How to cook pickle with barley recipe. Rassolnik with pearl barley and cucumbers - delicious recipes. Classic pork recipe

Rassolnik is one of the best soups of Russian national cuisine. This hearty first course is especially relevant in cold weather, because it gives a feeling of warmth and warms "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 more rich. Another constant component of the pickle is pickles. That, in fact, is the whole composition of the most delicious and fragrant soup. We will reveal the rest of the subtleties and secrets together in the cooking process.

Ingredients

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

How to cook pickle with pearl barley and pickles

1. I prepare everything you need. I clean vegetables.
2. 
   Barley in advance, for several hours, I wash and soak in cold water. This is necessary so that the cereal boils faster.
3. 
   Pour water into a saucepan, bring to a boil and add pearl barley. Immediately spread the pork ribs. Turn the fire down to medium. I monitor the moment of boiling, and, as necessary, remove the scale. I fry the carrots grated on a beetroot grater and the onion cut into quarter rings in a frying pan in sunflower oil until a light golden color.
4. 
   I chop the potatoes into random pieces. I send it to the pan for barley, when it has already been cooked for about an hour.
5. 
   As soon as the potatoes become soft, and this will happen after 20 minutes, I put pickles cut into small cubes and roasted 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 pearl barley and pickles brew in a closed saucepan with the stove turned off for a couple of minutes.

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

On a note:

• pearl barley is often replaced with rice, it is tasty, but wrong 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 used;
• cucumbers must be laid out to already fully prepared products, otherwise these products risk not being cooked to the end.

Rassolnik is a very tasty dish and few people can refuse it. Over the 500 years of its existence, adjustments were constantly made to its recipe. Initially, such a soup was called "cala", and today it has a well-known name and several cooking options. The main component of this dish is cucumbers, which give it an unusual taste. Today I am sharing with you my recipe. pickle soup with rice . Delight your loved ones with a delicious, warming dish that will easily diversify your daily meals.

Soup pickle with rice

Kitchen appliances: hob; pot more than 3 liters.

Ingredients

Choosing products

• I recommend using beef on the bone for the broth to make it rich and tasty. Get fresh beef. There should be no dark spots on the meat. Fresh meat has a pleasant smell. The surface of the beef may be slightly windy if it has been on the counter for several hours. When choosing any other meat, take into account these same principles.
• Some cooks use bagged broths to make soups. Of course, this way you can save time and money spent on meat. But, in any case, broths from natural products are much more satisfying and healthier. After all, beef broth will replenish iron stores in the body and restore strength.

Did you know?
Initially, animal offal was used to make soup broth: lungs, heart and liver. It was then made only with bone-in beef. Now culinary specialists prepare pickle in broth from any meat.

Step by step recipe

video recipe

Dear readers, watch this short video, which details the recipe for our dish. In it, you can visually see in what condition the products should be before and after the complete preparation of the dish.

Feed options

• Before serving, add sour cream and finely chopped greens to the pickle soup with cucumbers. You can use sour cream both store-bought and homemade.
• A must-have addition to pickle is fresh rye bread.
• During the canons, pies stuffed with liver are prepared for it.

Pickle with barley

No less tasty pickle soup is obtained by adding pearl barley to it. It turns out very rich and tasty, and it is prepared easily and simply. Sharing with you today classic pickle soup recipe with pearl barley . Even those who are indifferent to this cereal will enjoy the taste of this dish with great pleasure.

Time for preparing: 85 minutes.
Servings: for 7-8 people.
Calories: 93.4 kcal (per 100 g).
Kitchen appliances: saucepan, cutting board.

Ingredients

Choosing products

• When choosing pearl barley, take large oblong grains. They are great for soups and salads. But small grains are best used for making cereals.
• The meat for the broth can be used at your discretion: beef, pork, chicken or other poultry. This time I took pork on the bone. This version of the product will make our broth tasty and rich. If you also chose pork, choose a piece that is not very fatty. With meat on the bone, the broth is more rich.

