Pickled cucumber soup. Delicious tender soup with pickled cucumbers Soup with pickled cucumbers recipe

In the list of popular dishes, rassolnik with rice and pickles is not the last place. That is why every housewife knows the recipe. And if not, then it’s time to add to your cookbook and we will be happy to help you with this.

Rassolnik with rice and pickles - basic recipe

As a rule, the components in such a dish are always the same. Only the broths and methods of preparing the ingredients change. We will tell you about the most popular of them. So, prepare pickle soup with rice and cucumber.

Necessary products (for a 3 liter container ~ 8-10 servings):

rice 100g
medium pickled cucumber 1 PC.
beef with bone 350 g
potatoes 3 large pieces
onions, carrots 1 pc.
vegetable oil approx. 30 g
tomato sauce 1 table. spoon
salt, pepper, herbs and bay leaf to taste.

Preparation

If you want a rich broth, then it is better to put the meat in cold water. If you want the dish to be more beautiful and the broth to be clear, put the meat and bones in boiling water. And don’t forget to remove the foam in time.
The broth will be tastier if you add a large onion to it after boiling. After the pulp is cooked, the broth will definitely need to be strained.
Instead of beef, you can put any meat in the soup with rice and cucumbers: chicken, pork. Offal is often used for the broth: liver, kidneys, etc.
To make the soup with pickles and rice rich and satisfying, it is better to cook it in broth. But if you are not a big supporter of meat or prefer lean dishes, pickle can also be cooked in water.
Also, if you want meat soup, but time is short, then cook it with stewed meat.
Whatever recipe you choose for pickle with rice and cucumbers, it is best to use pickled cucumbers for the dish. But if you decide to add canned (with vinegar) cucumbers, then add more brine to the dish to taste.
Tomato sauce is also optional. Many housewives prefer to cook cucumber-rice soup without tomatoes.
If the peel of the cucumber is dense and tough, it is better to trim it.
Always add salt at the end of cooking. Cucumbers are pickled and if you add it before they are boiled, the pickle may be over-salted.
Before serving, let the finished dish brew. This will make the taste richer.
Rassolnik “loves” greens. And in such a dish you can put whatever you like: parsley, dill, basil, etc. But it’s better to abstain from cilantro.
For “mushroom” gourmets, you can add mushrooms to the recipe. To do this, pour pickled mushrooms (about 300 grams) into boiling liquid along with fried onions and carrots when the potatoes are boiled.
As a Lenten dish, rassolnik can be prepared with fish. In this case, instead of meat broth, fish broth is cooked. We take any fresh fish. We thoroughly remove the entrails, skin and seeds.
You can also dilute the classic recipe using hunting sausages. Add them while frying vegetables and simmer in a frying pan for a couple of minutes.
Always add cucumbers at the end of cooking, otherwise the potatoes may harden.

As you can see, making pickle soup with rice and cucumbers is quite easy. Moreover, even in such a simple and ordinary dish there is room for imagination. The main thing is to want to please your loved ones with a tasty and healthy soup. Good luck with your culinary experiments and always bon appetit!

Soup with pickles is a lighter version of pickle soup. There are no cereals, pasta or other additives in this soup, except for pickles, which are essentially this very additive, the “highlight” of the soup, the main flavoring ingredient. I cooked this soup with chicken, you can also use pork or beef. The soup is simple and at the same time very tasty, so try it for your health.

To begin, prepare a chicken leg, water, potatoes, pickles, vegetable oil, onions, carrots, tomato paste, salt, ground pepper, bay leaf, green onions, dill.

Boil the chicken leg until tender, then remove it from the broth, remove the meat from the bones, chop it, and return it back to the pan (discard the bones, of course). When the broth returns to a boil, add the potatoes, peeled and cut into the pan, as you would normally cut them for soup. Now let the soup cook until the potatoes are ready, but in the meantime, start preparing the frying.

To fry onions (small cubes) and carrots (finely grated), lightly fry in vegetable oil, add pickles (small cubes or small strips) and fry everything together for another minute.

Then add tomato paste to the pan and continue frying until the frying becomes uniform (about a minute or two).

When the potatoes are ready, add salt to the broth.

Transfer the roast into the pan.

Let the soup boil and cook for about 7 minutes over very, very low heat so that the fried vegetables share their taste, color and aroma with the broth. At the very end of cooking the soup, add bay leaf, ground black pepper and chopped onion and dill.

