Rassolnik with pearl barley for the winter, or How to cook soup in one-two-three. Dressing for pickle soup for the winter Simple preparation of pickle soup for the winter

In addition to pickles, marinades and jams, there are preparations that make preparing a complete and satisfying lunch much easier. Of course, you guessed that I’m talking about preparing soups or a concentrated base for their preparation. For example, such as a raskolnik for the winter in jars, the recipe for which I want to offer you today. Agree, this is not only very tasty, but also saves a lot of time. According to established family tradition, I usually prepare several jars of borscht dressing and concentrated rassolnik. With borscht, everything seems to be simple, but making pickle soup for the winter is a little more difficult. I came across many options for preparing it, and as a result I settled on this one. The main advantage of this method is the absence of vinegar.

pickled cucumber – 500-600 g,
pearl barley – 1 tbsp. (250 ml),
white onion – 150-200 g,
carrots – 150-200 g,
tomato paste (thick) – 2-3 tbsp. l.,
vegetable oil – 70-100 ml,
ground pepper (black) - to taste,
water - as needed.

A method for preparing pickle soup for the winter without vinegar

Since we use already salted cucumbers in our preparation (I won’t tell you how to salt them, I’m sure you already have your own proven method), and the rest of the vegetables are fresh, pearl barley requires the longest preparation. We wash it and fill it with cool water for a couple of hours so that it swells sufficiently.

After swelling, rinse the cereal thoroughly again, add fresh cold water and boil until all the liquid has evaporated. We take the proportions of water and cereals 2:1. Essentially, you will end up with a thick, slightly undercooked pearl barley porridge. Don't worry, at one of the subsequent stages we will bring it to full readiness.

Pour oil into a saucepan (deep frying pan or thick-walled pan), heat it and add vegetables to fry.

Bring them to a light golden state.

Add pickled cucumbers, chopped using a coarse grater (or cut into small cubes).

Following the cucumbers, immediately add tomato paste.

Cover the lid and simmer for 5 minutes, then add the boiled pearl barley.

Mix the contents of the saucepan and add water, preferably hot boiled water, so that it completely covers all the ingredients. Reduce the heat on the stove to low (but not minimal) and simmer the pickle for another 5-7 minutes. stirring occasionally.

While the pickle is ready, we sterilize the jars for twisting in a way convenient for you: over steam, in the microwave or in the oven. Boil the lids. For such a pickle, it is good to take small jars - up to a liter. This amount is just enough for one-time preparation of soup.

After removing from the stove, immediately pour the pickle mixture into prepared jars and close with lids. Yield: 3 cans of 0.5 liters each.

Turn the jars over, wrap them in a warm blanket and leave them alone until they cool completely. We store it in the same place as all other preparations - in a cool place. In winter, all you have to do is open the jar, add the contents to the meat broth and boiled potatoes, let it boil and you're done!

Rassolnik with pearl barley for the winter

Rassolnik is an ancient wonderful soup, known in all Slavic cuisines. In the classic version, rassolnik is prepared with kidneys. Times are changing. This soup can be made with any meat broth. If the pickle is cooked in chicken broth, it can be eaten cold in hot weather. Rassolnik can also be prepared simply as a stew, using water. The second component of pickle is pickles. In real pickles, the preservative forms itself, and it is not vinegar, but lactic acid. Replacing acid with vinegar worsens the properties of pickle. This soup is good for everyone, but its main component, barley, requires a lot of time to prepare. Many housewives are ready to spend some time and make a lot of semi-finished pickle with barley for the winter at once. Making homemade pickle soup with barley for the winter is very convenient: boil water or cook broth, add potato pieces and 200-300 g of canned homemade pickle soup. After 15-20 minutes, an excellent soup can be served.

Ingredients for 1.3 l:

pickled cucumbers – 300 g;
fresh cucumbers – 300 g;
onion – 1 pc.;
large carrots – 1 pc.;
tomatoes – 3 pcs.;
sweet pepper – 1 pc.;
garlic cloves – 7 pcs;
vinegar 9% - 1.5 tsp;
salt – 1.5 tbsp. l.
sugar – 1 tbsp. l.;
vegetable oil – 5 tbsp;
boiled pearl barley – 2 cups.

