Calories: 455
In our large family, everyone really loves sour hot dishes, so I prepare gherkins in the summer. These crispy pickles go well with boiled vegetables in vinaigrettes, various cold appetizers based on boiled potatoes, flavored with mayonnaise dressing. But, perhaps, Lenten pickle with barley and pickles is one of the most revered by all households. Fragrant greens and salty tart brine give it a unique taste. Light and at the same time very satisfying, it perfectly satisfies hunger. Under the influence of pearl barley pearls, the body easily gets rid of various toxins. By the way, ordinary pearl barley improves immunity and protects against colds. I described the pickle recipe in detail for you. I'm sure you'll like this one too. 
Ingredients:
- 2 thick pickled cucumbers,
- 1 small carrot,
- 2 potatoes,
- 1 onion,
- 1/3 cup pearl barley,
- salt,
- black pepper,
- 2-3 bay leaves,
- ½ tablespoon of 25% tomato paste.
How to cook at home
Rinse the pearl barley, remove damaged grains and random debris. Pour into a saucepan, fill with preheated water and leave for a couple of hours to swell. Drain the cloudy liquid, rinse the cereal again, then pour in purified water and place the container on low heat. After boiling, reduce the heat to minimum and continue the cooking process until the pearl barley becomes soft. 
Cut the prepared potatoes into small cubes. Add to the barley and lightly salt. Since cucumbers and brine will add a salty taste, you should not put salt in the usual amount, leave half, you can add it before turning off the pickle. 
Add bay leaf and black pepper to the broth. 
Peel the carrots and chop finely or chop with a coarse grater. Cut the onion into squares and fry in a heated frying pan. Add sunflower oil as needed. As soon as the onion slices become transparent, add the carrots and sauté the vegetables for 3-5 minutes. Add tomato paste diluted with a tablespoon of vegetable broth.
Remove the thin skin from the cucumbers or cut them into pieces without removing anything. Add to the fried vegetables and sauté until the cucumbers are soft. Add the aromatic vegetable dressing to the vegetable broth and cook for another quarter of an hour. 
Taste the aromatic broth and add cucumber pickle if necessary. Bring to a boil and finish cooking. Serve hot. Feathers of green onions and chopped dill will perfectly complement the original sour taste of delicate
Often, every family serves the first course for lunch almost every day. Often you have to rack your brain about what to cook to add variety to your daily menu.
Each of us has our favorite first courses that we are ready to eat every day and we are unlikely to ever stop liking them. So, my husband would eat green borscht at least every day, and I would eat rassolnik. For this reason, these dishes appear on our table at least once a week. Today I would like to introduce you to a very accessible recipe for an incredibly tasty rassolnik soup with barley and pickles, which even a novice cook can prepare.
Rassolnik cooked in beef broth will give you strength, and pearl barley will saturate our body with a huge amount of vitamins and nutrients.
Classic rassolnik with barley and pickles
Kitchen appliances and utensils: saucepan, stove, frying pan, knife, grater, cutting board.
Ingredients
Step by step recipe
- First, 100 g of pearl barley must be soaked overnight. If you haven't, you can use rice instead. You can also rinse it several times, fill it with hot water and leave it until needed.
- Wash 500 g of beef pulp and cut into small portions. Pour 4 liters of water into a saucepan, add meat to it and put on fire.
- Before the meat boils, foam will begin to appear on the surface of the water. You need to remove all of it, turn the heat to low and cook the meat for 1 hour.
- After this period of time, add 2-3 bay leaves and soaked pearl barley to the meat. Cook over low heat for another half hour. If you still decide to use rice, then just boil for 15 minutes. Peel, wash and chop 500 g of potatoes and add to the broth. Boil for 5 minutes. Peel and wash the carrots and onions. Cut the onion into cubes, grate the carrots on a coarse grater.
- Heat 2 tbsp in a frying pan. l. vegetable oil, put onions on it, and after a couple of minutes - carrots. Simmer the vegetables for 5 minutes, stirring occasionally.
- Cut 300 g of pickled cucumbers into small strips and add them to the vegetables in a frying pan. Cucumbers must have a sour taste for our soup to be piquant. Stir and simmer for a couple of minutes.
- Then place the roast in a saucepan and boil for 20 minutes. Add salt and pepper to taste. If necessary, you can add water. Serve the finished soup hot.
Video recipe
Now let's watch a short video that describes in great detail the entire process of preparing a delicious rassolnik soup with barley and pickles. You will see how to properly prepare and cut food, how long to simmer and what will happen when it is fully cooked.
- Many of us avoid cooking with barley for various reasons. Some people are tired of it in educational institutions or the army, others simply don’t want to bother with it, because it really takes a lot of time to prepare it.
- Pre-soaking the grains is the most common method to speed up the process of their complete cooking, but I often cook food spontaneously, without thinking about it the night before.
- For me, the best way to prepare pearl barley is to boil it separately. I start cooking it as soon as I put the broth on the fire. During its preparation, you need to adhere to the proportion of 1:5. Then I definitely wash it and send it ready-made to the soup. While the meat is cooked, the pearl barley will also be ready. I add this grain to the soup almost at the very end of cooking.
- If you add ready-made cereal to the soup, it will not be so slimy, more transparent and tasty.
- You can use any meat for the soup. The classic recipe uses beef and this is justified, because the broth from it is very nourishing, gives strength and energy. By the way, the whole soup is like this too, because pearl barley contains a huge amount of substances that are beneficial to our body.
- This dish can also be used in vegetarian cuisine and during fasting. Then you don’t need to cook meat broth, and the soup can be prepared in water.
- If desired, you can add cucumber pickle to the soup at the end of cooking to get a sourish dish. If there is no brine, add citric acid.
- I introduced you to the classic pickle recipe. You can add any spices, seasonings and herbs to it at your discretion.
Serving options
- The soup is served hot in portioned bowls, sprinkled with herbs, with your favorite bread, sour cream and any other products.
- Previously, it was customary to serve this dish with liver or liver pies.
Cooking options
- So we figured out how to prepare a delicious pickle according to its classic recipe. If you have assistant equipment at home, you can prepare pickle in a slow cooker using this simple recipe. I like this soup in this version, because the whole process does not take much personal time; the soup can be hot before you arrive if you put it in the “Warming” mode. And the soup tastes much better.
- There are several recipes for making pickle soup, so I’ll leave one more. My children love it exactly in this version, because they are still indifferent to pearl barley.
- Here's another cooking option. Each of these recipes has its own personality and taste. Enjoy preparing healthy first courses, you and your family will be full and satisfied.
Dear cooks, I hope that today I was able to be useful to you and you prepared pickle according to the recipe I suggested. If you have any suggestions or additions while cooking, leave them in the comments, I will definitely take a look. Surely you have excellent first course dishes in your culinary repertoire based on individual recipes, share them with me, I will prepare them according to your recommendations. And now I wish you success and bon appetit!
Barley with pickles This is a great combination of products. You can prepare a wide variety of original dishes from them. For example, pickle. If you have never cooked it, be sure to try it.
