Rassolnik with barley and pickles: recipe, ingredients, cooking features

Almost everyone knows that rassolnik, just like classic meat solyanka, is a traditional dish of Russian cuisine, its most important components are cucumber and cucumber brine. The appearance of this soup dates back to the 15th century. Then in Rus' it was called kalya.

This dish can be prepared with or without meat. Ingredients can include potatoes, various cereals from rice to pearl barley, and vegetables. And, of course, the most important thing is pickles and brine. The taste of the soup should be slightly sour, lightly salted and tender.

Today I will tell you and show you 6 simple, but very tasty and healthy ways to prepare pickle with barley and pickles according to the classic recipe.

Pearl barley

When starting to cook, you definitely need to properly prepare the cereal for pickle with barley. How much barley do you need for soup? The answer to this question depends on the size of the pan in which the dish is prepared. Professional chefs recommend taking 100 g of cereal per 4 liters of water. Otherwise the soup will be too thick.

It is better to pre-soak pearl barley for a classic pickle overnight in cold water, and rinse thoroughly in the morning. As a result, it will soften a little and cook faster.

Pearl barley is a classic grain for pickle, but very often it is replaced with rice and millet.

Classic soup

How to properly cook pickle with barley? You need to use the classic recipe. Required ingredients:

• 3 liters of clean cold water;
• 500 g beef on the bone;
• 500 g potatoes;
• 200 g pickled cucumbers;
• 200 ml cucumber pickle;
• 100 g pearl barley;
• 150 g carrots;
• 150 g onion;
• 2-3 bay leaves;
• 50 ml vegetable oil;
• spices to taste.

The quantity of products is indicated for a four-liter pan. Rassolnik with beef and pearl barley is prepared as follows:

1. Wash the meat. We put it in a saucepan, fill it with water, and put it on the stove.
2. Cook the broth for 1.5-2 hours until the meat is soft, periodically skimming off the foam.
3. We wash the pearl barley several times with water.
4. Remove the finished meat from the pan, separate the pulp from the bones, and return it to the broth. Add salt according to your taste.
5. Place pearl barley into the meat broth. Cook for 30-40 minutes.
6. Peel the potato tubers and cut them into cubes.
7. Peel the carrots and chop the root vegetable using a coarse grater.
8. Peel the onion and cut it into small cubes.
9. Chop the cucumbers into strips.
10. Pour oil into a frying pan and add onion. Fry the vegetable until golden brown.
11. Add carrots to the onion. Fry until soft.
12. Stew the cucumbers by adding a little water.
13. Place potato cubes in the meat broth with barley. Cook for 10 minutes.
14. Add cucumbers, onions and carrots.
15. Pour the brine into the broth, season with pepper and salt to taste.
16. Place bay leaves in the pan (3-5 minutes before the end of cooking).
17. Pour the pickle with beef and pearl barley into plates. If desired, you can add sour cream and fresh herbs to the plates.

Rassolnik from the famous Lazerson “Thank you Chef”

Classic Russian soup with kidney with a special taste and aroma. The Great Master shares the secret of cooking. Use it!

Ingredients:

• chicken broth - 2 l
• beef kidney – 1 pc.
• pearl barley – 100 g
• pickled cucumbers - 7 pcs.
• carrots - 1 pc.
• onion - 2 pcs.
• potatoes - 3 pcs.
• black pepper
• Bay leaf
• salt.

Preparation:

Boil the pearl barley first.

Remove fat from the kidney and cover with cold water. Change the water several times. Boil the kidney and rinse well.

Finely chop the onion and cucumbers. Place in a saucepan, add a little water and simmer until the cucumbers are soft.

Cut the potatoes into cubes and add to the chicken broth.

Finely chop the onion and carrots. Fry in oil.

Cut the kidney into slices. Place kidney, cucumbers, fried vegetables and pearl barley into the soup. Add spices, salt and bay leaf. Boil and remove from heat.

Leave for a few minutes. Sprinkle the soup in bowls with chopped parsley.

Rassolnik in Leningrad style

This is another popular delicious soup recipe. Tomato paste is used in its preparation. This is the main difference from the classic recipe for pickle with barley. The soup turns out very tasty. Ingredients:

• 2 liters of water;
• 500 g beef or pork;
• 70 g pearl barley;
• 350 g potatoes;
• 150 g carrots;
• 150 g onion;
• 150 g pickled cucumbers;
• 40 g tomato paste or 1 large fleshy tomato;
• 60 ml vegetable oil;
• 3 bay leaves;
• 1 bunch of fresh parsley;
• spices.

