Classic rassolnik with pearl barley and pickles. Rassolnik soup with barley and cucumbers. Recipe with photo. Plus a bonus: quick pickle. Recipe for making pickle with barley

First courses are simple and tasty for every day

Classic recipe traditional Russian soup - rassolnik with barley. Ingredients, technology and secrets of cooking.

1 h 10 min

40 kcal

4.71/5 (114)

One of our family’s well-established culinary traditions is making rassolnik. This is very Russian dish, well known for many centuries, is valued not only for its mass of useful nutrients, but also for its unique taste.

What other first course so harmoniously combines a mildly sweet taste with a pleasantly tonic sourness, which the traditional Russian sourdough pickles add to the soup? The unique bouquet inspired our people to create a whole class of pickles, in which there is a place for dishes cooked in meat or fish broth, lean soups, as well as soups that use pearl barley, rice, mushrooms, and a wide variety of greens instead of cereals.

Cooking offers us many variations in the preparation of this hearty and delicious soup. But today we will pay attention to the technology of preparing pickle according to the classic recipe - with barley.

Why is it necessary to try pickle?

As already noted, rassolnik is essentially a very democratic dish. In fact, you can put almost any meat or fish in it, almost any available cereal, a wide variety of greens. The “correct composition” of pickle is a very loose concept. You can even make pickle soup with beets - it turns out very tasty!

But the real “highlight” of this soup, its “trademark”, which makes rassolnik our national treasure, is mandatory use when preparing pickles. Without them, the resulting product can be called anything but pickle. Even when you pronounce the word “rassolnik”, a familiar picture appears before your mind’s eye - a bowl of soup in which there are always pickles!

If everything is prepared correctly, according to a long-established tradition, then the end result should be very rich, satisfying, incredibly tasty and healthy for health and mood, a gastronomic masterpiece.

Moreover, what is extremely important, the recipe and technology for its preparation are so simple that even an inexperienced beginner can make pickle quite successfully. You just need to try a little.

The second side of the “democratic” nature of this dish is that each housewife, depending on her taste and the culinary preferences of her family, can freely improvise with the ingredients and their doses without changing the main essence of this wonderful dish. Let's look at how pickle is made step by step

How to cook rassolnik with barley and pickles - recipe with photos step by step

Ingredients from which we will prepare pickle:

Ingredients

We start making soup by preparing the broth.

Now let's move on to pearl barley.

It must be rinsed well under an intense stream of water for 2-3 minutes.
After this, put the cereal in a 1.5-2 liter saucepan and fill it with water (cold). Place the pan on the fire and cook the contents for about 20-25 minutes per low heat.
After the specified time, turn off the heat and let the pearl barley sit in a saucepan with boiling water within 10-15 minutes until it swells to the perfect consistency.

They must first be cleared of thick skin and large seeds. You can cut the cucumbers the way the cook likes - cubes, strips, half rings, etc. The main thing is that there should be enough cucumber for the volume of pickle prepared, so that it gives the product an accentuated pleasant sourness.
The rest of the vegetables - onions, carrots, potatoes - wash and remove the peel. We cut the onion into thin half rings, in our family we grate the carrots, and cut the potatoes into 2-centimeter cubes.
Place onions, carrots and lightly fry (pass) until a nice crust appears. When the slices acquire a characteristic golden color, add tomato paste, leeks and a little boiling water. Mix all this thoroughly and simmer for 7-8 minutes.

Then the main stage begins.

We begin to cook the strained meat broth (we first remove the meat from the broth). After it boils, put potato cubes in it and cook the contents for 10-15 minutes.
After this time, put the porridge into the broth, and then the cucumber slices and let it simmer for several minutes, so that both the broth and the ingredients in it are saturated with a pleasant sourness.
After checking the potatoes for readiness, place the cooked potatoes in the pan from the frying pan. vegetable frying. Mix the mixture thoroughly and continue cooking for some time until fully cooked. Add spices to taste.
Lightly fry the previously boiled beef until lightly crusted and add to the soup.