How to prepare a classic rassolnik with pearl barley, tomatoes and cucumber in jars for the winter

Wash and peel the onions, garlic and carrots. Remove the skin from fresh cucumbers. Some recipes recommend making pickle soup for the winter only from fresh cucumbers. A combination of fresh and pickled cucumbers would be more correct. The barley needs to be boiled in advance.

Cut the onion into small pieces, and you can grate the carrots into strips. Place a deep frying pan on the fire and add vegetable oil. Pour in the grated carrots and onions and begin to simmer the vegetables over low heat.

Following the onions and carrots, add chopped pickled and fresh cucumbers into the frying pan.

Remove the bases of the stalks from washed tomatoes

Cut the tomatoes into quarters and place in a blender glass.

Grind the tomatoes and chop the bell peppers. Add the tomato juice along with the chopped pepper to the frying pan. Add salt and sugar. This pickle preparation is not made spicy.

All vegetables should be stewed for 15-20 minutes. Lastly, add the boiled pearl barley and boil for 2 minutes. Rassolnik with pearl barley is ready for the winter.

We put our homemade preparation into pre-sterilized jars. Add a few pieces of chopped garlic on top.

Before closing the jars, add half a teaspoon of vinegar to each.

Turn hot jars over. They can be covered with towels. After cooling, put away the delicious pickle with pearl barley in a dark, cool place for the winter.

Rassolnik in jars for the winter, recipe with barley and rice

Soup preparations are absolutely necessary for working mothers and wives. They allow the housewife to quickly and without much time investment feed her tired and hungry household members a hearty lunch or dinner. It is worth paying special attention to the preparations for pickles. Ready-made canned food saves the time required for soaking cereals and cutting vegetables and herbs.

Preparing traditional pickle with pearl barley

3 kg. cucumbers;
1 kg of onions and carrots;
1.5 kg of ripe tomatoes, you can use overripe and slightly wrinkled tomatoes;
500 gr. pearl barley;
2 tbsp. level spoons of salt;
4 tbsp. spoons are also flush with the edges of the sugar;
half a glass of vinegar 9%;
half a glass of vegetable oil without aroma and water.

The procurement process consists of the following steps:

Chop the washed carrots and cucumbers into cubes or grate on a coarse grater.
Finely chop the peeled onion.
Peel the tomatoes and chop.
Add water, oil, sugar, salt to tomato puree.
Mix.
Place washed pearl barley and prepared vegetables into the sauce.
Mix well again, preferably with your hands.
Simmer covered over low heat for 20 minutes.
Then pour in vinegar and keep on fire for another 10 minutes.
Fold tightly into the prepared container, roll up, turn over, and insulate.
Leave in the room to complete the sterilization process for a day.

The amount of ingredients indicated in the recipe should yield approximately 12-13 half-liter jars of pickle. This preparation goes perfectly with broth made from beef kidneys and bones.

To prepare pickle with chicken giblets, it is best to use rice cereal.

Rassolnik for the winter with rice

This pickle recipe is ideal for using so-called substandard vegetables - cucumbers and tomatoes that are too large, overgrown or slightly crushed.

You need to take the following products:

3 kg of cucumbers;
2 cups rice, the shape of the cereal is at the discretion of the hostess;
1 kilogram of tomatoes and onions;
0.5 kilograms of sweet pepper and carrots;
4 tablespoons salt;
half a glass of vinegar 9%;
1 glass of refined vegetable oil;
to add bitterness - a piece of hot capsicum.

The dressing is prepared as follows:

Wash the cucumbers, remove the skin from the overgrown ones, and chop them into cubes.
Chop the onions and peppers into cubes.
Coarsely grate the carrots.
Make a puree from previously blanched and peeled tomatoes.
Mix all the vegetables and oil in a large, suitable bowl, add salt.
Pour in the cereal, mix, place on the cooking surface.
Bring to a boil, cook for about half an hour.
Pour in vinegar, stir and let it boil.
Place the pickle in small, sterilized jars and seal immediately.
Turn over, wrap warmly, leave for a day.

