Rassolnik with pearl barley and pickled cucumbers classic

Rassolnik with barley and pickles is a popular hot dish with a characteristic sourness. The soup is hearty and easy to prepare. Rassolnik is served with sour cream. The soup is prepared with any type of meat or without using it at all. Cook the pickle on the stove or in a slow cooker. You've probably tried this delicious soup at least once. There are various options in the selection, among which you will find yours.

Classic rassolnik with barley and pickles

Classic rassolnik with barley and pickles is one of the traditional dishes of Russian cuisine. The cucumber pickle gives the soup its characteristic flavor. The dish is not difficult to prepare at all. To prevent the process from taking a lot of time, you need to cook the pearl barley in advance. It's better to do this in the evening to save time. Rassolnik perfectly satisfies hunger and warms you up in the off-season.

1. 
   The classic rassolnik with barley and pickles is quite simple to prepare. Prepare the ingredients.
2. 
   Place the washed pearl barley in a saucepan and pour in 200 milliliters of boiling water. Place on the fire, cover with a lid and cook on low heat until softened. This will take 1-1.5 hours.
3. 
   After rinsing the meat, cut it into pieces of acceptable size. Place in a separate pan, add two liters of water and wait for it to boil, removing the foam when it appears. Throw in the peeled onion. Cook the broth for 1 hour.
4. 
   After washing the vegetables, peel them using a vegetable peeler. Cut the potatoes into large slices. Chop the pickled cucumbers into cubes. Three carrots on a grater.
5. 
   Heat a frying pan with refined vegetable oil. Unload the potatoes and fry until golden brown for a quarter of an hour. Remove the roast to a plate.
6. 
   Pour more vegetable oil into the same frying pan and heat it up. Throw in the carrots. After frying for 5 minutes, add the pickles. Continue cooking and remove from heat after 5 minutes.
7. 
   Remove the onion from the rich broth. Add cooked barley and fried potatoes. Pour in the cucumber pickle and cook the pickle for 8 minutes.
8. 
   Add the roast to the soup, season with bay leaf and peppercorns. After salting, boil for 7 minutes and turn off the heat. Leave for 10 minutes, covered with a lid.
9. 
   Pour the hot pickle into soup bowls and sprinkle with finely chopped herbs.
10. 
    The classic pickle with barley and pickles is ready! If desired, flavor the soup with sour cream. Bon appetit!

Rassolnik with pearl barley, cucumbers and chicken

Rassolnik with pearl barley, cucumbers and chicken turns out quite appetizing. Fans of savory dishes will appreciate the delicious soup. Rassolnik is prepared from available ingredients. You can pickle your own pickles or buy them at the store. Barrel cucumbers will fit perfectly into the dish.

Cooking time – 1 hour 20 minutes

Cooking time - 15 minutes.

Portions – 6

Ingredients:

• Chicken – 1 kg.
• Pearl barley – 2/3 tbsp.
• Pickled cucumbers – 4-5 pcs.
• Potatoes – 2-3 pcs.
• Carrots – 1 pc.
• Onions – 1-2 pcs.
• Garlic – 2-3 cloves.
• Vegetable oil - for frying.
• Bay leaf - to taste.
• Salt - to taste.
• Black peppercorns - to taste.
• Water – 3 l.

Cooking process:

Step 1. Prepare the ingredients. Peel the onions and garlic. After rinsing the pearl barley, fill it with water. It's better to do this the day before.

Step 2. Chop the peeled onion into cubes. Using a housekeeper, remove the peels from the potato tubers and carrots. Cut the potatoes into cubes and grate the carrots. Press the garlic through a garlic press or with a crushed knife. Peel the pickled cucumbers and cut into slices.

Step 3. After rinsing the chicken drumsticks, dump them into a large saucepan. Fill with water. Place the pan on the fire. Bring to a boil, remove the foam with a slotted spoon. Add peppercorns and bay leaves. Add salt, reduce heat and cook covered for 40 minutes.

Step 4. After washing the pearl barley, pour boiling water over it and let it swell while the broth is being prepared.