The soup with pickles is ready, turn off the stove and serve the soup after 10 minutes, when it has steeped a little.

Enjoy your meal.

First courses with a sour-salty taste and a slight spice are perfectly filling, and in the cold season they also warm you up. Cooks prepare such soups with salted or pickled cucumbers. By supplementing the recipe with buckwheat, legumes, and fish, you can get new flavor shades.

Pickled cucumber soup recipe

Soups with pickled or pickled cucumbers are characterized by step-by-step preparation: first, meat (pork, veal), offal or fish is boiled, then potatoes or legumes are boiled in the same broth until they become soft. The last to add are chopped cucumbers, fried vegetables from onions, carrots, tomato paste, and, if desired, cucumber brine. The soup is served hot, with fresh herbs and sour cream.

Pea soup with pickles

Time: 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 40 kcal/100 g.
Cuisine: Russian.

The taste of the tender vegetable lean pea soup with pickled cucumbers is unusual, original, and very pleasant. Nutritionists recommend it to those who want to limit their consumption of meat products, but plan to eat healthy and satisfying. A bowl of such quick soup at lunch will satisfy your hunger, give you strength, and charge your body with energy.

Ingredients:

water – 2.3 l;
potatoes - 3 tubers;
pickled cucumbers – 3 pcs.;
dried peas - 1 tbsp;
onion – 1 onion;
vegetable oil – 30 ml;
carrot – 1 pc.;
tomato paste – 1 tbsp. l.;
bay leaf - 1 leaf;
black peppercorns – 5 peas;
ground pepper, salt - to taste.

Cooking method:

After washing thoroughly, soak the peas in cold water. After an hour, rinse again and add 2.3 liters of water. After boiling, cook for a third of an hour, covered with a lid, over medium heat.
In a hot frying pan with refined oil, fry finely chopped onion and peeled, coarsely chopped carrots until golden brown (5-6 minutes), stirring. Add cucumbers cut into cubes or strips, tomato paste, mix. After two minutes, turn off the pan.
Add roasted peas, spices and salt. Cook for 7-8 minutes. under the lid. Turn off the stove and let it brew for at least 10-15 minutes.

Soup with pickles and beans

Time: 1.5-2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 83 kcal/100 g.
Purpose: first, lunch, dinner.
Cuisine: Russian.
Difficulty: Easy for beginners.

If you want to make a nutritious thick soup for a hearty lunch, use this recipe with photos. The ingredients of the dish combine perfectly with each other. You don’t have to spend extra time soaking or boiling the beans: the recipe for the soup uses a ready-made canned product.

Ingredients:

water – 3 l;
meat (beef) – ½ kg;
potatoes – ½ kg;
onion – 1 pc.;
pickled cucumbers – 3 pcs.;
carrots – 1 pc.;
canned beans – 1 can;
vegetable oil – 50 ml;
salt - to taste.

Cooking method:

Boil the washed meat in one piece until cooked (after boiling for an hour and a half on medium heat), cool.
Place peeled potatoes, cut into medium cubes, into boiling beef broth, add salt, and after boiling, boil for 7-10 minutes.
Place peeled carrots, chopped on a coarse grater, into a frying pan with hot oil and fry, stirring. In two or three minutes. add finely diced onion and continue frying. After 5 minutes, add cucumbers cut into half circles or small cubes to the vegetables and simmer for about five minutes.
Add beans and fried vegetables to the boiling potatoes along with the juice. In 10 minutes. Place the diced beef in the pan. After boiling, cook the soup with sour cucumbers under the lid over low heat.

With cauliflower

Time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 29 kcal/100 g.
Purpose: first, lunch, dinner.
Cuisine: Russian.
Difficulty: Easy for beginners.

A delicate light soup with cauliflower, oatmeal and pickles can be called dietary. It is not only beneficial for the body, but also has a very pleasant original taste. The subtle sourness of salty foods increases appetite, and oatmeal makes the dish nutritious, easily satisfying the feeling of hunger, without leaving heaviness or a feeling of overeating.

Ingredients:

water – 2.5 l;
cauliflower – 1 head;
barrel cucumbers – 4 pcs.;
onion – 1 pc.;
carrot – 1 pc.;
oatmeal (flakes) – 100 g;
olive oil – 30 ml;
cream – 50 ml;
ground pepper, salt - to taste;
bay leaf – 2 pcs.

