How to make a delicious pickle with pearl barley. Rassolnik with pearl barley - the best recipes

Ingredients:

Meat for broth (ribs, head, chicken legs)

Pearl barley

Potato

Bulb onions

Carrot

cucumbers salted (marinated)

tomato paste(ketchup)

Spices: salt, ground black pepper, bay leaf, parsley, dill, optional: khneli-suneli, cumin, mustard (grains), basil.

How to cook pickle soup

1. We cook the broth. We lower the meat into cold water, put the pan on a large fire. Bring to a boil and reduce heat to low. Do not add salt. Pickles are added to the pickle, if you salt the broth in advance, you can salt the soup.

2 . In a boiling broth with meat, lower pearl barley (2-3 handfuls, depending on the volume of the broth and the size of the pan). The fact is that barley is cooked for a long time (from 50 minutes to 1.5 hours), almost as long as meat. Pork cook for 1.5-2 hours. Beef 1-1.5 hours. Chicken cook for 0.5-1 hour. You need to cook the meat until cooked so that it easily separates from the bone. Remove meat from broth. Cut it into pieces and throw it back into the broth.

3 . Barley should also be almost ready before adding other ingredients to the pickle soup.

4. Wash potatoes, peel and cut into cubes.

5 . Dip the diced potatoes into the boiling broth with meat and barley. Continue to cook over low heat.

6. At the time when the potatoes are half cooked in the pickle, prepare the frying. The frying for pickle soup is somewhat different from the traditional one (onions + carrots). Salted cucumbers are also added to it. So, peel the onions and carrots. Grate carrots on a coarse grater or finely chop, like onions.

7 . Cut pickled cucumbers into small cubes or strips. Add cucumber pickle to soup.

8. In a heated pan with vegetable oil, lightly fry the onions and carrots. Add chopped pickles. Fry - simmer until the onions and carrots are cooked.

9 . Then add 1-2 tbsp. l tomato paste and hold the frying on the fire for a couple more minutes.

10. While the frying was being prepared, the potatoes were almost cooked. It's time to add the roast to the pickle.

Taste the broth and add spices and salt to taste.

Delicious pickle with pearl barley is ready

Bon appetit!

Rassolnik- a national Russian dish, cucumber soup, the main components of which are sour, pickled cucumbers, as well as brine. The dish is very ancient, for the first time they learned about such a sour soup in Russia back in the 15th century. In different regions of the country, pickle is prepared in the same way in different ways, initially this soup was conceived as a vegetarian dish, one might say, a dish for those who are poorer. But the pleasant and unique taste of pickle made it popular among the nobility.

pickle recipe Petersburg includes ingredients such as liver, kidneys and ventricles, chicken or duck, and all offal. But the pickle, which was prepared in the vicinity of Moscow, included a lot of pearl barley or barley groats, and, of course, pickles from a barrel.

Today they also prefer to cook the traditional pickle with barley, but instead of it, they also put rice and even buckwheat, and some housewives also use corn grits. To make the soup richer, new potatoes are added to it to balance the sour taste of the barrel cucumber. The modern recipe also includes a variety of greens, as well as some spicy roots and stems such as celery or parsley. But, interestingly, with meat or poultry, pickle was never prepared even for members of the royal family, and although the dish of the "poor" is very simple, it was served only to the great urmans and those close to the court.

Today, many housewives prefer to put pork tenderloin for a rich broth, but, alas, this dish can no longer be called pickle. Pickled cucumber soup in Rus' was called kalya - a soup made from brine and sour cucumbers, with the addition of fish broth and fillet, or meat tenderloin. Pickle base, but the name is completely different.

The first dishes are simple and tasty for every day.

The classic recipe for a traditional Russian soup - pickle with pearl barley. Ingredients, technology and secrets of cooking.

1 h 10 min

40 kcal

4.71/5 (114)

One of the well-established culinary traditions of our family is the preparation of pickle. This very Russian dish, well known for many centuries, is valued not only for the mass of useful nutrients, but also for its unique taste.

What other first course so harmoniously combines a soft-sweet taste with a pleasantly tonic sourness, which is given to the soup by pickles of traditional Russian sourdough? The unique bouquet inspired our people to create a whole class of pickles, in which there is a place for dishes cooked in meat or fish broth, lean soups, as well as soups that use barley, rice, mushrooms, the most diverse greens instead of cereals.

Cooking offers us many variations of cooking this hearty and tasty soup. But today we will pay attention to the technology of making pickle according to the classic recipe - with pearl barley.

