How to cook rassolnik soup with barley step by step. Rassolnik with barley - a recipe for the winter, in a slow cooker, with pickles

Rassolnik is one of the most delicious and easiest to prepare soups. Thick, aromatic, rich and always sour. You can prepare it in a lot of different ways, as they say, depending on the taste and color. But the main secret is always the same - more cucumbers and definitely pearl barley instead of rice. Although sometimes rassolnik is prepared with rice, which is not a classic. Otherwise, you are a free artist.

As a basic option, we offer you rassolnik with barley and pickles. The recipe is not only the simplest, but also quite inexpensive. This soup will definitely suit the tastes of each of your household. Try it!

Ingredients

• Meat on the bone (to your taste) – 500 g;
• Potatoes – 3-4 pcs. medium size;
• Carrots – 1 medium;
• Onion – 1 small;
• Pearl barley – 70-100 g;
• Pickled cucumber – 3-4 small + brine (to taste);
• Tomato paste – 2 tbsp. l.;
• Salt, seasonings, spices and dried or fresh herbs - to taste.

Preparation

Wash the grains for pickle thoroughly and fill with cold water to swell. The longer the pearl barley sits in the water, the faster it will cook. Ideal time is 2-3 hours.

Classic rassolnik is cooked in meat broth. To prepare this very broth, take meat and always with a bone - this will make the broth especially rich. Here we take chicken breast. We rinse the breast with water, cut it into pieces so that the meat cooks faster, load it into a saucepan and fill it with cold water. No salt or spices are added at this stage. Place the saucepan on the stove and boil the meat for about 40 minutes.

As soon as the meat is ready, strain the broth. We put the meat aside for now, and return the broth back to the saucepan.

Wash the sufficiently swollen pearl barley under running water and add it to the broth. Place the saucepan back on the stove at maximum heat. Boil the cereal, covering it with a lid, for 20 minutes.

At the same time, prepare the vegetables. Peel the onion, potatoes and carrots. Rinse.

Here you can cut pickled cucumbers into cubes. It is better to take small and elastic cucumbers for pickle sauce, so that the cubes retain their shape when cutting, and the cucumber seeds do not fall out during cooking. You can choose the size of the cubes at your discretion.

After 20 minutes, add potatoes to the pearl barley.

During the cooking process, be sure to skim off the foam.

Place the vegetables for frying in a frying pan, season them with oil and fry under the lid until soft.

As soon as the onions and carrots in the pan have become soft, add chopped cucumbers and tomato paste to them.

Add 3-5 tablespoons of water to the frying and simmer it under the lid for about 7 minutes. Then add the frying to the soup (potatoes and cereals should be ready by this point).

Return the saucepan to the stove and pour the brine into the soup. Let's taste it. Add salt if necessary, season with seasonings and spices, and throw in a bay leaf.

We remove the meat, which was removed at the very beginning, from the bones, cut (or tear) into pieces and throw them into the pickle.

Let the soup simmer on the stove off for about 10-15 minutes. and that’s it – pickle soup with pearl barley and pickles is ready! You can serve!

Helpful Tips:

• To prepare pickle sauce, use only pickled cucumbers. Pickled ones are not suitable. You can salt cucumbers using a quick recipe.
• To speed up the preparation time for pickle soup with pickles, you need to prepare pearl barley in advance. Just rinse it and soak it overnight in warm water.
• Rassolnik should be served with fresh sour cream and herbs. If you don’t have fresh herbs, but have dried ones, great! Add the herbs along with the rest of the spices. If your greens are frozen, add them to the pan five minutes before they are ready. Just remember to remove the stems if you haven't done so before.
• Some pickle recipes recommend not only soaking the pearl barley, but also boiling it. A large amount of water will rid the pearl barley of excess starch, and the pickle will not look like a paste when it sits.

Rassolnik with barley and chicken

A simple recipe for making pickle with chicken. It's best to take chicken legs with a bone for making broth, and not just fillet, to cook pickle with barley.

