Lenten pickle – 4 recipes

Ksyusha Garastyuk • 01/17/2019

There are soups that allow you to simply survive the lack of meat in your diet during fasting. Vegetable eaters can also use these recipes. For example, Lenten rassolnik is a savory soup, the production of which requires the most popular ingredients.

Rassolnik is prepared with pearl barley or rice, and a mandatory attribute of the former is brine - it should be added at the end, otherwise there is a high possibility that the vegetables will not cook due to acid.

Try one of the recipes to complement your menu with a tasty and satisfying soup.

Prepare cucumbers for pickle at your discretion - they can be cut into strips or circles. If you want the soup to be more tender, then cut off the skin from the salted vegetable. If you want crispy cucumbers, do not cut off the skin.

You can supplement any of the recipes with parsley or dill - they are always appropriate in Lenten pickle soup. A bay leaf with aromatic pepper will not spoil the taste at all. But try to be careful with salt! Don’t forget that cucumbers themselves are salty, so add half as much salt as you usually put in soup.

Lenten pickle with pearl barley

Barley is known for requiring a long cooking time. You can prepare it in advance by filling it with hot water. This will reduce the cooking time and make the cereal more crumbly.

Ingredients:

100 gr. pearl barley;
1 carrot;
1 onion;
5 potatoes;
2 pickled cucumbers;
3 bay leaves;
allspice;
100 ml. brine.

Manufacturing:

Soak pearl barley in hot water for an hour.
Pour water into the pan and turn on the stove. As soon as the water boils, add the cereal, and reduce the power of the stove to medium.
During cooking, pearl barley can create foam; it must be skimmed off.
Grate the carrots and finely chop the onion into cubes.
Fry onions and carrots.
Cut the potatoes into cubes or strips. Once the pearl barley is cooked, add the potatoes to the soup. Cook for 10 minutes.
Add roasted vegetables to the soup. Cook for 5 minutes.
Cut the cucumbers into strips. Add to soup.
If necessary, add salt to the pickle. Add bay leaf and pepper.
Before ready, pour out the brine.

Lenten pickle with rice

Rice cooks even faster than pearl barley and generally creates the most delicate thickness. If you like thick soups, then add more rice than indicated in the recipe. This grain will not spoil the soup, because it mixes perfectly with pickles.

Ingredients:

150 gr. snow-white round rice;
1 carrot;
4 potatoes;
1 onion;
2 pickled cucumbers;
150 ml. brine;
parsley, dill - optional;
aromatic pepper.

Manufacturing:

Wash the rice thoroughly. Place in a saucepan and fill with water.
Bring the cereal to a boil, reduce the heat on the stove to medium. Add diced potatoes. Cook for 15 minutes.
While the potatoes are in the pickle, you can prepare the frying - saute the grated carrots with finely chopped onions in a frying pan.
Cut the cucumbers into circles or strips.
Add fried vegetables and aromatic peppers. Cook the soup for 5-7 minutes.
Add cucumbers, cook for 3 minutes.
Just before it's ready, add the brine.
Before serving, sprinkle the pickle with finely chopped herbs.

Lenten pickle with mushrooms

Even a lean dish allows you to show your imagination. Add mushrooms and your soup will become even tastier. Not only the freshest or dried mushrooms will go into the pickle, but also pickled ones. They pair perfectly with pickled cucumbers. But in this case there is no need to put salt in the soup at all.

Ingredients:

100 gr. pearl barley;
2 pickled cucumbers;
1 carrot;
4 potatoes;
1 onion;
300 gr. mushrooms;
black pepper;
150 ml. brine.

Manufacturing:

Soak the pearl barley for an hour in hot water in advance.
Carefully wash the cereal, add water and bring to a boil.
As the water boils, reduce the heat on the stove to medium.
Cut the mushrooms into slices and add to the broth. Cook for 20 minutes.
Cut the potatoes into cubes and add to the pickle. Cook for 10-15 minutes.
Sauté grated carrots and finely diced onions in a frying pan.
Add vegetables to soup. Cook for 5-7 minutes. At this step, season the pickle.
Cut the cucumbers into strips and place them in the pickle.
5 minutes before readiness, add brine.

Tomato pickle

It is believed that pickle can only be made from cucumbers. In fact, salted tomatoes are no worse than their vegetable counterpart. Tomato rassolnik is an extraordinary soup that you will immediately enjoy.

Ingredients:

100 gr. white rice;
½ can of canned beans;
1 carrot;
1 large onion;
2 huge salted tomatoes;
150 ml. brine;
2 tbsp tomato paste.

