The mild sweet and sour taste of pickle with barley has long made it one of the most popular soups in any kitchen. It does not have to be excluded from the diet even during fasting or a strict diet: lean pickle is no worse than meat, and the calorie content of such a dish is only 17 kcal. This original soup, rich in different flavors, will not leave even small children indifferent. At the same time, the pickle contains a huge amount of vitamins and nutrients.
The rassolnik got its name from the pickles that are included in the recipe. It can be sauerkraut, but most often, of course, cucumbers are used. Not only salted, but also marinated ones are suitable. In addition to the cucumbers themselves, an important ingredient is the brine in which they were prepared. Some cooks who are prone to experimentation also add tomato paste, tomatoes or mushrooms to a regular pickle.
Pork is best suited for meat soup (ribs can be used) - the broth with it is the richest. They also use beef on the bone or kidneys, and in the simplest version of the dish, chicken. There is good news for fish soup lovers: almost all types of fish are suitable for pickle soup: sturgeon, pink salmon, eel, cod, etc.
Externally, rassolnik slightly resembles borscht, so the decorations are appropriate - sour cream and herbs. An ideal addition to the soup would be fresh buns or dumplings with garlic. The pickle should be served in a deep plate or bowl. Best suited for a home-cooked lunch with the family. Pickle juice will be especially useful in the cold season - it will fill the body with missing vitamins and warm you up after a walk in the fresh air.
The recipe for the simplest classic pickle soup should be in the arsenal of every housewife. With its help, you can not only feed your family, but also find a use for the leftover preserves. It is better to choose the brine and quantity of cucumbers according to your taste, focusing on your own health and taste preferences.
Ingredients:
- 400 g of meat (pork or beef on the bone);
- 50 g pearl barley (cereals);
- 1 onion;
- 3 large potatoes;
- 2 medium carrots;
- 3 pickled cucumbers;
- Brine;
- Bay leaf;
- Spices.
Cooking method:
1. Place a pan of cold salted water on the stove. Dip the meat, chopped into small pieces, into it and cook for 30 minutes to 1 hour;
2. Fill the pearl barley with water in advance for 3-6 hours, then rinse it, fill it again with clean water (about 4 cups) and let it cook;
3. When the pearl barley becomes soft (after about 15-20 minutes), drain the water from it;
4. Cut the potatoes into cubes, chop the onion, and grate the carrots and cucumbers;
5. Place the carrots and cucumbers in a heated, oiled frying pan. Fry lightly, add onion and continue frying for another 5 minutes, stirring constantly;
6. Add potatoes to the pan, after 10 minutes – cucumbers, carrots and onions;
7. When the potatoes become soft, pour the barley into the soup and pour out the brine. Add bay leaf, add salt if necessary or, conversely, dilute with water;
8. Cook for 5-10 minutes, then let the soup brew for the same amount of time.
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A miracle of modern technology - a multicooker - replaces both the pan, the stove, and the cook himself. Even such a non-standard mixture of pickle and fish soup will turn out tasty, rich and will not require close attention.
Ingredients:
- 400 g fish fillet;
- 2-3 pickled cucumbers;
- 1 carrot;
- 1 onion;
- 50 g pearl barley;
- 3 potatoes;
- Bay leaf;
- Salt and pepper.
Cooking method:
1. Rinse the pearl barley thoroughly, changing the water several times and leaving it soaked for 5-10 minutes until the water becomes cloudy;
2. Rinse the fish fillet and put it in a slow cooker. Pour 3 liters of water over the fish and turn the device on to the “Soup” or “Cooking” mode. Boil the broth for an hour;
3. While the broth is preparing, finely chop the onion and carrots, chop the potatoes into cubes, and cucumbers into semicircles;
4. Remove the fillet, cool and cut into medium-sized cubes;
5. Add potatoes to the broth, lightly salt them and turn on the “Stew” mode for another 1 hour;
6. Fry onions and carrots in a frying pan with sunflower oil;
7. When there are 10 minutes left on the timer until ready, open the lid and add pearl barley, cucumbers, fried carrots and onions. Throw bay leaf into the soup and pepper;
8. Finish cooking and leave for another 20 minutes, turning on “Warming”.
To ensure that the vegetarian pickle soup still turns out satisfying and nutritious, you can add mushrooms instead of meat. This dish is perfect for those who are fasting or following a strict diet. Instead of salted ones, you can use dry or frozen mushrooms.
