Rassolnik with barley step by step. Rassolnik soup: classic recipe with barley

11.02.2024

NATALIA EROFEEVSKAYA

Surely everyone knows about this dish of national Russian cuisine - the basis of such a delicious soup is salted cucumbers, hence the name. Its predecessors up to the middle of the 19th century are considered to be kalia, pokhmelka and solyanka. However, many modern housewives are puzzled by the question: pickle - what is it? After all, on the Internet you can find hundreds of different recipes for this dish. The basic recipe, distinguished by its delicate, slightly salted and slightly acidic taste, includes pickled cucumbers (without them, rassolnik is not rassolnik), potatoes, carrots, cereals, seasonings - spices, bay leaves, peppercorns, white roots.

You need to know what grain the pickle is cooked with - the grain is selected depending on the type of meat used in the soup

Traditional recipes do not include chunky meat, but instead use offal: poultry offal (chicken, goose, duck, turkey), veal or beef kidneys. In the absence of offal, rassolnik is boiled with beef. Which cereal to choose:

pearl barley used especially often, it is ideal for pickle with kidneys and beef;
if the soup uses chicken or turkey offal (stomach, heart, liver, lungs, necks), the soup should be seasoned rice grains;
duck and goose offal – barley groats;
added to rassolnik without meat (vegetarian version) buckwheat or rice cereal.

Traditionally, sour cream is served with rassolnik - it softens the salty taste of the soup, making it pleasant and tender.

Rassolnik is a seasoning soup. The types of pickles are varied: meat, fish, chicken, with lemon, with dumplings, with beans, corn, mushrooms and even with scallops - there is always room for imagination in the soup recipe. It is only important that the components are combined with each other, do not interrupt the taste of the pickle and highlight it favorably.

A classic recipe for pickle soup with barley, beef and pickles

The fact that the dish is quite variable does not allow you to simply throw everything that is in the refrigerator into the pan. How to properly prepare delicious pickle soup with barley at home– a step-by-step recipe with a photo of the finished dish.

To prepare this pickle you will need the following 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;
4–5 tbsp. l. vegetable oil for frying;
seasonings: black peppercorns (3–5 pcs.), bay leaf (3–4 pcs.).

How to deliciously cook pickle soup with barley in beef broth:

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.
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.
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.

Pickle soup with barley, beef and pickles

Now you know how to properly prepare the most delicious pickle soup with barley, cucumbers and meat at home - it’s simple, does not require any special culinary skills, and the result will certainly please both the cook and his family. Knowing how to prepare homemade pickle soup with barley and spices step by step, you will spend a little time providing your family with a rich, delicious lunch.

Those on a therapeutic diet or trying to lose weight will be interested in the nutritional value of this dish: calorie content of rassolnik soup with barley – 38 kcal per 100 g of product.

A classic step-by-step recipe for making pickle soup with rice and pickles at home

We offer an option for preparing this delicious, traditional Russian soup. In this section you will learn how to cook delicious rassolnik with rice, chicken and pickled cucumbers– step-by-step recipe with photo of the finished dish:

Ingredients for 3–4 liters of ready-made soup:

chicken legs (2 pcs.) or half a carcass;
regular round rice – 100 g;
3–4 medium potatoes;
4–5 medium-sized pickled cucumbers;
carrots, medium-sized onion, garlic (1-2 cloves);
vegetable oil for frying;
seasonings: allspice, parsley (pre-soaked in cold water for 10 minutes), dill, salt, bay leaf;
sour cream for serving the finished dish.

