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Rassolnik with pearl barley and pickles. Recipe for pearl barley soup with pickles

Rassolnik with pearl barley and pickles. Recipe for pearl barley soup with pickles

19.10.2019

NATALIA EROFEEVSKAYA

Surely everyone knows about this dish of national Russian cuisine - the basis of such a delicious soup is salted cucumbers, hence the name. Kalya, hangover and hodgepodge are considered its predecessors until the middle of the 19th century. Nevertheless, many modern housewives are puzzled by the question: pickle - what is it? After all, on the Internet you can find hundreds of different recipes for this dish. The basic recipe, which is distinguished by a delicate slightly salted and slightly acidic taste, includes pickles (pickle is not pickle without them), potatoes, carrots, cereals, seasonings - spices, bay leaf, peppercorns, white roots.

You need to know with what cereals pickle is cooked - cereals are selected depending on the type of meat used in the soup

Traditional recipes do not include lumpy meat, instead they use offal: offal of poultry (chicken, goose, duck, turkey), veal or beef kidneys. In the absence of offal, pickle is boiled with beef meat. What kind of cereal to choose:

barley used especially often, it is ideal for a pickle with kidneys and beef meat;
if the soup uses chicken or turkey offal (stomach, heart, liver, lungs, necks), season the soup rice groats;
duck and goose giblets - barley groats;
in pickle without meat (vegetarian option) is added buckwheat or rice groats.

Traditionally, sour cream is served with pickle - it softens the salty taste of the soup, making it pleasant and tender.

Rassolnik refers to dressing soups. The types of pickles are varied: meat, fish, chicken, with lemon, dumplings, beans, corn, mushrooms and even scallops - there is always room for imagination in the soup recipe. It is only important that the components are combined with each other, do not interrupt the taste of the pickle and shade it favorably.

A classic recipe for pickle soup with barley, beef and pickles

The fact that the dish is quite variable does not allow you to simply leave everything that is in the refrigerator in the pan. How to cook a delicious pickle soup with barley at home- a step by step recipe with a photo of the finished dish.

To prepare such a pickle, you will need the following ingredients:

beef meat on the bone - 0.5 kg;
medium potato tubers - 5-6 pcs.;
pickled cucumbers - 2-3 pcs.;
medium carrots - 2 pcs.;
pearl barley - 1 glass;
medium bulb-turnip;
4–5 st. l. vegetable oil for frying;
seasonings: black peppercorns (3-5 pcs.), Bay leaf (3-4 pcs.).

How to deliciously cook pickle soup with barley on beef broth:

Rinse the meat well under running water, put it in a saucepan, add 2 liters of cold water to it.
After boiling and the appearance of foam, drain the water, pour the meat with new cold water (2–2.5 l), bring to a boil and cook at a minimum heat for 1.5–2 hours.
Fry the diced onion in vegetable oil, add grated carrots - simmer until the vegetables are soft, then add finely chopped cucumbers. How long to cook cucumbers in pickle? In a pan, the total volume of vegetables with cucumbers should be reduced to half. Pour in the brine, after boiling, remove the pan from the heat.
Potatoes are added to the finished broth, pearl barley is poured in - boiled until half cooked.
The contents of the pan are added to the pan - onions, carrots, cucumbers.
Seasonings are added.
The pan is closed with a lid, the soup is brought to a boil, cooked for 5-7 minutes, if necessary, cucumber pickle is added.

Pickle soup with pearl barley, beef and pickles

Now you know how to cook the most delicious pickle soup with pearl barley, cucumbers and meat at home - it's simple, does not require any special culinary skills, and the result will certainly please both the cook and his family. Knowing how to cook pickle soup with pearl barley and spices at home step by step, you will spend a little time providing the family with a rich, delicious dinner.

Those who are on a therapeutic diet or striving to lose weight will be interested in the nutritional value of this dish: the calorie content of pickle soup with pearl barley – 38 kcal per 100 g of product.

A classic step-by-step recipe for making pickle soup with rice and pickles at home

We offer a cooking option for this delicious, traditional Russian soup. In this section, you will learn how to cook delicious pickle with rice, chicken and pickled cucumbers- step by step recipe with a photo of the finished dish:

Ingredients for 3-4 liters of finished soup:

chicken legs (2 pcs.) or half a carcass;
regular round rice - 100 g;
3-4 medium potatoes;
4-5 medium-sized pickled cucumbers;
carrots, medium-sized onion, garlic (1-2 cloves);
vegetable oil for frying;
seasonings: allspice, parsley (pre-soaked in cold water for 10 minutes), dill, salt, bay leaf;
sour cream for serving the finished dish.

How to cook a delicious pickle with rice and seasonings - a step-by-step recipe:

For a richer soup, we prepare the broth - the washed chicken is poured into 3 liters of cold water and put on a slow fire.
Rice is washed under running water until clear water is poured with cold water.
Pickled cucumbers are cut into small cubes (can be grated on a coarse grater), if the peel is dense and hard, it should be peeled. Cucumber pickle will be needed at the end of cooking.
The peeled onion is cut into medium cubes, the carrots are grated - the vegetables are fried in a small amount of vegetable oil.
If the chicken is boiled, it is taken out of the broth and separated from the bones.
Rice is added to the boiling broth (without the water in which it was settled) and finely chopped potatoes.
After 15 minutes, fried onions and carrots are added.
After the potatoes are ready, pickles are added, but not before - the salty water from the cucumbers will not allow the potatoes to cook, leaving them hard and rough.
After another 5 minutes, bay leaves and allspice are added to the soup. Cucumber brine is added to taste - the soup is brought to a boil.
Finely chopped parsley and garlic are added to the pickle, after which the pan is immediately removed from the heat.

When serving rice pickle with chicken, finely chopped greens and sour cream are laid out on plates.