Ingredients:
- 1 large onion;
- 100 g pearl barley;
- 1 large carrot;
- 150 g mushrooms;
- 3 medium potatoes;
- 200 g pickled cucumbers;
- Bay leaf;
- Salt and pepper.
Cooking method:
1. Pour 2 liters of water into a saucepan and lower the whole onion into it. Leave to boil;
2. Grate the carrots on a medium grater and fry in vegetable oil;
3. When the water boils, pour pearl barley into the pan (rinse thoroughly first!);
4. Wash and chop the salted mushrooms, place in a frying pan, remove the carrots, and fry a little. Mix them together and hold for another 5 minutes on low heat;
5. Peel the potatoes, cut them and add them to the pickle. As soon as it boils, throw in the carrots and mushrooms;
6. Grate the cucumbers, lightly fry and add to the soup;
7. Add brine to taste, throw in a bay leaf, pepper and, if necessary, add salt.
Now you know how to prepare pickle with barley according to a recipe with a photo. Bon appetit!
Rassolnik with barley is a real storehouse of vitamins and microelements. The main ingredient of this soup – pickles – give it an original and memorable taste. This dish will bring the whole family together at the table, including its youngest members and even those on a diet. A few secrets on how to cook pickle:
- Be sure to rinse the barley thoroughly so that the soup does not turn out cloudy and slimy. It is better to soak it in water overnight;
- You can add tomatoes to the vegetarian pickle soup to add a little variety to the dish;
- Calculate the brine in the proportion of 1.5 cups per 1 liter of water;
- You can use rice instead of pearl barley;
- It is better to fry carrots and cucumbers a little before cooking - this will give the soup a richer taste, while the cucumbers will get rid of excess mucus;
- During cooking, salt the pickle only lightly. It’s better to add salt at the end, otherwise you risk ruining the dish;
- Over-salted soup can be saved by adding a little more meat broth.
Rassolnik is a traditional soup of Russian cuisine. It should be considered one of the most rich and aromatic soups that can easily decorate any table. At the same time, the calorie content of pickle is about 42 kcal per 100 ml. However, it may vary depending on the products included.
The fact is that pickle can be prepared using various ingredients. The main ones are pickled cucumbers. But some recipes use fresh ones instead. In this case, the dish can be prepared in meat or vegetable broth. Also, the pickle sauce usually includes potatoes, carrots, fresh herbs and pearl barley.
The benefits of pickle juice are explained by the presence of vegetables and herbs in its composition. In addition, pickles contain a lot of iodine, which most people lack. If you cook a dish with beef or chicken broth, the pickle will also become a valuable source of protein that is healthy for the body. However, due to the presence of cucumbers in the recipe, the dish has a salty taste. Therefore, those who suffer from kidney or stomach diseases need to be careful with it.
Rassolnik with pearl barley - step-by-step photo recipe
Cooking dinner always makes the housewife rack her brain. Every woman wants to surprise her household with a tasty and interesting dish. Rassolnik will be an excellent lunch soup that children and adults will enjoy.
To prepare pickle you need the following: Ingredients:
- chicken meat on the bone;
- pickles;
- potato;
- tomato paste;
- pearl barley;
- olive oil for frying;
- spices (salt, pepper, coriander).
Step-by-step photo recipe for pickle
It is necessary to pour water into a saucepan and place the washed poultry meat in it. 
Next, the pearl barley is washed and added to the future broth. 
Spices are poured into the pan.
Pickled cucumbers are taken from the jar and cut into small squares. 