How to properly cook delicious pickle soup with rice and seasonings - step-by-step recipe:

For a richer soup, prepare the broth - the washed chicken is poured with 3 liters of cold water and placed on low heat.
The rice is washed under running water until clear water and filled with cold water.
Pickled cucumbers are cut into small cubes (you can grate them on a coarse grater); if the peel is dense and hard, it should be peeled. Cucumber brine will be needed at the end of cooking.
The peeled onion is cut into medium cubes, the carrots are grated - the vegetables are fried in a small amount of vegetable oil.
If the chicken is boiled, it is removed from the broth and separated from the bones.
Rice (without the water in which it stood) and finely chopped potatoes are added to the boiling broth.
After 15 minutes, add the fried onions and carrots.
After the potatoes are ready, pickles are added, but not before - the salty water from the cucumbers will not allow the potatoes to finish cooking, leaving them hard and rough.
After another 5 minutes, bay leaf and allspice are added to the soup. Add cucumber brine to taste and bring the soup to a boil.
Finely chopped parsley and garlic are added to the pickle, after which the pan is immediately removed from the heat.

When serving rice pickle with chicken, add finely chopped herbs and sour cream to the plates.

How to properly cook pickle soup with barley and chicken - step-by-step recipe

This is another way to prepare pickle soup with barley; the difference between this recipe and a dish with beef is only in the preparation of the broth - under the same conditions, chicken cooks much faster than meat, and therefore, while waiting for the chicken broth to be ready, it is recommended to prepare vegetables for the soup. The preparation method in general terms will look like this:

Thoroughly washed chicken is poured with 3 liters of cold water and placed on low heat.
After the broth boils, add in: carrots in large circles, whole peeled onion, parsley.
Cook the broth for an hour and a half over low heat, skimming off the foam that forms from time to time.
Pearl barley is washed and filled with cold water.
Fry the diced onion in vegetable oil, add grated carrots - simmer the mixture until the vegetables are soft, then add finely chopped cucumbers. 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 prepared broth, pearl barley is added and cooked until half cooked.
Fried onions, carrots, cucumbers and seasonings are added to the pan.
Close the pan with a lid, bring the soup to a boil, cook for 5–7 minutes, add cucumber pickle to taste.

Recipe for pickle without meat and barley, but with rice - step by step and with photos

The vegetarian version of pickle is similar to the above rice with chicken, except that you do not need to boil the broth from chicken thighs or carcasses. What is needed for Lenten pickle recipe for 2.5 liters of water:

0.5 cups pearl barley;
potatoes – 4 pcs.;
medium-sized carrots and onions;
2 salted or pickled cucumbers;
0.5 cups cucumber pickle;
seasonings - bay leaf, peppercorns.

Cooking method:

Pearl barley is washed and poured with boiling water for half an hour to swell. Then pour it into a pan of water and cook until done.
Potatoes are cut into cubes and placed in a pan, spices are added.
The onion is finely chopped, the washed carrots are grated on a coarse grater - the vegetables are fried in a frying pan in vegetable oil and added to the pan when the potatoes are ready.
At the end, add brine and pickled cucumbers cut into thin semicircles. The soup is brought to a boil.

Vegetarian pickle served with herbs and sour cream.

Vegetarian pickle without meat

How to make pickle soup with pearl barley and cucumbers in a jar for the winter

The recipe for pickle in jars for the winter has its own nuances:

Vegetables (cucumbers, carrots, onions, tomatoes) are finely chopped or grated, and the pearl barley is washed.
Place the tomatoes in the stewing container first, add water, salt, sugar, and vegetable oil to taste. Then cucumbers, onions, carrots and pearl barley are added.
After 20 minutes from the moment of boiling, add 9% vinegar and simmer for another 10 minutes.
Preparation for pickle sauce hot put into sterilized jars and roll up the lids. The jars cool down, wrapped warmly and turned upside down.

A properly prepared product does not need to be stored in the cold - the jars will stand well at room temperature in a dark place

Leningrad pickle recipe

Introducing rassolnik Leningrad style - the recipe with a photo of the finished dish can be found in cookbooks from Soviet times. You can prepare this hearty and tasty soup in beef broth with traditional pearl barley and other types of cereals - wheat, oatmeal, rice.

