Prepare pickle with pearl barley. How to cook rassolnik with pearl barley and pickles - a classic recipe using beef broth with step-by-step photos. Recipe for pickle with rice and pickles

Pearl barley soup with pickles is one of the variations of rassolnik - a dish with a rich long history. This is a real find for those who are not passionate about pearl barley in its pure form. In pickle, pearl barley tastes better than others, which is why soup with barley is considered its classic recipe. With pickles, the soup turns out piquant and invigorating. Today, rassolnik takes pride of place on the table of our compatriots. But before this it was not yet a well-defined dish.

Excursion into history

There were times when rassolnik was consumed more cold, along with okroshka, cabbage soup and beetroot soup. It was cooked with meat, mushrooms, and vegetable broth. Instead of veal, which was considered the most suitable meat for broth, the soup was sometimes cooked with beef kidneys. They also experimented with cereals: they used what was at hand - buckwheat, spelt, millet, rice.

The only constant ingredient in the soup was the brine. It was added to the dish in different quantities, from different pickles (cucumbers, tomatoes, cabbage). The brine gave the soup a refreshing sourness, and the pearl barley added satiety and richness. Rassolnik with cucumbers in its modern version has an original, unforgettable taste both with and without meat, and this is the merit of pearl barley. In general, for those who have not yet had time to appreciate this wonderful dish, we simply recommend that you immediately begin preparing it according to our recipe.

A little about pearl barley

Pearl barley is completely undeservedly considered tasteless. These are the conclusions of those who simply did not learn how to cook it. There are so many benefits in these little pearls that they can easily compete with rice and buckwheat in their nutritional value. In addition to being rich in vitamins, it contains the antifungal substance hordecin, so its use will be very useful for people with a predisposition to fungal infections.

The nutritional value of pearl barley does not prevent it from being a special agent in the fight against fat deposits. In addition to weight loss, it also ensures the removal of “production waste” from the body - toxins and ballast substances. For special nutrition for diabetes and gastrointestinal disorders, pearl barley is simply irreplaceable, especially due to its ability to influence human hormonal levels. People who practice muscle training must consume this cereal, as it increases the benefits of exercise.

Barley should be included in the diet of people with chronically weakened immunity, kidney and gallbladder diseases, prone to allergic reactions, suffering from increased stomach acidity, and having difficulty concentrating. In general, it should be used by everyone who is concerned about the health of themselves and their loved ones. If you are not a fan of pearl barley porridge, try making soup with barley and pickles - even the most notorious skeptics will like it. And here, by the way, is the recipe itself.

The most common pickle

This soup does not take long to prepare and is very simple, so even a novice cook can cope with the preparation. In our recipe, the soup needs to be cooked with meat, so the cooking time is indicated taking into account the time for preparing the broth.

Time spent - 2.5-3 hours

Number of servings - 4-6

Prepare the ingredients in advance:

• Water - 3-4 liters
• Beef (with bone) – 500-600 grams
• Potato tubers - 3-4 medium-sized pieces
• Carrot - 1 medium
• Onions - 1-2 small
• Pearl barley - 200-300 grams
• Pickled cucumbers - 5-7 compact
• Seasonings - salt, pepper mixture, bay leaf
• Greens to choose from
• Vegetable oil for frying

Now about how exactly we will cook the soup:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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 bit hard.
6. 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.
7. Throw the roast into the pickle along with the pickles when the potatoes are almost ready. Continue cooking for about 12-15 minutes.
8. All that remains 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. For those who like it, you can add a spoonful of sour cream or, at worst, mayonnaise to the soup. Some people like garlic notes, then you can add crushed garlic to taste along with the herbs.

The pickle recipe can be improved to suit your needs. For example, cook it not with pickles, but with sauerkraut or green tomatoes. Some people like the soup to be more acidic, so they add a glass of brine in addition to the broth, as was customary with our great-grandfathers before. In any case, after trying this simple dish once, you will most likely want to include it in your usual menu and begin to cook it more often. It will not only allow you to accustom yourself and your household to healthy barley, but will also diversify your boring diet.

