Lean pickle without barley. Lean pickle

Rassolnik is one of the most beloved winter soups. It is very satisfying, thick and has warming properties. Our ancestors have long noticed the properties sour taste warm in the cold, and therefore cabbage soup from sauerkraut, sour stews and pickles. Fasting is not a reason to give up your favorite dishes, because the same pickle cooked in a rich vegetable or mushroom broth turns out to be no less tasty than with meat.

To prepare a delicious pickle on a lean table, you need to consider some rules. Cucumbers for pickle should be stewed in a separate saucepan and added to almost completely ready soup, since potatoes do not boil at all in acidic environment. Moreover, it is desirable to peel the cucumbers, pour it a small amount water and boil for 10-15 minutes. Then the peel must be removed, and the diced cucumbers should be put in the broth, and simmer for another 10-15 minutes, until soft. By that time, your lean soup will be almost ready, and you can put stewed cucumbers along with decoction. Moreover, for pickle it is best to use salted rather than pickled cucumbers. For more bright taste in the finished pickle, you can add a little cucumber or cabbage pickle taste.

Pearl barley for pickle should be washed in several waters, and the last 2-3 times in hot water. Then the cereal is soaked for several hours or overnight, drained and poured with fresh water. Put the saucepan with barley on the fire, bring to a boil and drain the water again. Pour cold water and boil the cereal until cooked. Such manipulations make it possible to prepare grain-to-grain pearl barley, and the color of the finished cereal turns out to be light, without a bluish tint, which often acquires pearl barley that is not cooked according to the rules. Barley can also be cooked in a slow cooker, the main thing is to correctly calculate the amount of water so as not to get slurry porridge at the exit. If you often cook pickle with pearl barley, it makes sense to cook it in advance in in large numbers, divide into bags and freeze.

Another remark concerns the method of cutting products for pickle. Ideally, all foods, including onions, carrots and cucumbers, are diced. But modern housewives they do not adhere to the canons and cut the onion into half rings, grate the carrots, and cut the cucumbers into strips, circles or even grate them. Here, as they say, a matter of taste.

Ingredients:
⅓ stack. pearl barley,
2 potatoes
1 carrot
1 onion
1-2 tomatoes
1-2 pickles,
1 Bay leaf,
4-5 peas black pepper,
½ stack cucumber pickle (or to taste)

Cooking:
Rinse pearl barley, pour hot water and leave for about 1 hour to swell. Pour water into the pan, put the steamed pearl barley and put on slow fire. Cook until the cereal is soft, then put the diced potatoes into the pan, add the bay leaf, peppercorns and salt to taste. In the meantime, grate the carrots on a coarse grater, cut the onion into half rings and fry until golden color in vegetable oil. Peel the tomatoes, cut into small cubes and add to the fry. Stir, fry a little, add cucumbers cut into thin circles and simmer until soft. Put the finished frying in a saucepan with potatoes and pearl barley, boil for 10 minutes over low heat and add cucumber pickle to taste. Serve with greens.

Ingredients:
2 potatoes
1 carrot
1 onion
1 large pickled cucumber,
1 can canned beans in tomato sauce
bay leaf, salt, peppercorns, herbs - to taste.

Cooking:
In boiling salted water, dip the diced potatoes, bay leaf and a few black peppercorns. Boil the potatoes until cooked through over medium heat, then remove the bay leaf and put the contents of the jar of beans from the pan. Sauté the carrots and onions in a pan with vegetable oil until golden, then add the diced cucumber and sauté until soft. Add the sautéed sauce to the pan, sprinkle with chopped herbs and let it brew under the lid for 5-10 minutes.

Ingredients:
2 potatoes
1 onion
1 carrot
2 tbsp pearl barley,
2 pickles,
vegetable oil, black ground pepper, salt, cucumber pickle - to taste.

Cooking:
Turn on the multicooker to the "Baking" mode for 20 minutes, fry the chopped onions and carrots in vegetable oil for 15 minutes, then put the cucumbers cut into strips and wait for the signal to end the mode. Put diced potatoes, washed and soaked pearl barley, salt, pepper into the multicooker bowl and fill with water. Put in the "Extinguishing" mode for 1 hour. After the end of work signal, pour cucumber pickle and leave the pickle to reach in the "Heating" mode for 15-20 minutes.

