This is a simple recipe for a classic pickle, which contains all its main components. Let's prepare a piece of pork (300-400 g) with a bone. It can be replaced with chicken or beef. Place the meat in a pan with water, add salt and start cooking the broth over medium heat. After boiling, do not forget to remove the foam.
Take half a glass of pearl barley and rinse it thoroughly in warm water. Pour the cereal into the pan where the meat is cooked. Barley is cooked with meat for at least 1.5 hours. The best way to prepare pearl barley for pickles and porridges is to soak it overnight in a thermos. In this case, the pearl barley is prepared in 30 minutes.
Wash three potatoes, one onion and one carrot.
Let's peel the vegetables. Peeled potatoes must be placed in a container with cold water. You'll need it a little later.
Cut the onions and carrots into small pieces.
Remove one pickled cucumber from the brine. A cucumber, like a glass of pickle, are absolutely necessary components of a pickle.
Cut the cucumber in the same way as carrots and onions.
Add two tablespoons of vegetable oil and all the cuttings to the frying pan. Place the frying pan on medium heat.
Stir in the vegetable dressing and fry until the onions are ready. At this time, our broth with barley was almost cooked. You need to remove a piece of meat from it, cool it and separate the pulp from the bones. The soup is returned to the fire. Add pieces of meat and fried vegetables from the frying pan to it. Cook for at least 20 minutes.
Remove the potatoes from the water, cut them into cubes and add to the pickle. Continue cooking over low heat until the potatoes are ready.
Add a glass of cucumber pickle to the pickle. This action is designed for lovers of “real” pickle. You can't miss it. Bring the soup to a boil and add a mixture of vegetable seasonings and paprika (a teaspoon of each). 2 minutes before the end of cooking, add two bay leaves to the soup.
Rassolnik “Classic” is ready. Serve it in deep plates, garnished with fresh herbs. Each plate should have a piece of meat.
First courses are simple and tasty for every day
A classic recipe for traditional Russian soup - rassolnik with barley. Ingredients, technology and secrets of cooking.
1 h 10 min
40 kcal
4.71/5 (114)
One of our family’s well-established culinary traditions is making rassolnik. This very Russian dish, well known for many centuries, is valued not only for its mass of useful nutrients, but also for its unique taste.
What other first course so harmoniously combines a mildly sweet taste with a pleasantly tonic sourness, which the traditional Russian sourdough pickles add to the soup? The unique bouquet inspired our people to create a whole class of pickles, in which there is a place for dishes cooked in meat or fish broth, lean soups, as well as soups that use pearl barley, rice, mushrooms, and a wide variety of greens instead of cereals.
Cooking offers us many variations in the preparation of this hearty and tasty soup. But today we will pay attention to the technology of preparing pickle according to the classic recipe - with barley.
Why is it necessary to try pickle?
As already noted, rassolnik is essentially a very democratic dish. In fact, you can put almost any meat or fish, almost any available cereal, and a wide variety of greens into it. The “correct composition” of pickle is a very loose concept. You can even make pickle soup with beets - it turns out very tasty!
But the real “highlight” of this soup, its “trademark”, which makes rassolnik our national treasure, is mandatory use when preparing pickles. Without them, the resulting product can be called anything but pickle. Even when you pronounce the word “rassolnik”, a familiar picture appears before your mind’s eye - a bowl of soup in which there are always pickles!
If everything is prepared correctly, according to a long-established tradition, then the end result should be very rich, satisfying, incredibly tasty and healthy for health and mood, a gastronomic masterpiece.
Moreover, what is extremely important, the recipe and technology for its preparation are so simple that even an inexperienced beginner can make pickle quite successfully. You just need to try a little.
The second side of the “democratic” nature of this dish is that each housewife, depending on her taste and the culinary preferences of her family, can freely improvise with the ingredients and their doses without changing the main essence of this wonderful dish. Let's look at how pickle is made step by step
How to cook rassolnik with barley and pickles - recipe with photos step by step
Ingredients from which we will prepare pickle:
Ingredients
We start making soup by preparing the broth.
Now let's move on to pearl barley.
- It must be rinsed well under an intense stream of water for 2-3 minutes.
- After this, put the cereal in a 1.5-2 liter saucepan and fill it with water (cold). Place the pan on the fire and cook the contents for about 20-25 minutes per low heat.
- After the specified time, turn off the heat and let the pearl barley sit in a saucepan with boiling water within 10-15 minutes until it swells to the perfect consistency.
- They must first be cleared of thick skin and large seeds. You can cut the cucumbers the way the cook likes - cubes, strips, half rings, etc. The main thing is that there should be enough cucumber for the volume of pickle prepared, so that it imparts an accentuated pleasant sourness to the product.
- The rest of the vegetables - onions, carrots, potatoes - wash and remove the peel. We cut the onion into thin half rings, in our family we grate the carrots, and cut the potatoes into 2-centimeter cubes.
- Place onions, carrots and lightly fry (pass) until a nice crust appears. When the slices acquire a characteristic golden color, add tomato paste, leeks and a little boiling water. Mix all this thoroughly and simmer for 7-8 minutes.
Then the main stage begins.
- We begin to cook the strained meat broth (we first remove the meat from the broth). After it boils, put potato cubes in it and cook the contents for 10-15 minutes.
- After this time, put the porridge into the broth, and then the cucumber slices and let it simmer for several minutes, so that both the broth and the ingredients in it are saturated with a pleasant sourness.
- After checking the potatoes for readiness, place the cooked potatoes in the pan from the frying pan. vegetable frying. Mix the mixture thoroughly and continue cooking for some time until fully cooked. Add spices to taste.
- Lightly fry the previously boiled beef until lightly crusted and add it to the soup.
A hearty lunch at home? Prepare rassolnik soup with pearl barley and pickles - very tasty!
Rassolnik is a traditional soup of Russian folk cuisine, the obligatory component of which is pickled cucumbers and often cucumber pickle. Thanks to these ingredients, the soup turns out to be quite spicy and has a characteristic sour taste. Rassolnik can be prepared with water, broth from various types of meat, as well as giblets, and in addition to traditional vegetables, it is customary to add pearl barley, rice or buckwheat to it.
I present here a classic recipe for pickle, cooked in beef broth with potatoes, onions, carrots, pickles and pearl barley. By preparing rassolnik according to this simple recipe, you will get a soup that is familiar from childhood and loved by many - hearty, rich and very nutritious, having a rich meaty taste with a piquant note of pickles. Rassolnik with barley and pickles is a simple, low-calorie and very tasty first course, especially relevant in the cold season!
