Dishes with pickles recipes. Salted and pickled mushroom recipes

Pickled cucumber salad with cheese Cut carrots, cheese and cucumbers into strips. Stir, salt and season with mayonnaise.Required: pickled cucumbers - 3-4 pcs., Boiled carrots - 2-3 pcs., Hard cheese - 250 g, mayonnaise - 3/4 cup, salt to taste

Pickled cucumber salad with cabbage 1. For pouring, dissolve salt and sugar in boiling water. Strain the filling. 2. Chop hard pickles and cabbage into strips. Some of the cabbage can be replaced with carrots or apples, but the amount of cucumbers should remain unchanged. 3. Vegetables conn ...You will need: pickled cucumbers - 200 g, white cabbage - 200 g, filling - 100-120 g, black pepper and sweet peas, bay leaf and other spices, * For 1 liter of filling: water - 1 l, salt - 60 g, sugar - 40 g

Veal soup with pickles Cut the meat into strips and fry into pieces of butter. Add the cucumbers cut into strips and stewed, onions and carrots sautéed in the remaining butter. Pour in hot broth, put finely chopped pepper, salt. Cook for 15-20 minutes.Required: veal pulp - 400 g, pickled cucumbers - 2-3 pcs., Yellow bell peppers - 2 pcs., Carrots - 1 pc., Onions - 1 pc., Lemon juice - 1 tbsp. spoon, meat broth - 5 1/2 cups, butter - 2 tbsp. spoons, sour cream - 2 tbsp. spoons, parsley ...

Salted cucumber caviar Finely chop the pickled cucumbers, remove excess moisture. Finely chop the onions and sauté in vegetable oil. Add prepared cucumbers and simmer, covered for about 30 minutes. Then put the tomato puree and simmer another 15-20 & nbsp ...You will need: pickled cucumbers - 100 g, onions - 10 g, tomato puree - 1 teaspoon, vegetable oil - 1 teaspoon, ground black pepper, salt to taste

Rapana in sauce with mushrooms, pickles Weight of one portion 200 g Cut Rapana "Salmon" into thin slices, pre-drain the brine. Cut the onion into strips, cut the carrots into slices, cut the cucumbers and fresh mushrooms into slices, finely chop the garlic. Well warmed up ...You will need: * Salmon rapana - 1 can (160 g), vegetables, carrots - 100 g, onions - 60 g, pickled cucumbers - 90 g, champignons - 150 g, garlic - 15 g, sour cream - 15 g, cream - 45 g, wheat flour - 20 g, Tabasco sauce, potatoes - 12 ...

Sauerkraut with pickled cucumbers During the season, cucumbers are salted in the usual way - in a barrel or cans. Select fresh, strong mature and tough heads of cabbage of all mid-early and late varieties. Cabbage is freed from green coverslips, as well as defective leaves, washed proto ...You will need: pickled cucumber - 1 kg, white cabbage - 10 kg, salt - 200 g, spices (horseradish root, cherry leaves, dill, etc.)

Kidneys stewed with pickles Rinse the buds, cook for 15 minutes in salted water with vinegar. Cut the buds and cucumbers into thin slices. Fry the onions, kidneys, cucumbers and flour separately. Send to the pan. Add sour cream and some water. Simmer for 30 minutes.You will need: pork or beef kidneys - 500 g, onions - 1 pc., Pickled cucumbers - 4 pcs., Fatty sour cream - 3 tbsp. spoons, flour - 1 tbsp. spoon, water, vinegar - 3 tbsp. spoons

Uspenskie cabbage soup with pickled cucumber and peas Fry carrots, onions and tomatoes. At the very end, add spices, except for laurel leaves, and garlic. Mix. Throw chopped potatoes and cabbage into boiling water at the same time. Cook for about 20-30 minutes. Grate cucumbers on a grater, add together with brine ...You will need: Composition for a medium saucepan: Cabbage cabbage - 2/3, 3-5 potatoes, Carrots + onions + fresh tomato without skin - for frying, 3 large pickles + half a glass of brine, Green peas (fresh, of course, but which one you can find) - 4-5 tablespoons, Spices: salt, pepper ...