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, boil for 5 minutes to prevent the soup from spoiling.
The soup will be tastier and more aromatic if you use several types of meat to prepare the broth, including bone-in meat.
When added to soup tomato paste, which some recipes call for inclusion in the dish, 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 pickles, 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.
Thoroughly rinse the chicken livers, hearts, and stomachs. 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 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 nourishing, aromatic, 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.

Rassolnik can be prepared at home using different broths - fish, meat, vegetarian and cereals - rice, pearl barley and oatmeal. Rassolnik with pearl barley is a classic dish of Russian cuisine. The main ingredients are pickles and brine, so the soup has a salty-sour taste.

In this article I will talk about the 7 best delicious recipes for making pearl barley pickle at home, but first I’ll share it beneficial properties.

Doctors recommend consuming rassolnik for people suffering from kidney and stomach diseases. The main ingredient is brine, good source Yoda, protector thyroid gland. Pickled cucumbers contain vitamins B2 and B1, ascorbic acid. Pearl barley is a storehouse of provitamin A, which increases the body's immunity, and silicic acid, which fights kidney stones.

Let's look at the most popular recipes for aromatic, nutritious and tasty soup based on brine and pearl barley.

Classic recipe for pickle with barley and beef

Ingredients:

Beef – 500 g,
Cucumber brine – 150 g,
Pickled cucumbers – 200 g,
Pearl barley – 80 g,
Fresh onion – 1 pc.,
Tomato paste – 2-3 spoons,
Carrots – 100 g,
Potatoes – 3 pcs. (medium size),
Salt – 1 small spoon,
Lavrushka – 2 pcs.

Preparation:

I pre-prepare pearl barley for the pickle so that excess starch comes out of it. I rinse thoroughly and fill with water. I give it time to brew (I leave it alone for 60 minutes) so that the pickle does not turn out cloudy.
I cook the meat in a separate pan. I bring it to readiness.
I separate the boiled beef from the bone. I cut into medium sized pieces.
I add pieces of meat and pearl barley to the rich, freshly prepared beef broth. I let it cook for another half hour.
I cut the potatoes into wedges and add them to the broth.
I finely chop the onion and chop the carrots on a coarse grater. Fry the vegetable mixture in a frying pan.
I add pickled cucumbers cut into strips. Simmer for 8-10 minutes. Finally I add tomato paste. Stir and remove from heat.
Carefully add the stewed homogeneous mixture to the boiling broth.
I pour in a little brine and bring the soup to readiness, keeping it on low heat for 5-10 minutes. Salt and pepper to taste, garnish with herbs. The soup is ready!

Video recipe

Delicious pickle based on chicken broth

Ingredients:

Cereals – 70 g,
Carrots, potatoes, fresh onions - 3 pcs.,
Chicken – 400 g,
Pickles (cucumbers) – 4 pcs.,
Bay leaf - 3 pieces,
Oil (olive) – 2 tbsp. l.

Preparation:

I clean the chicken, put it in a saucepan, and put it on low heat for 60-90 minutes. To make the broth more aromatic and rich, I additionally throw in whole peeled vegetables - small carrots, onions and bay leaves. After cooking, separate the chicken meat from the bones and chop it.
While the chicken broth is left to its own devices, I prepare the pearl barley. I rinse thoroughly and soak in water for 10-15 minutes. I change the water and let it cook. I set the heat to low and cook for 35 minutes. If the volume of water decreases due to boiling, I add new water. When the pearl barley is cooked, I wash it again.
I'm roasting vegetables. I chop the onion finely and the carrots into rounds. I fry it in olive oil. The fire is small. I constantly stir the vegetables so they don't burn.
I peel the potatoes, peel them and cut them into medium-sized cubes. I add it to the broth. After 10 minutes, I pour grated pickles and fry into the prepared pickle.
I throw the finished, thoroughly washed cereal and chopped meat into the future pickle. I taste it and add pepper and salt.
I cook for another 15 minutes. Ready!