Recipe for barley with pickles
Required Products:Pearl barley – 90 g
- potatoes – ½ kg
- pickled cucumbers – 300 g
- seasonings
- sour cream
- sunflower oil
- kidneys
- laurel leaf
- carrots with onions – 150 g each
Cooking steps:
Clean the kidneys from films, wash them under water, and crumble them into pieces. Pour into a saucepan, pour water on top, continue cooking until the offal begins to boil. Remove the foam, drain the boiling water, and fill it with fresh water again. Now you will need 3 liters of liquid. Cook the kidneys for about half an hour. First, bring them to a boil under the lid and continue cooking over low heat. Pour the cereal into a dry frying pan and fry it for literally 5 minutes. It should turn a nice brown color. Wash the cereal, place it in a saucepan, and cook with the kidneys for 30 minutes. Cut the potatoes into cubes. Chop the onion into rings. Grate the carrots. Cut the cucumbers into cubes. Add potatoes to the main contents, wait until they boil and cook for 10 minutes. Add the cucumbers and cook for a quarter of an hour. Fry the vegetables in a frying pan, transfer the frying into a saucepan, add a little salt, throw in a bay leaf, and add salt. If there is not enough salt, you can add a little cucumber pickle, which will add piquancy to the dish. When serving, sprinkle the soup with chopped herbs.
Try it too.
Rassolnik with barley and pickles
Prepare the following products:Pearl barley – 5.25 tbsp. l.
- potatoes – 5 pcs.
- onion
- beef on the bone – 795 g
- laurel leaf
- a glass of cucumber pickle
- garlic clove
- juicy sweet carrots
- canned cucumber – 4 pcs.
- sunflower oil – 2.2 tbsp. spoons
- salt, spices
How to cook:
Thaw the beef, pour three liters of water over the meat, and let it cook for 1.6 hours. Wash the pearl barley, let it sit for 10 minutes and wash again. An hour before the end of cooking, add the cereal. It will need to be cooked for 1 hour. Remove the skin from the cucumbers, chop them into halves and then into quarters. Heat oil in a frying pan, fry cucumber slices, mix with chopped onions and carrots, continue to simmer for another 7 minutes. Remove the finished meat, crumble it and put it back into the container, add potato cubes next and cook for 10 minutes. Add the roasted vegetables and simmer for 10 minutes. Pour a glass of brine into the pickle pot, lower the bay leaf, season with spices, add chopped garlic.
What do you think?
Soup with barley and pickles
Prepare the following products:Salmon – ½ kg
- tomato paste
- onion
- canned cucumber
- parsley root
- pearl barley – 90 g
- flour - a tablespoon
- salt and herbs
How to cook:
Separate the fish, wash and cut into pieces. Place the fish pieces in a saucepan and cook for half an hour. Strain the broth and separate the fish from the bones. Rinse parsley root, carrots, onions, and potatoes. Rinse the barley, put it in the broth along with the potatoes, continue cooking for another 25 minutes. Heat vegetable oil in a frying pan. Fry the chopped vegetables, add flour, stir, add tomato paste, simmer for a couple of minutes. Add the roasted vegetables to the broth. Chop the sour cucumbers into cubes, put them in a saucepan, and cook for a quarter of an hour. Add your favorite spices and bay leaf. Throw in the salmon pieces and cook the soup for another 5 minutes. Sprinkle with herbs, season with rich sour cream, serve.
Prepare also.
Barley with chicken and pickles
- chicken breast- carrots - with onions for frying
- potatoes – 5 pieces
- pearl barley - half a glass
- tomato paste
- laurel
Cooking steps:
Boil the cereal in a separate saucepan, after rinsing it in several waters. The last time, fill it with two liters of water and cook for exactly an hour. In another container, boil the chicken and cut into pieces. Place chopped potatoes into the prepared broth. Fry the chopped sour cucumbers in a frying pan, after 7 minutes add the frying with seasonings. Add tomato paste and serve with sour cream.
Please your household and...
Delicious rassolnik with barley and pickles
Ingredients:
New potatoes – 5 pcs.
- onion
- canned cucumber – 4 pcs.
- flour - a couple of tablespoons
- small carrots – 2 pcs.
- pearl barley – ½ cup
- celery root
- fresh champignons – 190 g
- spices
- tomato paste – 2 tbsp. spoons
How to cook:
Soak pearl barley overnight - this will shorten its cooking time. If you just rinse it with water, it will take about an hour to cook. Prepare vegetable dressing. Chop the cucumbers into slices and simmer in a separate pan. Chop the champignons into slices, fry in vegetable oil with the addition of onion. Place celery root, potatoes, and grated carrots in a container. Boil the vegetables until tender, add mushrooms and onions to the pan, reduce heat. Cook the soup for about 10 minutes. At the very end, add the cucumber pickle and tomato paste, leave to cool under the lid. Serve the dish sprinkled with chopped herbs.
Consider and.
Soup with barley and pickles: recipe
You will need:Canned cucumbers – 200 g
- small potatoes – 4 pcs.
- smoked sausage – 145 g
- tomato paste - two large spoons
- herbs with spices
- garlic clove – 2 pcs.
- carrots with onions
Cooking steps:
Chop the onion into small cubes, chop the carrots on a vegetable grater, and chop the sausage into strips. Instead of sausage, any smoked meat will also work. Pour a little oil into the bottom of the multi-cooker bowl and add vegetables and sausage for frying. Set the heating or baking function, sauté for 15 minutes. Chop the canned cucumbers into small half rings. As soon as the vegetables turn brown, add the preserved tomato paste. Stir and cook for 10 minutes. in the same mode. Place potatoes and pearl barley into the slow cooker. Add water, set the “Rice” mode. As soon as the dish is ready, add chopped herbs with garlic and season with sour cream.
Try also.
Barley with meat and pickles
Required Products:Pearl barley – ½ tbsp.
- potatoes, canned cucumber – 2 pcs.
- water – 2.6 liters
- chicken breast
- carrot
- small onion
- tomato paste
- salt with herbs
How to cook:
Sort out the pearl barley and boil it along with the chicken breast. After 45 minutes, remove the meat and cool. Leave the cereal to cook for another hour. Place onions and carrots in a frying pan, add tomato paste and diced cucumbers. Continue frying for 10 minutes. Transfer the roast into the soup, throw in the diced potatoes. Add water as needed as it will boil away. Lightly salt the contents, throw in the chopped green stuff. You can throw in a few black peppercorns. Finely chop the chicken breast, transfer it to the soup, and leave to steep. Serve with heavy sour cream.
Prepare and.
Recipe for barley with pickles
Soak ½ cup pearl barley overnight. After soaking, boil until done. Fry a couple of chopped onions in sunflower oil. Add 2 grated canned cucumbers, season and simmer for 3 minutes. Add pearl barley, simmer for another 3 minutes. Serve immediately.
Lenten rassolnik with pearl barley and pickled cucumbers
Ingredients:
Large carrots
- large onion
- water – 2.6 liters
- pearl barley – one glass
- pickled cucumber – 3 pcs.
