Foreigners who first arrived in our country try rassolnik soup and are surprised. The taste of the dish seems strange to them, because the classic recipe with barley includes pickles. But for our compatriots, this soup is finger-licking good! So let's look at its most delicious varieties.
Rassolnik soup with barley and pork: classic recipeIf you still have no idea how to prepare rassolnik, we offer you a step-by-step recipe for a dish with barley and pickles. Additionally, you will need your favorite spices and cucumber pickle.
1. So, rinse the pearl barley a couple of times, then soak in filtered water for 2-3 hours. The grains should swell.
2. Wash the meat and place in a pan with cold water. After boiling for 5 minutes, drain the first broth, place the pork in hot water and simmer until cooked (1.5 hours).
3. After the specified period, remove the meat and add pearl barley to the resulting liquid. Boil it at medium power for about a third of an hour.
4. During this period, you need to grate the carrots, chop the cucumbers into cubes and chop the onions, then fry them.
5. After 5 minutes, add a little water and tomato paste into the frying pan, then simmer all the ingredients for another 8 minutes.
6. When the frying is ready, move it into the broth along with the meat (previously divide it into pieces). Throw in diced potatoes and spices here. Add some salt.
7. Continue simmering the rassolnik soup until the potatoes soften. The classic recipe with barley is accompanied by pouring in brine to your taste 5 minutes before the dish is ready.
Rassolnik on beef with barley
Since you can make rassolnik soup using beef and barley, it makes sense to take a closer look at this dietary recipe.
1. The night before, the pearl barley must be thoroughly rinsed and kept in cold filtered water for 7-8 hours. If this is not possible, leave the cereal for at least 3 hours.
2. Rinse the beef thoroughly, dry it, and chop it into large pieces. Place in cold water and cook for 1 hour 20-30 minutes on medium power.
3. Within the allotted time, you need to chop the onion and grate the carrots, and then fry the vegetables. Chop the potatoes into cubes, cucumbers into rings.
4. Place the cucumbers in a clean frying pan with oil and fry for 7 minutes, then add to the frying and add everything together to the broth. Add potatoes and cereal here.
5. Cook rassolnik pearl barley soup until the potatoes are ready; the recipe does not involve adding salt, but be guided by your taste.
6. When the potatoes soften, pour in the brine and add aromatic herbs. Turn off, let stand for a third of an hour, taste!
Rassolnik with chicken broth in a slow cookerIt’s worth considering rassolnik soup, or rather its classic recipe for a slow cooker. The dish is also prepared with pearl barley, the scheme is almost identical.
1. You need to soak the grains overnight to make the cooking process easier in the morning and reduce the time spent on cooking.
2. We start by preparing the frying. To do this, you need to chop the onion and grate the carrots, then place the ingredients in the multicooker bowl and set the frying function.
3. After about 2 minutes, add cucumbers chopped into small squares and tomato paste. Leave for another 3-5 minutes, don’t forget to stir.
Rassolnik for the winter
Preparing pickle soup is not difficult. This soup is often served for the winter. Consider a simple recipe and get started.
1. Prepare all components using classical technology. If necessary, remove the skin from the tomatoes so that it does not end up in the soup in the future. Wash the pickled cucumbers and chop into small cubes.
2. You can also add lightly salted cucumbers to the rassolnik soup. This classic recipe doesn't get any worse. Next, grind the carrots on a coarse grater.
3. Wash the onions and do the same with the pearl barley. Chop the vegetable. Cereals can be soaked in boiling water for 1 hour.
4. Place the chopped tomatoes in a frying pan with oil. Mix the necessary spices. Simmer the food until the moisture evaporates.
6. At the same time, prepare 2 0.5 liter jars. Sterilize them along with the lids. Pour in the finished soup to the brim.
7. Roll up the container. Turn the jars over and wait for them to cool completely. Store the pickle preparation in a dark place.
Rassolnik with sausage
Rassolnik with sausage has a rather unusual taste. The soup with your favorite spices and pickles will not leave you indifferent. The recipe is simple.
1. Rinse the cereal several times. Fill the pearl barley with water for a while and wait for it to swell.
2. After this, drain the liquid and place the cereal in the pan. Pour in fresh water (3 liters) and turn on the stove. Prepare onions and carrots, fry them in oil.
3. Chop the sausage into small cubes and add to the pan with the vegetables. Chop the cucumbers and add to the fried ingredients. Simmer covered over low heat for 5-6 minutes.
4. Rassolnik soup turns out really tasty if you rely on the classic recipe. A dish with barley is not complete without potatoes.
5. Peel and chop the potatoes. Add it when the cereal softens. A few minutes before complete cooking, add frying and your favorite spices.
6. Add a small amount of cucumber pickle to the pan. Crumble fresh herbs into the finished soup if desired.
7. Bring the dish to a boil and turn off the stove. Cover the pan with a lid and leave the soup to steep. Serve with sour cream and breadcrumbs.