Fried pies stuffed with pickled cucumbers. I prepare the dough for fried pies in a safe way, and the dough for frying should be softer than for baking. Sift flour, slightly melt margarine, beat egg with salt. Heat milk (should be warmer than your hand), dissolve sugar and yeast in it and add an egg, little by little ...Required: For the dough: Skim milk-0.5 liter, Live yeast-50g., Flour-1kg (more or less may take), Egg-1pc., Vegetable oil-100g., Margarine-50g., Salt-half a teaspoon , Sugar-2 tablespoons, For the filling: Pickled cucumbers (only not pickled) ...

Potato salad with pickles and mushrooms 1. Wash the potatoes, boil them in their skins. Cool slightly, chop coarsely, add 2-3 tbsp. tablespoons of cucumber pickle and leave for 10 minutes. 2. Wash the mushrooms, cut into quarters, peel the onion and cut into half rings. Fry mushrooms and onions in hot oil, 7 m ...Required: 4 pickles, 50 g. Mushrooms, 1 red onion, vegetable oil, black pepper, 4 large potatoes, salt

Nowadays, it is quite difficult to find a person who has not tried pickled cucumbers, which have long won the title of a folk and everyone's favorite delicacy, which is the main attribute of the kidney in the preparation of a dish or simply as a snack. However, in addition to the standard use of pickles, they can be used to prepare many delicious dishes. How to store cucumbers, you can read here http://lena7.ru/kak-hranit-ogurcy.html. Of course, pickled cucumbers are part of many popular salads, but they are also used in the preparation of both first and second courses. This is what we will talk about in this article.
Soup with pickles and smoked meats
This is a very popular dish. The so-called hodgepodge soup. What products are required for cooking:
3-4 medium cucumbers
2-4 cloves of garlic
3-4 potatoes
Carrot
Smoked meats to your taste (150-200 grams)
Greens
If you like mushrooms, you can add them to your dish.
Water
Note: The amount of ingredients is based on a 5 liter pot.
How to cook properly:
Let the water boil first, then add the spices
Then we cut vegetables into pieces (potatoes, onions, carrots, mushrooms). Vegetables should be sautéed in vegetable oil and then added to the saucepan. Cook until the potatoes are half cooked.
Then add the grated pickles and chopped smoked meats. Don't forget to add salt. Cook until tender, add fresh herbs at the end of cooking.

Recipe number 2. Cucumber and rice patties
This simple and unpretentious recipe will allow you to prepare a delicious dish that will delight your loved ones. So, you will need:
For the test:
10% cream
2 eggs
2 tablespoons sugar
Half a pack of dry yeast
A quarter teaspoon of salt
2 tablespoons butter, melted
For filling:
2 onions
Boiled rice
Pickled cucumbers - 3-5 pieces
Half a glass of sunflower oil
Don't forget to add spices to taste
So, let's start cooking:
First, let's knead the dough: beat the eggs along with the sugar, yeast, salt and cream. Add flour to the resulting mass to make a thick enough dough. Leave the resulting dough warm for 1.5 hours.
Chop cucumbers, onions finely enough and evaporate over medium heat. After the liquid is gone, add the butter. After reducing heat, simmer them over low heat for 1.5 hours, until the cucumbers are tender.
Boil the rice and mix them with cucumbers, then leave this mass to cool.
After that, shape the pies, put them on a baking sheet and brush with cream.
Bake them for 25 minutes, at the beginning a quarter of an hour at 190 degrees, and the last 10 at 160 degrees. That's all the delicious pies are ready.

