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

This delicious first The dish belongs to Russian cuisine. Meat and cereal provide satiety, pickles provide a piquant taste. Initially, the word “rassolnik” meant a pie on fresh dough with chicken, and the soup was called “kalya” and was supplemented with caviar. Afterwards, this name remained only for fish soup.

How to cook pickle

Traditional recipe The thickness of the finished hot dish and the abundance of ingredients are characteristic: pickles, potatoes, cereals, spicy vegetables, greenery. You can’t do without spices, but there are few of them - only Bay leaf and a pinch/corns of black pepper. The broth can be meat, fish or mushroom. The process of preparing rassolnik itself is similar in its technology to the method of cooking any Russian soup, but with the obligatory infusion on the stove or in the oven for half an hour.

How to cook pearl barley for pickle sauce

Among all the cereals that are used for of this soup, pearl barley is the most popular - it complements mainly beef broth with offal (kidneys, offal). Before adding the cereal to the other ingredients in the pan, housewives need to figure out how to quickly cook pearl barley for pickle sauce:

Rinse the cereal three times until the draining water runs clear.
Pour boiling water over it. A lid is required on top, otherwise the grains will not swell.
After 20 minutes, bring to a boil and remove from heat.

Rassolnik soup recipe

According to professionals, a properly cooked soup of this type must include root vegetables with a neutral taste, cereals, spicy vegetables and fresh herbs. Quantity cucumber pickle varies according to the taste preferences of the hostess and her guests. However, even if you are not interested in the classic recipe for making pickle, but in alternative versions, you will have something to choose from the options presented below. You will understand how to cook it quickly and how to select ingredients yourself.

With pearl barley and cucumbers

Cooking time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 1048 kcal.
Purpose: for lunch.
Cuisine: Russian.

This hearty, delicious pickle with barley and pickles is similar to the classic one, but the list of ingredients is a little shorter, and the broth is prepared using pork ribs- it’s richer that way. Professionals advise cooking it in advance and freezing it to reduce work time. Tomato paste can be replaced with fresh grated tomatoes, spices are chosen to taste.

Ingredients:

pork (ribs) – 200 g;
potatoes – 3 pcs.;
pearl barley – 3 tbsp. l.;
pickled cucumbers – 4 pcs.;
carrot;
spices;
oil;
tomato paste – 2 tbsp. l.

Cooking method:

Make broth for the ribs by filling them with water (3 liters) and simmering for about an hour.
Add fried onions, cucumbers, carrots.
After 10-12 minutes, enter tomato paste, spices.
Next - pearl barley.
After half an hour, add potatoes. Cook for 20 minutes.

With rice

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 836 kcal.
Purpose: for lunch.
Cuisine: Russian.

This recipe for pickle soup with rice and cucumbers is suitable for children and diet menu, because it is very light, on turkey. This also helps to prepare dinner in just an hour, because poultry broth cooks faster than meat broth. If you wish, you can refuse potatoes, further reducing the calorie content of the dish. Frying the onion is also an optional item.

Ingredients:

turkey – 300 g;
pickled cucumbers – 3 pcs.;
rice - a handful;
large potatoes;
Sweet pepper;
spices;
oil;

Cooking method:

Make turkey broth - you will need 2 liters of product.
Add rice, cook for 25 minutes.
Fry chopped peppers, onions and cucumbers. Add to the soup along with the potato wedges.
After half an hour, season it and serve.

Classical

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 881 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Classic pickle, as previously mentioned, should be made with beef kidneys, which are important to prepare before work. They are cleaned and soaked for 8 hours, during which the water is changed three times. Then boil separately from all the ingredients of the soup. Similarly, you need to prepare the selected cereal in advance. This rassolnik soup should be served with sour cream.

Ingredients:

beef kidneys – 300 g;
pickled cucumbers – 3 pcs.;
rutabaga – 200 g;
cereal – 2 tbsp. l.;
carrot;
potatoes – 2 pcs.;
oil;
a bunch of greenery;
salt, bay leaf.

