Rassolnik with chicken and barley: recipes, secrets, tricks. How to cook delicious chicken pickle with barley

Good afternoon dear friends!

Happy New Year everyone! Happiness, good luck and, of course, health!

Shouldn't we cook some pickle soup? After an abundance of high-calorie holiday dishes and long feasts, you already want something light, hot soup, for example. I already cooked it yesterday, so I want to offer it to you, and at the same time I’ll tell those who may not know how to cook it.

My rassolnik soup is made with chicken broth, with barley and pickles, of course. Not to be confused with solyanka, which is based on several types of meat!

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

Based on this approach - “as long as it’s tasty and healthy,” I prepared a stew from what I had. There were no barrel cucumbers in the house, so I had to replace them with canned ones.

Therefore, I decided to put more cucumbers and not use any marinade at all. And so that the smell of vinegar is not felt, they can be fried together with sauté.

Required:

beef meat on the bone - 500 g;
potatoes - 4-5 medium-sized tubers;
carrots - 3-4 pcs;
onion - 1 head;
pearl barley - 100 g;
cucumbers - 4-5 small (if salted, then + brine);
tomato paste - 2 tablespoons;
salt, pepper, dried herbs.

How to cook:

Rinse the cereal for the soup and add cold water to swell. The lock must be done 2-3 hours before cooking. The longer it sits, the faster it will cook. If you forgot to soak the grains, you can simply boil them in a separate pan. Which is what I did.

Barley is obtained by processing barley grains. The barley is peeled, removing the seed coat, along with the embryo, and ground. What we buy and eat is the inner part of barley grains - the endosperm, with the remains of the seed and fruit coats.

Wash the meat on the bone, place it in a saucepan, and cover with cold water. Place on the stove. As soon as foam forms, remove it with a slotted spoon. Reduce heat and simmer for about an hour.

Peel the potato tubers, cut them into cubes or bars, as you prefer.

Now it's time to prepare the ingredients for sautéing. Peel the onion and cut it. After peeling, grate the carrots with a coarse grater. Cut the cucumbers into cubes.

The cereal is almost ready. It should not be overcooked. It will arrive in broth with vegetables. Drain the water from the cereal.

Place potatoes and barley groats in a saucepan with meat broth.

Place vegetables for frying in a frying pan. Season them with oil and fry until soft.

Add gherkins, tomato paste, and a few tablespoons of water. Put it out.

By this time, the potatoes and cereals have already been cooked. Add roast to soup. Add bay leaf and pepper. Add some salt.

Bring the soup to a boil, simmer on a hot stove for 10 minutes.

You can serve pickle with sour cream and a slice of bread. We love soups with croutons.

The calorie content of the soup (mostly) depends on the meat included and the oil used to sauté the vegetables. The situation can be slightly improved if you use olive oil instead of butter or sunflower oil. The nutritional value of classic soup is about 50 kcal per hundred grams of product.

Rassolnik with chicken

How to cook pickle with chicken

Ingredients:

Water – 2.5l;
Brine – 1 tbsp. (200 ml) (cucumber);
Chicken – 500g (wings, drumsticks, thighs, etc.);
Potatoes – 3 pcs. (average);
Onions – 1 pc. (big);
Carrots – 1 pc. (large);
Cucumber – 3 pcs. (salty);
Pearl barley – 100g;
Bay leaf – 2 pcs.;
Salt - to taste;
Dill – 1 tbsp;
Black pepper - to taste (freshly ground);
Parsley – 1 tbsp;
Vegetable oil – 1.5 tbsp;
Sour cream - to taste (for serving);
Green onions - to taste (for serving).

Preparation:

To make pearl barley cook faster, it is advisable to pre-soak it for 3-4 hours, then drain and rinse.

Pour the required amount of cold water into the pan and place the washed or pre-soaked chicken meat in it. You need to monitor the cooking - skim off the resulting foam and prevent rapid boiling, otherwise the broth will turn out opaque, and the pickle will not look beautiful. The chicken can be immediately lowered into boiling water, reduce the heat and simmer at a barely noticeable boil. With this method of cooking, the meat will be aromatic.

You should cook chicken meat for about an hour if you have store-bought chicken. I made it at home and increased the cooking time to 1 hour 30 minutes.

After 60-80 minutes, add pearl barley to the prepared broth.

Cut the potatoes into medium cubes and place them in the pan after the cereal. Salt moderately, as you need to take into account that the cucumbers will be salty. It's better to add salt at the end. Cook potatoes and cereal for 25 minutes.

