Rassolnik with pork, barley and pickles

Rassolnik with pork, pearl barley and pickles is a nutritious and satisfying first course that will relieve you of hunger for a long time, without the heaviness in your stomach. The combination of ingredients turns out to be so successful that it is almost impossible to stop at just one bowl! Vegetables, cereals and pickled cucumbers are in perfect harmony with the rich and clear broth prepared with fresh meat.

Classic rassolnik with pork, barley and pickles

Classic rassolnik with pork, barley and pickles is a traditional dish of the Slavic peoples, which housewives prepare to this day. And if you haven’t treated yourself and your family to this first dish before, then this recipe will come in handy! The cereal must first be soaked in water for three hours.

1. 
   Pour the thoroughly washed meat with water and cook until done.Chop the cooled pork or separate it into fibers and return it to the pan, add salt according to your taste.
2. 
   Also, without wasting time, cook the cereal (pre-soaked) until soft.
3. 
   Peel the potato tubers, rinse and cut into strips. Place in broth and cook for about 15 minutes.
4. 
   Finely chop the onion, grate the carrots and pour the assorted mixture into a frying pan with hot oil and sauté.
5. 
   We cut the pickled cucumbers into cubes, add the pieces to fry, and simmer all together for 5-7 minutes.
6. 
   Transfer the fried vegetables to the broth and continue cooking.
7. 
   We supplement the soup with pearl barley and also add black pepper. Simmer the food for another 10 minutes.
8. 
   Divide the rich pickle mixture into portioned bowls and, if desired, add chopped herbs and sour cream. Bon appetit!

Rassolnik with pork, barley and potatoes

Rassolnik with pork, barley and potatoes is a hearty and nutritious first course that will be a wonderful lunch for your whole family, after which you will not feel hungry for a long time and will be full of energy. And the ingredients make this dish very affordable and easy to prepare.

Cooking time – 90 min.

Cooking time - 20 minutes.

Portions – 5.

Ingredients:

• Pork – 700 gr.
• Pearl barley – 150 gr.
• Potatoes – 2 pcs.
• Onion – 1 pc.
• Pickled cucumbers – 90 gr.
• Carrot – 1 pc.
• Laurel leaf – 1 pc.
• Dill – 1 bunch.
• Sunflower oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the components according to the list.

Step 2. Boil meat and cereals (barley until half cooked) in two pans. Cut the cooled pork into cubes, do the same with peeled potatoes and onions.

Step 3.Add pearl barley and potato slices to the strained broth. At the same time, randomly chop pickled cucumbers and carrots.

Step 4. Heat vegetable oil in a frying pan and fry the sliced ​​onions and carrots until lightly browned - place them in the broth along with the pork and cucumbers. Cook the potatoes until soft, season with bay, salt and ground pepper. We also add dill, it will enhance the aroma.

Step 5. Serve the first dish and start the meal. Bon appetit!

Pork pickle with barley and tomato paste

Pork pickle with pearl barley and tomato paste is an original first course of St. Petersburg origin. Thanks to the addition of a small amount of crushed tomato paste, the soup acquires a bright and rich color, which directly affects the taste.

Cooking time – 2 hours 45 minutes

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Pork soup set – 600 gr.
• Water – 2 l.
• Pearl barley – ½ tbsp.
• Pickled cucumbers – 3 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Potatoes – 3 pcs.
• Tomato paste – 1 tbsp.
• Cucumber brine – 50 ml.
• Laurel leaf – 1 pc.
• Black peppercorns – 5 pcs.
• Vegetable oil – 40 ml.
• Salt – 1 tsp.

Cooking process:

Step 1. Place the washed meat on the bone in a saucepan of a suitable size and fill it with water.

Step 2. Turn on the heat and boil the soup base for two hours. The pork should fall off the bones, and be sure to get rid of any foam that forms.

Step 3. Remove the meat from the broth, cool and separate the pulp.

Step 4. Wash the cereal until the water is clear and fill it with cool water while the pork is cooked.

Step 5. Next, drain the water from the cereal and throw it into a saucepan with boiling water, boil until softened and place on a sieve.Pour water over again and let it drain.

Step 6. Cut the pickles into small cubes.