Ingredients:

• Chicken – 800 grams;
• 100 grams of carrots;
• 200 grams of onions;
• Half a glass of pearl barley;
• 400 ml cucumber pickle;
• 3 large pickled cucumbers;
• 400 grams of potatoes;
• 3 cloves of garlic;
• Ground black pepper;
• Table salt – teaspoon;
• 2 bay leaves;
• Vegetable oil.

Preparation

1. Wash the chicken legs thoroughly, place them in a saucepan and pour boiling water over them. Wait until it boils, drain the water. Pour boiling water over the meat a second time and, after boiling, cook over medium heat under the lid, skimming off the foam. Cook the chicken for 45 minutes, then remove to a plate with a slotted spoon and strain the broth until clear. To cook the pickle, take another pan with a thick bottom and a volume of 5 liters. Pour the broth into it and add boiling water so that there is exactly 3 liters of liquid in the pan.
2. Rinse the prepared pearl barley, place it in boiling broth and begin preparing the remaining ingredients.
3. Peel the potatoes, onions and carrots. Cut the potatoes into cubes, the onion into cubes, and grate the carrots on a coarse grater.
4. Heat a frying pan, pour in refined oil (about 40 ml) and fry the onions and carrots for 5 minutes. And immediately lower the potatoes after the pearl barley.
5. When the onions and carrots are overcooked, add the contents of the frying pan to the pan.
6. Grate or chop the pickled cucumbers. Peel the garlic and chop finely. Don't use garlic cloves. Place the garlic in the pan along with the cucumbers.
7. The chicken meat has already cooled down, you can cut it up. Remove the skin, remove the bones, and cut the flesh into small pieces. Dip into the soup, pour out the brine. Add salt (more than a level teaspoon of salt is not needed, since the cucumbers and brine are salty), add your favorite spices and throw in a bay leaf. Just don’t forget to wash it before putting it in the soup.
8. Cover the saucepan with a lid and cook for 25 minutes over medium heat. Serve the pickle with pearl barley and pickles, seasoned with fresh sour cream, black bread, and plenty of fresh herbs.

Rassolnik with pearl barley and mushrooms

Rassolnik soup with mushrooms can be cooked without meat. It turns out quite filling and tasty. Therefore, you can use both meat and vegetable broth. It will take 50 minutes to prepare a delicious pickle with mushrooms.

Ingredients:

• 300 grams of champignons, oyster mushrooms or boiled forest mushrooms;
• 200 grams of onion;
• 100 grams of carrots;
• 300 grams of pickled cucumbers;
• 300 grams of potatoes;
• A third of a glass of pearl barley;
• 50 grams of butter;
• Herbs, spices, salt.

Preparation

1. You can use any mushrooms you like. The only difference is that wild mushrooms need to be cooked in advance. If there are frozen mushrooms, pre-cooked, there is no need to defrost them. Add to soup like this. If the frozen mushrooms are not boiled, fry them together with the onions, and then add them to the pickle.
2. Prepare the barley in advance, rinse and place in a saucepan with a thick bottom. Pour a liter of cold water and cook over low heat, covered with a lid for half an hour. To prevent the pearl barley porridge from sticking together, when the water boils, add a tablespoon of oil. This will make the porridge even tastier.
3. While the barley is cooking, let's prepare the remaining ingredients to cook a delicious pickle with barley.
4. Peel the potatoes and cut into cubes.
5. Peel the carrots and onions, chop and fry in the remaining butter.
6. Wash the mushrooms, chop them and add them to the onions and carrots in the pan. Fry, stirring, for 8 minutes over medium heat.
7. Pour 2 liters of water or broth into a saucepan and boil. Lay out the potatoes, frying and ready-made barley. Cook over medium heat for 10 minutes, then add finely chopped or coarsely grated pickles. Salt and add spices. If you have dried herbs, add them now. If you have fresh herbs, add them when serving. Don't forget the bay leaf. One sheet will be enough for this amount of pickle. Cover the pan with a lid and cook for another 20 minutes.
8. Serve hot with sour cream and herbs.

Lenten pickle with barley and olives

This pickle recipe is vegetarian. Be sure to add olives, even if you don't like them. You can put them whole in the soup and remove them before serving. It is olives that give Lenten pickle a delicious taste.

