Soup rassolnik with sausage, smoked meats and barley - step-by-step recipe with photos on how to cook it in a slow cooker, rassolnik with barley and pickles with sausage recipe.. Discussion on LiveInter

Rassolnik is an ancient and truly Russian dish, which has long been cooked with the addition of brine based on cucumbers or pickled mushrooms. That's why it got that name. Previously, the recipe called for offal instead of meat - often beef kidneys or liver. Nowadays, rassolnik means meat or fish soup, always with pickles, spices, and potatoes.

Of the cereals, rice or barley is most often added to it. For a spicy and pungent taste, they mainly use cucumber brine, although in the old days it could be mushroom, cabbage and even apple. Chopped herbs and sour cream are usually placed on a plate with a hot dish before serving. Freshly brewed rassolnik goes very well with a crust of white crusty bread, pie or puff pastry.

Rassolnik with barley and sausage

I offer an easy-to-prepare, so-called “quickly prepared” recipe for pickle with sausage and barley. The rassolnik turned out to be very tasty, aromatic and satisfying, with a characteristically sour taste of pickles. I made this soup with smoked sausage, but you can use any type of sausage. Try it, you will definitely love this delicious dish!

Ingredients:

3-4 pickles;
100 g pearl barley;
2.5 liters of water;
350 g smoked sausages (or other sausages);
1 onion;
1 carrot;
3-4 potatoes;
1 bay leaf;
spices, salt - to taste;
vegetable oil for frying.

Cooking process:

Rinse pearl barley several times, add cold water and leave for 20-30 minutes to swell. After this, drain the water and rinse the barley again under running water.

Transfer the barley into a saucepan, pour 2.5 liters of cold water over the cereal, and place on maximum heat. After the water boils, reduce the heat and cook the barley for 15-20 minutes.

While the pearl barley is cooking, wash the potatoes, peel them and cut them into medium cubes.

As soon as the pearl barley becomes soft, add chopped potatoes to the pan and cook the potatoes and barley for 10-15 minutes.

Meanwhile, in a frying pan with the addition of vegetable oil, fry the peeled and finely chopped onion for 2-3 minutes over medium heat (until soft), remembering to stir.

Peel the carrots and grate on a medium grater.

Then add the carrots to the pan with the onions. Fry vegetables for 5-7 minutes over medium heat, stirring.

Grate the pickled cucumbers on a medium grater (can be cut into small cubes if desired).

Add the cucumbers to the pan with the onions and carrots, fry over low heat for 3-4 minutes, remembering to stir.

Cut smoked sausage (or any other sausage products) into random pieces. I cut the sausage into circles. Add the sausage to the pan with the fried vegetables and pickles.

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Mix well and simmer the sausages with onions, carrots and pickles for about 5 minutes over medium heat, stirring occasionally.

As soon as the potatoes and pearl barley are completely ready, add the fried vegetables with pickles and smoked sausages to the pan.

Season, salt to taste, add bay leaf. Cook the pickle with sausage, barley and pickles for 7-10 minutes over medium heat. Then turn off the heat, cover the pan with a lid and let the soup brew for 10-15 minutes.

An appetizing, aromatic rassolnik with sausage and barley is ready, serve it hot with sour cream and rye bread.

Bon appetit!

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Rassolnik with sausage and smoked meats is a delicious soup. which according to this recipe includes smoked sausage, chicken breast, cucumbers and pearl barley. Soup can easily replace a whole lunch. It turns out very rich, with a subtle sourness of pickled cucumber and a sweetish taste of delicate pearl barley.

