Step-by-step recipes for pickle with pearl barley - how to cook in a saucepan or slow cooker. How to cook classic rassolnik soup with barley according to a step-by-step recipe with photos

Meat or lean rassolnik is a thick soup that has a rich and aromatic taste. Despite the addition lightly salted cucumbers, the taste of the soup has a mild sweetish aftertaste. Variations pickle: with meatballs, rice, pearl barley - they give you the opportunity to choose the recipe to your liking.

Everyone's favorite and most common type of pickle is prepared with pearl barley. The broth can be prepared using any meat: chicken, pork or beef. It can also be prepared without meat; pickle in any form will remain flavorful.

Rassolnik soup with barley: classic recipe

The dish according to this recipe is aromatic and meaty, so the whole family will surely enjoy it.

First, soak the washed pearl barley overnight cold water;

Peel the onions and carrots, wash and cut into small cubes. If desired, you can grate everything;

Rinse the ribs well, pour cool water into a pan and place on the stove. As soon as the water boils, it needs to be drained and new water added. Put it back on the stove. When it boils, reduce the gas and simmer over low heat for 45 minutes;

Chop the cucumbers into cubes or grate them;

In a preheated frying pan, fry the onion and carrots in vegetable oil. When the vegetables have a golden color, add cucumbers. Cover the pan and let simmer a little;

Fry in vegetable oil in a separate small frying pan tomato paste. When it is almost ready, add salt, a few other spices, bay leaf and pepper;

Once the ribs are ready, remove them and remove the meat from the bone;

Throw pearl barley into the broth and after it boils, cook for 17-20 minutes;

Pour 60 ml of meat broth into a frying pan with fried vegetables, mix and pour into the pan. Place pieces of meat and the resulting tomato sauce there;

Simmer for another 10 minutes on the fire, and after removing, let it brew for another 15 minutes.

The finished soup turns out rich and thick. Pour it into deep plates, add a little sour cream and garnish with a sprig of herbs.

Delicious pickle with barley and pickles

The components are:

• 500 grams of beef bone;
• 100 grams of pearl barley;
• 400 grams of potatoes;
• Pickled cucumbers – 0.2 kg;
• Cucumber brine – ½ cup;
• Onion – 0.1 kg;
• 100 g carrots;
• 90 grams of tomato paste;
• Spices and bay leaf.

Cooking method:

1. Rinse the meat, add cool water and cook over low heat for one hour. Once the broth begins to boil, remove the scum;
2. Rinse the barley well, pour several glasses of boiling water and wait 1 hour;
3. Once the beef bone is ready, remove it from the bone and cut it into pieces;
4. Place the meat and pearl barley into the broth and let it simmer for about half an hour;
5. Peel and rinse potatoes. Cut it into bars and throw it into the broth;
6. Chop the onion and carrots with a knife or grater;
7. Cut the cucumbers into small strips;
8. Fry onions and carrots in vegetable oil in a frying pan;
9. Next, add tomato paste, stir and simmer a little;
10. Add cucumbers, cover with a lid and simmer for 10-15 minutes;
11. Place the contents of the frying pan into the broth with barley and pour in the cucumber brine. Add spices, salt and a couple of bay leaves. Cover the pan with a lid and let it simmer for another 7-10 minutes.

The soup is ready! Season with sour cream and sprinkle with chopped herbs.

Recipe for pickle with barley and chicken in a slow cooker

This aromatic soup can be prepared not only on the stove, but also in an assistant - a slow cooker. This method makes cooking easier because it speeds up the cooking process. But, nevertheless, the soup turns out to be just as rich and tasty as when cooked on gas.

Ingredients:

• 0.5 kg chicken fillet;
• 70 grams of pearl barley;
• Potatoes – 300 gr.;
• Vegetable oil;
• 200 grams of pickled cucumbers;
• 200 grams of carrots and onions;
• Spices, herbs;
• Cucumber brine – 150 ml.

