Prepare a delicious rassolnik soup recipe. How to cook rassolnik with pearl barley and pickles - even tastier

A plate of hot pickle soup when it’s winter cold outside... There’s nothing better to warm up and give the body strength. Nutritional value and simplicity of composition are the main reasons why this type of soup has taken root in Rus' and is still popular to this day.

One of the first dishes of Russian cuisine. Back in the 15th century, rassolnik was served in every tavern. There was especially demand for it in winter - the soup is quite fatty and can replace expensive meat dishes. And poor Russian peasants always had something to cook it from - from offal, lard, bone meat scraps, even fish.

And today, pickle recipes are based on offal. The broth is made from kidneys, liver, chicken necks and navels. And the soup turns out to be very rich.

Previously, rassolnik had a different name - kalya. And they didn’t cook it with cucumbers. The acid was added not with brine, but lemon juice. Today kalia are sour fish soups.

Many soups in Rus' were prepared with the addition of brine. This is kalia, a hangover and then pickle. Even the solyanka we all know comes from this category of first courses.

The name “rassolnik” itself originates from the same root word “brine”. Previously, the process of pickling cabbage and cucumbers was taken more than responsibly. After all, these were the main supplies for the winter. Vegetable brine was added to various dishes.

Sour soup was always complemented by fresh bread. Even whole dishes of pies with different fillings. Today preference is given to rye bread.

Some tips from the chefs:

1. The main thing to do is the broth. It is cooked for a long time, using various meat ingredients. Add onions and carrots, so the future soup will absorb the aroma of the fruit. The green herbs are also added separately to the pot, trying to make the broth taste rich.
2. The meat is processed before cooking. You need to boil it for a couple of minutes, drain the water, rinse it and only then make the broth.
3. Cucumber pickle is always added to the broth. Therefore, such a soup is always advised to be under-salted or without salt at all. It can be easily oversalted.
4. The broth is cooked for about 40 minutes, after which carrots and onions are added for taste. To make the onion juice release its juice faster, the onion is cut. Cook with vegetables for at least half an hour.
5. You can also use any cereal: rice, pearl barley or buckwheat.
6. What kind of meat is cooked, choose the same grain. If it's beef, take it. pearl barley porridge. Rice is combined with pieces of poultry and giblets. And vegetable pickle is good with both rice and buckwheat.
7. What should we do with vegetables? Some people fry for seasoning. Some people put it raw. It depends on whether you are preparing a tastier and richer soup, or a healthier one for dietary nutrition.

Classic rassolnik with rice

Here's what we need for the base:

• Meat (ideally with bone) – 300 grams
• Bulb
• Carrot
• Salt, black peppercorns
• Bay leaf

Main products:

• Boiled meat
• Pickled cucumbers – 300 grams
• Carrot
• Bulb
• Garlic – a few cloves
• Rice – 3 tbsp.
• Potatoes – 3 pcs.
• Butter from cream
• Cucumber marinade - half a liter
• Greens, salt, pepper

How to cook rassolnik soup with rice?

The meat simmers over low heat for about an hour, so the future soup turns out rich. Diversify the broth with onion, carrot and spice flavors, add root vegetables and continue cooking for about the same time.

Strain the broth, and cut the meat from the bone into feathers.

For dressing, take the remaining onions and carrots and finely chop them. Overcook in a hot frying pan, making the vegetables translucent. Then add pieces of meat to the pan and sauté. The next step is pickles. We grind them on a grater and put them in the oven, also letting them fry a little.

Pour brine into the broth. Just be very careful. If it is too sour or salty, you can add only part.

Place the thoroughly washed rice into the future soup and cook over low heat.

Pour roasted meat and vegetables into the soup.

The potatoes are added at the end to prevent them from boiling over. It is better to crush the garlic, so its aroma is better transferred to the dish. Greens and butter - last straw in our classic pickle sauce. Turn off the stove and let the soup simmer for a few more minutes under the lid. Of course, it cannot be served without a spoon of sour cream.

How to prepare food and dishes

Processing vegetables takes a lot of time. We wash, clean, cut. Then you need to fry them separately or together and add them to the soup, or throw them raw into the broth.

Wash the meat for the broth well and immediately cut it into pieces. If it’s a bone, add the whole thing.

It is best to follow the advice of our grandmothers, who cooked pickle soup with giblets. Take some chicken hearts, navels, kidneys and be surprised at the richness of taste.

We simply wash the rice and buckwheat. This cereal is not difficult to prepare. But how to prepare pickle soup with pearl barley? Large grains must be filled with cold water in advance to swell.

Pickled cucumbers often have hard skin. It needs to be boiled for the taste of the soup. But at the end, remove with a spoon and you can even strain the broth.

You also need a lot of dishes. Cooking pan. Frying pan for frying vegetables. Cutting board, knife, grater, colander and other kitchen items.

The soup is perfectly prepared in a slow cooker. It even has a special rich taste. And you don’t have to dirty the dishes at all.

If you prepare a sour soup without any frills, then the composition can be reduced to 10 main products. So, the ingredients for a 2.5-3 liter pan:

• 400-500 gr. beef (or the meat you like)
• 3 tbsp. l. rice
• 2 carrots
• Large onion
• 1 tsp flour
• 3 potatoes
• Fresh cucumber
• Bay leaf, pepper, salt
• Marinade brine – 200 ml.
• Tomato sauce – 2 tbsp.
• Sunflower oil

General cooking principles

Add the meat directly to cold water and heat. Periodically remove dirty foam.

By the time our workpiece is finished cooking. It's time to lower the potatoes and cereal base. At the very end - vegetable overcooking.

By the way, if you don’t have pickled cucumbers on hand, you can easily replace them with mushrooms. They give the rassolnik soup with rice the same characteristic sourness.

If you are worried about your figure, you can cook a less rich pickle with rice and salted mushrooms. No high-calorie ingredients. The lightweight version will not be inferior in quality.

You need to cook this soup in the same way as preparing pickle with barley. The only difference is the cooking time.

Cool slightly before serving, you can add a slice of lemon and a spoonful of sour cream.

