Rassolnik with pearl barley; traditional recipe

Rassolnik with pearl barley - traditional recipe

Rassolnik is a common soup of Russian folk cuisine, an essential component of which is pickled cucumbers and often cucumber pickle. Thanks to these ingredients, the soup comes out quite special and has a corresponding sour taste. Rassolnik can be prepared with water, broth from different types of meat, also from giblets, and in addition to ordinary vegetables, it is customary to add pearl barley, rice or buckwheat to it.

I present here a traditional recipe for pickle, cooked in beef broth with potatoes, onions, carrots, pickles and pearl barley. By preparing rassolnik according to this easy recipe, you will get a soup that is very familiar from your youth and beloved by almost everyone - hearty, rich and very nutritious, having a rich meaty taste with a special note of pickles. Rassolnik with pearl barley and pickled cucumbers is a common, low-calorie and very tasty first course, especially important in the cool season!

Necessary information

Difficulty level:	3*	Serving Size:	300 g
Preparation time:	3 hours	Calorie content per serving:
Number of servings:	10	Cost of one serving:	19 rub.

How to cook rassolnik with pearl barley and pickles - a traditional beef rassolnik recipe with step-by-step photos

INGREDIENTS:

500 g beef brisket on the bone
3 liters of water
1 large onion
1 large carrot
2 huge potatoes
2 huge pickles
100 ml cucumber pickle (optional)
30 g pearl barley
2 tbsp. l. vegetable oil
1 tbsp. l. without a mountain of salt
5 – 6 dark peppercorns
2 bay leaves

COOKING METHOD:

1. In order to prepare pickle soup with pearl barley and pickles according to the traditional recipe, you should first cook beef broth. To do this, thoroughly wash the beef brisket, add cool water and bring to a boil over high heat.

2. Reduce the heat under the pan, skim off any foam that has formed and cook the broth at low simmer for 2 hours.

3. Remove the beef from the broth, remove it from the bones and cut into small pieces.
The meat can be stored in a separate container or returned to the soup after cooking. 4. Peel the onion and finely chop it.
5. Peel the carrots and grate them on a large grater.
6. Fry vegetables in vegetable oil over medium heat for 8 - 10 minutes until transparent.
7. Cut the pickled cucumbers into narrow strips.
8. Place the chopped cucumbers in a frying pan, add a little water and simmer over low heat for 30 minutes.

9. Wash the pearl barley in a colander with running water, then add a small amount of cool water and cook for 15 - 20 minutes until half cooked, adding water as it boils.
10. Peel the potatoes and cut into small slices.
11. Place potatoes and pearl barley into the bubbling meat broth and cook for 25 minutes at a low simmer.
12. Add fried onions and carrots and pickled cucumbers to the pan, pour in the cucumber pickle and cook for another 5 minutes.
13. At the end of cooking, add salt, peppercorns and bay leaf.

After 1 minute, turn off the pickle, close the lid and let it brew for 15 minutes. Serve the soup hot, putting a few pieces of boiled beef and a spoonful of fresh sour cream on each plate.
A hearty and fragrant pickle with barley and pickles is ready!

Rassolnik with pearl barley

Friday, May 5, 2017

It’s been a while since I’ve had the latest recipes for first courses, so I’m correcting myself: now we’re preparing pickle soup with barley and pickles. This is a very tasty, rich and fragrant soup with a pleasant sour-salty taste. I hope that you will need the step-by-step pickle recipe and you will definitely please your family with this hearty dish.

Usually, pickle soup is cooked with beef, but we prefer pork on the bone. I use homemade pickled (fermented) cucumbers (see recipe here), and always with the brine in which they are stored. Potatoes are also an integral ingredient in pickle soup in our family, although almost all cooks unfairly ignore it.

Ingredients:

Making a dish step by step:

To make a tasty and satisfying pickle, we need pork on the bone, water, pearl barley, pickles and cucumber pickle, potatoes, carrots, onions, refined vegetable oil, salt, bay leaf and aromatic pepper.