1. Peeled carrots and onions, rinse and grate;
2. Connect the multicooker to the “Frying” mode and pour into a cup olive oil. Fry the onion, then put the carrots in a bowl and simmer;
3. Rinse chicken fillet, put in a slow cooker with vegetables, add water. Cover with lid and cook on Soup mode for 30 minutes. As soon as the water boils, you need to remove the scale and add bay leaves;
4. At this time, pour boiling water over the pearl barley and let it brew;
5. When the chicken fillet is ready, remove it and tear it into pieces;
6. Peel the potatoes, wash and cut into medium cubes. Put the meat back into the broth, add pearl barley, potatoes and add cucumber pickle. Mix everything, add spices and a little salt. Taste it. If there is not enough salt, then add more. Cook for 17-20 minutes.

After the multicooker beeps, turn it off and let the soup sit for 10 minutes. After preparing the soup, you can pour it into portions, adding sour cream and chopped herbs.

Rassolnik with pearl barley, pickles and mushrooms

The rassolnik will turn out even richer if you cook it with champignons. The soup takes no more than half an hour to prepare, so it is suitable for those who have very little time to prepare food.

Ingredients:

• 300 gr. fresh champignons;
• 3 tbsp. l. barley;
• 0.2 kg potatoes;
• Vegetable oil;
• 0.2 kg pickled cucumbers;
• 150 ml cucumber brine;
• Spices, bay leaf, herbs;
• 1 onion and one carrot.

Cooking method:

1. Chop the onion into small cubes and fry in a frying pan in vegetable oil;
2. Peel the carrots, grate them, add them to the pan with the onions and fry.
3. Grate the cucumbers, add to the vegetables, close with a lid and simmer a little;
4. First fill the pearl barley with water, preferably overnight;
5. Wash the mushrooms and chop into slices. Fry in another frying pan in vegetable oil until tender. The mushrooms should shrink slightly and turn brown;
6. Take a pan and place mushrooms and fried vegetables in it. Pour in filtered water, put on gas and bring to a boil. Then pour into mushroom broth barley and cook after boiling for 20 minutes;
7. Chop the herbs and pour them into the pan before turning it off.

Pickle with mushrooms is ready! All that remains is to season with sour cream and add a sprig of parsley. Bon appetit!

When using tomato paste in pickle, it must be fried, since in its “raw” form it is sour. You can determine the readiness of tomato paste by smell; as soon as the sourness disappears, the sauce is ready. Here it is important not to overcook the pasta, as it will begin to taste bitter.

In pickle sauce, tomato paste can always be replaced with tomatoes, you just need to remove the skin.

To get rid of the stickiness of pearl barley, before cooking it, you need to fry it in a dry frying pan until golden brown. Also, pearl barley should be added to the broth last.

When preparing pickle soup in a multicooker, the “Frying” function is most often required, but not all multicookers have this mode. It can be replaced with the “Reheat” mode; it will handle frying just as well.

It doesn’t matter which pickle recipe you make, they all have their own hint of flavor that everyone will enjoy!

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 leaf, 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: offal poultry(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– step-by-step recipe with photos ready-made 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:

1. Rinse the meat well under running water, place in a saucepan, add 2 liters of cold water.
2. 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.
3. 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.
4. Potatoes are added to the prepared broth, pearl barley is poured in - cook until half cooked.
5. The contents of the frying pan are added to the pan - onions, carrots, cucumbers.
6. Seasonings are added.
7. 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.

Located on therapeutic diet or those seeking to lose weight will be interested nutritional value of this dish: calories in 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:

1. For a richer soup, prepare the broth - the washed chicken is poured with 3 liters of cold water and placed on low heat.
2. The rice is washed under running water until clear water, filled with cold water.
3. 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.
4. The peeled onion is cut into medium cubes, the carrots are grated - the vegetables are fried in a small amount of vegetable oil.
5. If the chicken is boiled, it is removed from the broth and separated from the bones.
6. Rice (without the water in which it stood) and finely chopped potatoes are added to the boiling broth.
7. After 15 minutes, add the fried onions and carrots.
8. 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.
9. 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.
10. 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, the chicken will cook significantly faster than meat, and therefore, while waiting for the chicken broth to be ready, it is recommended to prepare vegetables for the soup. Cooking method in general outline will look like this:

