Rassolnik with pearl barley and pickles is an ideal option for a hearty lunch; it contains both proteins and carbohydrates, everything you need to not feel hungry for a long time, while this is the first dish that does not require a large number of ingredients. In addition, if you prepare a large pot of soup, you can take a little break from cooking, since it can be stored in the refrigerator for three days.
How to cook classic rassolnik soup recipe with barley and pickles (step-by-step recipe with photos).
To prepare classic rassolnik soup we will need the following products:
- 0.5 kg of beef;
- pearl barley (3/4 cup dry);
- 5 medium pickled cucumbers;
- 4 medium potatoes;
- carrot;
- tomato paste or ketchup, or tomato sauce;
- vegetable oil;
- Bay leaf;
- salt, spices.
Rassolnik soup: homemade recipe with step-by-step photos (with pearl barley).
1. Wash the beef. Place it in a saucepan and put it on the stove. When the water boils and foam rises, let the broth simmer for three minutes.
2. I cook all first courses using the second broth, so drain the first broth, rinse the meat under cold water, wash the pan and pour water into a clean pan again, salt it, add bay leaf and our meat. Place the pan on the stove again. After the water boils, reduce the gas and cook the meat until tender over low heat.
3. While the meat is cooking, pour the pearl barley into another pan. Wash her. Fill with cold water and set to cook.
4. At the same time, we cook both meat and pearl barley in different pans. At this time, peel, wash and cut the potatoes into cubes.
6. Pour vegetable oil into a heated frying pan and begin sautéing the vegetables. When the onion becomes transparent, add 1 spoon of tomato paste. If you like it spicy, you can add adjika or spicy ketchup. I also add my favorite spices. Mix everything and leave to sauté over low heat. 
7. At this time, grate three pickled cucumbers on a coarse grater. 
8. When the meat is cooked, take it out, separate it from the bone (if it was on the bone), cut it into portions and pour it back into the pan. 
9. Then pour the previously chopped potatoes into the pan.
10. When the pearl barley is cooked, pour it into a colander, rinse it under cold water and also add it to the meat and potatoes. 
11. Cook our soup until the potatoes are completely cooked.
12. When the potatoes are cooked, add grated cucumbers and sauteed vegetables to our pickle.
13. Taste for salt and add more salt if necessary. When the soup boils again, reduce the heat to the lowest setting, close the pan with a lid and leave our pickle to simmer for another five minutes.
14. Pour the pickle mixture into plates, sprinkle with finely chopped herbs and add a spoonful of sour cream. 
Everyone, bon appetit!
* share your family’s favorite pickle recipes...
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Rassolnik with pearl barley and pickled cucumber
Rassolnik- one of my favorite homemade soups. Preparing pickle soup is not difficult, but there are some nuances that need to be taken into account. This is primarily about observing the sequence of ingredients.
General features of the recipe for preparing pickles- this is the addition of pickles and cucumber brine.
Rassolnik with pearl barley Quite a common dish in home cooking. The peculiarity of its preparation is that the pearl barley must be pre-soaked.
Ingredients for pickle
Ingredients:
- Pork or ribs – 0.5 kg;
- Pearl barley – 100 g (0.5 cup);
- Pickled cucumbers – 3-4 pieces;
- Cucumber pickle – 1 glass;
- Potatoes – 5-6 pieces;
- Carrots – 2-3 pieces;
- Onions – 1-2 bulbs;
- Tomatoes – 3 pcs. or tomato. pasta – 2 tbsp. spoons;
- Garlic – 3-4 cloves;
- Vegetable oil - for frying
- Salt - to taste;
- Ground black pepper - to taste;
- Bay leaf - 3-4 pcs;
- Seasoning - to taste.
Recipe for making pickle with barley
1) Sort the pearl barley and rinse well under cold water.
Rinse the pearl barley
2) Pour the washed cereal with cold water and leave to swell for 2-3 hours.
Soak pearl barley
3) Rinse the meat or meat bones thoroughly and place in a saucepan with cold water. Place on the stove and turn on high heat.
Put the meat on the fire
4) As soon as the water begins to boil, remove the foam (curdled protein) from the surface using a slotted spoon or spoon. Remove foam even after boiling, until it stops forming. Reduce heat and simmer with the lid closed until the meat is cooked.
Remove foam
5) Peel the onions, rinse under cold water and cut into small cubes with a knife.
Finely chop the onion
6) Wash the carrots, peel and grate on a coarse grater. In this recipe I used grated frozen carrots. I defrosted it in advance.