Peel the potatoes and chop them into cubes. 
It is added to the pan with meat.
While the broth is cooking, you need to prepare the frying. To do this, peel the onion and cut it into small slices. Olive oil is poured into a heated frying pan, onions and a few tablespoons of tomato paste are placed there. It is necessary to fry this mixture over low heat. 
As soon as the meat and potatoes are ready, you can add the frying mixture. After this, a glass of cucumber brine is poured into the pan with the soup, and the vegetables themselves are thrown in. After this, you need to wait for the pickle to boil, taste it. If any spices are missing, you need to add them at this stage of cooking. 
Rassolnik is served in portions; to improve the taste, you can add sour cream to the plate. 
Fresh cucumber pickle - delicious recipe
If you want to try an unusual pickle recipe, and also make it as dietary and low-calorie as possible, try the recipe with fresh cucumbers. This is the first dish, which has an incredibly fresh and unusual taste, so it is ideal for vegetarians, as well as in the summer. To make the pickle recipe even easier, you can prepare it without pearl barley.
Ingredients:
- Potatoes – 400 g.
- Cucumbers – 400 g.
- Onion – 1 pc.
- Tomatoes – 2 pcs.
- Sweet pepper – 1 pc.
- Carrots – 300 g.
- Salt, sugar and spices.
- Greenery.
- Butter.
Preparation:
- This recipe is for two liters of water. It must be put on fire and brought to a boil. At this time, all vegetables are peeled and cut: onions into rings, peppers into small strips, carrots into strips or on a coarse grater, potatoes into small cubes or strips. Cucumbers should be peeled and chopped using a coarse grater. You need to remove the skin from the tomato before cooking.
- All that remains is to prepare the vegetables. To do this, heat the butter and fry the onion in it for a few minutes. Then add peppers and carrots to it. To make the pickle have a beautiful color, add tomatoes, turmeric and paprika to the frying dish. Salt, pepper and sweeten.
- Place the cucumbers in water and cook for 7-8 minutes. After which the potatoes and finished frying. Cook until the potatoes are done. At the end you should add greens - parsley and dill. To make the pickle recipe even more refined, you can add parsley root to the broth at the beginning of cooking. Serve pickle with fresh herbs and sour cream.
Recipe for pickled cucumbers
The classic rassolnik recipe includes pickled cucumbers. This recipe can be prepared using various offal or beef broth. However, the pickle tastes better if you boil it with beef, and also add pre-boiled pork or beef kidneys. In this case, the pickle turns out rich and aromatic.
Ingredients:
- Beef – 500 g.
- Pork or beef kidneys – 600 g.
- Potatoes – 500 g.
- Pickled cucumbers – 300 g.
- Onion – 100 g.
- Pearl barley – 130 g.
- Carrots – 1 pc.
- Sweet pepper – 1 pc.
- Butter.
- Brine - to taste.
- Salt, pepper, bay leaf and other spices.
Preparation:
- First you need to boil the beef. To do this, place the meat and cook for about an hour. At the same time, boil the kidneys in separate water. To get rid of the specific smell, it is recommended to pre-soak the buds. Boil the pearl barley separately for 15-20 minutes.
- Let's prepare the frying. To do this, use butter. Cut the onions and cucumbers into small cubes and fry for a few minutes.
- When the beef broth is ready, strain it. Cut the carrots into cubes or leave them whole. Cut the beef into portions. Add fried potatoes, finely chopped boiled kidneys, and pearl barley to the water. After 10-15 minutes, add a little brine. And only then add salt and spices and, if necessary, a little lemon juice.
All that remains is to pour it into plates. Serve rassolnik with parsley and sour cream.
Rassolnik with rice - recipe
Rassolnik can be prepared in various ways. The classic recipe includes barley. But you can also use an alternative recipe with rice. In this case, the taste of the finished dish is more delicate.
Ingredients:
- Chicken – 700 g.
- Onion – 300 g.
- Carrots – 150 g.
- Potatoes – 400 g.