Rassolnik with rice and fish

• Pike perch fillet – 800 gr.
• Pickled cucumbers – 300 gr.
• Capers – 30 gr.
• Rice – 150 gr.
• 1 carrot
• 1 onion
• Vegetable oil
• Tomato paste – 30 gr.
• Dill, parsley, bay leaf, pepper, salt
• Potatoes – 300 gr.

Description of preparation

Place the pike perch pulp into a three-liter container and cook for a short time. Then we take out our main ingredient to remove the bones.

As usual, cut the potatoes into cubes. Clean vegetables for sautéing. Grind them finely and add them to hot oil.

Add chopped potatoes, rice and golden soft vegetables to the cooked fillet. At the end, add all the spices. And let it boil a little more.

Fish pickle with meatballs, pickles and rice

The composition of this soup is no different from regular fish soup. But we make the meatballs ourselves:

• Fish fillet - 200 grams
• Piece of wheat pastry
• Half a glass of milk
• Flour – 2 tbsp.
• Butter - 1 tbsp. l.
• Salt, pepper

Preparation:

Pour root vegetable slices, pearl barley, chopped pickles, and vegetables lightly fried in oil into the fish broth.

Let's make meatballs. Grind the minced fish fillet in a meat grinder. Add milk, bread slice, salt, pepper and butter. Roll our balls in flour and throw them into the hot broth. Pour in sour brine and add fresh tomato slices. Already on the plates, sprinkle the soup with green leaves.

Rassolnik with rice and stew

Stew is a housewife's salvation if there is no time.

Ingredients:

• Can of stew
• Rice -100 gr.
• Onions and carrots 140 gr.
• 3 pickled cucumbers
• Potatoes – 750 gr.
• Half a bell pepper
• Ketchup
• Garlic, salt, sugar, spices and herbs

How to cook:

We wait for the liquid for the future soup to boil, and immediately cook the potato strips and rice.

The vegetable filling of the first course in this recipe is rich: sauté the pepper and all other products for frying. Season with tomato.

Place the vegetables in boiling water, along with a can of stew. Herbs and spices are added a couple of minutes before they are ready.

Do not open the lid, let it steep, then pour in portions.

Rassolnik with rice and chicken broth

Light soup, one of the economy options. All you need to do is boil the chicken broth in advance.

Cooking recipe:

Throw the potato squares into the broth. Fry the onions and carrots and add to the soup. We make straws from cucumbers. Throw it into the pan. The last ingredient is rice. It is placed at the end so that it does not boil over.

For a nice color, add tomato paste before removing the dishes from the heat. Salt and pepper.

Rassolnik with rice, chicken and cucumbers

Ingredients:

• Chicken – 220 gr.
• Pickled cucumbers – 3 pcs.
• A couple of potatoes
• 1 onion and 1 carrot each
• Rice - 2 tbsp.
• A little tomato paste
• Vegetable oil
• Salt, peppercorns, herbs, bay leaf
• Spoon of sour cream

Cooking process:

We take any part of the carcass from the chicken, this is the basis for the soup. Cook it with peas, bay leaves and salt.

While the broth is cooking, prepare the vegetables. Wash and cut into cubes. Chop carrots and onions into strips. Simmer with water until the vegetables release juice.

Half an hour of active boiling is enough, take out the chicken, and pour potatoes and rice into the broth. You can also cook a delicious pickle with barley. For those who don't like rice.

Next we throw in the tasty overcooked stuff. After filling the dish with the main composition, separate the pulp and return clean pieces of meat to the broth.

According to the recipe, pour the marinade and fill the delicious pickle with rice with pickles.

Let's stop there. All that remains is to add a sprig of spice and sour cream. Already in a bowl of soup.

We're all about fat and richness. But what about those who have food restrictions? There are recipes for them too.

Lenten pickle with rice

• 4 potatoes
• 3 pickled cucumbers
• 1 carrot and onion each
• A few cloves of garlic
• Rice – volume up to about 1 cup
• Sunflower oil
• Bay leaves
• Cucumber marinade
• Pepper. Salt
• Tomato paste – 2 tbsp. spoons

Prepare rassolnik with pickled cucumbers:

In the lean version, we cook not in broth, but in plain water. Throw in the potatoes first and then the rice a little later.

Add chopped garlic to the carrots and onions, which are usually fried for soup.

To add thickness to the soup, we do not cut the cucumbers, but grate them. Add them to the vegetable mixture in the pan. We also add tomato paste to the dressing.

Place the thick dressing into the soup, season with spices and let it boil.

In order for the lean soup to brew, you need to let it simmer for half an hour under the lid.

Rassolnik with rice and pickled mushrooms

In this recipe, experts advise using pork. You will need 300-400 grams of it. In addition, we take potatoes, rice, carrots, onions, pickled mushrooms - 270 grams, salt and spices.

Mushrooms use those that lend themselves well to pickling. For example, it is customary to only salt wild white mushrooms and saffron milk caps. They are not suitable for soup.

The principle is the same. Boil the meat. And add all the available ingredients to the broth one by one: diced potatoes, rice, then overcooked onions and carrots. At the very end there are mushrooms. You don't need to cook this soup for a long time. Let it simmer for 10 minutes and remove from the stove. The taste is unique.

Rassolnik with rice and beef

The whole peculiarity of this recipe is in the meat. You can not even cook beef pulp, but a rich bone, from which you can then cut pieces of meat. Don’t forget, most importantly, to remove the foam during cooking. Otherwise, there will be nasty rags floating in the soup.

Cook the beef well, it is tough and needs more time to cook. Constantly remove dirty fat.

Readiness can be determined by the potatoes and cereals; as soon as they become soft, pour the soup into bowls.

Rassolnik with rice and pickles

• The meat you have (in in this case chicken) – 400 grams
• Long grain rice – 1 gram
• Pickled cucumbers – 3 pieces
• 3 potatoes
• Medium carrot
• Large onion
• Tomato paste – 2 tbsp. spoons
• Brine – 1 glass
• Vegetable oil (overcooked)
• Salt, sugar, seasonings
• Lavrushka

Any poultry soup set can be used for rassolnik; they are sold packaged. Or butcher the carcass yourself and select pieces for the broth.

Dip the pieces into tap water, heat them up, and as soon as they boil, drain them. This is done to keep the broth clean. Pour water again and cook for 20 minutes until done.

