Rassolnik for the winter

Rassolnik for the winter in jars is a popular preparation made from chopped seasonal vegetables with the addition of various seasonings, allowing the housewife to quickly prepare the rassolnik beloved by many. The set of vegetables may be different, but fresh and even overgrown cucumbers or pickles are taken as a mandatory ingredient, and pearl barley or rice are added from cereals.

Rassolnik with pearl barley and fresh cucumbers for the winter

Rassolnik with pearl barley and fresh cucumbers for the winter is prepared simply and quickly, and most of the time is spent preparing the vegetables. Kitchen devices simplify this process. To get the finger-licking taste in this recipe, we fry the carrots and onions. Soak the pearl barley in advance and boil until half cooked. Substandard cucumbers are good.

1. 
   How to prepare pickle soup for the winter in finger-licking jars? Peel the vegetables, rinse and chop the cucumbers and onions into small cubes. Cut the carrots into thin strips and grind the tomatoes through a meat grinder. Prepare pearl barley in advance by boiling it until half cooked.
2. 
   Heat vegetable oil in a bowl special for stewing and fry the chopped onion until golden brown.
3. 
   Add the chopped carrots to the onion and fry for 4 minutes, stirring constantly, until soft.
4. 
   Pour the fried vegetables over the tomato mixture and stir.
5. 
   After boiling, turn the heat to low, cover the dish with a lid and simmer these ingredients for 20 minutes.
6. 
   After this time, add the semi-finished pearl barley to the vegetables, stir and simmer for another 15 minutes.
7. 
   Lastly, add sliced ​​cucumbers to this mixture, add salt and sugar and pour in table vinegar. Simmer the pickle for another 10 minutes and turn off the heat. Take a sample and adjust the taste.
8. 
   Place the pickle in small sterile jars and immediately seal hermetically with boiled lids.
9. 
   Place the pickle soup with pearl barley and fresh cucumbers prepared in jars on lids, cover with a “fur coat” for a day for additional sterilization and, after cooling completely, store in a dark and cool place. Good luck and delicious preparations!

Rassolnik with pearl barley and pickles in jars

Pickled cucumbers in jars add a special spicy taste to pickle with barley, do not require the addition of vinegar and act as a preservative. In this recipe, we take a classic set of vegetables for pickle soup, boil the pearl barley in advance and simmer all the ingredients in tomato juice without frying.

Cooking time: 50 minutes.

Cooking time: 20 minutes.

Portions: 1.2 l.

Ingredients:

• Pearl barley – 200 gr.
• Pickled cucumbers – 500 gr.
• Carrots – 150 gr.
• Onion – 100 gr.
• Tomato juice – 200 ml.
• Vegetable oil – 30 ml.
• Sugar – 25 gr.
• Salt – 25 gr.

Cooking process:

Step 1. First of all, prepare all the ingredients for the pickle according to the proportions of the recipe and the volume of the workpiece you need.

Step 2. Boil the pearl barley until half cooked in advance and drain the remaining water.

Step 3. Peel and wash the vegetables. Grind the carrots on a coarse grater. Cut the onion into small cubes.

Step 4. Cut the pickled cucumbers into the same cubes.

Step 5. Place the chopped vegetables along with the pearl barley into a stewing dish.

Step 6. Fill everything with tomato juice, pour in vegetable oil and add salt and sugar. Mix these ingredients well, bring to a boil and simmer the pickle over medium heat for 25 minutes.

Step 7. Sterilize small jars and lids in advance. Place the hot pickle in them, add the remaining sauce and seal hermetically.

Step 8. Place the pickle sauce with barley and pickles prepared in jars on the lids, cool under a warm blanket and send to a storage place for homemade preserves. Good luck and delicious preparations!

Rassolnik with pearl barley, cucumbers and tomatoes for the winter

The option of preparing pickle soup with pearl barley, cucumbers and tomatoes for the winter is recognized as the most delicious, because fresh tomatoes have their own special taste and aroma, which is perfectly preserved in this preserve. We also take fresh cucumbers. Fry the carrots and onions, and add the chopped tomatoes, but you can also use them chopped.

Cooking time: 1 hour 30 minutes.

Cooking time: 50 minutes.

Servings: 4 l.

Ingredients:

• Fresh cucumbers – 1.5 kg.
• Fresh tomatoes – 1 kg.
• Carrots – 0.5 kg.
• Onion – 0.5 kg.
• Dry pearl barley – 250 gr.
• Vinegar 9% – 80 ml.
• Sugar – 2 tbsp.
• Salt – 1.5 tbsp.
• Vegetable oil – 200 ml.

