Rassolnik with pearl barley for the winter in a slow cooker. Preparations in a multicooker Rassolnik on broth with barley in a multicooker

Cyberpan, as a multicooker is sometimes ironically called, is increasingly gaining popularity among housewives. In the stream of laudatory reviews, rare exclamations of disapproval have long been drowned out - they cook “without a soul” in it, and it is not fast, and not so many dishes can be created... Maybe this is so, but in terms of experiments with technology, the Russians are not equals. In some families, the multicooker has actually replaced all kitchen utensils. appliances, leaving the responsibility of cleaning and cutting food to the housewives. The experimenters have also reached the holy of holies of Russian cuisine - preparations for the winter. I would never have thought that the traditional summer rush, this “battle” to preserve the harvest, would smoothly turn into a quiet, measured action, without the indispensable bowls of jam and winter salads, without the heat from a hot stove and dozens of cans and jars rolled up, cooled and hidden for the time being in bins.

The realities of city life do not allow us to prepare canned vegetables and fruits in large quantities. But to cook two or three jars of jam, prepare baby puree from village, “real” fruits, or stock up on preparations for borscht - a multicooker is perfect for these purposes. The “Stewing” or “Simmering” mode boils the food to the required consistency, but at the same time they do not overcook and do not burn to the bottom of the pan, as often happens when cooking on the stove.

Apart from fairly small doses of the finished product, preparations in a slow cooker are almost no different from traditional canning methods. Unless the delicate non-stick coating of the multicooker bowl requires careful handling and transfer of some cooking stages to the stove or oven. So, for example, when cooking jam or marmalade, it is better to let the sugar first dissolve in the juice of berries or fruits in another container; preliminary frying for a winter salad can be done in a frying pan, and a slow cooker can be used for the final stage - slow stewing. However, some housewives calmly fry in a slow cooker or do without frying at all, making healthier preparations.

In recipes for preparations, there is often a recommendation to puree or chop products using an immersion blender. If you are concerned about the non-stick coating, transfer the contents of the bowl to another bowl, chop the food and return it to the bowl. If you have a blender with a plastic attachment, you can do this directly in the bowl, only carefully, trying not to hit the walls of the bowl with the attachment.

Thick sauces and jams often “spit out” in scalding drops when cooked. Remove the steam valve and occasionally gently release steam from under the lid. The advantage of a multicooker in such cases is obvious - the table around will be clean, and the lid can always be easily washed after cooking.

Jars for preparations in a multicooker are sterilized in the usual way over steam or in the oven, the lids are boiled.

Zucchini lecho

Ingredients:
1.5 kg zucchini,
500 g onions,
500 g carrots,
250 g multi-colored sweet peppers,
250 g tomatoes,
150 g tomato paste,
1 head of garlic,
1 bunch of dill,
2 tbsp. salt,
100 ml vegetable oil.

Preparation:
Peel all vegetables before weighing, remove the skin from zucchini, if it is dense, remove the core, remove the skin from tomatoes. Chop all the vegetables: cut onions and carrots into small strips, zucchini into cubes, tomatoes into slices, bell peppers into strips, chop the garlic. Turn on the “Steam” mode for 40 minutes, pour 50 ml of vegetable oil into the multicooker bowl and fry carrots, onions and bell peppers in it for 20 minutes with the lid open. Then add ½ tbsp. salt, stir gently and close the lid. Continue to simmer the vegetables under the lid. Mix the zucchini with the remaining salt and add a signal box to the bowl indicating the end of the mode. Place tomatoes and tomato paste on top of the zucchini, close the lid and turn on the “Stew” mode for 2 hours. During this time, stir the products 1-2 times. After the signal about the end of the mode, pour chopped garlic and herbs into the bowl, switch to the “Steam” mode and bring the lecho to a boil (3-5 minutes). Place in sterilized jars and seal.

Caviar from vegetables for the winter (for multicookers with the “Multicook” function)

Ingredients:
2.5 kg tomatoes,
500 g onions,
500 g carrots,
500 g apples,
500 g sweet pepper,
300 g garlic,
1 pod of hot pepper,
1 bunch of parsley,
1 bunch of celery,
1 stack vegetable oil,
salt, ground black pepper - to taste.

