Pickle: pickle recipe with barley and pickles. Classic pickle recipes

An incredibly tasty and rich dish called "pickle" will appeal to all lovers of first courses. Hearty, fragrant, moderately sour food will quickly satisfy your hunger, thanks to the meat broth on the basis of which it is prepared. And cucumber pickle, added at the end of cooking, will add spicy spicy notes. So, what is the popular classic pickle made from ?!

The main thing in the article

Ingredients for a delicious pickle with pearl barley:

• beef or pork - 500 g
• pearl barley - 100 - 150 g
• potatoes - 3-4 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• pickled cucumber - 3-4 pcs.
• cucumber pickle - 300 ml
• vegetable oil - 4-5 tbsp
• bay leaf - 2 pcs.
• salt, pepper - to taste.

How much pearl barley is needed for a pickle?

The amount of barley added directly affects the consistency of the first course. Lovers of soups of medium density for 3-4 liters of liquid will need 100-150 g of cereals. Adherents of thick first courses will find it appropriate to add an extra handful of barley.

Rassolnik with pearl barley and pickles: the best classic recipe

What is a classic pickle without rich meat broth?! It is he who will become the "manager" in this culinary combination of amazing taste and aroma. Well, the guarantee of the excellent taste of the dish will be the sequence of the culinary process:

1. We combine a decoction of meat with barley.
2. After 30 minutes, put the chopped potatoes into the broth.
3. Bring the chopped onion and grated carrots to softness.
4. Simmer vegetables in a deep frying pan over low heat for 4-5 minutes.
5. We connect with the future pickle.
6. Finely chopped cucumbers with a part of the brine stew in a pan.
7. After 5-7 minutes of stewing, combine them with soup.
8. To improve the taste, add spices and salt.

When serving for dinner, sour cream is the best fit, which will emphasize the excellent taste of a nutritious meal.

Rassolnik with pearl barley and meat: a recipe with step by step photos

To get a delicious meat pickle, the following components are required:

• meat on the bone - 700 g
• pearl barley - 100 g
• potatoes - 3 pcs.
• medium carrot - 1 pc.
• onion - 1 pc.
• pickled cucumbers - 5 pcs.
• greenery
• salt, pepper to taste.

Cooking process:

Rassolnik on chicken broth with barley

To make chicken broth, you will need chicken or individual parts of it.

• We cook the washed bird for about half an hour. Be sure to remove the resulting scale.
• Then add the cereal, and after half an hour - chopped potatoes.
• After 20 minutes, we take out the chicken and lower the browned carrots and onions instead.
• The same fate awaits chopped cucumbers, previously stewed in a pan.
• Combine chopped boiled chicken with pickle.
• Salt, pepper to taste.

Pickle recipe with offal: liver or kidneys

The sequence in which this type of pickle is prepared is no different from the classic recipe for the dish. The only difference is that instead of meat, some offal is involved in cooking, such as kidneys, heart, lungs or liver.

Important! Before you combine all the constituent products for unhurried languishing over low heat, you need to boil the washed offal a little.

• After a short boil, the liver (kidneys) is again thoroughly washed.
• We again put clean offal on medium heat.
• After boiling, we withstand another 1 hour and turn it off.
• The further culinary process is fully consistent with the traditional pickle recipe.

Lean pickle with pearl barley and pickles

The absence of meat and fish products is the main feature of the preparation of lean pickle.

1. It follows that pearl barley is poured not with broth, but with ordinary hot water.
2. Cook until tender for 20-30 minutes.
3. Then vegetables are connected to the process - potatoes, carrots, onions, browned cucumbers.
4. Before you turn off the almost ready soup, you need to add cucumber pickle. Its amount depends on the taste preferences of the cook - from 0.5 to 1 cup.
5. When serving, sprinkle the dish with chopped herbs.

How to cook pickle with mushrooms?

Mushroom pickle has an unusually rich taste that perfectly satisfies hunger and leaves a delicious aftertaste. The best part is that it takes very little time to prepare.

To do this, you must first soak the mushrooms in warm water, and then boil them over low heat for about 20-25 minutes. The next step is to enrich the mushroom broth with vegetables, and add spices and herbs.

Recipe for pickle with pearl barley in a slow cooker

In the modern world, with its frantic pace and lack of time, such a kitchen assistant as a slow cooker will come in handy. Rassolnik, prepared using this technique, is distinguished by rich taste and density. To reduce the time spent in the kitchen when preparing the first course, it would be advisable to use this miracle of technology.