1. Thoroughly washed chicken is poured with 3 liters of cold water and placed on low heat.
2. After the broth boils, add in: carrots in large circles, whole peeled onion, parsley.
3. Cook the broth for an hour and a half over low heat, skimming off the foam that forms from time to time.
4. Pearl barley is washed and filled with cold water.
5. 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.
6. Cut the peeled potatoes into cubes and drain the water from the barley.
7. Potatoes are added to the finished broth, pearl barley is added and cooked until half cooked.
8. Fried onions, carrots, cucumbers and seasonings are added to the pan.
9. 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 is needed 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:

1. 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.
2. Potatoes are cut into cubes and placed in a pan, spices are added.
3. 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.
4. 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:

1. Vegetables (cucumbers, carrots, onions, tomatoes) are finely chopped or grated, and the pearl barley is washed.
2. 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.
3. After 20 minutes from the moment of boiling, add 9% vinegar and simmer for another 10 minutes.
4. 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 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 pickle, seasonings (salt, peppercorns, bay leaf).

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

The cooking process is simple: beef broth is prepared from meat on the bone, 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. The traditional recipe for making pickle is followed: barley is cooked in ready broth 30–40 minutes, then add onions fried in butter, grated carrots and chopped pickled (or pickled) cucumbers into the pan. 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:

1. It is important to prepare the kidneys correctly, having natural unpleasant smell. Should be acute thin knife remove fat and films from the kidneys, cut each kidney into four parts, rinse thoroughly. Place in a saucepan with water, bring to a boil. Drain the water and rinse the kidneys again in 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).
2. You can save time on cooking pearl barley, if you first soak it for half an hour in hot water or fry in a frying pan until golden brown.
3. Tomato paste added to onions, carrots and cucumbers fried in a frying pan - it will give the soup beautiful color and a unique aroma.
4. 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, you will need 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.

Publication from ⠀⠀Beautiful presentation delicious food! (@zelotypus) Sep 12, 2017 at 6:55 am PDT

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:

1. 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.
2. 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 is added to the mark. Salt, pepper, cucumber pickle, tomato paste and seasonings - to taste.
3. “Stew” mode for 2 hours – and the delicious rich pickle is ready!

Bon appetit!

Posted by Oksana Kutsevych (@okutsevych) Sep 5, 2017 at 5:12 PDT

Brine lifehacks

There are a lot of recipes for this national dish. 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

Pearl barley is not a necessary ingredient for making pickle soup, but it is what makes the soup more satisfying and rich. Rassolnik with cereal can be cooked in any broth: beef, chicken, mushroom, vegetable, etc. If pickles do not provide the desired richness, you can pour a little brine into the broth. Along with pearl barley and cucumbers, potatoes and fried vegetables from onions and carrots are added to the dish. To make the soup more piquant and spicier, you can add chopped garlic, and for flavor - bay leaves and sweet peas. The finished dish is served with sour cream, Borodino bread and chopped herbs.

Rassolnik with barley - preparing food and dishes

To cook pickle soup with pearl barley, you will need a large saucepan, a frying pan and a colander. This soup can also be cooked in a slow cooker. The dish comes out very rich, and it doesn’t require a lot of utensils. Before preparing the pickle, you should rinse and soak the cereal for an hour or two. If this is not done, the cooking time will increase slightly. Onions, carrots and potatoes need to be peeled and chopped. Then you can fry the onions and carrots. Meat for soup must be rinsed, processed and cut.

Recipes for pickle with barley:

Recipe 1: Rassolnik with pearl barley

The most common recipe for pickle with cereal. The dish turns out to be very rich, but at the same time, with a soft, delicate taste. And this despite the presence of cucumbers in it. It is best to cook this soup with beef broth.

Required ingredients:

• Beef;
• A few spoons of pearl barley;
• Potato;
• Pickled cucumbers;
• Bulb;
• Carrot;
• Tomato paste;
• Brine.

Cooking method:

Prepare the meat, rinse and cook for an hour. We take out the beef, cut it into pieces, strain the broth, then add the meat to it. Pour the washed cereal into the soup and simmer for about half an hour. We chop the potatoes into small pieces and also throw them into the broth. Grate the carrots and finely chop the onion. First, sauté the onion until golden, then add the carrots to it, and simmer the vegetables for a few more minutes. Chop the cucumbers and place them in a frying pan for frying. Pour in a small amount of broth there. Simmer for 15 minutes. Add tomato paste to the vegetables, mix and remove the pan from the stove. Add the dressing to the soup. Pour in the brine and throw in a bay leaf. Season the dish with pepper. Cook for another 10 minutes and turn off the heat. Let the soup sit.