Refueling is done in the classic way. Vegetables are cut and sautéed. Bring the carrot-onion mixture to softness and then add the chopped (grated) cucumbers to the frying pan. We simmer it all with tomato paste and spices.

In this recipe, we first add rice to the broth. And then the potatoes. Long rice takes longer to cook.

When the vegetables are ready, pour them into the broth.

Oddly enough, sugar makes the pickle taste expressive. It removes the sourness while leaving the aroma.

After boiling a little, add bay leaf and meat to the soup. Cook the pickle until done.

Sour cream, mayonnaise, dill and parsley - all this best friends our classic pickle. Add generously and eat.

Rassolnik is an ambiguous dish. Some people wrinkle their nose at it, others (and the majority of them) adore it and cook it all the time. Thrifty and generous housewives always have such recipes at hand. After all, you can feed your whole family heartily by spending a minimum of food. And the taste of the soup itself cannot be confused with anything else. Sourish. Causes appetite, especially after a hard day at work.

First courses are simple and tasty for every day

A classic recipe for traditional Russian soup - rassolnik with barley. Ingredients, technology and secrets of cooking.

1 h 10 min

40 kcal

4.71/5 (114)

One of our family’s well-established culinary traditions is making rassolnik. This is very Russian dish, well known for many centuries, is valued not only for its mass of useful nutrients, but also for its unique taste.

What other first course so harmoniously combines a mildly sweet taste with a pleasantly tonic sourness, which the traditional Russian sourdough pickles add to the soup? The unique bouquet inspired our people to create a whole class of pickles, in which there is a place for dishes cooked in meat or fish broth, Lenten soups, as well as soups that use pearl barley, rice, mushrooms, and a wide variety of greens instead of cereals.

Cooking offers us many variations in the preparation of this hearty and tasty soup. But today we will pay attention to the technology of preparing pickle according to classic recipe- with pearl barley.

Why is it necessary to try pickle?

As already noted, rassolnik is essentially a very democratic dish. In fact, you can put almost any meat or fish, almost any available cereal, and a wide variety of greens into it. The “correct composition” of pickle is a very loose concept. You can even make pickle soup with beets - it turns out very tasty!

But the real “highlight” of this soup, its “trademark”, which makes rassolnik our national treasure, is mandatory use when preparing pickles. Without them, the resulting product can be called anything but pickle. Even when you pronounce the word “rassolnik”, a familiar picture appears before your mind’s eye - a bowl of soup in which there are always pickles!

If everything is prepared correctly, according to a long-established tradition, then the end result should be very rich, satisfying, incredibly tasty and healthy for health and mood, a gastronomic masterpiece.

Moreover, what is extremely important, the recipe and technology for its preparation are so simple that even an inexperienced beginner can make pickle quite successfully. You just need to try a little.

The second side of the “democratic” nature of this dish is that each housewife, depending on her taste and the culinary preferences of her family, can freely improvise with the ingredients and their doses without changing the main essence of this wonderful dish. Let's look at how pickle is made step by step

How to cook rassolnik with barley and pickles - recipe with photos step by step

Ingredients from which we will prepare the pickle:

Ingredients

We start making soup by preparing the broth.

Now let's move on to the pearl barley.

1. It must be rinsed well under an intense stream of water for 2-3 minutes.
2. After this, put the cereal in a 1.5-2 liter saucepan and fill it with water (cold). Place the pan on the fire and cook the contents for about 20-25 minutes per low heat.
3. After the specified time, turn off the heat and let the pearl barley sit in a saucepan with boiling water within 10-15 minutes until it swells to the perfect consistency.

1. They must first be cleared of thick skin and large seeds. You can cut the cucumbers the way the cook likes - cubes, strips, half rings, etc. The main thing is that there should be enough cucumber for the volume of pickle prepared, so that it gives the product an accentuated pleasant sourness.
2. The rest of the vegetables - onions, carrots, potatoes - wash and remove the peel. We cut the onion into thin half rings, in our family we grate the carrots, and cut the potatoes into 2-centimeter cubes.
3. Place onions, carrots and lightly fry (pass) until a nice crust appears. When the cutting becomes characteristic golden color, add tomato paste, leeks and a little boiling water. Mix all this thoroughly and simmer for 7-8 minutes.

Then the main stage begins.

1. We begin to cook the strained meat broth (we first remove the meat from the broth). After it boils, put potato cubes in it and cook the contents for 10-15 minutes.
2. After this time, put the porridge into the broth, and then the cucumber slices and let it simmer for several minutes, so that both the broth and the ingredients in it are saturated with a pleasant sourness.
3. After checking the potatoes for readiness, place the cooked potatoes in the pan from the frying pan. vegetable frying. Mix the mixture thoroughly and continue cooking for some time until fully cooked. Add spices to taste.
4. Lightly fry the previously boiled beef until lightly crusted and add to the soup.

Rassolnik is a thick soup made from meat broth with pearl barley, pickles with a rich taste and a well-known aroma. In Rus', rassolnik is known as kalya. This dish can be prepared with or without different meat products, but always with cucumber pickle, which is how the soup got its name. Green barrel tomatoes and wild mushrooms are perfect for pickle. Cereals are added for added nutrition. Pearl barley, oatmeal or wheat will do. Each time you will get a new dish to taste. To make the sourness more pronounced, add a little cucumber pickle at the end of cooking. Learn how to prepare pickle soup at home using traditional recipes.

How to cook pickle: 9 simple and delicious recipes

Rassolnik classic

Each recipe for a traditional national dish is distinguished, first of all, by its economy. Well, our ancestors could not afford excesses. The dish had to be as satisfying and tasty as possible with minimal food consumption. The classic pickle recipe is a prime example of this.

Ingredients:

• 300−500 grams of beef with bone;
• 4 large potatoes;
• 2−3 pickled cucumbers;
• Half a glass of pearl barley;
• 1 glass of cucumber pickle;
• 1 large onion;
• 1 large carrot;
• 3 bay leaves;
• Sour cream;
• Vegetable oil;
• Greens, pepper and salt.

