Rassolnik for the winter

Rassolnik for the winter

Almost all housewives think about what noteworthy preparations they can create besides ordinary pickles. Some of these dishes include numerous salads, appetizers and even bases for future soups. If you want to create a pickle for the winter in a jar from new or pickled cucumbers, then find out before doing this about all the intricacies of production. Once you try making barley soup, you will be making it again and again - because this dish will literally please the whole family.

How to prepare pickle soup for the winter

The dressing itself is prepared thoughtfully and thoroughly. To make it, few ingredients are required - the most important ones are cucumbers and pearl barley. This grain gives the winter preparation an extraordinary thickness and unique taste. To achieve a rich taste, follow the following tips for creating semi-finished pearl barley:

• Before specific cooking, be sure to soak the pearl barley.
• It is better to get rid of very rough cucumber skins.
• Lids must be sterilized before preservation.
• The workpiece is rolled only into sterilized jars.

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Pickle recipes for the winter

You can prepare soup dressing in different ways. There are a lot of recipes both with and without pearl barley, with fresh or salted cucumbers, with tomato paste or fresh tomatoes. Preparing pickle soup for the winter from cereals and cucumbers will appeal to everyone, especially those who don’t have a lot of time. A jar of vegetable consistency can be eaten simply by heating its contents in a frying pan, or you can use it for its intended purpose - adding it to meat broth. It will turn out very tasty if you season it all with potatoes, hot peppers, herbs or garlic.

Rassolnik with pearl barley for the winter

• Time: 1 hour.
• Number of servings: 12 persons.
• Calorie content of the dish: 45 kcal per 100 g.
• Purpose: for dinner, lunch;
lean nutrition. • Cuisine: Russian.
• Difficulty: medium.

When there is absolutely no time to prepare soup or anything for dinner, but you need to feed the family something, a winter pickle dressing like this one can help out. You just need to take the jar out of the refrigerator and add its contents to boiling water. The canned pickle prepared according to this recipe is perfect as a base for hodgepodge, and the brine can be used as a gravy for any side dish.

Ingredients:

• cucumbers – 3 kg;
• boiled pearl barley – 500 g;
• carrots – 1 kg;
• onion – 1 kg;
• tomato paste – 1 tbsp;
• vegetable oil – 200 ml;
• 9% vinegar essence – 100 ml;
• sugar – 250 g;
• salt – 2 tbsp;
• water – 100 ml.

Manufacturing method:

1. Chop the vegetables. Mix in a saucepan. Add salt, sugar, tomato paste, oil. Cook for 40 minutes.
2. Supplement with cereal. Boil for another 10 minutes.
3. Pour in the essence 5 minutes before it’s ready.
4. Pour the hot preparation into jars and roll up.

From new cucumbers

• Time: 50 minutes.
• Number of servings: 12 persons.
• Calorie content of the dish: 48 kcal per 100 g.
• Purpose: for dinner, lunch.
• Cuisine: Russian.
• Difficulty: medium.

If you are thinking about how to prepare canned pearl barley soup, then pay attention to this recipe for pickle soup for the winter. It is necessary to roll the workpiece using this method when the cucumbers are ripening. The traditional recipe uses salted fruits, but if preparations are made in the summer, then it would be more rational to use the freshest vegetables. The prepared pickle from new cucumbers for the winter will turn out to be very appetizing. If you use all the necessary ingredients indicated in the composition, then you will get a very tasty result.

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Ingredients:

• fresh cucumbers – 3 kg;
• pearl barley – 500 g;
• tomatoes – 1.5 kg;
• onions – 1 kg;
• bell pepper – 300 g;
• carrots – 1 kg;
• vinegar 9% – 150 ml;
• vegetable oil – 200 ml;
• salt – 2 tbsp;
• water – 150 ml.

Manufacturing method:

1. Cut the vegetables into cubes (carrots can be grated using a coarse grater as indicated in the photo).
2. Grind the peeled tomatoes in a meat grinder.
3. It's great to wash the cereal. Boil until almost fully cooked.
4. Add tomatoes, cereal, water, oil, sugar and salt to the pan. Mix everything. Let it simmer.
5. After 15 minutes, add other vegetables and cook a little more.
6. Add vinegar and roll up.

