Rassolnik with pearl barley - a recipe for winter, in a slow cooker, with pickled cucumbers

Rassolnik can be prepared at home on different broths - fish, meat, vegetarian and cereals - rice, pearl barley and oatmeal. Rassolnik with barley is a classic dish of national cuisine. The main ingredients are pickles and pickle, so the soup has a salty-sour taste.

In the article I will tell about the 7 best delicious recipes for preparing pickle on barley at home, but first I will share its useful properties.

Doctors recommend to use pickle for people suffering from diseases of the kidneys and stomach. The main ingredient is pickle, a good source of iodine, a protector of the thyroid gland. Salted cucumbers contain vitamins B2 and B1, ascorbic acid. Pearl barley is a deposit of provitamin A, which increases the body's immunity, and silicic acid, which struggles with stone formation in the kidneys.

Consider the most popular recipes for an aromatic, nutritious and tasty soup based on brine and pearl barley.

The classic recipe for pickle with barley and beef

  • Beef - 500 g,
  • Cucumber pickle - 150 g,
  • Salted cucumbers - 200 g,
  • Perlovka - 80 g,
  • Fresh onion - 1 pc.,
  • Tomato paste - 2-3 spoons,
  • Carrots - 100 g,
  • Potatoes - 3 pcs. (medium size)
  • Salt - 1 small spoon,
  • Lavrushka - 2 pcs.
  1. Pre-prepared pearl barley for pickle, so that it came out extra starch. Thoroughly rinse and fill with water. I give time to brew (leave alone for 60 minutes) so that the pickle does not turn out to be muddy.
  2. I cook the meat in a separate saucepan. I bring to readiness.
  3. Separate boiled beef from the bone. I cut into pieces of medium size.
  4. In the rich, freshly prepared beef broth add pieces of meat and barley. I'll put it on for another half an hour.
  5. I cut the potatoes into slices and add to the broth.
  6. Finely crumb onions, carrots crush on a large grater. Fry the vegetable mixture in a skillet.
  7. Adding chopped pickles. Carcass 8-10 min. In the end, put tomato paste. Stir and remove from heat.
  8. Stewed homogeneous mixture gently add to boiling broth.
  9. I pour in a little brine, bring the soup to readiness, keeping on low heat for 5-10 minutes. Salt and pepper to taste, decorating with greens. The soup is ready!
Video recipe

Delicious pickle on the basis of chicken broth

  • Groats - 70 g,
  • Carrots, potatoes, fresh onion - 3 pcs.,
  • Chicken - 400 g,
  • Pickles (cucumbers) - 4 pcs.,
  • Bay leaf - 3 pieces,
  • Oil (olive) - 2 tbsp. l.
  1. I clean the chicken, put it in the pan, put on a slow fire for 60-90 minutes. To make the broth more aromatic and rich, I also throw whole peeled vegetables into it - small carrots, onions and bay leaves. After cooking, the chicken is separated from the bones and ground.
  2. While chicken broth is left to itself, I am engaged in the preparation of barley. Thoroughly wash and soak in water for 10-15 minutes. I change the water, I put stew. I set fire small, cooking time - 35 minutes. When you reduce the amount of water when boiling topping up new. When the barley is ready, I wash it again.
  3. I am engaged in vegetable frying. Onion chop finely, carrots - round. I fry in olive oil. The fire is small.Constantly stir the vegetables, so as not to burn.
  4. I clean the potatoes, brush and cut into cubes of medium size. Add to the broth. After 10 minutes, pour salted cucumbers and roasting into the preparing pickle.
  5. Ready rinse thoroughly rump and chopped meat throw in the future rassolnik. I taste it, add pepper and salt.
  6. Cook for another 15 minutes. Done!

Amazing to taste, healthy and satisfying dish I serve with sour cream and finely crumbled greens.

Lean recipe for pickle without meat

  • Carrot - 1 thing,
  • Perlovka - 100 g,
  • Potato - 3 pcs.,
  • Bow - 1 head,
  • Salted cucumbers - 2 pieces.
  1. Thoroughly wash and soak the barley in cold water. Leave for 60-120 minutes. After I put cook.
  2. My and I clean the potatoes, cut into small slices. Carrot rubbed on a grater, and onions just clean.
  3. I cut cucumbers into circles, having previously cleared seeds and peels.
  4. As soon as the cereal is ready (it should soften), I omit the previously peeled and chopped vegetables in turn. I start with potatoes. After 10-15 minutes, put the grated carrots, onions and chopped pickles.
  5. Salt, add pepper peas. Cooking pickle on low heat.
  6. When the pickle is cooked, take out the onion and fall asleep fresh greens.

Cooking video

Soup rassolnik with pearl barley and pork ribs

Pickle on fragrant pork broth - the dream of any man who came home after hard work. The recipe is not the easiest, but the result - you will yum!

