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Plan

• Introduction
• Conclusion
• Bibliography

Introduction

The technological process of production of culinary products consists of a number of stages and operations, including the receipt and storage of raw materials, as well as the production of ready-made dishes and products and their sale. All operations of the technological process are performed by students in practice.

All technological processes are considered in unity with the physical and chemical changes that occur in products during their primary and thermal processing.

Such a presentation of the material allows future specialists with methods and methods of managing technological processes in order to optimize them and obtain products with desired properties. The course material is presented on the basis of knowledge acquired by students in the study of general education and a number of related general technical and special disciplines.

The quality of finished food largely depends on the quality of raw materials. Therefore, the technology of cooking is closely related to the merchandising of food products. The study of this discipline is necessary not only for assessing the (nutritional) quality of raw materials and their proper storage, but also for choosing the best methods and modes of food processing, and assessing the nutritional value of ready meals. It is equally important for a cook to know the basics of nutritional physiology. Most products undergo culinary processing, and the absorption of nutrients depends on how well it is carried out.

Of particular importance is the knowledge of the theory of rational nutrition in the context of the transition to holiday complex breakfasts, lunches and dinners, the menu of which should provide not only the energy value of the diet, but also its quantitative composition in terms of proteins, fats, carbohydrates, the desired ratio of sugars, starch, fiber, minerals, vitamins and other food ingredients.

Food products and ready-made culinary products, if improperly processed, violated shelf life, can serve as an environment for the development of microorganisms, and therefore it is necessary to strictly observe the established sanitary rules when preparing, storing and selling ready-made food.

During the culinary processing of products, complex physical and chemical processes take place in them, without knowledge of which it is impossible to choose rational processing modes, reduce the loss of nutrients, aromatic, flavoring substances and improve the quality of food. Catering establishments are equipped with mechanical, refrigeration and heating equipment with gas, electric and steam heating. It is impossible to achieve high labor productivity, improve the culture of service without knowing the basics of organizing public catering.

Soups are the face of Russian cuisine, there are a lot of them, 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 is now called soup was called here stew, bread, fish soup, yushka, some soups had their own names - cabbage soup, botvinya and others.

Even now we do not call soup borsch, cabbage soup, okroshka, but use their own names for this.

The fundamental difference between Russian soups and European ones is that European soups have a uniform puree-like consistency, while Russian soups consist of a liquid part and thick.

This applies to cold and hot soups.

It is difficult to list all the products from which soups are prepared in Russia: without exception, these are vegetables, meat products, fish, potatoes, mushrooms, noodles, cereals, legumes and much more.

The liquid component of Russian soups is broths from meat, poultry or fish, vegetable or mushroom broths, yogurt, kvass.

Cold soups include okroshka, holodniki, botvini, they are consumed in the hot season.

The range of hot soups in Russian cuisine is much wider, which is quite natural in our harsh climate.

These include cabbage soup, borscht, fish soup, pickles, saltwort, various dairy and cereal soups, and behind each of these names there are a number of dishes related to each other.

Various soups were cooked on fasting and modest days: on fasting, respectively, vegetable, mushroom and fish-based soups were prepared, which were seasoned with lean (linseed, hemp or sunflower oil), and on modest days, meat broths were the basis of soups, and soup was used as a dressing. could be flavored with milk or sour cream.

1. General characteristics of pickles

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

This dish has also been known to us for a long time, only earlier it was called "cala". 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 prepared vegetarian, on broths: bone, meat and bone, fish, poultry, mushroom broth. Released with giblets, kidneys and other meat products. Pickled cucumbers are cut into strips or rhombuses. In cucumbers with rough skin and large seeds, the skin is pre-cleaned and the seeds are removed. In this case, the rate of laying cucumbers with gross weight increases. Prepared cucumbers are stewed in a small amount of broth or water for 15 minutes. Potatoes are cut into cubes or slices. Carrots and onions are sautéed.

