Pickle with cereals and pickles recipe. Secrets of sour soups

An incredibly tasty and rich dish called "pickle" will appeal to all lovers of first courses. Hearty, fragrant, moderately sour food 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 spicy spicy notes. So, what is the popular classic pickle made from ?!

The main thing in the article

Ingredients for a delicious pickle with pearl 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 pearl barley is needed for a pickle?

The amount of barley added directly affects the consistency of the first course. Lovers of soups of medium density for 3-4 liters of liquid will need 100-150 g of cereals. Adherents of thick first courses will find it appropriate to add an extra handful of barley.

Rassolnik with pearl barley and pickles: the best classic recipe

What is a classic pickle without rich meat broth?! It is he who will become the "manager" in this culinary combination of amazing taste and aroma. Well, the guarantee of the excellent taste of the dish will be the sequence of the culinary process:

We combine a decoction of meat with barley.
After 30 minutes, put the chopped potatoes into the broth.
Bring the chopped onion and grated carrots to softness.
Simmer vegetables in a deep frying pan over low heat for 4-5 minutes.
We connect with the future pickle.
Finely chopped cucumbers with a part of the brine stew in a pan.
After 5-7 minutes of stewing, combine them with soup.
To improve the taste, add spices and salt.

When serving for dinner, sour cream is the best fit, which will emphasize the excellent taste of a nutritious meal.

Rassolnik with pearl barley and meat: a recipe with step by step photos

To get a delicious meat pickle, the following components are required:

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

Cooking process:

Rassolnik on chicken broth with barley

To make chicken broth, you will need chicken or individual parts of it.

We cook the washed bird for about half an hour. Be sure to remove the resulting scale.
Then add the cereal, and after half an hour - chopped potatoes.
After 20 minutes, we take out the chicken and lower the browned carrots and onions instead.
The same fate awaits chopped cucumbers, previously stewed in a pan.
Combine chopped boiled chicken with pickle.
Salt, 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 offal is involved in cooking, such as kidneys, heart, lungs or liver.

Important! Before you combine all the constituent products for unhurried languishing over low heat, you need to boil the washed offal a little.

After a short boil, the liver (kidneys) is again thoroughly washed.
We again put clean offal on medium heat.
After boiling, we withstand another 1 hour and turn it off.
The further culinary process is fully consistent with the traditional pickle recipe.

Lean pickle with pearl barley and pickles

The absence of meat and fish products is the main feature of the preparation of lean pickle.

It follows that pearl barley is poured not with broth, but with ordinary hot water.
Cook until tender for 20-30 minutes.
Then vegetables are connected to the process - potatoes, carrots, onions, browned cucumbers.
Before you turn off the almost ready soup, you need to add cucumber pickle. Its amount 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 has an unusually rich taste that perfectly satisfies hunger and leaves a delicious aftertaste. The best part is that it takes very little time to prepare.

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

Recipe for pickle with pearl barley in a slow cooker

In the modern world, with its frantic pace and lack of time, such a kitchen assistant as a slow cooker will come in handy. Rassolnik, prepared using this technique, is distinguished by rich taste and density. 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 with, turn on the "Baking" mode and place chopped carrots, onions, cucumbers in a container.
Adding tomato sauce (1-2 tablespoons) will emphasize the taste of the dish with spicy notes. Pass for another 5-6 minutes.
We lower pearl barley, potato and meat cubes into the container and fill the slow cooker with water to the desired mark.
Turn on the "Extinguishing" function. Cooking time - 1.5 hours.

Features of preparing a delicious pickle with pearl barley

The use of meat on the bone at the initial stage of the culinary process guarantees a truly fruitful result. It can be beef, pork, chicken drumsticks.
Pickle will turn out to be quite appetizing if you use not meat, but river fish to prepare the broth. For a more pronounced taste, it is better to use fatty varieties - carp, catfish, crucian carp.
Preliminary soaking in water at room temperature for 5-6 hours will help speed up the cooking of pearl barley.
Cucumbers, peeled, significantly improve the taste of pickle. This should be used before chopping a vegetable.
Offal with a specific smell and taste must be soaked in acidified water for several hours. This is necessary in order to rid the products of accumulated toxic substances.
Ready pickle is recommended to eat not immediately, but after it has been infused for about half an hour. This will greatly enrich the taste of an appetizing dish.