1. To begin with, turn on the "Baking" mode and place chopped carrots, onions, cucumbers in a container.
2. Adding tomato sauce (1-2 tablespoons) will emphasize the taste of the dish with spicy notes. Pass for another 5-6 minutes.
3. We lower pearl barley, potato and meat cubes into the container and fill the slow cooker with water to the desired mark.
4. Turn on the "Extinguishing" function. Cooking time - 1.5 hours.

Features of preparing a delicious pickle with pearl barley

1. The use of meat on the bone at the initial stage of the culinary process guarantees a truly fruitful result. It can be beef, pork, chicken drumsticks.
2. Pickle will turn out to be quite appetizing if you use not meat, but river fish to prepare the broth. For a more pronounced taste, it is better to use fatty varieties - carp, catfish, crucian carp.
3. Preliminary soaking in water at room temperature for 5-6 hours will help speed up the cooking of pearl barley.
4. Cucumbers, peeled, significantly improve the taste of pickle. This should be used before chopping a vegetable.
5. Offal with a specific smell and taste must be soaked in acidified water for several hours. This is necessary in order to rid the products of accumulated toxic substances.
6. Ready pickle is recommended to eat not immediately, but after it has been infused for about half an hour. This will greatly enrich the taste of an appetizing dish.

Barley pickle: video recipe

Bon appetit!

This delicious first course belongs to Russian cuisine. Meat with cereals provide satiety, pickles - piquancy of taste. Initially, the word "pickle" meant a pie on unleavened dough with chicken, and the soup was called "kalya" and was supplemented with caviar. After this name remained only fish stews.

How to cook pickle

The traditional recipe is characterized by the density of the finished hot and the abundance of ingredients: pickles, potatoes, cereals, spicy vegetables, herbs are always used. You can not do without spices, but they are few - only bay leaves and a pinch / peas of black pepper. The broth can be meat, fish or mushroom. The very preparation of pickle according to its technology is similar to the cooking scheme of any Russian soup, however, with the obligatory infusion on the stove or in the oven for half an hour.

How to cook barley for pickle

Among all the cereals that are used for this soup, pearl barley is the most popular - it complements mainly beef broth with offal (kidneys, offal). Before adding the cereal to the rest of the ingredients in the pan, the housewives need to figure out how to quickly cook barley for the pickle:

1. Rinse the grits three times until the flowing water runs clear.
2. Pour in boiling water. A lid is required on top, otherwise the grains will not swell.
3. Bring to a boil after 20 minutes and remove from heat.

Soup pickle recipe

According to professionals, a properly cooked soup of this type necessarily includes root vegetables with a neutral taste, cereals, spicy vegetables and fresh herbs. The amount of cucumber pickle varies according to the taste preferences of the hostess and her guests. However, even if you are not interested in the classic pickle recipe, but in alternative versions of it, you will have something to choose from the options below. You will understand how to cook it quickly and how to choose products yourself.

With pearl barley and cucumbers

• Cooking time: 3 hours
• Servings: 4 persons.
• Calorie content of the dish: 1048 kcal.
• Destination: for lunch.
• Cuisine: Russian.

This hearty delicious pickle with pearl barley and pickles is similar to the classic one, but the list of ingredients is a little shorter, and the broth is cooked on pork ribs - so it is richer. Professionals advise to cook it in advance and freeze it to reduce the time of work. Tomato paste can be replaced with fresh grated tomatoes, spices are chosen to taste.

Ingredients:

• pork (ribs) - 200 g;
• potatoes - 3 pcs.;
• barley - 3 tbsp. l.;
• pickled cucumbers - 4 pcs.;
• carrot;
• spices;
• oil;
• tomato paste - 2 tbsp. l.

Cooking method:

1. Make a broth on the ribs by filling them with water (3 l) and boiling for about an hour.
2. Add fried onions, cucumbers, carrots.
3. After 10-12 minutes, add tomato paste, spices.
4. Next - pearl barley.
5. After half an hour add potatoes. Cook for 20 minutes.

with rice

• Cooking time: 1 hour
• Servings: 3 persons.
• Calorie content of the dish: 836 kcal.
• Destination: for lunch.
• Cuisine: Russian.

This recipe for pickle soup with rice and cucumbers is suitable for a children's and diet menu, as it is very light, on a turkey. It also helps to cook dinner in just an hour, because poultry broth is cooked faster than meat broth. If you wish, you can refuse potatoes, further reducing the calorie content of the dish. Roasting the onion is also an optional item.