Preparation:
Prepare all ingredients, peel, remove seeds and core and chop as desired. You can grind the vegetables through a meat grinder or grind them in a blender. Turn on the “Multi-cook” mode, set the temperature to 120°C and the time for 3 hours. Place all ingredients, except herbs and garlic, in a bowl, add vegetable oil and cook under the lid. Then add the herbs and garlic and cook in the same mode for another 15 minutes. Place in sterilized jars and seal.

Preparation for pickle soup for the winter

Ingredients:
2 kg fresh cucumbers,
250 g onions,
250 g carrots,
250 ml tomato paste,
2 tbsp. salt,
1 stack pearl barley,
2 tbsp. 9% vinegar.

Preparation:
Soak the washed pearl barley in cold water overnight. Grate the cucumbers on a coarse grater and leave for 2-3 hours to release the juice. Turn on the “Baking” mode for 20 minutes and fry the chopped onions and carrots in vegetable oil. Then add the remaining ingredients, except vinegar, switch the multicooker to the “Stew” mode for 1 hour and cook under the lid, stirring a couple of times. After the mode ends, pour vinegar into the multicooker bowl, stir and use the “Baking” or “Steaming” mode to bring the product to a boil. Place in sterilized jars and seal.

Ingredients:
2 kg tomatoes,
2 sour apples,
2 onions,
3-5 cloves of garlic,
2 tbsp. (without top) salt,
1 stack Sahara,
½ tsp. ground black pepper,
1 tsp ground red pepper,
10 buds of cloves,
1 tsp ground cinnamon,
½ tsp. ground nutmeg,
5-6 tbsp. 9% vinegar.

Preparation:
Pass the prepared and cleaned products through a meat grinder or chop using a blender. Squeeze the garlic through a press. Place the vegetables in the multicooker bowl, add salt, sugar, black and red pepper and cloves. Set the “Extinguishing” mode for 2.5 hours. Close the lid. After the signal about the end of the mode, switch to the “Steam” mode for 10 minutes, put vinegar, cinnamon, and nutmeg in the multicooker bowl and simmer with the lid open, stirring. Transfer to sterilized jars or bottles and roll up or seal with screw caps.

Ingredients:
2 kg zucchini,
300 g carrots,
250 g onions,
4-5 cloves of garlic,
4 tbsp. tomato paste,
1 tbsp. salt,
1 tbsp. Sahara,
1 tbsp. parsley,
1 tbsp. celery greens,
1 tbsp. 9% vinegar,
½ tsp. ground black pepper,
½ tsp. ground allspice,
3 tbsp. vegetable oil.

Preparation:
Chop vegetables in any way you like. Using the “Baking” mode, fry the onions and carrots with vegetable oil for 15-20 minutes. Add chopped zucchini and fry for another 10 minutes, stirring. Switch the multicooker to the “Stew” mode for 1.5 hours and simmer under the lid. An hour after the mode starts, add tomato paste, salt, sugar, pepper, chopped herbs and garlic to the bowl, stir and close the lid again. Puree the finished caviar using a blender, pour in vinegar and bring to a boil using the “Baking” or “Steaming” mode. Place in sterilized jars and seal.

Spicy snack

Ingredients:
2.5 kg sweet pepper,
500 g hot pepper,
500 ml tomato paste,
2 tbsp. khmeli-suneli,
100 g garlic,
1-1.5 tbsp. salt,
dried herbs - to taste.

Preparation:
Pass the peeled sweet and hot peppers through a meat grinder or chop using a blender. Place in the multicooker bowl and set the “Stew” mode for 1 hour. After the signal about the end of the mode, add garlic, passed through a press, salt and spices into the bowl, set the “Baking” mode for 20 minutes. After finishing the mode, transfer to sterilized jars and store in the cold.

Beet caviar

Ingredients:
1.5 kg beets,
150 g tomato paste,
2 onions,
2 tbsp. 5% vinegar,
salt, sugar, ground black pepper - to taste,
vegetable oil - for frying.

Preparation:
Wash the beets and boil them in steam or water without peeling. Cool, remove the skin and grate on a fine grater. In a multicooker bowl on the “Baking” mode, saute the finely diced onion along with vegetable oil, add tomato paste and cook for 5 minutes. Then put the beets in the bowl, pour in the vinegar, add salt, sugar and ground pepper to taste, fry everything together in the “Baking” mode for 10 minutes, then switch the multicooker to the “Stew” mode for 1.5-2 hours and close the lid . Transfer the finished caviar into jars and roll up.

