Classic rassolnik with barley and pickles

Classic rassolnik with barley and pickles is a soup that is nutritious, satisfying, relatively cheap and easy to prepare. Russian cuisine has long been famous for its seasoning soups: cabbage soup, borscht, solyanka and, of course, rassolnik with barley. We have put together for you a magnificent selection of pickles, which includes 10 recipes with step-by-step photos.

Classic recipe for pickle with barley and pickles

Try making this wonderful, classic pickle with pickles and pearl barley. It can rightfully be considered basic, because all the other numerous variations of this delicious soup use it as a basis.

1. 
   How to prepare rassolnik with pearl barley and pickles according to the classic recipe? Pearl barley is famous for its long cooking time, so to speed up the cooking process a little, rinse the barley several times under running water in advance, and then soak in enough cold water for about 40 minutes - 1 hour.
2. 
   The beef needs to be washed well and dried a little. Then cut the meat into small pieces and place in a saucepan. Pour water over the meat and place the pan on the fire.
3. 
   Do not leave the stove until the water in the pan boils. As the water boils, foam will begin to appear on the surface of the broth, which must be removed using a spoon, strainer or slotted spoon. If the foam is missed and not removed in time, the broth will turn out cloudy. When the water boils and you have removed all the foam, reduce the heat to medium (the broth should bubble slightly). Let the meat cook quietly for at least 1.5 hours.
4. 
   Place the pan with pearl barley on the fire and boil for 25 minutes at low boil. After this, turn off the heat and let the porridge steep in boiling water under the lid for at least 15 minutes.
5. 
   Peel the pickled cucumbers (although you can leave them with it - it’s all a matter of taste) and cut them in any order as you like: into strips, cubes or half rings.
6. 
   Now you need to prepare the vegetables.Peel the potato tubers and rinse the potatoes under running water to remove all dirt. Cut clean potatoes into small cubes and add to the pan to the beef, which has already been boiled for 1.5 hours.
7. 
   Peel the onions, and peel the carrots in a thin layer. Rinse both peeled vegetables under water, and then chop them in the usual way (for example, cut the onion into small cubes or half rings, and grate the carrots on a coarse grater or cut them into cubes). Fry the chopped vegetables in a small amount of vegetable oil, then add tomato paste and simmer for about 10 minutes.
8. 
   Now we need to add chopped cucumbers and boiled pearl barley to our soup. Let all the ingredients boil for 10-15 minutes, then transfer the frying mixture into a saucepan, add salt, pepper, bay leaf and cook until fully cooked. About 15-20 minutes.
9. 
   Rinse the dill in enough water and then place in a colander to drain all excess liquid. Finely chop the slightly dried dill and add to the finished soup. The classic pickle soup with pearl barley and cucumbers is ready! Ladle the soup into bowls and add sour cream if desired.

Enjoy your meal!

Step-by-step recipe for making pickle soup with barley and mushrooms

This pickle is perfect both during Lent and for people who adhere to a healthy diet or have completely given up eating meat. The soup turns out thick, rich, incredibly tasty and incredibly aromatic. No one can resist!

Ingredients:

• Pearl barley – 1/3 cup.
• Pickled cucumbers – 2 pcs. medium size.
• Carrot – 1 pc. medium size.
• Onions – 1 pc.
• Forest mushrooms (dried) – 0.2 kg.
• Pickled cucumber brine – 0.5 cups.
• Potatoes – 3-4 pcs.
• Pepper – 4 peas.
• Salt – 1-2 pinches.
• Bay leaf – 3 pcs.
• Fresh dill - a small bunch

Cooking process:

1. To avoid the hassle of cooking pearl barley for a long time, prepare it in advance. To do this, rinse it in cold water 3-5 times until the water is clear, and then soak in cold water for several hours (you can even overnight). During this time, the cereal will have time to swell well and cook much faster.

2. Peel the carrots and wash under running water. Cut the pickled cucumbers into small pieces. Peel the onions and cut them into small cubes, and grate the carrots on a coarse grater.

