Dressing for pickle soup, preparation for the winter

Rassolnik is an eternal Russian winter soup, which always includes pickled cucumbers. Specifically salted (more precisely, pickled, not pickled at all!), and specifically they give pickle that unique taste and smell that so warms the soul of any resident of our vast country. According to all the rules, rassolnik is prepared for a long time and thoughtfully. The pickle dressing for the winter was invented for those who live fast and do not waste a lot of time on cooking.

This preparation will appeal not only to busy housewives. Refueling for pickle for the winter will be needed by students, breadwinner husbands who work on shifts, truck drivers who do not want to forget the comfort of home... And this is a good method to save the collection!

Dressing for pickle soup for the winter is prepared using various methods. There are recipes with and without pearl barley, with tomato paste, ready-made tomato sauce or fresh tomatoes, and there are recipes without cucumbers - for those who cannot imagine pickle without pickles. Culinary Eden will share all the variations with you.

If you are going to prepare a pickle dressing with fresh tomatoes, do not be lazy and remove the skins from the tomatoes. If you skip this step, the tomato skins will spoil the appearance of the finished pickle.

Dressing for rassolnik with tomato paste

Ingredients:
1.5 kg of new cucumbers,
500 g of onions,
500 g of carrots,
300 ml of tomato paste,
250 g of dry pearl barley,
120 ml of vegetable oil,
100 g of sugar,
2 tbsp.
salt, 50 ml table vinegar.

Production:
Soak the pearl barley for an hour or two in advance. Then drain the water, add clean water, bring to a boil and drain the water again. Wash the cereal, add fresh water and cook until almost done. Such manipulations will make the pearl barley light, without its inherent blue tint. Cut the cucumbers into cubes. If the skin of the cucumbers is rough, it is better to peel it off. Cut the onion into cubes or half rings, grate the carrots on a large grater. Place the vegetables in a cooking container, add tomato paste, vegetable oil, sugar and salt, stir well, put on fire and simmer from the moment of boiling for 30-40 minutes, stirring. Add pearl barley to the vegetables, simmer for 5-10 minutes, pour in vinegar, stir and immediately place in sterilized jars. Roll it up, turn it over, wrap it up.

If you do not want to use ready-made tomato paste in preparations, take the freshest fleshy tomatoes, cut into slices and simmer in their juice over low heat until soft. Then rub through a sieve to remove the skin and seeds, and boil until thick.

Dressing for pickle soup from overgrown cucumbers (without grains)

Ingredients:
2 kg of overgrown cucumbers,
400-500 g of carrots,
300-400 g of onions,
3-5 cloves of garlic,
1-2 bunches of greens to taste,
2 tbsp. with a top of salt.

Preparation:
Peel the cucumbers and remove the seeds if they are too large. The recipe indicates the weight of peeled cucumbers, keep this in mind. Cut the cucumbers into cubes. Grate the carrots on a large grater, cut the onion into cubes or half rings. Cut the garlic into small cubes or thin slices. Chop the greens. Combine all ingredients, add salt, stir well and leave for 2 hours. Stir occasionally. After time has passed, place the container with the vegetables on the fire, bring the mixture to a boil and immediately place it in hot sterilized jars. You can add a couple of slices of fresh garlic into each jar. Roll up, turn over, wrap until completely cool. Store the workpiece in a cool place. The absence of vinegar in the composition makes it possible to use this dressing for baby and diet food.

Read also: Sour cream for cake

Dressing for pickle soup for the winter can even be prepared with green tomatoes. Prepare a couple of jars to try!

Dressing for pickle sauce with sweet and hot peppers

Ingredients:
3 kg of green tomatoes,
1 kg of ripe tomatoes,
1 kg of onions,
500 g of sweet pepper,
500 g of carrots,
2 cups.
pearl barley, 1 pod of hot pepper,
1 cup.
vegetable oil, 4 tbsp.
salt, ½ cup. 9% vinegar.

Preparation:
Soak the pearl barley in advance and boil until almost ready. Cut green tomatoes into cubes. Also cut the onion, sweet and hot pepper into cubes. Grate the carrots on a large grater. Make cross cuts on ripe tomatoes, place them in boiling water for a few minutes and pour over ice water. All these manipulations will allow you to peel the tomatoes without difficulty. Pass the peeled tomatoes through a meat grinder or puree in a blender. Place all the vegetables in a cooking container, pour in the oil, add salt, stir and cook. As soon as the mixture boils, reduce the heat to medium and cook, stirring, for 30 minutes. Then add pearl barley, vinegar, stir, bring to a boil and immediately place in sterilized hot jars. Roll it up, turn it over, wrap it up.

