Rassolnik with pickled cucumbers without pearl barley. Rassolnik with barley and pickles is a delicious recipe. Rassolnik with chicken broth in a slow cooker

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, use a slotted spoon or spoon to remove the foam (curdled protein) from the surface. 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 onion. Stir.

Add carrots to onions

16) Sauté the vegetables for about 10 minutes. Remove the pan from the heat and set it aside.

Sauté onions and carrots

17) Pour a little oil into another frying pan, add chopped pickles, add broth from the pan and simmer for 10 minutes.

Boil cucumbers with broth

18) Add tomatoes or tomato paste to the cucumbers, simmer the vegetables for another 10 minutes.

Add tomatoes to pickles

19) Also set the stewed cucumbers and tomatoes aside for now.

Boil cucumbers and tomatoes

20) Wash and peel the potatoes. Cut it into cubes and add to the barley and meat that has been cooking for 20 minutes.

Add potatoes

21) Boil the potatoes for 10 minutes and add the onions and carrots from the pan. Cook for 5 minutes.

Add sautéed onions and carrots

22) Add pickles and tomatoes from another pan. Cook for another 5 minutes.

It is worth noting that this recipe is suitable for a vegetarian cookbook.

The pickle recipe is quite simple.

To prepare we will need:

1. ½ cup pearl barley. The beneficial properties are no secret. Unfortunately, you rarely have to cook it - it’s not always possible to achieve tasty porridge. I often spend it on soups, in particular rassolnik.
2. 4 things. potatoes. In spring, young vegetables appear on store shelves. For soup, it is recommended to take from last year's harvest. This will give you a guarantee that the soup will not turn into mashed potatoes.
3. 1 PC. carrot. Choose ones without cuts, rotten areas or sprouts. With the latter option, the carrots will release their juices into the tops, and will practically not be felt in the finished dish.
4. 1 PC. bulb onions. Similar to carrots, avoid sprouted vegetables when purchasing. When sprouts appear, the core begins to dry out.
5. 2 pcs. salted cucumbers. If desired, you can replace it with pickled ones. The taste will not change significantly.
6. ½ tbsp. cucumber brine. Pickled cucumber brine is suitable.
7. Bay leaf. You can buy a few pieces in a bag or a whole branch at the market. With the latter option, you will save money and get a year's supply of seasoning.
8. Peppercorns. You can use ground pepper if you wish. For those who like something “spicier”, red is suitable.

The ingredients are indicated for 2.5 liters of water.

Recipe for making rassolnik with barley without meat

Let's start preparing the pickle with the preparatory work. We rinse the pearl barley under running water. Boil water and pour in the cereal. Let it swell for half an hour. After the time has passed, pour 2.5 liters of water into the pan and add the cereal. Cook over low heat, stirring until the cereal becomes soft.

Having cooked it, we move on to the potatoes. We rinse each vegetable under water, preferably with a brush. Peel and cut into cubes.

We send it to the pearl barley. Add spices and bay leaf. It’s better not to add salt at this point. At the end, brine and pickles will be added.

We wash the carrots. Remove the top layer. When buying vegetables at the store, choose unpeeled ones. You will still have to remove the top windward layer. Grate the carrots on a coarse grater. If it is not available, you can finely chop it or grind it in a blender.

Remove the peel from the onion. Rinse under water. This will give you the opportunity to cut into it without stinging your eyes.

Carrots and onions can be placed in a blender bowl with blades. This way, you will chop all the vegetables without spending a lot of time. Heat the sunflower oil in a frying pan. Lay out the vegetables. Stirring, fry until golden brown.

We take pickles out of the jar. Cut lengthwise and cut into thin semicircles. Some recipes recommend removing the skin from cucumbers. In practice, I cooked without it and with it when I forgot. The difference is not noticeable. Just a waste of time on cleaning.

Let's try rassolnik with pearl barley. When the potatoes are boiled, add the fried carrots, onions and pickles. After 5 minutes, pour in the brine. Bring to a boil. Add fresh herbs.

We invite the whole family to the dinner table. Pour the pickle without meat into plates.

Bon appetit.