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

In order for pickles to have a delicate, slightly sour and slightly salty taste, it is necessary to maintain a balance between the salty part (cucumbers) and neutral absorbers (cereals, potatoes, root crops - 100-120 g per 1.5 l of soup). Pure brine is rarely added to pickles and in small doses - if the cucumbers are not salty enough. Before pouring the brine into the broth, it must be boiled.

The taste of pickle largely depends on the quality of pickles and brine, so you need to pay special attention to this product.

Pickled cucumbers should be used with a pleasant crispy and dense flesh that has a salty-sour taste and aroma with a hint of spices. The brine should also have a pleasant aroma.

To prepare pickles, root crops 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 put into the broth raw, the taste of the pickle worsens, 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. Potatoes should be cut into small cubes.

Particular care must be taken to prepare the kidneys. They smell bad and transfer their smell to everything they come into contact with. But this does not mean that their use should be abandoned. You have to work hard to cook them right. After separating the ureas, external blood vessels, film and fat, each kidney must be cut lengthwise, rinsed well, poured with cold water (in a ratio of 1: 4) and soaked for 5-8 hours (it is advisable to change the water every 2-3 hours). Then drain the water, pour fresh (3 liters of water per 1 kg of kidneys), bring to a boil, drain again, pour cold water over the kidneys again and only then cook them until tender. If after that an unpleasant odor remains, you should change the water again and bring to a boil. Boiled kidneys must be washed with cold water and stored in a container, covered with a damp cloth.

Depending on the products used, the following types of pickles are distinguished: ordinary, homemade Moscow, Leningrad, etc.

In addition to cucumbers, the pickle contains: potatoes, parsley, celery, onions, leeks, spinach or sorrel leaves, cut into 2-3 parts. Potatoes, sautéed roots, onions are placed in the boiling broth, and after 5-6 minutes, poached cucumbers. Spinach is lowered 5-10 minutes before the end of cooking. Rassolnik can be prepared without sorrel and spinach.

Rassolnik home. Prepared with meat, fish products or mushrooms. In addition to cucumbers, the composition of homemade pickle includes: potatoes, parsley, celery, onions, leeks, spinach or sorrel leaves, cut into 2-3 parts, fresh cabbage and carrots. Cabbage is chopped and placed in a boiling broth, boiled, then the potatoes, sautéed vegetables, and poached cucumbers are dipped. 5 - 10 minutes before the end of cooking, spinach is lowered, spices and salt are added. Rassolnik can be prepared without sorrel and spinach.

Rassolnik Leningrad. 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 from the skin and, cutting lengthwise, remove the seeds, and then cut across into large strips.

Put the steamed pearl barley into the boiling broth and cook for 40-50 minutes. 15-20 minutes before the end of cooking, add sautéed roots, potatoes, a bunch of greens, and then cucumbers, bay leaves, peppers. 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. Kidneys require preliminary preparation. to do 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 the kidneys with cold water and cook for 5-10 minutes. After that, drain the water, rinse the kidneys with cold water, pour water again and cook until tender. While some guides advise cooking pickle with kidney broth, it is recommended to use regular meat and bone broth as the liquid base for making pickle.

Take pearl barley, sort, 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. Saute roots and onions in fat.

Put the sautéed vegetables, cucumbers, spices into the boiling meat broth; cook it all for 15-20 minutes. 5-8 minutes before the end of cooking, add spinach, sorrel, salt and (if the pickle is not sharp enough) cucumber pickle (to taste), which is pre-boiled and strained, into the pickle.

Moscow pickle is usually seasoned with a boiled mixture of egg yolks and milk (or cream). When serving, put chopped kidneys on a plate, add dressing from eggs and milk, pour pickle and sprinkle with herbs. Separately, you can serve cheesecakes with cottage cheese.

You can also cook pickle with veal, lamb, chicken, chickens.

Fish pickle. 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 shell plates, bring the cartilage separately to readiness. Cut fish of partial breeds into fillets with skin and costal bones, cut into pieces, cook separately until tender.