First, wash the pork (I like it quite fatty), put it in a huge saucepan (mine is 5 liters), fill it with cool water and put it on high heat. Bring to a boil, then drain the water. Fill the meat with 3 liters of clear water, add bay leaf, aromatic pepper and 1 teaspoon of salt. Place on medium heat and bring to a boil again. When the water boils, remove the foam, turn the heat to low and cover the pan with a lid. Cook the pork until tender at a low simmer (slightly gurgling) - I cook for about 1.5 hours. If you create a powerful fire, the broth (and later the finished pickle) will not turn out transparent.

While the meat is cooking, rinse the pearl barley in several waters until the liquid becomes clear.

Transfer the pearl barley into a suitable saucepan and add cool water so that it covers the barley by 3 fingers. This water size is not listed in the ingredients. Don't worry if you pour more - you'll pour out the excess later. Place the bowl with pearl barley on medium heat, bring to a boil and cook for about 30 minutes until almost done. Naturally, you can soak pearl barley in advance (for example, at night (that is, in the dark) ), but I don’t see the point in this.

Next, we clean and wash the carrots and onions - 1 large piece each. Grind the carrots on a large grater, and cut the onion into small cubes. Pour a couple of tablespoons of refined vegetable oil into a frying pan (I use sunflower oil), heat it and lay out the chopped vegetables. Fry over medium heat until soft and nice golden brown. Don’t forget to stir so that the onions and carrots don’t burn.

Pickled cucumbers must be cut. I prefer cubes, but you can even dice it, or even chop it on a large grater. True, I don’t like the extreme option at all - in this form the cucumbers turn into an incomprehensible mass.

The cucumber pieces need to be softened, so put them in a saucepan, add a glass of broth (from the pan in which the meat is cooked) and simmer over medium heat for about 15 minutes, possibly covered.

Just when the onions and carrots had time to fry and turn brown, turn off the heat.

The pearl barley was also boiled: it became quite soft.

Place the cereal on a sieve and rinse under running water. In this way, we will get rid of the stickiness that would make the future pickle cloudy and unappetizing.

The pickles were also stewed. They should not become very soft, but only slightly softened.

We clean, wash and cut the potatoes into fairly large slices (I have 4 large tubers).

When the pork becomes quite soft and the meat comes away from the bones, the broth for the pickle is ready. We take out the pork, filter the broth itself and return it back to the pan. We throw away the bay leaf and allspice - they have given off their own smell and are no longer needed.

We separate the meat from the bones and cut it into portions, not very large pieces, and put it back into the broth.

Next, add the potato slices and cook them at medium boil until half cooked - about 10 minutes (depending on the size of the tenderloin).

After this, it’s time to boil the pearl barley and fried vegetables - put them in the bubbling soup, stir and cook the pickle for another 5 minutes.

At the end, add the stewed pickled cucumbers along with the broth in which they were cooked. This component is added last, because the acid can make vegetables and cereals hard. In addition, for a corresponding pleasant sourness and salty taste, we add cucumber brine, in which the pickles were stored. You can safely adjust its quantity to your own taste.

Cover the pan with a lid and cook until the potatoes are soft - another 10 minutes. During the process, taste for salt and add more salt if necessary.

Rassolnik with barley and pickles is ready. It is better to let the soup brew under the lid for another 20-30 minutes so that it becomes even more fragrant.

We serve our hearty and very tasty rassolnik hot, with sour cream and chopped fresh herbs. Polinochka, thank you very much for your order. Bon appetit, friends!

Rassolnik with barley and pickles - traditional recipe

Now we decided to cook pickle soup for lunch. The day before we bought some good meat pork bones. The soup came out simply wonderful - tasty, fragrant.

I offer you my homemade recipe for making rassolnik with pearl barley and pickles with pork. I use pearl barley from 80 gram bags. Our cucumbers, pickled in jars for the winter, are very tasty.

In terms of production time, it takes about 1 hour 45 minutes. Most of the time is spent on cooking meat. The recipe is simple, anyone can cook this wonderful soup. A beautiful suggestion for a first course for lunch.

Recipe for traditional rassolnik with barley and pickles with pork

Ingredients for pickle

6-7 medium potatoes
500-600 g pork meat
3 salted or pickled cucumbers
1 onion
1 medium carrot
80 grams of pearl barley (1 sachet)
3 tablespoons tomato paste
Salt, pepper, bay leaf
Vegetable oil for frying

How to cook rassolnik with pearl barley and cucumber

We wash the pork and cut it into small pieces. I have meat bones; I bought them specifically so that the broth would be rich.