Dressing for pickle without cucumbers

Ingredients:
2 kg of tomatoes,
2 kg of onions,
2 kg of carrots,
4 cups.
dry pearl barley, 2 cups.
vegetable oil, 100 ml 9% vinegar,
2 tbsp. salt.

Production:
Soak the pearl barley overnight (that is, in the dark) , and the next morning cook it using the method described in the previous recipe. Pass the tomatoes through a meat grinder with a fine wire rack, or remove the skin and chop them with an immersion blender. Grate the carrots on a large grater, cut the onion into half rings. Pour oil into a cooking container, heat it and simmer the onion until soft. Then add the carrots and tomato mass, stir and cook for 40 minutes from the moment of boiling. After this, add pearl barley and salt, stir, simmer for 10 minutes and pour in vinegar. Stir, heat for 3-5 minutes and place in sterilized jars, making sure that there are no air bubbles left in them. Roll it up, turn it over, wrap it up. Don't be confused by the small amount of salt in this preparation - when cooking pickle you will use pickled cucumbers, they will give quite a salty taste.

It is very convenient to sterilize jars for preparations in the oven: just place well-washed jars on a wire rack and turn on the oven at 120-140°C.
Usually 15-20 minutes is enough. Do not turn off the oven until you have used all the jars, keep them hot. All pickle dressing recipes can be adapted for a multicooker by reducing the amount of ingredients according to the size of the bowl. For production, use the “Baking” mode.

It is better to pack the rassolnik dressing in small jars, 0.5-0.7 liters; this amount is usually enough to make soup for a family of 3-4 people.

The method for making pickle soup with dressing is as follows: cook a strong broth, certainly on the bone. Be careful with salt; it’s better not to add too much salt to the broth. Strain the broth and cook the potatoes in it. Then add a jar of prepared dressing. If you are preparing a dressing without cucumbers, separately cook the diced pickles in a small amount of broth. If the dressing does not contain pearl barley, cook it together with the broth, only scald it a couple of times with boiling water beforehand to remove the blueness. Now all that remains is to put a spoonful of sour cream in each plate and sprinkle everything with the freshest herbs. Oh, I wish winter would come sooner...

Dressing for pickle soup for the winter

For the recipe you will need:

pearl barley – 600g
carrots – 1kg
cucumbers (salted or pickled) – 1.5 kg
tomatoes – 1.5kg
onions – 1kg
sweet bell pepper – 400g
salt – 30g
vegetable oil – 220g
tomato paste – 3-4 tbsp.
citric acid – 8g.

Making recipe:

Let’s move on to the step-by-step production of the pickle dressing. Fill the pearl barley with cool water for 2 hours. Then we wash it, put it in a saucepan, fill it with water and let it boil. After this, reduce the heat and boil for 20 minutes until half cooked.

Cut the peeled onion into cubes. Pass the peeled carrots through a coarse grater.

Wash the pepper, cut it in half, remove the seeds and cut into small pieces of random shape.

Rinse the tomatoes under running water. Grind together with the skin in a blender until smooth.

Cut salted or pickled cucumbers into small cubes.

Pour vegetable oil into a deep cauldron. Add chopped onion to hot oil and fry until soft. Next, add the carrots to the onions and stir with a spatula for 3 minutes.

Throw in the bell pepper and simmer for the same number of minutes.

Add chopped pickles and simmer for 10 minutes. Place chopped tomatoes in a cauldron. Simmer the vegetables over low heat for 5 minutes.

Next, add pearl barley, tomato paste and citric acid, boiled until half cooked, into a container with vegetables. Continue cooking, stirring with a wooden spatula, for another 10 minutes. Add salt as needed.

Place the hot mixture into unstained 500 ml jars and seal with steel lids. Turn the jars upside down, cover with a warm blanket and leave to cool slowly. We put the cooled workpiece into the cellar for storage. The pickle dressing for the winter is ready. Bon appetit!

Recipes Dressing for pickle sauce

Dressing for pickle sauce

Citric acid – 10 g

Onions – 400 g

Wash and clean the vegetables. If the cucumbers are overripe, remove the skin and seeds.

Cut the cucumbers into strips or cubes, as you like.

Grate the carrots on a large grater.

Chop onion, garlic and herbs.

