another 5 minutes.

As soon as Perplovka is almost ready, in the broth we shift the vegetable roaster and pieces of chicken meat.

We welcome 5 minutes, salt and try to taste. Add a bay leaf and give a brideller to boil. From the moment of boiling, cook another 7-10 minutes and turn off.

We break over the plates, add finely chopped greens and apply with sour cream.

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Classic pickle with rice and salty cucumbers

The option of the reception with rice in my family is also very popular. It seems to me that he is much more tender than soup, welded with the problem. For him, I try to take a long or stolen rice. With a round, it seems to me, the troubles are more. A little bit and broth already floats rice porridge.

  • 2.5 liters of water;
  • 500 gr. beef;
  • 100 gr. rice;
  • 1 carrot;
  • 1 bulb;
  • 1-2 Art. l. Growing. oils;
  • 2-3 potatoes;
  • 1-2 salted cucumbers;
  • 1 tsp. salts;
  • Greens of dill.

My beef, cut all the films and tendons. We put it in a saucepan and pour cold water.

We bring to a boil, remove the foam and cook on medium heat until readiness together with the laurel sheet.

If the beef is not too old, then it leaves it, approximately 50-60 minutes.

Rice are rinsed and put to boil until half-ready.

Onions cut cubes, carrots and cucumbers rudder on a large grater. Potatoes can also be chopped into cubes, and you can put entirely if it is not too large.

From the broth they catch beef and put potatoes into it. Cook it until half-ready.

During this time, fry onions to a transparent, slightly golden color. Then, add carrots to him and as soon as it becomes soft, put the cucumbers.

All together in the middle of 5-7 minutes, adding some water.

As soon as the potato is ready, lay the grip into the broth. Mix and put on rice. Put it not immediately all, but by portions, as it may be too much and the soup will succeed through chur thick.

The brideller is brought to a boil and cook everything together for 5-10 minutes.

2-3 minutes before readiness put into broth pieces of beef and finely chopped greens. Solim, try to taste and if there is not enough acid, then we pour a bit of cucumber brine.

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The brideller Leningradsky is the most real

In Soviet times, a Leningrad brideller was preparing in every dining room. And there was even a separate GOST. I found his recipe in the old cookbook for another 1954 release. This is the most real and proper receptor of the receptionist in Leningrad.

  • 1 kg of beef or pork;
  • 0.5 glasses of pearl cereals;
  • 4-5 potatoes;
  • 1 big bulb;
  • 1 carrot;
  • 2 salted cucumbers;
  • 1 tbsp. l. tomato paste;
  • a little cucumber brine;
  • Salt, pepper, bay leaf.

My beef or low-fat pork, we cut off all the films, fat, tendons, shift in a saucepan and pour water.

We put on a big fire and bring to a boil. Optionally, you can put a purified carrot and bulb. Be sure to put the bay leaf. Do not forget to remove the foam and cook 1-1.5 hours on medium heat.

While the broth is cooked perfoching well and pour boiling water for 40 minutes. Cover the lid and leave it to break up. Until that moment, the broth will be ready, the croup broth will swell well.

From the finished broth we get meat, bulb and carrot. From the barn, we drain the water again we rinse and put it into the broth. From the moment of boiling, we cook it for 30 minutes.

Beef cut into portion pieces.

Cutting potatoes with medium cubes. Carrots with strokes or rubbed on the grater. Bow mode with small cubes.

Tomato paste wept broth. Salted cucumbers mode strips or styling on the grater.

A frying pan laying onions and fry it to a golden color. Then, add carrots to him and fry until it becomes soft.

Cucumbers fry on a separate pan until soft. We add a diluted tomato paste to them and warm it all together for 3-5 minutes.

As soon as the Perlovka is ready, lay out a roaster of onion and carrots to it. Cooking another 10 minutes, until potato is ready.

Now lay the cucumbers with tomato paste and sliced ​​to beef. All mix well and bring to a boil. Cook another 5-7 minutes.

At the end we try to taste and put the bay leaf. We welcome a minute and turn off. We give the Leningrad bridzolesale, spread in plates and apply with sour cream.

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Pickle with rice and salty cucumbers in a slow cooker

If you have a multicooker, then you can significantly simplify your task. Weld a brideller in it. It will turn out to be as tasty and welded as in a saucepan. In addition, you will save a bunch of time.

Your task is just folded all the ingredients in the multicooker's bowl and add water. An hour later, a tasty and welding brideller on your desk.

