Lenten pearl barley soup rassolnik: recipes with photos

Hello everyone friends.

There is probably not a single person whose grandmother or mother did not feed him a hot first course for lunch as a child. It could be soup with meat, borscht, kharcho, cabbage soup, solyanka or rassolnik. What I liked most was the lean barley soup with pickles. Unusual taste and non-standard ingredients. For a long time I was looking for a recipe for exactly that delicious pickle from my childhood. For some reason, my grandmother cooked it without meat. Finally, the required set of ingredients was found and I am ready to share it with you. Let's start cooking.

Lenten pickle with rice

Rice cooks much faster than barley and generally creates a more delicate consistency. If you like thick soups, then add more rice than indicated in the recipe. This grain will not spoil the soup, because it goes well with pickles.

Ingredients:

150 gr. white round rice;
1 carrot;
4 potatoes;
1 onion;
2 pickled cucumbers;
150 ml. brine;
parsley, dill - optional;
allspice.

Preparation:

Rinse the rice thoroughly. Place in a saucepan and fill with water.
Bring the cereal to a boil, reduce the heat on the stove to medium. Add diced potatoes. Cook for 15 minutes.
While the potatoes are in the pickle, you can prepare the frying - sauté grated carrots with finely chopped onions in a frying pan.
Cut the cucumbers into circles or strips.
Add roasted vegetables and allspice. Cook the soup for 5-7 minutes.
Add cucumbers, cook for 3 minutes.
Just before it's ready, add the brine.
Before serving, sprinkle the pickle with finely chopped herbs.

Cooking secrets

First you need to decide what kind of pickle it will be - lean or meat broth. The first option is prepared with mushrooms, and salted milk mushrooms can even replace cucumbers. Traditionally cooked with beef or poultry offal and pearl barley. But besides this, there are other options for combining broth and cereal.

If you like goose and duck offal, then barley grits are perfect for them. For chicken or turkey broth - rice. Moreover, it is better to take the brown one, as it is healthier and has a more interesting taste with a nutty tint. In this case, dry garlic can serve as a seasoning for pickle.

Barley is cooked separately and only then added to the soup to avoid changing the color of the broth. You can prepare pickle soup using pork ribs, or use game:

elk, wild goat;
roe deer, ducks, geese;
black grouse and so on.

Kalya deserves a separate discussion. Now she is almost forgotten. And in previous centuries it was extremely popular among all segments of the population. It is prepared from fatty fish, such as:

salmon, perch, carp;
Among sea creatures, catfish and halibut are suitable.

They go well with the sour-salty taste of the soup base. The broth turns out rich and dense. Pepper is often added as a seasoning for pickle soup. When cooking, pepper to taste until desired spiciness is achieved. An excellent seasoning for fish pickle is lemon or lime.

Lenten pickle with pearl barley

Barley is known for requiring a long cooking time. You can prepare it in advance by filling it with hot water. This will shorten the cooking time and make the cereal more crumbly.

Ingredients:

100 gr. pearl barley;
1 carrot;
1 onion;
5 potatoes;
2 pickled cucumbers;
3 bay leaves;
allspice;
100 ml. brine.

Preparation:

Soak pearl barley in hot water for an hour.
Pour water into the pan and turn on the stove. As soon as the water boils, add the cereal, and reduce the power of the stove to medium.
During cooking, pearl barley may form foam; it must be skimmed off.
Grate the carrots and finely chop the onion into cubes.
Fry onions and carrots.
Cut the potatoes into cubes or strips. Once the pearl barley is cooked, add the potatoes to the soup. Cook for 10 minutes.
Add roasted vegetables to the soup. Cook for 5 minutes.
Cut the cucumbers into strips. Add to soup.
If necessary, add salt to the pickle. Add bay leaf and pepper.
Before ready, pour out the brine.

A few secrets

The taste of the pickle will directly depend on the taste of the cucumbers you use. If the cucumbers are too sour, the soup will turn out sour. If the cucumbers are very salty, we advise you not to add brine at the end of cooking. Otherwise, the soup will turn out too salty.