Preparation:

We cook the broth traditionally. To make it tasty and rich, it is best to cook the meat in a whole piece. To do this, rinse it thoroughly, put it in a four- or five-liter saucepan and fill it with cold water. Place the pan on the fire and simmer the broth over low heat for about an hour. We do not cover the pan with a lid, and do not forget to remove the scum from the broth. After an hour, add pearl barley to the broth and cook for another forty minutes. During this time, the broth will boil down by about a third. Therefore, we pour it into a three-liter saucepan, cut the meat into pieces and put it in the broth.

Wash and peel the potatoes and carrots, peel and wash the onions. First add diced potatoes to the broth with pearl barley and meat, wait until it boils and cook for ten minutes. During this time, you need to prepare the cucumbers. Peel them; cut into small strips or cubes and simmer in a frying pan with vegetable oil, adding about half a glass of brine. In a separate frying pan, first fry the chopped onion, and then add the carrots, chopped on a coarse grater or cut into strips, and continue to fry until the carrots are soft.

When the potatoes are completely cooked, first add the fried carrots and onions to the soup, bring the broth to a boil and add the cucumbers, and then pour in the remaining brine. Add the bay leaf, salt and pepper to your taste and cook the pickle for about five more minutes. Serve with chopped herbs and sour cream.

In the classic pickle soup, as in other versions of the recipe for this dish, it is important to add cucumbers and brine to the soup only after the potatoes are completely cooked. Otherwise the potatoes will be tough. And one more thing. Pickled cucumbers must first be sautéed (boiled or stewed). Then the cucumbers in the soup will be tender and soft, and the pickle itself will not be bitter

Rassolnik with kidneys in Russian

Ingredients:

• 1 liter of water or broth
• 1−2 pork or 1 beef kidney
• 100−200 g pickled cucumbers with brine
• 100 g pork belly or lard
• 100 g pearl barley
• 1 large potato tuber
• 1 small onion
• 1 small carrot
• 30−50 g tomato paste
• 20−50 g celery stalks or roots
• 2 tbsp. l. chopped green onions, parsley, dill
• 2−3 bay leaves
• 2-3 black peppercorns
• ½ tsp. khmeli-suneli
• salt, freshly ground black pepper - to taste

To submit:

• sour cream - to taste

1. Soak the kidneys, changing the water, for 6-8 hours in salted water, rinse. Pour in water and boil after boiling for 30-50 minutes with the addition of salt, bay leaf and black peppercorns. Remove the kidneys, cool and cut into cubes.
2. Grind lard or brisket and peeled and washed onions and carrots.
3. Fry onions and carrots along with lard for 10-12 minutes in a well-heated frying pan.
4. Grind the cucumbers, cutting off the thick skin and ends (set aside).
5. Simmer the cucumbers, previously filled with brine, with tomato paste for 15-20 minutes.
6. Add peeled, washed and cut into small cubes potatoes to well-washed pearl barley and boiled for 15-20 minutes. Cook for 10 minutes.
7. Add cucumbers and sauteed vegetables stewed with tomato paste, cook for 5-10 minutes. Add suneli hops and ground black pepper.
8. Grind the remaining hard parts of the cucumbers and celery stalk using a blender until pureed.
9. Add vegetable puree, kidneys and herbs to the pickle. Warm up for 2-3 minutes. Serve with sour cream.

Rassolnik in Polish

The difference between this soup and other versions of pickle is in the dressing, which consists of flour and sour cream. A thick, satisfying first course. If you use vegetable or mushroom broth instead of meat broth, you get a dietary, vegetarian version.

Ingredients:

• Onion (small) - 1 pc.
• Sour cream - 4-5 tbsp. l.
• Wheat flour / Flour (heaped) - 1 tbsp. l.
• Pickled cucumber (small) – 5 pcs.
• Carrots (medium) - 1 pc.
• Potatoes (medium) - 3−4 pcs.
• Broth (beef) - 2 l
• Brine (cucumber) - 1 cup.
• Salt - to taste
• Butter (for frying) - 10 g

Place diced potatoes into the heated broth and boil until tender. Grate the cucumbers. Fry grated carrots with chopped onions in butter. Add cucumbers to the pan, then fried onions and carrots and pour in a glass of brine. In a bowl, stir sour cream with flour and dilute with broth to the consistency of liquid sour cream. Pour sour cream into the soup, stir, bring to a boil. All. The pickle is ready.

Rassolnik without meat

• 0.5 cups pearl barley
• 4 potatoes
• 1 onion
• 4 pickles
• butter or vegetable oil for frying
• 2 liters of vegetable broth or water, black peppercorns, dill, parsley or celery, salt, bay leaf.

Cooking method:

1. Place pearl barley, previously soaked in boiling water for 40-50 minutes (change the boiling water several times), into boiling broth or water and cook for 1 hour.
2. Peel the cucumbers, grate them on a coarse grater and fry them in oil.
3. 20 minutes before the cereal is ready, add diced potatoes, peppercorns, salt to the pickle pan and continue cooking over low heat.
4. After a few minutes, add the fried cucumbers.
5. At the end of cooking, add the roast, finely chopped herbs and bay leaf.
6. When serving, top with sour cream.

Rassolnik with pearl barley

Ingredients:

• Vegetable broth or water - 1 liter.
• Brine - 400 ml. (cucumber)
• Cucumber - 4 pcs. (salty)
• Pearl barley - ½ cup
• Potatoes - 3 pcs.
• Carrots - 1 pc. (you can use parsley and celery root)
• Bay leaf - 3 pcs

Preparation:

1. Soak the pearl barley for 2-3 hours, then drain the water, add 4 more glasses of water and cook until tender.
2. Drain the water in which the pearl barley was cooked.
3. Pour broth or water into a saucepan and bring to a boil.
4. Cut the potatoes into cubes.
5. Grate the carrots on a fine grater.
6. Grate the cucumbers on a coarse grater.
7. Add potatoes to the boiling broth and cook for 10 minutes.
8. Fry carrots and cucumbers in a frying pan with vegetable matter. oil for about 5 minutes, add to the pan with broth and potatoes.
9. Next, the brine, pearl barley, and bay leaf go into the pan. Cook everything together for another 5 minutes. Cover the pan with a lid and turn off the heat. The pickle should stand for another 10 minutes to fully develop and reveal its taste.