Cooking method:

Pour boiled kidneys into 1.5 liters of water and cook for half an hour.
Add prepared cereal.
Fry grated rutabaga, onion, and cucumber strips.
Add them to the soup along with grated carrots.
After 4-5 minutes, add potato cubes. Cook until they are ready.
Season with herbs and spices. Simmer for a couple of minutes and serve.

In a slow cooker

Cooking time: 2 hours 25 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1278 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

If you cook rassolnik soup in a slow cooker, you won’t even notice how a plate of hot food appears in front of you. hearty lunch. Simplicity of action and reduction of work time are the main arguments in favor of this method of cooking this soup. You can use any recipe with or without a photo: even an inexperienced housewife entering the kitchen for the first time can cope with this task.

Ingredients:

meat – 400 g;
potatoes – 2 pcs.;
pickled cucumbers – 2 pcs.;
carrot;
spices;
oil;
water – 2.5 l.

Cooking method:

Fry all the chopped vegetables in the “baking” for 20 minutes.
Add meat, soaked barley, potatoes.
Pour in water, simmer for 2 hours. Season 4-5 minutes before the end.

With Chiken

Cooking time: 45 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 1645 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Simple original recipe pickle with chicken and smoked sausage is popular with connoisseurs of light, spicy hot dishes. Some housewives add tomato paste here, spicy Bell pepper, beans. Cereals to this species soup is not recommended - it is better to use small noodles. It is recommended to serve with fresh sour cream and rye crackers, grated with garlic.

Ingredients:

smoked chicken– 100 g;
smoked sausage– 200 g;
pickled cucumbers – 3 pcs.;
vegetable broth – 3 l.;
potatoes – 2 pcs.;
oil;
carrot;
spices.

Cooking method:

Fry onion and carrot shavings. Pour into boiling water.
Add cubes of potatoes, cucumbers, sausage, and chicken one by one.
Season 3 minutes before serving.

Leningradsky

Cooking time: 3 hours.
Number of servings: 3 persons.
Calorie content of the dish: 1557 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Leningrad-style rassolnik was one of the most frequently implemented Soviet recipes. cookbooks: tasty, fast, simple, very filling. Absolutely any cereal could be introduced - not only the well-known pearl barley and rice: buckwheat, oatmeal, and wheat were used. The old recipe yields only 1 liter rich broth, and the soup itself is very thick.

Ingredients:

beef – 300 g meat + 400 g bones;
water – 2.5 l;
potatoes – 300 g;
carrots – 1/2 pcs.;
white onion;
pearl barley – 30 g;
a bunch of leeks;
pickled cucumbers – 60 g;
oil;
bay leaf, salt, pepper;
brine - half a glass.

Cooking method:

Boil meat broth without spices, remove beef.
Add washed pearl barley, sautéed onions and carrots.
After half an hour, add potato wedges, sautéed cucumber straws, and spices.
After 15 minutes, pour in the brine and cook the soup for another 9-10 minutes. Add, serve.

With kidneys

Number of servings: 6 persons.
Calorie content of the dish: 1457 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

If you are interested in how to cook pickle with kidneys in meat broth, be sure to check out this recipe. For the base you can take fatty pork, young veal, dietary poultry– this does not matter. Canned beans are better because... dry ones will have to be soaked for a long time and cooked for at least a long time. The kidneys should be filled with water for 4-5 hours in advance.

Ingredients:

meat – 350 g;
canned beans – 200 g;
pickled cucumbers – 4 pcs.;
beef kidneys– 200 g;
oil;
potatoes – 2 pcs.;
spices.

Cooking method:

Boil the chopped kidneys for half an hour. Separately make meat broth (3 l).
Chop cucumbers and fry with onion half rings.
Add potato chunks to the broth. After they are ready, fry the beans.
Add kidneys and spices. Cook for another 5-10 minutes.