How to cook pickle soup with barley and chicken - a step by step recipe

This is another way to prepare pickle with barley, the difference between this recipe and a beef dish is only in the preparation of the broth - under the same conditions, the chicken is cooked much faster than the meat, and therefore, while waiting for the chicken broth to be ready, it is recommended to prepare vegetables for soup. The cooking method in general terms will look like this:

Thoroughly washed chicken is poured into 3 liters of cold water and put on a slow fire.
After the broth boils, the following are introduced into it: carrots in large circles, a whole peeled onion, parsley.
Boil the broth for an hour and a half on low heat, removing the foam that forms from time to time.
Pearl barley is washed, poured with cold water.
Fry the diced onion in vegetable oil, add grated carrots - simmer the mixture until the vegetables are soft, then add finely chopped cucumbers. In a pan, the total volume of vegetables with cucumbers should be reduced to half. Pour in the brine, after boiling, remove the pan from the heat.
Cut the peeled potatoes into cubes, drain the water from the barley.
Potatoes are added to the finished broth, pearl barley is poured and boiled until half cooked.
Fried onions, carrots, cucumbers and seasonings are added to the pan.
The pot is closed with a lid, the soup is brought to a boil, cooked for 5-7 minutes, cucumber pickle is added to taste.

Pickle recipe without meat and pearl barley, but with rice - step by step and with a photo

The vegan pickle is similar to the chicken rice broth above, except you don't need to boil the chicken thigh or carcass broth. What you need for a lean pickle recipe for 2.5 liters of water:

0.5 cups of pearl barley;
potatoes - 4 pcs.;
carrots and onions of medium size;
2 pickled or pickled cucumbers;
0.5 cups of cucumber pickle;
seasonings - bay leaf, peppercorns.

Cooking method:

Pearl barley is washed, poured with boiling water for half an hour to swell. Then it is poured into a pot of water and boiled until cooked.
Potatoes are cut into cubes and laid out in a pan, spices are added.
The onion is finely chopped, the washed carrots are rubbed on a coarse grater - the vegetables are fried in a pan in vegetable oil and added to the pan when the potatoes are ready.
At the end, add pickle and pickled cucumbers cut into thin semi-circles. The soup is brought to a boil.

Vegetarian pickle served with herbs and sour cream.

Vegetarian pickle without meat

How to make pickle with pearl barley and cucumbers in a jar for the winter

The pickle recipe in jars for the winter has its own nuances:

Vegetables (cucumbers, carrots, onions, tomatoes) are finely chopped or grated, barley is washed.
Tomatoes are laid out first in the stewing container, water is added, salt, sugar, vegetable oil to taste. Then cucumbers, onions, carrots and barley are added.
After 20 minutes from the moment of boiling, add 9% vinegar, simmer for another 10 minutes.
Preparation for pickle hot packed into sterilized jars and rolled up with lids. The jars are cooling, warmly wrapped and turned upside down.

Properly prepared blanks do not have to be stored in the cold - jars will stand well at room temperature in a dark place

Leningrad pickle recipe

Introducing the pickle in Leningrad - a recipe with a photo of the finished dish can be found in the cookbooks of Soviet times. You can cook this hearty and tasty soup on beef broth with traditional pearl barley, and with other types of cereals - wheat, oatmeal, rice.

The ingredients of such a pickle are traditional: pearl barley, potatoes, carrots, onions and leeks (in the absence you can do without it), pickles, table margarine for frying (or a modern analogue - vegetable oil), cucumber pickle, seasonings (salt, peppercorns, Bay leaf).

Important: for pickle in Leningrad, all vegetables are cut into strips!

The cooking process is simple: beef broth is prepared from meat on the bone, vegetables are sautéed. Barley groats are sequentially laid out in the finished beef broth, after 20 minutes potatoes, when the broth boils with potatoes, browned vegetables. Cucumbers are stewed separately in a pan freed from vegetables, then added to the pan. Brine is poured in, salt and pepper are added to taste. Five minutes before readiness, put a bay leaf and chopped meat into the broth. You can serve the finished dish with sour cream and freshly cut greens.

How to make pickle without potatoes

Usually such a soup is prepared with pearl barley - it will give a feeling of satiety even if there are no potatoes in the plate. At the same time, the traditional recipe for making pickle is observed: barley is boiled in the finished broth for 30–40 minutes, then onions fried in butter, grated carrots and chopped pickled (or pickled) cucumbers are added to the pan. At the end of cooking, salt, pepper, cucumber pickle are added to taste. Fresh sour cream and chopped herbs (parsley or dill) will give a special taste to such a dish.

Pickle recipe with pearl barley, kidneys and tomato paste

Cooking pickle with pearl barley, kidneys and tomato paste differs from the classic one in several key points:

It is important to prepare the kidneys properly with a natural unpleasant odour. With a sharp thin knife, remove fat and films from the kidneys, cut each kidney into four parts, rinse thoroughly. Place in a pot of water, bring to a boil. Drain the water, rinse the kidneys again in running water. Again, put the kidneys on the fire for an hour and a half, cool after cooking and finely chop (the broth should be drained, it is unsuitable for soup).
You can save time on barley cooking, if you pre-soak it for half an hour in hot water or fry in a pan until golden brown.
tomato paste it is added to onions, carrots and cucumbers fried in a pan - it will give the soup a beautiful color and a unique aroma.
When cooking such a pickle, the water in the pan is brought to a boil, first the long-cooking ingredients (kidneys and cereals), then potatoes, then frying and cucumber pickle to taste are lowered into it.

The recipe, in fact, is almost the same for all pickles - its versatility allows you to vary the ingredients to your own taste and the availability of products.

Ingredients for pickle with pork and barley

In addition to the traditional for pickle pearl barley, potatoes, onions, carrots and pickles for frying, for this option you will need pork(meat broth can be prepared in advance) and canned capers which will give the dish a delicious flavor. Capers are cut into halves and laid out in a pan along with pickles, but after onions and carrots. You can add tomato paste to the fry.

Publication from ⠀⠀Beautiful serving of delicious food!(@zelotypus) Sep 12, 2017 @ 6:55am PDT
A simple pickle recipe in a slow cooker
Cooking pickle in a slow cooker will not take much time and effort on the part of the cook, and the soup will turn out tasty and rich:
Finely chopped onions and grated carrots are fried for 10 minutes in vegetable oil in the "Baking" mode, after which the salted (or pickled) cucumbers chopped into strips are added and the vegetables are stewed for the same amount.
Meat (pork or beef), potatoes and pre-soaked barley (the day before or half an hour before cooking) are laid, broth or hot water is poured up to the mark. Salt, pepper, cucumber pickle, tomato paste and seasonings - to taste.
The "Extinguishing" mode for 2 hours - and a delicious rich pickle is ready!

