Classic rassolnik soup recipe with barley step by step. How to cook classic rassolnik soup with barley according to a step-by-step recipe with photos

A favorite soup that every Russian family enjoys preparing is rassolnik with barley. The recipe for the dish may vary depending on taste preferences, time of year or religious views. In this article we will tell you how to prepare a delicious pickle with barley. You can also see a photo of the soup on our page. If this is your first time preparing such a dish, then follow the instructions and enjoy the wonderful result.

with pearl barley

As a rule, this soup is prepared with meat broth, cereals and pickles are added. Read the step-by-step recipe for pickle with barley and cook with us:

• Soak half a glass of pearl barley in cold water for several hours, then sort it out, rinse it and pour boiling water over it. While the cereal is steaming, start preparing the soup.
• Cook a strong meat broth from pork ribs or beef. Add prepared cereal to it. for pickle? In this case, 40 minutes will be enough for the cereal to boil and become soft.
• Fry chopped onion and grated carrots in vegetable oil until golden brown. When the vegetables are ready, add them to the soup.
• Peel four medium potatoes, cut into cubes and add to the broth.
• Grate a few pickled cucumbers on a fine grater and add to the soup along with the brine.
• Cook the pickle for about 20 minutes, and at the end add salt, pepper and bay leaf.

Serve hot soup with sour cream, croutons or croutons.

Proper pickle with barley

Many chefs prefer this recipe because they believe that this dish should be cooked in chicken broth. How to prepare rassolnik (classic recipe) with pearl barley:

• Boil half a cup of pearl barley in a small saucepan, then drain and rinse with a sieve. Pour two liters of water over the cereal and cook for one hour.
• In another bowl, boil the chicken breast, remove the meat and cut it into cubes.
• Cut five small peeled potatoes into cubes and put them in the broth to boil.
• Four salted or chop and fry in a frying pan. After this, add finely grated carrots and chopped onions to them. When the vegetables are ready, add them to the soup.
• Finely chop the tomatoes and add to the soup (they can be replaced with tomato paste). Send the chicken there, add salt, pepper and bay leaf.

Rassolnik with sausage in a slow cooker

If you have a modern multi-cooker in your kitchen, then use it to prepare a very tasty dish according to a simple recipe. How to cook rassolnik soup (photo) with barley:

• Chop the carrots and onions, heat the oil in a multicooker bowl and fry the vegetables in vegetable oil.
• Chop smoked sausage (you can use bacon or brisket) and fry along with vegetables.
• Cut 200 grams of pickled cucumbers into half rings, add to the bowl along with tomato paste and continue cooking everything together.
• After ten minutes, add half a glass of pearl barley to the slow cooker (it should be soaked in cold water first) and chopped potatoes. Pour water into the bowl to the desired level and set it to “rice” mode.
• At the end of cooking, the soup should be salted, peppered, seasoned with garlic and herbs.

Serve the pickle with sour cream or mayonnaise.

Lenten pickle with champignons

During fasting, you can treat yourself or your loved ones to delicious soup. How to prepare a delicious vegetable pickle with barley? Classic recipe:

• Soak half a cup of pearl barley in cold water overnight.
• Cut four pickled or pickled cucumbers into small cubes and simmer in a separate bowl.
• Cut 200 grams of fresh champignons into cubes and fry along with chopped onions in vegetable oil.
• Place the barley in a saucepan and cook until done. How long to cook pearl barley for pickle? If the cereal has been lying in cold water all night, it will be ready in 30 minutes. If you soaked the pearl barley for a couple of hours, then cook it for at least an hour.
• As soon as the cereal is ready, add mushrooms, grated carrots and potatoes, cut into slices, into the dressing.
• After ten minutes, add tomato paste or a couple of fresh tomatoes, rubbed through a sieve, to the pickle. Don't forget to pour the cucumber pickle into the soup, add salt, ground pepper and bay leaf.

with pearl barley

You can prepare a delicious pickle with barley not only using meat or vegetable broth. Fresh salmon will give your dish a special aroma and piquant taste. Read below how to prepare rassolnik with barley and pickles (recipe):

• Thaw the salmon (500 grams), peel it, remove the fins, entrails, tail and head. Cut the fish fillet into portions and cook them in a saucepan for at least 30 minutes. Finally, strain the broth from the bones using a sieve or cheesecloth.
• Wash and peel the potatoes, carrots and onions. Chop the vegetables with a knife and grate them.
• Soak the pearl barley for a couple of hours, rinse under water and cook along with the potatoes in fish broth.
• Chop two pickled cucumbers and fry in a frying pan with other vegetables. At the end of frying, add a spoonful of flour, a spoonful of tomato paste and mix everything well.
• Place the roast in the broth, add salt, spices and bay leaf.