With pickles

• Time: 1 hour 10 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 56 kcal per 100 g.
• Purpose: for dinner, lunch.
• Cuisine: Russian.
• Difficulty: medium.

Preparing pickled cucumbers for the winter is considered an eternal Russian dish. This manufacturing option is considered common. Cucumbers give the dressing a unique taste unique to this dish. It is important to note: the main vegetable ingredient of pickle should not be pickled or pickled - it must certainly be pickled fruits.

Ingredients:

• pickled cucumbers – 1.5 kg;
• pearl barley – 300 g;
• onion – 1 kg;
• carrots – 1 kg;
• vegetable oil – 100 ml;
• tomato juice – 1 l;
• salt – 1.5 tbsp;
• water – 300 ml.

Manufacturing method:

1. Boil the cereal until almost completely cooked.
2. Chop the vegetables as in the photo, fry, put in a saucepan. Add water. Simmer for 20 minutes.
3. Pour tomato juice into the container with the ingredients being prepared. Simmer for another 10 minutes.
4. Add vegetables with cereal and bring to a boil.
5. Pour the soup mixture into jars.

From greenish tomatoes

• Time: 1 hour 50 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 53 kcal (per 100g).
• Purpose: for dinner, lunch.
• Cuisine: Russian.
• Difficulty: medium.

Not sure how to make a soup base without the usual role of pickles? Pay attention to the recipe for making the age-old Russian pearl barley soup with the addition of greenish tomatoes. Tomatoes will give the preparation a unique taste. You can add garlic to the side dish or soup prepared from this preparation for us - it will be even more delicious.

Ingredients:

• pearl barley – 1 kg;
• greenish tomatoes – 2 kg;
• carrots – 1 kg;
• onion – 1 kg;
• tomato paste – 5 tbsp. l.;
• sunflower oil – 200 ml;
• vinegar 9% – 100 ml;
• sugar – 1.5 tbsp. l.;
• parsley – 100 g;
• salt – 3 tbsp. l.;
• water – 300 ml.

Manufacturing method:

1. Soak pearl barley grains and boil until half cooked.
2. Soak the tomatoes (uncut as in the photo).
3. Pour oil into a thick-bottomed container. Add chopped onions and carrots. Simmer for 10 minutes.
4. Place the tomatoes in the fryer. Simmer for 20 minutes.
5. Supplement the stewed vegetables with porridge. Cook for 10 minutes.
6. Add tomato paste, parsley, salt, sugar. Boil it a little.
7. Pour in 9% essence. Wait until it boils. Roll into sterile jars.

Video

Rassolnik for the winter: recipes in jars

A traditional dish for lunch is delicious rassolnik soup. It is called so because of the pickled cucumbers, thanks to which the soup tastes salty even without adding salt. To save time in the winter, try this delicious recipe for winter pickle with barley and rice. A jar of pickle prepared in the summer will be a good help in cool, frosty weather. At a time when you so want to prepare a delicious dish for lunch for the whole family.

This recipe for winter pickle in a jar will save time, because you just need to boil the meat and potatoes, add the pickle from the jar and simmer for 20 minutes over medium heat.

Rassolnik with pearl barley and cucumbers

The recipe for winter pickle with barley requires the freshest cucumbers.

• boiled pearl barley in the amount of five hundred grams (you can cook it in a slow cooker);
• onion, diced – 1 kilogram;
• fresh cucumbers, diced - 3 kilograms;
• carrots, diced – 1 kilogram;
• fresh tomatoes – 1.5 kilograms;
• 100 grams of plant. oils without aroma;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt.

1. Using a meat grinder or blender, carefully chop the tomatoes and place them in a saucepan.
2. Add 100 grams of water.
3. After boiling, add sugar and butter to the tomatoes.
4. Let it simmer.
5. Add onion.
6. Add diced cucumbers.
7. Lastly, add boiled pearl barley porridge and simmer everything for half an hour.

After the mixture has boiled and the pieces of vegetables have settled, turn down the stove to a leisurely heat and begin to put the pickle mixture into previously sterilized half-liter jars. After filling, each jar is closed with a lid. Then we fix the cover with a key.

