Pickle with lamb

Very tasty and nutritious first course. Ideal for a variety of everyday menus. Take note of the recipe!

Description preparations:

Preparing a pickle with lamb is quite simple, the main thing is to strictly follow the recommendations and you will certainly succeed. The soup is extremely tasty, rich and fragrant. I recommend a try!

For lunch
The main ingredient:
Meat / Lamb
Soups / Pickle


  • Lamb - 400 Grams (meat on the bone)
  • Onion - 2 Pieces
  • Carrots - 2 Pieces
  • Bay leaf - 2 pieces
  • Peppercorns - 5-7 Pieces
  • Pearl barley - 60 Grams
  • Vegetable oil - 3 Tbsp. spoons
  • Pickled cucumber - 150 Grams
  • Brine - 100 Milliliters
  • Potatoes - 4-5 Pieces
  • Water - 1,5-2 Liters
  • Salt - To taste

Servings: 8-10

How to cook "Lamb Rassolnik"

Prepare all the ingredients. Rinse pearl barley well in advance and soak in water for several hours. I leave for the night.

Put a piece of lamb in a pan, fill the meat with water. Add bay leaf, peppercorns, one onion, cut in half and one carrot, cut into 4-6 parts. Put on fire, bring to a boil, then remove the resulting foam and cook over low heat until the meat is ready (about 1,5-2 hours).

In the meantime, rinse the cereals, fill with water and simmer over low heat until cooked. This will not only help reduce the time for preparing the soup, but also make the broth transparent, and not cloudy, if you cook barley with meat.

Meanwhile, cut the potatoes into cubes.

Heat oil in a pan, put grated carrots and diced onions.

Fry vegetables until soft, add grated cucumbers on a coarse grater.

Fry everything together for 2-3 minutes and pour in the brine. Darken a little and remove from heat.

Strain the finished broth and pour it back into the pan.

Rinse the prepared cereal.

Put the broth on the stove and bring to a boil. Add barley and potatoes. Cook all together until the potatoes are fully cooked. Then add the roast and salt to taste. Let it boil for 5 minutes and remove from heat. The lamb pickle is ready. The meat can be served separately on a plate, or disassemble it into pieces and add to the pan along with the frying.

Serve the soup with sour cream, sprinkled with fresh herbs. Bon Appetit!

Cooking tip:

Barley can optionally be replaced in Fig.

Source: povar.ru

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