Rassolnik in a slow cooker

Rassolnik is a common Russian dish that came to us from ancient times. It is prepared using brine and pickles. Brine began to be used as an ingredient in the 15th century. Depending on its concentration and combination with different products, various dishes were created. It is curious that rassolnik then had a different name - kalya, and was prepared with the addition of caviar, and in one of his own notebooks, N.V. Gogol mentioned rassolnik as a pie with chicken, buckwheat porridge, chopped eggs with the addition of brine. Over time, the composition of the pickle changed, but cucumbers remained a constant ingredient. There are a huge number of recipes and methods for making this soup, which, due to its popularity, is one of the three most consumed first courses. In the modern world, with the advent of functional kitchen devices, cooking has become quick and easy. Rassolnik in a slow cooker has long captured the popularity and love of housewives, thanks to the significant savings in time for its production. We offer a traditional recipe for pickle in a slow cooker.

Ingredients:

1 onion;
1 small carrot;
2-3 pcs. pickled cucumbers;
100 gr. cucumber pickle;
1-1.5 tbsp. spoons of tomato paste (or sauce);
1-2 pcs. new tomatoes (if available);
4-5 pcs. medium potatoes;
350-400 gr. meat (can be cooked without meat);
1 multi cup pearl barley (partial);
salt, spices, bay leaf.

How to cook pickle with barley in a slow cooker:

To make this dish, you need to finely chop the onion. Grate the carrots on a medium grater. Cut the pickled cucumbers into small cubes. Wash the meat fillet and cut into small portions. Carefully wash the pearl barley. Cut the potatoes into cubes.

Fry finely chopped carrots and onions in the “Frying” or “Baking” mode. The soup can be prepared without frying; cook it however you like.

Add cucumbers and fry for a couple more minutes. If desired, you can add chopped fresh tomatoes.

Then add tomato paste or sauce.

Add meat to the resulting frying.

Add potatoes, washed pearl barley and brine.

Salt and pepper (add spices and bay leaves to taste).

Pour all this with hot water up to the highest mark on the bowl and turn on the “Stew” mode. In the Panaconic multicooker we set the cooking time to 1.5-2 hours.

Rassolnik in a slow cooker will amuse you with its rich taste and ease of preparation. It is usually served with herbs and sour cream.

Housewives also love to cook pickle because the slightest change in the ingredients gives the finished dish a completely new taste. Try to replace the barley with rice, millet or bulgur, do not use tomatoes or pasta, add seasonings and spices to taste, and every time your loved ones will have a completely different tasting dish on the dinner table. Only one thing will remain constant – great taste.

Rassolnik in a slow cooker: a frisky and tasty soup for any day

Pickle in a slow cooker! We suggest preparing this soup for any day - a frisky and very tasty pickle in a slow cooker.

Rassolnik in a slow cooker: ingredients
Rassolnik in a slow cooker: recipe
Rassolnik in a slow cooker: ready!

Rassolnik in a slow cooker: ingredients

a little less than half a kilogram of ground turkey (you can use any meat)
three tablespoons of vegetable oil
one onion
two celery stalks

half a sweet red pepper
two cloves of garlic
one and a half tablespoons of rice
two pickled cucumbers + two-thirds cup cucumber pickle
two bay leaves
two hundred grams of new tomatoes
three tablespoons of tomato sauce
three potatoes
teaspoon sweet sand
salt and any spices - to taste
one and a half liters of water or broth
two tablespoons chopped dill

Rassolnik in a slow cooker: recipe

Heat a pressure cooker and pour a small amount of vegetable oil into it.
Peel the onions and carrots, rinse, dry with a towel and cut into medium-sized cubes.
Fry the vegetables in a slow cooker for just three minutes.
Then add minced meat there. Break it up with a spatula and sauté with vegetables for 2 minutes.
Wash the celery and cut into medium slices.
Wash the reddish sweet pepper, remove the stem and seeds and cut the halves into medium-sized cubes.
Peel the garlic and pass through a press.
As the minced meat changes color and forms into pieces, you need to add celery, red pepper and garlic.