Rassolnik occupies one of the places of honor in the cookbook of every housewife. Today we will move away from the classic recipe and transform the taste of our favorite soup

using sausage and smoked brisket.
The fantastic taste and rich aroma of smoked meats instantly whet your appetite and satisfy your hunger. Pickled cucumber contains beneficial bacteria that improve the functioning of the gastrointestinal tract, which is so necessary after numerous holidays.
Pearl barley will amaze you with its softness and even seem a little sweet. And how many “various useful things” it contains! Let's focus only on vitamins A, E, and B. All these vitamins are responsible for preserving youth and renewing skin cells. Prepare pickle in a slow cooker and you will save time for communicating with friends. The soups in this device are aromatic, rich and healthy.

Hurry up, head to the kitchen and create your own version of pickle. After all, who, if not you, knows the taste preferences of your household. What to add to the soup, what to remove is up to you. Well, to learn some of the secrets of preparing pickle with sausage and smoked meats in a slow cooker, we suggest using our step-by-step recipe with photos.

Potatoes (4 medium size)
Pickled cucumbers (2 pcs.)
Onion (1 larger piece)
Sweet bell pepper (1 pc.)
Pearl barley (barley) (3/4 cup)
Cooked smoked sausage (200 g)
Bay leaf (2-3 pcs.)
Table salt (to taste)
Ground black pepper (to taste)

Prepare the ingredients. Since we will use pearl barley to prepare pickle with smoked meats, it must be soaked in boiling water for 2 hours. Chop vegetables and meat. Cut bell pepper, onion, carrots, potatoes and pickled cucumber into cubes. Grind the brisket or any other piece of chicken into strips. Peel the sausage and also cut into strips. If you are unable to remove the skin immediately, hold the sausage under running water for about a minute and the skin will come off without any effort.

Pour 3 tablespoons of vegetable oil into the multicooker bowl, pour in the chopped vegetables and turn on the “Frying” mode for 18-20 minutes.

10 minutes after frying the vegetables, add chopped smoked meats and sausage, a glass of purified water and 3 tablespoons of tomato paste to the multicooker bowl. Mix well, then fry for another 10 minutes. After the vegetables are fried, add chopped pickles. It is necessary to add salted, not pickled cucumbers to the pickle. Next we send potatoes, pearl barley, spices and fill with hot water to the maximum level. Set the “Soup” mode for 45 minutes.

Quite a bit of time has passed, and our aromatic, rich and divinely delicious pickle with smoked meats and sausage is already ready! Pour the soup into bowls and serve it to the table. Be prepared for the fact that your husband and children will beg you to repeat the pickle for dinner.

Rassolnik with smoked sausage

Ingredients:

Meat broth - 1.3 liters;
Potatoes - 2-3 pieces;
Onion - 1 piece;
Carrots - 1 piece;
Pickled cucumber - 1 piece;
Rice - 2 tbsp. spoons;
Sunflower oil - 20 Milliliters;
Semi-smoked sausage - 200 grams;
Salt - 1 teaspoon;
Dill - 10 grams.

How to cook “Rassolnik with smoked sausage”

Peel the potatoes, wash them, cut them into cubes and place them in a saucepan. Pour the meat broth into the pan. Peel, wash and chop the onions and carrots. Place in a frying pan with sunflower oil. Simmer the vegetables over low heat, stirring occasionally for 10 minutes. Add carrots and onions to the soup. Rinse the rice and also add to the boiling soup. Grate the salted or pickled cucumber. When the potatoes, onions, carrots and rice are ready, add the grated pickles to the pan. Cut smoked or semi-smoked sausage as desired and also add to the pickle. Add salt to taste, you can add pepper. Cook for another 7-8 minutes and turn off. Add chopped parsley or dill to the finished soup. Rassolnik with smoked sausage is ready. Serve as a starter at lunch. Bon appetit!

With rice

Rassolnik soup on any basis at home will turn out tasty and rich. This recipe involves cooking with beef, but if desired, it can be replaced with pork, poultry and even lamb.

Required components:

veal – 270 g;
rice – 45 g;
bulb;
potatoes – 140 g;
black pepper;
cucumber pickle – 270 ml;
salt;
cucumber (salted) – 70 g;
carrot;
oil for frying – 35 ml;
parsley;
sour cream – 65 ml;
laurel – 1 leaf.