Cooking process:

Step 1. Soak pearl barley in cold water overnight. Then we wash it, fill it with clean water and boil for 20 minutes until half cooked.

Step 2. Leave the cooked pearl barley in the pan so that it absorbs the remaining liquid.

Step 3. While the pearl barley is cooking, peel and wash the vegetables. We grind them using kitchen gadgets or cut them by hand.

Step 4. Heat vegetable oil in a cauldron and fry the chopped onion until golden brown.

Step 5. Add carrot sticks to the fried onions.

Step 6. Then pour fresh tomatoes twisted through a meat grinder and mix everything well.

Step 7. Bring the vegetable mass to a boil over high heat and simmer, stirring occasionally, for 20 minutes over low heat.

Step 8. After this time, add chopped cucumbers and cooked pearl barley to the vegetable mixture. Mix everything well again.

Step 9. Simmer the pickle over low heat for 10 minutes from the start of boiling.

Step 10. Then add the required amount of salt and sugar to the pickle, pour in table vinegar, mix and simmer for another 10 minutes.

Step 11. Place the hot pickle in sterile jars and seal hermetically with boiled lids.

Step 12. Cool the pickle prepared in jars with pearl barley, cucumbers and tomatoes overnight, upside down and under a warm blanket. This pickle can also be stored at room temperature. Good luck and delicious preparations!

Rassolnik with bell pepper for the winter

Bell peppers with fresh cucumbers are not among the traditional ingredients of pickle soup, but the preparation with these vegetables produces a special and rich taste. The preparation of this pickle is no different from the classic versions.

Cooking time: 1 hour 50 minutes.

Cooking time: 50 minutes.

Servings: 6 l.

Ingredients:

• Fresh cucumbers – 1.5 kg.
• Bell pepper – 1 kg.
• Fresh tomatoes – 1 kg.
• Carrots – 1 kg.
• Onion – 1 kg.
• Parsley – 1 bunch.
• Pearl barley – 375 gr.
• Vinegar 9% – 200 ml.
• Sugar – 2 tbsp.
• Salt – 3 tbsp.
• Vegetable oil – 300 ml.
• Water – 600 ml.

Cooking process:

Step 1. Soak the pearl barley in advance, then rinse and boil for 25 minutes after boiling until half cooked.

Step 2. Peel and rinse all the vegetables for the pickle. Grind the carrots on a coarse grater. Cut the onions and cucumbers into small cubes.

Step 3. Cut the bell pepper into large pieces.

Step 4. Depending on the size, cut the tomatoes into halves or quarters.

Step 5. Grind the tomatoes, sweet peppers and parsley in portions using a blender.

Step 6. Heat vegetable oil in a saucepan special for stewing. Fry chopped onions and grated carrots on it for 15 minutes.

Step 7. Then pour the tomato and pepper mixture over the fried vegetables. Add prepared pearl barley, sliced ​​cucumbers, add salt and sugar and add 600 ml of hot water.

Step 8. Mix these ingredients and simmer over low heat for another 30 minutes. Lastly, pour table vinegar into the pickle and after 5 minutes turn off the heat.

Step 9Pack the prepared pickle with hot bell pepper into small sterile jars, seal tightly and cool for 24 hours upside down under a terry towel. Rassolnik is perfectly stored in any dark place. Good luck and delicious preparations!

Dressing for rassolnik with tomato paste for the winter

Fresh tomatoes or tomato paste are mandatory ingredients for pickle dressing for the winter, and it can be prepared either with or without the addition of cereal, which is decided by the housewife herself. In this simple recipe, we prepare the dressing with barley, tomato paste, fresh cucumbers and carrots with onions. We take pearl barley in a bag.

Cooking time: 1 hour 50 minutes.

Cooking time: 15 minutes.

Portions: 1.4 l.

Ingredients:

• Fresh cucumbers – 750 gr.
• Carrots – 250 gr.
• Onion – 250 gr.
• Pearl barley – 125 gr.
• Tomato paste – 150 gr.
• Vinegar 9% – 25 ml.
• Sugar – 30 gr.
• Salt – 1 tbsp.
• Vegetable oil – 60 ml.

Cooking process:

Step 1. First, boil a bag of pearl barley for 1 hour.

Step 2. Peel the onions and carrots. Cut the onion into medium cubes and chop the carrots on a coarse grater.

Step 3. Rinse fresh cucumbers and chop on a coarse grater.

Step 4. Place tomato paste in a separate bowl, pour in vegetable oil, add salt and sugar and mix well until smooth.

Step 5. Place chopped vegetables and prepared barley into a cauldron or stewing pan, pour in the tomato mixture, stir and bring to a boil over high heat.