  • 300 gr. any meat;
  • 3 salted cucumbers;
  • 1 carrot;
  • 1 Patched bulb;
  • 100 gr. pearl cereals;
  • 1 garlic teeth;
  • Salt, greens.

In the bowl of the Multivarka pour oil and let him warm up well.

During this time, we cut onions with small cubes and send it into the bowl. Carrots cut straw or three on a large grater. As soon as the bow becomes golden, add carrots to it.

Salted cucumbers are also straw or cubes mode. Garlic let over a press or three in a small grater. Put them in a slow cooker.

We also send meat chopped by pieces.

Further supper is well washed overrid and all the ingredients are well mixed.

Potatoes are cut by large slices and put me to meat and vegetables. Fill with water, mix, salt and close the lid.

I exhibit the "Soup" mode for 1 hour and launch a multicooker to work. Spill in plates, sprinkle with greens and eat with a big appetite.

When the street is cold and diverse, hot, welded and tasty brideller, this is exactly what is needed. And what pickle can you cook? What do you like more, with a barley or rice? What is your favorite recipe?

Write me about it in the comments. And if you liked today's selection, then share a link to it in your social networks. I will be very grateful.

Sincerely, Valentina Kolesnikova

Pickle with barley and salty cucumbers - Photo Step 1

Prepare the products for the brideller. Use your favorite spices for meat broth, I added two laurels and several black pepper peas. At the end of the cooking need to be removed.

Pickle with barley and salty cucumbers - Photo Step 2

Thorish and rinse the bar, the meat is also needed to rinse under running water. Since the time of the young veal and barley is the same, then you can boil them together. In any other case, first boil the meat broth, then add a break. Add spices, salt, water and weld until ready meat and barley. By time it will take 1.5 hours.

Pickle with barley and salty cucumbers - Photo Step 3

Now make refueling for the brideller. Cut straw cucumbers, carrots, cut out a small onion. On the vegetable oil, fry the onions and carrots first until half ready, then add cucumbers and bring the roaster until readiness.

Pickle with barley and salty cucumbers - photo Step 4

Refueling for the brideller is ready. If the cucumbers have a bright sour salty taste, it is excellent. If not, pour the cup of brine directly into the broth.

Pickle with barley and salty cucumbers - photo STEP 5

Meat broth with barley ready. Clean the potatoes, cut it with straw thin, add to the soup. Weganize 10 minutes.

Pickup with barley and salty cucumbers - Photo Step 6

Seat soup fried cucumbers with vegetables and finely chopped fresh dill, negotiate a minute. Remove the soup from the fire, let's break for about 30-35 minutes. Take to the table! Bon Appetit!

Average rating: 4.4, total votes: 166

Important! The video may differ from the text of the recipe!

This recipe is the classic of the genre. It is necessarily prepared with a pearl cereal and salty cucumbers (in no way marinated!). Also in the brideller it is customary to add brine, which will add acid to this tasty soup.

So, read the list of all ingredients:

Classic brideller with barley and salt cucumbers.
Classic brideller with barley and salt cucumbers.
  • Meat on the bone - 500 gr.
  • Water - 3 l
  • Onions - 1 pc.
  • Carrot - 1 pc.
  • Potatoes - 6 pcs.
  • Perlovka - 150 gr. (dry)
  • Salted cucumbers - 4 pcs.
  • Cucumber brine - 1 tbsp.
  • Tomato paste - 1.5 tbsp.
  • Bay leaf - 2 pcs.
  • Salt, black ground pepper - to taste

Method of cooking home brideller.

Cook broth.

First you need to cook broth. Meat rinse. By the way, the meat can take any: beef, pork or bird. So that the broth turned out to be more saturated, take meat with a bone. Washed meat pour with cold water. The components of the broth are always flooded with cold water so that all the juices entered the water with a gradual heating.

Also for a more delicious broth, put a whole bulb and carrots, fragrant peas, bay leaf to meat. So that the broth turned out to be transparent, be sure to remove the entire foam that will form. Also boiling broth should be at minimal heating. Do not solit the broth, otherwise it will become muddy.

40 minutes after cooking, we have vegetables from the broth and throw away. They have already given all their taste and aroma of water. Boil meat until ready. At the end of the broth strain.

At this stage of the preparation of broth will be completed.

Classic brideller with barley and salt cucumbers.
Classic brideller with barley and salt cucumbers.