Cooking method:

Place washed cauliflower, disassembled into inflorescences, and oatmeal flakes into salted boiling water and boil for 10 minutes.
Fry the peeled onion, cut into small cubes, stirring, in heated olive oil for 4-6 minutes. (until transparent). Then add peeled carrots, grated on a coarse grater. After 7 min. Add pickled cucumbers, chopped on a coarse grater, into the vegetables and reduce heat. After 6-7 minutes, pour in the cream. After simmering the dish under the lid for 3-4 minutes, turn off the pan.
Add creamy fried vegetables, bay leaves, pepper, and salt to the soup. Simmer over low heat, covering with a lid, for a quarter of an hour until tender.

With buckwheat

Time: half an hour.
Number of servings: 5 persons.
Calorie content of the dish: 62 kcal/100 g.
Purpose: first, lunch, dinner.
Cuisine: Russian.
Difficulty: Easy for beginners.

An unusual combination of vegetables, buckwheat and pickles will surprise your family with its original, delicate, rich taste. The first dish according to this recipe perfectly satisfies and satisfies hunger. If you wish, you can replace homemade pickles with pickled cucumbers. This way the resulting rich soup with pickled cucumbers will acquire a pleasant, subtle spice.

Ingredients:

water – 3 l;
pork (pulp) – ½ kg;
potatoes – 4 pcs.;
carrots – 1 pc.;
onion – 1 onion;
pickled cucumbers - 2 pcs.;
vegetable oil – 30 ml;
parsley root – 2 pcs.;
bay leaf – 2 leaves;
pepper (ground), salt - to taste.

Cooking method:

Boil the washed, diced pork until cooked (after boiling for about an hour and a half over medium heat). Add buckwheat grains thoroughly washed under running water. After boiling, add peeled, coarsely diced potatoes to the broth, add salt, pepper and bay leaves. Boil for a quarter of an hour.
In hot oil, fry the peeled onion, chopped into half rings, and coarsely grated peeled carrots, stirring occasionally. After 7-8 minutes, add the washed pickles, cut into small cubes, and simmer for a couple of minutes.
Place the finished frying into the boiling broth, and after boiling again, cook for 7 minutes. Turn off the stove and cover with a lid, leave the dish for 15-20 minutes.

With canned fish

Time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 26 kcal/100 g.
Purpose: first, lunch, dinner.
Cuisine: Russian.
Difficulty: Easy for beginners.

Due to the abundance of canned products in the composition, some chefs call this soup “canned solyanka.” Champignons go well with the ingredients in the recipe. It is better not to take fragrant wild mushrooms. You can use any fish: pike, mackerel, pink salmon, cod or saury.

Ingredients:

water – 2.6 l;
mushrooms – 0.3 kg;
pickled cucumbers – 2 pcs.;
potatoes – 3 pcs.;
sauerkraut – 0.3 kg;
onion – 1 pc.;
carrots – 1 pc.;
fish canned in tomato sauce – 250 g;
olives – 50 g;
lemon – ½ piece;
tomato paste – 2 tbsp. l.;
refined oil – 30 ml;
bay leaf – 2 leaves;
salt, ground pepper - to taste;
greens – 15 g.

Cooking method:

Dip peeled potatoes, cut into medium cubes, into 2.6 liters of boiling water and add salt. Boil for a quarter of an hour.
In heated sunflower oil, fry peeled champignons cut into thin slices and finely diced onion (about 5 minutes, stirring). Add coarsely grated carrots and stir. After 5 min. add cucumbers cut into small cubes and tomato paste with the vegetables. After another 3 minutes - pre-washed, squeezed cabbage, 100 ml of boiled water or vegetable broth, stir. Simmer the mixture over low heat for 5-6 minutes, covering with a lid.
Add fish with tomato sauce, frying, bay leaves, salt and pepper to the pan with potatoes. Boil the soup again, covered, after 5 minutes. add finely chopped herbs and pitted olives. Boil for a couple more minutes, turn off the stove.
Let the soup simmer, covered, for a third of an hour. Serve hot, adding ½ lemon wedge to each plate.

Rassolnik with pearl barley

Time: 1.5-2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 73 kcal/100 g.
Purpose: first, lunch, dinner.
Cuisine: Russian.
Difficulty: Easy for beginners.

Rich, thick, aromatic rassolnik is a very popular dish loved by many families. Barley will cook faster if you first soak it in cold water for several hours. The following spices are used in preparation: ground hot or coarsely ground black pepper, bay leaf. It is recommended to serve the pickle hot, seasoned with sour cream, with bran or rye bread.