Plum sauce

Ingredients:
1 kg plums,
200 g green cilantro and basil,
100 ml apple cider vinegar,
200 g sugar,
1 pod hot pepper,
salt - to taste.

Preparation:
Place the pitted plums into the multicooker bowl and simmer on the “Baking” mode for 10 minutes. Puree with a blender. Add sugar, salt, chopped hot pepper, herbs and vinegar. Mix well, puree with a blender and set the “Stew” mode for 1 hour. Transfer to sterilized jars and seal.

Orange jam

Ingredients:
1 kg oranges,
1 stack Sahara,
250 ml water,
¼ tsp. citric acid.

Preparation:
Cut the oranges, peeled and cleared of white films, into cubes or slices crosswise, add sugar and leave for 30 minutes. Stir, place in the multicooker bowl, add citric acid and water, turn on the “Steam” mode for 20 minutes and cook with the lid closed. After the signal about the end of the mode, turn off the multicooker and let the jam cool completely. Then repeat the cooking procedure twice, followed by cooling, only for the last time pour the hot jam into sterilized jars.

Blueberries in their own juice. This preparation does not require sugar. Lay a cloth or place a silicone mat on the bottom of the multicooker bowl. Pour some water into the bowl, place half-liter jars and fill them with berries. Set the “Extinguishing” mode for 1.5-2 hours. Close the lid and cook for 30 minutes. Open the lid, add berries to the jars if the blueberries have sagged, and continue cooking with the lid on for 30 minutes. Continue cooking until the berry juice fills the jars and there is nowhere to add berries. Seal the jars with sterilized lids. In this way you can prepare any tender juicy berries - honeysuckle, wild strawberries, strawberries, cherries, etc.

Ingredients:
1 kg cherries,
500 g red currants,
1 kg sugar.

Preparation:
Remove pits from cherries. Sort the currants and remove the branches. Grind the berries using a blender, transfer to a multicooker bowl and add sugar. After a while, carefully stir and turn on the “Stew” mode for 1 hour. Close the lid and remove the steam valve. During this time, stir the jam 1-2 times. After finishing the mode, transfer the finished jam into dry, sterilized jars and roll up.

Currant jam

Ingredients:
750 g black currants (you can replace part of the black currants with red ones),
900 g sugar.

Preparation:
Mash the peeled, washed and dried berries in a bowl with a wooden masher and add sugar. Leave for 1 hour, stir several times. Then transfer to the multicooker bowl, remove the steam valve, close the lid and turn on the “Soup” or “Stew” mode for 30-40 minutes. To prevent jam from running out of the bowl, occasionally open the lid and release steam. Transfer the finished jam into jars and roll up.

Applesauce for baby food

Ingredients:
1.5 kg apples,
1 can of good condensed milk,
¼ multi-cup water.

Preparation:
Peel the apples, remove the core and cut into slices. Place the apples in the multicooker bowl and turn on the “Stew” mode for 1 hour. After 20 minutes from the start of the mode, puree the apples using a blender, add condensed milk to the bowl and mix well. Cook covered until the mode ends. Transfer the finished puree into sterilized jars and roll up.

Happy preparations!

Larisa Shuftaykina

Hello! Today I will tell you how to prepare pickle with barley in a slow cooker, which can be preserved for the winter. Pearl barley must be soaked in cold water for several hours. This type of cereal will steam better.

Rassolnik is prepared from a large number of tomatoes and cucumbers. Moreover, fresh cucumbers are taken for preservation. To grind them you will need a large grater. You can use a kitchen machine. All products are placed in the bowl of the equipment and then mixed. No liquid is added; the cereal is cooked in vegetable juice.

It will take 1.5-2 hours to prepare pearl barley pickle. This time is enough for all the ingredients to cook. The result is a mass of thick consistency. Since this is a preparation for the winter, you need to prepare sterilized jars in advance. They must be disinfected over steam and then dried. The hot pickle is put into jars, then the containers are rolled up with tin lids.

Ingredients for making pickle sauce

1. Pearl barley – 5 tbsp.
2. Fresh cucumber – 300 g.
3. Onions – 1 pc.
4. Carrots – 1 pc.
5. Tomatoes – 300 g.
6. Vegetable oil – 20 ml.
7. Table salt – 0.5 tsp.
8. Granulated sugar – 0.5 tsp.
9. Table vinegar – 0.5 tbsp.