Cook a barley.

When the meat was boiled, you need to cook a barley. You need to cook this croup separately, because when cooking breakfasts, water becomes muddy. There is a gluten, which is a lot. In another, gluten is called gluten - this is a natural thickener. Therefore, if you do not want the soup to be muddy and frozen, like a keet, boil overruns separately. To do this, rinse the camp to the transparent water and put to cook until readiness (about 50 minutes). Water for 1 tbsp. Perlovka Take 2.5 tbsp. If you dug up in advance for the night, then cooking time will be less.

Passing vegetables.

Bow Cut in a small cube. Scroll to warm up, pour some vegetable oil, lay onions. Sewing the bow to transparency, periodically stirring so that it is not burned. Carrot Suiter on a large grater. Put to the already softened bow, mix and fire all together for 3 minutes.

Classic brideller with barley and salt cucumbers.
Classic brideller with barley and salt cucumbers.

Potatoes twist and cut the cube. When the meat is welded, get it out, separate from the bones and cut into pieces. Return meat to the already leaky broth, bring it to a boil and put the chopped potatoes. Cover the lid and cook for about 7-8 minutes before the potato half-preparation.

Classic brideller with barley and salt cucumbers.
Classic brideller with barley and salt cucumbers.

Cooks also cut into a small cube and add to the bow and carrots when they are golden. Also put tomato paste to vegetables and pour brine. All mix well, cover with a lid, make a small heating and extinguish 5 minutes.

Classic brideller with barley and salt cucumbers.
Classic brideller with barley and salt cucumbers.

When the potato is half a day, put a boiled barley in a pan and cook everything together for another 5 minutes until the potatoes become soft. At the very end, add ready-made stew vegetables. We bring to a boil and try to salt. Before that, the soup was not solid, as the cucumbers and brines will give salt. If necessary, overhears, pepper, put the seasonings to taste. When the receptionist boils, turn off the heating and give it to become about 15 minutes. After that, you can cover on the table.

Classic brideller with barley and salt cucumbers.
Classic brideller with barley and salt cucumbers.

Delicious pickle Ready! Bon Appetit!

Classic brideller with barley and salt cucumbers.
Classic brideller with barley and salt cucumbers.

A brideller is a wonderful home soup, the story of which goes back to the fifteenth century and beloved at that time a dish called "Calya", which was cooked from the croup and with the addition of brine from hometalk. That old recipe has passed the century modifications to now look and taste with many dishes by many of us. Today we will tell how to prepare a bridal with rice and salty cucumbers on various types of broth, one of the popular versions of this soup.

As you can understand from one name, an important place in the preparation of soup was occupied by a brine, which in our time was successfully replaced by salty cucumbers.

The basis of the receptionist with rice can be broth made of pork, beef, chicken, mushrooms or vegetable broth, if the soup involves a lean version. Each of these options is good in its own way and it is quite successfully alternating depending on preferences or existing products.

Pickle with rice and salty cucumbers with pork or beef

This soup may consider the classic receptor of the brideller with rice for the fact that pork broth is very popular for its taste and availability of pork meat on store shelves, and the beef has long and tightly we love the taste of broth and low calorie.

Pork is quite gentle meat with a mild taste that does not need much time for cooking, so it is so convenient to use it for soup. Broth will be saturated and very satisfying. But it is not recommended to use too fatty pieces of pork carcass. The soup comes out well from the bladder part with a bone. According to many hostesses, bones give a special Navar broth.

To prepare broth from beef, it will take more time that will be spent on pre-cooking meat. Do not forget to remove the foam from the meat broth and turn on the stove to the middle fire. The meat cooked under the lid on the messenger fire is softer.

For a brideller will need:

  • Pork or beef - 300-400 grams,
  • Potatoes - 3-4 pieces,
  • carrot - 1 piece,
  • onion - 1 bulbs,
  • Salt or pickled cucumbers - 4-5 pieces,
  • Rice white - 0.5 glasses,
  • Greens - to taste.


1. To prepare the broth, wash the meat and cut it on not very large pieces, if you use meat without bone for soup. If the meat is on the bone, then it can be boiled it, but it is always very good to rinse it so that the bone shall do not come across. By readiness, broth made of meat with a bone may have to be additionally strain.