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Rassolnik is a delicious soup for every day. Traditionally it is prepared with pickled cucumbers. Due to this, it has that very sourness that makes this first dish so popular both in winter and summer.

There are a huge variety of recipes, like any other dish. Despite the fact that this wonderful soup is often prepared with rice, in the classic version it still comes with pearl barley. This is exactly what we will talk about today.

The most important ingredient is pickles. The meat can be anything you like. You can even make lean soup without any meat at all. I won't bore you, let's get started!

Classic recipe for pickle with barley and pickles

This is the recipe I use for making pickle soup most often. It is easy to prepare, satisfying due to the beef it contains, and, of course, very tasty.

This is one of our family’s favorite and most frequently prepared first dishes. Therefore, I can say with absolute confidence that I have tried the recipe more than once.

We will need (for a 3-liter pan):

• beef on the bone – 0.5 kg;
• pearl barley – ¾ cup;
• pickles – 5 pcs.;
• potatoes – 4 pcs.;
• onions – 1 pc.;
• carrots – 1 pc.;
• tomato paste – 1 tbsp;
• vegetable oil;
• Bay leaf;
• salt and spices.

Preparation:

1. Wash the meat and put it on the stove. After boiling and foam formation, let it boil for another 3 minutes.

We will cook the soup using the second broth! If you usually cook with one broth, then skip the next step.

1. We take out the meat and wash it. I also wash the pan well, fill it with clean water, place the meat in it and put it back on the stove, adding salt and bay leaf.
2. While the meat is cooking, pour pearl barley into another pan, rinse it and set it to cook as well.

At the same time, we cook meat and pearl barley in different pans.

For those who like it spicy, you can also add adjika here.

The most delicious pearl barley soup with chicken and pickles

I most often cook chicken soups or. But rassolnik with chicken meat is also very famous and popular. The soup turns out lighter, but no less tasty. Therefore, if you have chicken in the refrigerator, it can be used to make an excellent first course with pickles.

We will need (for a 5 liter pan):

• chicken meat – 700 g;
• pearl barley – 0.5 cups;
• potatoes – 5 pcs.;
• pickled cucumbers – 3 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• bell pepper – 1 pc.;
• tomato paste – 3 tablespoons (or 500 g of tomato juice);
• garlic – 3 cloves;
• black pepper, salt;
• Bay leaf;
• vegetable oil.

Preparation:

How to deliciously cook rassolnik with barley and beef in a slow cooker?

Everyone knows that a multicooker greatly simplifies the life of its owners. And making pickle soup is no exception. All you need to do is prepare the ingredients; our favorite kitchen assistant will do the rest!

We will need:

• beef – 260 g;
• pearl barley – 1 cup;
• pickled cucumbers – 2 pcs.;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• tomato paste – 2 tablespoons;
• Bay leaf;
• salt;
• vegetable oil.

Preparation:

Video on how to properly cook delicious “Leningrad” soup at home

This pickle can be cooked with both pork and beef. Feel free to take what you already have at home and start cooking. And the video will help you with this!

We will need:

• pork or beef – 500 g;
• pearl barley – 120 g;
• pickled cucumbers – 4 pcs.;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• vegetable oil;
• salt, pepper, coriander, garlic and bay leaf.

Preparation:

How to cook Lenten pickle with barley and pickles without meat?

Lenten soup is always good, both for vegetarians and for fasting people. And in general, anyone can easily prepare it if suddenly there is no meat at home, but you want to eat something thin.

The absence of meat does not affect the taste of the dish in any way. It remains just as aromatic and rich.

We will need:

Preparation:

Video on how to prepare homemade pickle soup with kidneys

Preparation for cooking in this case takes longer than in other recipes. But this is nonsense if the end result is an amazing dish for the whole family.

We will need:

• beef kidneys – 400 g;
• pearl barley – 0.5 cups;
• pickled cucumbers – 3-4 pcs.;
• cucumber pickle – 0.5 cups;
• onion – 1 pc.;
• carrots – 2 pcs.;
• potatoes – 3 pcs.;
• black peppercorns – 10 pcs.;
• whole pepper – 4 pcs.;
• bay leaf – 2 pcs.;
• salt;
• greenery.