The ingredients for this pickle are traditional.: pearl barley, potatoes, carrots, onions and leeks (if you don’t have them, you can do without them), pickles, table margarine for frying (or a modern analogue - vegetable oil), cucumber brine, seasonings (salt, peppercorns, Bay leaf).

Important: for Leningrad-style pickle, all vegetables are cut into strips!

The cooking process is simple: beef broth is prepared from meat on the bone, vegetables are sautéed. Pearl barley is sequentially placed in the prepared beef broth, after 20 minutes potatoes, and when the broth with potatoes boils, sautéed vegetables are added. Cucumbers are stewed separately in a frying pan emptied of vegetables, then added to the pan. Pour in the brine and add salt and pepper to taste. Five minutes before readiness, add a bay leaf and chopped meat into the broth. You can serve the finished dish with sour cream and freshly chopped herbs.

How to make pickle without potatoes

Usually this soup is prepared with pearl barley - it will give you a feeling of fullness even if there are no potatoes in the plate. The traditional recipe for making pickle is followed: the pearl barley is boiled in the prepared broth for 30–40 minutes, then onions fried in butter, grated carrots and chopped pickled (or pickled) cucumbers are added to the pan. At the end of cooking, add salt, pepper, and cucumber pickle to taste. Fresh sour cream and chopped herbs (parsley or dill) will give this dish a special taste.

Recipe for pickle with pearl barley, kidneys and tomato paste

Preparing pickle soup with pearl barley, kidneys and tomato paste differs from the classic one in several key points:

It is important to prepare the kidneys correctly having a natural unpleasant odor. Use a sharp, thin knife to remove fat and membranes from the kidneys, cut each kidney into four parts, and rinse thoroughly. Place in a saucepan with water, bring to a boil. Drain the water and rinse the kidneys again in running water. Put the kidneys on the fire again for an hour and a half, after cooking, cool and chop finely (the broth should be drained, it is unsuitable for soup).
You can save time on cooking pearl barley, if you first soak it for half an hour in hot water or fry it in a frying pan until golden brown.
Tomato paste added to onions, carrots and cucumbers fried in a frying pan - it will give the soup a beautiful color and unique aroma.
When cooking such a pickle, the water in the pan is brought to a boil, first the long-cooking ingredients (kidneys and cereals) are dropped into it, then the potatoes, then the frying and cucumber pickle to taste.

The recipe, in fact, is almost the same for all pickles - its versatility allows you to vary the ingredients according to your own taste and the availability of products.

Ingredients for pickle with pork and barley

In addition to the traditional pearl barley, potatoes, onions, carrots and pickled cucumbers for frying, you will need pork(meat broth can be prepared in advance) and canned capers which will give the dish a delicious aroma. Capers are cut into halves and placed in a frying pan along with pickles, but after onions and carrots. You can add tomato paste to the frying.

Publication from ⠀⠀Beautiful presentation of delicious food!(@zelotypus) Sep 12, 2017 at 6:55 am PDT
A simple recipe for pickle in a slow cooker
Preparing pickle soup in a slow cooker will not take much time and effort on the part of the cook, and the soup will turn out tasty and rich:
Finely chopped onions and grated carrots are fried for 10 minutes in vegetable oil in the “Baking” mode, after which salted (or pickled) cucumbers cut into strips are added and the vegetables are stewed for the same amount of time.
Add meat (pork or beef), potatoes and pre-soaked barley (the day before or half an hour before the start of cooking), add broth or hot water to the mark. Salt, pepper, cucumber pickle, tomato paste and seasonings - to taste.
“Stew” mode for 2 hours – and the delicious rich pickle is ready!