Ingredients:
3-4 potatoes
1-2 bulbs
1-2 carrots
2-3 tbsp rice,
3-4 pickles,
1 tbsp tomato paste,
3 l vegetable broth,
pepper, herbs - to taste.
For lids: 1 pack of lean puff pastry.

Cooking:
Boil diced potatoes, onions and carrots in vegetable broth and rice. Pour into pots, arrange cucumbers, diced or striped, tomato paste, salt, pepper, herbs and spices to taste. Cover with squares of puff pastry, pressing the edges, and place the pots in an oven heated to 170-180ºС for 15 minutes, then turn off the heat and leave the pickle to sweat for about half an hour.

Ingredients:
2 carrots
1 onion
2 potatoes
3-4 pickles,
2 cloves of garlic
2 tbsp rice,
1 tbsp tomato paste,
green onions, parsley or cilantro, vegetable oil - to taste.

Cooking:
Put chopped potatoes into boiling salted water, boil for 10 minutes and add washed rice and cook until tender. Meanwhile, cook the onion, carrot and garlic stew, sauté until golden and add the tomato paste. Add the finished frying to the broth, grate the pickles on a coarse grater and put in a pot with soup. Grind the greens and add to the pickle, sweat under the lid for 5 minutes and remove from heat.

Ingredients:
4 potatoes
4 pickles,
1 carrot
½ celery root,
½ stack rice,
1 stalk leek,
bay leaf, herbs, pepper, salt - to taste.

Cooking:
In 1.5 boiling salted water, boil the diced carrots, celery root and potatoes. Boil for 7 minutes and add washed rice. Separately braise the peeled and diced cucumbers and add them to the pot after the potatoes are cooked. In the meantime, cut the leeks into rings, chop the greens. Add the leeks and herbs to the saucepan with the pickle 3 minutes before the end of cooking, salt, if necessary, pepper, cover and let it brew for 10-15 minutes.

Ingredients:
200 g fresh champignons,
6 potatoes
4-5 pickles,
2 bulbs
2-3 carrots
2 tbsp flour,
2 tbsp tomato paste,
1 celery root
salt, pepper, vegetable oil - to taste.

Cooking:
Cut pickled cucumbers into cubes and stew in a separate saucepan. Mushrooms cut into slices, onions - into small cubes and fry in vegetable oil. In the meantime, boil the water, salt a little and dip the diced potatoes, carrots, celery root into it, boil until tender, then dip the cucumbers and mushrooms with onions into the pan, bring to a boil and reduce the heat to medium. Boil for 15-20 minutes, add tomato paste and cucumber pickle to taste and sweat covered for 5 minutes. Serve with greens.

Ingredients:
500 g river fish(pike, zander, perch),
100 g pearl barley,
3-4 pickles,
1 carrot
1 parsley root
1 leek (white part)
2 tbsp chopped greens,
ground black pepper, black peppercorns, bay leaf, salt - to taste.

Cooking:
Washed and cleaned fish, pour 2.5 liters of water and cook for 30 minutes. Strain the broth, separate the fish meat from the bones. Separately, weld barley. Cut vegetables into strips, leeks into half rings, cucumbers into cubes. Fry vegetables in vegetable oil until golden brown, add cucumbers, pour 1 stack. broth and simmer covered for 15 minutes over low heat. Put the fried cucumbers in a saucepan with broth and fish, add pepper and bay leaf, pearl barley and salt, if necessary. Boil for 10 minutes and remove from heat. Sprinkle with herbs when serving.

Ingredients:
2 bulbs
1 bunch of greens
2 tbsp vegetable oil,
50 g dried mushrooms
1 celery root
1 parsley root
1 stack cucumber pickle,
5-7 black peppercorns
5 pickles,
1 carrot
4 potatoes
1 stack pearl barley,
bay leaf, salt, ground black pepper - to taste.

Cooking:
Rinse the pearl barley and soak overnight. The next morning, rinse the barley again, pour fresh cold water, bring to a boil and boil for 15 minutes. Drain the water. dried mushrooms grind in a coffee grinder. Place the pearl barley in a bowl and mushroom powder, pour two liters of water, bring to a boil and cook over medium heat for 30 minutes. In the meantime, grate the carrots and celery root on a coarse grater, cut the potatoes into cubes, chop the onion and parsley root. In a pan with vegetable oil, fry the onion for 5 minutes, add the carrots, celery root and parsley and simmer, stirring, for another 6 minutes. Dip the potatoes in a pan with barley, add the fried roots and boil for 10 minutes. Cucumbers cut into cubes, stew separately for 10 minutes and add to the pot with soup. Add spices, pour in cucumber pickle to taste, boil for 5 minutes and remove from heat. Let stand covered for half an hour. Serve with greens.