Recipe 2: Rassolnik with pearl barley and kidneys

Offal is great for cooking pickle. Try preparing a rich first course using this recipe. In this case, kidneys are used to cook pickle.

Required ingredients:

• 280 g. beef kidneys;
• Pickles;
• Brine;
• Potato;
• Carrot;
• A few spoons of pearl barley;
• Spoon of chopped dill;
• Parsley root;
• Parsley stems;
• Celery root;
• Celery stalks;
• Lavrushka;
• A few black peppercorns;
• Sweet pea;
• Sour cream.

Cooking method:

First, let's prepare the kidneys: cut off all the films and fat, rinse them thoroughly. Fill them with water for 7-8 hours. We change the water at least four times. Boil the kidneys for half an hour, then remove and cut into pieces. We wash the cereal, pour it into a saucepan and steam it with boiling water, leave for 45 minutes, changing the boiling water from time to time. Peel the peels from the pickled cucumbers, pour 150 ml of boiling water over them and boil for 15 minutes. Chop the cucumbers. Remove the skins from the brine and add the sliced ​​cucumbers. Cook for another 10 minutes. Boil one and a half liters of water, throw in the kidneys, cook for another 30 minutes. We chop the roots and throw them into the broth. Then we introduce pearl barley. Cut the potatoes and add them to the broth 15 minutes after the cereal. Next we add chopped onion to the soup. Next we start the cucumbers with brine. We taste the broth, if there is not enough salt, you can add more brine or throw in a couple of pinches. Then add a few peppercorns, sweet peas, a few bay leaves and dill to the dish. Cook the soup until done. Let the dish sit and serve with sour cream.

Recipe 3: Rassolnik with barley and wild mushrooms

Original recipe pickle with pearl barley and mushrooms. The dish turns out rich, satisfying and aromatic. Instead of wild mushrooms, you can take ordinary champignons.

Required ingredients:

• Cereals - two handfuls;
• Mushrooms;
• Carrot;
• Potato;
• Three pickled cucumbers;
• Peppercorns;
• Bay leaf;
• 100 ml cucumber pickle;
• Green;
• Salt.

Cooking method:

Rinse the cereal, fill it with water and leave to swell for 2 hours. Cut the potatoes into slices, chop the mushrooms. Let's start cooking pearl barley. As soon as the pearl barley becomes soft enough, add mushrooms and potatoes. Next we throw in the bay leaves and peppercorns. Boil all ingredients for 20 minutes. Grate the carrots. Peel the cucumbers and chop them finely. Finely chop the onion. First simmer the onion in oil, then add the carrots to it. A little later, add the cucumbers and simmer for another 5-5. Place the roast in the soup, pour in the brine and add salt to taste. After boiling, boil the pickle for a few more minutes. Let the dish brew and serve with herbs.

Recipe 4: Rassolnik with barley and chicken

Another recipe for pickle with cereal - this time the dish is prepared with chicken. Nourishing, simple and affordable!

Required ingredients:

• Half a kilo of chicken;
• Pickled cucumbers;
• Brine;
• Potato;
• Carrot;
• Pearl barley;
• Salt;
• Tomato paste - a couple of spoons;
• Green.

Cooking method:

We process the chicken and make broth from it. Cut the potatoes into slices. Rinse the pearl barley and place it together with the potatoes in the broth. Cut the cucumbers into small cubes. Finely chop the onion, grate or cut the carrots into strips. Fry onions and carrots in oil, a little later add cucumbers to them. Simmer for 10 minutes. Add a couple of tablespoons of tomato paste to the vegetables in the frying pan, stir and leave to simmer over low heat for a few more minutes. Pour the brine into the broth and start frying. We taste the soup for salt. If there is not enough salt, add a couple more pinches (or add brine). Boil the soup for some more time until all the ingredients are ready. Serve the dish with sour cream and chopped herbs.