Action plan:

The soup takes a long time to cook because it is beef based. Using poultry reduces cooking time. Place the meat in a saucepan, boil, skim off the foam and cook for about 40 minutes.
Cut the cucumbers into cubes or into strips, place in oil and sauté.
Rinse the rice, add water and let sit for half an hour. Drain the liquid and rinse again.
Peel and wash the vegetables.
Cut the potato tubers into cubes and add to the broth. Pour in rice. Cook for about a quarter of an hour.
Cut the carrots into strips, finely chop the onion. Place in hot oil and fry until golden brown. Place in soup.
Pour in the brine and add the cucumbers. Add salt, black pepper and bay leaf.
Cook for 5 minutes, let it brew. The soup is served with sour cream and chopped herbs.

Recipe for pickle with sausage “mix” and cucumbers

The peculiarity of this soup is the use of two types of sausage, which adds some piquancy to the dish.

Ingredients

boiled sausage – 100 g;
salami – 100 g;
potatoes – 300 g;
pickled cucumber – 150 g;
carrots – 100 g;
onion – 100 g;
rice – 40 g;
meat broth – 1500 ml;
sunflower oil - for frying;
parsley and dill - to taste.

Step-by-step preparation

Place a saucepan with the prepared broth on the stove (can be replaced with plain water) and add peeled potatoes and cut into medium pieces into it.

Make a fry. To do this, fry the grated carrots and finely chopped onions in a small amount of refined oil until almost fully cooked.

After 10 minutes from the moment you threw the potatoes into the pan, add the fried potatoes to them along with the rice.

Next, add diced boiled and smoked sausage.

When all the ingredients are cooked, add cucumber straws and herbs. Cook for 5 minutes, and then start tasting.

Rassolnik with sausage

Ingredients:

Potatoes 5 pcs.;
Onion 1 pc.;
Carrots 1 pc.;
Pickled cucumbers 3 pcs.;
Smoked sausage 150 gr.;
White rice 0.5 tbsp.;
Cucumber brine 0.5 tbsp.;
Ketchup 1 tbsp;
Vegetable oil 3 tbsp;
Salt to taste;
Ground black pepper to taste;
Greens to taste.

Cooking process

Prepare the ingredients. Peel the vegetables, cut the potatoes and pickles into cubes, chop the onion, grate the carrots on a coarse grater. Cut the smoked sausage into cubes. Rinse the rice several times until the water is clear.

Dip the potatoes into boiling water first; if necessary, skim off the foam. We send the rice to cook with the potatoes. Fry the onion in a frying pan until browned, add carrots, cucumbers and sausage to it.

Then reduce the heat, add cucumber pickle and ketchup to the pan, stir, and simmer a little. Place the contents of the frying pan into the saucepan with the soup. Add black pepper and herbs there, add salt if necessary. Cook for another 15 minutes. Done, it's time to call everyone to the table!

An incredibly tasty and original way to prepare your favorite dish! It should be noted that with the addition of sausage, pickle becomes more interesting and even “modern”! Really great combination of products and their tastes!

Be sure to prepare this soup for your household, believe me, they will be pleased! Moreover, it’s so easy to prepare! Note to all housewives!

To prepare pickle with sausage, you will need:

smoked sausage – 250 g pearl barley – 1/3 tbsp. brine (cucumber) – 1/2 tbsp. potatoes – 3 pcs. onion – 1 pc. carrots – 1 pc. pickled cucumbers – 2 pcs. black peppercorns – 3 pcs. bay leaf - to taste dill and parsley - to taste vegetable oil - for frying salt - to taste

How to prepare pickle with sausage:

