Pickle classic with pearl barley. Pickle in a slow cooker with pearl barley

Do you love pickle? I - yes. And not only me - in my family this is one of the favorite soups. Therefore, I cooked pickle more than once and in different multicookers. And in all multicookers, my pickle is according to the scheme described below. Today I will show you how to cook pickle in the Redmond M170 slow cooker. Well, read the recipe for details.

Ingredients:

Meat (beef, pork or chicken - to choose from) - 400-450 gr.
Potatoes - 3-4 pieces
Pearl barley (rice, bulgur, spelt - to choose from) - ¾ multi-glass
Carrots - 1 large or 2 small
Bulb - 1 piece
Pickled cucumbers - 3-4 pieces
Tomato paste - 1.5 tablespoons
Water (boiled, warm) - 2 liters
Cucumber pickle - 1 multi-glass
Salt - to taste
Spices (optional) - to taste
Vegetable oil - 1 tablespoon

How to make pickle in a Redmond slow cooker

1. I usually cook pickle from such a set of ingredients that I listed above. I change meat from time to time. Today I have pork - pork ribs. I rarely make pickle with pearl barley. In my family, except for me, barley is not liked. And if I decide to cook with pearl barley, then I pre-soak the grits for an hour or two. More often, my pickle is with alternative cereals - with rice or with bulgur or with spelt (if with spelt, then I soak it like pearl barley). Like meat, I change the listed cereals from time to time. Today I'm cooking with bulgur. I don’t soak bulgur, I just wash it in warm water (if rice, then also). I don't always add spices. And if I add, then it's ground black pepper and bay leaves.

2. I fry the chopped onions with carrots (carrots using a medium grater), or rather I sauté with a small addition of vegetable oil (I use odorless olive or sunflower oil). I perform these actions in a slow cooker with an open lid on the “Frying” mode (I also have a choice of product - I put “Vegetables”). I turn on the program for 15 minutes. 3. After about six minutes (approximately), I add tomato paste to the vegetables.

4. And another 4 minutes later, pickles (I like it better when the cucumbers in the pickle are cut into strips). And at the end of the “Frying” program, I pour cucumber pickle into the bowl.

5. I lay out the pork ribs in a bowl (cut the ribs into small segments). If the pork is not ribs, but something else, then I cut the meat into small portions. I also do if pickle with beef or chicken.

6. I pour the cereal into the bowl. As I said above, today I have bulgur.

7. And now I put the potatoes, which I cut into cubes.

8. I pour warm water. This is to make the soup boil faster. I salt quite a pinch, because the pickled cucumbers and pickle, and it’s better to add salt later, when the pickle is ready. I close the lid of the multicooker and turn on the "Soup". Pork or chicken pickle will take less time than beef. Therefore, I turn it on for 1 hour 30 minutes, and then I leave it to languish on heating for 20-30 minutes.

9. What to do now with the finished pickle? Of course, pour on plates and call the family to the table.

Barley pickle in a slow cooker is a hearty first course that is prepared quite simply and faster than usual if your kitchen has the necessary kitchen appliances. This recipe uses the Moulinex CE500E32 pressure cooker, with which you can cook soup in just 30-40 minutes, with a maximum bowl capacity of as much as 5 liters. If you are on a diet, you can take as a basis not meat broth, but vegetable or plain water.

Ingredients

water - 2 l
potatoes - 2 pcs.
onion - 1 pc.
carrots - 1 pc.
pickled cucumbers - 2 pcs.
pearl barley - 6 tbsp. l.
sunflower oil - 3-4 tbsp. l.
tomato paste - 2 tbsp. l.
bay leaf - 2 pcs.
salt - to taste
ground black pepper - to taste
greens - 1 bunch

Cooking

1. Prepare pearl barley in advance: rinse it thoroughly, cover with cold water and leave for 4-6 hours.

Cut a large onion into small pieces. Pour sunflower oil into the multicooker bowl. Turn on the "Frying" program for 15 minutes. Add the onion slices and sauté for about 2-3 minutes.