Barley pickle: video recipe

Bon appetit!

Pickled cucumbers stale? It's time to cook pickle with pearl barley! Use proven tips and step-by-step instructions with video.

The key to health is proper nutrition. This, in turn, involves eating soups, so most wellness diets include liquid nutrition in their diet. Rassolnik is a favorite, traditional dish on the Russian table. There are countless options for making this soup. Consider how to cook pickle with barley.

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

Pickled cucumbers are best stewed in a dressing and added to the pickle last. Otherwise, the potatoes may become tough.
The more brine and cucumbers, the brighter the salty-sour taste manifests itself. In the absence of cucumbers, take salted milk mushrooms. Pickle use any, including cabbage.
Barley can be replaced with rice, millet or buckwheat.
The density of the pickle must be adjusted by the amount of barley. If you like thicker soups, add more grains. For a liquid consistency, barley should be less.
Ideally barley should be soaked overnight or at least 2 hours.
To make the soup transparent, cook the barley separately.
If you make a pickle from the kidneys, the first water after boiling must be replaced.
Rassolnik is perfectly stored in the refrigerator, but it is better to use it fresh. Boil the soup in small quantities.
Olives and olives will add an unusual taste to the pickle, experiment.

With barley

As mentioned above, pickle can be cooked in various broths, it all depends on your taste decisions. To prepare such a soup, you need to take 500-700 g of meat (chicken), 150-200 g of barley, 2-3 medium potatoes, 2-3 medium pickled cucumbers, 1 carrot, 1 onion, a glass of cucumber pickle, 1 tomato, greens 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 the preparation of the broth increases to 2 or more hours. The chicken is cooked for 40 minutes. After the meat is cooked, you need to get it. Next, we will use only the broth.

We wash the pearl barley well and fill it with water. On average, barley should stand for 2 hours, but in order to save time, we will wait 20 minutes. We will cook such 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 send them to sauté. Next, cut the tomato and pickled cucumbers. If you do not like whole sour pieces in the soup, grate the cucumber on a medium grater, after peeling it from the skin.
In passivated onions and carrots, add tomatoes and cucumbers. Gently mix and simmer our dressing for a few minutes.

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

Cut onion, dill and parsley. If there is green garlic, then add it. Next come the spices. Curry, nutmeg, allspice and bay leaf are great for pickle. You determine the amount of spices yourself, but do not get carried away too much.

Let the pickle brew for 15-30 minutes and you can serve it to the table. Sour cream gives the soup a pleasant taste, so feel free to add a spoonful to your plate.

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

Lean

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

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

As in the previous recipe, barley is either soaked for 2 hours, or left in water for 20 minutes and then cooked separately for one hour. If you use rice instead of barley, soak it for 30 minutes.

Next, throw diced potatoes and soaked cereals into boiling water. While the potatoes are cooking, peel the carrots and onions. Onions need to be finely chopped and sent to passivate. As soon as it turns red, add the grated carrots. While the vegetables are languishing over low heat, grate the pickled cucumbers or cut into small pieces. Add cucumbers and tomato paste to browned carrots and onions. Simmer for 5-7 minutes.

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

In a slow cooker

We 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 the lean version).

Next, chop the onion and cucumbers, three carrots on a coarse grater. If there is a desire to fry, then place the resulting ingredients in a slow cooker, set the "baking" mode for 20 minutes. If you're looking to eat healthier or want to save time and effort, skip this step.

Add chopped onions, cucumbers, potatoes, tomatoes and carrots to the chopped meat. Barley, well washed to clean water, in the amount of 1 glass for a multicooker, is also poured into a container for cooking. Add spices and bay leaf. Pour all the contents with boiling water.

Close the multicooker. Select soup mode. If this is not there, put "quenching". Set the time to 1.5-2 hours. If you pre-soaked pearl barley, 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 slowly languish, so all the ingredients will retain their shape and taste.

If you are using a slow cooker, the cooking recipe will be almost the same as in a regular slow cooker. Only the cooking time in the "quenching" mode is reduced. For more detailed instructions, watch the step-by-step video recipe below.