Step 5.Heat vegetable oil in a frying pan over medium heat. Throw in onions and carrots. Sauté the vegetables until soft for 5 minutes, stirring vigorously. Transfer the roast to a plate.

Step 6. Add pickles and garlic to the frying pan. After scooping up a ladle of broth, pour it into a frying pan and simmer, stirring occasionally.

Step 7. Return the frying to the cucumbers. After stirring the ingredients, cover with a lid and simmer until the broth is cooked.

Step 8. Remove the chicken legs from the broth. We remove the skin and take out the seeds, divide the pulp into pieces. After straining the broth through a fine sieve, pour it into a clean saucepan. Place it on the stove. Return the meat to the boiling base.

Step 9. Drain the water from the pearl barley and throw it into the pan along with the potatoes. After boiling, cook for half an hour under the lid and at minimum temperature. Transfer the roast. We taste it and balance it to taste if necessary. After turning it off, let it brew for a quarter of an hour.

Step 10. Pour the pickle mixture into large bowls. Sprinkle with chopped herbs if desired and flavor with a spoonful of sour cream.

Step 11. Serve the soup, adding fresh bread. Bon appetit!

Classic pickle with barley and mushrooms

Classic rassolnik with pearl barley and mushrooms is a Lenten variation of a delicious dish that has an extraordinary aroma and rich taste. A rich dish will diversify the daily menu and will not affect your figure. This amazing rassolnik can easily compete with its meat-containing counterparts.

Cooking time – 1 hour 10 minutes

Cooking time - 15 minutes.

Portions – 10

Ingredients:

• Dried mushrooms – 50 gr.
• Pearl barley – 1/3 tbsp.
• Pickled cucumbers – 2 pcs.
• Cucumber brine – 100 ml.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Vegetable oil – 2 tbsp.
• Water – 2 l.
• Bay leaf – 1 pc.
• Salt - to taste.
• Black peppercorns – 5 pcs.
• Dill - to taste.

Cooking process:

Step 1. Prepare the ingredients.

Step 2. Wash the pearl barley. Pour into a bowl and fill with water. After leaving for 1.5 hours, let it swell. If there is a time limit, pour the pearl barley into boiling water.

Step 3. Place 50 grams of dry mushrooms in a plate with warm water. It takes 10 minutes for them to get wet.

Step 4. After peeling 3 medium-sized potatoes using a housekeeper, chop them into cubes.

Step 5. We do the same with pickles.

Step 6. After freeing the carrots from the peel with a housekeeper, chop them coarsely.

Step 7. Having rid the onion of the husk, chop it as finely as possible.

Step 8. Dip the mushrooms in water and cut them into manageable segments.

Step 9. Rinse the pearl barley. Fill with two liters of water and place on fire. Cook at moderate temperature until softened.

Step 10. Add potatoes and mushrooms. Season with bay leaves and peppercorns. Cook for a third of an hour with the lid on.

Step 11. Having placed the frying pan on the fire, heat 2 tablespoons of odorless vegetable oil in it. Add the onion and simmer until translucent.

Step 12. Throw in carrot shavings. Simmer with frequent stirring until softened. Add cucumbers. After stirring, simmer for 3 minutes.

Step 13. Add the frying mixture to the rest of the components. Season with brine and boil.

Step 14. Then add chopped dill. After stirring and covering with a lid, turn off the heat and leave for a quarter of an hour.

Step 15. Fill deep plates with delicious pickle sauce with mushrooms. Be sure to serve sour cream if the dish is not intended for those observing fasting. Bon appetit!

How to cook delicious pickle with pork meat

I’ll tell you how to cook a delicious pickle with pork in today’s recipe. The soup turns out rich, satisfying and incredibly appetizing. The sourness gives the dish an incomparable flavor. The dish is suitable for family dinners. Using this recipe, absolutely anyone can cook soup.

