How to prepare pearl barley soup rassolnik. Soup with barley and pickles. Lenten pickle with barley and pickles

Rassolnik is a traditional soup of Russian folk cuisine, the obligatory component of which is pickled cucumbers and often cucumber pickle. Thanks to these ingredients, the soup turns out to be quite spicy and has a characteristic sour taste. Rassolnik can be prepared with water, broth from various types of meat, as well as giblets, and in addition to traditional vegetables, it is customary to add pearl barley, rice or buckwheat to it.

I present here a classic recipe for pickle, cooked in beef broth with potatoes, onions, carrots, pickles and pearl barley. By preparing rassolnik according to this simple recipe, you will get a soup that is familiar from childhood and loved by many - hearty, rich and very nutritious, having a rich meaty taste with a piquant note of pickles. Rassolnik with barley and pickles is a simple, low-calorie and very tasty first course, especially relevant in the cold season!

Useful information How to cook rassolnik with pearl barley and pickles - a classic recipe with beef broth with step-by-step photos

INGREDIENTS:

500 g beef brisket on the bone
3 liters of water
1 large onion
1 large carrot
2 large potatoes
2 large pickled cucumbers
100 ml cucumber pickle (optional)
30 g pearl barley
2 tbsp. l. vegetable oil
1 tbsp. l. without a mountain of salt
5 – 6 black peppercorns
2 bay leaves

COOKING METHOD:

1. In order to prepare pickle with barley and pickles according to the classic recipe, you should first cook the beef broth. To do this, rinse the beef brisket thoroughly, add cold water and bring to a boil over high heat.

2. Reduce heat under the pan, skim off any foam that has formed and simmer the broth at low simmer for two hours.

When cooking broth, various roots are often added to it for taste and aroma - whole onions, carrots, parsley and celery root. This is especially true if you plan to use the broth as an independent dish. However, if the broth is being simmered to make soup, I usually do not add the roots, since the broth in the soup already gets its rich flavor from other ingredients.

3. Remove the beef from the broth, remove the bones and cut into small pieces. The meat can be stored in a separate container or returned to the soup after cooking.

4. Peel the onion and finely chop it.

5. Peel the carrots and grate them on a coarse grater.

6. Fry vegetables in vegetable oil over medium heat for 8 - 10 minutes until transparent.

7. Cut the pickled cucumbers into thin strips.

8. Place the chopped cucumbers in a frying pan, add a little water and simmer over low heat for 30 minutes.

Important! To prepare pickle, you should use only salted, not pickled, cucumbers. If you don’t have your own preserves, you can buy them in bulk at the market or in large supermarkets.

9. Rinse pearl barley in a colander with running water, then add a small amount of cold water and cook for 15 - 20 minutes until half cooked, adding water as it boils.

10. Peel the potatoes and cut into small slices.

11. Place potatoes and pearl barley into boiling meat broth and cook for 25 minutes at a low simmer.

12. Add fried onions and carrots and pickled cucumbers to the pan, pour in the cucumber pickle and cook for another 5 minutes.

13. At the end of cooking, add salt, peppercorns and bay leaf. After 1 minute, turn off the pickle, close the lid and let it brew for 15 minutes.

Serve the soup hot, adding a few pieces of boiled beef and a spoonful of fresh sour cream to each plate. A hearty and aromatic rassolnik with barley and pickles is ready!

Pearl barley soup with pickles is one of the variations of rassolnik - a dish with a rich long history. This is a real find for those who are not passionate about pearl barley in its pure form. In pickle, pearl barley tastes better than others, which is why soup with barley is considered its classic recipe. With pickles, the soup turns out piquant and invigorating. Today, rassolnik takes pride of place on the table of our compatriots. But before this it was not yet a well-defined dish.

Excursion into history

There were times when rassolnik was consumed more cold, along with okroshka, cabbage soup and beetroot soup. It was cooked with meat, mushrooms, and vegetable broth. Instead of veal, which was considered the most suitable meat for broth, the soup was sometimes cooked with beef kidneys. They also experimented with cereals: they used what was at hand - buckwheat, spelt, millet, rice.

The only constant ingredient in the soup was the brine. It was added to the dish in different quantities, from different pickles (cucumbers, tomatoes, cabbage). The brine gave the soup a refreshing sourness, and the pearl barley added satiety and richness. Rassolnik with cucumbers in its modern version has an original, unforgettable taste both with and without meat, and this is the merit of pearl barley. In general, for those who have not yet had time to appreciate this wonderful dish, we simply recommend that you immediately begin preparing it according to our recipe.

A little about pearl barley

Pearl barley is completely undeservedly considered tasteless. These are the conclusions of those who simply did not learn how to cook it. There are so many benefits in these little pearls that they can easily compete with rice and buckwheat in their nutritional value. In addition to being rich in vitamins, it contains the antifungal substance hordecin, so its use will be very useful for people with a predisposition to fungal infections.

The nutritional value of pearl barley does not prevent it from being a special agent in the fight against fat deposits. In addition to weight loss, it also ensures the removal of “production waste” from the body - toxins and ballast substances. For special nutrition for diabetes and gastrointestinal disorders, pearl barley is simply irreplaceable, especially due to its ability to influence human hormonal levels. People who practice muscle training must consume this cereal, as it increases the benefits of exercise.

Barley should be included in the diet of people with chronically weakened immunity, kidney and gallbladder diseases, prone to allergic reactions, suffering from increased stomach acidity, and having difficulty concentrating. In general, it should be used by everyone who is concerned about the health of themselves and their loved ones. If you are not a fan of pearl barley porridge, try making soup with barley and pickles - even the most notorious skeptics will like it. And here, by the way, is the recipe itself.

