How to cook rassolnik soup with barley. Rassolnik with pearl barley - a classic recipe

Meat or lean rassolnik is a thick soup that has a rich and aromatic taste. Despite the addition of lightly salted cucumbers, the taste of the soup has a mild sweetish aftertaste. Various variations of pickle: with meatballs, rice, pearl barley - make it possible to choose a recipe to suit your taste.

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;

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

Fry the tomato paste in vegetable oil in a separate small frying pan. 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 the chicken fillet, put it 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. To taste. 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, chop them on a grater, add them to the pan with the onions and fry them.
3. Grate the cucumbers, add to the vegetables, close with a lid and simmer a little;
4. First add 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 pearl barley into the mushroom broth 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!

This spicy soup, which has an unusual taste, is not very popular and is not one of the first dishes that every housewife needs to learn how to cook. However, those who have already mastered the basic recipes should learn how to make pickle with barley in the classic form and how to modify it to suit yourself.

How to cook rassolnik with pearl barley and cucumbers

What is the highlight of this dish? Professionals are sure: in taste, where there is a pronounced sourness. It is enhanced by pickled cucumbers and herbs, which are mandatory in any recipe. Some housewives, for added piquancy, add smoked chicken wings or pieces of bacon or fried pork to the recipe for pickle with barley and cucumbers. The finished dish cannot be called lean or dietary, but these “shortcomings” can be forgiven for its indescribable taste and aroma.

The correct pickle as in the photo on the culinary blog has several nuances:

• Do not store dry grains. It needs to be boiled until half cooked before adding it to the pan, otherwise the broth will take on a blue tint.
• If you need a rich broth, you should take pork, and the meat should be on the bone.
• It’s better to add salt after cooking, when it becomes clear how the cucumbers affect the taste.

Classic recipe for pickle with pearl barley in meat broth

A traditional version of this dish, which is recommended for “getting to know each other.” If you master this recipe, you will be able to make any modifications to the soup. Calorie content is about 59 kcal per 100 g, depending mainly on the type of meat. The approximate operating time is 2 hours, but the speed of bringing the broth to readiness depends on the age of the meat. Ingredients for 4 servings:

• pork ribs – 300 g;
• potatoes – 3 pcs.;
• bulb;
• carrot;
• pearl barley - a handful;
• pickled cucumbers – 4-5 pcs.;
• tomato paste – 2 spoons;
• bay leaf;
• vegetable oil;
• spices.

Traditional hodgepodge with barley cooks very quickly:

1. Rinse the cereal several times and leave under cold water for 10 hours.
2. Use the meat to cook the broth - for the indicated volume of pork you need 2 liters. After boiling, transfer the ribs to another pan, fill with clean water, and throw in a bay leaf. Cook for half an hour.
3. Cook the barley for a few minutes so that it remains dense.
4. Peel the onion and chop. Wash the carrots and grate coarsely. Cut the cucumbers into cubes.
5. Fry quickly and simmer until soft; the fire is low.
6. Pour in tomato paste, add half a glass of water, add salt or use cucumber brine.
7. Remove the pork from the broth, remove the meat, and send it back. Add boiled pearl barley and cook for half an hour.
8. Pour in the tomato paste and cook for a couple more minutes.

Rassolnik soup with barley and pickles - recipe without meat

The Lenten version tastes no worse than the classic one, but is much easier to tolerate by the body. To create broth you can use dried mushrooms, if you need a very satisfying dish. Professionals advise that you definitely flavor this vegetarian soup herbs and fresh chopped garlic for flavor. The recipe for Lenten pickle with pearl barley and cucumbers looks like this:

• dried mushrooms – 9 pcs.;
• potatoes – 2 pcs.;
• pickled cucumbers – 4 pcs.;
• pearl barley – 40 g;
• celery root;
• flour - spoon with top;
• vegetable oil;
• salt, herbs.

Principle of operation:

1. Wash the mushrooms, pour a couple of glasses of boiling water. After a few hours, when the water has cooled, boil it.
2. Decant and add fresh water to get 2 liters of liquid. Cook the broth.
3. Cut the potatoes into cubes. Soak the pearl barley for half an hour.
4. Chop half the celery root and fry in flour and butter. Pour into the broth along with the potatoes.
5. Add chopped mushrooms at the same time as the cereal.
6. Place the pickled cucumber straws in there a few minutes before it’s ready.
7. Serve pickle with fresh herbs. If the dish is not lean, you can add sour cream.

How to cook soup with pickles and barley in a slow cooker

The only way to cook pickle sauce that does not require separate preparation of each ingredient. The total time spent on the dish is about two hours, of which you will spend no more than half an hour in the kitchen. Be sure to save this recipe for pickle with barley and cucumbers in your cookbook - it will help you out more than once. The composition is simple:

• beef on the bone – 300 g;
• pickled cucumbers – 2 pcs.;
• bulb;
• ground pepper - a pinch;
• pearl barley – 2 heaped spoons;
• carrot;
• potato.