Why is it necessary to taste pickle?

As already noted, pickle is essentially a very democratic dish. In fact, you can put almost any meat or fish into it, almost any available cereals, a wide variety of greens. The “correct composition” of pickle is a very loose concept. You can even cook pickle with beets - it turns out very tasty!

But the real "highlight" of this soup, its "brand name", which makes pickle our national treasure, is obligatory use in the preparation of pickles. Without them, the resulting product can be called anything, but not pickle. Even when pronouncing the word “pickle” itself, a familiar picture appears before the inner eye - a bowl of soup in which pickles are always present!

If everything is prepared correctly, according to a long-established tradition, then in the end it should turn out very rich, satisfying, incredibly tasty and healthy for health and mood gastronomic masterpiece.

At the same time, which is extremely important, the recipe and technology for its preparation are so simple that even an inexperienced beginner can quite successfully make a pickle. You just need to try a little.

The second side of the "democratic" nature of this dish is that each housewife, depending on her taste and the culinary preferences of her family, can freely improvise with the ingredients and their doses without changing the main essence of this wonderful dish. Let's look at how the pickle is made in stages

How to cook a pickle with pearl barley and pickles - a recipe with a photo step by step

Ingredients from which we will prepare the pickle:

Ingredients

We start making soup by preparing the broth.

Now let's move on to the perlovka.

1. It must be rinsed well under an intense stream of water for 2-3 minutes.
2. After that, we put the cereal in a saucepan for 1.5-2 liters and fill it with water (cold). We put the pan on the fire and cook the contents for about 20-25 minutes per small fire.
3. After the specified time, turn off the fire and let the barley settle in a pot of boiling water. within 10-15 minutes until it swells to the perfect consistency.

1. They must first be cleaned of dense skin and large seeds. You can cut cucumbers the way the chef likes - cubes, straws, half rings, etc. The main thing is that there should be enough cucumber for the prepared volume of the pickle so that it gives the product an accentuated pleasant sourness.
2. The remaining vegetables - onions, carrots, potatoes - wash and peel off the skin. We cut the onion into thin half rings, in our family we grate the carrots, we cut the potatoes into 2-centimeter cubes.
3. In a heated pan with vegetable oil, spread the onion with carrots and lightly fry (passivate) until a pretty crust appears. When the slices acquire a characteristic golden color, add tomato paste, leek and a little boiling water. All this is thoroughly mixed and simmered for 7-8 minutes.

Then the main stage begins.

1. Strained meat broth (we first remove the meat from the broth) again begin to cook. After it boils, we put potato cubes in it and cook the contents for 10-15 minutes.
2. After this time, we put the porridge in the broth, and then the cucumber slices and let it boil for several minutes so that both the broth and the ingredients in it are saturated with a pleasant sourness.
3. After checking the potatoes for readiness, put the cooked potatoes into the pan from the pan. vegetable roast. Stir the mixture thoroughly and continue to cook for some time until fully cooked. Add spices to taste.
4. Lightly fry the previously boiled beef to a light crust and lay it in the soup.

Hearty lunch at home? Prepare pickle soup with pearl barley and pickles - very tasty!

Rassolnik is a traditional soup of Russian folk cuisine, an essential component of which are pickles 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 cooked on water, broth from various types of meat, as well as from giblets, and in addition to traditional vegetables, it is customary to add barley, rice or buckwheat to it.

I present here a classic pickle recipe cooked in beef broth with potatoes, onions, carrots, pickles and pearl barley. By preparing pickle according to this simple recipe, you will get a soup well known from childhood and loved by many - hearty, rich and very nutritious, with a rich meat taste with a spicy hint of pickles. Rassolnik with pearl 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 pickles
• 100 ml cucumber brine (optional)
• 30 g pearl barley
• 2 tbsp. l. vegetable oil
• 1 st. l. without a slide of salt
• 5 - 6 black peppercorns
• 2 bay leaves

In order to cook pickle with pearl barley and pickles according to the classic recipe, you first need to cook the beef broth. To do this, thoroughly rinse the beef brisket, pour cold water over high heat and bring to a boil.

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 chop finely.

Peel the carrots and grate on a coarse grater.

Fry the vegetables in vegetable oil over medium heat for 8-10 minutes until transparent.

Cut pickled cucumbers into thin strips.

Put the chopped cucumbers in a pan, add a little water and simmer over low heat for 30 minutes.