Important!
Be sure to strain the brine that you will use for the soup so that it does not come across the sprigs of greens that were used for the marinade.

Step by step recipe

1. Pre-boil pearl barley. To do this, we wash one glass of barley several times, pour 3-4 glasses of water and send it to the fire. When it boils, reduce the heat to low and simmer for one hour. We can prepare barley for soup in advance.
   
   
2. We prepare the broth. Pour the meat with water and send to cook for about one hour. During cooking, periodically remove the foam so that the broth is transparent.
3. While the broth is being prepared, peel and cut into small cubes 5-6 pcs. potatoes.
   
   
4. Cut one onion into cubes and chop one carrot on a coarse grater. Four pickled cucumbers are also chopped into small cubes.
   
   
5. Heat up in a frying pan 3-5 tbsp. l. sunflower oil, pour the onion and fry it a little.
   
   
6. Add carrots and fry. Pour cucumbers and one and a half tablespoons of tomato paste here. To prevent the vegetables from burning, add half a glass of pickle from cucumbers.
   
   
7. We take out the meat from the boiled broth, remove the bone from it, cut the flesh into pieces and send it to the broth.
8. Pour potatoes into a saucepan with broth and cook under the lid for 7 minutes.
   
   
9. Add 150 g of pre-cooked pearl barley and fry.
   
   
10. Add one glass of cucumber pickle, two bay leaves to the soup, add salt and pepper to taste. When adding salt, take a sample, because there are brine and pickles in the soup.
    
    
11. Now let it boil for two minutes, remove from heat and leave to infuse for 10-13 minutes. The dish is ready, we can serve it on the table.
    
    

video recipe

Dear cooks, this short video contains a detailed recipe for making the above pickle soup. Here you can look at the number of ingredients and at the fully prepared dish.

Feed options

• Before serving, already in portioned bowls, sprinkle the soup on top with parsley or dill.
• Also, in addition to the soup, you can serve sour cream and fresh rye bread.

Other cooking options

Soup is a versatile dish, you can have a hearty lunch and warm up at the right time for this. There are many different recipes for its preparation in the world. Each country has its own recipes for soups, for the preparation of which a variety of ingredients are used.

• To diversify your menu of first courses, I suggest cooking for your loved ones. This is a Ukrainian national dish that is easy and simple to prepare. The soup turns out tasty, satisfying, and does not require special expenses.
• Check out my recipe. It is prepared quickly and easily and diversifies your daily menu.
• No less delicious. It's perfect for lunch any day.
• Very light and delicious. Perfect for a lunchtime snack when you want something warm and light.
• It is incredibly useful. It is very light, it can be eaten during fasting, and this dish can also be made vegetarian.

Dear cooks, perhaps you have very tasty recipes for your favorite dishes in your bins. I would be grateful if you share them in the comments. Tell us which of the recipes I suggested did you use and did you like the dish? What pickle do your household prefer? If you have tips and recommendations for the above recipes, be sure to write them.

Rassolnik is a traditional Russian soup. It should be attributed to the most rich and fragrant soups, which can easily decorate any table. At the same time, the calorie content of pickle is about 42 kcal per 100 ml. However, it may vary depending on the products included in its composition.

The fact is that pickle can be prepared on the basis of various ingredients. The main ones are pickled cucumbers. But some recipes use fresh ones instead. In this case, the dish can be cooked on meat or vegetable broth. Also, the composition of the pickle, as a rule, includes potatoes, carrots, fresh herbs and pearl barley.

The benefits of pickle are explained by the presence of vegetables and herbs in its composition. In addition, pickles contain a lot of iodine, the lack of which most people experience.

If you cook a dish on beef or chicken broth, then pickle will also become a valuable source of protein that is useful for the body. However, due to the presence of cucumbers in the recipe, the dish has a salty aftertaste. Therefore, it is necessary to be careful with it for those who suffer from diseases of the kidneys or stomach.

