A little about fish
Everyone will agree that fish days are simply necessary in people’s diets. Middle-aged people probably remember that in all canteens - factory, student, city - every Thursday was always considered fish day. Fish is rich in various vitamins, microelements, and fatty acids. Many grandparents remember the notorious one that their parents gave them for good growth and health. You can prepare any dishes from fish: soups, hot dishes, pies, cold appetizers.
Products for fish soup
The classic preparation is considered the most delicious: it is simple: as a rule, three main ingredients are used: fish, vegetables, spices.
For real fish soup you will need different types of fish: trout, salmon or any other - from half a kilogram. The main rule is to remember that it cooks faster, and sea fish takes a little longer. We will also need vegetables: potatoes - 4 pieces, carrots - 1 piece, onion - 1 head, sweet pepper - 1 piece. And spices: salt, black peppercorns, bay leaf, rosemary, ginger, parsley.
Cooking technology
The result will be a tasty and rich classic, tested by professionals. Pour water into the pan and add some salt. We clean and wash the vegetables. Cut the potatoes into cubes. Carrots can be grated on a coarse grater, or better cut into small cubes. Chop the onion into half rings. Cut the bell pepper into slices. We'll get homemade fish soup. First we throw the potatoes into the boiling water, then, after boiling, the carrots, onions, and peppers. There is one trick when preparing classic fish soup. Its recipe is such that the fish should be placed not just in boiling water, but in ready-made vegetable broth. So in our case, when the vegetables are cooked until half cooked, we lower the fish, cut into small pieces, and cook for seven to ten minutes. Everything will depend on the size of the fish and its variety. Five minutes before readiness, add our spices. Place on plates and sprinkle with torn herbs.
Ear in different versions
Different countries, republics, and regions have their own ways of preparing fish soup. But almost everywhere the classic fish soup is prepared in the same way. The cooking recipe may differ slightly only in the type of fish and the use of spices and vegetables. Each method has one thing in common - the vegetable broth is initially prepared. In Ukraine, zucchini, cabbage, and beets are added. It turns out something like borscht with fish. In Belarus they like to add cereal to their fish soup. In Rus', they always put whipped soup in this soup. Our Russian classic fish soup is dear to us. Its recipe is simple. The soup should be cooked with the lid open. First, diced potatoes are dipped into salted water. When the potatoes are almost ready, add fish, peppercorns, onions, and bay leaves. At the end of cooking, beat the eggs and pour into the fish soup, cook for a couple of minutes. Add a piece of butter and herbs. The ideal option is when the soup is cooked over an open fire. For those who prefer proper healthy eating, the right solution would be classic soup. The cooking recipe is such that this dish contains all the necessary vitamins, microelements, it is low-calorie and nutritious. Bon Appetit everyone!
What an ear! Yes, how fat:
It was as if she were shimmering with amber.
Have fun, dear little friend!
Here is bream, giblets, here is a piece of sterlet.
I. A. Krylov, “Demyanov’s ear”
Come on, tell me, who among you doesn’t love rich, aromatic fish soup that smells of the sea, relaxation, good mood, meadow expanses and ocean shores? Uhu, which contains all the happiness of picnics, morning fishing on the river bank and family recreation in nature? The fish soup, which shimmers with amber fat beads, enchants with the pearlescent shine of the broth, attracts with the gold and silver of fish skins?
A short historical excursion
The best rooster soup.
Few people know that initially, from the time of its birth until the end of the 18th century, all first courses in Rus' were hidden behind the word “ukha”; it was a common name for soups; however, over time, broth appeared in the lexicon under the influence of fashionable French trends. and the meaning of fish soup has narrowed to mean only a fish first course.
However, this is not the whole underwater part of the iceberg. Again, previously, fish soup was only concentrated fish broth - it was cooked for a long time and carefully, but they tried to preserve everything valuable that is in the fish. There were no cereals, let alone potatoes and carrots in the soup - a thick, rich broth was served with fresh soft pies and pies and was always accompanied by a glass of ice-cold vodka.
Food culture, like any other branch of culture, fortunately, does not stand still, and therefore fish soup over time was transformed into fish soup of varying degrees of richness. Double fish soup is the one that is cooked with fish added twice, triple fish soup is added to the broth three times. In addition, there is royal, fishermen's, peasant, Hungarian soup, sterlet soup, catfish, sturgeon, silver carp, cod, pink salmon and dozens of other types of fish soups.
Classification of fish soup
In order not to blink your eyes stupidly in a restaurant, seeing incomprehensible names of understandable fish soup, let's figure out how such a popular dish as fish soup is classified.