Rassolnik with rice

Ingredients:

• Water - 5 l
• Chicken - 1 pc.
• Potatoes - 5 pcs.
• . Carrots - 1 pc.
• Onion - 1 pc.
• Cucumber - 5 pcs. fermented
• Tomato paste - 1 tbsp.
• Vegetable oil - approximately 30 ml
• Rice - 0.5 tbsp. (200 ml)
• Bay leaf - 2 pcs.
• Garlic - 2 teeth.
• Salt - 2 tsp. approximately

Preparation:

1. Pour water into the pan. Place the chicken in cold water. Add salt. Don't over-salt right away, you'll have more cucumbers.
2. Cook the broth for 3-4 hours depending on the age of the chicken.
3. Remove chicken from broth and cool. Disassemble the chicken. Separate the bones, send one meat back and let it boil.
4. Peel the vegetables. Chop onions and potatoes. Grate the carrots.
5. Make the frying: in a hot frying pan with vegetable matter. fry onions and carrots in oil. Grate the pickled cucumbers. Add to carrots and onions, fry a little. Add a spoonful of tomato paste.
6. Stirring, fry, add a little water, cover and simmer over low heat.
7. Place potatoes into boiling broth. When the potatoes are almost cooked, add the washed rice.
8. When the rice is cooked, add the frying. Place bay leaf.
9. Let the soup simmer for 5 minutes. Chop the garlic. Add to the boiling soup and immediately cover the pan with a lid. Let it boil along with the garlic and turn it off immediately.

Preparing pickle soup in a slow cooker

Rassolnik Leningradsky

Rassolnik is a mildly sour salty soup; pickles and sometimes cucumber pickle are always added to it. In Rus', rassolnik is known as kalya. This soup is prepared with or without meat and/or offal. Cereals are added for added nutrition. Pearl barley, oatmeal or wheat will do. Each time you will get a new dish to taste. To make the sourness more pronounced, add a little cucumber pickle at the end of cooking.

Ingredients:

• 2 large potatoes (220 g)
• 30 g rice
• 1 small carrot (50 g)
• piece of parsley root
• 1 small onion (30 g)
• 2 pickled cucumbers (60 g)
• 30 g tomato puree
• 20 g margarine or butter
• 700 ml water or broth
• salt - to taste
• parsley or dill
• sour cream for serving

Cooking method:

1. Wash the rice and soak in water for half an hour. Peel the potatoes, cut into cubes or slices.
2. Peel the carrots and cut into small cubes.
3. Peel the onion and cut into small cubes.
4. Peel the parsley root and cut into cubes.
5. Cut the pickled cucumbers into strips or diamonds. Remove thick peel and large seeds first.
6. Select the “Frying” mode (any product), heat the oil and fry the onion, carrots and parsley root until soft. Add tomato puree and fry together for 1 minute.
7. Add all the prepared vegetables and cereals and salt to taste.
8. Pour in broth or water and cook, selecting the “Soup” mode, until the signal. When serving, add sour cream and sprinkle with chopped dill or parsley.

Rassolnik with sprat

Required Products:

• 1 liter fish broth
• 200 g canned in tomato sauce sprat
• 2 potato tubers
• 3 pickled cucumbers
• 1 bunch of parsley

Cooking method:

1. Wash the potatoes, peel and cut into cubes. Wash the parsley and chop it.
2. Cut the cucumbers into strips. Pour the broth into the multicooker bowl, add sprat, potatoes and cucumbers.
3. Add parsley.

Rassolnik with carrots and onions

Required Products:

• 1 liter vegetable broth
• 2 potato tubers
• 3 pickled cucumbers
• 2 carrots
• 1 onion
• 20 g butter
• 1 bunch of dill
• ground black pepper

Cooking method:

1. Wash the potatoes and carrots, peel them and cut them into cubes. Wash the dill and chop it.
2. Cut the cucumbers into strips. Peel the onion, wash it, chop it finely, and fry it in the Baking mode.
3. Pour the broth into the multicooker bowl, add potatoes, carrots, cucumbers, and pepper.
4. Cook in Sauté mode for 1 hour.
5. When serving, add dill to the pickle.

Secrets of delicious pickle sauce

Pickle, every family prepares it differently. But there are tricks that will improve the taste of any recipe.

1. If brine is added to the broth, it should be boiled and strained.
2. Cucumbers should be salted, not pickled. As a last resort - pickled without vinegar.
3. Cucumbers are added after potatoes. Because due to their acidity, potatoes can turn black and become tough.
4. It is better to cook the barley or simply pour boiling water in advance and separately. Then the soup will be transparent and the cooking time will be reduced.
5. Be careful with salt. You should not pour it into the broth when cooking meat. It is better to add salt after introducing the cucumbers.
6. Rassolnik tastes better when it sits for a couple of hours.
7. The more cucumbers and brine are used, the richer the sour-salty taste of the pickle.

Maybe someone would like to add and tell us about their secrets of making pickle?

Bon appetit!

Surely everyone knows about this dish of national Russian cuisine - the basis of such a delicious soup is pickles, hence the name. Its predecessors until the middle of the 19th century are considered to be kalia, pokhmelka and solyanka. However, many modern housewives are puzzled by the question: pickle - what is it? After all, on the Internet you can find hundreds different recipes this dish. IN basic recipe, distinguished by a delicate, slightly salted and slightly acidic taste, includes pickled cucumbers (without them, rassolnik is not rassolnik), potatoes, carrots, cereals, seasonings - spices, bay leaves, peppercorns, white roots.

You need to know what grain the pickle is cooked with - the grain is selected depending on the type of meat used in the soup

Traditional recipes do not include chunky meat, but instead use offal: poultry offal (chicken, goose, duck, turkey), veal or beef kidneys. In the absence of offal, rassolnik is boiled with beef. Which cereal to choose:

• pearl barley used especially often, it is ideal for pickle with kidneys and beef;
• if the soup uses chicken or turkey offal (stomach, heart, liver, lungs, necks), the soup should be seasoned rice grains;
• duck and goose offal – barley groats;
• added to rassolnik without meat (vegetarian version) buckwheat or rice cereal.