Recipe 5: Rassolnik with pearl barley and cabbage

A simple recipe for pickle soup with chicken and cabbage. The dish turns out to be very satisfying, tasty and rich.

Required ingredients:

• Half a kilo of beef on the bone;
• Cabbage;
• Pearl barley;
• Potato;
• Carrot;
• Onions;
• Parsley root;
• Three pickled cucumbers;
• Spoon of butter;
• Half a glass of sour cream;
• Lavrushka;
• Fresh parsley;
• Peppercorns;
• Salt.

Cooking method:

First, cook the meat broth. Peel the cucumbers and remove the seeds with a sharp spoon or knife. Cut the cucumber pulp into small cubes. Shred the cabbage into strips or cubes. Potatoes can also be cut into cubes or strips. Finely chop the onion and grate the carrots. As soon as the broth boils, put the cereal and cabbage into it. After 15 minutes you can start the potatoes. Next, add chopped roots and chopped onions to the broth. Lastly, we add the cucumbers, and also throw in the bay leaf and peppercorns. Pour cucumber pickle into the soup. Boil the soup until all the ingredients are ready - another 15 fifteen. Serve the dish with sour cream and herbs.

If you want the soup to be more rich, you need to add a little brine to the broth along with the cucumbers;

Cucumbers can be immediately put into the soup, or you can first stew them with fried vegetables;

Too much salty pickle can be diluted with a small amount of boiled water. After this, the soup must be boiled for several minutes.

Rassolnik has long been a national dish; each housewife prepares it in her own way. Any meat or fish is placed in it, different types cereals, mushrooms, vegetables and herbs. Only pickled cucumbers remain the constant ingredient and signature attribute of rassolnik (brine from the jar in which they were fermented is often added).

Secrets of making pickle

1. To ensure that the pickle is not cloudy, but transparent, pearl barley should be boiled separately and then washed.
2. The soup is best cooked on meat broth with a bone. Ideally, take beef or pork. You can also cook it on chicken broth or using stew.
3. To prepare pickle, only pickled cucumbers are used. Pickled ones will not work.
4. Pickled cucumbers should be lightly stewed separately, and then added to the pan in the almost finished soup.
5. Do not add cucumbers if the potatoes and pearl barley have not yet been cooked, otherwise they will remain hard!
6. To make the pickle taste harmonious, with a slight sourness, pour cucumber pickle into it at the very end of cooking.
7. For color, you can add tomato paste or tomatoes, peeled and fried until soft in a frying pan.

Total cooking time: 2 hours
Cooking time: 1 hour 50 minutes
Yield: 2 liter saucepan

Ingredients

• beef or pork – 500 g
• pearl barley – 50 g
• bay leaf – 1 pc.
• black peppercorns – 4 pcs.
• allspice peas – 1 pc.
• celery root – 3-4 cm
• large onion – 1 pc.
• large carrots – 1 pc.
• potatoes – 1-2 pcs.
• pickled cucumbers – 2 pcs. (150-200 g)
• brine – 100 ml or to taste
• salt - to taste
• water – approximately 1.8 l

Recipe for pickle with barley and pickles

I sorted out the pearl barley, washed it thoroughly and soaked it in cold water for 2 hours (the grains will swell, soften and cook faster). Boil the pearl barley until almost done - about 30 minutes. I threw the cereal onto a sieve and washed it under running water so that it turned out crumbly and was not sticky.

I washed the meat (I used beef on the bone), placed it in a 2-liter saucepan, added bay leaf, black and allspice, and a piece of celery root. Filled it with cold water and set it to cook. When the water boiled, skimmed off the foam and cooked until fully cooked, about 1.5 hours. At the end of cooking, I added salt to taste - you need to add salt carefully, since we will also add pickles and brine to the soup.

The heat during cooking of meat should be minimal, then the broth (and therefore our pickle) will turn out transparent. The broth is ready when the meat easily separates from the bone. I strained it, removed the meat from the bone, cut it into small portions and returned it back to the pan. I threw out the bay leaf, pepper and celery; they have already lost their flavor and are no longer needed.

Next, I peeled the onions and carrots. I cut the onion into small cubes and chopped the carrots on a coarse grater. Fry the vegetables (at the same time) in a heated frying pan with vegetable oil until soft and lightly browned. But do not overcook, the onion should not turn black, otherwise it will give bitterness to the soup.