1. We will start by thoroughly rinsing the pearl barley under running water (don’t be too lazy to do this several times), and then fill it with cold water and leave for 1-2 hours so that it swells. After this, drain the water, pour the cereal into a saucepan and fill it with clean water. Then we put it on the fire and cook until soft. 2. While our cereal is cooking, in the meantime we will prepare vegetable dressing. To do this, peel the onions and carrots and wash them thoroughly. Then finely chop the onion (into cubes) and grate the carrots on a medium (or coarse) grater. Heat vegetable oil in a frying pan, and then add vegetables (onions and carrots) to it. Fry them until soft and golden brown. At the same time, cut the pickled cucumbers into small cubes (the skin can be cut off if desired) and smoked sausage. Now add the sausage to the frying pan, fry it lightly, and then add the pickles. Simmer everything together over low heat for about 4-6 minutes and remove from heat. 3. Peel the potatoes and cut them into small cubes or cubes (as you wish). And now, as soon as the pearl barley becomes soft, we put the chopped potatoes into the pan and cook for about 15 minutes. After this, add the fried vegetables with sausage, and don’t forget to add black peppercorns and bay leaves. 4. Then add cucumber pickle to the soup, add salt to taste and continue cooking after boiling for another 3-4 minutes. Please note that pickle sauce is usually salted at the last stage of its preparation, because if you do this earlier, you may not calculate the amount of salt (it all depends on the salinity of the cucumbers and the brine). 5. Just a couple of minutes before readiness, add chopped parsley and dill. Remove the soup from the heat and let it brew for a couple more minutes! Serve the prepared rassolnik with sausage along with sour cream!

Bon appetit everyone!

The material belongs to the site 1001eda.com Author of the recipe Ekka Mala

Recipe for pickle with smoked sausage, meat and olives

To some, this dish will resemble hodgepodge, but there is still a difference. Just like any pickle, this soup contains pearl barley among the ingredients.

Ingredients:

large potatoes – 3-4 pcs.;
medium carrots – 2 pcs.;
onions – 2 pcs.;
small pickled cucumbers – 5 pcs.;
pitted olives – 80 g;
pearl barley – 100 g;
beef on the bone – 400 g;
smoked sausage – 200 g;
cucumber pickle – 100 ml;
peppercorns, bay leaf - to taste;
lemon - a few slices;
Sunflower oil - for frying.

Step-by-step preparation:

Rinse the meat under running water and place in a pan of cold water for subsequent cooking. To make the broth clear, add peeled whole carrots, onions and spices to the beef. Also remove any gray foam that appears with a slotted spoon as needed.

While the meat is cooking, work on the grains. It needs to be boiled in a separate saucepan, after rinsing it several times in water. This will take about 20 minutes.

Peel and chop the remaining vegetables. Potatoes - in medium-sized pieces, carrots and cucumbers - in strips, onions - in cubes.

Remove the olives (can be replaced with black olives) from the brine and chop into rings.

When the meat in the pan has become soft and has begun to pull away from the bone, remove it to a plate using a slotted spoon, and discard the softened onions and carrots. Strain the resulting broth.

Add potatoes and boiled pearl barley to the broth. Add vegetable dressing made from sauteed onions, carrots and cucumbers there.

Add the sausage cubes, bring to a boil over high heat, then reduce to moderate.

Separate the meat from the bone, disassemble it into small fibers and add to the contents of the pan.

Add olives and cucumber pickle.

Taste it. If there is not enough salt, add salt.

Serve in portions with a spoonful of sour cream, a sprig of parsley and a thin slice of lemon on each plate.

Rassolnik “classic” with barley and smoked sausage

Ingredients:

Meat - 300 gr.

Pearl barley - 250 gr.

Carrots - 1 pc.

Onion - 1 pc.

Bell pepper - 1 pc.

Smoked sausage - 50 gr.

Potatoes - 300 gr.

Pickled cucumbers - 200 gr.

