Tasty pickle with bulgur

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The pickle with bulgur, onions, carrots and pickles is hearty, non-greasy, very thick. Although the density can be adjusted to your liking - just add more broth. And I like thick soups. After all, a thick first course can be served as the main one. Seasoning with sour cream and a slice of fresh bread, you get a full meal, the second is not necessary. Rassolnik is an old Russian soup, known already from the 15th century. A mandatory product is pickled cucumber, sometimes cucumber pickle is also added. The taste of pickle should be slightly acidic, tender and not very salty. Various vegetables and cereals are always added to pickles, traditionally pearl barley. However, bulgur also turns out delicious, and cooks faster, since barley is cooked for a long time.

Time for preparing: 45 minutes
Servings Per Container: 4

Ingredients for pickle with bulgur

100 g of bulgur;
120 g of onion;
150 g carrots;
200 g of potatoes;
50 g of tomato paste;
20 ml of vegetable oil;
150 g of pickles;
1.5 l chicken stock;
pepper, salt, dill.

The method of preparation of delicious pickle with bulgur

Finely chop the onions. Pour vegetable oil into a pan with a thick bottom. When the oil is warm, put the onion, sprinkle with a pinch of salt. Fry over low heat for 7 minutes, if the onion starts to burn, I advise you to add a couple of tablespoons of chicken stock at this stage of the pickle recipe.

Grate carrots on a coarse vegetable grater or cut into thin strips. When the onion becomes soft and translucent, put the chopped carrots in the pan, fry for 7 minutes.

Next, add the chicken stock. I cook it in advance, keep it in the refrigerator in the bank or freeze it. You can cook the pickle on any broth, even on pork, the main thing is that there is not much fat. You can get rid of excess fat like this - put the pan in the refrigerator, after a few hours, carefully collect the frozen fat with a spoon or paper towel.

Bring to a boil, add chopped potatoes in small cubes.

Next, pour bulgur. In this recipe, large bulgur, which is also suitable for pilaf and salads, is cooked longer than small, but for soup this is just what you need.

Bring to a boil, cook for about 20 minutes over low heat, closing the pan with a lid. During this time, bulgur and potatoes will become soft. When the grits and potatoes are cooked, add the tomato paste.

Cut the pickles finely, send them to the pan after the tomato paste. Do not use pickled vegetables for pickle.

Bring the pickle to a boil, reduce heat again, cook for another 3-4 minutes, salt to taste and remove from heat. If cucumbers and tomato paste are very sour, then I advise you to add a pinch of sugar.