The most common pickle

This soup does not take long to prepare and is very simple, so even a novice cook can cope with the preparation. In our recipe, the soup needs to be cooked with meat, so the cooking time is indicated taking into account the time for preparing the broth.

Time spent - 2.5-3 hours

Number of servings - 4-6

Prepare the ingredients in advance:

Water - 3-4 liters
Beef (with bone) – 500-600 grams
Potato tubers - 3-4 medium-sized pieces
Carrot - 1 medium
Onions - 1-2 small
Pearl barley - 200-300 grams
Pickled cucumbers - 5-7 compact
Seasonings - salt, pepper mixture, bay leaf
Greens to choose from
Vegetable oil for frying

Now about how exactly we will cook the soup:

The first step is to deal with the broth. Rinse the meat and place the whole, uncut piece into water. First, turn on high heat and wait until it boils, while not forgetting to remove the noise (foam). As soon as it begins to boil, switch to medium heat and continue cooking until done. We determine readiness by how well the meat comes off the bone.

In parallel with the broth, prepare the pearl barley. It can be processed in two ways - soak in advance 2-3 hours before or cook until half cooked in a separate saucepan. Before doing this, you need to rinse it very well in a colander under the tap until the water passing through the cereal ceases to be white.

We use the free time productively - we clean, wash and chop vegetables. Cut the potatoes into cubes of your usual size and add water to prevent them from turning black. We also peel the onions and carrots and cut them the way you like best.

We deal with pickled cucumbers depending on their size. Small slender gherkins will look interesting cut into rings. If the size is larger, you can cut them into cubes or grate them.

Our broth has arrived, so we can pull out the meat and cut it into approximately equal pieces, which we can then immediately put back into the pan. Salt the broth and season with a mixture of peppers. You can immediately add the potatoes. If you just soaked the pearl barley, then at this stage you also need to add it to the broth. If you chose a method where you had to cook it until almost done, then it is better to add it to the soup when the potatoes are already ready, but still a little hard.

While the potatoes are cooking, let's fry the onions and carrots. There is no practical point in describing this process, since it is the same for all soups.

Throw the roast into the pickle along with the pickles when the potatoes are almost ready. Continue cooking for about 12-15 minutes.

All that is left to do in the pickle pan brought to a boil is to add finely chopped herbs and throw in 1-2 bay leaves.

That's all, our pearl barley soup with pickles is ready. Let it brew for 5 minutes, and you can invite your family to the table for a nutritious, tasty and aromatic lunch. For those who like it, you can add a spoonful of sour cream or, at worst, mayonnaise to the soup. Some people like garlic notes, then you can add crushed garlic to taste along with the herbs.

The pickle recipe can be improved to suit your needs. For example, cook it not with pickles, but with sauerkraut or green tomatoes. Some people like the soup to be more acidic, so they add a glass of brine in addition to the broth, as was customary with our great-grandfathers before. In any case, after trying this simple dish once, you will most likely want to include it in your usual menu and begin to cook it more often. It will not only allow you to accustom yourself and your household to healthy barley, but will also diversify your boring diet.

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A hearty lunch at home? Prepare rassolnik soup with pearl barley and pickles - very tasty!

500 g beef brisket on the bone
3 liters of water
1 large onion
1 large carrot
2 large potatoes
2 large pickled cucumbers
100 ml cucumber pickle (optional)
30 g pearl barley
2 tbsp. l. vegetable oil
1 tbsp. l. without a mountain of salt
5 – 6 black peppercorns
2 bay leaves

In order to prepare rassolnik with pearl barley and pickles according to the classic recipe, you should first cook the beef broth. To do this, rinse the beef brisket thoroughly, add cold water and bring to a boil over high heat.

Remove the beef from the broth, remove the bones and cut into small pieces. The meat can be stored in a separate container or returned to the soup after cooking.

Peel the onion and finely chop it.

Peel the carrots and grate on a coarse grater.

Fry vegetables in vegetable oil over medium heat for 8 - 10 minutes until translucent.

Cut the pickled cucumbers into thin strips.

Place the chopped cucumbers in a frying pan, add a little water and simmer over low heat for 30 minutes.

Important! To prepare pickle, you should use only salted, not pickled, cucumbers. If you don’t have your own preserves, you can buy them in bulk at the market or in large supermarkets.

Rinse the pearl barley in a colander with running water, then add a small amount of cold water and cook for 15 - 20 minutes until half cooked, adding water as it boils.

Peel the potatoes and cut into small slices.

Place potatoes and pearl barley into boiling meat broth and cook for 25 minutes at a low simmer.

Add the fried onions and carrots and pickled cucumbers to the pan, pour in the cucumber pickle and cook for another 5 minutes.

At the end of cooking, add salt, peppercorns and bay leaf. After 1 minute, turn off the pickle, close the lid and let it brew for 15 minutes.

Serve the soup hot, adding a few pieces of boiled beef and a spoonful of fresh sour cream to each plate. A hearty and aromatic rassolnik with barley and pickles is ready!

Recipe 2: rassolnik soup with barley and cucumbers

The recipe for pickle with barley and pickles is familiar to many housewives. This delicious first course has been on the menu of many restaurants, canteens, and snack bars for decades. And they often cook it at home - it’s appetizing, uncomplicated, healthy and quite affordable.