- 500 g beef brisket on the bone
- 3 liters of water
- 1 large onion
- 1 large carrot
- 2 large potatoes
- 2 large pickled cucumbers
- 100 ml cucumber pickle (optional)
- 30 g pearl barley
- 2 tbsp. l. vegetable oil
- 1 tbsp. l. without a mountain of salt
- 5 – 6 black peppercorns
- 2 bay leaves
In order to prepare rassolnik with pearl barley and pickles according to the classic recipe, you should first cook the beef broth. To do this, rinse the beef brisket thoroughly, add cold water and bring to a boil over high heat.
Remove the beef from the broth, remove the bones and cut into small pieces. The meat can be stored in a separate container or returned to the soup after cooking.
Peel the onion and finely chop it.
Peel the carrots and grate on a coarse grater.
Fry the vegetables in vegetable oil over medium heat for 8 - 10 minutes until translucent.
Cut the pickled cucumbers into thin strips.
Place the chopped cucumbers in a frying pan, add a little water and simmer over low heat for 30 minutes.
Important! To prepare pickle, you should use only salted, not pickled, cucumbers. If you don’t have your own preserves, you can buy them in bulk at the market or in large supermarkets.
Rinse the pearl barley in a colander with running water, then add a small amount of cold water and cook for 15 - 20 minutes until half cooked, adding water as it boils.
Peel the potatoes and cut into small slices.
Place potatoes and pearl barley into boiling meat broth and cook for 25 minutes at a low simmer.
Add the fried onions and carrots and pickled cucumbers to the pan, pour in the cucumber pickle and cook for another 5 minutes.
At the end of cooking, add salt, peppercorns and bay leaf. After 1 minute, turn off the pickle, close the lid and let it brew for 15 minutes.
Serve the soup hot, adding a few pieces of boiled beef and a spoonful of fresh sour cream to each plate. A hearty and aromatic rassolnik with barley and pickles is ready!
Recipe 2: rassolnik soup with barley and cucumbers
The recipe for pickle with barley and pickles is familiar to many housewives. This delicious first course has been on the menu of many restaurants, canteens, and snack bars for decades. And they often cook it at home - it’s appetizing, uncomplicated, healthy and quite affordable.
Any rassolnik is good, but rassolnik with barley is generally a unique soup, because it can be prepared with any meat, as well as with mushrooms and even fish. It can become the hallmark of any kitchen, it is so good, tasty and easy to prepare.
- piece of pork with bone – 150 g
- pickled cucumbers – 1-2 pcs.
- water for broth - 2 l
- potatoes – 2-3 pcs.
- any vegetable oil - 3 tbsp. l.
- pearl barley – 150 g
- salt – 1 tbsp. l.
- carrots – 150 g
- onions – 100 g.
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. The classic recipe for 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 place 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.
Recipe 3: classic pickle with barley
Today on our menu is a fragrant pickle with barley and pickles, with a recognizable, obligatory sourness. This first dish delights with excellent taste from the first spoon, warms you, fills you with tone and vigor. Due to the light sour “notes,” the soup resembles hodgepodge, but it turns out to be much more economical, because the recipe uses only beef as the meat component, and if desired, you can make the broth completely lean.
A rich, concentrated meat broth with a standard set of vegetables for first courses is successfully complemented by hearty cereals and cucumber pickle. The soup turns out rich and satisfying. The thickness of the broth, as well as the degree of sourness, can be adjusted here arbitrarily by changing the proportions and adjusting the recipe to your own taste.
- beef - 350 g;
- pickled cucumbers - 150 g;
- onion - 1 small (about 80 g);
- carrots - 1 small (about 80 g);
- pearl barley - 70 g;
- potatoes - 2-3 pcs.;
- salt, ground pepper - to taste;
- bay leaf - 1-3 pcs.;
- allspice - 3-5 peas;
- vegetable oil (for frying) - 2-3 tbsp. spoons;
- dill - 2-3 sprigs.
Prepare meat broth. Cut the washed beef into small square or rectangular pieces with a side of 2-3 cm, fill with two liters of cold water. Bring to a boil, skim off any cloudy foam that has formed on the surface. Cook over low heat at low simmer for 1-1.5 hours (until the meat is soft), covering the pan with a lid. For flavor, add peppercorns.
At the same time, rinse the pearl barley until the liquid becomes completely transparent. Place in a small saucepan and fill with clean water so that it is 3-4 cm above the level of the cereal. Bring to a boil, cook over medium heat for 30-40 minutes or a little longer - almost until cooked (until the cereal softens). You can soak the pearl barley in advance and leave it overnight, then it is not necessary to boil it separately.
Place the swollen boiled cereal in a sieve and rinse thoroughly under running cold water. This way we will get rid of the stickiness, and the broth will not become cloudy after adding pearl barley.
Chop the onion into small cubes and fry in hot oil. Stirring, keep on fire for 3-5 minutes until light golden brown. There is no need to fry the onions too much.
Coarsely grate the carrots, removing the top layer, and transfer them to the onions. Stir, soaking the vegetables in oil. Sauté for another 5 minutes, remembering to stir. If necessary, you can add a little oil.
We cut the cucumbers in any convenient way - you can cut them into bars, cubes or wide strips. Place in a small saucepan. Pour in 2-3 ladles of meat broth from the pan. Keep on low heat for about 10-15 minutes. The cucumbers should soften, but not too much.
Add bay leaves and potatoes to the broth with already soft meat, after peeling the tubers and chopping them into small cubes. Cook without salt for 10 minutes.
Next - carrot and onion sauté. Bring to a boil and continue cooking for the next 7-10 minutes. If the broth has boiled away too much, add a small portion of boiling water.
We add the cucumbers last, along with the liquid in which they were stewed. We also pour in cucumber pickle - about half a glass, more or less is possible. It is better to add a little first, taste the broth and add more if there is not enough acid.
Season the soup with salt and pepper, after 5 minutes remove the pickle with barley and pickles from the heat.
After allowing the first dish to brew a little, we proceed to the meal. Add some fresh color by sprinkling each serving with chopped dill.
Rassolnik with barley and pickles is ready! Bon appetit!