Coarsely grate carrots
7) Remove the pickles from the jar and cut into small cubes.
Pickled cucumbers cut into cubes
8) You can add tomato paste or tomatoes to the pickle. If you use fresh tomatoes, they must be peeled after preliminary blanching. In my recipe I used frozen ones. They need to be taken out of the cold in advance. Once they are partially defrosted, remove the skin; it will come off easily.
Peel the tomatoes
9) After removing the skin from the tomatoes, cut them into small cubes with a knife.
Cut tomatoes into cubes
10) Check the meat for doneness; if ready, remove it from the pan and strain the broth through a fine sieve. Let the meat cool slightly, and then separate it from the bones using a knife and fork.
Separate meat from bones
11) Cut the meat into small pieces.
Cut the meat into pieces
12) Pour the barley, which was soaked in advance, into the boiling broth and let the broth with the barley boil.
Add pearl barley
13) Also send the meat cut into pieces. Cook everything over medium heat.
Return the meat pieces to the broth
14) At this time, place the frying pan on the stove, pour in oil and after the oil is hot, sauté the onions. The onion should become transparent and slightly browned.
Sauté onions in oil
15) Add grated carrots to the onions. Stir.
Pearl barley is not a necessary ingredient for making pickle soup, but it is what makes the soup more satisfying and rich. Rassolnik with cereal can be cooked in any broth: beef, chicken, mushroom, vegetable, etc. If pickles do not provide the desired richness, you can pour a little brine into the broth. Along with pearl barley and cucumbers, potatoes and fried vegetables from onions and carrots are added to the dish. To make the soup piquant and spicier, you can add chopped garlic, and for flavor - bay leaves and sweet peas. The finished dish is served with sour cream, Borodino bread and chopped herbs.
Rassolnik with pearl barley - preparing food and dishes
To cook pickle soup with pearl barley, you will need a large saucepan, a frying pan and a colander. This soup can also be cooked in a slow cooker. The dish comes out very rich, and it doesn’t require a lot of utensils. Before preparing the pickle, you should rinse and soak the cereal for an hour or two. If this is not done, the cooking time will increase slightly. Onions, carrots and potatoes need to be peeled and chopped. Then you can fry the onions and carrots. Meat for soup must be rinsed, processed and cut.
Recipes for pickle with barley:
Recipe 1: Rassolnik with pearl barley
The most common recipe for pickle with cereal. The dish turns out to be very rich, but at the same time, with a soft, delicate taste. And this despite the presence of cucumbers in it. It is best to cook this soup with beef broth.
Required ingredients:
- Beef;
- A few spoons of pearl barley;
- Potato;
- Pickles;
- Bulb;
- Carrot;
- Tomato paste;
- Brine.
Cooking method:
Prepare the meat, rinse and cook for an hour. We take out the beef, cut it into pieces, strain the broth, then add the meat to it. Pour the washed cereal into the soup and simmer for about half an hour. We chop the potatoes into small pieces and also throw them into the broth. Grate the carrots and finely chop the onion. First, sauté the onion until golden, then add the carrots to it, and simmer the vegetables for a few more minutes. Chop the cucumbers and place them in a frying pan for frying. Pour in a small amount of broth there. Simmer for 15 minutes. Add tomato paste to the vegetables, mix and remove the pan from the stove. Add the dressing to the soup. Pour in the brine and throw in a bay leaf. Season the dish with pepper. Cook for another 10 minutes and turn off the heat. Let the soup sit.
Recipe 2: Rassolnik with pearl barley and kidneys
Offal is great for cooking pickle. Try preparing a rich first course using this recipe. In this case, kidneys are used to cook pickle.
Required ingredients:
- 280 g beef kidneys;
- Salted cucumbers;
- Brine;
- Potato;
- Carrot;
- A few spoons of pearl barley;
- Spoon of chopped dill;
- Parsley root;
- Parsley stems;
- Celery root;
- Celery stalks;
- Lavrushka;
- A few black peppercorns;
- Sweet pea;
- Sour cream.