Any rassolnik is good, but rassolnik with barley is generally a unique soup, because it can be prepared with any meat, as well as with mushrooms and even fish. It can become the hallmark of any kitchen, it is so good, tasty and easy to prepare.

piece of pork with bone – 150 g
pickled cucumbers – 1-2 pcs.
water for broth - 2 l
potatoes – 2-3 pcs.
any vegetable oil - 3 tbsp. l.
pearl barley – 150 g
salt – 1 tbsp. l.
carrots – 150 g
onions – 100 g.

Before preparing pickle with barley, you need to soak the cereal, preferably overnight. Then rinse 2-3 times with clean water and cook until half cooked in a separate bowl. It’s just that when pearl barley is cooked, the water in it turns bluish. To prevent the soup from acquiring such a color, I always cook the pearl barley separately from everything else. Then I simply rinse the cereal with clean water and use it for its intended purpose at the right time.

I put the meat in cold water and start cooking the broth over low heat. I add salt to the broth and periodically remove the foam with a slotted spoon. I make sure to skim off the foam so that the broth becomes as clear as possible. The classic recipe for pickle with barley involves using meat with bones to make it richer. After the broth is cooked and the meat is soft, I simply separate the bones and put the pieces of pork back into the soup.

Then I add semi-finished pearl barley. I cook the barley soup over low, low heat.

I'm preparing a re-fry. I peel the carrots and rub them through a grater. I cut the onion into small squares.

Sauté vegetables in a frying pan with the addition of vegetable oil until soft. When the overcooking is done, I put it aside from the stove.

I cut the pickled cucumbers into cubes. This way they will be clearly visible in the soup.

I peel the potatoes, wash them and cut them into long pieces.

I put the potatoes in the soup and cook at a low simmer. I taste salt to make sure there is enough.

When both the pearl barley and potatoes are ready, I add the overcooked vegetables to the soup, let it boil for about 5 minutes, then at the very end I add pickles - I like them to crunch.

As soon as the soup boils again for 3-4 minutes, remove from heat. I let it brew and absorb all the flavors for about 15 minutes. Then I pour portions for everyone.

I serve rassolnik with pearl barley and pickled cucumbers hot to the table, adding a little fresh herbs.

Recipe 3: classic pickle with barley

Today on our menu is a fragrant pickle with barley and pickles, with a recognizable, obligatory sourness. This first dish delights with excellent taste from the first spoon, warms you, fills you with tone and vigor. Due to the light sour “notes,” the soup resembles hodgepodge, but it turns out to be much more economical, because the recipe uses only beef as the meat component, and if desired, you can make the broth completely lean.

A rich, concentrated meat broth with a standard set of vegetables for first courses is successfully complemented by hearty cereals and cucumber pickle. The soup turns out rich and satisfying. The thickness of the broth, as well as the degree of sourness, can be adjusted here arbitrarily by changing the proportions and adjusting the recipe to your own taste.

beef - 350 g;
pickled cucumbers - 150 g;
onion - 1 small (about 80 g);
carrots - 1 small (about 80 g);
pearl barley - 70 g;
potatoes - 2-3 pcs.;
salt, ground pepper - to taste;
bay leaf - 1-3 pcs.;
allspice - 3-5 peas;
vegetable oil (for frying) - 2-3 tbsp. spoons;
dill - 2-3 sprigs.

Prepare meat broth. Cut the washed beef into small square or rectangular pieces with a side of 2-3 cm, fill with two liters of cold water. Bring to a boil, skim off any cloudy foam that has formed on the surface. Cook over low heat at low simmer for 1-1.5 hours (until the meat is soft), covering the pan with a lid. For flavor, add peppercorns.

At the same time, rinse the pearl barley until the liquid becomes completely transparent. Place in a small saucepan and fill with clean water so that it is 3-4 cm above the level of the cereal. Bring to a boil, cook over medium heat for 30-40 minutes or a little longer - almost until cooked (until the cereal softens). You can soak the pearl barley in advance and leave it overnight, then it is not necessary to boil it separately.

Place the swollen boiled cereal in a sieve and rinse thoroughly under running cold water. This way we will get rid of the stickiness, and the broth will not become cloudy after adding pearl barley.

Chop the onion into small cubes and fry in hot oil. Stirring, keep on fire for 3-5 minutes until light golden brown. There is no need to fry the onions too much.

Coarsely grate the carrots, removing the top layer, and transfer them to the onions. Stir, soaking the vegetables in oil. Sauté for another 5 minutes, remembering to stir. If necessary, you can add a little oil.

We cut the cucumbers in any convenient way - you can cut them into bars, cubes or wide strips. Place in a small saucepan. Pour in 2-3 ladles of meat broth from the pan. Keep on low heat for about 10-15 minutes. The cucumbers should soften, but not too much.

Add bay leaves and potatoes to the broth with already soft meat, after peeling the tubers and chopping them into small cubes. Cook without salt for 10 minutes.

Next - carrot and onion sauté. Bring to a boil and continue cooking for the next 7-10 minutes. If the broth has boiled away too much, add a small portion of boiling water.

Lastly, add the cucumbers along with the liquid in which they were stewed. We also pour in cucumber pickle - about half a glass, more or less is possible. It’s better to add a little first, taste the broth and add more if there is not enough acid.

Season the soup with salt and pepper, after 5 minutes remove the pickle with barley and pickles from the heat.

After allowing the first dish to brew a little, we proceed to the meal. Add some fresh color by sprinkling each serving with chopped dill.

Rassolnik with barley and pickles is ready! Bon appetit!