Bon appetit!
Posted by Oksana Kutsevych (@okutsevych) Sep 5, 2017 at 5:12 PDT
Pickle hacks
There are a lot of recipes for this national dish. Let's go through some interesting points that will allow not only to properly prepare the pickle, but also to diversify the menu with his participation:
V composition of pickle with smoked meats usually includes smoked chicken legs or smoked brisket, smoked ribs or hunting sausages - these components can be combined with each other, which will only make the soup tastier;
pickle recipe with millet and pickles: millet is used instead of the usual barley, cooked less and put into the broth when the potatoes are ready;
pickle recipe with lentils and pickles: lentils for such a soup are usually mixed with round rice in a ratio of 2: 1 (for example, 100 g of lentils and 50 g of rice); cereals are put into the broth at the same time, before potatoes;
lamb pickle with pearl barley, dietary pickle with turkey and pearl barley differ only in the preparation of the broth from the corresponding type of meat;
how to make pickle from a jar? The meat broth of your choice is cooked, chopped potatoes are added to it, you can add fried fresh carrots and onions (but this is not necessary - they are already in the jar) and the contents of the jar are laid out. When serving, it is recommended to add chopped fresh herbs and sour cream to the plates.

Those who love pickles for lunch will be interested in the variety of these dishes: on the Internet and cookbooks you can find a recipe for pickle with beans and pickles, a pickle with sausage, a pickle with pickled tomatoes, a recipe for pickle with cabbage, pearl barley and pickles and many others.
August 23, 2017, 22:38

Rassolnik is quite a popular soup in Russia. It is a dish of Russian cuisine, and it came to us from ancient times. This soup used to be called Kalya. , and was prepared, both from meat, chicken, and from fish. Be sure to add brine, pickles, cereals, vegetables and a large number of herbs and seasonings. There are recipes that mention the addition of caviar.

Interestingly, not a soup, but a pie, with the addition of brine, could be called pickle. In one of the notebooks of N.V. Gogol, one can find: “pickle is a pie with chicken, buckwheat porridge, pickle is added to the filling, chopped eggs.”

My grandmother always cooked very well, She did it with great pleasure, and always any dish turned out well for her. My mother adopted all the useful skills and abilities from her. And he still sets such tables that guests are amazed. But now it is difficult to surprise someone with something.

It was from my grandmother and mother that I learned to cook, and most importantly, they managed to instill in me a love for the art of cooking. For which they - low bow!

Pickle recipe with pearl barley and pickles

What we need:

meat - 400 gr.
pearl barley -0.5 cups
potatoes -3 pieces
carrots - 1 piece
onion - 1 piece
pickled cucumbers - 2-3 (depending on size)
brine - 1 cup
tomato paste - 1 tbsp. spoon
vegetable oil
herbs: dill, parsley. tarragon
celery root and parsnips
salt, ground black pepper to taste
Bay leaf

Cooking:

1. Pour a small amount of cold water over the meat so that it is only covered.

2. Bring the meat to a boil, constantly skimming off the foam. When it boils, remove the meat, drain the water. Rinse the pan, and pour 3 liters again. cold water (water will boil away). Bring to a boil again, remove the foam when it appears. Changing the water will help us achieve a light broth.

3. Cook meat for 1.5 hours. Grandmother always cooked meat for a long time, she said that the fat comes not only from meat, but also from the bone. That such a broth is good for health. Therefore, the meat must always be cooked to such a state that it departs from the bone completely, without effort.

4. Cut the onion into smaller pieces. Cut the cucumbers into strips, grate the carrots (it is better to grate for Korean carrots, in this case the soup will look more aesthetically pleasing).

5. Cut the potatoes into medium-sized cubes. Rinse the barley in running water. Parsnip and celery roots also wash, peel (constantly wetting with water so as not to darken), and put in cold water. Take a few roots, just cut off as needed, and clean the right amount.

6. We begin to prepare the dressing for the soup. . Heat the oil in a saucepan, put the onion in it, fry until golden brown, pour 100 ml. hot water. Simmer over high heat. When the water has completely evaporated, reduce the heat and continue to fry the onion for 1-2 minutes.

7. The onion will become transparent by then.

8. Cut the celery root and parsnips into smaller pieces. Do not cut ahead of time so that the roots do not turn black. And also send them to the fryer. Fry for 2-3 minutes.

9. Add pickles. I always have preparations of pickled cucumbers, I use them. But my grandmother used her own pickled cucumbers from a barrel. And from them the pickle had such a smell that we could not wait until the soup was cooked.

10. Lightly fry the cucumbers, add 2-3 tablespoons of stock from the pot, then add the tomato paste. Grandma made her own. Fry it not for long, 2-3 minutes, then put the carrots, also for 2-3 minutes.

11. Add half a glass of broth again, and simmer for 10 minutes.

12. After 1.5 hours, pour the washed barley into the broth.

13. Salt, but do not forget that there are pickles in the dressing, and we will add more brine.

14. After 20-30 minutes, add potatoes.

15. Cook barley until cooked, try, if ready, take out the meat. Cut the meat into portions. We send the frying, chopped meat and boiled brine to the broth.

16. Grind the greens, prepare the bay leaf and pepper, and send everything to the pan. Cook for 5-7 minutes.

17. When ready, close the dish with a lid and let stand for 10 minutes so that the soup “rests”.

18. Serve with fresh herbs, green onions and sour cream.

The secrets of making delicious pickle

Meat is better to take 2 different pieces, on the brain bone and a piece of brisket. The first - will give a good fat, and the second - fatter, will give the soup the necessary fats.
There is an opinion that barley should be soaked in advance, but my grandmother never soaked it, she said - "Let everything useful go into the soup." In addition, barley is well washed, and there is enough remaining water for it to prepare for cooking. I also do not soak on her advice.

