Rassolnik in a slow cooker with barley

Rassolnik in a slow cooker with barley is an excellent alternative to boring borscht and cabbage soup. Pickled cucumbers, which are added to pickles prepared according to any recipe, give the first dish a special zest; pickles highlight the taste of rich meat broth and boiled cereal. It is customary to serve soup with a portion of chilled sour cream, which regulates acidity and makes the taste more delicate.

Classic rassolnik with barley and pickles in a slow cooker

Classic rassolnik with barley and pickles in a slow cooker is an excellent alternative to boring cabbage soup and borscht. The combination of ingredients is so successful that your household will ask for more - we guarantee. Based on the above, we advise you to prepare in advance!

1. 
   Peel the potatoes, wash them and cut them into cubes.
2. 
   We also cut the peeled onions, carrots and pickles into small pieces.
3. 
   Pour oil into the bowl and start the “Frying” program, add chopped vegetables (except potatoes) and cook for about 10 minutes, then add tomato paste to the assorted vegetables.
4. 
   After a few more minutes, add the potato pieces.
5. 
   Next we send the washed barley and beef cubes - fill the ingredients with water or meat broth, as well as brine. Season with your favorite spices, salt and black pepper.
6. 
   Switch the multicooker to the “Stew” mode, close the lid and set the timer to “120 minutes.”
7. 
   After turning off the equipment, pour the pickle into bowls, flavor with sour cream, herbs and start lunch. Bon appetit!

Rassolnik with mushrooms in a slow cooker

Rassolnik with mushrooms in a slow cooker is an original recipe, after cooking the soup, you will be pleasantly surprised by the harmonious combination of ingredients, as well as extreme satiety. And this despite the fact that the soup does not contain meat; we will replace it with salted milk mushrooms.

Cooking time – 60 min.

Cooking time - 10 min.

Portions – 2.6 l.

Ingredients:

• Water – 2 l.
• Pearl barley – 100 gr.
• Salted milk mushrooms – 50 gr.
• Tomato paste/chopped tomatoes – 50 gr.
• Pickled cucumbers – 1-2 pcs.
• Potatoes – 2-3 pcs.
• Carrot – 1 pc.
• Vegetable oil – 1-2 tbsp.
• Salt - to taste.
• Seasonings - to taste.

Cooking process:

Step 1. Using a grater, chop the pickled cucumbers and carrots, cut the milk mushrooms randomly.

Step 2. In the “Barbecue” mode, fry mushrooms, carrots, cucumbers and grated tomato paste in heated vegetable oil (10 minutes).

Step 3. After the time has passed, place the potato slices into the bowl.

Step 4.Next, pour in the thoroughly washed cereal.

Step 5. Sprinkle the ingredients with pepper, seasonings and salt, pour in cold water.

Step 6. Lower the lid and close the valve, turn on the “Soup/Stew” mode and forget about cooking for 50 minutes. After the beep, serve the pickle to the table. Bon appetit!

Rassolnik with beef in a slow cooker

Rassolnik with beef in a slow cooker, prepared without sauteing vegetables and with the addition of rice, is an excellent option for a light, but at the same time satisfying lunch, after which you will not feel heavy in your stomach. Due to the use of beef, the broth is rich and transparent.

Cooking time – 1 hour 50 minutes

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Beef – 400 gr.
• Rice – 50 gr.
• Potatoes – 400 gr.
• Onion – 100 gr.
• Barrel cucumbers – 200 gr.
• Carrots – 100 gr.
• Tomato paste – 2 tsp.
• Water – 2 l.
• Salt - to taste.
• Laurel leaf – 1 pc.
• Spices - to taste.

Cooking process:

Step 1. Wash potatoes and meat under running water. Cut the tubers into cubes.

Step 2. Peel the onion and finely chop it.

Step 3. Using a grater with large holes, chop the carrots.

Step 4. Cut the pickles into cubes.

Step 5. Rinse the beef pulp thoroughly and cut into medium-sized cubes.

Step 6. Place the prepared ingredients in a bowl, followed by washed rice, tomato paste, spices and salt. Fill the products with water, add a bay leaf and, after mixing, close the lid.

Step 7. Turn on the “Soup” mode for an hour and a half.

Step 8. Serve the rich rassolnik to the table in portioned bowls, generously flavored with sour cream. Cook and have fun!

