Classic rassolnik recipe with pearl barley. Delicious rassolnik with pearl barley and pickles: recipe

Rassolnik soup, along with and, is one of the most famous soups in our country.

From Wikipedia:
Rassolnik is a dish of Russian cuisine, a soup based on pickled cucumbers; cucumber pickle can also be added.

Step-by-step recipes for classic pickle sauce - recipes with photos

Nowadays, the ingredients for rassolnik include potatoes, meat, cereals, most often pearl barley and rice. These soups are usually prepared in meat broth, except for lean ones. Let's start.

Menu:

1. Pickle recipe

Ingredients:

• Beef on the bone – 800 g.
• Pearl barley -150 g.
• Potatoes – 400 g.
• Carrots - 100 g.
• Onion - 1 onion
• Garlic – 3 cloves
• Bay leaf – 1 leaf
• Parsley - bunch
• Black pepper to taste
• Pickled cucumbers - 200 g.
• Cucumber pickle – 200 ml.
• Vegetable oil - 2 tbsp.
• Tomato paste – 2 tsp.
• Salt to taste
• Water – 3.5 – 4 liters

Preparation:

1. Fill the meat with cold water and put it on fire.

2. As it forms, remove the foam.

Cooking pearl barley

3. After 1 hour, add washed pearl barley. Cook for 30 minutes.

4. Finely chop the onion.

5. Grate the carrots on a coarse grater.

6. Cut off the ends of the cucumbers on both sides. First, cut into plates, then cut further lengthwise and cut into small cubes.

7. Cut the potatoes into layers, then into cubes.

8. Finely chop the parsley. You can use other greens that you like.

Let's start cooking and frying vegetables

9. Add potatoes to the broth. Cook for 15 minutes.

10. Heat vegetable oil in a frying pan and fry the chopped onion until golden brown.

11. Spread the onion along the edges of the pan. Place carrots in the middle. Fry for 1-2 minutes. Let's mix.

12. Add tomato paste, mix everything again and fry for another 1-2 minutes.

13, Add cucumbers to the soup. We lay out our roast.

14. Pour in the cucumber pickle. Let's try the soup, add salt to taste if necessary.

15. 5 minutes before readiness, add bay leaf. Turn off the stove, add garlic.

16. Sprinkle with black pepper to taste. The best way to do this is to sprinkle colorful peppers directly into the soup from a hand mill. You will get a wonderful flavor from freshly ground pepper.

Before serving, sprinkle the pickle with herbs.

Bon appetit!

1. Rassolnik with pearl barley

Ingredients:

• Water - 1500 ml.
• Kidneys - 350 g.
• Beef - 300 g.
• Pickled tomatoes - 140 g.
• Pickled cucumbers - 90 g.
• Carrots - 80 g.
• Onion - 60 g.
• Tomato paste - 1 tbsp.
• Leek - 50 g.
• Barley - 50 g.
• Potatoes - 140 g.
• Salt, seasonings for pickle sauce
• Otzhika

Preparation:

1. Place beef meat in cold water. Cook the meat until done.

You probably already know that if we need the broth to be tastier, then put the meat in cold water, and if we need tasty meat, then put it in boiling water.

2. Immediately add the pearl barley, as it takes quite a long time to cook. Before this, the pearl barley was washed under running water.

3. Grate the pickles on a coarse grater and as soon as the meat is cooked, take it out and immediately add the cucumbers to the broth.

• Separate the meat from the bones and chop finely.
• In another small saucepan, put water, bring it to a boil and put in the already cooked, washed, peeled, cut up kidneys. We will cook for 10-15 minutes.
• In the meantime, let's get to the tomatoes. These are pickled tomatoes, remove the skin from them and chop them finely.
• The kidneys have been cooked for the allotted time, cut them into small slices.
• Cut the carrots into strips, cut the onion into half rings for frying.
• If you have leeks, cut them into rings. If not, you can not add anything for now, and chop the green onions when serving.
• Cut the potatoes into small cubes.

4. Remove the resulting foam from the broth. Add chopped meat, finely chopped pickled tomatoes into the broth, pour in a little tomato brine, and add salt to taste.

5. Our soup is starting to look delicious. Add kidneys cut into small pieces to the soup. Mix everything and leave to cook.

Making frying

6. Heat the vegetable oil in a frying pan and add the carrots there for about 2 minutes, and then add the onions there. Fry, stirring for 3-4 minutes.

7. Add tomato paste. Of course, it would be better to add tomatoes, but we didn’t have any at that time. Fry for a minute, add a little boiling water, close the lid and leave to simmer for a few more minutes, 4-6.

8. As soon as the frying is ready, add it to the soup. Check to see if there is enough salt. If necessary, add salt to taste.