Recipe 4: how to cook pickle with barley
Rassolnik is a soup whose recipe is based on pickled cucumbers and cucumber brine. In Russia, for a long time this word was used to describe a pie in which chicken, buckwheat porridge, eggs were placed and brine was added. But the prototype of the pickle itself was kalia soup, which was cooked in cucumber or cabbage brine, lemon juice or with the addition of kvass. Gradually, the name of the soup changed to something familiar and understandable to us - rassolnik, but the classic recipe for its preparation with the obligatory addition of pickles remained unchanged. In addition to cucumbers, the main ingredient of a properly prepared tasty pickle is pearl barley.
- potatoes - 4 pcs.
- onion - 1 piece
- carrots - 1 pc.
- pickled cucumbers - 2 pcs.
- cucumber pickle - 150 ml
- pearl barley - 4 tbsp.
- pork - 400 gr
- salt - to taste
- ground red pepper - to taste
- ground black pepper - to taste
- bay leaf - to taste
To prepare pickle with barley according to this recipe, we will need carrots, onions, potatoes, pearl barley, pickles, brine, meat and spices to taste.
Pour cold water over the meat, put on fire, bring to a boil and cook the broth. During the cooking process, do not forget to skim off any foam that forms.
Pour boiling water over pearl barley and leave for 15-20 minutes. After this time, boil the cereal for 10-15 minutes.
Peel the onion and cut into small cubes.
Peel the carrots and grate them on a coarse grater.
Peel the potatoes and cut them into small cubes (however, you can also cut them into large pieces, this is at the discretion of the housewife).
Pickled cucumbers also need to be chopped into cubes of approximately the same size.
Place the chopped cucumbers in a frying pan and add a couple of tablespoons of broth to them. Place on low heat, cover and simmer for 10 minutes.
Add boiled pearl barley to the broth.
Fry onions and carrots in vegetable oil.
Add potatoes to the broth and cook for 15 minutes.
Add the roast and cook for about 10-15 minutes.
Add pickles.
At the end of cooking, add the brine, mix well, boil and remove the pearl barley soup from the heat.
Rassolnik with pearl barley is ready! Bon appetit!
Recipe 5: rassolnik with pickles and pearl barley
There are many recipes for rassolnik, but rassolnik with barley is considered the most delicious and rich. It is pearl barley, combined with the sourness from pickles, that gives pickle sauce its unique taste and special texture. So, I bring to your attention a family recipe for pickle with barley.
- 500-600 gr. beef
- 4 potatoes
- ½ cup pearl barley
- 1 large carrot
- 2 small onions
- 5 pieces. pickled cucumbers
- 1 salad pepper
- piece of celery root
- bunch of dill
- 3 cloves garlic
- 3 pcs. bay leaf
- 8 pcs. black peppercorns
- sour cream
Traditionally, rassolnik is prepared in meat broth; you can use beef, pork or poultry, but it is best to use beef on the bone. By the way, a very tasty and rich pickle is made from ribs.
Wash the meat in cold water, put it in a saucepan, fill it with cold water and put it on the fire. In the case of ribs, you can immediately cut into portions.
Immediately add peppercorns, half a carrot, peeled celery root and one onion into the pan. To give the pickle a beautiful color, you can leave one layer of husk on the onion, and cut the onion itself crosswise at the base.
When the water boils, reduce the heat and turn off the noise.
Cook the meat for an hour and a half until done.
While the meat is cooking, prepare the remaining ingredients. For pickle with barley, measure out half a glass of cereal, fill the barley with cold water and leave to swell for 30 minutes.
We clean and cut the potatoes. Usually potatoes are cut quite finely for soups.
From the finished broth, remove the boiled onion, celery root and carrots; they have already given everything valuable and aromatic to the broth. We cut the meat into portions and put it back into the broth.
Place chopped potatoes into the boiling broth and add pearl barley, from which we first drain the water. Cook for 10 minutes.
We clean the salad pepper and cut it into strips.
Finely chop the pickled cucumbers. If you don’t have pickled cucumbers, then you can, of course, take canned cucumbers, but pickled cucumbers taste better with pickles.
Add 3-4 bay leaves, pickles and lettuce peppers to the soup. Cook for another 10 minutes. If the cucumbers are not sour enough, then you can pour half a glass of brine into the broth, but you must act carefully so as not to overdo it.
Finely chop the onion and grate the other half of the carrot onto a coarse grater. Over low heat, simmer the onion in a small amount of vegetable oil, then add the carrots.
Place stewed onions and carrots in a saucepan. Our pickle immediately turns a beautiful golden color. Very tasty! Boil for 5-7 minutes, add salt to taste.
And lastly, be sure to add finely chopped dill to the pickle pot. Cook for a couple of minutes and turn off the heat.
Cover the pan with a lid and let the pickle brew for at least 15 minutes.
Pour the very tasty and aromatic pickle soup with pearl barley into plates, put sour cream and finely chopped garlic in each plate. If desired, you can sprinkle with fresh herbs.
Recipe 6: meat pickle with pearl barley (with photo)
A simple recipe for pickle with barley. A very meaty option.
- Beef – 1.5 kg
- Potatoes - 3 pcs.
- Pearl barley – 150 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Pickled cucumbers - 2 pcs.
- Parsley - 1 bunch
- Salt - 1 tbsp. spoon (to taste)
- Ground black pepper - 0.25 teaspoon (to taste)
- Sour cream - 2 tbsp. spoons (to taste)
- Vegetable oil - 30 ml (as much as it will take)
Wash the meat, put it in a saucepan, cover with cold water. Bring to a boil, skim off foam. Boil beef broth (cook for 60-90 minutes until the meat is cooked).
Separately cook the pearl barley. To do this, rinse the pearl barley, add cold water, and bring to a boil. Boil until half cooked over low heat, covered (about 15 minutes).
Peel the carrots, onions, wash and cut into small cubes.
Peel the potatoes, wash and cut into cubes.
Wash the greens and chop finely.
If desired, peel and chop the pickled cucumbers.
Add potatoes to the broth, bring to a boil, add pearl barley and cook over low heat for 7-8 minutes.
Heat a frying pan, pour in vegetable oil. Place prepared carrots, onions and greens. Fry carrots, onions and chopped greens over medium heat in vegetable oil, stirring occasionally (2-3 minutes).
Place the roast in the pickle pan. Cook for about 5 minutes.
After this (5 minutes before the end of cooking), add pickles, add salt and pepper. Rassolnik with pearl barley is ready.
Before serving, season the pickle with beef and pearl barley with sour cream and garnish with a sprig of herbs. Bon appetit!