- cucumber pickle – ½ cup
- spices
- vegetable oil
- laurel leaf
- olives – 2 tablespoons
- large potatoes – 3 pcs.
- coriander – ½ tsp.
- seasonings to taste
Preparation:
Sort the grains, wash and soak for 45 minutes. Drain the water and add 2.5 liters of fresh water. Drain the liquid again, add fresh liquid and cook over low heat. Grate the carrots or chop into strips. Chop the onion into cubes, fry the vegetables in vegetable oil, sprinkle with coriander. Place the vegetables in the broth, add the potato slices. Add pickled cucumbers, chopped into small cubes, and add cucumber brine. Taste the soup; you may need a little more salt or brine. Garnish with chopped herbs and olive rings when serving.
What do you think?
Recipe with cabbage
Required Products:
Pickled cucumber – 3 pcs.
- parsley root
- potato
- pearl barley
- cabbage
- beef on the bone – 0.5 kg
- sour cream – ½ cup
- fresh parsley
- black peppercorns
- butter - spoon
- sour cream – ½ cup
Cooking steps:
Cook the meat broth. Peel the cucumbers and remove the seeds with a sharp spoon. Chop the cucumber pulp into small pieces. Chop the cabbage into strips. Cut the potatoes into strips. Finely chop the onion and chop the carrots on a vegetable grater. As soon as the broth boils, add cabbage and cereal to it. Immediately add chopped roots and chopped onions to the broth. Place the cucumbers last, add seasonings and spices to taste. Add cucumber brine. Boil the soup until the rice is ready. Serve the soup with sour cream and herbs.
Find out and.
Beef recipe
Prepare the beef: wash, boil. Remove, cut into pieces, strain the broth, add meat to it. Add washed cereal and cook for about an hour. Chop the potatoes into small pieces and throw them into the broth. Grate the carrot and finely chop the onion. Fry the onion first, then add the carrot to it and simmer the vegetables for a few minutes. Slice the cucumbers and place them in a frying pan. Add a little broth, then fry for 15 minutes. Add tomato paste, mix, remove from the pan. Transfer the roast to the soup. Pour in the brine, sprinkle with spices, and after cooking for ten minutes, turn off the heat.
A hearty lunch at home? Prepare rassolnik soup with pearl barley and pickles - very tasty!
Rassolnik is a traditional soup of Russian folk cuisine, the obligatory component of which is pickled cucumbers and often cucumber pickle. Thanks to these ingredients, the soup turns out to be quite spicy and has a characteristic sour taste. Rassolnik can be prepared with water, broth from various types of meat, as well as giblets, and in addition to traditional vegetables, it is customary to add pearl barley, rice or buckwheat to it.
I present here a classic recipe for pickle, cooked in beef broth with potatoes, onions, carrots, pickles and pearl barley. By preparing rassolnik according to this simple recipe, you will get a soup that is familiar from childhood and loved by many - hearty, rich and very nutritious, having a rich meaty taste with a piquant note of pickles. Rassolnik with barley and pickles is a simple, low-calorie and very tasty first course, especially relevant in the cold season!
- 500 g beef brisket on the bone
- 3 liters of water
- 1 large onion
- 1 large carrot
- 2 large potatoes
- 2 large pickled cucumbers
- 100 ml cucumber pickle (optional)
- 30 g pearl barley
- 2 tbsp. l. vegetable oil
- 1 tbsp. l. without a mountain of salt
- 5 – 6 black peppercorns
- 2 bay leaves
In order to prepare rassolnik with pearl barley and pickles according to the classic recipe, you should first cook the beef broth. To do this, rinse the beef brisket thoroughly, add cold water and bring to a boil over high heat.
Remove the beef from the broth, remove the bones and cut into small pieces. The meat can be stored in a separate container or returned to the soup after cooking.
Peel the onion and finely chop it.
Peel the carrots and grate on a coarse grater.
Fry the vegetables in vegetable oil over medium heat for 8 - 10 minutes until translucent.
Cut the pickled cucumbers into thin strips.
Place the chopped cucumbers in a frying pan, add a little water and simmer over low heat for 30 minutes.
Important! To prepare pickle, you should use only salted, not pickled, cucumbers. If you don’t have your own preserves, you can buy them in bulk at the market or in large supermarkets.
Rinse the pearl barley in a colander with running water, then add a small amount of cold water and cook for 15 - 20 minutes until half cooked, adding water as it boils.
Peel the potatoes and cut into small slices.
Place potatoes and pearl barley into boiling meat broth and cook for 25 minutes at a low simmer.
Add the fried onions and carrots and pickled cucumbers to the pan, pour in the cucumber pickle and cook for another 5 minutes.
At the end of cooking, add salt, peppercorns and bay leaf. After 1 minute, turn off the pickle, close the lid and let it brew for 15 minutes.
Serve the soup hot, adding a few pieces of boiled beef and a spoonful of fresh sour cream to each plate. A hearty and aromatic rassolnik with barley and pickles is ready!
Recipe 2: rassolnik soup with barley and cucumbers
The recipe for pickle with barley and pickles is familiar to many housewives. This delicious first course has been on the menu of many restaurants, canteens, and snack bars for decades. And they often cook it at home - it’s appetizing, uncomplicated, healthy and quite affordable.
Any rassolnik is good, but rassolnik with barley is generally a unique soup, because it can be prepared with any meat, as well as with mushrooms and even fish. It can become the hallmark of any kitchen, it is so good, tasty and easy to prepare.
- piece of pork with bone – 150 g
- pickled cucumbers – 1-2 pcs.
- water for broth - 2 l
- potatoes – 2-3 pcs.
- any vegetable oil - 3 tbsp. l.
- pearl barley – 150 g
- salt – 1 tbsp. l.
- carrots – 150 g
- onions – 100 g.
Before preparing pickle with barley, you need to soak the cereal, preferably overnight. Then rinse 2-3 times with clean water and cook until half cooked in a separate bowl. It’s just that when pearl barley is cooked, the water in it turns bluish. To prevent the soup from acquiring such a color, I always cook the pearl barley separately from everything else. Then I simply rinse the cereal with clean water and use it for its intended purpose at the right time.
I put the meat in cold water and start cooking the broth over low heat. I add salt to the broth and periodically remove the foam with a slotted spoon. I make sure to skim off the foam so that the broth becomes as clear as possible. The classic recipe for pickle with barley involves using meat with bones to make it richer. After the broth is cooked and the meat is soft, I simply separate the bones and put the pieces of pork back into the soup.
Then I add semi-finished pearl barley. I cook the barley soup over low, low heat.
I'm preparing a re-fry. I peel the carrots and rub them through a grater. I cut the onion into small squares.
Sauté vegetables in a frying pan with the addition of vegetable oil until soft. When the overcooking is done, I place it aside from the stove.
I cut the pickled cucumbers into cubes. This way they will be clearly visible in the soup.