If you decide to make pickle without pearl barley, the recipe for which we described above, then try not to add a little salt to the broth. Remember that later you will add pickles and the same salty brine to the soup. Try the dish when it has already “arrived”, when all the ingredients have given off their taste. Only in this case will you be able to accurately determine whether it is salty or not.

Peel the cucumbers. Many children do not like rassolnik not because of the taste of unusual pearl barley, but precisely because of the harsh taste of cucumber peel.

It is better not to chop the onion finely for the broth. Of course the sieve will do the trick. But if you do not intend to strain the broth, and your family does not like boiled onions, then it is better to add them whole or in halves. Experienced housewives advise making several punctures in the onion so that it releases more juice, but does not fall apart during cooking.

Lenten pickle with mushrooms

Even a lean dish allows you to show your imagination. Add mushrooms and your soup will become even tastier. Not only fresh or dried mushrooms will go into the pickle, but also pickled ones. They go great with pickles. But in this case there is no need to put salt in the soup at all.

Ingredients:

100 gr. pearl barley;
2 pickled cucumbers;
1 carrot;
4 potatoes;
1 onion;
300 gr. mushrooms;
black pepper;
150 ml. brine.

Preparation:

Pre-soak the pearl barley for an hour in hot water.
Rinse the cereal thoroughly, add water and bring to a boil.
As soon as the water boils, reduce the heat on the stove to medium.
Cut the mushrooms into slices and add to the broth. Cook for 20 minutes.
Cut the potatoes into cubes and add to the pickle. Cook for 10-15 minutes.
Sauté grated carrots and finely diced onions in a frying pan.
Add vegetables to soup. Cook for 5-7 minutes. At this stage, season the pickle.
Cut the cucumbers into strips and place them in the pickle.
5 minutes before readiness, add the brine. Tomato pickle

It is believed that pickle can only be made from cucumbers. In fact, salted tomatoes are no worse than their vegetable counterpart. Tomato rassolnik is an unusual soup that you will immediately like.

Description of preparation:

Lenten pickle is one of my favorite Lenten dishes.
It fits perfectly into the concept of fasting: only affordable and inexpensive ingredients are used in the preparation, and the soup turns out to be modest in taste, but very satisfying. Lenten pickle should be eaten humbly, without much pleasure, simply satisfying hunger and saturating the body with energy - as it should be during fasting. Happy cooking! Purpose: For lunch / Inexpensive Main ingredient: Cereals / Pearl barley Dish: Soups / Pickle / Salty Geography of cuisine: Russian cuisine Diet: Lenten dishes

Lenten soup with rice

Ingredients:

100 gr. white rice;
½ can of canned beans;
1 carrot;
1 large onion;
2 large salted tomatoes;
150 ml. brine;
2 tbsp tomato paste.

Preparation:

Rinse the rice thoroughly, add water, and bring to a boil.
Bring the water to a boil and reduce the heat on the stove.
Cook rice for 10 minutes.
At this time, grate the carrots and fry the salted tomatoes and onions in a frying pan in tomato paste.
Add beans to soup. Cook for 5-7 minutes.
Add roasted vegetables to soup. Cook for 5 minutes.
Pour in the brine just before it's ready.

Rassolnik is a universal soup that will brighten up your diet on days of giving up meat. Choose any recipe and create a delicious first course for Lent.

Recipe for spicy rassolnik without meat

Main ingredients. Here in the frame there is a jar of carrot puree, this is absolutely not necessary, I’m just trying to use it in this way (by adding it to soups, cabbage soup, borscht and gravy), because the child is suspected of having an allergy to carrots. I cook in a 3 liter saucepan.

We wash the pearl barley and cook in cold water for 30 minutes. Then rinse well in cold water and leave. For those who like more of a pleasant pearly slimy sensation, cook for 20 minutes, rinse lightly, and add to the soup at the stage of adding potatoes. While the pearl barley is cooking, we cut the potatoes into cubes, the onions finely (for frying), the carrots (since mine are very large), half into small cubes, half into three on a coarse grater (for frying).

Place a pan of water on the fire, add all the seasoning and carrots, which have been cut into cubes.

We cut the pickled cucumbers into strips.

