Rassolnik is an old Slavic dish, the main component of which, based on the name, is pickle or pickles.

Barley is not the main ingredient of pickle, but thanks to it, the soup becomes more satisfying and rich. Any broth is used: meat or pre-cooked vegetable is suitable. What about cucumber - if its taste does not seem saturated enough, it is recommended to add a small amount of brine. The recipe for pickle with pearl barley and pickles is a great option for a hearty meal that gives a boost of energy and warms the body in the winter.

Introducing the delicious first course cooking options.

Classic pickle with pearl barley and pickles

The simplest option does not require many components that are available to any wallet:

  • 2 l of bird stock;
  • 4 potatoes of the same size;
  • 1 carrot;
  • 1 onion;
  • cucumbers - 3 pieces;
  • 100 g of pearl barley;
  • a few feathers of green onions, salt.

Prepare the pickle in this way:

  1. Sort the cereal grains, removing garbage, and hold in a sieve under tap water. We put it in a hot broth and cook for a quarter of an hour.
  2. Cucumbers should be cut into cubes, and the same thing done with onions and carrots. We cut potatoes in the size of medium slices.
  3. Add potatoes and vegetables to the broth. If it seems that the cucumbers are not acidic enough, add the brine to the desired acidity. Boil the dish for 20 minutes.
  4. Finely chopped onion is added to the pickle last of all before being removed from the heat. Cook the dish for a couple of minutes. The classic pickle is ready to eat.

Here's a classic recipe for a delicious pickle.

Beef Recipe

Fragrant and nourishing is a pickle with beef meat.

Prepare the components in advance:

  • 100 g of pearl barley;
  • 0.5 kg of beef tenderloin;
  • 300 g pickles;
  • 150 g of onions;
  • 150 g carrots;
  • 0.5 kg of potatoes;
  • 2-3 pcs. Lavrushki
  • salt, pepper to taste.

Step by Step Actions:

  1. Cut the beef into medium-sized slices. Put a pan with 4 liters of water on the fire. Immediately put the meat in it and cook the broth. Remove the resulting foam so that it is light, transparent. Cook the broth for an hour.
  2. Barley should be soaked in advance, at least half an hour, while the meat is being cooked. Can be left overnight.
  3. At the end of time, we put in the boiled broth a lavrushka and soaked barley. When the soup boils, reduce the heat and boil for half an hour. While the future pickle is cooked, we fry in a hot pan with the addition of vegetable oil a crushed onion cubes. We pass it for a couple of minutes and pour in the shabby carrots. Cook, stirring occasionally, a few more minutes.
  4. We include pickled cucumbers, not cut into large strips, for frying. Stirring, simmer for a couple of minutes. Leave the frying to the side.
  5. After half an hour, pour the chopped potatoes into the broth, and after 5 minutes, lay the frying. It remains to cook with a third of an hour all the products together.
  6. We try the taste of the broth and the softness of the remaining components, taste with spices.
  7. Served brine soup with slices of rye bread and a spoonful of homemade sour cream.

Cooking a delicious soup in a slow cooker

We will need:

  • 2 pcs. pickles;
  • 0.5 multi cups of pearl barley;
  • 1 carrot;
  • 1 onion;
  • 3-4 pcs. the same size potatoes;
  • pork on the bone;
  • dill and salt to taste.

Prepare the pickle in this way:

  1. Soak the cereal in boiling water, previously rinsing with running water. Grind onions and carrots. Putting the function "Frying" on the multicooker for a while - 4 minutes, fry the vegetables.
  2. We cut cucumbers finely, small cubes look better. At that time, boil water to pour boiling water into the soup.
  3. We drain the water from the barley and send it to the roasting. Do not turn off the frying mode and send the meat to fry. Fry it a little on both sides so that there is no foaming. Add the potatoes in cubes, leave the same mode. Spread pickles on top. Salt and pour boiling water. We switch to the “Soup” mode for an hour and a half.
  4. When the slow cooker reports that the cooking is finished, serve. Garnish with chopped herbs and a spoonful of sour cream.

Read also: pickle recipe with rice and cucumbers

With barley and beef kidneys

Ingredients:

  • 0.5 kg of beef kidneys;
  • pickle and 2 pieces of pickles;
  • 1 stalk of celery;
  • 1 onion;
  • 4 potatoes;
  • 2 tablespoons butter;
  • 100 g of sorrel or salad;
  • 1 well-washed parsley root;
  • salt to taste.

How to cook pickle soup:

  1. Separate fatty tissue and film from the washed kidneys, cut into several small pieces. We rinse through a colander under a stream of water. We send to the stove in a pot with filtered water and wait for the boil.
  2. Peel the cucumbers and parsley root. Chop the cucumbers.
  3. Meanwhile, foam formed on the broth. We rinse through a colander under a stream of water, the kidneys and again we collect water, send to the fire and wait for the boil.
  4. Parsley root cut into strips, and onion into cubes. We wash the kidneys again and cook for an hour and a half.
  5. Finely chop the celery stalk, as well as the salad (sorrel). Grind the potatoes into cubes. We take another pan and fry the roots and onions there. Remove from heat, put cucumbers and potatoes there. We return to the fire pour the beef broth (pre-cooked), cook 25-30 minutes.
  6. 5 to 10 minutes before being ready, put salad (sorrel) and brine in a saucepan, season with salt and pepper.
  7. We cut the boiled kidneys into a cube and put in a plate when serving, as well as sour cream and parsley.

On chicken stock

Chicken broth gives saturation to the first dish.

