Pickled cucumber pickle

A wonderful pickle of rich reddish color. Moreover, it is very tasty and necessary.

Ingredients

4 chicken skeletons with pieces of meat (more meat can be added if desired)
200 g pearl barley
200 ml cucumber pickle
6 pickles
4 tomatoes
2 onions
2 carrots
2 bay leaves
a few dark peppercorns
2 stalks of celery
bunch of parsley and dill
salt to taste

Recipe for making a dish at home

Pour pearl barley with water overnight (that is, in the dark) . On the day of cooking, wash the meat, add water and put on fire. After boiling, add a bunch of herbs: parsley and dill stems (use leaves for decoration) and a celery stem. After 15 minutes, remove all the greens and add pearl barley. After another 20 minutes, remove the chicken meat with bones and put it aside.
Peel and finely chop the onion, peel and grate the carrots. Heat vegetable oil in a frying pan and fry the onion for one minute, then add the carrots and fry until light golden brown.
Make a cross-shaped cut on the tomatoes and place in boiling water for a few minutes. Remove the skin and puree using any method. Finely dice the cucumbers and add them, along with the tomatoes and a ladle of broth, to the pan. Stir and simmer for 10 minutes over low heat, covered.
50 minutes after the barley starts cooking, add the roast and pieces of boiled meat to the pickle, cook for another 10 minutes. Then add salt to taste, add a few peppercorns, bay leaves, and mix. After a few minutes, remove from heat, cover with a lid and let steep for 10 minutes. Pour into plates and serve with sour cream and fresh herbs.

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Pickled cucumber pickle

A wonderful pickle of rich reddish color. Moreover, it is very tasty and necessary.

Rate the recipe RateApply

Ingredients

4 chicken skeletons with pieces of meat (more meat can be added if desired)
200 g pearl barley
200 ml cucumber pickle
6 pickles
4 tomatoes
2 onions
2 carrots
2 bay leaves
a few dark peppercorns
2 stalks of celery
bunch of parsley and dill
salt to taste

Recipe for making a dish at home

Pour pearl barley with water overnight (that is, in the dark) . On the day of cooking, wash the meat, add water and put on fire. After boiling, add a bunch of herbs: parsley and dill stems (use leaves for decoration) and a celery stem. After 15 minutes, remove all the greens and add pearl barley. After another 20 minutes, remove the chicken meat with bones and put it aside.
Peel and finely chop the onion, peel and grate the carrots. Heat vegetable oil in a frying pan and fry the onion for one minute, then add the carrots and fry until light golden brown.
Make a cross-shaped cut on the tomatoes and place in boiling water for a few minutes. Remove the skin and puree using any method. Finely dice the cucumbers and add them, along with the tomatoes and a ladle of broth, to the pan. Stir and simmer for 10 minutes over low heat, covered.
50 minutes after the barley starts cooking, add the roast and pieces of boiled meat to the pickle, cook for another 10 minutes. Then add salt to taste, add a few peppercorns, bay leaves, and mix. After a few minutes, remove from heat, cover with a lid and let steep for 10 minutes. Pour into plates and serve with sour cream and fresh herbs.

Print recipe
Send by mail

Similar recipes:

The most delicious soup with meatballs: step-by-step recipe with photos

Bunny soup recipe with photos, easy to make

How to prepare mixed meat solyanka at home

Regular lagman recipe: recipe with photo

River fish soup at home: recipe

Solyanka with sausage: recipe with photos step by step, regular recipe

Your feedback and advice

New on the website:

For dessert season:

120 min. / Average

180 min. / Difficult

120 min. / Average

480 min. / Average

480 min. / Difficult

We are in social networks

Rassolnik with stewed meat, rice and pickles - a quick recipe

Have a nice day everyone! I continue to share with you ordinary recipes for dishes prepared at home quickly. I love them for their speed, because I really don’t like spending a lot of time in the kitchen. But you still need to feed your family (and better yet, tasty food), so you have to wriggle out.

Everyone knows how healthy soups are. They should be in every person’s diet, if not every day, then at least every other day. We just need something liquid, especially after the holidays. From time to time you really feel like your body is craving soup. And now I want to tell you about how you can quickly prepare pickle with rice on stew. You will say that you won’t be able to cook it quickly, but that doesn’t seem to be the case!