9. Add chopped leeks. Mix everything.

10. Add potatoes. We deliberately put it in only now so that it doesn’t boil too much. Cook for 5-7 minutes. Add seasoning for pickle, you can buy it in the store, and adjika to taste. Let the soup simmer until the potatoes are cooked. Try the soup, if you find it sour, add a little sugar.

11. Add some dill seeds. Test the potatoes for doneness.

Our soup is ready. All that remains is to pour into plates and serve.

Add herbs and sour cream when serving.

Bon appetit!

1. Classic pickle recipe

Ingredients:

• Beef on the bone 400 g.
• Barrel cucumbers 3 pcs.
• Brine 250 ml.
• Barley 300 g.
• Potatoes 3 pcs.
• Carrots 2 pcs.
• Onion 1 pc.
• Pepper

Preparation:

1. Place the meat and a peeled whole onion in a saucepan with water and put it on the fire to simmer, covering it with a lid. Don't forget to remove the resulting foam.

2. 1.5 hours have passed. The broth is ready. Take out the meat and onions. We will no longer need the onion, but we will cut the meat off the bone, cut it into small pieces and send it back to the broth. We will also add pearl barley to the broth, which we previously soaked in hot water for 1 hour and cook the broth for another 30 minutes.

3. Cut raw potatoes into small slices.

4. Add potatoes to the broth and cook for another 15 minutes.

5. While the potatoes are cooking, grate the cucumbers on a coarse grater. You can cut it with a knife if you like.

6. Immediately place the cucumbers in the frying pan, as they release juice, put on medium heat, add a little broth, cover with a lid and leave to simmer for 10 minutes.

7. Chop the onion and grate the carrots on a coarse grater.

8. Potatoes and pearl barley are cooked, which means you can add stewed cucumbers.

9. Also pour in 250 ml. cucumber pickle. After adding the brine, check to see if the soup needs additional salt. We didn't need this.

10. Fry the onion in vegetable oil until transparent.

11. Add carrots and fry for 2-3 minutes, stirring.

12. As soon as the frying is ready, put it in the soup, close the lid of the pan and let it cook for another 5 minutes.

The pickle is ready. Pour into plates and serve.

Serve the soup with herbs, sour cream, and, if possible, black bread.

Bon appetit!

1. Rassolnik soup with smoked meats in a slow cooker

Ingredients:

• Pickled cucumbers - 2 pcs.
• Pearl barley - 3/4 cup
• Onion - 1 pc.
• Carrots - 1 pc.
• Sweet bell pepper - 1 pc.
• Potatoes - 4 pcs.
• Smoked sausage - 200 g.
• Smoked chicken - 300 g.
• Tomato paste - 3 tbsp.
• Vegetable oil - 3 tbsp.
• Bay leaf - 2 pcs.
• Peppercorns
• Allspice
• Salt - 3/4 tbsp.

Preparation:

1. Soak pearl barley in boiling water for 2 hours.

2. Chop the onion into small pieces and sweet pepper into small cubes.

3. Grate the carrots on a coarse grater. Cut the pickled cucumber into small cubes.

4. Cut the potatoes into small cubes.

5. We also cut smoked sausage and smoked chicken into small cubes. You can use any other smoked meats you like.

6. Pour 3 tablespoons of vegetable oil into the bottom of the multicooker and immediately add chopped onions, carrots and bell peppers there and turn on the mode - frying for 18 minutes.

7. 9 minutes have passed, add chopped smoked meat.

8. Pour in a full multi-glass of water, 180 ml. Add the full 3 tbsp. tomato paste, mix everything and simmer for another 8 minutes.

9. 18 minutes have passed since the start of frying, add cucumbers, bay leaves, black peppercorns and allspice

10. Add potatoes, pearl barley, pre-washed, and salt.

11. Fill everything with hot water up to the maximum mark. It took us 1.8 liters.

12.Close the lid, select the soup mode. Cooking for 45 minutes.

Our pickle with smoked meats is ready. All that remains is to pour into plates.

When serving, sprinkle with herbs and add sour cream.

Bon appetit!

Spicy, aromatic pickle sets the tone for any dinner, invariably stimulating a good appetite.

To get a tasty broth, the meat should be placed in cold water. Adding it to the finished soup will worsen the quality of the food.

When boiled, pearl barley greatly increases its volume. To prevent the soup from becoming thick, it is better to introduce the pearl barley ready-made, after rinsing it under running water. The garlicky flavor of pickles will be enhanced by a small amount of cucumber brine. The introduction of pickled cucumbers completely changes the taste of the dish. A spoonful of tomato puree will highlight the sweet and sour note of the marinade.

Ingredients

• water - 3.5–4 l
• chicken leg - 1 pc.
• potatoes - 4-5 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• pearl barley - 1 cup (250 g)
• sunflower oil - 30 g
• pickles - 2-3 pcs.
• bay leaf - 1 pc.
• salt - to taste
• ground black pepper - to taste
• greens - to taste.