Since preparing pickle soup is not difficult, it can be prepared for the winter. A dish with pearl barley has a pleasant aroma and excellent taste. The step-by-step recipe will not let you make mistakes. Do everything according to the instructions.
Today we will prepare a very tasty and everyone’s favorite pickle with barley. There are many cooking options: with rice, tomatoes, tomatoes, fish, mushrooms and so on. The traditional recipe is rassolnik with barley and pickles. Let's start cooking. Take note: you can use any meat for the broth: pork, beef, veal, lamb or chicken (as in the recipe -).
Rassolnik recipe with pearl barley No. 1The list of products is designed for a 3.5 liter saucepan. It is recommended to soak the pearl barley overnight or steam it with hot water 2-3 hours before preparing the soup. At the same time, do not forget to sort and rinse thoroughly.
1. Fill the pan with water, salt and lay out the meat. Cook the broth for 1 hour over low heat. Take a second saucepan, pour in the washed barley and cook for up to 60 minutes (possibly less - it all depends on whether you soaked it before preparing the soup or not).
2. We take out our meat (we took beef), cut it off the bone, cut it into small pieces and put it in a saucepan along with pearl barley.
3. Cut the potatoes into small cubes. When the meat and pearl barley are cooked, you can add potatoes (cook for up to 15 minutes). Finely chop the onion, grate the carrots and cut the cucumbers into strips.
4. Place onions and carrots in a frying pan with vegetable oil and fry until golden brown. Then add the cucumbers, pour in a little broth from the pan and simmer for up to 8 minutes.
5. Carefully place our roast into the broth, then pour in the cucumber pickle and throw in the bay leaf. Don't forget to season. Boil for another 10 minutes until done. Rassolnik with cucumbers and pearl barley is ready! Can be served with sour cream.
1. Wash the chicken thoroughly, place it in a saucepan with water (2 liters) and place it on the stove. While preparing the broth, do not forget to skim off the foam.
2. For now, let's take care of the potatoes. Cut into cubes. Wash the pearl barley and place it with the potatoes in a saucepan with broth. Leave to simmer for up to 20 minutes over low heat, covered. Dice the onion, pickles and carrots into thin strips (or you can use a coarse grater).
3. Heat the frying pan, add the onion, carrots and fry for up to 5 minutes, stirring constantly. Next, add pickles and simmer for up to 3 minutes. Then add tomato paste and mix everything. We lay out the roast, pour out the brine and season with spices. Cook the pickle with pearl barley for up to 10 minutes. Don't forget to sprinkle with fresh herbs before serving.
Pre-soak the pearl barley, then the cooking time for the soup will be reduced by 30-40 minutes.
1. Place pearl barley in a saucepan with water, add salt and boil for 25 minutes.
2. Let's start preparing the vegetable dressing. Cut the cucumbers into cubes and fry in sunflower oil for several minutes. Remove from the stove.
4. When the pearl barley is ready, add chopped potatoes and celery root to the broth. Boil the vegetables until tender. Afterwards, add the fried mushrooms, stewed pickles and reduce the heat. Cook for up to 10 minutes. At the end of cooking, add tomato paste/tomatoes, sprinkle with herbs and cover with a lid to steep for 5-7 minutes.
1. Pour 2.5 liters of water into a saucepan. In the meantime, cut the peeled potatoes into cubes, wash the barley and put it all in boiling water. Cook for up to 20 minutes. Chop the pickled cucumbers into cubes.
2. Place finely chopped onion and grated carrots in a heated frying pan. Fry for up to 5 minutes. Then add pickles and simmer for up to 7 minutes. Afterwards, if desired, add tomato paste, mix and simmer for a few more minutes (2-3).
3. Place the roast in the soup, season with spices and throw in a bay leaf. Cook the pickle for another 7-10 minutes. Afterwards, let it brew for 5 minutes. For flavor, don't forget to sprinkle with fresh herbs. Bon appetit!
Let's prepare all the necessary products - meat, cucumbers, potatoes, carrots and pearl barley. Like most soups, this pickle is made with rich meat broth. Therefore, first of all, you need to wash the meat and prepare a rich broth. The best way to do this is to use a beef cutter with a bone. Pour cold water over the meat and cook over medium heat. After the broth boils, the water will need to be reduced to a low heat. To keep the broth clear, do not forget to skim off any foam that forms.
After this, it’s time to start preparing pearl barley. It also needs to be washed very well, then filled with water and allowed to stand for 7-10 minutes. After this, you need to drain the water, rinse the cereal again and add hot water. Only after the pearl barley has swollen slightly, drain off the excess water and add it to the broth. Cook over medium heat.
To prevent the soup from turning into porridge, always choose your pearl barley very carefully. Try not to use more grains than is written in the recipe, otherwise after cooling your soup will lose its unique taste and aroma. If you are cooking pearl barley for the first time, it is better to boil it in a separate pan and add it to the soup along with the potatoes. For half a glass of cereal, take at least 2 glasses of water.
The classic pickle with barley takes a long time to prepare, so you will have enough time to prepare the vegetables. Peel the carrots and cut them finely or grate them.