Ingredients:
3-4 potatoes
1 carrot
1 onion
2 pickles,
100 g pearl barley,
100 g fresh cabbage,
salt, pepper, herbs - to taste.

Cooking:
Boil diced potatoes in boiling salted water. Boil pearl barley separately. In the meantime, grate the cucumber and carrots on a coarse grater, cut the onion into cubes. Saute onions and carrots in vegetable oil until golden brown, add cucumbers and simmer. When the potatoes are cooked, dip the grits, roast, chopped cabbage into the pan and boil for 10 minutes. Serve with greens, sprinkled with freshly ground pepper.

Lean pickle with millet groats

Ingredients:
3 potatoes
2-3 leeks,
1 carrot
3 tbsp millet,
3 garlic cloves,
2 pickles,
150 ml tomato juice,
2.5 liters of water,
7 black peppercorns,
salt, bay leaf - to taste.

Cooking:
Dip the chopped potatoes in boiling salted water, after boiling, dip the washed millet and boil for 10 minutes. Meanwhile, saute carrots and leeks in vegetable oil. Add stir-fry to soup, cook for 5 minutes. Dice the cucumbers and chop the garlic. Add cucumbers to the pot tomato juice, garlic, bay leaf, salt and spices. Boil for another 7-10 minutes, let stand covered for 5-10 minutes and serve with some greens and a slice of lemon on the plates.

Bon appetit!

Larisa Shuftaykina

Rassolnik with pearl barley is a simple dish to make. It is a lean soup made from simple and budgetary ingredients, the recipe of which is especially popular in winter. Even without meat, it turns out thick and warming. A long time ago in the villages they noticed the ability of an acidified taste to warm in the cold, which is why in Russian cuisine there are many variations of pickle and sauerkraut cabbage soup.

The barley pickle recipe is relevant during Lent and suitable for vegetarians. All its ingredients are available, and the soup, although prepared without meat, comes out quite satisfying. Such vegetarian option hot perfectly satisfies hunger and fills the body with energy. Lean soup should be nutritious and fortified to compensate for the lack of meat. And the pickle made on vegetable or mushroom broth comes out no less tasty than on the basis of meat.

List of products for 6 servings:

• 100 g pearl barley,
• 2 pickles,
• 1 large carrot
• 1 large potato tuber,
• 1 medium sized onion
• 1 st. a spoonful of tomato paste
• 2 leaves of lavrushka,
• 3 liters of water
• vegetable oil for frying,
• salt and spices - at the discretion of the cook.

Step by step description of preparation:

1. Since the vegetarian pickle is cooked from vegetables, it is not necessary to pre-cook the meat broth. First, let's prepare pearl barley.
2. We wash barley 4–5 times, and the last 2 times in hot water. Then we fill the cereal with water and leave it overnight. In the morning, pour barley with fresh water and cook until softened. There is a simpler recipe for making pearl barley. It can be poured with hot water and left for three hours until it swells. However, it is the correct long-term recipe that ensures that the cereal does not boil like porridge and will turn out without a bluish tint. At the same time, she will keep everything beneficial features which is important for lean soup.
3. At this time, we cut the cucumbers into small cubes and simmer for a quarter of an hour in a separate pan with a closed lid. Here the recipe implies several nuances. Firstly, cucumbers are placed in an almost ready-made pickle, since potatoes do not boil soft in an acidic environment. Secondly, it is better to peel cucumbers. Thirdly, it is preferable to take salted rather than pickled vegetables for lean pickle. To spice up the finished soup, you can pour a little cucumber pickle.
4. Onions, potatoes and carrots are also chopped into cubes. Some prefer to grate carrots, cut onions into half rings, and cut potatoes into cubes. The method of slicing does not affect the taste of the pickle.
5. Heat the oil in a frying pan, fry the onion until transparent, add the carrots and sauté for an additional 4 minutes over low heat.
6. We introduce tomato paste into the mixture of onions and carrots and simmer everything together for 2-3 minutes. If you don’t have pasta on hand, you can take fresh tomato, peel and chop finely.
7. Add potatoes and bay leaves to the pan with the finished barley.
8. After boiling, put the frying into the vegetable broth.
9. After 3 minutes, we send the cucumber to the lean pickle. At the same time, you can pour in the brine.
10. At the end, you need to salt the dish and add your favorite spices. The degree of final readiness is determined by the softness of the potatoes.
11. After turning off the stove, cover the lean soup with a lid and leave for 10-20 minutes.