Depending on the fish used to prepare the first course, ukha is divided into:
- white fish soup (brewed from such varieties of fish as burbot, pike perch, perch, whitefish, ruffe and the like. Characterized by a particularly light broth and delicate taste);
— black fish soup (prepared from carp, rudd, carp, crucian carp. As a rule, it turns out a little darker than white fish soup);
- red fish soup (for its preparation you need salmon, trout, sturgeon, beluga. In some cases, saffron is added to the broth, and then the red fish soup is called amber);
— triple (double) fish soup is prepared from different varieties of fish, and the first (two first) stock is used only for preparing the broth, and the last variety of fish, as a rule, the most delicious and valuable, ends up on the plate.
In addition, there are varieties of fish soup depending on the method of preparation:
— a collection of fish soup (everything that is in the kitchen goes into the pan);
— sweet soup (there are a lot, a lot of carrots in the broth);
— flaccid fish soup (base – dried fish);
— plastic fish soup (for cooking, they take salted fish, which is cut into thin layers for salting);
— baked fish soup (an egg is added to the finished soup and then baked in a stove or oven);
— poured fish soup (for cooking, live fish is used, which is poured with boiling water).
Another common classification of fish soup is based on the place in which this or that recipe was invented. Ukha in Arkhangelsk style involves using cod and halibut and adding milk at the end of cooking. Volzhskaya ukha is prepared from sterlet, Prinarovskaya - from lamprey, fresh tomatoes are added to Don, and saffron milk caps are added to Onega.
There are tons of recipes, fish soup lovers will never be bored! Let's start with the basics, shall we?
Fish head soup
Many housewives know that it is cheaper to buy a large carcass of trout or salmon, cut it up and store it in the freezer, taking out the necessary pieces as needed, than to run to the store every time for steaks, fillets or a soup set. After the carcass is divided into parts and packaged in bags, think about whether you would like the simplest fish head soup today. Preparing it is as simple as possible, and the result is incomparable!
Ingredients:
1 head of large fish;
200 g fish fillet;
2 liters of water or prepared broth;
3-4 potatoes;
1 onion;
1 carrot;
1/3 cup millet;
3-4 bay leaves;
salt, black pepper, allspice, herbs to taste.
Place the prepared head (washed and cleared of gills) into a saucepan, add water or broth, bring to a boil, skim off the foam, then reduce the heat and cook for 15-20 minutes over low heat. After this, remove the head from the broth, leave to cool, and strain the broth. We disassemble the head, return the meat to the broth, add fillet cut into medium pieces, peeled and grated carrots, onions and potatoes cut into small cubes, millet, allspice. Bring to a boil, reduce heat, cook until cereals and vegetables are ready (about 15 minutes). At the end, add salt, add bay leaf, boil for a few more minutes, turn off. If desired, add black pepper and herbs to the soup.
River fish soup
If there is a fisherman in your family who regularly brings home a catch in the form of small river fish, you know that the issue of its disposal constantly turns into an acute problem. Ukha is a great way out of the situation: aromatic, satisfying and simple.Ingredients:
1 kg of river fish;
2 liters of broth or water;
1 onion;
1/3 cup millet;
4-5 potatoes;
salt, pepper, herbs to taste.
Small river fish should be thoroughly washed, scaled and gutted. Place in a saucepan, then add water and bring to a boil. Reduce heat, skim off foam and simmer until bones begin to pull away from meat (7-10 minutes). Remove the pan from the stove, strain the broth, deal with the fish: if you don’t like fighting with bones in the plate, try to immediately fillet what can be filleted; If you don't mind removing the bones directly during dinner, just remove the large ridges if they are easily removed from the meat.
Add finely chopped onion, millet, and small cubes of potatoes to the pan with the broth. Cook until the potatoes and cereals are ready, then add the fish, boil for another 3-5 minutes, at the end add salt, pepper, and herbs.
Simple homemade carp soup
Of course, you can say that this is not fish soup at all, but just fish soup, but, you see, with the passage of time and the constant change in culinary realities, it is unrealistic to say how real fish soup today should differ from fish soup. And that’s why we’re preparing fish soup! From carp. Rich in taste and very satisfying.
Ingredients:
1 head of large carp;
1 tail of a large carp;
3-4 pieces of carp carcass;
2.5 liters of water or broth;
1 onion;
1 carrot;
3-4 potatoes;
1 parsley root;
salt, pepper, bay leaf, peppercorns, herbs to taste.
Place the unpeeled onion, parsley root, bay leaf, peppercorns, the head with the gills removed, the tail and pieces of the carp carcass in a saucepan, add water or broth, and bring to a boil. Be sure to skim off the foam, reduce the heat to low and cook for about 15 minutes, then remove the pan from the heat, strain the broth, and throw away everything that was in it except the fish. We divide the latter into parts, disassemble the head and leave only what is needed, put everything in a pan. Add potatoes, cut into small cubes, and carrots, cut into cubes. Bring to a boil again, reduce the heat to low, add salt and pepper to taste and cook until the vegetables are tender. At the end, add the greens.