I peel the potatoes, wash them and cut them into long pieces.
I put the potatoes in the soup and cook at a low simmer. I taste salt to make sure there is enough.
When both the pearl barley and potatoes are ready, I add the overcooked vegetables to the soup, let it boil for about 5 minutes, then at the very end I add pickles - I like them to crunch.
As soon as the soup boils again for 3-4 minutes, remove from heat. I let it brew and absorb all the flavors for about 15 minutes. Then I pour portions for everyone.
I serve rassolnik with pearl barley and pickled cucumbers hot to the table, adding a little fresh herbs.
Recipe 3: classic pickle with barley
Today on our menu is a fragrant pickle with barley and pickles, with a recognizable, obligatory sourness. This first dish delights with excellent taste from the first spoon, warms you, fills you with tone and vigor. Due to the light sour “notes,” the soup resembles hodgepodge, but it turns out to be much more economical, because the recipe uses only beef as the meat component, and if desired, you can make the broth completely lean.
A rich, concentrated meat broth with a standard set of vegetables for first courses is successfully complemented by hearty cereals and cucumber pickle. The soup turns out rich and satisfying. The thickness of the broth, as well as the degree of sourness, can be adjusted here arbitrarily by changing the proportions and adjusting the recipe to your own taste.
- beef - 350 g;
- pickled cucumbers - 150 g;
- onion - 1 small (about 80 g);
- carrots - 1 small (about 80 g);
- pearl barley - 70 g;
- potatoes - 2-3 pcs.;
- salt, ground pepper - to taste;
- bay leaf - 1-3 pcs.;
- allspice - 3-5 peas;
- vegetable oil (for frying) - 2-3 tbsp. spoons;
- dill - 2-3 sprigs.
Prepare meat broth. Cut the washed beef into small square or rectangular pieces with a side of 2-3 cm, fill with two liters of cold water. Bring to a boil, skim off any cloudy foam that has formed on the surface. Cook over low heat at low simmer for 1-1.5 hours (until the meat is soft), covering the pan with a lid. For flavor, add peppercorns.
At the same time, rinse the pearl barley until the liquid becomes completely transparent. Place in a small saucepan and fill with clean water so that it is 3-4 cm above the level of the cereal. Bring to a boil, cook over medium heat for 30-40 minutes or a little longer - almost until cooked (until the cereal softens). You can soak the pearl barley in advance and leave it overnight, then it is not necessary to boil it separately.
Place the swollen boiled cereal in a sieve and rinse thoroughly under running cold water. This way we will get rid of the stickiness, and the broth will not become cloudy after adding pearl barley.
Chop the onion into small cubes and fry in hot oil. Stirring, keep on fire for 3-5 minutes until light golden brown. There is no need to fry the onions too much.
Coarsely grate the carrots, removing the top layer, and transfer them to the onions. Stir, soaking the vegetables in oil. Sauté for another 5 minutes, remembering to stir. If necessary, you can add a little oil.
We cut the cucumbers in any convenient way - you can cut them into bars, cubes or wide strips. Place in a small saucepan. Pour in 2-3 ladles of meat broth from the pan. Keep on low heat for about 10-15 minutes. The cucumbers should soften, but not too much.
Add bay leaves and potatoes to the broth with already soft meat, after peeling the tubers and chopping them into small cubes. Cook without salt for 10 minutes.
Next - carrot and onion sauté. Bring to a boil and continue cooking for the next 7-10 minutes. If the broth has boiled away too much, add a small portion of boiling water.
We add the cucumbers last, along with the liquid in which they were stewed. We also pour in cucumber pickle - about half a glass, more or less is possible. It is better to add a little first, taste the broth and add more if there is not enough acid.
Season the soup with salt and pepper, after 5 minutes remove the pickle with barley and pickles from the heat.
After allowing the first dish to brew a little, we proceed to the meal. Add some fresh color by sprinkling each serving with chopped dill.
Rassolnik with barley and pickles is ready! Bon appetit!
Recipe 4: how to cook pickle with barley
Rassolnik is a soup whose recipe is based on pickled cucumbers and cucumber brine. In Russia, for a long time this word was used to describe a pie in which chicken, buckwheat porridge, eggs were placed and brine was added. But the prototype of the pickle itself was kalia soup, which was cooked in cucumber or cabbage brine, lemon juice or with the addition of kvass. Gradually, the name of the soup changed to something familiar and understandable to us - rassolnik, but the classic recipe for its preparation with the obligatory addition of pickles remained unchanged. In addition to cucumbers, the main ingredient of a properly prepared tasty pickle is pearl barley.
- potatoes - 4 pcs.
- onion - 1 piece
- carrots - 1 pc.
- pickled cucumbers - 2 pcs.
- cucumber pickle - 150 ml
- pearl barley - 4 tbsp.
- pork - 400 gr
- salt - to taste
- ground red pepper - to taste
- ground black pepper - to taste
- bay leaf - to taste
To prepare pickle with barley according to this recipe, we will need carrots, onions, potatoes, pearl barley, pickles, brine, meat and spices to taste.
Pour cold water over the meat, put on fire, bring to a boil and cook the broth. During the cooking process, do not forget to skim off any foam that forms.
Pour boiling water over pearl barley and leave for 15-20 minutes. After this time, boil the cereal for 10-15 minutes.
Peel the onion and cut into small cubes.
Peel the carrots and grate them on a coarse grater.
Peel the potatoes and cut them into small cubes (however, you can also cut them into large pieces, this is at the discretion of the housewife).
Pickled cucumbers also need to be chopped into cubes of approximately the same size.
Place the chopped cucumbers in a frying pan and add a couple of tablespoons of broth to them. Place on low heat, cover and simmer for 10 minutes.
Add boiled pearl barley to the broth.
Fry onions and carrots in vegetable oil.
Add potatoes to the broth and cook for 15 minutes.
Add the roast and cook for about 10-15 minutes.
Add pickles.
At the end of cooking, add the brine, mix well, boil and remove the pearl barley soup from the heat.
Rassolnik with pearl barley is ready! Bon appetit!
Recipe 5: rassolnik with pickles and pearl barley
There are many recipes for rassolnik, but rassolnik with barley is considered the most delicious and rich. It is pearl barley, combined with the sourness from pickles, that gives pickle sauce its unique taste and special texture. So, I bring to your attention a family recipe for pickle with barley.
- 500-600 gr. beef
- 4 potatoes
- ½ cup pearl barley
- 1 large carrot
- 2 small onions
- 5 pieces. pickled cucumbers
- 1 salad pepper
- piece of celery root
- bunch of dill
- 3 cloves garlic
- 3 pcs. bay leaf
- 8 pcs. black peppercorns
- sour cream
Traditionally, rassolnik is prepared in meat broth; you can use beef, pork or poultry, but it is best to use beef on the bone. By the way, a very tasty and rich pickle is made from ribs.
Wash the meat in cold water, put it in a saucepan, fill it with cold water and put it on the fire. In the case of ribs, you can immediately cut into portions.