I serve this delicious, healthy and satisfying dish with sour cream and finely chopped herbs.

Lenten pickle recipe without meat

Ingredients:

Carrots – 1 piece,
Barley – 100 g,
Potatoes – 3 pcs.,
Onion – 1 head,
Pickled cucumbers – 2 pieces.

Preparation:

I rinse thoroughly and soak the pearl barley in cold water. I leave it for 60-120 minutes. Then I set it to cook.
I wash and peel the potatoes and cut them into small slices. I grate the carrots and just peel the onions.
I cut the cucumbers into slices, after removing the seeds and skin.
As the cereals are ready (should soften), I lower the previously peeled and chopped vegetables one by one. I start with potatoes. After 10-15 minutes, add grated carrots, onions and chopped pickles.
Salt, add peppercorns. I cook the pickle on low heat.
When the pickle is cooked, I take out the onion and add fresh herbs.

Cooking video

Rassolnik soup with barley and pork ribs

Rassolnik in aromatic pork broth is the dream of any man who comes home after hard work. The recipe is not the easiest, but the result is finger-licking good!

Ingredients:

Pearl barley – 90 g,
Pork ribs – 400 g,
Small potatoes - 3 pcs.,
Pickles (cucumbers) – 3 pieces,
Brine – 60 g,
Onion - half a head,
Vegetable oil – 3 tbsp. l.,
Carrots – 2 pcs.,
To decorate the dish - parsley and dill.

Preparation:

I thoroughly wash the pork ribs and cut them into pieces. I put it in the pan. Cook over high heat until foam forms. I reduce the heat and remove the foam.
I rid the cereal of excess starch. I soak and change the water several times. Afterwards I fill it cold water and leave it to swell.
I cut the potatoes into small cubes, peel and chop the onion. I chop the carrots using a grater.
I prepare frying in oil. I throw onions into the frying pan, then carrots. I put it on medium heat and stir. Carefully cut the pickles into small slices. I add it to the frying pan. Simmer over low heat.
When the broth for the pickle is ready, add the potatoes. After 10 minutes I lower the pearl barley. Then I add the finished frying along with oil. Mix thoroughly. After 5 minutes, pour in the brine.
I throw in the chopped herbs, salt and pepper to taste. I bring it to readiness. I remove from the stove and leave the pickle alone for 15 minutes to infuse.

How to cook pickle with barley in a slow cooker?

Useful advice. To avoid cooking the cereal separately, rinse it thoroughly and leave to soak overnight. The next day, add it directly to the slow cooker.

Ingredients:

Cereals – 2 tbsp. l.,
Carrots – 1 pc.,
Potatoes – 3 tubers,
Pickled cucumber – 2 pieces,
Meat broth – 2 l,
Onion – 1 small head,
Vegetable oil – 1 tablespoon,
Cooking tomato paste – 1 tbsp. l.
Lavrushka – 1 pc.

Preparation:

I take a separate pan. I pour a small amount of pearl barley with 200 grams of water and put it on low heat. After 15 minutes I turn it off.
I chop the onion. I turn on the frying function in the multicooker. I put the onion in the cooking tank and saute it on low power. I add carrots, finely chopped or grated. I stir the vegetable mixture. I add tomato paste. Mix the roast thoroughly.
I'm making pickles. I grate it and put it in the slow cooker.
I turn off the frying mode and pour the prepared meat broth into the container. I throw in diced potatoes and pearl barley.
I taste the dish. I add a little salt. I turn on the “Cook” operating mode. I set the timer for half an hour. At the end of the multicooker program, I pepper and throw in a bay leaf. Rich pickle with barley is ready!

Video recipe

I pour the rassolnik into plates and serve it with herbs and sour cream.