Having prepared such nutritious dishes, I want to have a snack and a salad, we have chosen several interesting recipes to satisfy your appetite and interest. So, let's begin:
Pickled cucumber and potato salad
An interesting and uncomplicated salad that will appeal to almost everyone. What you need for cooking:
4-5 medium potatoes
4-5 medium pickles
170 grams of mayonnaise
1 onion
Ground pepper and dill
How to cook:
Peel and boil the potatoes, then cut them into small cubes. Wash the cucumbers and cut them in strips lengthwise. Chop the onion very finely. Mix all these ingredients, add spices to taste and season with mayonnaise.

Salad number 2. Ministerial salad
What you need to make this salad:
Beef (0.5 kilograms)
Pickled cucumbers (0.3 kilograms)
Eggs - 3 pieces
Onions - 3 pieces
Sunflower or olive oil
200 grams of mayonnaise
Salt and pepper to taste
How to cook:
Take lean beef, cover with cold water and boil it. Then cool and cut into strips. Then crack the eggs, salt and shake. Pour the resulting mixture into a skillet and add chopped onions. Cut the resulting omelet into strips. Cut the cucumbers into slices. Mix all ingredients, add mayonnaise and spices. Everything. Salad ready!

Salad number 3. "Viennese salad with pickled cucumbers".
This is a striking representative of Austrian cuisine. Simple and easy to prepare, it will decorate your table. So, what is required for cooking:
Chicken breast (0.25 kilograms)
Pickled cucumbers (0.25 kilograms)
Champignons (0.5 kg)
Sunflower oil
Cheese (0.2 kilograms)
Garlic, spices and mayonnaise to taste.
How to make a salad:
Cut the chicken breast into strips. Cut the mushrooms into cubes and fry until golden brown. Grate the cheese and place in the pan 30 seconds before the mushrooms are ready. Then add spices to taste and stir. Then cut the cucumbers into circles. Mix all ingredients and season with mayonnaise. And that's it! Bon Appetit.

Cooking method:
Cut the chicken breast into thin strips. Wash, peel and chop the mushrooms into slices or cubes. Put them in a hot skillet and fry until golden brown. At this time, grate the cheese on a coarse grater. Half a minute before the mushrooms are ready, put the grated cheese on top, salt, pepper and stir. Cut the pickled cucumbers into circles. Crush the chives and chop finely with a knife. Now combine all the ingredients, season them with chopped garlic, parsley and mayonnaise. Mix everything thoroughly. Salad ready!

Some simple and helpful tips for making salads with fresh and salted mushrooms.

Cooking mushroom dishes according to recipes from mushroom pickers and experts in mushroom cooking is well described on many sites on the network.
Here I cite only a few, interesting in my opinion and proven in the kitchen and in field conditions, methods and recipes for cooking mushrooms collected in our Primorsky Territory.
Some of the recipes are so unique that for their preparation it is not enough to have all the prescribed ingredients, some dishes as endemic to the flora and fauna of the Primorsky Territory are possible only here on the shores of the Great Salty and Quiet. Fresh sea cucumber from 8 meters (it is this trepang that has strength), a scallop from a shell (best cooked in the seawater in which it grew), red mussel (not suitable for fishing and harvesting for future use due to its loose body consistency), fresh Far Eastern obabok ( after harvesting, only a day lives), mountain (island) boletus whose taste is remembered by everyone who has tasted them at least once, horseradish from poultry markets has such a delicate and pleasant taste that it is suitable as a seasoning even for sweet pastries and many more components that you will find on the pages among the recipes for cooking mushrooms in the Far Eastern cuisine.
Many edible mushrooms in Central and Europe, in the Far East no one eats, the reason is the presence next to "these toadstools" an abundance of delicious and healthy mushrooms that you can pick yourself or just buy from mushroom pickers at a price less than you spend on gasoline if you go to the forest yourself.
Primorye is so unique that excellent mushrooms grow within the city limits, although it is believed that picking mushrooms in the city and along the roads is dangerous due to the high content of heavy metals.

Mushroom caviar
For the preparation of mushroom caviar, it is recommended to use porcini mushrooms and chanterelles. Fresh mushrooms are cleaned, sorted, then placed in a colander, dipped in a bucket of cold water and allowed to drain.