Wash the rice well in several waters, discard in a colander, and then put into the slow cooker.
Grate the pickled cucumbers and add to the rest of the ingredients.
Pour a little cucumber juice in there.
Then add two bay leaves.
Wash the freshest tomatoes, scald with boiling water, remove the skin and chop finely. Add to slow cooker.

Pour in tomato sauce.
Peel the potatoes, rinse and cut into medium-sized cubes. Place into the slow cooker.
Salt, add sweet sand and spices with herbs.
Pour all this with about one and a half liters of water or broth.
Stir with a silicone spatula and turn on the multicooker on the soup function for about seven minutes.
After the required time has passed, open the lid and add chopped dill to the soup.

Rassolnik in a slow cooker: ready!

The soup came out medium and can be eaten even without bread. This soup can be prepared any day.

Pour the pickle mixture into the tureen and serve.

The wonderful smell, appetizing and bright appearance of this dish will not leave anyone indifferent.

Rassolnik in a slow cooker

The content of the article:

In earlier times, pickle was called kalya and implied the introduction of fish as an indispensable ingredient. Now kalya is just a fish pickle. All other soups for which brine is used are called rassolniki.

Rassolnik in a slow cooker is a dish that is prepared using broth with the addition of meat, poultry or beef offal. The introduction of river or sea fish is also allowed. Various vegetables are used to make soup. First, potatoes, cabbage, carrots, tomatoes, onions, spicy roots.

In order to create the most satisfying rassolnik soup in a slow cooker, it is supplemented with different types of cereals. It is appropriate to use pearl barley, rice, barley or buckwheat in the soup.

Barley is mixed with beef, rice with poultry giblets, and oatmeal with meat on the bone. From time to time, kidneys are added to the pickle.

In order to free this part of the carcass from substances harmful to the human body (purines, ammonia), the kidneys are cut into small pieces and boiled for 10-15 minutes.

Pork or beef requires a longer production time than chicken. This should be taken into account before you start cooking.

Celery root and parsley root are often added to pickle sauce.

Such a dish certainly contains brine - most often cucumber, but you can use mushroom or cabbage brine. Before use, it is passed through a filter and boiled in a separate container.

Pickled cucumbers can be considered one of the indispensable ingredients. It is best to peel them, cut them into small cubes, and boil until soft. It is permissible to use salted milk mushrooms instead of cucumber. If the cucumbers are not very salty, you can take more of them than indicated in the recipe, or add brine to the soup. In order to create the most striking taste of pickle, sliced cucumbers are fried in a frying pan.

Lesion is often used as a dressing. To make it, yolks and milk are used. The ingredients are painstakingly ground and heated.

In order for the pickle in the slow cooker to fully reveal its taste properties, it is infused for 2-3 hours before serving. It is served with dark bread, puff pastries or pies. Smoked meat tenderloin is added to the dish, already poured into plates. It can also be served on a separate plate.

Individual manufacturing in a multicooker

A multicooker is a device with virtually endless capabilities. The only process that is not available for this technique is smoking.

Making soups is not very difficult, but often requires the use of an ordinary frying pan or even an oven. To achieve a successful result, it is worth considering the production time of each individual product. This is especially true for vegetables, which, if boiled for a long time, can turn into an unappetizing mass.

A multicooker can do all the necessary functions without the additional use of different pots or pans. But for good results in making pickle, you should carefully supervise any process.

Since there is only one bowl in the multicooker, the frying processes are carried out first. It is very important to correctly calculate the amount of water, since you can add broth or water, but it is better not to do this.

In the “Stewing” mode, the pickle will be cooked at low temperatures. This method makes it possible to fully reveal the taste and smell of each component. Rassolnik in a slow cooker resembles a dish cooked in a real oven.

