Refill for pickle, cooked for the winter of fresh cucumbers with barley - this is a great option when there is no time to cook the soup for a long time. Those who love pickle will understand me, because cooking such soup is a matter of a few hours. To do this, boil barley, fry vegetables and so on. If you prepare vegetables for pickle still in the summer, then in the winter to cook a tasty first dish will not make any work.
We will add barley, fresh cucumbers, onions, carrots and tomato paste to today's harvest, and if you have fresh tomatoes, you can apply them by removing the tomato paste. Only the tomatoes will need to grind the juice or puree without peel. Free up the day to cook a pickle dressing, and you will relax all winter.
- fresh cucumbers - 700 g;
- onions - 200 g;
- carrot - 200 g;
- pearl barley - 120 g;
- tomato paste - 150 g;
- vegetable oil - 60 g;
- granulated sugar - 50 g;
- salt - 1 tables. l
- 9% table vinegar - 25 g.
How to cook dressing for pickle for the winter
We wash the barley and pour it with cold water, put it on fire, periodically removing the foam, which will necessarily form. Cook the barley until it is almost ready, it is about 30-40 minutes from the beginning of the boil.
Wash fresh cucumbers, cut tails and grind. It is convenient to cut into small cubes, then the soup will turn out both tasty and beautiful. Agree, large pieces in the soup, few people will like it.
We cut onions into cubes, and traditionally carrot three grated, so that it quickly cooked.
Vegetables put in the pan, pour in there and vegetable oil, which will be needed to extinguish.
For taste, pour salt and sugar, the vegetables will immediately let the juice, and the harvest will turn out just excellent.
Add tomato to vegetables and set on fire. Stew vegetables for 25 minutes, stirring occasionally with a spoon so that nothing sticks to the bottom of the pan.
Then we send barley to the vegetables and continue to stew it all together.
We notice time and stew again, but already 5-10 minutes, as the cereal is almost ready.
We pour in the vinegar, wait for the billet to boil and turn off the fire.
Fill the steamed jars with dressing to the top, pressing it lightly to fill the container tightly.
Lid rolls and let cool with a warm cloth. Banks with pickle cool down in about 4-5 hours. It is better to leave them wrapped overnight, and in the morning everything will be ready.
In winter, enjoy the taste of vegetable dressing with barley: you can add it to pickle or just eat it with fresh toast. Bon Appetite!