Soups are considered complete nutrition for humans. The classic recipe for this hearty and very tasty dish involves the use of meat broth and barley. However, there are many ways to cook pickle on a different basis with the addition of various ingredients. If you add pearl barley, you need to soak it in cold water in advance (for 5-6 hours): this will cook it faster.

This is the most popular pickle recipe.

To make the soup tastier, you must use bones to prepare the broth.

Required Products:

  • 400 g pork on the bone;
  • 3 potato tubers;
  • 100 g pearl barley;
  • 3 pickled cucumbers;
  • 2 onions;
  • 1 carrot;
  • 20 ml vegetable oil;
  • 50 g tomato paste;
  • 3 g salt.

Cooking steps.

  1. Pork and whole onion are poured into 3 liters of drinking water and boiled for 1.5 hours.
  2. Pre-soaked cereal is boiled in another pan for about 25 minutes. The grains should become soft, but retain their shape.
  3. The finished broth is filtered, laying out the meat, and brought to a boil again.
  4. Place potato cubes and salt in a saucepan.
  5. Chop the second onion and carrots. Fry in oil until browned.
  6. Add grated cucumbers to the frying and simmer everything together for 10 minutes.
  7. Tomato paste is diluted with 50 ml of water and poured into the vegetable sauté. Simmer for 5 minutes, stirring.
  8. Fry tomato and pearl barley into the broth with potatoes.
  9. The soup is simmered over low heat for 10 minutes.
  10. The meat is cut into pieces and returned to the pan.

How to cook with rice?

If you don’t have time to soak and cook pearl barley, this recipe will help you out.

Ingredients:

  • 2.5 liters of meat broth;
  • 3 medium potatoes;
  • 100 g washed rice;
  • 1 carrot;
  • 2 onions;
  • 2 pickled cucumbers;
  • 80 g tomato sauce;
  • salt to taste;
  • 30 ml oil for frying.

Cooking technology.

  1. Potatoes are cut randomly and sent to boiling broth.
  2. After 7 minutes, add rice. Salted. Cook for 15 minutes.
  3. Fry onions and carrots in oil, then add cucumbers, cover and simmer for 12 minutes.
  4. Pour the fried vegetables into the sauce and simmer for another 5 minutes.
  5. The contents of the frying pan are transferred to the saucepan. Cook the soup for 5 minutes.

Helpful tip: instead of pickles, you can use fresh vegetables. In this case, during cooking you need to add a tablespoon of freshly squeezed lemon juice.

Step-by-step recipe with beef

To make the soup rich, it needs to be cooked with beef and bones.

Grocery list:

  • 60 g pearl barley;
  • 700 g young beef on the bone;
  • 3 large barrel cucumbers;
  • 3 large potatoes;
  • half a carrot;
  • 1 onion;
  • 30 ml sunflower oil;
  • 1 bay leaf;
  • 5 g salt.

Cooking steps.

  1. Boil the broth for half an hour.
  2. The bones are removed and the meat is chopped and placed back in the pan.
  3. Add pre-soaked pearl barley.
  4. Sliced ​​cucumbers are stewed in a small amount of broth in a saucepan.
  5. Separately fry onions and carrots.
  6. Shredded potatoes, cucumbers, frying, salt, bay leaf are added to the soup.
  7. Cook the dish over low heat for 20 minutes.

Delicious soup in a slow cooker

Before putting all the ingredients into the multicooker, the pearl barley must be cooked separately until semi-soft.


Required Products:

  • 300 g boiled pearl barley;
  • 2 potato tubers;
  • 4 pickled cucumbers;
  • 40 g tomato paste;
  • 2.5 liters of broth for any meat;
  • 200 ml cucumber pickle;
  • fat for frying.

Cooking method.