It is best to cut the onion into small cubes.
After this, you need to fry the carrots and onions in a small amount of vegetable oil until golden brown.
We cut the pickled cucumbers into small cubes. If you are using large cucumbers, it is best to cut off the skin. If your cucumbers are very strong, then you can grate some of them on a coarse grater.
By this time, the meat should already be cooked - well away from the bone. Carefully remove the meat, separate the bone, and cut the pulp into small pieces. After this, the meat can be returned to the pan.
There is no need to rush if you are preparing real pickle with barley and beef. Therefore, add vegetables only after the potatoes are well cooked. To do this, just wait 10-15 minutes.
After this, add the carrots and onions, after which you can immediately add the pickles.
We continue to cook the soup over low heat for another ten minutes - this time should be enough for the cucumbers to give up all their salt. If the meat pickle with barley is not very salty, you can add a glass of brine or a little salt. After adding the brine, let the soup simmer for a few minutes.
Chop the garlic finely with a knife or grate it on a coarse grater. Fresh herbs - onion, parsley or dill can also be finely chopped.
After the cucumbers in the soup are soft, you can add garlic and herbs. Instead of fresh garlic, you can use dried garlic - chop it together with pepper and use it to add to soups and other hot dishes.
After a couple of minutes, turn off the heat, cover the soup with a lid and let it brew for about 5-7 minutes.
After this, you can serve the finished soup to the table.
To fully develop the flavor of this dish, serve it hot with fresh herbs and sour cream. For each serving of soup, use about 50 grams of sour cream - this way you can achieve the true classic taste of this amazing dish.
The finished pickle with barley (a video of the preparation of which is attached below) can be stored in the refrigerator for several days:
This will make its taste even more intense. Bon appetit!
Rassolnik is a traditional soup of Russian folk cuisine, the obligatory component of which is pickled cucumbers and often cucumber pickle. Thanks to these ingredients, the soup turns out to be quite spicy and has a characteristic sour taste. Rassolnik can be prepared with water, broth from various types of meat, as well as giblets, and in addition to traditional vegetables, it is customary to add pearl barley, rice or buckwheat to it.
I present here a classic recipe for pickle, cooked in beef broth with potatoes, onions, carrots, pickles and pearl barley. By preparing rassolnik according to this simple recipe, you will get a soup that is familiar from childhood and loved by many - hearty, rich and very nutritious, having a rich meaty taste with a piquant note of pickles. Rassolnik with barley and pickles is a simple, low-calorie and very tasty first course, especially relevant in the cold season!
Useful information How to cook rassolnik with pearl barley and pickles - a classic beef rassolnik recipe with step-by-step photosINGREDIENTS:
COOKING METHOD:
1. In order to prepare pickle with barley and pickles according to the classic recipe, you should first cook the beef broth. To do this, rinse the beef brisket thoroughly, add cold water and bring to a boil over high heat.
2. Reduce heat under the pan, skim off any foam that has formed and simmer the broth at low simmer for two hours.
When cooking broth, various roots are often added to it for taste and aroma - whole onions, carrots, parsley and celery root. This is especially true if you plan to use the broth as an independent dish. However, if the broth is being simmered to make soup, I usually do not add the roots, since the broth in the soup already gets its rich flavor from other ingredients.
3. Remove the beef from the broth, remove the bones and cut into small pieces. The meat can be stored in a separate container or returned to the soup after cooking. 
4. Peel the onion and finely chop it. 
5. Peel the carrots and grate them on a coarse grater. 
6. Fry vegetables in vegetable oil over medium heat for 8 - 10 minutes until transparent.
7. Cut the pickled cucumbers into thin strips. 
8. Place the chopped cucumbers in a frying pan, add a little water and simmer over low heat for 30 minutes.
Important! To prepare pickle, you should use only salted, not pickled, cucumbers. If you don’t have your own preserves, you can buy them in bulk at the market or in large supermarkets.
9. Rinse pearl barley in a colander with running water, then add a small amount of cold water and cook for 15 - 20 minutes until half cooked, adding water as it boils. 
10. Peel the potatoes and cut into small slices. 
11. Place potatoes and pearl barley into boiling meat broth and cook for 25 minutes at a low simmer. 
12. Add fried onions and carrots and pickled cucumbers to the pan, pour in the cucumber pickle and cook for another 5 minutes. 
13. At the end of cooking, add salt, peppercorns and bay leaf. After 1 minute, turn off the pickle, close the lid and let it brew for 15 minutes. 
Serve the soup hot, adding a few pieces of boiled beef and a spoonful of fresh sour cream to each plate. A hearty and aromatic rassolnik with barley and pickles is ready! 
There are many recipes for rassolnik, but rassolnik with barley is considered the most delicious and rich. It is pearl barley in combination with the sourness from pickled cucumbers that gives rassolnik that unique taste and special texture, so to speak))) So, I bring to your attention a family recipe for rassolnik with pearl barley.
Ingredients:(4 liter saucepan)