When the soup is ready, divide it into bowls, sprinkle with chopped herbs and serve with rich sour cream.

Rassolnik with meat

For this soup, we recommend using beef or offal (heart, lungs, liver). It will also go well with pickled cucumbers and pickled mushrooms. How to prepare meat pickle with barley (you can see the photo above):

• Pour three liters of water over beef on the bone (about 800 grams) and cook for about an hour, remembering to periodically remove the foam.
• At this time, rinse five tablespoons of pearl barley, add water and let stand for a while.
• Take two large pickled cucumbers, peel them and chop them with a knife. After that, simmer them in a frying pan for about 15 minutes. At the very end, add grated carrots and chopped onions. Fry the vegetables together until golden brown.
• When the meat is ready, remove it and chop it. Strain the broth if necessary and add the prepared meat to it. Add diced potatoes, roasted potatoes, salt, pepper, chopped garlic and bay leaf to the soup.

When the pickle has steeped, serve it with mayonnaise or sour cream.

Rassolnik with beans in fish broth

For this soup, it is better to choose fish with a minimum number of small bones. And now about how to cook fish pickle with barley and pickles. The recipe is in front of you:

• Remove entrails, fins and skin from 350 grams of defrosted fish. Fill it with water and cook until tender.
• Sort out the pearl barley (150 grams), rinse and soak in water for several hours.
• Remove the finished fish with a slotted spoon, and instead put in 100 grams of beans, which should also be pre-soaked in water and then boiled until half cooked.
• Chop the onion, carrots, parsnips and celery and fry in vegetable oil.
• Place all prepared foods into the broth, as well as diced cucumbers.
• After a quarter of an hour, add adjika, bay leaf, ground pepper and salt to the pickle. Don't forget to pour some cucumber pickle into it.

While the soup is steeping, cut the fish into portions and place them on plates. After this, pour the soup into a bowl and serve it with mayonnaise or sour cream.

Rassolnik with three cereals

Do you think that a delicious pickle can only be prepared with pearl barley? We will prove to you that this is not so, and we will tell you how to prepare aromatic and rich soup with three grains. Pickle recipe:

• Peel three potatoes, cut into cubes, add water and cook over medium heat.
• Wash rice, wheat and barley (50 grams each), sort and place in a saucepan.
• Peel the onions and carrots, chop them, and then fry them in vegetable oil.
• Cut three pickled cucumbers as desired, add to the vegetables and fry together for a few minutes. After that, mix them with tomato paste.
• Place the roast in a saucepan, add salt and pepper and cook everything together for a few more minutes.

This lunch can be prepared during fasting.

Rassolnik with kidneys

Experts say that in this recipe all the flavors are balanced and complement each other perfectly. This soup is moderately rich, has a special sourness and a pleasant aroma. Read how to make pickle with barley:

• Take the kidneys (about 800 grams), cut them lengthwise and put them in water for a couple of hours.
• Boil a kilogram of beef brisket in water without salt or other seasonings.
• When the meat is ready, remove it from the pan, remove it from the bones and cut it into pieces.
• Boil the kidneys in a separate bowl, and then rinse again with water. Cut the meat into small slices.
• Peel four potatoes, cut into cubes and add to the broth. Add half a glass of washed pearl barley there.
• Chop the carrots and onions and then fry in a frying pan. Add finely chopped pickles to the vegetables and simmer everything together for a few minutes.
• Add vegetable dressing, prepared meat to the broth, add salt and pepper.

When the dish is ready, serve it with sour cream and chopped herbs.

Chicken rassolnik with mushrooms

If you want to give a dish familiar from childhood a special taste, then add fresh wild mushrooms to it. This recipe should appeal to summer residents, as they can use it to prepare a simple but very tasty dish from available ingredients. How to make a delicious pickle with barley and pickles (recipe):

• Boil 300 grams of chicken fillet until tender. After this, the meat should be removed and the broth should be strained through a sieve.
• Cut five potatoes and pickles into thin strips and then add to the soup.
• Cut fresh or salted mushrooms (100 grams) as desired and also add to the soup.
• Separately fry the chopped onion and grated carrots. After that, mix them, add a spoonful of flour and cook together for a few minutes.
• Place vegetables, shredded chicken, salt, pepper and bay leaf in a saucepan. Cook everything together for a few more minutes.