Bon appetit!
Posted by Oksana Kutsevych (@okutsevych) Sep 5, 2017 at 5:12 PDT
Brine lifehacks
There are a lot of recipes for this national dish. Let's go over some interesting points that will allow you not only to prepare pickle soup correctly, but also to diversify the menu with its participation:
V composition of pickle with smoked meats usually includes smoked chicken legs or smoked brisket, smoked ribs or hunting sausages - these components can be combined with each other, which will only make the soup tastier;
recipe for rassolnik with millet and pickles: millet is used instead of the usual pearl barley, cooked less and added to the broth when the potatoes are ready;
recipe for rassolnik with lentils and pickles: lentils for this soup are usually mixed with round rice in a 2:1 ratio (for example, 100 g of lentils and 50 g of rice); The cereals are added to the broth at the same time, before the potatoes;
lamb pickle with pearl barley, dietary pickle with turkey and pearl barley they differ only in the preparation of broth from the corresponding type of meat;
how to prepare pickle from a jar? A broth is cooked from the meat of your choice, chopped potatoes are added to it, you can add fried fresh carrots and onions (but this is not necessary - they are already in the jar) and the contents of the jar are laid out. When serving, it is recommended to add chopped fresh herbs and sour cream to the plates.

Those who love rassolnik for lunch will be interested in the variety of these dishes: on the Internet and in cookbooks you can find a recipe for rassolnik with beans and pickles, a recipe for rassolnik with sausage, rassolnik with salted tomatoes, a recipe for rassolnik with cabbage, barley and pickles and many others.
August 23, 2017, 10:38 pm

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!!!

Rassolnik with pearl barley and pickled cucumber

Rassolnik– one of my favorite homemade soups. Preparing pickle soup is not difficult, but there are some nuances that need to be taken into account. This is primarily about observing the sequence of ingredients.

General features of the recipe for preparing pickles– this is the addition of pickles and cucumber brine.

Rassolnik with pearl barley Quite a common dish in home cooking. The peculiarity of its preparation is that the pearl barley must be pre-soaked.

Ingredients for pickle

Ingredients:

Pork or ribs – 0.5 kg;
Pearl barley – 100 g (0.5 cup);
Pickled cucumbers – 3-4 pieces;
Cucumber pickle – 1 glass;
Potatoes – 5-6 pieces;
Carrots – 2-3 pieces;
Onions – 1-2 bulbs;
Tomatoes – 3 pcs. or tomato. pasta – 2 tbsp. spoons;
Garlic – 3-4 cloves;
Vegetable oil - for frying
Salt - to taste;
Ground black pepper - to taste;
Bay leaf – 3-4 pcs;
Seasoning - to taste.

Recipe for making pickle with barley

1) Sort the pearl barley and rinse well under cold water.

Rinse the pearl barley

2) Pour the washed cereal with cold water and leave to swell for 2-3 hours.

Soak pearl barley

3) Rinse the meat or meat bones thoroughly and place in a saucepan with cold water. Place on the stove and turn on high heat.

Put the meat on the fire

4) As soon as the water begins to boil, remove the foam (curdled protein) from the surface using a slotted spoon or spoon. Remove foam even after boiling, until it stops forming. Reduce heat and simmer with the lid closed until the meat is cooked.

Remove foam

5) Peel the onions, rinse under cold water and cut into small cubes with a knife.

Finely chop the onion

6) Wash the carrots, peel and grate on a coarse grater. In this recipe I used grated frozen carrots. I defrosted it in advance.

Coarsely grate carrots

7) Remove the pickles from the jar and cut into small cubes.

Pickled cucumbers cut into cubes

8) You can add tomato paste or tomatoes to the pickle. If you use fresh tomatoes, they must be peeled after preliminary blanching. In my recipe I used frozen ones. They need to be taken out of the cold in advance. Once they are partially defrosted, remove the skin; it will come off easily.

Peel the tomatoes

9) After removing the skin from the tomatoes, cut them into small cubes with a knife.

Cut tomatoes into cubes

10) Check the meat for doneness; if ready, remove it from the pan and strain the broth through a fine sieve. Let the meat cool slightly, and then separate it from the bones using a knife and fork.

Separate meat from bones

11) Cut the meat into small pieces.