Ingredients:

• 0.5 kg of potatoes;
• 300 grams of pickled cucumbers;
• Jar of olives;
• 100 grams of pearl barley;
• 100 grams of carrots;
• 200 grams of onions;
• 2 tablespoons vegetable oil;
• Salt, spices;
• Fresh greens.

Preparation

1. When you plan to prepare Lenten pickle, do not soak the pearl barley in advance. Heat a frying pan, fry dry, unwashed barley in it for five minutes, stirring constantly, over medium heat. The pearl barley will turn a beautiful golden color.
2. After roasting, the cereal can be washed. Rinse thoroughly, place in a saucepan with a thick bottom and fill with 1.5 liters of water. After boiling, simmer over low heat for 40 minutes, covered.
3. Pour 2 liters of water or vegetable broth into a saucepan and boil. Peel and cut the potatoes into large cubes and place in boiling water. Cut the onion into thin quarter rings and the carrots into strips. Fry carrots and onions in vegetable oil for 7 minutes over medium heat with constant stirring.
4. You can peel the pickled cucumbers or not, depending on your taste. Cut into strips. Place potatoes, fried carrots and onions, thinly sliced ​​cucumbers and cooked pearl barley into the pan. But not all of the water will boil away, so drain the rest; this water is of no use in the soup. Immediately add salt to the pickle, add bay leaves and spices, cover the pan with a lid and cook for 20 minutes. Cut the olives into rings, or, if you want to remove them, dip them whole into the soup. Cook for another 20 minutes.

Rassolnik with pearl barley and kidneys

Pickle with kidneys turns out very tasty if you prepare beef kidneys correctly. We will describe in detail how to do this.

Ingredients:

• Beef kidneys – 300 grams
• 200 grams of pickled cucumbers
• 150 ml brine
• 300 grams of potatoes
• 100 grams of carrots
• 200 grams of onion
• 50 grams of pearl barley
• Spices and salt;

Preparation

1. Rinse the kidneys thoroughly and cut off fat and films. Cut lengthwise and remove ducts. Fill with cold water for 8 hours. Approximately every 2 hours, drain the water, rinse the kidneys and fill with new cold water.
2. Along with the kidneys, prepare the barley for cooking. Soak it in warm water and leave it on the table.
3. When the kidneys are soaked, you can start cooking the soup. Cook the pearl barley in a separate pan over low heat. Take a saucepan with a thick bottom, be sure to cover it with a lid. Boil pearl barley in salted water for 40 minutes. Pour in about a liter of water. Salt the rest after the cereal is ready.
4. Boil 3 liters of water in a large saucepan. Cut the beef kidneys into cubes and place in boiling water. Cover with a lid and cook for 40 minutes, skimming off any foam. It is highly advisable to change the water twice.
5. Peel the potatoes and cut them. And put it in the broth with the boiled kidneys. Chop carrots and onions, fry in oil and send next. Grate the pickled cucumbers on a coarse grater and add them to the soup along with the pearl barley. Pour in the brine and cook for 20 minutes. Try the pickle, add salt and spices to taste. If you have fresh dill, you can wash it and chop it finely, removing the stems.
6. After adding salt, cook the pickle with kidneys for another 20 minutes, then let it brew a little and serve.

Advice for those who are afraid of the smell of kidneys in the broth. Do not use the broth from the kidneys, drain it, and chop the kidneys and put them in a pickle. Prepare soup with meat broth. But after proper processing and preparation of the kidneys, as well as changing the water when cooking the broth, there should be no smell.

Rassolnik with pearl barley and stewed meat

Ingredients:

• 300 grams of potatoes;
• 300 grams of pickled cucumbers;
• 500 grams of stew;
• 200 grams of onion;
• 100 grams of carrots;
• 100 grams of pearl barley;
• A tablespoon of tomato paste;
• Salt, spices;
• 3 tablespoons of vegetable oil.