- Pickled cucumbers – 300 g.
- Round rice – 100 g.
- Vegetable oil for frying.
- Salt, bay leaf, pepper and other spices to taste.
- Parsley.
Preparation:
- Vegetables should be peeled and finely chopped. Fry in vegetable oil. Add chopped cucumbers and simmer a little.
- At this time, you should cook the meat. It will require 2-3 chicken legs. Cook for about an hour, constantly skimming off the foam. Additionally, you can add a few cloves of garlic, bay leaf and peppercorns.
- When the meat is ready, it must be removed from the bones and cut into pieces. Then add to the broth along with potatoes, washed and pre-soaked rice. Cook for 10-15 minutes. Then add the pre-prepared frying and cucumbers. At the end of cooking, add salt and black pepper.
Serve the finished pickle with finely chopped parsley and sour cream.
How to cook rassolnik soup with barley and pickles - a classic and most delicious recipe
The most delicious and aromatic pickle is made with pickles, barley and beef broth. In addition, this pickle recipe is the most classic and traditional. Therefore, be sure to include this recipe in the daily menu of your home so that your family is well-fed and satisfied.
Ingredients:
- Beef on the bone – 600 g.
- Pearl barley – 60 g.
- Potatoes – 300 g.
- Carrots – one large one.
- Onion – 150 g.
- Pickled cucumbers – 300 g.
- Brine – 100 ml.
- Tomato paste – 60 ml.
- Salt and spices to taste.
Preparing classic pickle sauce
- To begin, wash the meat and cook in salted water for an hour. Additionally, you can add vegetables and celery or parsley root to the water. While the broth is cooking, the barley should be soaked in hot water to swell.
- When the broth is ready, remove the meat and cut into portions. Strain the broth and place the meat and pearl barley into it. Cook it for half an hour.
- Peel the potatoes, cut into cubes and place in water. After which you should fry it. To prepare it you will need carrots, onions and pickles. Grind them and fry in sunflower oil. Then put a little broth in the pan and simmer for 10-15 minutes. At the end you should add tomato paste. 10 minutes before the end of cooking, add the frying to the pickle.
- If there is not enough acid, pour in a little cucumber pickle. At the end of cooking, add pepper and salt. Serve rassolnik hot with sour cream. This recipe for pickle with barley is the most traditional, so all members of your family will like it.
Rassolnik for the winter - a delicious step-by-step recipe
Preparing pickle takes a lot of time. Therefore, you can make wonderful preparations for the winter that will make preparing this dish simple and quick. In addition, the recipe for preparing it for the winter is very simple and does not require much time. This recipe for preparation for the winter does not imply the presence of pearl barley. It is suitable for those housewives who like to cook pickle soup with rice or without cereal at all.
Ingredients:
- Pickled cucumbers – 1.5 kg.
- Fresh tomato – 700 g.
- Onion – 500 g.
- Vinegar – 50 ml.
- Salt – 40 g.
- Sugar – 150 g.
- Vegetable oil – 200 ml.
Preparing pickle soup for the winter:
- Cut the pickled cucumbers into small cubes or chop using a special attachment on a blender. Grind the vegetables using a coarse grater. Scald the tomatoes, remove the skin, then cut into cubes or chop using a blender.
- Fry the onions and carrots for a few minutes in vegetable oil, then add the remaining ingredients to the fryer. Simmer for 15-20 minutes. Then pour the finished mixture into clean and sterilized jars and seal it for the winter. To make pickle soup from this preparation for the winter, just boil the broth with potatoes and pour the finished mixture into it. Additionally, you can add rice or pearl barley. If you pre-prepare pickle preparations for the winter, you can be sure that they contain healthy summer vegetables. In addition, your family will like this recipe for the winter.
Rassolnik for the winter with pearl barley
Most housewives prefer to cook pickle with barley. However, it takes a long time to cook it, and it also needs to be steamed first to make the pearl barley soft. Therefore, we recommend preparing the preparation for the winter with pearl barley. To make pickle soup for the winter based on this preparation, just boil the meat and potatoes. And during fasting, you can simply pour the contents of the jar into water and boil for several minutes. This preparation for the winter is also suitable as a snack or side dish.
