On the Russian table, rassolnik is a familiar dish. This simple but very tasty soup got its name thanks to the brine and cucumbers that are part of the dish. The spiciness and piquancy of the soup is achieved as brine and cucumbers are added.
Housewives often resort to recipes without using brine, which results in a less sour soup. Pickled cucumbers are also often replaced with pickled ones, which makes the taste richer.
Carbohydrates provide energy balance more effectively the more balanced their food supply is and the lower their glycemic index. Such food is quickly absorbed by a person. Lipids facilitate energy storage. The body digests fats slowly, but, contrary to what they believe, their role in creating a feeling of fullness is negligible; At the metabolic level, everything is very well tolerated. Therefore, in a normal person, energy-rich, lipid-rich diets only slightly increase the oxidation of fatty acids that are easily stored, without metabolic problems, at least in the short term.
We have found for you simple recipes for pickle soup with barley and pickled or pickled cucumbers. Even if you have never prepared traditional Russian soup before, following the instructions, you will easily cope with the task.
A tasty dish is prepared quickly and without "trouble", and its ability to charge with energy is simply amazing!
However, when fat mass increases sufficiently, it is observed that the rate of lipid oxidation is regulated to the level of lipid delivery. As a result of various metabolic adaptations leading to severe tissue insulin resistance, fat cells release fatty acids more easily and thereby burn fat more easily. This new state of equilibrium corresponds to continued excess weight. Weight gain due to a high-fat diet is associated with the consumption of foods that are high in energy density.
With this type of power supply, excess energy supply is maintained; But if we are rather a product containing complex carbohydrates, and when rations are low in lipids, the risk of gaining weight is much lower. To reduce food density and limit calorie delivery, the role of dietary fiber, especially fruits and vegetables, must be considered. Its consumption often leads to weight gain and poor control of calorie intake, given that it is predominantly associated with lipids in very high nutrition density foods.
Classic rassolnik with barley and pickles
The most standard way to make a delicious pickle is based on the use of meat broth. This dish will appeal to all lovers of traditional soups, and there are a huge number of variations in the use of meat. If you like chicken, feel free to use chicken broth. Absolutely any meat will do, depending on your preferences.
Often our ideal weight is programmed genetically, and the body shows remarkable ingenuity in trying to evade it as much as possible. In the case of overweight, we observe an increase in basal metabolism and thermogenesis after eating. In the case of underweight, however, there is an increase in allergies, a careful saving of energy in satiety, a very strong decrease in metabolism during meals, a decrease in physical activity and, finally, a very poor excretion of fatty acids. acids in fat cells.
Smoothly increases when readily available glycogen stores, proteins and lipids are depleted. This improvement in anabolic efficiency, coupled with reduced energy expenditure, helps explain how some people maintain minimal weight even under very severe dietary restrictions. Light restrictions appear to be beneficial for longevity in rodents, which have a very high basal metabolic rate. The possibility of such a dependence in humans has not been fully elucidated because it is difficult to explain all individual differences.
You will need these ingredients:
- half a glass of pearl barley;
- one onion;
- one carrot;
- 3-4 pieces of potatoes;
- 3-4 cucumbers – salted or pickled;
- half a glass of pearl barley;
- vegetable oil;
- spices, salt and bay leaf - to taste.
Meat broth should be prepared in advance, and pearl barley should be soaked in water. Pork or beef broth is most often used. If you choose pork, then it is better to take ribs or shoulder blades, and beef soup will work well from meat for broth. It is better to leave the container with soaked pearl barley for the whole night. However, even if you suddenly forgot to do this, there is always the option of boiling or steaming the cereal in boiling water 2-3 hours before preparing the pickle. Don't forget to wash and sort the pearl barley first.
The causes of obesity are, of course, varied. Its widespread occurrence suggests that many of the body's weight stabilization mechanisms have become ineffective. Undoubtedly, there are genetic predispositions, psychological reasons that cause hyperphagia, and the influence of a sedentary lifestyle. Here we want to limit ourselves to show the influence of nutrition on the development of obesity. The nature of lipid metabolism disorders in obese people is very complex. A person who is predisposed to obesity undoubtedly has little ability to oxidize fatty acids until his or her fat mass becomes unreasonable.
The cereal is added to the prepared broth and cooked for about 40 minutes. This time is enough for the cereal to swell well. Onions and carrots, pre-cut into small pieces, are thoroughly fried in vegetable oil. The mixture is added to the soup after the vegetables become soft.