Preparation

1. Prepare and wash the barley. Place in a thick-bottomed saucepan and simmer covered for 30 minutes. Salt the water a little, pour a liter of water per 100 grams of pearl barley. Salt the rest when the porridge is ready. If desired, during cooking, you can add a tablespoon of butter.
2. Chop the onion and carrots, place in a heated frying pan and pour in vegetable oil. Stir-fry over medium heat until the onion becomes translucent. Then add the stew, tomato paste and continue frying until all the fat has melted.
3. Peel the potatoes and cut into cubes. Boil 2.5 liters of water and add the contents of the frying pan, chopped potatoes and cooked pearl barley (with which you first drain the water). Cover the pan with a lid and cook for 15 minutes. Then add the coarsely grated cucumbers and cook for another 15 minutes.
4. Add fresh parsley and dill, as well as homemade sour cream, to the prepared pickle.

Rassolnik with barley and sausage

Rassolnik with smoked sausage turns out incredibly tasty. If you have sliced ​​smoked sausage or meat in the refrigerator, feel free to cook pickle soup with sausage.

Ingredients:

• 300 grams of smoked sausage
• 200 grams of pickled cucumbers
• 100 grams of brine
• 200 grams of potatoes
• 150 grams of pearl barley
• 150 grams of onion
• 100 grams of carrots
• Spices, salt
• 3 tablespoons of vegetable oil.

Preparation

1. Soak the barley in advance, rinse and cook over low heat for 40 minutes. Salt the water. Pour 1.5 liters of water per 150 grams of cereal. Salt the rest when the pearl barley is ready.
2. Place the prepared pearl barley, chopped potatoes into a saucepan or multicooker and add 2 liters of purified water. Bring to a boil.
3. While the water is boiling, peel the onions and carrots and fry in vegetable oil. Cut smoked sausage and cucumbers into thin strips.
4. Place everything in a saucepan, pour in the brine, add salt, spices and 2 bay leaves. Close the multicooker and set it to “soup” mode for 60 minutes.
5. If you cook in a saucepan, turn the gas to less than medium, cover the saucepan with a lid and cook for 40 minutes.

Before preparing pickle with barley, you need to soak the cereal, preferably overnight. Then rinse 2-3 times with clean water and cook until half cooked in a separate bowl. It’s just that when pearl barley is cooked, the water in it turns bluish. To prevent the soup from acquiring such a color, I always cook the pearl barley separately from everything else. Then I simply rinse the cereal with clean water and use it for its intended purpose at the right time.

I put the meat in cold water and start cooking the broth over low heat. I add salt to the broth and periodically remove the foam with a slotted spoon. I make sure to skim off the foam so that the broth becomes as clear as possible. Classic recipe pickle with barley involves using meat with bones to make it richer. After the broth is cooked and the meat is soft, I simply separate the bones and put the pieces of pork back into the soup.


Then I add semi-finished pearl barley. I cook the barley soup over low, low heat.


I'm preparing a re-fry. I peel the carrots and rub them through a grater. I cut the onion into small squares.


Sauté vegetables in a frying pan with the addition of vegetable oil until soft. When the overcooking is done, I place it aside from the stove.


I cut the pickled cucumbers into cubes. This way they will be clearly visible in the soup.


I peel the potatoes, wash them and cut them into long pieces.


I put the potatoes in the soup and cook at a low simmer. I taste salt to make sure there is enough.


When both the pearl barley and potatoes are ready, I add the overcooked vegetables to the soup, let it boil for about 5 minutes, then at the very end I add pickles - I like them to crunch.


As soon as the soup boils again for 3-4 minutes, remove from heat. I let it brew and absorb all the flavors for about 15 minutes. Then I pour portions for everyone.


I serve rassolnik with pearl barley and pickled cucumbers hot to the table, adding a little fresh herbs.

Every family cooks differently. But there are tricks that will improve the taste of any recipe.

1. If brine is added to the broth, it should be boiled and strained.
2. Cucumbers should be salted, not pickled. As a last resort - pickled without vinegar.
3. Cucumbers are added after potatoes. Because their acidity can cause potatoes to turn black and become tough.
4. It is better to cook the barley or simply pour boiling water in advance and separately. Then the soup will be transparent and the cooking time will be reduced.
5. Be careful with salt. You should not pour it into the broth when cooking meat. It is better to add salt after introducing the cucumbers.
6. Rassolnik tastes better when it sits for a couple of hours.

