Requirements for the quality of Leningrad pickle. Cooking technology according to the assortment (recipe, dispensing, quality requirements)

12.11.2019

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INTRODUCTION

Soups are the face of Russian cuisine, a lot of them are known, and they are one of the oldest varieties of dishes in our culinary tradition.

Although the word "soup" itself is of European origin, it easily took root in the Russian language, appearing in it in the era of Peter I, along with many other innovations.

Until then, in Russia, what we now call soup was here called soup, bread, soup, yushka, some soups had proper names - cabbage soup, botvinya and others.

The purpose of the work is to describe the technology for the preparation of pickle.

1. Consider the importance of soups in human nutrition.

2. To study the technology of making pickle soup.

3. Consider the organization of the workplace when preparing pickle soup

Soups have always played a leading role on the Russian table. By the way, the word "soup" is borrowed - it appeared in Russian only at the end of the 18th century, when Western European dishes began to appear and take root in Russia - like broths, mashed soups, etc. Before that, liquid dishes were called "bread". Khlebovs were subdivided into cabbage soup (soups with cabbage or herbs), kali (pickles with pickles), fish soup (fish soups), hodgepodge ( spicy soups with spices), borscht (soups with beets) and chowders

Pickles, as well as borscht, cabbage soup and hodgepodge, belong to refueling soups. Refueling soups are complex soups in which, along with the main one or two components, many others, sometimes more than 10, are used.

THE IMPORTANCE OF DISHES IN THE FOOD

Pickle is very useful for the body just because it traditionally contains barley, which, as you know, contains a whole range of vitamins and beneficial to the body microelements. For example, it contains vitamins of group B, E, A, D and such a valuable amino acid as lysine: it increases the body's resistance to viral infections, helps to strengthen the heart muscle

Pickle is useful thanks to the products that are included in its composition. For example, pickles are an excellent source of iodine. After all, a person who often eats pickles has less thyroid problems. Pickles are also rich in lactic acid bacteria and fiber. This means better digestion and bowel movements. Others useful product are beef kidney which are rich in vitamins, minerals and pantothenic acid. For example, the substance selenium is useful for immunity, improves liver function, and protects against the development of tumors.

There are many extractives and enzymes in the kidneys. Only they are also rich in cholesterol. However, cereals and pickles are excellent at removing cholesterol from the body. Barley contains many trace elements and vitamins, and it also contributes to good collagen production. This means that the aging process slows down in the body. Basically, pickle is prepared with the addition of cereals and pickles. Note that the ready-made soup can be stored in the refrigerator for several days. It does not affect him beneficial features and taste characteristics.

Pickles have different energy values (calories)

Rassolnik is rich in the following vitamins and minerals: vitamin A - 22.2%, vanadium - 103.8%, cobalt - 16%, where% is the percentage of satisfaction of the daily requirement per 100 grams.

Useful properties of Rassolnik: useful for vision, proper growth and development of skin and mucous membranes, growth and restoration of bones, transport of iron and production of erythrocytes. It has a positive effect on the growth and development of children. Promotes normal metabolism.

Nutritional value: Calories: 40.4 (kcal), Proteins: 0.9 (g), Fats: 1.6 (g), Carbohydrates: 5.9 (g), Dietary fiber: 1 (g), Organic acids: 0.1 (g), Water: 111.3 (g), Unsaturated fatty acid: 0.05 (g), Mono- and disaccharides: 1.6 (g), Starch: 4.3 (g), Ash: 0.8 (g)

general characteristics

Rassolnik has been known to us for a long time, only earlier it was called "kalya". It was cooked with caviar, chicken, meat. In old times cucumber pickle sometimes replaced with solution lemon juice, but only wealthy people could afford such a luxury.

Pickled cucumbers are an obligatory part of pickles. Pickles are prepared vegetarian, in broths: bone, meat and bone, fish, poultry, mushroom broth. They are released with giblets, kidneys and other meat products. Pickled cucumbers are cut into strips or rhombuses. For cucumbers with rough skin and large seeds, the skin is pre-cleaned and the seeds are removed. In this case, the rate of laying gross cucumbers increases. Prepared cucumbers are simmered in a small amount of broth or water for 15 minutes. The potatoes are cut into cubes or wedges. Carrots and onions are sautéed.