Without meat

Cooking time: 1 hour 30 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 997 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

A simple Lenten pickle with barley without meat will fit well into children's menu, may be useful when dieting. Its taste is no worse than that of classic beef or low-calorie chicken, and its satiety is also not inferior, since lentils are added here. If desired, this soup can be made in a slow cooker - this will save you even more time.

Ingredients:

potatoes – 2 pcs.;
lentils – half a glass;
pickled cucumbers – 3 pcs.;
pearl barley – 2 tbsp. l.;
rice – 2 tbsp. l.;
carrot;
tomato;
oil;
salt, seasonings.

Cooking method:

Pour water (2 liters) into the rice and lentils soaked for half an hour. Cook for 25 minutes.
Add fried carrots, onions and tomatoes.
Add boiled barley and potato cubes and season after half an hour.
Cook the soup for another 6-7 minutes.

Home

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 971 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

You still don’t know how to cook mushroom pickle at home? It’s worth studying this recipe, because such a tasty and satisfying hot dish looks great on any table. Rich, nutritious, with the piquancy of pickled champignons and no pickles at all - this variation of rassolnik soup is appreciated by vegetarians. The main part of the mushrooms can be fresh, and the replacement cucumbers can only be pickled.

Ingredients:

cereal – 2 tbsp. l.;
mushrooms (any) – 300 g;
potatoes – 4 pcs.;
pickled milk mushrooms – 200 g;
spices;
oil;
tomato paste.

Cooking method:

Soak the cereal.
Fry chopped mushrooms and onions until soft.
Boil 3 liters of water, throw in the chopped potatoes.
After 20-25 minutes, add the roast and cereal. Cook for half an hour.
Season the soup with tomato paste and spices. If necessary, add a couple grams of salt.

With beef

Cooking time: 1 hour 35 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1752 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

This beef rassolnik soup was in great demand in pre-war times. A short list of ingredients, their availability and budget, high nutritional value - there is no reason not to try making such a soup. Step by step recipe will help you understand all the tricks, and the photos will give you an idea for how to design the final result. Spices are not indicated, because... their presence is optional.

Ingredients:

White cabbage– 1/2 pcs.;
beef – 400 g;
butter;
potatoes – 5 pcs.;
parsley root;
pickled cucumbers – 2 pcs.;
sour cream.

Cooking method:

Pour over beef pieces cold water. Cook for an hour after boiling, removing foam.
Fry the onion with grated parsley root for butter.
Add cabbage and chopped cucumbers. Simmer for 4-5 minutes.
Add fried rassolnik and potato cubes to the soup. Cook until just tender.

Professionals are sure that without knowledge of some culinary tricks Any, even the simplest recipe for delicious pickle, can be ruined. How to cook this dish correctly? Important nuances:

Choose your grains wisely - rice is used for pickle soup with chicken and/or turkey giblets, and pearl barley is used only with beef. Barley grits good with duck giblets.
Do not add salt to this dish - you can greatly degrade the taste of the broth.
Is rassolnik soup not spicy enough? Pour a little more liquid from the jar of cucumbers, boil, add to the broth 10 minutes before the end of cooking.
Try to introduce only fresh greens.
Always boil the cereal before adding it to the broth, otherwise it will turn blue.
If you intend to cook this soup at home for your child, rinse the cucumbers to remove excess salt.
Before working, cucumbers must be peeled and scalded with boiling water.
Be sure to fry all the white roots - onions, parsley, otherwise the pickle soup will become bitter.

Video

An incredibly tasty and rich dish called “rassolnik” will appeal to all lovers of first courses. A hearty, aromatic, moderately sour dish will quickly satisfy your hunger, thanks to the meat broth on the basis of which it is prepared. And cucumber pickle, added at the end of cooking, will add piquant, spicy notes. So, what is the popular one made from? classic rassolnik?!

The main thing in the article

Ingredients for a delicious pickle with barley:

beef or pork - 500 g
pearl barley - 100 - 150 g
potatoes - 3-4 pcs.
carrots - 1 pc.
onion - 1 pc.
pickled cucumber - 3-4 pcs.
cucumber pickle - 300 ml
vegetable oil - 4-5 tbsp
bay leaf - 2 pcs.
salt, pepper - to taste.

