Rassolnik with pearl barley and fresh cucumbers for the winter

The range of homemade preparations is so diverse that you can even prepare soup for the winter. This preparation for preparing pickle sauce makes life much easier for housewives and allows you to prepare a delicious lunch. Using the 7 recipes collected in the article, you can easily prepare such a preparation at home.

Classic rassolnik with pearl barley and fresh cucumbers for the winter

Rassolnik is one of the most delicious first courses. Its preparation is quite a troublesome process, so to simplify it, you can roll up the base for pickle for the winter using this simple recipe.

1. 
   How to prepare pickle soup with pearl barley and fresh cucumbers for the winter according to the classic recipe? Wash the pearl barley several times and soak in cold water while you work on the other ingredients. Wash the cucumbers and cut into small strips.
2. 
   Wash the tomatoes, make cross cuts on them and place them in boiling water for 1 minute. Then, starting from the cuts, remove the skin and chop the tomatoes in a blender.
3. 
   Peel the onion and finely chop. Peel the carrots and grate them.
4. 
   Drain the water from the cereal. Place all prepared ingredients in a large saucepan, add salt, sugar, vegetable oil and water.
5. 
   Mix the ingredients and leave for 10-15 minutes. During this time, the vegetables will give juice.
6. 
   Then put the pan on the fire and bring the mixture to a boil. Reduce heat and simmer the pickle under the lid for half an hour, stirring occasionally. At the end of cooking, add vinegar and stir.
7. 
   Place the pickle mixture in sterilized jars and seal them with lids. Turn the rolls upside down, wrap them in a blanket and let them cool completely. Store the seams in a cool place.

Bon appetit!

Rassolnik with pearl barley, fresh cucumbers and tomatoes for the winter

It is very convenient to prepare pickle in small portions in half-liter jars. You will always have the opportunity to quickly prepare a delicious first course for the whole family.

Cooking time: 90 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Fresh cucumbers – 1.5 kg.
• Tomatoes – 1.5 kg.
• Onions – 0.6 kg.
• Carrots – 0.6 kg.
• Pearl barley – 0.25 kg.
• Vegetable oil – 375 ml.
• Salt – 1.5 tbsp.
• Sugar – 1 tbsp.
• Vinegar essence – 1 tbsp.

Cooking process:

1. Wash the cucumbers and carrots, peel the carrots. Grate the vegetables on a coarse grater.

2.Cut the tomatoes and onions into cubes. Place the chopped vegetables in a saucepan, add pearl barley and stir.

3. Add salt, sugar and vegetable oil, mix and leave the mixture for 3 hours.

4. Next, put the pan on the fire and bring its contents to a boil. Then reduce the heat and simmer the pickle for 1 hour. 5 minutes before the end of stewing, add vinegar essence.

5. Wash and sterilize half-liter jars, boil the lids. Place the pickle mixture in jars and seal them. Let the seams cool under the blanket, then transfer them to a cool place for storage.

Bon appetit!

Rassolnik with pearl barley, cucumbers, tomatoes and bell peppers for the winter

You can prepare not only salads and individual vegetables for the winter, but also homemade semi-finished products for soups. Tasty and healthy pickle in jars will be a real discovery for you; the first dish always turns out thick and rich.

Cooking time: 120 min.

Cooking time: 50 min.

Servings: 10.

Ingredients:

• Cucumbers – 3 kg.
• Tomatoes – 1.5 kg.
• Bell pepper – 5 pcs.
• Onions – 1 kg.
• Carrots – 1 kg.
• Pearl barley – 0.5 kg.
• Vegetable oil – 400 ml.
• Water – 1 l.
• Salt – 4 tbsp.
• Sugar – 3 tbsp.
• Ground black pepper – 1 tbsp.
• Vinegar 9% – 100 ml.

Cooking process:

1. Wash the vegetables. Cut the cucumbers and onions into cubes. Peel the bell pepper from seeds and cut into small strips. Grate the carrots.

2. Rinse pearl barley in several waters and boil.

3. Make cross cuts on the tomatoes and place them in boiling water for 1 minute. Then rinse the tomatoes with cold water and remove the skins. Cut the vegetables into quarters and puree in a blender.

4.You can start preparing the pickle. Pour vegetable oil into the pan, heat it, then add the onion, fry it for 5-7 minutes, stirring constantly. Next, add the carrots and continue to fry the vegetables for a few more minutes.

5. After this, put the pepper in the pan, add a liter of water and simmer the vegetables for another 5-7 minutes. Then add cucumbers.

6. Add pearl barley and tomato mass last. Mix the contents of the pan well, cover with a lid and leave to simmer for an hour over low heat.

7. While the pickle is being prepared, sterilize the jars in any way convenient for you, and boil the lids.

8. After an hour, add salt, sugar and ground pepper to the pickle, stir and continue to simmer.

9. A few minutes before the pickle is ready, add vinegar and stir. Place the finished pickle in jars, roll up, and cool the rolls upside down. The pickle should be stored in a cool place.

Bon appetit!

How to cook pickle soup with pearl barley, fresh cucumbers and tomato paste?

Prepare rassolnik in the summer and delight yourself with a delicious soup in the winter. This is an old Russian dish, known since the beginning of the 19th century. The main distinguishing feature of pickle is its pleasant sourness and thick consistency.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Fresh cucumbers – 1.5 kg.
• Tomato paste – 250 ml.
• Water – 1 tbsp.
• Onions – 500 gr.
• Carrots – 500 gr.
• Pearl barley – 250 gr.
• Sugar – 2 tbsp.
• Salt – 1.5 tbsp.
• Table vinegar – 80 ml.
• Vegetable oil – 200 ml.