Ingredients:

• turkey - 300 g;
• pickled cucumbers - 3 pcs.;
• rice - a handful;
• large potato;
• Sweet pepper;
• spices;
• oil;

Cooking method:

1. Make turkey broth - you need 2 liters of product.
2. Add rice, cook for 25 minutes.
3. Fry chopped peppers, onions and cucumbers. Add to soup along with potato wedges.
4. Season it after half an hour and serve.

Classical

• Cooking time: 1 hour
• Servings: 4 persons.
• Calorie content of the dish: 881 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The classic pickle, as previously mentioned, must be done on beef kidneys, which are important to prepare before work. They are cleaned and soaked for 8 hours, during which the water is changed three times. After boiled separately from all components of the soup. Similarly, you need to prepare the selected cereal in advance. This pickle soup should be served with sour cream.

Ingredients:

• beef kidneys - 300 g;
• pickled cucumbers - 3 pcs.;
• swede - 200 g;
• cereals - 2 tbsp. l.;
• carrot;
• potatoes - 2 pcs.;
• oil;
• a bunch of greens;
• salt, lavrushka.

Cooking method:

1. Boiled kidneys pour 1.5 liters of water, cook for half an hour.
2. Pour in the prepared cereal.
3. Fry grated swede, onion, cucumber straws.
4. Introduce them to the soup along with grated carrots.
5. After 4-5 minutes add potato cubes. Cook until they are ready.
6. Season with herbs and spices. Sweat for a couple of minutes, serve.

In a slow cooker

• Cooking time: 2 hours 25 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 1278 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

If you cook pickle soup in a slow cooker, you won’t even notice how a plate with a hot hearty lunch will appear in front of you. Simplicity of actions and reduction of work time are the main arguments in favor of this method of cooking this soup. You can use any recipe with or without a photo: even an inexperienced hostess who first entered the kitchen will cope with this task.

Ingredients:

• meat - 400 g;
• potatoes - 2 pcs.;
• pickled cucumbers - 2 pcs.;
• carrot;
• spices;
• oil;
• water - 2.5 liters.

Cooking method:

1. Fry all the chopped vegetables on the "baking" for 20 minutes.
2. Add meat, soaked barley, potatoes.
3. Pour in water, cook on “stewing” for 2 hours. Season 4-5 minutes before the end.

With Chiken

• Cooking time: 45 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 1645 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A simple original recipe for pickle with chicken and smoked sausage is liked by connoisseurs of light spicy hot dishes. Some housewives add tomato paste, hot capsicum, and beans here. Groats for this type of soup are not recommended - it is better to take small noodles. It is recommended to serve with fresh sour cream and rye croutons grated with garlic.

Ingredients:

• smoked chicken - 100 g;
• smoked sausage - 200 g;
• pickled cucumbers - 3 pcs.;
• vegetable broth - 3 liters;
• potatoes - 2 pcs.;
• oil;
• carrot;
• spices.

Cooking method:

1. Fry onion and carrot shavings. Pour into boiling water.
2. Add alternately cubes of potatoes, cucumbers, sausages, chicken.
3. Season 3 minutes before serving.

Leningradsky

• Cooking time: 3 hours
• Servings: 3 persons.
• Calorie content of the dish: 1557 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Rassolnik in Leningrad was one of the most frequently implemented recipes in Soviet cookbooks: delicious, quick, simple, very satisfying. Absolutely any cereal could be introduced - not only the famous pearl barley and rice: buckwheat, oatmeal, and wheat were used. According to the old recipe, only 1 liter of rich broth is obtained, and the soup itself is very thick.

Ingredients:

• beef - 300 g of meat + 400 g of bones;
• water - 2.5 l;
• potatoes - 300 g;
• carrots - 1/2 pc.;
• white onion;
• barley - 30 g;
• a bunch of leeks;
• pickles - 60 g;
• oil;
• bay leaf, salt, pepper;
• brine - half a glass.

Cooking method:

1. Boil the meat broth without spices, remove the beef.
2. Add washed barley, browned onions with carrots.
3. After half an hour, introduce potato cubes, browned cucumber straws, spices.
4. After 15 minutes, pour in the brine, cook the soup for another 9-10 minutes. Sprinkle, serve.

with kidneys

• Number of servings: 6 persons.
• Calorie content of the dish: 1457 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you are wondering how to cook pickle with kidneys in meat broth, be sure to check out this recipe. For the base, you can take fatty pork, young veal, dietary poultry - this does not matter. Canned beans are better, because. dry will have to soak for a long time and cook for at least a long time. The kidneys should be filled with water for 4-5 hours in advance.