Preparation

1. To prepare the broth, take a large ham. Rinse it and place it in the cooking container. Pour in about 3 liters of cold water and place over high heat. As soon as the water boils, reduce the burner flame and cook for 40-60 minutes depending on the size of the meat piece.

2. Rinse pearl barley thoroughly in running water. Repeat this procedure several times until the water becomes clear. Pour in cold water and leave while the broth is prepared.

3. Now start frying. Peel and cut the larger onion into small pieces. Fry in a frying pan with heated sunflower oil until soft - about 5-8 minutes.

4. Remove the skin from the carrots. Rinse the carrots and grate them on a large grater. Add to onions. Continue frying in the same mode over low heat for about 8-10 minutes, stirring occasionally.

5. Grate the cucumbers on a large grater. Add them along with the brine to the golden vegetables. Stir and keep on low heat for 5-7 minutes.

6. At about the 10-12th minute of boiling the liquid in the container with the chicken, drain the water from the barley and add the cereal to the pan. Continue cooking over low heat for 50–60 minutes until the pearl barley is soft. If you pour cold water over the cereal in advance and leave it for 5-6 hours, it will cook faster. Keep an eye on the meat; when it is cooked, remove it from the broth.

7. Prepare the potatoes. Peel, rinse and cut into cubes. When the pearl barley becomes soft, add the potatoes and cook until soft. It will take about 20-25 minutes to cook the potatoes after boiling.

8. Taste the potatoes and pearl barley. If both ingredients are soft, it's time to add the roasted vegetables. Season with bay leaf, salt and pepper. Stir. Add boiling water if the soup seems thick and bring to a boil. Cook for 5-8 minutes over low heat.

9. Add chopped herbs, disassembled boiled chicken and turn off the heat. Rassolnik with barley and pickles is ready.

Note to the hostess

1. Nothing spoils the impression of pickle more than undercooked meat. It should separate well from the bones. For ease of preparation, the finished meat can be temporarily removed, disassembled into portions and large bones removed. Since the introduction of pickles is intended, the broth should be salted with caution.

2. Pearl barley, like rice, greatly increases in volume already at the soaking stage. This should be taken into account when choosing dishes. The cereal should be boiled separately in order to accurately observe the measure, and rinsed thoroughly before adding to the soup. In addition, pearl barley cooked in broth can give the pickle a viscous, slimy consistency.

3. The spicy cucumber note will be complemented favorably by salted or pickled mushrooms and cabbage brine. Pickled cucumbers give the soup a sweetish note that is dear to the hearts of lovers. If the vegetables are soft, they can be cut into small cubes.

4. Frying can be introduced at any time when the broth is ready, but tomato paste can be added at the very end of preparing the soup: it slightly slows down the bringing the potatoes to condition.

5. The soup will taste better if you steep it with herbs for at least half an hour. And the smoked leg will give the dish a unique smoky aroma.

Soup with barley and pickles is a popular first course, known to most people as “rassolnik”. The soup can be prepared according to traditional recipes, or you can deviate from the classics to improve the taste and to satisfy individual preferences.

The soup has been known since the beginning of the fifteenth century. During these times, slightly sour vegetable stew was considered a poor man's food. But when the soup began to be cooked with meat, this spicy and invigorating first course became a favorite among the rich. Often rassolnik with vegetables, veal or mushrooms was consumed cold, like okroshka, beetroot soup or cabbage soup.

There are a large number of different recipes for making this soup. Two essential ingredients remain unchanged - pearl barley and pickles. Remember that in rassolnik the main syllable is “brine”. Therefore, along with the main components, it is an essential ingredient in the soup.

Modern soup with pearl barley and pickles is very popular. In addition, this soup is very healthy.

Barley contains a huge amount of vitamins and a useful antifungal substance - hordecin. It successfully fights fat deposits, removes toxins from the body, has a positive effect on hormonal levels, helps strengthen the immune system, and is useful for allergies, kidney and gall bladder diseases.

You can prepare such a healthy soup quite quickly. Every housewife can cope with this task.

Pearl barley is processed barley grains. The color of pearl barley should be creamy white, fresh with a pleasant smell and without unnecessary impurities. It is best to boil the cereal in advance, as this process takes quite a lot of time. To make the cereal boil faster, it is soaked for 2 hours and washed well. Cook the cereal for about 20 minutes until half-cooked. Until fully cooked - at least half an hour.

How to cook soup with barley and pickles - 15 varieties

The soup is especially tasty, rich, rich and thick with young veal and barrel pickles. The bright, specially sour taste of cucumbers is transferred to the soup and not a single person, even those who do not like pearl barley, will be able to resist the treat.

