2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The brines are traditional Russian soups, which like borscht and shti occupy an important place in the Russian menu. Their name comes from the cucumber brine, which is called Brine and without which they cannot be prepared.
Brine soups are served warm, always put a lot of vegetables and in most cases are prepared with meat or fish products or broths. Here we offer you 2 classic recipes for Brine, the first option is more traditional, while the second is preferred by Moscow hosts, which is why it is known as Moscow Brine.
Ordinary Brine
Necessary products: 300 g cabbage, 1 carrot, 4 potatoes, 2 parsley roots, 1/2 celery root, 1 onion, 2 pickles, 50 g butter, 1/2 tsp. cucumber brine, 2 liters of meat broth, 1 bay leaf, salt and pepper to taste, 200 ml sour cream
Method of preparation: Fry the diced onion and parsley and celery roots in the oil. Peel the pickles, cut them into cubes and simmer until soft in part of the broth. Peeled and sliced potatoes and cabbage, as well as bay leaf are added to them. Once all the products are completely soft, add the stewed onions and the roots of parsley and celery and season the finished brine with salt and pepper to taste. Serve warm and add 2 tablespoons to each portion. cream.
Moscow Brine
Necessary products: 350 g beef or beef kidneys, 5 parsley roots, 1 parsnip root, 2 celery roots, 2 onions, 2 carrots, 3 pickles, a few sorrel leaves and a few lettuce or curly lettuce leaves, 1 tsp cream, 50 g butter, 1 egg, 2 liters of meat broth, a few sprigs of dill or parsley.
Method of preparation: The kidneys, cleaned of skins, are soaked in cold water for 3 hours, then boiled for 15 minutes, rinsed again and allowed to boil with the meat broth. Once they are ready, it is filtered. Separately, fry the finely chopped onions, carrots and roots in the oil, and simmer the cucumbers until soft. The pre-strained broth is boiled and the kidneys and other products are added to it, and the lettuce and sorrel are cut into strips. The brine season with salt and pepper and finally pour over the egg whipped with cream. For decoration, add a little finely chopped dill or parsley.
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