Recipe 4: how to cook pickle with barley

Rassolnik is a soup whose recipe is based on pickled cucumbers and cucumber brine. In Russia, for a long time this word was used to describe a pie in which chicken, buckwheat porridge, eggs were placed and brine was added. But the prototype of the pickle itself was kalia soup, which was cooked in cucumber or cabbage brine, lemon juice or with the addition of kvass. Gradually, the name of the soup changed to something familiar and understandable to us - rassolnik, but the classic recipe for its preparation with the obligatory addition of pickles remained unchanged. In addition to cucumbers, the main ingredient of a properly prepared tasty pickle is pearl barley.

potatoes - 4 pcs
onion - 1 pc.
carrots - 1 pc.
pickled cucumbers - 2 pcs.
cucumber pickle - 150 ml
pearl barley - 4 tbsp.
pork - 400 gr
salt - to taste
ground red pepper - to taste
ground black pepper - to taste
bay leaf - to taste

To prepare pickle with barley according to this recipe, we will need carrots, onions, potatoes, pearl barley, pickles, brine, meat and spices to taste.

Pour cold water over the meat, put on fire, bring to a boil and cook the broth. During the cooking process, do not forget to skim off any foam that forms.

Pour boiling water over pearl barley and leave for 15-20 minutes. After this time, boil the cereal for 10-15 minutes.

Peel the onion and cut into small cubes.

Peel the carrots and grate them on a coarse grater.

Peel the potatoes and cut them into small cubes (however, you can also cut them into large pieces, this is at the discretion of the housewife).

Pickled cucumbers also need to be chopped into cubes of approximately the same size.

Place the chopped cucumbers in a frying pan and add a couple of tablespoons of broth to them. Place on low heat, cover and simmer for 10 minutes.

Add boiled pearl barley to the broth.

Fry onions and carrots in vegetable oil.

Add potatoes to the broth and cook for 15 minutes.

Add the fry and cook for about 10-15 minutes.

Add pickles.

At the end of cooking, add the brine, mix well, boil and remove the pearl barley soup from the heat.

Rassolnik with pearl barley is ready! Bon appetit!

Recipe 5: rassolnik with pickles and pearl barley

There are many recipes for rassolnik, but rassolnik with barley is considered the most delicious and rich. It is pearl barley, combined with the sourness from pickles, that gives pickle sauce its unique taste and special texture. So, I bring to your attention a family recipe for pickle with barley.

500-600 gr. beef
4 potatoes
½ cup pearl barley
1 large carrot
2 small onions
5 pieces. pickled cucumbers
1 salad pepper
piece of celery root
bunch of dill
3 cloves garlic
3 pcs. bay leaf
8 pcs. black peppercorns
sour cream

Traditionally, rassolnik is prepared in meat broth; you can use beef, pork or poultry, but it is best to use beef on the bone. By the way, a very tasty and rich pickle is made from ribs.

Wash the meat in cold water, put it in a saucepan, fill it with cold water and put it on the fire. In the case of ribs, you can immediately cut into portions.

Immediately add peppercorns, half a carrot, peeled celery root and one onion into the pan. To give the pickle a beautiful color, you can leave one layer of husk on the onion, and cut the onion itself crosswise at the base.

When the water boils, reduce the heat and turn off the noise.

Cook the meat for an hour and a half until done.

While the meat is cooking, prepare the remaining ingredients. For pickle with barley, measure out half a glass of cereal, fill the barley with cold water and leave to swell for 30 minutes.

We clean and cut the potatoes. Usually potatoes are cut quite finely for soups.

From the finished broth we remove the boiled onion, celery root and carrots; they have already given everything valuable and aromatic to the broth. We cut the meat into portions and put it back into the broth.

Place chopped potatoes into the boiling broth and add pearl barley, from which we first drain the water. Cook for 10 minutes.

We clean the salad pepper and cut it into strips.

Finely chop the pickled cucumbers. If you don’t have pickled cucumbers, then you can, of course, take canned cucumbers, but pickled cucumbers taste better with pickles.

Add 3-4 bay leaves, pickles and lettuce peppers to the soup. Cook for another 10 minutes. If the cucumbers are not sour enough, then you can pour half a glass of brine into the broth, but you must act carefully so as not to overdo it.

Finely chop the onion and grate the other half of the carrot onto a coarse grater. Over low heat, simmer the onion in a small amount of vegetable oil, then add the carrots.

Place stewed onions and carrots in a saucepan. Our pickle immediately turns a beautiful golden color. Very tasty! Boil for 5-7 minutes, add salt to taste.

And lastly, be sure to add finely chopped dill to the pickle pot. Cook for a couple of minutes and turn off the heat.

Cover the pan with a lid and let the pickle brew for at least 15 minutes.

Pour the very tasty and aromatic pickle soup with pearl barley into plates, put sour cream and finely chopped garlic in each plate. If desired, you can sprinkle with fresh herbs.

Recipe 6: meat pickle with pearl barley (with photo)

A simple recipe for pickle with barley. A very meaty option.

Beef – 1.5 kg
Potatoes - 3 pcs.
Pearl barley – 150 g
Carrots - 1 pc.
Onion - 1 pc.
Pickled cucumbers - 2 pcs.
Parsley - 1 bunch
Salt - 1 tbsp. spoon (to taste)
Ground black pepper - 0.25 teaspoon (to taste)
Sour cream - 2 tbsp. spoons (to taste)
Vegetable oil - 30 ml (as much as it will take)

Wash the meat, put it in a saucepan, cover with cold water. Bring to a boil, skim off foam. Boil beef broth (cook for 60-90 minutes until the meat is cooked).