Preparation:

That's all, friends! Here are the simplest recipes for pickle with pearl barley. I hope that the article will be useful to you. And this evening you will delight your family with a fragrant soup with a slight sourness, so tasty and memorable.

Bon appetit!

This soup simply has to be on the menu every week! Remember, in every dining room such a first course was always available. Parents and grandparents adore him, and children love him. And to add some variety, I offer a rich, aromatic, traditional pickle with barley and pickles with various recipes to choose from.

In Soviet times, rassolnik could be found on the menu of any canteen or snack bar. The soup was prepared according to certain standards: it practically did not differ in taste in different establishments. Today there are a huge number of recipes for this dish. I have collected classic recipes with different grains and different types of meat.

There are some standards by which pickle is prepared. I combined them with useful tips - I got a whole list of recommendations:

1. classic rassolnik is prepared with pickled cucumbers (the name speaks for itself);
2. cucumbers must be peeled;
3. You can add brine to the soup if it is not juicy enough;
4. try adding celery root, parsley and other roots;
5. pickle can be prepared not only with meat, but with mushrooms, vegetables, fish, and chicken broth;
6. There are ancient recipes in which such a first course is unusual if it is prepared with kidneys, liver, chicken giblets;
7. In order for such a soup to acquire a piquant taste, grated garlic is added to it;
8. Olives are used as additional ingredients;
9. in ancient times beets were added, but over time they disappeared from the list of ingredients;
10. The cereal was chosen depending on the type of meat: pearl barley is suitable for beef, rice is suitable for chicken and turkey, barley is combined with the offal of geese and ducks.

Rassolnik soup with barley and pickles - classic step-by-step recipe with photos

This spicy aroma of pickled cucumber and boiled pearl barley lures you into one or two plates. Just like in childhood, and for parents in those distant Soviet times, this recipe is a classic.

Ingredients:

• beef (pork) - 500 gr.;
• pearl barley - 230 grams;
• potatoes - 3 pieces;
• pickled cucumber - 4 pcs.;
• carrots - 1 large;
• onions - 2 pcs.;
• large tomato;
• cucumber pickle - 150 g;
• spices.

Preparation:

Put a pan of water on the fire, add a little salt, and put the meat in it. Cook for about one and a half hours.

Then we take out the meat and strain the broth. Cut the meat into portions. Rinse the cereal well, remove any debris, and soak. It’s better to soak the pearl barley overnight, but if you don’t have time, then let it stand for at least 20-30 minutes.

Now return to the heat along with the meat. When it boils, add the cereal.

Peel the potatoes, cut into medium pieces and add to the broth.

Next, grate the carrots, finely chop the onion and place in the frying pan. Meanwhile, peel the cucumbers and cut into cubes or three on a grater. Place the cucumbers in the pan with the vegetables, then pour in a small amount of broth.

Before serving, the soup needs to sit for 20 minutes.

Video recipe: Classic, delicious pickle sauce

Rassolnik with barley and pickles: recipe in a slow cooker

With the advent of kitchen gadgets, housewives began to use innovations in cooking. One of the popular appliances is the multicooker - it is “brother and matchmaker” in the kitchen. Let's not deviate from modernity and prepare our dish using cooking.

• pearl barley - 150 gr.;
• carrots - 2 medium pieces;
• onion - one;
• potatoes - 3-4 pcs.;
• meat - 400 g;
• seasonings;
• vegetable oil;
• brine - 200 ml;
• celery and parsley roots;
• pickled cucumbers - 250 grams.

Cooking method:

Rinse the meat well and cut it. Pour oil into the multicooker, set the “fry” mode and with the lid open, fry the meat a little. Then add water and simmer a little, so you get a rich broth.

Peel the onion, chop it into cubes, also clean the carrots from dirt, remove the top layer and grate. Chop the cucumbers into small cubes. Cut the parsley and celery roots into thin strips.

In a multicooker bowl, fry the onions and carrots, add the roots. Stir and simmer for 7 minutes. After that, add pickles, simmer for another 5-7 minutes.

Don’t forget about cereals, which should be soaked at least two hours before cooking, or better yet, a day before. Drain the water and rinse it. Repeat this several times.