Rassolnik with pearl barley in a slow cooker

Cereals of various grinds are available for sale. If whole grains or large grinds are used to make soup, then the pearl barley is soaked in cool water overnight (that is, at night) . For traditional pickle cooked in a slow cooker, you can use different types of meat - beef or pork ribs. Cucumbers are cut into medium cubes, strips or grated.

Ingredients:

half a measuring cup of pearl barley;
half a measuring cup of prepared brine;
1.5 liters of water or broth;
200 g beef;
2 potato tubers;
1 onion;
1 small carrot;
2 pickled cucumbers;
3 tbsp. l tomato paste;
spices, herbs and salt to taste;
sour cream for serving.

Manufacturing method:

To simplify the process, all vegetables should be peeled and cut beforehand. Place them in a bowl, add oil and fry for up to 10 minutes.
After this, add the tomato paste and continue the process for another 5-10 minutes.
After frying, add potatoes, meat, pearl barley to the bowl, add liquid and simmer for 2 hours.
When finished, rassolnik in a slow cooker with pearl barley is poured into bowls, seasoned with chopped herbs and sour cream.

Rassolnik with rice in a slow cooker

Rassolnik with rice in a slow cooker is perfect for children, who often do not like pearl barley.

Ingredients:

2 pickled cucumbers;
300 g boneless pork meat;
100 g onion;
100 g carrots;
a third of a measuring cup of rice (long grain);
2 liters of clean water;
4 potato tubers;
vegetable oil;
salt, fresh herbs, spices.

Manufacturing method:

Cut the pork meat into small slices, place in a bowl and fry for 10 minutes with the lid open.
Add grated carrots, cucumbers and small diced onions. Fry until fully cooked.
Add rice cereal, chopped potatoes to the multicooker container and fill the mixture with water.
Set the multicooker to “Soup” mode and cook for 30 minutes.
A couple of minutes before it's ready, add the spices. When serving, garnish with dill or other herbs of your choice.

Rassolnik with chicken in a slow cooker

Rassolnik with chicken cooked in a slow cooker is considered one of the easiest for the digestive system. Barley is added to this soup. The cereal should be thoroughly washed and boiled until fully cooked. It is best to use the “Extinguishing” program with the timer set for 40 minutes. Since chicken meat cooks very quickly, there is no need to use high temperatures.

Ingredients:

1 cup pearl barley;
water or broth;
500 g chicken meat or hearts;
600 g potatoes;
onion;
carrot;
5 small pickled cucumbers;
half a glass of brine;
seasonings and salt.

Manufacturing method:

In order for the pickle to have the richest taste, you can cook broth from the chicken backbone.
To do this, you need to put parts of the carcass in a bowl, add water and cook in the “Stew” mode for 40 minutes. Remove the meat and bones and strain the liquid.
Place chopped onions, carrots and cucumbers on the bottom of the chacha. Fry until fully cooked.
Add chicken meat, boiled pearl barley, broth, potatoes and cook in the “Stew” mode for an hour.
Add salt and spices before finishing cooking.
Ready rassolnik with chicken is served in bowls, seasoned with sour cream, and decorated with herbs.

Rassolnik with stewed meat in a slow cooker

Rassolnik with stewed meat in a slow cooker is prepared with the addition of pearl barley. It should be previously soaked in water and cooked until fully cooked. This will make it possible to reduce the time for making the pickle. If you use stewed meat to make soup, then you don’t need to add broth, just clean water.

Ingredients:

100 g dry pearl barley;
1 can of pork or beef stew (0.5 l);
3 pickled cucumbers;
700 g potatoes;
1 small carrot;
1 medium onion;
2 tbsp. l tomato paste;
purified water;
the freshest greens;
salt, spices;
sour cream.