One glass of water is poured into an enamel pot, 10 g of table salt and 4 g of citric acid are added, put on fire, brought to a boil, prepared mushrooms (about 1 kg) are added and cooked over low heat until tender with gentle stirring. Foam formed on the surface of the water is removed with a slotted spoon.
After the mushrooms float, you can end the cooking. After that, they are laid out in a colander, separated from the liquid, washed with cold water and allowed to drain. With a stainless steel knife, the mushrooms are finely chopped or passed through a meat grinder with a fine grate, seasoned with 4-5 tablespoons of vegetable oil, one tablespoon of mustard diluted in 4-5 tablespoons of 5% vinegar, salt and hot pepper are added to taste. All this is thoroughly mixed, packaged in prepared jars, covered with lids, placed in a saucepan with water heated to 40 ° C and sterilized at low boiling for 1 hour.

Using books and websites devoted to mushrooms, I have repeatedly come across inconsistencies in the description and determination of the suitability for food of many mushrooms that I came across on forest hikes. Many catalogs contain not only controversial facts about non-edible mushrooms, but also false information about edible ones. I sent a number of such comments to the authors of resources about mushrooms, but so far there has been no reaction.
I am not a professional mushroom picker, but I often need knowledge about the edibility of a particular mushroom. Of course, it is unrealistic to remember all the species, their names and, moreover, the Latin abbreviation of the mushrooms of the Far East, but focusing on how the mushroom looks like, is it good for food, or I was not quite able to do it.

In addition, the site contains more detailed information about the taste, methods of cooking and harvesting the mushrooms you have collected. The most famous recipes for dishes with mushrooms, rare dishes and pickles. Useful, although not edible, mushrooms are described in the form of traditional medicine recipes, and not the standard methods of using poisonous and hallucinogenic mushrooms are described in a closed section, which not everyone is destined to get into - at the entrance to the section, you will have to pass a small test for the adequacy of information perception.

I love picking, cooking and eating mushrooms, treating my friends and telling stories about mushroom pickers and forest wanderings.
I wish you a successful "quiet hunt" and bon appetit!

I always cook pickles for salads. Finely chop, add a lot of onions and pour over with fragrant sunflower oil, very tasty. You can cook pickle is also a very tasty dish. But most of all I like chicken stew with pickled cucumbers: finely chop half of the chicken, put it in a cauldron, pour some water and let it stew for an hour and a half, then grate a couple of cucumbers on a fine grater, chop onions and carrots in a pan, bring a large spoonful of flour until golden brown and throw the cucumbers and everything else and lightly fry and then send everything to the chicken and let it boil for another fifteen minutes, you can add some water, you should get a beautiful gravy. And it is served with mashed potatoes.

Depending on the degree of their salinity - from cottage cheese and fried onions to minced meat

For an appetizer, prepare a salad with green pickled cucumber or other original recipes for salads with pickled cucumbers. Next, for the first, you can cook a soup with pearl barley and pickled cucumber - pickle. The second dish is azu in Tatar style, pickled cucumbers are also added there, the meat can be chosen to taste. And on the third, for tea, I liked the recipe for buns with pickles, a very unexpected filling. They say that they taste like pies with mushrooms - this is for those who did not pick up mushrooms, but a lot of cucumbers :):

We make the filling from the following products:

For the test we take:

Now a detailed recipe for cooking:

Boil carrots, potatoes (you can use the microwave), cut them into cubes with a cucumber, add mayonnaise, a quick and cool salad

Salted cucumbers very tasty and so. But you can cook a lot of dishes from them. For example, you can make various soups. I really liked the pickle. You can also make a quick salad.

Cut the cucumbers into circles and put them in a shallow bowl. Next, we cut the onion, pepper (required) and pour a couple of tablespoons of sunflower oil. The salad turns out to be amazingly tasty. It can be served with boiled potatoes, or you can just eat it with barbecue, for example). By the way, such a salad can be stored for more than a day in the refrigerator and its taste will not change. But it's delicious. therefore it is usually quickly eaten).

