Pickle Soup Base

Ingredients

• Cucumbers 1½ kg
• Tomatoes 30 oz
• Onion 20 oz
• Carrot 20 oz
• Pearl barley 10 oz
• Salt 1 tablespoon
• Sugar 2 spoons
• 9% Vinegar 0 fl oz
• Vegetable Oil 5 fl oz
• Water 10 fl oz

Step-by-Step Guide

Step 1

Prepare all the ingredients. Rinse the pearl barley until the water runs clear.

Step 2

Dice the cucumbers, onions, and tomatoes into cubes measuring 5–7 mm on each side.

Step 3

Grate the carrot using a coarse grater.

Step 4

In a large pot, pour in the oil and water, add the tomatoes, and place it over medium heat.

Step 5

After 3–5 minutes, add the cucumbers, onion, carrot, and pearl barley. Mix everything together.

Step 6

Bring to a boil and cook for 20 minutes, stirring occasionally. Taste midway through cooking and add salt and sugar as needed.

Step 7

After 20 minutes, add vinegar and cook for another 10 minutes.

Step 8

Distribute the hot preparation into the prepared jars and seal them.

Step 9

Turn the jars upside down, place them on the floor, and cover with a blanket. Leave them until completely cooled.

Step 10

After inverting the jar, store the preparation in a cool, dark place.