Cooking pickle in a pressure cooker

You can prepare a delicious and nutritious soup in a pressure cooker in 40 minutes. The bulk of the time will be spent on simple manipulations with meat. Let's move on to the recipe.

Ingredients:

Meat – 500 g,
Pickled cucumber – 2 pcs.,
Garlic – 2 small cloves,
Pearl barley – 3 tbsp. spoons,
Potatoes - 2 medium sized tubers,
Onion – 1 head,
Pickled tomato – 1 pc.,
Carrots – 1 piece.

Preparation:

I wash my pearl barley several times. I put it aside.
I pour it into the pressure cooker cold water, I add pre-washed and chopped meat and cereal. After boiling, carefully remove the foam and cover with a lid. I cook for 40 minutes.
I'm cooking vegetables. I cut the onion into rings, grate the carrots, chop the garlic, cut the tomatoes. Mix the mixture thoroughly and bring it to readiness. At the very end, I throw the chopped cucumbers into the pan. I simmer for 5 minutes.
I open the pressure cooker and throw in the chopped potatoes. After 5 minutes, add the vegetable frying. I bring the pickle to a boil. Let it brew and serve.

Rassolnik cooked in a pressure cooker is more aromatic and richer than one cooked in a regular saucepan. Try it!

How to prepare pickle soup with pearl barley for the winter?

Rassolnik is also made in the form delicious preparation(like stew for the winter), which will help out if you are short of time and want a quick and tasty snack. It will also be a great addition to the main dish. For example, potato casserole with minced meat.

Ingredients:

Pearl barley – 2 cups,
Tomatoes – 700 g,
Onions - 7 large pieces,
Fresh cucumbers– 900 g,
Vegetable oil – 200 g,
Salt – 2 tablespoons,
Black pepper (peas) – 8 pcs.,
9 percent vinegar - 6 tbsp. spoons (output 6 l),
Sugar - optional.

Preparation:

I'm preparing the pearl barley. I rinse in running water and soak overnight. The next morning I wash it and cook it on the stove.
I grate the peeled cucumbers on a coarse grater. I fry onions and carrots until golden brown. Then I add grated cucumbers. I simmer for 20 minutes.
I put the tomatoes through a meat grinder and put them in a frying pan. I simmer for another 10 minutes.
I add the roast to the cereal and mix thoroughly. I bring it to a boil. I turn it off, pour vinegar and stir. I try the miracle preparation for pickle soup that is being prepared to add the required amount of pepper and salt. A little sugar won't hurt.
I let it boil, reduce the heat and pour the pickle with barley into jars. I put it in one and immediately close the lid. I turn the jars over and cover them with a blanket or warm blanket. Our wonderful winter preparation ready!

Hi all! Today's episode features rassolnik soup, in different versions. Yesterday at home we prepared this dish for dinner, so I thought I would show you what we made.

And I decided that if I had already started writing an article about pickle, then I’d add a couple more recipes. This is in case you don’t like one or another ingredient in our recipe.

We cooked it the way it is done in most cases - with barley. But it is often replaced with other cereals and cooked with buckwheat and even barley.

So, we don’t often cook rassolnik, or soups in general. And all because the majority (namely the male part) prefers the first. But, nevertheless, liquid must also be consumed so that health problems do not arise - this is what our female half says. And they are right. But that's not the point.

I can’t say that I’m a fan of pickle soup, but there’s nowhere to go and I have to eat what’s prepared. I myself cook extremely rarely and therefore I don’t have any unnecessary complaints about what I cook, otherwise... You understand what I mean.

Okay, I won’t distract you with my reasoning and I’ll get started. So, the first recipe is pickle with barley. Meet me.

Rassolnik with barley and pickles

One of the most important principles for successfully preparing pickle sauce is meat. Namely, meat on the bone. Give it your time special attention. Thanks to the bone, the broth of the finished soup turns out rich, which makes the dish very nutritious, satisfying and tasty.

