Pickled cucumber soup
Description
The soup is easy and quick to prepare. Pickled cucumber solyanka is very simple and fast to make if you have ready-made meat broth, although you can cook it in water—it will be delicious too. This tender, hearty, and flavorful soup with a slight tang will even please gourmets. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the ingredients for making solyanka.
- 2
Step 2
Rinse the pearl barley under running water, pour boiled water over it, and let it soak for 4–5 hours. Once the barley has swollen, drain the water and transfer the grains to a saucepan. Add water in a 1:4 ratio of barley to water. Cook for 20–25 minutes until done.
- 3
Step 3
While the grain is cooking, peel, wash, and chop the potatoes. Add them to the pot with the broth and start cooking the solyanka.
- 4
Step 4
Peel and wash the carrots and onions, then chop them. Place in a frying pan with sunflower oil and sauté for 8-10 minutes.
- 5
Step 5
Then add to the pot with broth and potatoes.
- 6
Step 6
When the vegetables are ready, add the cooked barley to the soup.
- 7
Step 7
Grate the cucumbers on a grater or finely chop. Add to a saucepan. Season with salt and pepper.
- 8
Step 8
Cook the soup for another 5-6 minutes and turn off the stove.
- 9
Step 9
The sour soup with pickled cucumbers is ready. Serve at the table with sour cream.