Recipe 7: pickle with beef and barley (step by step)
- Beef 3-4 pieces
- Pickled cucumbers 0.5 cups
- Cucumber pickle 1 piece
- Onion 1 piece
- Carrot 50 gr
- Roots - parsley. parsnips, celery 0.5 cups
- Pearl barley to taste
Pour cold water into a saucepan - 1.5 liters. Place meat in water and put on fire. As soon as the water boils, remove any foam that forms. Next, cover the pan with a lid, reduce the heat to low and cook the meat for 1-1.5 hours. The broth should simmer slightly, and under no circumstances boil.
Peel onions, carrots and roots. Cut the onion into half rings, cut the carrots and roots into strips.
Remove cooked meat from the broth. Strain the broth and put on fire. Add bay leaf and pepper. There is no need to add salt, because... salt is contained in sufficient quantities in brine and cucumbers.
Rinse pearl barley thoroughly and for a long time with cold running water. It’s even worth leaving a container of cereal under a thin stream of tap water for 10-15 minutes, so that all excess is washed away and the water is completely clear.
Add chopped vegetables and pearl barley to the broth, bring to a boil and continue cooking over low heat. Cut the meat into pieces, removing the cartilage, and put it back in the pickle.
Slice the pickled cucumbers. People often argue: how to cut cucumbers? I think that the method of cutting cucumbers is as unprincipled as the method of breaking an egg: with a blunt or sharp end. My grandmother and mother used a coarse grater. The literature advises cutting into strips, circles, etc. So - at your discretion, it is only important that the pieces are not too thick.
Next, it is usually advised to simmer the cucumbers with brine in a frying pan. I do not do that. I add the brine along with the chopped cucumbers in their pure form immediately after the vegetables in the broth are almost ready.
All that remains is to finish cooking the cereal. Usually, pearl barley should be slightly digested.
I remember that in childhood we often argued about what pearl barley is made from. So, pearl barley is made from barley by first rolling the grains. And barley groats are made from barley by rolling and grinding. Have you recorded it?
If you noticed, the soup was never salted. If it tastes like it needs salt and pepper, don’t torture yourself. But remember - oversalting is not good!
At the end, you can add processed and chopped kidneys to the pickle with pearl barley, if desired.
Serve slightly cooled, as the slightly sour composition of the soup at high temperatures will simply burn your tongue, and you will not be able to enjoy the taste of the pickle. Yes, and add a spoonful of sour cream - if desired.
Recipe 8: homemade pickle soup with pearl barley
I offer a classic pickle with pearl barley, which doesn’t make it any less tasty. For me, this is a short trip to my childhood, where my grandmother poured a plate of fragrant pickle soup!
- meat on the bone (beef) - 500 g
- potatoes - 100 gr
- pearl barley - 200 gr
- pickled cucumber - 2 pcs.
- onion - 75 gr
- carrots - 90 gr
- tomato – 25 gr
- vegetable oil - 30 g
- salt - 5 g
- Any greens - a handful
- bay leaf - 1 pc.
We prepare the food, peel the potatoes, carrots, and onions. Wash the meat thoroughly.
We wash the pearl barley and put it in a separate pan to cook; when it boils, add salt and reduce the heat. Cook over low heat for about 30 minutes. In the meantime, set to cook the meat for the broth. When the water in the pan boils, remove the foam and reduce the heat to medium and cook until tender, about 1 hour 30 minutes.
We take the meat out of the broth, and based on the broth we begin to cook the pickle itself! Our pearl barley has already been cooked, we rinse it under running water and throw it in a colander to drain off excess water! In the broth itself we put the potatoes cut into cubes, choose the size of the cubes yourself, as you like. We cut the onion into small cubes, and grate the carrots, I grate them on a grater for Korean carrots, but you can grate them on any grater or even cut them into cubes or thin strips! Pour vegetable oil into a heated frying pan and add chopped onion, fry until transparent, and then the carrots. When everything is fried, add a spoonful of tomato, or tomatoes in their own juice.
Our next action: the broth with potatoes has boiled, put diced pickles there and cook everything together for 10 minutes, then add cooked pearl barley, let the soup boil and after that add the frying made in advance, mix everything, reduce the heat and simmer for another 15 minutes At the very end, you can add chopped herbs and one bay leaf.
All! Rassolnik with pearl barley is ready! Due to the fact that we cooked the pearl barley separately and washed it, the soup will not be too jelly-like. Even the next day it will not turn into “soup porridge”. Bon appetit everyone!
Recipe 9, step by step: pickle with cucumbers and pearl barley
There are quite a lot of recipes for making pickle with barley, but they all have one thing in common. Regardless of whether you prepare soup with or without meat, or use mushroom broth or water, the main ingredient is always pickled cucumber. That is why it is very important to pay special attention to this product when choosing products. Cucumbers should not be lightly salted or pickled; only cucumbers pickled in barrels can add a classic sour taste to the soup. If you wish, you can also add brine to the soup; it is also best taken from barrel cucumbers. This simple recipe for pickle with barley with photo will help you prepare a delicious and surprisingly aromatic soup from the most ordinary ingredients.
- Beef - 500-600 gr
- Water - 3 liters
- Pearl barley - 4 tbsp. l
- Onions - 2-3 pcs.
- Potatoes - 3-5 pcs.
- Pickled cucumbers in a barrel – 350 gr
- Carrots - 1 pc.
- Garlic - 2-3 cloves
- Vegetable oil - 2 tbsp. l
- Sour cream – 200 gr
- Bay leaf, herbs - to taste
- Cucumber pickle - 1 cup optional
We will prepare all the necessary products - meat, cucumbers, potatoes, carrots and pearl barley. Like most soups, this pickle is made with rich meat broth. Therefore, first of all, you need to wash the meat and prepare a rich broth. The best way to do this is to use a beef cutter with a bone. Pour cold water over the meat and cook over medium heat. After the broth boils, the water will need to be reduced to a low heat. To keep the broth clear, do not forget to skim off any foam that forms.
After this, it’s time to start preparing pearl barley. It also needs to be washed very well, then filled with water and allowed to stand for 7-10 minutes. After this, you need to drain the water, rinse the cereal again and add hot water. Only after the pearl barley has swollen slightly, drain off the excess water and add it to the broth. Cook over medium heat.
To prevent the soup from turning into porridge, always choose your pearl barley very carefully. Try not to use more grains than is written in the recipe, otherwise after cooling your soup will lose its unique taste and aroma. If you are cooking pearl barley for the first time, it is better to boil it in a separate pan and add it to the soup along with the potatoes. For half a glass of cereal, take at least 2 glasses of water.
The classic pickle with barley takes a long time to prepare, so you will have enough time to prepare the vegetables. Peel the carrots and cut them finely or grate them.
It is best to cut the onion into small cubes.
After this, you need to fry the carrots and onions in a small amount of vegetable oil until golden brown.
We cut the pickled cucumbers into small cubes. If you are using large cucumbers, it is best to cut off the skin. If your cucumbers are very strong, then you can grate some of them on a coarse grater.
By this time, the meat should already be cooked - well away from the bone. Carefully remove the meat, separate the bone, and cut the pulp into small pieces. After this, the meat can be returned to the pan.
Wash the potatoes, peel and cut into medium cubes.
There is no need to rush if you are preparing real pickle with barley and beef. Therefore, add vegetables only after the potatoes are well cooked. To do this, just wait 10-15 minutes.
After this, add the carrots and onions, after which you can immediately add the pickles.
We continue to cook the soup over low heat for another ten minutes - this time should be enough for the cucumbers to give up all their salt. If the meat pickle with barley is not very salty, you can add a glass of brine or a little salt. After adding the brine, let the soup simmer for a few minutes.
Chop the garlic finely with a knife or grate it on a coarse grater. Fresh herbs - onions, parsley or dill can also be finely chopped.
After the cucumbers in the soup are soft, you can add garlic and herbs. Instead of fresh garlic, you can use dried garlic - chop it together with pepper and use it to add to soups and other hot dishes.
After a couple of minutes, turn off the heat, cover the soup with a lid and let it brew for about 5-7 minutes.
After this, you can serve the finished soup to the table.
To fully develop the flavor of this dish, serve it hot with fresh herbs and sour cream. For each serving of soup, use about 50 grams of sour cream - this way you can achieve the real classic taste of this amazing dish.
Recipe 10: how to cook rassolnik soup with barley
An excellent recipe for making rassolnik soup with beef, pickles and pearl barley.
- 500 gr. beef
- 3 pcs. potato
- 1 PC. onion
- 1 PC. carrot
- ½ cup pearl barley
- 3-4 pcs. cucumber (salted)
- 1 PC. Bay leaf
- 4 tbsp. vegetable oil
- pepper to taste (ground)
- salt to taste
Cut the beef into cubes.
Place the prepared pieces of beef in boiling water, bring to a boil, reduce the heat and skim off the foam. Add salt, pepper and bay leaf.
Add pearl barley, washed 4-5 times and cook for 30 minutes under the lid.
Finely chop the onion and grate the carrots. Cut the peeled potatoes into cubes.
Finely chop the pickled cucumbers.
Place the prepared potatoes and pickles in a saucepan. If desired, add a little brine to the soup.
Fry the onions and carrots in oil and add to the soup.
Cook the aromatic pickle with barley for 25-30 minutes. If the soup turns out thick, add water. Pour the finished hot pickle into plates and serve. Bon appetit!!!
Ingredients:
- beef on the bone – 0.5 kg;
- medium potato tubers – 5–6 pcs.;
- pickled cucumbers – 2–3 pcs.;
- medium carrots – 2 pcs.;
- pearl barley – 1 cup;
- medium onion;
- 0.5 cups cucumber pickle;
- 4–5 tbsp. l. vegetable oil for frying;
- seasonings: black peppercorns (3–5 pcs.), bay leaf (3–4 pcs.).
Preparation:
Rinse the meat well under running water, place in a saucepan, add 2 liters of cold water.
After boiling and foam appears, drain the water, pour new cold water (2–2.5 l) over the meat, bring to a boil and cook for 1.5–2 hours over low heat.
Pearl barley is washed and filled with cold water.
Fry the diced onion in vegetable oil, add grated carrots - simmer until the vegetables are soft, then add finely chopped cucumbers.
How long to cook cucumbers in pickle? In the frying pan, the total volume of vegetables and cucumbers should be reduced to half.
Pour in the brine, and after boiling, remove the pan from the heat.
Cut the peeled potatoes into cubes and drain the water from the barley.
Potatoes are added to the finished broth, pearl barley is poured in - cook until half cooked.
The contents of the frying pan are added to the pan - onions, carrots, cucumbers. Seasonings are added.
Close the pan with a lid, bring the soup to a boil, cook for 5–7 minutes, add cucumber pickle if necessary.
Ingredients:
- pork ribs 500 g
- potatoes 200 g
- carrots 100 g
- onion 50 g
- pearl barley 100 g
- pickled cucumbers 100 g
- tomato paste 4 tbsp. l.
- bay leaf 2 pcs.
- sunflower oil 3 tbsp. l.
- salt to taste
Preparation:
Rinse the pearl barley well and soak in cold water overnight.
Rinse the pork ribs in cold water, place in a saucepan, add 2.5 liters of water and place over medium heat. When the first broth boils, drain it, transfer the meat to clean water and bring to a boil again. Then reduce the flame to low and cook the meat for about 40 minutes.
Meanwhile, peel and finely chop the onions and carrots (the carrots can be grated on a coarse grater, but I like to chop them into cubes). Cut the cucumbers into medium cubes.
Fry the vegetables in a small amount of vegetable oil in a frying pan until golden brown. Add cucumbers and simmer covered over low heat for another 10 minutes.
In another frying pan, heat tomato juice (or tomato paste), add bay leaf, allspice, salt to taste (take into account the salty taste of cucumbers!).
When the broth is cooked, remove the meat, remove it from the bone and cut into small pieces. Place the washed pearl barley into the boiling broth, bring to a boil and cook for 20 minutes. Then add the peeled and diced potatoes and cook for another 20 minutes. Pour a few tablespoons of the broth into the frying pan, stir and add everything to the pickle along with the pieces of meat. Then pour in tomato juice. Cook for about five more minutes.
Remove from heat, cover and let steep for 10 minutes. Pour into plates, garnish with sour cream, fresh herbs and serve. Bon appetit!
Ingredients:
- Meat (chicken, beef, pork) - 700 g
- Pearl barley - 1 cup.
- Potatoes (medium) - 3 pcs.
- Pickled cucumber - 5 pcs.
- Brine (cucumber) - 500 ml
- Onion - 1 piece
- Carrots - 1 pc.
- Cherry tomatoes (or 2 large ones) - 12 pcs.
- Vegetable oil
- Greenery
- Black pepper (ground)
- Salt
- Bay leaf - 1 piece
Preparation:
Pre-cook the meat broth. Cut the boiled meat into portions and send it back to the broth. I have chicken, so I immediately cut it into portions.
Rinse the pearl barley and fill it with cold water. Leave the pearl barley for 2-3 hours to swell. Drain the water, place the pearl barley in a separate pan and boil until half cooked over low heat and add to the broth.
Peel and cut the potatoes into cubes, add to the soup, cook for another 15 minutes.
Grate the cucumbers on a coarse grater or cut into strips and add to the pan.
Wash and peel the onions and carrots. Finely chop the onion. Grate the carrots on a medium grater. Fry the onion in vegetable oil until golden brown. Then add carrots and fry.
Cut the tomatoes into slices and simmer in a frying pan. Add frying, cucumber brine, bay leaf, and pepper to the boiling broth. If necessary, add salt and cook for another 5-8 minutes.
Serve the pickle in bowls, sprinkled with chopped herbs. Serve sour cream separately. To add a special taste, you can add olives to the pickle. And you can add a little tomato paste to the onion-carrot fry; Instead of meat, you can use beef kidneys.
Bon appetit!
Ingredients:
- 3 liters beef broth
- 100 g pearl barley
- 3-4 potatoes
- 1 onion
- 1 carrot
- vegetable oil for frying
- Bay leaf
- 1/2 cup cucumber pickle
- 4 pickles
- salt
- pepper
Preparation:
Add washed pearl barley to the broth, bring to a boil and cook for 30-40 minutes.
Grate the carrots, finely chop the onion. Fry onions and carrots in vegetable oil for about 10 minutes. Peel the potatoes, cut into cubes and add to the broth. Add a little salt and bay leaf, cook for about 10 minutes, then add the carrots and onions. Cook for another 5 minutes until the potatoes are tender.
Add pickled cucumbers cut into strips and cucumber pickle. Stir well, bring to a boil and check how salty the soup is. You may need to add more salt to taste. Add pepper, cook for another 5 minutes.
Pour the finished soup into bowls and sprinkle with chopped herbs.
Ingredients:
- pearl barley - half a glass;
- meat broth with a piece of meat - 2 liters;
- onion - 1 piece;
- carrots - 1 piece;
- 3-4 medium potatoes;
- salted or pickled cucumbers - 3-4 pcs;
- salt, bay leaf, dried basil to taste;
- vegetable oil - for sautéing.
Preparation:
First you need to cook the meat broth and soak the pearl barley. We cook meat broth (pork or beef). For pork, it is better to take ribs or shoulder, and for beef, it is better to take meat for the broth. Cook the broth until done.
It is better to soak pearl barley beforehand (overnight). But if you forgot to do this at night, you can steam it 2-3 hours before cooking the soup. The grains must be sorted and washed well. Then pour boiling water and leave to steam and swell for 2-3 hours.
Add the cereal to the prepared meat broth and cook for about 40 minutes. During this time, the pearl barley is well boiled. Sauté onions and carrots in a small amount of sunflower oil.
Add sauté to the soup. Cut the potatoes into small cubes and add to the boiling soup.
Grate the pickled cucumbers on a coarse grater. Add pickles to the pickle with pearl barley. The cucumbers can be lightly fried beforehand. Along with the cucumbers, you can add 30-40 ml of cucumber brine. Cook for 20 minutes. At the very end of cooking the pickle with barley, add salt, spices, bay leaf, and basil.
Serve rassolnik soup with barley and pickles hot in portions with croutons or croutons.
Ingredients:
- Water - 3-4 liters
- Beef (with bone) - 500-600 grams
- Potato tubers - 3-4 medium-sized pieces
- Carrot - 1 medium
- Onions - 1-2 small
- Barley - 200-300 grams
- Pickled cucumbers - 5-7 compact
- Seasonings - salt, pepper mixture, bay leaf
- Greens to choose from
- Vegetable oil for frying
Preparation:
The first step is to deal with the broth. Rinse the meat and place the whole, uncut piece into water. First, turn on high heat and wait until it boils, while not forgetting to remove the noise (foam). As soon as it begins to boil, switch to medium heat and continue cooking until done. We determine readiness by how well the meat comes off the bone.
In parallel with the broth, prepare the pearl barley. It can be processed in two ways - soak in advance 2-3 hours before or cook until half cooked in a separate saucepan. Before doing this, you need to rinse it very well in a colander under the tap until the water passing through the cereal ceases to be white.
We use the free time productively - we clean, wash and chop vegetables. Cut the potatoes into cubes of your usual size and add water to prevent them from turning black. We also peel the onions and carrots and cut them the way you like best.
We deal with pickled cucumbers depending on their size. Small slender gherkins will look interesting cut into rings. If the size is larger, you can cut them into cubes or grate them.
Our broth has arrived, so we can pull out the meat and cut it into approximately equal pieces, which we can then immediately put back into the pan. Salt the broth and season with a mixture of peppers. You can immediately add the potatoes.
If you just soaked the pearl barley, then at this stage you also need to add it to the broth. If you chose a method where you had to cook it until almost done, then it is better to add it to the soup when the potatoes are already ready, but still a little hard.
While the potatoes are cooking, let's fry the onions and carrots. There is no practical point in describing this process, since it is the same for all soups. Throw the roast into the pickle along with the pickles when the potatoes are almost ready.
Continue cooking for about 12-15 minutes. All that is left to do in the pickle pan brought to a boil is to add finely chopped herbs and throw in 1-2 bay leaves.
That's all, our pearl barley soup with pickles is ready. Let it brew for 5 minutes, and you can invite your family to the table for a nutritious, tasty and aromatic lunch.
Rassolnik is one of the most delicious and easiest to prepare soups. Thick, aromatic, rich and always sour. You can prepare it in a lot of different ways, as they say, depending on the taste and color. But the main secret is always the same - more cucumbers and definitely pearl barley instead of rice. Although sometimes rassolnik is prepared with rice, which is not a classic. Otherwise, you are a free artist.
Rassolnik with barley and pickles
As a basic option, we offer you rassolnik with barley and pickles. The recipe is not only the simplest, but also quite inexpensive. This soup will definitely suit the tastes of each of your household. Try it!
Taste Info Hot soups
Ingredients
- Meat on the bone (to your taste) – 500 g;
- Potatoes – 3-4 pcs. medium size;
- Carrots – 1 medium;
- Onion – 1 small;
- Pearl barley – 70-100 g;
- Pickled cucumber – 3-4 small + brine (to taste);
- Tomato paste – 2 tbsp. l.;
- Salt, seasonings, spices and dried or fresh herbs - to taste.
How to cook rassolnik with pearl barley and pickles
Wash the grains for pickle thoroughly and fill with cold water to swell. The longer the pearl barley sits in the water, the faster it will cook. Ideal time is 2-3 hours.
Classic rassolnik is cooked in meat broth. To prepare this very broth, take meat and always with a bone - this will make the broth especially rich. Here we take chicken breast. We rinse the breast with water, cut it into pieces so that the meat cooks faster, load it into a saucepan and fill it with cold water. No salt or spices are added at this stage. Place the saucepan on the stove and boil the meat for about 40 minutes.
As soon as the meat is ready, strain the broth. We put the meat aside for now, and return the broth back to the saucepan.
Wash the sufficiently swollen pearl barley under running water and add it to the broth. Place the saucepan back on the stove at maximum heat. Boil the cereal, covering it with a lid, for 20 minutes.
At the same time, prepare the vegetables. Peel the onion, potatoes and carrots. Rinse.
Here you can cut pickled cucumbers into cubes. It is better to take small and elastic cucumbers for pickle sauce, so that the cubes retain their shape when cutting, and the cucumber seeds do not fall out during cooking. You can choose the size of the cubes at your discretion.
After 20 minutes, add potatoes to the pearl barley.
During the cooking process, be sure to skim off the foam.
Place the vegetables for frying in a frying pan, season them with oil and fry under the lid until soft.
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As soon as the onions and carrots in the pan have become soft, add chopped cucumbers and tomato paste to them.
Add 3-5 tablespoons of water to the frying and simmer it under the lid for about 7 minutes. Then add the frying to the soup (potatoes and cereals should be ready by this point).
Return the saucepan to the stove and pour the brine into the soup. Let's taste it. Add salt if necessary, season with seasonings and spices, and throw in a bay leaf.
We remove the meat, which was removed at the very beginning, from the bones, cut (or tear) into pieces and throw them into the pickle.
Let the soup simmer on the stove off for about 10-15 minutes. and that’s it – pickle soup with pearl barley and pickles is ready! You can serve!
Helpful Tips:
- To prepare pickle sauce, use only pickled cucumbers. Pickled ones are not suitable. You can salt cucumbers using a quick recipe.
- To speed up the preparation time for pickle soup with pickles, you need to prepare pearl barley in advance. Just rinse it and soak it overnight in warm water.
- Rassolnik should be served with fresh sour cream and herbs. If you don’t have fresh herbs, but have dried ones, great! Add the herbs along with the rest of the spices. If your greens are frozen, add them to the pan five minutes before they are ready. Just remember to remove the stems if you haven't done so before.
- Some pickle recipes recommend not only soaking the pearl barley, but also boiling it. A large amount of water will rid the pearl barley of excess starch, and the pickle will not look like a paste when it sits.
Rassolnik with barley and chicken
A simple recipe for making pickle with chicken. It is best to take chicken legs with bones to make broth, and not just fillets to cook pickle with barley.
Ingredients:
- Chicken – 800 grams;
- 100 grams of carrots;
- 200 grams of onions;
- Half a glass of pearl barley;
- 400 ml cucumber pickle;
- 3 large pickled cucumbers;
- 400 grams of potatoes;
- 3 cloves of garlic;
- Ground black pepper;
- Table salt – teaspoon;
- 2 bay leaves;
- Vegetable oil.
Preparation
- Wash the chicken legs thoroughly, place them in a saucepan and pour boiling water over them. Wait until it boils, drain the water. Pour boiling water over the meat a second time and, after boiling, cook over medium heat under the lid, skimming off the foam. Cook the chicken for 45 minutes, then remove to a plate with a slotted spoon and strain the broth until clear. To cook the pickle, take another pan with a thick bottom and a volume of 5 liters. Pour the broth into it and add boiling water so that there is exactly 3 liters of liquid in the pan.
- Rinse the prepared pearl barley, place it in boiling broth and begin preparing the remaining ingredients.
- Peel the potatoes, onions and carrots. Cut the potatoes into cubes, the onion into cubes, and grate the carrots on a coarse grater.
- Heat a frying pan, pour in refined oil (about 40 ml) and fry the onions and carrots for 5 minutes. And immediately lower the potatoes after the pearl barley.
- When the onions and carrots are overcooked, add the contents of the frying pan to the pan.
- Grate or chop the pickled cucumbers. Peel the garlic and chop finely. Don't use garlic cloves. Place the garlic in the pan along with the cucumbers.
- The chicken meat has already cooled down, you can cut it up. Remove the skin, remove the bones, and cut the flesh into small pieces. Dip into the soup, pour out the brine. Add salt (more than a level teaspoon of salt is not needed, since the cucumbers and brine are salty), add your favorite spices and throw in a bay leaf. Just don’t forget to wash it before putting it in the soup.
- Cover the saucepan with a lid and cook for 25 minutes over medium heat. Serve the pickle with pearl barley and pickles, seasoned with fresh sour cream, black bread, and plenty of fresh herbs.
Rassolnik with pearl barley and mushrooms
Rassolnik soup with mushrooms can be cooked without meat. It turns out quite filling and tasty. Therefore, you can use both meat and vegetable broth. It will take 50 minutes to prepare a delicious pickle with mushrooms.
Ingredients:
- 300 grams of champignons, oyster mushrooms or boiled forest mushrooms;
- 200 grams of onion;
- 100 grams of carrots;
- 300 grams of pickled cucumbers;
- 300 grams of potatoes;
- A third of a glass of pearl barley;
- 50 grams of butter;
- Herbs, spices, salt.
Preparation
- You can use any mushrooms you like. The only difference is that wild mushrooms need to be cooked in advance. If there are frozen mushrooms, pre-cooked, there is no need to defrost them. Add to soup like this. If the frozen mushrooms are not boiled, fry them together with the onions, and then add them to the pickle.
- Prepare the barley in advance, rinse and place in a saucepan with a thick bottom. Pour a liter of cold water and cook over low heat, covered with a lid for half an hour. To prevent the pearl barley porridge from sticking together, when the water boils, add a tablespoon of oil. This will make the porridge even tastier.
- While the barley is cooking, let's prepare the remaining ingredients to cook a delicious pickle with barley.
- Peel the potatoes and cut into cubes.
- Peel the carrots and onions, chop and fry in the remaining butter.
- Wash the mushrooms, chop them and add them to the onions and carrots in the pan. Fry, stirring, for 8 minutes over medium heat.