Cooking process:

1. Rinse pearl barley several times and soak for several hours.

2.Then pour fresh water over the cereal, put it on the fire, bring to a boil and cook until half cooked. When there is very little liquid left in the pan, turn off the heat, close the lid and let the porridge cook until cooked, so it will retain its shape and be crumbly.

3. Wash the vegetables. Grate the carrots on a coarse grater, cut the cucumbers and onions into cubes.

4. Pour vegetable oil into the pan, heat it and add onions, fry until golden brown.

5. Then add carrots.

6. Dilute the tomato paste with a glass of water and mix the ingredients well.

7. Bring the mixture to a boil over high heat, then reduce the temperature and cook for 20 minutes, stirring occasionally.

8. Next, add cucumbers and pearl barley, stir.

9. Bring the pickle back to a boil and continue to simmer for 10 minutes.

10. After this, add sugar, salt and vinegar, stir and cook for another 10 minutes.

11. Then spread the pickle mixture into sterilized jars and roll up.

12. Turn the jars upside down, wrap them in a blanket and let them cool completely. Store the rolls in a cool place.

Bon appetit!

Rassolnik "Leningradsky" for the winter from fresh cucumbers with pearl barley

Rassolnik "Leningradsky" has a very harmonious taste, its proportions are ideal, and the pearl barley is soft and crumbly. Despite the fact that fresh cucumbers are used in this recipe, the soup turns out moderately sour and salty.

Cooking time: 80 min.

Cooking time: 40 min.

Servings: 12.

Ingredients:

• Fresh cucumbers – 3 kg.
• Onions – 1 kg.
• Carrots – 1 kg.
• Tomato paste – 0.5 l.
• Sugar – 1 tbsp.
• Vegetable oil – 200 ml.
• Pearl barley – 0.5 kg.
• Salt – 4 tbsp.
• Vinegar 9% – 100 ml.

Cooking process:

1.Peel the onions and carrots. Cut the onion into half rings, grate the carrots. Cut the cucumbers into small cubes.

2. Rinse the pearl barley several times with running water and boil until tender.

3. Place the prepared vegetables in a saucepan, add salt, sugar, vegetable oil and tomato paste.

4. Place the pan on the fire and cook the pickle over medium heat for 35-40 minutes. Then add the pearl barley, stir and cook for another 5 minutes.

5. At the end of cooking, pour in vinegar.

6. Then place the pickle mixture in sterilized jars and seal them tightly with lids. Turn the rolls upside down and wrap them in a blanket. When the jars have cooled completely, store them in a cool place.

Bon appetit!

Pickle soup from overgrown cucumbers with barley in jars

Even overgrown cucumbers can become the basis for excellent preparation for the winter. You will like pickle juice made from fresh cucumbers with its moderately salty taste and rich consistency. One half-liter jar is enough to prepare a hearty lunch for a large family.

Cooking time: 70 min.

Cooking time: 40 min.

Servings: 12.

Ingredients:

• Cucumbers – 3 kg.
• Pearl barley – 500 gr.
• Carrots – 1 kg.
• Onion – 1 kg.
• Tomatoes – 1 kg.
• Vegetable oil – 0.5 tbsp.
• Vinegar 9% - 0.5 tbsp.
• Salt – 2 tbsp.
• Sugar – 4 tbsp.

Cooking process:

1. Rinse pearl barley with running water several times and soak overnight. Wash the vegetables. Grind the tomatoes in a blender, cut the cucumbers into cubes, grate the carrots, and cut the onion into half rings.

2. First, put tomato puree in a container and bring it to a boil. Then add salt, sugar and vegetable oil, mix.

3. After 15 minutes, add the cucumbers, stir and continue cooking over high heat.

4.Next, place the onions, carrots and pearl barley in a container, stir and bring to a boil over high heat.

5. Then reduce the heat to medium and cook the pickle for 25 minutes, stirring occasionally.

6. After this, add vinegar, stir and cook for another 5 minutes. Then place the pickle mixture in sterilized jars and seal them with lids. Store the seams in a cool place.

Bon appetit!

How to prepare pickle with pearl barley in a slow cooker for the winter?

Rassolnik is prepared from a large number of cucumbers and tomatoes, and the cucumbers are taken fresh. Thanks to this composition, a fairly large amount of vegetable juice is released, and the preparation acquires a rich taste and aroma. The soup it makes is simply delicious.

Cooking time: 140 min.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Pearl barley – 5 tbsp.
• Fresh cucumbers – 300 gr.
• Onions – 1 pc.
• Carrot – 1 pc.
• Tomatoes – 300 gr.
• Vegetable oil – 20 ml.
• Salt – 0.5 tsp.
• Sugar – 0.5 tsp.
• Table vinegar – 0.5 tbsp.

Cooking process:

1. Grind the tomatoes to a puree using a blender or meat grinder. Grate the cucumbers on a coarse grater. Pour vegetable oil and tomato puree into the multicooker bowl, add cucumbers.

2. Peel the carrots and grate them on a coarse grater, add them to the bowl.

3. Peel the onions, cut into cubes and add to the rest of the ingredients.

4. Pearl barley should be pre-washed and soaked in cold water. Drain the water from the cereal and place it in the multicooker bowl.

5. Add salt, sugar, mix the ingredients, close the multicooker lid, select the “Stew” mode, set the timer for 2 hours.

6. Approximately 10-15 minutes before the end of the program, pour in vinegar and stir.

7.Pre-wash and sterilize the seaming jars and boil the lids. Place the hot pickle mixture in jars, seal them with lids, cool and store in a cool room.

Bon appetit!