Now all that remains is to add the potato cubes, vegetables, seasonings and spices. Set the “soup” or “stew” mode, add the cereal and leave to cook.

The dish will cook for about an hour, and a few minutes before it’s ready, you need to open the lid and pour in the brine. To make the soup rich and fragrant, let it brew.

Delicious recipe for pickle with chicken

For many, for health or ideological reasons, heavy varieties of meat are contraindicated. But white, soft, juicy chicken is just right.

Products:

• chicken fillet - 500-600 grams;
• pearl barley - 250-300 gr.;
• potatoes - 4 pieces;
• one onion;
• pickled cucumber - 3-4 pcs.;
• laurel leaf;
• spices.

Recipe:

Cool the chicken and cover with water. Cook for about 30 minutes. The pearl barley must be soaked in water in advance and it is better to cook it separately so that the soup turns out clear. You can use another grain instead, which goes best with chicken.

Now finely chop the onions and grate the carrots. Cut the cucumbers into small cubes and simmer in a frying pan for 5-6 minutes. Now you can add boiled cereal to the broth.

Meanwhile, fry carrots and onions in oil. Next, cut the potatoes and throw them into the broth, and after 7 minutes - the rest.

For richer flavor, add a little cucumber pickle. In three minutes the soup will be ready!

Recipe for pickle without meat with cabbage

Some housewives prepare Lenten pickle - they season it with fresh cabbage or even sauerkraut. A dietary and light dish for slim women.

Ingredients:

• Vegetable broth or plain water - 2 l;
• half a medium head of cabbage;
• potatoes - 3 root vegetables;
• 1 onion;
• 1 carrot;
• Bay leaf;
• pickled cucumbers - 4 pcs.;
• garlic - 2 cloves;
• tomato paste - 1 tbsp. l.

Preparation:

The potatoes in this recipe need to be cut into wedges. Chop carrots, onions and cabbage finely.

Now heat the broth and add cabbage to the boiling liquid. Then add onions and carrots lightly fried in tomato paste, as well as potatoes and bay leaves. Add a little salt.

Meanwhile, cut the cucumbers into cubes and add the pickle at the end of cooking. Add herbs and garlic! Bon appetit!

Lenten rassolnik with barley, pickles and mushrooms

This mushroom soup can be cooked in either meat or vegetable broth. Mushrooms are a good substitute for meat. This dish is suitable for fasting or vegetarians. For this recipe you should use rice.

Components:

• 3-4 pieces of potatoes;
• one onion;
• broth - 3 liters;
• one carrot;
• 3 pickled cucumbers;
• champignons - 250 gr.;
• rice - 2-3 tbsp. spoons;
• herbs, spices.

Let's start cooking:

Add potato pieces to the vegetable broth and start cooking the soup. Now lightly fry the onion, and then the grated carrots, add a little salt and you can put them in the pan.

Rinse the rice, you can soak it in water in advance, or you can immediately throw it into the boiling broth.

Now grate the cucumbers and, almost at the very end of cooking, throw them into the pan. Next, you need to chop the mushrooms and also add them to the soup.

Boil it for another 10 minutes and you can serve it with herbs.

Classic rassolnik with kidneys

Gourmets like never before are trying to add various savory things to any classic food option. Today we will show you what kidney soup tastes like.

Ingredients:

• beef kidneys - 300 g;
• pickled cucumbers - 4 pieces;
• potatoes - 3 pieces;
• pearl barley - 3 tbsp. spoons;
• brine - 200 grams;
• onions, carrots - 1 pc.

Preparation:

It is very important to properly prepare the buds so that there is no unpleasant odor. They need to be soaked for 7 hours and the water changed several times.

Pickled cucumbers need to be peeled and the cucumber cubes slightly simmered in a frying pan. Chop the onion and carrot, lightly simmer them in oil. Cut the potatoes into cubes.

Now you need to add boiling water to the kidneys, pearl barley, potatoes, carrots, and onions. Cook for 50 minutes, then add cucumbers. You can decorate the soup with herbs and serve with sour cream.