Separately cook the pearl barley. To do this, rinse the pearl barley, add cold water, and bring to a boil. Boil until half cooked over low heat, covered (about 15 minutes).

Peel the carrots, onions, wash and cut into small cubes.

Peel the potatoes, wash and cut into cubes.

Wash the greens and chop finely.

If desired, peel and chop the pickled cucumbers.

Add potatoes to the broth, bring to a boil, add pearl barley and cook over low heat for 7-8 minutes.

Heat a frying pan, pour in vegetable oil. Place prepared carrots, onions and greens. Fry carrots, onions and chopped greens over medium heat in vegetable oil, stirring occasionally (2-3 minutes).

Place the roast in the pickle pan. Cook for about 5 minutes.

After this (5 minutes before the end of cooking), add pickles, add salt and pepper. Rassolnik with pearl barley is ready.

Before serving, season the pickle with beef and pearl barley with sour cream and garnish with a sprig of herbs. Bon appetit!

Recipe 7: pickle with beef and barley (step by step)

Beef 3-4 pieces
Pickled cucumbers 0.5 cups
Cucumber pickle 1 piece
Onion 1 piece
Carrot 50 gr
Roots - parsley. parsnips, celery 0.5 cups
Pearl barley to taste

Pour cold water into a saucepan - 1.5 liters. Place meat in water and put on fire. As soon as the water boils, remove any foam that forms. Next, cover the pan with a lid, reduce the heat to low and cook the meat for 1-1.5 hours. The broth should simmer slightly, and under no circumstances boil.

Peel onions, carrots and roots. Cut the onion into half rings, cut the carrots and roots into strips.

Remove cooked meat from the broth. Strain the broth and put on fire. Add bay leaf and pepper. There is no need to add salt, because... salt is contained in sufficient quantities in brine and cucumbers.

Rinse pearl barley thoroughly and for a long time with cold running water. It’s even worth leaving a container of cereal under a thin stream of water from the tap for 10-15 minutes, so that all excess is washed away and the water is completely clear.

Add chopped vegetables and pearl barley to the broth, bring to a boil and continue cooking over low heat. Cut the meat into pieces, removing the cartilage, and put it back in the pickle.

Slice the pickled cucumbers. People often argue: how to cut cucumbers? I think that the method of cutting cucumbers is as unprincipled as the method of breaking an egg: with a blunt or sharp end. My grandmother and mother used a coarse grater. The literature advises cutting into strips, circles, etc. So - at your discretion, it is only important that the pieces are not too thick.

Next, it is usually advised to simmer the cucumbers with brine in a frying pan. I do not do that. I add the brine along with the chopped cucumbers in their pure form immediately after the vegetables in the broth are almost ready.

All that remains is to finish cooking the cereal. Usually, pearl barley should be slightly digested.

I remember that in childhood we often argued about what pearl barley is made from. So, pearl barley is made from barley by first rolling the grains. And barley groats are made from barley by rolling and grinding. Have you recorded it?

If you noticed, the soup was never salted. If it tastes like it needs salt and pepper, don't torture yourself. But remember - oversalting is not good!

At the end, you can add processed and chopped kidneys to the pickle with pearl barley, if desired.

Serve slightly cooled, as the slightly sour composition of the soup at high temperatures will simply burn your tongue, and you will not be able to enjoy the taste of the pickle. Yes, and add a spoonful of sour cream - if desired.

Recipe 8: homemade pickle soup with pearl barley

I offer a classic pickle with pearl barley, which doesn’t make it any less tasty. For me, this is a short trip to my childhood, where my grandmother poured a plate of fragrant pickle soup!

meat on the bone (beef) - 500 g
potatoes - 100 gr
pearl barley - 200 gr
pickled cucumber - 2 pcs.
onion - 75 gr
carrots - 90 gr
tomato – 25 gr
vegetable oil - 30 g
salt - 5 g
Any greens - a handful
bay leaf - 1 pc.

We prepare the food, peel the potatoes, carrots, and onions. Wash the meat thoroughly.

We wash the pearl barley and put it in a separate pan to cook; when it boils, add salt and reduce the heat. Cook over low heat for about 30 minutes. In the meantime, set to cook the meat for the broth. When the water in the pan boils, remove the foam and reduce the heat to medium and cook until tender, about 1 hour 30 minutes.

We take the meat out of the broth, and based on the broth we begin to cook the pickle itself! Our pearl barley has already been cooked, we rinse it under running water and throw it in a colander to drain off excess water! In the broth itself we put the potatoes cut into cubes, choose the size of the cubes yourself, as you like. We cut the onion into small cubes, and grate the carrots, I grate them on a grater for Korean carrots, but you can grate them on any grater or even cut them into cubes or thin strips! Pour vegetable oil into a heated frying pan and add chopped onion, fry until transparent, and then the carrots. When everything is fried, add a spoonful of tomato, or tomatoes in their own juice.

Our next action: the broth with potatoes has boiled, put diced pickles there and cook everything together for 10 minutes, then add cooked pearl barley, let the soup boil and after that add the frying made in advance, mix everything, reduce the heat and simmer for another 15 minutes At the very end, you can add chopped herbs and one bay leaf.

All! Rassolnik with pearl barley is ready! Due to the fact that we cooked the pearl barley separately and washed it, the soup will not be too jelly-like. Even the next day it will not turn into “soup porridge”. Bon appetit everyone!