How much barley will be needed for pickle?

The amount of pearl barley added directly affects the consistency of the first dish. Lovers of medium-thick soups will need 100-150 g of cereal per 3-4 liters of liquid. For fans of thick first courses, adding an extra handful of pearl barley will be appropriate.

Rassolnik with barley and pickles: the best classic recipe

What's a classic pickle without richness? meat broth?! It is he who will become the “manager” in this culinary combination amazing taste and aroma. Well, a guarantee of excellent taste of the dish will be consistency culinary process:

Combine the meat broth with pearl barley.
After 30 minutes, place the chopped potatoes into the broth.
Bring chopped onion and grated carrots until soft.
Simmer the vegetables in a deep frying pan over low heat for 4-5 minutes.
We combine with the future pickle.
Finely chopped cucumbers with some of the brine are stewed in a frying pan.
After 5-7 minutes of stewing, combine them with the soup.
To improve the taste, add spices and salt.

When serving for dinner, sour cream is perfect, as it will highlight the excellent taste qualities nutritious food.

Rassolnik with barley and meat: recipe with step-by-step photos

To get yummy meat pickle The following components are required:

meat on the bone - 700 g
pearl barley - 100 g
potatoes - 3 pcs.
medium carrots - 1 pc.
onion - 1 pc.
pickled cucumbers - 5 pcs.
greenery
salt, pepper to taste.

Cooking process:

Rassolnik with chicken broth and barley

To prepare chicken bouillon, you will need chicken or its individual parts.

Cook the washed poultry for about half an hour. Be sure to remove any scale that forms.
Then add the cereal, and after half an hour - chopped potatoes.
After 20 minutes, take out the chicken and put in the sautéed carrots and onions instead.
The same fate awaits chopped cucumbers, previously stewed in a frying pan.
Shredded boiled chicken combine with pickle sauce.
Salt and pepper to taste.

Pickle recipe with offal: liver or kidneys

The sequence in which this type of pickle is prepared is no different from the classic recipe for the dish. The only difference is that instead of meat, some by-products are involved in cooking, such as kidneys, heart, lungs or liver.

Important! Before combining all the ingredients for a leisurely simmer over low heat, you need to briefly boil the washed offal.

After a short boil, rinse the liver (kidneys) thoroughly again.
Place the clean offal on medium heat again.
After boiling, leave for another 1 hour and turn off.
The further culinary process is fully consistent traditional recipe pickle.

Lenten pickle with barley and pickles

Lack of meat and fish products — main feature preparations Lenten pickle.

It follows that pearl barley Fill it not with broth, but with regular hot water.
Cook until done for 20-30 minutes.
Then vegetables are added to the process - potatoes, carrots, onions, sautéed cucumbers.
Before turning off almost ready soup, you need to add cucumber pickle. Its quantity depends on the taste preferences of the cook - from 0.5 to 1 cup.
When serving, sprinkle the dish with chopped herbs.

How to cook pickle with mushrooms?

Mushroom pickle is unusually different rich taste, which perfectly satisfies hunger and leaves a delicious aftertaste. What’s especially pleasing is the fact that it takes very little time to prepare.

To do this, you need to first soak the mushrooms in warm water, and then boil them over low heat for about 20-25 minutes. The next stage is to enrich mushroom broth vegetables, and add spices and herbs.

Recipe for pickle with barley in a slow cooker

IN modern world, with its frantic rhythm and lack of time, such a kitchen assistant as a multicooker will come in handy. Rassolnik prepared using this technique is distinguished by its rich taste and thickness. To reduce the time spent in the kitchen when preparing the first course, it would be advisable to use this miracle of technology.