Operating principle for most multicookers:

1. After cleaning, cut all vegetables into approximately equal pieces.
2. Rinse the grains and meat.
3. Place all the ingredients in a multicooker, pour 2 liters of cold, settled water into it.
4. If you want vegetables that are not too soft, cook the meat first.
5. Basic mode – “soup”, timer – 2 hours. The lid must be closed.

Step-by-step recipe for preparing pickle soup for the winter in jars

This soup can be cooked for future use - cucumbers will help with long-term storage. To serve, heat it in a frying pan or using a saucepan, adding meat broth. The only caveat: this is a recipe for pickle with pearl barley and pickled cucumbers, so its use is not recommended for problems with the gastrointestinal mucosa.

Set of ingredients:

• canned red bean buds – 70 g;
• pearl barley - heaped spoon;
• fresh small cucumbers – 5 pcs.;
• carrot;
• vegetable oil;
• tomato paste – 3 spoons;
• bulb;
• vinegar 6% - 2 tablespoons.

Rassolnik with pickled cucumbers and pearl barley is prepared as follows:

1. Rinse the cereal and add water. After half an hour, repeat this procedure. Then boil without salt until the core remains dense.
2. Wash the cucumbers and cut into strips. Sprinkle with sugar and salt, add vinegar. Marinate for half an hour.
3. Grind the carrots on a grater. Mix with chopped onion and fry.
4. Add pickled cucumbers, beans, tomato paste. Simmer for a quarter of an hour.
5. Place ingredients in a saucepan and add water. After boiling again, put into jars and roll up.

Video recipes: how to cook pickle with pearl barley and cucumbers

After watching the videos from this block, you will learn how to properly prepare such a soup with white cabbage or light chicken broth, how to use fresh cucumbers for pickle, and the trick to working with pearl barley. Culinary professionals will reveal to you their secrets of saving time and all the secrets of a successful homemade pickle.

Recipe from chef Ilya Lazerson

Soup with barley and pickles in chicken broth

Preparing pickle soup with pearl barley and fresh cucumbers

Delicious pickle with barley and mushrooms

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. Raw potatoes cut 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!

1. Video - Rassolnik with barley and pickles

2. Video - Lenten rassolnik

Bon appetit!

Rassolnik is a rather unusual soup, which is prepared from cereals and pickles, often with the addition of brine, but sometimes without it. The use of these ingredients determines the unique taste of the dish, which has a slight sourness. The basis is broth or water; for satiety, potatoes, meat, mushrooms, and less often fish are added to the dish. The most commonly used cereals are pearl barley and rice; some cooks replace them with buckwheat. Rassolnik with pearl barley and pickles is considered a classic. This dish has several variations, so it may have different tastes, but its unique notes are preserved regardless of the chosen recipe.

Cooking features

Rassolnik has been brewed in a number of Slavic countries since ancient times; each housewife makes her own version of this unique soup, so there is no single recipe for its preparation. However, some general rules Pickle cooking methods are available, and they are worth studying before you start cooking.

• For pickle, it is pickled cucumbers that are used, not pickled ones. Only they can give the soup a unique taste. Cucumber brine cannot be replaced with marinade and vinegar either.
• Barley contains quite a lot of gluten, giving the soup a thick consistency, but not everyone likes it. To make pearl barley less sticky, you can lightly fry it in a dry frying pan before cooking.
• Pearl barley takes longer to prepare than most cereals. Soaking it in cool water for 1–2 hours can speed up the cooking time, although this is not a mandatory requirement.
• To make the pickle transparent, many cooks boil the pearl barley separately, adding it to the soup already prepared.
• The pickle should be salted last. If it seems to you that it is already too salty, add a little boiled water and boil for 5 minutes so that the soup does not spoil.
• The soup will be tastier and more aromatic if you use several types of meat to prepare the broth, including bone-in meat.
• When adding tomato paste to the soup, which some recipes call for, it must be fried along with carrots and onions.
• White roots must be sauteed before adding to the broth, otherwise they will change the color of the broth, making it unappetizing.
• Before adding to the soup, cucumbers are chopped, coarsely grated or cut into strips. Some recipes call for frying the cucumbers before adding them to the soup. This is done in a separate frying pan.

Classic recipe with pork

• pork ribs – 0.5 kg;
• potatoes – 0.3 kg;
• onions – 100 g;
• carrots – 100 g;
• pearl barley – 100 g;
• pickled cucumbers – 0.4 kg;
• salt, spices - to taste;
• tomato paste– 20 ml;
• water – 2 l;

Cooking method:

• Wash the pork ribs, cut into pieces so that there is one bone in each. Place in a saucepan, add water and place on the stove.
• Rinse and boil the pearl barley in a separate pan. If you haven’t pre-soaked it, you need to cook it for 25–30 minutes after the water boils. If the cereal has been soaked, it will take 20 minutes to cook.
• Peel the potatoes and cut them into small cubes.
• Remove the skin from the onion. Chop the onion with a knife.
• Peel the carrots and grate coarsely.
• Cut the pickled cucumbers into thin strips.
• When the water in the pan with ribs boils, skim off any foam that forms on the surface and reduce the heat. Cook, covered, until the meat comes off the bones easily.
• Remove the ribs from the broth and add the potatoes. Cook for 10 minutes.
• Place carrots and onions in a frying pan with heated oil, fry until golden brown, add tomato paste, simmer for 5 minutes.
• In a separate frying pan, fry the pickles in a small amount of oil for 5 minutes.
• Cut the meat into small pieces.
• Add the roasted vegetables to the pan with the broth. Cook for 5 minutes.
• Add cucumbers and meat, add boiled pearl barley, continue cooking the soup for another 5 minutes.
• Add bay leaf and other spices to taste. Add salt to the soup if necessary. At the same stage, you can add chopped herbs.
• Boil the soup for 2-3 minutes. Remove from stove. Leave to steep under the lid for 15 minutes.