Manufacturing:

Wash the rice thoroughly, add water, and bring to a boil.
Bring the water to a boil and reduce the heat on the stove.
Cook rice for 10 minutes.
At this time, grate the carrots and fry the salted tomatoes and onions in a frying pan in tomato paste.
Add beans to soup. Cook for 5-7 minutes.
Add roasted vegetables to soup. Cook for 5 minutes.
Pour in the brine just before it's ready.

Rassolnik is an all-purpose soup that will brighten up your diet on days of giving up meat. Choose any recipe and create a delicious first dish for Lent.

Lenten rassolnik

Lenten pickle

And without meat you can prepare a delicious lean pickle. Try it!

Pickle soup “Special”

I’ve been cooking rassolnik almost all the time, almost all the years, but now I decided to change the ordinary barley with which I’ve been cooking all these years, and take whole wheat instead. It's both healthier and tastier! And, as it seemed to me, the wheat was cooked a little faster after the preparatory roasting. Perhaps I was wrong, I didn’t mark the exact time, but about an hour to an hour and a half after we fry it. Wheat is softer and much tastier than pearl barley. Try it, you will like it too!

Mushroom pickle

I have now prepared a breathtakingly delicious Lenten soup - pickle made from dried mushrooms. I would very much like to give this recipe to Nastenka Asya-nn and everyone who is currently fasting.

Pickled tomato rassolnik

A tasty and satisfying soup for tomato lovers! Rich and catchy, seasoned with the freshest fragrant herbs and aromatic sunflower oil. real jam!

Rassolnik

Because I gained little over the winter, at the moment I am on calories and now I decided to cook my own favorite “Rassolnik”. I think it will be suitable for the “Fasting with Moulinex” competition.

Rassolnik with canned fish

Rassolnik with canned fish for lean nutrition.

Beet pickle with salted mushrooms

I have long wanted to cook this unique soup, but I didn’t have good salted mushrooms. And this year I annoyed the milk mushroom, and it was finally his turn. Despite the fact that the soup is vegetarian and lean, it has a catchy, very rich taste.

Frisky pickle with rice

A quick version of a tasty and refreshing soup.

Rassolnik with pearl barley

Among the first courses, pickle soup has won the extraordinary love of our fellow citizens - along with borscht and cabbage soup. It has a pleasant sourness, is also very nutritious and warms well. There are a lot of recipes for this ordinary Russian soup, but the most popular, of course, is rassolnik with barley and cucumbers. During Lent they prepare Lenten rassolnik, which is no less tasty and satisfying soup.

Lenten pickle with barley is prepared in broth, but instead of meat, vegetable or mushroom broth is used. Mushroom broth can be cooked with all mushrooms (although the richest broth made from dried mushrooms is considered the most delicious). But if there are no mushrooms, vegetable broth will do.

Barley makes this soup very satisfying, as it saturates the body perfectly and forever. Therefore, even if you limit yourself to just pickle soup for lunch, hunger will not bother you again soon.

To make pickle, you can use both pickled and pickled cucumbers. If your cucumbers have hard skins, it's best to trim them off. It is also better to get rid of large seeds.

Recipe for Lenten pickle with barley and cucumbers.

The pearl barley must be washed well, pour boiled water over it and let it swell for about 40 minutes. Pour the steamed barley into a saucepan, add water, and bring until soft. In this case, it is better to drain the first water (5 minutes after the start of cooking, to avoid the blue color of the soup) and again fill the future pickle with cool water.

Add chopped potatoes and spices to the cooked barley - bay leaf, pepper in a pot, salt. You can add parsnip or parsley roots to the Lenten pickle. Sauté onions and grated carrots in a frying pan until soft, add them to the soup along with sliced cucumbers, just as the potatoes are cooked. It is very important to add cucumbers to the soup when the potatoes and other vegetables are ready, otherwise the acidity of the cucumbers will prevent them from cooking. Some recipes recommend lightly frying sour cucumbers along with vegetables. You can additionally “sour” the soup with cucumber brine or even brine from olives or sauerkraut. The brine is added to the soup at the end of preparation and brought to readiness.

Since sour cream is among the illegal goods during Lent, be careful with sourness, because usually sour cream partially neutralizes the acid. In this case, there will be nothing to soften it, so don’t overdo it. Instead of sour cream, you can add lean sauce to the dish.

Pour the lean pickle soup with pearl barley into plates, add finely chopped greens to each to taste.

Rassolnik is served with bread, Lenten croutons or Lenten pies.
Bon appetit in Lent!

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Lenten pickle with pearl barley

Ingredients

Pearl barley – 100 g

Potatoes – 2 pcs.

Onions – 1 pc.

Pickled cucumbers – 1-2 pcs.