When I found out that a delicious pickle with barley can be cooked from a semi-finished product prepared in the summer, my joy knew no bounds. After all, this royal cereal is not only incredibly tasty, it is extremely important for the body and goes well with any vegetables. Having such an invaluable preparation, aromatic pickle can be prepared much more often, since the vegetables are almost ready and long-term cooking of pearl barley is not required. Making such a popular assortment in the summer is not very troublesome, sterilization of jars filled with the preparation is not required, and most importantly, all the vegetables are available, plus it is a solution to the problem with overgrown cucumbers. But the beauty of the recipe is that for ardent non-lovers of this type of cereal there is excellent news - it can be replaced with rice! So what awaits you next is not one, but three recipes: with tomato paste, without it, with fresh tomatoes and with rice. Everything is so universal that you can shuffle the ingredients together and make the preparation to your taste, adding a tomato or, conversely, replacing it with tomatoes, making it with one grain or another.

Winter pickle made from fresh cucumbers with pearl barley and tomato paste

This version of the preparation must be allowed to stand before opening the jar and adding it to the soup. Fresh cucumbers should gradually pickle and become piquant, exactly what you need for a classic pickle. This dressing recipe has a slightly sour taste. Ideal for those who prepare pickle soup by adding a minimum of vinegar, or pour out the brine altogether.

Ingredients:

cucumbers – 3kg;
pearl barley –0.5 kg;
tomato paste – 2 tbsp;
onions – 1 kg;
carrots - 1 kg;
salt – 2 tbsp;
sugar – 4 tbsp;
refined vegetable oil – 2/3 tbsp.;
vinegar 9% - 1/2 tbsp.;
water.

How to prepare pickle soup with fresh cucumbers for the winter

Recipe for winter pickle with pearl barley, fresh cucumbers and tomatoes

In our family, there must be a first course for lunch. It doesn’t matter what: let it be borscht with beans in meat or vegetable broth or fish soup. But, if I open a jar of cucumbers, then I definitely make soup with them. True, pickled or pickled cucumbers sell out very quickly, and often from the middle of winter you have to save money, since the bins are almost empty.

What do we need:

500 gr. pearl barley;
1/2 cup 9% table vinegar;
3 kg. cucumbers;
1.5 firm tomatoes;
1 kg. carrots;
1 kg. onions;
1/2 cup refined vegetable oil;
2 tbsp. coarse table salt;
1/2 cup purified water;
4 tbsp. fine sugar.

How to prepare pickle soup for the winter

Store in a cool closet or pantry. When using, add to broth with cooked potatoes. Once boiling begins, cook for 5-10 minutes. Add spices and gravy if desired.

Rassolnik recipe with rice for the winter with pickles

And although we prepare traditional pickle soup with pearl barley, many people like to add rice to it - this makes the soup more tender, and the rice does not at all interrupt the taste of the main products, but only complements them. We will cook using pickled cucumbers, which can be prepared in advance according to any recipe. And, by the way, this preparation is a great saver when there are canned cucumbers from last season that are a pity to throw away, but there is no point in keeping them any longer - it’s time to pickle fresh ones.

Product List:

rice – 80g;
pickled cucumbers – 3-4 pcs;
onion – 1 piece;
carrots – 1 piece;
tomato paste – 1 tsp;
salt - to taste;
oil.

How to make pickle soup at home for the winter:

These recipes are completely different, but they are united by their love for pickle sauce. In winter, you just need to boil the potatoes until tender, you can use broth and add the preparation - boil a little and add greens. A tasty, healthy and quick pickle is ready - simply delicious!

For the winter it is a prominent representative of modern cooking. This preparation helps out especially busy housewives who want to spend no more than 15 minutes on cooking, or people who are far from home, but also want to taste the original Russian hot dish, the variety of flavors of which fit in one jar.

Preparing pickle soup from fresh cucumbers for the winter

Cucumber pickle in jars is a complete dish, which you can stock up on very profitably and easily. To prepare, crushed fresh cucumbers along with onions, tomatoes and carrots are stewed for 20 minutes, if desired, barley or rice is added, seasoned with vinegar and spices and, after keeping on the fire for a couple of minutes, they are rolled into sterile jars. Preparing cucumbers for pickle soup for the winter will delight you with taste, satiety and aroma, if you use some tips:

Diced cucumbers will retain their shape and crunch better than grated ones.
Chopped vegetables should be mixed with a wooden spatula, not with your hands. This way the mixture will retain all the juices and will not turn the workpiece into a liquid “porridge”.
For more spiciness and aroma, you can experiment with spices: peppercorns, bay leaves, garlic, hot peppers are ideal.