Cut pickled cucumbers into cubes, add finely chopped onions and canned green peas, season with vegetable oil. Salad can be pepper to taste. Simple and quick, can be served with boiled or fried potatoes.

Personally, I use pickles either for making salads, or sometimes I put on a pizza, or I make a soup called pickle. I love the vinaigrette with pickles. Alternatively, add to the filling to the pies.

Pies. Mix pickled cucumbers, boiled eggs with boiled rice, salt and pepper. The filling for the pies is ready!

I really like the hodgepodge according to this recipe: cook broth from any meat. In a frying pan, stew carrots with onions, add pickles, tomato paste, stew a little more. Remove the meat, divide into small pieces, plus any meat products that you can find at home. Mix everything, let it brew. Serve with a slice of lemon. You can add potatoes to the broth, but this is optional.

They can become part of salads (many different, for every taste), you can cook pickle, you can just eat pickled cucumber with potatoes and a piece of fish or meat. People have different tastes, but there are a lot of ideas. You can even put in rolls, together with crab sticks, a pickled cucumber cut lengthwise into strips, it will be very tasty.

Pickled cucumbers can be used to make a paste for sandwiches. Rub the cucumbers on a fine grater, add grated eggs and sprats previously crushed with a fork (you can replace them with sprat pate). Mix everything and season with mayonnaise. Spread the resulting paste on bread and decorate with herbs.

We always add pickled cucumbers to vinaigrette, to Olivier, to capital, to five-minute pizza, to hodgepodge, to pickle. And I also like pickled cucumbers just to crack a bite instead of bread)) Although, probably, this is not very useful ((