3. Peel the potatoes and rinse. Cut dried wild mushrooms into small pieces, and potatoes into small cubes.

4. Rinse the swollen pearl barley with clean water and transfer to a saucepan. Fill the pearl barley with 2-2.5 liters of water and bring to a boil. When it boils, reduce the heat and cook the barley until the barley becomes soft. Place the chopped mushrooms and potatoes into a saucepan with pearl barley. You can also add bay leaf and peppercorns. Let the soup simmer on low for 20-25 minutes.

5. Heat a frying pan over high heat, and then add 1-2 tablespoons of odorless sunflower oil. Place the chopped onion in the pan and fry until translucent, stirring occasionally. When the onion becomes transparent, you need to add grated carrots to it. Fry the vegetables for another 3-5 minutes. After this, place the chopped cucumbers into the pan and simmer for about 5 minutes.

6.Add our vegetable dressing, salt, pepper, bay leaf and pickled cucumber brine to the boiling mushroom broth. While the pickle is cooking (15-20 minutes), rinse the dill and dry it a little. You can do this using a colander - just put the greens in it for a while, and all the excess liquid will go away. Finely chop the dill and sprinkle it over the finished pickle. Pour the soup into bowls and serve.

Enjoy your meal!

Rassolnik with beef, pickles and pearl barley

The soup prepared according to this recipe will win the heart of any man. Rassolnik with beef is an incredibly tasty, satisfying and aromatic dish. Just lick your fingers!

Ingredients:

• Beef (preferably on the bone) – 500 gr.
• Pearl barley – 200 gr.
• Pickled cucumbers – 3-4 pcs.
• Onions – 1 pc. medium size.
• Carrots – 1-2 pcs. medium size.
• Bay leaf – 3 pcs.
• Potatoes – 5 pcs.
• Black pepper – 4-6 peas.
• Pickled cucumber brine – ½ cup.
• Fresh herbs - to taste.

Cooking process:

1. The meat must be thoroughly washed under running water and cut into several pieces. After this, put the beef in a saucepan and cover with water. When the water in the pot boils, pour it into the sink. Rinse the meat and pan to remove any foam. Pour cold water over the meat again, place over high heat and bring to a boil. Be sure to skim the foam that will form during the boiling process from the surface of the broth. When all the foam has been removed, reduce the heat and simmer the beef on the bone for 2 hours.

2. Rinse the pearl barley in a sufficient amount of water, and then pour boiling water over it. Let the cereal sit in the water for those 2 hours during which the meat will cook.This time will be enough for the barley to properly steam and soften.

3. Cut the pickles in any way convenient for you: into strips, rings, half rings or cubes. Transfer the cucumbers to the frying pan and add 1-2 ladles of broth. Simmer the pickled cucumber pieces in the broth for 10 minutes.

4. Peeled onions and carrots must also be chopped: cut the onion into small pieces, grate the carrots on a coarse grater.

5. After the beef has simmered in the broth for 2 hours, add the steamed pearl barley. After about 20-30 minutes (by this time the pearl barley should be half ready), add the stewed cucumbers, chopped onions and carrots into the broth and pour in the pickled cucumber brine. Peel the potatoes and rinse them well (don’t forget to remove all the “eyes”). Add potatoes to the pan, which will first need to be cut into small cubes, salt the soup to your taste, add pepper and bay leaf. Cook the pickle until the potatoes are ready.

6. Wash the greens and finely chop (you can use either parsley or dill). Pour the pickle mixture into plates, seasoning it with herbs and sour cream (optional).

Enjoy your meal!

How to cook a delicious pickle with pork?

Rassolnik with pork is perhaps one of the most accessible and popular recipes for this soup. It is prepared from all known products that can be found in every home. By soaking the pearl barley in cold water in advance, you can significantly speed up the preparation time for this aromatic and satisfying dish. So let's get to cooking quickly!

Ingredients:

• Pork pulp – 0.5 kg.
• Pearl barley – 100 g.
• Water – 3 l.
• Pickled cucumbers – 4 pcs.
• Carrots – 2 pcs.
• Onions – 2 pcs.
• Cucumber pickle – 60 ml.
• Fresh dill - to taste.
• Salt – 2 pinches.
• Garlic cloves – 4-5 pcs.
• Black pepper - to taste.
• Potatoes – 4-5 pcs.