Traditionally, sour cream is served with rassolnik - it softens the salty taste of the soup, making it pleasant and tender.

Rassolnik is a seasoning soup. The types of pickles are varied: meat, fish, chicken, with lemon, with dumplings, with beans, corn, mushrooms and even with scallops - there is always room for imagination in the soup recipe. It is only important that the components are combined with each other, do not interrupt the taste of the pickle and highlight it favorably.

A classic recipe for pickle soup with barley, beef and pickles

The fact that the dish is quite variable does not allow you to simply throw everything that is in the refrigerator into the pan. How to cook it properly delicious soup- pickle with pearl barley at home – step by step recipe with a photo of the finished dish.

To prepare this pickle you will need the following ingredients:

• beef on the bone – 0.5 kg;
• medium potato tubers – 5–6 pcs.;
• pickled cucumbers – 2–3 pcs.;
• medium carrots – 2 pcs.;
• pearl barley – 1 cup;
• medium onion;
• 4–5 tbsp. l. vegetable oil for frying;
• seasonings: black peppercorns (3–5 pcs.), bay leaf (3–4 pcs.).

How to deliciously cook pickle soup with barley in beef broth:

1. Rinse the meat well under running water, place in a saucepan, add 2 liters of cold water.
2. After boiling and foam appears, drain the water, pour new cold water (2–2.5 l) over the meat, bring to a boil and cook for 1.5–2 hours over low heat.
3. Fry diced onion on vegetable oil, add grated carrots - simmer until the vegetables are soft, then add finely chopped cucumbers. How long to cook cucumbers in pickle? In the frying pan, the total volume of vegetables and cucumbers should be reduced to half. Pour in the brine, and after boiling, remove the pan from the heat.
4. Potatoes are added to the finished broth, pearl barley is poured in - cook until half cooked.
5. The contents of the frying pan are added to the pan - onions, carrots, cucumbers.
6. Seasonings are added.
7. Close the pan with a lid, bring the soup to a boil, cook for 5–7 minutes, add cucumber pickle if necessary.

Pickle soup with barley, beef and pickles

Now you know how to properly prepare the most delicious pickle soup with barley, cucumbers and meat at home - it’s simple, does not require any special culinary skills, and the result will certainly please both the cook and his family. Knowing how to prepare homemade pickle soup with barley and spices step by step, you will spend a little time providing your family with a rich, delicious lunch.

Those on a therapeutic diet or trying to lose weight will find it interesting nutritional value of this dish: calorie content of rassolnik soup with barley – 38 kcal per 100 g of product.

A classic step-by-step recipe for making pickle soup with rice and pickles at home

We offer an option for preparing this delicious, traditional Russian soup. In this section you will learn how to cook delicious rassolnik with rice, chicken and pickled cucumbers– step-by-step recipe with photo of the finished dish:

Ingredients for 3–4 liters of ready-made soup:

• chicken legs (2 pcs.) or half a carcass;
• regular round rice – 100 g;
• 3–4 medium potatoes;
• 4–5 medium-sized pickled cucumbers;
• carrots, medium-sized onion, garlic (1-2 cloves);
• vegetable oil for frying;
• seasonings: allspice, parsley (pre-soaked in cold water for 10 minutes), dill, salt, bay leaf;
• sour cream for serving the finished dish.

How to properly cook delicious pickle soup with rice and seasonings - step-by-step recipe:

1. For a richer soup, prepare the broth - the washed chicken is poured with 3 liters of cold water and placed on low heat.
2. The rice is washed under running water until clear water and filled with cold water.
3. Pickled cucumbers are cut into small cubes (you can grate them on a coarse grater); if the peel is dense and hard, it should be peeled. Cucumber brine will be needed at the end of cooking.
4. The peeled onion is cut into medium cubes, the carrots are grated - the vegetables are fried in a small amount of vegetable oil.
5. If the chicken is boiled, it is removed from the broth and separated from the bones.
6. Rice (without the water in which it stood) and finely chopped potatoes are added to the boiling broth.
7. After 15 minutes, add the fried onions and carrots.
8. After the potatoes are ready, pickles are added, but not before - the salty water from the cucumbers will not allow the potatoes to finish cooking, leaving them hard and rough.
9. After another 5 minutes, bay leaf and allspice are added to the soup. Add cucumber brine to taste and bring the soup to a boil.
10. Finely chopped parsley and garlic are added to the pickle, after which the pan is immediately removed from the heat.

When serving rice pickle with chicken, add finely chopped herbs and sour cream to the plates.

How to properly cook pickle soup with barley and chicken - step-by-step recipe

This is another way to prepare pickle soup with barley; the difference between this recipe and a dish with beef is only in the preparation of the broth - under the same conditions, the chicken cooks much faster than the meat, and therefore, waiting for readiness chicken broth It is recommended to prepare vegetables for soup. The preparation method in general terms will look like this:

1. Thoroughly washed chicken is poured with 3 liters of cold water and placed on low heat.
2. After the broth boils, add in: carrots in large circles, whole peeled onion, parsley.
3. Cook the broth for an hour and a half over low heat, skimming off the foam that forms from time to time.
4. Pearl barley is washed and filled with cold water.
5. Fry the diced onion in vegetable oil, add grated carrots - simmer the mixture until the vegetables are soft, then add finely chopped cucumbers. In the frying pan, the total volume of vegetables and cucumbers should be reduced to half. Pour in the brine, and after boiling, remove the pan from the heat.
6. Cut the peeled potatoes into cubes and drain the water from the barley.
7. Potatoes are added to the finished broth, pearl barley is added and cooked until half cooked.
8. Fried onions, carrots, cucumbers and seasonings are added to the pan.
9. Close the pan with a lid, bring the soup to a boil, cook for 5–7 minutes, add cucumber pickle to taste.

Recipe for pickle without meat and barley, but with rice - step by step and with photos

The vegetarian version of pickle is similar to the above rice with chicken, except that you do not need to boil the broth from chicken thighs or carcasses. What is needed for Lenten pickle recipe for 2.5 liters of water:

• 0.5 cups pearl barley;
• potatoes – 4 pcs.;
• medium-sized carrots and onions;
• 2 salted or pickled cucumbers;
• 0.5 cups cucumber pickle;
• seasonings – bay leaf, peppercorns.