2. Grate the carrots on a coarse grater or cut into small pieces. Add to onion. Stir and continue to fry for about 5 minutes.

3. Grate pickles on a coarse grater or cut into small pieces. Add them along with the juice and tomato paste to the rest of the ingredients. Stir. Roast for 5-6 more minutes.

4. Rinse the swollen barley and add to the bowl.

5. Peel potatoes, cut into small pieces. Add to other products.

6. Pour water, preferably hot, to speed up the cooking. Salt, pepper, add bay leaf. Be careful with salt, as there are already pickles in the dish. Cover tightly with a lid and run the Soup program for 30 minutes. If your technique does not have a pressure cooker function, the time should be increased to 50-60 minutes.

Rassolnik in a slow cooker turns out to be especially tasty due to the fact that it languishes like in a Russian oven, preserving the taste and all the useful substances as much as possible.

Thick broth, pleasant sourness and boiled barley make this soup simply unique.

Barley pickle in a slow cooker - the basic principles of cooking

Those housewives who will cook this soup for the first time should know that they cook it on meat broth (preferably beef). It must have pearl barley and pickles.

First of all, prepare the broth. As mentioned above, it is better to cook it from beef ribs, but if you prefer pork, or, for example, chicken, you can safely use this meat. Then the finished broth is filtered to make the soup transparent.

Pearl barley is cooked for a long time, but the cooking time can be significantly reduced if it is pre-soaked for several hours.

Vegetable oil is poured into the bowl of the appliance and onions and carrots are fried in it. Then the roast is seasoned with tomato paste and mixed. Then the device is switched to the "soup" mode and potatoes, pearl barley and pickles are placed in the bowl. Pour in broth and cook for half an hour. At the end add bay leaf and herbs.

Recipe 1. Pickle with barley in a slow cooker

Ingredients

two liters of meat broth;

two salted or pickled cucumbers;

Bay leaf;

60 g pearl barley;

three tubers of potatoes;

small carrot;

30 ml vegetable oil;

onion head;

30 g of tomato paste.

Cooking method

1. Rinse pearl barley well. Fill it with clean water and leave for several hours.

2. Pour vegetable oil into the bowl of the appliance and start the “frying” program for a quarter of an hour.

3. Peel the onion and chop it finely. Transfer to a bowl with oil and lightly fry.

4. Chop the peeled carrot into large chips and add to the onion. Continue frying, stirring occasionally with a spatula. Add tomato paste.

5. Grate pickled or pickled cucumber on a grater with large holes. Add to vegetables, stir.

6. Pour the meat broth into the bowl of the appliance. Add peeled and diced potatoes and barley. Lightly salt. Remember, pickles will give up their salt. Switch the slow cooker to the cooking mode and cook the soup for half an hour. At the end, add pepper and bay leaf.

Recipe 2. Rassolnik with barley in a slow cooker with pork

Ingredients

pork on the bone;

two liters of filtered water;

incomplete multi-glass of pearl barley;

fresh greens;

bulb;

250 ml of brine from pickles;

medium carrot;

four potatoes;

two pickled cucumbers;

60 ml vegetable oil.

Cooking method

1. Place a piece of pork (required on the bone) in the multicooker bowl and, in the “stewing” mode, boil it for an hour. At the end, salt, add a couple of peas of allspice black pepper and bay leaf. Remove the meat from the broth, and strain the broth itself. Rinse the multicooker bowl.

2. Load the peeled and washed onions and carrots into the bowl. In the “frying” mode, sauté them for a couple of minutes, adding vegetable oil.

3. Then add chopped pickles. Peel the bell pepper and cut into strips. Send to the rest of the vegetables and cook for a few more minutes. Put the sautéed vegetables on a plate with the meat.

4. Put peeled and randomly chopped potatoes, washed pearl barley in a container. Pour everything with broth and set the “soup” program for 40 minutes.