Rassolnik with pork meat and pearl barley in a slow cooker

Rassolnik with pork meat and pearl barley in a slow cooker is a delicious and easy-to-prepare soup that will please everyone who tastes even a spoonful. Pickled cucumbers “fit” very well into an ensemble of cereals, meat and vegetables - try it and see for yourself!

Cooking time – 5 hours

Cooking time – 15-20 min.

Portions – 6.

Ingredients:

• Pork – 200 gr.
• Onion – 1 pc.
• Potatoes – 2 pcs.
• Carrot – 1 pc.
• Pickled/pickled cucumbers – 2 pcs.
• Bay leaf – 1 pc.
• Pearl barley – ½ multi-cup.
• Water – 1.5 l.
• Sunflower oil – 3 tbsp.
• Tomato paste/tomato juice – 2 tbsp/ ½ multi-cup.
• Salt - to taste.

Cooking process:

Step 1. Wash the cereal until transparent, fill it with water and leave for 3 hours.

Step 2. At the moment when the pearl barley is swollen, clean and rinse the vegetables. Grind the carrots using a grater with large holes.

Step 3. Cut the potatoes into bars.

Step 4. Finely chop the onion.

Step 5. Cut the pickles as desired.

Step 6. Cover the pork with water and cut into small pieces.

Step 7. Heat the vegetable oil in a bowl and pour in the carrots and onions, turn on the “Baking” mode for 65 minutes.

Step 8. After 10 minutes, add cucumbers, meat and tomato juice or paste to the frying. Fill with water and add some salt, close the lid.

Step 9. At the end of the regime, pour the soup into plates and start the meal. Bon appetit!

Rassolnik with chicken, barley and pickles in a slow cooker

Rassolnik with chicken, pearl barley and pickles is much easier to prepare in a slow cooker than on the stove. Thanks to this modern technique, the cook does not have to stir the ingredients and make sure that the soup does not “run away” and stain the entire stove with its rich broth.

Cooking time – 2 hours 20 minutes

Cooking time – 15-20 min.

Portions – 6.

Ingredients:

• Chicken backbone – 1 pc.
• Pearl barley – 0.5 tbsp.
• Potatoes – 4-5 pcs.
• Carrot – 1 pc.
• Pickled cucumbers – 5-7 pcs.
• Cucumber brine – ½ tbsp.
• Seasonings - to taste.
• Salt - to taste.

Cooking process:

Step 1. Pour the washed pearl barley into the multicooker bowl, fill it with water and cook in the “Stew” mode for 40 minutes.

Step 2. After the specified time has passed, put the ridge in the broth and continue cooking on the same program for another 35-40 minutes. Season with your favorite spices and salt.

Step 3. At the same time, peel the potatoes and carrots, remove the cucumbers from the jar.

Step 4. Cut the potatoes into slices.

Step 5. Using a borage grater, chop the carrots and cut the cucumbers into cubes.

Step 6. Remove the boiled ridge from the broth, separate the meat and return it to the pan. Next, pour in the vegetable mixture, pour in the brine and, if necessary, water. Add some salt and cook for another 50-60 minutes on the same program. Cook and have fun!

Lenten pickle without meat in a slow cooker

Lenten pickle without meat in a slow cooker is the first dish that even those who, in principle, do not eat meat or temporarily abstain for religious reasons can afford. Despite the absence of one of the main components, the dish absolutely does not lose its bright and rich taste.

Cooking time – 55 min.

Cooking time - 15 minutes.

Portions – 7-8.

Ingredients:

• Pearl barley – 160 gr.
• Water – 3 l.
• Potatoes – 3 pcs.
• Pickled cucumbers – 2 pcs.
• Carrot – 1 pc.
• Onion – 1 pc.
• Tomato paste – 2-3 tbsp.
• Bell pepper – 1 pc.
• Sunflower oil – 2-3 tbsp.
• Cucumber brine – ½ tbsp.
• Salt - to taste.
• Spices - to taste.

Cooking process:

Step 1.Heat the vegetable oil in the multicooker bowl and fry the grated carrots for 10 minutes (barbecue program).

Step 2. Add cucumbers, chopped similarly to carrots.

Step 3. Next, add the chopped bell pepper pulp and tomato paste, stir and wait for the sound signal.

Step 4. After 10 minutes, add the potato cubes.

Step 5. And also thoroughly washed cereals.

Step 6. Fill the ingredients with water and brine, season with ground pepper and salt, and dip a whole peeled onion into the broth.

Step 7. After closing the lid, start the “Soup” or “Stew” mode for half an hour. Bon appetit!