On the table, such a vegetarian pickle is served hot with crackers and herbs. Outside of fasting time, you can add croutons and sour cream. The taste will only benefit from this.

Lean pickle is being prepared for 1 hour, the recipe is simple, therefore vegetarian soup easy to cook and a novice hostess. Even big family can be fed like this hearty meal with barley.

As you can see, eating during fasting can be varied and tasty. The recipe for pickle with pearl barley is a good example of this. Such lean soup you can cook every day. All the components that the recipe implies have a beneficial effect on digestive system, fill the body with vitamins A, E, PP and group B and useful trace elements: phosphorus, zinc, copper, manganese chromium, iodine.

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Rassolnik - who doesn't love him? Rich because of meat, thick because of cereals, yes with a spoon homemade sour cream. It's certainly tasty, but is it really healthy - especially if you adhere to the principles healthy eating. Now we will dispel the myth that the most tasty food This is meat food.

Lenten pickle - how to cook delicious

It is believed that soups are much tastier if they are cooked on meat broth. Do not believe it - you can cook a wonderful pickle on concentrated vegetable or mushroom broth. This soup diversifies your table and will surely become one of your favorites.

A rich vegetable broth is best prepared from roasted roots. Carrots, parsnips, parsley, celery and onions need to be chopped large pieces, sprinkle with vegetable oil and bake in the oven for 15 minutes - then cook the broth from them. At the same time, for every liter of water, there should be at least 250 g of roots.

Mushroom broth, of course, is the most delicious - from mushrooms ( White mushroom). They need very little dry: a third of a glass for 2 liters of water. From roots to mushroom broth can put small carrots and an onion. After cooking, vegetables from the broth must be removed, and mushrooms, on the contrary, should be left.

What kind of broth do you need delicious pickle, you already know. And now we will tell you how to cook pickle further. Recipe with barley, with rice, in a slow cooker with millet - choose to your liking. Any will turn out delicious if you follow our advice.

Pickle - recipes

Pickle with barley

Ingredients:

• water or broth - 2.5 liters;
• potatoes - 4 pieces;
• pickled cucumbers - 3 pieces;
• onions and carrots - 1 each;
• pearl barley - a third of a glass;
• peppercorns - 4 things;
• bay leaf - 1 piece;
• cucumber pickle - half a glass;
• vegetable oil - 2 tablespoons.

1. Rinse barley, fill with hot water. Wait until it swells.
2. Pour the steamed cereal into ready broth and cook until soft.
3. Add chopped potatoes, pepper and bay leaf. Leave on low heat for 20 minutes
4. Chop onions and carrots and fry in oil.
5. Cucumbers cut into strips, put in a separate bucket, pour the broth from the main pan. Boil 10 minutes.
6. When the potatoes are cooked, add onions with carrots and boiled cucumbers to it.
7. Pour in the brine, salt to taste and bring the soup to a boil.

Pickle with rice

What you need:

• vegetable broth - 2 liters;
• potatoes and carrots - 2 each;
• onion - 1 piece;
• rice - half a glass;
• pickled cucumbers - 3 pieces;
• vegetable oil - 2 tablespoons;
• tomato paste - 1 tablespoon;
• garlic - 1 clove;
• greens - cilantro, parsley (for serving).

How to cook pickle with rice:

1. Bring the broth to a boil. Put chopped potatoes in it.
2. After the potatoes have boiled for 10 minutes, add the washed rice.
3. Grate carrots. Chop the onion. Mince the garlic. Fry everything together in oil. Season vegetables with tomato paste and one glass of hot water. Simmer for 5 minutes.
4. Grate the cucumbers coarse grater and put them in a bowl of soup.
5. Add roasted tomato, salt the pickle to taste. Cook for 5 more minutes.