5. 10 minutes before the end of the time, add vegetable fry with meat, pour in the brine, season with your favorite spices. Don't overdo the salt!

6. Send any fresh greens next. Close the lid of the multicooker and after the device beeps, let the pickle brew in the “heating” mode for 10 minutes.

Recipe 3. Pickle with barley in a slow cooker with beef

Ingredients

filtered water - two liters;

beef on the bone - 400 g;

pearl barley - 60 g;

pickled cucumbers - three pcs.;

large carrot;

medium head of onion;

potatoes - three tubers;

Bay leaf;

spices.

Cooking method

1. Wash the beef on the bone well, peel off the films and remove small fragments. Peel the potatoes and carrots with a vegetable peeler, peel and rinse the onions. Rinse the barley under running water, transferring it to a colander.

2. Peel the potatoes and cut into cubes. Grate the peeled carrot on a fine shredder, finely chop the onion. Grind cucumbers into large chips.

3. Remove the container from the multicooker, put meat, potatoes, carrots, onions and cucumbers into it. Pour the washed cereal, season with spices and put the bay leaf.

4. Pour two lira of filtered water into the bowl and stir. Place the container with the ingredients in the multicooker, close the lid and start the "SOUP" program. Set the time to two hours. This time is enough for the beef to cook, the barley to steam, and the rest of the ingredients to simmer well in the broth. Cook until the beep without opening the lid, without stirring or adding anything!

5. At the end of the program, carefully open the lid and let the steam escape. Straighten the finished pickle for salt. Serve the soup with pieces of beef, sour cream and herbs.

Recipe 4. Pickle with barley in a slow cooker with stew

Ingredients

two large potato tubers;

tomato paste - 30g;

carrot;

vegetable oil - 60 ml;

small bulb;

stew - 100 g;

three small pickled cucumbers;

½ multi-cup pearl barley.

Cooking method

1. We clean and wash vegetables. Finely chop the onion, cut the potatoes into small cubes, chop the carrots and pickles into thin strips.

2. Pour oil into the multicooker container. We spread the chopped vegetables, preheating it. Fry them in the “baking” mode for about 15 minutes, stirring occasionally.

3. Put the tomato paste, mix and fry for a couple more minutes.

4. Wash barley under running water. Fill it with cold water and leave for several hours. Then add cereal to the container. We also send pickled cucumbers here, mix and simmer for five minutes. Add stew, pepper. Pour the contents of the container with a liter of hot water and a little cucumber pickle. The liquid level must not exceed the maximum mark on the bowl. We cook the soup for about an hour in the “Stew” mode.

Recipe 5. Pickle with barley in a slow cooker with chicken

Ingredients

1/3 stack. pearl barley;

750 g of chicken;

Bay leaf;

two bulbs;

six potatoes;

ground black pepper;

two carrots;

120 g sour cream;

bunch of parsley;

60 g butter melted butter;

celery root;

stack cucumber pickle;

two barrel cucumbers.

Cooking method

1. Rinse chicken meat under running water. Cook btslon from chicken, lightly salting, until the meat is ready. Remove the peel from the carrot with a vegetable peeler and chop it into large chips. Finely chop the peeled onion. Remove skin from celery root. Grind it on a fine grater.

2. Melt the butter in the bowl of the appliance. Put vegetables in it and fry, stirring occasionally. Start cooking on the “frying” mode, and then switch to the stewing mode.

3. Wash the peeled potatoes and cut into small pieces. Wash the barley. Soak it for several hours. So it will cook much faster. Chop cucumbers finely.

4. Remove the meat from the broth. Strain the broth through a sieve. Remove vegetables from bowl. And pour the broth into it. As soon as it starts to boil, put the potatoes and barley in it, and then the vegetable fry. Cook everything in the “cooking” mode for a quarter of an hour, then add cucumbers, spices, bay leaves, pickle from cucumbers, after boiling it. Cook for another five minutes. Cut the chicken into pieces, arrange on plates, and spread out the pickle. Season with sour cream and sprinkle with finely chopped herbs.