You can cook along with us via video:

Delicious and satisfying pickle without barley and meat

This recipe goes back to the times when our grandmothers and their entire family observed fasting. Rassolnik without meat was a common dish during fasting days. We'll tell you how to prepare it further.

According to the recipe we will need:

• 200g wheat cereal. For those who do not like pearl barley in the classic pickle recipe, wheat barley will be an alternative solution.
• 1 PC. carrot. Choose an unsprouted vegetable, without cuts or soft areas.
• 1 piece onion. We choose unsprouted onions.
• 2 pcs. potatoes. It is not recommended to use young potatoes in soups. It will boil quickly and as a result will simply dissolve.
• 2 pcs. pickled cucumbers. If desired, you can replace it with marinated ones.
• 2 tbsp. tomato paste. When choosing, look at the city of manufacture and the absence of harmful chemicals and dyes. In the north, summer lasts only 2 months, while in the south there is almost 9 months of heat. I prefer Dolmio tomato sauce.
• 40g parsley root. If desired, you can exclude this item.
• 2 tbsp. sunflower oil for frying.

The ingredients presented make 5-6 servings for adults.

Recipe for making pickle without pearl barley

Let's start with wheat groats. We rinse. Fill with water. We put the pan on the fire. Cook over low heat until softened.

Wash potatoes and carrots. Peel and cut into cubes. Remove the skin from the onion and chop finely. We wash the parsley root and also chop it.

We take out the pickled cucumbers. Cut into cubes or semicircles.

Pour sunflower oil into the frying pan. Let it heat up. Place carrots, onions and parsley in the pan. Fry for 1 minute. Add tomato paste and stir. Simmer over low heat for 5 minutes.

For taste and aroma, you can add Maggi or Galina Blanca bouillon cube to wheat cereals, which will replace the lack of meat. Add roast, potatoes and cucumbers. Leave to cook until the potatoes are boiled, approximately 15 minutes. After the time has passed, add the brine. Let's try. Salt if necessary.

We invite the whole family to the table. Pour the pickle without meat into plates. Add sour cream to each serving.

Bon appetit.

Rassolnik is a delicious and beautiful soup. The pickle recipe is typical for Russian cuisine. A hearty and nutritious first course gets a piquant taste and a slight spiciness due to the brine and cucumber added to the composition.

No less interesting in taste and easy to prepare. It can be prepared with any meat or smoked ribs. The taste is excellent.

Rassolnik with pearl barley and cucumbers - a classic recipe

Rassolnik with pearl barley and cucumbers is a classic soup recipe. This is exactly how we are used to seeing him in the kindergarten or dining room. The result is a classic pickle soup that is nourishing and tasty.

We will need:

• pearl barley - a glass;
• potatoes - two to three large pieces;
• brine - 1 cup;
• broth - 1.8 - 2 liters;
• pickled (salted) cucumbers – 4 pieces;
• one carrot;
• tomato;
• spices - bay leaf, dill, black pepper and salt (the latter are a guide to your taste);
• oil for frying.

We will prepare the soup using pre-prepared broth. It can be cooked in both meat and chicken broth. As a last resort, you can simply dilute the chicken cube. The soup will also be good.

Preparation:

1. One of the main recipes for classic pickle in the method of preparing pearl barley. Rinse the cereal and boil until half cooked in a separate saucepan - then the soup will be clear and not cloudy.

1. Cut the potatoes like you would for soup - into cubes or slices.

1. Finely chop the onion.

If it is very strong, pour boiling water over it - the taste will become softer.

1. We send it to a frying pan, pour it with oil and sauté.

1. Grate the carrots on a coarse grater and add them to the onions. Let them stew. Meanwhile, chop the tomato very finely.

You can put it in boiling water for 10 seconds, and then in cold water - then the skin can be easily removed, and the dish will come out more tender.

1. Add the tomato to the vegetables and fry them together, adding a little salt.

1. Now cut the cucumbers into thin small cubes. When the vegetables are ready, put the cucumbers in a saucepan and simmer together for another one to two minutes.