Recipe 9, step by step: pickle with cucumbers and pearl barley

There are quite a lot of recipes for making pickle with barley, but they all have one thing in common. Regardless of whether you prepare soup with or without meat, or use mushroom broth or water, the main ingredient is always pickled cucumber. That is why it is very important to pay special attention to this product when choosing products. Cucumbers should not be lightly salted or pickled; only cucumbers pickled in barrels can add a classic sour taste to the soup. If you wish, you can also add brine to the soup; it is also best taken from barrel cucumbers. This simple recipe for pickle with barley with photo will help you prepare a delicious and surprisingly aromatic soup from the most ordinary ingredients.

Beef - 500-600 gr
Water - 3 liters
Pearl barley - 4 tbsp. l
Onions - 2-3 pcs.
Potatoes - 3-5 pcs.
Pickled cucumbers in a barrel – 350 gr
Carrots - 1 pc.
Garlic - 2-3 cloves
Vegetable oil - 2 tbsp. l
Sour cream – 200 gr
Bay leaf, herbs - to taste
Cucumber pickle - 1 cup optional

We will prepare all the necessary products - meat, cucumbers, potatoes, carrots and pearl barley. Like most soups, this pickle is made with rich meat broth. Therefore, first of all, you need to wash the meat and prepare a rich broth. The best way to do this is to use a beef cutter with a bone. Pour cold water over the meat and cook over medium heat. After the broth boils, the water will need to be reduced to a low heat. To keep the broth clear, do not forget to skim off any foam that forms.

After this, it’s time to start preparing pearl barley. It also needs to be washed very well, then filled with water and allowed to stand for 7-10 minutes. After this, you need to drain the water, rinse the cereal again and add hot water. Only after the pearl barley has swollen slightly, drain off the excess water and add it to the broth. Cook over medium heat.

To prevent the soup from turning into porridge, always choose your pearl barley very carefully. Try not to use more grains than is written in the recipe, otherwise after cooling your soup will lose its unique taste and aroma. If you are cooking pearl barley for the first time, it is better to boil it in a separate pan and add it to the soup along with the potatoes. For half a glass of cereal, take at least 2 glasses of water.

The classic pickle with barley takes a long time to prepare, so you will have enough time to prepare the vegetables. Peel the carrots and cut them finely or grate them.

It is best to cut the onion into small cubes.

After this, you need to fry the carrots and onions in a small amount of vegetable oil until golden brown.

We cut the pickled cucumbers into small cubes. If you are using large cucumbers, it is best to cut off the skin. If your cucumbers are very strong, then you can grate some of them on a coarse grater.

By this time, the meat should already be cooked - well away from the bone. Carefully remove the meat, separate the bone, and cut the pulp into small pieces. After this, the meat can be returned to the pan.

Wash the potatoes, peel and cut into medium cubes.

There is no need to rush if you are preparing real pickle with barley and beef. Therefore, add vegetables only after the potatoes are well cooked. To do this, just wait 10-15 minutes.

After this, add the carrots and onions, after which you can immediately add the pickles.

We continue to cook the soup over low heat for another ten minutes - this time should be enough for the cucumbers to give up all their salt. If the meat pickle with barley is not very salty, you can add a glass of brine or a little salt. After adding the brine, let the soup simmer for a few minutes.

Chop the garlic finely with a knife or grate it on a coarse grater. Fresh herbs - onions, parsley or dill can also be finely chopped.

After the cucumbers in the soup are soft, you can add garlic and herbs. Instead of fresh garlic, you can use dried garlic - chop it together with pepper and use it to add to soups and other hot dishes.

After a couple of minutes, turn off the heat, cover the soup with a lid and let it brew for about 5-7 minutes.

After this, you can serve the finished soup to the table.

To fully develop the flavor of this dish, serve it hot with fresh herbs and sour cream. For each serving of soup, use about 50 grams of sour cream - this way you can achieve the real classic taste of this amazing dish.

Recipe 10: how to cook rassolnik soup with barley

An excellent recipe for making rassolnik soup with beef, pickles and pearl barley.

500 gr. beef
3 pcs. potato
1 PC. onion
1 PC. carrot
½ cup pearl barley
3-4 pcs. cucumber (salted)
1 PC. Bay leaf
4 tbsp. vegetable oil
pepper to taste (ground)
salt to taste

Cut the beef into cubes.

Place the prepared pieces of beef in boiling water, bring to a boil, reduce the heat and skim off the foam. Add salt, pepper and bay leaf.

Add pearl barley, washed 4-5 times and cook for 30 minutes under the lid.

Finely chop the onion and grate the carrots. Cut the peeled potatoes into cubes.

Finely chop the pickled cucumbers.

Place the prepared potatoes and pickles in a saucepan. If desired, add a little brine to the soup.

Fry the onions and carrots in oil and add to the soup.

Cook the aromatic pickle with barley for 25-30 minutes. If the soup turns out thick, add water. Pour the finished hot pickle into plates and serve. Bon appetit!!!

Rassolnik with barley - general principles of preparation

Pearl barley is not a necessary ingredient for making pickle soup, but it is what makes the soup more satisfying and rich. Rassolnik with cereal can be cooked in any broth: beef, chicken, mushroom, vegetable, etc. If pickles do not provide the desired richness, you can pour a little brine into the broth. Along with pearl barley and cucumbers, potatoes and fried vegetables from onions and carrots are added to the dish. To make the soup more piquant and spicier, you can add chopped garlic, and for flavor - bay leaves and sweet peas. The finished dish is served with sour cream, Borodino bread and chopped herbs.