Cooking process:

1. Rinse the meat thoroughly under cold water, then dry with a paper towel. Using a sharp knife, cut the pork into pieces approximately 2 by 2 centimeters in size. Place the chopped meat in a saucepan and add 3 liters of water. Peel the onion (1 head) and place it whole in the pan with the meat. Peel the carrots (1 piece) in a thin layer, rinse the vegetable with water and also place in the pan with the meat and onions. Place the pan over high heat and wait until the water boils. Be sure to skim off any foam that appears on the surface of the water as it boils. After skimming, reduce heat to medium, add peppercorns (the broth should bubble occasionally) and cook for 40-50 minutes.

2. When the meat is ready, carefully remove it from the pan with a slotted spoon and transfer it to a plate. Also remove the onions and carrots - you will no longer need them. Take another pan and strain the finished broth into it using a sieve. Be careful, the broth is very hot. Place the meat back into the broth.

3. Peel the potatoes using a vegetable peeler, rinse thoroughly, and then cut each tuber in half and cut the halves into small pieces. Rinse the pearl barley thoroughly in cold water (change the water at least 3 times), and then pour boiling water for about 40 minutes. It is better to do this in advance, while the broth is still cooking.

4. Add pearl barley and chopped potatoes to the strained broth.Place the pan on the stove and bring its contents back to a boil. Once the soup comes to a boil, reduce heat and simmer for about 30 minutes.

5. While the broth is cooking, prepare the frying. To do this, you need to chop the peeled garlic, onions and carrots: grate the carrots on a coarse grater, finely chop the onion, and chop the garlic using a press. Fry all the ingredients in a well-heated frying pan with a small amount of odorless vegetable oil. While the vegetables are frying, cut the pickled cucumbers into small cubes and add to the frying pan. Fry all vegetables for 2-3 minutes, turn off the heat.

6. Add frying, finely chopped dill and cucumber pickle to the almost finished pickle. Mix everything well, add salt and cook for 5-10 minutes.

Enjoy your meal!

Fish pickle with barley and pickles

We assure you, you have never tried a tastier soup than fish pickle: hearty sturgeon, spicy tomato, pickled cucumbers accompanied by pearl barley... Mmm, you'll just lick your fingers!

Ingredients:

• Salmon/salmon – 0.7 kg.
• Pickled cucumbers – 4 pcs.
• Pearl barley – 3.5 tbsp. l.
• Brine – 1 glass.
• Potatoes – 2 pcs.
• Onions – 1 pc. medium size.
• Carrot – 1 pc.
• Celery (root) – 50 g.
• Parsley (root) – 1 pc.
• Salt – 2-3 pinches.
• Ground pepper - on the tip of a knife.
• Tomato paste/ketchup – 1 tbsp. l.
• Bay leaf – 2-3 pcs.

Cooking process:

1. So, first you need to prepare all the ingredients. It is better to rinse the pearl barley thoroughly in advance and then boil it in boiling water for 55 minutes. All vegetables and roots must be peeled and cut into small cubes. You need to do the same with pickles.

2.Wash the fish, remove scales, giblets and large bones. Cut into small pieces and place in a saucepan. Fill the fish with water and place the pan on the stove. Wait until the water boils. Soon foam will begin to form on the surface of the water; carefully remove it with a slotted spoon. When all the foam has been removed, reduce the heat to low (but the broth should gurgle periodically) and cook, stirring occasionally, for at least 30-35 minutes, after which you need to remove the fish and remove the bones from it, and carefully strain the broth itself.

3. Add peeled and washed potatoes to the strained broth, which should be cut into small cubes, like other vegetables.

4. In a preheated frying pan, fry onions, carrots and roots in a small amount of odorless oil. After 7-10 minutes, add a tablespoon of tomato paste and a little broth to the vegetables. Stew the roots and vegetables for 5-10 minutes.

5. At the same time, in another frying pan, simmer the chopped pickles with the addition of a small amount of broth. You need to simmer until the cucumbers are soft (about 20-25 minutes).

6. Gradually add boiled pearl barley, fried vegetables and roots, stewed cucumbers, pieces of fish and cucumber brine to the boiling broth. Wait until the pickle boils, add salt, pepper and bay leaf. Let the soup simmer for about 10 minutes and turn off the stove. That's it, the delicious fish pickle is ready, you can pour it into plates and invite the family to the table. When serving, you can sprinkle the pickle on top with fresh herbs and a small amount of sour cream.