A hearty and rich soup that perfectly warms you up in the cold.

Ingredients

• 300 g pork ribs;
• 2 ¹⁄₂ liters of water;
• 4 tablespoons of pearl barley;
• 3 potatoes;
• 2 onions;
• 1 carrot;
• 3 pickled cucumbers;
• ½ cup cucumber pickle;
• 2 bay leaves;

Preparation

Wash, cut and cover the ribs with water. Cook over high heat first. When it boils, skim off the foam and reduce the heat. Cook the ribs over low heat with the lid closed for 40–50 minutes.

At this time, pour boiling water over it, drain it in a colander and rinse the barley. Alternatively, boil it in a separate pan. In this case, add the cereal to the soup before frying.

Peel and dice the potatoes. Add it to the soup along with the barley when the ribs are cooked. Bring to a boil and cook for another 15–20 minutes.

At this time, fry: fry chopped onion, grated carrots and cucumbers in vegetable oil (they should be hard). Add the roast into the soup along with the remaining oil.

Simmer the soup for five minutes over low heat, then pour in the cucumber pickle. Add bay leaf, pepper and salt if necessary. In 2-3 minutes the pickle will be ready.

2. Classic rassolnik with rice and kidneys

By-products perfectly highlight the sourness of cucumbers. Another version of pickle is called Moscow.

Ingredients

• 500 g beef or pork kidneys;
• 2 teaspoons of soda;
• 2 tablespoons 9% vinegar;
• 2 ¹⁄₂ liters of water;
• 3 potatoes;
• 1 onion;
• 1 carrot;
• 3 tablespoons rice;
• 30 g butter;
• 3 pickled cucumbers;
• 1 bay leaf;
• greens - for serving.

Preparation

Remove the films from the kidneys and cut each into three or four pieces. Usually, to get rid of the specific taste, the kidneys are soaked in cold water for several hours and boiled for a long time. But the process can be accelerated.

To do this, sprinkle the prepared buds with soda. After ten minutes, pour vinegar over it. After another ten minutes, rinse the kidneys thoroughly with vinegar, cover with cold water and bring to a boil. Then drain the water, rinse the kidneys, add fresh water and cook covered for another 30–40 minutes.

At this time, rinse the rice, peel and cut the vegetables into cubes. Fry the onions and carrots in butter. Add a little salt and pepper. If desired, you can add a tablespoon of tomato paste to the frying.

Catch and cool the kidneys. Throw in the soup and rice, and after 15 minutes add the fried onions and carrots.

Cut the kidneys and cucumbers into cubes and add them to the broth. Throw in a bay leaf and taste for salt. Add salt if necessary. Reduce heat to low, cover the pan and cook for another 10-15 minutes.

Serve with sour cream and herbs.

Traditional sour and salty delicate taste, but without meat. Suitable for fasting.

Ingredients

• 2 liters of water;
• ½ l brine;
• 4 potatoes;
• 3 tablespoons rice;
• 1 carrot;
• 1 onion;
• 3 pickled cucumbers;
• 3 tablespoons of tomato paste;
• 1 bay leaf;
• 3 tablespoons sunflower oil;
• salt and ground black pepper - to taste;
• a bunch of parsley and/or dill.

Preparation

Boil and lightly salt the water. Add the pre-washed potatoes, and after five minutes, add the potatoes cut into strips. If the potatoes boil quickly, then after ten. For added satiety, you can add canned or pre-boiled beans.

Peel and chop the onion, grate the carrots on a coarse grater. Add half of these vegetables to the soup and fry the other half in vegetable oil. When the onion becomes transparent, add thinly sliced ​​cucumbers and tomato paste. Simmer for five minutes.

When the potatoes are cooked, add the frying to the soup. Cook for another 5-7 minutes over low heat. At the end, add the brine, bay leaf, chopped herbs and pepper. Add salt if necessary. After five minutes, remove from heat.

An original combination of fish broth, cucumber brine and spicy spices. Sometimes fish pickle is called kalia. But the latter is only a prototype - its recipe is more “rich”.