Rassolnik with rice

Composite:

• rice - 125 g;
• soup set;
• salted or pickled cucumbers - 3 pcs.;
• carrots, onions - 1 pc.;
• tomato paste - 20 g;
• brine;
• spices;
• vegetable oil.

Boil the soup set in a saucepan, remove the foam and cover with a lid. Then lightly fry the onions and carrots in oil with tomato paste.

While the vegetables are stewing, grate the cucumbers and place in the pan. You can also use capers instead of cucumbers.

Step-by-step recipe for preparing pickle with barley for the winter in jars

Very often, such a hearty soup is rolled into jars for the winter. And then they take it out and enjoy the infused broth. Blanks are relevant nowadays!

To roll the pickle, we take a large amount of ingredients so that there is enough for several jars.

• fresh cucumbers - 3.5 kg;
• onions - one and a half kilograms;
• carrots - one and a half kilos;
• sugar - glass;
• tomato paste - half-liter jar;
• vegetable oil - 250 ml;
• salt - 5 tablespoons;
• vinegar - 120 g;
• pearl barley - half a kilo.

Harvesting method:

Cut onions, carrots and cucumbers into half rings and grate them. Cook the cereal separately in advance.

Now mix carrots, onions, salt, cucumbers, as well as sugar, tomato paste, oil and cook all the ingredients for 35-40 minutes.

Now you need to add vinegar and pearl barley to the pan and boil for another 7-10 minutes.

Prepare the jars in advance - wash them and boil them.

The soup can be poured into jars and rolled up. You already have your winter preparations!

Video recipe: Preparing pickle soup for the winter

How to prepare rassolnik for the winter in jars, without pearl barley: recipes with cucumbers, tomato paste, cabbage

Now let’s try it without pearl barley, only with vegetables. This already gives us a ready-made basis for the first course.

Products:

• carrots - 5 pcs.;
• cucumbers - 1.2 kg;
• onion - 3 pcs.;
• vinegar - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• greens - a bunch;
• tomato paste - 25 g;
• garlic - 2 cloves.

Peel the cucumbers, carrots and grate them. Finely chop the garlic and onion, as well as the herbs. Mix all prepared ingredients. Add salt, vinegar and set aside for about 1.5-2 hours.

Pour the pickle into sterile jars and roll up.

Rassolnik with cabbage for the winter

Ingredients:

• cucumbers - 2 kg;
• pearl barley - 0.5 kg;
• onion - 1 kg;
• tomatoes - 1 kg;
• cabbage - 1 head;
• carrots - 1 kg;
• salt - 3 tbsp. l.;
• sugar - 4 tbsp. l.;
• vinegar - 150 ml;
• water - 500 ml;
• vegetable oil 125 ml.

Preparation:

Finely grate the carrots, cut the onions and cucumbers into cubes. Finely chop the cabbage. Tomatoes need to be finely chopped.

The preparation can be laid out in jars and rolled up for the winter.

As you can see, my dears, it seems like the most ordinary soup, but in so many variations it gains keen interest among housewives. Trust your intuition and imagination - create for your loved ones!

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.

Every family cooks differently. But there are tricks that will improve the taste of any recipe.

1. If brine is added to the broth, it should be boiled and strained.
2. Cucumbers should be salted, not pickled. As a last resort - pickled without vinegar.
3. Cucumbers are added after potatoes. Because their acidity can cause potatoes to turn black and become tough.
4. It is better to cook the barley or simply pour boiling water in advance and separately. Then the soup will be transparent and the cooking time will be reduced.
5. Be careful with salt. You should not pour it into the broth when cooking meat. It is better to add salt after introducing the cucumbers.
6. Rassolnik tastes better when it sits for a couple of hours.

A hearty and rich soup that perfectly warms you up in the cold.

Ingredients

• 300 g pork ribs;
• 2 ¹⁄₂ liters of water;
• 4 tablespoons of pearl barley;
• 3 potatoes;
• 2 onions;
• 1 carrot;
• 3 pickled cucumbers;
• ½ cup cucumber pickle;
• 2 bay leaves;

Preparation

Wash, cut and cover the ribs with water. Cook over high heat first. When it boils, skim off the foam and reduce the heat. Cook the ribs over low heat with the lid closed for 40–50 minutes.