Fry grated carrots and onions until golden brown. At this point, add our potatoes to the pan. Add 2 heaped tablespoons of tomato paste to the fried carrots.

Stir and fry for another 3 minutes all together.

Add pickled cucumbers to our frying. Stir and fry for another 3 minutes.

To the frying, add vegetable broth from the pan in which the carrots and potatoes are cooked. So that the liquid practically covers our frying and the stewing process begins. Simmer covered for 15 minutes, stirring occasionally. For those who like a light crunch of cucumbers, the time can be reduced to 8-10 minutes).

Add all the frying, pearl barley, and pickled cucumber brine to the pan (I have about 300 ml). And cook everything together for another 5 minutes (or 10 for those who cooked pearl barley less than me). Add 2 tbsp. l. lemon juice or 1 tsp. 9% vinegar.

Let the soup brew a little. 15 minutes is enough, but I can't wait. It's great without any sauces.

Serve to the table and try. My grandmother always asks me to cook my pickle soup for her during Lent. And I cook it often and without fasting and I hope that you will like it too.

Rassolnik with pickled mushrooms and cucumbers

Products for soup are cut arbitrarily; experienced housewives recommend cubes; carrots can be grated. Another original, spicy pickle is a Lenten recipe with pickled mushrooms and cucumbers at the same time; they go together perfectly. You don't need to add salt to the soup. Garlic and sweet peas will enhance the aroma.

Ingredients:

potatoes – 4 pcs.;
carrots – 1 pc.;
pearl barley – 100 g;
cucumbers – 2 pcs.;
onion – 1 pc.;
mushrooms – 300 g;
black pepper – 0.25 tsp;
brine – 150 ml.

Preparation

Soak the barley for an hour in hot water.
Cook until half cooked.
Add mushrooms, cook for 20 minutes.
Place the potatoes for 15 minutes.
Sauté onions and carrots.
Transfer to cucumber soup.
Season the Lenten pickle with salted mushrooms and barley with brine.

Preparing rassolnik soup with beef and pearl barley

Rich taste, alluring aroma and unique taste with “sourness” make the dish unique!

Ingredients:

beef ribs with meat (pork) – ½ kg;
potatoes – 400 g;
barrel cucumbers – 100 g;
carrots – 2 pcs.;
onion – 1 pc.;
peppercorns – 4 pcs.;
laurel leaves – 3 pcs.;
cucumber pickle – ½ tbsp.;
pearl barley – 2/3 tbsp.

Cooking process:

Pour cold water over the cereal and leave for 10-12 hours.
Place the beef in a saucepan, add water, let the liquid boil, and drain the water.
Fill the container with water again, lay out the meat pieces, boil the broth for 1-1.5 hours, periodically skimming off the foam. After boiling, add peppercorns and bay leaves.
Fry the carrots and onions in sunflower oil, and simmer the diced cucumbers separately.
Add coarsely chopped potatoes and pearl barley to the broth. Cook for 20 minutes.
Pour in the brine, then add the fried cucumbers and pickled cucumbers. Continue cooking for 12-15 minutes.

The soup can be eaten once or twice, and is prepared even faster!

Rassolnik with salted tomatoes

This soup is usually cooked with pickled cucumbers, but no less tasty Lenten pickle is made with pickled tomatoes. Cook it with canned beans. It turns out satisfying, and sour soups can also warm you up in cold weather; this feature was noted by our ancestors, so this dish was often served on the table.

Ingredients:

beans – 100 g;
pearl barley – 100 g;
carrots – 1 pc.;
onion – 1 pc.;
tomatoes – 2 pcs.;
tomato paste – 2 tbsp. l.;
brine – 150 ml.

Preparation

Boil the pearl barley until half cooked.
Fry onions and carrots.
Add grated tomatoes for 5 minutes.
Add beans to the soup.
Season with frying, boil for a couple of minutes.
Add brine to the lean pickle with tomatoes and pearl barley.

Cooking features

Lenten pickle can be prepared with pickled or pickled cucumbers. Although experts prepare the soup only with pickled cucumbers, citing the fact that during pickling, herbs and spices are added, which change the taste of real Russian rassolnik.