Rassolnik with pearl barley - step by step photo recipe

Cooking dinner always makes the hostess break her head. Every woman wants to surprise her household with a delicious and interesting dish. Rassolnik will be an excellent lunch soup that children and adults will enjoy.

Time for preparing: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

• Chicken: 400 g
• Potatoes: 4-5 pcs.
• Pickled cucumbers: 1-2 pcs.
• Raw barley: 70 g
• Bow: 1 pc.
• Tomato paste: 2-3 tbsp. l.
• Spices: to taste
• Oil: for frying

Cooking instructions

Pickle from fresh cucumbers - a delicious recipe

If you want to try an unusual pickle recipe, as well as make it as dietary and low-calorie as possible, try the recipe with fresh cucumbers.

This is the first dish that has an incredibly fresh and unusual taste, so it is ideal for vegetarians, as well as in the summer. To make the pickle recipe even easier, you can cook it without barley.

Ingredients:

• Potatoes - 400 g.
• Cucumbers - 400 g.
• Onion - 1 pc.
• Tomatoes - 2 pcs.
• Sweet pepper - 1 pc.
• Carrots - 300 g.
• Salt, sugar and spices.
• Greenery.
• Butter.

Cooking:

1. This recipe is for two liters of water. It must be put on fire and brought to a boil.
2. At this time, all vegetables are peeled and cut: onion rings, peppers into small strips, carrots into strips or on a coarse grater, potatoes into small cubes or strips.
3. Cucumbers should be peeled and chopped with a coarse grater. Peel the skin off the tomato before cooking.
4. It remains only to prepare the vegetables. To do this, heat the butter and fry the onion in it for a few minutes. Then put pepper and carrots to it.
5. To make the pickle have a beautiful color, put tomatoes, turmeric and paprika in the frying. Salt, pepper and sweeten.
6. Place cucumbers in water and boil for 7-8 minutes. Then the potatoes and the finished frying. Boil until potatoes are cooked. At the end, put greens - parsley and dill.

To make the pickle recipe even more refined, parsley root can also be added to the broth at the beginning of cooking. Serve pickle with fresh herbs and sour cream.

pickled cucumber recipe

The classic pickle recipe includes pickles. This recipe can be prepared on the basis of various offal or beef broth.

However, pickle is tastier if boiled with beef, and also add pre-boiled pork or beef kidneys. In this case, the pickle turns out to be rich and fragrant.

Ingredients:

• Beef - 500 g.
• Pork or beef kidneys - 600 g.
• Potato - 500 g.
• Pickled cucumbers - 300 g.
• Onion - 100 g.
• Perlovka - 130 g.
• Carrot - 1 pc.
• Sweet pepper - 1 pc.
• Butter.
• Brine - to taste.
• Salt, pepper, bay leaf and other spices.

Cooking:

1. First you need to boil the beef. To do this, place the meat and cook for about an hour. At the same time, boil the kidneys in separate water. To get rid of the specific smell, it is recommended to pre-soak the kidneys. Boil barley separately for 15-20 minutes.
2. We're preparing a fry. To do this, use butter. Cut the onion and cucumber into small cubes and fry for a few minutes.
3. When the beef broth is ready, it should be strained.
4. Cut carrots into cubes or leave whole.
5. Cut the beef into portions.
6. Add potatoes, frying, finely chopped boiled kidneys, pearl barley to the water.
7. After 10-15 minutes, add some brine. And only then salt and add spices and, if necessary, a little lemon juice.

It remains only to pour on plates. Rassolnik served with parsley and sour cream.

Pickle with rice - recipe

Pickle can be prepared in a variety of ways. The classic recipe includes barley. But you can use an alternative recipe with rice. In this case, the taste of the finished dish is more tender.

