Rossoshansky pickle

four

• Time for preparing

  Contents

  • • 0.0.1 2 h
    • 0.0.2 Simple dish
    • 0.0.3 129.28kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  2 h

• Recipe difficulty
  

  Simple dish

• Energy value
  

  129.28kcal

• Rating

• Recipe

Hearty and rich homemade pickle cooked with stewed on fat vegetables. To make it less nutritious, fat can be replaced with vegetable oil, but the taste will not be the same.

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Ingredients

0/12 ingredients

• Pork meat-500 gr.
• Pickled cucumber-400 gr.
• Potato-700 gr.
• 1 carrot
• 2 onions
• Salo 60 gr.
• Tomato paste-40 gr.
• Sour cream 50 gr.
• Salt to taste
• Dill / parsley – to taste
• Bay leaf – 2 pcs.
• Peas – 7 pcs.

2 ч2 ч 129.28

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Steps

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1. Rinse the meat and dip in 2 liters of cold water, slightly salted, along with bay leaf and peppercorns.
2. Cook for about 1-1.5 hours until soft. Cut the meat out into portioned pieces, strain the broth and put on fire.
3. Wash and peel potatoes thoroughly, cut into slices.
4. Dip the potatoes in the broth and cook for 20 minutes.
5. During this time, scroll the fat in a meat grinder and grind it on in the pan.
6. Fry the onions in the melted fat.
7. Grate the carrots on a medium grater and lay out to the onion. Fry until softness.
8. Put tomato paste in vegetables and fry for 2-3 minutes.
9. Put the frying to the potatoes, the meat is also returned to the soup. Cook 7 minutes
10. Cucumbers cut into pieces: straws, slices or bars.
11. Boil in a small amount of water for 10-15 minutes.
12. Pour in the cucumbers along with the water in which they were cooked in the soup.
13. Cook over low heat for 10 minutes.
14. Arrange the pickle on plates, along with the meat.
15. Serve with sour cream and herbs.