Recipe of a brideller with rice and cucumbers

The brideller has many variations and preparation recipes: with barley, losses, even buckwheat or sausage. It is particularly tasty to name a bridset with cucumber and rice, since the salted cucumbers are the main ingredient of this original soup, and rice is very nutritious. You can submit to the table at the same time a delicious and satisfying dinner, which will also appeal to the most pickly guests.

1

Ingredients for a brideller with rice and cucumbers

For soup for seven or eight portions you will need:

• Bouillon. This is the basis of the whole dish, you should not use a lot of seasonings or chicken cubes. The main "raisin" of the brideller consists not only in pickles, but also meat aroma. Take for broth beef with bone, onion and fragrant pepper.
• 4 liters of water for broth.
• Boiled meat, better than beef 450 gr.
• Sleepy cucumbers 400 gr.
• Large carrot 1 pc.
• Bulbs 2 pcs.
• Rice cereals of 4 tablespoons.
• Potatoes large 3 pcs.
• Creamy oil 2 spoons.
• Brine 200 ml.
• Spices to taste, bay leaf, garlic.

Note that you practically do not need salts, because the brine from cucumbers and so quite salty. Add salt at the very end, after sample soup.

2

How to make a brideller with rice and cucumbers

You can simultaneously cook broth and groze, thereby speeding up the process. Do not forget that from the broth you need to shoot a foam so that it does not become muddy.

• Put water with meat on fire. If your beef is on the bone, then the broth will be welded and fragrant.
• Make a few suns in a bulb so that it will better give the juice, put in the broth.
• Add a bay leaf and spices according to your desire. Leave the broth on the stove for about an hour.
• At this time, you need to cook a roaster for soup: Sattail the carrot, and bow cut into cubes. Fry on cream oil until a golden crust appears.

• Sattail on the fine grater and cucumbers. Please note that it most often believes to the skin, especially if it is thick and rude.
• Now you need to wait for broth readiness to get beef and break it into pieces for a fork.
• These pieces of boiled meat add to the roaster and roast about 7-10 minutes.
• Next, put grated cucumbers and garlic cubes on the same pan and roast another 5 minutes.

• Now refer to the broth: you need to add washed rinse. So that the soup was not muddy, rice should be flushed several times or simply put it in a sieve and substitute for a crane.
• Rice boil in broth on medium heat for about 5 minutes.
• Cut potatoes into cubes and add to the soup. Boil under a closed lid for 10 minutes.

• After that, lay out all the contents of the frying pan in the broth.
• Add spices to taste, pour brine.
• Close the lid and leave a brideller on a small fire for another 15 minutes.

After completing, open the lid and try the resulting brideller. If you decide that it is not salty enough, then add the usual table salt or pour more brine.

Such a brideller can be decorated with greens: parsley, dill and even cilantro. The soup will be more tastier if you give it to stand on the plate 20-30 minutes after cooking. Traditionally, the brideller serves with sour cream as a hot dish. If you added peas pepper into the soup, it can be easily removed from the bridal surface, so as not to add bitterness to those who are inappropriate to eat the pea.