Important! For the preparation of pickle, you should use only salted, not pickled cucumbers. If you do not have your own preserves, then they can be purchased by weight in the market or in large supermarkets.

Rinse pearl barley in a colander with running water, then pour a small amount of cold water and cook for 15-20 minutes until half cooked, adding water as it boils away.

Peel potatoes and cut into small slices.

Put potatoes and barley into boiling meat broth and cook for 25 minutes at a slight boil.

Add fried onions and carrots and pickles to the pan, pour in the cucumber pickle and cook for another 5 minutes.

At the end of cooking, put 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, putting a few pieces of boiled beef and a spoonful of fresh sour cream in each plate. Hearty and fragrant pickle with pearl barley and pickles is ready!

Recipe 2: pickle soup with pearl barley and cucumbers

The recipe for pickle with pearl barley and pickles is familiar to many housewives. This delicious first course has been on the menu of many restaurants, canteens, and eateries for decades. Yes, and at home it is often cooked - appetizing, easy, healthy and quite budgetary.

Any pickles are good, but barley pickle is generally a unique soup, because it can be cooked with any kind of 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.

• a piece of pork with a 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.
• carrot - 150 g
• onion - 100 g.

Before preparing pickle with barley, you need to soak the grits, preferably overnight. Then rinse 2-3 times with clean water and cook until half cooked in a separate bowl. Just when barley is cooked, the water in it becomes bluish. So that the soup does not acquire such a shade, I always cook barley separately from everything. 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. Pour salt into the broth and periodically remove the foam with a slotted spoon. Be sure to remove the foam so that the broth becomes as transparent as possible. The classic barley pickle recipe involves using bone-in meat 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 half-finished pearl barley. I cook soup with barley on a quiet, slow fire.

I'm preparing a feast. I peel the carrots and rub through the grater. I cut the onion into small squares.

Saute vegetables until soft in a frying pan with the addition of vegetable oil. When the overcooking is ready, I put it to the side of the stove.

Pickled cucumbers cut into cubes. So they will be clearly visible in the soup.

I peel the potatoes, wash them and cut them into long sticks.

I put the potatoes in the soup and cook at a slow boil. I try for salt, so that everything is enough.

When both barley and potatoes are ready, I put vegetable overcooking in the soup, let it boil for about 5 minutes, after that I put pickles at the very end - I like them to crunch.

As soon as the soup boils again for 3-4 minutes, remove from heat. I let it brew and fill with all the flavors for about 15 minutes. Then I pour each portion.

I serve pickle with pearl barley and hot pickles to the table, adding a little fresh herbs.

Recipe 3: pickle with barley classic

Today in our menu is fragrant pickle with pearl barley and pickles with a recognizable obligatory sourness. This first dish pleases with excellent taste from the first spoon, warms, fills with tone and vivacity. Due to the light sour “notes”, the soup resembles a hodgepodge, but it turns out to be much more economical, because the recipe uses only beef as a meat component, and if you wish, you can make the broth completely lean.

A rich, concentrated meat broth with a standard vegetable set for first courses is successfully complemented by hearty cereals and cucumber pickle. The soup is rich and filling. The density of the broth, as well as the degree of sourness, can be adjusted here arbitrarily, changing the proportions and adjusting the recipe in your own way.

• 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 pieces;
• salt, ground pepper - to taste;
• bay leaf - 1-3 pieces;
• allspice - 3-5 peas;
• vegetable oil (for frying) - 2-3 tbsp. spoons;
• dill - 2-3 sprigs.

Cooking meat broth. We cut the washed beef into small square or rectangular pieces with a side of 2-3 cm, pour two liters of cold water. Bring to a boil, remove all the cloudy foam formed on the surface. Cook over low heat at a low boil for 1-1.5 hours (until the meat is soft), covering the pan with a lid. Throw in peppercorns for flavor.

In parallel, we wash the barley until the liquid becomes completely transparent. We shift it into a small saucepan and fill it 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 ready (until the cereal softens). You can soak barley in advance and leave it overnight, then it is not necessary to boil it separately.

Throw the swollen boiled cereal on a sieve and rinse thoroughly under running cold water. So we get rid of the stickiness, and the broth will not become cloudy after adding barley.

Chop the onion into small cubes, fry in hot oil. Stirring, keep on fire for 3-5 minutes - until a light golden color. You don't need to overcook the onions.