If the skin of the cucumbers is hard, it is better to peel them before adding them to the soup. It is also recommended to remove large seeds. Cucumbers are finely chopped or grated on a coarse grater.

As a rule, pickle is cooked using pearl barley. But you can cook it with rice.

It is recommended to soak pearl barley in water for several hours or overnight before cooking. Then rinse and soak again for at least one hour. Then rinse again.

It is recommended to boil separately until half cooked. In this case, the cereal will be light, and not with a bluish tint. Dip the pearl barley into boiling water. After boiling for 3-5 minutes, drain the water and add hot water again and cook until half cooked.

Rice is cooked at the same time as potatoes and other ingredients.

You can add to the Lenten pickle:

Parsley root;
Petiole or tuberous celery;
Parsnip root;
Mushrooms.

Dried roots are used, which are added to the soup along with fried carrots and onions.

For a rich sour taste, add brine from cucumbers and sauerkraut.

Since such a pickle is prepared on fasting days and on a diet, the issue of calorie content is interesting. 100 grams of soup contains about:

17.2 kilocalories;
0.5 grams of protein;
0.4 grams of fat;
3 grams of carbohydrates.

Of course, the final calorie content depends on the added ingredients. However, Lenten rassolnik is a low-calorie dish that can be prepared not only during fasting, but also during a weight loss diet.

Lenten rassolnik with dry mushrooms

The first mention of such a soup dates back to the 15th century; it was then called kalya. The dish began to be called rassolnik only in the 19th century. Lenten mushroom rassolnik, with dry mushrooms, was especially revered; it was often served to the table in both rich and poor families. The only difference was in the vegetables and dressings.

Ingredients:

potatoes – 4 pcs.;
onions – 2 pcs.;
greens – 1 bunch;
mushrooms – 50 g;
celery root – 1 pc.;
parsley root – 1 pc.;
brine – 1 tbsp.;
peppercorns – 5 pcs.;
cucumbers – 5 pcs.;
carrots – 1 pc.;
pearl barley – 1 tbsp.

Preparation

Boil the pearl barley for 15 minutes, rinse.
Grind the mushrooms and add them to the water with the cereal.
Cook for 30 minutes.
Cut vegetables.
Add potatoes to the soup, sauté the rest for 10 minutes.
Stew the cucumbers separately.
Place along with frying.
Season the lean pickle with barley with brine and spices.
Boil for 5 minutes, leave for half an hour, sprinkle with herbs.

Making the broth and preparing the main ingredients

If possible, it is better to prepare the broth for pickle from several types of meat, but, of course, you can cook pickle without meat with barley or rice. This soup will be less rich, but also less fatty, therefore high in calories. This option is suitable for those who are watching their weight or are on a strict diet.

In our recipe we will use meat. The broth should be simmered for an hour, periodically removing the resulting foam. We just cook the meat for half an hour, and then you can add roots (carrots, celery, onions) and spices (salt, peppercorns) to the broth.

After the broth is ready, it must be strained and poured back into the pan. When the meat has cooled, disassemble it, separate it from the bones and cut it into small pieces.

Now let's prepare the main ingredients. Carrots should be grated on a coarse grater, and the same should be done with pickles. Chop the onions smaller, the greens larger. Experienced housewives say that if you decide to cook pickle without pearl barley, then it is better to add more potatoes to the dish. It will need to be peeled and cut into large cubes.

How to cook Lenten pickle with barley and cucumbers

To cook lean pearl barley soup according to the recipe proposed here, you do not need to have any special culinary skills. This version of the stew without meat products and fish is made very simply. You just need to follow a simple step-by-step recipe with photos, then everything will turn out perfect.