Seasoned the soup with the resulting roasted vegetables. Next I put the potatoes, peeled and cut into slices, into the pan.

And immediately added boiled pearl barley. Continued cooking everything together for about 10 minutes. During this time, the potatoes should become softer, half cooked, but not completely boiled. Exact time will depend on the cut; the larger, the longer the potato slices will cook.

At the same time, while the potatoes were boiling, I cut the cucumbers into strips (you can cube them or grate them as you like). I put it in a ladle, added a glass of broth in which the meat was cooked, and simmered over medium heat for 7-8 minutes. The cucumbers should not become very soft, but only slightly softened.

I added the boiled cucumbers to the soup along with the broth in which they were boiled. I poured in the cucumber brine - use the amount to taste (the more brine, the more sour the soup will be in the end). Covered the pan with a lid and cooked until the potatoes were fully cooked for another 5 minutes. In the process, adjusted the amount of salt to taste. Please note that cucumbers must be added last, since acid can make both pearl barley and vegetables tough.

The pickle with pearl barley and pickles should sit covered for half an hour, after which you can pour the aromatic soup into plates. Serve hot, with chopped fresh herbs (dill-parsley). You can flavor it with a spoonful of sour cream and add garlic croutons from rye bread. Bon appetit!

Rassolnik is a traditional soup of Russian cuisine. It should be considered one of the most rich and aromatic soups that can easily decorate any table. At the same time, the calorie content of pickle is about 42 kcal per 100 ml. However, it may vary depending on the products included.

The fact is that pickle can be prepared using various ingredients. The main ones are pickled cucumbers. But some recipes use fresh ones instead. In this case, the dish can be prepared in meat or vegetable broth. Also, pickle sauce usually includes potatoes, carrots, fresh herbs and pearl barley.

The benefits of pickle juice are explained by the presence of vegetables and herbs in its composition. In addition, pickles contain a lot of iodine, which most people lack.

If you cook a dish with beef or chicken broth, the pickle will also become a valuable source of protein that is healthy for the body. However, due to the presence of cucumbers in the recipe, the dish has a salty taste. Therefore, those who suffer from kidney or stomach diseases need to be careful with it.

Rassolnik with pearl barley - step-by-step photo recipe

Cooking dinner always makes the housewife rack her brain. Every woman wants to surprise her household with delicious and interesting dish. Rassolnik will be an excellent lunch soup that children and adults will enjoy.

Cooking time: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

• Chicken: 400 g
• Potatoes: 4-5 pcs.
• Pickled cucumbers: 1-2 pcs.
• Raw pearl barley: 70 g
• Bow: 1 pc.
• Tomato paste: 2-3 tbsp. l.
• Spices: to taste
• Oil: for frying

Cooking instructions

Fresh cucumber pickle - delicious recipe

If you want to try unusual recipe pickle, and also make it as dietary and low-calorie as possible, try the recipe with fresh cucumbers.

This is the first dish, which has an incredibly fresh and unusual taste, so it is ideal for vegetarians, as well as summer period. To make the pickle recipe even easier, you can prepare it without pearl barley.

Ingredients:

• Potatoes – 400 g.
• Cucumbers – 400 g.
• Onion – 1 pc.
• Tomatoes – 2 pcs.
• Sweet pepper – 1 pc.
• Carrots – 300 g.
• Salt, sugar and spices.
• Green.
• Butter.

Preparation:

1. This recipe is for two liters of water. It must be put on fire and brought to a boil.
2. At this time, all vegetables are peeled and cut: onions into rings, peppers into small strips, carrots into strips or on a coarse grater, potatoes into small cubes or strips.
3. Cucumbers should be peeled and chopped using a coarse grater. You need to remove the skin from the tomato before cooking.
4. All that remains is to prepare the vegetables. To do this, warm up butter and fry the onion for a few minutes. Then add peppers and carrots to it.
5. To make the pickle have a beautiful color, add tomatoes, turmeric and paprika to the frying dish. Salt, pepper and sweeten.
6. Place the cucumbers in water and cook for 7-8 minutes. After which the potatoes and finished frying. Cook until the potatoes are done. At the end you should add greens - parsley and dill.