This quantity of ingredients yields fourteen jars of pickle preparation with a volume of 0.5 liters.

Rassolnik with rice - a unique preparation for the winter

This recipe uses rice instead of pearl barley, the dish comes out with a fascinating, unusual taste.

• fresh tomatoes – 2 kilograms;
• fresh cucumbers, diced – 0.5 kilograms;
• onion, diced – 0.5 kilograms;
• carrots, diced – 0.5 kilograms;
• boiled rice - one glass;
• sweet pepper, diced - 200 grams
• salt – one and a half tbsp. spoons;
• vinegar 9% - 5 tbsp. spoon;
• sugar – 2 tbsp. spoons.

1. Cut all the vegetables into cubes, mix and bring to a boil. Add washed cooked rice and cook for another 40 minutes over medium heat.
2. Then turn down the heat and put everything into half-liter jars. Roll up each jar with a lid using a key and wrap it in a towel until it cools completely.

This is an easy-to-make recipe for pickled cucumbers, which will significantly save your time on making lunch.

Rassolnik without vinegar

For most preparations, vinegar is a necessary component for canning. Some complain that vinegar imparts a very sour taste. But if you prepare a pickle mixture without vinegar, you should not be afraid that the product will deteriorate or the jar will “burst.”

Ingredients for pickle without vinegar:

• pickled cucumbers – 1 kilogram;
• carrots – 0.5 kilograms;
• onion – 400 grams;
• sunflower oil – 2 tablespoons;
• pearl barley – 100 grams;
• tomato paste – 100 grams;
• salt – 1 tablespoon is incorrect;
• sugar – 0.5 teaspoon.

How to prepare the pickle mixture:

1. In the evening, prepare pearl barley by filling it with water.
2. In the morning, drain the water and wash the pearl barley.
3. Grate the carrots.
4. Cut the lek into cubes.
5. Cut the cucumbers into strips.
6. In a thick-bottomed saucepan, fry the onions and carrots.
7. Add remaining ingredients, bring to a boil and reduce.
8. Cook over low heat for 30 minutes, stirring constantly.
9. Prepare half-liter jars in advance. Without removing from the heat, place the mixture into sterilized jars and roll up the lids using a key. Wrap in a towel and cool. The pickle mixture without vinegar is ready.

Rassolnik preparation with zucchini

Early autumn is time for preparations. When considering the usual recipes for preparing pickle soup for the winter, it is worth keeping in mind about not quite ordinary solutions. We suggest preparing a mixture for pickle soup with zucchini. It must be borne in mind that only strong and young fruits are suitable.

Ingredients for pickle with zucchini:

• zucchini – 1 kilogram;
• tomatoes – 0.5 kilograms;
• carrots – 0.5 kilograms;
• onion – 0.5 kilograms;
• sweet pepper – 0.5 kilograms;
• pearl barley – 1 cup;
• sunflower oil – 100 grams;
• vinegar - 4 tbsp. spoons;
• sugar – 1 tbsp. spoon.

1. Soak the cereal and wait two hours.
2. Then cook the pearl barley until half cooked.
3. Pour boiling water over the tomatoes, remove the skin and grind using a blender or meat grinder.
4. Grate the carrots on a large grater.
5. Chop the onion.
6. Chop the pepper into strips.
7. Cut the zucchini into small cubes.
8. Fry onions and carrots for 15 minutes in a saucepan with a thick bottom.
9. Add ingredients other than vinegar to the onions and carrots.
10. Bring to a boil and reduce heat, cook for another 20 minutes.
11. Pour vinegar into the mixture, add heat and boil for 15 minutes.

Reduce heat, pour the mixture into sterilized half-liter jars and close the lids using a key. Wrap in a towel until completely cool. We hope that you will like the recipes for making pickle soup for the winter and that you will amuse your household with this fragrant soup.

Recipe for preparing pickle in jars for the winter

Rich and savory rassolnik is a common dish in Russian cuisine. But to prepare it, you will need a lot of time and ingredients that are not always on hand, and especially in winter, when vegetables are no longer so healthy and affordable.