When the soup is ready, serve it with mayonnaise or sour cream, garlic and black bread croutons.

Rassolnik with smoked meats

Prepare an original version of a dish familiar to everyone from childhood for lunch. Prepare pickle soup with barley and pickles together. Recipe:

• Place one fresh and one smoked in water and cook over medium heat for 30 minutes.
• Rinse 100 grams of pearl barley, pour boiling water over it and leave to steam for half an hour.
• Peel four potatoes and cut into cubes.
• Remove the legs from the pan, separate the meat from the bones and place back into the broth. Send cereal and potatoes there too.
• While the soup is cooking, fry the onions and carrots in vegetable oil. At the end, add a spoonful of tomato paste and cook everything together for a few more minutes.
• Chop four pickled cucumbers randomly and simmer with vegetables for a while.
• Place the finished roast into a saucepan, add salt, pepper and bay leaf.

Serve the soup hot with sour cream and chopped herbs.

Conclusion

Rassolnik is a wonderful dish of Russian cuisine. Prepare it according to different recipes and choose the one you like the most.

This spicy soup, which has an unusual taste, is not very popular and is not one of the first dishes that every housewife needs to learn how to cook. However, those who have already mastered the basic recipes should learn how to make pickle with barley in the classic form and how to modify it to suit yourself.

How to cook rassolnik with pearl barley and cucumbers

What is the highlight of this dish? Professionals are sure: in taste, where there is a pronounced sourness. It is enhanced by pickled cucumbers and herbs, which are mandatory in any recipe. Some housewives, for added piquancy, add smoked chicken wings or pieces of bacon or fried pork to the recipe for pickle with barley and cucumbers. The finished dish cannot be called lean or dietary, but these “shortcomings” can be forgiven for its indescribable taste and aroma.

The correct pickle as in the photo on the culinary blog has several nuances:

• Do not store dry grains. It needs to be boiled until half cooked before adding it to the pan, otherwise the broth will take on a blue tint.
• If you need a rich broth, you should take pork, and the meat should be on the bone.
• It’s better to add salt after cooking, when it becomes clear how the cucumbers affect the taste.

Classic recipe for pickle with pearl barley in meat broth

A traditional version of this dish, which is recommended for “getting to know each other.” If you master this recipe, you will be able to make any modifications to the soup. Calorie content is about 59 kcal per 100 g, depending mainly on the type of meat. The approximate operating time is 2 hours, but the speed of bringing the broth to readiness depends on the age of the meat. Ingredients for 4 servings:

• pork ribs – 300 g;
• potatoes – 3 pcs.;
• bulb;
• carrot;
• pearl barley - a handful;
• pickled cucumbers – 4-5 pcs.;
• tomato paste – 2 spoons;
• bay leaf;
• vegetable oil;
• spices.

Traditional hodgepodge with barley cooks very quickly:

1. Rinse the cereal several times and leave under cold water for 10 hours.
2. Use the meat to cook the broth - for the indicated volume of pork you need 2 liters. After boiling, transfer the ribs to another pan, fill with clean water, and throw in a bay leaf. Cook for half an hour.
3. Cook the barley for a few minutes so that it remains dense.
4. Peel the onion and chop. Wash the carrots and grate coarsely. Cut the cucumbers into cubes.
5. Fry quickly and simmer until soft; the fire is low.
6. Pour in tomato paste, add half a glass of water, add salt or use cucumber brine.
7. Remove the pork from the broth, remove the meat, and send it back. Add boiled pearl barley and cook for half an hour.
8. Pour in the tomato paste and cook for a couple more minutes.

Rassolnik soup with barley and pickles - recipe without meat

The Lenten version tastes no worse than the classic one, but is much easier to tolerate by the body. You can use dried mushrooms to create broth if you want a very rich dish. Professionals advise be sure to flavor this vegetarian soup with herbs and fresh chopped garlic for flavor. The recipe for Lenten pickle with pearl barley and cucumbers looks like this:

• dried mushrooms – 9 pcs.;
• potatoes – 2 pcs.;
• pickled cucumbers – 4 pcs.;
• pearl barley – 40 g;
• celery root;
• flour - spoon with top;
• vegetable oil;
• salt, herbs.