  1. Chopped onions and carrots are placed in a multicooker bowl, greased, and cooked on the “baking” program for 10 minutes.
  2. Add diced cucumbers and tomato paste. Cook for a couple more minutes.
  3. Add potato slices, pearl barley, brine and broth.
  4. The dish is cooked on the “soup” program for 40 minutes.
  5. After turning off the mode, do not open the multicooker for another 20 minutes to allow the pickle to brew.

With pearl barley and beef kidneys

This recipe makes a very hearty soup with an unforgettable taste.

List of ingredients:

  • 3 spicy pickled cucumbers;
  • 2 beef kidneys;
  • 100 ml cucumber brine;
  • 2 potato tubers;
  • 1 small carrot;
  • 2 onions;
  • 50 g pearl barley;
  • salt, seasonings to taste;
  • 30 g liquid butter.

Cooking method.

  1. The swollen pearl barley is boiled in salted water until soft, then washed.
  2. The kidneys are cut into medium pieces.
  3. All vegetables are chopped.
  4. Onions and carrots are fried in oil until golden.
  5. The kidneys are boiled for 30 minutes.
  6. Add cereal, potatoes, cucumbers, and brine to them. The soup is salted and seasoned.
  7. At the end of cooking, place the roast into the pan.
  8. The dish is boiled for another 7 minutes on low heat.

With chicken broth

This soup is similar in aroma and taste to beef, but the calorie content of chicken soup is much lower.


You will need:

  • 1 liter of chicken broth;
  • 2 potatoes;
  • 1 carrot;
  • 1 small celery root;
  • 15 g parsley;
  • 1 onion;
  • 15 g melted butter;
  • 3 pickled cucumbers;
  • 100 ml cucumber pickle;
  • 150 g pearl barley;
  • black pepper, salt to taste;
  • 1 bay leaf.

Recipe.

  1. Pre-prepared pearl barley is boiled for 20 minutes.
  2. All vegetables and herbs are finely chopped.
  3. In a saucepan, roots and onions are fried in butter, bay leaves, parsley, pepper and salt are added.
  4. The components are poured with part of the broth. Simmer covered for 7 minutes.
  5. Add potatoes, cucumbers and the rest of the broth. Simmer for 15 minutes.
  6. Finally, add pearl barley and brine for a sharp taste. Cook for another 15 minutes.

How to prepare pickle in jars?

A wonderful recipe that will help you quickly cook aromatic soup at any time of the year.

Required:

  • 3 kg of cucumbers from the garden;
  • 1 kg of onions and carrots;
  • 600 ml tomato paste;
  • 250 g granulated sugar;
  • 200 ml vegetable oil;
  • 0.5 kg pearl barley;
  • 70 g salt;
  • 100 ml table vinegar.

Step-by-step instruction.

  1. Onions are cut into half rings, carrots and cucumbers are grated on a coarse grater.
  2. The washed cereal is boiled for 50–60 minutes.
  3. In a frying pan combine vegetables, oil, salt, tomato, sugar. Simmer for 40 minutes.
  4. Add pearl barley and cook for another 5 minutes.
  5. Pour in vinegar.
  6. The hot product is placed in sterile jars and rolled up.

With added mushrooms

Rassolnik with pickled champignons turns out even more aromatic and appetizing. It can be cooked with either chicken or beef broth.

Grocery list:

  • 3 liters of broth;
  • 120 g pearl barley;
  • 2 potato tubers;
  • 200 g pickled champignons;
  • 150 g pickled cucumbers;
  • 1 onion and carrot each;
  • 3 fresh tomatoes;
  • 40 ml oil;
  • salt to taste.

Recipe.

  1. The cereal is cooked until soft.
  2. The potatoes are cut and boiled in broth until half cooked.
  3. Mushrooms are fried in half the prepared oil.
  4. After 2 minutes, add chopped cucumbers and fry together for 10 minutes.
  5. Sauté carrots and onions in the remaining oil in another frying pan.
  6. Both roasts are combined, chopped tomatoes are added, and simmered for 8 minutes.
  7. Add the cereal and the contents of the frying pan to the broth with the potatoes. Boil for a minute on high heat, then 15 minutes on low. Salted.