Ingredients:

water – 2.5 l;
meat on the bone (pork) – 0.3 kg;
potatoes - 3 tubers;
onion – 1 pc.;
carrot – 1 pc.;
pearl barley – 270 g;
pickled cucumbers – 0.2 kg;
cucumber pickle – 150 ml;
sunflower oil – 30 ml;
garlic – 4 cloves;
salt, pepper mixture - to taste;
greens - 1 bunch.

Cooking method:

Pour the pork cut into medium pieces with water, boil after boiling for 10-15 minutes. After draining the hot water, rinse the meat, add pearl barley to the pan, and fill with clean water. When the water boils, reduce the heat intensity and simmer the broth under the lid. After 40 minutes, put potatoes, cut into medium cubes, and washed pickles, chopped into small cubes (about 2/3 of the total volume of chopped cucumbers) into the pan. After 10 min. take out the meat, chop it into cubes, cool it first and remove it from the bone.
In hot oil for about 7 minutes. Fry vegetables (finely chopped onion, coarsely grated carrots) over medium heat until softened.
Place the fry, the remaining third of the cucumbers, meat cubes into the boiling broth, pour in the cucumber brine, and add salt. Bring the soup to a boil and cook, covered, over low heat. After 15-20 minutes. add bay leaf, chopped garlic, a mixture of peppers, salt if necessary, stir. After boiling for another 3-4 minutes, turn off the dish and let stand for a while, covered with a lid (10 minutes).

Time: 1.5-2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 89 kcal/100 g.
Purpose: first, lunch, dinner.
Cuisine: European.
Difficulty: Easy for beginners.

You will like this dish if you like an islandy taste, with sourness and a subtle aftertaste of assorted smoked meats (sausages, smoked sausage). The following spices are ideal for boiling beef: cloves, marjoram, allspice, thyme, basil, coriander, oregano, cumin and rosemary. To quickly remove the skin from tomatoes, lower them for 20-30 seconds. into boiling water, and when the skin cracks, into cold water.

Ingredients:

water – 3 l;
smoked meats – 0.4 kg;
beef (brisket) – 1.2 kg;
salted mushrooms – 3-4 pcs.;
tomatoes – 4 pcs.;
onions – 4 pcs.;
tomato paste – 1 tsp;
carrot – 1 pc.;
pickled cucumbers – 3 pcs.;
lemon – 3 slices;
vegetable oil – 30 ml;
sugar – 1 pinch;
salt - to taste;
olives – 50 g;
capers – 15 g;
spices - to taste;
greens – 1 bunch;
sour cream – 50 ml.

Cooking method:

Boil the meat, peeled from films, thoroughly washed, until tender over medium heat (at least 1.5 hours after boiling, covered) in salted water, adding peeled vegetables (onions and carrots) and spices to the broth. Remove the finished beef, separate it from the bone, and cut it into smaller cubes. Remove the vegetables too, strain the broth and, returning to the stove, let it boil again.
After boiling, add the fry to the broth. It is prepared like this: fry 3 onions, cut into half rings, in a saucepan with refined oil until golden brown (3-4 minutes), add diced peeled tomatoes, cook, stirring. When the liquid has evaporated (after 8-10 minutes), put tomato paste and sugar in the same saucepan and, stirring, keep on fire for a couple of minutes.
Cook for 8-10 minutes. broth with frying, add washed pickles and smoked meats, chopped into thin strips. In 10 minutes. add the remaining ingredients: chopped mushrooms, olives, capers, finely chopped herbs, lemon slices. After boiling the hodgepodge for a couple of minutes, turn off the stove and leave under the lid for a quarter of an hour.
Serve the soup with sour cream.

Kalya

Time: 1-1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 56 kcal/100 g.
Purpose: first, lunch, dinner.
Cuisine: Russian.
Difficulty: Easy for beginners.

A very tasty fish soup cooked in cucumber brine is called kalya. In Rus', the dish, which is the prototype of rassolniki, became widespread at the end of the 17th century. Instead of salmon, you can use a set of halibut, catfish or other fatty fish, and replace the cucumber brine with cabbage brine. Kalya will not become less nutritious from such a replacement.