Place all the vegetables in a bowl, add salt and acid.

Dressing for rassolnik with barley for the winter

Onion – 1 Kilogram

Tomatoes – 1.5 Kilograms

Sugar – 4 tbsp. spoons

Carrots – 1 Kilogram

Vegetable oil – 0.5 cups

Vinegar 9% – 0.5 Cups

Cucumber – 3 Kilograms

Salt – 2 tbsp. spoons

Water – 0.5 cups

Pearl barley – 0.5 kilograms

Cut the cucumbers into cubes.

Finely chop the onion.

Grate the carrots on a large grater.

Pour boiling water over the tomatoes, peel and cut into pieces. If you wish, you can mince the tomatoes.

Dressing for pickle soup for the winter (multi-cooker)

0.5 kg onions

0.7 kg burgundy tomatoes

0.5 kg bell pepper

1 tbsp. 70% vinegar essence

150 ml vegetable oil

parsley and dill

2/3 cup rice

0.7 kg new cucumbers

In a multicooker bowl, place diced onions, grated carrots, diced cucumbers, peppers and tomatoes, diced and washed rice. Add finely chopped herbs, salt, sugar, vegetable oil, water. Cook in the “Stew” mode for 20-30 minutes. After this, add vinegar essence, mix everything and cook again.

Dressing for pickle soup for the winter

Pearl barley – 0.5 kilograms

Vinegar 9% – 0.5 Cups

Tomato – 1.5 Kilograms

Carrots – 1 Kilogram

Salt – 2 tbsp. spoons

Vegetable oil – 0.5 cups

Onions – 1 Kilogram

Water – 0.5 cups

Sugar – 4 tbsp. spoons

Cucumber – 3 Kilograms

Cut the cucumbers into cubes. If desired, cucumbers can be grated as desired.

Finely chop the onion.

Grate the carrots on a large grater.

Peel the tomatoes and cut them into pieces, or you can put them through a meat grinder, whichever is more convenient for you.

Dressing for pickle soup for the winter

Ingredients

Rice or barley – 100-150 g

Fresh cucumbers – 1.5-2 kg

Onions – 3 heads

Tomatoes (super ripe) – 1 kg

Table salt - to taste

Dark pepper - to taste

Sunflower oil – 0.5 cup

Acetic acid – 1/2 tsp.

57 kcal
3 hours
3 hours

Photo of the finished dish

Step-by-step recipe with photos

What do we dream about during the cool season? About the roast first course, of course! In order for the preparation of a complex dinner to bring satisfaction to housewives, it is necessary to take care of vegetable preparations for soups in advance. Therefore, now I offer you a recipe for making homemade pickle dressing for the winter. Canned fried cucumbers with tomatoes and cereals is an addition that a tasty and nutritious dish simply cannot do without.

The light composition of goods includes: the freshest cucumbers and tomatoes, onions and carrots. You will also need pearl barley or rice (like ours), salt, pepper and sunflower oil.

Let's start making the pickle dressing with cereal. It must be boiled until half cooked, discarded in a colander and washed with cool water.

Let's continue with cucumbers. We chop them into smaller pieces right in the skin. I used a small Korean carrot grater. Leave in the bowl for 1 hour, seasoning well with salt. The cucumbers should give up their juice.

While the grated cucumbers are “resting,” cut the onion into cubes and grate the carrots into strips.

Next, the vegetables are fried in sunflower oil until golden.

While frying is being prepared, peel and chop the tomatoes. First, we “bathe” them in boiling water, and then remove the skin. After that, let’s put it through a meat grinder or chop it with a knife.

Tomatoes must be added to the onions and carrots and continue frying.

After 10 minutes of constant stirring, cucumbers are added to the saucepan. Excess moisture is removed from them.

The vegetables are mixed and simmered for another 10 minutes.

At the very end, you need to add the boiled cereal, salt and pepper the dressing. The contents of the saucepan are brought to a boil and boiled for another 5 minutes.

Before rolling into jars, the pickle dressing is seasoned with vinegar.

During the process of making the dressing, the jars must be pasteurized. It’s most convenient for me to create this in the oven. After processing, I remove the hot jars from the oven. After cooling slightly, I put them in their winter preparation for soups. Then I screw on the lids, having previously boiled them in a saucepan.

I turn it over, cool it under a blanket, and later transfer the canned pickle dressing to the cellar for the winter.

Open it when cold and add it to the broth with meat and potatoes. Boil and let the pickle brew. Have fun!