Rassolnik with meat and pearl barley
To prepare this delicious soup we will need:
- pork – 600 grams;
- carrots - two pieces;
- potatoes - four medium tubers;
- pearl barley - half a glass;
- onion - one large head;
- pickled cucumbers - three pieces;
- cucumber brine – 250 milliliters;
- garlic - three cloves;
- tomato paste - one tablespoon;
- peppercorns – 7 pieces;
- bay leaf - three pieces;
- vegetable oil - for frying;
- salt, fresh herbs - at your discretion.
Having prepared all the necessary products, you can start preparing pickle with pork according to the recipe:
- First, rinse the pearl barley and soak it in water for half an hour.
- Divide the meat into portions, place in a saucepan, add water and put on fire. When it boils, skim off the foam.
- 30 minutes after boiling, add pearl barley and add a little salt.
- While the meat and pearl barley are cooking, take care of the vegetables. Grate the carrots on a coarse grater, finely chop the onion, and cut the potatoes into medium cubes.
- Cut the cucumbers into thin strips and finely chop the garlic.
- Next, pour vegetable oil into the frying pan and lower the onion into it. After a couple of minutes, add the carrots and sauté for about five minutes.
- After that, add cucumbers to the vegetables and fill everything with brine. You need to simmer for about ten minutes until the vegetables become soft.
- Now add garlic, tomato paste to this mass and boil for another three minutes. The roast is ready.
- Next, dip the potatoes into the soup and cover with a lid.
- After 10 minutes, add the frying. After another five minutes, add bay leaves and peppercorns to the soup.
- After about seven minutes, add the greens and let simmer for another couple of minutes.
Turn off the heat and leave the pickle with pork to steep for 15 minutes.
Kuban rassolnik with lard
This recipe contains new components: lard and beans. Lard will add richness to the pickle.
Required components:
- veal kidneys – 540 g;
- potatoes – 230 g;
- heart – 370 g;
- bulb;
- beans – 140 g;
- carrot;
- celery root;
- cucumber – 2 pcs.;
- salt;
- tomato paste – 25 ml;
- garlic clove;
- oil for sautéing – 25 ml;
- laurel leaf;
- lard – 70 g;
- parsley.
Action plan:
- To reduce cooking time, soak the beans overnight. It will swell and cook faster.
- Prepare offal: wash the kidneys, cut into pieces, remove fat, cover with baking soda for half an hour. Wash, put in a saucepan, add salt and cook. Cut into large cubes.
- Remove fat from the heart and boil in salted water. Cut the cooled heart into cubes. Strain the broth.
- Place the beans in the broth to cook.
- Peel the vegetables. Cut the potatoes and add them to the beans when they are ready.
- Chop the onion and sauté. Add grated carrots and chopped celery to the onion and continue frying.
- Cut the cucumbers into strips, add to the sautéed vegetables, add tomato paste and simmer for 5-7 minutes. Place in soup.
- Add chopped offal. Add salt, add bay leaf and pepper.
- Cut the lard into small pieces, add grated garlic (you can use a garlic press) and grind until smooth. Place in soup. Boil for 5 minutes. Let it brew.
- Before serving, put sour cream in a plate and sprinkle the soup with chopped herbs.
With rice in a slow cooker
When you don’t have time, but really want soup, then a miracle of technology will come to the rescue - a multicooker. To prepare pickle soup with pork and rice we will need:
- Potatoes - four pieces.
- Pickled cucumbers - three pieces.
- Pork pulp – 300 grams.
- Onion - one head.
- Carrots - two pieces.
- Rice - a quarter cup.
- Bay leaf - two pieces.
- Vegetable oil - for frying.
- Garlic – two cloves.
Rassolnik with pork is prepared as follows:
- Grate cucumbers and carrots, finely chop onion and garlic.
- Set the “Frying” option. Pour oil, fry onions, carrots and garlic for about five minutes.
- Next, we send there cucumbers, diced potatoes, chopped meat and rice.
- Fill everything with water, close the lid, and switch to “Soup” mode.
- 10 minutes before the pickle with pork and rice is ready, add the bay leaf and taste for salt. If it's not enough, add it.
- When the soup is ready, remove the bay leaf so that the broth does not become bitter.
This is the easiest and fastest recipe for pickle with pork and rice. Even an inexperienced housewife can handle it.
Rassolnik with pork: ingredients
- 600 (six hundred) g – pork
- 0.75 cups – pearl barley
- 4 (four) pieces – potatoes
- 2 (two) pieces – carrots
- 1 (one) glass – brine
- 3 (three) pieces – cucumbers (salted)
- 1 (one) tbsp. spoon - tomato
- 1 (one) piece – onion (onion)
- 2 (two) tbsp. spoons – oil (vegetable)
- 2 (two) pieces – bay leaves
- Bunch of greenery
- 5 (five) pcs – peppercorns
- Salt to taste
With buckwheat
To prepare pickle with pork and buckwheat you need:
- pork meat – 500 grams;
- buckwheat – 120 grams;
- pickled cucumbers - three pieces;
- potatoes - four pieces;
- tomato paste - one tablespoon;
- carrots, onions - one piece each;
- salt - to your taste.
The algorithm is as follows:
- Finely chop the pork, add water and put on fire.
- Wash and sort the buckwheat.
- Finely chop the cucumbers and onions.
- Grate the carrots.
- Cut the potatoes into cubes.
- 20 minutes after the meat boils, add potatoes and buckwheat to it. Cook for a quarter of an hour.
- Fry onions and carrots in oil with tomato paste.
- Add the roast and cucumbers to the broth. Cook for another 15 minutes.