Coarsely rub, removing the top layer, carrots and transfer to the onion. Stir to coat vegetables with oil. We pass for another 5 minutes, not forgetting 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 straws. Place in a small saucepan. Pour 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 leaf and potatoes to the broth with already soft meat, after cleaning the tubers and chopping them into medium-sized cubes. Cook without salt for 10 minutes.

Next - carrot-onion passerovka. Bring to a boil and continue cooking for another 7-10 minutes. If the broth boils too much, add a small portion of boiling water.

The last to lay the cucumbers along with the liquid in which they were stewed. We also pour in cucumber pickle - about half a glass, more or less. It is better to add a little first, try the broth and add more if there is a lack of 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. We add fresh colors, sprinkling each serving with chopped dill.

Rassolnik with pearl 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 pickle. In Russia, for a long time this word was called a pie, in which they put chicken, buckwheat porridge, eggs and poured brine. But the prototype of the pickle itself was kalya soup, which was cooked in cucumber or cabbage pickle, lemon juice, or with the addition of kvass. Gradually, the name of the soup changed to the familiar and understandable to us - pickle, but the classic recipe for its preparation with the obligatory addition of pickles remained unchanged. In addition to cucumbers, pearl barley is the main ingredient in a properly prepared tasty pickle.

• potatoes - 4 pcs
• onion - 1 pc.
• 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 need carrots, onions, potatoes, pearl barley, pickles, brine, meat and spices to taste.

Pour the meat with cold water, put on fire, bring to a boil and cook the broth. In the process of cooking, do not forget to remove the resulting foam.

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, cut into small cubes.

Peel the carrots, grate on a coarse grater.

Peel the potatoes and cut into medium-sized cubes (however, you can also cut into large pieces, this is at the discretion of the hostess).

Pickled cucumbers also need to be chopped into cubes of approximately the same size.

Put the chopped cucumbers in a pan, add a couple of tablespoons of broth to them. Put on a slow fire, 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, cook for 15 minutes.

Add browning and cook for about 10-15 minutes more.

Add pickles.

At the end of cooking, add brine, mix well, boil and remove pearl barley soup from heat.

Pickle with pearl barley is ready! Bon appetit!

Recipe 5: pickle with pickles and pearl barley

There are many pickle recipes, but barley pickle is considered the most delicious and rich. It is barley combined with sourness from pickles that gives pickle that unique taste and special texture. So, I bring to your attention a family recipe for pickle with pearl barley.

• 500-600 gr. beef
• 4 potatoes
• ½ cup barley
• 1 large carrot
• 2 small onions
• 5 pieces. pickles
• 1 salad pepper
• piece of celery root
• bunch of dill
• 3 garlic cloves
• 3 pcs. bay leaf
• 8 pcs. black peppercorns
• sour cream

Traditionally, pickle is cooked in meat broth, you can use beef, pork or poultry, but it is best to take beef on the bone. By the way, a very tasty and rich pickle is obtained from the ribs.

Wash the meat in cold water, put it in a saucepan, pour cold water over it and put it on fire. In the case of ribs, you can immediately cut into portioned pieces.

Immediately put 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, cut the onion itself crosswise at the base.

When the water boils, reduce the fire, remove the noise.

Cook the meat for an hour and a half until tender.

While the meat is cooking, prepare the rest of the ingredients. For a pickle with barley, we measure half a glass of cereal, pour barley with cold water and leave to swell for 30 minutes.

We clean and cut potatoes. Usually, potatoes are cut rather finely for soups.

From the finished broth we remove the boiled onion, celery root and carrots, they have already given everything valuable and fragrant to the broth. We cut the meat into portioned pieces and put it back into the broth.

Put the chopped potatoes into the boiling broth and add the barley, from which we first drain the water. We cook 10 minutes.

We clean the salad pepper and cut into strips.

Finely chop pickled cucumbers. If there are no pickles, then you can, of course, take canned cucumbers, but pickle is tastier with pickles.

We put 3-4 pieces of bay leaf, pickles and salad pepper in the soup. Cook for another 10 minutes. If the cucumbers are not acidic enough, then half a glass of brine can be poured into the broth, but here one must proceed carefully so as not to overdo it.

Finely chop the onion, three on a coarse grater the second half of the carrot. On low heat, simmer the onion in a small amount of vegetable oil, then add the carrots.

Put the stewed onions and carrots into the pan. Our pickle immediately turns into a beautiful golden color. Very appetizing! Boil for 5-7 minutes, put salt to taste.

And the last thing - be sure to put finely chopped dill in the pickle. Cook for a couple of minutes and turn off the fire.

Cover the pan with a lid and let the pickle brew for at least 15 minutes.