Parsnip root is a champion in the content of easily digestible carbohydrates, it contains useful microelements and vitamins. Therefore, it is extremely useful to use it in food.

If white roots are put into the broth raw, then the taste of the pickle deteriorates, and the roots themselves deteriorate and become watery and less tasty. In addition, some varieties of roots darken and give it an unpleasant taste and color. Therefore, they must be sifted.

I hope everything worked out for you! And in your kitchen there is an insane aroma of a freshly prepared dish. Call your family to the table soon, and please them with a Russian soup called Rassolnik.

Bon appetit!

Rassolnik is one of the most delicious and easy-to-prepare soups. Thick, fragrant, rich and always with sourness. You can cook it in a lot of different ways, as they say, to taste and color. But the main secret is always the same - more cucumbers and certainly barley instead of rice. Although sometimes pickle is prepared with rice, which is not a classic. Otherwise, you are a freelance artist.

Rassolnik with pearl barley and pickles

As a basic option, we offer you pickle with pearl barley and pickles. The recipe is not only the simplest, but also quite budgetary. This soup will definitely please the tastes of each of your household. Try!

Taste Info Hot Soups

Ingredients

Meat on the bone (to your taste) - 500 g;
Potatoes - 3-4 pcs. medium size;
Carrots - 1 medium;
Bulb - 1 small;
Pearl barley - 70-100 g;
Pickled cucumber - 3-4 small + brine (to taste);
Tomato paste - 2 tbsp. l.;
Salt, seasonings, spices and dried or fresh herbs - to taste.

How to cook pickle with pearl barley and pickles

Rinse the grits for pickle thoroughly and fill with cold water to swell. The longer the barley will stand in the water, the faster it will cook. The ideal time is 2-3 hours.

The classic pickle is cooked in meat broth. To prepare this very broth, meat is taken and always with a bone - so the broth will turn out to be especially rich. Here we take the chicken breast. We wash the breast with water, cut it into pieces so that the meat cooks faster, load it into a saucepan and pour it with cold water. No salt or spices are added at this stage. We put the saucepan on the stove and boil the meat for about 40 minutes.

As soon as the meat has reached readiness, we filter the broth. Set the meat aside for the time being, and return the broth back to the saucepan.

Sufficiently swollen barley is washed under running water and thrown into the broth. We put the saucepan on the stove again at maximum heat. Boil the cereal, covered with a lid for 20 minutes.

At the same time, prepare the vegetables. Peel the onion, potatoes and carrots. We rinse.

Here you can also cut pickled cucumbers into cubes. Cucumbers for pickle are better to take small and elastic, so that when cut, the cubes retain their shape, and the cucumber seeds do not fall out during cooking. The size of the cubes is up to you.

After 20 minutes, we throw potatoes to pearl barley.

In the process of cooking, be sure to remove the foam.

We send the vegetables for frying to the pan, and, flavoring them with oil, fry under the lid until soft.

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As soon as the onions and carrots in the pan have become soft, we send chopped cucumbers and tomato paste to them.

Add 3-5 tablespoons of water to the frying and simmer it under the lid for about 7 minutes. After that, add the frying to the soup (potatoes and cereals should be ready by this moment).

We return the saucepan to the stove, pour the brine into the soup. Let's taste it. We add salt, if necessary, season with seasonings and spices, throw a bay leaf.

We free the meat, which was removed at the very beginning, from the bones, cut (or tear) into pieces and throw them into the pickle.

Let the soup simmer on the switched off stove for about 10-15 minutes. and that's it - pickle with pearl barley and pickles is ready! You can submit!

Helpful Hints:

For the preparation of pickle, use only pickles. Pickled ones are not good. You can pickle cucumbers for a quick recipe.
Barley, in order to speed up the cooking time of the pickle with pickles, must be prepared in advance. Just rinse it and soak overnight in warm water.
Rassolnik should be served with fresh sour cream and herbs. If there is no fresh greens, but there is dried - great! Add greens along with the rest of the spices. If you have frozen herbs, add them to the pan five minutes before they are ready. Just remember to remove the stems if you haven't already done so.
In some pickle recipes, barley is advised not only to soak, but also to cook. A large amount of water will rid the barley of excess starch, and the pickle will not look like a paste when it stands.

Rassolnik with pearl barley and chicken

A simple chicken pickle recipe. It is best to take chicken legs with a bone for making broth, and not just fillet, to cook pickle with barley.

Ingredients:

Chicken - 800 grams;
100 grams of carrots;
200 grams of onion;
Half a glass of barley;
400 ml cucumber pickle;
3 large pickles;
400 grams of potatoes;
3 cloves of garlic;
Ground black pepper;
Salt - a teaspoon;
2 bay leaves;
Vegetable oil.

Cooking

Wash the chicken legs thoroughly, put them in a saucepan and cover with boiling water. Wait until it boils, drain the water. Pour boiling water over the meat a second time and, after boiling, cook over medium heat under the lid, removing the foam. Boil the chicken for 45 minutes, then remove with a slotted spoon to a dish, and strain the broth so that it is transparent. To cook pickle, take another pan, with a thick bottom, with a volume of 5 liters. Pour the broth into it and add boiling water so that the liquid in the pan is exactly 3 liters.
Rinse the prepared barley, dip it into the boiling broth and start cooking the rest of the ingredients.
Peel potatoes, onions and carrots. Cut the potatoes into cubes, onion also into cubes, and grate the carrots on a coarse grater.
Heat the frying pan, pour refined oil (about 40 ml) and fry the onions and carrots for 5 minutes. And immediately lower the potatoes after the barley.
When the onions and carrots are overcooked, add the contents of the pan to the pan.
Grate on a coarse grater, or chop pickles. Peel the garlic and chop finely. Don't use garlic. Put the garlic in the pan along with the cucumbers.
Chicken meat has already cooled down, you can cut it. Remove the skin, remove the bones, and cut the flesh into small pieces. Dip in the soup, pour the brine. Salt (more than a teaspoon of salt without a slide is not needed, since cucumbers and brine are salty), add your favorite spices and throw in a bay leaf. Just remember to wash it before putting it in the soup.
Cover the saucepan with a lid and simmer for 25 minutes over medium heat. Serve pickle with pearl barley and pickles to the table, seasoned with fresh sour cream, black bread, and plenty of fresh herbs.

