Pickle with rice

Pickle with rice

Ingredients

• Meat on the bone 500 g
• Rice 2 tablespoons
• Potatoes 2 pieces
• Pickles 4 pieces
• Carrot 1 piece
• Onion 1 piece
• Tomatoes 1 piece
• Bay leaf 3 pieces
• Greens taste
• Sour cream taste
• Vegetable oil 2 tablespoons

Directions

1. Rinse the meat, put in a saucepan with cold water (1.5–2 liters) and put on high heat.
2. After boiling, remove the foam, season with salt, add bay leaf and simmer under a lid for 1.5 hours.
3. While the broth is cooking, rinse the rice, grate the carrots and cucumbers on a coarse grater, finely chop the onion and tomato, cut the potatoes into strips.
4. Fry carrots and onions in vegetable oil.
5. Remove the meat from the finished broth and add the rice. After boiling, add potatoes and cook for 10 minutes.
6. Then put the fried vegetables, tomato, grated cucumbers (along with the brine that remained in the plate), stir and cook for another 10 minutes.
7. Separate the meat from the bone, add to the soup.
8. Serve with sour cream and herbs.