With fresh cucumbers, housewives delight with a variety of options. By choosing a simple pickle recipe for the winter, you can save a lot of time and stock up on a natural semi-finished product with healthy, cheap ingredients that do not require preliminary heat treatment and subsequent sterilization.

Ingredients:

cucumbers - 1.5 kg;
tomatoes - 700 g;
onions - 3 pcs.;
carrots - 200 g;
salt - 20 g;
sugar - 40 g;
vinegar - 70 ml;
water - 50 ml;
oil - 60 ml.

Preparation

Chop all the vegetables.
Season with salt, sugar, water and oil and simmer for 30 minutes.
Pour in vinegar and simmer for another 10 minutes.
Place a simple pickle made from fresh cucumbers into jars for the winter and roll up.

Inventive housewives who do not want to spend a lot of time at the stove will also love cucumbers for the winter. Preparing such a preserve will not take more than half an hour, and in winter it will especially please you with its simplicity and nutritional value, because the contents of the jar will be enough to get a full-fledged hot meal for the whole family.

Ingredients:

cucumbers - 3 kg;
onion - 900 g;
carrots - 900 g;
tomatoes - 1.5 kg;
pearl barley - 400 g;
sugar - 200 g;
vinegar - 100 ml;
oil - 200 ml;
salt - 50 g.

Preparation

Boil the pearl barley.
Simmer onions, carrots and cucumbers for 20 minutes.
Add tomatoes and simmer for 10 minutes.
Add pearl barley, oil, vinegar, salt and sugar.
Place the pickle from fresh cucumbers into jars for the winter and roll up.

The recipe for pickle soup for the winter with fresh cucumbers gives room for the realization of culinary fantasies. So, lovers of delicate flavors can make a preparation with rice. This product has high energy value and nutritional value, is easily absorbed by the body, which is useful for both adults and children's diets.

Ingredients:

cucumbers - 1.5 kg;
rice - 350 g;
tomato sauce - 400 g;
onion - 500 g;
carrots - 500 g;
oil - 250 ml;
salt and sugar - 50 g each;
vinegar - 100 ml.

Preparation

Boil the rice until done.
Chop all the vegetables.
Mix onions, carrots, cucumbers, salt, sugar and simmer for 30 minutes.
Add rice, sauce and vinegar and simmer fresh cucumber pickle for the winter for 15 minutes.

Preparing pickle soup for the winter with tomato paste is one of the convenient and profitable types of preservation. In addition to the fact that tomato paste saves time and the family budget, it beneficially improves the taste, consistency and color of the dish, while remaining, for all its richness, a low-calorie product recommended for dietary nutrition.

Ingredients:

cucumbers - 1.5 kg;
carrots - 500 g;
onion - 500 g;
tomato paste - 250 g;
sugar - 120 g;
oil - 150 ml;
salt - 40 g;
boiled pearl barley - 500 g;
vinegar - 50 ml.

Preparation

Chop all the vegetables.
Season with oil, salt, sugar, paste and simmer for 40 minutes.
Add pearl barley, vinegar, remove from heat and roll up.

Pickle cucumbers for the winter will be an excellent addition to many dishes if you prepare them without grains. This type of preservation gives you freedom of choice and allows you to cook hot dishes from your favorite products, adjusting the taste and consistency directly during cooking, or use it as a base for salads.

Ingredients:

cucumbers - 2 kg;
head of garlic - 1 pc.;
carrots - 300 g;
onions - 4 pcs.;
sugar - 50 g;
salt - 40 g;
vinegar - 150 ml;
oil - 250 ml.

Preparation

Chop the vegetables.
Season with oil, vinegar, salt and sugar and set aside for 4 hours.
Boil for 10 minutes and roll up.

Fans of healthy eating have long been convinced that winter pickle without vinegar is an incredibly healthy preparation. You can add the necessary sweet and sour taste, maintain a fresh aroma and increase the shelf life of the product with citric acid. It has no pungent odor or taste and has a beneficial effect on the digestive system.

Ingredients:

cucumbers - 1.5 kg;
pearl barley - 250 g;
carrots - 150 g;
onion - 250 g;
tomato sauce - 250 g;
salt - 50 g;
citric acid - 5 g;
oil - 80 ml.

Preparation

Chop the vegetables and soak the pearl barley.
Fry onions and carrots.
Add cucumbers, pearl barley, sauce, salt and simmer for 50 minutes.
Add citric acid and remove from heat.