Recipe from chef Ilya Lazerson

Culinary maestro Ilya Lazerson offers a unique recipe for pickle with giblets.

Components:

  • 350 g beef on the bone;
  • 200 g chicken hearts;
  • 200 g chicken gizzards;
  • 150 g pearl barley;
  • 1 large onion;
  • 1 carrot;
  • 1 celery root;
  • 3 potatoes;
  • 3 barrel cucumbers;
  • 2 bay leaves;
  • 20 ml lemon juice;
  • oil for frying;
  • black pepper and salt to taste.

Cooking steps.

  1. Boil the broth for 2 hours.
  2. In the middle of cooking, add a peeled onion and carrots, cut in half, and unpeeled celery into the broth.
  3. The broth is filtered.
  4. In another pan, boil the pearl barley until half cooked.
  5. Separately, boil the giblets until tender.
  6. The potatoes are cut into smaller pieces and added to the broth.
  7. Cucumbers are chopped on a coarse grater.
  8. Cucumbers are fried in oil and then stewed in a small amount of water.
  9. Grains are added to the finished potatoes.
  10. The ventricles and hearts are cut and added to the broth.
  11. The soup is salted, cucumbers and lemon juice are added.
  12. Fry onion half rings and grated carrots.
  13. The roast is added to the soup.
  14. At the end, add bay leaves and pepper.

First courses are simple and tasty for every day

A classic recipe for traditional Russian soup - rassolnik with barley. Ingredients, technology and secrets of cooking.

1 h 10 min

40 kcal

4.71/5 (114)

One of our family’s well-established culinary traditions is making rassolnik. This very Russian dish, well known for many centuries, is valued not only for its mass of useful nutrients, but also for its unique taste.

What other first course so harmoniously combines a mildly sweet taste with a pleasantly tonic sourness, which the traditional Russian sourdough pickles add to the soup? The unique bouquet inspired our people to create a whole class of pickles, in which there is a place for dishes cooked in meat or fish broth, lean soups, as well as soups that use pearl barley, rice, mushrooms, and a wide variety of greens instead of cereals.

Cooking offers us many variations in the preparation of this hearty and tasty soup. But today we will pay attention to the technology of preparing pickle according to the classic recipe - with barley.

Why is it necessary to try pickle?

As already noted, rassolnik is essentially a very democratic dish. In fact, you can put almost any meat or fish, almost any available cereal, and a wide variety of greens into it. The “correct composition” of pickle is a very loose concept. You can even make pickle soup with beets - it turns out very tasty!

But the real “highlight” of this soup, its “trademark”, which makes rassolnik our national treasure, is mandatory use when preparing pickles. Without them, the resulting product can be called anything but pickle. Even when you pronounce the word “rassolnik”, a familiar picture appears before your mind’s eye - a bowl of soup in which pickles are sure to be present!

If everything is prepared correctly, according to a long-established tradition, then the end result should be very rich, satisfying, incredibly tasty and healthy for health and mood, a gastronomic masterpiece.

Moreover, what is extremely important, the recipe and technology for its preparation are so simple that even an inexperienced beginner can make pickle quite successfully. You just need to try a little.

The second side of the “democratic” nature of this dish is that each housewife, depending on her taste and the culinary preferences of her family, can freely improvise with the ingredients and their doses without changing the main essence of this wonderful dish. Let's look at how pickle is made step by step

How to cook rassolnik with barley and pickles - recipe with photos step by step

Ingredients from which we will prepare pickle:

Ingredients

We start making soup by preparing the broth.

Now let's move on to pearl barley.