Cut the meat into pieces

12) Pour the barley, which was soaked in advance, into the boiling broth and let the broth with the barley boil.

Add pearl barley

13) Also send the meat cut into pieces. Cook everything over medium heat.

Return the meat pieces to the broth

14) At this time, place the frying pan on the stove, pour in oil and after the oil is hot, sauté the onions. The onion should become transparent and slightly browned.

Sauté onions in oil

15) Add grated carrots to the onion. Stir.

Add carrots to onions

16) Sauté the vegetables for about 10 minutes. Remove the pan from the heat and set it aside.

Sauté onions and carrots

17) Pour a little oil into another frying pan, add chopped pickles, add broth from the pan and simmer for 10 minutes.

Boil cucumbers with broth added

18) Add tomatoes or tomato paste to the cucumbers, simmer the vegetables for another 10 minutes.

Add tomatoes to pickles

19) Also set the stewed cucumbers and tomatoes aside for now.

Boil cucumbers and tomatoes

20) Wash and peel the potatoes. Cut it into cubes and add to the barley and meat that has been cooking for 20 minutes.

Add potatoes

21) Boil the potatoes for 10 minutes and add the onions and carrots from the pan. Cook for 5 minutes.

Add sautéed onions and carrots

22) Add pickles and tomatoes from another pan. Cook for another 5 minutes.

Let's 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.

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.

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.

Chop the garlic finely with a knife or grate it on a coarse grater. Fresh herbs - onion, parsley or dill can also be finely chopped.

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 true classic taste of this amazing dish.

The finished pickle with barley (a video of the preparation of which is attached below) can be stored in the refrigerator for several days:

This will make its taste even more intense. Bon appetit!

Rassolnik can be prepared at home using different broths - fish, meat, vegetarian and cereals - rice, pearl barley and oatmeal. Rassolnik with pearl barley is a classic dish of Russian cuisine. The main ingredients are pickles and brine, so the soup has a salty-sour taste.

In this article, I will talk about the 7 best delicious recipes for making pearl barley pickle at home, but first I will share its beneficial properties.

Doctors recommend consuming rassolnik for people suffering from kidney and stomach diseases. The main ingredient is brine, a good source of iodine, a thyroid protector. Pickled cucumbers contain vitamins B2 and B1, ascorbic acid. Pearl barley is a storehouse of provitamin A, which increases the body's immunity, and silicic acid, which fights kidney stones.

Let's look at the most popular recipes for aromatic, nutritious and tasty soup based on brine and pearl barley.

Classic recipe for pickle with barley and beef

Ingredients:

Beef – 500 g,
Cucumber brine – 150 g,
Pickled cucumbers – 200 g,
Pearl barley – 80 g,
Fresh onion – 1 pc.,
Tomato paste – 2-3 spoons,
Carrots – 100 g,
Potatoes – 3 pcs. (medium size),
Salt – 1 small spoon,
Lavrushka – 2 pcs.

Preparation:

I pre-prepare pearl barley for the pickle so that excess starch comes out of it. I rinse thoroughly and fill with water. I give it time to brew (I leave it alone for 60 minutes) so that the pickle does not turn out cloudy.
I cook the meat in a separate pan. I bring it to readiness.
I separate the boiled beef from the bone. I cut into medium sized pieces.
I add pieces of meat and pearl barley to the rich, freshly prepared beef broth. I let it cook for another half hour.
I cut the potatoes into wedges and add them to the broth.
I finely chop the onion and chop the carrots on a coarse grater. Fry the vegetable mixture in a frying pan.
I add pickled cucumbers cut into strips. Simmer for 8-10 minutes. Finally I add tomato paste. Stir and remove from heat.
Carefully add the stewed homogeneous mixture to the boiling broth.
I pour in a little brine and bring the soup to readiness, keeping it on low heat for 5-10 minutes. Salt and pepper to taste, garnish with herbs. The soup is ready!