To begin, turn on the “Baking” mode and place chopped carrots, onions, and cucumbers in a container.
Addition tomato sauce(1-2 tbsp) will highlight the taste of the dish with spicy notes. Sauté for another 5-6 minutes.
Place pearl barley, potato and meat cubes into the container and fill the multicooker with water to the desired level.
Turn on the “Extinguishing” function. Cooking time: 1.5 hours.

Features of preparing a delicious pickle with barley

Using bone-in meat early in the culinary process ensures a truly rewarding result. It could be beef, pork, chicken drumsticks.
The pickle soup will be quite appetizing if you use not meat to prepare the broth, but river fish. For a more pronounced taste it is better to use fatty varieties- carp, catfish, crucian carp.
Helps speed up the cooking of pearl barley pre-soaking in water room temperature for 5-6 hours.
Peeled cucumbers significantly improve the taste of pickle soup. This should be used before chopping the vegetable.
By-products with specific smell and taste, it is necessary to soak in acidified water for several hours. This is necessary in order to rid products of accumulated toxic substances.
It is recommended to eat the finished pickle not immediately, but after it has been infused for about half an hour. This will significantly enrich the taste of the appetizing dish.

Rassolnik with pearl barley: video recipe

Bon appetit!

Before preparing pickle with barley, you need to soak the cereal, preferably overnight. Then rinse 2-3 times with clean water and cook until half cooked in a separate bowl. It’s just that when pearl barley is cooked, the water in it turns bluish. To prevent the soup from acquiring such a color, I always cook the pearl barley separately from everything else. Then I simply rinse the cereal with clean water and use it for its intended purpose at the right time.

I put the meat in cold water and start cooking the broth over low heat. I add salt to the broth and periodically remove the foam with a slotted spoon. I make sure to skim off the foam so that the broth becomes as clear as possible. Classic recipe pickle with barley involves using meat with bones to make it richer. After the broth is cooked and the meat is soft, I simply separate the bones and put the pieces of pork back into the soup.

Then I add semi-finished pearl barley. I cook the barley soup over low, low heat.

I'm preparing a re-fry. I peel the carrots and rub them through a grater. I cut the onion into small squares.

Sauté vegetables in a frying pan with the addition of vegetable oil until soft. When the overcooking is done, I put it aside from the stove.

I cut the pickled cucumbers into cubes. This way they will be clearly visible in the soup.

I peel the potatoes, wash them and cut them into long pieces.

I put the potatoes in the soup and cook at a low simmer. I taste salt to make sure there is enough.

When both the pearl barley and potatoes are ready, I add the overcooked vegetables to the soup, let it boil for about 5 minutes, then at the very end I add pickles - I like them to crunch.

As soon as the soup boils again for 3-4 minutes, remove from heat. I let it brew and absorb all the flavors for about 15 minutes. Then I pour portions for everyone.

I serve rassolnik with pearl barley and pickled cucumbers hot to the table, adding a little fresh herbs.

Rassolnik – enough unusual soup, which is prepared from cereals and pickles, often with the addition of brine, but sometimes without it. The use of the named ingredients determines unique taste dishes with 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 can have different taste, but the unique notes in it 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.
It is necessary to salt the pickle 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 adding tomato paste to the soup, which is included in some recipes, 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 each one has one bone left. 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 it take?

Cooking method:

Wash the beef and place in a saucepan.
Rinse thoroughly chicken livers, heart, 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 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 bowl contains 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- taste.

Cooking method:

Weld 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 unique-tasting soup made from available ingredients, it turns out nourishing, aromatic, has unique taste with a pleasant sourness. It is most often served with sour cream and herbs. One of the most common variants of this soup is rassolnik with pearl barley and pickled cucumbers. You can cook it in broth or water, with meat, fish, or without adding additional ingredients.

Are your pickles stale? It's time to make pickle soup with barley! Use proven tips and step by step instructions with video.

The guarantee of health in proper nutrition. This, in turn, involves eating soups, which is why most health diets include liquid nutrition in their diet. Rassolnik is a favorite of many, a traditional dish on the Russian table. There are countless options for preparing this soup. Let's look at how to prepare pickle soup with barley.