  1. It must be rinsed well under an intense stream of water for 2-3 minutes.
  2. After this, put the cereal in a 1.5-2 liter saucepan and fill it with water (cold). Place the pan on the fire and cook the contents for about 20-25 minutes per low heat.
  3. After the specified time, turn off the heat and let the pearl barley sit in a saucepan with boiling water within 10-15 minutes until it swells to the perfect consistency.
  1. They must first be cleared of thick skin and large seeds. You can cut the cucumbers the way the cook likes - cubes, strips, half rings, etc. The main thing is that there should be enough cucumber for the volume of pickle prepared, so that it imparts an accentuated pleasant sourness to the product.
  2. The rest of the vegetables - onions, carrots, potatoes - wash and remove the peel. We cut the onion into thin half rings, in our family we grate the carrots, and cut the potatoes into 2-centimeter cubes.
  3. Place onions, carrots and lightly fry (pass) until a nice crust appears. When the slices acquire a characteristic golden color, add tomato paste, leeks and a little boiling water. Mix all this thoroughly and simmer for 7-8 minutes.

Then the main stage begins.

  1. We begin to cook the strained meat broth (we first remove the meat from the broth). After it boils, put potato cubes in it and cook the contents for 10-15 minutes.
  2. After this time, put the porridge into the broth, and then the cucumber slices and let it simmer for several minutes, so that both the broth and the ingredients in it are saturated with a pleasant sourness.
  3. After checking the potatoes for readiness, place the cooked potatoes in the pan from the frying pan. vegetable frying. Mix the mixture thoroughly and continue cooking for some time until fully cooked. Add spices to taste.
  4. Lightly fry the previously boiled beef until lightly crusted and add it to the soup.

How to cook:

We take out two pans. One large one is for meat and the pickle itself. The second is smaller (2 liters) for pearl barley.

Prepare the broth (up to 1.5 hours):

We wash the piece of meat in cold water and set it to cook over high heat. The first foamy broth is completely drained. And only in the second water do we cook the meat, skimming off the foam if necessary. When the meat is cooked, take it out, and strain the broth itself, but do not add salt - the base for the pickle is ready. Let the meat cool a little, remove it from the bone and cut it into pieces - in this form it will go back to the pickle.

Boil pearl barley (20-30 minutes):

The fastest way to prepare pearl barley

In the evening we steam it in a thermos with boiling water (1 liter of water per 1 glass of cereal), rinse it in the morning and use it in any dish: the cereal is ready in 25-30 minutes.

Sauté the carrot and onion soup (5-7 minutes):

We peel vegetables, including pickled cucumbers. If there are no barrel ones, replace them with 3-5 small pickled cucumbers from a factory jar. Small young cucumbers do not need to be peeled.

Grind the vegetables: cut the onion and cucumber into cubes (the size of an Olivier salad), carrots into a coarse grater.

In a frying pan with a thick bottom, we make the usual soup frying: first, add the onion to the heated oil, after 2 minutes, the carrots.

Cook the pickled cucumbers separately (15-20 minutes):

This is one of the main secrets of how to cook pickle with barley and pickles even tastier. Boil the chopped pickled cucumber separately (!) in a small amount of water until completely soft (!) - in a thick-bottomed saucepan, covered, over medium heat. The water should cover the slices by 1-2 fingers. This may take up to 20 minutes.

Assembling the pickle (20-25 minutes):

  • Peel the potatoes, cut them in your favorite way (cubes, cubes or quarters) and add them to the broth. Let it boil and add pearl barley.

The time for adding the following ingredients depends on how quickly our potatoes are cooked:

  • After about 5-8 minutes, pour the roast and pieces of meat into the broth.
  • Another 3-5 minutes - add cucumbers from a separate saucepan and add bay leaves.
  • Add some salt to our pickle, not forgetting about the salt in the cucumbers: 2 pinches is usually enough.
  • Boil for the last 2 minutes and add a pinch of fresh chopped herbs - the pickle is ready!

Secrets of sour soups

Let's summarize the tricks of our pickle, which are valid for all sour soups.