First you need to prepare all the necessary products. A complete list of ingredients that we will need in our work can be found above. As for the broth, in principle it can be anything. However, do not forget: we cook lean pickle according to the recipe without meat. So this needs to be taken into account. The broth will need to be poured into a pan of a suitable size and placed on the stove. The liquid must be brought to a boil.
The first thing you need to do is pearl barley. It needs to be thoroughly sorted out, removing all specimens unsuitable for consumption. The cereal will need to be thoroughly rinsed several times in running water.
Note! By the way, there is Lenten pickle with rice; the recipe for such a brew is no less easy to implement.
Next, you will need to send the prepared pearl barley into the boiling broth. The preparation for our future pickle must be salted, guided by your taste preferences. You will need to cook the pearl barley until done.
In the meantime, we need to start preparing other ingredients for our Lenten pickle with barley according to a recipe that even a novice cook can easily implement. Pickled cucumbers need to be removed from the brine and cut into small, neat cubes.
On a note! To prepare such an appetizing and spicy soup, it is not recommended to use pickled cucumbers. It is worth giving preference to salted vegetables. The whole point is that in the first case there is vinegar in the marinade; when cooking the stew, it can give an unpleasant aftertaste.
Onions must be peeled and washed. Dry the vegetable. Cut the onion into not very small cubes. Then do the carrots. It should also be cleaned and rinsed thoroughly in running water. The vegetable is cut into small cubes.
The next step in preparing an appetizing and satisfying soup is preparing the potatoes. The tubers need to be peeled and washed properly, the vegetables need to be cut into medium-sized cubes.
Next, you need to add onions and potatoes to the broth with pearl barley. You also need to put chopped carrots and pickles there. If the last ingredient turns out to be more sweet than sour, you should pour a little cucumber pickle directly into the soup. All together must be boiled for 20 minutes.
While the stew is cooking, you need to take care of the green onions. It will need to be washed and dried. Green onions should be finely chopped.
Then you need to pour the green crumbs into the stew. All that remains is to boil the resulting aromatic and rich soup for 1 minute, after which you can safely turn off the heat.

That's it! As you may have noticed, there are no special secrets in the preparation of this lean soup, which does not prevent it from turning out nourishing, tasty, rich and appetizing every time!

Rassolnik is a traditional Russian liquid dish, the key element of which is pickled cucumbers, and if desired, cucumber pickle itself is sometimes added. For all salty food lovers, this is a real treat!

Step-by-step preparation

Place a quarter full glass of pearl barley in a small deep container, rinse under cold running water, and set aside. Place a saucepan on the fire, pour two liters of water into it, and bring to a boil.
When the water boils, put the washed pearl barley into the pan, bring to a boil, cook over medium heat for ten minutes. While the pearl barley is cooking, prepare the vegetables for the pickle soup.
Peel the potatoes in the amount of 3-4 pieces, wash them under running water, then cut the potatoes into small cubes and put them aside. We take medium-sized potato tubers.
Peel one large onion, wash it under the tap with cold water, chop it finely on a cutting board and set it aside.
Peel one medium-sized carrot, wash it under the tap, cut lengthwise into slices, and then cut crosswise into small pieces. You can also grate carrots on a coarse grater.
Wash one medium-sized sweet bell pepper under the tap, cut in half, remove internal seeds and stem. Then we cut it into strips, after which we cut the strips into small cubes.
Cut three or four medium-sized pickled cucumbers into strips, and then cut them into cubes as well. Let's put it aside for now.
Peel three small cloves of garlic, wash under the tap, and finely chop on a cutting board.
Place a frying pan on the fire, pour 50-70 ml of vegetable oil into it, and let it warm up well. When the oil is hot, place the chopped onion in the pan and follow the onion with grated or diced carrots. Fry the vegetables for two to three minutes, stirring with a kitchen spatula.
After the specified time has passed, add diced bell peppers and pickles to the pan. Continue to fry the vegetables over medium heat for another three to four minutes, stirring constantly.
After this, add chopped garlic to the vegetables in the frying pan, fry all the ingredients in the frying pan a little more, and mix them. Then salt the vegetables, using about half a teaspoon of salt so that the vegetables reveal their flavor more clearly. Then turn off the heat on the stove. The pearl barley has already been cooked for ten minutes. Add diced potatoes to the boiling pan. We continue to cook the pearl barley and potatoes together for about ten minutes.
After this time, add all the fried vegetables from the frying pan to the soup.
After the vegetables, place two bay leaves into the soup, add one teaspoon of salt, half a teaspoon of ground black pepper, stir the soup and continue to cook until fully cooked.
At the end of cooking, add finely chopped dill to the dish, after rinsing it under a tap with cold water. Let it simmer for 10-15 seconds and turn off the heat under the pan.
Light, nutritious, lean soup is ready. Let it brew a little. It will become thicker and tastier. After this, it can be served.