Video recipe

Delicious pickle based on chicken broth

Ingredients:

Cereals – 70 g,
Carrots, potatoes, fresh onions - 3 pcs.,
Chicken – 400 g,
Pickles (cucumbers) – 4 pcs.,
Bay leaf - 3 pieces,
Oil (olive) – 2 tbsp. l.

Preparation:

I clean the chicken, put it in a saucepan, and put it on low heat for 60-90 minutes. To make the broth more aromatic and rich, I additionally throw in whole peeled vegetables - small carrots, onions and bay leaves. After cooking, separate the chicken meat from the bones and chop it.
While the chicken broth is left to its own devices, I prepare the pearl barley. I rinse thoroughly and soak in water for 10-15 minutes. I change the water and let it cook. I set the heat to low and cook for 35 minutes. If the volume of water decreases due to boiling, I add new water. When the pearl barley is cooked, I wash it again.
I'm roasting vegetables. I chop the onion finely and the carrots into rounds. I fry it in olive oil. The fire is small. I constantly stir the vegetables so they don't burn.
I peel the potatoes, peel them and cut them into medium-sized cubes. I add it to the broth. After 10 minutes, I pour grated pickles and fry into the prepared pickle.
I throw the finished, thoroughly washed cereal and chopped meat into the future pickle. I taste it and add pepper and salt.
I cook for another 15 minutes. Ready!

I serve this delicious, healthy and satisfying dish with sour cream and finely chopped herbs.

Lenten pickle recipe without meat

Ingredients:

Carrots – 1 piece,
Barley – 100 g,
Potatoes – 3 pcs.,
Onion – 1 head,
Pickled cucumbers – 2 pieces.

Preparation:

I rinse thoroughly and soak the pearl barley in cold water. I leave it for 60-120 minutes. Then I set it to cook.
I wash and peel the potatoes and cut them into small slices. I grate the carrots and just peel the onions.
I cut the cucumbers into slices, after removing the seeds and skin.
As the cereals are ready (should soften), I lower the previously peeled and chopped vegetables one by one. I start with potatoes. After 10-15 minutes, add grated carrots, onions and chopped pickles.
Salt, add peppercorns. I cook the pickle on low heat.
When the pickle is cooked, I take out the onion and add fresh herbs.

Cooking video

Rassolnik soup with barley and pork ribs

Rassolnik in aromatic pork broth is the dream of any man who comes home after hard work. The recipe is not the easiest, but the result is finger-licking good!

Ingredients:

Pearl barley – 90 g,
Pork ribs – 400 g,
Small potatoes - 3 pcs.,
Pickles (cucumbers) – 3 pieces,
Brine – 60 g,
Onion - half a head,
Vegetable oil – 3 tbsp. l.,
Carrots – 2 pcs.,
To decorate the dish - parsley and dill.

Preparation:

I thoroughly wash the pork ribs and cut them into pieces. I put it in the pan. Cook over high heat until foam forms. I reduce the heat and remove the foam.
I rid the cereal of excess starch. I soak and change the water several times. Then I fill it with cold water and leave it to swell.
I cut the potatoes into small cubes, peel and chop the onion. I chop the carrots using a grater.
I prepare frying in oil. I throw onions into the frying pan, then carrots. I put it on medium heat and stir. Carefully cut the pickles into small slices. I add it to the frying pan. Simmer over low heat.
When the broth for the pickle is ready, add the potatoes. After 10 minutes I lower the pearl barley. Then I add the finished frying along with oil. Mix thoroughly. After 5 minutes, pour in the brine.
I throw in the chopped herbs, salt and pepper to taste. I bring it to readiness. I remove from the stove and leave the pickle alone for 15 minutes to infuse.

How to cook pickle with barley in a slow cooker?

Helpful advice. To avoid cooking the cereal separately, rinse it thoroughly and leave to soak overnight. The next day, add it directly to the slow cooker.