Ingredients:
- Pickled cucumbers – 3 kg.
- Tomato paste – 200 ml.
- Onion – 1.2 kg.
- Carrots – 800 g.
- Pearl barley – 0.5 kg.
- Vinegar – 50 ml.
- Sugar – 100 g.
- Salt - to taste.
- Oil – 100 ml.
Preparing rassolnik for winter with barley:
- Rinse the pearl barley and soak in hot water for an hour.
- Cut the onion into rings, grate the carrots, and chop the cucumbers into thin strips.
- Boil the pearl barley until tender.
- Fry the vegetables a little, then add tomato paste, a little water and spices. Simmer for 20-25 minutes.
- Add the prepared pearl barley to the mixture and simmer for another 5 minutes.
- Then drain the vinegar and add salt to taste.
- All that remains is to put the semi-finished pickle into jars and pack it up for the winter.
Recipe for winter pickle made from fresh cucumbers
To prepare pickle soup for the winter, you can use not only pickled cucumbers, but also fresh ones. In addition, during the period when preparations for the winter are being made, fresh cucumbers are inexpensive, so this recipe allows you to make the most economical preparation of pickle soup for the winter.
Ingredients:
- Fresh cucumbers – 3 kg.
- Pearl barley – 500 g.
- Tomatoes – 1 kg.
- Onion – 1 kg.
- Carrots – 0.8 kg.
- Hot pepper – 1 pc.
- Sweet pepper – 300 g.
- Oil – 200 ml.
- Vinegar – 100 ml.
- Salt – 4 tbsp. l.
Preparation:
- Cut the cucumbers into small cubes. If they are large or have a thick skin, it is better to remove it. Cut the vegetables into small strips. Boil the pearl barley until tender. Grind the tomatoes using a blender or meat grinder.
- Mix all the ingredients in a large container, adding pre-boiled pearl barley. We also add salt, vegetable oil and seasonings. Simmer for 5-7 minutes. Then add vinegar and put it in jars. All that remains is to sterilize the jars for about half an hour, depending on their size. Then we roll up the semi-finished pickle for the winter and store it in a cool place.
How to prepare pickle dressing in jars
In the summer, it is possible to prepare pickle soup from really healthy and aromatic vegetables. In winter, you have to use tomato paste, less juicy carrots and imported bell peppers to prepare it. This makes the dish more expensive and less healthy. In addition, preparing pickle takes a lot of time. There is an exit. This is a recipe for a winter dressing that will contain almost all the components of the pickle. To make a fresh and flavorful pickle, all you have to do is boil the broth and add potatoes to it.
Ingredients:
- Fresh or pickled cucumbers – 2 kg.
- Carrots and onions – 700 g each.
- Tomatoes – 700 g.
- Pearl barley or rice - a glass.
- Vegetable oil – 150 ml.
- Sugar, salt, vinegar and spices to taste.
Preparing the pickle dressing:
- Chop all vegetables and mix.
- Boil rice or pearl barley until half cooked.
- Mix pearl barley with vegetables, oil and spices. Simmer for half an hour.
- A few minutes before the end of cooking, add vinegar.
- Place in pre-sterilized jars and seal for the winter. Then wrap it in a blanket, and the wrap is ready for the winter.
This semi-finished pickle product can be stored well at room temperature for the winter.
Rassolnik with barley and pickles is one of the favorite soups in every Russian family. There are countless ways to prepare delicious rassolnik, and each housewife has her own subtleties and family secrets for cooking these delicious soups. According to classic recipes, rassolniki are cooked with meat and bones of beef or pork. No less popular are options for light pickles with chicken meat, as well as kidneys. A lot and no meat at all. But today we will prepare pickles only with meat broths. Pickled or pickled cucumbers give this soup a special, sour taste. Those who like it sour add more cucumber brine to the broth.