In a pressure cooker

We take the beef, wash it thoroughly and send it to the pressure cooker. Until the water boils, wash the barley well, prepare the potatoes. Finely chop the onion and cucumber. Put a mixture of peppers and juniper berries in a strainer spoon.

We remove the foam from the meat, after which we send all the ingredients to the pressure cooker, close the lid. When the valve hisses, set the timer for 35 minutes. When ready, check the broth for salt, if necessary, add brine or salt. Lastly, put the lavrushka, boil for another 5 minutes. Our pickle is ready.

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

For the winter

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

The first step is barley. We cook it in any way, with long soaking or with longer cooking - it's up to you. When barley is ready, rinse off excess mucus.

Cut the onion into half rings or cubes, rub the carrots on a coarse grater. The resulting ingredients are sent to sauté over low heat. Cucumbers cut into small cubes or three on a grater.

We take a cauldron, a saucepan or a saucepan, pour fresh cucumbers and browned vegetables into it. Add salt and sugar. We 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, laurel. Mix everything thoroughly and leave to boil for 15 minutes. At the last moment, add vinegar. We lay out the mixed mixture in jars and roll them up for the winter, under iron lids. Like any pickles, we send 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 will be the fastest and easiest. Feel free to prepare soup dressing and enjoy your favorite dishes in the winter.

Bon appetit!

Advice: experienced chefs advise not to salt pickle, but to regulate its taste with cucumbers or pickle. Without these two ingredients, the soup will not acquire the properties characteristic of the traditional name.

Pickle recipe with lightly salted cucumbers and rice

From lightly salted cucumbers, which many cook during the summer heat and fresh vegetables, you can also cook a delicious pickle, which will not yield to the previous recipe in terms of taste. While this light appetizer is a go-to meal on its own in season, set aside a few pickled veggies for a hearty first course for lunch.

Time for preparing: 1 hour 20 minutes

Servings: 12

The energy value

caloric content - 230.9 kcal;
proteins - 5.9 g;
fats - 19.6 g;
carbohydrates - 7.8 g.

Ingredients

meat on the bone - 500 g;
large potatoes - 2 pcs.;
large salted cucumber - 3 pcs.;
steamed rice - 60 g;
onion - 1 pc.;
tomato paste - 2 tablespoons;
carrots - 1 pc.;
vegetable oil - 2 tablespoons;
greens - to taste;
water - 1.5 l.

Step by step cooking

Prepare 1.5 liters of broth. To do this, boil the meat in a sufficient amount of water until fully cooked - it should easily move away from the bone. You can also use tenderloin or fillet, but the bone will add more fat to the soup. The meat must be taken out, cooled. Then chop it into pieces, based on the preferences of your family - someone likes small fibers, while others, on the contrary, will gladly savor the meat directly from the bone.
In a saucepan with boiling broth, add potatoes chopped into cubes of not very small caliber and rice washed under running water. Leave to cook until done.
At this time, make vegetable frying. Saute finely chopped onions with grated carrots in vegetable oil heated in a frying pan for several minutes. Vegetables should be golden in color. They need to be stirred occasionally. Add some salt and pepper.
Coarsely grate cucumbers. If they have a rough skin, remove it in advance with a vegetable peeler. Now they can be thrown into the gas station. Continue sautéing vegetables together for 5 minutes over medium heat, then top with a few tablespoons of tomato paste or puree. Cover and simmer for about 10 minutes.
5 minutes before the soup is ready, put the dressing into it, sprinkle with herbs and cook for the remaining time. After that, let the dish brew under the lid for 20-30 minutes, and you can pour it into plates.

Advice: the longer the pickle is kept under the lid after cooking (at least half an hour), the richer, richer its taste and brighter aroma will be.

Pickle recipe with pickles and buckwheat

If you think that an ordinary pickle cannot surprise you with its taste, then try cooking it with buckwheat. With this ingredient, few people imagine first courses, but in vain. In such a soup, various nuances of interesting combinations of components will appear that you will appreciate. Buckwheat is insanely healthy, and, together with pickles, it is also fabulously tasty.

Time for preparing: 1 hour 15 minutes

Servings: 11

The energy value

calorie content - 172.6 kcal;
proteins - 4.7 g;
fats - 14.5 g;
carbohydrates - 7.5 g.