At this time, pour boiling water over it, drain it in a colander and rinse the barley. Alternatively, boil it in a separate pan. In this case, add the cereal to the soup before frying.

Peel and dice the potatoes. Add it to the soup along with the barley when the ribs are cooked. Bring to a boil and cook for another 15–20 minutes.

At this time, fry: fry chopped onion, grated carrots and cucumbers in vegetable oil (they should be hard). Add the roast into the soup along with the remaining oil.

Simmer the soup for five minutes over low heat, then pour in the cucumber pickle. Add bay leaf, pepper and salt if necessary. In 2-3 minutes the pickle will be ready.

2. Classic rassolnik with rice and kidneys

By-products perfectly highlight the sourness of cucumbers. Another version of pickle is called Moscow.

Ingredients

• 500 g beef or pork kidneys;
• 2 teaspoons of soda;
• 2 tablespoons 9% vinegar;
• 2 ¹⁄₂ liters of water;
• 3 potatoes;
• 1 onion;
• 1 carrot;
• 3 tablespoons rice;
• 30 g butter;
• 3 pickled cucumbers;
• 1 bay leaf;
• greens - for serving.

Preparation

Remove the films from the kidneys and cut each into three or four pieces. Usually, to get rid of the specific taste, the kidneys are soaked in cold water for several hours and boiled for a long time. But the process can be accelerated.

To do this, sprinkle the prepared buds with soda. After ten minutes, pour vinegar over it. After another ten minutes, rinse the kidneys thoroughly with vinegar, cover with cold water and bring to a boil. Then drain the water, rinse the kidneys, add fresh water and cook covered for another 30–40 minutes.

At this time, rinse the rice, peel and cut the vegetables into cubes. Fry the onions and carrots in butter. Add a little salt and pepper. If desired, you can add a tablespoon of tomato paste to the frying.

Catch and cool the kidneys. Throw in the soup and rice, and after 15 minutes add the fried onions and carrots.

Cut the kidneys and cucumbers into cubes and add them to the broth. Throw in a bay leaf and taste for salt. Add salt if necessary. Reduce heat to low, cover the pan and cook for another 10-15 minutes.

Serve with sour cream and herbs.

Traditional sour and salty delicate taste, but without meat. Suitable for fasting.

Ingredients

• 2 liters of water;
• ½ l brine;
• 4 potatoes;
• 3 tablespoons rice;
• 1 carrot;
• 1 onion;
• 3 pickled cucumbers;
• 3 tablespoons of tomato paste;
• 1 bay leaf;
• 3 tablespoons sunflower oil;
• salt and ground black pepper - to taste;
• a bunch of parsley and/or dill.

Preparation

Boil and lightly salt the water. Add the pre-washed potatoes, and after five minutes, add the potatoes cut into strips. If the potatoes boil quickly, then after ten. For added satiety, you can add canned or pre-boiled beans.

Peel and chop the onion, grate the carrots on a coarse grater. Add half of these vegetables to the soup and fry the other half in vegetable oil. When the onion becomes transparent, add thinly sliced ​​cucumbers and tomato paste. Simmer for five minutes.

When the potatoes are cooked, add the frying to the soup. Cook for another 5-7 minutes over low heat. At the end, add the brine, bay leaf, chopped herbs and pepper. Add salt if necessary. After five minutes, remove from heat.

An original combination of fish broth, cucumber brine and spicy spices. Sometimes fish pickle is called kalia. But the latter is only a prototype - its recipe is more “rich”.

Ingredients

• 500 g pike perch;
• 2 ¹⁄₂ liters of water;
• 2 onions;
• 5 black peppercorns;
• 2 bay leaves;
• 1 parsley root;
• 3 tablespoons rice;
• 1 carrot;
• 3 pickled cucumbers;
• 30 g butter;
• ½ cup brine;
• salt and ground black pepper - to taste;
• parsley - for serving.

Preparation

Fill the fish with water, add one onion, peppercorns, parsley root and bay leaf. Cook for 30–40 minutes. You can use any fish, including. If you use canned food, cut the cooking time in half.