Sorrel and spinach leaves (or lettuce replacing them) sort out and cut into pieces. Peel the cucumbers from the skin and, cutting lengthwise, remove the seeds, and then cut across into large strips. Gherkins and small pickles with thin skins and small seeds can be put in the pickle unpeeled, but only chopped.

Put sautéed vegetables, cucumbers, spices into boiling fish broth; cook it all for 15-20 minutes. 5-8 minutes before the end of cooking, add spinach, sorrel, salt to the pickle.

When serving, put the warmed fish pulp and head cartilage, sour cream and greens on a plate. It is not necessary to serve sour cream to fish pickles.

All pickles are served with sour cream and sprinkled with finely chopped parsley or dill

Cheesecakes with cottage cheese are served separately for meat pickles, pies for fish.

The order of laying products in the pickle is as follows: potatoes, sautéed roots, onions are placed in the boiling broth, and after 5-6 minutes, poached cucumbers.

If the taste of pickle is not sharp enough, 5-10 minutes before the end of cooking, you can add cucumber pickle, previously filtered and boiled.

Cheesecakes with cottage cheese can be served with pickles on meat broths (review No. 1098), and pies on fish broth (review No. 1100).

Pickles (with the exception of pickles with fish products) are served with sour cream. When on vacation, pickles are sprinkled with parsley or dill.

Canned or quick-frozen pickle dressing is a mixture of fresh vegetables (carrots, onions, white root) cut into strips and sautéed in pork fat with the addition of chopped pickles and cucumber pickle.

When using a pickle dressing, the products included in it are excluded from the recipe.

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

Strained cucumber pickle (30-40 g per 1000 g of soup) brought to a boil can be added to the pickle.

Salt, spices are consumed in the amount of 50% of the recipes provided in the Collection for the preparation of pickles from raw materials.

2. Technological process and scheme for preparing pickle

Shredded cabbage is put into boiling broth or water, brought to a boil, potatoes cut into cubes are laid, and after 5-7 minutes, sautéed vegetables and stewed cucumbers. 5-10 minutes before readiness, spices and salt are introduced.

3. Calculation of the nutritional and energy value of Leningrad pickle

To calculate the nutritional and energy value of the Leningrad pickle, the average data on the content of the main nutrients in food products from the collection of the chemical composition of products, as well as the name of the raw material and the rate of laying in the dish from the collection of recipes were used.

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

The content and calculation of nutrients and energy value of borscht with cabbage and potatoes are shown in Table 2.

The value of losses of the main nutrients of products during thermal cooking, given in accordance with the collection of recipes for dishes and culinary products, is:

Table 2 - Calculation of the nutritional and energy value of Leningrad pickle

Name of products	Net weight for 1 portion, grams	In 100 gr. product, grams	The chemical composition of the dish, grams
Potato
Parsley (root)
Onion
table margarine
Pickles
Total, taking into account the heat. arr.

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

1 area of ​​use

1.1 This technical and technological map applies to the Leningrad pickle dish produced by the restaurant and its branches.

2. List of raw materials

2.1 For the preparation of "Leningrad 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 onion - GOST 27166

Sour cream - GOST R 52092-2003

Pickled cucumbers - GOST 7180-73

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

2.2 The raw materials used to prepare the dish "Rassolnik Leningradsky" must comply with the requirements of regulatory documentation, have certificates and quality certificates.

3. Recipe

3.1 Recipe for the dish "Rassolnik Leningrad"

4. Technological process

4.1 Preparation of raw materials for the production of the dish "Rassolnik Leningradsky" is carried out in accordance with the "Collection of recipes for dishes and culinary products for catering establishments" (1996).

Pearl barley, sort, rinse well, pour into a saucepan, pour boiling water (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 potatoes, carrots into cubes, roots into large strips, chop onions. Saute roots and onions in fat.

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

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

5. Registration, submission, sale and storage

5.1 Dish "Rassolnik Leningrad" should be served in a plate with a deep bottom. Serve with sour cream and herbs.

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

5.3 The shelf life of the dish "Rassolnik Leningradsky" when stored on a food warmer or a hot stove is no more than 3 hours from the end of the technological process.