How to cook delicious pickle soup with pearl barley and cucumbers for the winter in a slow cooker

Make a puree from the tomatoes. Pour vegetable oil into the multicooker, add puree. Rinse fresh cucumbers with water, grate them on a coarse grater, and add to the bowl.

Peel the carrots and grate into large strips. Add the grated root vegetable to the total mass.


Peel the onion and rinse under water. Using a knife, chop the head into small cubes.


Drain the water from the soaked pearl barley and rinse several times. Pour the pearl barley into the multicooker pan. When the cereal is filled with water, you need to take twice as much water. It is convenient to leave it in the refrigerator overnight.


Now add salt and sugar and mix all ingredients. Close the lid and select the “Stew” option for 2 hours.


In about 10-15 minutes, pour in table vinegar and stir.


Place the hot mass into sterilized jars and roll up. Turn the jars over and wrap them in a towel. Can be stored in the refrigerator or cellar after cooling.


The result is a fragrant and tasty pickle with barley. It can be preserved for the winter; this preparation is useful for housewives when time is limited. Bon appetit!

How to prepare pickle soup for the winter on the stove, watch the video:

A classic lunch dish is delicious rassolnik soup. It is called so because of the pickled cucumbers, thanks to which the soup tastes salty even without adding salt. To save time in winter, try a delicious recipe for winter pickle with barley and rice. A jar of pickle prepared in the summer will be an excellent help in cold, frosty weather. At a time when you really want to cook a delicious dish for lunch for the whole family.

This recipe for winter pickle in a jar will save time, because you just need to boil the meat and potatoes, add the pickle from the jar and simmer for 20 minutes over medium heat.

Rassolnik with pearl barley and cucumbers

The recipe for winter pickle with barley requires fresh cucumbers.

Ingredients.

• boiled pearl barley in the amount of five hundred grams (you can cook it in a slow cooker);
• onion, diced – 1 kilogram;
• fresh cucumbers, diced - 3 kilograms;
• carrots, diced – 1 kilogram;
• fresh tomatoes – 1.5 kilograms;
• 100 grams of plant. odorless oils;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt.

Preparation.

1. Using a meat grinder or blender, thoroughly chop the tomatoes and place them in a saucepan.
2. Add 100 grams of water.
3. After boiling, add sugar and butter to the tomatoes.
4. Let it simmer.
5. Add onion.
6. Add diced cucumbers.
7. Lastly, add the boiled pearl barley porridge and simmer everything for half an hour.

After the mixture has boiled and the pieces of vegetables have settled, turn the stove down to low heat and begin pouring the pickle mixture into pre-sterilized half-liter jars. After filling, each jar is immediately closed with a lid. Then secure the lid with a key.

This amount of ingredients makes fourteen 0.5-liter jars of pickle preparation.

Rassolnik with rice - original preparation for the winter

This recipe uses rice instead of pearl barley; the dish comes out with an interesting, original taste.

Ingredients:

• fresh tomatoes – 2 kilograms;
• fresh cucumbers, diced – 0.5 kilograms;
• onion, diced – 0.5 kilograms;
• carrots, diced – 0.5 kilograms;
• boiled rice - one glass;
• sweet pepper, diced - 200 grams
• salt – one and a half tbsp. spoons;
• vinegar 9% - 5 tbsp. spoon;
• sugar – 2 tbsp. spoons.

Step-by-step preparation:

1. Cut all the vegetables into cubes, mix and bring to a boil. Add washed cooked rice and cook for another 40 minutes over medium heat.
2. Then reduce the heat and put everything into half-liter jars. Roll up each jar with a lid using a key and wrap it in a towel until it cools completely.

This is an easy-to-prepare recipe for pickled cucumbers, which will significantly save your time on preparing lunch.

Rassolnik without vinegar

For most preparations, vinegar is a necessary component for canning. Some people complain that vinegar tastes too sour. However, if you prepare a pickle mixture without vinegar, you should not be afraid that the product will deteriorate or the jar will “burst.”

Ingredients for pickle without vinegar:

• pickled cucumbers – 1 kilogram;
• carrots – 0.5 kilograms;
• onion – 400 grams;
• sunflower oil – 2 tablespoons;
• pearl barley – 100 grams;
• tomato paste – 100 grams;
• salt – 1 tablespoon;
• sugar – 0.5 teaspoon.