Ingredients:

• meat - 350 g;
• canned beans - 200 g;
• pickled cucumbers - 4 pcs.;
• beef kidneys - 200 g;
• oil;
• potatoes - 2 pcs.;
• spices.

Cooking method:

1. Boil the chopped kidneys for half an hour. Separately, make meat broth (3 l).
2. Chop cucumbers, fry with onion half rings.
3. Pour the potato bars into the broth. After they are ready, fry, beans.
4. Add kidneys, spices. Cook for another 5-10 minutes.

Without meat

• Cooking time: 1 hour 30 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 997 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A simple lean pickle with barley without meat will fit well into the children's menu, it can be useful for a diet. It tastes no worse than classic beef or low-calorie chicken, satiety is also not inferior, since lentils are added here. If desired, such a soup can be made in a slow cooker - you will get even more savings of your time.

Ingredients:

• potatoes - 2 pcs.;
• lentils - half a glass;
• pickled cucumbers - 3 pcs.;
• barley - 2 tbsp. l.;
• rice - 2 tbsp. l.;
• carrot;
• tomato;
• oil;
• salt, spices.

Cooking method:

1. Pour rice with lentils soaked for half an hour with water (2 l). Cook for 25 minutes.
2. Add fried carrots, onions and tomatoes.
3. Introduce boiled barley, potato cubes, season after half an hour.
4. Cook the soup for another 6-7 minutes.

Home

• Cooking time: 1 hour
• Number of servings: 6 persons.
• Calorie content of the dish: 971 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

You still do not know how to cook mushroom pickle at home? It is worth studying this recipe, because such a tasty and satisfying hot dish looks great on any table. Rich, nutritious, with the piquancy of pickled champignons and completely without pickles - this variation of pickle soup is appreciated by vegetarians. The main part of the mushrooms can be fresh, and those that replace cucumbers can only be pickled.

Ingredients:

• cereals - 2 tbsp. l.;
• mushrooms (any) - 300 g;
• potatoes - 4 pcs.;
• pickled milk mushrooms - 200 g;
• spices;
• oil;
• tomato paste.

Cooking method:

1. Soak the cereal.
2. Saute chopped mushrooms and onion until soft.
3. Boil 3 liters of water, throw in chopped potatoes.
4. After 20-25 minutes, enter the frying, cereals. Boil for half an hour.
5. Season the soup with tomato paste, spices. If necessary, add a couple of grams of salt.

with beef

• Cooking time: 1 hour 35 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 1752 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

This beef pickle soup was in great demand before the war. A short list of ingredients, their availability and budget, high nutritional value - there is no reason not to try to cook such a soup. A step-by-step recipe will help you figure out all the tricks, and photos will give you the idea of ​​​​designing the final result. Spices are not indicated, because. their presence is optional.

Ingredients:

• white cabbage - 1/2 pc.;
• beef - 400 g;
• butter;
• potatoes - 5 pcs.;
• parsley root;
• pickled cucumbers - 2 pcs.;
• sour cream.

Cooking method:

1. Pour the beef pieces with cold water. Boil for an hour after boiling, removing the foam.
2. Fry the onion with grated parsley root in butter.
3. Add cabbage, chopped cucumbers. Simmer for 4-5 minutes.
4. Introduce fried pickle soup, potato cubes into the soup. Cook until the last softness.

Professionals are sure that without knowledge of some culinary tricks, any, even the simplest recipe for a delicious pickle, can be spoiled. How to cook this dish correctly? Important nuances:

• Choose cereals wisely - rice is used for pickle soup with chicken and / or turkey offal, and barley - only with beef. Barley groats are good for duck giblets.
• Do not salt this dish - you can greatly impair the taste of the broth.
• Is pickle soup not spicy enough? Pour some more liquid from the jar of cucumbers, boil, add to the broth 10 minutes before the end of cooking.
• Greens try to enter only fresh.
• Always boil the cereal before sending it to the broth, otherwise it will turn blue.
• If you intend to cook such a soup at home for a child, rinse the cucumbers to get rid of excess salt.
• Before work, cucumbers must be peeled and scalded with boiling water.
• Be sure to fry all the white roots - onions, parsley, otherwise the pickle soup will have bitterness.

Video

This is a simple recipe for a classic pickle that has all of its main ingredients. Prepare a piece of pork (300-400 g) with a bone. It can be replaced with chicken or beef. Put the meat in a saucepan with water, add salt and begin to cook the broth over medium heat. After boiling, do not forget to remove the foam.

