home » To the Mistress » How to make rassolnik with pearl barley. Delicious pickle with pearl barley and pickles: recipe. Lenten pickle with pearl barley

How to make rassolnik with pearl barley. Delicious pickle with pearl barley and pickles: recipe. Lenten pickle with pearl barley

Rassolnik has long become a folk dish; each housewife prepares it in her own way. Any meat or fish, different types of cereals, mushrooms, vegetables and herbs are placed in it. Only pickled cucumbers remain the constant ingredient and signature attribute of rassolnik (brine from the jar in which they were fermented is often added).

Secrets of making pickle

To ensure that the pickle is not cloudy, but transparent, pearl barley should be boiled separately and then washed.
The soup is best cooked in meat broth with bones. Ideally, take beef or pork. You can also cook it in chicken broth or using stew.
To prepare pickle, only pickled cucumbers are used. Pickled ones will not work.
Pickled cucumbers should be lightly stewed separately, and then added to the pan in the almost finished soup.
Do not add cucumbers if the potatoes and pearl barley have not yet been cooked, otherwise they will remain hard!
To make the pickle taste harmonious, with a slight sourness, pour cucumber pickle into it at the very end of cooking.
For color, you can add tomato paste or tomatoes, peeled and fried until soft in a frying pan.

Total cooking time: 2 hours
Cooking time: 1 hour 50 minutes
Yield: 2 liter saucepan

Ingredients

beef or pork – 500 g
pearl barley – 50 g
bay leaf – 1 pc.
black peppercorns – 4 pcs.
allspice peas – 1 pc.
celery root – 3-4 cm
large onion – 1 pc.
large carrots – 1 pc.
potatoes – 1-2 pcs.
pickled cucumbers – 2 pcs. (150-200 g)
brine – 100 ml or to taste
salt - to taste
water – approximately 1.8 l

Preparation

Big photos Small photos

I sorted out the pearl barley, washed it thoroughly and soaked it in cold water for 2 hours (the grains will swell, soften and cook faster). Boil the pearl barley until almost done - about 30 minutes. I threw the cereal onto a sieve and washed it under running water so that it turned out crumbly and was not sticky.

I washed the meat (I used beef on the bone), placed it in a 2-liter saucepan, added bay leaf, black and allspice, and a piece of celery root. Filled it with cold water and set it to cook. When the water boiled, skimmed off the foam and cooked until fully cooked, about 1.5 hours. At the end of cooking, I added salt to taste - you need to add salt carefully, since we will also add pickles and brine to the soup.

The heat during cooking of meat should be minimal, then the broth (and therefore our pickle) will turn out transparent. The broth is ready when the meat easily separates from the bone. I strained it, removed the meat from the bone, cut it into small portions and returned it back to the pan. I threw out the bay leaf, pepper and celery; they have already lost their flavor and are no longer needed.

Next, I peeled the onions and carrots. I cut the onion into small cubes and chopped the carrots on a coarse grater. Fry the vegetables (at the same time) in a heated frying pan with vegetable oil until soft and lightly browned. But do not overcook, the onion should not turn black, otherwise it will give bitterness to the soup.

Seasoned the soup with the resulting roasted vegetables. Next I put the potatoes, peeled and cut into slices, into the pan.

And immediately added boiled pearl barley. Continued cooking everything together for about 10 minutes. During this time, the potatoes should become softer, half cooked, but not completely boiled. The exact time will depend on the cut; the larger the size, the longer the potato slices will cook.

At the same time, while the potatoes were boiling, I cut the cucumbers into strips (you can cube them or grate them as you like). I put it in a ladle, added a glass of broth in which the meat was cooked, and simmered over medium heat for 7-8 minutes. The cucumbers should not become very soft, but only slightly softened.

I added the boiled cucumbers to the soup along with the broth in which they were boiled. I poured in the cucumber brine - use the amount to taste (the more brine, the more sour the soup will be in the end). Covered the pan with a lid and cooked until the potatoes were fully cooked for another 5 minutes. In the process, adjusted the amount of salt to taste. Please note that cucumbers must be added last, since acid can make both pearl barley and vegetables tough.

The pickle with pearl barley and pickles should sit covered for half an hour, after which you can pour the aromatic soup into plates. Serve hot, with chopped fresh herbs (dill-parsley). You can flavor it with a spoonful of sour cream and add garlic croutons from rye bread.

Barley takes quite a long time to prepare. There are several ways.

Soak pearl barley

To speed up the process, the grains for pickle can be pre-soaked. Sort through the pearl barley and rinse it thoroughly.

Place the cereal in a bowl and fill it with cold water at the rate of 1 liter of water per 1 cup of pearl barley. Leave for 6-12 hours (overnight is possible). Then drain the excess water, transfer the pearl barley into a saucepan, add water and place on the stove. When the water boils, drain it, rinse the pearl barley with cold water, pour boiling water over it and cook for 20-30 minutes. This pearl barley will turn out crumbly. Add it to the pickle 5 minutes before the end of cooking.