Manufacturing method:

Pearl barley is washed a couple of times and soaked for 10 hours so that the grains become softer.
Chop the onions and carrots and fry them in a slow cooker using the “Frying” or “Baking” mode. In this case, the lid must be open and the mixture must be stirred from time to time.
After this, tomato paste is added to the bowl, and after two minutes, boiled pearl barley and cucumbers are added. Simmer everything together for 5 minutes.
Later, stew, potatoes, water and other ingredients are added to the bowl. If the cucumbers are not very salty, then you can add brine.
A savory pickle is prepared in a slow cooker within an hour using the “Stewing” mode.
Rassolnik with stewed meat is served in deep bowls, seasoned with herbs and sour cream. You can serve it with not only a tenderloin of smoked meats, but also pies with liver or potatoes.

Rassolnik in a slow cooker - the best recipes. How to properly and deliciously cook pickle in a slow cooker.

Rassolnik in a slow cooker - general principles of production

The slow cooker has reduced the process of preparing dishes to simple movements - just put the ingredients in the bowl and wait for them to boil. Meanwhile, we still need to choose dishes; a magic machine won’t do it for us! If you haven’t cooked pickle soup in a slow cooker before, be sure to try making this soup. Rassolnik is not bad because it can be served cooled, and its taste is still fresh and invigorating. This is an impeccable summer soup, because even in the heat, when you don’t feel like eating at all, it’s nice to treat yourself to pickle.

Rassolnik in a multicooker must be prepared in the “Soups” or “first courses” mode (depending on the model of the machine).

Rassolnik in a slow cooker - preparing goods and utensils

Let us describe the scheme for making soup in a slow cooker. Before all this, you need to prepare the frying if you plan to add it to the pickle. To do this, set the “Frying” mode for 12 minutes, grease the bowl with a small amount of oil, and first add the chopped onion and then the grated carrots. Stir the vegetables with a silicone spoon during cooking; they should fry until evenly golden brown.

After finishing the program, water is poured into the finished frying and the meat is lowered. This ingredient must be washed in advance, films removed, and bones removed. Be especially careful with your preparation if you are making a soup based on fish meat, because even a small bone can spoil the memories of the dish.

Set the mode to “First courses” (or “Soup”) and cook under a closed lid for 10-15 minutes. After this gap of time, add cereals and potatoes, after another 10 minutes add those vegetables that cook slowly (cucumbers, mushrooms, olives). Also at this step, brine and herbs are added to the pickle.

The principle of making soup in a slow cooker brings rassolnik closer in taste to the “great-grandfather” of the dish - fish kalya. After all, housewives cooked potassium in a Russian oven, and simmering the dish is the basis for the operation of a multicooker.

Recipes for pickle in a slow cooker:

Recipe 1: Rassolnik in a slow cooker with pork

The fat content of the soup largely depends on the type of meat you choose. So, pickle cooked with pork turns out to be more satisfying and nutritious. This soup is great to prepare if you understand that men will be treated to the dish.

Required ingredients:

Water – 2.2 liters
2 pieces of potatoes
5 tablespoons rice
Meat (pork) – 330 gr.
Pickled cucumbers – 2 pieces
Onions and carrots, sunflower oil for frying
Spices

Manufacturing method:

In a multicooker bowl, fry the chopped onion and grated carrots in the “Fry” mode set for 12 minutes.
Change the “Frying” mode to “First courses”, set the timer for 25 minutes. Pour water into the bowl, add the pork pieces, add salt and close the lid.
Prepare the potatoes, wash the rice with water until transparent. Add these ingredients after 10 minutes.
Cut the cucumbers and add them to the soup after another 10 minutes, pour in the brine. Close the lid and cook until the timer ends.

Recipe 2: Rassolnik in a slow cooker with buckwheat and tomato

Quite a “fresh” version of the dish, because tomatoes are not added to rassolnik in all regions. Meanwhile, the soup turns out to be very “wonderful” due to the colorful ingredients and, naturally, it’s delicious. It should also be noted that it is easy to digest due to the replacement of rice with buckwheat.