The quantity of products is indicated for a three-liter pan. Leningrad style soup is prepared like this:

1. Wash the meat. Put it in a saucepan with water and put it on the stove.
2. Bring to a boil. Cook for 1.5-2 hours.
3. Remove the meat from the pan. We divide it into pieces. Place it back into the saucepan. Salt to taste.
4. We wash the pearl barley well. Place in a separate pan.
5. I fill the cereal with water. Cook until done for 40-60 minutes. The cereal should become soft.
6. Cut the cucumbers into cubes. Place in a separate saucepan. Fill with water until it slightly covers them.
7. Bring to a boil and reduce heat to low. Simmer the cucumbers for 10-15 minutes.
8. Peel the carrots. Grind on a coarse grater or cut into small cubes.
9. Cut the peeled potatoes into cubes.
10. Finely chop the onion.
11. Pour oil into the frying pan. We put onions. Fry it until golden brown.
12. Place carrots in the pan with the onions. Fry for another 2 minutes.
13. Add tomato paste to the vegetables, stir and simmer under the lid for about 1 minute.
14. Place potato cubes into the meat broth. Cook for 10 minutes.
15. Place cucumbers and fried onions, carrots, and tomato paste into the pan.
16. Bring the pickle to a boil. Cook for 5 minutes.
17. Place the boiled pearl barley in a colander or sieve and rinse with cold water.
18. Place the prepared cereal into the soup. Bring to a boil. Pepper and salt to taste.
19. Finely chop the parsley. We put it in the soup. Add bay leaves. Boil for 4-5 minutes. Turn off the fire.
20. Cover the pan with a lid. Let the pickle with meat become richer.
21. After 15 minutes, pour the finished soup into plates.

Recipe for pickled cucumbers and barley on chicken giblets

Another option for making delicious soup. You can add chicken liver to the set of offal (hearts, stomachs). The result is a very flavorful soup. Ingredients for pickle with chicken giblets:

• 2 liters of clean cold water;
• 500 g chicken hearts and stomachs;
• 3 large pickled cucumbers;
• 5 tablespoons of boiled pearl barley;
• 3 large potato tubers;
• 1 medium carrot;
• 1 onion;
• 100 ml cucumber pickle;
• spices;
• 2 tbsp. vegetable oil;
• 2 bay leaves;
• 1 bunch of parsley.

The quantity of products is indicated for a three-liter pan. Above we have given a classic recipe for pickle with barley. Chicken giblet soup cooks a little faster. You need to do the following:

1. Wash offal. We cut out the veins and films.
2. Place the prepared offal into a pan of water. Bring to a boil.
3. Remove any scum that has formed from the broth and add salt to taste. Cook for 10 minutes.
4. Remove the stomachs and hearts from the pan. We wash them with warm water.
5. We cut the ventricles into 4 parts, and the hearts into 2.
6. We strain the broth using a sieve. Pour it into another pan.
7. We wait for the strained broth to boil. We put prepared stomachs and hearts in it.
8. Peel the carrots and cut into thin strips.
9. Finely chop the onion.
10. Pour vegetable oil into a frying pan, add chopped onion and fry it until golden brown.
11. Add carrots. Fry it until soft.
12. Place the fried onions and carrots into the boiling broth. Cook for 10 minutes.
13. Chop the cucumbers into slices or strips. Place in a separate pan. Add 200 ml of boiling water. Cook over low heat for 10 minutes.
14. Strain the cucumbers. Pour brine into the liquid in which they were cooked. Bring to a boil. Remove from heat.
15. Peel the potatoes and cut them into cubes.
16. Place them in boiling broth. Cook for 5-7 minutes.
17. Add pearl barley to the pan. Cook for 7-10 minutes.
18. Add cucumbers and liquid with brine to the boiling broth. Cook for 10 minutes.
19. Salt and pepper the soup. We put bay leaves in it.
20. Finely chop the parsley.
21. Pouring the soup into bowls, add sour cream and herbs.