Principle of operation:

1. Wash the mushrooms, pour a couple of glasses of boiling water. After a few hours, when the water has cooled, boil it.
2. Decant and add fresh water to get 2 liters of liquid. Cook the broth.
3. Cut the potatoes into cubes. Soak the pearl barley for half an hour.
4. Chop half the celery root and fry in flour and butter. Pour into the broth along with the potatoes.
5. Add chopped mushrooms at the same time as the cereal.
6. Place the pickled cucumber straws in there a few minutes before it’s ready.
7. Serve pickle with fresh herbs. If the dish is not lean, you can add sour cream.

How to cook soup with pickles and barley in a slow cooker

The only way to cook pickle sauce that does not require separate preparation of each ingredient. The total time spent on the dish is about two hours, of which you will spend no more than half an hour in the kitchen. Be sure to save this recipe for pickle with barley and cucumbers in your cookbook - it will help you out more than once. The composition is simple:

• beef on the bone – 300 g;
• pickled cucumbers – 2 pcs.;
• bulb;
• ground pepper - a pinch;
• pearl barley – 2 heaped spoons;
• carrot;
• potato.

Operating principle for most multicookers:

1. After cleaning, cut all vegetables into approximately equal pieces.
2. Rinse the grains and meat.
3. Place all the ingredients in a multicooker, pour 2 liters of cold, settled water into it.
4. If you want vegetables that are not too soft, cook the meat first.
5. Basic mode – “soup”, timer – 2 hours. The lid must be closed.

Step-by-step recipe for preparing pickle soup for the winter in jars

This soup can be cooked for future use - cucumbers will help with long-term storage. To serve, heat it in a frying pan or using a saucepan, adding meat broth. The only caveat: this is a recipe for pickle with pearl barley and pickled cucumbers, so its use is not recommended for problems with the gastrointestinal mucosa.

Set of ingredients:

• canned red bean buds – 70 g;
• pearl barley - heaped spoon;
• fresh small cucumbers – 5 pcs.;
• carrot;
• vegetable oil;
• tomato paste – 3 spoons;
• bulb;
• vinegar 6% - 2 tablespoons.

Rassolnik with pickled cucumbers and pearl barley is prepared as follows:

1. Rinse the cereal and add water. After half an hour, repeat this procedure. Then boil without salt until the core remains dense.
2. Wash the cucumbers and cut into strips. Sprinkle with sugar and salt, add vinegar. Marinate for half an hour.
3. Grind the carrots on a grater. Mix with chopped onion and fry.
4. Add pickled cucumbers, beans, tomato paste. Simmer for a quarter of an hour.
5. Place ingredients in a saucepan and add water. After boiling again, put into jars and roll up.

Video recipes: how to cook pickle with pearl barley and cucumbers

After watching the videos from this block, you will learn how to properly prepare such a soup with white cabbage or light chicken broth, how to use fresh cucumbers for pickle, and the trick to working with barley. Culinary professionals will reveal to you their secrets of saving time and all the secrets of a successful homemade pickle.

Recipe from chef Ilya Lazerson

Soup with barley and pickles in chicken broth

Preparing pickle soup with pearl barley and fresh cucumbers

Delicious pickle with barley and mushrooms

Let's prepare all the necessary products - meat, cucumbers, potatoes, carrots and pearl barley. Like most soups, this pickle is made with rich meat broth. Therefore, first of all, you need to wash the meat and prepare a rich broth. The best way to do this is to use a beef cutter with a bone. Pour cold water over the meat and cook over medium heat. After the broth boils, the water will need to be reduced to a low heat. To keep the broth clear, do not forget to skim off any foam that forms.

After this, it’s time to start preparing pearl barley. It also needs to be washed very well, then filled with water and allowed to stand for 7-10 minutes. After this, you need to drain the water, rinse the cereal again and add hot water. Only after the pearl barley has swollen slightly, drain off the excess water and add it to the broth. Cook over medium heat.

To prevent the soup from turning into porridge, always choose your pearl barley very carefully. Try not to use more grains than is written in the recipe, otherwise after cooling your soup will lose its unique taste and aroma. If you are cooking pearl barley for the first time, it is better to boil it in a separate pan and add it to the soup along with the potatoes. For half a glass of cereal, take at least 2 glasses of water.