To make the pickle recipe even more delicious, you can add parsley root to the broth at the beginning of cooking. Serve pickle with fresh herbs and sour cream.

Recipe for pickled cucumbers

Classic recipe rassolnik includes pickled cucumbers. This recipe can be prepared using various offal or beef broth.

However rassolnik tastes better it turns out if you boil it with beef, and also add pre-boiled pork or beef kidneys. In this case, the pickle turns out rich and aromatic.

Ingredients:

• Beef – 500 g.
• Pork or beef kidneys – 600 g.
• Potatoes – 500 g.
• Pickled cucumbers – 300 g.
• Onion – 100 g.
• Pearl barley – 130 g.
• Carrots – 1 pc.
• Sweet pepper – 1 pc.
• Butter.
• Brine - to taste.
• Salt, pepper, bay leaf and other spices.

Preparation:

1. First you need to boil the beef. To do this, place the meat and cook for about an hour. At the same time, boil the kidneys in separate water. To get rid of the specific smell, it is recommended to pre-soak the buds. Boil the pearl barley separately for 15-20 minutes.
2. Let's prepare the frying. To do this, use butter. Cut the onions and cucumbers into small cubes and fry for a few minutes.
3. When the beef broth is ready, strain it.
4. Cut the carrots into cubes or leave them whole.
5. Cut the beef into portions.
6. Add potatoes, fried potatoes, finely chopped boiled kidneys, and pearl barley to the water.
7. After 10-15 minutes, add a little brine. And only then add salt and spices and, if necessary, a little lemon juice.

All that remains is to pour it into plates. Serve rassolnik with parsley and sour cream.

Rassolnik with rice - recipe

Rassolnik can be cooked in various ways. The classic recipe includes barley. But you can also use an alternative recipe with rice. In this case, the taste of the finished dish is more delicate.

Ingredients:

• Chicken – 700 g.
• Onion – 300 g.
• Carrots – 150 g.
• Potatoes – 400 g.
• Pickled cucumbers – 300 g.
• Round rice – 100 g.
• Vegetable oil for frying.
• Salt, bay leaf, pepper and other spices to taste.
• Parsley.

Preparation:

1. Vegetables should be peeled and finely chopped. Fry in vegetable oil. Add chopped cucumbers and simmer a little.
2. At this time, you should cook the meat. It will require 2-3 chicken legs. Cook for about an hour, constantly skimming off the foam. Additionally, you can add a few cloves of garlic, bay leaf and peppercorns.
3. When the meat is ready, it must be removed from the bones and cut into pieces.
4. Then add to the broth along with potatoes, washed and pre-soaked rice. Cook for 10-15 minutes.
5. Then add the pre-prepared frying and cucumbers.
6. At the end of cooking, add salt and black pepper.

Serve the finished pickle with finely chopped parsley and sour cream.

How to cook rassolnik soup with barley and pickles - a classic and most delicious recipe

The most delicious and aromatic pickle is made with pickles, barley and beef broth. In addition, this pickle recipe is the most classic and traditional. Therefore, be sure to include this recipe in the daily menu of your home so that your family is well-fed and satisfied.

Ingredients:

• Beef on the bone – 600 g.
• Pearl barley – 60 g.
• Potatoes – 300 g.
• Carrots – one large one.
• Onion – 150 g.
• Pickled cucumbers – 300 g.
• Brine – 100 ml.
• Tomato paste – 60 ml.
• Salt and spices to taste.

Preparation classic rassolnik

1. To begin, wash the meat and cook in salted water for an hour. Additionally, you can add vegetables and celery or parsley root to the water.
2. While the broth is cooking, soak the barley in hot water to swell.
3. When the broth is ready, remove the meat and cut into portions. Strain the broth and place the meat and pearl barley into it. Cook it for half an hour.
4. Peel the potatoes, cut into cubes and place in water. After which you should fry it.
5. To prepare it you will need carrots, onions and pickles. Grind them and fry in sunflower oil.
6. Then put a little broth in the pan and simmer for 10-15 minutes.
7. At the end you should add tomato paste.
8. 10 minutes before the end of cooking, add the frying to the pickle.
9. If there is not enough acid, pour in a little cucumber pickle. At the end of cooking, add pepper and salt.