What if you create a preparation for the first course in advance, and later open the jar and treat yourself and your family to a pickle, cooked in a couple of minutes, consisting of the necessary and natural ingredients.

Traditional recipe for pickle with barley for the winter

Rassolnik for the winter is prepared according to different recipes, adding cereals to the dish: barley or rice, seasonal vegetables and cucumbers, pickled, pickled or fresh. The traditional recipe for the preparation includes the following ingredients:

• Carrots, tomatoes, onions – 2 kg each
• Pearl barley – 2 tbsp.
• Sunflower oil – 5 tbsp.
• Vinegar – ½ tbsp.
• Salt – 2 tbsp.

1. Pour pearl barley with warm water in the evening and leave until morning. Then, just before cooking, pour the pearl barley onto a sieve and rinse well with water. Place the product in a saucepan, add water, and place the container on the fire. Immediately after boiling, drain the liquid from the container. Wash the cereal itself, return it to the pan and fill the bowl to the top with water. Cook the porridge until done. In this way, the dish will be crumbly, and the grains will not stick together.

Attention! The preparation time for pearl barley porridge is 20-30 minutes. When cooking, take into account the proportions of the ingredients: for 1 glass of cereal - 1 liter of water.

1. Peel and rinse tomatoes, carrots and onions. Grate the first two components alternately on a small grater or chop with a blender, and cut the last one into thin slices.
2. Pour sunflower oil into a saucepan and heat it up. Pour carrots into the bowl and fry for 5 minutes. Then add other vegetables to the preparation. Stir the resulting mixture with a wooden spoon and cook over low heat for 40 minutes after boiling.

Attention! You can replace the tomatoes with tomato paste, in which case you need to adjust the amount of spices to taste.

1. After the time has passed, pour the pearl barley porridge into the saucepan. Add salt to the dish and simmer for another 10 minutes, stirring occasionally.
2. Pour vinegar into the mixture and simmer for 5 minutes.
3. Distribute the hot mixture into sterilized jars and compact well. Seal the glass containers with clean lids, turn them over, wrap them and leave them to cool for 24 hours.

Thus, having boiled the broth with the addition of potatoes and cucumbers in the winter, all that remains is to add a couple of spoons of the contents of the jar and serve the finished dish to the table with sour cream or mayonnaise sauce.

Pickle for the winter from new cucumbers

This dish recipe is fascinating because you do not need to fry, boil or soak the ingredients of the dish in advance. In this way, you can significantly save the time allotted for production, and at the same time use only the most common products, available in any store and even collected from garden beds.

• Fresh cucumbers – 1.5 kg
• Tomatoes – 0.7 kg
• Onions, carrots – 0.5 kg each
• Pearl barley – 1 tbsp.
• Sweet sand – 2 tbsp.
• Salt – 1 tbsp.
• Vinegar, sunflower oil – ¼ tbsp.
• Water – 1 tbsp.

The manufacturing method is as follows:

1. Wash the cucumbers, trim on both sides, chop into cubes or grate.
2. Peel the onions and cut into small cubes.
3. Scrape the skin off the carrots and grate the root vegetable on a large grater.
4. Cut the tomatoes, separated from the skin, into pieces or pass through a meat grinder.
5. Pour the pearl barley into a colander and rinse well.
6. Place tomatoes in a stewing container (saucepan, saucepan, cauldron), pour in water, salt, sweet sand, sunflower oil. Then add chopped cucumbers, onions, carrots and pearl barley to the bowl. Stir the mixture and cook for 20 minutes from the moment it boils.
7. After the time has passed, pour vinegar into the preparation and continue preparing the dish for another 10 minutes.
8. Place the boiling dressing in pasteurized jars and roll up. Be sure to wrap the jars well and leave them upside down until they cool completely.

Rassolnik with rice and pickles

This recipe for winter pickle in jars is popular due to its own unique rich taste that pickles impart to the preparation. With all this, children will especially like the dish, because the “nasty” pearl barley is replaced with rice.