Ingredients

• 500 g pike perch;
• 2 ¹⁄₂ liters of water;
• 2 onions;
• 5 black peppercorns;
• 2 bay leaves;
• 1 parsley root;
• 3 tablespoons rice;
• 1 carrot;
• 3 pickled cucumbers;
• 30 g butter;
• ½ cup brine;
• salt and ground black pepper - to taste;
• parsley - for serving.

Preparation

Fill the fish with water, add one onion, peppercorns, parsley root and bay leaf. Cook for 30–40 minutes. You can use any fish, including. If you use canned food, cut the cooking time in half.

When the fish is completely boiled, catch it and separate it from the bones. Strain the broth. Add washed rice. Cook over medium heat for about 15 minutes.

Grate carrots and cucumbers on a coarse grater. Cut the remaining onion into small cubes. Fry vegetables in butter for 3-5 minutes. Add brine to them, pepper and simmer for another 5-7 minutes over low heat.

Send the frying along with the fish into the broth. Check the soup for salt and simmer for a few more minutes. Serve with chopped herbs.

The sourness of pickled cucumbers goes well with the mushroom aroma. And due to pearl barley, the soup turns out to be very satisfying, even if you prepare a lean version.

Ingredients

• 300 g beef on the bone;
• 2 ¹⁄₂ liters of water;
• 3 black peppercorns;
• 1 bay leaf;
• 3 tablespoons of pearl barley;
• 150 g of fresh porcini mushrooms;
• 2 potatoes;
• 1 onion;
• 1 carrot;
• 2 pickled cucumbers;
• 3 cloves of garlic;
• salt and ground black pepper - to taste.

Preparation

Pour water over the meat, add peppercorns, bay leaves and add a little salt. Cook for 60–90 minutes. Don't forget to skim off the foam.

At this time, boil or simply soak the pearl barley. Cut potatoes, carrots and cucumbers into strips, and onions into half rings.

You can use any mushrooms: wild mushrooms or champignons, fresh or dried. In the latter case, the mushrooms should be soaked in cold water for 20–30 minutes.

Catch and cool the beef. Strain the broth and add barley into it, and after 7-10 minutes, potatoes. Remove the bone and cut the meat. Return it to the soup.

Fry onions and carrots in vegetable oil. Add garlic, passed through a press, tomato paste (tomatoes in their own juice can be used), cucumbers and chopped mushrooms. Pour a ladle of broth into the pan and simmer for about ten minutes.

If you are using dried mushrooms, put them in the soup along with the potatoes.

Add the roast into the broth. If necessary, add salt and let simmer over low heat for a few more minutes. Serve with sour cream.

Chicken broth seasoned with cucumbers acquires a piquant and sour taste. The soup turns out to be both satisfying and light.

Ingredients

• 1 chicken body;
• 2 ¹⁄₂ liters of water;
• 1 bay leaf;
• 3 black peppercorns;
• 4 tablespoons of millet;
• 3 potatoes;
• 1 carrot;
• 1 onion;
• 3 pickled cucumbers;
• 1 tablespoon flour;
• 2 tablespoons sunflower oil;
• salt - to taste.

Preparation

Boil the chicken. Fill it with water, salt, add peppercorns and bay leaf. After an hour, fish out the skeleton and remove the meat from it.

Strain the broth and add diced potatoes and washed millet.

While they are cooking (about 20 minutes), fry chopped onions, carrots and cucumbers in vegetable oil. Finally, add a ladle of chicken broth and a spoonful of flour. Stir and simmer for about five minutes.

Add the finished frying to the broth along with the chicken meat. Cook the soup for another 3-5 minutes and serve.

A quick version of traditional pickle. Nourishing and very tasty.

Ingredients

• 2 ¹⁄₂ l meat broth;
• 1 tablespoon rice;
• 3 potatoes;
• 500 g minced meat;
• 2 onions;
• 1 carrot;
• 3 pickled cucumbers;
• 2 cloves of garlic;
• 2 tablespoons sunflower oil;
• 2 tablespoons of tomato paste;
• 1 bay leaf;
• a bunch of greenery;
• salt and ground black pepper - to taste.