When cooking pickles, like solyanka, sour cabbage soup or other sour soups, certain nuances are implied. The main secret is not to put sour foods into the pan before the potatoes. Otherwise, the potatoes will become stale in an acidic environment and will not be boiled and tasty. Also, if possible, boil pearl barley separately in advance, and then just add it when preparing the pickle.
Choose any recipe that suits you best and cook with pleasure.
- Recipe for making pickle soup with kidneys and smoked meats - video
- Recipe for making rassolnik with pickles and barley in a slow cooker
Rassolnik with barley and pickles - classic recipe with photos
Some people advise throwing pearl barley into the soup along with the meat, while others soak it in advance. I cooked it yesterday. And now it will cook additionally in the soup. I like the ingredients in the soup to be boiled. Do what is convenient.
My cucumbers are pickled, that is, very spicy and sour. I will add them at the very end of cooking. And the brine, of course, too. Don't forget about this when we salt the soup.
Now about the meat. I took a pork shoulder and a brain bone from a leg. Then I’ll cut the pieces of meat into soup, and there will be a nice broth from the bones.
What you will need: 
Preparation:
The rassolnichek turned out to be delicious! I’m so good, I didn’t try in vain)
An equally wonderful pickle is prepared with kidneys. Look how Irina Belaya prepares it.
Combined rassolnik with kidneys and smoked meats - video recipe
As you can see, all housewives have different options for preparing pickles. And they differ not only in cooking methods, but also in the range of products.
For rassolnik, the fastest recipe with poultry meat. Chicken or turkey are fine. And if we have already prepared pearl barley, then it will be a super fast soup.
Rassolnik with pearl barley and pickles - recipe with chicken meat
Any poultry meat is suitable for rich pickles. Offal, so-called giblets, are also suitable. Chicken stomachs - navels contain more protein than even breasts. Many dietary soups are made from them.
Today I’ll take half a breast and one large leg. This is quite enough to cook a three-liter pan of excellent pickle sauce.
What you will need:
This is how delicious it turned out. I season the soup with mine.
It’s even easier to prepare this soup in a slow cooker. Watch a very detailed video from the Book TOP channel
Rassolnik with pickles and barley in a slow cooker - video recipe
Place everything together in the multicooker bowl and an hour later - voila! The pickle is ready. No extra hassles. A super quick recipe for those who don’t have time to stand at the stove.
The centuries-old history of Russian pickle soup suggests many more options for preparing this wonderful dish. But we'll talk about them next time.
That’s all I have to say about pickle with barley for today.
I thank those who cooked with me today. Bon appetit!
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Rassolnik with pearl barley and pickled cucumbers is the very thing that is a real Russian dish; it is prepared with pickled cucumbers on
Recipe Information
- Kitchen: Russian
- Type of dish: hot first
- Cooking method: on the stove
- Portions:
- 55 min
meat broth. This first hot dish is very popular and has a million recipes. We present a true classic, rassolnik with barley and pickles, the recipe for which has always been and will be in the culinary trend. Write down the classic recipe for pickle with barley and pickles so you don’t lose it later.
Ingredients for pickle:
- pork ribs – 500 gr.;
- potatoes – 3-4 pcs.;
- onions – 2 pcs.;
- carrots – 1 pc.;
- pearl barley – 100 gr.;
- pickled cucumbers – 2-3 pcs.;
- tomato sauce – 3 tbsp. l.;
- bay leaf – 3 pcs.;
- refined oil – 4 tbsp. l.;
- salt – 0.5 tbsp. l.
Preparation of pickle with barley and pickles:
Rinse the pearl barley several times under the tap and cover with clean water for 12 hours.
Wash the meat thoroughly, immerse it in a saucepan, pour purified water, put it on the stove, turning on medium heat. As soon as the meat broth for the pickle starts to boil, immediately drain, pour fresh water instead, boil, reduce the boiling temperature to a minimum and boil for 30-40 minutes.