Fish soup in Finnish
It is not for nothing that the Scandinavian peoples are considered experts in preparing fish dishes - centuries of developed fishing culture, of course, left its mark on the kitchen, giving the local population hundreds of recipes from salmon, trout and other delicacies found in abundance in coastal waters. Try Finnish fish soup - you will be surprised to find out how great an ordinary fish soup can turn out!Ingredients:
500 g trout;
2 tbsp. l. butter;
1.5 liters of water or pre-cooked broth;
3-4 large potatoes;
250 ml low-fat cream;
a bunch of parsley;
1 carrot;
2 onions;
2-3 bay leaves;
salt, pepper to taste.
Wash the fish, remove the bones, peel the scales, but do not remove the skin. Cut into fairly large pieces, place in a single layer in a pan in which you have previously melted the butter.
Cut the peeled carrots into slices and scatter them on top of the fish.
If you have nothing against onions in first courses, peel them, cut them into as small cubes as possible, and place them on top of the carrots. If for some reason you do not add chopped onions to soups, cut the heads in half and place them in the pan in this form - after the soup is ready, simply remove the onions: it will have time to impart its aroma to the broth, but will not spoil the appearance of the soup .
Peel the potatoes, cut into small cubes, place in the next layer after the carrots or onions.
Add salt, pepper, bay leaf, pour in the broth and, without stirring, cook until the vegetables are tender - about 15 minutes. Turn off the heat, pour cream into the pan, add chopped parsley and leave to brew under the lid for 10 minutes, after which you can serve Finnish fish soup.
How to cook fish soup in a slow cooker
The modern pace and speed of life is gradually approaching infinity. Nobody has time to do anything, everyone is in a hurry, flying and rushing, saving time on everything they can save on. The family's nutrition often comes under attack - it is for this reason that many housewives switch to preparing breakfasts, lunches and dinners in a slow cooker. By the way, you can also cook fish soup in a miracle pot!
Ingredients:
500 g of soup fish set (ridges, tails, heads, bellies, ugly pieces of fillet);
1/3 head of celery root;
1 bell pepper;
3-4 potatoes;
2 carrots;
1 onion;
2 tbsp. l. rice;
salt, herbs, allspice and black pepper, bay leaf to taste.
Soup set (washed, peeled, without gills), unpeeled and halved onion, one whole carrot, one carrot cut into slices, celery, bell pepper without stalk and seeds, cubed potatoes, rice, spices and salt, put in a multicooker bowl, add approx. 1.5 liters of water (this fish soup will be rich and quite thick; if you prefer liquid soups, increase the amount of liquid; in addition, you can cook fish soup without cereals). Close the lid of the multicooker and set the stewing program. After the readiness signal, take out the whole carrots, bell peppers, celery, bay leaves and throw them away. We take out the fish, separate it from the bones, and return the boned pieces to the bowl. Add finely chopped herbs, pour into plates and serve. If desired, you can add a spoonful of heavy cream or sour cream to the ear.
How to cook fish soup over a fire
Of course, most often we cook fish soup at home - on the stove or in a slow cooker. However, you must agree that this dish is most delicious after it has been cooked over a fire - with the smell of smoke, pine needles accidentally falling into the pot, or a fish caught with your own hands an hour ago. In nature, to the unobtrusive music of a fire and the singing of forest birds, with good company and an excellent mood.
Ingredients:
1.5 kg of fresh fish;
1 onion;
1 carrot;
parsley root, parsnip;
3-4 potatoes;
salt, allspice and black pepper to taste, bay leaf, bunch of herbs.
Place a pot over the fire, pour 2 liters of water into it and wait until it boils. Add diced potatoes, carrot slices, a whole onion (can be unpeeled, not cut in half completely), parsnip and parsley root, cook for 15 minutes.
Clean the fish, cut into pieces, place the heads and tails in the pot, cook for another 10-15 minutes, then remove them, cool, separate from the bones, return the meat to the pot, and add the remaining large pieces of fish along with it. Add allspice, bay leaf, remove parsley and parsnip roots, discard onion. Finely chop the greens, add to the pot, remove from the heat and pour into plates.
10 secrets of delicious fish soup
- The basis of all first courses is broth: the better it is, the tastier the soup will be. Ukha is no exception: if you want to receive a royal treat, you should make sure that the cooked broth is rich. Traditionally, it is cooked on cheap small fish, which are always caught along with the real catch - crucian carp, ruffe, whitefish, perch, roach, small pike perch and any other small fish caught or purchased are suitable. The more types of fish you put in the pan, the more interesting the result will be. In addition, do not forget to add aromatic herbs and roots to the pan - celery, parsley, parsnips, bay leaves, allspice, dill, tarragon and anything else you find can be safely thrown into the broth.