• Pickled cucumbers – 1 kg
• Tomatoes, onions, carrots, bell peppers – 2 kg each
• Rice groats – 2 tbsp.
• Hot pepper pods – 2 pcs.
• Bunches of parsley – 2 pcs.
• Salt – 2 tbsp.
• Vegetable oil – 2/3 tbsp.
• Ground dark pepper – 2 tsp.

1. First, peel the onions, rinse and cut into half rings. Fry the vegetable until golden brown in vegetable oil.
2. Grate the peeled carrots and add to the pan with the onions. Cook for 15 minutes.
3. Separate sweet peppers from seeds and “tails,” chop into strips and fry with other vegetables for up to 5 minutes.
4. At the same time, wash the rice in several waters and cook until half cooked. Pour the porridge into the frying pan, mix the ingredients, and steam under the lid for 10 minutes.
5. Pour boiling water over the tomatoes, peel them, pass through a meat grinder or grind in a blender.
6. Add grated pickles and tomato mixture to the frying pan.
7. Wash the greens and chop them. Cut the bitter pepper pod into small squares. Add food to the pan.
8. Salt and pepper the dish and simmer for another 20 minutes.
9. At the end of production, divide the pickle mixture into jars and seal tightly.
10. Wrap the container in something warm and leave it like that overnight (that is, in the dark) .

Dressing for pickle soup for the winter

You can prepare not only ready-made pickle soup for the winter, but also create a dressing for the first course without cereals.

• Cucumbers – 2 kg
• Carrots – 0.5 kg
• Onion – 0.6 kg
• Garlic cloves – 4 pcs.
• A bunch of greenery (any kind) – 1 pc.
• Salt – 2 tbsp.
• Vinegar – 100 ml

The method for preparing a regular vegetable dressing for first courses is as follows:

1. Wash the jars with soda and pasteurize them using a convenient method, for example, steam, microwave or oven.
2. Peel the carrots and cucumbers and grate them.
3. Peel the onion and garlic cloves, rinse and finely chop.
4. Wash the greens well and chop with a knife.
5. Mix all prepared ingredients of the dish in a bowl with salt and vinegar. Leave the workpiece to marinate for 2 hours.
6. After the designated time has passed, transfer the mixture to a saucepan and bring to a boil. Boil the mixture for 5-7 minutes and pack into sterile jars.
7. Seal the glass containers with lids, cool and store in a cool place.

Refueling for the winter

Dressing for rassolnik with tomato paste

You can prepare a delicious pickle dressing not only with the freshest tomatoes, but also by adding tomato paste to the dish.

• Fresh cucumbers – 3 kg
• Onions, carrots – 1 kg each
• Tomato paste – 0.6 l
• Barley – 0.5 kg
• Sunflower oil – 240 ml
• Sugar – 200 g.
• Salt – 4 tbsp.
• Vinegar – 100 ml.

The process of preparing pickle dressing for the winter is as follows:

1. Before cooking, soak the pearl barley for several hours, wash and boil until tender.
2. Peel the cucumbers and cut into cubes.
3. Peel the onions and carrots, rinse and chop into squares.
4. Place the cooked vegetables in a thick-bottomed pan, add sunflower oil, tomato paste, and spices. Cook the dish for 35-40 minutes, stirring.
5. Pour pearl barley porridge into the pan, pour in vinegar. Stir the mixture and simmer for 10 minutes over low heat. Divide the dressing into sterilized jars.
6. Preserve the container, wrap it and cool it upside down under a blanket.

Rassolnik for the winter

DESCRIPTION

An excellent lifesaver when you don't have time! Well, the soup made from seasonal vegetables is tastier.

Yield: 4 cans of 700 g and one of 0.5 l.

The weight of vegetables is indicated in cooked and peeled form.

Nutritional value per serving

Cucumber is a vegetable that is one of the main and most beloved in our country. There is no point in a detailed description: the greenish oblong fruits with pimples are familiar to everyone. Types and varieties of cucumbers are difficult to count. Moreover, breeders sometimes entertain with brand new hybrids.

The best tomatoes are in the summer, starting in May, when you can buy Uzbek and Azerbaijani tomatoes in the markets, and until October-November, when our Moscow tomatoes ripen and also become sweet and fleshy.