Pickle with barley and mushrooms

Pickle soup with mushrooms can be cooked without meat. It turns out quite satisfying and tasty. Therefore, you can use both meat and vegetable broth. It will take 50 minutes to prepare a delicious pickle with mushrooms.

Ingredients:

300 grams of champignons, oyster mushrooms or boiled forest mushrooms;
200 grams of onion;
100 grams of carrots;
300 grams of pickles;
300 grams of potatoes;
One third of a glass of pearl barley;
50 grams of butter;
Greens, spices, salt.

Cooking

You can take any mushrooms you like. The only difference is that forest mushrooms need to be cooked in advance. If there are frozen mushrooms, pre-cooked, you do not need to defrost them. Add to soup like this. If frozen mushrooms are not boiled, overcook them with onions, and then add to the pickle.
Prepare barley in advance, rinse and put in a saucepan with a thick bottom. Pour a liter of cold water and cook over low heat, covered with a lid for half an hour. To prevent barley porridge from sticking together when the water boils, add a tablespoon of oil. So the porridge will be even tastier.
While barley is cooking, prepare the rest of the ingredients to cook a delicious pickle with barley.
Peel potatoes, cut into cubes.
Peel the carrots and onions, chop and fry in the remaining butter.
Rinse the mushrooms, chop and add to the onions and carrots in the pan. Fry, stirring, for 8 minutes over medium heat.
Pour 2 liters of water or broth into a saucepan, boil. Lay out the potatoes, frying and finished barley. Cook over medium heat for 10 minutes, then add finely chopped or coarsely grated pickles. Salt, add spices. If you have dried herbs, add them now. If there is fresh herbs, add it when serving. Don't forget the bay leaf. One sheet will be enough for this amount of pickle. Close the pot with a lid and cook for another 20 minutes.
Serve hot with sour cream and herbs.

Lenten pickle with pearl barley and olives

This pickle recipe is vegetarian. Be sure to add olives, even if you don't like them. You can put them whole in the soup, and take them out before serving. It is the olives that give the lean pickle a delicious taste.

Ingredients:

0.5 kg of potatoes;
300 grams of pickles;
Bank of olives;
100 grams of pearl barley;
100 grams of carrots;
200 grams of onions;
2 tablespoons of vegetable oil;
Salt, spices;
Fresh greens.

Cooking

When planning to cook a lean pickle, do not soak barley in advance. Heat the frying pan, fry dry, not washed barley on it for five minutes, stirring constantly, over medium heat. Barley will become a beautiful golden color.
After roasting, the cereal can be washed. Rinse thoroughly, put in a saucepan with a thick bottom and pour 1.5 liters of water. Cook after boiling over low heat for 40 minutes under the lid.
Pour 2 liters of water or vegetable broth into a saucepan, boil. Peel and cut the potatoes into large cubes, dip in boiling water. Cut the onion into thin quarter rings, and the carrots into strips. Fry carrots and onions in vegetable oil for 7 minutes over medium heat with constant stirring.
Pickled cucumbers can be peeled, you can not peel - to taste. Cut into strips. Dip the potatoes, fried carrots and onions, thinly sliced cucumbers and boiled barley into the pan. Only the water will not boil away completely, so drain the rest, this water is useless in the soup. Immediately salt the pickle, add the parsley and spices, cover the pan with a lid and cook for 20 minutes. Cut the olives into rings, or, if you want to remove them, lower them whole into the soup. Cook for another 20 minutes.

Pickle with pearl barley and kidneys

Pickle with kidneys turns out to be very tasty if you properly prepare beef kidneys. How to do this - we will describe in detail.

Ingredients:

Beef kidneys - 300 grams
200 grams of pickles
150 ml brine
300 grams of potatoes
100 grams of carrots
200 grams of onion
50 grams barley
Spices and salt;

Cooking

Rinse the kidneys thoroughly and cut off the fat and films. Cut lengthwise and remove ducts. Soak in cold water for 8 hours. About every 2 hours, drain the water, flush the kidneys and fill with new cold water.
Together with the kidneys, prepare barley for cooking. Soak it in warm water and leave it on the table.
When the kidneys are soaked, you can start cooking the soup. Boil barley in a separate saucepan over low heat. Take a saucepan with a thick bottom, be sure to cover with a lid. Boil barley in salted water for 40 minutes. Pour about a liter of water. Drain the rest after the cereal is ready.
Boil 3 liters of water in a large saucepan. Dice the beef kidneys and place in boiling water. Cover and cook for 40 minutes, skimming off the foam. It is highly recommended to change the water twice.
Peel potatoes, cut. And put in the broth to the boiled kidneys. Chop carrots and onions, fry in oil and send next. Grate the pickled cucumbers on a coarse grater and put them into the soup together with barley. Pour in the brine and cook for 20 minutes. Try pickle, add salt and spices to taste. If you have fresh dill, you can wash it and chop finely, removing the stems.
After adding salt, cook pickle with kidneys for another 20 minutes, then let it brew for a bit and serve.

Advice for those who are afraid of the smell of kidneys in the broth. Do not use the broth from under the kidneys, drain it, and chop the kidneys and send them to the pickle. Prepare soup with meat broth. But after proper processing and preparation of the kidneys, as well as changing the water when cooking the broth, there should be no smell.

Pickle with pearl barley and stew

Ingredients:

300 grams of potatoes;
300 grams of pickles;
500 grams of stew;
200 grams of onion;
100 grams of carrots;
100 grams of barley;
a tablespoon of tomato paste;
Salt, spices;
3 tablespoons of vegetable oil.