[ Pickled cucumber salad

2 pickles, 2 hard-boiled eggs, crab sticks 100 g, corn 1/2 cans, onions, mayonnaise, parsley.
Cut cucumbers and crab sticks into strips, onions and eggs into small cubes, add corn, mayonnaise, mix and sprinkle with chopped parsley on top.
Pickled cucumber and sweet red pepper salad
Per 100 g of salad: pickled cucumbers - 40 g, red bell pepper - 20 g, parsley and dill - 1 g, half sour cream with kefir - 30 g.
Wash cucumbers and peeled peppers, dry and cut into strips, mix, add kefir sauce with sour cream and sprinkle with herbs (do not salt).
Beetroot salad with pickles
Beets - 2 pcs., Pickles - 2 pcs., Onions: - 1 pc., Salt, sugar - to taste, lemon juice - to taste, caraway seeds - a pinch.
Bake beets, peel, grate on a coarse grater. Cut cucumbers into small cubes, onions into rings. Stir, season to taste with salt, sugar, lemon juice, caraway seeds, sprinkle with onion rings.
Salad with pickles and herring
Potatoes - 6-7 pcs., Salted herring - 2 pcs., Pickled cucumbers - 2 pcs., Vegetable oil - 3 tbsp. l., apples - 3-4 pcs., onions - 1/2 onion, sugar - 1 tsp., vinegar, mustard, black pepper, salt - to taste.
Stir in boiled potatoes, chopped cucumbers, apples and onions. Add peeled and deboned fish, season with black pepper and sugar, salt to taste. Combine the vinegar, mustard, oil and drizzle over the salad.
Salted cucumber caviar
Pickled cucumbers -1 kg, onions - 200 g, tomato puree - 50 g, vegetable oil - 40 g, salt and pepper to taste.
Chop the pickles finely, squeeze the juice from the resulting mass. Fry finely chopped onions in vegetable oil, add chopped cucumbers and continue to fry over low heat for half an hour, then add tomato puree and fry everything together for another 15-20 minutes. Season the caviar with ground pepper a minute before cooking.
Cold pickled cucumber soup
Sour milk - 1 liter, sour cream - 1/2 cup, pickles -1-2 pcs., Green onions, dill - to taste, egg - 2-3 pcs., Sugar - to taste.
Wash cucumbers and grate on a coarse grater. Rinse the green onions and dill well and chop finely. Combine sour milk with sour cream, beat a little, add cucumbers and herbs, season with sugar to taste. Pour into bowls, sprinkle with finely chopped hard-boiled eggs.
Pickle with buckwheat
1 tbsp. a spoonful of ghee, 2-3 pickled cucumbers, 1 carrot, 1 onion, 1 parsley root, 1 celery root, 3-4 potatoes, 2 tablespoons. spoons of buckwheat kernels, herbs, laurel. leaf, allspice, salt - to taste.
Put some ghee, peeled and sliced ​​pickles, chopped carrots, onions, parsley roots, celery into a saucepan and simmer for 15-20 minutes under the lid. Add potato slices, laurel. leaf, allspice, the required amount of boiling water, 2 tbsp. spoons of kernels and cook until tender. Season with cucumber pickle to taste and boil. Serve with sour cream, herbs.
Rassolnik soup
For 3 liters of ready-made soup: 2/3 cups of pearl barley, 5-6 potatoes, 1 carrot, 2-3 onions, spices, bay leaves, salt, herbs, 3-4 pickles.
Soak pearl barley for 10-12 hours. Cook the groats for 1 hour, add diced potatoes, finely chopped onions, carrots, sautéed in ghee, cook for 20 minutes. Finely chop the cucumbers and put in a saucepan, add laurel. leaf, spices, salt. After 5 minutes, remove the pan from the heat, put in finely chopped herbs, cover and let it brew a little.
Pickle at home
8-10 dried mushrooms, 2 pickles, 1/8 head of white cabbage, 5-6 potato tubers, 4 tbsp. tablespoons of ghee, 1/2 each root of carrots, parsley and celery, 2 onions, pepper, laurel. leaf, pickle, herbs and salt - to taste.
Peel carrots, parsley, celery and onions, rinse, cut into strips and sauté in ghee. Boil the dried mushrooms, strain the broth, and chop the mushrooms into strips. Cut pickled cucumbers lengthwise, cut off the skin, remove seeds, cut into large strips, add water and boil for 5-7 minutes. Wash the cabbage and cut into strips. Dip the chopped potatoes into the boiling broth, let it boil, lower the cabbage and cook for 6-7 minutes. Then lower the sautéed roots, mushrooms, stewed cucumbers, salt, pepper, bay leaf and cucumber pickle and simmer for 8-10 minutes. When serving, serve with sour cream and chopped dill and parsley.
Sauerkraut Selyanka
2 cups sauerkraut, 2 onions, 2 apples, 2-3 beets, 2 pickles, 50 g cheese, 1 tbsp. a spoonful of butter or 2 tbsp. tablespoons of sour cream, ground rye crackers, salt - to taste.