No soaking

Barley can be prepared without pre-soaking. Sort and rinse the cereal. Pour water into a saucepan and place on fire. When the water boils, add the cereal and cook it over high heat for 3 minutes. Drain the liquid and cover the cereal with cold water. Put it back on the fire. After the water boils, reduce the heat to low and cook the barley until tender.

In a slow cooker

Barley for pickle can be prepared in a slow cooker. Pour boiling water over the cereal at the rate of 2 tbsp. cereals 4.5 tbsp. boiling water, leave for 10 minutes. Place the pearl barley in the slow cooker, add salt, and set the “Buckwheat” mode.

Recipe for making Lenigradsky pickle soup with pearl barley

Necessary:

700 g beef with bone,

150 g pearl barley,

5 pickled cucumbers (small),

2 tbsp. cucumber pickle,

5 potato tubers,

2 onions,

2 carrots,

2 tbsp. spoons of plant oils,

2 bay leaves,

5 black peppercorns,

How to cook:

Wash the defrosted meat, put it in a saucepan, and fill it with water. As soon as the water boils, foam will appear. It needs to be removed with a slotted spoon.

Cook the pickle broth for 1.5 hours over low heat under the lid. Add salt at the end.

Remove the beef from the broth, cool, separate the meat from the bone and cut into pieces.

Peel the onions and carrots, chop the onion finely, and grate the carrots on a coarse grater.

Heat a frying pan, pour oil, add onion and fry it for 5 minutes over medium heat.

Add carrots and fry for another 5 minutes.

Cut the pickles into thin strips or grate them on a coarse grater.

Place them with the onions and carrots, pour in 3 tablespoons of cucumber pickle and simmer over low heat under the lid for 5 minutes.

If desired, add 1 finely chopped tomato to the fry.

To make the pickle more rich, you can add 1 tablespoon of sour cream.

Place the broth on the fire, bring to a boil, pour in 1 tbsp. brine.

Peel the potatoes, cut into cubes, place in a saucepan.

When the broth boils, cook it for 5 minutes, add the roast and bay leaf.

Boil the pickle for 5 minutes, add the prepared pearl barley, add salt or brine if necessary, cook for another 5 minutes.

Serve pickle with sour cream and fresh herbs.

You can add chopped garlic to the soup to taste.

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

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

Ingredients

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

Step by step recipe

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Soup rassolnik

The nutritional value:

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

Bon appetit!

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:

The first step is to deal with the broth. Rinse the meat and place the whole, uncut piece into water. First, turn on high heat and wait until it boils, while not forgetting to remove the noise (foam). As soon as it begins to boil, switch to medium heat and continue cooking until done. We determine readiness by how well the meat comes off the bone.
In parallel with the broth, prepare the pearl barley. It can be processed in two ways - soak in advance 2-3 hours before or cook until half cooked in a separate saucepan. Before doing this, you need to rinse it very well in a colander under the tap until the water passing through the cereal ceases to be white.
We use the free time productively - we clean, wash and chop vegetables. Cut the potatoes into cubes of your usual size and add water to prevent them from turning black. We also peel the onions and carrots and cut them the way you like best.
We deal with pickled cucumbers depending on their size. Small slender gherkins will look interesting cut into rings. If the size is larger, you can cut them into cubes or grate them.
Our broth has arrived, so we can pull out the meat and cut it into approximately equal pieces, which we can then immediately put back into the pan. Salt the broth and season with a mixture of peppers. You can immediately add the potatoes. If you just soaked the pearl barley, then at this stage you also need to add it to the broth. If you chose a method where you had to cook it until almost done, then it is better to add it to the soup when the potatoes are already ready, but still a bit hard.
While the potatoes are cooking, let's fry the onions and carrots. There is no practical point in describing this process, since it is the same for all soups.
Throw the roast into the pickle along with the pickles when the potatoes are almost ready. Continue cooking for about 12-15 minutes.
All that 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.

In contact with

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

Servings: 16

beef 500 g
water 3 l
cucumber pickle 150 g
pickles 200 g
pearl barley 80 g
bulb onions 1 PC
tomato paste 2 tbsp. l.
carrot 100 g
potato 3 pcs
salt 1 tsp.
Bay leaf 3 sheets

Per serving

Calories: 38 kcal

Proteins: 2.6 g

Fats: 1.9 g

Carbohydrates: 2.4 g

1 hour. 35 min. Video recipe Print

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!

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 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 rassolnik 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 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!

Story

The original Russian dish, beloved by many, acquired its signature culinary features relatively recently. In Gogol’s time, rassolnik was a chicken pie stuffed with buckwheat and chopped eggs, seasoned with brine, and the familiar dish was called kalia.

Now rassolnik is a tasty and rich soup that every housewife should be able to prepare at home. There are a huge number of cooking recipes, but, regardless of the chosen cooking method, season the dish with diligence, patience and a good mood.

Cook with pleasure, cook for health!

Type