Take half a glass of pearl barley and rinse it thoroughly in warm water. Pour the cereal into the pan where the meat is cooked. Barley is cooked with meat for at least 1.5 hours. The best way to prepare barley for pickles and cereals is to soak it overnight in a thermos. In this case, barley is cooked in 30 minutes.



Wash three potatoes, one onion and one carrot.



Let's clean the vegetables. Peeled potatoes must be placed in a container with cold water. You will need it a little later.



Cut the onion and carrot into small pieces.



Take out one pickled cucumber from the brine. A cucumber, like a glass of brine, is an absolutely necessary component of a pickle.



We cut the cucumber in the same way as carrots and onions.



Add two tablespoons of vegetable oil and all the cuttings to the pan. Put the skillet on medium heat.



Stir the vegetable dressing and fry it until the onion is cooked. At this time, our barley broth is almost cooked. From it you need to remove a piece of meat, cool it and separate the pulp from the bones. The soup returns to the fire. Add pieces of meat and vegetable fry from the pan to it. Cook for at least 20 minutes.



We take out the potatoes from the water, cut them into cubes and add them to the pickle. Continue to cook over low heat until the potatoes are cooked.



Add a glass of cucumber pickle to the pickle. This action is designed for lovers of the "real" pickle. It cannot be skipped. Bring the soup to a boil and add a mixture of vegetable seasonings, paprika (all in a teaspoon). 2 minutes before the end of cooking, put two bay leaves in the soup.



Rassolnik "Classic" is ready. Serve it in deep bowls, garnished with fresh herbs. Each plate should have a piece of meat.

Soups are considered complete nutrition for humans. The classic recipe for this hearty and very tasty dish involves the use of meat broth and pearl barley. However, there are many ways to cook pickle on a different basis with the addition of various ingredients. If you put pearl barley, it must be soaked in advance (for 5-6 hours) in cold water: this way it will cook faster.

Classic pickle soup with pearl barley

This is the most popular pickle recipe.

To make the soup tastier, you must use the bones to make the broth.

Required products:

• 400 g pork on the bone;
• 3 potato tubers;
• 100 g barley;
• 3 pickles;
• 2 bows;
• 1 carrot;
• 20 ml of vegetable oil;
• 50 g tomato paste;
• 3 g salt.

Cooking steps.

1. Pork and a whole onion are poured into 3 liters of drinking water and boiled for 1.5 hours.
2. The pre-soaked cereals are boiled in another pan for about 25 minutes. The grains should become soft, but retain their shape.
3. The finished broth is filtered, laying out the meat, and again brought to a boil.
4. Put potato cubes and salt in a saucepan.
5. Chop the second onion and carrots. Fry in oil until browned.
6. Grated cucumbers are added to the frying, they are all stewed together for 10 minutes.
7. Tomato paste is diluted with 50 ml of water and poured into a vegetable saute. Simmer for 5 minutes, stirring.
8. Tomato fried and barley are laid out in the broth with potatoes.
9. The soup is simmered over low heat for 10 minutes.
10. The meat is cut into pieces and returned to the pan.

How to cook with rice?

If there is absolutely no time for soaking and cooking barley, this recipe will help out.

Ingredients:

• 2.5 liters of meat broth;
• 3 medium potatoes;
• 100 g of washed rice;
• 1 carrot;
• 2 onions;
• 2 pickles;
• 80 g of tomato sauce;
• salt to taste;
• 30 ml oil for frying.

Cooking technology.

1. Potatoes are cut randomly and sent to a boiling broth.
2. Rice is added after 7 minutes. Salt. Boil 15 minutes.
3. Onions and carrots are fried in oil, then cucumbers are added, covered and stewed for 12 minutes.
4. Pour the fried vegetables with sauce and stew for another 5 minutes.
5. Transfer the contents of the pan to a bowl. The soup is cooked for 5 minutes.

Helpful Hint: Instead of pickles, you can use fresh vegetables. In this case, when cooking, you need to add a tablespoon of freshly squeezed lemon juice.

Step by step recipe with beef

To make the soup rich, it must be cooked on beef with a bone.

Grocery list:

• 60 g pearl barley;
• 700 g of young beef on the bone;
• 3 large barrel cucumbers;
• 3 large potatoes;
• half a carrot;
• 1 onion;
• 30 ml of sunflower oil;
• 1 bay leaf;
• 5 g salt.

Cooking steps.