Squeeze the cabbage and put in a frying pan, in which finely chopped onions were fried in ghee, cover and stew together for 1-1.5 hours. Boil the beets in advance and chop thinly. Add beets, sliced ​​apples, pickles to the pan. Sprinkle the villager with grated cheese or ground rye breadcrumbs, add a little butter or sour cream and bake in the oven.
Vegetable hodgepodge
1 head of medium-sized cabbage, 300 g of mushrooms, 2-3 pickles, 2-3 onions, 2 tbsp. tablespoons of vegetable oil, 50 g of any cheese, rye or bread crumbs, salt and pepper - to taste.
Simmer fresh white cabbage, fry mushrooms with onions, cut into half rings, chop pickled cucumbers. Mix everything, salt, add a little pepper, put in a frying pan, greased with vegetable oil and sprinkled with breadcrumbs, grated cheese on top. Bake in the oven for 20-25 minutes, decorate the finished hodgepodge with lemon slices, herbs.
Mushroom hodgepodge
500 g of fresh mushrooms, 500 g of fresh cabbage, 2 pickles, 1 head of onion, 2 tbsp. tablespoons of tomato puree, 1-2 teaspoons of sugar, 2 tbsp. spoons of margarine, 0.5 lemon, salt, pepper, vinegar - to taste.
Chop the cabbage, put in a saucepan, add 1 tablespoon of margarine, 0.5 glass of water, vinegar and simmer for 50-60 minutes. 10-15 minutes before cooking add tomato puree, cucumbers, sugar, salt, pepper, laurel to the cabbage. sheet. Peel fresh mushrooms, wash, cut into slices and fry in margarine, add salt, onion, spices. In a frying pan greased with margarine, put a layer of stewed cabbage, then mushrooms and again a layer of cabbage. Sprinkle with ground breadcrumbs, drizzle with oil and bake in the oven. When serving, cut the hodgepodge into portions and put a slice of lemon on each slice.
Squid stewed with pickles
Squid 800 g, butter 3 tbsp. spoons, onion 3 pcs., pickled cucumbers 2 pcs., tomato sauce 2 cups, potatoes 3 pcs., tomatoes 2 pcs., garlic 3-4 cloves, salt, pepper, parsley bunch of greens.
Rinse the fillet, cut into strips, salt, sprinkle with ground pepper and lightly fry. Then put the squid in a saucepan, add lightly fried chopped onions, chopped and fried potatoes, tomato slices, pour over everything with tomato sauce and simmer over low heat for about 30 minutes. Meanwhile, peel the cucumbers, chop and simmer until softened. When the squid and vegetables are stewed, mix them with the cucumbers and crushed garlic.
Kidneys with potatoes and pickles
Buds 600-800 g, butter 100 g, potatoes 8-10 pieces, pickled cucumbers 3 pieces, onions 2 pieces, cucumber pickle 1/2 cup, sour cream 1 cup, meat broth 2 cups, salt, pepper to taste, parsley or dill greens.
Kidneys (beef, pork, lamb) cut in half, cover with cold water and soak for 2-3 hours, changing the water. Then put them in a saucepan, cover with cold water (3 l) and bring to a boil. Drain the broth, add almost clean water and bring to a boil again. Drain this broth again, add water and cook the kidneys until tender, then cut them into slices. Finely chop the onion and fry in butter in a deep frying pan, put the kidney slices on top and, turning, lightly fry with the onion. Pour the cucumber pickle into the pan, cover and simmer for 15-20 minutes. Then add 2 cups of broth, potatoes cut into cubes, slices of pickled cucumbers, if necessary, salt and pepper and simmer under the lid until the food is ready. Before the end of stewing, pour in a glass of sour cream, bring everything to a boil and remove from heat. When serving, sprinkle with finely chopped parsley or dill.
Zrazy with pickles
500 g ground beef, 1 egg, 150 g white bread, 100 ml milk, 3 hard-boiled eggs, 3-4 pickles, 1 onion, parsley (fresh or dried).
Remove the crust from the bread, soak the pulp in milk. Put the minced meat in a bowl, add the squeezed bread, egg and seasoning to the minced meat. Stir everything until smooth. Filling: Chop the eggs. Finely chop the cucumbers. Finely chop the onion and fry in oil for 2-3 minutes. Mix everything and add parsley. We make cakes from small portions of minced meat, put 1 teaspoon of the filling in the center and make a cutlet. Fry the zrazy in oil for 4 minutes on each side. Then we reduce the heat and, covering with a lid, cook for another 10 minutes.
Beef with pickles
Beef fillet - 500 g, butter - 1 tbsp. spoon, onions - 2 heads, pickles - 3-4 pcs., onions or green onions for garnish, black pepper, garlic and salt - to taste.
Cut the fillet (tenderloin) into small pieces, sprinkle with salt, fry in oil with chopped onions. Add ground black pepper, crushed garlic, 1/4 cup boiling water, simmer for 10 minutes, then add pickles (cut into small pieces) and simmer, stirring occasionally, for another 5 minutes. Serve with raw chopped onions (onions or greens).]