Pour a very tasty and fragrant pickle with pearl barley into plates, put sour cream and finely chopped garlic in each plate. Optionally, you can sprinkle with fresh herbs.

Recipe 6: meat pickle with pearl barley (with photo)

A simple pickle recipe with pearl barley. Very meaty.

• Beef - 1.5 kg
• Potatoes - 3 pcs.
• Barley - 150 g
• Carrot - 1 pc.
• Onion - 1 pc.
• Pickled cucumbers - 2 pcs.
• Parsley greens - 1 bunch
• Salt - 1 tbsp. spoon (to taste)
• Ground black pepper - 0.25 tsp (to taste)
• Sour cream - 2 tbsp. spoons (to taste)
• Vegetable oil - 30 ml (how much will go)

Wash the meat, put in a saucepan, pour cold water. Bring to a boil, remove foam. Boil the beef broth (cook for 60-90 minutes, until the meat is ready).

Separately, cook barley. To do this, rinse pearl barley, pour cold water, bring to a boil. Boil until half cooked over low heat under the lid (about 15 minutes).

Peel carrots, onions, wash and cut into small cubes.

Peel potatoes, wash and cut into cubes.

Wash greens, finely chop.

Pickled cucumbers, if desired, peel and chop.

Add potatoes to the broth, bring to a boil, put barley and cook over low heat for 7-8 minutes.

Heat up a frying pan, pour vegetable oil. Put prepared carrots, onions and greens. Fry over medium heat, in vegetable oil, stirring, carrots, onions and chopped greens (2-3 minutes).

Put the roast in a pickle. Cook for about 5 minutes.

After that (5 minutes before the end of cooking) put pickles, add salt and pepper. Rassolnik with pearl barley is ready.

Before serving, season pickle with beef and pearl barley with sour cream and garnish with a sprig of greens. Bon appetit!

Recipe 7: pickle with beef and pearl barley (step by step)

• Beef 3-4 pieces
• Pickled cucumbers 0.5 cup
• Cucumber pickle 1 pc
• Onion 1 pc
• Carrot 50 gr
• Roots - parsley. parsnips, celery 0.5 cup
• Pearl barley to taste

Pour cold water into the pan - 1.5 liters. Put meat in water and put on fire. As soon as the water boils, remove the resulting foam. Next, cover the pan with a lid, reduce the heat to a minimum and cook the meat for 1-1.5 hours. The broth should boil slightly, and in no case should it boil.

Peel onions, carrots and roots. Cut the onion into half rings, cut the carrots and roots into strips.

Remove the cooked meat from the broth. Strain the broth and put on fire. Add bay leaf and pepper. Salt is not necessary, because. salt is found in sufficient quantities in brine and cucumbers.

Rinse pearl barley thoroughly and for a long time with cold running water. It is even worth leaving a container with cereals under a thin stream of tap water for 10-15 minutes, so that all the excess is washed out, and the water is completely clear.

Add chopped vegetables and pearl barley to the broth, bring to a boil and continue to cook over low heat. Cut the meat into pieces, removing the cartilage, and put it back into the pickle.

Sliced ​​pickled cucumbers. They often argue: how to cut cucumbers? I think that the way of cutting cucumbers is as unprincipled as the way of breaking an egg: from a blunt or sharp end. My grandmother and mother used a coarse grater. In the literature, it is advised to cut into strips, circles, etc. So - at your discretion, it is only important that the pieces are not too thick.

Further, it is usually advised to put cucumbers with brine in a pan. I do not do that. I add the brine along with the chopped cucumbers in their pure form right after the vegetables in the broth are almost ready.

It remains only to cook the cereal. Usually pearl barley should be digested a little.

I remember that in childhood we often argued: what is pearl barley made of. So, pearl barley is made from barley by primary rolling of grains. And barley groats are made from barley, by rolling and grinding. Recorded?

If you paid attention, the soup was never salted. If it seems to you that you need salt and pepper, do not torture yourself. But remember - oversalting is not good!

At the end, processed and chopped kidneys can be added to the pickle with barley, if desired.

Serve slightly cooled, as the slightly sour composition of the soup at a high temperature will simply burn your tongue, and you will not be able to enjoy the taste of pickle. Yes, and add a spoonful of sour cream - if desired.

Recipe 8: homemade pickle with pearl barley

I offer a classic pickle with pearl barley, this does not make it less tasty. For me, this is a small trip to my childhood, where my grandmother poured a plate of fragrant pickle!