Rassolnik with barley - preparing food and dishes

To cook pickle soup with pearl barley, you will need a large saucepan, a frying pan and a colander. This soup can also be cooked in a slow cooker. The dish comes out very rich, and it doesn’t require a lot of utensils. Before preparing the pickle, you should rinse and soak the cereal for an hour or two. If this is not done, the cooking time will increase slightly. Onions, carrots and potatoes need to be peeled and chopped. Then you can fry the onions and carrots. Meat for soup must be rinsed, processed and cut.

Recipes for pickle with barley:

Recipe 1: Rassolnik with pearl barley

The most common recipe for pickle with cereal. The dish turns out to be very rich, but at the same time, with a soft, delicate taste. And this despite the presence of cucumbers in it. It is best to cook this soup with beef broth.

Required ingredients:

Beef;
A few spoons of pearl barley;
Potato;
Pickles;
Bulb;
Carrot;
Tomato paste;
Brine.

Cooking method:

Prepare the meat, rinse and cook for an hour. We take out the beef, cut it into pieces, strain the broth, then add the meat to it. Pour the washed cereal into the soup and simmer for about half an hour. We chop the potatoes into small pieces and also throw them into the broth. Grate the carrots and finely chop the onion. First, sauté the onion until golden, then add the carrots to it, and simmer the vegetables for a few more minutes. Chop the cucumbers and place them in a frying pan for frying. Pour in a small amount of broth there. Simmer for 15 minutes. Add tomato paste to the vegetables, mix and remove the pan from the stove. Add the dressing to the soup. Pour in the brine and throw in a bay leaf. Season the dish with pepper. Cook for another 10 minutes and turn off the heat. Let the soup sit.

Recipe 2: Rassolnik with pearl barley and kidneys

Offal is great for cooking pickle. Try preparing a rich first course using this recipe. In this case, kidneys are used to cook pickle.

Required ingredients:

280 g. beef kidneys;
Salted cucumbers;
Brine;
Potato;
Carrot;
A few spoons of pearl barley;
Spoon of chopped dill;
Parsley root;
Parsley stems;
Celery root;
Celery stalks;
Lavrushka;
A few black peppercorns;
Sweet pea;
Sour cream.

Cooking method:

First, let's prepare the kidneys: cut off all the films and fat, rinse them thoroughly. Fill them with water for 7-8 hours. We change the water at least four times. Boil the kidneys for half an hour, then remove and cut into pieces. We wash the cereal, pour it into a saucepan and steam it with boiling water, leave for 45 minutes, changing the boiling water from time to time. Peel the peels from the pickled cucumbers, pour 150 ml of boiling water over them and boil for 15 minutes. Chop the cucumbers. Remove the skins from the brine and add the sliced cucumbers. Cook for another 10 minutes. Boil one and a half liters of water, throw in the kidneys, cook for another 30 minutes. We chop the roots and throw them into the broth. Then we introduce pearl barley. Chop the potatoes and add them to the broth 15 minutes after the cereal. Next we add chopped onion to the soup. Next we start the cucumbers with brine. We taste the broth, if there is not enough salt, you can add more brine or throw in a couple of pinches. Then add a few peppercorns, sweet peas, a few bay leaves and dill to the dish. Cook the soup until done. Let the dish sit and serve with sour cream.

Recipe 3: Rassolnik with barley and wild mushrooms

Original recipe for pickle with barley and mushrooms. The dish turns out rich, satisfying and aromatic. Instead of wild mushrooms, you can take ordinary champignons.

Required ingredients:

Cereals - two handfuls;
Mushrooms;
Carrot;
Potato;
Three pickled cucumbers;
Peppercorns;
Bay leaf;
100 ml cucumber pickle;
Greenery;
Salt.

Cooking method:

Rinse the cereal, fill it with water and leave to swell for 2 hours. Cut the potatoes into slices, chop the mushrooms. Let's start cooking pearl barley. As soon as the pearl barley becomes soft enough, add mushrooms and potatoes. Next we throw in the bay leaves and peppercorns. Boil all ingredients for 20 minutes. Grate the carrots. Peel the cucumbers and chop them finely. Finely chop the onion. First simmer the onion in oil, then add the carrots to it. A little later, add the cucumbers and simmer for another 5-5. Place the roast into the soup, pour in the brine and add salt to taste. After boiling, boil the pickle for a few more minutes. Let the dish brew and serve with herbs.

Recipe 4: Rassolnik with barley and chicken

Another recipe for pickle with cereal - this time the dish is prepared with chicken. Nourishing, simple and affordable!

Required ingredients:

Half a kilo of chicken;
Pickles;
Brine;
Potato;
Carrot;
Pearl barley;
Salt;
Tomato paste - a couple of spoons;
Greenery.

Cooking method:

We process the chicken and make broth from it. Cut the potatoes into slices. Rinse the pearl barley and place it together with the potatoes in the broth. Cut the cucumbers into small cubes. Finely chop the onion, grate or cut the carrots into strips. Fry onions and carrots in oil, a little later add cucumbers to them. Simmer for 10 minutes. Add a couple of tablespoons of tomato paste to the vegetables in the frying pan, stir and leave to simmer over low heat for a few more minutes. Pour the brine into the broth and start frying. We taste the soup for salt. If there is not enough salt, add a couple more pinches (or add brine). Boil the soup for some more time until all the ingredients are ready. Serve the dish with sour cream and chopped herbs.