The first secret is to cook the salty and sour ingredient separately.

Any sour soup takes longer to cook than regular soup due to the acidity of the key ingredient. Therefore, we cook the sour product separately until cooked. This way we reduce the overall cooking time. We also protect the pickle from tasteless potatoes, which do not cook well in sour water, becoming slightly rubbery and not tasty enough.

The second secret is to cook separately prepared pearl barley.

In all recipes where there is a component that takes much longer to cook than the rest, it is advantageous to boil this product separately - at least when half-cooked. Pearl barley is especially unpredictable when cooked together, as it can give an unpleasant bluish tint to the broth and excess mucus.

Taming pearl barley is not at all difficult.

You can fill it with cold water overnight, or use our tip with a thermos. But if you forgot to do this, no problem! Rinse the barley, add plenty of water (1:4) and put it on the fire at the very beginning of cooking, allowing 40-45 minutes to cook. As a result, you will drain the water, and be sure to wash the almost finished cereal to remove any mucus (!) and throw it into the broth to finish cooking along with the potatoes.

The third secret is high-quality broth.

Pour off the first boiled broth along with the foam. This will make the broth clearer and healthier. In the second water, while the meat is cooking, add a small whole onion, a root of parsley and 1/5 of the celery root in a whole piece (if you like the smell of it). They will boil down into the broth, and you can easily remove them by removing them along with the meat. These vegetables will give you a more flavorful and tender meat broth, which will improve the taste of the finished dish.

The fourth secret is carrots in strips or cubes.

We all love the good old coarse grater... And we automatically rob ourselves of affordable new tastes by avoiding cutting carrots into strips. Master a “Berner” type grater (which has attachments for straws of different thicknesses) or at least once take the time to chop carrots with a knife. You can also cut it into small cubes. You will be surprised how different the usual taste of pickle will seem.

The fifth secret is salt, pepper and even sugar!

Any broth-based soups, also with an acidic component, should be properly salted only at the end of cooking. A pinch of sugar at the stage of boiling potatoes will significantly enhance the taste of pickle or sour cabbage soup. 2 cloves of garlic (finely chopped and added at the very end of cooking) will also add piquancy.

Now you know all the intricacies of preparing sour soups, as well as the perfect recipe with step-by-step photos on how to cook pickle with barley and pickles even tastier. We are confident in your glorious successes - bon appetit!

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

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

tortomarafon.ru

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

Ingredients

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

Preparation

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

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

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

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

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

2. Classic rassolnik with rice and kidneys


toptuha.com

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

Ingredients

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

Preparation

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

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

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

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

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

Serve with sour cream and herbs.


gotovim-doma-vse.ru

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

Ingredients

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

Preparation

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

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

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


findfood.ru

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

Ingredients

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

Preparation

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

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

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

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


sobesednik.ru

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

Ingredients

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

Preparation

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

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

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

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

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

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

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


maggi.ru

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

Ingredients

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

Preparation

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

Strain the broth and add diced potatoes and washed millet.

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

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


classpic.ru

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

Ingredients

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

Preparation

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

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

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

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

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

Rassolnik has a huge number of cooking recipes and all thanks to the versatility of its ingredients. A good housewife never runs out of meat by-products, which are often left over after many cooked dishes. Most of them can be used in soups such as rassolnik.

Rassolnik classic recipe

If you are not too lazy and look into the humanitarian dictionary, then the description you can find this - this is a folk Russian soup with pickles, kidneys, white roots, onions, potatoes or cereals, quite often even without them, with a dressing of eggs and milk, and often with fresh cabbage.

Pickled cucumbers can be easily replaced with pickled mushrooms. This dish has come to us since ancient times, and it was then called “kalya” and it was customary to prepare it with meat, chicken, or caviar. Cucumber pickle can be replaced with lemon juice.