1. Bring the broth to a boil and add bay leaf, peppercorns and salt, and almost finished pearl barley.

1. Throw potato wedges into the soup and wait until the pickle boils. Stir the dressing one more time.

1. Season the boiling soup with frying.

1. After 10 - 15 minutes, check the potatoes for readiness - if they are cooked, add brine.

Do not cook potatoes in broth with brine - the vinegar contained in it will prevent the root vegetable from boiling until soft.

Season with fresh or dried dill and boil for two minutes. The rassolnik can be removed from the stove!

Recipe for pickle with rice and pickles

A delicious pickle with rice will surely appeal to those who don’t recognize barley at all or just want to diversify the usual recipe. If you like it, you can cook it not only with fresh sorrel, but also frozen. It will turn out no less tasty!

Ingredients for 5 liters of water:

• meat – 500 – 700 g;
• 3 - 4 heaped tablespoons of rice;
• potatoes - 4 - 5 pieces;
• 2 carrots;
• onion head;
• 2-3 large tomatoes;
• sweet pepper;
• two tablespoons of tomato paste;
• 3 pickled cucumbers;
• 220 ml brine;
• bay leaf, peppercorns, salt and coriander to taste. The latter can be excluded.

Preparation

1. Cut the meat into pieces 1 cm wide and 4–5 cm long.

You can use beef/pork or chicken. It's whatever you want.

1. Pour a little vegetable oil into the bottom of the pan and heat it thoroughly. Add the prepared meat and fry it for 5 - 7 minutes. This way the pieces will retain their integrity and be very flavorful.
2. Pour boiling water over the meat and leave it to boil. Remove the foam and place on the far burner at minimum heat. Let the meat cook slowly for about 40 - 45 minutes.
3. Finely chop the onion, grate the carrots and place them in a hot frying pan.
4. Chop the tomatoes and peppers as finely as possible and add them to the onions. Fry everything together for another 5 - 6 minutes.
5. Add tomato paste to the frying mixture and stir.
6. Cut the potatoes into bars.
7. When the meat is cooked, add potatoes and rice, stir so that the cereal does not stick. Pay special attention to the walls and bottom of the dish. Cook the soup for another 15 minutes.
8. While the pickle is slowly boiling, cut the cucumbers into strips or cubes - as you like.

When the potatoes are cooked, you can throw in the cucumbers and pour in the brine.

1. Now you need to season the soup with bay leaf, pepper, crushed garlic and season with roasted vegetables. Bring to a boil and turn off.

A rich and incredibly tasty pickle cooked in meat broth is ready!

Rassolnik classic recipe

Classic rassolnik is prepared with a large number of roots, as in ancient times. This soup is thick and rich, so for the classic version we use a minimum of liquid. And, of course, add pearl barley!

We will need:

• 300 g meat;
• 1.8 - 2 liters of cold water;
• 200 g potatoes;
• pearl barley – 60 g;
• one carrot;
• celery and parsley roots - optional;
• onion;
• cucumbers – 2 pieces;
• marinade - glass;
• a piece of butter and a little vegetable oil;
• lavrushka

Preparation

1. Put the water on gas and let it boil.
2. As soon as the water boils, throw the meat into it.

Be sure to remove the foam if it appears.

1. We clean the roots of parsley and celery. We cut them into several parts. Throw into the pan directly into the boiling meat.
2. In a separate bowl, boil the washed barley in a large amount of water. Boiling of the porridge should be minimal.
3. About 15 - 20 minutes before the meat is ready, we clean, cut and put potato cubes into the broth.
4. The meat broth takes about 2 hours to cook, since the meat is cooked in one piece. We take it out and use a slotted spoon to catch the roots.
5. Melt the butter in a frying pan and add a little vegetable oil to it. We will fry vegetables in this mixture. Finely chop the onion and add it to the frying pan. It should turn golden.
6. We cut all the other vegetables, as we cut them we add them to the onion, stirring constantly.

A little celery can be added at this stage.

1. We cut the cucumbers and fry them with vegetables.
2. All that's left is to put the soup together! Place vegetables, pearl barley, spices into the boiling broth, add brine and cook for 5 minutes.