Ingredients:

• veal - 600 g
• pearl barley - 200 g
• pickled cucumbers - 6 pcs.
• carrots - 2 pcs.
• onions - 2 pcs.
• potatoes - 4 pcs.
• bay leaf
• vegetable oil
• seasoning
• spices.

Preparation:

Rinse the meat and pearl barley well, add cold water and cook with the addition of spices to your taste for at least one and a half hours.

Prepare the dressing: fry finely chopped onions and carrots in oil. Add pickled cucumbers, cut into strips. Stew.

Also cut the potatoes into strips and add them to the broth. When the potatoes are cooked, season the soup with roasted vegetables. Boil and add finely chopped dill to the soup. Boil for a few minutes.

Remove from heat. Let the soup sit for half an hour and serve.

Barley soup can be prepared with any meat. But it turns out especially delicious with pork! Try it!

Ingredients:

• pork - 300 g
• pickles - 3 pcs.
• pearl barley - 100 g
• potatoes - 2 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• tomato paste - 2 tbsp. l.
• tomatoes - 4 pcs.
• vegetable oil
• sugar
• bay leaf
• garlic
• spices
• seasonings

Preparation:

Cut the pork into portions, add cold water and put on fire. After 30 minutes, add the pre-soaked pearl barley.

After 20 minutes, add the chopped potatoes into the broth.

Grate carrots and cucumber. Finely chop the onion.

Fry the onion in oil with the gradual addition of carrots and cucumbers. Stew everything well.

Grate the tomatoes and fry them along with the tomato paste. Simmer, add a little salt and sugar.

Place the roast into the pan. Add spices, bay leaf and chopped garlic. Boil for no more than 10 minutes.

Serve with sour cream and sprinkled with herbs.

Soup with cucumbers and barley should sit for at least 15 minutes after cooking. The taste will become richer.

Both children and adults love tender chicken hearts. Please your family and friends!

Ingredients:

• chicken hearts - 500 g
• first cereal - 100 g
• pickles - 3 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 3 pcs.
• Bay leaf
• vegetable oil
• pepper
• spices.

Preparation:

Rinse the barley thoroughly and place in a pan with hot water. Cook for 20 minutes.

Clean the chicken hearts from veins and films, rinse and send to the cereal.

Prepare vegetables: cut carrots into strips, onions and cucumbers into cubes. Fry the onion in oil with the addition of carrots and pickles. Simmer for 5 minutes.

Cut the potatoes into cubes. Place the potatoes and roasted vegetables into the pan.

Cook until the potatoes are ready. Add salt, spices and bay leaf at the end of cooking.

Let the soup brew a little and pour into bowls. Serve sour cream separately.

It is better to cook pearl barley separately so that the soup does not become cloudy and slimy.

Classic Russian soup with kidney with a special taste and aroma. The Great Master shares the secret of cooking. Use it!

Ingredients:

• chicken broth - 2 l
• beef kidney - 1 pc.
• pearl barley - 100 g
• pickles - 7 pcs.
• carrots - 1 pc.
• onion - 2 pcs.
• potatoes - 3 pcs.
• black pepper
• Bay leaf
• salt.

Preparation:

Boil the pearl barley first.

Remove fat from the kidney and cover with cold water. Change the water several times. Boil the kidney and rinse well.

Finely chop the onion and cucumbers. Place in a saucepan, add a little water and simmer until the cucumbers are soft.

Cut the potatoes into cubes and add to the chicken broth.

Finely chop the onion and carrots. Fry in oil.

Cut the kidney into slices. Place kidney, cucumbers, fried vegetables and pearl barley into the soup. Add spices, salt and bay leaf. Boil and remove from heat.

Leave for a few minutes. Sprinkle the soup in bowls with chopped parsley.

It's just a lifesaver, not a soup! Cooking is quick and easy. And the taste is amazing!

Ingredients:

• minced beef - 400 g
• pearl barley - 100 g
• pickled cucumbers - 5 pcs.
• potatoes - 6 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• greenery
• pepper.

Preparation:

Put water on fire. Form meatballs from the minced meat.

Place pre-soaked pearl barley into boiling water. Boil for 15 minutes.

Cut the potatoes into pieces and add to the cereal. Cook until half cooked.

Prepare vegetable dressing: fry chopped onions with grated carrots and chopped pickles.

Place the meatballs into the pan. Boil until the potatoes are fully cooked. Place the roast and pour half a glass of cucumber pickle into the soup.

Add salt. Add spices. The soup is ready!

Add cucumbers and brine to the soup after the potatoes are fully cooked. Otherwise the potatoes will be tough.

For soup, you can take any fish: white, red or even canned. The soup has a pleasant sourness, is hearty and very tasty. Use only hot.