In the meantime, we need to have time to process the following products for the pickle.
Peel the carrots and onions, rinse and cut into small cubes.
Take out the pickled cucumbers, peel them and cut them in the same way. If you don’t want to bother, you can simply grate it on a coarse grater.
Place a frying pan with a small amount of vegetable oil on high heat, heat well, then add chopped vegetables and fry until a beautiful golden hue appears. Add pickled cucumbers to the pan, turn the heat down, cover with a lid, and cook for about 5-7 minutes.
Separately, heat store-bought/homemade tomato sauce in a saucepan. Throw in bay leaves and spices if desired, but don’t forget that the pickle recipe contains pickled cucumbers.
As soon as the meat in the pickle is ready, you need to remove it, separate it from the bones, and chop it into small pieces.
Add pre-prepared barley to the boiling meat broth, wait until it boils, turn it down and simmer for about 10-15 minutes.
Potato tubers, peel, wash and cut. After the above specified time, throw into the meat pickle. Cook for about the same amount.
Place the boiled meat into the sauté pan, pour in a couple of tablespoons of broth, mix well, and place in a saucepan with the meat liquid along with the tomato sauce. Boil for 10 minutes.
Set aside the prepared pickle sauce with pearl barley and pickles, cover with a kitchen towel or suitable lid, let it sit for 20 minutes. Pour into portions. You can put a spoonful of homemade sour cream in each plate and sprinkle with chopped dill. It turns out unusual, beautiful and very tasty. We wish you bon appetit!
Watch the video of making rassolnik with pearl barley and pickles, classic recipe
Friday, May 5, 2017
It’s been a while since I’ve had new recipes for first courses, so I’m correcting myself: today we’re preparing pickle with barley and pickles. This is a very tasty, rich and aromatic soup with a pleasant sour-salty taste. I hope that the step-by-step pickle recipe will be useful to you and you will certainly please your family with this hearty dish.
As a rule, pickle is cooked with beef, but we prefer pork on the bone. I use homemade pickled (fermented) cucumbers (), and always with the brine in which they are stored. Potatoes are also an integral ingredient in pickle soup in our family, although many cooks unfairly ignore it.
Ingredients:
( liters) (700 grams) ( pieces) ( thing) ( thing) (250 grams) (150 grams) (150 milliliters) ( tablespoons) ( tea spoon) ( things) ( pieces) ( tea spoon)
Cooking the dish step by step with photos:
First, wash the pork (I like it quite fatty), put it in a large saucepan (mine is 5 liters), fill it with cold water and put it on high heat. Bring to a boil, then drain the water. Fill the meat with 3 liters of clean water, add bay leaf, allspice and 1 teaspoon of salt. Place on medium heat and bring to a boil again. When the water boils, remove the foam, turn the heat to low and cover the pan with a lid. Cook the pork until tender at a low simmer (low gurgle) - I cook for about 1.5 hours. If you turn the heat on high, the broth (and then the finished pickle) will not turn out transparent.
Transfer the barley into a suitable saucepan and fill with cold water so that it covers the barley by 3 fingers. This amount of water is not specified in the ingredients. Don’t worry if you pour more, you’ll pour off the excess later. Place the bowl with pearl barley on medium heat, bring to a boil and cook for about 30 minutes until almost done. Of course, you can soak pearl barley in advance (for example, overnight), but I don’t see the point in this.
Next, we clean and wash the carrots and onions - 1 large piece each. Grind the carrots on a coarse grater, and cut the onion into small cubes. Pour a couple of tablespoons of refined vegetable oil into a frying pan (I use sunflower oil), heat it and lay out the chopped vegetables. Fry over medium heat until soft and nice golden brown. Don't forget to stir so that the onions and carrots don't burn.
Pickled cucumbers need to be chopped. I prefer cubes, but you can at least dice it, or even chop it on a coarse grater. True, I don’t like the last option at all - in this form the cucumbers turn into an incomprehensible mass.
