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.

1. 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.
2. For pickle, it is better to take lean meat. The calorie content is fully compensated by the cereal. And the taste with lean meat is even subtler.
3. 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 make the dish taste better 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 may completely fall apart.

Which pickle recipe is the most delicious for you?

Rassolnik classic

There are many recipes for Rassolnik, but I offer you a classic recipe.

Ingredients for “Classic Rassolnik”:

• Beef – 400 g
• Pearl barley – 120 g
• Greens – 20 g
• Bay leaf - 2 pcs.
• Dark pepper - 1 g
• Salt - 10 g
• Potatoes (peeled) - 400 g
• Onions (peeled) - 100 g
• Carrots (peeled) - 100 g
• Water - 3 l
• Vegetable oil – 70 ml
• Pickled cucumber – 200 g

Production time: 130 minutes

Number of servings: 10

Nutritional and energy value:

Recipe for “Classic Rassolnik”:

1. Fill the meat with cool water and set to cook for 90 minutes.
2. While the meat is cooking, wash the pearl barley and soak it.
3. Cut onions, potatoes, cucumbers into cubes, grate carrots.
4. Chop the greens.
5. Pour oil into a heated frying pan and fry the onion for 3 minutes, add carrots and fry for another 5 minutes.
6. Add cucumbers to the vegetables and continue to fry for about 10 minutes.
7. Take the finished meat out of the broth and cut it into small cubes.
8. Add pearl barley to the broth and cook for 30 minutes.
Then add the meat and potatoes and continue cooking for 5 minutes. Add the roast and leave to cook for another 20 minutes, add salt, pepper, and add a bay leaf. 9. Add greens to the finished Rassolnik.

Thanks for watching and reading my recipe. Bye everyone and bon appetit.

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August 23 alexey3692 # (recipe creator)

October 14, 2019 Voronenok75 #

October 14, 2019 alexey3692 # (recipe creator)

June 25, 2019 pavelsudnik #

January 7, 2019 JAROSLAVA9 #

January 7, 2019 alexey3692 # (recipe creator)

January 10, 2019 Voronenok75 #

January 10, 2019 Voronenok75 #

January 10, 2019 alexey3692 # (recipe creator)

June 25, 2019 pavelsudnik #

January 17, 2019 Voronenok75 #

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Classic rassolnik: recipe with barley and pickles

Hi all! If you found this article, it means that we are now making soup with you. Classic rassolnik is one of the rich soups that are so popular in our country during the cool season. We will create it, as usual, with pearl barley. But from time to time they cook it with rice, and even with buckwheat.

Such soup with pickled cucumbers began to be prepared in Rus' back in the fifteenth century, only then did it bear the name kalya. Absolutely, previously, all sorts of offal went into such a soup - pork or beef kidneys, for example. At the moment, the main thing is to cook it on the basis of any piece of meat on the bone.

You can use any kind of meat, or prepare a vegetarian pickle without any meat at all. An indispensable ingredient of the dish is pickled cucumbers. It will be great if you have so-called barrel-salted cucumbers. If not, then you can change it with pickled ones.

Content:

Rassolnik soup with barley and pickles - step-by-step recipe

This manufacturing option has been familiar to most of us since our youth. This is my husband's favorite soup. So, I cook it quite often, but we don’t get bored with it.

It turns out special due to the brine, tomato and spices. And the fat content and richness of the dish depends on what kind of meat you take. A very suitable lunch for a hungry man.

We will need:

• Piece of beef or pork on the bone - 500 g
• Pearl barley - 120 gr.
• Pickled cucumbers - 4 pcs.
• Cucumber brine - 0.5 cups
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Tomato paste - 2 tbsp. l. (or two medium tomatoes)
• Vegetable oil - 2 tbsp. l.
• Coriander, bay leaf, salt, garlic, hot pepper pod - to taste
• Water – 3 liters

Manufacturing:

1. You need to boil the barley in advance. Wash it a couple of times first. Then fill it with a glass of water and place it on the stove. After boiling, cook over low heat for approximately 15-20 minutes. Do not forget that you must always keep an eye on the cereal. To prevent her from running away, open the lid slightly.

2. Wash the meat and put it in a saucepan in which the whole stew will be cooked. Pour in water and bring to a boil. Skim off the foam and cook for 30-40 minutes over medium heat. Cooking time depends on the type of meat chosen. For example, pork cooks faster than beef. Naturally, you can also eat poultry.

Readiness can simply be determined by how easily the pulp is separated from the stone.

3. In the meantime, you can prepare the vegetables. Wash them and clean them. Cut the carrots into narrow strips, cut the onion and cucumbers into small cubes (1cm side).

Quite often I hear in extreme times that it is better to cut the carrots directly, rather than grate them. Cucumbers, by the way, can also be chopped into strips, like carrots - at your discretion.

4. Chop the potatoes into randomly shaped pieces.

Cooking frying for soup

5. First place the carrots in a heated frying pan with vegetable oil. There is no need to roast it to a coffee color. Let it cook for three to four minutes, stirring occasionally to prevent it from burning.

6. Next, add the chopped onion to the pan. Fry for another 5 minutes, without forgetting to stir.

7. As soon as the onion becomes transparent, dump the chopped cucumbers there. Let them soften slightly and exchange taste and smell with the rest of the ingredients.