Cooking time – 1 hour 50 minutes

Cooking time – 1 hour 30 minutes

Portions – 6

Ingredients:

• Pork – 1 kg.
• Pearl barley – 200 gr.
• Pickled cucumbers – 250 gr.
• Brine – 200 ml.
• Potatoes – 400 gr.
• Carrots – 150 gr.
• Onions – 300 gr.
• Vegetable oil – 70 gr.
• Water – 4 l.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. After rinsing the meat, cut it into the desired segments.

Step 2. After peeling the carrots, grate them coarsely. Having freed the onions from the husks, chop them into cubes.

Step 3. After washing the pearl barley, soak it in water.

Step 4. After removing the skin from the potatoes using a housekeeper, cut them into cubes.

Step 5. Drain the water from the pearl barley and fill it with new one. Place the pan with cereal on the fire. Once boiling, turn down the heat. Cook the pearl barley until soft for half an hour.

Step 6. Place the pearl barley in a sieve or colander.

Step 7. Place the frying pan on the fire and heat the vegetable oil. After throwing in the onions and carrots, fry for 10 minutes until golden brown.

Step 8. Place the pork in a saucepan and add water so that the meat is slightly covered with liquid. Place it on the stove. After boiling, remove the resulting foam. For convenience, take a spoon with holes. Cover and reduce heat, cook for 1 hour. Add potatoes and cook for 10 minutes.

Step 9. Next, lay out the frying.

Step 10. Add boiled pearl barley and simmer for 10 minutes.

Step 11Cut the pickled cucumbers into cubes.

Step 12. Cook the cucumbers in a separate pan for a quarter of an hour under the lid.

Step 13. Add cucumbers and the broth in which they were cooked to the soup.

Step 14. Add brine. After boiling, cook the soup for 5 minutes. Taste and balance with salt and pepper if necessary.

Step 15. Pour the pickle into plates. Supplement with fat sour cream at your discretion. Bon appetit!

Classic rassolnik with beef, pearl barley and cucumbers

Classic rassolnik with beef, pearl barley and cucumbers has an amazing taste. The soup turns out rich thanks to the use of beef on the bone. The dish is simple to prepare, but the cooking process is quite long. It is advisable to cook the broth and soak the cereal in advance. This manipulation will significantly reduce the cooking time.

Cooking time – 2 hours 30 minutes

Cooking time - 15 minutes.

Portions – 8

Ingredients:

• Beef on the bone – 600 gr.
• Onions – 1 pc.
• Parsley root – 1 pc.
• Bay leaf – 2 pcs.
• Black peppercorns – 10 pcs.

For the soup:

• Pearl barley – 100 gr.
• Pickled cucumbers – 3 pcs.
• Cucumber brine – 100 ml.
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Water – 2.5 l.
• Onions – 1 pc.
• Tomato paste – 50 gr.
• Vegetable oil – 60 ml.
• Dill - to taste.
• Salt - to taste.
• Sour cream - for serving.

Cooking process:

Step 1. Place 100 grams of washed pearl barley into a pan with one liter of boiling water. After boiling again, reduce the flame to low. Cover, cook for 1 hour. Drain the water through a sieve or colander. Peel the onion, carrots and parsley root. After rinsing the beef on the bone, place it in a separate bowl.

Step 2. Pour 2.5 liters of water into the meat. After boiling, remove the foam. Minimize heating.Throw in one onion and parsley root. Cooking for 1 hour. Throw in the bay leaf and peppercorns. Continue cooking for 40 minutes. Let's get the beef. Cool and remove the seeds, cut into cubes. Pour the broth into a clean container through a sieve and bring to a boil.

Step 3. After peeling the potatoes with a vegetable peeler, rinse and cut into cubes. Heat a frying pan with vegetable oil. Brown the potatoes for 10 minutes. After throwing into the broth, cook for 5 minutes. Peel carrots and onions for frying. Finely chop the onion. Cut carrots and pickles into strips.

Step 4. Add vegetable oil to a hot frying pan. Add the onion and fry for 3 minutes. Throw in carrots and cucumbers. Season with tomato paste. Fry for 5 minutes while vigorously stirring. Pour 100 milliliters of brine and bring to a boil.