Rassolnik with pearl barley and pickled cucumbers, cooked in pork ribs broth, turns out to be satisfying and rich. It is best served with sour cream, which will make its taste softer and more delicate.

Pearl barley rassolnik with pickles and chicken giblets

• beef on the bone – 0.3 kg;
• chicken giblets – 0.2 kg;
• potatoes – 0.4 kg;
• pearl barley – 100 g;
• onions – 100 g;
• carrots – 100 g;
• pickled cucumbers – 0.2 kg;
• cucumber pickle – 0.2 l;
• water – 2.5 l;
• vegetable oil - how much will be needed.

Cooking method:

• Wash the beef and place in a saucepan.
• Rinse chicken livers, hearts, and gizzards thoroughly. Place it on the meat.
• Fill with water and place on the stove. Bring to a boil, skim off the foam.
• Cover with a lid, leaving a gap for steam to escape, and reduce the flame intensity.
• Cook for an hour, then remove the meat and chicken giblets from the broth, cool, and cut into strips.
• Peel and cut the potatoes into small pieces and add to the broth.
• When the liquid in the pan returns to a boil, return the meat to it. Cook for 15 minutes.
• Grate the pickles.
• Finely chop the carrots and onions, after peeling them. Fry until golden brown in vegetable oil.
• In a separate pan, boil the pearl barley until tender.
• Add pearl barley, cucumbers, and fried vegetables to the soup.
• Wait for the soup to boil again. Cook it for 10 minutes after boiling.

When pouring soup into bowls, make sure that each plate includes meat and chicken by-products. Add a spoonful of sour cream. It's a good idea to sprinkle the soup with fresh herbs. If you add it to the pan, and not separately to each portion, the soup must be boiled again after this to protect it from premature souring.

Fish pickle with barley and pickles

• pickled cucumbers – 0.3 kg;
• fish fillet (any) – 0.5 kg;
• pearl barley – 50 g;
• potatoes – 0.5 kg;
• onions – 150 g;
• carrots – 150 g;
• vegetable oil - how much will be needed;
• broth, water – 3 l;
• salt, spices, fresh herbs - to taste.

Cooking method:

• Boil the fish broth, remove the fish from it, strain the broth. Cut the fish into fillets. If you cook the pickle in water, simply cut the fish fillets into small pieces.
• Rinse the pearl barley and cook it until half cooked.
• Peel the potatoes and cut them into small cubes.
• Peel and cut the carrots into the same pieces.
• Peel the onion and cut into thin quarter rings.
• Cut the cucumbers into thin, short strips.
• Fry the onions and cucumbers separately, combine, continue frying them together for 2-3 minutes. You can add a little butter meat - this will give the soup a delicate creamy taste.
• Boil water or broth, put potatoes in it, bring to a boil, add fish.
• When the soup boils again, add the pearl barley and carrots, cook until the pearl barley and potatoes are soft.
• Add remaining ingredients. Continue cooking the pickle for 10 minutes.

After the fish pickle has infused a little under the lid, pour it into plates, sprinkle with chopped herbs and serve.

Rassolnik is a soup with a unique taste, which is prepared from available ingredients, turns out to be nourishing, aromatic, and has a unique taste with a pleasant sourness. It is most often served with sour cream and herbs. One of the most common versions of this soup is rassolnik with pearl barley and pickles. You can cook it in broth or water, with meat, fish, or without adding additional ingredients.

Surely everyone knows about this dish of national Russian cuisine - the basis of such a delicious soup is salted cucumbers, hence the name. Its predecessors up to 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 of different recipes for 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 properly prepare delicious pickle soup with barley at home – 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:

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 finished 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.

Those on a therapeutic diet or trying to lose weight will find it interesting the 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:

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 and 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, chicken cooks much faster than meat, and therefore waits until it is ready chicken broth It is recommended to prepare vegetables for 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 prepared 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 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. Traditional recipe The preparation of the pickle is followed: the pearl barley is boiled in the prepared broth for 30–40 minutes, then the onions fried in butter, grated carrots and chopped pickled (or pickled) cucumbers are added to 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. 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 in running water. Put the kidneys on the fire again for an hour and a half, after cooking, cool and chop finely (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 it 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 colour 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 of 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. Add meat (pork or beef), potatoes and pre-soaked pearl barley (the day before or half an hour before the start of cooking), and add broth or hot water 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 over some interesting points that will allow you not only to prepare pickle soup 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 rassolnik 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 cooked 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