The classic delicious pickle is ready! Served in portions. The finished meat should be cut into pieces and placed on each plate.

Quick pickle - recipe for stew with barley

A simple and tasty pickle is obtained if you use stewed meat instead of meat for speed and taste.

For pickle we take:

• a can of stew;
• 2 liters of water;
• 2 - 3 large spoons of pearl barley;
• 4 potatoes;
• two carrots;
• tomatoes to taste;
• bulb;
• pickled cucumbers – 2 pieces;
• dill.

Preparation:

1. Boil the pearl barley over low heat in a separate pan.
2. Chop the onion and three carrots on a coarse grater.
3. Pour oil into a deep saucepan and sauté carrots and onions for 10 minutes.

1. Wash the tomatoes and cut into slices or circles if they are cherry varieties.

1. After 10 minutes, put half of the chopped tomatoes into the saucepan. Stir, cover with a lid and simmer for another 5 minutes.

1. Add chopped potatoes to the saucepan.

1. Pour the mixture with two liters of boiling water and leave on medium heat for 10 minutes.
2. We cut pickled cucumbers. We send them to the broth with boiled potatoes.

1. Place a can of stewed meat in the soup, add pearl barley and cook for 6 – 10 minutes.

Quick pickle with stewed meat is ready!

Recipe for pickle with pearl barley and smoked meats in a slow cooker

A multicooker is a convenient and quick way to prepare dishes. Vegetables cook in it at incredible speed, and the meat turns out very tender. But we will try to prepare this version of pickle, using smoked breast as a basis. You can replace it with ribs - the taste will be no worse.

We will need:

• 4 potatoes;
• 2 cucumbers;
• carrot;
• bulb;
• Bell pepper;
• ¾ cup pearl barley;
• half a smoked breast;
• 210 grams of good smoked sausage;
• three tablespoons of tomato paste;
• bay leaf, allspice and peas, salt.

Preparation:

1. Pour boiling water over the barley. Let it stand for now.
2. Chop the onion. Cut the pepper into small pieces.

1. Three carrots on a coarse grater. Cut pickled cucumbers into cubes.

1. Cut the potatoes into thin slices.

1. We cut smoked meats. You can use any according to your taste and depending on the availability of food in the refrigerator.

1. Pour vegetable oil into the bottom of the multicooker bowl.

1. Add carrots, onions and bell peppers. Keep vegetables in frying mode for 9 minutes.

1. Add smoked meats, pour a glass of water and add all the tomato paste. Simmer for 7 - 9 minutes. We put cucumbers, barley, spices, potatoes.

1. Stir, add salt to taste and add boiling water to the maximum mark.

After 45 minutes of cooking, the delicious aromatic pickle will be ready!

I invite you to watch how Ilya Lazerson prepares amazing pickle soup

Rassolnik is an excellent lunch option, flavorful and filling. Prepare it at home and your family will be delighted with your cooking skills!

Bon appetit and see you new recipes!

Rassolnik soup, along with and, is one of the most famous soups in our country.

From Wikipedia:
Rassolnik is a dish of Russian cuisine, a soup based on pickled cucumbers; cucumber pickle can also be added.

Step-by-step recipes for classic pickle sauce - recipes with photos

Nowadays, the ingredients for rassolnik include potatoes, meat, cereals, most often pearl barley and rice. These soups are usually prepared in meat broth, except for lean ones. Let's start.

Menu:

1. Pickle recipe

Ingredients:

• Beef on the bone – 800 g.
• Pearl barley -150 g.
• Potatoes – 400 g.
• Carrots - 100 g.
• Onion - 1 onion
• Garlic – 3 cloves
• Bay leaf – 1 leaf
• Parsley - bunch
• Black pepper to taste
• Pickled cucumbers - 200 g.
• Cucumber pickle – 200 ml.
• Vegetable oil - 2 tbsp.
• Tomato paste – 2 tsp.
• Salt to taste
• Water – 3.5 – 4 liters

Preparation:

1. Fill the meat with cold water and put it on fire.

2. As it forms, remove the foam.

Cooking pearl barley

3. After 1 hour, add washed pearl barley. Cook for 30 minutes.

4. Finely chop the onion.

5. Grate the carrots on a coarse grater.

6. Cut off the ends of the cucumbers on both sides. First, cut into plates, then cut further lengthwise and cut into small cubes.