Step 5. After slightly sweating, transfer the contents of the pan into the soup. Add boiled pearl barley and chopped meat. Cover and cook for 7 minutes over moderate heat. We taste and adjust the taste if necessary. The main thing is not to overdo it with salt. Turn off the heat, close the lid tightly and leave the dish for 10 minutes.

Step 6. Pour the infused soup into beautiful plates. Decorate with dill sprigs. Flavor it with rich sour cream, ideally homemade, and complement the dish with baked goods. Bon appetit!

Lenten pickle with barley and cucumbers without meat

Lenten pickle with barley and cucumbers without meat is an ideal dish for those who fast or do not eat meat. The soup is prepared simply and quite quickly. Anyone can cook pickle soup with ease. The recipe requires common ingredients, many of which you will definitely have at home.Budget pickle satisfies hunger without spending a lot of money. A good option for students.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 8

Ingredients:

• Petiole celery – 2 pcs.
• Pearl barley – 150 gr.
• Water – 2 tbsp. +1.5 l.
• Medium pickled cucumbers – 3 pcs.
• Cucumber brine – 1 tbsp.
• Carrots – 2 pcs.
• Large onions – 2 pcs.
• Tomato sauce – 2 tbsp.
• Garlic – 2-4 cloves.
• Vegetable oil - for frying.
• Sweet ground paprika – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - for serving.

Cooking process:

Step 1. Pour deodorized vegetable oil into a saucepan, frying pan or saucepan with a heavy bottom. Add 150 grams of pearl barley. Place on the stove and set the heat to moderate. Brown for 10 minutes, stirring frequently. Pour 2 glasses of water. After salting, boil. Cover, minimize heat and cook the cereal for a third of an hour.

Step 2. Remove the skins from the onion and garlic. Remove the peel from the carrots using a vegetable peeler. Wash the stem celery. Cut vegetables into cubes. Peel the pickled cucumbers and cut them into cubes, strips, or as you like.

Step 3. Pour vegetable oil into a thick-walled pan. After adding the onion, sauté at high temperature for 4 minutes. Add celery and carrots. Fry for 5 minutes, stirring frequently. Add chopped garlic and cucumbers. Fry for 1 minute.

Step 4. Season the roast with tomato sauce. After stirring, pour in 1.5 liters of drinking water. After boiling, cook for 5 minutes. Add pearl barley. After peppering and seasoning with paprika, cook the soup over low heat for 10 minutes.

Step 5. Adjust the taste with brine, gradually adding it. Boil and turn off the heat.Sprinkle with finely chopped herbs. Infuse the pickle, tightly closed, for 10 minutes. Pour the dish into deep bowls.

Step 6. If the soup is intended for those who do not fast, add sour cream, serve salted lard with onions or garlic. Bon appetit!

Rassolnik with barley and pickles in a slow cooker

Rassolnik with barley and pickles in a slow cooker is a treat that even a novice cook can handle. The soup turns out rich with a rich taste. Rich pickle warms and satisfies in cold weather. By filling the pearl barley with water the day before, it will take less time to cook the barley.

Cooking time – 2 hours 00 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Pork – 250 gr.
• Pearl barley – 0.5 tbsp.
• Pickled cucumbers – 2 pcs.
• Vegetable oil – 3 tbsp.
• Potatoes – 5 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Tomato paste – 0.5 tbsp.
• Water – 2 l.
• Bay leaf – 1 pc.
• Salt - to taste.
• Dill – 15 gr.

Cooking process:

Step 1. Prepare the products. Instead of pork, you can cook chicken, beef, or do without meat at all. For example, replacing it with mushrooms or leaving a lean version. If you have pre-cooked meat and broth, the cooking process will go even faster.

Step 2. The cereal must be soaked the day before, after sorting and rinsing it. It's better to do this in the evening. If it was not possible to soak it in advance, before preparing the pickle, pour the barley with boiling water.

Step 3. Cut the meat into convenient segments. Having turned on the multicooker, activate the “Frying” mode. Pour in vegetable oil. Place the meat into the heated oil. After starting the timer for a third of an hour, fry the meat for 12 minutes, turning it over.