The recipe for pickle with pearl barley is as follows:

  • chicken bouillon;
  • pearl barley;
  • 400 g of cucumbers;
  • a few cloves of garlic and bay leaf;
  • 1 cup brine;
  • a couple of onions;
  • carrot;
  • oil, salt and pepper.

Cooking:

  1. Pour the cereal with water and wait until it swells. We prepare vegetables: chop cucumbers, onions, three carrots on a grater.
  2. In a small amount of broth, cook porridge.
  3. We cut potatoes into small slices. Fill it with water so as not to darken.
  4. Prepare the frying: add the oil and a third of the onion to a preheated pan, fry it a little. Then add chopped cucumbers and simmer for 15 minutes.
  5. Meanwhile, barley is almost ready. We prepare the second frying: put the oil and onion in the pan, fry and put the carrots, simmer for 10-12 minutes.
  6. In boiled chicken broth we spread boiled pearl barley porridge, potatoes. Cook to a boil and cook for 10 minutes until half-cooked potatoes.
  7. We cut the cooked chicken and put it in the soup. After 10 minutes, put the frying with cucumbers and cook for 7 minutes.
  8. We send the second frying to the soup. Then spread the bay leaf, season with pepper, a glass of brine and salt. 5 minutes before cooking, chopped garlic is added to the pickle. Next, turn off the burner, cover with a lid and leave to simmer for 10 minutes.

Soup-pickle can be served on the table previously garnished with greens and sour cream.

Tip. At the time of the carcass of the cucumber and onion, you can add a little butter. The taste at the same time becomes softer.

Lean pickle recipe with pearl barley

For cooking you will need:

  • 2 l of water;
  • 4 tablespoons of pearl barley;
  • 2 pickles;
  • 5 potato tubers;
  • 2 onions;
  • 1 carrot;
  • Lavrushka
  • 3 tablespoons of vegetable oil;
  • greens and spices.

The following actions:

  1. Cook pre-pearl barley porridge. We prepare vegetables: finely cut onions and cucumbers, three carrots
  2. We heat the pan with oil, pass the onions until golden. We put a pot of water to get cool boiling water. Pour the carrot chips into the roasting. Following her cucumbers, reduce the heat and cook for 10 minutes under the lid.
  3. Shred potatoes. In boiling water, add pearl barley porridge and potatoes, reduce the fire, focus on the readiness of the tubers. Cut the greens.
  4. As soon as the potatoes soften, put the fry and lavrushka. Cook for 5 minutes, before seasoning the soup with spices.
  5. Before removing the container from the fire, we make out sprigs of greenery.

With mushrooms

Ingredients:

  • 100 g of pearl barley;
  • 0.5 kg of potatoes;
  • 200 g pickles;
  • 0.2 l of brine;
  • 150 g of onions;
  • 150 g carrots;
  • 250 g of mushrooms (honey mushrooms);
  • 1, 5 tablespoons of semi-finished vegetable broth;
  • salt, pepper and herbs.

Cooking:

  1. Boil pearl barley until half ready, add the semi-finished vegetable broth to the same water. Then put the diced potatoes and mushrooms.
  2. Fry: in a preheated pan, fry chopped onions, grated carrots and coarsely grated cucumbers. Pour in the brine.
  3. We put the fry in the soup, salt and pepper. Cook until tender. When serving, decorate with greens.

Recipe from Chef Ilya Lazerson

Ingredients:

  • beef on the bone 300 gr;
  • chicken giblets 200 gr;
  • onions 1;
  • carrots 1;
  • 4 potatoes;
  • pickled cucumbers 2 pcs.;
  • vegetable oil;
  • lemon;
  • barley ½ tbsp.

We prepare as follows:

  1. We cook separately beef broth (along with onions, carrots and celery) and giblets. Separately, boil barley.
  2. Prepare the potatoes: peel and chop. After preparing the beef broth, remove the vegetables from it and put the cubes of potatoes.
  3. While everything is preparing, grate coarsely cucumbers, simmer with a glass of filtered water in a pan. You can use a little broth.
  4. We divide the giblets into small sticks, together with the barley we put in the broth.
  5. Peel the onion and chop, three carrots on a grater. Cooking the onion and carrot in oil.
  6. When the potatoes become soft, put the pickles.
  7. Add bay leaf and black peppercorns to the brine soup. Boil the soup until tender. The pickle is ready to eat.

Tip. If after tasting the broth, after adding the cucumber, it seems to you that the soup has insufficient acidity, it is recommended to add a little lemon juice.

Original fish pickle - step by step recipe

We will need:

  • 3 l - 2 pcs. pickles;
  • 0.5 fish fillet;
  • 1 carrot;
  • 2 tablespoons of pearl barley;
  • 1 -2 pcs. Luke;
  • 2-3 pcs. potatoes;
  • peppercorns and bay leaf.

Next, we act according to this scheme:

  1. Boil the washed cereal until half cooked. Rinse again if necessary.
  2. Dice the cucumbers. We peel and chop the onion. In a stewpan or other convenient container, heat a little oil, cook onions, add cucumbers. Stew and remove from heat.
  3. Peel the carrots and chop as usual. Dip in boiling water and cook for 10 minutes.
  4. Grind the peeled potatoes into cubes. Shred the fish fillet. We lay simultaneously potatoes, pearl barley porridge and fish. We continue cooking on the stove for another 10 minutes. We remove the resulting foam.
  5. Add frying, pepper, salt and lavrushka to the pan. We boil a practically ready pickle for another 10 minutes. Cover and simmer on the burner for a few minutes. Before serving, decorate with your favorite chopped greens.

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