- If you add freshly caught small river fish to the fish soup broth, you don’t have to gut it or peel off the scales, just remove the gills.
- If your broth suddenly “bounces” and becomes cloudy, you can lighten it by adding liquid egg white - as it curdles, it will “take” with it what spoiled the appearance of the soup.
- A couple of onions added to the pan unpeeled, fish skins (which are often removed), and carrots can improve the color of the broth.
- When choosing fish for broth, give preference to fatty varieties - carp, salmon, pike perch, carp, pike. Don’t even look at herring fish, minnows, roaches, rams - they are in no way suitable for broth.
- The secret to a successful fish soup is not to bring the soup to a boil. The best option is slow simmering under an open lid; this is how you will get the most delicious, solid, rich fish soup.
- To prevent the fish soup from turning into porridge, try not to stir it - rich fish soups are cooked without unnecessary intervention in the process.
- If you cook fish soup outdoors, at the very end try dipping a smoldering firebrand directly into the pot of soup for a few seconds - it will add subtle notes to the fish soup, giving your dinner absolutely stunning aromas.
- Any connoisseur of this dish will always add a glass of vodka to the “correct” fish soup - the alcohol evaporates, and the soup acquires an interesting spicy note.
- Fish soup is traditionally salted at the very end. It is believed that otherwise the salt will “pull” aromas and flavors from the soup, which will simply evaporate or dissolve during further cooking.
How mistaken we are, sincerely believing that only here in Russia cucumbers could appear! In fact, this ancient vegetable crop appeared in India more than six thousand years ago. But what you cannot take away from us is the right of primacy, so it’s lightly salted cucumbers. This is indeed an original Russian dish, the distinctive feature of which is the shortest salting time. There is no such person who does not like lightly salted cucumbers. Pickled cucumber is not only extremely appetizing, but also healthy. It is recommended as a stress reliever, helping with edema, atherosclerosis, and high blood pressure. Lightly salted cucumbers contain zinc, which has a good effect on male potency. And cucumber pickle can relieve spasms and cramps.
As for nutrition, experts say that such cucumbers go well with meat products.
And now about the main thing. How to make lightly salted cucumbers so that, as the old people say, “your mouth will rejoice”? There are classic recipes that even a novice housewife can master in no time. And there are quite complex ones that you will have to work hard on.
- Let's start with the classics and prepare quick-cooking lightly salted cucumbers. To do this, we need to take two kilograms of well-washed cucumbers with the ends cut off, fill them with cold water so that the cucumbers are always crispy. After 5-6 hours, put spices (1/2 red pepper, a few cloves of garlic, sprigs of dill and parsley) on the bottom of the prepared container (pan, jar, basin, small barrel). We carefully place the cucumbers on this fragrant plate. Next, make a brine at the rate of two tablespoons of salt per liter of water, and pour in the cucumbers. You can add an original flavor to the brine if you add dry mustard to it. But this is not for everyone.
This method has two options - cold and hot. If you pour cold brine over the cucumbers, the malosol will be ready in three days; if you pour it hot, you can enjoy the cucumbers within a day.
Cover the container with horseradish leaves on top - they will give the cucumbers crunchy properties.
The same recipe can be transformed due to the fact that housewives place different herbs and spices between the rows of cucumbers. Many people prefer to put a lot of dill or its umbrellas and a dozen leaves of currant, raspberry, cherry, and oak when pickling. Experiment and choose the method that suits your taste best.
- Express cooking method. This method is very popular among housewives. Firstly, it’s easy to implement, and secondly, it’s very helpful when guests are on the doorstep and you want to treat and surprise them with something. So, here is a recipe for how to make lightly salted cucumbers in a bag.
Its peculiarity is that when pickling, you can focus on your own tastes: if you like spicy dishes, add horseradish, allspice, currant leaves, cherries; If you prefer to enjoy the natural aroma of cucumbers, use a minimal amount of spices.
You must prepare two kilograms of cucumbers, two tbsp. tablespoons of salt (without a slide), a head of garlic, dill. Wash the cucumbers thoroughly, cut off the ends on both sides and place in a plastic bag. Then sprinkle with salt and mix well. Finely chop the garlic and dill, add to the cucumbers and shake the bag well.
All! After about three hours you can take a sample and invite your household or guests to the table.
Or you can make lightly salted cucumbers in a bag in a slightly different way. Cut fresh cucumbers into small slices and place in a deep bowl. Add chopped garlic and dill there. Now sprinkle with salt and mix with your hands until the mixture is even. Place the cucumbers in a tight plastic bag, squeeze out the air and seal. It only takes an hour for the cucumbers to become lightly salted and take their rightful place on the table.