Only in the mid-nineteenth century did this dish finally take shape and began to be called “rassolnik”. However, the use of pickled cucumber brine as the main base for preparing soups became known in the fifteenth century.

The concentration of brine, its quantity and ratio with the rest of the liquid, and the combination with the rest of the main ingredients of the soup (cereals, meat, fish and vegetables) were so varied that it led to the birth of dishes with a wide variety of names, for example, hangover, kalya, solyanka, etc. As a result, pickle.

But what’s most interesting is that many centuries ago rassolnik was not called soup, but a pie filled with buckwheat porridge and chicken; brine was added to the porridge and hard-boiled eggs were added. In the culinary world of the modern world, pickle pies are prepared, which are shaped like closed boats and served with rassolnik soup.

Prepare aromatic and tasty pickle soup It’s not difficult at all, just follow some rules and know the basics of making soups.

Basics of making pickle sauce

This soup can be prepared in various broths: pork, lamb, fish, beef, chicken. The most important thing is that the fish is whole and the meat is on the bone. After preparing the broth, the meat or fish is removed, the meat is separated from the bones, chopped and added to the final preparation of the pickle. You can also prepare pickle soup with kidneys.

The kidneys must be soaked in advance for a couple of hours, regularly changing the water, then boiled, the broth is poured out, and at the beginning of the preparation of the pickle, finely and thinly chopped boiled kidneys are added to it. If you don’t have any offal, you can easily replace it with beef.

It is customary to select grains for this soup depending on the meat products: pearl barley will go into a pickle with beef and kidneys, rice will go with turkey or chicken giblets, barley will go with goose and duck giblets, and rice and buckwheat can be used in a vegetarian pickle.

Spicy herbs, such as cilantro, basil, tarragon, are not recommended for use in pickle sauce. This soup is usually seasoned with dill and parsley. Roots are also added, the more, the more aromatic the soup.

The main and essential part of all pickles is cucumber pickle, pickles and roots. In our time, in addition to pickles, this soup necessarily includes potatoes, cereals (rice, pearl barley, barley, buckwheat), spicy vegetables, herbs, and meat.

Cucumbers for pickle must be salted; quite often, brine is added to the soup. Beyond the Urals and Siberia, rassolnik is prepared with salted mushrooms, mainly milk mushrooms.

Rassolnik should be served in deep portioned plates with sour cream, finely chopped herbs, with fresh bread, puff pastries or pies.

  • Real traditional rassolnik is usually cooked not from ordinary meat, but from offal. It is also worth noting that almost all recipes add brine. About one-fourth of the total broth is brine.
  • To prepare the vegetable stew for this soup, parsley root is used, which makes the pickle more flavorful.
  • To ensure that the potatoes do not lose their color while preparing the pickle, you should not cook them for a long time with cucumbers. Otherwise, your potatoes will be tasteless, hard and gray.
  • If you plan to use meat from the store to prepare the pickle, it is recommended to drain the first boiling water. Since in the modern world, meat can contain large amounts of various antibiotics, which can be boiled down during prolonged boiling. After you have drained the water, rinse the pan and fill it with clean water.
  • Most housewives, having prepared pickle, get upset, forget about this dish and give up. But don’t worry, because next time you will definitely be able to prepare a fragrant and tasty pickle.
  • You can add one tomato to the pickle frying to taste. You can add sliced ​​capers or olives to the pickle itself; they should be added along with the potatoes. Italian seasonings are great for preparing aromatic pickle sauce.
  • Since it is customary to add pickled cucumbers to pickle sauce, the addition of salt must be treated with extreme caution.
  • If the pickles are very hard, then they must be peeled and grated carefully on a coarse grater or chopped very thinly.
  • To save time, barley should be added to water along with meat, and cooked for the same amount of time as meat products. But then the consistency of pearl barley will be different, not like in the classic recipe. You can also use pearl barley in bags.
  • The most important thing is not to leave pearl barley to soak for a long time, since after twelve hours in water it begins to deteriorate.
  • Meat on the bone during the preparation of pickle is used to add more flavor and richness to the pickle. Chicken broth should be cooked for no more than forty minutes, millet or rice for no more than twenty minutes.
  • In order for the pickle broth to be transparent, it is necessary to cook the pearl barley separately, rinse it several times and then add it to the soup. When cooking this soup, you regularly need to remove the resulting foam using a spoon or slotted spoon.
  • For those who don’t like fried onions in pickle at all, you need to put the onion, cut into two parts, into the soup broth. After thirty minutes, the onion will cook and become soft, and then it can be removed and thrown away.
  • In order for the potatoes to boil well in the pickle, it is recommended to add the frying together with sour cucumbers twenty minutes after the potatoes have been dipped in.
  • During the preparation of frying carrots, onions and cucumbers, you can add twenty grams of sour cream. This will make the pickle more rich and fatty.
  • The calorie content of this dish is 45 kcal/100 grams. Read more: .