Step 7. Place the cucumber slices in a saucepan, pour in 1-2 ladles of broth and simmer until soft.

Step 8. Chop the peeled potatoes randomly.

Step 9. Place the potato cubes into the boiling broth and cook until softened.

Step 10. Fry finely chopped onion until light brown, stirring frequently.

Step 11. In a separate frying pan, simmer the grated carrots for 5-7 minutes, add grated tomato paste and keep on fire for another 5 minutes.

Step 12. Place cereal, cucumbers and other vegetables into the broth with potatoes and cook for 10 minutes. 5 minutes before turning off the heat, season with bay leaf, pepper and brine brought to a boil.

Step 13. Before serving, remove the bay leaf and serve the soup, be sure to add sour cream. Bon appetit!

Rassolnik with pork, pearl barley and cucumbers in a slow cooker

Rassolnik with pork, pearl barley and cucumbers in a slow cooker is so easy to prepare that even a child can do it! All that is required of the cook is to peel and chop the vegetables, pour them into the bowl of a modern stove, add meat and add water - voila, a hearty and aromatic soup is already on your table!

Cooking time – 120 min.

Cooking time - 15 minutes.

Portions – 5-6.

Ingredients:

• Water – 2 l.
• Pearl barley – ½ tbsp.
• Pork – 250 gr.
• Pickled/pickled cucumbers – 2 pcs.
• Potatoes – 5 pcs.
• Dill – 1 bunch.
• Laurel leaf – 1 pc.
• Tomato paste – ½ tbsp.
• Sunflower oil – 3 tbsp.
• Carrot – 1 pc.
• Onion – 1 pc.
• Salt - to taste.

Cooking process:

Step 1. Before starting cooking (2-3 hours before), soak the cereal in cool water.

Step 2.Start the “Frying” program (for 20 minutes) and fry the cut meat in hot oil for 12 minutes.

Step 3. Add grated cucumbers and carrots, finely chopped onions and tomato paste to the browned meat.

Step 4. Mix the ingredients and cook until the beep sounds.

Step 5. We supplement the main composition with washed cereals and sliced ​​​​peeled potatoes.

Step 6. Fill the ingredients with water and cook the soup in the “Stew” mode for about 90 minutes.

Step 7. A few minutes before it’s ready, season the pickle with salt, bay leaf and chopped herbs.

Step 8. Serve the aromatic dish to the table “piping hot” and immediately take a sample. Bon appetit!

Rassolnik with pork ribs

Rassolnik with pork ribs is a moderately thick and rich soup that is very popular. Which is not at all surprising, because simple and affordable ingredients make an incredibly tasty and satisfying soup, the highlight of which is pickles and pearl barley.

Cooking time – 1 hour 45 minutes

Cooking time – 15-20 min.

Portions – 4.

Ingredients:

• Pork ribs – 6-7 pcs.
• Pearl barley – 4-5 tbsp.
• Potatoes – 2-3 pcs.
• Pickled/pickled cucumbers – 2 pcs.
• Carrots – 2 pcs.
• Onion – ½ pc.
• Tomatoes - to taste.
• Water – 1.2-1.4 l.
• Bell pepper - to taste.
• Tomato paste – 1.5 tbsp.
• Vegetable oil – 3 tbsp.
• Laurel leaf – 1 pc.
• Greens - to taste.
• Salt - to taste.
• Seasonings - to taste.

Cooking process:

Step 1. We wash the ribs under running water and chop them between the bones, place them in a pan and fill them with water. Bring to a boil, reduce heat and simmer for one hour. At the same time, boil the pearl barley until half cooked (in a separate pan).

Step 2.Pour potato cubes into the prepared broth, simmer for about 10 minutes and add cereal.

Step 3. Without wasting time, peel and cut all other vegetables into cubes (pour boiling water over the tomatoes and remove the skin). Heat the vegetable oil, add assorted vegetables and cook over moderate heat for 7 minutes.

Step 4. Then, add the cucumber slices and tomato paste to the same frying pan, stir and cook for another 5-7 minutes.

Step 5. Place the sautéed vegetables into the soup.

Step 6. Add salt, favorite seasonings and bay leaves to the first dish – simmer for another 10 minutes and remove from heat. Add chopped herbs and proceed to serving.

Step 7. Bon appetit!