Ingredients:

water – 3 l;
salmon soup set – 1.2 kg;
red caviar – 2 tbsp. l.;
pickled cucumbers – 4 pcs.;
cucumber pickle – 200 ml;
potatoes - 5 tubers;
onions – 2 pcs.;
vegetable oil – 30 ml;
lemon juice – 30 ml;
celery root – 50 g;
white and black peppercorns – 5-6 peas each;
bay leaf – 2 pcs.;
salt - to taste;
greens - 1 bunch.

Cooking method:

Boil thoroughly washed fish until tender with bay leaves and peppercorns (about half an hour after boiling, over low heat). Cool the finished fish, remove bones, and chop into small pieces. Return the strained broth to the heat.
When it boils, add peeled potatoes, cut into medium cubes or cubes and fried vegetables, and boil for 10-12 minutes. The frying is prepared as follows: in a hot frying pan with oil, finely chopped onion is fried with peeled, washed and finely grated celery root (about 5 minutes).
Place fish pieces into the broth; washed cucumber slices, cut into quarters. Stir, boil for a third of an hour after boiling, then add lemon juice and after 3 minutes. turn off the stove. Add finely chopped fresh herbs, grains of red caviar, cover the soup with a lid and let it brew for 15 minutes.

Time: 2-2.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 45 kcal/100 g.
Purpose: first, lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

A very satisfying, nutritious, rich rassolnik was first prepared in Kuban, then it became widespread throughout Rus'. Men love to use it with strong tinctures. If you want to cook the soup faster, rinse the beans well and soak them in advance (it is better to leave them overnight) in cold drinking water.

Ingredients:

water – 2.5 l;
pork heart – 1 pc.;
pork kidneys – 1 pc.;
lard (lard) – 50 g;
pickled cucumbers – 4 pcs.;
cucumber pickle – 200 ml;
potatoes – 0.4 kg;
onion – 1 pc.;
beans – 50 g;
sweet cream butter – 50 g;
tomato paste – 1 tbsp. l.;
garlic – 3 cloves;
bay leaf – 2 leaves;
peppercorns – 8-10 pcs.;
ground pepper, salt - to taste;
greens (parsley) – 15 g.

Cooking method:

Cut thoroughly washed offal into medium-sized pieces. Place the kidneys in a saucepan with clean water, boil, and drain the water. Pour water over the kidneys with the heart, boil and drain the water again. After washing the by-products, pour clean water over them, cook until tender with bay leaves and peppercorns (at least 1.5 hours). Then, after cooling, cut the kidneys and heart into small strips.
Fry the finely chopped onion in butter (3 minutes), add diced cucumbers to it. After 5 min. pour 200 ml of drinking water or vegetable broth into the vegetables, cover with a lid and simmer for 10 minutes. Add tomato paste, stir, keep on fire for another 5 minutes.
After boiling the beans until almost fully cooked (at least 45 minutes), add potatoes chopped into small cubes and cook the vegetables together. In 10 minutes. put the roast, offal strips, brine and ground pepper into the pan, add salt. After boiling, cook the pickle for 5 minutes, then add finely chopped lard mixed with chopped garlic, chopped herbs, turn off the stove. Let the dish sit for a third of an hour.

Video

My mother called this soup “rassolnik”. But since it uses pickled and not pickled cucumbers, I restored historical justice and renamed it “cucumber”. The taste is different from traditional pickle: it is more spicy and not so salty. I also don’t use the usual barley for pickle. In my opinion, without it, cucumber soup only wins. One of my favorite soups: hearty, aromatic and very tasty. It is prepared easily and simply from ordinary products that overwinter in every refrigerator.

Cucumber soup

Total cooking time – 1 hour 45 minutes (including preparing the broth)
Active cooking time – 20 minutes
Calorie content per 100 g – 33 kcal

How to make cucumber soup

Ingredients:

Ingredients

Broth – 4 cups(meat - I use chicken broth, for which I first boil the chicken back for about an hour).
Cucumber – 6 pcs. (pickled)
Potatoes – 5 pcs.
Carrots – 1 pc.
White cabbage– 1 glass. shredded
Sour cream – 1 tbsp. per serving
Salt, pepper - to taste

Preparation:

1. Boil the chicken. Remove the chicken from the resulting broth and remove the meat from the bones. You can add it again at the very end of cooking the soup.
2. While the broth is cooking, cut the carrots and shred the cabbage. Peel and cut the potatoes into small cubes. Three cucumbers on a coarse grater.
3. Add 1 glass of brine from a cucumber jar to the broth (those who like a spicier and saltier soup can add another glass). In total you should get 2 liters of broth.
4. Place all the ingredients into the boiling broth in the following order:
– cabbage and cook for 10 minutes;
– potatoes and cook for 10 minutes;
– carrots and cook for 5 minutes;
– cucumbers and cook for 5 minutes.
5. Add meat from the bones, salt to taste. As soon as the soup starts to boil again, turn it off and cover with a lid. Let it brew for 10 minutes.