Step 6. Simmer the dressing over low heat, stirring occasionally for 35 minutes. Then pour in the vinegar, stir, take a sample, adjust the taste and turn off the heat.

Step 7Place the prepared pickle dressing with tomato paste into small sterile jars, seal it tightly, cool upside down under a warm blanket and move it to a place where you can store homemade preserves. Good luck and delicious preparations!

Rassolnik "Leningradsky" for the winter

Leningradsky rassolnik for the winter in jars, unlike other types of such preparation, requires the presence of the required ingredients: boiled pearl barley, pickled cucumbers, onions with carrots and tomato puree, although there are options with fresh cucumbers. In this recipe, for a balanced taste, add cucumber pickle, parsley to the pickle, and add sweet pepper to the tomato puree.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 2 l.

Ingredients:

• Carrots – 4 pcs.
• Large onion – 4 pcs.
• Pickled cucumbers – 1.5 kg.
• Bell pepper – 4 pcs.
• Fresh tomatoes – 700 gr.
• Parsley – 1 bunch.
• Dill – 1 bunch.
• Pearl barley – 500 gr.
• Cucumber pickle – 150 ml.
• Salt - to taste.
• Vegetable oil – 1 tbsp.
• Vinegar 9% – 2 tbsp.

Cooking process:

Step 1. Soak the barley in cold water in advance and set to cook. Peel and rinse the vegetables. Cut the onion into small cubes. Heat vegetable oil in a cauldron and fry chopped onions in it.

Step 2. Chop the carrots in any way, add to the onions and fry until soft.

Step 3. Cut the pickled cucumbers into small cubes, add to the vegetable frying, stir and simmer over medium heat for 7-10 minutes.

Step 4. Grind fresh tomatoes and sweet peppers through a meat grinder. Pour the resulting mixture over the vegetables into the cauldron and stir again.

Step 5. By this time the pearl barley should be cooked.Place it in a cauldron with the vegetables, stir and simmer the pickle over low heat for half an hour, remembering to stir the mixture.

Step 6. Towards the end of stewing, pour the cucumber brine through a sieve into the pickle, take a sample and add salt to your taste if necessary.

Step 7. Finely chop the parsley and dill with a knife and add to the pickle sauce.

Step 8. Then add vinegar to the pickle, stir again and turn off the heat.

Step 9. Place the prepared Leningradsky pickle in sterile jars, seal tightly and cool completely under a warm blanket. Pickle in jars is well stored in any dark place. Good luck and delicious preparations!

Rassolnik prepared in a slow cooker for the winter

Preparing rassolnik in a slow cooker for the winter is not at all difficult. All ingredients are placed in a bowl and simmered for 1.5-2 hours. This recipe offers you a simpler and faster option. We take the pearl barley in a bag and boil until tender, and then simmer the pickle with chopped carrots, onions and adding tomato paste.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Portions: 1.5 l.

Ingredients:

• Pearl barley – 160 gr.
• Fresh cucumbers – 750 gr.
• Carrots – 250 gr.
• Onion – 250 gr.
• Tomato paste – 150 gr.
• Sugar – 60 gr.
• Salt – 1 tbsp.
• Vegetable oil – 60 ml.
• Vinegar 9% – 25 ml.

Cooking process:

Step 1. Boil a bag of pearl barley in advance and for 45 minutes until tender.

Step 2. Rinse fresh cucumbers and chop on a coarse grater.

Step 3: Peel and rinse the remaining vegetables. Grate the carrots and cut the onion into small cubes.

Step 4. Place the chopped vegetables into a multi-bowl. In a bowl, mix tomato paste with vegetable oil, salt and sugar.Pour this mixture over the vegetables and mix everything well. Close the lid and turn on the “Stew” program for 35 minutes.

Step 5. Then add the cooked barley to the vegetables, pour in the vinegar, stir and continue simmering on the same program for another 10 minutes.

Step 6. Place the pickle prepared in a multicooker into sterile half-liter jars, tightly close the lids and cool completely under the “fur coat”. Store the pickle in a cool place. Good luck and delicious preparations!

Pickle soup from overgrown cucumbers for the winter

Overgrown or substandard cucumbers have a good taste and are perfect for making pickle soup for the winter. In this recipe, we chop cucumbers and carrots on a Korean grater, cut tomatoes and onions into cubes, boil the pearl barley and simmer everything in a deep bowl.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 7.

Ingredients:

• Boiled pearl barley – 200 gr.
• Fresh overgrown cucumbers – 1.5 kg.
• Tomatoes – 1.5 kg.
• Carrots – 250 gr.
• Onion – 350 gr.
• Salt – 2 tbsp.
• Vegetable oil – 250 ml.
• Black peppercorns – 5 pcs.
• Bay leaf – 3 pcs.
• Vinegar essence 70% – 1 tsp.

