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Pickle with kidneys and pearl barley

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1148
Kitchen Russian
Calorie content 85.6 kcal
Portions 5 port.
Cooking time 90 minutes
Proteins * 6.7 g
Fats * 2.6 gr.
Carbohydrates* 16.9 gr.
* per 100 gr. product
Pickle with kidneys and pearl barley
Content

Unusual and pleasant taste of pickle with kidneys. The recipe is suitable for those who are fed up with standard meat broth and have a desire to try something new. Kidneys are a healthy product that will become a feature of your homemade soup.

Ingredients

Cooking process

step 1 out of 8
Thoroughly rinse the kidneys, remove the film and fat. Cook them without salt for about an hour. The broth is not useful, so we pour out the water after the kidneys. If you plan to prepare the soup in advance, it is best to soak the raw kidneys in water or milk for several hours.
step 2 out of 8
Boil the barley separately in a 2: 1 ratio. It is recommended to pre-wash or soak the groats.
step 3 out of 8
Cut the potatoes into small cubes, chop the onion, grate the carrots.
step 4 out of 8
We boil 2.5 liters of water for the soup and send potatoes and boiled pearl barley there.
step 5 out of 8
We heat a frying pan with oil, send onions and carrots there. Saute until tender, season with salt and pepper, and send to a saucepan.
step 6 out of 8
Cut pickled cucumbers into cubes and add to the pickle.
step 7 out of 8
Cut the kidneys into thin slices, put them in a saucepan. Pour the cucumber pickle there. Bring to a boil and remove from the stove.
step 8 out of 8
Pickle with kidneys and pearl barley is delicious to serve with sour cream. Bon Appetit!

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