The third express recipe is for the most impatient. Cut the cucumbers into slices, mix with garlic cloves passed through a press, sprinkle with salt and sugar, add chopped dill. Mix all this thoroughly, put it in a jar and shake for a few minutes. Lightly salted cucumbers are ready. You can try it right away, or better yet, after ten minutes.
Of course, these cucumbers look more like a salad, but that doesn’t make them any less tasty. Moreover, the workpiece is perfectly stored in the refrigerator. And most importantly, it doesn’t have to be done in the summer. You can treat yourself to lightly salted vegetables in winter by eating long cucumbers, which are so unloved by many.
- Lightly salted cucumbers, of course, are our Russian dish. But they love it and know how to make it in many countries around the world. Here are just two recipes for “overseas” pickles.
In the Czech Republic they do it this way. Prepare the ingredients: cucumbers (2 kg), white bread (200 g), coarse salt (75 g, i.e. 4 tablespoons), garlic (1/2 head), dill, one and a half liters of water. Wash the cucumbers, place them tightly in a jar in a vertical position, and put bread in the same place. You need to bring the water to a boil, dissolve salt in it, add chopped dill, chopped garlic, and a few blackcurrant leaves. Pour the hot brine into a jar with cucumbers and bread. Press down on top with some kind of pressure.
Three days will pass - and the fragrant, tasty lightly salted cucumbers are ready!
Poland also has its own recipe for making lightly salted cucumbers. For one and a half kilograms of cucumbers, several cloves of garlic, cherry leaves, black currants, black peppercorns, clove buds and one bay leaf are required.
Fill the pan with cold water, add bay leaves, cloves, pepper and salt. Place the pan on the fire and wait for the water to boil. After 2 - 3 minutes, the brine needs to be strained. Check: there should be two liters of brine.
Pour brine over the cucumbers placed in the jar and leave at room temperature. If the brine was used hot, the cucumbers will be ready the next day. With cold brine, lightly salted cucumbers will acquire the desired taste and aroma in three days.
- When pickling cucumbers, do not use aluminum utensils, as their walls oxidize and release harmful substances.
- It is best to pick cucumbers in the morning, when the sun's rays have not yet touched them. These cucumbers will definitely have a crunch.
- If you buy at the market, try to choose cucumbers of the same size, with thin, pimply skin. The brine is well absorbed through the pimples, and the taste and aroma are better transmitted.
- For a real “crunch,” you need to add horseradish and oak leaves to the brine. Horseradish root will give a noticeable bitterness.
- Before you start the pickling process, soak the cucumbers in cold water for 5 - 6 hours. This will have a good effect on their taste.
- Strictly follow the spice limits specified in the recipes. And coarse salt will do.
- After finishing pickling, place the container with cucumbers in a dark place, otherwise the light will slow down the necessary processes.
- Many housewives prefer not to cut, but to tear the greens with their hands for pickling. It is believed that with this method the aroma of herbs will be more felt in the brine.
People have been eating cucumber for the seventh millennium. In the Bible it is mentioned as a vegetable of Egypt, and scientists believe that India gave the cucumber to the world. For us, the more important question is how to prepare lightly salted cucumbers.
This activity is not difficult, but to obtain a high-quality result, it requires some knowledge and accuracy when performing.
Some common points for all methods of preparing lightly salted cucumbers in a jar or pan.
Usually, when pouring cold brine, cucumbers will be ready in 2-3 days, hot brine - in a day. To preserve lightly salted cucumbers longer, 4-5 hours after the brine has cooled, they are placed in the refrigerator. Fermentation stops.
Lightly salted cucumbers in a pan
Ingredients:
- 5 kg cucumbers
- 10 branches of dill with umbrellas
- head of garlic
- 25-30 horseradish leaves
- red peppercorns 2 teaspoons
- black peppercorns 4 teaspoons
- 6 tablespoons salt
- 5 currant leaves
Cooking method
- Washed cucumbers are soaked in cold water for 2-3 hours.
- The greens are chopped coarsely, leaving 4-6 leaves of horseradish whole. Place 2-3 whole leaves of horseradish on the bottom of an enamel pan, then some chopped herbs.
- The first layer of cucumbers is laid. Again, greens and a layer of cucumbers on top. And so on until the last layer of cucumbers. Top with 2-3 whole leaves of horseradish.
- The salt is dissolved with three liters of hot (not boiling!) water. Cucumbers are filled with water and pressed. After two days, the cucumbers in the pan are ready.