Ingredients

pork neck - 340 g;
potatoes - 3 pcs.;
buckwheat - 100 g;
carrots - 1 pc.;
onion - 1 pc.;
pickled cucumber - 2 pcs.;
fresh cucumber - 1 pc.;
water - 2 l;
cucumber pickle - 100 ml;
vegetable oil - 2 tbsp.

Step by step cooking

Boil the pork neck until tender. You can use other parts of the carcass, but they have more veins and fat. Strain the broth, cool the meat and cut.
Add potatoes with cereal to the pan. Rinse the tubers, peel, chop into small sticks. Wash the buckwheat.
Remove the peel from the onion and carrots, chop. Make a standard frying with these vegetables in vegetable oil, add it to the pickle after 10 minutes of cooking it.
For cucumbers, both fresh and salted, remove the peel. Grate them on a grater with large holes and pour into the soup. Then immediately pour in the brine.
Add salt if needed. Cook for another 5 minutes. Remove from heat.
Let the pickle brew as long as possible in a sealed container and serve. It is best to complement such a meal with fresh sour cream and rye bread.

Advice: the brine should be boiled a little before pouring into the soup. This will prevent possible fermentation. Then it is desirable to strain it so that particles of spices do not come across.

Delighting your loved ones is an incredibly pleasant experience, especially when you see the real pleasure in tasting your culinary creations. Rassolnik will always be a welcome dish on the dining table. After all, he has so many cooking options that he will definitely find his admirers in any family. Especially if, according to ancient traditions, hot pies with various fillings, homemade fresh bread or pies with liver are served with it. Cook with heart! Bon appetit!

Rassolnik is a rather unusual soup made 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 put in the dish. Of the cereals, barley and rice are most often used, some cooks replace them with buckwheat. Pickle with pearl barley and pickles is considered a classic. This dish has several variations, so it can have different tastes, but the unique notes in it remain regardless of the recipe chosen.

Cooking features

Rassolnik has been brewed in a number of Slavic countries since ancient times, each housewife makes her own version of this peculiar soup, so there is no single recipe for its preparation. However, there are some general rules for cooking pickle, and they should be studied before you start cooking.

Pickled cucumbers are used for pickle, not pickled ones. Only they are able to give the soup a unique taste. It is also impossible to replace the pickle from under the cucumbers with a marinade with vinegar.
Barley contains quite a lot of gluten, giving the soup a thick texture, but not everyone likes it. To make pearl barley less sticky, it can be lightly fried in a dry frying pan before cooking.
Barley takes longer to cook than most cereals. Soaking it for 1-2 hours in cool water can speed up the cooking time, although this is not a requirement.
To make the pickle transparent, many cooks boil the barley separately, adding it to the soup already prepared.
Salt pickle must be last. If it seemed to you that it was already too salty, add a little boiled water, boil for 5 minutes so that the soup does not deteriorate.
The soup will be tastier and more aromatic if you use several types of meat, including bone-in, to prepare the broth.
When adding tomato paste to the soup, which some recipes include in the composition of the dish, it must be fried along with carrots and onions.
White roots must be sautéed before being added to the broth, otherwise they will change the color of the broth, making it unappetizing.
Cucumbers before adding to the soup are crushed, coarsely rubbed or cut into strips. Some recipes call for roasting the cucumbers before adding them to the soup. Do it in a separate pan.

Classic pork recipe

pork ribs - 0.5 kg;
potatoes - 0.3 kg;
onions - 100 g;
carrots - 100 g;
pearl barley - 100 g;
pickles - 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 has one bone left. Put in a saucepan, fill with water and put on the stove.
Rinse and boil barley in a separate pan. If you have not pre-soaked it, you need to cook it for 25-30 minutes after boiling water. If the cereal was soaked, it will take 20 minutes to cook.
Peel the potatoes, cut them into small cubes.
Remove the husk from the bulb. Chop the onion with a knife.
Peel the carrots, grate coarsely.
Cut pickled cucumbers into thin strips.
When the water in the pot with the ribs boils, remove the foam formed on the surface, reduce the heat. Cook with a lid on until the meat easily pulls away from the bones.
Remove the ribs from the broth, put the potatoes in it. Boil 10 minutes.
Put carrots and onions in a pan with hot oil, fry until golden brown, add tomato paste, simmer for 5 minutes.
In a separate pan, fry the pickles in a small amount of oil for 5 minutes.
Cut the meat into small pieces.
Add vegetable broth to pot with broth. Boil 5 minutes.
Put the cucumbers and meat, pour in the boiled barley, continue to cook the soup for another 5 minutes.
Add bay leaf and other spices to taste. Salt the soup if necessary. At the same stage, you can add chopped greens.
Boil the soup for 2-3 minutes. Remove from stove. Leave to infuse under the lid for 15 minutes.

Rassolnik with pearl barley and pickles, boiled in broth from pork ribs, turns out to be hearty, rich. It is best served with sour cream, which will make its taste softer and more tender.

Barley pickle with pickles and chicken giblets

beef on the bone - 0.3 kg;
chicken offal - 0.2 kg;
potatoes - 0.4 kg;
pearl barley - 100 g;
onions - 100 g;
carrots - 100 g;
pickles - 0.2 kg;
cucumber pickle - 0.2 l;
water - 2.5 l;
vegetable oil - how much will it take.

Cooking method:

Wash the beef, put in a saucepan.
Thoroughly rinse the chicken liver, heart, stomachs. Put to meat.
Fill with water, put on the stove. Bring to a boil, remove the foam.
Cover with a lid, leaving a gap for steam to escape, reduce the intensity of the flame.
Boil for an hour, then remove the meat and chicken offal from the broth, cool, cut into strips.
Peel and cut the potatoes into medium-sized bars, put in the broth.
When the liquid in the pan boils again, return the meat to it. Boil 15 minutes.
Grate pickled cucumbers.
Finely chop the carrots and onions, after peeling them. Fry until golden brown in vegetable oil.
Boil pearl barley until tender in a separate saucepan.
Put barley, cucumbers, fried vegetables in the soup.
Wait for the soup to boil again. Boil it for 10 minutes after boiling.

When pouring soup on plates, make sure that meat and chicken offal get into each plate. Put on 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 in each serving, the soup must be boiled again after that to protect it from premature souring.

Fish pickle with pearl barley and pickles

pickles - 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 go;
broth, water - 3 l;
salt, spices, fresh herbs - to taste.

Cooking method:

Boil the fish broth, remove the fish from it, strain the broth. Fillet the fish. If you cook the pickle on the water, just cut the fish fillet into medium-sized pieces.
Rinse barley, cook it until half cooked.
Peel the potatoes, cut them into small cubes.
Peel and cut the carrots in the same pieces.
Free the onion from the husk, cut into thin quarters of the rings.
Cut the cucumbers into thin, short strips.
Separately, fry the onion and cucumbers, combine, continue to fry them together for 2-3 minutes. You can add a little creamy 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 barley and carrots, cook pearl barley and potatoes until soft.
Add remaining ingredients. Continue to cook pickle for 10 minutes.

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

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

This is an old Slavic dish, known in Russia since the 15th century, when it was also called Kalya. The main ingredient, based on the name, are pickles and brine.

Barley in this dish is not the main ingredient, but it is with its help that the soup turns out to be more rich and satisfying. From what product the broth will be, we choose at our discretion, it can be like beef, chicken, mushroom, vegetable, etc. It happens that pickles do not give the necessary saturation, in this case we pour a little brine into the broth. We also add potatoes and dressing from vegetables: onions and carrots.

Classic pickle with pearl barley and pickles - recipe with photos

Ingredients:

Water - 3-4 liters
beef on the bone - 500 gr
potatoes - 3 pcs
pickled cucumbers -3 pcs
cucumber pickle - 150 ml
carrots - 1 pc.
onion - 1 pc.
pearl barley - 70 gr
tomato paste - 2 tbsp. l
bay leaf - 2 pcs
seasonings and salt - to taste.

Cooking method:

Pour water into the pan, put the washed meat on the bones in it and, from the moment of boiling, cook over medium heat for one hour.

We wash pearl barley and pour boiling water to open it.

Before the meat boils, do not forget to remove the foam, otherwise the broth will turn out to be cloudy. Salt to taste, cover and cook for 60 minutes.

After the time has elapsed, we take the meat out of the pan, and filter the broth and pour it back into the pan. Then drain the liquid from the soaked barley and put it in the broth.

We separate the meat from the bones, cut into medium cubes and add to the barley. If necessary, add water and continue to cook for another half hour.