Those who can’t imagine hot food without fresh vegetables will love winter pickle with tomatoes and cucumbers. This preparation contains only natural ingredients and is an excellent source of vitamins, unique only to summer fruits, and carbohydrates. The aesthetics of the dish are also of particular importance here, so tomatoes are always peeled.

Ingredients:

tomatoes - 3 kg;
cucumbers - 1.5 kg;
onion - 800 g;
carrots - 500 g;
vinegar - 120 ml;
oil - 15 ml;
salt - 50 g;
pearl barley - 500 g.

Preparation

Peel the tomatoes and puree.
Chop the remaining vegetables.
Soak the pearl barley for 2 hours.
Mix all the vegetables, add oil, salt and cook for 30 minutes.
Add pearl barley, vinegar and roll up.

Many summer residents, having not found a worthy use for overgrown cucumbers, prefer to throw them away. This is because they still don’t know that preparing pickle soup for the winter can also be done from vegetables that have lost their attractiveness. To prepare, you just need to peel the cucumbers and remove their seeds and, after chopping them, proceed according to the recipe.

Ingredients:

overgrown cucumbers - 2 kg;
carrots - 400 g;
onion - 450 g;
bunch of dill - 1 pc.;
clove of garlic - 6 pcs.;
salt - 50 g.

Preparation

Remove the skin, seeds and chop the cucumbers.
Chop greens and vegetables.
Combine, add salt and set aside for 2 hours.
Bring the freshly overgrown pickle to a boil and roll up.

Canned rassolnik for the winter with fresh cucumbers is popular among hunters and fishermen who prefer to take a jar of the hearty preparation into the wild. To speed up cooking and reliably sterilize the pickle, use an autoclave, which, under high pressure, cooks and sterilizes at the same time.

Housewives who cook borscht in jars probably also make another useful preparation for the winter - rassolnik. This culinary semi-finished product will not only help you out when you are short of time, but will also become a completely independent snack or even a second course. The recipe for pickle with barley for the winter is very simple, and the result is always pleasing.

To prepare this delicious preparation, we will take seasonal vegetables - cucumbers, tomatoes, onions and carrots. Pearl barley can be found in any grocery store, and choose refined, that is, odorless, vegetable oil. Table vinegar used in the recipe is 9%.

To prepare the first course with such a semi-finished product, cook (as usual) meat broth or make pickle in lean form - in water. Add cubes or slices of fresh potatoes, and 10 minutes before readiness, add the contents of the jar. Spices and herbs (fragrant herbs) - to taste and desire.

From the specified amount of ingredients suggested in the recipe for pickle for the winter, about 3 liters of the preparation are obtained. Jars with seaming are perfectly stored in a dry and dark place - a cellar or basement is best, but such a pickle will not spoil in a closet (the main thing is that it is not hot and damp there).

Ingredients:

(1 kilogram) (750 grams) (450 grams) (450 grams) (250 grams) (250 milliliters) (60 milliliters) (60 milliliters) (2 tablespoons) (1 tablespoon)

Cooking step by step:

To prepare pickle soup for the winter, we will need the following ingredients: cucumbers, tomatoes, carrots, onions, pearl barley, drinking water, granulated sugar, table salt, refined vegetable (I use sunflower) oil and 9% table vinegar. Wash all vegetables thoroughly and dry. Their weight is indicated in already prepared (crushed) form.

Take 250 grams of pearl barley, rinse it in cold water (2-3 times) until the liquid becomes clear. After this, fill in a sufficient volume (I did not indicate it, but 500 milliliters is enough) of cold water and leave it on the table while we deal with the vegetables. Let the pearl barley swell.

Cut fresh cucumbers (1 kilogram) into cubes or not very small cubes - as you like. Just please don’t use a grater - this is absolutely not the case. I like to cook rassolnik (by the way, here is my recipe for this delicious first course) with cucumbers, cut into cubes.

We also clean and chop the carrots (450 grams) using a coarse grater. If you wish, you can cut the carrots into strips.

Place the vegetables prepared in this way into a large saucepan or bowl. As I was chopping, I transferred the vegetables into a 5-liter bowl (for food products, of course), since they would fit into my favorite saucepan (4 liters), but I wouldn’t be able to mix the vegetables.