Another recipe for making quick lightly salted cucumbers in a jar. Pour two kilograms of washed cucumbers with trimmed ends with cold water for 3-4 hours. Spices are laid out at the bottom of the jar - 1 red pepper, 5 cloves of garlic, several sprigs of dill and parsley. Cucumbers are carefully laid out on top of the spices. Place a few horseradish leaves on top. The brine is made at the rate of two tablespoons of salt per liter of water. Dry mustard can add a unique flavor to cucumbers. If you pour cold brine over cucumbers, they should stand for three days. With hot brine in a jar, lightly salted cucumbers will be ready within a day.
Instant recipes
For 2 kg of cucumbers you need 8 black peppercorns, 4 allspice peas, a teaspoon of sugar, 2 tablespoons of salt, 2 lemons, a bunch of dill.
Soak washed cucumbers for 1 hour. Separately, grind pepper, sugar and salt in a mortar. The zest removed from the lemons is added to the mortar. The juice is squeezed out there. Cut off the ends of the cucumbers. Using a heavy knife, hit each cucumber until it cracks. Each cucumber is cut crosswise into pieces. The contents of the stupa are poured onto the cucumbers and mixed. Add the herbs, another spoonful of salt and leave everything for half an hour. If there is not enough time, you can omit soaking. In an hour the cucumbers will be ready.
A rarely used recipe for quick-cooking lightly salted cucumbers in a jar with a boiling solution. The disadvantage of this method is that the green color is lost. They become pale. For 3 kg of cucumbers take three heads of garlic, hot pepper - to taste, 2 branches of dill, 2 leaves of horseradish, 2 stems of tarragon with leaves, 6 leaves of black currant. Place greens at the bottom of the jar (pan) - dill torn by hand, cloves of peeled and halved garlic. A layer of cucumbers is placed on top. Then again a layer of greens, a layer of cucumbers. The top layer is green. Stir the salt until completely dissolved with boiling water, at the rate of one heaped tablespoon of salt per liter of water. The contents of the jar (pan) are filled with solution. After the brine has cooled completely, the cucumbers can be taken out and served.
Recipe for preparing lightly salted cucumbers in “5 minutes”. Mix cucumbers, cut into slices, with garlic cloves passed through a press, sprinkle with chopped dill, salt and a small amount of sugar. Mix thoroughly and place in a jar. Shake the jar for a few minutes. After 5-10 minutes, the cucumbers are ready. The recipe is well suited for preparing greenhouse cucumbers in winter.
Recipes in a package
A quick and easy way to pickle -. The recipe helps when you have an unplanned trip to nature outside the city. At the right time, the cucumbers will be ready.
For a kilogram of cucumbers take a tablespoon of salt, a head of garlic, and dill. Cut off the ends of well-washed cucumbers on both sides. Place them in a plastic bag and cover with salt. Add finely chopped garlic with dill. There are enough ingredients for a classic recipe. For personal preference, you can add allspice, horseradish, cherry or currant leaves. Lovers of natural cucumber flavor should not do this. Mix the contents of the package well. You can sit down at the table in two to three hours.
By eating lightly salted cucumbers, you can truly prevent atherosclerosis and stimulate intestinal function. Pickled cucumbers completely retain all their beneficial ingredients. According to nutritionists, they go well with animal and poultry meat products, and will help pregnant women suffering from toxicosis get rid of the painful feeling of nausea.
Cucumber pickle can be used for intoxication of the body, cramps and leg spasms. Normalizes intestinal microflora.
In folk cosmetology, in the old days it was used by girls as a face lotion - it improved the color. Queen Cleopatra is said to have drank cucumber pickle to moisturize her skin with trace elements and vitamins. You can use special baths based on cucumber brine. Preheated, they help rejuvenate the skin of the hands and feet.
What could be tastier in summer than lightly salted cucumbers? There is a wide variety of recipes for cooking at home - this is the classic one with garlic, with herbs, and with mustard, and in a bag, in a jar, in a pan, and so on and so forth.
There are many cooking options, as you already understand. I will share with you the most popular and favorite recipes of many bloggers. By the way, these snacks go well with anything you want.
Try different options, experiment. Write down a recipe you like in your cookbook. Or even easier, save the article in your bookmarks, or share it on social networks, then it will definitely not get lost anywhere.
Minimum ingredients - maximum taste. A very simple recipe. Take note and cook quickly. Having made this snack in the morning, you can put it on the table in the afternoon and enjoy the taste, since it should sit for about 8 hours. But it's worth it!
Ingredients:
- cucumbers - 700 g;
- 3 cloves of garlic;
- Ground zira - 0.5 tsp.
