Rassolnik is a delicious soup for every day. Traditionally it is prepared with pickled cucumbers. Due to this, it has that very sourness that makes this first dish so popular both in winter and summer.
There are a huge variety of recipes, like any other dish. Despite the fact that this wonderful soup is often prepared with rice, in the classic version it still comes with pearl barley. This is exactly what we will talk about today.
The most important ingredient is pickles. The meat can be anything you like. You can even make lean soup without any meat at all. I won't bore you, let's get started!
Classic recipe for pickle with barley and pickles
This is the recipe I use for making pickle soup most often. It is easy to prepare, satisfying due to the beef it contains, and, of course, very tasty.
This is one of our family’s favorite and most frequently prepared first dishes. Therefore, I can say with absolute confidence that I have tried the recipe more than once.
We will need (for a 3-liter pan):
- beef on the bone – 0.5 kg;
- pearl barley – ¾ cup;
- pickles – 5 pcs.;
- potatoes – 4 pcs.;
- onions – 1 pc.;
- carrots – 1 pc.;
- tomato paste – 1 tbsp;
- vegetable oil;
- Bay leaf;
- salt and spices.
Preparation:
- Wash the meat and put it on the stove. After boiling and foam formation, let it boil for another 3 minutes.
We will cook the soup using the second broth! If you usually cook with one broth, then skip the next step.
- We take out the meat and wash it. I also wash the pan well, fill it with clean water, place the meat in it and put it back on the stove, adding salt and bay leaf.
- While the meat is cooking, pour pearl barley into another pan, rinse it and set it to cook as well.
At the same time, we cook meat and pearl barley in different pans.
- Prepare the remaining vegetables. Peel the potatoes and cut them into cubes. We peel the onions and carrots, chop the onions, and grate the carrots. You can also use frozen vegetable stock for soups.
- Sauté onions and carrots in a frying pan in hot oil until transparent. Then add a spoonful of tomato paste and mix everything. Leave on low heat for another 5 minutes.
For those who like it spicy, you can also add adjika here.
- Grate the pickled cucumbers on a coarse grater.
- We take out the finished meat, separate it from the bone and cut it into pieces. Pour back into the meat broth.
- We also put the potatoes here.
- When the pearl barley is cooked, drain the remaining water from it, rinse it with cold water and pour it into the pan with meat and potatoes.
- When the potatoes are ready, add sautéed vegetables and pickles to the soup. Taste for salt and add more salt if necessary.
- Let the soup boil, then reduce the heat, cover with a lid and leave for 5 minutes.
- Pour the finished pickle into plates. You can serve sprinkled with finely chopped herbs and sour cream.
Preparing pickle soup with kidneys and pearl barley
Offal lovers will love this recipe. Here only veal kidneys are taken into account, but you can easily add or replace them with what you like better. It will take a little more time to prepare this pickle than usual, because there is a lot of fuss with the kidneys. And so, in general, the recipe is no more complicated than those that we have already discussed above. What can I say, now you’ll understand everything yourself.
Ingredients:
- veal kidneys - 0.4 kg.
- brine - 200 ml.
- onion - 1 pc.
- carrots - 1 pc.
- potatoes - 3 pcs.
- salted or pickled cucumbers - 3 pcs.
- parsley root - 1 pc.
- vegetable oil - 3 tbsp.
- greens - 1 bunch
- salt, pepper - to taste
- meat broth - 2.5 l.
- pearl barley - 150 gr.
Preparation:
1. Let's deal with the kidneys first. You need to remove the film from them, remove all internal ducts and rinse very well with water.
To completely remove the smell from the buds, they need to be soaked in water for 4 hours. And don’t forget to change the water every 30 minutes.
2. Place the kidneys in a saucepan with 2 liters of water. Bring to a boil and drain the water. Pour in again, bring to a boil and drain.
And just now we set it to cook until fully cooked.
3. Add pearl barley and parsley root to the boiling meat broth.
4. Add finely chopped cucumbers here.
5. In a separate bowl, boil the chopped potatoes until fully cooked.
6. Peel, wash and chop the onions and carrots into small strips.
7. Pass them in a frying pan with a small amount of oil.
8. The time has come to connect all the components. First add the prepared potatoes, kidneys and a little of their broth to the meat broth.
Next, add the roast and chopped greens.
And at the very end, pour in the brine. Salt and pepper to taste.
After 10 minutes you can pour into plates. The rassolnik is ready to eat. If you are interested in this recipe, then look at other recipes for pickle with kidneys. There's certainly plenty to choose from. I think you'll like it.