Add pearl barley to the vegetables, which needs to be thrown into a sieve. We also add 2 tablespoons of sugar, 1 tablespoon of salt, and pour 60 milliliters of vegetable oil. Additionally, you need to pour in 250 milliliters of cold water so that the pearl barley can cook properly.

Mix the contents of the dish directly with your hands. It doesn’t take long - just until all the ingredients are evenly distributed.

And now that the vegetables have released their juice and have decreased in volume, I transfer the future pickle into a saucepan. If you have one that is suitable in volume, mix and cook vegetables and cereal right in it.

All that remains is to heat-treat it, that is, cook the pickle. To do this, place the pan over medium heat and bring the contents to a boil. Then cook the pickle under the lid over low heat for 30 minutes. Don't forget to stir it 3-4 times. The pearl barley should be completely cooked during this time. At the end of cooking, pour in table vinegar (60 milliliters), stir the pickle again and turn off the heat.

In modern cooking, there are dozens of varieties of the dish. We prepare soup with various types of meat, offal, fish, with cereals, cabbage, mushrooms, with and without potatoes. And for any pickle you can make a preparation for the winter, which will help out in difficult times.

Recipes for winter pickle in jars: 6 “classic” ones with cucumbers...

Even the classic recipe for pickle for the winter has many variations, because every housewife is looking for the perfect taste, taking into account the needs of her family. The twists described below are a kind of semi-finished products - they serve as the basis of the dish, supplemented with products as desired.

With pickles

Peculiarities . The recipe for pickle soup made from pearl barley and pickled cucumbers for the winter is just the basis. Adjust the ratio of ingredients to suit your taste. Maybe hot pepper will seem unnecessary. But keep in mind that the initial rich taste of the dressing in the finished dish will be much weaker, because the preparation is “diluted” with broth.

Necessary:

tomatoes - 1 kg;
cucumbers - 1 kg;
onion - 1 kg;
sweet pepper - three pieces (large);
carrots - one (large);
red pepper - two pods;
sunflower oil - one glass;
garlic - two cloves;
vinegar 9% - 50 ml;
pearl barley - 750 g;
sugar - 75 g;
salt - 75 g.

Step by Step Actions

In the evening, rinse and soak the cereal.
And the next morning, boil it.
Wash the vegetables.
Cut as desired.
Pour boiling water over the tomatoes first (the skin will come off easily).
Crush the garlic with a press.
Combine all ingredients except cucumbers in a large container.
And simmer for half an hour on the lowest heat.
Now add the cucumbers.
Simmer for another quarter of an hour.
Pour the boiling mixture into a sterile container.
Twist, turn over.
Let the jars cool slowly under the blanket until at least the morning.

With fresh cucumbers

Peculiarities . You can make pickle soup with pearl barley for the winter and with fresh cucumbers. Be sure to check whether the peel is bitter - after cooking, the bitterness will not spoil the entire volume of the workpiece.

Necessary:

cucumbers - 1 kg;
carrots - 300 g;
onion - 300 g;
tomato paste - 150 g;
pearl barley - 150 g;
sugar - a third of a glass;
salt - one and a half tablespoons;
vinegar 9% - 50 ml;
sunflower oil - a third of a glass + for frying.

Step by Step Actions

Soak the cereal in the evening.
And cook it in the morning.
Cut the onion into half or quarter rings.
Carrots in thin strips.
Cucumbers - optional.
Sauté onions and carrots until tender.
Add cucumbers along with juice.
Bring to a boil.
Simmer for a quarter of an hour.
Add tomato paste.
Cook the same amount.
Now enter the remaining products.
After five minutes, spread the boiling workpiece into a sterile container.

Do not be afraid that the finished soup will have the “wrong” taste - you will preserve the preparation with vinegar, and during storage the cucumbers will acquire the properties of pickled ones. And if you don’t have enough of the usual sourness, add cucumber pickle or citric acid to the broth.

With tomatoes

Peculiarities . Pickle soup from fresh cucumbers for the winter can be prepared without tomatoes. The proportions are given per 1 kg of cucumbers - this is quite enough for a trial batch of the preparation.

Necessary:

cucumbers - 1 kg;
tomatoes - 500 g;
pearl barley - 200 g;
carrots - 300 g;
onion - 300 g;
sunflower oil - 30-50 ml;
vinegar 9% - 50 ml;
salt - 30 g;
sugar - 30 g.