Cooking

Prepare and wash the barley. Put in a saucepan with a thick bottom and cook over low heat under the lid for 30 minutes. Salt the water a little, pour a liter of water per 100 grams of barley. Drain the rest when the porridge is ready. Optionally, during cooking, you can add a tablespoon of butter.
Chop onions and carrots, put in a preheated pan and pour vegetable oil. Saute, stirring, over medium heat until the onion is translucent. Then put the stew, tomato paste and continue to fry until all the fat is melted.
Peel potatoes and cut into cubes. Boil 2.5 liters of water and add the contents of the pan, chopped potatoes and boiled barley (from which you first drain the water). Cover the pot with a lid and cook for 15 minutes. Then add grated cucumbers on a coarse grater and cook for another 15 minutes.
Add fresh parsley and dill, as well as homemade sour cream, to the finished pickle.

Pickle with pearl barley and sausage

Rassolnik with smoked sausage is incredibly tasty. If there is a cut of smoked sausage or meat in the refrigerator, feel free to cook pickle with sausage.

Ingredients:

300 grams of smoked sausage
200 grams of pickles
100 grams of brine
200 grams of potatoes
150 grams barley
150 grams of onion
100 grams of carrots
Spices, salt
3 tablespoons of vegetable oil.

Cooking

Soak barley in advance, rinse and cook over low heat for 40 minutes. Salt the water. Pour 1.5 liters of water into 150 grams of cereal. Drain the rest when the barley is ready.
Put the prepared barley, chopped potatoes in a saucepan or in a slow cooker and pour 2 liters of purified water. Bring to a boil.
In the meantime, the water boils, peel the onions and carrots, fry in vegetable oil. Cut the smoked sausage and cucumber into thin strips.
Put everything in a saucepan, pour the brine, add salt, spices and 2 bay leaves. Close the multicooker and put in the "soup" mode for 60 minutes.
If you cook in a saucepan, make the gas less than average, cover the saucepan with a lid and cook for 40 minutes.

Hearty lunch at home? Prepare pickle soup with pearl barley and pickles - very tasty!

Rassolnik is a traditional soup of Russian folk cuisine, an essential component of which are pickles 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 cooked on water, broth from various types of meat, as well as from giblets, and in addition to traditional vegetables, it is customary to add barley, rice or buckwheat to it.

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

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

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

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 chop finely.

Peel the carrots and grate on a coarse grater.

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

Cut pickled cucumbers into thin strips.

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

Important! For the preparation of pickle, you should use only salted, not pickled cucumbers. If you do not have your own preserves, then they can be purchased by weight in the market or in large supermarkets.

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

Peel potatoes and cut into small slices.

Put potatoes and barley into boiling meat broth and cook for 25 minutes at a slight boil.

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

At the end of cooking, put 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, putting a few pieces of boiled beef and a spoonful of fresh sour cream on each plate. Hearty and fragrant pickle with pearl barley and pickles is ready!

Recipe 2: pickle soup with pearl barley and cucumbers

The recipe for pickle with pearl barley and pickles is familiar to many housewives. This delicious first course has been on the menu of many restaurants, canteens, and eateries for decades. Yes, and at home it is often cooked - appetizing, easy, healthy and quite budgetary.

Any pickles are good, but barley pickle is generally a unique soup, because it can be cooked with any kind of 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.

a piece of pork with a 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.
carrot - 150 g
onion - 100 g.

Before preparing pickle with barley, you need to soak the grits, preferably overnight. Then rinse 2-3 times with clean water and cook until half cooked in a separate bowl. Just when barley is cooked, the water in it becomes bluish. So that the soup does not acquire such a shade, I always cook barley separately from everything. 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. Pour salt into the broth and periodically remove the foam with a slotted spoon. Be sure to remove the foam so that the broth becomes as transparent as possible. The classic barley pickle recipe involves using bone-in meat 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 half-finished pearl barley. I cook soup with barley on a quiet, slow fire.

I'm preparing a feast. I peel the carrots and rub through the grater. I cut the onion into small squares.

Saute vegetables until soft in a frying pan with the addition of vegetable oil. When the overcooking is ready, I put it to the side of the stove.

Pickled cucumbers cut into cubes. So they will be clearly visible in the soup.

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

I put the potatoes in the soup and cook at a slow boil. I try for salt, so that everything is enough.

When both barley and potatoes are ready, I put vegetable overcooking in the soup, let it boil for about 5 minutes, after that I put pickles at the very end - I like them to crunch.

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

I serve pickle with pearl barley and hot pickles to the table, adding a little fresh herbs.

Recipe 3: pickle with barley classic

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

A rich, concentrated meat broth with a standard vegetable set for first courses is successfully complemented by hearty cereals and cucumber pickle. The soup is rich and filling. The density of the broth, as well as the degree of sourness, can be adjusted here arbitrarily, changing the proportions and adjusting the recipe in your own way.

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 pieces;
salt, ground pepper - to taste;
bay leaf - 1-3 pieces;
allspice - 3-5 peas;
vegetable oil (for frying) - 2-3 tbsp. spoons;
dill - 2-3 sprigs.

Cooking meat broth. We cut the washed beef into small square or rectangular pieces with a side of 2-3 cm, pour two liters of cold water. Bring to a boil, remove all the cloudy foam formed on the surface. Cook over low heat at a low boil for 1-1.5 hours (until the meat is soft), covering the pan with a lid. Throw in peppercorns for flavor.

In parallel, we wash the barley until the liquid becomes completely transparent. We shift it into a small saucepan and fill it 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 ready (until the cereal softens). You can soak barley in advance and leave it overnight, then it is not necessary to boil it separately.

Throw the swollen boiled cereal on a sieve and rinse thoroughly under running cold water. So we get rid of the stickiness, and the broth will not become cloudy after adding barley.

Chop the onion into small cubes, fry in hot oil. Stirring, keep on fire for 3-5 minutes - until a light golden color. You don't need to overcook the onions.

Coarsely rub, removing the top layer, carrots and transfer to the onion. Stir to coat vegetables with oil. We pass for another 5 minutes, not forgetting 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 straws. Place in a small saucepan. Pour 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 leaf and potatoes to the broth with already soft meat, after cleaning the tubers and chopping them into medium-sized cubes. Cook without salt for 10 minutes.