Recipe 6. Lean pickle with barley in a slow cooker with mushrooms

Ingredients

forest dried mushrooms - 25 g;

pickled barrel cucumbers - 300 g;

vegetable oil;

100 g pearl barley;

three potatoes;

two cloves of garlic;

carrot;

bow - head.

Cooking method

1. Wash the dried mushrooms and soak them in cold water for three hours. You can use any forest mushrooms.

2. Filter the mushroom infusion and pour it into a slow cooker. We wash the mushrooms again, cut into pieces and send them to the bowl in the same way. Add filtered water to the level of three liters. We start the device in the "Soup" mode. Set the time to one hour and close the lid.

3. We wash the pearl barley and send it to the mushrooms ten minutes after boiling.

4. Cooking roast. To do this, we clean the vegetables, chop the onion, chop the carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown.

5. Peel the potatoes, cut into cubes and add to the broth after forty minutes. Cook another ten minutes.

6. Cut pickles into cubes. Add cucumbers to the soup and cook for a quarter of an hour. We try the soup for salt. If you need to add salt, pour in a little brine from under the cucumbers.

7. Add roast and cook for another five minutes. Meanwhile, peel a couple of garlic cloves and squeeze them through a press into the soup. Switch off the device. Rassolnik will be tastier if you leave it to infuse for forty minutes in the heating mode.

Barley pickle in a slow cooker - tips and tricks

Pickled cucumbers lay only when the vegetables are ready. Otherwise, the acid will not let them boil.
Use only pickled cucumbers in the pickle, not pickled ones.
To get a dietary option, fry vegetables in a dry frying pan.
Serve pickle with sour cream, herbs and croutons.

Rassolnik has a unique taste thanks to pickled cucumbers and cucumber pickle, with the addition of which it is prepared. These products give it sourness. Pickle differs from hodgepodge in a simpler composition and the mandatory inclusion of cereals in it. If you cook pickle with barley in a slow cooker, it will turn out to be similar to the traditional soup that our ancestors cooked in the oven, simmering it for a long time to get a rich taste and aroma.

Cooking features

The technology for preparing pickle with pearl barley in a slow cooker differs from the process of cooking it in a saucepan on the stove, but it also has common features with it. Cooking features must be known in advance in order to avoid mistakes that will be difficult to correct.

Barley is cooked for a long time. Pre-soaking the cereal for 2 hours will speed up this process. If you have not soaked barley in advance, then you need to fill it up long before laying other products, you can do it with meat.
Pickles are added to the soup shortly before it is ready, otherwise the rest of the vegetables may remain harsh. This also applies to the introduction of cucumber pickle into the soup.
Salted and pickled cucumbers are not the same thing. Rassolnik is cooked only from salted vegetables. But cucumbers can be replaced with pickled mushrooms.
The pickle recipe often provides for the preparation of vegetable frying, it can be done separately, in a pan, or in the slow cooker itself, using the “Frying” or “Baking” programs.
If the pickle is cooked on the broth, then it is made first and only then they start cooking the soup. Both the broth for the pickle and the soup itself are cooked using the "First Course" mode or similar. If the soup is intended to be very thick, it is advisable to use the "Stew" mode.
Do not rush to pour the finished barley pickle on plates - let it brew for 15 minutes, leaving it in the heating mode for this time. Then the soup will be much more aromatic and tastier.

In a slow cooker, you can cook barley pickle according to various recipes. For cooking, you can use beef, pork, chicken, soup set, you can cook lean soup without including meat products in its composition. The technology of preparation will also depend on the recipe. By carefully studying the instructions that accompany the recipe, you will not make mistakes. Pickle will turn out tender, fragrant, with a characteristic sourness.

Pickle on broth with pearl barley in a slow cooker

pearl barley - 80 g;
potatoes - 0.25 kg;
carrots - 100 g;
onions - 100 g;
pickles - 0.3 kg;
beef broth - 1.5 l;
pickled cucumber brine - 100 ml;
tomato paste - 60 ml;
vegetable oil - 20 ml;
greens, sour cream, boiled beef - to taste.

