How to prepare pickle soup with pearl barley. Rassolnik soup: classic recipe with barley. How to cook rassolnik with barley and pickles in a slow cooker

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, pour cold water and set to 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, onions cut into thin half rings and place 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!

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 pour 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, 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!

There are a huge number of recipes for making pickle. Some people cook it with mushrooms, others replace barley with rice and add giblets. Look, for example,. But we decided to show you how to cook pickle soup with barley and pickles. A step-by-step recipe with photos describes in detail all the nuances of preparing this delicious hearty dish, so you can easily prepare it.

Ingredients:

- pork meat - 600 gr.;
- potatoes - 3-4 pcs.;
- carrots - 2-4 pcs.;
- onion - 1 head;
- pearl barley - 3/4 cup;
- pickles - 2-3 pcs.;
- cucumber pickle - 1 glass;
- tomato paste - 1 tbsp. l.;
- garlic - 2-3 teeth;
- bay leaf - 2-3 pcs.;
- peppercorns - 3-5 pcs.;
- salt - to taste;
- greens - to taste;
- vegetable oil 2 tbsp. l.

Recipe with photos step by step:

1. Let's prepare all the necessary ingredients.

2. Place the pork in a pan, fill it with cold water and send it to cook for 1.5 hours. First, bring the meat to a boil over high heat, remove the noise. Next, cook over low heat.

3. Rinse the pearl barley well until the water runs clear. And leave in water for 20-30 minutes.

4. After cooking the broth for 30 minutes, add the washed barley into it. Add a little salt, do not forget that we will also add pickled cucumber pickle.

5. While the broth with meat and barley is cooking, let’s start with the vegetables. Cut the potatoes into medium cubes.

6. Finely chop the onion.

7. Grate the carrots on a coarse grater.

8. Cut the pickled cucumbers into thin strips, chop the garlic finely.

9. Finely chop the greens. Any, to your taste.

10. Now you need to prepare the frying for the pickle. To do this, pour two tablespoons of vegetable oil into a frying pan and add chopped onions. Fry it for 1 minute.

11. Add grated carrots to the frying pan with strong onions. Stir and continue frying.

12. Next, add chopped pickles to them.

13. And pour in a glass of cucumber pickle. Fry until the cucumbers become soft.

14. Then add tomato paste, chopped garlic, mix well and continue frying.

15. After two to three minutes, the frying is ready.

16. At this point the meat is cooked. Take it out of the broth and cut it into small pieces.

17. Place chopped potatoes into the broth.

18. After 5 minutes, add the prepared frying.

19. After another 5 minutes, add bay leaf and peppercorns.

20. Lastly, add the chopped greens.

21. Rassolnik with pork, barley and pickles is ready.

Bon appetit!
We also advise you to prepare a hearty

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 step by step recipe 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.
Prepare 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 on vegetable oil chopped onion and grated carrots until golden color. 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.
Boil in another bowl 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 cook very delicious dish By 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 pre-soaked in cold water) 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 steam to the pickle fresh tomatoes, rubbed through a sieve. 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 done.
Sort the pearl barley (150 grams), rinse and soak in water for several hours.
Remove the finished fish with a slotted spoon, and instead put 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 forest mushrooms. 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.
Chop fresh or salted mushrooms (100 grams) as desired and also add to the soup.
Fry chopped onion and grated carrots separately. 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

Cook for lunch original version a dish familiar to everyone since childhood. 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.

NATALIA EROFEEVSKAYA

Surely everyone knows about this dish of national Russian cuisine - the basis of such a delicious soup is pickles, hence the name. Its predecessors until the middle of the 19th century are considered to be kalia, pokhmelka and solyanka. However, many modern housewives are puzzled by the question: pickle - what is it? After all, on the Internet you can find hundreds different recipes this dish. The basic recipe, distinguished by its delicate, slightly salted and slightly acidic taste, includes pickled cucumbers (without them, rassolnik is not rassolnik), potatoes, carrots, cereals, seasonings - spices, bay leaves, peppercorns, white roots.