How to prepare the pickle mixture:

1. In the evening, prepare the pearl barley by filling it with water.
2. In the morning, drain the water and rinse the pearl barley.
3. Grate the carrots.
4. Cut the lek into cubes.
5. Cut the cucumbers into strips.
6. In a thick-bottomed saucepan, fry the onions and carrots.
7. Add remaining ingredients, bring to a boil and reduce.
8. Cook over low heat for 30 minutes, stirring constantly.
9. Prepare half-liter jars in advance. Without removing from the heat, pour the mixture into sterilized jars and roll up the lids using a key. Wrap in a towel and cool. The pickle mixture without vinegar is ready.

Rassolnik preparation with zucchini

Early autumn is time for preparations. When considering the usual recipes for preparing pickle soup for the winter, it is worth remembering not entirely standard solutions. We suggest preparing a mixture for pickle soup with zucchini. You need to keep in mind that only strong and young fruits are suitable.

Ingredients for pickle with zucchini:

• zucchini – 1 kilogram;
• tomatoes – 0.5 kilograms;
• carrots – 0.5 kilograms;
• onion – 0.5 kilograms;
• sweet pepper – 0.5 kilograms;
• pearl barley – 1 cup;
• sunflower oil – 100 grams;
• vinegar - 4 tbsp. spoons;
• sugar – 1 tbsp. spoon.

Step by step recipe.

1. Soak the cereal and wait two hours.
2. Then cook the pearl barley until half cooked.
3. Pour boiling water over the tomatoes, remove the peel and grind using a blender or meat grinder.
4. Grate the carrots on a coarse grater.
5. Chop the onion.
6. Chop the pepper into strips.
7. Cut the zucchini into small cubes.
8. Fry onions and carrots for 15 minutes in a saucepan with a thick bottom.
9. Add ingredients other than vinegar to the onions and carrots.
10. Bring to a boil and reduce heat, cook for another 20 minutes.
11. Pour vinegar into the mixture, add heat and boil for 15 minutes.

Reduce heat, pour the mixture into sterilized half-liter jars and close the lids using a key. Wrap in a towel until completely cool. We hope you will like the recipes for pickle preparations for the winter and you will delight your household with aromatic soup.

The result is quite economical. Recipes for pickle soups for the winter are quite similar. They usually differ only in proportions and sequence. Traditionally, cucumbers, tomatoes, onions, carrots, pearl barley, as well as salt, sugar, vinegar, vegetable oil and water are used for this twist. All products can be finely chopped or minced. Spices are added as desired, and this can be done during the process or just before rolling up the jars.

The five most commonly used ingredients in recipes are:

The taste and consistency of the future soup depends on the chosen cooking method; here everyone chooses the method they like best. During the process, you must carefully follow the instructions. It is important to observe the cooking time and temperature conditions, as well as to properly sterilize the jars and lids. This is not difficult, but if a beginner gets down to business, then you need to act strictly according to the recipe so that the canned product lasts a long time and does not spoil.

Rassolnik appeared in Russia at the beginning of the 17th century. The dish was very popular among the people because it was distinguished by the availability of products. Pickles, cereals and fried vegetables. Meat broth was made from whatever came to hand. It could be chicken offal, pork legs or clean meat. Today, the same ingredients still form the basis of this first course. However, modern housewives have slightly diversified the cooking method.

Firstly, various types of cereals are added to the soup. White rice and pearl barley are especially in demand. Secondly, the broth is cooked from different types and parts of meat - pork, chicken, beef, turkey, duck. Thirdly, the recipe is complemented by the presence of tomatoes, fresh or salted, as well as tomato paste and herbs. In addition, this soup has long been prepared in a saucepan on the stove or using “smart” kitchen appliances for this. For example, you can easily and quickly cook pickle with barley in a slow cooker. We offer a step-by-step recipe with photos, following which you can get an amazing, mouth-watering soup. But first, let's look at some nuances.

Cooking features

The traditional process of preparing pickle with cucumbers and pearl barley in a slow cooker is somewhat different from the recipe in a saucepan. In order for the soup to turn out successful and not be spoiled, it is better to familiarize yourself in advance with some of the features and secrets of correctly performing all actions.