Lenten pickle with pearl barley

Ingredients for Lenten pickle with barley.

Pearl barley - 1 tbsp.
Pickled cucumbers – 300 g
Canned olives - 1 can
Onions - 1-2 pcs.
Carrots - 1-2 pcs.
Dried sea cabbage - 3-4 tbsp. l. (you can also use frozen or canned)
Potatoes - 200 g
Water - 3 l + 1 l (for pearl barley)
Vegetable oil – 50 ml
Bay leaf – 2-3 pcs.
Spices - to taste

How to cook

First of all, let's prepare the pearl barley. To do this, you must first rinse it, and then pour it into a deep bowl and fill it with a sufficient amount of water at room temperature. Soak the cereal for at least 2.5-3 hours.
During this time, the grains should swell well, and some grains may even begin to germinate (and this, by the way, will only increase the usefulness of the dish). In addition, soaked pearl barley will cook faster.
Pour 1 liter of water into a saucepan and put it on fire. When the water boils, put the pearl barley into the pan and boil the cereal for 10-12 minutes after the water boils.
Don’t forget to add a little salt to the pearl barley (you shouldn’t add a lot of salt, since the pickles will give up their salt to the dish). After this, be sure to drain the water so as not to spoil the color of the pickle and rid it of unpleasant mucus.
Preparing the frying for pickle. We peel the carrots and onions, rinse the vegetables under running water, after which we cut the onions into small cubes and the carrots into thin half rings or cubes (you can also simply grate them, this makes the consistency of the soup even more interesting).
Heat a little vegetable oil in a frying pan and fry the vegetables in it: first the onion until soft and golden brown, and then the carrots. Fry the vegetables over medium heat with the lid closed for about 5-7 minutes.
Pour 3 liters of water into a saucepan, bring to a boil and put the fry into it. Cut the potatoes, peeled and then washed in cold water, into medium cubes and immediately place them in the soup. Cover the pan with a lid and continue cooking the soup over low heat until the potatoes are almost ready.
In the meantime, prepare the remaining products. Cut the pickled cucumbers into small cubes. We put the olives out of the jar, let them drain of excess liquid, then cut them into pieces the same size as the cucumbers (but in the shape of half rings).
Place chopped cucumbers, olives, pearl barley, and a couple of tablespoons of seaweed into the pan. At the same stage, add all the necessary spices - salt, pepper and a couple of bay leaves.

By the way, instead of dried seaweed, you can safely use frozen or canned, this will not harm the dish at all.

Continue cooking the soup for another 10 minutes over high heat. Then remove the pan from the stove and wrap it with a warm towel to keep it warm. Let the pickle brew for 5-10 minutes.

That's all the subtleties of preparing this unusual, but, believe me, very tasty and very aromatic pickle!

By the way, with this soup you can serve your own homemade bread to the table. For example, or very fragrant and healthy.

Your family will be absolutely delighted with such a tasty and satisfying lunch!

Bon appetit to everyone, please your loved ones more often with new and unusual dishes!

Material belongs to the site Recipe author Yana Kravets

Rassolnik - who doesn't love it? Rich because of the meat, thick because of the cereal, and with a spoonful of homemade sour cream. It’s certainly tasty, but is it really that healthy – especially if you adhere to the principles of a healthy diet? Now we will dispel the myth that the most delicious food is meat food.

Rassolnik for the winter with pearl barley and pickles in jars

Now many housewives are preparing the base-dressing for soups for the winter, pickle with barley is no exception!