Cooking method:

1. Pearl barley is washed and poured with boiling water for half an hour to swell. Then pour it into a pan of water and cook until done.
2. Potatoes are cut into cubes and placed in a pan, spices are added.
3. The onion is finely chopped, the washed carrots are grated on a coarse grater - the vegetables are fried in a frying pan in vegetable oil and added to the pan when the potatoes are ready.
4. At the end, add brine and pickled cucumbers cut into thin semicircles. The soup is brought to a boil.

Vegetarian pickle served with herbs and sour cream.

Vegetarian pickle without meat

How to make pickle soup with pearl barley and cucumbers in a jar for the winter

The recipe for pickle in jars for the winter has its own nuances:

1. Vegetables (cucumbers, carrots, onions, tomatoes) are finely chopped or grated, and the pearl barley is washed.
2. Place the tomatoes in the stewing container first, add water, salt, sugar, and vegetable oil to taste. Then cucumbers, onions, carrots and pearl barley are added.
3. After 20 minutes from the moment of boiling, add 9% vinegar and simmer for another 10 minutes.
4. Preparation for pickle sauce hot put into sterilized jars and roll up the lids. The jars cool down, wrapped warmly and turned upside down.

A properly prepared product does not need to be stored in the cold - the jars will stand well at room temperature in a dark place

Leningrad pickle recipe

Introducing rassolnik Leningrad style - the recipe with a photo of the finished dish can be found in cookbooks from Soviet times. You can prepare this hearty and tasty soup in beef broth with traditional pearl barley and other types of cereals - wheat, oatmeal, rice.

The ingredients for this pickle are traditional.: pearl barley, potatoes, carrots, onions and leeks (if you don’t have them, you can do without them), pickles, table margarine for frying (or a modern analogue - vegetable oil), cucumber pickle, seasonings (salt, peppercorns, bay leaf).

Important: for Leningrad-style pickle, all vegetables are cut into strips!

The cooking process is simple: beef broth is prepared from meat on the bone, vegetables are sautéed. Pearl barley is sequentially placed in the prepared beef broth, after 20 minutes potatoes, and when the broth with potatoes boils, sautéed vegetables are added. Cucumbers are stewed separately in a frying pan emptied of vegetables, then added to the pan. Pour in the brine and add salt and pepper to taste. Five minutes before readiness, add a bay leaf and chopped meat into the broth. You can serve the finished dish with sour cream and freshly chopped herbs.

How to make pickle without potatoes

Usually this soup is prepared with pearl barley - it will give you a feeling of fullness even if there are no potatoes in the plate. Traditional recipe The preparation of the pickle is followed: the pearl barley is boiled in the prepared broth for 30–40 minutes, then the onions fried in butter, grated carrots and chopped pickled (or pickled) cucumbers are added to the pan. At the end of cooking, add salt, pepper, and cucumber pickle to taste. Fresh sour cream and chopped herbs (parsley or dill) will give this dish a special taste.

Recipe for pickle with pearl barley, kidneys and tomato paste

Preparing pickle soup with pearl barley, kidneys and tomato paste differs from the classic one in several key points:

1. It is important to prepare the kidneys correctly, having natural unpleasant smell. Use a sharp, thin knife to remove fat and membranes from the kidneys, cut each kidney into four parts, and rinse thoroughly. Place in a saucepan with water, bring to a boil. Drain the water and rinse the kidneys again in running water. Put the kidneys on the fire again for an hour and a half, after cooking, cool and chop finely (the broth should be drained, it is unsuitable for soup).
2. You can save time on cooking pearl barley, if you first soak it for half an hour in hot water or fry it in a frying pan until golden brown.
3. Tomato paste added to onions, carrots and cucumbers fried in a frying pan - it will give the soup a beautiful color and unique aroma.
4. When cooking such a pickle, the water in the pan is brought to a boil, first the long-cooking ingredients (kidneys and cereals) are dropped into it, then the potatoes, then the frying and cucumber pickle to taste.

The recipe, in fact, is almost the same for all pickles - its versatility allows you to vary the ingredients according to your own taste and the availability of products.

Ingredients for pickle with pork and barley

In addition to the traditional pearl barley, potatoes, onions, carrots and pickled cucumbers for frying, you will need pork(meat broth can be prepared in advance) and canned capers which will give the dish a delicious aroma. Capers are cut into halves and placed in a frying pan along with pickles, but after onions and carrots. You can add tomato paste to the frying.

Publication from ⠀⠀Beautiful presentation of delicious food!(@zelotypus) Sep 12, 2017 at 6:55 am PDT

A simple recipe for pickle in a slow cooker

Preparing pickle soup in a slow cooker will not take much time and effort on the part of the cook, and the soup will turn out tasty and rich:

1. Finely chopped onions and grated carrots are fried for 10 minutes in vegetable oil in the “Baking” mode, after which salted (or pickled) cucumbers cut into strips are added and the vegetables are stewed for the same amount of time.
2. Add meat (pork or beef), potatoes and pre-soaked barley (the day before or half an hour before the start of cooking), add broth or hot water to the mark. Salt, pepper, cucumber pickle, tomato paste and seasonings - to taste.
3. “Stew” mode for 2 hours – and the delicious rich pickle is ready!

Bon appetit!

Posted by Oksana Kutsevych (@okutsevych) Sep 5, 2017 at 5:12 PDT

Brine lifehacks

There are a lot of recipes for this national dish. Let's go over some interesting points that will allow you not only to prepare pickle soup correctly, but also to diversify the menu with its participation:

• V composition of pickle with smoked meats usually includes smoked chicken legs or smoked brisket, smoked ribs or hunting sausages - these components can be combined with each other, which will only make the soup tastier;
• recipe for rassolnik with millet and pickles: millet is used instead of the usual pearl barley, cooked less and added to the broth when the potatoes are ready;
• recipe for rassolnik with lentils and pickles: lentils for this soup are usually mixed with round rice in a 2:1 ratio (for example, 100 g of lentils and 50 g of rice); The cereals are added to the broth at the same time, before the potatoes;
• lamb pickle with pearl barley, dietary pickle with turkey and pearl barley they differ only in the preparation of broth from the corresponding type of meat;
• how to prepare pickle from a jar? A broth is cooked from the meat of your choice, chopped potatoes are added to it, you can add fried fresh carrots and onions (but this is not necessary - they are already in the jar) and the contents of the jar are laid out. When serving, it is recommended to add chopped fresh herbs and sour cream to the plates.