Cooking method:

Rinse barley, cover with cool water, leave for at least 2 hours.
Peel the potatoes, cut into bars, not too small, as they have to cook for a long time.
Remove the husk from the onion, cut it into thin half rings.
Peel the carrots and coarsely grate or cut into strips.
Peel and cut the pickles into thin strips.
Pour oil into the multicooker bowl. Start the unit by activating the "Frying" program. If there is no frying function, you can use the baking mode.
Put the onion, fry it for 2-3 minutes, add the carrots. Continue sautéing vegetables for 10 minutes.
Add the meat cut into pieces, turn off the unit after a couple of minutes.
Put barley and potatoes in the bowl of the multicooker, pour in the broth.
Switch on the appliance by selecting the "Soup" program or similar. Set a timer for an hour.
10 minutes before the end of the program, add pickles and brine, 2-3 minutes before the end of the program - finely chopped greens.
Leave the pickle in the heating mode for 10-20 minutes.

When serving the dish to the table, put a spoonful of sour cream in each plate - with it, pickle gets a milder taste.

Pickle with pearl barley from the soup set

soup set of beef or pork - 0.4 kg;
brine - 120 ml;
pickles - 0.3 kg;
potatoes - 0.3 kg;
onions - 0.2 kg;
carrots - 0.2 kg;
barley - 100 g;
water - how much will go;
salt, spices - to taste.

Cooking method:

Rinse the pieces from the soup set, put in the multicooker bowl.
Put one carrot and one onion to the meat and bones, having previously cleaned them, as well as spices.
Fill everything with water in the amount of 1.8 liters and run the unit for 1.5 hours by selecting the "Soup" program.
Take out the bones and meat, vegetables, strain the broth.
Pour barley with water, placing it in a multicooker bowl. Cook on Porridge, Pilaf, Rice or equivalent for 30 minutes.
Fill the barley with broth.
Add peeled and diced potatoes, remaining onions and carrots.
Turn on the unit by setting the "Extinguishing" program, cook for half an hour.
10 minutes before readiness, add cucumbers and brine.

It is advisable to insist the finished pickle, leaving it for 15 minutes in the heating mode. When serving, you can add sour cream and chopped greens to each plate.

Rassolnik with pearl barley and chicken

chicken breast - 0.4 kg;
pearl barley - 80 g;
carrots - 100 g;
potatoes - 0.2 kg;
onions - 100 g;
fresh herbs - 50 g;
pickles - 0.3 kg;
brine - 100 ml;
salt, spices - to taste;
butter - 50 g;
water - 1.5 l.

Cooking method:

Remove the husk from the onion, cut it into small cubes.
Peel and chop the carrots on a coarse grater.
Peel the potatoes, cut into cubes of one and a half centimeters.
Peel cucumbers, cut into strips.
Put oil in the multicooker bowl. Turning on the device in the frying or baking mode, melt the butter and put the onions and carrots in it, fry them for 7-8 minutes.
Add cucumbers and brine. Without changing the program, cook the vegetable roast for another 7-8 minutes.
Turn off the machine, remove the vegetables from the bowl.
Wash the container, dry thoroughly, return to its place.
Wash the chicken breast and barley, place them in a multicooker container, fill with water.
Turn on the "Soup" program, cook for 40 minutes.
Take out the chicken breast, separate the meat from the bone, cut into large cubes, return to the broth.
Put the potatoes in the broth, turn on the unit by selecting the "Extinguishing" program.
After 15-20 minutes, add the stir-fried vegetables and continue cooking in the same program for another 10 minutes.

Delicate chicken pickle with a creamy flavor and slight sourness in a slow cooker turns out to be especially tasty if it is allowed to brew. To do this, it is advisable to use the heating mode.