Enjoy your meal!

Delicious and rich pickle cooked in chicken broth

Try making this delicious chicken pickle that will warm you up on cold winter days. The soup has an indescribable taste and aroma, and is prepared very simply and from products that every housewife always has on hand.

Ingredients:

• Chicken legs – 1 kg.
• Carrot – 1 pc. large size.
• Potatoes – 3-4 pcs.
• Pickled cucumbers – 4 pcs. medium size.
• Onions – 2 heads.
• Pearl barley – ½ cup.
• Peppercorns – 6-8 pcs.
• Salt - to taste.
• Garlic – 2 cloves.
• Bay leaf – 2-3 pcs.
• Fresh dill - to taste.

Cooking process:

1. Wash the chicken under running water, and then transfer it to a saucepan with a capacity of at least 4 liters. Pour 3 liters of cold water over the chicken meat. Place the pan with the chicken over high heat and bring the contents to a boil. When foam begins to form on the surface of the water, carefully remove it with a slotted spoon. If you ignore this fact and do not remove the foam, the broth will turn out cloudy, and this will also negatively affect its taste. After the broth boils, you need to simmer it for at least 40 minutes over low heat. Remove the lid and make sure the broth bubbles gently.

2. Rinse pearl barley thoroughly in cold water. It's even better to do this several times. Then pour boiling water over the cereal and let stand for 45-50 minutes. During this time, the cereal will swell, soften and release excess starch, which often makes the finished soup sticky and cloudy.

3. While the broth is being prepared and the pearl barley is soaking, you need to prepare all the other ingredients. To do this, you need to peel the carrots, rinse thoroughly, and then grate them on a coarse grater.Remove the skins from the onions, rinse them with water, and then cut them into medium-sized cubes. Do the same with the garlic, only you need to chop it as finely as possible. Peel the potatoes, remove all black spots and wash under running water. Cut each tuber into small pieces. Pickled cucumbers are also cut into small cubes.

4. Heat the frying pan well over high heat, after the frying pan is hot, pour 2 tablespoons of odorless sunflower oil onto it. Reduce heat slightly and add chopped onion to the pan. Fry it with constant stirring for 2-3 minutes. Then add grated carrots and mix thoroughly. Fry the vegetables with constant stirring for 3-5 minutes. Transfer the roast to a plate.

5. Place chopped cucumbers and finely chopped garlic into the pan where the onions and carrots were fried. Pour in one ladle of broth from the pan and mix well.

6. Reduce heat, cover the pan with a lid and simmer the cucumbers and garlic for 5-7 minutes (you can increase the time until the chicken broth is cooked).

7. Carefully remove the chicken from the prepared broth and place it on a plate. Add swollen pearl barley, fried carrots and onions, potato pieces and stewed cucumbers with garlic to the chicken broth. Also add salt, pepper and bay leaf to the broth. When the pickle boils, reduce the heat slightly and let all the ingredients cook well. 30 minutes should be enough.

8. Remove the skin from the slightly cooled chicken - we won’t need it anymore. Separate the meat from the bones and disassemble into small pieces with your hands.

9.Transfer the meat to a slightly simmering broth and simmer for about 5-10 minutes.

10. Rinse and dry the dill, then chop finely. Sprinkle the prepared pickle with dill and serve.

Enjoy your meal!

A simple and tasty recipe for lean pickle without meat

Lenten food can be not only good for the soul, but also tasty for the body. Don't believe me? Then try making pickle soup according to our recipe. We assure you that this soup will become a frequent guest on your table during Lent.

Ingredients:

• Potatoes – 2-3 pcs.
• Carrot – 1 pc. medium size.
• Pickled cucumbers – 4-5 pcs.
• Pearl barley – ½ cup.
• Onions – 1 pc. medium size.
• Tomato paste/ketchup – 1 tbsp. l.
• Cucumber brine – 110 ml.
• Fresh parsley - 1 small bunch.
• Garlic cloves – 2 pcs.
• Celery sprigs – 2 pcs.
• Cardamom - on the tip of a knife.
• Lecho pepper – 100 g.
• Water – 3 l.
• Salt – 2-3 pinches.
• Ground pepper - on the tip of a knife

Cooking process:

1. To speed up the process of preparing Lenten pickle, we advise you to soak the washed barley overnight in a bowl of cold water. In the morning, rinse the well-swollen pearl barley and place it in a saucepan. Add enough water to the cereal so that there are 2-3 parts of water per 1 part of cereal. Cook the pearl barley until fully cooked (about an hour).