6. Quality indicators in safety

6.1 Organoleptic characteristics of the dish:

Appearance - two pieces of chicken per serving vegetables retained the shape of the cut, evenly mixed.

Consistency - soft, juicy.

Color - yellow with an orange tint.

Taste - moderately salty with a hint of fried mushrooms.

Smell - stewed chicken with vegetables and fried mushrooms.

6.2 Physical and chemical parameters:

Mass fraction of solids, % (not less than) - 20.7

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

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

6.3 Microbiological indicators:

The number of mesophilic aerobic and facultative anaerobic microorganisms, CFU in 1 g of the product, not more than - 1.1

Bacteria of the Escherichia coli group, 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

pickle dish cooking scheme

Conclusion

In the course work done, the Leningrad pickle dish, its technological scheme of production, the calculation of food and energy value were considered. The full characteristics of the dish were studied. Portion serving calculations were made, with the help of which in the future it is possible to calculate a much larger number of servings in order to correctly select the right amount of raw materials without unnecessary costs.

For this type of soup, a dressing was selected with which the dish can be served, for better assimilation and adding an improving taste effect.

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

Bibliography

1. Medkova I.L., T.N. Pavlova. "Alternative world". M., "Inter-Soya", 2005. - 643 p.

2. Collection of recipes for culinary products and dishes. Normative and technological documentation. - M.: Khlebprodinform, 1986. - 386s

3. Technology for the production of public catering products / V.S. Baranov, A.I. Mglinets, L.M. Aleshina and others. M .: Economics, 2003. - 447s

4. Handbook of catering technologist / Under the editorship of O.I. Ovsyannikov. M.: Food industry, 2001. - 489s.

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

1 area of ​​use

1.1. This technical and technological map applies to the Leningrad pickle dish produced by the restaurant and its branches.

2. List of raw materials

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

Pearl barley - GOST

margarine - GOST 240

fresh food potatoes - GOST 26545

fresh table carrots - GOST 26767

fresh onion - GOST 27166

Sour cream - GOST R 52092-2003

Pickled cucumbers - GOST 7180-73

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

2.2. The raw materials used to prepare the Leningrad Rassolnik dish must comply with the requirements of regulatory documentation, have certificates and quality certificates.

3. Recipe

3.1. The recipe for the dish "Rassolnik Leningradsky"

name of raw materials	Gross, g
Potato
Pearl barley
Parsley (root)
Onion
Pickles
table margarine
Output of the finished dish (1 serving)

4. Technological process

4.1. The preparation of raw materials for the production of the "Rassolnik Leningradsky" dish is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments" (1996).

Pearl barley, sort, rinse well, pour into a saucepan, pour boiling water (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 potatoes, carrots into cubes, roots into large strips, chop onions. Spassirovat roots and onions in fat.

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

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

5. Registration, submission, sale and storage

5.1. Dish " Rassolnik Leningrad"should be served in a plate with a deep bottom. Serve with sour cream and herbs.

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

5.3. The term for the implementation of the dish "Rassolnik Leningradsky" when stored on a food warmer or a hot stove is no more than 3 hours from the end of the technological process.

6. Quality indicators in safety

6.1. Organoleptic characteristics of the dish:

Appearance - two pieces of chicken per serving vegetables retained the shape of the cut, evenly mixed.

Consistency - soft, juicy.

Color - yellow with an orange tint.

Taste - moderately salty with a hint of fried mushrooms.

Smell - stewed chicken with vegetables and fried mushrooms.

6.2. Physical and chemical indicators:

Mass fraction of solids, % (not less than) - 20.7

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

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

6.3. Microbiological indicators:

The number of mesophilic aerobic and facultative anaerobic microorganisms, CFU in 1 g of the product, not more than - 1.1

Bacteria of the Escherichia coli group, 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

Responsible developer Nurgazinov A.