Step by Step Actions

Soak the cereal in the evening.
Chop the cucumbers, onions and carrots as desired.
Tomatoes - cube or chop in a blender. You can also use a meat grinder.
Combine all ingredients, except vinegar, in a large enamel pan and simmer for 45 minutes over low heat.
Pour in the vinegar and simmer for another seven minutes.
Let the workpiece cool and seal.

To speed up the cooking process, cook the cereal in advance. Then the cooking time will be reduced to 20 minutes. The general sequence of actions is maintained.

With rice

Peculiarities . Those who don’t like pearl barley can prepare pickle soup for the winter with rice, tomatoes and fresh cucumbers. The rice does not need to be pre-cooked. Rinse it thoroughly before adding it to the vegetables. In the jar, the cereal will “reach” on its own. True, the rice will absorb some of the liquid, and the workpiece will turn out thicker.

Necessary:

cucumbers - 1 kg;
tomatoes - 500 g;
rice - 100 g;
onion - two heads;
vegetable oil - a third of a glass;
vinegar - 50 ml;
salt - 30 g;
favorite seasonings - to taste.

Step by Step Actions

Rinse the rice.
Boil until half cooked.
Cut the cucumbers as desired.
Chop the onions and carrots in the usual way.
Fry.
Remove the skin from the tomatoes.
Grind with a blender.
Combine vegetables in a large saucepan (no cucumber juice needed, drain).
Simmer for a quarter of an hour.
Add rice, salt and seasonings.
Simmer for another ten minutes.
Add vinegar.
After a couple of minutes, roll up.

Without vinegar

Peculiarities . To season pickle soup for the winter without vinegar, no additional sterilization is required. However, the twist is perfectly stored in a cool place and does not “explode”.

Necessary:

pickled cucumbers - 1 kg;
carrots - two medium-sized pieces;
onion - two heads;
sunflower oil - a third of a glass;
pearl barley - 100 g;
tomato paste - 100 g;
salt - 30 g;
sugar - to taste.

Step by Step Actions

Soak the pearl barley in the evening.
The next morning, drain the water.
Grate the carrots.
Chop the onion randomly.
Cut the cucumbers into thin strips. There is no need to drain the juice.
Fry onions and carrots.
Now put the rest of the ingredients in the pan.
Simmer slowly for at least half an hour.
Remember to stir constantly, otherwise the vegetables will burn.
Sterilize jars and lids in advance.
Roll up the dough and cool slowly.

The same composition of products is also suitable for preparing the product in a slow cooker. Just cut the vegetables larger. Place all the ingredients in the multicooker bowl and set the “Stew” program for an hour and a half. When the cooking time is over, pour the boiling dressing into sterile jars and seal.

Universal refill

Peculiarities . This pickle dressing is universal in that it is prepared without any grain at all. This method is also good because substandard or overripe cucumbers can be “disposed of” here. Only first you will need to remove large seeds, cut off the tough skin and remove damaged areas, if any.

Necessary:

fresh cucumbers - 1 kg;
onion - two heads;
carrots - two medium-sized pieces;
garlic - one head;
any greens - one bunch;
citric acid - one teaspoon;
salt - 40 g.

Step by Step Actions

Grate the carrots.
Chop the cucumbers and onions as desired.
Grind the greens and garlic in a blender.
Mix everything and add salt.
Add citric acid.
And mix again.
After an hour, place the pan on low heat (do not drain the juice).
Boil for a quarter of an hour.
Don't forget to stir so the vegetables don't burn on the bottom.
Roll the boiling mass into sterile jars.

... and 3 options without them

As practice and human ingenuity have shown, it is not at all necessary to make a preparation for soup with cucumbers in it. You may have already pickled half a ton of these vegetables for the winter. Then you can add them to the pickle when cooking all year round. And below are recipes for winter preparations for “sour” soup without cucumbers - step by step.

Simple

Peculiarities . This recipe has a minimum of ingredients and the most simple cooking algorithm. Just right for novice housewives without experience in such preparations. Tomatoes can be chopped with a blender or using a meat grinder.

Necessary:

carrots - 1 kg;
tomatoes - 1 kg;
pearl barley - one glass;
onion - 1 kg;
vinegar 9% - 50 ml;
salt - 30 g.