Cooking method:
First, let's prepare the kidneys: cut off all the films and fat, rinse them thoroughly. Fill them with water for 7-8 hours. We change the water at least four times. Boil the kidneys for half an hour, then remove and cut into pieces. We wash the cereal, pour it into a saucepan and steam it with boiling water, leave for 45 minutes, changing the boiling water from time to time. Peel the peels from the pickled cucumbers, pour 150 ml of boiling water over them and boil for 15 minutes. Chop the cucumbers. Remove the skins from the brine and add the sliced cucumbers. Cook for another 10 minutes. Boil one and a half liters of water, throw in the kidneys, cook for another 30 minutes. We chop the roots and throw them into the broth. Then we introduce pearl barley. Chop the potatoes and add them to the broth 15 minutes after the cereal. Next we add chopped onion to the soup. Next we start the cucumbers with brine. We taste the broth, if there is not enough salt, you can add more brine or throw in a couple of pinches. Then add a few peppercorns, sweet peas, a few bay leaves and dill to the dish. Cook the soup until done. Let the dish sit and serve with sour cream.
Recipe 3: Rassolnik with barley and wild mushrooms
Original recipe for pickle with barley and mushrooms. The dish turns out rich, satisfying and aromatic. Instead of wild mushrooms, you can take ordinary champignons.
Required ingredients:
- Cereals - two handfuls;
- Mushrooms;
- Carrot;
- Potato;
- Three pickled cucumbers;
- Peppercorns;
- Bay leaf;
- 100 ml cucumber pickle;
- Greenery;
- Salt.
Cooking method:
Rinse the cereal, fill it with water and leave to swell for 2 hours. Cut the potatoes into slices, chop the mushrooms. Let's start cooking pearl barley. As soon as the pearl barley becomes soft enough, add mushrooms and potatoes. Next we throw in the bay leaves and peppercorns. Boil all ingredients for 20 minutes. Grate the carrots. Peel the cucumbers and chop them finely. Finely chop the onion. First simmer the onion in oil, then add the carrots to it. A little later, add the cucumbers and simmer for another 5-5. Place the roast in the soup, pour in the brine and add salt to taste. After boiling, boil the pickle for a few more minutes. Let the dish brew and serve with herbs.
Recipe 4: Rassolnik with barley and chicken
Another recipe for pickle with cereal - this time the dish is prepared with chicken. Nourishing, simple and affordable!
Required ingredients:
- Half a kilo of chicken;
- Pickles;
- Brine;
- Potato;
- Carrot;
- Pearl barley;
- Salt;
- Tomato paste - a couple of spoons;
- Greenery.
Cooking method:
We process the chicken and make broth from it. Cut the potatoes into slices. Rinse the pearl barley and place it together with the potatoes in the broth. Cut the cucumbers into small cubes. Finely chop the onion, grate or cut the carrots into strips. Fry onions and carrots in oil, a little later add cucumbers to them. Simmer for 10 minutes. Add a couple of tablespoons of tomato paste to the vegetables in the frying pan, stir and leave to simmer over low heat for a few more minutes. Pour the brine into the broth and start frying. We taste the soup for salt. If there is not enough salt, add a couple more pinches (or add brine). Boil the soup for some more time until all the ingredients are ready. Serve the dish with sour cream and chopped herbs.
Recipe 5: Rassolnik with pearl barley and cabbage
A simple recipe for pickle soup with chicken and cabbage. The dish turns out to be very satisfying, tasty and rich.
Required ingredients:
- Half a kilo of beef on the bone;
- Cabbage;
- Pearl barley;
- Potato;
- Carrot;
- Bulb onions;
- Parsley root;
- Three pickled cucumbers;
- Spoon of butter;
- Half a glass of sour cream;
- Lavrushka;
- Fresh parsley;
- Peppercorns;
- Salt.
Cooking method:
First, cook the meat broth. Peel the cucumbers and remove the seeds with a sharp spoon or knife. Cut the cucumber pulp into small cubes. Shred the cabbage into strips or cubes. Potatoes can also be cut into cubes or strips. Finely chop the onion and grate the carrots. As soon as the broth boils, put the cereal and cabbage into it. After 15 minutes you can start the potatoes. Next, add chopped roots and chopped onions to the broth. Lastly, we add the cucumbers, and also throw in the bay leaf and peppercorns. Pour cucumber pickle into the soup. Boil the soup until all the ingredients are ready - another 15 fifteen. Serve the dish with sour cream and herbs.
Rassolnik with barley - secrets and useful tips from the best chefs
If you want the soup to be more rich, you need to add a little brine to the broth along with the cucumbers;
The cucumbers can be immediately put into the soup, or you can pre-stew them with fried vegetables;
Too salty pickle can be diluted with a small amount of boiled water. After this, the soup must be boiled for several minutes.
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.
Rassolnik with barley and pickles is one of the favorite soups in every Russian family. There are countless ways to prepare delicious pickle soup, 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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