Lean pickle with pearl barley in a slow cooker

potatoes - 0.2 kg;
barley - 80 g;
pickles - 0.2 kg;
carrots - 80 g;
onions - 70 g;
tomato paste - 20 ml;
olive oil - 20 ml;
salt, spices, water - to taste.

Cooking method:

Wash and clean vegetables.
Cut the potatoes into cubes, onions into small pieces, chop the carrots on a coarse grater.
Fry the carrots and onions in olive oil using the "Bake" or "Fry" program. You need to fry for 5 minutes.
Add tomato paste, simmer for 5 minutes.
Add the pearl barley, having previously boiled it or at least steamed it (by filling it with water and putting it in the microwave for 10 minutes, turned on at maximum power).
Put in the potatoes.
Fill with water. Determine the amount by eye, focusing on how thick the soup you want to cook.
Start the machine by selecting the Soup program for 40 minutes.
10 minutes before readiness, add brine and cucumbers.

Lean pickle is hearty and healthy. It will be even more appetizing and fragrant if finely chopped dill, parsley, green onions are added to it. Cucumbers can be replaced with pickled mushrooms.

Cooking pickle in a slow cooker is a good idea. Without much effort, you get a thick and hearty soup with a unique taste.

You will need:

400gr. beef on the bone
3 medium potatoes
3 pickles
1 large carrot
1 medium onion
2 tbsp pearl barley
spices for the first
2L cold water
Bay leaf

Ever since childhood, Soviet children regularly ate pickle, which was called "Leningrad". With cucumbers and barley, all rank by rank. And, it would seem, why not cook such a soup for your children in their kitchens? But to cook pearl barley separately, to simmer the broth separately, to fry vegetables also separately, it seems such a dreary task ... And where in our fast-paced age can we find so much time for all these separate preparations? From this, the real pickle has become not such a frequent guest on our tables. Meanwhile, this is a very charismatic and very nutritious soup.

But what if I tell you how to cook pickle in a slow cooker, while spending very little time preparing the ingredients? Don't believe? But in vain! Modern technologies make it quite possible to cook, without much hassle, a very tasty pickle with barley cooked in accordance with all the rules in a slow cooker.

It’s amazing, but just cutting and putting all the ingredients into the multicooker bowl and running the soup preparation program (I have the Redmond RMC 4502 model), in a couple of hours we will pour the real “correct” pickle on the plates.

Try to repeat after me, and you will definitely like it! And as a reward, in addition to clean plates and full smiles at home, a recipe for pickle in a slow cooker with barley will be added to your notebook.

Cooking method

Thoroughly wash the beef on the bone, free from films and small fragments. Peel potatoes and carrots with a vegetable peeler, peel and rinse the onions. Rinse the barley under running water.
Cut potatoes into cubes. Grate the carrots on a fine shredder, finely chop the onion. Cucumbers are also better to grate, then only on a large shredder.
Remove the bowl from the multicooker, put the meat, potatoes, carrots, onions and cucumbers into it. Pour the washed cereal, add spices, bay leaf. I do not add salt when cooking pickle, because it is very difficult to accurately calculate the salinity of specific cucumbers. I prefer to season the soup when it's done.
Pour two lira of water into the bowl and stir in the vegetables and spices.
Place the bowl with the future pickle in the slow cooker, close the lid and set the cooking program "SOUP", setting the cooking time to 2 hours. During this time, the beef will cook, the barley will steam, and the rest of the ingredients will gently cook in the broth.
Cook until the end of the program without opening the lid, without stirring, without adding anything! Pickle soup in a slow cooker will cook on its own! And yes, a modern housewife usually does not have an extra couple of hours, but here they appear. And the pickle will be ready for dinner, and there is time for rest or other pleasant activities.
At the end of the program, carefully open the lid and allow excess steam to escape. Straighten the finished pickle for salt.
Serve the soup with pieces of beef, seasoned with sour cream and adding herbs. Fresh is perfect for this soup! Delicious just like when I was a kid!