Summarize. Today we have reviewed 4 different, but delicious in their own way, recipes for brine soup, the name of which speaks for itself. I hope that I have described to you all the preparation steps in detail and clearly and that you will not have any difficulties. Otherwise, I will always answer any questions in the comments below.
Thank you for spending your valuable time. See you in the next issues.
See you. Bye!
Author of the publication
offline for 2 days
The most delicious pearl barley soup with chicken and pickles
I most often cook chicken soups with noodles or dumplings. But rassolnik with chicken meat is also very famous and popular. The soup turns out lighter, but no less tasty. Therefore, if you have chicken in the refrigerator, it can be used to make an excellent first course with pickles.
We will need (for a 5 liter pan):
- chicken meat – 700 g;
- pearl barley – 0.5 cups;
- potatoes – 5 pcs.;
- pickled cucumbers – 3 pcs.;
- carrots – 1 pc.;
- onion – 1 pc.;
- bell pepper – 1 pc.;
- tomato paste – 3 tablespoons (or 500 g of tomato juice);
- garlic – 3 cloves;
- black pepper, salt;
- Bay leaf;
- vegetable oil.
Preparation:
- Pour pearl barley with cold water and leave for 2 hours.
- Pour 3 liters of water into a saucepan, add chopped chicken meat, salt and cook until half cooked.
- Then pour the pearl barley into the broth and continue cooking.
- At this time, peel the vegetables. Chop the potatoes, onions and bell peppers as desired, and grate the carrots and pickles.
- Pour vegetable oil into a frying pan, fry the onion in it, seasoning it with black pepper.
- Then add the carrots to the frying pan. Fry it together with onions and add tomato paste.
- Then squeeze the garlic into the roast and add bell pepper, mix everything.
- Pour the potatoes into the pan with the meat and pearl barley and continue cooking over medium heat.
- Pour pickled cucumbers into our soup and cook for another 5 minutes.
- Place the finished roast in a saucepan, not forgetting the bay leaf, and simmer over low heat for another 5 minutes.
- Our pickle is ready! If you let it brew for another half hour with the lid closed and the stove turned off, it will become even more rich and tasty.
Classic rassolnik with rice and kidneys
By-products perfectly highlight the sourness of cucumbers. Another version of pickle is called Moscow.
Ingredients
- 500 g beef or pork kidneys;
- 2 teaspoons of soda;
- 2 tablespoons 9% vinegar;
- 2¹⁄₂ liters of water;
- 3 potatoes;
- 1 onion;
- 1 carrot;
- 3 tablespoons rice;
- 30 g butter;
- 3 pickled cucumbers;
- 1 bay leaf;
- salt and ground black pepper - to taste;
- greens - for serving.
Preparation
Remove the films from the kidneys and cut each into three or four pieces. Usually, to get rid of the specific taste, the kidneys are soaked in cold water for several hours and boiled for a long time. But the process can be accelerated.
To do this, sprinkle the prepared buds with soda. After ten minutes, pour vinegar over it. After another ten minutes, rinse the kidneys thoroughly with vinegar, cover with cold water and bring to a boil. Then drain the water, rinse the kidneys, add fresh water and cook covered for another 30–40 minutes.
At this time, rinse the rice, peel and cut the vegetables into cubes. Fry the onions and carrots in butter. Add a little salt and pepper. If desired, you can add a tablespoon of tomato paste to the frying.
Catch and cool the kidneys. Add potatoes and rice to the soup, and after 15 minutes add fried onions and carrots.
Cut the kidneys and cucumbers into cubes and add them to the broth. Throw in a bay leaf and taste for salt. Add salt if necessary. Reduce heat to low, cover the pan and cook for another 10-15 minutes.
Serve with sour cream and herbs.
How to deliciously cook rassolnik with barley and beef in a slow cooker?
Everyone knows that a multicooker greatly simplifies the life of its owners. And making pickle soup is no exception. All you need to do is prepare the ingredients; our favorite kitchen assistant will do the rest!
We will need:
- beef – 260 g;
- pearl barley – 1 cup;
- pickled cucumbers – 2 pcs.;
- potatoes – 2 pcs.;
- carrots – 1 pc.;
- onion – 1 pc.;
- tomato paste – 2 tablespoons;
- Bay leaf;
- salt;
- vegetable oil.
Preparation:
- Fill the barley with hot water and leave for 10-15 minutes.
- On the multicooker, select the “Frying” mode and pour vegetable oil into the bowl.
- Fry the meat, chopped onions and grated carrots in oil.