- Taste the broth and add salt. Turn off the stove and let the soup brew under the lid for 15 minutes.
Recipe for classic rassolnik with barley and pickles with pork
Ingredients for pickle
- 6-7 medium potatoes
- 500-600 grams of pork meat
- 3 salted or pickled cucumbers
- 1 onion
- 1 medium carrot
- 80 grams of pearl barley (1 sachet)
- 3 tablespoons tomato paste
- Salt, pepper, bay leaf
- Vegetable oil for frying
How to cook rassolnik with pearl barley and cucumber
We wash the pork and cut it into small pieces. I have meat bones, I bought them specifically so that the broth would be rich.
Place the meat in a pan in cold water and place it on the stove.
To get a rich broth, you should start cooking the meat in cold water.
Before boiling, scale will begin to appear, it should be removed, after boiling, cook for about an hour.
When the meat is completely cooked, take it out, separate it from the bones and cut it into small pieces. Set aside for a while.
Pour pearl barley into the boiling broth. It cooks for about 30 minutes.
While the pearl barley is cooking, peel and cut the potatoes for the soup.
Preparing the vegetables. Peel and cut the onion into small cubes, grate the peeled carrots on a coarse grater. It can be cut into thin semicircles or strips. We also grate the pickled cucumbers.
After the cereal has cooked for 15-20 minutes, add the chopped potatoes to the pan.
While the soup is cooking, pour 2-3 tablespoons of vegetable oil into the frying pan, add onions and carrots.
When the onion becomes transparent, add cucumbers and mix.
When the vegetables are fried and soft, add tomato paste. Frying at this time gives such an aroma that it makes your mouth water.
Fry for a few more minutes.
When the potatoes are cooked, put them in a pickle pan.
Pour in the chopped meat.
Now salt and add spices and seasonings to taste, bay leaf. I have this mixture of “12 vegetables and herbs”, it contains salt and various herbs. We use it all the time, it's a wonderful thing. Cook the rassolnik for another 2-3 minutes, turn off the stove, cover with a lid and let it brew for about 15 minutes. The excellent soup is ready.
Preparation for the winter
You can roll the pickle into jars. Then it will take much less time to prepare it. You will need:
- cucumbers – two kilograms;
- rice – 200 grams;
- carrots and onions – 250 grams each;
- tomatoes - one kilogram;
- vegetable oil – 100 milliliters;
- vinegar essence - half a teaspoon;
- salt, pepper - to taste.
Cooking method:
- Boil the rice until half cooked.
- Cut the onion into cubes, grate the carrots and fry.
- Turn the tomatoes into puree, cut the cucumbers into strips and add everything to the onions and carrots.
- Simmer everything together for a quarter of an hour.
- Next add rice. Cook for another 10 minutes.
The last step in preparation is adding vinegar. Then you need to mix the mass and place it in pre-sterilized jars.
Rassolnik with pork: recipe
- It is better to take meat that is not too lean so that the broth becomes richer. And the soup will turn out rich and tasty! Take pickled cucumbers, not pickled ones.
- Pearl barley should be thoroughly washed. And pour cold water for half an hour
- Set the meat to cook. Be sure to skim off any foam that has formed. And cook it for an hour and a half
- Once the meat has been cooking for half an hour, add the pearl barley into the pan. Salt
- Finely chop the onion
- Grate carrots on a medium grater
- Grate the cucumbers too
- Potatoes cut into medium cubes
- Chop greens
- Make a roast out of these vegetables. Cucumbers will also be fried. Add a glass of brine and tomato paste to it, and simmer for ten minutes
- Add potatoes to the pan with meat 15 minutes before the end of cooking the meat. Then remove the meat. Chop it finely and put it back into the pan
- Add the roast to the soup. Add peppercorns, bay leaves, and herbs
Cooking steps
- The first thing you should do before starting cooking is to make sure that you have all the ingredients needed for the pickle, and prepare them.
* It is better to boil the pork broth in advance. At the same time, do not forget to skim off the foam that forms during cooking of meat.
** It is better to soak pearl barley in water in advance (overnight), as it takes quite a long time to boil.
Place the prepared pork broth on the stove and bring to a boil. Then reduce the heat and add soaked pearl barley to it. Let it all cook on the stove over low heat.
In the meantime, let's prepare the remaining components:
- finely chop the onion;
- grate carrots on a medium grater;
- We also grate the pickled cucumbers on a medium grater.
- Now let's fry the pickle with pork. To do this, first heat the frying pan and add a little sunflower oil to it. Then we’ll add onions and carrots and add a little paprika. After several minutes of this heat treatment, add a little broth into the pan. Now we fry tomato paste, pickled cucumbers and capers cut into halves. It is necessary to simmer until the carrots are ready.
- While the roast is stewing on the stove, we will remove the meat from the broth and chop it finely, and then return it back to the pan. Then peel the potatoes, cut them into medium-sized cubes and also add them to the pickle pan. After this, you can put our frying into the pan. Let the pickle with pork and barley simmer for another fifteen minutes, and then turn it off.
Before serving this original Russian dish, let it cool a little!
Friday, May 5, 2021
It’s been a while since I’ve had new recipes for first courses, so I’m correcting myself: today we’re preparing pickle with barley and pickles. This is a very tasty, rich and aromatic soup with a pleasant sour-salty taste. I hope that the step-by-step pickle recipe will be useful to you and you will certainly please your family with this hearty dish.
As a rule, pickle is cooked with beef, but we prefer pork on the bone. I use homemade pickled (fermented) cucumbers (see recipe here), and always with the brine in which they are stored. Potatoes are also an integral ingredient in pickle soup in our family, although many cooks unfairly ignore it.