Preparation

Boil the broth. It is desirable that it matches the type of minced meat. Pour rice into it, and after 5–7 minutes add the potatoes cut into strips.

Chop the onion and mix it with the minced meat. Salt, pepper and form meat balls. You can use ready-made ones, then it will take even less time to prepare the soup. Add the meatballs to the soup when the potatoes are almost done.

Fry onions and carrots in vegetable oil. When the onion becomes transparent, add coarsely grated cucumbers, pressed garlic and tomato paste. Simmer for about five minutes.

Add the roast to the broth along with bay leaf and chopped herbs. Add salt if necessary.

What kind of pickle are you preparing? Write your favorite recipes in the comments.

Step 1: Prepare pearl barley for cooking.

Step 2: Cook the pickle.

Step 3: Serve the finished pickle with pearl barley to the table.

If the pickle is not sour enough, add a small amount (100 ml) of cucumber pickle and boil it for 5 minutes.

When preparing meat pickle, offal is usually used - pork or beef kidneys, poultry offal, etc.

The pickle should sit for at least half an hour.

Instead of barley, you can use other cereals, but barley is the healthiest option.

If cucumbers have hard skin, it must be cut off.

You can prepare pickle soup with pearl barley with a special flavor if, instead of soaking, you sauté the cereal in oil.

There are many recipes for rassolnik, but rassolnik with barley is considered the most delicious and rich. It is pearl barley in combination with the sourness from pickled cucumbers that gives rassolnik that unique taste and special texture, so to speak))) So, I bring to your attention a family recipe for rassolnik with pearl barley.

Ingredients:

(4 liter saucepan)

• 500-600 gr. beef
• 4 potatoes
• 1/2 cup pearl barley
• 1 large carrot
• 2 small onions
• 5 pieces. pickled cucumbers
• 1 salad pepper
• piece of celery root
• bunch of dill
• 3 cloves garlic
• 3 pcs. bay leaf
• 8 pcs. black peppercorns
• sour cream

How to cook rassolnik with pearl barley

• Traditionally, rassolnik is prepared in meat broth; you can use beef, pork or poultry, but it is best to use beef on the bone. By the way, a very tasty and rich pickle is made from ribs.

• Wash the meat in cold water, put it in a saucepan, fill it with cold water and put it on the fire. In the case of ribs, you can immediately cut into portions.
• Immediately add peppercorns, half a carrot, peeled celery root and one onion into the pan. To give the pickle a beautiful color, you can leave one layer of husk on the onion, and cut the onion itself crosswise at the base.

• When the water boils, reduce the heat and turn off the noise.
• Cook the meat for an hour and a half until done.
• While the meat is cooking, prepare the remaining ingredients. For pickle with barley, measure out half a glass of cereal, fill the barley with cold water and leave to swell for 30 minutes.

• We clean and cut the potatoes. Usually potatoes are cut quite finely for soups.

• From the finished broth, remove the boiled onion, celery root and carrots; they have already given everything valuable and aromatic to the broth. We cut the meat into portions and put it back into the broth.
• Place chopped potatoes into the boiling broth and add pearl barley, from which we first drain the water. Cook for 10 minutes.
• We clean the salad pepper and cut it into strips.

• Finely chop the pickled cucumbers. If you don’t have pickled cucumbers, then you can, of course, take canned cucumbers, but pickled cucumbers taste better with pickles.

• Add 3-4 bay leaves, pickles and lettuce peppers to the soup. Cook for another 10 minutes. If the cucumbers are not sour enough, then you can pour half a glass of brine into the broth, but you must act carefully so as not to overdo it.
• Finely chop the onion and grate the other half of the carrot onto a coarse grater. Over low heat, simmer the onion in a small amount of vegetable oil, then add the carrots.

• Place stewed onions and carrots in a saucepan. Our pickle immediately turns a beautiful golden color. Very tasty! Boil for 5-7 minutes, add salt to taste.

• And lastly, be sure to put finely chopped dill in the pickle. Cook for a couple of minutes and turn off the heat.

• Cover the pan with a lid and let the pickle brew for at least 15 minutes.

• Very tasty and aromatic pickle with