- Grate the pickled cucumbers on a coarse grater and pour them into the multicooker bowl, adding tomato paste.
- Turn off the frying program and pour out the soaked pearl barley, first draining the water from it.
- Peel and cut the potatoes into pieces, pour into a bowl.
- Salt and add bay leaf.
- Now fill everything with water, turn off the “Soup” mode and set the time to 45 minutes.
- That's all, all you have to do is wait for the multicooker to do its job!
Video on how to properly cook delicious “Leningrad” soup at home
This pickle can be cooked with both pork and beef. Feel free to take what you already have at home and start cooking. And the video will help you with this!
We will need:
- pork or beef – 500 g;
- pearl barley – 120 g;
- pickled cucumbers – 4 pcs.;
- potatoes – 2 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- vegetable oil;
- salt, pepper, coriander, garlic and bay leaf.
Preparation:
How to cook Lenten pickle with barley and pickles without meat?
Lenten soup is always good, both for vegetarians and for fasting people. And in general, anyone can easily cook it if suddenly there is no meat at home, but you want to eat something thin.
The absence of meat does not affect the taste of the dish in any way. It remains just as aromatic and rich.
We will need:
- pickled cucumbers – 150 g;
- cucumber pickle – 200 ml;
- champignons – 300 g;
- pearl barley – 100 g;
- potatoes – 200 g;
- onion – 150 g;
- carrots – 150 g;
- Bay leaf;
- vegetable oil;
- salt, pepper to taste.
Preparation:
- Soak the cereal in cold water for a couple of hours.
- We clean, wash and cut all vegetables as desired.
- Cut the pickled cucumbers into strips.
- Place the pearl barley into a boiling pan of water, reduce the heat, cover the pan with a lid and cook for 30 minutes.
- Pour vegetable oil into a hot frying pan and fry onions, carrots and pickles in it. Then reduce the heat, cover the pan with a lid and simmer everything until done.
- 30 minutes after the pearl barley starts cooking, put the chopped champignons, potatoes and the finished frying into the pan. Pour the cucumber brine here and add a bay leaf. Cover with a lid and cook for another 20 minutes.
- At the end of cooking, add salt and pepper and taste. Mix everything and pour the soup into bowls.
How to cook pickle
Honestly, for those who know how to cook delicious soup, it won’t be too difficult to prepare an equally tasty rassolnik, so if you have some kind of signature soup recipe, try adding pickles to it and you may end up with an awesome rassolnik.
Anyway, let's get back to our pickle recipe. Take a small saucepan, pour more than half of the water into it, add the meat and put it on the stove to cook. This recipe uses beef, but there is no fundamental difference.
After the water boils, do not forget to salt our broth; you need to cook the meat for at least an hour, or until it is completely cooked. If the meat is on the bone, take it out of the broth and carefully separate it from the bone itself, cut it into small pieces, and then put it back into the broth.
Next, take the pearl barley and rinse it well under running water until the barley is completely clean. Rice is also often used for pickle soup; you can try cooking it with it, I’m sure it will turn out just as tasty. We send the cereal to our broth; it needs to cook for at least 20 - 30 minutes.
While the pearl barley is boiling in the broth, in the meantime we will prepare the potatoes, we will peel them, wash them, cut them into small cubes or slices, and add them to our pan.
Next comes the turn to the almost standard ingredients of any soup - onions and carrots. We will peel the onion, wash it, and cut it into small cubes. Wash the carrots thoroughly and grate them on a fine grater.
Now let’s cut up the main ingredient, without which we won’t be able to cook rassolnik – these are pickled cucumbers. Cut the cucumbers into cubes or cubes, whichever you prefer.
Next we need to do the frying, here everything is extremely simple as always, pour a small amount of sunflower oil into a hot frying pan, add the onion we previously chopped and fry until golden brown. After the onions are fried, add the carrots to the pan and fry for another 5 minutes, remembering to stir from time to time.
When the carrots are sufficiently fried, add cucumbers and a little brine to the frying pan and simmer for about 5 - 10 minutes.
Add tomato paste and simmer for about five minutes, stirring occasionally.
While we were preparing the frying, the potatoes and pearl barley were probably already cooked, just in case, taste it, if you are ready, you can add stewed vegetables to the broth.
Next, all that’s left to do is add pepper, salt to taste, bay leaf and your other favorite spices. Cook the pickle for about ten more minutes and remove from the stove.
I hope you have learned how to cook pickle soup; believe me, this soup turns out very tasty and worthy of any praise.