First, you need to pay special attention to preparing the cereal. The established recipe uses white round rice or pearl barley. Both products take quite a long time to cook. Therefore, it is better to take care in advance to speed up this process. There are two ways to do this. The first is to soak the cereal in lightly salted water for half a day. Of course, it would be better if the rice or pearl barley stood like this all night. However, if you forgot to soak the ingredients, or simply don’t have time, then it is advisable to soak them for at least 2-3 hours. After cereal grains, rinse thoroughly in running cold water. For convenience, it is recommended to use a fine sieve. The second way is to boil the cereal until half cooked. This is faster than soaking, but there is a risk of overcooking or undercooking the rice or pearl barley.

Secondly, it is important to know that pickled cucumbers are fundamentally different from pickled cucumbers by the canning process itself and the ingredients used. Pickled cucumbers must be prepared with the addition of vinegar or citric acid. Salted vegetables are poured with strong brine. When cooking soup, you need to take these important nuances into account. In addition, canned cucumbers, just like brine, are added to soups at the very last moment of cooking. Otherwise, the vegetables and meat will become tough and the dish will not be tasty.

Thirdly, as a rule, traditional pickle is cooked with the addition of roasted vegetables. It can be cooked separately in a frying pan. However, this is not very convenient, because then you will have to wash extra dishes. The easiest and fastest way to fry vegetables is in a multicooker bowl. For onions, carrots, tomatoes or paste made from them, use the “Baking”/”Frying” mode. In addition, to get a hearty soup, it is advisable to cook it in meat broth. When using a multicooker, it is recommended to boil the broth separately. To do this, fill the meat with purified water and put it on fire. At the end of cooking, add salt and pepper and add a few bay leaves. Afterwards, the ingredients, fried and stewed in a kitchen appliance, are poured with broth. Meat, if desired, can be added or excluded altogether to obtain a lean, dietary version of pickle.

Fourthly, almost all models of multicookers have a “Heating” mode. It is recommended to use this function after the soup is ready. Leave the dish in this mode for 20 minutes so that all the ingredients are well soaked and exchange aromas and tastes.

The speed, ease and quality of preparing pickle in a slow cooker will depend on the model and brand of kitchen appliance you use. But in practice, all household appliances of this type work flawlessly and professionally. You can safely choose any multicooker – “Redmond”, “Panasonic”, “Polaris” or another. The question of how to cook soup in such a machine will disappear by itself, these devices are so easy to operate. Even if you are far from cooking, then by following the instructions accompanying the recipe, you will get a luxurious dinner for your family in the shortest possible time.

Rassolnik on broth with barley in a slow cooker

Ingredients

Servings: – + 8

• beef on the bone 300 g
• pearl barley 80 g
• onion 2 pcs.
• potato 3-4 pcs.
• carrot 2 pcs.
• salted cucumbers 5-6 pcs.
• pickled cucumber pickle 100 ml
• tomato paste 1 tsp
• vegetable oil 20 ml
• greens (parsley, dill) 1 bunch
• fresh sour cream to taste

Per serving

Calories: 56 kcal

Proteins: 2.4 g

Fats: 2.7 g

Carbohydrates: 23 g

40 min. Video recipe Print

First you need to boil the meat broth. Place the beef in a saucepan and add purified water. Add a little salt. Set the stove to medium heat and cook for about an hour. After the time has passed, remove the meat. Strain the broth through a fine sieve. This is done so that “noise” - foam - does not get into the soup. The meat itself can be placed in the finished dish, having previously cut it into pieces of arbitrary shape, or excluded altogether.

Soak pearl barley for a couple of hours in cold water. Afterwards, rinse it. Pour into a colander or sieve and leave to drain

Peel the potatoes and rinse the tubers. Cut into medium-sized bars, not small. The vegetable will have to cook in the soup for a sufficient amount of time, and small pieces may turn into mush.

Remove the skins from the onion. Cut into cubes or thin, neat half rings.

Peel the carrots and rinse them from dirt. Chop with a grater or cut into strips with a knife.

Grind the pickled cucumbers for soup to your taste. Some people prefer to grate coarsely, while others find it more convenient to cut into strips or half rings.

Turn on the multicooker in the “Baking”/”Roasting” mode. Pour in vegetable oil. Add onions and carrots to the bowl of the kitchen appliance, fry them until golden brown and soft. This process will take approximately 10 minutes.