Place the meat in a pan with cool water and place it on the stove.

To get a rich broth, you should start cooking the meat in cool water.

Before boiling, scale will begin to appear, it should be removed, and after boiling, cook for about an hour.

When the meat is one hundred percent cooked, take it out, separate it from the bones and cut it into small pieces. Set aside for a while.

Pour pearl barley into the bubbling broth. It cooks for about 30 minutes.

While the pearl barley is cooking, peel and cut the potatoes for the soup.

Preparing the vegetables. Peel and cut the onion into small cubes, grate the peeled carrots on a large grater. It can be cut into thin semicircles or strips. We also grate the pickled cucumbers.

After the cereal has cooked for 15-20 minutes, add the chopped potatoes to the pan.

While the soup is cooking, pour 2-3 tablespoons of vegetable oil into the frying pan, add onions and carrots.

When the onion becomes transparent, add cucumbers and mix.

When the vegetables are fried and soft, add tomato paste. Frying at this time gives such a smell that it makes your mouth water.

Fry for a couple more minutes.

When the potatoes are cooked, put them in a pickle pan.

Pour in the chopped meat.

Now salt and add spices and seasonings to taste, bay leaf. I have this mixture of “12 vegetables and herbs”, it contains both salt and various herbs. We use it all the time, it's a beautiful thing. Cook the rassolnik for another 2-3 minutes, turn off the stove, cover with a lid and let it brew for about 15 minutes. The wonderful soup is ready.

Traditional rassolnik with pearl barley and pickles with pork

You can sit down to have lunch. Pour the pickle into plates.

Add sour cream, you can use mayonnaise. If desired, add chopped herbs - dill, parsley.

The rassolnik comes out very tasty and fragrant. You will be satisfied with this first dish. Bon appetit!

Rassolnik soup: traditional recipe with barley

Foreigners who arrived in our country for the first time try rassolnik soup and are surprised. The taste of the dish seems unusual to them, because the traditional recipe with barley includes pickled cucumbers. But for our fellow citizens, this soup is finger-licking good! Therefore, let's take a look at its most delicious varieties.

Rassolnik soup with barley and pork: traditional recipe

potatoes - 4 pcs.
pork on the bone - 500-550 gr.
carrots - 1 pc.
tomato paste - 60 gr.
pickled cucumber - 2-3 pcs. (depending on size)
onion - 1 pc.
pearl barley - 160 gr.
brine - in fact (approximately 120 ml.)

If you still have no idea how to prepare rassolnik, we offer you a step-by-step recipe for a dish with barley and pickles. In addition, you will need your favorite spices and cucumber pickle.

1. So, wash the pearl barley several times, then soak in filtered water for 2-3 hours. The particles should swell.

2. Wash the meat and place in a pan with cool water. After boiling for 5 minutes, drain the first broth, place the pork in hot water and simmer until cooked (1.5 hours).

3. After the specified period, remove the meat and add pearl barley to the resulting liquid. Boil it at medium power for about a third of an hour.

4. During this period, you need to grate the carrots, chop the cucumbers into cubes and chop the onions, then create a fry from them.

5. After 5 minutes, add a little water and tomato paste into the frying pan, then simmer all the ingredients for another 8 minutes.

6. When the frying is ready, move it into the broth along with the meat (divide into pieces in advance). Throw in diced potatoes and spices here. Add some salt.

7. Continue simmering the rassolnik soup until the potatoes soften. The traditional recipe with barley is accompanied by pouring in brine to your taste 5 minutes before the dish is ready.

Rassolnik on beef with barley

carrots - 1 pc.
beef on the bone - 500-550 gr.
potato tubers - 5 pcs.
pickled cucumber - 3 pcs.
pickled cucumber brine - 120 ml.
pearl barley - 0.2 kg.
onion - 1 pc.

Because you can make rassolnik soup using beef and barley, it makes sense to take a closer look at this dietary recipe.