Rassolnik got its name because of the main ingredient in its composition - brine. Nowadays, brine is rarely added to such soup; most people prefer to only add cucumbers or mushrooms. Broths for pickle with barley can be different, not only meat, but also from offal, poultry and even fish.

It is better to stew the pickled cucumbers in the dressing and add them to the pickle last. Otherwise, the potatoes may become tough.
The more brine and cucumbers, the more pronounced the salty-sour taste appears. If there are no cucumbers, take salted milk mushrooms. Use any brine, including cabbage brine.
It is permissible to replace pearl barley with rice, millet or buckwheat.
The thickness of the pickle needs to be adjusted by the amount of pearl barley. If you love more thick soups, add more grains. For liquid consistency there should be less pearl barley.
Ideally, it is better to soak pearl barley overnight or for at least 2 hours.
To keep the soup clear, cook the barley separately.
If you make pickle from kidneys, the first water after boiling must be replaced.
Rassolnik is perfectly stored in the refrigerator, but it is better to use it in fresh. Cook the soup in small quantities.
Olives and black olives will be added to pickle sauce unusual taste, experiment.

With pearl barley

As mentioned above, pickle can be prepared with various broths; it all depends on your taste decisions. To prepare this soup, you need to take 500-700 g of meat (chicken), 150-200 g of pearl barley, 2-3 medium potatoes, 2-3 medium pickled cucumbers, 1 carrot, 1 onion, a glass of cucumber pickle, 1 tomato, herbs and spices.

We wash the meat well, fill it with water, add a little salt and cook for about 1 hour. If you use beef, the duration of cooking the broth increases to 2 hours or more. The chicken is cooked for 40 minutes. After the meat is cooked, you need to take it out. From now on we will only use broth.

We wash the pearl barley well and fill it with water. On average, barley should sit for 2 hours, but to save time, let’s wait 20 minutes. We will cook this pearl barley separately from the broth for 1 hour in 2 glasses of water.

To prepare the dressing, finely chop the onion, grate the carrots and saute them. Next, chop the tomato and pickled cucumbers. If you don't like whole sour pieces in soup, grate the cucumber on a medium grater, after peeling it.
Add tomatoes and cucumbers to sautéed onions and carrots. Mix carefully and simmer our dressing for a few minutes.

Peel and cut the potatoes, add them to the broth and cook for 10 minutes. Next, add the pearl barley and continue cooking for another 10 minutes. Then add the dressing. After 10 minutes, pour out the brine.

Chop the onion, dill and parsley. If you have garlic, add that too. Next come the spices. Curry goes well with pickle, nutmeg, allspice and bay leaf. You determine the amount of spices yourself, but don’t get too carried away.

Let the pickle sit for 15-30 minutes and you can serve it. Pleasant taste sour cream adds to the soup, so feel free to add a spoonful to your plate.

Total cooking time is 1 hour 45 minutes. Active cooking time is 30-45 minutes. Prepare the barley and broth in advance so as not to waste extra time.

Lenten

In addition to the usual pickle, there are recipes for making vegetarian soup without meat. Here's one of them.

Ingredients for Lenten pickle: 150-200 g pearl barley or 150 g rice, 3-4 medium potatoes, 5-6 small pickled cucumbers, 1 carrot and onion, 2 tablespoons of tomato paste or medium tomato, 30-40 g of vegetable oil, herbs and spices to taste.

As in the previous recipe, we either soak the pearl barley for 2 hours, or leave it in water for 20 minutes and then cook separately for one hour. If you use rice instead of pearl barley, soak it for 30 minutes.

Next, throw the diced potatoes and soaked cereal into boiling water. While the potatoes are cooking, peel the carrots and onions. The onion needs to be finely chopped and sautéed. As soon as it turns brown, add the grated carrots. While the vegetables are simmering over low heat, grate or chop the pickled cucumbers small pieces. Add cucumbers and tomato paste to sautéed carrots and onions. Simmer for 5-7 minutes.