How long does it take to prepare pickle?

It doesn’t take much time to prepare pickle soup correctly. Preparing this dish will take more than an hour, but if you have extensive experience in preparing pickle soup, then actively working with the ingredients will take no more than twenty minutes.

How to cook pickle soup correctly

To prepare the pickle you will need the following ingredients:

  1. Meat (on the bone preferably) five hundred grams;
  2. Medium potatoes, six pieces;
  3. Four pickled cucumbers;
  4. One onion;
  5. One large carrot;
  6. Rice or pearl barley one hundred grams;
  7. Greenery;
  8. Salt;
  9. Black peppercorns;
  10. One bay leaf;
  11. Vegetable oil;
  12. Sour cream.

Cooking process

  • First of all, we cook a rich broth from the meat. For the broth, it is best to use chicken breasts or pork ribs. Pour the meat into four liters of water and simmer over low heat for two hours.
  • While cooking the meat, foam will regularly form; we collect it with an ordinary spoon or slotted spoon. If this is not done, the broth will taste bitter.
  • While the meat is cooking, prepare the vegetable stew. To do this, grate the carrots on the coarsest grater and chop the onion. Cut the cucumbers into small cubes.
  • After all the vegetable ingredients are ready, add them to the frying pan. Add thirty grams of vegetable oil and simmer for fifteen minutes over medium heat.
  • Next, peel the potatoes, wash them thoroughly and cut into thin strips.
  • We sort through the rice and wash it at least twice.
  • Place rice, vegetables, and potatoes into the prepared meat broth. And add salt to your taste.
  • Chop the parsley, green onions and dill and add them to the pickle pot after the potatoes are cooked.
  • After all the ingredients are in the pan, add the bay leaf and peppercorns. Cover the dish with a lid and let it simmer over low heat for ten minutes.
  • After cooking, pour into portioned plates, add one spoon of sour cream to each and sprinkle with fresh herbs.

Rassolnik with vegetables and buckwheat

Required ingredients:

  1. Four pickled cucumbers;
  2. Rutabaga alone;
  3. One carrot;
  4. Leek one arrow;
  5. One turnip;
  6. One onion;
  7. Celery root, parsley;
  8. Four potatoes;
  9. Buckwheat one hundred and twenty grams;
  10. Bay leaf;
  11. Parsley and dill;
  12. Vegetable oil;
  13. Sour cream;
  14. Fresh herbs;
  15. Pepper, salt, seasonings at your discretion.

Cooking process

Finely chop and boil potatoes, leeks, pickles, carrots, celery, turnips, rutabaga, onions and parsley. Add buckwheat, add bay leaf and cook all ingredients until tender. At the end, add vegetable oil, fresh herbs, salt and pepper to your taste.

Pour the finished pickle into plates and add a spoonful of sour cream to each.