Cooking process:

Step 1. Immediately prepare, according to the proportions of the recipe, all the ingredients for the pickle.

Step 2. Rinse overgrown cucumbers and remove the ends. Decide for yourself whether to remove the peel with seeds or not, depending on the condition of the cucumbers.

Step 3. Then chop the cucumbers on a Korean grater and transfer to a deep bowl for stewing.

Step 4. Wash the tomatoes, remove the dense core, cut the pulp into small cubes and add to the cucumbers.

Step 5. Cut the peeled onion into the same cubes and place in a bowl with the rest of the vegetables.

Step 6. Grind the peeled carrots, like cucumbers, on a Korean grater.

Step 7Then add boiled pearl barley to the vegetables, pour in vegetable oil, add salt and add bay leaf with black peppercorns.

Step 8. Mix all ingredients and place on high heat.

Step 9. After boiling, simmer the pickle over low heat and stirring occasionally for half an hour. The vegetables should not be boiled. At the end of stewing, add vinegar essence to the pickle and stir again.

Step 10. Then remove the dishes with pickle from the stove. Sterilize jars with lids in advance.

Step 11. Pack the hot pickle into prepared jars and immediately seal it tightly.

Step 12. Cool the prepared pickle with overgrown cucumbers under a warm blanket and transfer to a storage area for homemade preserves. Good luck and delicious preparations!

Rassolnik with rice for the winter

Pickle with rice for the winter will be a good option for you, especially for those who do not respect pearl barley. Rice is selected round or steamed and added to vegetables in dry form. A set of vegetables in this pickle is taken, as in the classic versions.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 1 l.

Ingredients:

• Rice – 1 tbsp.
• Fresh cucumbers – 2 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Tomato paste – 1 tbsp.
• Salt – 1 tsp.
• Sugar – 1 tsp.
• Vegetable oil – 2 tbsp.
• Vinegar 9% – 2 tbsp.
• Water – 3 tbsp.

Cooking process:

Step 1. Immediately prepare, according to the proportions of the recipe and the volume of workpiece you need, all the ingredients for the pickle.

Step 2. Wash the cucumbers under running water and chop into small cubes.

Step 3. Peel the onion and cut into thin quarter rings.

Step 4. Peel the carrots and chop on a medium grater.

Step 5.Place the chopped vegetables into a stewing pan and pour in a glass of well-washed rice.

Step 6. Pour vegetable oil into this mixture and add salt and sugar.

Step 7. We dilute tomato paste in three glasses of water and pour this mixture over the vegetables and rice. Bring the pickle to a boil and simmer for 35-40 minutes over low heat, covered with a lid and stirring.

Step 8. Towards the end of cooking, pour vinegar into the pickle, stir, take a sample, adjust the taste and turn off the heat.

Step 9. Transfer the hot pickle with rice into sterile jars, seal it hermetically, put on the lids and cover with a terry towel for a day.

Step 10. Transfer the pickle prepared in jars to the place where you store homemade preserves. Good luck and delicious preparations!

Rassolnik for the winter without vinegar

You can prepare pickle in jars for the winter without vinegar, which is more suitable for proper nutrition. To keep the pickle well, add citric acid to it in this recipe. Prepared with fresh cucumbers, carrots, onions and tomato sauce.

Cooking time: 1 hour 15 minutes.

Cooking time: 15 minutes.

Servings: 2 l.

Ingredients:

• Fresh cucumbers – 1.5 kg.
• Pearl barley – 1 tbsp.
• Carrots – 200 gr.
• Onion – 200 gr.
• Tomato sauce – 250 gr.
• Salt – 50 gr.
• Sugar - to taste.
• Citric acid – 6 g.
• Vegetable oil – 100 ml.

Cooking process:

Step 1. Rinse the pearl barley, soak it in cold water overnight and boil until half cooked the next morning.

Step 2: Peel and rinse the vegetables. Grind the carrots and cut the onion into cubes. Heat vegetable oil in a stewing dish or cauldron and fry these vegetables in it until soft.

Step 3. Wash fresh cucumbers and cut into small cubes.

Step 4.Place the sliced ​​cucumbers and boiled pearl barley into the fried vegetables, add salt and sugar, pour tomato sauce over everything and stir. Simmer the pickle over low heat and stirring occasionally for 45 minutes.

Step 5. Towards the end of stewing, add citric acid to the pickle, stir, take a sample and adjust the taste.

Step 6. Place the pickle sauce prepared for the winter without vinegar into small sterile jars, seal tightly with lids, cool upside down and under a terry towel. Then store in a cool, dark place. Good luck and delicious preparations!