Ingredients:

• white fish fillet - 500 g
• pickles - 3 pcs.
• pearl barley - 150 g
• chili pepper - 1 pc.
• onion - 1 pc.
• garlic - 2 cloves
• carrots - 1 pc.
• celery stalk - 1 pc.
• capers
• tomato paste - 1 tbsp. l.
• canned tomatoes - 300 g
• dill
• olive oil
• pepper
• salt.

Preparation:

Cut the carrots into pieces, chop the onion and garlic. Fry the onion in olive oil with the addition of garlic and carrots.

Place the washed pearl barley in a saucepan. Add chopped chili pepper. Pour in broth or water. Cook for 10 minutes.

Finely chop the celery and pickles and add to the broth. Boil a little and put canned tomatoes in a saucepan.

Cut white fish into pieces. Add to soup along with capers. Salt and add pepper. Cook for 10 minutes.

Add tomato paste and finely chopped herbs to the soup. Boil for 2 minutes. The soup is ready!

Cucumbers can be cut into slices or cubes. Or you can grind it on a grater. It all depends on your personal preferences. This will not change the taste of the soup.

The recipe is quite simple and will not cause any difficulties in preparation. But the soup turns out simply luxurious! Absolutely everyone likes it.

Ingredients:

• beef tongue - 500 g
• beef on the bone - 1 kg
• pearl barley - 100 g
• pickled cucumbers - 4 pcs.
• onion - 2 pcs.
• Bay leaf
• tomato paste - 3 tbsp. l.
• spices
• salt.

Preparation:

Pre-soak the pearl barley for a day.

Place the washed pearl barley, tongue and meat into the pan. Pour in cold water and cook until tender.

Remove the tongue and meat, cut into pieces and place in the broth.

Fry chopped onions and diced cucumbers with the addition of tomato paste and spices. Boil for 5 minutes.

When serving, add sour cream and herbs.

This soup is delicious even without meat! Prepare and surprise your family.

Ingredients:

• pearl barley - 150 g
• pickled cucumbers - 4 pcs.
• potatoes - 5 pcs.
• carrots - 2 pcs.
• sugar
• onions - 2 pcs.
• pepper
• tomato paste - 2 tbsp.
• greenery
• salt.

Preparation:

Soak pearl barley in water overnight. Place the washed pearl barley into salted water. Cook for 20 minutes.

Cut the potatoes into cubes and add them to the pearl barley. Cook until soft.

Cut the carrots and onions into strips and simmer for several minutes. Add tomato paste, spices and sugar. Simmer over low heat.

Grate the pickled cucumbers.

Add fried vegetables and cucumbers to the soup. Boil for 5 minutes. Add herbs, garlic and bring to a boil.

The aromatic soup is ready.

It is better to take pickled cucumbers for soup rather than pickled ones. They should be firm, as soft cucumbers quickly become overcooked.

It couldn't be simpler: just 4 ingredients! But the result will surprise you. Write down this simple recipe for delicious soup.

Ingredients:

• pork ribs - 500 g
• pickled cucumbers - 4 pcs.
• pearl barley - 100 g
• potatoes - 3 pcs.
• pepper
• salt.

Preparation:

Boil pork ribs and pearl barley together.

When the meat and cereal are ready, add the potatoes cut into cubes into the soup and cook until almost done.

Chop the cucumbers and add them to the soup. Boil until the potatoes are fully cooked and the cucumbers are soft.

Add salt if necessary. Add pepper. Bring to a boil and set aside.

Invite your loved ones to the table!

A step-by-step description of a tasty and healthy soup - rassolnik with chicken. Be sure to try it!

Ingredients:

• chicken - 1 pc.
• pearl barley - 100 g
• pickles - 8 pcs.
• potatoes - 4 pcs.
• carrots - 1 pc.
• brine - 1 glass
• bay leaf - 2 pcs.
• allspice
• dill
• salt.

Preparation:

Boil pearl barley and chicken in separate pans in advance.

Fry bay leaves and allspice directly on the burner. Send the spices to the pan with the meat; they will give off maximum flavor.

Prepare vegetables: cut potatoes into small cubes, onions and carrots into strips, grate pickles.

Place pickled cucumbers in a ladle, add water and boil for 10 minutes.

Fry the carrots in a frying pan with the addition of onions.

Remove the chicken, separate from the bones, cut into pieces and place back into the pan.

Add potatoes to broth. Cook for 10 minutes. Add the prepared barley, fried vegetables and pickles to the potatoes. Cook for another 10 minutes.

Add assorted different peppers. Boil and set aside from heat.

Keep covered for a few minutes. Serve with chopped dill and sour cream. You can treat yourself!

Rassolnik with delicious sausage reminds me of childhood. The secret of taste is that all ingredients are pre-fried in olive oil. It turns out incredibly tasty!