2. Cook the meat until readiness. It is possible to determine it by sufficient softness and pleasant aroma of meat broth. If you do not forget to shoot a foam, the broth will be transparent. Pork is enough to cook for about an hour, for beef, the term increases to 1.5-2 hours, depending on which meat stiffness was used. A long tomression under the lid at low heat is well affected on beef, and pork, but will require a longer cooking.

3. When the meat is ready, cut the potatoes into cubes and add to the meat broth. Meat on the bone can be removed from the broth to separate the meat from the bone and then add back to the soup.

4. Simultaneously with the potatoes in the broth, rice is added. It is necessary to rinse it several times with water several times until the excess starch disappears, visible in water in the form of a muddy white sediment. With washed rice, the soup does not fit and the broth will be transparent.

5. While potatoes and rice are boiled, prepare a fried onion and carrots. For this, finely cut down onions and soda carrots on a large grater. Heat the vegetable oil in the pan and fry the onions first to the lung grab, then add carrots to it. Stirring, fridge vegetables a few minutes. You can cover the lid and put out slightly until the onions and carrots become soft. Remove the finished roaster from the priest and leave until the moment when potatoes and rice will be ready.

6. If you are preparing a pickle with salted cucumbers and rice, the most characteristic ingredient in it, of course, cucumbers. In the soup they are put at the very end of cooking, because they do not need to boil, enough that they will leave literally a couple of minutes. For the brideller, the cucumbers need finely cut or grate on a large grater, it will depend only on your taste, do you like your relatives to come across the cucumber.

7. When potatoes and rice are welded until readiness, put the sliced ​​cucumbers in the pan, and approve them for two or three minutes, then put the roaster and mix well. Add a laurel sheet into soup.

8. Add salt to the soup to taste, considering that the salted cucumbers will already give a small salinity. Be sure to try the broth for the sufficiency of the salt. You can add ground black pepper for flavor and fresh greens. Also remarkably fit fragrant peas, literally 2-3 peas.

If you wish, you can add several tablespoons of pickles from cucumbers in such a brideller, which remained in a bank, it will give broth a more pronounced taste of cucumbers. But note that it will also increase the salt content, do not reduce the soup.

In mandatory, let the finished soup draw at least 15 minutes, and is better than half an hour. During this time, all components of soups are impregnated with fragrances each other and the brine with salt cucumbers and rice will be unforgettable tasty.

Feed soup can with sour cream, garlic croutons and greens. Wonderful family dinner ready!

How to make a brideller with rice and meatballs - video recipe

Cooking a pickle with salted cucumbers, rice and chicken

The brideller on the chicken broth is preparing a very similar way that we described above, but still with small differences. It will taste a little more gentle and a little more dietary, as the chicken meat is more permissible compared to the pork. For a brideller, you can use any parts of the chicken carcass, take those that you have at hand. It will be tasty with wings, and with legs, and even with breast.

For a brideller with rice and chicken, it will be necessary:

  • Chicken - 300-400 grams,
  • rice - 0.5 cups,
  • Potatoes - 3-4 pieces,
  • carrot - 1 piece,
  • Onions - 1 piece,
  • Salted cucumbers - 5-6 medium sized pieces
  • brine - 1 cup,
  • Greens, salt, pepper - to taste.


1. First prepare chicken meat for broth. Wash the chicken carefully, remove the rest of the feathers if you use wings. Divide into portion pieces. You can leave large parts, such as a wing or the shin of the whole, if your households love more pieces, and you can cut them into smaller, if you cook for children. You can also boil the chicken entirely, and after readiness to remove it from the broth and remove the meat from the bone. Bones throw away, and meat, cutting into pieces, return to the soup.

2. Pour the chicken with cold water and put it on the middle fire. Do not forget to shoot a foam from the broth so that it remains transparent. Add to the chicken to half a carrot and halves of the bulbs, it will make broth more fragrant and golden. Later these vegetables must be removed from soup.

3. Cook a chicken for 30 minutes.

4. The second half of the bulbs and carrots finely cut down for the roaster. Clear fresh parsley greens.

5. Onions, carrots and parsley caress on vegetable oil, while vegetables do not soften and smoothed a little.

6. In a separate saucepan, weld to half-ready. A comfortable and fast way to do is pour the water at the rate of 2 to 1 with rice. If you take 0.5 glasses of rice, then in a small bucket pour a glass of water, pour rice and boil on slow fire. Do not forget to pre-rinse the rice to get rid of the excess starch and protect the future soup from clouding.

