How to cook rassolnik: a classic recipe with barley and pickles 7 types of other recipes

How to cook rassolnik: classic recipe with barley and pickles + 7 types of other recipes

Rassolniki began to be brewed in Rus' since the 15th century. In those days they were called kalya; the cucumber brine in the soup could be replaced with citric acid. A distinctive feature was the addition of lamb or calf offal, as well as poultry liver and kidneys.

Now kalya is a slightly acidic soup with fish. But rassolnik has become a frequent guest on the table since the times of the Russian Union, and to this day people love to cook it in public catering. Who doesn’t remember school soup with barley and finely grated pickles? This is a playful and tasty dish.

Ingredients

There are a huge number of options on the theme of pickles, including a vegetarian soup and a first course cooked with meat instead of giblets. But it is the classic recipe that arouses particular enthusiasm. It is prepared with pearl barley; the better the grain, the tastier the soup will be.

Classic pickle recipe

Before serving, sprinkle with chopped herbs. This could be dill, parsley, young green onions. Some people prefer to season the soup with sour cream and garlic and even unsweetened yogurt. Aspects of serving and dressing are up to your personal preferences.

Video recipe

Other pickle recipes

If you have eaten your fill of the traditional first course, you can amuse yourself and your family with delicious soup doughs.

Rassolnik Leningradsky

Specifically, during the period of the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia), chicken, fatty fish and mushrooms were removed from the soup ingredients. To replace the calorie content, hearty pearl barley came instead. It has an incomparable taste. This pickle is certainly prepared with beef on the bone.

Another difference from the classics is the addition of several types of peppers: peas, aromatic and ground. A tablespoon of tomato paste will also come in handy. It must be added to vegetables when they are simmering in a frying pan before adding to the pan.

It is curious that Leningrad rassolnik differs in the geometry of the potato cut. When choosing pearl barley for cooking soup, you need to cut the potatoes into cubes. And if you decide to cook with rice, then cut the tubers into strips.

Rassolnik with rice

This dish is perfect for those who don't like pearl barley. Another convenience is that the rice does not need to be soaked. This means that you will spend a minimum of time preparing the soup.

For meat broth, you can use not only beef, but also poultry and pork. Any meat goes well with rice. Please note that poultry will cook even faster than beef. If you take meat on the bone, the broth will be the richest.

Rassolnik with millet

Instead of pearl barley, you need to add 2-3 tablespoons of millet. There is no need to soak it, just wash it thoroughly in cool water. And you will find a step-by-step soup recipe first in the article.

Another unusual ingredient is salted tomatoes. It comes out very tasty with soaked greenish tomatoes. They need to be cut into strips along with pickles and simmered in sunflower oil or water for about 20 minutes. Then add it to the boiling soup.

Rassolnik with kidneys

You can often hear that grandmothers and great-grandmothers cooked pickle not with meat, but with offal. This soup differs in taste from meat soup, acquiring a specific note. Try cooking the first dish with beef kidneys.

Rassolnik without meat

This soup is suitable for vegetable eaters who are also fasting. The dish comes out filling and very tasty. Vegetables can be sautéed or added raw to the pan. Try to cook both ways.

And vegetarian can also intrigue a child who doesn’t like meat. Since the soup contains a lot of vegetables and the necessary grains, such a lunch will completely replenish the body’s need for calories and necessary substances.

Useful tips

The tips below are suitable for any type of pickle.

It is better to soak pearl barley in cold water. As a standard from last evening. If you decide to cook the soup spontaneously, then at least 2-3 hours in advance.
For pickle, it is better to take lean meat. The calorie content is completely compensated by the cereal. And the taste with lean meat is even subtler.
It is better to sprinkle the pickle with herbs and chopped garlic at the very end of cooking or just before serving.

To soak pearl barley or not?

Every housewife prepares pearl barley in her own way. It can be soaked the day before cooking the soup, filled with hot water for a couple of hours, or boiled in a separate pan and later added to the broth. This is a tasty and necessary cereal, which at home has only one drawback - it takes a long time to prepare.

If you do not want to waste time on pre-soaking, you will have to cook the pearl barley for about 50-90 minutes. There is no universal advice on time, as it depends on the type of cereal. Readiness can be determined by the swollen and soft mixture; however, barley does not have to be mushy.

Would you like to cook your cereal faster? Then wash it well until the water is clear, gently rub the grains together to remove the husk. Then fill with water for three hours. After soaking, the cooking time is usually reduced from 90 minutes to an hour; some varieties are cooked in half an hour. It is usually recommended to cook pearl barley from bags for 45 minutes.

How to replace pearl barley in pickle sauce?

You don’t have pearl barley on hand or not many family members like its taste, but still want to make pickle? Vegetables and meat alone will not be enough; you need to find a substitute for cereals. Pickled cucumbers go well not only with pearl barley. Let's look at the more popular options.