Ingredients:

pearl barley – 3.5 tbsp;
onions – 10 pcs.;
barrel lightly salted cucumbers – 2 kg;
sweet pepper – 1 kg;
carrots – 1 kg;
tomatoes – 4 kg;
fresh herbs (assorted) – 20 sprigs;
salt – ¼ tbsp.;
ground pepper – 2 tbsp;
sugar - ¼ tbsp. with a slide;
table vinegar 6% - ½ tbsp.;
refined vegetable oil – 200 ml.

Preparation:

Sort the grains, remove specks. Boil for at least half an hour, place in the bottom of a deep saucepan.
Grind the bell pepper into strips, finely chop the pickles, fresh herbs and onions, pass the carrots through a grater with large honeycombs, and grind the tomatoes through a meat grinder.
Place in layers on top of the boiled pearl barley, add the bulk ingredients, and mix.
Cook over medium heat, stirring constantly, for 30-40 minutes.
Place in clean containers that have undergone sterilization.

Very convenient, take it out of the jar, add meat, add broth, instant homemade dish! The “output” is 11 liter jars.

With chicken in a slow cooker

Peculiarities. If you have a smart “miracle machine” in your home, trust it to prepare rich soup. Rest assured, the multicooker will not let you down. To easily prepare pickle soup with chicken, barley and pickles, use the following recipe.

Compound:

chicken fillet - 520 g;
barrel cucumbers - six gherkins;
water - 1.5 l;
carrots - one piece;
potatoes - five tubers;
pearl barley - half a glass;
onion - one head;
vegetable oil;
Bay leaf.

How to cook

Pour oil into the multicooker bowl.
Peel and chop the onion. Pour it into the bowl.
In the multicooker, turn on the “Baking” mode and set the timer for 40 minutes.
Wash the fillet, cut into small cubes.
Transfer the chicken to the onions.
Grate the carrots, cut the potatoes.
Place these vegetables in the bowl approximately half an hour before the end of the program.
Pour water into the container.
Add pre-soaked pearl barley.
After finishing the “Baking” mode, set the “Stew” mode by setting the timer for 50 minutes.
About ten minutes before the end of cooking, place the chopped gherkins and bay leaf into the bowl.

Rassolnik "Leningradsky" according to the Soviet classic recipe

Awesome super soup based on a traditional Soviet-era recipe, try it, you won’t regret it!

List of ingredients:

beef fillet – 1 kg;
water – 5 l;
carrots – 6 pcs.;
onions – 4 pcs.;
bay leaf - 1 leaf;
peppercorns – 12 pcs.;
pearl barley – 1 ½ tbsp.;
celery – 2 cuttings;
pickled cucumbers – 5 pcs.;
potatoes - 8 tubers;
tomato paste – 20 ml;
cucumber marinade – 2 tbsp;
salt, a mixture of ground pepper - to taste.

Preparation:

Place the whole meat in a saucepan and add water.
Cut 1 carrot into bars, divide the onion in half, add to the broth.
Season with allspice and bay leaf. Cook the meat broth for 2 hours.
Separately prepare the pearl barley, boiling for 40 minutes. Afterwards, rinse.
Chop the remaining onions and carrots into cubes, finely chop the celery stalks and pickled cucumbers, and chop the potato tubers coarsely.
Fry celery, carrots and onions in refined oil, mix in tomato paste, simmer until soft.
Strain the broth, fish out the meat, chop into cubes, and return to the soup.
Add potatoes and cereal, cook for a quarter of an hour.
Add fried cucumbers, pickled cucumbers, add brine, salt and pepper as desired, after tasting first.

Incredibly hearty and flavorful soup - a great option for a first course!

No potatoes

Peculiarities. If you decide to cook soup without potatoes, be prepared for the fact that the dish will not turn out too rich. However, this is more of an advantage than a disadvantage. To properly prepare pickle soup with barley and pickles, but without potatoes, use the following algorithm.

Compound:

pork on the bone - 800 g;
water - 2 l;
pearl barley - 210 g;
carrots - one piece;
onion - one head;
butter - 30 g;
salted gherkins - five pieces;
garlic - five cloves;
pepper, salt;
greenery.