Ingredients:

Cereals – 2 tbsp. l.,
Carrots – 1 pc.,
Potatoes – 3 tubers,
Pickled cucumber – 2 pieces,
Meat broth – 2 l,
Onion – 1 small head,
Vegetable oil – 1 tablespoon,
Cooking tomato paste – 1 tbsp. l.
Lavrushka – 1 pc.

Preparation:

I take a separate pan. I pour a small amount of pearl barley with 200 grams of water and put it on low heat. After 15 minutes I turn it off.
I chop the onion. I turn on the frying function in the multicooker. I put the onion in the cooking tank and saute it on low power. I add carrots, finely chopped or grated. I stir the vegetable mixture. I add tomato paste. Mix the roast thoroughly.
I'm making pickles. I grate it and put it in the slow cooker.
I turn off the frying mode and pour the prepared meat broth into the container. I throw in diced potatoes and pearl barley.
I taste the dish. I add a little salt. I turn on the “Cook” operating mode. I set the timer for half an hour. At the end of the multicooker program, I pepper and throw in a bay leaf. Rich pickle with barley is ready!

Video recipe

I pour the rassolnik into plates and serve it with herbs and sour cream.

Cooking pickle in a pressure cooker

You can prepare a delicious and nutritious soup in a pressure cooker in 40 minutes. The bulk of the time will be spent on simple manipulations with meat. Let's move on to the recipe.

Ingredients:

Meat – 500 g,
Pickled cucumber – 2 pcs.,
Garlic – 2 small cloves,
Pearl barley – 3 tbsp. spoons,
Potatoes - 2 medium sized tubers,
Onion – 1 head,
Pickled tomato – 1 pc.,
Carrots – 1 piece.

Preparation:

I wash my pearl barley several times. I put it aside.
I pour cold water into the pressure cooker, add pre-washed and chopped meat and cereal. After boiling, carefully remove the foam and cover with a lid. I cook for 40 minutes.
I'm cooking vegetables. I cut the onion into rings, grate the carrots, chop the garlic, cut the tomatoes. Mix the mixture thoroughly and bring it to readiness. At the very end, I throw the chopped cucumbers into the pan. I simmer on the fire for 5 minutes.
I open the pressure cooker and throw in the chopped potatoes. After 5 minutes, add the vegetable frying. I bring the pickle to a boil. Let it brew and serve.

Rassolnik cooked in a pressure cooker is more aromatic and richer than one cooked in a regular saucepan. Try it!

How to prepare pickle soup with pearl barley for the winter?

Rassolnik is also made in the form of a tasty preparation (like stew for the winter), which will help out if you are short of time and want a quick and tasty snack. It will also be a great addition to the main dish. For example, potato casserole with minced meat.

Ingredients:

Pearl barley – 2 cups,
Tomatoes – 700 g,
Onions - 7 large pieces,
Fresh cucumbers – 900 g,
Vegetable oil – 200 g,
Salt – 2 tablespoons,
Black pepper (peas) – 8 pcs.,
9 percent vinegar - 6 tbsp. spoons (output 6 l),
Sugar - optional.

Preparation:

I'm preparing the pearl barley. I rinse in running water and soak overnight. The next morning I wash it and cook it on the stove.
I grate the peeled cucumbers on a coarse grater. I fry onions and carrots until golden brown. Then I add grated cucumbers. I simmer for 20 minutes.
I put the tomatoes through a meat grinder and put them in a frying pan. I simmer for another 10 minutes.
I add the roast to the cereal and mix thoroughly. I bring it to a boil. I turn it off, pour in vinegar and stir. I try the miracle preparation for pickle soup that is being prepared to add the required amount of pepper and salt. A little sugar won't hurt.
I let it boil, reduce the heat and pour the pickle with barley into jars. I put it in one and immediately close the lid. I turn the jars over and cover them with a blanket or warm blanket. Our wonderful winter preparation is ready!