Ready dressing add to the soup, mix, taste and add spices and bay leaf to taste. If the soup is not sour enough, add brine. After 5-7 minutes, add the greens and, turning off the burner, leave the soup to infuse.

In a slow cooker

Take 400 g of meat, wash it well and immediately cut into portions. Instead of meat, it is permissible to use chicken, offal (for example, kidneys), sausage or mushrooms (in Lenten version).

Next, chop the onions and cucumbers, three into coarse grater carrot. If you want to fry, then place the resulting ingredients in a multicooker and set the “baking” mode for 20 minutes. If you are striving for more healthy food or want to save time and effort, skip this step.

Add chopped onions, cucumbers, potatoes, tomatoes and carrots to the chopped meat. Wash well until clean water You also pour pearl barley, in the amount of 1 cup for a multicooker, into a container for cooking. Add spices and bay leaf. Fill the entire contents with boiling water.

Close the multicooker. Select the "soup" mode. If this is not the case, set it to “quenching”. Set the time to 1.5-2 hours. If you soaked pearl barley in advance, then the cooking time should be reduced to one hour.

Don't worry about the vegetables being overcooked. In this mode, your future soup will simmer slowly, so all the ingredients will retain their shape and taste.

If you are using a pressure cooker, the recipe will be almost the same as in a regular slow cooker. Only the cooking time in the “stewing” mode is reduced. For more detailed recommendations, see step by step video recipe below.

In a pressure cooker

Take the beef, wash it thoroughly and put it in a pressure cooker. Before the water boils, rinse the pearl barley well and prepare the potatoes. Finely chop the onions and cucumbers. Place the pepper mixture and juniper berries in a strainer spoon.

Remove the foam from the meat, then place all the ingredients in the pressure cooker and close the lid. When the valve hisses, set the timer for 35 minutes. When ready, check the broth for salt and add brine or salt if necessary. Lastly, add the bay leaf and boil for another 5 minutes. Our pickle is ready.

To make the soup look nicer in a pressure cooker, you need to simmer the vegetables separately. The recipe changes: after 25 minutes of cooking the meat with barley, add the potatoes, after 5 minutes add the dressing with vegetables. Then taste the broth for salt and add bay leaf.

For the winter

To save time and effort when preparing pickle soup in winter, make the dressing in the summer. To prepare marinated soup dressing we will need fresh cucumbers in the amount of 3 kg, 1 kg of carrots and onions, 300 g of tomatoes and 2 cups of dry pearl barley. Take also: 2 tbsp. sugar, 4 tbsp. salt, 200 ml vegetable oil, 1.5 tsp. 70% vinegar, herbs, bay leaf and allspice.

The first step is pearl barley. We prepare it in any way, with long soaking or longer cooking - it’s up to you. When the pearl barley is ready, you need to rinse it to remove excess mucus.

Cut the onion into half rings or cubes, grate the carrots on a coarse grater. We send the resulting ingredients to sauté over low heat. Cut the cucumbers into small cubes or three on a grater.

Take a cauldron, saucepan or stewpan, pour fresh cucumbers and sautéed vegetables into it. Add salt and sugar. Simmer everything for 25 minutes. If necessary, add vegetable oil or a little boiled water. While the dressing is simmering, finely chop the tomatoes. Then add them to the rest of the ingredients and simmer everything for another 20 minutes.

Next, add pearl barley, herbs, allspice, and bay. Mix everything thoroughly and leave to boil for 15 minutes. At the last moment add vinegar. We put the mixed mixture into jars and roll them up for the winter, under iron caps. Like any pickles, we put the dressing under a fur coat or blanket.

In winter, all you have to do is boil the broth, add potatoes to it and after 15 minutes pour in a jar of pickle dressing. The resulting mixture should be kept on low heat for 5-10 minutes and seasoned with herbs for beauty.

This method of preparing pickle soup will be the fastest and easiest. Feel free to prepare soup dressing and enjoy your favorite dishes in winter period.

Bon appetit!