8. Lastly, add tomato paste or chopped tomatoes. And now we pour in the cucumber pickle.

Classic rassolnik involves adding brine. But, if you don’t like sour soup, then this is not necessary.

Mix everything thoroughly and let it simmer for another 5-7 minutes.

As a result, the frying should turn out to be an appetizing color, thick and fragrant. Now you can remove it from the stove and put it aside for now, we’ll return to it a little later.

9. The meat is already cooked, remove it from the broth and leave it to cool on a plate.

10. Pour the prepared pearl barley and potatoes into the pan. Bring to a boil and cook for approximately 10 minutes. In the meantime, cut the meat into small, randomly shaped pieces.

11. Now add the roasted and chopped meat to the soup, as well as the necessary spices, not counting the garlic. Stir and cook for another 5 minutes. It's time to salt the stew.

12. Remove the hot pepper and add garlic to the pan. It needs to be passed through a press or simply finely chopped. This is such a rich and thick soup.

And finally, you can remove it from the heat and let it brew for a while under a tightly closed lid.

Serve in portioned plates, with sour cream and chopped herbs.

Video on how to prepare classic rassolnik at home

I would also like to recommend you a recipe for such beef soup. The video from Natalia Kalnina very clearly shows all the stages of production.

Composition of goods:

• beef on the bone - 500 gr. (or any other meat, preferably on the bone)
• cucumber pickle - 150 ml.
• pickled or pickled cucumbers - 3 pcs. or 200 gr.
• potatoes - 400 gr.
• onion - 1 pc. one carrot
• pearl barley - 70 gr.
• tomato paste - 2 tbsp. spoons
• salt, bay leaf and other seasonings - to taste
• water - 4 l.

This is a homemade pickle.

Try both options and decide which one suits your taste better. And I say goodbye until the next delicious recipes. Thank you to everyone who cooked with me now!

If you like our soup, click on the social media buttons and save the recipe on your own page!

Rassolnik - a classic recipe with barley and pickles

Now we have prepared a good soup and pickle for lunch. Cooked with pearl barley, pickles and chicken. Great taste, filling lunch. It cooks quickly, the recipe is very simple. This pickle can be prepared with rice, but in my opinion it tastes better with pearl barley.

You can eat any kind of meat - beef, pork. I talked about this recipe with pork on my website “Cooking is my hobby” in the article “Classic pickle with barley.” It also comes out very tasty with pork bone broth.

Cucumbers can be eaten salted or pickled; we have our own, pickled, prepared for the winter, crispy and very tasty. Chicken meat, use any part. Soup sets are great, they contain meat and bones for a rich broth. I use pearl barley from bags, quickly made. It cooks for only 30 minutes.

So let's hurry to the kitchen, read the recipe and prepare the most delicious pickle with barley.

Classic rassolnik with barley and pickles with meat

All ingredients are given for a 3-liter pan. This is 5-6 servings. Production time 40 minutes.

Soup ingredients

• Chicken - 500-600 gr.
• Pickled cucumbers - 3 pcs.
• Carrots - 1 pc.
• Potatoes - 5-6 pcs.
• Onions - 1 pc.
• Tomato paste - 3 tablespoons
• Pearl barley – 1 packet (80 g)
• Salt pepper
• Bay leaf - 2 pcs.
• Vegetable oil for frying (2-3 tablespoons)
• Water - 2.5 liters
• Greens (green onions, dill)
• Sour cream

How to cook rassolnik soup with barley and chicken

We start production with meat. We have chicken thighs, you can use legs or breast. Rinse the chicken meat under running water. Cut into manageable pieces.

Pour 2.5 liters of cool water into a saucepan. Place the meat pieces. Let's cook on fire. Bring to a boil.

Don’t forget to remove any foam that appears.

As soon as the water boils, you can throw in the pearl barley. I always use cereal from bags, it cooks faster. It must be cooked for 30 minutes until it is ready. After boiling, reduce the heat and cook over low heat.

While the cereal is cooking, prepare the vegetables. Peel the potatoes and cut them into small cubes for soup.

Peel the onions and carrots. Finely chop the onion. Three carrots on a large grater. You can cut it into thin semicircles, but then it will fry a little longer.

Pour 2-3 tablespoons of vegetable oil into a frying pan, heat it up, add carrots and onions. Fry until soft.

When the cereal is cooked until half cooked, put the potatoes in the pan. Foam may appear again, it’s better to remove it.

While the potatoes are cooking, grate the pickled cucumbers. They can be cut into narrow strips.

Place in a frying pan and fry along with vegetables.

After 3-4 minutes, add 2-3 tablespoons of tomato paste to the vegetables. Stir, heat everything together for 3 minutes. Place the finished roast into the soup. Add salt, pepper to taste, bay leaf. We try, if the potatoes and cereals are cooked, let them simmer for another 3-4 minutes.

The soup is ready, cover the pan with a lid, remove from heat and let it brew for 15 minutes.

Rassolnik soup with barley and pickles with chicken

You can start lunch. Pour the pickle into plates and add a handful of chopped herbs.

A good addition would be a spoonful of sour cream. The taste comes out excellent. The whole family will be satisfied with a hearty lunch. Try it, you will like it and you will often prepare this soup according to my recipe.