Ingredients:

• Chicken - 700 g.
• Onion - 300 g.
• Carrots - 150 g.
• Potatoes - 400 g.
• Pickled cucumbers - 300 g.
• Round rice - 100 g.
• Vegetable oil for frying.
• Salt, bay leaf, pepper and other spices to taste.
• Parsley.

Cooking:

1. Vegetables should be peeled and finely chopped. Fry in vegetable oil. Add chopped cucumbers and simmer a little.
2. At this time, you should put the meat to boil. It will need 2-3 chicken legs. Cook for about an hour, constantly removing the foam. Additionally, you can put a few cloves of garlic, bay leaf and peppercorns.
3. When the meat is ready, it must be removed from the bones and chopped.
4. Then add to the broth along with potatoes, washed and pre-soaked rice. Boil for 10-15 minutes.
5. Then put the pre-cooked frying and cucumbers.
6. At the end of cooking, salt and add black pepper.

Serve the finished pickle with finely chopped parsley and sour cream.

How to cook pickle soup with pearl barley and pickles - a classic and most delicious recipe

The most delicious and fragrant pickle is obtained with pickles, pearl barley and beef broth. In addition, this pickle recipe is the most classic and traditional. Therefore, be sure to include this recipe in the daily menu of your home so that your family is full and satisfied.

Ingredients:

• Beef on the bone - 600 g.
• Pearl barley - 60 g.
• Potatoes - 300 g.
• Carrots - one large.
• Onion - 150 g.
• Pickled cucumbers - 300 g.
• Brine - 100 ml.
• Tomato paste - 60 ml.
• Salt and spices to taste.

Cooking classic pickle

1. First, wash the meat and boil in salted water for an hour. Additionally, you can add vegetables and celery root or parsley to the water.
2. While the broth is cooking, the barley should be soaked in hot water so that it swells.
3. When the broth is ready, remove the meat, cut into portions. Strain the broth and place the meat and barley in it. Boil it for half an hour.
4. Peel the potatoes, cut into cubes and send to the water. After that, you should do the frying.
5. For its preparation, you will need carrots, onions and pickles. Grind them and fry in sunflower oil.
6. Then put a little broth into the pan and simmer for 10-15 minutes.
7. At the end, add tomato paste.
8. 10 minutes before the end of cooking, add the roast to the pickle.
9. If there is not enough acid, pour in a little cucumber pickle. At the end of cooking, pepper and salt.

Rassolnik served hot with sour cream. This barley pickle recipe is the most traditional, so everyone in your family will love it.

Pickle for the winter - a delicious step by step recipe

Cooking pickle takes a lot of time. Therefore, you can make wonderful preparations for the winter, which will make cooking this dish simple and quick. In addition, the recipe for harvesting for the winter is very simple and does not require much time.

This recipe for harvesting for the winter does not imply the presence of pearl barley. It is suitable for those housewives who like to cook pickle with rice or without cereals at all.

Ingredients:

• Pickled cucumbers - 1.5 kg.
• Fresh tomato - 700 g.
• Onion - 500 g.
• Vinegar - 50 ml.
• Salt - 40 g.
• Sugar - 150 g.
• Vegetable oil - 200 ml.

Cooking pickle for the winter:

1. Cut pickled cucumbers into small cubes or chop with a special nozzle on a blender. Grind vegetables with a large grater. Scald the tomatoes, remove the skin, then cut into cubes or chop with a blender.
2. Fry onions and carrots for a few minutes in vegetable oil, then put in the frying and the rest of the ingredients. Simmer for 15-20 minutes.
3. Then spread the finished mixture in clean and sterilized jars and roll up for the winter.

To prepare pickle from this blank for the winter, it is enough to cook the broth with potatoes and pour the finished mixture into it. Additionally, you can add rice or barley.

If you pre-prepare pickle blanks for the winter, you can be sure that they contain healthy summer vegetables. In addition, such a recipe for the winter will appeal to your family.