You need to know what grain the pickle is cooked with - the grain is selected depending on the type of meat used in the soup

Traditional recipes do not include chunky meat, but instead use offal: poultry offal (chicken, goose, duck, turkey), veal or beef kidneys. In the absence of offal, rassolnik is boiled with beef. Which cereal to choose:

pearl barley used especially often, it is ideal for pickle with kidneys and beef;
if the soup uses chicken or turkey offal (stomach, heart, liver, lungs, necks), the soup should be seasoned rice grains;
duck and goose offal – barley groats;
added to rassolnik without meat (vegetarian version) buckwheat or rice cereal.

Traditionally, sour cream is served with rassolnik - it softens the salty taste of the soup, making it pleasant and tender.

Rassolnik is a seasoning soup. The types of pickles are varied: meat, fish, chicken, with lemon, with dumplings, with beans, corn, mushrooms and even with scallops - there is always room for imagination in the soup recipe. It is only important that the components are combined with each other, do not interrupt the taste of the pickle and highlight it favorably.

A classic recipe for pickle soup with barley, beef and pickles

The fact that the dish is quite variable does not allow you to simply throw everything that is in the refrigerator into the pan. How to cook properly delicious soup- pickle with pearl barley at home– a step-by-step recipe with a photo of the finished dish.

To prepare this pickle you will need the following ingredients:

beef on the bone – 0.5 kg;
medium potato tubers – 5–6 pcs.;
pickled cucumbers – 2–3 pcs.;
medium carrots – 2 pcs.;
pearl barley – 1 cup;
medium onion;
4–5 tbsp. l. vegetable oil for frying;
seasonings: black peppercorns (3–5 pcs.), bay leaf (3–4 pcs.).

How to deliciously cook pickle soup with barley in beef broth:

Rinse the meat well under running water, place in a saucepan, add 2 liters cold water.
After boiling and foam appears, drain the water, pour new cold water (2–2.5 l) over the meat, bring to a boil and cook for 1.5–2 hours over low heat.
Fry the diced onion in vegetable oil, add grated carrots - simmer until the vegetables are soft, then add finely chopped cucumbers. How long to cook cucumbers in pickle? In the frying pan, the total volume of vegetables and cucumbers should be reduced to half. Pour in the brine, and after boiling, remove the pan from the heat.
Potatoes are added to the prepared broth, pearl barley is poured in - cook until half cooked.
The contents of the frying pan are added to the pan - onions, carrots, cucumbers.
Seasonings are added.
Close the pan with a lid, bring the soup to a boil, cook for 5–7 minutes, add cucumber pickle if necessary.

Pickle soup with barley, beef and pickles

Now you know how to properly prepare the most delicious pickle soup with barley, cucumbers and meat at home - it’s simple, does not require any special culinary skills, and the result will certainly please both the cook and his family. Knowing how to prepare homemade pickle soup with barley and spices step by step, you will spend a little time providing your family with a rich, delicious lunch.

Those on a therapeutic diet or trying to lose weight will find it interesting nutritional value of this dish: calorie content of rassolnik soup with barley – 38 kcal per 100 g of product.

A classic step-by-step recipe for making pickle soup with rice and pickles at home

We offer an option for preparing this delicious, traditional Russian soup. In this section you will learn how to cook delicious rassolnik with rice, chicken and pickled cucumbers– step-by-step recipe with photo of the finished dish:

Ingredients for 3–4 liters of ready-made soup:

chicken legs(2 pcs.) or half a carcass;
regular round rice – 100 g;
3–4 medium potatoes;
4–5 medium-sized pickled cucumbers;
carrots, medium-sized onion, garlic (1-2 cloves);
vegetable oil for frying;
seasonings: allspice, parsley (pre-soaked in cold water for 10 minutes), dill, salt, bay leaf;
sour cream for serving the finished dish.

How to properly cook delicious pickle soup with rice and seasonings - step-by-step recipe:

For a richer soup, prepare the broth - the washed chicken is poured with 3 liters of cold water and placed on low heat.
The rice is washed under running water until clear and filled with cold water.
Pickled cucumbers are cut into small cubes (you can grate them on a coarse grater); if the peel is dense and hard, it should be peeled. Cucumber brine will be needed at the end of cooking.
The peeled onion is cut into medium cubes, the carrots are grated - the vegetables are fried in a small amount of vegetable oil.
If the chicken is boiled, it is removed from the broth and separated from the bones.
Rice (without the water in which it stood) and finely chopped potatoes are added to the boiling broth.
After 15 minutes, add fried onions and carrots.
After the potatoes are ready, pickles are added, but not before - the salty water from the cucumbers will not allow the potatoes to finish cooking, leaving them hard and rough.
After another 5 minutes, bay leaf and allspice are added to the soup. Add cucumber brine to taste and bring the soup to a boil.
Finely chopped parsley and garlic are added to the pickle, after which the pan is immediately removed from the heat.