Before serving, decorate with herbs.

If you want a more satisfying option, you can also add some rice (along with adding potatoes).

Bon appetit!

Pickled (and best of all, barrel cucumbers, prepared independently according to “grandmother’s” recipes) cucumbers are an excellent ingredient not only for salads, but also for first courses. You can cook the famous solyanka with them, but no less popular and in demand among people is a soup called rassolnik.

The variety of variations in its preparation will help you delight your homemade people with delicious and rich soups every time. According to the specifics of the recipe, during cooking you can use not only pickles, but also brine, as well as chopped herbs.

If you look at the primary sources, you can find information that this dish used to be called “Kalya” and that caviar, poultry or pork were also used in its preparation.

Rassolnik

Ingredients	Quantity
meat (both pork and beef are used, you can mix different varieties) -	900 g
vegetables (carrots, onions and potatoes) -	2 pcs.
rice (white round grain) -	50 g
salted (in order not to spoil the taste, you cannot use pickled) cucumbers -	2-3 pcs.
cucumber brine (not too salty) -	170 ml
bay leaf, pepper (corns), salt -	to taste or 20 g
Cooking time: 130 minutes	Calorie content per 100 grams: 130 Kcal

Recipe for soup with rice and pickles step by step:

Serve with sour cream and herbs, adding rye bread or croutons to the portion.

Barley soup with pickles

Pearl barley soup with pickles is another variation of pickle soup. In order to prepare a delicious and satisfying soup for a family dinner, you will need a set of ingredients consisting of:

beef (you can use both tenderloin and meat with bone) – 750 g;
pearl barley (not boiled) – 100 g;
fresh carrots (not pickled) and onions - 1 pc. each;
fresh (or young) potatoes – 3 pcs;
water (prepared for use - filtered) - 3 l;
salted, small, strong cucumbers - 3 pcs.;
cucumber brine (strained) – 50-100 ml;
vegetable oil (for frying vegetables);
seasonings (black pepper, bay leaf, salt) - amount to taste;
fresh herbs - to taste.

Time to fully prepare the first course is 2 hours.

The calorie content of the finished product per 100 g serving of soup is 145 kcal.

Steps for making barley soup:

In order to improve the quality of the finished dish, rinse the beef and cut it into pieces;
Pour water (cold) over the meat and cook for a few minutes, then drain the liquid and add water again, cook, skimming off any foam that forms;
Pour pearl barley with water and rinse until the water is perfectly clear;
Place the cereal in a container with meat, cook over low heat for at least 1.5 hours;
Pickled cucumbers should be cut into medium-sized pieces;
Peel vegetables from dirt (chop carrots and onions, cut potatoes into cubes);
Fry all the vegetables (without cucumbers) in a frying pan with oil;
After cooking for 1.5 hours (can be a little longer), remove the meat from the broth and cool, cut into smaller pieces, put back into the broth along with spices and salt;
Then add potatoes and sauteed vegetables, as well as cucumbers and brine, cook until tender over low heat.

Serve with sour cream and herbs (in portions).

Soup with beans and pickles

You can use beans to make pickled cucumber soup. The taste of the dish is rich, and the soup itself is nutritious and satisfying, ideal for lunch. You will need the following ingredients:

pickled cucumbers (main ingredient) – 3 pcs;
fresh beans (ideally they should be red, not canned) – 50 g;
fresh (young) potatoes – 2-2.5 pcs (tubers);
animal fat - butter (82.5% butter) – 20-35 g;
fermented milk products: sour cream (15%) – 120 g;
egg yolk – 1 pc;
carrots and onions (onions) – 1-2 pcs each (depending on the size of the vegetables);
parsley and celery root (preferably used fresh for cooking) – 5 g each;
spices and salt (pepper, bay leaf) - to taste.

Soup preparation time: 1.5 hours.

Calorie content (per 1 serving of 100 g) – 220 kcal.