Most housewives prefer to cook pickle with barley. However, cook it for a long time, besides, it must first be steamed to make the barley soft. Therefore, we recommend preparing a blank for the winter with pearl barley.

To make pickle on the basis of such a preparation for the winter, it is enough to boil meat and potatoes. And during fasting, you can simply pour the contents of the jar into water and boil for several minutes. Harvesting for the winter is also suitable as an appetizer or side dish.

Ingredients:

• Pickled cucumbers - 3 kg.
• Tomato paste - 200 ml.
• Onion - 1.2 kg.
• Carrots - 800 g.
• Barley - 0.5 kg.
• Vinegar - 50 ml.
• Sugar - 100 g.
• Salt - to taste.
• Oil - 100 ml.

Cooking pickle for the winter with pearl barley:

1. Rinse barley and soak in hot water for an hour.
2. Cut the onion into rings, grate the carrots, and chop the cucumbers into thin strips.
3. Boil barley until tender.
4. Fry the vegetables a little, then put the tomato paste, a little water and spices. Simmer for 20-25 minutes.
5. Add the prepared barley to the mixture and simmer for another 5 minutes.
6. Then drain the vinegar and salt to taste.
7. It remains only to decompose the semi-finished product of the pickle into jars and roll it up for the winter.

Pickle recipe for the winter from fresh cucumbers

To prepare a pickle for the winter, you can use not only salted, but also fresh cucumbers. In addition, during the period when preparations are made for the winter, fresh cucumbers are inexpensive, so this recipe allows you to make the most economical preparation of pickle for the winter.

Ingredients:

• Fresh cucumbers - 3 kg.
• Pearl barley - 500 g.
• Tomatoes - 1 kg.
• Onion - 1 kg.
• Carrots - 0.8 kg.
• Hot pepper - 1 pc.
• Sweet pepper - 300 g.
• Oil - 200 ml.
• Vinegar - 100 ml.
• Salt - 4 tbsp. l.

Cooking:

1. Cucumbers cut into small cubes. If they are large or have a dense peel, it is better to remove it. Cut vegetables into small strips.
2. Boil the barley until tender. Grind tomatoes with a blender or meat grinder.
3. We mix all the components in a large container, adding pre-boiled barley.
4. We also add salt, vegetable oil and seasonings. Simmer for 5-7 minutes.
5. Then add vinegar and arrange in jars.
6. It remains only to sterilize the jars for about half an hour, depending on their size.
7. Then we roll up the semi-finished pickle for the winter and store it in a cool place.

Rassolnik is a traditional soup of Russian folk cuisine, an essential component of which are pickles 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 cooked on water, broth from various types of meat, as well as from giblets, and in addition to traditional vegetables, it is customary to add barley, rice or buckwheat to it.

I present here a classic pickle recipe cooked in beef broth with potatoes, onions, carrots, pickles and pearl barley. By preparing pickle according to this simple recipe, you will get a soup well known from childhood and loved by many - hearty, rich and very nutritious, with a rich meat taste with a spicy hint of pickles. Rassolnik with pearl barley and pickles is a simple, low-calorie and very tasty first course, especially relevant in the cold season!

Helpful information

How to cook pickle with barley and pickles - a classic beef broth recipe with step by step photos

INGREDIENTS:

• 500 g beef brisket on the bone
• 3 liters of water
• 1 large onion
• 1 large carrot
• 2 large potatoes
• 2 large pickles
• 100 ml cucumber brine (optional)
• 30 g pearl barley
• 2 tbsp. l. vegetable oil
• 1 st. l. without a slide of salt
• 5 - 6 black peppercorns
• 2 bay leaves

COOKING METHOD:

1. In order to cook pickle with pearl barley and pickles according to the classic recipe, you must first boil the beef broth. To do this, thoroughly rinse the beef brisket, pour cold water over high heat and bring to a boil.

