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Pickle with potatoes
1 serving
Put pearl barley and pickles on the table in boiling meat broth half an hour before serving, and then toasted carrots, onions and potatoes chopped into large wedges. During frying, flour is put into carrots, after which the dressing is diluted with thick hot broth until the cream is thick. To give the soup more sharpness, the dressing can be diluted with hot brine.
Put pearl barley and pickles on the table in boiling meat broth half an hour before serving, and then toasted carrots, onions and potatoes chopped into large wedges. During frying, flour is put into carrots, after which the dressing is diluted with thick hot broth until the cream is thick. To give the soup more sharpness, the dressing can be diluted with hot brine.
potatoes - 600 g, meat broth - 2 l, barley - 80 g, fat - 20 g, flour - 1 tbsp. spoon, carrots - 60 g, salted cucumbers - 2 pcs., spices to taste, salt to taste, onions - 60 g