2. While the cereal is cooking, peel the vegetables and cut them into small pieces or strips. Heat the frying pan well, remembering to add 2-3 tablespoons of oil. Place chopped onions, carrots, garlic, celery and canned lecho peppers on the bottom of the pan. After 5-7 minutes, add a tablespoon of tomato paste and cucumber pickle to the vegetables.Mix everything thoroughly and simmer over low heat for about 10 minutes.

3. Pour 2.5-3 liters of cold water into a saucepan and bring it to a boil. Then add peeled and finely diced potatoes, fried vegetables and boiled pearl barley to boiling water. Cut the cucumbers into thin strips or slices, and also add to the pan with the rest of the ingredients. Wait until the broth boils again, reduce the heat and simmer for 15 minutes until the potatoes are ready. During cooking, taste for salt and add ground pepper and cardamom.

4. Rinse the parsley under running water and dry it in a colander. After the greens have dried a little, add them to the pickle. Turn off the stove and cover the pan with a lid, let the pickle sit for about half an hour.

5. Pour the finished Lenten pickle into plates and serve. Don't forget to serve bread, vegetables and fresh herbs along with the pickle.

Enjoy your meal!

Rassolnik with barley and pickles, cooked in a slow cooker

Modern kitchen appliances greatly facilitate and speed up the process of preparing many dishes. The multicooker can rightfully take the lead in kitchen help: it will cook at the desired temperature, notify you when cooking is complete, and keep the dish warm for a long time. Miracle. Therefore, preparing soups in such an assistant is a pleasure. Try it and see for yourself!

Ingredients:

• Beef pulp – 0.5 kg.
• Potatoes – 4-5 pcs.
• Carrot – 1 pc.
• Pearl barley – 90 g.
• Pickled cucumbers – 6-7 pcs.
• Salt – 1-2 pinches
• Spices - to taste
• Onion – 1 pc.
• Bay leaf – 2-3 pcs.

Cooking process:

1. Remove the skins from the onion, rinse it under running water and cut into small cubes.Pour a little odorless vegetable oil into the multicooker bowl and turn on the “FRYING” or “BAKING” mode. When the oil is hot enough, add the onion and fry until half cooked.

2. While the onions are frying, work on the meat. To do this, rinse it under cold water and cut it into small strips or squares. Place the meat in the bowl with the onions and fry both ingredients for 15-20 minutes with the lid closed.

3. Peel the carrots and rinse any dirt under cold water. The carrots should be cut into thin slices or grated on a coarse grater. Transfer it to the meat and onions and cook with the lid closed for about 10 minutes.

4. Peel the potatoes using a sharp knife, rinse under the tap and cut into small cubes. Place the potato pieces in the bowl with the meat and vegetables and mix thoroughly. Send half a glass of thoroughly washed pearl barley there (it will be good if you soak it in water for an hour in advance). Now fill the entire contents of the bowl with hot water (so that it reaches the maximum mark). Turn on the “STEW” or “SOUP” mode for 1 hour. Close the lid and press START.

5. Now you need to rinse the pickles and then grate them on a coarse grater. Transfer the cucumbers to the pickle about 30 minutes after the start of cooking. Also add salt, pepper, spices and bay leaf to the multicooker bowl. Close the lid and cook until the end of the program.

6. The finished pickle should be left in the slow cooker for another 10-15 minutes so that it can brew, and then you can pour it into plates. You can serve pickle with sour cream and finely chopped fresh herbs.

Bon appetit!

How to cook delicious pickle with kidneys?

Many people do not perceive offal as something edible. And it’s very in vain, for example, from beef kidneys you can prepare the most magnificent pickle, which can feed a hungry family. A very tasty and simple budget soup for the whole family.