7. Cut the potatoes into layers, then into cubes.

8. Finely chop the parsley. You can use other greens that you like.

Let's start cooking and frying vegetables

9. Add potatoes to the broth. Cook for 15 minutes.

10. Heat vegetable oil in a frying pan and fry the chopped onion until golden brown.

11. Spread the onion along the edges of the pan. Place carrots in the middle. Fry for 1-2 minutes. Let's mix.

12. Add tomato paste, mix everything again and fry for another 1-2 minutes.

13, Add cucumbers to the soup. We lay out our roast.

14. Pour in the cucumber pickle. Let's try the soup, add salt to taste if necessary.

15. 5 minutes before readiness, add bay leaf. Turn off the stove, add garlic.

16. Sprinkle with black pepper to taste. The best way to do this is to sprinkle colorful peppers directly into the soup from a hand mill. You will get a wonderful flavor from freshly ground pepper.

Before serving, sprinkle the pickle with herbs.

Bon appetit!

1. Rassolnik with pearl barley

Ingredients:

• Water - 1500 ml.
• Kidneys - 350 g.
• Beef - 300 g.
• Pickled tomatoes - 140 g.
• Pickled cucumbers - 90 g.
• Carrots - 80 g.
• Onion - 60 g.
• Tomato paste - 1 tbsp.
• Leek - 50 g.
• Barley - 50 g.
• Potatoes - 140 g.
• Salt, seasonings for pickle sauce
• Otzhika

Preparation:

1. Place beef meat in cold water. Cook the meat until done.

You probably already know that if we need the broth to be tastier, then put the meat in cold water, and if we need tasty meat, then put it in boiling water.

2. Immediately add the pearl barley, as it takes quite a long time to cook. Before this, the pearl barley was washed under running water.

3. Grate the pickles on a coarse grater and as soon as the meat is cooked, take it out and immediately add the cucumbers to the broth.

• Separate the meat from the bones and chop finely.
• In another small saucepan, put water, bring it to a boil and put in the already cooked, washed, peeled, cut up kidneys. We will cook for 10-15 minutes.
• In the meantime, let's get to the tomatoes. These are pickled tomatoes, remove the skin from them and chop them finely.
• The kidneys have been cooked for the allotted time, cut them into small slices.
• Cut the carrots into strips, cut the onion into half rings for frying.
• If you have leeks, cut them into rings. If not, you can not add anything for now, and chop the green onions when serving.
• Cut the potatoes into small cubes.

4. Remove the resulting foam from the broth. Add chopped meat, finely chopped pickled tomatoes into the broth, pour in a little tomato brine, and add salt to taste.

5. Our soup is starting to look delicious. Add kidneys cut into small pieces to the soup. Mix everything and leave to cook.

Making frying

6. Heat the vegetable oil in a frying pan and add the carrots there for about 2 minutes, and then add the onions there. Fry, stirring for 3-4 minutes.

7. Add tomato paste. Of course, it would be better to add tomatoes, but we didn’t have any at that time. Fry for a minute, add a little boiling water, close the lid and leave to simmer for a few more minutes, 4-6.

8. As soon as the frying is ready, add it to the soup. Check to see if there is enough salt. If necessary, add salt to taste.

9. Add chopped leeks. Mix everything.

10. Add potatoes. We deliberately put it in only now so that it doesn’t boil too much. Cook for 5-7 minutes. Add seasoning for pickle, you can buy it in the store, and adjika to taste. Let the soup simmer until the potatoes are cooked. Try the soup, if you find it sour, add a little sugar.

11. Add some dill seeds. Test the potatoes for doneness.

Our soup is ready. All that remains is to pour into plates and serve.

Add herbs and sour cream when serving.

Bon appetit!