Step 4.We free the carrots and onions from the peel and husk. Coarsely grate the carrots and chop the onion into cubes. Grate the cucumbers on a coarse grater or cut them into cubes. Toss the vegetables into the golden pork. Season with tomato paste.

Step 5. After stirring, simmer for 8 minutes until the end of the regime.

Step 6. Peel the potatoes with a housekeeper and cut them into cubes. We wash the pearl barley. Pour it along with the potatoes to the rest of the ingredients. Pour in water until the last mark. Close the appliance and run the “Stew” or “Soup” program for 1.5 hours.

Step 7. 5 minutes before the end, open the device. Sprinkle with finely chopped dill. Place a laurel leaf. Taste and, if necessary, balance the taste with salt or add cucumber pickle. It is important not to overdo it, so add a little at a time, determining the amount according to your own preferences.

Step 8. Pour the rich pickle mixture into large bowls. Serve with chopped onions and croutons. If desired, add sour cream. Bon appetit!

Rassolnik with pearl barley, cucumbers and tomato paste

Rassolnik with pearl barley, cucumbers and tomato paste has a bright and rich taste. A rich dish quickly satisfies hunger. The soup is suitable for everyday menus and for lunches in large groups. Rassolnik is cooked without much hassle or obstacles. For soup, you do not need to pre-boil the meat; stew simplifies the cooking process.

Cooking time – 2 hours 00 minutes

Cooking time – 40 min.

Portions – 6

Ingredients:

• Beef stew – 350 gr.
• Pearl barley – 100 gr.
• Pickled cucumbers – 3 pcs.
• Brine – 200 ml.
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Tomato paste – 50 gr.
• Vegetable oil – 30 ml.
• Bay leaf – 2 pcs.
• Water – 3 l.
• Salt - to taste.
• Ground black pepper - to taste.
• Sour cream - for serving.

Cooking process:

Step 1. After rinsing the pearl barley thoroughly, pour it into a bowl of hot water. Set aside for 2 hours, then strain through a sieve. It's better to do this in advance. This is done so that the cereal softens and the soup is liquid and not like jelly.

Step 2. Having freed the onion from the top layer, finely chop it. Cut the peeled carrots into long strips using a sharp knife or grater. Cut the cucumbers into cubes.

Step 3. Heat the frying pan with vegetable oil over moderate flame. After adding the onion, let it cook for 2 minutes until transparent. After adding the carrots, simmer the vegetables for 7 minutes. After seasoning with tomato paste, add cucumbers. Simmer for 5 minutes and extinguish the flame.

Step 4. Peel 4 medium-sized potatoes, using a parser for convenience, cut into cubes. Fill the slices with water to get rid of starch.

Step 5. Bring 3 liters of water to a boil in a saucepan. Pour in the pearl barley. After boiling again, turn the heat to medium and cook for 10 minutes.

Step 6. Add the potatoes and cook for a quarter of an hour. We lay out the roast and stew. If there is no stew, we replace it with boiled meat, if available, or do not add anything at all. In this case, you will get a lean dish. Season with brine and ground pepper. Add the bay leaf and cook for 10 minutes.

Step 7. After tasting, adjust the taste by adding marinade or adding salt. Let it simmer. Turn off the gas. Chop the washed greens as small as possible. We use fresh, dry or frozen herbs.

Step 8. After distributing the rich dish into portions, sprinkle with herbs. Additionally, put sour cream on each plate or place it on the table in a gravy boat. Bon appetit!

Rassolnik with stewed meat, barley and pickles

Rassolnik with stewed meat, barley and pickles does not lose its taste and is no less appetizing than soup prepared with meat broth. This recipe is more suitable for students or those who work on a rotational basis. Using stew simplifies the process of cooking a delicious dish, leaving time for rest.