- Sugar - 1 tsp;
- Salt - 1 tbsp. without slide;
- Dill - 2 sprigs;
- Hot green pepper - 1 pc.;
Preparation:
1. Press 3 cloves of garlic with a knife and then chop.
2. Chop 2 sprigs of dill.
3. Cut the green hot pepper and remove the seeds from the insides. Then cut into very small pieces.
4. Prepare the dressing. Add ground cumin, sugar, salt to a bowl; chopped dill, garlic and green pepper. Mix everything well.
5. Cut off the butts of the cucumbers and cut into 4 parts.
6. Carefully place the cucumbers in a single row in the container. Spread the dressing evenly on top. Then place 2 cucumbers next to each other again, and add the dressing again. Do this in several rows (depending on the size of the container).
7. Place in the refrigerator for 8 hours. And then start your meal!
Crispy lightly salted cucumbers - a classic recipe
I love classic recipes for various dishes. These are always win-win options that our ancestors used to cook and cook now. A standard set of ingredients, and the result is excellent as always. Take note.
Ingredients:
- Cucumbers - 1.5 kg;
- Dill - 3-4 umbrellas;
- Garlic - 1 head;
- Horseradish leaves – 2 pcs.;
- Black peppercorns – 5 g;
- Bay leaf – 2-3 pcs.;
- Salt – 4 tbsp;
- Water – 2 l;
Preparation:
1. Wash and soak cucumbers in cold water for at least 2 hours.
This is necessary so that they turn out crispy.
2. Prepare all ingredients, wash and prepare greens. Add dill, horseradish leaves and peeled garlic cloves to a clean jar.
3. Fill the jar with cucumbers, alternating with greens.
4. Prepare the marinade. Boil water in a saucepan and add salt, black peppercorns, bay leaf. Then mix everything and pour it carefully, slowly, into the jar to the top.
5. Cover the jar with a gauze napkin, leave for a day, and then transfer to the refrigerator (in the cold, the fermentation process slows down, the cucumbers remain lightly salted longer).
Lightly salted cucumbers in a bag in 5 minutes
These cucumbers will be ready in 3-4 hours, preparing everything in just 5 minutes. This is definitely the fastest option I know of. But if you know an even faster recipe, then please share it with us in the comments (we’ll take it into service, if something happens).
Ingredients:
- cucumbers - 1 kg;
- salt - 1 dessert spoon (without a slide);
- garlic - 5-6 cloves;
- dill - a small bunch;
- currant leaf - optional;
- cherry leaf - optional;
- black peppercorns - several pieces;
- carnation umbrellas optional;
Preparation:
1. Cut the cucumbers on both sides and cut into 4 parts. Then fold it into a double bag.
You can leave them whole, but then they will take longer to salt.
2. Cut a small bunch of dill and garlic cloves and put them in a bag with the cucumbers.
3. Add peppercorns and cloves to them. Tear the currant and cherry leaves and put a dessert spoon of salt in the bag. Tie and shake for 2 minutes to speed up the pickling process.
Leave the bag for 3-4 hours at room temperature so that everything is salted faster (while periodically approaching and shaking).
How to make lightly salted cucumbers quickly and tasty at home
Here the cucumbers will be completely ready in a day. But as far as I know, after 3-4 hours they are eaten in a matter of minutes. And by the way, since the recipe uses vinegar, you can safely store them in a cool room for several days.
Ingredients:
- cucumbers - 1 kg;
- garlic - 2 teeth;
- hot pepper - 0.5 pcs.;
- salt – 4 tbsp;
- sugar – 80 gr. (approx. 3.5 tbsp);
- apple cider vinegar – 50 ml;
- soy sauce – 2 tbsp;
- vegetable oil – 2 tbsp;
- water – 800 ml;
Preparation:
1. Cut the washed cucumbers into 4 parts without cutting them all the way through.
2. Place them in a bowl and sprinkle with 2 tablespoons of salt (if this is too much for you, then of course add less). Stir and leave to release the juice for 40 minutes.
3. Cut the garlic cloves into 2 halves. And cut half a hot pepper into rings.
4. For brine, add 2 tbsp to 800 ml of water. salt, 80 g sugar, and 50 ml vinegar. Stir everything well.
5. Squeeze lightly and drain the liquid from the cucumbers.
6. Heat 2 tbsp in a frying pan. vegetable oil, throw chopped pieces of hot green pepper into it and turn off the heat.
7. Immediately pour this oil over the cucumbers and stir.
8. Add soy sauce and garlic to them. Stir again and add brine.
Leave for a day in a warm place. Afterwards everything will be completely ready, friends. Bon appetit!
Cold method of preparing lightly salted cucumbers
Ingredients:
- 1 kg of cucumbers;
- 2 tbsp. salt;
- 1-3 cloves of garlic;
- black currant leaves;
- dill;
- cherry leaves;
- horseradish leaves;
Recipe for lightly salted cucumbers in a jar
It also takes a day to prepare, but like other recipes, it’s worth it. The result is amazing crispy cucumbers.