Fry the finely chopped onion just a little in vegetable oil.

Divide the carrots into three parts. Cut one into cubes, grate the second on a grater with a coarse grid, and the second on the finest grater. Add to the onion and simmer until soft; if necessary, add a little oil so that the vegetables are not dry.

Cut the pickled cucumbers into cubes and warm them up a little along with the already prepared frying (5 minutes will be enough).

Pour the contents of the frying pan into a saucepan, add a bay leaf, pour in the cucumber pickle and bring everything together to a boil. Taste for salt and acid. If it turns out salty, you can add a little hot boiled water.

Season with freshly ground black pepper, chopped parsley and dill. Close the lid tightly and let the pickle brew for 5-10 minutes.

Rassolnik can be seasoned with sour cream and served with green onions or garlic.

Preparing rassolnik with pearl barley and smoked meats

Smoked brisket and sausage add richness to the soup and an unusual smoky flavor. It turns out bright due to the addition of tomato paste, quite thick due to the presence of cereals. And of course, delicious.

The dish is prepared on the basis of meat broth. It can be cooked from one type of meat or mixed. With added spices and seasonings.

What is necessary:

broth - 2 l;
cereals - 100 g;
smoked brisket - 300 g;
smoked sausage - 300 g;
onion - 100 g;
carrots - 100 g;
bell pepper - 200 g;
potatoes - 500 g;
pickled cucumbers - 200 g;
tomato paste - 3 tablespoons;
vegetable oil - 3 tablespoons;
bay leaf, allspice, black peppercorns.

Preparation:

Pour boiling water over barley to swell. Grind onion, sweet pepper. Grate the carrots. Fry all the vegetables in a frying pan with the addition of vegetable oil.

Cut the brisket and smoked sausage into slices and add to the vegetables. After 5 minutes, pour in 100 ml of broth and add tomato paste. Simmer for another 10 minutes.

Bring the broth to a boil, add cereal to it. Add spices, cook for 20 minutes. Add potatoes, cut into cubes and cook for another 10 minutes. Transfer the frying from the frying pan into the saucepan. Simmer for 5 minutes and turn off.

Delicious chicken broth soup with barley and pickles

Salty and sour soup cooked in chicken broth with giblets will please everyone. It is especially tasty with chicken gizzards. But you can also use other giblets: liver, hearts, or a mixture of them.

Required:

chicken broth - 2 l"
chicken giblets - 300 g;
cereals - 3 tablespoons;
potatoes - 2 tubers;
carrots - 1 piece;
onion - 1 head;
gherkins - 8 pcs;
vegetable oil - 3 tablespoons;
bay leaf, spices, salt, black pepper.

How to cook:

Rinse the cereal and soak overnight in cold water. Rinse the giblets. Remove the inner membrane from the ventricles, cut the hearts lengthwise, remove large vessels from them. Cut everything into slices.

Boil chicken broth, add pearl barley and boil until half cooked. Add pieces of giblets and cook for 10 minutes. If foam appears, remove it.

Chop onions, carrots, cucumbers. Place the vegetables in a frying pan with oil and fry until golden.

Chop the potatoes into cubes. Place into boiling broth. Add sautéed vegetables.

Season the broth with herbs, bay leaves, salt and pepper. Keep on the stove until the potatoes are soft. Let it brew for 15 minutes.

Rassolnik with beans in fish broth

For this soup, it is better to choose fish with a minimum number of small bones. And now about how to cook fish pickle with barley and pickles. The recipe is in front of you:

Remove entrails, fins and skin from 350 grams of defrosted fish. Fill it with water and cook until tender.
Sort out the pearl barley (150 grams), rinse and soak in water for several hours.
Remove the finished fish with a slotted spoon, and instead put in 100 grams of beans, which should also be pre-soaked in water and then boiled until half cooked.
Chop the onion, carrots, parsnips and celery and fry in vegetable oil.
Place all prepared foods into the broth, as well as diced cucumbers.
After a quarter of an hour, add adjika, bay leaf, ground pepper and salt to the pickle. Don't forget to pour some cucumber pickle into it.

While the soup is steeping, cut the fish into portions and place them on plates. After this, pour the soup into a bowl and serve it with mayonnaise or sour cream.

How to properly cook pickle soup in a slow cooker

Using a multicooker and pressure cooker, you can make soup quickly and easily. You just have to stock up on the necessary products and choose the right cooking mode.