When serving rice pickle with chicken, add finely chopped herbs and sour cream to the plates.

How to properly cook pickle soup with barley and chicken - step-by-step recipe

This is another way to prepare pickle soup with barley; the difference between this recipe and a dish with beef is only in the preparation of the broth - under the same conditions, chicken cooks much faster than meat, and therefore, while waiting for the chicken broth to be ready, it is recommended to prepare vegetables for the soup. The preparation method in general terms will look like this:

Thoroughly washed chicken is poured with 3 liters of cold water and placed on low heat.
After the broth boils, add in: carrots in large circles, whole peeled onion, parsley.
Cook the broth for an hour and a half over low heat, skimming off the foam that forms from time to time.
Pearl barley is washed and filled with cold water.
Fry the diced onion in vegetable oil, add grated carrots - simmer the mixture until the vegetables are soft, then add finely chopped cucumbers. In the frying pan, the total volume of vegetables and cucumbers should be reduced to half. Pour in the brine, and after boiling, remove the pan from the heat.
Cut the peeled potatoes into cubes and drain the water from the barley.
Potatoes are added to the prepared broth, pearl barley is added and cooked until half cooked.
Fried onions, carrots, cucumbers and seasonings are added to the pan.
Close the pan with a lid, bring the soup to a boil, cook for 5–7 minutes, add cucumber pickle to taste.

Recipe for pickle without meat and barley, but with rice - step by step and with photos

The vegetarian version of pickle is similar to the above rice with chicken, except that you do not need to boil the broth from chicken thighs or carcasses. What you need for Lenten pickle recipe for 2.5 liters of water:

0.5 cups pearl barley;
potatoes – 4 pcs.;
medium-sized carrots and onions;
2 salted or pickled cucumbers;
0.5 cups cucumber pickle;
seasonings – bay leaf, peppercorns.

Cooking method:

Pearl barley is washed and poured with boiling water for half an hour to swell. Then pour it into a pan of water and cook until done.
Potatoes are cut into cubes and placed in a pan, spices are added.
The onion is finely chopped, the washed carrots are grated on a coarse grater - the vegetables are fried in a frying pan in vegetable oil and added to the pan when the potatoes are ready.
At the end, add brine and pickled cucumbers cut into thin semicircles. The soup is brought to a boil.

Vegetarian pickle served with herbs and sour cream.

Vegetarian pickle without meat

How to make pickle soup with pearl barley and cucumbers in a jar for the winter

The recipe for pickle in jars for the winter has its own nuances:

Vegetables (cucumbers, carrots, onions, tomatoes) are finely chopped or grated, and the pearl barley is washed.
Place the tomatoes in the stewing container first, add water, salt, sugar, and vegetable oil to taste. Then cucumbers, onions, carrots and pearl barley are added.
After 20 minutes from boiling, add 9% vinegar and simmer for another 10 minutes.
Preparation for pickle sauce hot put into sterilized jars and roll up the lids. The jars cool down, wrapped warmly and turned upside down.

A properly prepared product does not need to be stored in the cold - the jars will stand well even at room temperature in a dark place

Leningrad pickle recipe

Introducing rassolnik Leningrad style - the recipe with a photo of the finished dish can be found in cookbooks from Soviet times. You can prepare this hearty and tasty soup in beef broth with traditional pearl barley and other types of cereals - wheat, oatmeal, rice.

The ingredients for this pickle are traditional.: pearl barley, potatoes, carrots, onions and leeks (if you don’t have them, you can do without them), pickles, table margarine for frying (or a modern analogue - vegetable oil), cucumber brine, seasonings (salt, peppercorns, bay leaf).

Important: for Leningrad-style pickle, all vegetables are cut into strips!

The cooking process is simple: beef broth prepared from meat on the bones, vegetables are sautéed. Pearl barley is sequentially placed in the prepared beef broth, after 20 minutes potatoes, and when the broth with potatoes boils, sautéed vegetables are added. Cucumbers are stewed separately in a frying pan emptied of vegetables, then added to the pan. Pour in the brine and add salt and pepper to taste. Five minutes before readiness, add a bay leaf and chopped meat into the broth. You can serve the finished dish with sour cream and freshly chopped herbs.