• meat on the bone (beef) - 500 gr
• potatoes - 100 gr
• pearl barley - 200 gr
• pickled cucumber - 2 pcs
• onion - 75 gr
• carrots - 90 gr
• tomato - 25 gr
• vegetable oil - 30 gr
• salt - 5 gr
• Any greens - a handful
• bay leaf - 1 pc.

We prepare food, clean potatoes, carrots, onions. Wash the meat thoroughly.

We wash pearl barley and put it in a separate saucepan to cook, as it boils, salt and reduce the fire. Cook over low heat for about 30 minutes. In the meantime, put the meat to boil for the broth. When the water in the pan boils, remove the foam and reduce the heat to medium and cook until cooked through for about 1 hour and 30 minutes.

We take out the meat from the broth, and on the basis of the broth we begin to cook the pickle itself! Our pearl barley has already been boiled, we wash it under running water and discard it in a colander to drain excess water! In the broth itself we put potatoes cut into cubes, choose the size of the cubes yourself, as you like. We cut the onion into small cubes, and rub the carrots on a grater, I have it grated for Korean carrots, but you can grate it on any or even cut it into cubes or thin strips! Pour vegetable oil into a preheated pan and spread the chopped onion, fry until transparent, and then the carrots. When everything is fried, add a spoonful of tomato, well, or tomatoes in their own juice.

Our next action: the broth with potatoes boiled, put the pickled cucumbers cut into cubes and cook everything together for 10 minutes, then add the cooked pearl barley, let the soup boil and then put the frying made in advance, mix everything, reduce the heat and simmer for another 15 minutes At the very end, you can add chopped greens and one bay leaf.

All! Rassolnik with pearl barley is ready! Due to the fact that we cooked 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 a lot of recipes for making pickle with pearl barley, but at the same time they all have one thing in common. Whether you're making soup with or without meat, using mushroom broth or water, pickles are always the main ingredient. 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 pickled cucumbers in barrels can give the soup a classic sour taste. Optionally, you can also add brine to the soup, it is also best to take it from barrel cucumbers. This simple barley pickle recipe with a photo will help you prepare a delicious and surprisingly aromatic soup from the most common ingredients.

• Beef - 500-600 gr
• Water - 3 liters
• Pearl barley - 4 tbsp. l
• Onions - 2-3 pcs
• Potatoes - 3-5 pcs
• Barrel pickled cucumbers - 350 gr
• Carrot -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. As with most soups, this pickle is made with rich meat broth. Therefore, first of all, it is necessary to wash the meat and prepare a rich broth. It is best to take a beef nipper with a bone for this. Pour the meat with cold water and set to cook over medium heat. After the broth boils, the water will need to be reduced heat. To make the broth clear, do not forget to remove the resulting foam.

After that, it's time to start cooking pearl barley. It also needs to be washed very well, then poured with water and let stand for 7-10 minutes. After that, the water must be drained, rinse the cereal again and pour hot water. Only after the barley swells slightly, drain the excess water and add it to the broth. We cook on medium heat.

So that the soup does not turn into porridge, always choose pearl barley very carefully. Try not to use more grains than what is written in the recipe, otherwise your soup will lose its unique taste and aroma after cooling. If you are cooking barley for the first time, it is better to boil it in a separate saucepan 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 barley pickle takes a long time to cook, so you will have enough time to prepare the vegetables. Peel the carrots and cut them finely or rub them on a grater.

Onions are best cut into small cubes.

After that, in a small amount of vegetable oil, you need to fry the carrots and onions until golden brown.

We cut pickled cucumbers into small cubes. If you are using large cucumbers, it is best to cut off the skin from them. If you are very strong cucumbers, then you can grate some of them on a coarse grater.

By this time, the meat should already be cooked - it’s good to move away from the bone. Carefully remove the meat, separate the bone, and cut the flesh into small pieces. After that, the meat can be sent back to the pan.

Wash potatoes, peel and cut into medium cubes.

There is no need to rush if you are preparing a real pickle with barley and beef. Therefore, add vegetables only after the potatoes are well boiled. To do this, just wait 10-15 minutes.

After that, add carrots with onions, after which you can immediately add pickles.

We continue to cook the soup on 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. Let the soup simmer for a few minutes after adding the brine.

Chop the garlic finely with a knife or rub it on a coarse grater. Fresh herbs - onions, parsley or dill can also be chopped finely.

After the cucumbers in the soup are soft, you can add garlic with 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 that, you can serve ready-made soup to the table.