Recipe for pickle with rice and pickles
Perhaps it is less than the average person, it has a satiety signaling system: for example, obese people are less responsive to leptin, a hormone secreted by adipose tissue, which appears to be able to directly influence the satiety centers of the hypothalamus, suppressing appetite, especially It's important to prevent obesity because once you're there, the amount of calories stored in your stored fat is so high that it takes you months, sometimes more than a year, to get back to a normal weight.
Cut the potatoes into cubes and also place them in the boiling pickle mixture. Cucumbers need to be grated on a coarse grater and also added to a common container. Some housewives fry cucumbers a little in sunflower oil to add extra flavor.
Next, add a small amount of cucumber pickle, depending on how sour you like your soup. All that remains is to boil it all for 20 minutes, and a couple of minutes before it is completely ready, add seasonings, salt and bay leaves.
Rassolnik in a slow cooker
Preventing obesity requires eating low energy foods. The effects of a particular diet are not the same for everyone, but fat accumulation is in any case the result of eating too many calories; Most overweight people show a clear preference for lipids. Easily digestible and high-energy foods and highly developed adipose tissue do not expect obesity or obesity in obese people on the way to lipid accumulation; Consequently, the usefulness of plant foods whose digestion requires effort.
Your classic pickle is ready! Serve it with croutons or bread in even portions.
pickle with barley and pickles in fish broth
If you suddenly want to diversify your usual classic taste with unusual ingredients, then pay attention to this recipe. If you are a big fish lover, and your soul unexpectedly asks for your favorite soup from childhood, then a recipe for fish pickle with pickles, barley or rice is what you are looking for!
Rassolnik with chicken and pearl barley
Obesity problems are not limited to the United States. Also in societies of other developed countries there is a tendency towards the development of premature overweight in children. To slow down this evolution, it is important to remember the importance of consuming plenty of fruits and vegetables, whose fiber makes the digestive tract easier while providing few calories. Diets rich in plant foods, judiciously associated with complementary foods, have the advantage of providing the body with the required amount of micronutrients, unlike many hypocaloric diets.
The main thing is to choose fish that does not contain a large number of small bones. Otherwise, the type of product is at your discretion.
Prepare the following products:
- 350 g fish;
- half a glass of pearl barley;
- 100 g beans;
- 200 g of salted or pickled cucumbers;
- one onion;
- half a glass of cucumber pickle;
- vegetable oil;
- hot sauces or adjika;
- salt, dill and spices.
The fish must be washed and cleaned well, and then put to boil in a liter of water. The pearl barley must be sorted out, washed and left soaked in water for several hours. Next, you need to drain the water and boil the cereal in slightly boiling water until cooked. After cooking, cover the pan with cereal with a towel and allow the pearl barley to swell.
Excessive restrictions on restrictive diets - even those tailored to different individual cases - are often the cause of failure. Excessive weight loss combined with abdominal fat accumulation is a sign of poor eating habits. We must emphasize the modification of these habits to a lighter but sufficiently plentiful diet to meet - primarily with low-energy plant foods - the necessary carbohydrate needs. It is now known that excess weight in childhood sets the stage for the development of obesity in adulthood; Therefore, it is important to feed your baby “preventive” foods and stop the “cooling” habit, which disrupts the appetite control system.
If you decide to cook with rice, then consider the cooking time for this grain. It does not require lengthy preparation - washed rice cereal can be added directly to the boiling broth and cooked for 10 minutes until the remaining ingredients are added.
Empty and full calories: a matter of balance. Monitoring food for energy balance does not guarantee good health. The quality of nutrition very clearly depends on the variety of ingredients that accompany the energy delivered. The term “empty calories,” which defines the depletion of non-energy components of foods, is not always well understood. The Importance of a Balanced Diet To meet your carbohydrate needs, people have a wide variety of plant foods of variable composition: breads, cereals, fruits and vegetables, as well as many processed foods, not only as a source of carbohydrates - the energy of our food - but they also play a vital role important role in supplying the body with proteins, fiber, minerals and various microsyntaxes. Simple or soluble sugars are usually found in fruits, honey or some vegetables.
Remove the fish with a slotted spoon and, in addition to the cereal, place the beans in the broth.
This product also needs to be left soaked overnight and boiled until half cooked before using in the pickle recipe.
Finely chopped onions are lightly fried in sunflower oil and also placed in a common pan.
Bring the contents of the container to a boil, then cook over low heat, after placing the chopped cucumbers there. Wait another 15 minutes and start adding spices. Adjika, bay leaf and your other favorite seasonings will perfectly complement the rich taste of the soup.