The classic pickle with barley takes a long time to prepare, so you will have enough time to prepare the vegetables. Peel the carrots and cut them finely or grate them.

It is best to cut the onion into small cubes.

After this, you need to fry the carrots and onions in a small amount of vegetable oil until golden brown.

We cut the pickled cucumbers into small cubes. If you are using large cucumbers, it is best to cut off the skin. If your cucumbers are very strong, then you can grate some of them on a coarse grater.

By this time, the meat should already be cooked - well away from the bone. Carefully remove the meat, separate the bone, and cut the pulp into small pieces. After this, the meat can be returned to the pan.

There is no need to rush if you are preparing real pickle with barley and beef. Therefore, add vegetables only after the potatoes are well cooked. To do this, just wait 10-15 minutes.

After this, add the carrots and onions, after which you can immediately add the pickles.

We continue to cook the soup over low heat for another ten minutes - this time should be enough for the cucumbers to give up all their salt. If the meat pickle with barley is not very salty, you can add a glass of brine or a little salt. After adding the brine, let the soup simmer for a few minutes.

Chop the garlic finely with a knife or grate it on a coarse grater. Fresh herbs - onion, parsley or dill can also be finely chopped.

After the cucumbers in the soup are soft, you can add garlic and herbs. Instead of fresh garlic, you can use dried garlic - chop it together with pepper and use it to add to soups and other hot dishes.

After a couple of minutes, turn off the heat, cover the soup with a lid and let it brew for about 5-7 minutes.

After this, you can serve the finished soup to the table.

To fully develop the flavor of this dish, serve it hot with fresh herbs and sour cream. For each serving of soup, use about 50 grams of sour cream - this way you can achieve the true classic taste of this amazing dish.

The finished pickle with barley (a video of the preparation of which is attached below) can be stored in the refrigerator for several days:

This will make its taste even more intense. Bon appetit!

Rassolnik goes well in winter, when pickles are in stock, and pearl barley is filling, which makes this soup especially popular in cold weather. It warms and saturates, and simply gives pleasure to enjoy the hot-spicy taste of a wonderful Russian soup.

First you need to wash the meat, put it in a pan, add cold water and let it cook. Bring to a boil, skim off the foam, reduce heat and cook for 1 hour.

Pour pearl barley with cold water and cook in a separate pan. Cook the cereal for 30 minutes.

When the cereal is ready, tip it into a sieve and rinse under running cold water. Then put it in a saucepan where the meat broth is cooked.

1.5 hours after the start of cooking the meat broth, add coarsely chopped potatoes to the pan with meat and pearl barley.

Peel the carrots, grate them on a coarse grater, cut the onions into thin half rings, put them in a frying pan with vegetable oil.

Fry until almost done.

Cut the pickled cucumbers into small slices and cook in a separate ladle. Boil the cucumbers for 25 minutes until fully cooked. Then place the prepared pickled cucumbers, along with the fried carrots and onions, into the pan. Add bay leaf, salt, pepper, any spices you like. Bring the pickle to a boil and cook for 15 minutes.

The most delicious, rich pickle with pearl barley is ready. You can add sour cream and herbs to the plate.

Bon appetit!

Rassolnik is a very tasty dish and few people can refuse it. Over the 500 years of its existence, adjustments have been constantly made to its recipe. Initially, this soup was called “kalya”, and today it has a well-known name and several cooking options. The main component of this dish is cucumbers, which give it an unusual taste. Today I am sharing with you my cooking option. pickle soup with rice . Please your loved ones with a delicious, warming dish that will easily diversify your daily lunches.

Rassolnik soup with rice

Kitchen appliances: hob; saucepan over 3 liters.

Ingredients

Choosing products

• I recommend using beef on the bone for the broth so that it turns out rich and tasty. Take fresh beef. There should be no dark spots on the meat. Fresh meat has a pleasant smell. The surface of the beef may become slightly charred if it sits on the counter for several hours. When choosing any other meat, take these same principles into account.
• Some cooks use broths in bags to make soups. Of course, this way you can save time and money spent on meat. But, in any case, broths made from natural products are much more filling and healthy. After all, beef broth will replenish iron reserves in the body and restore strength.

Did you know?
Initially, animal offal was used to prepare broth for soup: lungs, heart and liver. Then it was prepared only from beef on the bone. Nowadays, culinary specialists prepare pickle soup in broth from any meat.