To fully reveal the taste of this dish, serve it hot with fresh herbs and sour cream. For each serving of soup, use about 50 grams of sour cream - so you can achieve the real classic taste of this amazing dish.

Recipe 10: how to cook pickle soup with barley

An excellent recipe for making pickle 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.

We spread the prepared pieces of beef in boiling water, bring to a boil, reduce the heat and remove 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, grate the carrots. Peeled potatoes cut into cubes.

Finely chop pickled cucumbers.

Put 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 send them to the soup.

Cook fragrant pickle with barley for 25-30 minutes. If the soup is thick, add water. Pour the hot pickle into bowls and serve. Bon appetit!!!

Rassolnik is quite a popular soup in Russia. It is a dish of Russian cuisine, and it came to us from ancient times. This soup used to be called Kalya. , and was prepared, both from meat, chicken, and from fish. Be sure to add brine, pickles, cereals, vegetables and a large number of herbs and seasonings. There are recipes that mention the addition of caviar.

Interestingly, not a soup, but a pie, with the addition of brine, could be called pickle. In one of the notebooks of N.V. Gogol, one can find: “pickle is a pie with chicken, buckwheat porridge, pickle is added to the filling, chopped eggs.”

My grandmother always cooked very well, She did it with great pleasure, and always any dish turned out well for her. My mother adopted all the useful skills and abilities from her. And he still sets such tables that guests are amazed. But now it is difficult to surprise someone with something.

It was from my grandmother and mother that I learned to cook, and most importantly, they managed to instill in me a love for the art of cooking. For which they - low bow!

Pickle recipe with pearl barley and pickles

What we need:

• meat - 400 gr.
• pearl barley -0.5 cups
• potatoes -3 pieces
• carrots - 1 piece
• onion - 1 piece
• pickled cucumbers - 2-3 (depending on size)
• brine - 1 cup
• tomato paste - 1 tbsp. spoon
• vegetable oil
• herbs: dill, parsley. tarragon
• celery root and parsnips
• salt, ground black pepper to taste
• Bay leaf

Cooking:

1. Pour a small amount of cold water over the meat so that it is only covered.

2. Bring the meat to a boil, constantly skimming off the foam. When it boils, remove the meat, drain the water. Rinse the pan, and pour 3 liters again. cold water (water will boil away). Bring to a boil again, remove the foam when it appears. Changing the water will help us achieve a light broth.

3. Cook meat for 1.5 hours. Grandmother always cooked meat for a long time, she said that the fat comes not only from meat, but also from the bone. That such a broth is good for health. Therefore, the meat must always be cooked to such a state that it departs from the bone completely, without effort.

4. Cut the onion into smaller pieces. Cut the cucumbers into strips, grate the carrots (it is better to grate for Korean carrots, in this case the soup will look more aesthetically pleasing).

5. Cut the potatoes into medium-sized cubes. Rinse the barley in running water. Parsnip and celery roots also wash, peel (constantly wetting with water so as not to darken), and put in cold water. Take a few roots, just cut off as needed, and clean the right amount.

6. We begin to prepare the dressing for the soup. . Heat the oil in a saucepan, put the onion in it, fry until golden brown, pour 100 ml. hot water. Simmer over high heat. When the water has completely evaporated, reduce the heat and continue to fry the onion for 1-2 minutes.

7. The onion will become transparent by then.

8. Cut the celery root and parsnips into smaller pieces. Do not cut ahead of time so that the roots do not turn black. And also send them to the fryer. Fry for 2-3 minutes.

9. Add pickles. I always have preparations of pickled cucumbers, I use them. But my grandmother used her own pickled cucumbers from a barrel. And from them the pickle had such a smell that we could not wait until the soup was cooked.

10. Lightly fry the cucumbers, add 2-3 tablespoons of stock from the pot, then add the tomato paste. Grandma made her own. Fry it not for long, 2-3 minutes, then put the carrots, also for 2-3 minutes.

11. Add half a glass of broth again, and simmer for 10 minutes.

12. After 1.5 hours, pour the washed barley into the broth.

13. Salt, but do not forget that there are pickles in the dressing, and we will add more brine.

14. After 20-30 minutes, add potatoes.

15. Cook barley until cooked, try, if ready, take out the meat. Cut the meat into portions. We send the frying, chopped meat and boiled brine to the broth.