Steps for step-by-step preparation:

The beans should be washed 2-3 times and soaked in water for 6-10 hours (depending on the selected variety and size of beans);
Then boil until tender and reserve part of the broth;
The carrots, of course, should be carefully peeled and thinly cut into circles;
Also peel and finely chop the parsley and celery root;
The onion also needs to be peeled and cut into half rings;
Place vegetables in a frying pan with oil and fry until soft;
Prepare pickled cucumbers - cut into small pieces (can be cut into strips if desired);
Boil the cucumbers in a separate container for 5 minutes (drain the liquid);
Peel and cut potatoes into cubes;
You need to add water (2.5-3 l) to the bean broth, boil it, add potatoes, cook until the vegetable is half cooked;
Then add cucumbers, chopped roots and fried vegetables, cook for another 15 minutes;
Add beans, cucumber pickle, salt and spices, cook for another 5 minutes.

Mix sour cream and egg yolk and add to soup when serving. Garnish with chopped herbs.

Fish solyanka

Fish solyanka is a tasty and satisfying dish that can be used as the basis of any lunch or dinner. Pickled cucumbers in its composition will add a pleasant aroma and taste. Solyanka will turn out rich and appetizing if you use the following ingredients to prepare it:

fresh fish (ideally salmon) -700 g;
pickled cucumbers – 4 pcs (medium size);
potatoes – 4 pcs;
olives (canned food is used) – 10 pcs;
tomato paste – 30 g;
lemon/lime (fresh, alternatively, use only its juice) -3 slices;
unflavored sunflower oil – 10 ml;
salt (you can use options with spices, herbs and dried garlic in the composition) and spices - variety and quantity to taste.

Cooking time – 70 - 80 minutes.

Calorie content - 180 kcal.

Preparation steps:

Carefully and carefully remove the fish from the bones (slowly);
Pour water, after the broth boils, add spices and salt;
Strain the finished broth;
Do not chop the fish too much and return it to the broth;
Peel the onion, cut it, fry it (with oil), add tomato paste to it;
Cut the cucumbers;
Cut the potatoes into cubes (peeled and washed);
Put all the vegetables into the broth and cook until tender, then close the lid and let them soak in the aromas well (infuse).

When serving, garnish with olives and fresh lemon slices.

Mushroom soup with canned cucumbers

This option for preparing a first course with pickled cucumbers is perfect for a delicious lunch; it is also appropriate to serve it at a holiday (if you use wild mushrooms). For preparation you will need the following ingredients:

fresh mushrooms – 300 g (you can use any – from champignons to wild mushrooms);
vegetable (unflavored) oil – 35 g;
pickles and potatoes – 4 pcs each;
pearl barley (not boiled) – 80 g;
to give a pleasant color tomato paste – 40 g;
green (fresh) onions – 30 g;
seasonings and salt - to taste;
sugar – 10 g (can be completely excluded);
from vegetables: carrots (you can use previously grated frozen ones), onions – 1 pc.

Time spent on preparation is 50-60 minutes.

Calorie content per 100 g – 120 kcal.

Preparation steps (stages):

Prepare water for the broth (filter 2-3 liters of cold, unboiled water);
Rinse pearl barley;
Peel the potatoes and cut into cubes;
Place pearl barley and potatoes in water and bring to a boil over high heat, then reduce to medium, cook covered (at least 20 minutes);
Wash the mushrooms, peel them (especially carefully if wild mushrooms are used), cut into thin slices;
Peel and chop onions and carrots (if not prepared earlier) (fry until soft);
Finely chop the green onions;
Add mushrooms to the carrots and onions and simmer until tender, then add pickled cucumbers, cut into medium-sized pieces;
Then add tomato paste to the vegetables;
Add a little broth to the vegetables and simmer for another 5 minutes (reducing the heat to minimum);
Add vegetables, salt, spices and sugar to the broth, cook, covered, for another 10 minutes (a couple of minutes more is possible).

Before serving, decorate with herbs.

Preparing the perfect pickle is a complex process that requires attention from the housewife.

Pickled cucumbers can be added to the soup “as is”, without additional processing, but often they are specially lightly stewed to make them softer. To give other vegetables additional flavor, cucumbers are added to stir fry or stewed with mushrooms.

It is important to remember that if pickles are placed in the broth before the potatoes, the latter will be tough. The thickness of the soup can be adjusted by the amount of cereal used. Black olives fill the pickle with an unusual taste and enhance the aroma.

Marinade cannot be used, as it will make the soup sour and the cucumbers themselves will be tasteless.