Step by Step Actions

Soak the pearl barley overnight.
In the morning, cook until done.
Scald the tomatoes.
And peel them off.
Finely chop the vegetables.
Sauté the onion until transparent.
Add carrots and tomato mixture.
Add some salt.
Simmer covered for about 45 minutes.
Add pearl barley.
Simmer for another quarter of an hour.
Pour in vinegar.
And boil for a couple more minutes.
Pour into sterile jars and seal.

With zucchini

Peculiarities . An interesting and unusual recipe for winter pickle soup - with zucchini. For twisting, it is advisable to take young fruits.

Necessary:

zucchini - 1 kg;
tomatoes - 500 g;
carrots - four medium-sized pieces;
onion - 500 g;
pearl barley - one glass;
sweet pepper - 500 g;
sunflower oil - 100-120 ml;
salt - 30 g;
vinegar 9% - 80 ml;
sugar - one tablespoon.

Step by Step Actions

Soak the cereal for a couple of hours.
And boil until half cooked.
Scald the tomatoes, remove the peel and pass through a meat grinder.
Grate the carrots.
Chop the onion randomly.
Cut the sweet peppers into thin strips.
Cut the zucchini into small cubes. If the peel is hard, remove it.
Sauté the onion until translucent.
Saute the carrots.
Fry for another ten minutes.
Add all other ingredients except vinegar.
And simmer for about 20 minutes.
Now add vinegar.
And boil for another quarter of an hour.
Seal the workpiece.

With green tomatoes

Peculiarities . You can also make a pickle dressing for the winter with tomato paste and green tomatoes. This twist is also good as a snack on its own. It can diversify your everyday table as a winter salad. And as a “spread” on bread, it’s very tasty.

Necessary:

green tomatoes - 1 kg;
onion - 500 g;
carrots - 500 g;
pearl barley - one glass;
tomato paste - 200 g;
sunflower oil - 200 ml;
salt - 50 g;
sugar - 50 g.

Step by Step Actions

Soak the cereal in the evening.
And in the morning, cook until done.
Cut the vegetables as desired.
Combine everything in a large container.
And simmer for about 45 minutes.
Remember to stir constantly so that the vegetables do not burn.
Roll up.

2 express methods

For “dessert” there are recipes that will save you a lot of time, because such twists are prepared very quickly. And there won’t be any intense “fussing” with vegetables either.

With cereal

Peculiarities . Despite the fact that pearl barley requires a long cooking time, in this recipe you will not need to spend time on this. While cooling in the hot sauce, of which there will be a lot, it will “reach” readiness on its own, at the same time absorbing excess liquid.

Necessary:

fresh cucumbers - 1 kg;
ripe tomatoes - 500 g;
onion - three heads;
carrots - three medium-sized pieces;
pearl barley - 200 g;
water - one glass;
salt - 30 g;
sugar - one tablespoon;
table vinegar - 100 ml;
sunflower oil - 100 ml.

Step by Step Actions

Soak the cereal the night before.
And in the morning, just drain the water.
Chop the vegetables finely.
Grind the tomatoes in a blender. Don't forget to remove the peel.
Place all ingredients except vinegar in an enamel container.
Bring slowly to a boil.
And simmer for another quarter of an hour.
Now pour in the vinegar.
And languish for the same amount of time.
Roll up.

"Seven Minutes"

Peculiarities . This recipe does not use any cereals at all, and it also contains “ready-made” pickles, so there is nothing to cook here. Select crispy cucumbers and ripe tomatoes.

Necessary:

pickles - 1 kg;
ripe tomatoes - 500 g;
carrots - 500 g;
onion - two medium-sized heads;
sweet pepper - one;
garlic - three cloves;
any greens - to taste;
favorite spices - to taste;
salt - one tablespoon.

Step by Step Actions

Finely chop the vegetables and herbs.
Peel the tomatoes and pass through a meat grinder.
Place all ingredients in a cooking container.
Pour boiling water so that it completely covers the contents of the pan.
Bring slowly to a boil.
Simmer for seven to ten minutes.
Cork.

Twisting can be useful not only for pickle. It is wonderful as a sweet and sour sauce for other dishes, and as a quick cold appetizer if guests come over.

Be sure to try preparing pickle soup with pearl barley for the winter. In jars, it stands perfectly not only in a cool cellar or refrigerator, but also on a shelf in the pantry.