Immediately add peppercorns, half a carrot, peeled celery root and one onion into the pan. To give the pickle a beautiful color, you can leave one layer of husk on the onion, and cut the onion itself crosswise at the base.
When the water boils, reduce the heat and turn off the noise.
Cook the meat for an hour and a half until done.
While the meat is cooking, prepare the remaining ingredients. For pickle with barley, measure out half a glass of cereal, fill the barley with cold water and leave to swell for 30 minutes.
We clean and cut the potatoes. Usually potatoes are cut quite finely for soups.
From the finished broth, remove the boiled onion, celery root and carrots; they have already given everything valuable and aromatic to the broth. We cut the meat into portions and put it back into the broth.
Place chopped potatoes into the boiling broth and add pearl barley, from which we first drain the water. Cook for 10 minutes.
We clean the salad pepper and cut it into strips.
Finely chop the pickled cucumbers. If you don’t have pickled cucumbers, then you can, of course, take canned cucumbers, but pickled cucumbers taste better with pickles.
Add 3-4 bay leaves, pickles and lettuce peppers to the soup. Cook for another 10 minutes. If the cucumbers are not sour enough, then you can pour half a glass of brine into the broth, but you must act carefully so as not to overdo it.
Finely chop the onion and grate the other half of the carrot onto a coarse grater. Over low heat, simmer the onion in a small amount of vegetable oil, then add the carrots.
Place stewed onions and carrots in a saucepan. Our pickle immediately turns a beautiful golden color. Very tasty! Boil for 5-7 minutes, add salt to taste.
And lastly, be sure to add finely chopped dill to the pickle pot. Cook for a couple of minutes and turn off the heat.
Cover the pan with a lid and let the pickle brew for at least 15 minutes.
Pour the very tasty and aromatic pickle soup with pearl barley into plates, put sour cream and finely chopped garlic in each plate. If desired, you can sprinkle with fresh herbs.
Recipe 6: meat pickle with pearl barley (with photo)
A simple recipe for pickle with barley. A very meaty option.
- Beef – 1.5 kg
- Potatoes - 3 pcs.
- Pearl barley – 150 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Pickled cucumbers - 2 pcs.
- Parsley - 1 bunch
- Salt - 1 tbsp. spoon (to taste)
- Ground black pepper - 0.25 teaspoon (to taste)
- Sour cream - 2 tbsp. spoons (to taste)
- Vegetable oil - 30 ml (as much as it will take)
Wash the meat, put it in a saucepan, cover with cold water. Bring to a boil, skim off foam. Boil beef broth (cook for 60-90 minutes until the meat is cooked).
Separately cook the pearl barley. To do this, rinse the pearl barley, add cold water, and bring to a boil. Boil until half cooked over low heat, covered (about 15 minutes).
Peel the carrots, onions, wash and cut into small cubes.
Peel the potatoes, wash and cut into cubes.
Wash the greens and chop finely.
If desired, peel and chop the pickled cucumbers.
Add potatoes to the broth, bring to a boil, add pearl barley and cook over low heat for 7-8 minutes.
Heat a frying pan, pour in vegetable oil. Place prepared carrots, onions and greens. Fry carrots, onions and chopped greens over medium heat in vegetable oil, stirring occasionally (2-3 minutes).
Place the roast in the pickle pan. Cook for about 5 minutes.
After this (5 minutes before the end of cooking), add pickles, add salt and pepper. Rassolnik with pearl barley is ready.
Before serving, season the pickle with beef and pearl barley with sour cream and garnish with a sprig of herbs. Bon appetit!
Recipe 7: pickle with beef and barley (step by step)
- Beef 3-4 pieces
- Pickled cucumbers 0.5 cups
- Cucumber pickle 1 piece
- Onion 1 piece
- Carrot 50 gr
- Roots – parsley. parsnips, celery 0.5 cups
- Pearl barley to taste
Pour cold water into a saucepan - 1.5 liters. Place meat in water and put on fire. As soon as the water boils, remove any foam that forms. Next, cover the pan with a lid, reduce the heat to low and cook the meat for 1-1.5 hours. The broth should simmer slightly, and under no circumstances boil.
Peel onions, carrots and roots. Cut the onion into half rings, cut the carrots and roots into strips.
Remove cooked meat from the broth. Strain the broth and put on fire. Add bay leaf and pepper. There is no need to add salt, because... salt is contained in sufficient quantities in brine and cucumbers.
Rinse pearl barley thoroughly and for a long time with cold running water. It’s even worth leaving a container of cereal under a thin stream of tap water for 10-15 minutes, so that all excess is washed away and the water is completely clear.
Add chopped vegetables and pearl barley to the broth, bring to a boil and continue cooking over low heat. Cut the meat into pieces, removing the cartilage, and put it back in the pickle.
Slice the pickled cucumbers. People often argue: how to cut cucumbers? I think that the method of cutting cucumbers is as unprincipled as the method of breaking an egg: with a blunt or sharp end. My grandmother and mother used a coarse grater. The literature advises cutting into strips, circles, etc. So - at your discretion, it is only important that the pieces are not too thick.
Next, it is usually advised to simmer the cucumbers with brine in a frying pan. I do not do that. I add the brine along with the chopped cucumbers in their pure form immediately after the vegetables in the broth are almost ready.
All that remains is to finish cooking the cereal. Usually, pearl barley should be slightly digested.
I remember that in childhood we often argued about what pearl barley is made from. So, pearl barley is made from barley by first rolling the grains. And barley groats are made from barley by rolling and grinding. Have you recorded it?
If you noticed, the soup was never salted. If it tastes like it needs salt and pepper, don’t torture yourself. But remember - oversalting is not good!
At the end, you can add processed and chopped kidneys to the pickle with pearl barley, if desired.
Serve slightly cooled, as the slightly sour composition of the soup at high temperatures will simply burn your tongue, and you will not be able to enjoy the taste of the pickle. Yes, and add a spoonful of sour cream - if desired.
Recipe 8: homemade pickle soup with pearl barley
I offer a classic pickle with pearl barley, which doesn’t make it any less tasty. For me, this is a short trip to my childhood, where my grandmother poured a plate of fragrant pickle soup!
- meat on the bone (beef) - 500 g
- potatoes - 100 gr
- pearl barley – 200 gr
- pickled cucumber - 2 pcs.
- onion - 75 gr
- carrots - 90 gr
- tomato – 25 gr
- vegetable oil - 30 g
- salt - 5 g
- Any greens - a handful
- bay leaf - 1 pc.
We prepare the food, peel the potatoes, carrots, and onions. Wash the meat thoroughly.
We wash the pearl barley and put it in a separate pan to cook; when it boils, add salt and reduce the heat. Cook over low heat for about 30 minutes. In the meantime, set to cook the meat for the broth. When the water in the pan boils, remove the foam and reduce the heat to medium and cook until tender, about 1 hour 30 minutes.