To make the color of the soup more appetizing, we will add a little tomato paste, which we prepared for the winter. Cucumbers and their pickle are also available in canned form in the summer. We'll look at the rest in more detail below.

Ingredients:

beef on the bone - 0.5 kg.
potatoes - 400 gr.
cucumber pickle - 150 ml.
carrots - 1 pc.
onion - 1 pc.
pearl barley - 70 gr.
pickled cucumbers - 200 gr.
tomato paste - 2 tbsp.
salt - 2 tsp.
bay leaf - 3 pcs.
water - 4 l.

Preparation:

1. Pour 3 liters of water into a saucepan and lower the meat into it. Place over medium heat until it boils.

In general, both pork and chicken are suitable for this recipe. In principle, you can even make soup without meat - lean pickle.

2. While the meat is cooking, let's start barley. Rinse it under running water and pour boiling water over it. Let's put it aside.

3. By the time the water begins to boil, foam will form on the surface, which needs to be skimmed off.

This is very important point! Don't miss it. If you do not remove the foam in time, the broth will turn out cloudy. So be extremely careful.

Once all the foam has been removed, the water will boil. Now we need to salt it a little, reduce the heat to low and close the pan with a lid. Leave to cook for 60 minutes.

4. After the meat is cooked, remove it from the pan.

Strain the broth and put it back on the fire.

5. Pour pearl barley into it, from which you first need to drain all the liquid. Let it cook over medium heat.

6. At this time, cut the meat into small pieces, removing the bones as you go.

Immediately add to pearl barley for 30 minutes.

If necessary, if the broth has evaporated, you can add boiling water.

7. While the meat and pearl barley are cooking, peel and cut the potatoes into small strips.

8. Peel the carrots and grate them on a coarse grater.

9. Finely chop the onion with a knife.

10. Cucumbers can be cut as desired. We made a medium cube, like on Olivier (maybe a little larger).

11. After 30 minutes of cooking the pearl barley, add the potatoes and cook for 15 minutes.

12. Meanwhile, pour a little vegetable oil into the frying pan and put the onion in it. Simmer until it becomes transparent.

13. Add carrots to the onion and simmer for 1-2 minutes.

14. Add chopped cucumbers, pour a couple of ladles of broth from the pan and simmer for 10 minutes over low heat.

16. Add the resulting frying to the soup and stir.

17. Add salt to taste and pour in 150 ml. cucumber pickle.

18. Now add the bay leaves, mix and boil for another 10-15 minutes.

If you wish, you can add your favorite soup spices. We don't add.

19. Pour the finished pickle into plates, season with sour cream and sprinkle with herbs, but this is all optional.

The dish is ready. It turned out very tasty and satisfying. Prepare yourself too. Bon appetit!

Recipe for pickle with rice

Don't like pearl barley? To be honest, I don't really care. It is for such people that there is a slightly modified pickle recipe. That's what we'll look at right now. What are we going to do? Replace the pearl barley with rice and get an equally tasty dish.

Ingredients:

potatoes - 3 pcs.
carrots - 1 pc.
onion - 1 pc.
minced meat - 200 gr.
rice - 100 gr.
pickled cucumber - 1 pc.
salt - to taste

Preparation:

1. The first thing we do is wash the rice and pour it into a pan of water in which we will cook the pickle. Let it cook over medium heat for 10 minutes.

2. Making the frying:

Cut the onion into small pieces.

Grate the carrots on a coarse grater.

Pour a little vegetable oil into a heated frying pan. And add onions and carrots to it.

Stir and cover with a lid. Simmer over low heat for 10 minutes.

3. At this time, cut the peeled potatoes into cubes...

...and grate the pickled cucumber on a coarse grater.

4. Form balls from the finished minced meat.

5. Send potatoes to rice.

After the water with rice and potatoes boils, add the meat balls to the pan. Let's wait until it boils again.

6. Now add the onion-carrot mixture to the soup.

Stir, add a little salt and cook until tender (about 20 minutes)

7. 5 minutes before the pickle is ready, add grated cucumber.