Delicious pickle with barley and pickles
The source of glucose most suitable for human digestive physiology is starch, found in grains and legumes, as well as in tubers, roots or some fruits. In our societies, the consumption of cane sugar or sugar beets is a significant part of the total carbohydrate pool. The digestibility of starch varies depending on the physicochemical structure of its grains, its environment in foods, cooking, or other processing processes. Non-degradable starches are classified as "refractory" and are an attractive source of fermentable carbohydrates.
Don't forget to add salt and pepper!
At the last stage, add the brine, bring everything to a boil again and turn off the fire. The soup needs to brew a little, and in the meantime you will take care of the fish removed from the broth. The fillet can be cut into portions and placed on plates. The soup is usually poured on top and garnished with chopped dill.
Various types of foods are low in refined flour and relatively high in raw foods. Plant protein appears to help prevent cardiovascular disease. Microelements that the body can use as protective factors - for example, as antioxidants. Oxidation-sensitive polyunsaturated fatty acids found in the leaves or seeds of vegetables and shoots are protected by the presence of various antioxidants that can be beneficial to the human body.
In fact, many trace elements of plant origin produce specific effects such as pharmacological substances, but their effects in the short term are very moderate. On the other hand, these “food products” have an advantage over conventional medicines, which they receive from harmless food. Minerals in plants contain significant amounts of potassium, phosphorus, magnesium and trace elements, while calcium and, above all, sodium, are relatively small. Grains that are not well refined are an important source of B vitamins, and fruits and vegetables are rich in water-soluble vitamins.
vegetarian rassolnik with barley and pickles
National Russian soup must include pickles and brine. This is what makes rassolnik a unique, unlike anything else dish. One way or another, meat broth is not the main requirement for preparing this amazing dish. The vegetarian option includes seasonal vegetables and classic roasts.
Modern housewives often add olives and lemon slices to give the taste a special piquancy. Such products will not be superfluous, but in general you can get by with a classic set of ingredients.
To prepare a delicious vegetarian pickle you need:
- 2.5 liters of water;
- half a glass of brine;
- a glass of pearl barley (or rice);
- 3-4 pickled cucumbers;
- one large or a couple of small carrots;
- one onion;
- 3-4 pieces of potatoes;
- 2-3 tablespoons olives or black olives;
- vegetable oil;
- half a spoon of coriander;
- 2-3 slices of lemon;
- bay, salt, pepper.
You already know how to handle pearl barley. Don't forget: the longer it stays soaked, the faster you can finish cooking the dish. It usually takes 2-3 hours for the cereal to become completely saturated with moisture.
Place pearl barley in a saucepan with 2.5 liters of water and cook over low heat. The carrots can be cut into strips or grated on a coarse grater, and the onions can be cut into small cubes.
Mix onions and carrots with coriander and fry until golden brown. Dip the vegetables along with the chopped potatoes into the broth. Frying will give the soup a nice golden hue.
Next is the turn for pickled cucumbers - they need to be cut into rings and added to the pan along with the brine. Once the potatoes are cooked, you can add salt and spices to the pickle. When serving the dish, garnish it with sliced olives and lemon wedges.
Secrets and tricks
- Instead of cucumbers, cabbage or other pickled products are often added;
- If you don't like fried onions, you can get by with one whole onion placed in the broth. Once cooked, you can simply throw it away;
- If you add a spoonful of sour cream to the roast, the soup will be richer and will receive additional flavor and color;
- To prevent potatoes from overcooking, cucumbers should always be added after they are ready;
- Mushrooms or tomatoes can be a good addition to the taste. For lovers of complex dishes - this is it!
Bon appetit!
A tasty and satisfying rassolnik with barley is an ideal lunch option for the whole family. The dish of Russian cuisine has come to us almost unchanged since the 15th century. Even then, for a piquant salty-sour taste, they came up with the idea of adding cucumber pickle to the broth. Thick and rich, rassolnik is prepared with a different meat base.
How long does it take to cook pickle?
It depends on the composition of the ingredients. The basis of a classic pickle is bone or meat and bone broth. Pickles are also cooked in mushroom and vegetable broth. There are recipes for cooking with offal, poultry, and meatballs. The cooking time for the base will be different each time.
Rassolnik with beef meat takes an average of 2.5 hours to cook. A vegetarian dish will take no more than 50 minutes.
Technology for cooking pickle with barley
The name of the soup comes from the main ingredient: cucumber pickle. Our ancestors added brine from barrel cucumbers. It was quite tart, with a lot of spices: horseradish leaf, dill seeds, garlic, leaves of aromatic plants. Today they use canned cucumbers: salted and pickled. And the lack of spicy taste is compensated for with celery, parsley, tarragon, thyme, sorrel, and dill. It is customary to add giblets to pickles, regardless of what broth the dish is cooked in. They are placed in a heap on a serving plate before serving, sprinkled with fresh herbs. If there are no giblets, lay out a large piece of beef or chopped kidneys.