Conclusion

In the course work done, the Leningrad pickle dish, its technological scheme of production, the calculation of food and energy value were considered. The full characteristics of the dish were studied. Portion serving calculations were made, with the help of which in the future it is possible to calculate a much larger number of servings in order to correctly select the right amount of raw materials without unnecessary costs.

For this type of soup, a dressing was selected with which the dish can be served, for better assimilation and adding an improving taste effect.

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

TECHNICAL AND TECHNOLOGICAL CARD № Leningrad pickle on meat broth

1. APPLICATION AREA

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the Leningrad Rassolnik dish in meat broth produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Product name	The consumption rate of products for 1 serving with a net weight of 100 g
	Gross weight, g	Net weight, g
Potato fresh peeled semi-finished product or fresh food potatoes	30	30
Barley groats	2	2
Peeled table carrots semi-finished product or fresh table carrots	4	4
Onion fresh peeled semi-finished product or fresh onion	2	2
Canned cucumbers	6,7	6
Butter	2	2
meat broth	75	75
Salt "Extra"	0,1	0,1
Sour cream 15%	2	2
Parsley (greens)	1,4	1
Output:	–	100

4. TECHNOLOGICAL PROCESS

To prepare the dish, use the broth obtained by cooking meat for the second course, the broth is filtered through a sieve. Peeled vegetables and parsley are washed in running water for 5 minutes. Carrots, onions are finely chopped and stewed in a small amount of broth with the addition of butter for 10-15 minutes.

The groats are sorted, washed several times, changing the water. After washing, barley groats are placed in boiling water, boiled until half cooked, the broth is drained, and the groats are washed. Fresh peeled potatoes (semi-finished product) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. Prepared potatoes are cut into cubes or slices. Pickled cucumbers are cut into strips and stewed in a small amount of water for 15 minutes.

Prepared cereals are placed in the boiling broth, brought to a boil, potatoes are laid, 15-20 minutes after boiling, poached carrots, onions and poached pickled cucumbers are added. Salt is added 5-7 minutes before the end of pickle cooking. At the end of cooking, parsley is laid, seasoned with boiled sour cream and brought to a boil again.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale in accordance with SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a study report.

Serving temperature: 70±5°С.

Implementation period: no more than 2 hours from the moment of preparation.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR TS 021/2011)

1. NUTRITIONAL AND ENERGY VALUE

Technological engineer.

200-250 grams of salted or pickled cucumbers

1 kilogram of potatoes

250-300 grams of tomato paste (25%)

1 heaping tablespoon of salt

1 small cup barley (150 grams)

6-8 tablespoons vegetable oil

Pepper, dill and bay leaf

##

Rinse the meat well, pour 6 liters of cold water.

Salt with all the salt and cook after boiling over low heat for 45-60 minutes. Then remove the meat, strain the broth back into the pan. Cut the meat into portions and lower the same broth.

Boil barley in advance. Pour a cup of cereal with 4 cups of water and cook over low heat until tender.

The cereal should completely absorb all the liquid.

Then transfer the finished barley to a colander, rinse well with running water and let the remaining water drain.

Barley in the soup should always be cooked separately and be sure to rinse well.

Cucumbers cut into small cubes.

Transfer to a bowl, fill with cold water so that the water only slightly covers the cucumbers.

Place the pot of cucumbers on the stove and let it simmer for 5 minutes.

Finely chop the onion, grate the carrots.

Transfer the vegetables to a saucepan, add vegetable oil and sauté, stirring occasionally, for 5-8 minutes.

Then add the tomato paste to the vegetables and mix well.

Warm up the pasta with vegetables for 2-3 minutes (make sure that the pasta does not burn, it is because of overcooked tomato paste that causes heartburn) and remove from the stove.

Peel potatoes and cut into large cubes.

Dip the potatoes in the broth and cook for 20 minutes after boiling again.

