Leningrad Pickle Soup

Ingredients

• Beef 0 lbs
• Onion 10 oz
• Carrot 10 oz
• Celery salt 5 oz
• Passata Tomato Sauce 1 tablespoon
• Vegetable Oil 0 fl oz
• Pearl barley 10 oz
• Potato 20 oz
• Pickled Cauliflower 10 oz
• Cucumber Brine 15 fl oz
• Bay leaf 1 piece
• Green peppercorns 12 pieces
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Pour 5 liters of water over the meat, bring to a boil, and skim off the foam.

Step 3

Add an onion, a carrot, a bay leaf, and black peppercorns. Simmer on low heat for 2 hours.

Step 4

Rinse the pearl barley, cover it with water, and cook for 30–40 minutes. Then rinse it again.

Step 5

Dice the onion, carrot, and celery root into small cubes.

Step 6

In vegetable oil, sauté the onion until golden brown, then add the carrot, celery, and tomato paste. Cook for 5–7 minutes.

Step 7

Strain the broth, and cut the meat into small cubes.

Step 8

Bring the broth to a boil, add the diced potatoes, and cook for 15–20 minutes.

Step 9

Add the sautéed vegetables, diced pickles, pearl barley, and meat to the soup. Cook for an additional 10–15 minutes.

Step 10

Finally, pour in the cucumber brine, and add salt and pepper to taste.

Step 11

Serve.