Cooking time – 2 hours 10 minutes

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• Pork stew – 200 gr.
• Pearl barley – 1/3 tbsp.
• Pickled cucumbers – 3 pcs.
• Brine – 0.5 tbsp.
• Potatoes – 3 pcs.
• Carrots – 30 gr.
• Onions – 20 gr.
• Celery stalk – 30 gr.
• Water – 800 ml.
• Bay leaf – 2 pcs.
• Salt - to taste.
• Dill - to taste.
• Green onions - to taste.

Cooking process:

Step 1. Prepare the ingredients. We wash the cereal, put it in boiling water, let it sit for an hour or two, or cook it separately. Then we filter. When soaked, the cereal becomes softer, cooks faster and does not give the soup a jelly texture.

Step 2. Take 3 medium tubers. After peeling the potatoes with a vegetable peeler, cut them into manageable segments.

Step 3. After washing the celery stalk and freeing the carrots from the skin, chop them into small cubes. If you can’t find celery, you can do without it.

Step 4. Pour steamed pearl barley and potatoes into a double-bottom pan.

Step 5. Throw in carrots and celery.

Step 6. Fill with boiling water and place over moderate heat. After boiling, cook until the potatoes are half cooked.

Step 7. After peeling the onion, cut into small cubes. We do the same with cucumbers.

Step 8. Pour the slices into the soup. Having brought to a boil, add the stew. In this case, pork.At our discretion, we use semi-finished products from other types of meat. Season with spices and add 2 bay leaves. Pour in the brine. After boiling, cook until the potatoes and cereals are ready.

Step 9. After tasting the pickle, balance the taste if necessary. Pour into bowls. Wash the dill and green onions and dry. Sprinkle the dish with chopped herbs.

Step 10. Flavor with sour cream as desired. Supplement with onions and garlic, baked goods. Ideally, we use 25% sour cream or a homemade product. Bon appetit!

Rassolnik with pearl barley and smoked meats

Rassolnik with pearl barley and smoked meats has an incredible taste. The rich, fragrant dish does not leave anyone indifferent. The aroma alone whets the appetite. Soup with smoked meats will become your favorite among other options. Implementation will take place without hassle or obstacles if you act carefully and do not deviate from the instructions.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 5

Ingredients:

• Smoked chicken backs – 2 pcs.
• Boiled pearl barley – 2 tbsp.
• Pickled cucumbers – 4-5 pcs.
• Brine – 0.5 tbsp.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Tomato paste – 1 tbsp.
• Water – 2 l.
• Bay leaf – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the products. We wash the pearl barley and throw it into boiling water. Let stand until the liquid cools down. Peel the potatoes using a housekeeper. Chop the smoked chicken backs into pieces. We free the onion from the husk. Rinse with tap water.

Step 2. After washing the cereal, let it cook until half cooked. Pour the cooked pearl barley under running water, strain through a sieve and leave to drain the liquid. Measure out 2 cups of ready-made pearl barley.The rest can be frozen and used as needed.

Step 3. Place the smoked backs into a loose bowl with a double bottom and pour in water. You can take smoked wings or chicken legs. Place on the stove and bring to a boil, drain and refresh the water. After boiling again, cook for 10 minutes. Chop the potatoes as usual and add them to the soup base. After cooking until half cooked, add pearl barley.

Step 4. Finely chop the onion and carrot into strips, cubes or as you like. Place a frying pan with vegetable oil on the stove. After heating the oiled surface, add the vegetables. Sauté the slices until golden brown, turning the vegetables from time to time to prevent them from burning.

Step 5. Cut the cucumbers into cubes and transfer them to frying. Season with tomato paste with a spoon and stir. After slightly sweating, pour in the brine and boil for 5 minutes.

Step 6. Place the contents of the frying pan into the soup base. Stir and try. Add salt or add more brine if necessary. Throw in the bay leaf and pepper. Having boiled, turn off the gas. Leave the pickle under a tightly closed lid for a third of an hour.

Step 7. Pour the infused aromatic pickle into portions and serve, flavored with a spoonful of sour cream. Rich pickle with a smoked aftertaste does not leave anyone indifferent. A hearty dish will be appropriate for family and friendly dinners. Bon appetit!