In Soviet times, Leningradsky pickle was prepared in almost any dining room. The dish was distinguished by its special composition and cooking technology. Most often, the composition included beef kidneys, pickled barrel cucumbers, pickle. The soup was cooked in meat broth with the addition of browned vegetables and tomato paste. Cucumbers were necessarily peeled, and not only from the peel, but also from large seeds. Barley was cooked separately and put into the soup ready - it was easier to calculate its amount. Meat or kidneys were cut into pieces, which were put on a plate immediately before serving the dish to the table or at the distribution. The classic recipe has undergone many changes, it has various variations. Rassolnik "Leningradsky" is prepared from different cereals and types of meat, including chicken and chicken offal. Only the characteristic sour taste of a thick and fragrant soup remains unchanged.

Cooking features

Under the name "Rassolnik Leningradsky" are combined recipes for soup on meat broth with the addition of pickles and brine, which are considered classic. In order for the first dish to be worthy of this name, it must be prepared following certain rules.

• The main ingredients for pickle, such as broth, pearl barley, sautéed vegetables, poached pickles, are cooked separately from each other, then mixed and brought to readiness. In this case, it is important to follow the sequence of adding the ingredients indicated in the recipe.
• You should not refuse to use organ meats because they need a long preliminary preparation: they give the pickle a unique taste, while making the dish cheaper.
• If you use beef kidneys to make pickle, soak them in cold water to get rid of the unpleasant odor. Soaking time is at least 3 hours. Water must be changed 3-4 times. After that, the kidneys are poured with clean water, brought to a boil, boiled for 5 minutes and the water is changed again. Pour again with clean water and cook until ready, it takes an hour.
• Chicken ventricles, if they are involved in cooking, must be thoroughly washed to remove yellow films, otherwise they will turn out to be bitter and spoil the taste of the finished dish.
• Pearl barley should be boiled separately. Pre-soaking the cereal in cool water will speed up the process. Thanks to this trick, the broth will remain transparent. Otherwise, the soup will turn out to be cloudy due to the high content of gluten in pearl barley.
• Pickled cucumbers differ from salted cucumbers in taste; it is undesirable to use them for making pickle, as the soup will lose its characteristic taste because of this. Replacing cucumber pickle with marinade is also unacceptable.
• Salt pickle should be shortly before its readiness. If you do this before introducing the brine and pickles, there is a risk of over-salting the dish.
• If tomato paste is added to the soup, it must be fried.
• When cooking pickle in Soviet canteens, margarine was most often used to prepare vegetable fry. It can be replaced with vegetable or butter, as well as their mixture. Butter allows you to give the soup delicate creamy notes, soften the piquant taste of pickles.

Pickle "Leningradsky" is usually served with sour cream. If you sprinkle the soup with fresh herbs, its taste and aroma will only benefit from this.

Rassolnik "Leningradsky" with kidneys

• beef kidneys - 0.65 kg;
• potatoes - 0.65 kg;
• beef on the bone - 0.4 kg;
• onions - 0.2 kg;
• carrots - 100 g;
• pearl barley - 40 g;
• pickles - 0.3 kg;
• cucumber pickle - 125 ml;
• tomato paste - 60 ml;
• margarine - 45 g;
• water - 2.5 l;
• bay leaf, salt, pepper, fresh herbs - to taste;
• sour cream (optional) - to taste.

Cooking method:

• Rinse pearl barley, pour a small amount of water, boil until tender.
• Boil the pre-soaked kidneys, cool, cut into portions.
• Pour beef with water, add bay leaf, peppercorns, carrots and one small onion. Salt lightly. Boil for an hour. When boiling, do not forget to remove the foam.
• Take the meat out of the broth. For soup, it is no longer needed, it can be used to prepare other dishes, such as salads.
• Strain the broth, discarding the vegetables.
• Peel cucumbers, cut out areas with seeds. Cucumber pulp cut into thin strips.
• Peel and cut the onion into small cubes.
• Melt the margarine in a frying pan, using about half, put the onion in it. When it acquires a golden hue, add tomato paste, sauté it for 3-4 minutes.
• In a separate pan in the remaining margarine, lightly fry the cucumbers, add the brine to them and simmer for 5 minutes.
• Peel potatoes. Cut it into cubes of one and a half centimeters.
• Boil the broth. Put potato cubes and barley in it. Boil 15 minutes.
• Add fried vegetables and cucumbers, continue to cook for 5 minutes.
• Salt and season the soup to taste. Add chopped greens. Boil the soup for 2-3 minutes, turn off the stove.
• Infuse the pickle under the lid for 15-20 minutes.