The most important thing is that the meat is of the highest quality. Excellent beef stew cannot cost 50 rubles, this must be understood. You should choose proven canned food. I already have a couple of companies that I trust. There is not a lot of fat on top, we can say that there is virtually none, only a thin layer. And fairly large pieces of meat (meat, not veins and other offal). In general, if you want your pickle to be tasty, use a good stew. That's actually the whole secret.

Recipe for pickle with stew and rice in a pan

Usually this first dish is prepared with pearl barley and beef or other types of meat. I specifically love beef in soups, so I take the stew based on this type of meat. In my opinion, it is somehow more suitable for the first one. Broths based on it are not very fatty, but still nutritious and satisfying.

We will need (for 3 liters of water):

can of beef stew;
2 huge potatoes;
200 g pickled cucumbers;
one onion and one carrot each;
3-5 tablespoons of rice;
3 tablespoons of tomato paste;
oil for sautéing vegetables;
salt, pepper, bay leaf.

The ingredients indicate 3-5 tablespoons of rice. If you like thick soups, add a little more grain. Also, if you have a large onion, half of it will be enough.

Imagine, you come home from work, and you also need to prepare dinner. For a regular pickle, you would have to wait until the meat defrosts, then cook it for a long time so that the broth comes out rich and savory. In this recipe, everything is as simple as possible, and it will take you about 15 minutes to cook, after which it will be cooked without your participation.

How to cook rassolnik soup from stewed meat with rice and pickles?

1. Pour water into a saucepan and bring it to a boil.

2. Peel and cut the potatoes into cubes, put them in boiling water and cook for 3 minutes.

3. Wash the rice well and place it in the pan, cook for another three minutes.

4. Next we send the stew.

As the broth boils, add pickles grated on a large grater. Leave to simmer over low heat until done.

5. Peel and chop the carrots and onions as desired. I chopped the onion and grated the carrots.

6. Pour vegetable oil into a frying pan and fry the cooked vegetables in it, adding three tablespoons of tomato paste.

7. When the potatoes and rice are cooked, put the sautéed vegetables and bay leaf into the pan. Let's taste for salt. Because the soup uses pickled cucumbers, perhaps it will be enough for you. If not, then add salt and black pepper to taste at your own discretion.

Turn off the stove, let our pickle steep for about 5 minutes. After that, pour it into plates and start dinner. Fast, delicious and completely budget-friendly. A good option for quick production!

Write in the comments what recipes you have in store for quick lunches? You want to eat healthy, but you don’t need to spend much time on it.

Rassolnik with rice and pickles - The best recipes for making it

The recipe for such a tasty first course has been known to us since past times, just like the meat hodgepodge. It was usually called “kalya”, which was prepared with both kvass and cucumber brine, with the addition of pearl barley and caviar. In the past, this soup was revered and greatly adored not only for its stunning taste, but also for those healing properties that are unsurpassed in managing the symptoms (a symptom is one specific complaint of the patient) of a hangover.

Nowadays, this dish is prepared in virtually every family, only partially changing the ingredients included in it and thereby adding new flavor colors. It mixes wonderfully with sour cream, mayonnaise and fresh herbs, the only thing is, do not put them in a saucepan under any circumstances, only when serving in a portioned plate.

So, let's now look at the best recipes for pickle with rice and pickles at home. After researching all the recipes, choose the one you like best and cook it for your family. And also this article is for those who missed previous recipes for pork baked with potatoes in the oven.

Rassolnik with chicken, rice and pickles - step-by-step recipe

Ingredients:

Chicken – 500 gr
water - 2 liters
onion - 1 piece
carrots - 1 pc.
pickled cucumbers - 3 pcs.
potatoes - 4 pcs
vegetable oil for frying
parsley
salt and pepper to taste.

Manufacturing method:

First, pour water into a saucepan, lower the chicken into it, add a sprig of parsley and put it on fire.

Meanwhile, grate the carrots on a large grater, chop the onion into small cubes and fry in vegetable oil until tender.

Three cucumbers on a large grater and boil them in a small amount of water, approximately 250 ml for 15 minutes.

Then we take the boiled chicken out of the broth, and pour the washed rice into it. After 5-7 minutes, add the diced potatoes and cook for 20 minutes.