We take the meat out of the broth, and based on the broth we begin to cook the pickle itself! Our pearl barley has already been cooked, we rinse it under running water and throw it in a colander to drain off excess water! In the broth itself we put the potatoes cut into cubes, choose the size of the cubes yourself, as you like. We cut the onion into small cubes, and grate the carrots, I grate them on a grater for Korean carrots, but you can grate them on any grater or even cut them into cubes or thin strips! Pour vegetable oil into a heated frying pan and add chopped onion, fry until transparent, and then the carrots. When everything is fried, add a spoonful of tomato, or tomatoes in their own juice.
Our next action: the broth with potatoes has boiled, put diced pickles there and cook everything together for 10 minutes, then add cooked pearl barley, let the soup boil and after that add the frying made in advance, mix everything, reduce the heat and simmer for another 15 minutes At the very end, you can add chopped herbs and one bay leaf.
All! Rassolnik with pearl barley is ready! Due to the fact that we cooked the pearl barley separately and washed it, the soup will not be too jelly-like. Even the next day it will not turn into “soup porridge”. Bon appetit everyone!
Recipe 9, step by step: pickle with cucumbers and pearl barley
There are quite a lot of recipes for making pickle with barley, but they all have one thing in common. Regardless of whether you prepare soup with or without meat, or use mushroom broth or water, the main ingredient is always pickled cucumber. That is why it is very important to pay special attention to this product when choosing products. Cucumbers should not be lightly salted or pickled; only cucumbers pickled in barrels can add a classic sour taste to the soup. If you wish, you can also add brine to the soup; it is also best taken from barrel cucumbers. This simple recipe for pickle with barley with photo will help you prepare a delicious and surprisingly aromatic soup from the most ordinary ingredients.
- Beef - 500-600 gr
- Water - 3 liters
- Pearl barley - 4 tbsp. l
- Onions - 2-3 pcs.
- Potatoes - 3-5 pcs.
- Pickled cucumbers in a barrel – 350 gr
- Carrots - 1 pc.
- Garlic - 2-3 cloves
- Vegetable oil - 2 tbsp. l
- Sour cream – 200 gr
- Bay leaf, herbs - to taste
- Cucumber pickle - 1 cup optional
We will prepare all the necessary products - meat, cucumbers, potatoes, carrots and pearl barley. Like most soups, this pickle is made with rich meat broth. Therefore, first of all, you need to wash the meat and prepare a rich broth. The best way to do this is to use a beef cutter with a bone. Pour cold water over the meat and cook over medium heat. After the broth boils, the water will need to be reduced to a low heat. To keep the broth clear, do not forget to skim off any foam that forms.
After this, it’s time to start preparing pearl barley. It also needs to be washed very well, then filled with water and allowed to stand for 7-10 minutes. After this, you need to drain the water, rinse the cereal again and add hot water. Only after the pearl barley has swollen slightly, drain off the excess water and add it to the broth. Cook over medium heat.
To prevent the soup from turning into porridge, always choose your pearl barley very carefully. Try not to use more grains than is written in the recipe, otherwise after cooling your soup will lose its unique taste and aroma. If you are cooking pearl barley for the first time, it is better to boil it in a separate pan and add it to the soup along with the potatoes. For half a glass of cereal, take at least 2 glasses of water.
The classic pickle with barley takes a long time to prepare, so you will have enough time to prepare the vegetables. Peel the carrots and cut them finely or grate them.
It is best to cut the onion into small cubes.
After this, you need to fry the carrots and onions in a small amount of vegetable oil until golden brown.
We cut the pickled cucumbers into small cubes. If you are using large cucumbers, it is best to cut off the skin. If your cucumbers are very strong, then you can grate some of them on a coarse grater.
By this time, the meat should already be cooked - well away from the bone. Carefully remove the meat, separate the bone, and cut the pulp into small pieces. After this, the meat can be returned to the pan.
Wash the potatoes, peel and cut into medium cubes.
There is no need to rush if you are preparing real pickle with barley and beef. Therefore, add vegetables only after the potatoes are well cooked. To do this, just wait 10-15 minutes.
After this, add the carrots and onions, after which you can immediately add the pickles.
We continue to cook the soup over low heat for another ten minutes - this time should be enough for the cucumbers to give up all their salt. If the meat pickle with barley is not very salty, you can add a glass of brine or a little salt. After adding the brine, let the soup simmer for a few minutes.
Chop the garlic finely with a knife or grate it on a coarse grater. Fresh herbs - onions, parsley or dill can also be finely chopped.
After the cucumbers in the soup are soft, you can add garlic and herbs. Instead of fresh garlic, you can use dried garlic - chop it together with pepper and use it to add to soups and other hot dishes.
After a couple of minutes, turn off the heat, cover the soup with a lid and let it brew for about 5-7 minutes.
After this, you can serve the finished soup to the table.
To fully develop the flavor of this dish, serve it hot with fresh herbs and sour cream. For each serving of soup, use about 50 grams of sour cream - this way you can achieve the real classic taste of this amazing dish.
Recipe 10: how to cook rassolnik soup with barley
An excellent recipe for making rassolnik soup with beef, pickles and pearl barley.
- 500 gr. beef
- 3 pcs. potato
- 1 PC. onion
- 1 PC. carrot
- ½ cup pearl barley
- 3-4 pcs. cucumber (salted)
- 1 PC. Bay leaf
- 4 tbsp. vegetable oil
- pepper to taste (ground)
- salt to taste
Cut the beef into cubes.
Place the prepared pieces of beef in boiling water, bring to a boil, reduce the heat and skim off the foam. Add salt, pepper and bay leaf.
Add pearl barley, washed 4-5 times and cook for 30 minutes under the lid.
Finely chop the onion and grate the carrots. Cut the peeled potatoes into cubes.
Finely chop the pickled cucumbers.
Place the prepared potatoes and pickles in a saucepan. If desired, add a little brine to the soup.
Fry the onions and carrots in oil and add to the soup.
Cook the aromatic pickle with barley for 25-30 minutes. If the soup turns out thick, add water. Pour the finished hot pickle into plates and serve. Bon appetit!!!
Soup with barley and pickles is a popular first course, known to most people as “rassolnik”. The soup can be prepared according to traditional recipes, or you can deviate from the classics to improve the taste and to satisfy individual preferences.
Pearl barley is processed barley grains. The color of pearl barley should be creamy-white, fresh with a pleasant smell and without unnecessary impurities. It is best to boil the cereal in advance, as this process takes quite a lot of time. To make the cereal boil faster, it is soaked for 2 hours and washed well. Cook the cereal for about 20 minutes until half-cooked. Until fully cooked - at least half an hour.
Step-by-step video recipe
The soup is especially tasty, rich, rich and thick with young veal and barrel pickles. The bright, specially sour taste of cucumbers is transferred to the soup and not a single person, even those who do not like pearl barley, will be able to resist the treat.
Ingredients:
- veal – 600 g
- pearl barley – 200 g
- pickled cucumbers - 6 pcs.
- carrots - 2 pcs.
- onions - 2 pcs.
- potatoes - 4 pcs.