You can also add some chopped greens.

Pour the finished pickle into plates and serve. It turned out to be very transparent, tasty and more dietary. Bon appetit!

Classic recipe for pickle in a slow cooker

You can make your task a little easier and use a very useful household appliances. How easy and simple it has become to prepare any dishes since the advent of multicookers and bread makers.

Throw the necessary products into it, set the desired mode and go about your business. Very cool, although not everyone likes it. For example, my mother never uses a slow cooker. He says that it doesn’t turn out tasty, as if everything is artificial, and the color is not the same and it doesn’t look very good. And as for me - it seems normal.

How do you prefer to cook - yourself, or use household “helpers”?

Preparing pickle soup with kidneys and pearl barley

Offal lovers will love this recipe. Here only veal kidneys are taken into account, but you can easily add or replace them with what you like better. It will take a little more time to prepare this pickle than usual, because there is a lot of fuss with the kidneys. And so, in general, the recipe is no more complicated than those that we have already discussed above. What can I say, now you’ll understand everything yourself.

Ingredients:

veal kidneys - 0.4 kg.
brine - 200 ml.
onion - 1 pc.
carrots - 1 pc.
potatoes - 3 pcs.
salted or pickled cucumbers - 3 pcs.
parsley root - 1 pc.
vegetable oil - 3 tbsp.
greens - 1 bunch
salt, pepper - to taste
meat broth - 2.5 l.
pearl barley - 150 gr.

Preparation:

1. Let's deal with the kidneys first. You need to remove the film from them, remove all internal ducts and rinse very well with water.

To completely remove the smell from the buds, they need to be soaked in water for 4 hours. And don’t forget to change the water every 30 minutes.

2. Place the kidneys in a saucepan with 2 liters of water. Bring to a boil and drain the water. Pour in again, bring to a boil and drain.

And just now we set it to cook until fully cooked.

3. Add pearl barley and parsley root to the boiling meat broth.

4. Add finely chopped cucumbers here.

5. In a separate bowl, boil the chopped potatoes until fully cooked.

6. Peel, wash and chop the onions and carrots into small strips.

7. Pass them in a frying pan with a small amount of oil.

8. The time has come to connect all the components. First add the prepared potatoes, kidneys and a little of their broth to the meat broth.

Next, add the roast and chopped greens.

And at the very end, pour in the brine. WITH olive oil and pepper to taste.

After 10 minutes you can pour into plates. The rassolnik is ready to eat. If you are interested in this recipe, then look also. There's certainly plenty to choose from. I think you'll like it.

Let's summarize. Today we have reviewed 4 different, but delicious in their own way, recipes for soup with brine, the name of which speaks for itself. I hope that I have described to you all the preparation steps in detail and clearly and that you will not have any difficulties. Otherwise, I will always answer any questions in the comments below.

Thank you for spending your precious time. See you in the next issues.

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

Ingredients	Quantity
pork (preferably ribs) -	500 g
potatoes -	300 g
carrots -	0.1 kg
onion -	1 small head
pearl barley -	0.1 kg
pickled cucumbers -	3-4 pcs.
spices -	to taste
tomato paste -	to taste
sunflower oil -	100 ml (maybe less)
Cooking time: 150 minutes	Calorie content per 100 grams: 240 Kcal

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

First, soak the washed pearl barley in cold water overnight;

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 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 g 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:

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

Peeled carrots and onions, rinse and grate;
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;
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;
At this time, pour boiling water over the pearl barley and let it brew;
When the chicken fillet is ready, remove it and tear it into pieces;
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:

Chop the onion into small cubes and fry in a frying pan in vegetable oil;
Peel the carrots, chop them on a grater, add them to the pan with the onions and fry them.
Grate the cucumbers, add to the vegetables, close with a lid and simmer a little;
First fill the pearl barley with water, preferably overnight;
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;
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;
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!