  • Pearl barley - 90 grams,
  • Pork ribs - 400 g,
  • Small potatoes - 3 pcs.,
  • Pickles (cucumbers) - 3 pieces,
  • Brine - 60 g,
  • Onion - half heads,
  • Vegetable oil - 3 tbsp. l.,
  • Carrots - 2 pcs.,
  • To decorate the dish - parsley and dill.
  1. Carefully wash the pork ribs, cut into pieces. I send in a pan. Boil over high heat until foaming. Reduce the fire, remove the foam.
  2. Saving cereal from excess starch. I soak and change water several times. After pouring cold water and leave to swell.
  3. I cut potatoes in small cubes, brush and cut onions. Carrot grind with a grater.
  4. Cooking roast in oil. I throw onions in a frying pan, then - carrots. I put on the middle fire and stir. Gently cut the pickles with small slices. Add to the pan. Carcass on low heat.
  5. When the broth for pickle is cooked, I drop the potatoes. After 10 minutes I lower the barley. After adding the ready roast with oil. Stir well. After 5 minutes, pour the brine.
  6. Throw off the chopped greens, salt and pepper to taste. I bring to readiness. I take it off the stove and leave the pickle alone for 15 minutes to infuse.

How to cook pickle with pearl barley in a slow cooker?

UsefuladviceIn order not to boil the cereal separately, rinse it thoroughly and let it soak overnight. The next day, add it immediately to the slow cooker.

  • Groats - 2 tbsp. l.,
  • Carrots - 1 pc.,
  • Potatoes - 3 tubers,
  • Cucumber salty - 2 pieces,
  • Meat broth - 2 l,
  • Bulb - 1 small head,
  • Vegetable oil - 1 tablespoon,
  • Culinary tomato paste - 1 tbsp. l.
  • Lavrushka - 1 pc.
  1. I take a separate pan. A small amount of pearl barley pour 200 grams of water and put on a slow fire. After 15 minutes, turn off.
  2. Chopped onions. I turn on the frying function in the multivark. I put the onions in the tank for cooking and pass on weak power. I put the carrots, finely crumbled or grated. Stir the vegetable mixture.I add tomato paste. Stir the roast thoroughly.
  3. Cooking pickles. I rub on a grater and put in a slow cooker.
  4. I turn off the frying mode, pour the ready broth on the meat into the container. Throw diced potatoes and barley.
  5. I taste the dish. A little salt. I turn on the "Cook" mode. I set the timer for half an hour. At the end of the program, the multicookers perch and throw a bay leaf. A rich pickle with pearl barley is ready!
Video recipe

Rassolnik pour on plates, served on the table with greens and sour cream.

Cooking pickle in a pressure cooker

You can cook a tasty and nutritious soup in a pressure cooker in 40 minutes. Most of the time will be spent on simple manipulations with meat. Let's go to the recipe.

  • Meat - 500 g,
  • Pickled cucumber - 2 pcs.,
  • Garlic - 2 small slices,
  • Perlovka - 3 tbsp. spoons
  • Potatoes - 2 tubers of medium size,
  • Bow - 1 head,
  • Marinated tomato - 1 pc.,
  • Carrots - 1 piece.
  1. My barley several times. I put aside.
  2. I poured into a pressure cooker of cold water, I add in advance washed and chopped meat and croup. After boiling, gently remove the foam, close the lid. Cook for 40 minutes.
  3. Cooking vegetables.I cut onions into rings, rub carrots on a grater, chop up garlic, cut tomatoes. Thoroughly mix the mixture, I bring it to readiness. At the very end I put sliced ​​cucumbers in the pan. Tommy on fire for 5 minutes.
  4. I open the pressure cooker, throw the cut potatoes. After 5 minutes, add vegetable fry. I bring rassolnik to a boil. I give brew and serve.

The pickle cooked in a pressure cooker is more aromatic and rich than cooked in a conventional saucepan. Try it!

How to prepare pickle with barley for the winter?

Rassolnik is made in the form of a tasty billet (like a stew for the winter), which will help out if there is a shortage of time and the desire to have a quick and tasty snack. Also, it will be a great addition to the main dish. For example, potato casserole with minced meat.

  • Perlovka - 2 glasses,
  • Tomatoes - 700 g,
  • Bow - 7 large things,
  • Fresh cucumbers - 900 g,
  • Vegetable oil - 200 g,
  • Salt - 2 tablespoons,
  • Black pepper (peas) - 8 pcs.,
  • 9 percent vinegar - 6 tbsp. spoons (at the outlet of 6 liters),
  • Sugar - optional.
  1. I prepare the barley. I wash it in running water, soak it overnight. The next morning I cook and cook on the stove.
  2. I rub the peeled cucumbers on a coarse grater. I prepare roasting of onions and carrots until golden brown. Then put the grated cucumbers. The carcass is 20 minutes.
  3. I pass the tomatoes through a meat grinder, spread it into a frying pan. 10 minutes more carcass
  4. Sending roast to the croup, mix thoroughly. I bring to a boil. Turn off, pour vinegar and stir. I try preparing a miracle preparation for pickle to put the required amount of pepper and salt. A little sugar does not hurt.
  5. I give to boil, diminish the fire and pour the pickle with barley on the banks. Lay in one and immediately close the lid. I turn over the cans, cover with a blanket or a warm rug. Our wonderful winter harvesting is ready!

The history of pickle

The traditional Russian dish, which has fallen in love with many, has acquired brand-name culinary features relatively recently. At the time of Gogol, a chicken pie filled with buckwheat and chopped eggs, seasoned with pickle was called pickle, and the familiar dish was called calcium.

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Now the pickle is a delicious and rich soup that every housewife should be able to cook at home. Cooking recipes are huge, but, regardless of the chosen cooking route, season the dish with diligence, patience and good mood.

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