Those who love rassolnik for lunch will be interested in the variety of these dishes: on the Internet and in cookbooks you can find a recipe for rassolnik with beans and pickles, a recipe for rassolnik with sausage, rassolnik with salted tomatoes, a recipe for rassolnik with cabbage, barley and pickles and many others.

August 23, 2017, 10:38 pm

Rassolnik is very delicious dish and few will be able to refuse it. Over the 500 years of its existence, adjustments were constantly made to its recipe. Initially, this soup was called “kalya”, and today it has a well-known name and several cooking options. The main component of this dish is cucumbers, which give it an unusual taste. Today I am sharing with you my cooking option. pickle soup with rice . Please your loved ones with a delicious, warming dish that will easily diversify your daily lunches.

Rassolnik soup with rice

Kitchen appliances: hob; saucepan over 3 liters.

Ingredients

Choosing products

• I recommend using beef on the bone for the broth so that it turns out rich and tasty. Take fresh beef. There should be no dark spots on the meat. Fresh meat has a pleasant smell. The surface of the beef may become slightly charred if it sits on the counter for several hours. When choosing any other meat, take these same principles into account.
• Some cooks use broths in bags to make soups. Of course, this way you can save time and money spent on meat. But, in any case, broths made from natural products are much more filling and healthy. After all, beef broth will replenish iron reserves in the body and restore strength.

Did you know?
Initially, animal offal was used to prepare broth for soup: lungs, heart and liver. Then it was prepared only from beef on the bone. Nowadays, cooks prepare rassolnik in broth from any meat.

Step by step recipe

Video recipe

Dear readers, watch this short video, which describes in detail the recipe for preparing our dish. In it you can clearly see what condition the food should be in before and after the dish is fully cooked.

Serving options

• Before serving, add sour cream and finely chopped greens to the pickle soup with cucumbers. You can use both store-bought and homemade sour cream.
• A mandatory addition to rassolnik is fresh rye bread.
• During the canons, pies stuffed with liver are prepared for it.

Rassolnik with pearl barley

No less tasty rassolnik soup is obtained by adding pearl barley to it. It turns out very rich and tasty, and is easy and simple to prepare. I am sharing with you today classic recipe for rassolnik soup with pearl barley . Even those who are indifferent to this cereal will enjoy the taste of this dish with great pleasure.

Cooking time: 85 minutes.
Number of servings: for 7-8 people.
Calories: 93.4 kcal (per 100 g).
Kitchen appliances: pan, cutting board.

Ingredients

Choosing products

• When choosing pearl barley, take large oblong grains. They are great for soups and salads. But small grains are better used for making porridge.
• The meat for the broth can be used at your discretion: beef, pork, chicken or other poultry. This time I took pork on the bone. This version of the product will make our broth tasty and rich. If you also opted for pork, choose a piece that is not very fatty. Meat on bone makes the broth richer.

Important!
Be sure to strain the brine that you will use for the soup so that it does not contain sprigs of greenery that were used for the marinade.

Step by step recipe

1. Pre-boil the pearl barley. To do this, rinse one glass of pearl barley several times, fill it with 3-4 glasses of water and put it on the fire. When it boils, turn the heat to low and cook for one hour. We can prepare pearl barley for the soup in advance.
   
   
2. Prepare the broth. Fill the meat with water and let it cook for about one hour. During cooking, periodically remove the foam so that the broth turns out transparent.
3. While the broth is preparing, peel and cut 5-6 pieces into small cubes. potatoes.
   
   
4. Cut one onion into cubes and chop one carrot on a coarse grater. We also chop four pickled cucumbers into small cubes.
   
   
5. Heat 3-5 tbsp in a frying pan. l. sunflower oil, add the onion and fry it a little.
   
   
6. Add carrots and fry. Add cucumbers and one and a half tablespoons of tomato paste here. To prevent the vegetables from burning, add half a glass of cucumber brine.
   
   
7. We take the meat out of the boiled broth, remove the bone from it, cut the flesh into pieces and add it to the broth.
8. Pour the potatoes into the pan with the broth and cook covered for 7 minutes.
   
   
9. Add 150 g of pre-cooked pearl barley and fry.
   
   
10. Add one glass of cucumber pickle, two bay leaves to the soup, add salt and pepper to taste. When adding salt, take a sample because the soup contains brine and pickled cucumbers.
    
    
11. Now let it simmer for two minutes, remove from heat and leave to steep for 10-13 minutes. The dish is ready, we can serve it on the table.
    
    

Video recipe

Dear cooks, this short video contains a detailed recipe for preparing the above-described rassolnik soup. Here you can look at the amount of ingredients and the completely finished dish.

Serving options

• Before serving, sprinkle parsley or dill on top of the soup in portioned bowls.
• You can also add sour cream and fresh rye bread to the soup.

Other cooking options

Soup is a universal dish; you can have a hearty lunch with it and warm up at the right time. There are many different recipes for its preparation in the world. Each country has its own soup recipes, using a variety of ingredients.

• To diversify your menu of first courses, I suggest you cook for your loved ones. This is Ukrainian national dish, which is easy and simple to prepare. The soup turns out tasty, satisfying, and does not require any special expenses.
• Check out my cooking option. It is prepared easily and quickly and will diversify your daily menu.
• It turns out no less tasty. It will be an ideal option for lunch any day.
• It turns out very light and tasty. Perfect for a lunchtime snack when you want something warm and light.
• It is incredibly useful. It is very light, you can eat it during fasting, and this dish can also be made vegetarian.

Dear chefs, perhaps you have very tasty recipes for your favorite dishes in your bins. I would be grateful if you share them in the comments. Tell me which of the recipes I suggested did you use and did you like the dish? Which pickle sauce does your household prefer? If you have tips and tricks for the above recipes, be sure to write them.