1. The night before, the pearl barley should be thoroughly washed and kept in cool filtered water for 7-8 hours. If this is not possible, leave the cereal for at least 3 hours.

2. Wash the beef thoroughly, dry it, and chop it into large pieces. Place in cool water and cook for 1 hour 20-30 minutes on medium power.

Rassolnik with chicken broth in a slow cooker

onion - 1 pc.
pearl barley - 130 gr.
potatoes - 3 pcs.
tomato paste - 40 gr.
chicken broth - 1.8 l.
pickled cucumber - 2 pcs.
carrots - 1 pc.

It’s worth looking at the rassolnik soup, or rather its recipe is traditional for a slow cooker. The dish is also prepared with pearl barley, the scheme is actually similar.

1. You need to soak the cereal overnight to make the cooking process easier in the morning and reduce the time spent on cooking.

2. We start by making the roast. For this purpose, you need to chop the onion and grate the carrots, then put the ingredients into the multicooker bowl and set the frying function.

3. After about 2 minutes, add cucumbers chopped into small squares and tomato paste. Time it for another 3-5 minutes, don’t forget to stir.

4. Next, pour in the prepared chicken broth, add spices to your taste, and add salt. Chop the potatoes and add them to the bowl of the device along with the pearl barley. Turn on the “Cooking” mode for 30-40 minutes.

Rassolnik for the winter

carrots - 470 gr.
tomatoes - 500 gr.
vegetable oil - 60 ml.
pearl barley - 150 gr.
cucumbers - 950 gr.
onions - 3 pcs.
water - 130 ml.
9% vinegar - 50 ml.

Preparing pickle soup is not difficult. Often this soup is served for the winter. Look at the usual recipe and get started.

1. Prepare all ingredients using traditional technology. If necessary, remove the skin from the tomatoes so that it does not end up in the soup in the future. Wash the pickled cucumbers and chop into small cubes.

2. You can also add lightly salted cucumbers to the rassolnik soup. This doesn’t make the traditional recipe any worse. Next, grate the carrots on a large grater.

3. Wash the onions, and do the same with the pearl barley. Chop the vegetable. The cereal can be soaked in boiling water for 1 hour.

4. Place the chopped tomatoes in a frying pan with oil. Mix in the desired spices. Simmer the food until the water evaporates.

5. Next, add the cereal with the remaining ingredients. Pour in water, simmer the dish for a third of an hour after boiling. After this, pour in the vinegar. Wait 5 minutes.

6. At the same time, prepare 2 0.5 liter jars. Sterilize them along with the lids. Pour in the finished soup to the brim.

7. Roll up the container. Turn the jars over and wait for them to cool completely. Store the pickle preparation in a dark space.

Rassolnik with sausage

cucumbers - 180 gr.
smoked sausage - 260 gr.
potatoes - 220 gr.
pearl barley - 160 gr.
onion - 1 pc.
vegetable oil - 60 ml.
greens - to your taste
carrots - 1 pc.
water - 3 pcs.

Rassolnik with sausage has a rather unusual taste. Soup with your favorite spices and pickles will not leave you phlegmantic. The recipe is simple.

1. Wash the cereal a couple of times. Fill the pearl barley with water for some time and wait for it to swell.

2. After this, drain the liquid and place the cereal in the pan. Pour in fresh water (3 liters) and turn on the stove. Prepare the onions and carrots and fry them in oil.

3. Chop the sausage into small cubes and add to the pan with the vegetables. Chop the cucumbers and add to the fried ingredients. Simmer covered over low heat for 5-6 minutes.

4. Rassolnik soup turns out really tasty if you rely on the traditional recipe. A dish with barley is not complete without potatoes.

5. Peel and chop the potatoes. Add it when the cereal softens. A couple of minutes before complete cooking, add frying and your favorite spices.

6. Add a small amount of cucumber pickle to the pan. Crumble fresh herbs into the finished soup if desired.

7. Bring the dish to a boil and turn off the stove. Cover the pan with a lid and leave the soup to steep. Serve with sour cream and breadcrumbs.

Because preparing pickle soup is not difficult, it can be prepared for the winter. A dish with pearl barley has a pleasant smell and good taste. The step-by-step recipe will not allow you to make mistakes. Do everything according to the instructions.