Recipe 5: Rassolnik with pearl barley and cabbage

A simple recipe for pickle soup with chicken and cabbage. The dish turns out to be very satisfying, tasty and rich.

Required ingredients:

Half a kilo of beef on the bone;
Cabbage;
Pearl barley;
Potato;
Carrot;
Bulb onions;
Parsley root;
Three pickled cucumbers;
Spoon of butter;
Half a glass of sour cream;
Lavrushka;
Fresh parsley;
Peppercorns;
Salt.

Cooking method:

First, cook the meat broth. Peel the cucumbers and remove the seeds with a sharp spoon or knife. Cut the cucumber pulp into small cubes. Shred the cabbage into strips or cubes. Potatoes can also be cut into cubes or strips. Finely chop the onion and grate the carrots. As soon as the broth boils, put the cereal and cabbage into it. After 15 minutes you can start the potatoes. Next, add chopped roots and chopped onions to the broth. Lastly, we add cucumbers, and also throw in bay leaves and peppercorns. Pour cucumber pickle into the soup. Boil the soup until all the ingredients are ready - another 15 fifteen. Serve the dish with sour cream and herbs.

If you want the soup to be more rich, you need to add a little brine to the broth along with the cucumbers;

The cucumbers can be immediately put into the soup, or you can pre-stew them with fried vegetables;

Too salty pickle can be diluted with a small amount of boiled water. After this, the soup must be boiled for several minutes.

News of show business.

How to cook:

We take out two pans. One large one is for meat and the pickle itself. The second is smaller (2 liters) for pearl barley.

Prepare the broth (up to 1.5 hours):

We wash the piece of meat in cold water and set it to cook over high heat. The first foamy broth is completely drained. And only in the second water do we cook the meat, skimming off the foam if necessary. When the meat is cooked, take it out, and strain the broth itself, but do not add salt - the base for the pickle is ready. Let the meat cool a little, remove it from the bone and cut it into pieces - in this form it will go back to the pickle.

Boil pearl barley (20-30 minutes):

The fastest way to prepare pearl barley

In the evening we steam it in a thermos with boiling water (1 liter of water per 1 glass of cereal), rinse it in the morning and use it in any dish: the cereal is ready in 25-30 minutes.

Sauté the carrot and onion soup (5-7 minutes):

We peel vegetables, including pickled cucumbers. If there are no barrel ones, replace them with 3-5 small pickled cucumbers from a factory jar. Small young cucumbers do not need to be peeled.

Grind the vegetables: cut the onion and cucumber into cubes (the size of an Olivier salad), carrots into a coarse grater.

In a frying pan with a thick bottom, we do the usual soup frying: first, add the onion to the heated oil, after 2 minutes the carrots.

Cook the pickled cucumbers separately (15-20 minutes):

This is one of the main secrets of how to cook pickle with barley and pickles even tastier. Boil the chopped pickled cucumber separately (!) in a small amount of water until completely soft (!) - in a thick-bottomed saucepan, covered, over medium heat. The water should cover the slices by 1-2 fingers. This may take up to 20 minutes.

Assembling the pickle (20-25 minutes):

Peel the potatoes, cut them in your favorite way (cubes, cubes or quarters) and add them to the broth. Let it boil and add pearl barley.

The time for adding the following ingredients depends on how quickly our potatoes are cooked:

After about 5-8 minutes, pour the roast and pieces of meat into the broth.
Another 3-5 minutes - add cucumbers from a separate saucepan and add bay leaves.
Add some salt to our pickle, not forgetting about the salt in the cucumbers: 2 pinches is usually enough.
Boil for the last 2 minutes and add a pinch of fresh chopped herbs - the pickle is ready!

Secrets of sour soups

Let's summarize the tricks of our pickle, which are valid for all sour soups.

The first secret is to cook the salty and sour ingredient separately.

Any sour soup takes longer to cook than regular soup due to the acidity of the key ingredient. Therefore, we cook the sour product separately until cooked. This way we reduce the overall cooking time. We also protect the pickle from tasteless potatoes, which do not cook well in sour water, becoming slightly rubbery and not tasty enough.

The second secret is to cook separately prepared pearl barley.

In all recipes where there is a component that takes much longer to cook than the rest, it is advantageous to boil this product separately - at least when half-cooked. Pearl barley is especially unpredictable when cooked together, as it can give an unpleasant bluish tint to the broth and excess mucus.

Taming pearl barley is not at all difficult.

You can fill it with cold water overnight, or use our tip with a thermos. But if you forgot to do this, no problem! Rinse the barley, add plenty of water (1:4) and put it on the fire at the very beginning of cooking, allowing 40-45 minutes to cook. As a result, you will drain the water, and be sure to wash the almost finished cereal to remove any mucus (!) and throw it into the broth to finish cooking along with the potatoes.

The third secret is high-quality broth.

Pour off the first boiled broth along with the foam. This will make the broth clearer and healthier. In the second water, while the meat is cooking, add a small whole onion, a root of parsley and 1/5 of the celery root in a whole piece (if you like the smell of it). They will boil down into the broth, and you can easily remove them by removing them along with the meat. These vegetables will give you a more flavorful and tender meat broth, which will improve the taste of the finished dish.

The fourth secret is carrots in strips or cubes.

We all love the good old coarse grater... And we automatically rob ourselves of affordable new tastes by avoiding cutting carrots into strips. Master a “Berner” type grater (which has attachments for straws of different thicknesses) or at least once take the time to chop carrots with a knife. You can also cut it into small cubes. You will be surprised how different the usual taste of pickle will seem.