Cucumber pickle - 0.5 l

Spices - to taste

Vegetable oil - 10 ml

Water - 2 l

Step by step recipe

To prepare pickle soup, you first need to prepare a rich meat broth. To do this, take 300 gr. meat, wash, put in a large saucepan and add 2 liters of clean filtered water. Place the pan on the fire. Next, thoroughly rinse 1/2 cup of pearl barley under running water and cook it with the meat.

Meanwhile, prepare the vegetables. Peel, wash and grate the carrots, peel and finely chop the onion, wash and cut the pepper into strips.

Also cut into thin strips 50 grams. smoked sausage, it will add a smoky flavor to the soup. Also chop 200 grams into small pieces. pickled cucumbers. Place all of the above vegetables with sausage on a previously preheated frying pan greased with 10 ml of vegetable oil and sauté for 10 minutes.

Pour 0.5 liters of cucumber brine into the contents of the frying pan and simmer over low heat for another 5 minutes. Also peel, wash and cut the potatoes. Place the chopped potatoes and dressing into the pan with the meat and barley. Add herbs and seasonings.

Cook until the potatoes and pearl barley are ready. Serve hot, optional with sour cream. Bon appetit!

Solyanka with potatoes, sausage and mushrooms

You will need:

300 gr. – beef tenderloin
1 piece each – small carrot and onion
2 pcs. – potatoes
300 gr. – champignons (you can use canned ones)
3-4 tbsp. spoons - tomato paste
100 gr. – any smoked sausage
3-4 pcs. – milk sausages
150 gr. - good ham
3 pcs. – pickled cucumbers in barrels
1/2 cup – cucumber pickle
Olives or capers, lemon, herbs, sour cream - to your taste

How to cook:

1. Boil beef broth until tender. Cut the meat into strips and fry until golden brown.

2. Cut the onion into cubes, grate the carrots coarsely. Fry the onion until golden, then add the carrots.

3. We peel the potatoes, cut them into even cubes, chop the champignons randomly, and add them to the onions and carrots. Simmer for 10-15 minutes, season with tomato paste, stir and simmer under the lid for another 5 minutes.

4. Lightly fry the sausage, frankfurters, and ham in a dry frying pan.

5. Cut the cucumbers into thin strips.

6. Place all prepared ingredients into a pan with broth, plus brine and olives. Cook the hodgepodge for 10 minutes after boiling and leave for an hour to infuse.

7. Pour into plates, garnish with lemon, chopped herbs, and a spoonful of sour cream.

Calorie content per 100 g. – 64 kcal

Bon appetit!

Rassolnik with sausage

Ingredients:

Pickled cucumbers - 3-4 pieces;
Boiled sausage - 400 grams;
Potatoes - 4 pieces;
Onion - 1 piece;
Carrots - 1 piece;
Boiled pearl barley - 12 glasses;
Salt - To taste;
Water - 1.5-2 Liters.

How to cook “Rassolnik with sausage”

Prepare food.
Boil the cereal in advance. Cut the potatoes into cubes. Finely chop the onion. Fry the onion in oil. Grate the carrots and fry in oil for 3 minutes. Finely chop the cucumbers and fry in a frying pan until the liquid has completely evaporated. Finely chop the sausage. Place potatoes in boiling water and cook for 10 minutes. Then add onions, carrots, sausage, cucumbers and pearl barley. Cook until done. Add salt. Bon appetit! Sources

https://2eda.ru/node/1427
https://povar.ru/recipes/rassolnik_s_kopchenoi_kolbasoi-71004.html
https://povar24.info/rassolnik-s-kolbasoj.html
https://kulinarenok.ru/rassolnik-s-kolbasoy/
https://www.photorecept.ru/recipe/rassolnik-klassicheskij-s-perlovkoj-i-koptchyonoj-kolbasoj
https://povar.ru/recipes/rassolnik_s_kolbasoi-14772.html

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Solyanka soup with sausage and cabbage

In this recipe, the pickled cucumber was replaced with sauerkraut, but the taste did not become any worse. If desired, you can add one or two pickles for taste.

You will need: