Recipe for pickle soup with barley. Rassolnik “Classic” with pearl barley. Lenten pickle with pearl barley

Rassolnik is one of the best soups of Russian national cuisine. This hearty first course is especially important in cold weather, because it gives a feeling of warmth and warms you up from the inside. These are all hearty protein soups, for example. But the pickle is special, one of a kind!

The liquid in it is slightly thick due to pearl barley, and this, in my opinion, is its main feature. The most delicious pickle is obtained when using meat on the bone; it is richer. Another constant component of pickle is pickles. Here, in fact, is the entire composition of the most delicious and aromatic soup. We will reveal other subtleties and secrets together during the cooking process.

Ingredients

• potatoes 4 pcs.
• carrots 1 pc.
• meat on the bone (pork ribs) 5-6 pcs.
• onions 2 pcs.
• pearl barley 0.5 cup.
• sunflower oil for frying 3-4 tbsp. l.
• pickled cucumber 2 pcs.
• water 3 l
• salt, spices, bay leaf to taste

How to cook rassolnik with pearl barley and pickles

1. I am preparing everything necessary. I peel the vegetables.
2. 
   I wash the pearl barley several hours in advance and soak it in cold water. This is necessary so that the cereal boils faster.
3. 
   I pour water into the pan, bring it to a boil and add pearl barley. I immediately lay out the pork ribs. I reduce the heat to medium. I monitor the moment of boiling and remove the scale as necessary. Fry carrots grated on a beetroot grater and onions cut into quarter rings in a frying pan in sunflower oil until light golden brown.
4. 
   I chop the potatoes into arbitrary pieces. I put it in the pan with the barley when it has already been cooking for about an hour.
5. 
   As soon as the potatoes become soft, and this will happen in 20 minutes, I add pickled cucumbers cut into small cubes and fried carrots and onions into the soup.
6. 
   I keep it on low heat for another 10-15 minutes, then add salt, bay leaf and spices.
7. 
   I let the pickle with barley and pickles brew in a closed pan with the stove off for a couple of minutes.

I usually serve it with sour cream, but everyone decides for themselves; you can simply add fresh parsley to the soup.

On a note:

• pearl barley is often replaced with rice, it is tasty, but incorrect from the point of view of the classic pickle recipe;
• Adjust the amount of salt, it depends on how salty and spicy the cucumbers are;
• Cucumbers must be placed with already fully prepared products, otherwise these products run the risk of not being cooked completely.

How to cook:

We take out two pans. One large one is for meat and the pickle itself. The second is smaller (2 liters) for pearl barley.

Prepare the broth (up to 1.5 hours):

We wash the piece of meat in cold water and set it to cook over high heat. The first foamy broth is completely drained. And only in the second water do we cook the meat, skimming off the foam if necessary. When the meat is cooked, take it out, and strain the broth itself, but do not add salt - the base for the pickle is ready. Let the meat cool a little, remove it from the bone and cut it into pieces - in this form it will go back to the pickle.

Boil pearl barley (20-30 minutes):

The fastest way to prepare pearl barley

In the evening we steam it in a thermos with boiling water (1 liter of water per 1 glass of cereal), rinse it in the morning and use it in any dish: the cereal is ready in 25-30 minutes.

Sauté the carrot and onion soup (5-7 minutes):

We peel vegetables, including pickled cucumbers. If there are no barrel ones, replace them with 3-5 small pickled cucumbers from a factory jar. Small young cucumbers do not need to be peeled.

Grind the vegetables: cut the onion and cucumber into cubes (the size of an Olivier salad), carrots into a coarse grater.

In a frying pan with a thick bottom, we make the usual soup frying: first, add the onion to the heated oil, after 2 minutes, the carrots.

Cook the pickles separately (15-20 minutes):

This is one of the main secrets of how to cook pickle with barley and pickles even tastier. Boil the chopped pickled cucumber separately (!) in a small amount of water until completely soft (!) - in a thick-bottomed saucepan, covered, over medium heat. The water should cover the slices by 1-2 fingers. This may take up to 20 minutes.

Assembling the pickle (20-25 minutes):

• Peel the potatoes, cut them in your favorite way (cubes, cubes or quarters) and add them to the broth. Let it boil and add pearl barley.

The time for adding the following ingredients depends on how quickly our potatoes are cooked:

• After about 5-8 minutes, pour the roast and pieces of meat into the broth.
• Another 3-5 minutes - add cucumbers from a separate saucepan and add bay leaves.
• Add some salt to our pickle, not forgetting about the salt in the cucumbers: 2 pinches is usually enough.
• Boil for the last 2 minutes and add a pinch of fresh chopped herbs - the pickle is ready!

Secrets of sour soups

Let's summarize the tricks of our pickle, which are valid for all sour soups.

The first secret is to cook the salty and sour ingredient separately.

Any sour soup takes longer to cook than regular soup due to the acidity of the key ingredient. Therefore, we cook the sour product separately until cooked. This way we reduce the total cooking time. We also protect the pickle from tasteless potatoes, which do not cook well in sour water, becoming slightly rubbery and not tasty enough.

The second secret is to cook separately prepared pearl barley.

In all recipes where there is a component that takes much longer to cook than the rest, it is advantageous to boil this product separately - at least when half-cooked. Pearl barley is especially unpredictable when cooked together, as it can give an unpleasant bluish tint to the broth and excess mucus.

Taming pearl barley is not at all difficult.

You can fill it with cold water overnight, or use our tip with a thermos. But if you forgot to do this, no problem! Rinse the barley, add plenty of water (1:4) and put it on the fire at the very beginning of cooking, allowing 40-45 minutes to cook. As a result, you will drain the water, and be sure to wash the almost finished cereal to remove any mucus (!) and throw it into the broth to finish cooking along with the potatoes.

The third secret is high-quality broth.

Pour off the first boiled broth along with the foam. This will make the broth clearer and healthier. In the second water, while the meat is cooking, add a small whole onion, a root of parsley and 1/5 of the celery root in a whole piece (if you like the smell of it). They will boil down into the broth, and you can easily remove them by removing them along with the meat. These vegetables will give you a more flavorful and tender meat broth, which will improve the taste of the finished dish.

The fourth secret is carrots in strips or cubes.

We all love the good old coarse grater... And we automatically rob ourselves of affordable new tastes by avoiding cutting carrots into strips. Master a “Berner” type grater (which has attachments for straws of different thicknesses) or at least once take the time to chop carrots with a knife. You can also cut it into small cubes. You will be surprised how different the usual taste of pickle will seem.

After a walk in dank and cold weather, rich first courses will help you quickly restore strength and warm up. One of the most satisfying and nutritious soups is rassolnik.

This is a representative of traditional Russian cuisine. They necessarily include meat, cereals and pickles. This thick, delicious soup is prepared in many different ways. But traditionally it was still prepared with barley. If you don’t have pearl barley on hand, you can replace it with rice without much loss of taste, which is certainly found in every housewife’s kitchen.

It differs from other soups in its salty and spicy taste and special aroma. Thanks to the brine, it contains many microelements, and vegetables provide many vitamins.

Today we will talk about two of the most popular ones. Let's look separately at how to cook it in a slow cooker.

Recipe for pickle with barley and pickles

This is a classic pickle recipe. It turns out rich and satisfying. To make pearl barley soft, it must be soaked in advance.

We will need:

We wash the meat well, fill it with water (3-3.5 liters) and put it on the fire. When the water boils, you need to carefully remove the foam. After this, reduce the heat, close the lid and leave to simmer over low heat for 1.5-2 hours.

Instead of beef, you can use lamb, pork, chicken or turkey. In this case, the cooking time will be reduced to 1 hour.

Pour pearl barley, well washed under running water, with water and leave to “swell” for 1.5-2 hours.
Next, let's take care of the vegetables.
Cut the potatoes into medium cubes of 1.5 - 2 cm.

Let's prepare the “frying”. Fry finely chopped onion and grated carrots in vegetable oil for 3-5 minutes.

Then add tomato paste, pickled cucumbers cut into strips or cubes and a little cucumber brine to the vegetables, and simmer in a frying pan for another 5-10 minutes.

Now that the meat is almost cooked, take it out of the pan. Pour the swollen cereal and potatoes into the boiling meat broth. Remember to stir from time to time to prevent the cereal from sticking.

We take the meat off the bone and cut it into small pieces so that it is convenient to put it on plates, and put it back into the broth.
Add 2 bay leaves, a few peas of black and allspice and other spices to taste.
After 10-15 minutes, add the boiling “frying” from the frying pan to the broth, bring it to a boil and cook for another 10 minutes.

Salt the broth to taste.

Attention! You only need to add salt to the soup at the end, since depending on the salting, the cucumbers and brine may contain a sufficient amount of salt!

That's all, the tasty and aromatic soup is almost ready. Close the pan with a lid and let it brew for 10 - 15 minutes.

Bon appetit!

Recipe for pickle with rice and pickles

This soup cooks faster than the classic one with barley, and there is no need to soak anything in advance. It turns out nourishing and aromatic.

We will need:

• beef - 0.5-0.7 kg (preferably with a bone for fat, for example, brisket)
• Potatoes 4-5 pcs.
• Carrot 1 pc.
• Onion - 1 pc.
• Short grain rice - 3/4 cup
• Pickled cucumbers - 3-4 pcs., (depending on size and pickling) preferably in barrels
• Cucumber pickle - 0.5-1 cup
• Tomato paste - 1 teaspoon
• Spices - salt, pepper, bay leaf, parsley root

Step-by-step cooking recipe:

We wash the meat well, fill it with water and put it on the fire. It is important to remove the foam in time so that the broth turns out transparent, and cook over low heat for 1.5 hours.

Let's prepare the vegetables. Peel potatoes, carrots and onions.
Cut the potatoes into 1.5 cm cubes.

Finely chop the onions and pickles, grate the carrots on a fine grater.

If the pickles have very thick skins, they need to be peeled.

Now let's sauté: fry the carrots and onions in vegetable oil for 3-5 minutes, add tomato paste and a little brine, and simmer for another 5 minutes.

Many housewives add a little flour “for thickness” when preparing “frying”. This is not necessary if cereals are used in the soup.

Remove the meat from the pan and leave to cool slightly. Then separate from the bone and cut into pieces and add to the roast. Send chopped cucumber there too.

Pour well-washed rice and potatoes into the boiling broth and cook for another 15 minutes (until the potatoes are ready), stirring occasionally so that the rice does not stick together.

If you add the cucumber to the broth immediately, the potatoes will cook longer. Therefore, we will add cucumbers at the very end of frying, when the potatoes are ready.

There we also send the mass from the frying pan and spices as desired (bay leaf, black and allspice peas, parsley root, etc.).

Bring the soup to a boil and cook for another 5 minutes to allow the flavors to mix.

Be careful with salt: cucumbers and pickle juice are already salty enough. Taste the soup before adding salt!

Pickles should not be served immediately. It's better to wait half an hour for them to brew a little.

When serving, add sour cream and fresh herbs. Bon appetit!

Rassolnik in a slow cooker

We traditionally prepared these two recipes on the stove, but you can also prepare pickle in a slow cooker. You can use any meat or chicken for the broth.

Whatever recipe you choose, you will get a hearty and tasty lunch. It’s faster and easier to cook with rice, but it takes a little longer to cook with pearl barley, but the taste is more classic, “real.”

A good housewife never throws away food. In skillful hands, everything can be used. For example, brine in a jar of pickles can be turned into a traditional soup of Russian cuisine - pickle. I often prepare this soup in the winter, when it’s time to open jars of cucumbers rolled up in the summer. At the moment when only a few cucumbers remain at the bottom of the jar, it is time to cook the pickle. The soup according to this recipe turns out tender, slightly acidic and slightly salted - the whole family loves it.

Total cooking time – 45 minutes (excluding time for soaking pearl barley)
Active cooking time – 20 minutes
Cost – $0.8
Calorie content per 100 g – 17 kcal
Number of servings – 8

How to cook pickle

Ingredients:

Broth – 1 l. . It’s meat-based, but you can make pickle soup with vegetable broth and even water.
Brine – 400 ml. (cucumber)
Cucumber – 4 pcs. (salted)
Pearl barley – 1/2 cup
Potatoes – 3 pcs.
Carrots – 1 pc.(you can also use parsley and celery root)
Bay leaf – 3 pcs.

Ingredients are given for a 2-liter saucepan. But I like thick pickle, so you can take a larger pan.

Tip: the more cucumbers and brine you use, the richer the sour-salty taste of the pickle.

Preparation:

Soak the pearl barley for 2-3 hours, then drain the water, add 4 more glasses of water and cook until tender.

The pearl barley should become soft, and the water in which it was boiled should become cloudy. Drain the water in which the pearl barley was cooked. It usually takes me 20 minutes to cook already soaked pearl barley. I always boil pearl barley separately precisely because of its ability to release “mucus” during cooking. If you cook the cereal together with other ingredients, the pickle will turn out cloudy and not so tasty.
While the pearl barley is cooking, pour the broth into a saucepan and bring to a boil. Cut the potatoes into cubes. Grate the carrots on a fine grater. Grate the cucumbers on a coarse grater.

Add potatoes to the boiling broth and cook for 10 minutes. Fry carrots and cucumbers in a frying pan with vegetable oil for about 5 minutes, then add to the pan with broth and potatoes.

Tip: carrots and cucumbers can be cooked immediately. But if you fry them first, the taste of the pickle will be revealed even brighter and it will be tastier.

Next, the brine, pearl barley, and bay leaf go into the pan. Cook everything together for another 5 minutes.
Before turning off the fire, pickle you have to try. If there is not enough salt, then add. If the pickle is too salty, dilute it with broth/water and bring to a boil again.

Cover the pan with a lid and turn off the heat. The pickle should stand for another 10 minutes to fully develop and reveal its taste. Serve hot with sour cream and rye bread. Bon appetit!

Rassolnik soup with pearl barley and pickled cucumbers is a traditional dish of Russian cuisine. Pearl barley is a very healthy cereal containing many substances necessary for our body. Including:
B vitamins, strengthening the nervous system;
phosphorus, stabilizing metabolism and stimulating brain function;
lysine, which protects against herpes, flu and acute respiratory infections, and is also involved in the production of collagen, thanks to which the skin retains youth longer.
However, pearl barley porridge and pearl barley side dishes are much inferior in taste to other cereals. But in pickle, pearl barley is the main “highlight” of the incredibly tasty soup.

• Recipe author: K. Kryn
• After cooking you will receive 4 servings
• Cooking time: 2-3.5 hours

Ingredients

• Pearl barley – 1-2 handfuls
• Pickled cucumbers in barrels – 2-4 pcs. (depending on size)
• Cucumber pickle – 2-3 tablespoons
• Meat on the bone (pork and (or) beef) – 200-300 g.
• Potatoes – 3-4 pcs. (medium size)
• Onions – 2 pcs. (medium size) one onion for broth, the second for frying
• Carrots – 2 pcs. (medium size) one carrot for broth, the second for frying
• Greens (parsley and dill) – 4-5 sprigs each
• Bay leaf – 1-2 pcs.
• Black pepper – 5-6 peas
• Salt – add salt to taste
• Vegetable oil (for frying)
• Sour cream (for dressing the finished dish)

Step by step recipe

Prepare pearl barley– Rinse thoroughly and soak in cold water for at least 2 hours.



Let the broth simmer. Rinse the meat on the bone, put it in a 3-liter pan, add cold water 4-6 cm below the edge of the pan and put on high heat.

While the broth is coming to a boil, prepare the vegetables and seasonings for the broth. Peel the onion and cut crosswise, from the point where the feather exits to the rhizome, without cutting completely. Peel both carrots and cut crosswise so that the part at the top is half as large as the part at the “spout”. Both parts of the tops are used for broth. They need to be cut crosswise without cutting completely. Leave the parts at the “spout” for frying. Prepare bay leaf and black peppercorns.