Meanwhile, pour two tablespoons of vegetable oil into the pan, lightly fry the finely chopped onion on it, put the grated carrots here, bring to half-cookedness, add chopped cucumbers in small squares, pour in the brine, stirring occasionally, simmer over medium heat for 10 minutes.

In the same dressing, put the tomato paste, mix and transfer to the soup.

Add bay leaf, spices and bring to readiness over low heat, for 10 minutes.

Then pour into plates, add sour cream and herbs as desired.

Pickle recipe in a slow cooker with beef

Ingredients:

Water - 2 liters
beef - 250 gr
potatoes - 3 pcs
onion - 1 pc.
carrots - 1 pc.
pickled cucumbers - 3 pcs
tomato paste - 2 tbsp. l
pearl barley - 70 gr
cucumber pickle - 100 ml
garlic - 3 cloves
vegetable oil
salt and spices - to taste.

Cooking method:

1. Grate the carrots on a coarse grater, cut the pickled cucumber and onion into small pieces, finely chop the garlic and put everything in one bowl.

2. Pour vegetable oil into the multicooker bowl and transfer all the contents of the bowl.

3. Add tomato paste there, mix and close the lid.

4. We turn on the program "Frying", the type of product "Vegetables", and set the cooking time to 15 minutes.

5. Press the "Start" button and periodically stir until ready.

6. 5 minutes before completion, open the lid, pour in the cucumber pickle, close the lid back and cook until the end of the program.

7. Now we transfer the contents of the multicooker bowl to another container and clean the bowl.

8. Then put the potatoes, meat, pearl barley into the same, but already clean bowl and fill everything with water.

9. Salt and add spices to taste and close the lid.

10. Turn on the program "Soup", type of product "Meat", and set the cooking time to 1 hour 10 minutes.

11. Press the "Start" button.

12. Do not forget 40 minutes before the end of cooking, open the lid and add the fried vegetables, then close and cook until the end of the program.

Tip: when serving this wonderful dish, add sour cream and a little greens.

The soup is ready, bon appetit!

Diet with chicken

Ingredients:

Chicken broth + meat - 3.5 liters
pearl barley - 1/2 cup
carrots - 1 pc.
onion - 1 pc.
pickled cucumbers - 2 pcs
brine - 1 cup
tomato paste - 2-3 tbsp. l
vegetable oil - 2 tbsp. l
bay leaf - 2 pcs
salt and spices - to taste.

Cooking method:

1. First of all, boil the chicken over medium heat with the addition of bay leaf, for one hour.

2. In the meantime, we wash the barley several times, then pour it with two glasses of cold water, put it on the stove. After boiling, reduce the heat and boil for 20 minutes.

3. On a coarse grater, grate carrots, potatoes, onions and pickles, cut into small squares.

4. We shift the potatoes into the broth and half the finished barley, continue to cook for another half an hour.

5. In a pan in vegetable oil, fry the onions and carrots until half cooked, then add the tomato paste, half the chopped pickles and simmer for about five minutes.

6. After 20 minutes of cooking, pour in a glass of brine, shift the vegetable roast, the remaining half of the cucumbers and salt to taste.

Bon appetit!

Refueling for pickle for the winter

Ingredients:

Cucumber - 3 kg
onion - 1 kg
tomatoes - 1.5 kg
carrots - 1 kg
pearl barley - 0.5 kg
sugar - 4 tbsp. l
vinegar 9% - 100 ml
vegetable oil - 100 ml
water - 100 ml
salt - 2 tbsp. l.

Cooking method:

1. Grate the carrots on a coarse grater, cut the onion, pickled cucumber into small cubes, pour boiling water over the tomato, remove the skin and finely chop, or pass through a meat grinder.

2. Thoroughly wash the barley and remove all debris.

3. Put chopped tomatoes in a large saucepan, add water, sugar, salt and vegetable oil.

4. Then we shift the rest of the ingredients there and boil for 20 minutes, stirring occasionally.

5. Now pour in 9% vinegar and simmer for another 10 minutes.

6. We lay out the boiling billet in sterilized jars, twist it tightly, turn it over and wrap it with a blanket for about a day.

How to cook pickle with barley without meat (video)

Bon appetit!!!