Ingredients:
- Beef from the rib part - 0.5 kg;
- Pork kidneys - 0.3 kg;
- Onions, carrots, parsley and celery root - 1 piece each;
- Pickled cucumbers - 2 pcs;
- A couple of potatoes;
- Barley - 0.5 cups;
- Cucumber pickle - 1 glass;
- Salt, pepper, sugar;
- Parsley, sour cream for serving.
Soak the kidneys for several hours in cold water. After soaking, cook over low heat until tender, rinse, cool, and cut into pieces.
Preparing the pickle:
- Pour 4 liters of water over the beef, bring to a boil, add salt, skim off the foam. Cook for 2 hours. Remove the pieces from the broth, cool, cut into small portions;
- Rinse the pearl barley, put it in boiling broth, cook for 15-20 minutes;
- Chop onions, carrots, parsley and celery roots and fry in a frying pan;
- Add diced potatoes to the broth;
- Peel cucumbers with thick skin, remove the seeds, cut into strips, add to the frying, add a spoonful of granulated sugar and let simmer for 10 minutes;
- Combine all the vegetables with the broth, add the meat, kidneys, and pour in the cucumber pickle;
- After boiling, taste the pickle, keep it covered for 5 minutes and turn it off;
- Serve with chopped herbs and a spoonful of sour cream.
The meat does not have to be placed in a common pan. You can pour the rassolnik into plates, place assorted beef and kidneys in the center of each, and sprinkle parsley on top for beauty.
Useful tips
- Cucumbers have a nice crispy skin, small seeds, and don’t need to be peeled. This is how cucumbers in pickle retain their distinct shape and do not fall apart.
- Root vegetables (parsley root, celery root) are not added to the broth raw. Without preliminary heat treatment, they will add cloudiness to the broth and worsen the overall taste.
- The brine, poured in at the same time as adding the potatoes, will make the vegetable crispy even after cooking. You need to let the potatoes cook, and then pour in the cucumber brine and add the cucumbers.
- Cloudy brine from barrel cucumbers can also be used, provided the taste is acceptable. Only it should first be boiled and strained, and then added to the common “cauldron”.
- In the traditional peasant version, cucumbers were cut into diamonds, and potatoes into slices. This trend continues now. If one product is cut into strips, then the other should be cut into the same shape.
- If you are using canned cucumbers with an insufficiently spicy taste, you can fill the gap by adding spices: pepper, bay leaf, tarragon, thyme.
- A real pickle should be thick, with a pronounced cucumber taste and aroma.
Variants of pickle with barley
Meat ingredients and seasonal products can diversify the taste of a familiar dish.
With liver and porcini mushrooms
Ingredients:
- Chicken liver - 0.5 kg;
- Porcini mushrooms - 0.5 kg;
- Pearl barley - half a glass;
- Pickled cucumbers - 2 pcs;
- Brine;
- A couple of potatoes;
- Butter - 50 g;
- Onion and carrot.
Peel, chop and boil the mushrooms in salted water. Add the cereal, washed in cold water, and cook for 15 minutes. Saute the chicken liver in a frying pan with butter. Separately prepare the roasted carrots and onions, add the chopped cucumbers 5 minutes before the end. Place potatoes in mushroom broth and cook for 10 minutes. Combine all ingredients in a common saucepan. After boiling, pour in a little brine to achieve a balanced taste (pleasant sour taste). Boil over low heat for 5 minutes, turn off and let stand for a while. Serve with sour cream, garnished with herbs.
Vegetarian rassolnik with garlic dumplings
To prepare the dough for dumplings, you need to mix 1 egg, a spoonful of sour cream, 2 heaped spoons of flour, 2 cloves of chopped garlic. The dough should have a plastic consistency and easily fall off a spoon.
Ingredients:
- Onions, carrots, celery stalk - 1 piece each;
- Sweet pepper - 1 piece;
- Pickled cucumbers - 2 pcs;
- Cucumber brine - glass;
- Spices, salt;
- Green cilantro and parsley for serving.
Boil 2.5 liters of water. Add chopped celery stalk, sweet pepper, chopped onion and carrots. Add salt and simmer to obtain broth. Cut the cucumbers into strips and simmer in a frying pan. Place the cucumbers in the pan, add a glass of brine and spices. To improve the taste, you can add a teaspoon of sugar. After boiling, boil for 5 minutes. Then take a teaspoon of the dumpling dough and carefully lower it into the boiling pickle. After adding the dumplings, cook for 5 minutes. Serve with cilantro and parsley.
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