Serve rassolnik hot with sour cream. This recipe for pickle with barley is the most traditional, so all members of your family will like it.

Rassolnik for the winter - a delicious step-by-step recipe

Preparing pickle takes a lot of time. Therefore, you can make wonderful preparations for the winter that will make preparing this dish simple and quick. In addition, the recipe for preparing it for the winter is very simple and does not require much time.

This recipe for preparation for the winter does not imply the presence of pearl barley. It is suitable for those housewives who like to cook pickle soup with rice or without cereal at all.

Ingredients:

• Pickled cucumbers – 1.5 kg.
• Fresh tomato – 700 g.
• Onion – 500 g.
• Vinegar – 50 ml.
• Salt – 40 g.
• Sugar – 150 g.
• Vegetable oil – 200 ml.

Preparation pickle for the winter:

1. Cut the pickled cucumbers into small cubes or chop using a special attachment on a blender. Grind the vegetables using a coarse grater. Scald the tomatoes, remove the skin, then cut into cubes or chop using a blender.
2. Fry the onions and carrots for a few minutes in vegetable oil, then add the remaining ingredients to the fryer. Simmer for 15-20 minutes.
3. Then put the finished mixture into clean and sterilized jars and roll it up for the winter.

To make pickle soup from this preparation for the winter, just boil the broth with potatoes and pour the finished mixture into it. Additionally, you can add rice or pearl barley.

If you pre-prepare pickle preparations for the winter, you can be sure that they contain healthy summer vegetables. In addition, your family will like this recipe for the winter.

Most housewives prefer to cook pickle with barley. However, it takes a long time to cook it, and it also needs to be steamed first to make the pearl barley soft. Therefore, we recommend preparing the preparation for the winter with pearl barley.

To make pickle soup for the winter based on this preparation, just boil the meat and potatoes. And during fasting, you can simply pour the contents of the jar into water and boil for several minutes. This preparation for the winter is also suitable as a snack or side dish.

Ingredients:

• Pickled cucumbers – 3 kg.
• Tomato paste – 200 ml.
• Onion – 1.2 kg.
• Carrots – 800 g.
• Barley – 0.5 kg.
• Vinegar – 50 ml.
• Sugar – 100 g.
• Salt - to taste.
• Oil – 100 ml.

Preparation winter pickle with pearl barley:

1. Rinse the pearl barley and pour hot water for an hour.
2. Cut the onion into rings, grate the carrots, and chop the cucumbers into thin strips.
3. Boil the pearl barley until tender.
4. Fry the vegetables a little, then add tomato paste, a little water and spices. Simmer for 20-25 minutes.
5. Add the prepared pearl barley to the mixture and simmer for another 5 minutes.
6. Then drain the vinegar and add salt to taste.
7. All that remains is to put the semi-finished pickle into jars and roll it up for the winter.

Recipe for winter pickle made from fresh cucumbers

To prepare pickle for the winter, you can use not only salted, but also fresh cucumbers. In addition, during the period when preparations for the winter are being made, fresh cucumbers are inexpensive, so this recipe allows you to make the most economical preparation of pickle for the winter.

Ingredients:

• Fresh cucumbers – 3 kg.
• Pearl barley – 500 g.
• Tomatoes – 1 kg.
• Onion – 1 kg.
• Carrots – 0.8 kg.
• Hot pepper – 1 pc.
• Sweet pepper – 300 g.
• Oil – 200 ml.
• Vinegar – 100 ml.
• Salt – 4 tbsp. l.

Preparation:

1. Cut the cucumbers into small cubes. If they large size or have a thick peel, it is better to remove it. Cut the vegetables into small strips.
2. Boil the pearl barley until tender. Grind the tomatoes using a blender or meat grinder.
3. Mix all ingredients in large capacity, adding pre-boiled pearl barley.
4. We also add salt, vegetable oil and seasonings. Simmer for 5-7 minutes.
5. Then add vinegar and put it in jars.
6. All that remains is to sterilize the jars for about half an hour, depending on their size.
7. Then we roll up the semi-finished pickle for the winter and store it in a cool place.