When serving, you need to put a piece of a kidney in each plate, pour over the soup, add a spoonful of sour cream. The soup prepared according to the above recipe was often served in Soviet canteens, on the menu it was listed as "Rassolnik Leningrad".

Rassolnik "Leningradsky" with chicken ventricles

• chicken ventricles - 0.3 kg;
• chicken or meat broth - 1.5 l;
• pickles - 0.2 kg;
• cucumber pickle - 60 ml;
• pearl barley - 40 g;
• potatoes - 0.3 kg;
• margarine - 40 g;
• onions - 100 g;
• carrots - 100 g;
• tomato paste - 40 ml;
• salt, pepper, sour cream, herbs - to taste.

Cooking method:

• Boil the broth. You can even make it from cubes.
• Rinse the chicken stomachs well, put them in a saucepan, cover with water and boil for an hour. Remove, cool, cut into strips.
• Rinse the barley and boil it until tender in a separate pan.
• Peel the potatoes, cut into medium-sized bars.
• Peel cucumbers, cut into thin strips.
• Peel carrots and onions. Cut the onion into thin half rings, chop the carrots on a coarse grater.
• Melt margarine in a frying pan, put carrots and onions in it, fry until soft.
• Add cucumbers, fry for another 2-3 minutes.
• Add tomato paste, fry it for 5 minutes along with vegetables.
• Add brine, stew vegetables in it for 2-3 minutes.
• Boil the broth, put potatoes and barley in it, cook for 15 minutes.
• Add chicken ventricles and fried vegetables. Continue cooking 5 minutes.
• Infuse the finished soup under the lid for 10-15 minutes.

When serving pickle to the table, sprinkle it with chopped herbs, season with sour cream.

Pickle "Leningradsky" with meat

• beef on the bone - 0.7 kg;
• water - 2.5 l;
• pearl barley - 60 g;
• carrots - 100 g;
• onions - 100 g;
• cooking oil - 40 g;
• pickles - 0.25 kg;
• tomato paste - 40 ml;
• potatoes - 0.4 kg;
• brine - 125 ml;
• salt, pepper, bay leaf - to taste.

Cooking method:

• Wash the meat, cover with water, bring to a boil. Remove the foam, turn down the fire. Boil for an hour and a half. Half an hour before readiness, add pepper and bay leaf.
• Remove the meat from the broth, cool, cut into medium-sized pieces and return to the pan.
• Remove the skin from the onion. Cut the vegetable into small cubes.
• Grind peeled cucumbers on a coarse grater.
• Peel the carrots, grate coarsely.
• Melt the fat in the pan. It can be replaced with vegetable or butter.
• Fry onions with carrots, add tomato paste, fry it with vegetables for several minutes.
• Pour in the cucumber pickle with chopped cucumbers, simmer the vegetables for 5 minutes.
• Peel, cut potatoes into medium-sized cubes.
• Boil pearl barley until tender.
• Put potatoes and barley in boiling broth, cook for 15 minutes.
• Add the rest of the ingredients, cook the pickle for another 10 minutes.

A recipe for pickle with meat, similar to the above, can be found in cookbooks, in which it is called Leningradsky. Compared to a similar soup, which includes kidneys, its preparation requires less time and effort.

Rassolnik "Leningradsky" is a culinary classic of the Soviet period. His recipes are based on traditional ones known since ancient times, but the cooking technology has been improved, as a result of which the famous dish of Russian cuisine has become even tastier and more appetizing.