1. The broth is boiled for half an hour.
2. The bones are removed, and the meat is cut and put back into the pan.
3. Add pre-soaked barley.
4. Sliced ​​cucumbers are stewed in a saucepan in a small amount of broth.
5. Separately fry onions and carrots.
6. Chopped potatoes, cucumbers, frying, salt, bay leaf are put in the soup.
7. The dish is cooked over low heat for 20 minutes.

Delicious soup in a slow cooker

Before putting all the ingredients in the slow cooker, barley must be cooked separately until semi-soft.

Required products:

• 300 g boiled barley;
• 2 potato tubers;
• 4 pickles;
• 40 g of tomato paste;
• 2.5 liters of broth on any meat;
• 200 ml cucumber pickle;
• fat for frying.

Cooking method.

1. Chopped onions and carrots are placed in a greased multicooker bowl and cooked on the “baking” program for 10 minutes.
2. Add diced cucumbers, tomato paste. Cook for a couple more minutes.
3. Slices of potatoes, pearl barley fall asleep, brine and broth are poured.
4. The dish is cooked on the "soup" program for 40 minutes.
5. After turning off the mode, the multicooker is not opened for another 20 minutes so that the pickle is infused.

With pearl barley and beef kidneys

According to this recipe, a very hearty soup with an unforgettable taste is obtained.

List of ingredients:

• 3 spicy pickled cucumbers;
• 2 beef kidneys;
• 100 ml of brine from cucumbers;
• 2 potato tubers;
• 1 small carrot;
• 2 onions;
• 50 g pearl barley;
• salt, seasonings to taste;
• 30 g liquid butter.

Cooking method.

1. The swollen barley is boiled in salted water until soft, then washed.
2. The kidneys are cut into medium pieces.
3. All vegetables are chopped.
4. Onions and carrots are fried in oil until golden.
5. The kidneys are boiled for 30 minutes.
6. Add to them cereals, potatoes, cucumbers, brine. The soup is salted and seasoned.
7. At the end of cooking, put the roast into the pan.
8. The dish is boiled for another 7 minutes on minimum heat.

In chicken broth

By aroma and taste, this soup resembles beef, but the calorie content of chicken is much lower.

You will need:

• 1 liter chicken broth;
• 2 potatoes;
• 1 carrot;
• 1 small celery root;
• 15 g parsley;
• 1 onion;
• 15 g melted butter;
• 3 pickles;
• 100 ml cucumber pickle;
• 150 g barley;
• black pepper, salt to taste;
• 1 bay leaf.

Recipe.

1. Pre-prepared barley is boiled for 20 minutes.
2. All vegetables and herbs are finely chopped.
3. Roots, onions are fried in butter in a saucepan, bay leaves, parsley, pepper, and salt are added.
4. The components are poured with a part of the broth. Stew covered for 7 minutes.
5. Add potatoes, cucumbers and the rest of the broth. Simmer for 15 minutes.
6. At the end, barley is added and brine is added for a sharp taste. Cook for another 15 minutes.

How to cook pickle in jars?

A wonderful recipe that will help you quickly cook fragrant soup at any time of the year.

Required:

• 3 kg of cucumbers from the garden;
• 1 kg of onions and carrots;
• 600 ml of tomato paste;
• 250 g of granulated sugar;
• 200 ml of vegetable oil;
• 0.5 kg barley;
• 70 g of salt;
• 100 ml table vinegar.

Step-by-step instruction.

1. Onions are cut into half rings, carrots and cucumbers are rubbed on a coarse grater.
2. The washed cereals are boiled for 50-60 minutes.
3. Vegetables, oil, salt, tomato, sugar are combined in a brazier. Stew 40 minutes.
4. Add barley, cook for another 5 minutes.
5. Pour in the vinegar.
6. The hot workpiece is laid out in sterile jars and rolled up.

With the addition of mushrooms

Rassolnik with pickled champignons is even more fragrant and appetizing. It can be cooked with both chicken and beef broth.

Grocery list:

• 3 l of broth;
• 120 g of pearl barley;
• 2 potato tubers;
• 200 g pickled champignons;
• 150 g pickled cucumbers;
• 1 onion and carrots;
• 3 fresh tomatoes;
• 40 ml of oil;
• salt to taste.

Recipe.

1. The cereal is boiled until soft.
2. Potatoes are cut and boiled in broth until half cooked.
3. Mushrooms are fried in half of the cooked oil.
4. After 2 minutes, chopped cucumbers are added to them and fried together for 10 minutes.
5. Carrots and onions are sauted in the remaining oil in another pan.
6. Both roasts are combined, chopped tomatoes are added, stewed for 8 minutes.
7. Grains and the contents of the pan are transferred to the broth to the potatoes. Boil for a minute over high heat, then 15 minutes at a minimum. Salt.