Ingredients:

• boiled sausage - 400 g
• pickles - 4 pcs.
• pearl barley - 100 g
• carrots - 1 pc.
• potatoes - 4 pcs.
• onion - 1 pc.
• pepper
• salt.

Preparation:

Boil the pearl barley in advance.

Cut the vegetables: potatoes, pickles and onions into cubes, grate the carrots.

Place the potatoes in a saucepan with water. Cook for 10 minutes.

Fry all vegetables separately in olive oil and place in a pan with potatoes. Send the finished boiled pearl barley there.

Cut the sausage into cubes and also add to the soup. Boil a little. Add salt. Add pepper to taste.

Bon appetit!

To make the texture of the soup uniform, it is better to peel the cucumbers and remove the seeds. If the cucumbers are not grated, but cut into cubes, we recommend pouring boiling water over them before adding. In this case, they will not lose their shape.

The rassolnik recipe is taken from a 1959 cookbook. Isn't it fun to make this soup?

Ingredients:

• beef - 500 g
• pearl barley - 100 g
• pickled cucumbers - 2 pcs.
• onion - 1 pc.
• tomato paste - 2 tsp.
• potatoes - 5 pcs.
• cucumber pickle
• carrots - 1 pc.
• pepper
• Bay leaf
• salt.

Preparation:

Boil the meat with the addition of onions, carrots and spices until cooked.

Rinse the pearl barley, pour boiling water over it and leave to steep.

Remove the finished meat and cut into pieces. Discard the onions and carrots.

Rinse the steamed pearl barley and place it in the broth to simmer for 30 minutes.

Cut the vegetables into strips.

Fry onions and carrots. Separately, simmer the pickled cucumbers with tomato paste.

When the pearl barley is ready, add the potatoes, onions and carrots. Boil for 7 minutes, add cucumbers with tomato paste and boiled meat in pieces, pour in cucumber brine. Cook for another 10 minutes.

Serve with sour cream.

The cucumbers and brine are quite salty. Salt the soup at the end of cooking.

This soup is good to prepare in the summer or during fasting. Mushroom soup is especially good.

Ingredients:

• pearl barley - 100 g
• pickled cucumbers - 300 g
• champignons - 300 g
• potatoes - 6 pcs.
• carrots - 2 pcs.
• vegetable oil
• onion - 2 pcs.
• greenery
• pepper
• salt.

Preparation:

Fry the pearl barley in a frying pan for 5 minutes. Rinse and place in a saucepan with water. Cook for 20 minutes.

Prepare vegetables: cut potatoes into pieces, onions into half rings, carrots into strips, pickles into cubes.

Place potatoes with pickles in a saucepan. Cook for 10 minutes.

Fry the onion with carrots and add to the soup.

Chop the champignons and fry in a dry frying pan. Place in soup.

Add spices, pour in brine, cook for 10 minutes.

Don't have time to cook? There is a way out: cook soup - pickle with stew. Fast, nutritious and satisfying.

Ingredients:

• stew - 1 jar
• pickled cucumbers - 4 pcs.
• pearl barley - 100 g
• potatoes - 6 pcs.
• carrots - 1 pc.
• onion - 2 pcs.
• vegetable oil
• greenery
• pepper
• salt.

Preparation:

Boil the pearl barley in advance. Place the cereal and diced potatoes in a saucepan. Cook for 10 minutes.

Chop vegetables and pickles and fry: fry carrots in oil, add onions, pickles and stew. Simmer for 10 minutes.

Pour the liquid from the stew into the broth.

Add the roast to the soup. Mix. Add salt, garlic and pepper.

Boil. Serve with sour cream and herbs.

Interesting soup recipe. Satisfies hunger and relieves hangovers.

Ingredients:

• pearl barley - 100 g
• pickles - 4 pcs.
• onion - 1 pc.
• carrots - 2 pcs.
• potatoes - 3 pcs.
• Bay leaf
• celery root
• black peppercorns
• allspice
• parsley root
• celery greens
• garlic - 2 cloves
• cucumber pickle
• sour cream - 150 g
• vegetable oil
• pepper
• salt.

Preparation:

Cook the barley in advance. In a saucepan in oil, fry diced vegetables: onion, celery root, carrots and parsley root. Add bay leaf and spices. Simmer until the vegetables soften.

Pour hot broth, add diced potatoes. Cook for 10 minutes.

Grate the pickled cucumbers and add them to the soup. Pour in the brine and cook for 5 minutes. Remove the soup from the stove.

Pour a little soup into the sour cream and stir. Pour sour cream into the pan and stir. Boil. Serve sprinkled with herbs.

Choose any recipe and cook with pleasure!