Ingredients:
- cucumbers;
- water - 1 liter;
- salt - 1 heaped tablespoon (per 1 liter of water);
- garlic - a few cloves;
- dill - a small bunch;
- currant leaf - optional;
- cherry leaf - optional;
- horseradish leaf - optional;
- a few black peppercorns;
- carnation umbrellas - optional;
Preparation:
1. Rinse and prepare the jar. Boil water and add salt to it in a ratio of 1 tbsp. salt: 1 liter of water.
To make cucumbers salt faster, use hot brine.
2. Cut the dill, horseradish leaf, a few cloves of garlic and put them in a jar. Add currant and cherry leaves to them.
3. Place the cucumbers there, alternating with garlic and herbs.
If you want everything to be salted faster, cut off the stalks.
4. Fill the jar to the top with brine. Add a few black peppercorns and cover with a regular lid. Leave for a day at room temperature. After a while you can crunch!
Quick lightly salted cucumbers with mustard
This recipe is suitable for those who like to try new tastes - rich, vigorous. It cannot be called so fast, since everything will be ready only in 1-2 days. But in the end, you will get a completely new, unusual and pleasant taste. Try it and share your impressions!
Ingredients:
per liter jar
- cucumbers;
- mustard powder - 1/2 tbsp;
- horseradish leaf with petiole;
- umbrellas and dill stems;
- basil leaves (3 different types);
- lemon balm sprig;
- cherry leaves - 2 pcs;
- black peppercorns - 5 pcs;
- allspice peas - 5 pcs;
- 3 large/10 small cloves of garlic;
- hot capsicum - 1/2;
- regular (non-iodized) rock salt - 1/2 tbsp;
Preparation:
1. Place horseradish and cherry leaves at the bottom of the jar; dill stems; sprigs of basil and lemon balm. Add hot and allspice peppers there.
2. Place cucumbers of equal length vertically in the first layer. Then spread the garlic cloves along the empty edges of the jar; capsicum sliced into rings and dill umbrellas. And place small cucumbers horizontally on top.
3. 0.5 tbsp. add salt and mustard to the jar and fill it to the top with clean water. Cover with a plastic lid and shake to distribute the salt and mustard evenly.
4. Leave for 2 days at room temperature (not higher than 28°C). Before serving, I recommend placing it in the refrigerator to make it more pleasant to eat on a hot summer day. Bon appetit!
How to quickly pickle cucumbers with lemon
As a result, you get aromatic cucumbers with a slight sourness within an hour. But it is still advisable to leave them for a couple of hours (the more the better), then you will definitely be stunned by the taste, honestly. A very simple and at the same time delicious recipe. Be sure to try it and take note.
Ingredients:
- cucumbers;
- a bunch of dill;
- 4 cloves of garlic;
- salt - 1 tbsp. (taste);
- lemon;
- freshly ground black pepper - to taste;
Preparation:
1. Wash and cut the cucumbers in half (into 2 parts; if you want them to cook even faster, make them even smaller). Transfer to a bag or bowl. Then add salt, add chopped garlic and dill, and squeeze out lemon juice.
For those who like it spicy, you can add a pod of red hot pepper.
2. Shake well (mix) and leave for 1-2 hours. Afterwards you can serve such beauty and deliciousness.
Recipe for lightly salted cucumbers in a saucepan
It will be ready within 10-12 hours. In fact, the cooking principle is the same as in a jar. But if something happens, you can try this method.
Ingredients:
- cucumbers – 1 kg;
- garlic – 4 cloves;
- black pepper – 6-7 peas;
- allspice – 7-8 peas;
- currant leaves – 4-6 pcs.;
- cherry leaves – 4-6 pcs.;
- horseradish leaves – 1-2 pcs.;
- dill (umbrellas) – 4-6 pcs.;
- Water – 2 l;
- Salt – 2 tbsp. (with a small slide);
Preparation:
1. Prepare the brine. Boil water, add salt and stir. Then turn off the heat and let cool for 5-7 minutes.
2. Place dill umbrellas on the bottom of the pan; horseradish, currant and cherry leaves.
3. Wash the cucumbers well and cut off both sides. Place them tightly in the pan, alternating with herbs. And at the very end, add herbs, black and allspice peas and garlic.
4. Pour in the brine until all ingredients are completely submerged. Cover with a plate.
5. Let cool to room temperature, and then put in the refrigerator for another 10-12 hours. And then you can serve and enjoy!
Video recipe for lightly salted crispy cucumbers in 5 minutes
If at least one recipe turned out to be useful to you, then please share it on your social networks. I would be very grateful for your support. Love you! Until the next issue, my dears.
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