In the meantime, we need to separate the chicken meat from the bones and cut it into pieces.

Now that the potatoes and rice are ready, add chicken, fried vegetables and cucumbers into the soup. Add salt, pepper and bay leaf to taste, then mix.

Let it brew slightly and serve with sour cream and herbs.

Chicken pickle recipe

Ingredients:

Boiled chicken – 200 gr
broth - 2 liters
potatoes - 3 pcs.
pickled cucumbers - 5 pcs.
brine - 250 ml
rice - 4 tbsp. l
onion - 1 piece
tomato - 1 pc.
garlic - 3 cloves
sour cream - 1 tbsp. l
carrots - 1 pc.
vegetable oil - 150 ml
bay leaf - 2 pcs
parsley and dill
salt, pepper to taste.

Manufacturing method:

1. First, we need to boil the rice in salted water, then rinse it in cool water and put it on a sieve to get rid of excess water.

2. Next, peel the pickled cucumbers and cut them into strips. Place them in a saucepan, fill them with brine, put them on the fire, bring to a boil and simmer for 15 minutes over medium heat.

3. Then cut the peeled potatoes into cubes and throw them into the bubbling chicken broth.

4. Meanwhile, finely chop the onion, grate the carrots on a large grater and fry in a frying pan in vegetable oil until golden.

5. At the moment when the potatoes become soft, add sautéed vegetables, diced tomatoes, bay leaves, stewed cucumbers, boiled chicken, salt and pepper to taste.

6. A couple of minutes before readiness, add rice and finely chopped garlic and herbs.

7. Cover with a lid and let it brew for 10 minutes, then put it on plates, add sour cream and serve.

Savory pickle with meat

Ingredients:

Water - 3 liters
meat - 400 gr
potatoes - 4 pcs
rice - 3 tbsp. l
pickled cucumbers – 300 gr
tomato paste - 3 tbsp. l
carrots - 2 pcs.
onions - 2 pcs
tomato juice – 150 ml
vegetable oil - 2 tbsp. l
greenery
Bay leaf
salt and pepper to taste.

Manufacturing method:

Pour water into the pan, lower the already chopped pieces of meat into it and bring to a boil. After draining the first broth, add new water and cook for 40 minutes from the moment of boiling.

Peel and cut the carrots into cubes, the onion into small pieces and fry in vegetable oil in a frying pan until the onion is transparent. Then add chopped cucumber into small cubes and simmer under a closed lid, stirring occasionally for 10 minutes.

Then add tomato juice and simmer for another 5 minutes.

Now, after the time has passed, add the washed rice to the broth, and after 5 minutes, dice the potatoes, bay leaf and continue cooking until the potatoes are ready.

Add roasting, spices, salt, pepper and herbs to taste.

Remove from the stove, cover with a lid, let it brew slightly and serve.

How to cook rassolnik in a slow cooker

Ingredients:

Pork – 300 gr
water - 2 liters
onion - 1 piece
pickled cucumbers - 4 pcs.
cucumber pickle - 100 ml
carrots - 1 pc.
rice - 50 gr
tomato paste - 3 tbsp. l
garlic - 2 cloves
vegetable oil - 50 ml
greenery
salt and spices to taste.

Manufacturing method:

1. Pour vegetable oil into the multicooker bowl and turn on the “Frying” program for 15 minutes. Then put onions, carrots and pickles cut into small cubes into it.

2. Pour in the cucumber brine, add tomato paste, mix and cook with the lid open, stirring occasionally until the end of time.

3. Next, transfer all the contents from the bowl into another clean bowl, and here we put the meat cut into small pieces, diced potatoes and washed rice.

4. Fill with water, close the lid and set the “Soup” mode for 1 hour.

5. After about half an hour, add roasted vegetables, spices, salt to taste, finely chopped garlic to the broth and mix the whole mass.

6. Close the lid again and cook until the end of the program.

7. Pour the finished soup into bowls, sprinkle with herbs and serve with sour cream.

Rassolnik with sausage without meat (video)

This fragrant and satisfying soup can be prepared not only with meat broth. Take sausage, for example, it cooks quickly and produces a taste appropriate for this dish, almost everyone likes it, and even an inexperienced cook can cook it.

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