Next - carrot-onion passerovka. Bring to a boil and continue cooking for another 7-10 minutes. If the broth boils too much, add a small portion of boiling water.

The last to lay the cucumbers along with the liquid in which they were stewed. We also pour in cucumber pickle - about half a glass, more or less. It is better to add a little first, try the broth and add more if there is a lack of 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. We add fresh colors, sprinkling each serving with chopped dill.

Rassolnik with pearl 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 pickle. In Russia, for a long time this word was called a pie, in which they put chicken, buckwheat porridge, eggs and poured brine. But the prototype of the pickle itself was kalya soup, which was cooked in cucumber or cabbage pickle, lemon juice, or with the addition of kvass. Gradually, the name of the soup changed to the familiar and understandable to us - pickle, but the classic recipe for its preparation with the obligatory addition of pickles remained unchanged. In addition to cucumbers, pearl barley is the main ingredient in a properly prepared tasty pickle.

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 need carrots, onions, potatoes, pearl barley, pickles, brine, meat and spices to taste.

Pour the meat with cold water, put on fire, bring to a boil and cook the broth. In the process of cooking, do not forget to remove the resulting foam.

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, cut into small cubes.

Peel the carrots, grate on a coarse grater.

Peel and cut the potatoes into medium-sized cubes (however, you can also cut into large pieces, this is at the discretion of the hostess).

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

Put the chopped cucumbers in a pan, add a couple of tablespoons of broth to them. Put on a slow fire, 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, cook for 15 minutes.

Add browning and cook for about 10-15 minutes more.

Add pickles.

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

Pickle with pearl barley is ready! Bon appetit!

Recipe 5: pickle with pickles and pearl barley

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

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

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

Wash the meat in cold water, put it in a saucepan, pour cold water over it and put it on fire. In the case of ribs, you can immediately cut into portioned pieces.

Immediately put 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, cut the onion itself crosswise at the base.

When the water boils, reduce the fire, remove the noise.

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

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

We clean and cut potatoes. Usually, potatoes are cut rather finely for soups.

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

Put the chopped potatoes into the boiling broth and add the barley, from which we first drain the water. We cook 10 minutes.

We clean the salad pepper and cut into strips.

Finely chop pickled cucumbers. If there are no pickles, then you can, of course, take canned cucumbers, but pickle is tastier with pickles.

We put 3-4 pieces of bay leaf, pickles and salad pepper in the soup. Cook for another 10 minutes. If the cucumbers are not acidic enough, then half a glass of brine can be poured into the broth, but here one must proceed carefully so as not to overdo it.

Finely chop the onion, three on a coarse grater the second half of the carrot. On low heat, simmer the onion in a small amount of vegetable oil, then add the carrots.

Put the stewed onions and carrots into the pan. Our pickle immediately turns into a beautiful golden color. Very appetizing! Boil for 5-7 minutes, put salt to taste.

And the last thing - be sure to put finely chopped dill in the pickle. Cook for a couple of minutes and turn off the fire.

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

Pour a very tasty and fragrant pickle with pearl barley into plates, put sour cream and finely chopped garlic in each plate. Optionally, you can sprinkle with fresh herbs.

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

A simple pickle recipe with pearl barley. Very meaty.

Beef - 1.5 kg
Potatoes - 3 pcs.
Barley - 150 g
Carrot - 1 pc.
Onion - 1 pc.
Pickled cucumbers - 2 pcs.
Parsley greens - 1 bunch
Salt - 1 tbsp. spoon (to taste)
Ground black pepper - 0.25 tsp (to taste)
Sour cream - 2 tbsp. spoons (to taste)
Vegetable oil - 30 ml (how much will go)

Wash the meat, put in a saucepan, pour cold water. Bring to a boil, remove foam. Boil the beef broth (cook for 60-90 minutes, until the meat is ready).

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

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

Peel potatoes, wash and cut into cubes.

Wash greens, finely chop.

Pickled cucumbers, if desired, peel and chop.

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

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

Put the roast in a pickle. Cook for about 5 minutes.

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

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

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

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

Pour cold water into the pan - 1.5 liters. Put meat in water and put on fire. As soon as the water boils, remove the resulting foam. Next, cover the pan with a lid, reduce the heat to a minimum and cook the meat for 1-1.5 hours. The broth should boil slightly, and in no case should it boil.

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

Remove the cooked meat from the broth. Strain the broth and put on fire. Add bay leaf and pepper. Salt is not necessary, because. salt is found in sufficient quantities in brine and cucumbers.

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

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

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

Further, it is usually advised to put cucumbers with brine in a pan. I do not do that. I add the brine along with the chopped cucumbers in their pure form right after the vegetables in the broth are almost done.

It remains only to cook the cereal. Usually pearl barley should be digested a little.

I remember that in childhood we often argued: what is pearl barley made of. So, pearl barley is made from barley by primary rolling of grains. And barley groats are made from barley, by rolling and grinding. Recorded?

If you paid attention, the soup was never salted. If it seems to you that you need salt and pepper, do not torture yourself. But remember - oversalting is not good!

At the end, processed and chopped kidneys can be added to the pickle with barley, if desired.

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

Recipe 8: homemade pickle with pearl barley

I offer a classic pickle with pearl barley, this does not make it less tasty. For me, this is a small trip to my childhood, where my grandmother poured a plate of fragrant pickle!

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

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

My pearl barley and put in a separate saucepan to cook, as it boils, salt and reduce the fire. Cook over low heat for about 30 minutes. In the meantime, put the meat to boil for the broth. When the water in the pan boils, remove the foam and reduce the heat to medium and cook until cooked through for about 1 hour and 30 minutes.

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

Our next action: the broth with potatoes boiled, put the pickled cucumbers cut into cubes and cook everything together for 10 minutes, then add the cooked pearl barley, let the soup boil and then put the frying made in advance, mix everything, reduce the heat and simmer for another 15 minutes At the very end, you can add chopped greens and one bay leaf.