2. Reduce the heat under the saucepan, remove any foam that has formed and cook the broth at a low boil for two hours.

When boiling the broth, various roots are often added to it for taste and aroma - whole onions, carrots, parsley root and celery. This is especially true if you intend to use the broth as an independent dish. However, if the broth is being boiled to make soup, I usually do not add roots, since the broth in the soup already gets a rich taste due to other ingredients.

3. 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.


4. Peel and finely chop the onion.


5. Peel and grate the carrots on a coarse grater.


6. Fry vegetables in vegetable oil over medium heat for 8 - 10 minutes until transparent.

7. Cut pickles into thin strips.


8. Put the chopped cucumbers into a pan, add a little water and simmer over low heat for 30 minutes.

Important! For the preparation of pickle, you should use only salted, not pickled cucumbers. If you do not have your own preserves, then they can be purchased by weight in the market or in large supermarkets.

9. Rinse pearl barley in a colander with running water, then pour a small amount of cold water and cook for 15-20 minutes until half cooked, adding water as it boils away.


10. Peel potatoes and cut into small slices.


11. Put potatoes and barley into boiling meat broth and cook for 25 minutes at a slight boil.


12. Add fried onions and carrots and pickles to the pan, pour in the cucumber pickle and cook for another 5 minutes.


13. At the end of cooking, put 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, putting a few pieces of boiled beef and a spoonful of fresh sour cream on each plate. Hearty and fragrant pickle with pearl barley and pickles is ready!

There are a huge number of recipes for making pickle. Someone cooks it with mushrooms, someone replaces barley with rice, adds offal. Look, for example, . But we decided to show you how to cook pickle with barley and pickles. A step-by-step recipe with a photo describes in detail all the nuances of cooking this delicious hearty dish, so you can easily cook it.

Ingredients:

- pork meat - 600 gr.;
- potatoes - 3-4 pieces;
- carrots - 2-4 pieces;
- onion - 1 head;
- pearl barley - 3/4 cup;
- pickled cucumbers - 2-3 pieces;
- cucumber pickle - 1 glass;
- tomato paste - 1 tbsp. l.;
- garlic - 2-3 teeth;
- bay leaf - 2-3 pieces;
- peppercorns - 3-5 pcs.;
- salt - to taste;
- greens - to taste;
- vegetable oil 2 tbsp. l.

Recipe with photo step by step:

1. Prepare all the necessary ingredients.




2. Put the pork in a saucepan, fill it with cold water and send it, cook for 1.5 hours. First, bring the meat to a boil over high heat, remove the noise. Next, cook on low heat.




3. Wash barley well until clear water. And leave in water for 20-30 minutes.




4. After boiling the broth for 30 minutes, put the washed barley in it. We put a little salt, do not forget that then we will add salted cucumber pickle.






5. While the broth with meat and barley is being cooked, let's take care of the vegetables. Cut potatoes into medium cubes.




6. Finely chop the onion.




7. Rub the carrots on a coarse grater.




8. We cut pickled cucumbers into thin strips, finely chop the garlic.






9. Finely chop and greens. I like it according to your taste.




10. Now you need to prepare the roast for the pickle. To do this, pour two tablespoons of vegetable oil into the pan, lay the chopped onion. Fry it for 1 minute.




11. Add grated carrots to the strong onion in the pan. Stir, continue to fry.




12. Next, lay the chopped pickles to them.




13. And pour in a glass of cucumber pickle. Saute until the cucumbers are soft.




14. Then add tomato paste, chopped garlic, mix well and continue to fry.




15. After two or three minutes, roasting is ready.




16. At this point, the meat is cooked. We take it out of the broth and cut it into small pieces.




17. Put chopped potatoes into the broth.




18. After 5 minutes, add the prepared frying.




19. After another 5 minutes, add bay leaf and peppercorns.




20. Lastly, lay the chopped greens.




21. Pickle with pork, pearl barley and pickles is ready.




Bon appetit!
We also advise you to cook hearty