The recipe includes pork bones. They can be replaced with any other meat. The soup turns out delicious with beef, turkey, duck, chicken, and fish.

Ingredients:

piece of pork on the bone - 700 g;
cereal - 100 g;
potatoes - 3-5 tubers;
onion head;
barrel gherkins - 8 pcs;
carrots - 2 pcs;
cucumber pickle - 100 ml;
vegetable oil - 2 tablespoons;
tomato paste - 2 tablespoons;
bay leaf, fresh herbs, spices, seasonings...

Preparation:

It is necessary to soak the cereal in advance to soften it. She takes a long time to prepare. But there is always an alternative option if food needs to be prepared quickly. Then the pearl barley is boiled separately until half cooked. First you need to rinse it in running water.

It is also better to boil pork meat separately. Pour cold water over the pit, put the container on the fire, and wait until it boils. Remove the foam formed by the cap. Reduce heat, add bay leaf, salt. Cook for 30 minutes.

Prepare vegetables (wash, peel). Chop onions, carrots. Make the potato cubes larger; small ones will boil quickly.

Set the multicooker to the “Frying” mode. Pour vegetable oil into the bowl. Heat a little, add onions and carrots. Fry for 5 minutes.

Add diced cucumber to the vegetables. It has been verified from experience that during the frying process, the vinegar evaporates if they are pickled. Add tomato paste. Or replace it with fresh tomato. Add potato cubes and cereal. Simmer the vegetables for 7-8 minutes.

Cut the boiled pork into pieces and place in a bowl. Pour the contents with strained broth. Add brine (if the gherkins are salted and not pickled). Salt and pepper. Close the lid and cook on the “Soup” program for 40-60 minutes.

After the device signals that it is ready, add chopped herbs to the stew. Allow the soup to brew and serve.

Rassolnik with sausage in a slow cooker

If you have a modern multi-cooker in your kitchen, then use it to prepare a very tasty dish according to a simple recipe. How to cook rassolnik soup (photo) with barley:

Chop the carrots and onions, heat the oil in a multicooker bowl and fry the vegetables in vegetable oil.
Chop smoked sausage (you can use bacon or brisket) and fry along with vegetables.
Cut 200 grams of pickled cucumbers into half rings, add to the bowl along with tomato paste and continue cooking everything together.
After ten minutes, add half a glass of pearl barley to the slow cooker (it should be soaked in cold water first) and chopped potatoes. Fill the bowl with water to the desired level and set it to rice mode.
At the end of cooking, the soup should be salted, peppered, seasoned with garlic and herbs.

Preparing Lenten pickle with barley

The Lenten soup recipe is suitable as a change for the dinner table or during the period of fasting. It is impossible to say that this stew is very tasty. But it's useful.

It can be prepared on a fasting day, giving your gastrointestinal tract a chance to rest from an excess of meat food. And at the same time, satisfy the feeling of hunger.

What is needed for the stew:

pearl barley or rice (0.5 cups);
potatoes - 3-4 pcs;
pickled cucumbers - 5-6 pcs;
onion - 1 head;
carrots - 1 piece;
vegetable oil - 30-40 g;
tomato paste - 2 tablespoons;
salt, pepper, bay leaf.

How to cook:

Soak the cereal in advance in cold water to swell. Pour 2.5 liters of water into the container for cooking the stew, add the cereal and boil it until half cooked.

Place the potatoes cut into cubes into the soup. Chop onions, carrots, gherkins. First, fry the carrots and onions in a frying pan with butter. Add tomato paste to the mixture. Then saute the pickled cucumbers. Place fried vegetables and stewed gherkins into the broth with cereal. Add spices, seasonings, salt, pepper.

Rassolnik. Classic recipe with pearl barley

As a rule, this soup is prepared with meat broth, cereals and pickles are added. Read the step-by-step recipe for pickle with barley and cook with us:

Soak half a glass of pearl barley in cold water for several hours, then sort it out, rinse it and pour boiling water over it. While the cereal is steaming, start preparing the soup.
Cook a strong meat broth from pork ribs or beef. Add prepared cereal to it. How long to cook pearl barley for pickle? In this case, 40 minutes will be enough for the cereal to boil and become soft.
Fry chopped onion and grated carrots in vegetable oil until golden brown. When the vegetables are ready, add them to the soup.
Peel four medium potatoes, cut into cubes and add to the broth.
Grate a few pickled cucumbers on a fine grater and add to the soup along with the brine.
Cook the pickle for about 20 minutes, and at the end add salt, pepper and bay leaf.