Step by step recipe

Video recipe

Dear readers, watch this short video, which describes in detail the recipe for preparing our dish. In it you can clearly see what condition the food should be in before and after the dish is fully cooked.

Serving options

• Before serving, add sour cream and finely chopped greens to the pickle soup with cucumbers. You can use both store-bought and homemade sour cream.
• A mandatory addition to rassolnik is fresh rye bread.
• During the canons, pies stuffed with liver are prepared for it.

Rassolnik with pearl barley

No less tasty rassolnik soup is obtained by adding pearl barley to it. It turns out very rich and tasty, and is easy and simple to prepare. I am sharing with you today classic recipe for rassolnik soup with pearl barley . Even those who are indifferent to this cereal will enjoy the taste of this dish with great pleasure.

Cooking time: 85 minutes.
Number of servings: for 7-8 people.
Calories: 93.4 kcal (per 100 g).
Kitchen appliances: pan, cutting board.

Ingredients

Choosing products

• When choosing pearl barley, take large oblong grains. They are great for soups and salads. But small grains are better used for making porridge.
• The meat for the broth can be used at your discretion: beef, pork, chicken or other poultry. This time I took pork on the bone. This version of the product will make our broth tasty and rich. If you also opted for pork, choose a piece that is not very fatty. Meat on bone makes the broth richer.

Important!
Be sure to strain the brine that you will use for the soup so that it does not contain the sprigs of greenery that were used for the marinade.

Step by step recipe

1. Pre-boil the pearl barley. To do this, rinse one glass of pearl barley several times, fill it with 3-4 glasses of water and put it on the fire. When it boils, turn the heat to low and cook for one hour. We can prepare pearl barley for the soup in advance.
   
   
2. Prepare the broth. Fill the meat with water and let it cook for about one hour. During cooking, periodically remove the foam so that the broth turns out transparent.
3. While the broth is preparing, peel and cut 5-6 pieces into small cubes. potatoes.
   
   
4. Cut one onion into cubes and chop one carrot on a coarse grater. We also chop four pickled cucumbers into small cubes.
   
   
5. Heat 3-5 tbsp in a frying pan. l. sunflower oil, add the onion and fry it a little.
   
   
6. Add carrots and fry. Add cucumbers and one and a half tablespoons of tomato paste here. To prevent the vegetables from burning, add half a glass of cucumber brine.
   
   
7. We take the meat out of the boiled broth, remove the bone from it, cut the flesh into pieces and add it to the broth.
8. Pour the potatoes into the pan with the broth and cook covered for 7 minutes.
   
   
9. Add 150 g of pre-cooked pearl barley and fry.
   
   
10. Add one glass of cucumber pickle, two bay leaves to the soup, add salt and pepper to taste. When adding salt, take a sample because the soup contains brine and pickled cucumbers.
    
    
11. Now let it simmer for two minutes, remove from heat and leave to steep for 10-13 minutes. The dish is ready, we can serve it on the table.
    
    

Video recipe

Dear cooks, this short video contains a detailed recipe for preparing the above-described rassolnik soup. Here you can look at the amount of ingredients and the completely finished dish.

Serving options

• Before serving, sprinkle parsley or dill on top of the soup in portioned bowls.
• You can also serve sour cream and fresh rye bread in addition to the soup.

Other cooking options

Soup is a universal dish; you can have a hearty lunch with it and warm up at the right time. There are many different recipes for its preparation in the world. Each country has its own soup recipes, using a variety of ingredients.

• To diversify your menu of first courses, I suggest you cook for your loved ones. This is a Ukrainian national dish that is easy and simple to prepare. The soup turns out tasty, satisfying, and does not require any special expenses.
• Check out my cooking option. It is prepared easily and quickly and will diversify your daily menu.
• It turns out no less tasty. It will be an ideal option for lunch any day.
• It turns out very light and tasty. Perfect for a lunchtime snack when you want something warm and light.
• It is incredibly useful. It is very light, you can eat it during fasting, and this dish can also be made vegetarian.

Dear chefs, perhaps you have very tasty recipes for your favorite dishes in your bins. I would be grateful if you share them in the comments. Tell me which of the recipes I suggested did you use and did you like the dish? Which pickle sauce does your household prefer? If you have tips and tricks for the above recipes, be sure to write them.