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Cucumber brine as the basis of soup began to be used around the 15th century. Housewives do not forget about this tradition today: the pickles on our table are different, depending on individual preferences and tastes.The only thing that unites them is pickles, which are certainly part of this hot soup.

Pickle recipes can be very different. Some cook it with pearl barley, others with rice. The proportions of the brine liquid in the soup are also different.

The five most common ingredients found in recipes are:

Product	Calories kcal in 100g	Proteins g in 100 g	Fats g in 100g	Carbohydrates g in 100g
Potato	80	2	0. 4	1 8. 1
Carrots	33	1. 3	0. 1	6. 9
Pickles	11	0. 8	0. 1	1. 7
Pearl barley	340	9. 3	1. 1	7 3. 7
Onions	41	1. 4	0	10. 4

Traditionally, the main ingredients from which this dish can be prepared are: potatoes, carrots, cereals (pearl barley, buckwheat or rice), spices and herbs, bay leaves, peppers. Beef, kidneys, and giblets are added from the meat components. Mushrooms or fish can also become the basis. A vegetarian option without meat is possible. Pickles finely chopped with diamonds or straws are advised to be added without skins or seeds. And another secret of this dish: brine is poured at the end of cooking 5-10 minutes before readiness.



The five lowest calorie recipes are:

The name of the dish	Cooking time	Calories kcal in 100g	User rating
Vegetarian pickle without barley	45 min	26	+36
Vegetarian rice pickle	50 min	31	+36
Pickle classic with barley and pickles	45 min	33	+458
Pickle classic with pearl barley and beef	2 h 30 min	33	+69
Beef kidney butcher	2 hours	33	+16

Variations of brine are often included in the menu of sanatoriums, hospitals and medical and preventive institutions. Children and adults love to feast on them at lunch.