16. Grind the greens, prepare the bay leaf and pepper, and send everything to the pan. Cook for 5-7 minutes.

17. When ready, close the dish with a lid and let stand for 10 minutes so that the soup “rests”.

18. Serve with fresh herbs, green onions and sour cream.

The secrets of making delicious pickle

• Meat is better to take 2 different pieces, on the brain bone and a piece of brisket. The first - will give a good fat, and the second - fatter, will give the soup the necessary fats.
• There is an opinion that pearl barley should be soaked in advance, but my grandmother never soaked it, she said - "Let everything useful go into the soup." In addition, barley is well washed, and there is enough remaining water for it to prepare for cooking. I also do not soak on her advice.

Parsnip root is a champion in the content of easily digestible carbohydrates, it contains useful microelements and vitamins. Therefore, it is extremely useful to use it in food.

• If white roots are put into the broth raw, then the taste of the pickle deteriorates, and the roots themselves deteriorate and become watery and less tasty. In addition, some varieties of roots darken and give it an unpleasant taste and color. Therefore, they must be sifted.

I hope everything worked out for you! And in your kitchen there is an insane aroma of a freshly prepared dish. Call your family to the table soon, and please them with a Russian soup called Rassolnik.

Bon appetit!

Each housewife always has her own recipe for the first course. Someone prefers borscht, someone likes someone likes soups with pasta. But pickle is considered one of the most popular dishes. This soup is made with brine, hence the name. In addition, pearl barley is most often used for cooking. But if you don’t like it in the soup, then you can always cook pickle without barley. We offer several options for this dish.

Pickle with rice

In a separate bowl, mix the butter (soft melted) with chopped garlic and herbs. When all the ingredients are ready, turn off the heat under the pan, add the mixture of oil and garlic and cover with a lid. Let the pickle "come" a little.

Preparation "Rassolnik for the winter"

If you are a lover of pickles, and there is always not enough time for cooking, then we advise you to pay attention to the following recipe. Pickle for the winter without pearl barley is a good find for any busy housewife. Soup preparation will save a lot of time. Having done it once in the summer, then you will not know the hassle in the winter.

Ingredients:

• cucumbers - two kilograms;
• tomatoes - one and a half kilograms;
• one kilogram of carrots;
• 200 grams of onion;
• 300 grams of rice or barley (can be without cereals);
• one hundred grams of sugar;
• one hundred grams of coarse salt;
• two tablespoons of table vinegar (9%);
• 250 grams of vegetable oil.

Cooking process

All vegetables should be cut arbitrarily - someone likes large cubes more, someone likes small sticks. It is better to grate carrots. Put the prepared vegetables in a large wide saucepan. Take the dishes a little more, let there be a margin. So it will be easy to mix the vegetables during cooking.

Add salt, pepper, vegetable oil to the workpiece. Boil the vegetables for ten to twenty minutes, stirring the ingredients occasionally. When they are almost ready, add two tablespoons of vinegar and cook for a couple more minutes.

If you decide to make a blank with rice or barley, then the cereal should be cooked separately. It should be added along with vinegar, at the very end of cooking vegetables.

While the workpiece is being prepared, wash with soda and sterilize the jars. Hostesses are advised to use small cans (“one time”) with a capacity of 0.5 liters. We lay out the vegetables in containers and roll up the lids with a key. We put it in a dark place, wrap it up and wait until it cools down. After that, it will be possible to remove them for storage in the pantry or cellar.

In winter, all you have to do is prepare the broth, boil the potatoes and add the stock to the soup. You can see pickle without a photo in our article) will be an excellent alternative to boring cabbage soup and borscht.

A few secrets

The taste of the pickle will directly depend on the taste of the cucumbers that you use. If the cucumbers are too sour, then the soup will turn out sour. If the cucumbers are very salty, then we advise you not to add brine at the end of cooking. Otherwise, the soup will be salty.

If you decide to cook pickle without pearl barley, the recipe of which we described above, then try not to add a little salt to the broth. Remember that later you will add pickles and the same salt pickle to the soup. Taste the dish when it has already “reached”, when all the ingredients have given up their taste. Only in this case you will be able to accurately determine whether it is salty or not.

Remove skin from cucumbers. Many children do not like pickle, not because of the taste of unusual barley, but because of the harsh taste of cucumber peel.

Onion for broth is better not to cut finely. Of course, the sieve will do its job. But if you do not intend to strain the broth, and boiled onions are not favored in your family, then it is better to add it whole or in halves. Experienced housewives advise making several punctures in the onion so that it gives off more juice, but at the same time does not fall apart during cooking.