Recipe for pickle with mushrooms, indicating calorie content

Mushroom soup made with chicken broth turns out incredibly tasty. The rich aroma of mushrooms gives it a special sophistication. For those who love mushroom soups, this recipe is a godsend. The stew can also be prepared simply with water, which then results in a lean version.

The soup is hearty and rich. Its thickness can be adjusted with an additional portion of cereal. Any mushrooms are suitable: champignons, oyster mushrooms, or wild mushrooms. In winter, dried ones are used. In terms of weight, they take half as much, since their aroma saturation is higher.

Prepare:

chicken broth - 2 l;
potatoes - 3 tubers;
pearl barley - 3 tablespoons;
onion - 1 head;
carrots - 1 root vegetable;
champignons - 4-5 pcs;
pickled cucumbers - 5-6 pcs. (small);
vegetable oil - 2 tablespoons;
salt, pepper, herbs.

How to cook:

Rinse the cereal in advance and soak it in cold water to swell. To obtain the broth, boil the chicken. Discard the meat. Add the cereal to the broth and boil it over low heat for 20-30 minutes.

During this time, prepare all vegetables and mushrooms. Chop carrots, onions, mushrooms. Fry in a frying pan. First sauté the onions and carrots. Then add the mushrooms and simmer, covered, until the liquid has completely evaporated.

When the cereal is ready, add the potatoes, boil for 5-7 minutes and discard the chopped cucumbers. Then add the roast and pieces of chopped chicken to the broth.

Add pepper, salt and seasoning to the prepared mushroom soup in chicken broth. Let the soup brew and start eating.

Depending on the composition of the ingredients, the calorie content of the stew may vary. In meat broth it is higher, in lean broth it is lower. Nutritional value ranges from 50 to 60 kcal per hundred grams of soup. The products included are rich in vitamins and minerals that are beneficial to the human body.

Chicken rassolnik with mushrooms

If you want to give a dish familiar from childhood a special taste, then add fresh wild mushrooms to it. This recipe should appeal to summer residents, as they can use it to prepare a simple but very tasty dish from available ingredients. How to make a delicious pickle with barley and pickles (recipe):

Boil 300 grams of chicken fillet until tender. After this, the meat should be removed and the broth should be strained through a sieve.
Cut five potatoes and pickles into thin strips and then add to the soup.
Cut fresh or salted mushrooms (100 grams) as desired and also add to the soup.
Separately fry the chopped onion and grated carrots. After that, mix them, add a spoonful of flour and cook together for a few minutes.
Place vegetables, shredded chicken, salt, pepper and bay leaf in a saucepan. Cook everything together for a few more minutes.

When the soup is ready, serve it with mayonnaise or sour cream, garlic and black bread croutons.

Video on how to cook vegetarian barley soup

Homemade vegetarian rassolnik is filled with a lot of vegetables. After all, it is meatless. To make it filling and tasty, in addition to cereals containing fiber, it contains celery, onions, pumpkin, parsnips, carrots, rosemary, and parsley.

The article has already noted that everyone can change the recipes for this soup at their own discretion. The presence of three ingredients is maintained: cucumbers, cereals, potatoes. The calorie content of a dish without meat and vegetables is within 30 kcal per hundred grams of product.

Cooking delicious pearl barley soup with chicken and tomatoes

A light soup, but at the same time filling and healthy. Because it is cooked with chicken meat. Chicken and grains go together seamlessly. Fresh tomatoes and green peas fill the dish with minerals and vitamins, giving it a pleasant flavor.

Ingredients:

chicken for broth;
pearl barley - 0.5 cups;
3 potato tubers;
2 carrots;
2 medium onions;
2 red tomatoes;
1 can of canned peas;
oil for sautéing;
salt, pepper, bay leaf.

Cooking:

A few hours before cooking, soak the cereal in water to soften it. Make broth from chicken, adding bay leaf, salt and pepper. When the meat boils, remove the foam and simmer over low heat for 20 minutes.

Peel the potatoes and cut into cubes. Pour into boiling broth, along with cereal. Continue cooking for another 15 minutes.

To sauté, chop the onions and grate the carrots. Lightly fry in oil. Add diced tomatoes to the pan.

Remove the chicken and bay leaf from the soup. Place sautéed peas and canned peas into the broth, along with the marinade.

Keep on the fire until it boils and remove the pan. When serving, add meat to each plate.