- bay leaf
- vegetable oil
- seasoning
- spices.
Preparation:
Rinse the meat and pearl barley well, add cold water and cook with the addition of spices to your taste for at least one and a half hours.
Prepare the dressing: fry finely chopped onions and carrots in oil. Add pickled cucumbers, cut into strips. Stew.
Also cut the potatoes into strips and add them to the broth. When the potatoes are cooked, season the soup with roasted vegetables. Boil and add finely chopped dill to the soup. Boil for a few minutes.
Remove from heat. Let the soup sit for half an hour and serve.
Rassolnik with pork
Barley soup can be prepared with any meat. But it turns out especially delicious with pork! Try it!
Ingredients:
- pork - 300 g
- pickled cucumbers – 3 pcs.
- pearl barley – 100 g
- potatoes - 2 pcs.
- carrots – 1 pc.
- onion – 1 pc.
- tomato paste - 2 tbsp. l.
- tomatoes – 4 pcs.
- vegetable oil
- sugar
- bay leaf
- garlic
- spices
- seasonings
Preparation:
Cut the pork into portions, add cold water and put on fire. After 30 minutes, add the pre-soaked pearl barley.
After 20 minutes, add the chopped potatoes into the broth.
Grate carrots and cucumber. Finely chop the onion.
Fry the onion in oil with the gradual addition of carrots and cucumbers. Stew everything well.
Grate the tomatoes and fry them along with the tomato paste. Simmer, add a little salt and sugar.
Place the roast into the pan. Add spices, bay leaf and chopped garlic. Boil for no more than 10 minutes.
Serve with sour cream and sprinkled with herbs.
Soup with cucumbers and barley should sit for at least 15 minutes after cooking. The taste will become richer.
Pearl barley soup with chicken hearts and pickles
Both children and adults love tender chicken hearts. Please your family and friends!
Ingredients:
- chicken hearts – 500 g
- first cereal – 100 g
- pickled cucumbers – 3 pcs.
- onion – 1 pc.
- carrots – 1 pc.
- potatoes – 3 pcs.
- Bay leaf
- vegetable oil
- pepper
- spices.
Preparation:
Rinse the barley thoroughly and place in a pan with hot water. Cook for 20 minutes.
Clean the chicken hearts from veins and films, rinse and send to the cereal.
Prepare the vegetables: cut the carrots into strips, onions and cucumbers into cubes. Fry the onion in oil with the addition of carrots and pickles. Simmer for 5 minutes.
Cut the potatoes into cubes. Place the potatoes and roasted vegetables into the pan.
Cook until the potatoes are ready. Add salt, spices and bay leaf at the end of cooking.
Let the soup brew a little and pour into bowls. Serve sour cream separately.
It is better to cook pearl barley separately so that the soup does not become cloudy and slimy.
Rassolnik from the famous Lazerson “Thank you Chef”
Classic Russian soup with kidney with a special taste and aroma. The Great Master shares the secret of cooking. Use it!
Ingredients:
- chicken broth - 2 l
- beef kidney – 1 pc.
- pearl barley – 100 g
- pickled cucumbers - 7 pcs.
- carrots - 1 pc.
- onion - 2 pcs.
- potatoes - 3 pcs.
- black pepper
- Bay leaf
- salt.
Preparation:
Boil the pearl barley first.
Remove fat from the kidney and cover with cold water. Change the water several times. Boil the kidney and rinse well.
Finely chop the onion and cucumbers. Place in a saucepan, add a little water and simmer until the cucumbers are soft.
Cut the potatoes into cubes and add to the chicken broth.
Finely chop the onion and carrots. Fry in oil.
Cut the kidney into slices. Place kidney, cucumbers, fried vegetables and pearl barley into the soup. Add spices, salt and bay leaf. Boil and remove from heat.
Leave for a few minutes. Sprinkle the soup in bowls with chopped parsley.
Pearl barley soup with meatballs and pickles
Just a stick - a lifesaver, not a soup! Cooking is quick and easy. And the taste is amazing!
Ingredients:
- minced beef – 400 g
- pearl barley – 100 g
- pickled cucumbers – 5 pcs.
- potatoes – 6 pcs.
- carrots – 1 pc.
- onion – 1 pc.
- greenery
- pepper.
Preparation:
Put water on fire. Form meatballs from the minced meat.
Place pre-soaked pearl barley into boiling water. Boil for 15 minutes.
Cut the potatoes into pieces and add to the cereal. Cook until half cooked.
Prepare vegetable dressing: fry chopped onions with grated carrots and chopped pickles.
Place the meatballs into the pan. Boil until the potatoes are fully cooked. Place the roast and pour half a glass of cucumber pickle into the soup.
Add salt. Add spices. The soup is ready!
Add cucumbers and brine to the soup after the potatoes are fully cooked. Otherwise the potatoes will be tough.
Rassolnik with pearl barley and white fish
For soup, you can take any fish: white, red or even canned. The soup has a pleasant sourness, is hearty and very tasty. Use only hot.
Ingredients:
- white fish fillet – 500 g
- pickled cucumbers – 3 pcs.
- pearl barley – 150 g
- chili pepper – 1 pc.
- onion – 1 pc.
- garlic – 2 cloves
- carrots – 1 pc.
- celery stalk – 1 pc.
- capers
- tomato paste – 1 tbsp. l.
- canned tomatoes - 300 g
- dill
- olive oil
- pepper
- salt.
Preparation:
Cut the carrots into pieces, chop the onion and garlic. Fry the onion in olive oil with the addition of garlic and carrots.
Place the washed pearl barley in a saucepan. Add chopped chili pepper. Pour in broth or water. Cook for 10 minutes.
Finely chop the celery and pickles and add to the broth. Boil a little and put canned tomatoes in a saucepan.
Cut white fish into pieces. Add to soup along with capers. Salt and add pepper. Cook for 10 minutes.
Add tomato paste and finely chopped herbs to the soup. Boil for 2 minutes. The soup is ready!
Cucumbers can be cut into slices or cubes. Or you can grind it on a grater. It all depends on your personal preferences. This will not change the taste of the soup.
Pearl barley soup with tongue
The recipe is quite simple and will not cause any difficulties in preparation. But the soup turns out simply luxurious! Absolutely everyone likes it.
Ingredients:
- beef tongue – 500 g
- beef on the bone – 1 kg
- pearl barley – 100 g
- pickled cucumbers – 4 pcs.
- onions – 2 pcs.
- Bay leaf
- tomato paste - 3 tbsp. l.
- spices
- salt.
Preparation:
Pre-soak the pearl barley for a day.
Place the washed pearl barley, tongue and meat into the pan. Pour in cold water and cook until tender.
Remove the tongue and meat, cut into pieces and place in the broth.
Fry chopped onions and diced cucumbers with the addition of tomato paste and spices. Boil for 5 minutes.
When serving, add sour cream and herbs.
Pearl barley soup with pickles “Lenten”
This soup is delicious even without meat! Prepare and surprise your family.
Ingredients:
- pearl barley – 150 g
- pickled cucumbers - 4 pcs.