All! Rassolnik with pearl barley is ready! Due to the fact that we cooked 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 a lot of recipes for making pickle with pearl barley, but at the same time they all have one thing in common. Whether you're making soup with or without meat, using mushroom broth or water, pickles are always the main ingredient. 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 pickled cucumbers in barrels can give the soup a classic sour taste. Optionally, you can also add brine to the soup, it is also best to take it from barrel cucumbers. This simple barley pickle recipe with a photo will help you prepare a delicious and surprisingly aromatic soup from the most common ingredients.

Beef - 500-600 gr
Water - 3 liters
Pearl barley - 4 tbsp. l
Onions - 2-3 pcs
Potatoes - 3-5 pcs
Barrel pickled cucumbers - 350 gr
Carrot -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. As with most soups, this pickle is made with rich meat broth. Therefore, first of all, it is necessary to wash the meat and prepare a rich broth. It is best to take a beef nipper with a bone for this. Pour the meat with cold water and set to cook over medium heat. After the broth boils, the water will need to be reduced heat. To make the broth clear, do not forget to remove the resulting foam.

After that, it's time to start cooking pearl barley. It also needs to be washed very well, then poured with water and let stand for 7-10 minutes. After that, the water must be drained, rinse the cereal again and pour hot water. Only after the barley swells slightly, drain the excess water and add it to the broth. We cook on medium heat.

So that the soup does not turn into porridge, always choose pearl barley very carefully. Try not to use more grains than what is written in the recipe, otherwise your soup will lose its unique taste and aroma after cooling. If you are cooking barley for the first time, it is better to boil it in a separate saucepan 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 barley pickle takes a long time to cook, so you will have enough time to prepare the vegetables. Peel the carrots and cut them finely or rub them on a grater.

Onions are best cut into small cubes.

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

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

By this time, the meat should already be cooked - it’s good to move away from the bone. Carefully remove the meat, separate the bone, and cut the flesh into small pieces. After that, the meat can be sent back to the pan.

Wash potatoes, peel and cut into medium cubes.

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

After that, add carrots with onions, after which you can immediately add pickles.

We continue to cook the soup on 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. Let the soup simmer for a few minutes after adding the brine.

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

After the cucumbers in the soup are soft, you can add garlic with 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 that, you can serve ready-made soup to the table.

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

Recipe 10: how to cook pickle soup with barley

An excellent recipe for making pickle 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.

We spread the prepared pieces of beef in boiling water, bring to a boil, reduce the heat and remove 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, grate the carrots. Peeled potatoes cut into cubes.

Finely chop pickled cucumbers.

Put 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 send them to the soup.

Cook fragrant pickle with barley for 25-30 minutes. If the soup is thick, add water. Pour the hot pickle into bowls and serve. Bon appetit!!!

The first dishes are simple and tasty for every day.

The classic recipe for a traditional Russian soup - pickle with pearl barley. Ingredients, technology and secrets of cooking.

1 h 10 min

40 kcal

4.71/5 (114)

One of the well-established culinary traditions of our family is the preparation of pickle. This very Russian dish, well known for many centuries, is valued not only for the mass of useful nutrients, but also for its unique taste.

What other first course so harmoniously combines a soft-sweet taste with a pleasantly tonic sourness, which is given to the soup by pickles of traditional Russian sourdough? The unique bouquet inspired our people to create a whole class of pickles, in which there is a place for dishes cooked in meat or fish broth, lean soups, as well as soups that use barley, rice, mushrooms, the most diverse greens instead of cereals.

Today we will pay attention to the technology of making pickle according to the classic recipe - with pearl barley.

Why is it necessary to taste pickle?

As already noted, pickle is essentially a very democratic dish. In fact, you can put almost any meat or fish into it, almost any available cereals, a wide variety of greens.

But the real "highlight" of this soup, its "brand name", which makes pickle our national treasure, is obligatory use in the preparation of pickles. Without them, the resulting product can be called anything, but not pickle.

If you do everything right, according to a long-established tradition, then in the end you should get a very rich, satisfying, incredibly tasty and healthy for health and mood gastronomic masterpiece.

At the same time, which is extremely important, the recipe and technology for its preparation are so simple that even an inexperienced beginner can quite successfully make a pickle.

The second side of the "democratic" nature of this dish is that each housewife, depending on her taste and the culinary preferences of her family, can freely improvise with the ingredients and their doses without changing the main essence of this wonderful dish.

How to cook a pickle with pearl barley and pickles - a recipe with a photo step by step

Ingredients from which we will prepare the pickle:

Ingredients

We start making soup by preparing the broth.

Now let's move on to the perlovka.

It must be rinsed well under an intense stream of water for 2-3 minutes.
After that, we put the cereal in a saucepan for 1.5-2 liters and fill it with water (cold). We put the pan on the fire and cook the contents for about 20-25 minutes per small fire.
After the specified time, turn off the fire and let the barley settle in a pot of boiling water. within 10-15 minutes until it swells to the perfect consistency.

They must first be cleaned of dense skin and large seeds. You can cut cucumbers the way the chef likes - cubes, straws, half rings, etc. The main thing is that there should be enough cucumber for the prepared volume of the pickle so that it gives the product an accentuated pleasant sourness.
The remaining vegetables - onions, carrots, potatoes - wash and peel off the skin. We cut the onion into thin half rings, in our family we grate the carrots, we cut the potatoes into 2-centimeter cubes.
In a heated pan with vegetable oil, spread the onion with carrots and lightly fry (passivate) until a pretty crust appears. When the slices acquire a characteristic golden color, add tomato paste, leek and a little boiling water. All this is thoroughly mixed and simmered for 7-8 minutes.

Then the main stage begins.

Strained meat broth (we first remove the meat from the broth) again begin to cook. After it boils, we put potato cubes in it and cook the contents for 10-15 minutes.
After this time, we put the porridge in the broth, and then the cucumber slices and let it boil for several minutes so that both the broth and the ingredients in it are saturated with a pleasant sourness.
After checking the potatoes for readiness, put the cooked potatoes into the pan from the pan. vegetable roast. Stir the mixture thoroughly and continue to cook for some time until fully cooked. Add spices to taste.
Lightly fry the previously boiled beef to a light crust and lay it in the soup.