How to make pickle without potatoes

Usually this soup is prepared with pearl barley - it will give you a feeling of fullness even if there are no potatoes in the plate. Traditional recipe When preparing pickle, the following is observed: the pearl barley is boiled in the prepared broth for 30–40 minutes, then the fried ones are added to the pan. butter onion, grated carrots and chopped pickled (or pickled) cucumbers. At the end of cooking, add salt, pepper, and cucumber pickle to taste. Fresh sour cream and chopped herbs (parsley or dill) will give this dish a special taste.

Recipe for pickle with pearl barley, kidneys and tomato paste

Preparing pickle soup with pearl barley, kidneys and tomato paste differs from the classic one in several key points:

It is important to prepare the kidneys correctly, having natural unpleasant smell. Use a sharp, thin knife to remove fat and membranes from the kidneys, cut each kidney into four parts, and rinse thoroughly. Place in a saucepan with water, bring to a boil. Drain the water and rinse the kidneys again running water. Put the kidneys on the fire again for an hour and a half, after cooking, cool and finely chop (the broth should be drained, it is unsuitable for soup).
You can save time on cooking pearl barley, if you first soak it for half an hour in hot water or fry it in a frying pan until golden brown.
Tomato paste added to onions, carrots and cucumbers fried in a frying pan - it will give the soup beautiful color and a unique aroma.
When cooking such a pickle, the water in the pan is brought to a boil, first the long-cooking ingredients (kidneys and cereals) are dropped into it, then the potatoes, then the frying and cucumber pickle to taste.

The recipe, in fact, is almost the same for all pickles - its versatility allows you to vary the ingredients according to your own taste and the availability of products.

Ingredients for pickle with pork and barley

In addition to the traditional pearl barley, potatoes, onions, carrots and pickled cucumbers for frying, this option will require pork(meat broth can be prepared in advance) and canned capers which will give the dish a delicious aroma. Capers are cut into halves and placed in a frying pan along with pickles, but after onions and carrots. You can add tomato paste to the frying.

A simple recipe for pickle in a slow cooker
Preparing pickle soup in a slow cooker will not take much time and effort on the part of the cook, and the soup will turn out tasty and rich:
Finely chopped onions and grated carrots are fried for 10 minutes in vegetable oil in the “Baking” mode, after which salted (or pickled) cucumbers cut into strips are added and the vegetables are stewed for the same amount of time.
Meat (pork or beef), potatoes and pre-soaked pearl barley (the day before or half an hour before the start of cooking) are added, broth or hot water to the mark. Salt, pepper, cucumber pickle, tomato paste and seasonings - to taste.
“Stew” mode for 2 hours – and the delicious rich pickle is ready!

Bon appetit!
Brine lifehacks
Recipes for this national dish great mass. Let's go through some interesting points, which will allow you not only to prepare rassolnik correctly, but also to diversify the menu with its participation:
V composition of pickle with smoked meats usually includes smoked chicken legs or smoked brisket, smoked ribs or hunting sausages– these components can be combined with each other, which will only make the soup tastier;
recipe for rassolnik with millet and pickles: millet is used instead of the usual pearl barley, cooked less and added to the broth when the potatoes are ready;
recipe for pickle with lentils and pickles: lentils for this soup are usually mixed with round rice in a 2:1 ratio (for example, 100 g of lentils and 50 g of rice); The cereals are added to the broth at the same time, before the potatoes;
lamb pickle with pearl barley, dietary pickle with turkey and pearl barley they differ only in the preparation of broth from the corresponding type of meat;
how to prepare pickle from a jar? A broth is boiled from the meat of your choice, chopped potatoes are added to it, you can add fried fresh carrots and onions (but this is not necessary - they are already in the jar) and the contents of the jar are laid out. When serving, it is recommended to add chopped fresh herbs and sour cream to the plates.

Those who love rassolnik for lunch will be interested in the variety of these dishes: on the Internet and in cookbooks you can find a recipe for rassolnik with beans and pickles, a recipe for rassolnik with sausage, rassolnik with salted tomatoes, a recipe for rassolnik with cabbage, barley and pickles and many others.
August 23, 2017, 10:38 pm