1. Classic pickle recipe

Ingredients:

• Beef on the bone 400 g.
• Barrel cucumbers 3 pcs.
• Brine 250 ml.
• Barley 300 g.
• Potatoes 3 pcs.
• Carrots 2 pcs.
• Onion 1 pc.
• Pepper

Preparation:

1. Place the meat and a peeled whole onion in a saucepan with water and put it on the fire to simmer, covering it with a lid. Don't forget to remove the resulting foam.

2. 1.5 hours have passed. The broth is ready. Take out the meat and onions. We will no longer need the onion, but we will cut the meat off the bone, cut it into small pieces and send it back to the broth. We will also add pearl barley to the broth, which we previously soaked in hot water for 1 hour and cook the broth for another 30 minutes.

3. Cut raw potatoes into small slices.

4. Add potatoes to the broth and cook for another 15 minutes.

5. While the potatoes are cooking, grate the cucumbers on a coarse grater. You can cut it with a knife if you like.

6. Immediately place the cucumbers in the frying pan, as they release juice, put on medium heat, add a little broth, cover with a lid and leave to simmer for 10 minutes.

7. Chop the onion and grate the carrots on a coarse grater.

8. Potatoes and pearl barley are cooked, which means you can add stewed cucumbers.

9. Also pour in 250 ml. cucumber pickle. After adding the brine, check to see if the soup needs additional salt. We didn't need this.

10. Fry the onion in vegetable oil until transparent.

11. Add carrots and fry for 2-3 minutes, stirring.

12. As soon as the frying is ready, put it in the soup, close the lid of the pan and let it cook for another 5 minutes.

The pickle is ready. Pour into plates and serve.

Serve the soup with herbs, sour cream, and, if possible, black bread.

Bon appetit!

1. Rassolnik soup with smoked meats in a slow cooker

Ingredients:

• Pickled cucumbers - 2 pcs.
• Pearl barley - 3/4 cup
• Onion - 1 pc.
• Carrots - 1 pc.
• Sweet bell pepper - 1 pc.
• Potatoes - 4 pcs.
• Smoked sausage - 200 g.
• Smoked chicken - 300 g.
• Tomato paste - 3 tbsp.
• Vegetable oil - 3 tbsp.
• Bay leaf - 2 pcs.
• Peppercorns
• Allspice
• Salt - 3/4 tbsp.

Preparation:

1. Soak pearl barley in boiling water for 2 hours.

2. Chop the onion into small pieces and sweet pepper into small cubes.

3. Grate the carrots on a coarse grater. Cut the pickled cucumber into small cubes.

4. Cut the potatoes into small cubes.

5. We also cut smoked sausage and smoked chicken into small cubes. You can use any other smoked meats you like.

6. Pour 3 tablespoons of vegetable oil into the bottom of the multicooker and immediately add chopped onions, carrots and bell peppers there and turn on the mode - frying for 18 minutes.

7. 9 minutes have passed, add chopped smoked meat.

8. Pour in a full multi-glass of water, 180 ml. Add the full 3 tbsp. tomato paste, mix everything and simmer for another 8 minutes.

9. 18 minutes have passed since the start of frying, add cucumbers, bay leaves, black peppercorns and allspice

10. Add potatoes, pearl barley, pre-washed, and salt.

11. Fill everything with hot water up to the maximum mark. It took us 1.8 liters.

12.Close the lid, select the soup mode. Cooking for 45 minutes.

Our pickle with smoked meats is ready. All that remains is to pour into plates.

When serving, sprinkle with herbs and add sour cream.

Bon appetit!

1. Video - Rassolnik with barley and pickles

2. Video - Lenten rassolnik

Bon appetit!

How to cook:

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

Prepare the broth (up to 1.5 hours):

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

Boil pearl barley (20-30 minutes):

The fastest way to prepare pearl barley

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

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

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

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

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

Cook the pickles separately (15-20 minutes):

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

Assembling the pickle (20-25 minutes):

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

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

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

Secrets of sour soups

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

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

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

The second secret is to cook separately prepared pearl barley.

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

Taming pearl barley is not at all difficult.

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

The third secret is high-quality broth.

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

The fourth secret is carrots in strips or cubes.

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

The fifth secret is salt, pepper and even sugar!

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

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

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