Yes, it is organic not only in kharcho. The rice perfectly balances with other ingredients, cooks quickly and does not affect the color of the soup. It can be served raw or cooked in the first dish. In addition, rice will help your dish from over-salting, as it will take on the lion's share of the salt.

Barley grits

This is a universally suitable option, since the egg is cheap, cooks quickly and tastes good. It does not particularly affect the satiety of the dish, so it is suitable for those who like light soups.

Cereals

Oatmeal is rarely added to pickle soup, but you should try this recipe. Flakes enhance the taste of the dish and make it healthier. Hercules cooks very quickly, so don’t leave the pan forever. Choose flakes that are designed for regular cooking; the rest can completely spread out.

Which pickle recipe is the most delicious for you?

Rassolnik with pearl barley - a classic 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 classic 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 classic 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 - a classic recipe with pickles

Almost everyone loves savory pickle soup with barley; it is cooked in meat broth, fish broth, and even vegetable broth during Lent. It is customary to serve rassolnik with sour cream and various herbs, and black bread.

Soup with barley is considered traditional, but these days inventive housewives have learned to cook pickles with rice and even buckwheat.

Contents:

History of the dish

The history of rassolnik begins in the distant fifteenth century; in those days this soup was called “kalya”. It received its modern name quite recently. Although almost 100, two hundred years ago, pickle pies were called pies, the filling of which was topped with slightly salted cucumber brine for spiciness.

And this glorious dish arose in Rus' thanks to a cook who arrived here from Holland, the name of his history is not clear. The Dutch chef really liked the taste of Russian pickles, so he invented a soup based on them! Since that time, for several centuries, rassolnik has been one of the most beloved, favorite and fairly affordable dishes of the Russian people. It was served in taverns, restaurants, in ordinary farming families and at the royal table.

How to prepare a classic pickle with barley?

There are a huge number of options for making this famous dish. It can be cooked lean; it can be used for broth: bones, offal, kidneys, meat, fish.

But the indispensable, integral ingredient of this soup, in its traditional version, is pearl barley. Not everyone loves pearl barley in the form of porridge, but if you cook it correctly in a pickle sauce, it is guaranteed to be both tasty and satisfying.

To make traditional pickle you should take:

three liters of clean, soft water,
half a kilogram of meat pulp or bones with meat,
100 grams of pearl barley,
four medium potatoes
a couple of onions
a couple of carrots
four medium pickled cucumbers,
three spoons of tomato paste.

Also 100 ml of brine, parsley, dill, spices to taste. Bay leaf, a couple of black and aromatic peppercorns each, salt, a pinch of dried basil.

First, production proceeds according to the traditional scheme:

Meat or bones should be washed, placed in a pan, filled with water and placed on the stove. After the water boils, you need to collect the foam with a spoon, put the onion, peppercorns and one bay leaf into the broth.

After preparing the meat, it must be removed from the broth, along with the onion. If this is not done, the onions will darken and spoil the taste of the dish. If the meat is on the bone, it is better to separate it from it, cut it into medium-sized pieces and return it to the broth.

Now it’s time for pearl barley – the barley needs to be washed well, changing the water a couple of times. You need to wash until the water becomes completely clear.

Clean pearl barley prepared in this way should be boiled in the broth for quite a long time - 1 hour. Not all housewives know how long it takes to cook pearl barley in pickle, but this is the main secret of this tasty soup. Only well-washed and cooked cereals for an hour will become truly soft and tasty.

Next, diced potatoes are poured into the broth.

The remaining onion along with the carrots should be finely chopped and lightly browned in butter.

Next, chopped cucumbers and tomato paste are added to the vegetables.

The rassolnik can be light, without tomato – it’s a matter of taste.

The mixture of vegetables should be simmered for 10 minutes and placed in the first dish. The soup is almost ready - all that remains is to add basil, the freshest herbs, spices to the saucepan, let the mixture boil and brew for about fifteen minutes.

Homemade pickle soup with pearl barley in a slow cooker (video recipe)

Luxurious soup making, but the time (it seems to me) is slightly longer than the usual method - on the stove.

A few useful tips will help you cook a truly delicious soup:

- the smell of the soup will be most pungent if you cook it over low heat with a lid on and do not let it boil very “intensely”;

— the pickle turns out much more aromatic and tastier if you cook it in a small saucepan, at a time, and eat it fresh;

- It is not permissible to cook soup in an iron (duralumin) pan; a cast iron, poured or enameled pan is perfect;

- if the moment to remove the tricky “foam” from the broth is missed, you should splash half a cup of cool water into the soup. This way the “foam” will rise to the surface again, and it can be simply removed;

— vegetables for pickle will be tastier and more tender if you saute them with the consistency of real creamy and fragrant vegetable oils;

— the cucumber brine is poured into the soup not cool, but boiled and strained. Only this dressing will make this soup evenly spicy;

- onions for the first course, before frying them, you can lightly roll them in flour - this way they will turn out crispy and rosy.

That's all the secrets of making a tasty and rich pickle with barley! By following these simple tips, cooking it will be simple and straightforward.