Skim the foam from the broth. To make the broth transparent, you need to start removing the foam when the broth is already hot, but not yet boiling. Continue skimming until it boils.

Add prepared vegetables and seasonings to the broth– onions, carrots, bay leaves and black peppercorns. Cook the broth over low heat for 1.5-3 hours - depending on the age of the animal and the size of the pieces, the cooking time for the meat can vary greatly.



Attention! Unless absolutely necessary, there is no need to try to shorten the cooking time of the broth by using the meat of young animals and cutting it into small pieces. In general, it is better to use meat from mature animals and large pieces for broth. In this case, the broth will be tastier and more nutritious. Medicine has a different opinion on this matter, however, for example, the peoples of the Caucasus, famous for their longevity and maintaining excellent health until old age, cook meat broths, which occupy a significant place in their dietary tradition, guided by precisely this rule.

Let the pearl barley cook. As soon as the broth with vegetables and seasonings has begun to simmer over low heat, you can start barley. Barley for pickle is cooked separately from other products only until half cooked. Put water in a kettle to boil - half a kettle is enough. While the water in the kettle is brought to a boil, rinse the soaked pearl barley thoroughly in several waters and place in a small saucepan. Pour boiling water 1 cm above the surface of the cereal, stir, bring to a boil, cover and cook over very low heat until the water has completely evaporated.

While the broth and pearl barley are boiling, prepare the potatoes, vegetables for frying and herbs. Peel the potatoes and cut into small pieces. Peel the onion and cut into very small cubes. Grate the carrots, which have already been peeled, on a coarse grater. Grate the cucumbers on a coarse grater. Wash the greens thoroughly and chop finely.

Don't forget about pearl barley! Periodically check the degree of readiness by looking under the lid. As soon as all the water has disappeared, the pan with barley should be immediately removed from the heat.

Check the degree of readiness of the meat. The meat should be very soft and easily separate from the bone.

Remove meat from pan and place on a wide plate to cool.

Strain the broth, discarding the vegetables and seasonings that were cooked along with the meat, and put on high heat.

Place prepared potatoes into the broth. Potatoes are placed in boiling broth. Stir, let the broth boil again and...

Add pearl barley, cooked until half cooked, to the soup. Stir, bring to a boil, cover and simmer over low heat.

Prepare the roast. Pour vegetable oil into a dry, cold frying pan about 2-3 mm above the bottom and place over medium heat. When the frying pan is properly heated, reduce the heat and add the onion, distributing it evenly over the entire surface of the bottom. As soon as the onion pieces become almost transparent, add the carrots, stir and cover with a lid. After about 5 minutes, check the degree of readiness - the carrot pieces should break apart easily with a spoon. Add the cucumbers, pour in the brine, stir and increase the heat to full power for a few seconds, allowing the contents of the pan to boil. Then cover with a lid and remove the pan from the heat.



Cut the meat. Separate the meat from the bones and cut into small pieces across the grain.

Attention! Many recipes recommend cutting meat along the grain. In this case, it looks much nicer in the soup, but it becomes drier, less tasty and requires serious chewing effort. Meat cut across the grain is much juicier and tastier, and besides, it simply “melts” in your mouth. (All this applies not only to soups.)

Check the potatoes are done: Use the back of a spoon to try to crush one of the pieces on the side of the pan. If the piece crushes without effort, you can continue.

Place chopped meat and roast into a saucepan with soup, stir, cover with a lid, let simmer for 1-2 minutes, taste the broth and add salt to taste (the soup gets part of the necessary salt from pickles and brine).

Add greens, stir, cover, increase heat to medium, let simmer for 1-2 minutes and remove pan from heat.

Rassolnik soup with barley and pickles is ready! Before use, season the pickle with sour cream.

Soup rassolnik

The nutritional value:

• Calories: 42 kcal.
• Proteins: 1.4 g.
• Fat: 2.0 g.
• Carbohydrates: 5.0 g.

Bon appetit!