- Pour 2 liters of water or broth into a saucepan and boil. Lay out the potatoes, frying and ready-made barley. Cook over medium heat for 10 minutes, then add finely chopped or coarsely grated pickles. Salt and add spices. If you have dried herbs, add them now. If you have fresh herbs, add them when serving. Don't forget the bay leaf. One sheet will be enough for this amount of pickle. Cover the pan with a lid and cook for another 20 minutes.
- Serve hot with sour cream and herbs.
Lenten pickle with barley and olives
This pickle recipe is vegetarian. Be sure to add olives, even if you don't like them. You can put them whole in the soup and remove them before serving. It is olives that give Lenten pickle a delicious taste.
Ingredients:
- 0.5 kg of potatoes;
- 300 grams of pickled cucumbers;
- Jar of olives;
- 100 grams of pearl barley;
- 100 grams of carrots;
- 200 grams of onions;
- 2 tablespoons of vegetable oil;
- Salt, spices;
- Fresh greens.
Preparation
- When you plan to prepare Lenten pickle, do not soak the pearl barley in advance. Heat a frying pan, fry dry, unwashed barley in it for five minutes, stirring constantly, over medium heat. The pearl barley will turn a beautiful golden color.
- After roasting, the cereal can be washed. Rinse thoroughly, place in a saucepan with a thick bottom and fill with 1.5 liters of water. After boiling, simmer over low heat for 40 minutes, covered.
- Pour 2 liters of water or vegetable broth into a saucepan and boil. Peel and cut the potatoes into large cubes and place in boiling water. Cut the onion into thin quarter rings and the carrots into strips. Fry carrots and onions in vegetable oil for 7 minutes over medium heat with constant stirring.
- You can peel the pickled cucumbers or not, depending on your taste. Cut into strips. Place potatoes, fried carrots and onions, thinly sliced cucumbers and cooked pearl barley into the pan. But not all of the water will boil away, so drain the rest; this water is of no use in the soup. Immediately add salt to the pickle, add bay leaves and spices, cover the pan with a lid and cook for 20 minutes. Cut the olives into rings, or, if you want to remove them, dip them whole into the soup. Cook for another 20 minutes.
Rassolnik with pearl barley and kidneys
Pickle with kidneys turns out very tasty if you prepare beef kidneys correctly. We will describe in detail how to do this.
Ingredients:
- Beef kidneys – 300 grams
- 200 grams of pickled cucumbers
- 150 ml brine
- 300 grams of potatoes
- 100 grams of carrots
- 200 grams of onion
- 50 grams of pearl barley
- Spices and salt;
Preparation
- Rinse the kidneys thoroughly and cut off fat and films. Cut lengthwise and remove ducts. Fill with cold water for 8 hours. Approximately every 2 hours, drain the water, rinse the kidneys and fill with new cold water.
- Along with the kidneys, prepare the barley for cooking. Soak it in warm water and leave it on the table.
- When the kidneys are soaked, you can start cooking the soup. Cook the pearl barley in a separate pan over low heat. Take a saucepan with a thick bottom, be sure to cover it with a lid. Boil pearl barley in salted water for 40 minutes. Pour in about a liter of water. Salt the rest after the cereal is ready.
- Boil 3 liters of water in a large saucepan. Cut the beef kidneys into cubes and place in boiling water. Cover with a lid and cook for 40 minutes, skimming off any foam. It is highly advisable to change the water twice.
- Peel the potatoes and cut them. And put it in the broth with the boiled kidneys. Chop carrots and onions, fry in oil and send next. Grate the pickled cucumbers on a coarse grater and add them to the soup along with the pearl barley. Pour in the brine and cook for 20 minutes. Try the pickle, add salt and spices to taste. If you have fresh dill, you can wash it and chop it finely, removing the stems.
- After adding salt, cook the pickle with kidneys for another 20 minutes, then let it brew a little and serve.
Advice for those who are afraid of the smell of kidneys in the broth. Do not use the broth from the kidneys, drain it, and chop the kidneys and put them in a pickle. Prepare soup with meat broth. But after proper processing and preparation of the kidneys, as well as changing the water when cooking the broth, there should be no smell.
Rassolnik with pearl barley and stewed meat
Ingredients:
- 300 grams of potatoes;
- 300 grams of pickled cucumbers;
- 500 grams of stew;
- 200 grams of onion;
- 100 grams of carrots;
- 100 grams of pearl barley;
- A tablespoon of tomato paste;
- Salt, spices;
- 3 tablespoons of vegetable oil.
Preparation
- Prepare and wash the barley. Place in a thick-bottomed saucepan and simmer covered for 30 minutes. Salt the water a little, pour a liter of water per 100 grams of pearl barley. Salt the rest when the porridge is ready. If desired, during cooking, you can add a tablespoon of butter.
- Chop the onion and carrots, place in a heated frying pan and pour in vegetable oil. Stir-fry over medium heat until the onion becomes translucent. Then add the stew, tomato paste and continue frying until all the fat has melted.
- Peel the potatoes and cut into cubes. Boil 2.5 liters of water and add the contents of the frying pan, chopped potatoes and cooked pearl barley (with which you first drain the water). Cover the pan with a lid and cook for 15 minutes. Then add the coarsely grated cucumbers and cook for another 15 minutes.
- Add fresh parsley and dill, as well as homemade sour cream, to the prepared pickle.
Rassolnik with barley and sausage
Rassolnik with smoked sausage turns out incredibly tasty. If you have sliced smoked sausage or meat in the refrigerator, feel free to cook pickle soup with sausage.
Ingredients:
- 300 grams of smoked sausage
- 200 grams of pickled cucumbers
- 100 grams of brine
- 200 grams of potatoes
- 150 grams of pearl barley
- 150 grams of onion
- 100 grams of carrots
- Spices, salt
- 3 tablespoons of vegetable oil.
Preparation
- Soak the barley in advance, rinse and cook over low heat for 40 minutes. Salt the water. Pour 1.5 liters of water per 150 grams of cereal. Salt the rest when the pearl barley is ready.
- Place the prepared pearl barley, chopped potatoes into a saucepan or multicooker and add 2 liters of purified water. Bring to a boil.
- While the water is boiling, peel the onions and carrots and fry in vegetable oil. Cut smoked sausage and cucumbers into thin strips.
- Place everything in a saucepan, pour in the brine, add salt, spices and 2 bay leaves. Close the multicooker and set it to “soup” mode for 60 minutes.
- If you cook in a saucepan, turn the gas to less than medium, cover the saucepan with a lid and cook for 40 minutes.