Rassolnik is a fairly popular soup in Russia. It is a dish of Russian cuisine, and it came to us from ancient times. Previously, this soup was called kalya , and was prepared from both meat, chicken, and fish. Brine, pickles, cereals, vegetables and a large amount of herbs and seasonings were necessarily added. There are recipes that mention adding caviar.

It is interesting that rassolnik could be called not a soup, but a pie with the addition of brine. In one of N.V. Gogol’s notebooks you can find: “rassolnik is a pie with chicken, buckwheat porridge, brine and chopped eggs are added to the filling.”

My grandmother always cooked very well, she did it with great pleasure, and she always turned out any dish perfectly. My mother adopted all the useful skills and abilities from her. And he still sets such tables that guests are amazed. But now it’s difficult to surprise anyone with anything.

It was from my grandmother and mother that I learned to cook, and most importantly, they managed to instill in me a love for the art of cooking. For that - low bow to them!

Recipe for pickle with barley and pickles

What we need:

• meat - 400 gr.
• pearl barley -0.5 cups
• potatoes -3 pieces
• carrots - 1 piece
• onion - 1 piece
• pickled cucumbers - 2-3 (depending on size)
• brine - 1 glass
• tomato paste - 1 tbsp. spoon
• vegetable oil
• Spicy herbs: dill, parsley. tarragon
• celery and parsnip root
• salt, ground black pepper to taste
• Bay leaf

Preparation:

1. Pour a small amount of cold water over the meat so that it is just covered.

2. Bring the meat to a boil, constantly skimming off the foam. When it boils, remove the meat and drain the water. Rinse the pan and pour 3 liters again. cold water (the water will boil away). Bring to a boil again, skim off foam as it appears. Changing the water will help us achieve a light broth.

3. Cook the meat for 1.5 hours. Grandmother always cooked meat for a long time, she said that the fat comes not only from the meat, but also from the bone. That such a brew is good for health. Therefore, meat should always be cooked to such a state that it comes off the bone completely, without effort.

4. Chop the onion smaller. Cut the cucumbers into strips, grate the carrots (it is better to grate them for Korean carrots, in this case the soup will look more aesthetically pleasing).

5. Cut the potatoes into small cubes. Rinse the pearl barley in running water. Also wash the roots of the parsnip and celery, peel them (constantly moistening them with water so as not to darken), and place them in cold water. Take a little roots, just cut off as much as you need and peel the right amount.

6. We begin to prepare the dressing for the soup. . Heat oil in a saucepan, put onion in it, fry until golden brown, pour 100 ml. hot water. Simmer over high heat. When the water has completely evaporated, reduce the heat and continue frying the onion for 1-2 minutes.

7. The onion will become transparent by then.

8. Chop the celery and parsnip root into smaller pieces. Do not cut in advance to prevent the roots from turning black. And also send them to fry. Fry for 2-3 minutes.

9. Add pickles. I always have pickled cucumbers on hand and use them. But grandma used her own pickled cucumbers from a barrel. And they gave off such a smell from the pickle that we couldn’t wait for the soup to cook.

10. Lightly fry the cucumbers, add 2-3 tablespoons of broth from the pan, then add tomato paste. Grandma used her own cooking. Fry it for a short time, 2-3 minutes, then add the carrots, also for 2-3 minutes.

11. Add half a glass of broth again and simmer for 10 minutes.

12. After 1.5 hours, add the washed barley into the broth.

13. Salt, but don’t forget that there are pickles in the dressing, and we’ll add more brine.

14. After 20-30 minutes, add potatoes.

15. Cook the pearl barley until cooked, taste, if ready, remove the meat. Cut the meat into portions. Add the roast, chopped meat and boiled brine to the broth.

16. Chop the greens, prepare the bay leaf and pepper, and place everything in the pan. Cook for 5-7 minutes.

17. When ready, close the dish with a lid and let stand for 10 minutes so that the soup “rests.”

18. Serve with fresh herbs, green onions and sour cream.

Secrets of making delicious pickle soup

• It is better to take 2 different pieces of meat, a marrow bone and a piece of brisket. The first one will give a good fat, and the second one will be richer and will give the soup the necessary fats.
• There is an opinion that pearl barley should be soaked in advance, but my grandmother never soaked it, she said, “Let everything useful go into the soup.” In addition, the pearl barley has been washed well, and there will be enough remaining water to prepare it for cooking. On her advice, I also don’t soak it.

Parsnip root is a champion in the content of easily digestible carbohydrates; it contains useful microelements and vitamins. Therefore, using it for food is extremely useful.

• If white roots are added raw to the broth, the taste of the pickle deteriorates, and the roots themselves deteriorate and become watery and less tasty. In addition, some varieties of roots darken and give it an unpleasant taste and color. Therefore, they must be sautéed.

I hope everything worked out for you! And in your kitchen there is an incredible aroma of freshly prepared food. Call your family to the table soon and please them with a Russian soup called Rassolnik.