- potatoes – 5 pcs.
- carrots - 2 pcs.
- sugar
- onions - 2 pcs.
- pepper
- tomato paste - 2 tbsp.
- greenery
- salt.
Preparation:
Soak pearl barley in water overnight. Place the washed pearl barley into salted water. Cook for 20 minutes.
Cut the potatoes into cubes and add them to the pearl barley. Cook until soft.
Cut the carrots and onions into strips and simmer for several minutes. Add tomato paste, spices and sugar. Simmer over low heat.
Grate the pickled cucumbers.
Add fried vegetables and cucumbers to the soup. Boil for 5 minutes. Add herbs, garlic and bring to a boil.
The aromatic soup is ready.
It is better to take pickled cucumbers for soup rather than pickled ones. They should be firm, as soft cucumbers quickly become overcooked.
Barley soup with pickles “Simple”
It couldn't be simpler: just 4 ingredients! But the result will surprise you. Write down this simple recipe for delicious soup.
Ingredients:
- pork ribs – 500 g
- pickled cucumbers – 4 pcs.
- pearl barley – 100 g
- potatoes – 3 pcs.
- pepper
- salt.
Preparation:
Boil pork ribs and pearl barley together.
When the meat and cereal are ready, add the potatoes cut into cubes into the soup and cook until almost done.
Chop the cucumbers and add them to the soup. Boil until the potatoes are fully cooked and the cucumbers are soft.
Add salt if necessary. Add pepper. Bring to a boil and set aside.
Invite your loved ones to the table!
Rassolnik with chicken
A step-by-step description of a tasty and healthy soup - rassolnik with chicken. Be sure to try it!
Ingredients:
- chicken – 1 pc.
- pearl barley – 100 g
- pickles – 8 pcs.
- potatoes – 4 pcs.
- carrots – 1 pc.
- brine – 1 glass
- bay leaf – 2 pcs.
- allspice
- dill
- salt.
Preparation:
Boil pearl barley and chicken in separate pans in advance.
Fry bay leaves and allspice directly on the burner. Send the spices to the pan with the meat; they will give off maximum flavor.
Prepare vegetables: cut potatoes into small cubes, onions and carrots into strips, grate pickles.
Place pickled cucumbers in a ladle, add water and boil for 10 minutes.
Fry the carrots in a frying pan with the addition of onions.
Remove the chicken, separate from the bones, cut into pieces and place back into the pan.
Add potatoes to broth. Cook for 10 minutes. Add the prepared barley, fried vegetables and pickles to the potatoes. Cook for another 10 minutes.
Add assorted different peppers. Boil and set aside from heat.
Keep covered for a few minutes. Serve with chopped dill and sour cream. You can treat yourself!
Pearl barley soup with sausage “Taste of childhood”
Rassolnik with delicious sausage reminds me of childhood. The secret of taste is that all ingredients are pre-fried in olive oil. It turns out incredibly tasty!
Ingredients:
- boiled sausage – 400 g
- pickled cucumbers – 4 pcs.
- pearl barley – 100 g
- carrots – 1 pc.
- potatoes – 4 pcs.
- onion – 1 pc.
- pepper
- salt.
Preparation:
Boil the pearl barley in advance.
Cut the vegetables: potatoes, pickles and onions into cubes, grate the carrots.
Place the potatoes in a saucepan with water. Cook for 10 minutes.
Fry all vegetables separately in olive oil and place in a pan with potatoes. Send the finished boiled pearl barley there.
Cut the sausage into cubes and also add to the soup. Boil a little. Add salt. Add pepper to taste.
To make the texture of the soup uniform, it is better to peel the cucumbers and remove the seeds. If the cucumbers are not grated, but cut into cubes, we recommend pouring boiling water over them before adding. In this case, they will not lose their shape.
Rassolnik "Leningradskiy" according to GOST
The rassolnik recipe is taken from a 1959 cookbook. Isn't it fun to make this soup?
Ingredients:
- beef – 500 g
- pearl barley – 100 g
- pickled cucumbers – 2 pcs.
- onion – 1 pc.
- tomato paste – 2 tsp.
- potatoes – 5 pcs.
- cucumber pickle
- carrots – 1 pc.
- pepper
- Bay leaf
- salt.
Preparation:
Boil the meat with the addition of onions, carrots and spices until cooked.
Rinse the pearl barley, pour boiling water over it and leave to steep.
Remove the finished meat and cut into pieces. Discard the onions and carrots.
Rinse the steamed pearl barley and place it in the broth to simmer for 30 minutes.
Cut the vegetables into strips.
Fry onions and carrots. Separately, simmer the pickled cucumbers with tomato paste.
When the pearl barley is ready, add the potatoes, onions and carrots. Boil for 7 minutes, add cucumbers with tomato paste and boiled meat in pieces, pour in cucumber brine. Cook for another 10 minutes.
Serve with sour cream.
The cucumbers and brine are quite salty. Salt the soup at the end of cooking.
Vegetarian barley soup
This soup is good to prepare in the summer or during fasting. Mushroom soup is especially good.
Ingredients:
- pearl barley – 100 g
- pickled cucumbers – 300 g
- champignons – 300 g
- potatoes - 6 pcs.
- carrots – 2 pcs.
- vegetable oil
- onions – 2 pcs.
- greenery
- pepper
- salt.
Preparation:
Fry the pearl barley in a frying pan for 5 minutes. Rinse and place in a saucepan with water. Cook for 20 minutes.
Prepare vegetables: cut potatoes into pieces, onions into half rings, carrots into strips, pickles into cubes.
Place potatoes with pickles in a saucepan. Cook for 10 minutes.
Fry the onion with carrots and add to the soup.
Chop the champignons and fry in a dry frying pan. Place in soup.
Add spices, pour in brine, cook for 10 minutes.
Homemade soup with barley and stew
Don't have time to cook? There is a way out: cook soup - pickle with stew. Fast, nutritious and satisfying.
Ingredients:
- stew – 1 jar
- pickled cucumbers – 4 pcs.
- pearl barley – 100 g
- potatoes - 6 pcs.
- carrots – 1 pc.
- onions – 2 pcs.
- vegetable oil
- greenery
- pepper
- salt.
Preparation:
Boil the pearl barley in advance. Place the cereal and diced potatoes in a saucepan. Cook for 10 minutes.
Chop vegetables and pickles and fry: fry carrots in oil, add onions, pickles and stew. Simmer for 10 minutes.
Pour the liquid from the stew into the broth.
Add the roast to the soup. Mix. Add salt, garlic and pepper.
Boil. Serve with sour cream and herbs.
Soup with barley, pickles and sour cream
Interesting soup recipe. Satisfies hunger and relieves hangovers.
Ingredients:
- pearl barley – 100 g
- pickled cucumbers – 4 pcs.
- onion – 1 pc.
- carrots – 2 pcs.
- potatoes – 3 pcs.
- Bay leaf
- celery root
- black peppercorns
- allspice
- parsley root