Garlic – 1 clove

Salt, spices, herbs - to taste

157 kcal
1 hour
1 hour

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Lenten pickle soup with pearl barley is a real delight! Rich, thick and very satisfying soup is perfect for a homemade lunch, and not only during Lent. Pearl barley is very useful; it contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) B, E, A, PP, D. Lysine is involved in the production of collagen, which the skin needs so much. Magnesium, phosphorus, potassium, iodine and almost all other elements make pearl barley irreplaceable in the diet.

Rassolnik has long been prepared specifically with pearl barley, let’s do the same. Lenten pickle soup with barley and pickles is prepared simply and quite quickly; instead of meat broth, use water or vegetable broth.

We thoroughly rinse the pearl barley a couple of times until the water is clear. You can soak the cereal for 30-40 minutes in advance. Let the pearl barley simmer in a small amount of water until half cooked, about 20 minutes.

In the meantime, let's get to the vegetables. Finely chop the onion and saute it in vegetable oil for 1-2 minutes. Add diced carrots.

Remove the skin from the tomato, chop it finely and add it to the vegetables. Add chopped garlic if desired.

We will sauté the vegetables for another 3-5 minutes. Add vegetables from the frying pan to the barley boiled until half cooked. We do not drain the water in which the cereal was cooked. I often add tough stems of dill and parsley to soups, tying the stems with thread so that I can simply remove them later. They impart a gentle smell and taste to dishes.

Add the required amount of water or vegetable broth, approximately 1.3 liters. Add diced potatoes.

We will cook the pickle for another 10-15 minutes over medium heat until the potatoes are ready. Meanwhile, finely chop the pickled cucumbers. They must be added at the very end of cooking, otherwise the potatoes will remain tough. If you have a savory brine, add a little of that too. Now you can test the soup and add salt as needed.

Add bay leaf and turn off heat. Leave the pickle with pearl barley to brew for 10 minutes. Add your favorite herbs and serve. Lenten pickle with pearl barley turns out very tasty, filling, fragrant and rich. Try it - and you will be amazed how a lean soup can be so delicious!

Lenten pickle

Usually meat and offal are added to the pickle. In the Lenten version, obviously, there is none of this - so buy for him the most delicious pickles with fragrant brine

150 g selected pearl barley
3 medium pickles
1 cup cucumber pickle
2 huge onions
2 medium carrots
2 celery stalks
2–4 cloves of garlic
2–3 tbsp. l. tomato sauce
vegetable oil
1 tsp. sweet ground paprika (can be smoked)
salt, freshly ground dark pepper
greens for serving, optional

STEP-BY-STEP COOKING RECIPE

Key words

Rassolnik is a regular Russian soup with pickled cucumbers. Auguste Escoffier in his own Culinary.

Those who are fasting should first remember soups. Borscht, cabbage soup, pickle soup, mushroom soup - just not...

Lenten recipes should not be sour and the same. Cereals, vegetables, fruits, mushrooms, .

During Lent you have to show great ingenuity in order to cook deliciously and variedly. Special.

Pickled cucumbers are not at all the same as pickled cucumbers, since cucumbers are pickled without vinegar. By the way, .

average

Rassolnik with pearl barley was traditionally cooked in Rus' already in the 15th century. True, then him.

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Rassolnik with barley and pickles is one of the countless varieties of the famous.

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Lenten pickle with rice will appeal not only to those who follow church canons, but also.

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Lenten mushroom soup with barley is so fragrant and tasty that even those who...

Soup recipes are indescribably diverse. Hot and cool, light and very filling, transparent and...

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Rassolnik with mushrooms seems to have been specially created for those who do not particularly like cereal as part of the first one.

Just

Rassolnik Leningradsky was prepared in all canteens in the former USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) . It was a lightweight one.

Taking into account that during Lent you can add vegetable oil to food only two days a week, this amount should be divided by two. Or, like me, feed someone else (I’ll take half to my mom))).

I have been cooking rassolnik for a very long time, and, naturally, in meat broth. It will be necessary to try the Lenten version as well.

I haven’t eaten rassolnik for many years since I was a teenager, so I haven’t adored it since I was a teenager (in my family they cooked it with rice). In order to at least somehow vary the fasting weekdays, I decided to cook according to this recipe. Exceeded all expectations! Even my husband eats it, who, in principle, does not accept the first dishes prepared without meat broth)) So I am already on my second fast in the company of this pickle, thanks for the recipe!

Alena, corrected. Thank you for your attention!

Not a bad recipe, but why “ovo”? It is completely lean, in other words, strictly vegetarian.

Not a bad pickle. Only I soaked pearl barley earlier.

Lenten pickle – 4 recipes