Ingredients:

• Beef kidneys – 0.5 kg.
• Pickled cucumbers – 2 pcs.
• Celery stalk – 1 pc.
• Parsley root – 2 pcs.
• Onions – 1-2 pcs.
• Sunflower oil – 2 tbsp. l.
• Sorrel – 100 g.
• Carrots – 1-2 pcs.
• Pearl barley – 50 g.
• Cucumber brine – 100 ml.
• Potatoes – 4 pcs.

Cooking process:

1. First of all, rinse the kidneys, clean them of films and fat, then cut each kidney into 4 parts. Place the beef kidneys in a saucepan and add cold water to cover them completely. When the water in the pan boils, drain the water, rinse the kidneys and the pan under running water, then fill the pan again with water and bring to a boil. After boiling, reduce the heat, skim off the foam and simmer the broth for 1.5 hours.

2. Peel the parsley root and cut into small pieces. Cut the celery into small strips. Peel the onions, rinse in cold water and cut into small pieces. Peel the carrots in a thin layer, rinse the root vegetable under running water and cut into cubes. Peel the potatoes and place them in a saucepan with water to prevent them from darkening. Fry celery, onion, carrots and parsley in a frying pan with 2 tablespoons of odorless vegetable oil.

3. Cut the potatoes into small pieces and add to the broth, after removing the boiled buds from it. Place them on a plate and let them cool.

4. Cut the pickled cucumbers into strips and also add to the broth.You also need to send pearl barley, pre-washed and soaked in hot water for 2 hours, there. Add also fried vegetables and roots. Salt the pickle to taste. Cook for half an hour.

5. Boil 100 milliliters of cucumber brine in a small saucepan and add it to the rest of the soup ingredients. Add cooled kidneys and cut into small pieces there. Wash the sorrel and chop finely. Place it in a pan with pickle 10-15 minutes before the end of cooking.

6. Serve the finished pickle with sour cream and fresh herbs.

Enjoy your meal!

Step-by-step recipe for making pickle soup with tomato paste

Rassolnik is considered an original Russian dish for a reason. Our man knows a lot about combining products in such a way as to make a tasty, satisfying and at the same time incredibly simple dish. This soup will perfectly warm and satisfy you on a cold winter day.

Ingredients:

• Beef (pulp) – 0.3 kg.
• Onions – 1 pc. medium size
• Carrot – 1 pc.
• Pickled cucumbers – 2-3 pcs.
• Water – 2-2.5 l.
• Sour cream – 0.1 kg.
• Pearl barley – 1 cup.
• Tomato paste – 55 g
• Table salt - to taste
• Cucumber pickle – 120 ml.
• Potatoes – 4 pcs.
• Bay leaf – 2 pcs.
• Ground black pepper - on the tip of a knife.
• Fresh herbs – 20 g.

Cooking process:

1. So, first of all, rinse the pearl barley. To rinse the pearl barley better, drain the water several times and add clean water. You also need to rinse the beef under running water, after which it needs to be cut into medium-sized pieces. Place the cereal and meat in a saucepan, pour 2 liters of cold water on top. Place the pan over high heat and wait until the water boils.Carefully remove any foam that begins to form on the surface. Reduce heat and simmer both ingredients in boiling water for at least 40 minutes. At this stage you can add bay leaf.

2. While the pearl barley and meat are boiling, it’s time to prepare the soup dressing. To do this, you need to grate the carrots on a coarse grater, cut the peeled onions into small cubes, and grate the pickles or chop them finely, like the onions.

3. Pour 2 tablespoons of vegetable oil into a well-heated frying pan and add the prepared ingredients. Fry the vegetables a little, and then pour 120 milliliters of cucumber brine into the frying pan. Reduce heat and simmer vegetables for about 20 minutes. When the vegetables in the pan become soft, add 5 grams of tomato paste to them. Mix all the dressing ingredients and leave on low heat for 5 minutes.

4. Peel the potatoes and rinse thoroughly. After this, you need to cut each tuber into medium-sized pieces. Add chopped potatoes and fried vegetables to the boiling broth. Stir, add salt and spices. Cook at a low simmer for 20-25 minutes.

5. Rinse the greens thoroughly under running water and then dry in a colander. Finely chop the dried herbs and sprinkle into the prepared pickle. Pour the aromatic soup into bowls, adding a tablespoon of fresh sour cream to each serving.

Enjoy your meal!