Required ingredients:

2.3 liters of water for pickle sauce
Buckwheat – 4 tablespoons
Carrots – 1 piece
Pork – 250 gr
Pickled cucumbers – 2 pieces
Potatoes – 1 piece
Fresh tomato – 1 piece
Spices

Manufacturing method:

Set the timer on the multicooker for 40 minutes, turn on the “first courses” mode.
Boil the meat by pouring water into a bowl and adding chopped pieces of pork.
Cut the potatoes into pieces, wash the buckwheat. Add ingredients after 10 minutes.
Grate the carrots on the smallest grater, cut the tomatoes into cubes. Add the vegetables to the pickle after 15 minutes.
Cut the cucumber. Add it to the soup after 8 minutes and cook until the end of the program.

Recipe 3: Pickle in a slow cooker with olives

The soup will turn out extraordinary if you add chopped green olives to the classic recipe.

Required ingredients:

2.3 liters of water for pickle sauce
Carrots and onions for frying
Sunflower oil
Rice – 45 gr.
Pork – 320 gr
Potatoes – 2-3 pieces
Pickled cucumber – 2 pieces
Olives 140 gr. greenish seedless

Manufacturing method:

Prepare the frying in the multicooker bowl. It is necessary to fry onions and carrots in a greased container, then switch the “Frying” mode to “First courses”, set the timer for 30 minutes. Pour water into the bowl, lower the pieces of meat, add salt and cover with a lid.
The potatoes must be cut, the rice must be washed thoroughly. After 15 minutes from the start of the program, add these ingredients to the bowl.
Cut cucumbers and olives. After 15 minutes, add these ingredients to the bowl. Prepare the pickle until the end of the program.

Recipe 4: Rassolnik in a slow cooker with pearl barley

In a slow cooker, you can prepare pickle soup with any number of ingredients, including pearl barley. Pearl barley “sounds” very tasty in soup, but it is not often used for the reason that it takes a long time to prepare. To minimize the time it takes to make it, we will fry the pearl barley in a multicooker bowl in advance.

Required ingredients:

Mineral water for soup – 2 liters
Pearl barley – 50 gr.
Potatoes – 1 piece
Beef – 310 gr.
Pickled cucumber – 2 pieces
Carrot
Sunflower oil
Spices

Manufacturing method:

Set the “Frying” mode for 12 minutes, grease the bowl with oil. The pearl barley must be washed in water and then dried with cardboard towels. Pour the cereal into the bottom of the bowl and fry it for the set time, stirring.
When the program is over, set the “first courses” mode for 50 minutes, fill the cereal with water and lower the meat into the bowl. Close the lid and let the ingredients boil for half an hour.
After this period of time, add the previously peeled and cut potatoes to the pan.
Carrots must be grated. Finely chop the cucumbers. Add carrots 12 minutes before the end of the program, and cucumbers 5 minutes before the end of the program.

Recipe 5: Pickle in a slow cooker with mushroom broth

The soup does not necessarily need to be prepared with a meat base. You can cook the most delicious pickle based on mushrooms. Let's prepare a delicious vegetarian dish with rice.

Required ingredients:

Water for pickle sauce – 2 liters
Rice – 4 tablespoons
Potatoes – 3 pieces
Fresh mushrooms of any variety – 300 gr.
Salted mushrooms – 150 gr.
Cucumber brine – 300 ml
Carrots and onions for frying
Spices
Sunflower oil

Manufacturing method:

Set the “Fry” mode for 12 minutes. In a greased bowl, first fry the chopped onion, then add the grated carrots. Stir-fry the vegetables until the end of the program.
Switch the mode to “first courses”, set the timer for 25 minutes.
Wash the mushrooms well. Ideally, fill them with water in a deep bowl and leave for 5 minutes. Then chop finely.
Pour water into a bowl, add previously chopped potatoes, mushrooms and washed rice.
After 15 minutes from the start of the program, add chopped salted mushrooms to the soup, after another 5 minutes, pour the brine into the bowl. Prepare the pickle until the end of the program.