Recipe from Chef Ilya Lazerson

Culinary maestro Ilya Lazerson offers a unique recipe for pickle with giblets.

Components:

• 350 g beef on the bone;
• 200 g chicken hearts;
• 200 g of chicken ventricles;
• 150 g barley;
• 1 large onion;
• 1 carrot;
• 1 celery root;
• 3 potatoes;
• 3 barrel cucumbers;
• 2 bay leaves;
• 20 ml of lemon juice;
• frying oil;
• black pepper and salt to taste.

Cooking steps.

1. The broth is boiled for 2 hours.
2. In the middle of cooking, put an onion in the husk and carrots, cut in half, unpeeled celery into the broth.
3. The broth is filtered.
4. In another saucepan, boil barley until half cooked.
5. Boil the giblets separately until tender.
6. Potatoes are cut into smaller pieces, added to the broth.
7. Cucumbers are chopped on a coarse grater.
8. Fry in oil, then stew cucumbers in a small amount of water.
9. Grains are added to the finished potatoes.
10. The ventricles and hearts are cut and also added to the broth.
11. Salt the soup, add cucumbers, lemon juice.
12. Fry onion half rings and grated carrots.
13. The roast is put into the soup.
14. At the end add bay leaves and pepper.

Rassolnik is a hot first course, the basis of which is pickled cucumber broth. Meat products, offal, cereals, as well as herbs and all kinds of spices are used as additional ingredients. In this case, the choice of cereals depends on what kind of meat will act as the main component. For example, pearl barley goes well with beef, rice is combined with poultry offal, and buckwheat porridge is added to a vegetarian pickle. In today's article, we will consider not only the classic pickle recipe, but also other variations of the dish, which are distinguished by ease of preparation and incredible taste.

The classic way of cooking with pearl barley

A distinctive "highlight" of such a primordially Russian dish is the indispensable addition of pickles to the broth. If desired, you can cook soup with a more pronounced sourness, if you also use cucumber pickle in the recipe.

For cooking you will need:

• 400g beef brisket;
• pickled cucumbers - 5 pcs.;
• carrots - 1 pc.;
• potatoes - 5 pcs.;
• ½ cup barley;
• 2 tbsp tomato paste;
• 3 tbsp sunflower oil;
• ½ cup sour cream;
• 20 g dried dill;
• bay leaf - 3 pcs.;
• salt, pepper - to taste.

Preparing the broth:

1. Grind the washed brisket into pieces.
2. Next, put the processed beef in a container with water and bring the mixture to a boil over medium heat. During the cooking process, it is necessary to periodically remove the brown scale. The beef is cooked for an hour.

Now let's start cooking cereals.

1. Pour the cereal washed under running water with cool water and put on low heat.
2. After 30 minutes, remove the cereal from the heat and leave it for another 15 minutes so that the porridge can properly infuse and swell.

Let's move on to the rest of the ingredients.

1. We clean pickles and other vegetables from the skin. We cut potatoes and cucumbers into cubes, cut the onion into half rings, and chop the carrots with a grater.
2. We pass the prepared vegetables in a heated frying pan until a delicious golden crust appears.
3. Next, put the pasta and add a small amount of boiling water. Fry the vegetables under the lid for another 10 minutes.
4. We take out the brisket from the previously prepared broth, after which we bring it to a boil again. Place chopped potatoes in boiling liquid, cook for 15 minutes.
5. Then add the boiled cereals, chopped cucumbers and leave the broth on low heat for another couple of minutes.
6. As soon as the potatoes are completely ready, add the sautéed vegetables to the soup, mix the ingredients well and cook everything for 5 minutes.
7. At the final stage, add the fried beef meat to the pickle, remove the dish from the heat and let it brew for another 20 minutes. Pickle soup with pearl barley and pickles is ready. It remains to add a pinch of greens and sour cream to the dish.

with rice

You will need:

• 1 onion;
• 3 pickles;
• ½ cup of rice cereal;
• sunflower oil for frying;
• 1 carrot;
• 4 potatoes;
• a pinch of pepper.

Cooking:

1. In a heated frying pan with sunflower oil, spread the carrots and onions cut into small pieces. Saute vegetables until golden brown.
2. Pour the washed rice into boiling water, after which we cut the potatoes and pickles into small pieces.
3. As soon as the rice is cooked, put the previously fried vegetables and potato cubes into the broth. Then add cucumbers, as well as chopped herbs, a pinch of salt and pepper.