When the fish is completely boiled, catch it and separate it from the bones. Strain the broth. Add washed rice. Cook over medium heat for about 15 minutes.

Grate carrots and cucumbers on a coarse grater. Cut the remaining onion into small cubes. Fry vegetables in butter for 3-5 minutes. Add brine to them, pepper and simmer for another 5-7 minutes over low heat.

Send the frying along with the fish into the broth. Check the soup for salt and simmer for a few more minutes. Serve with chopped herbs.

The sourness of pickled cucumbers goes well with the mushroom aroma. And due to pearl barley, the soup turns out to be very satisfying, even if you prepare a lean version.

Ingredients

• 300 g beef on the bone;
• 2 ¹⁄₂ liters of water;
• 3 black peppercorns;
• 1 bay leaf;
• 3 tablespoons of pearl barley;
• 150 g of fresh porcini mushrooms;
• 2 potatoes;
• 1 onion;
• 1 carrot;
• 2 pickled cucumbers;
• 3 cloves of garlic;
• salt and ground black pepper - to taste.

Preparation

Pour water over the meat, add peppercorns, bay leaves and add a little salt. Cook for 60–90 minutes. Don't forget to skim off the foam.

At this time, boil or simply soak the pearl barley. Cut potatoes, carrots and cucumbers into strips, and onions into half rings.

You can use any mushrooms: wild mushrooms or champignons, fresh or dried. In the latter case, the mushrooms should be soaked in cold water for 20–30 minutes.

Catch and cool the beef. Strain the broth and add barley into it, and after 7-10 minutes, potatoes. Remove the bone and cut the meat. Return it to the soup.

Fry onions and carrots in vegetable oil. Add garlic, passed through a press, tomato paste (tomatoes in their own juice can be used), cucumbers and chopped mushrooms. Pour a ladle of broth into the pan and simmer for about ten minutes.

If you are using dried mushrooms, add them to the soup along with the potatoes.

Add the roast into the broth. If necessary, add salt and let simmer over low heat for a few more minutes. Serve with sour cream.

Chicken broth seasoned with cucumbers acquires a piquant and sour taste. The soup turns out to be both satisfying and light.

Ingredients

• 1 chicken body;
• 2 ¹⁄₂ liters of water;
• 1 bay leaf;
• 3 black peppercorns;
• 4 tablespoons of millet;
• 3 potatoes;
• 1 carrot;
• 1 onion;
• 3 pickled cucumbers;
• 1 tablespoon flour;
• 2 tablespoons sunflower oil;
• salt - to taste.

Preparation

Boil the chicken. Fill it with water, salt, add peppercorns and bay leaf. After an hour, fish out the skeleton and remove the meat from it.

Strain the broth and add diced potatoes and washed millet.

While they are cooking (about 20 minutes), fry chopped onions, carrots and cucumbers in vegetable oil. Finally, add a ladle of chicken broth and a spoonful of flour. Stir and simmer for about five minutes.

Add the finished frying to the broth along with the chicken meat. Cook the soup for another 3-5 minutes and serve.

A quick version of traditional pickle. Nourishing and very tasty.

Ingredients

• 2 ¹⁄₂ l meat broth;
• 1 tablespoon rice;
• 3 potatoes;
• 500 g minced meat;
• 2 onions;
• 1 carrot;
• 3 pickled cucumbers;
• 2 cloves of garlic;
• 2 tablespoons sunflower oil;
• 2 tablespoons of tomato paste;
• 1 bay leaf;
• a bunch of greenery;
• salt and ground black pepper - to taste.

Preparation

Boil the broth. It is desirable that it matches the type of minced meat. Pour rice into it, and after 5–7 minutes add the potatoes cut into strips.

Chop the onion and mix it with the minced meat. Salt, pepper and form meat balls. You can use ready-made ones, then it will take even less time to prepare the soup. Add the meatballs to the soup when the potatoes are almost done.

Fry onions and carrots in vegetable oil. When the onion becomes transparent, add coarsely grated cucumbers, pressed garlic and tomato paste. Simmer for about five minutes.

Add the roast to the broth along with bay leaf and chopped herbs. Add salt if necessary.

What kind of pickle are you preparing? Write your favorite recipes in the comments.