In pickles, mainly by-products are used - either beef or calf kidneys, or a set of giblets (ventricles, heart, liver, lungs, legs), as well as giblets from poultry (chicken, turkey, goose, duck). If there are no offal, they can be replaced. beef meat, but this is no longer a full-fledged pickle in the best sense of the word. Grits for pickle are selected depending on the meat products. Classic additive counts pearl barley- it seems to be made for classic pickles with kidneys, rice - suitable for chicken and turkey offal, barley - for duck and goose offal, buckwheat - suitable only for vegetarian pickle.

COOKING TECHNOLOGY

Home pickle

Pickles are prepared in vegetarian (on water) and in broths: bone, meat and bone, fish, poultry. We serve pickle with meat, poultry offal, kidneys, fish. For cucumbers with rough skin and large seeds, the skin is pre-cleaned and the seeds are removed, cut into strips or diamonds and allowed to simmer (boiled in a small amount of broth or water) for 15 minutes. The steamed cucumbers are added to the soup after boiling the potatoes, otherwise the potatoes acquire an unpleasant taste and do not boil well. Cheesecakes with cottage cheese can be served with pickles on meat broths, and pies on fish ones. Pickles are served with sour cream (except for pickles with fish products), sprinkled with parsley or dill.

hot food pickle soup

Heat treatment

Heat treatment of food is the main cooking process. During heat treatment, the food substances included in the composition of the product undergo profound changes, as a result of which the product acquires better taste, a softer consistency and an appetizing appearance (or, if the heat treatment is carried out incorrectly, the product can be hopelessly spoiled altogether)

Cooking is the heating of food in a liquid or saturated steam atmosphere. Boiling is one of the main culinary methods, and boiled dishes dominate any national cuisine, in medical nutrition - especially.

Pulling is a more rational type of cooking, which allows you to preserve the nutrients of the product as much as possible. In this case, the product is immersed in boiling water by about 1/3 of its volume, and 2/3 is cooked with steam at a tight closed lid... Juicy fruits are allowed without adding liquid, in own juice released when they are heated. It is the priming, and not boiling in the main way, that it is advisable to use in the preparation of vegetable side dishes.

Registration and vacation

Homemade pickle - serving temperature 75 degrees can be served with sour cream. in a deep plate with a dish cover. sprinkle with fresh herbs. the consistency of vegetables is soft but not boiled. the smell of sautéed vegetables, the taste is sour

quality requirement

Soups are prepared with vegetarian and broths (bone, meat and bone, fish, poultry), as well as mushroom, fruit broths, milk, kvass, lactic acid products (kefir, yogurt).

According to the serving temperature, food is cooked hot and cold. Hot dishes include cabbage soup, borscht, cream soups, dairy soups, pickles, hodgepodge, soups with legumes, cereals, pasta... Their serving temperature must be at least 75 ° C. Cold dishes - okroshka, cold borscht, green cabbage soup, botvinia, beetroot. Their serving temperature is 7-14 ° C. Only sweet soups (fresh and dried fruit) can be served hot or cold. To check the temperature, a thermometer in a metal frame should be immersed in the soup kettle to a depth of 10 cm and held there for 2-3 minutes.

Before you start marrying soups, check out the technological maps for all the dishes prepared today. The presence of technological maps at the enterprise is required. They indicate the rate at which products are put into the dish and the technology of its preparation. The norms for dispensing one portion of soup can be 500, 400, 300, 250 g, which is indicated in the menu. Meat products and sour cream can be served with soups.

WORKPLACE ORGANIZATION

Hot shop:

Hot shops are organized at enterprises performing a full production cycle. The hot shop is the most critical part of the production. In this workshop, the technological process of food preparation is completed: heat treatment of products and semi-finished products, cooking broth, preparation of soups, sauces, side dishes, second courses is carried out, as well as heat treatment of products for cold and sweet dishes, hot drinks are prepared.

The hot shop should be located on the same floor with the blank shops and have a convenient relationship with the production manager's premises, with the cold shop, and the trading floor. Kitchen and tableware washing facilities should be located near the hot shop. The temperature in the workshop, according to the requirements of labor organization, should not exceed 230 C, therefore, the supply and exhaust ventilation should be more powerful (air speed 1-2 m / s); relative humidity 60-70%.

The operating mode of the hot shop depends on the operating mode of the enterprise (trading floor) and the forms of leave finished products... To successfully cope with the production program, workers in the hot shop must start work no later than 2 hours before the opening of the sales area. The hot shop must be equipped with modern equipment: thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking kettles, electric pans, electric fryers, refrigerators, as well as production tables and shelves.

The equipment for the hot shop is selected according to the norms for equipping public catering establishments with trade, technological and refrigeration equipment in accordance with the type and number of seats in the enterprise, its mode of operation, the maximum load of the trading floor during peak hours, as well as the forms of service. In the hot shop, for the convenience of organizing the processes of preparing hot dishes, it is advisable to use modulated sectional equipment, which makes it possible to organize several technological lines for preparing broths and first courses; second courses; side dishes and sauces. The hot shop is subdivided into two specialized departments - soup and sauce. In the soup section, the preparation of broths and first courses is carried out, in the sauce preparation of second courses, side dishes, sauces, hot drinks.

Soup department. The technological process of preparing the first courses consists of two stages: the preparation of the broth and the preparation of soups. In addition to stationary cooking boilers, the soup preparation workstation includes a line of heating equipment and a line of non-mechanical equipment. The distance between the lines should be 1.5m.

The line of heating equipment consists of electric (gas) stoves, electric frying pans. The stove is used for cooking first courses in small batches in boilers, stewing, sautéing vegetables, etc. The electric frying pan is used for sautéing vegetables. Section-inserts for heating equipment are used as additional elements in the lines of modulated sectional equipment, creating additional convenience for the work of the cook.

The lines of non-mechanical equipment include modulated sectional tables and a mobile bath for washing side dishes to clear broths... At the workplace of the cook preparing first courses, the following are used: a table with a built-in bathtub, a table for small mechanization, a table with a refrigerated slide and a cabinet for storing food supplies.

Sauce department. The sauce section is intended for the preparation of second courses, side dishes and sauces. To carry out various processes of thermal and mechanical processing of products, workplaces are equipped with appropriate equipment and a variety of utensils, tools, inventory. Thermal and mechanical equipment is selected in accordance with the standards for equipping public catering establishments. The main equipment of the sauce department are cookers, ovens, electric pans, deep fryers, as well as cooking pots, a universal drive. Acceleration of cooking food can be achieved by using microwave devices. In microwave devices, semi-finished products are heated throughout the entire volume of the product due to the properties of electromagnetic waves to penetrate into the product to a considerable depth.

The equipment for the sauce department can be grouped into two or three processing lines. The first line is designed for heat treatment and cooking of semi-finished products from meat, fish, vegetables, as well as for preparing side dishes and sauces in cookware. The line consists of modulated sectional equipment and includes a oven, stoves, electric pans, deep fryers. In restaurants, this line is also equipped with bain-marie intended for short-term storage of food in a hot state. The second line is designed to perform auxiliary operations and includes modulated sectional tables: a table with a built-in washing bath, a table for installing small-scale mechanization equipment, a table with a cooled slide and a cabinet. Meat, fish, vegetable semi-finished products are prepared for heat treatment on production tables. A production table with a refrigerated slide and a cupboard is used in restaurants for portioning and serving dishes. The third line is organized in large hot shops, where stationary cooking kettles are used for cooking side dishes.

Selection of equipment (inventory, tools)

Vegetable workshop: a bath for washing vegetables, marked boards (O. S - raw vegetables), marked knives, a work table, a vegetable cleaning machine.

Meat shop: freezer, refrigerator, washing baths, work tables, shelves, meat grinder, refrigerated cabinets, freezers, marked knives (MS - raw meat) and boards,

Safety engineering

As in any organization, in catering establishments, it is very important to observe safety precautions. Before starting work:

1. An employee must wear special clothing and comfortable shoes. Put your hair under the headdress, fasten the sleeves at the wrist. Rubber shoes are not recommended.

2. Passages must be clear and the workplace clean.

3. It is necessary to inspect the inventory for breakages and cracks.

4. Be sure to check the equipment grounding and serviceability.

5. In the event of a breakdown in equipment, you must call a specialist. Do not repair itself under any circumstances.

In progress:

1. Do not use equipment on which the operating rules are not familiar.

2. Do not leave working equipment unattended.

3. Machines that are not in use should not work.

4. The frying surface must be free of cracks.

5. Take hot dishes with a dry cloth.

6. When using gas stoves check for gas smell.

7. If you smell gas, call the gas service immediately.

8. Place hot pots and pans on a flat, stable surface.

9. Before handling large or hot containers, check that nothing is obstructing the passage.

Well, an inalienable factor is the use of high-quality water, which can be used only after passing it through water filters. Since this makes the water safe for your visitors, and since it is included in all dishes, it is a fundamental indicator of quality.

CONCLUSION

In the accomplished term paper the dish was considered pickle, its technology system production, calculation of food and energy value... The complete characterization of the dish was studied. Calculations were made of the portioned serving of the dish, with the help of which in the future it is possible to calculate a much larger number of portions in order to correctly select the right amount of raw materials without unnecessary costs.

The microbiological indicators and the complete design of the dish according to the standards, as required in public catering places, where such a dish is very common and is in great demand among consumers, have also been studied.

BIBLIOGRAPHY

Educational literature:

1. Androsov V.P., Pyzhova T.V., Ovchinnikova L.V. "Industrial training of the profession" Cook "/ Part3. Cooking cold meals and snacks "/ Study guide. - M .: "Academy", 2007, -128s.

2. Anfimova N.A. "Cooking". / Textbook. manual for the beginning. prof. Education - M .: "Academy" -2011, - 328s.

3. Dubrovskaya N.I. “Cooking. Laboratory workshop ". - M .: "Academy" -2011, - 240s.

4. Zolin V.P. "Technological equipment of public catering establishments". / Tutorial for beginners vocational education- M .: "Academy" - 2010, - 285s.

5. Kachurina T.A. "Cooking: workbook". - M .: "Academy" - 2008

6. Skakun V.A. "Organization and methodology of vocational training" / Textbook. - M .: "Forum-Infra-M", 2009, - 336s.

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Cooking technology according to the assortment (recipe, leave, quality requirements). Terms of storage and sale

Technological map Name of the dish "Technology of cooking pickles (Leningrad, Moscow, home)" Collection of recipes for dishes and culinary products for catering establishments 1999

Home pickle

Cooking technology. Potatoes, cut into cubes, are placed in boiling water, after 5-10 minutes, passurized vegetables, chopped cabbage and stewed cucumbers are introduced. Salt is added 5-10 minutes before the end of cooking.

"Rassolnik Moscow"

Name	Gross, g.
Beef kidney
Parsley, root
Parsnip
Celery, root
Onion
Leek


Pickles
Rust oil
Beef broth. p / f
Egg, yolk


Bay leaf
For registration
Green onions

Technology of preparation and decoration: 1. Pour the kidneys prepared for cooking cold water, heat to a boil and cook for 5-10 minutes. Then drain the water, rinse the kidneys with cold water to remove the foam, pour in the broth and cook until tender. Strain the broth and use to prepare the pickle. 2. Chop the roots and onions into strips and sauté with butter. Chop the sorted sorrel and spinach leaves into pieces. Peel the cucumbers, cut lengthwise, remove seeds, and then cut across into large strips. Prepare ice cream from eggs and milk. 3 Put browned vegetables, cucumbers, bay leaves in boiling broth and cook for 15-20 minutes. 5-8 minutes before the end of cooking, put spinach, sorrel in the pickle, season with salt and add cucumber pickle to taste, boil and strain beforehand. When leaving, put chopped kidneys in a plate, add ice cream, pour pickle and sprinkle with herbs. Output: 1000 ml.

"Rassolnik Leningrad"

Taste and smell - spicy from cucumbers, pickle and spices, moderately salty. Corresponds to the used good quality raw materials - sautéed vegetables, spices. The broth is colorless or slightly cloudy. The ratio of liquid portion to garnish is 50 to 50.

Vegetables of a natural, characteristic color. Cucumbers are olive or dark green, without skin and rough seeds. The vegetables must keep their shape. The form of cabbage cutting is strips or checkers, the cutting of the rest of the vegetables corresponds to the cabbage cutting. The texture of the roots and onions is soft, the consistency of cabbage and cucumbers is slightly crispy.

Technical and technological map for the dish "Leningradsky Rassolnik".

1 area of use

1.1. This technical and technological map applies to the dish "Leningradsky rassolnik" produced by the restaurant and its branches.

2. List of raw materials

2.1. For the preparation of "Leningradsky pickle" use the following raw materials:

Pearl barley - GOST 5784-60

margarine - GOST 240

fresh food potatoes - GOST 26545

fresh table carrots - GOST 26767

fresh onions - GOST 27166

Sour cream - GOST R 52092-2003

Pickled cucumbers - GOST 7180-73

or products of foreign firms that have certificates and quality certificates of the Republic of Kazakhstan.

2.2. The raw materials used for the preparation of the dish "Rassolnik Leningradsky" must comply with the requirements of regulatory documents, have certificates and quality certificates.

4. Technological process

4.1. Preparation of raw materials for the production of the dish "Rassolnik Leningradskiy" is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering enterprises" (1999).

Pearl barley, sort out, rinse well, pour into a saucepan, pour boiling water (3 liters per 1 kg of cereal), cover with a lid, put on the side of the stove and steam the cereals for 40-60 minutes. Cut potatoes, carrots into cubes, roots - into large strips, chop the onion. Saute the roots and onions in fat.

Peel the cucumbers and cut lengthwise, remove the seeds, and then cut across into large strips. Gherkins and small pickles with thin skin and small seeds can be put in the pickle unpeeled, but only chopped.

15-20 minutes before the end of cooking, add browned roots, potatoes, carrots, a bunch of greens, and then cucumbers, bay leaves, pepper. At the end of cooking, fill the pickle with boiled strained cucumber pickle.

5. Registration, submission, sale and storage

5.1. The dish "Rassolnik Leningradsky" should be served in a plate with a deep bottom. Serve with sour cream and herbs.

5.2. The serving temperature must be at least 65 ° C.

5.3. The term of realization of the dish "Rassolnik Leningradsky" when stored on a bain-marie or a hot stove is no more than 3 hours from the moment of the end of the technological process.

6. Indicators of quality in safety

6.1. Organoleptic indicators dishes:

Appearance - two pieces of chicken per serving, vegetables retained their slicing shape, are evenly mixed.

The consistency is soft, juicy.

Color - yellow with an orange tint.

Taste - moderately salty with the aftertaste of fried mushrooms.

Smell - stewed chicken with vegetables and fried mushrooms.

6.2. Physical and chemical indicators:

Mass fraction of dry substances,% (not less) - 20.7

Mass fraction of fat,% (not less) - 7.11

Mass fraction of salt,% (no more) - 0.7

6.3. Microbiological indicators:

The number of mesophilic aerobic and facultatively anaerobic microorganisms, CFU in 1 g of the product, no more - 1.1

Group bacteria colibacilli, not allowed in the mass of the product, g - 0.01

Caugulase-positive staphylococci, not allowed in the mass of the product, g - 1.0

Proteus, not allowed in the mass of the product, g - 0.1

Pathogenic microorganisms, including salmonella, are not allowed in the mass of the product, g - 25 g

Nutritional and energy value

Table 2 - Nutritional and energy value

Comparative analysis of the nutritional value of pickles

To calculate the nutritional and energy value of Leningrad pickle, the average data on the content of basic nutrients in food products from the collection of the chemical composition of products, as well as the name of the raw materials and the rate of insertion into the dish from the collection of recipes.

Since the dish undergoes heat treatment, the amount of loss of basic nutrients: proteins - 6%, fats - 5%, carbohydrates - 12%, energy value - 3%.

Table 3 - Calculation of the nutritional and energy value of Leningrad pickle

Product name	Net weight for 1 portion, gram	In 100 gr. product, gram	The chemical composition of the dish, grams

Potato
Parsley (root)
Onion
Table margarine


Pickles



Total including heat arr.

To prepare pickles, root vegetables are cut into strips, and onions are chopped, sautéed separately, and in a sealed container, over low heat, stirring occasionally. If the white roots are placed raw in the broth, the taste of the pickle deteriorates, and the roots themselves become watery and less tasty. In addition, some varieties of roots darken and give the pickle an unpleasant taste and color. Cut the potatoes into small pieces.

Depending on the products used, the following types of pickles are distinguished: ordinary, home Moscow, Leningrad, etc. In addition to cucumbers, pickle contains: potatoes, parsley, celery, onions, leeks, spinach or sorrel leaves, cut into 2-3 parts. Potatoes, sautéed roots, onions are placed in a boiling broth, and after 5-6 minutes, stewed cucumbers are placed. Spinach is lowered 5-10 minutes before the end of cooking. Pickle can be cooked without sorrel and spinach.

Home pickle... Prepared with meat, fish products or mushrooms. Part home pickle except for cucumbers: potatoes, parsley, celery, onions, leeks, spinach or sorrel leaves, cut into 2-3 parts, fresh cabbage and carrots. The cabbage is chopped and placed in a boiling broth, boiled, then potatoes, sautéed vegetables, stewed cucumbers are lowered. 5-10 minutes before the end of cooking spinach is lowered, spices and salt are added. Pickle can be cooked without sorrel and spinach.

Leningrad pickle. This pickle is prepared in meat broth with various meat products, in fish broth - with fish, as well as with fresh or dried porcini mushrooms. Peel the cucumbers and cut lengthwise, remove the seeds, and then cut across into large strips. Put steamed pearl barley into the boiling broth and cook for 40-50 minutes. 15-20 minutes before the end of cooking, add the sautéed roots, potatoes, a bunch of herbs, and then cucumbers, bay leaves, pepper. At the end of cooking, fill the pickle with boiled strained cucumber pickle. Serve with sour cream and herbs. Pearl barley for pickle can not be boiled, but sautéed in oil. At the same time, the taste of pickle will improve significantly.

Rassolnik Moscow... The kidneys require preliminary preparation. for this, they must first be cleaned of fat, ureters and films, soaked in cold water for 5-6 hours. Then you can boil them. Pour cold water over the kidneys and cook for 5-10 minutes. After that, drain the water, rinse the kidneys with cold water, refill with water and cook until tender. While some guidelines advise you to cook your pickle with kidney broth, it is recommended that you use regular meat and bone broth as a liquid base for making pickle. Take the pearl barley, sort it out, rinse well, pour into a saucepan, pour boiling water or broth (3 liters per 1 kg of cereal), close the lid, put on the side of the stove and steam the cereal for 40-60 minutes. Cut the potatoes into cubes, the roots into large strips, chop the onion. Spread the roots and onions in fat. Sort the leaves of sorrel and spinach (or salad replacing them) and cut into pieces. Peel the cucumbers and cut lengthwise, remove the seeds, and then cut across into large strips. Gherkins and small pickles with thin skin and small seeds can be put in the pickle unpeeled, but only chopped. Put sautéed vegetables, cucumbers, spices in boiling broth; cook all this for 15-20 minutes. 5-8 minutes before the end of cooking, add spinach, sorrel, salt and (if the pickle is not hot enough) cucumber pickle (to taste) into the pickle, which must be boiled and filtered. Moscow pickle is usually seasoned with a boiled mixture of yolks and milk (or cream). When serving, put the chopped kidneys in a plate, add the egg and milk dressing, pour in the pickle and sprinkle with herbs. Separately, you can serve cheesecakes with cottage cheese. You can also cook pickle with veal, lamb, chicken, chicken.

Pickle fish. Cut the head of sturgeon fish into 2-4 parts, rinse well and cook for 60-70 minutes. Then separate the pulp from the cartilage, while removing the armor plates, bring the cartilage separately to readiness. Cut fish of small breeds into fillets with skin and rib bones, cut into pieces, cook separately until tender. Sort the leaves of sorrel and spinach (or salad replacing them) and cut into pieces. Peel the cucumbers and cut lengthwise, remove the seeds, and then cut across into large strips. Gherkins and small pickles with thin skin and small seeds can be put in the pickle unpeeled, but only chopped. Into the boiling fish broth put sautéed vegetables, cucumbers, spices; cook all this for 15-20 minutes. 5-8 minutes before the end of cooking, add spinach, sorrel, salt to the pickle. When serving in a plate, put the warmed fish pulp and cartilage of the head, sour cream and herbs. It is not necessary to serve sour cream with fish pickles.

All pickles are served with sour cream and, on vacation, sprinkle with finely chopped parsley or dill. Cheesecakes with cottage cheese are served separately for meat pickles, and pies are served for fish pickles. The procedure for laying products in the pickle is as follows: potatoes, sautéed roots, onions are placed in a boiling broth, and after 5-6 minutes, stewed cucumbers are placed. If the taste of the pickle is not spicy enough, 5-10 minutes before the end of cooking, you can add cucumber pickle, pre-strained and boiled.

For cooking pickle from semi-finished product put chopped fresh cabbage, potatoes into boiling broth or water and boil them until half cooked, then add pickle dressing, bring to a boil and cook for another 10-15 minutes at low boil. Quick-frozen dressing for pickle is prepared and used as quick-frozen borsch dressing.

If we talk about the dishes most widespread and loved by our people, then in the first place can be put borscht, in the second - cabbage soup, and the third place in this symbolic popularity rating will certainly be taken by pickles.

This dish has also been known to us for a long time, only earlier it was called "kalya". It was cooked with caviar, chicken, meat. In the old days, cucumber pickle was sometimes replaced with a solution of lemon juice, but only wealthy people could afford such a luxury.

Pickled cucumbers are an obligatory part of pickles. Pickles are cooked in broths: bone, meat and bone, fish, poultry, mushroom broth. They are released with giblets, kidneys and other meat products. Pickled cucumbers are cut into strips or rhombuses. For cucumbers with rough skin and large seeds, the skin is pre-cleaned and the seeds are removed. In this case, the rate of laying gross cucumbers increases. Prepared cucumbers are simmered in a small amount of broth or water for 15 minutes. The potatoes are cut into cubes or wedges. Carrots and onions are sautéed.

In pickles, mainly by-products are used - either beef or calf kidneys, or a set of giblets (ventricles, heart, liver, lungs, legs), as well as giblets from poultry (chicken, turkey, goose, duck). In the absence of by-products, they can be replaced with beef, but this is no longer a full-fledged pickle in the best sense of the word. Grits for pickle are selected depending on the meat products. Pearl barley is considered a classic additive - it seems to be created for classic pickles with kidneys, rice is suitable for chicken and turkey offal, barley is for duck and goose offal, buckwheat is suitable only for vegetarian pickle.

Name	Gross, g.	Net, g.
Beef otv. p / f
Pearl barley
Potato
Carrot
Onion
Leek
Pickles
Tomato puree
Rust oil
Beef broth. p / f
Sour cream (served separately)
Salt
Pepper
Bay leaf
For registration
Green onions