   Appetizing pickle with rice is ready.

An interesting fact: a few centuries ago, an ordinary pie was considered a pickle, the basis of which was a filling of buckwheat, chicken meat and eggs.

Cooking with kidneys

Required Ingredients:

• ½ kg pork or beef;
• 1 beef kidney;
• bulb - 1 pc.;
• carrots - 1 pc.;
• garlic - 1 pc.;
• flour - 20 g;
• tomato paste - 20 g;
• cucumbers - 150 g;
• potatoes - 250 g;
• sunflower oil;
• a pinch of parsley.

Cooking steps:

1. Shredded meat and kidney cook until fully cooked.
2. Then put chopped onions, garlic and carrots on a preheated pan. Mix the ingredients well and fry for 3 minutes.
3. Next, put flour, tomato paste into the broth and cook the liquid over low heat. Pour pieces of potatoes and cucumbers into the boiling liquid, add the previously fried vegetables.
4. We decorate the meat pickle with finely chopped greens and serve the finished dish to the table.

Leningrad pickle

This dish is well known to people who made the era of the Soviet Union. In addition to pearl barley, wheat or oatmeal porridge, as well as rice, can be used as the main ingredient. Salted cucumbers, carrots, potatoes and tomatoes remain unchanged products in the composition of the Leningrad pickle.

We will need:

• 2 potatoes;
• 25 g barley;
• ½ onion;
• 1 cucumber;
• st.l. vegetable oil;
• 1 liter of pork broth;
• 1 carrot.

Cooking method:

1. Boil barley porridge in advance.
2. Sauté carrots and onions chopped into small strips in a hot frying pan with sunflower oil.
3. Peel the cucumbers, remove the stones and add to the pork broth.
4. Cut the peeled potatoes into cubes, then pour them together with boiled pearl barley into boiling broth. Stir the ingredients and cook the mixture for another 5 minutes.
5. At the final stage, add the previously prepared frying of vegetables and boil the pickle for a couple more minutes.

Chicken Classic

Ingredients:

• 500 g of chicken meat;
• carrots and onions - 1 pc.;
• 250 g potatoes;
• 150 ml salted brine;
• vegetable oil;
• celery root;
• chopped parsley;
• Bay leaf;
• a couple of pickled cucumbers.

Let's start cooking:

1. We put the washed meat in a container with water, put the saucepan on the fire and wait until the chicken is completely cooked. Strain the finished broth.
2. We chop the peeled potatoes and roots into strips, cut the onion into thin rings. Remove the skin from the cucumbers and cut them into small cubes. Onions, along with the roots, are sautéed over low heat for 5 minutes.
3. Bring the chicken broth to a boil, add potatoes and cucumber pickle, and after 15 minutes add the sautéed roots with onions. Cook the soup for another 10 minutes.
4. Season the finished chicken pickle with herbs and serve with sour cream.

Pickle in a multicooker

Thanks to the multicooker, the cooking process has been reduced to a minimum - you just need to throw the necessary products into the bowl and wait for them to cook.

Tip: To further reduce the amount of time spent, pre-fill the barley with cool water and leave it overnight.

Ingredients:

• ½ kg chicken fillet;
• 100 g barley;
• 1 carrot;
• 4 potatoes;
• 1 onion;
• 3 pickles;
• a pinch of salt and pepper;
• 2 tbsp sunflower oil;
• 3 liters of purified water;
• 2 bay leaves.

Cooking:

1. Boil pearl barley.
2. Place the thoroughly washed chicken fillet into the bowl of the appliance. Use the "Soup" mode. The meat is cooked for 40 minutes, then remove it from the broth and leave to cool. Cut the warm fillet into small pieces.
3. Pass the chopped onion and grated carrot over medium heat. Chop the cucumbers into cubes and lightly stew.
4. Pour vegetable dressing, boiled cereals and potato cubes into a bowl with broth. Put the bay leaf, then leave the pickle to cook for another 15 minutes. Before serving, do not forget to add chopped chicken fillet to the broth.

How to cook pickle soup with pork

1. Cut beef, onion and potatoes into small pieces.
2. Grind carrots with cucumbers with a grater.
3. Put the meat in a boiling liquid and leave the broth on low heat for half an hour.
4. Finely chop onions, carrots, cut cucumbers into cubes and fry vegetables, adding sour cream to the frying.
5. Put boiled cereals with potatoes in a saucepan with broth, cook the mixture for another 15 minutes.
6. At the final stage, put the frying, bay leaf and favorite spices into the broth.