If you decide to make soup with meat, now is the time to add it. Fry for 5 minutes. Then turn off the mode.

Next add potatoes and pearl barley. Lightly salt and pepper. However, it is worth remembering that our recipe is with cucumbers, which provide their own salt. Therefore, the main thing is not to overdo it.

Dilute tomato paste in half a glass of warm water. Add to bowl with ingredients. Pour broth over all ingredients. Install the “Soup” program or similar. Close the lid. Leave to cook for 60 minutes.

10 minutes before the end of cooking, add the cucumbers and pour in the cucumber brine.

After the kitchen appliance emits a characteristic signal indicating the end of cooking, add finely chopped herbs. Mix. It is recommended to switch to the “Warming” mode for 15 minutes.

You can serve hot pickle sauce with fresh homemade sour cream. It will make the soup taste softer and more aromatic.

How to cook rassolnik with pearl barley in a slow cooker

First of all, you need to prepare the cereal. It needs to be washed and boiled until half cooked or soaked for several hours. Then we start preparing the soup in a slow cooker.

1. We turn on the kitchen appliance and set the desired mode – “Frying” or “Baking”, depending on the model.
2. Pour vegetable oil into the bowl. Fry the pre-prepared onions and carrots until golden and soft. Don't forget to stir the ingredients from time to time.
3. Add tomato paste diluted with water.
4. Add pickled cucumbers, cut as desired or coarsely grated, to the frying. Mix thoroughly.
5. Switch the function to “Soup”/”Cook”. Add broth or water.
6. Cut the potatoes into medium pieces and add to the ingredients. We also send pearl barley there.
7. Add some salt. Let's pepper it. If desired, add a few bay leaves.
8. Cook for 30-40 minutes.
9. Let's brew a little. We invite everyone to the table.

Advice: Instead of cucumbers, you can put salted mushrooms in the soup, but add more brine to make the taste richer.

Recipe for pickle with barley and chicken

An appetizing pickle is prepared with the addition of homemade chicken. The dish has an amazing aroma and a unique fatty and satisfying broth. Read about how easy it is to make soup with barley and chicken in our recipe with photos.

Cooking time: 35-40 minutes

Number of servings: 7-8

Energy value of the product

• calorie content – ​​56.8 kcal;
• proteins – 3.6 g;
• fats – 4.3 g;
• carbohydrates – 3.1 g.

Ingredients

• chicken meat (fillet, wings, legs) – 300-400 g;
• potatoes – 4 pcs.;
• large carrots – 1 pc.;
• onions – 2 pcs.;
• vegetable oil – 2 tbsp;
• bay leaf – 2 pcs.;
• pickles – 5 pcs.;
• salt, ground black pepper - to taste;
• tomato paste – 1 tsp;
• pearl barley – 80-100 g;
• greens (parsley, dill) – 1 bunch.

Step-by-step preparation

1. Pour purified water into a convenient saucepan with a deep bottom. Place bay leaves and pepper. Add chicken. Place the container with the contents over medium heat. After boiling, reduce it and cook the bird for half an hour.
2. At this time, prepare the vegetable frying. Pour vegetable oil into the frying pan. Place the dishes over medium heat. Peel the onion and cut into cubes or half rings. Fry until beautiful golden brown. While the onions are sautéing, peel the carrots, grate them and add them afterwards. Simmer without reducing heat for 3 minutes. Then add tomato paste in the specified amount. Mix the vegetables thoroughly. Switch off.
3. Peel the potatoes and wash them. Cut into cubes.
4. Grind the pickled cucumbers as convenient for the housewife. It is preferable to use a grater.
5. Place potatoes and pearl barley into the hot, boiling broth, which should be half-cooked in advance. Cook for 5 minutes over medium heat.
6. Add the roast. Mix. Leave to simmer for another 3 minutes.
7. Lastly, add the cucumbers. Add cucumber pickle if desired. Cook over low heat, covered, for 15 minutes.
8. 2-3 minutes before the end of cooking, chop fresh parsley and dill. Send them to the pickle.
9. Switch off. Leave the soup to steep for another 20 minutes.
10. Pour into plates. Serve with fresh sour cream or homemade mayonnaise and herbs.

There has been debate for a long time about which pickle is tastier, meat or lean, with barley or with rice, cooked in the oven or in a saucepan. Try cooking this wonderful soup in different ways and choose your own recipe that will become your family's favorite.