7. Cut the salted cucumbers in small pieces. You can cut a half-leavel or grate on a large grater. Then add cucumbers to the pan to vegetables, mix for a few minutes on weak heat, until the cucumbers softened.

8. Clean the potatoes and cut it with cubes. Put it into the broth in half an hour after the start of the cooking chicken. Add a pre-prepared rice in advance. Continue cooking until potatoes are ready. Spend the soup to taste and add a bay leaf.

9. When potatoes are welded, put stewed vegetables to the soup, add a cucumber brine and continue to cook another 5-10 minutes after boiling until carrots and onions become soft. After that, turn off the plate and let the bridset pate for 10-15 minutes under the lid.

The soup is ready. It can be served with sour cream or without your taste. Such a brideller with rice and salty cucumbers with chicken love both adults and children and he will become a wonderful lunch for the whole family.

Simple pickle relaxation recipe with rice and sausage

Such a wonderful soup, like a brideller with rice and salty cucumbers, can be prepared with an endless amount of different ways and with the addition of various ingredients, but in our opinion it deserves special attention to such an original subspecies like a brideller with sausage. It is good what can be completely new to open for you the taste of a long acquaintance dish. And at the same time it will not be necessary to boil meat on the broth.

For a brideller with sausage, you will need:

  • Salted cucumbers - 5-6 pieces of medium sizes,
  • Potatoes - 2-3 pieces,
  • Smoked sausage - 300-400 grams,
  • carrots - 1 piece of medium size,
  • White onion - 1 bulbs,
  • Rice round - 0.5 glasses,
  • Cucumber brine - 1 cup,
  • Salt, pepper, greenery to taste.

Preparation of a brideller with rice and sausage:

1. Since meat is not used for broth, cooking broth does not need and the first thing is brewed potatoes and rice.

Pretty rinse rice with running water until it becomes transparent. Potatoes Clean and cut into cubes. Boil the water in a saucepan, then put rice and potatoes into it and boil them until readiness.

2. Finely cut the onions and soda on a large grater carrot. In the pan, heat the vegetable oil, then fasten the bow on the middle fire in it until it becomes transparent. After that, put the grated carrots and fry them together before grazing.

3. Finely cut the salted cucumbers and add them to the pan in the bow and carrots, pull a little until the cucumbers are softened.

4. Prepare sausage. What kind of sausage is used for soup, it is best to choose the method of experiments and, relying on your preferences, we can only say from our own experience that the soup is turned out of smoked sausage and fragrant. On the other, on the contrary, like using boiled sausage. But in this case, it is necessary to buy a good high-quality sausage, in which a large content of meat ingredients, a cheap low-quality sausage can spoil the taste.

A sausage for soup is cut into cubes or straws not very large sizes, as it will be convenient for it later in the soup. Discover the cut sausage into frodes from vegetables and warm it up for several minutes on the messenger fire with them, mixing well. When the sausage recks its fragrance and boils onion and carrot juices, turn off the plate and retain roasted to the side.

5. When rice and potatoes will be ready, add to the future soup to frrings from vegetables with sausage, stirred carefully and boil another 5-10 minutes. Add salt to taste, 1-2 laurel sheets and 2-3 peas of fragrant pepper. Then, turn off the plate, cover the soup with a cover and let it brew 10-15 minutes.

After that, the soup is ready. Believe me, the taste of the brideller with rice and sausage on this recipe you will not come soon, and your loved ones will ask for additives.

Pickle with rice and salted cucumbers on tomato paste

The beauty of the brideller with rice and tomato paste is that it can be prepared according to any of the above recipes. With the addition of tomato paste, it turns out a delicious brideller and with chicken, and with meat, and even with sausage.

Here you need to know only one important secret when it is and where to add tomato paste. And how much you need it.

The soup's saucepan requires about two tablespoons of tomato paste or one small jar of type "Hainz" or "Tomators".

To get a delicious and fragrant tomato broth in the brideller, select the recipe for cooking soup depending on the meat used, and at the cooking stage of carrot and onions, put tomato paste in vegetables and extinguish them together. It is necessary to do it at the moment when the onions and carrots are already twisted.

After that, add cucumbers and sausage (if you are cooking a sausage recipe), sweat a little, and then add to the broth to potatoes and rice. Next, everything is prescription.

Thus, you will get a bright and tasty brideller with rice and salty cucumbers with tomato paste.

Bon Appetit!

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