How to properly prepare rassolnik with pearl barley

This is a classic version of making pickle with the addition of pearl barley. Pearl barley takes a very long time to cook, but on store shelves you can find pearl barley in bags; it cooks much faster than usual, so the preparation time for pickle can be reduced. It is best to cook pickle soup using meat broth.

In order to prepare four liters of delicious pickle you will need the following ingredients.

  1. Beef one kilogram;
  2. Four pickled cucumbers;
  3. Two hundred grams of pearl barley;
  4. Four potatoes;
  5. One large carrot;
  6. One onion;
  7. Greens, pepper, salt and seasonings at your discretion.

Preparation

Ordinary pearl barley (unless it is instant cereal) must be soaked overnight. Pour water over the meat and boil, add pearl barley to the broth and cook together with the meat until cooked. Once the meat is ready, remove it from the broth, chop it and return it to the pan. Add potatoes.

Chop carrots and onions and fry in vegetable oil until golden brown, add finely chopped pickled cucumbers. Place the roast in the pickle and cook, stirring regularly until fully cooked.

How to properly cook pickle with mushrooms

For pickle with mushrooms for four servings, the following ingredients are needed:

  1. Three liters of water;
  2. One hundred grams of dried mushrooms;
  3. Two carrots;
  4. One onion;
  5. Parsley root;
  6. Barley two glasses;
  7. Four pickled cucumbers;
  8. Butter forty grams;
  9. Salt, pepper, seasonings at your discretion;
  10. Sour cream; fresh greens.

Cooking process

Boil the mushrooms and chop finely. Separately boil pearl barley and roots. Mix vegetable and mushroom broth, add finely grated or chopped cucumbers and carrots, boiled mushrooms. Cook for ten minutes, before removing the pan from the stove, add seasonings, fresh herbs, and butter, boil for one minute and turn off the heat. That's it, pickle with mushrooms is ready!!!

Rassolnik recipe

Ingredients:

  • pork or beef with bones, ribs - 400 g;
  • medium-sized pickled cucumbers - 5-6;
  • potatoes - 6-7 pcs.;
  • onions - 1-2 pcs.;
  • carrots - 1 pc.;
  • pearl barley - 0.5 cups;
  • flour - 1 tbsp. spoon;
  • bay leaf - 2 pcs.;
  • black peppercorns - 6 pcs.;
  • butter and vegetable oil for frying
  • ground black pepper and salt to taste.

Method of preparing pickle

Place the meat in cold water and bring to a boil. As soon as it boils, skim off the foam, reduce the heat to low and cook for about two hours, adding bay leaves and black peppercorns. Strain the finished broth. Separate the meat from the bones, cut it into small pieces and put it back into the broth.
Soak the pearl barley for a couple of hours and then cook until tender.

Peel the onion, wash it and chop it finely. Peel the carrots, wash them and grate them on a coarse grater.

Cucumbers in slices or three on a coarse grater.

Fry finely chopped onion in a mixture of vegetable and butter; as soon as it becomes transparent, add carrots. Fry until the carrots and onions become golden, and then add the cucumbers to them. Simmer everything together for 5-10 minutes.

Peel the potatoes and cut them into cubes.

We put the broth with meat on the fire, when it boils we add potatoes to it.

Cook until the potatoes are ready and add pearl barley. After boiling, add cucumbers and vegetables, let the pickle boil for 15 minutes. Alternatively, the pearl barley is cooked immediately in the broth (not separately).

In a frying pan, melt a tablespoon of butter and fry the flour in it until creamy, let it cool a little so that it does not overcook, and add water to it and dilute it to the consistency of liquid sour cream. Then pour the flour dressing into the pickle, stirring vigorously, this will add thickness to the pickle. For sharpness and piquancy, you can add cucumber pickle to the pickle. Let it simmer for 1-2 minutes and remove the pickle from the heat.

Rassolnik classic video recipe

Serve the pickle with sour cream and herbs.