Cilantro and parsley go well with rice pickle - herbs are very fragrant. So that they do not clog the taste of mushrooms, cook this soup in vegetable broth.

Pickle in a multicooker with millet

For this pickle you will need:

• water - 2.5 liters;
• roots - 500 g;
• potatoes - 350 g;
• onions, carrots - 100 g each;
• millet - 70 g;
• pickles - 200 g;
• cucumber pickle - 120 ml;
• celery root and parsley - for frying;
• salt, pepper - to taste.

How to cook:

How to lose weight with the maximum result?

If you adore friends, and at the same time try to lose excess weight, try to cook lean pickle according to this recipe. To prepare a lean pickle, you will need quite available ingredients, any housewife will cope with the preparation of soup. This dish is perfect for dinner table during the period of fasting, as well as if you wish to arrange for yourself fasting days. I can't say that this dish is very tasty. However, it will perfectly satisfy the feeling of hunger, and give rest to your digestive tract from meat dishes. How to cook lean pickle with barley and pickles, see below.

INGREDIENTS

For 6 servings of this lean soup you will need the following:

• Pearl barley - 100 Gr;
• Carrot - One large;
• Pickled cucumber - A couple of things;
• Potato - One thing;
• Tomato paste - One large spoon;
• Onion turnip - One onion;
• Bay leaf - A couple of things;
• Vodichka - 3 L.;
• Spices - To your taste;
• Salt - To your taste.

COOKING

1. So let's get started! To begin with, we will weld barley, fill it with water and put it on the stove. We cook until cooked, the process is long (from 50 to 90 minutes), but not everything is so bad, if the barley is soaked in advance for the night, then it will be ready in 20 minutes.
2. Then we cut the pickled cucumbers into cubes and stew them under the lid for 10-15 minutes, then put them in a bowl.
3. Next, cut the peeled carrots and onions into cubes, first fry the onion until transparent, and then add the carrots to the onion and fry until soft for about 3 minutes over medium heat. After that, pour in the tomato paste and warm it all up for a couple of minutes.
4. And now put the diced potatoes, bay leaf into a saucepan with boiled barley, bring the broth to a boil and put the frying there.
5. Then, after 2 minutes, add chopped cucumber to the soup, pepper, salt and cook until the potatoes are ready. That's all, our lean pickle with barley and pickles is ready! We serve it to the table and eat.

Bon appetit!

Watch another video with a recipe for making pickle with mushrooms and barley.

INGREDIENTS

• vegetable broth- 3 liters
• Pearl barley - 1 cup
• Potatoes - 3 medium pieces
• Pickle- 5 medium pieces
• Carrot - 1 piece
• Onion - 1 piece
• Bay leaf - 2 pieces
• Salt, black pepper - to taste
• green onion- a few feathers for filing
• Vegetable oil- 3 tablespoons

STEP-BY-STEP COOKING RECIPE

Pour boiling water over pearl barley and let stand for 1 hour. Peel onions, carrots, cut into cubes and sauté in a pan in oil for about 7 minutes until softened. Cut the cucumbers into strips and simmer in a saucepan for 10 minutes, pouring a glass of broth. Boil the broth, put pearl barley there. Boil 10 minutes. Next add the potatoes and cook until softened. Add onions, carrots, cucumbers. Boil 5 minutes. Add bay leaf, salt, pepper, boil for 2 minutes and remove from heat. Serve sprinkled green onion. Bon appetit!

In fasting, it is especially important that the food is varied and balanced. Experienced housewives know that from lean foods you can make soups, stews, pastries and even desserts - the only question is where to get enough time to prepare all these dishes. This problem is easy to solve! With smart multicooker REDMOND SkyCooker M903S doesn't even have to be at home to make dinner lentil soup or juicy vegetable stew with chickpeas. Install the Ready for Sky app on your smartphone and cook by controlling the process from your smartphone! Place the ingredients in the multicooker bowl and start cooking at any convenient moment - returning from work or while walking with the child. For maximum convenience, the application has a built-in cookbook with recipes for all occasions. You can start cooking from the recipe - in 1 click! M903S will self install optimum temperature and the time for the dish you have chosen, and when it finishes cooking, it will automatically turn off. Eat tasty, varied and balanced - with a smart multicooker REDMOND SkyCooker M903S!