Bon appetit!

How to cook:

We take out two pans. One large one is for meat and the pickle itself. The second is smaller (2 liters) for pearl barley.

Prepare the broth (up to 1.5 hours):

We wash the piece of meat in cold water and set it to cook over high heat. The first foamy broth is completely drained. And only in the second water do we cook the meat, skimming off the foam if necessary. When the meat is cooked, take it out, and strain the broth itself, but do not add salt - the base for the pickle is ready. Let the meat cool a little, remove it from the bone and cut it into pieces - in this form it will go back to the pickle.

Boil pearl barley (20-30 minutes):

The fastest way to prepare pearl barley

In the evening we steam it in a thermos with boiling water (1 liter of water per 1 glass of cereal), rinse it in the morning and use it in any dish: the cereal is ready in 25-30 minutes.

Sauté the carrot and onion soup (5-7 minutes):

We peel vegetables, including pickled cucumbers. If there are no barrel ones, replace them with 3-5 small pickled cucumbers from a factory jar. Small young cucumbers do not need to be peeled.

Grind the vegetables: cut the onion and cucumber into cubes (the size of an Olivier salad), carrots into a coarse grater.

In a frying pan with a thick bottom, we make the usual soup frying: first, add the onion to the heated oil, after 2 minutes, the carrots.

Cook the pickles separately (15-20 minutes):

This is one of the main secrets of how to cook pickle with barley and pickles even tastier. Boil the chopped pickled cucumber separately (!) in a small amount of water until completely soft (!) - in a thick-bottomed saucepan, covered, over medium heat. The water should cover the slices by 1-2 fingers. This may take up to 20 minutes.

Assembling the pickle (20-25 minutes):

• Peel the potatoes, cut them in your favorite way (cubes, cubes or quarters) and add them to the broth. Let it boil and add pearl barley.

The time for adding the following ingredients depends on how quickly our potatoes are cooked:

• After about 5-8 minutes, pour the roast and pieces of meat into the broth.
• Another 3-5 minutes - add cucumbers from a separate saucepan and add bay leaves.
• Add some salt to our pickle, not forgetting about the salt in the cucumbers: 2 pinches is usually enough.
• Boil for the last 2 minutes and add a pinch of fresh chopped herbs - the pickle is ready!

Secrets of sour soups

Let's summarize the tricks of our pickle, which are valid for all sour soups.

The first secret is to cook the salty and sour ingredient separately.

Any sour soup takes longer to cook than regular soup due to the acidity of the key ingredient. Therefore, we cook the sour product separately until cooked. This way we reduce the total cooking time. We also protect the pickle from tasteless potatoes, which do not cook well in sour water, becoming slightly rubbery and not tasty enough.

The second secret is to cook separately prepared pearl barley.

In all recipes where there is a component that takes much longer to cook than the rest, it is advantageous to boil this product separately - at least when half-cooked. Pearl barley is especially unpredictable when cooked together, as it can give an unpleasant bluish tint to the broth and excess mucus.

Taming pearl barley is not at all difficult.

You can fill it with cold water overnight, or use our tip with a thermos. But if you forgot to do this, no problem! Rinse the barley, add plenty of water (1:4) and put it on the fire at the very beginning of cooking, allowing 40-45 minutes to cook. As a result, you will drain the water, and be sure to wash the almost finished cereal to remove any mucus (!) and throw it into the broth to finish cooking along with the potatoes.

The third secret is high-quality broth.

Pour off the first boiled broth along with the foam. This will make the broth clearer and healthier. In the second water, while the meat is cooking, add a small whole onion, a root of parsley and 1/5 of the celery root in a whole piece (if you like the smell of it). They will boil down into the broth, and you can easily remove them by removing them along with the meat. These vegetables will give you a more flavorful and tender meat broth, which will improve the taste of the finished dish.

The fourth secret is carrots in strips or cubes.

We all love the good old coarse grater... And we automatically rob ourselves of affordable new tastes by avoiding cutting carrots into strips. Master a “Berner” type grater (which has attachments for straws of different thicknesses) or at least once take the time to chop carrots with a knife. You can also cut it into small cubes. You will be surprised how different the usual taste of pickle will seem.

The fifth secret is salt, pepper and even sugar!

Any broth-based soups, also with an acidic component, should be properly salted only at the end of cooking. A pinch of sugar at the stage of boiling potatoes will significantly enhance the taste of pickle or sour cabbage soup. 2 cloves of garlic (finely chopped and added at the very end of cooking) will also add piquancy.

Now you know all the intricacies of preparing sour soups, as well as the perfect recipe with step-by-step photos on how to cook pickle with barley and pickles even tastier. We are confident in your glorious successes - bon appetit!

Thank you for the article (1)