How to cook

First soak the pearl barley.
Pour cold water over the pork and let it cook.
As soon as the liquid boils, reduce the flame as much as possible and continue cooking for about two to three hours.
Remove the cooked meat and strain the broth.
Separate the pork from the bone and cut into pieces.
Pour pearl barley into the broth.
Boil for 30-40 minutes, add chopped meat.
Fry finely chopped onion in a frying pan in butter.
Add grated carrots and cucumber slices.
Continue simmering the vegetable mixture.
Chop the garlic cloves and add to the vegetable stir-fry.
Sauté for another five minutes.
Place the aromatic mixture into the soup.
Add spices.
Boil for 10-15 minutes.
Serve the dish with herbs and sour cream.

Try to chop the onion as finely as possible, and grate the carrots on a fine grater. This will give the finished dish a beautiful look.

Classic recipe with pork

pork ribs – 0.5 kg;
potatoes – 0.3 kg;
onions – 100 g;
carrots – 100 g;
pearl barley – 100 g;
pickled cucumbers – 0.4 kg;
salt, spices - to taste;
tomato paste – 20 ml;
water – 2 l;
vegetable oil - how much will be needed.

Wash the pork ribs, cut into pieces so that there is one bone in each. Place in a saucepan, add water and place on the stove.
Rinse and boil the pearl barley in a separate pan. If you haven’t pre-soaked it, you need to cook it for 25–30 minutes after the water boils. If the cereal has been soaked, it will take 20 minutes to cook.
Peel the potatoes and cut them into small cubes.
Remove the skin from the onion. Chop the onion with a knife.
Peel the carrots and grate coarsely.
Cut the pickled cucumbers into thin strips.
When the water in the pan with ribs boils, skim off any foam that forms on the surface and reduce the heat. Cook, covered, until the meat comes off the bones easily.
Remove the ribs from the broth and add the potatoes. Cook for 10 minutes.
Place carrots and onions in a frying pan with heated oil, fry until golden brown, add tomato paste, simmer for 5 minutes.
In a separate frying pan, fry the pickles in a small amount of oil for 5 minutes.
Cut the meat into small pieces.
Add the roasted vegetables to the pan with the broth. Cook for 5 minutes.
Add cucumbers and meat, add boiled pearl barley, continue cooking the soup for another 5 minutes.
Add bay leaf and other spices to taste. Add salt to the soup if necessary. At the same stage, you can add chopped herbs.
Boil the soup for 2-3 minutes. Remove from stove. Leave to steep under the lid for 15 minutes.

Rassolnik with pearl barley and pickled cucumbers, cooked in pork ribs broth, turns out to be satisfying and rich. It is best served with sour cream, which will make its taste softer and more delicate.

Rassolnik without meat - general principles of preparation

We prepare pickle soup using any non-meat broth. To make it rich, when preparing it, you can add roots, herbs, carrots, and spices.

The technology itself is simple: add potatoes and cereals to the prepared broth, bring them to readiness, then add sauteed vegetables from onions, carrots, you can also use bell peppers and tomatoes.

If we use mushrooms for taste and satiety, we take fresh, frozen or even pickled product. Pre-simmer the mushrooms, fry them and put them in the broth along with the sauté. When using dried mushrooms, first soak them in water.

Be sure to put meatless cucumbers in the pickle pot; pickled or barrel-salted cucumbers are ideal, but if you don’t have it, you can also use pickled ones. We cut the cucumbers into thin strips or grate them coarsely, add them to the broth at the very end of cooking or sauté together with the vegetables. It is acceptable to prepare pickle soup without cucumbers, but in this case it would be good to add salted mushrooms to the soup for taste.

To make the soup more filling, add cereal: use pearl barley or rice. If we put in rice, just rinse it thoroughly, first soak the pearl barley, then boil it in a separate saucepan until half cooked, only after that put it in the broth.

Salt the pickle without meat at the end of cooking, add salt to taste, but usually not a lot. The desired sourness can be achieved by pouring cucumber pickle into the broth.

Before serving, infuse the finished soup and serve with sour cream or mayonnaise sauce. Sprinkle the soup in bowls with fresh herbs, you can add black pepper, olives cut into rings or black olives. Meatless rassolnik with freshly prepared homemade garlic croutons and breadcrumbs is delicious.