Rassolnik with chicken

This is a somewhat unusual recipe. Rassolnik with pickles and pearl barley, cooked in the oven, has a divine aroma. The taste of this soup is more intense. Ingredients:

• 3 liters of meat or chicken broth;
• 700 g boiled chicken fillet;
• 500 g potatoes;
• 150 g carrots;
• 150 g onion;
• 200 g pickled cucumbers;
• 4-5 tbsp. l. boiled pearl barley;
• 1 bunch of fresh parsley;
• 70 ml vegetable oil;
• 500 g unleavened dough.

Chicken fillet can be replaced with turkey fillet. The quantities of ingredients are indicated for 6 pots of 500-700 ml. Rassolnik in the oven is prepared as follows:

1. Chop the chicken fillet into small pieces.
2. Peel the potatoes. Cut into thin slices.
3. Peel the carrots. Grind on a coarse grater.
4. Finely chop the onion.
5. Chop the cucumbers into thin strips. Place them in a saucepan, add 200 ml of boiling water, place on low heat and simmer for 5 minutes.
6. Tearing small pieces from the dough, roll them into flat cakes so that their size matches the diameter of the pots.
7. We wash the boiled pearl barley in cold water.
8. Grease the inside of the pots with vegetable oil. Place fillet pieces on the bottom.
9. Place pearl barley on top, then potatoes.
10. Next, lay out the pickles. Add a little liquid in which they were cooked.
11. Place carrots and onions on top.
12. Finely chop the parsley and sprinkle the vegetables in the pots with herbs.
13. Pour in the broth until it covers all the ingredients.
14. Cover the pots with dough, giving it the shape of a lid.
15. We send them to the oven, heated to 180 degrees. Cook for 30-40 minutes.

Here’s a way to cook this wonderful dish in a slow cooker without any meat at all:

• Potatoes – 250 g
• Water – 1.5-2 l
• Onion – 1 pc.
• Pearl barley – ½ cup
• Pickled cucumbers – 2 pcs.
• Cucumber pickle – ½ cup
• Carrots – 2 pcs.
• Tomato paste – 40 g
• Vegetable oil – 30 ml
• 1 bay leaf
• Salt - to taste
• Cooking time – 1 hour.

Preparation:

1. In order not to spend too much time and effort on pearl barley, it is better to soak it in cold water in advance so that it swells, not forgetting to rinse it under running water. If you forgot to do this, let the barley cook for half an hour in a small saucepan. When the cereal is cooked, pour the washed, peeled and chopped potatoes into the bowl. Set the “Soup” mode.
2. Remove the top layer of carrots, grate them on a coarse grater or cut them into thin strips. We wash the onion so that it doesn’t sting the eyes and cut it. Cut the pickled cucumbers into semicircles. If you have a blender at home, put all the vegetables in it and chop them at the same time, it’s much more convenient.
3. Fry all the vegetables and immediately add them to the soup. Pour in the brine and taste. We wait until it comes to a boil, then sprinkle fresh dill and parsley on top.

Bon appetit!

Lenten pickle with barley and pickles

The recipe for this delicious soup is quite simple. Its main feature is that it is cooked without meat. Ingredients:

• 2.5 liters of cold water or vegetable broth;
• 600 g potatoes;
• 300 g pickled cucumbers;
• 200 ml brine;
• 100 g pearl barley;
• 150 g carrots;
• 150 g onions;
• 50 ml vegetable oil;
• spices;
• 1 bunch of parsley;
• 2 bay leaves.

The quantity of products is indicated for a three-liter pan. To prepare Lenten pickle with barley, you need to follow these steps:

1. Fry the pearl barley in a dry hot frying pan (without oil) for 5 minutes.
2. Place the prepared cereal in boiling water or vegetable broth. Cook for 30-40 minutes.
3. Peel the potatoes and cut them into cubes.
4. Finely chop the onion.
5. Grind the carrots on a coarse grater.
6. Chop the cucumbers into thin strips.
7. Place potatoes and cucumbers in boiling broth or water.
8. Pour oil into a frying pan, add onion and fry until golden brown.
9. Add carrots to the onions. Fry for 3-5 minutes.
10. Place the vegetable preparation of carrots and onions in boiling water or broth.
11. Season the vegetarian pickle with pepper and salt.
12. Pour the brine into the vegetable soup. Boil for 10 minutes.
13. 5 minutes before the end of cooking, add bay leaves to the soup.
14. Finely chop the parsley.
15. Removes the soup from the heat. Let it brew (15-20 minutes).
16. Pour into plates. Sprinkle the dish with chopped herbs.

Recipe for Rassolnik without frying. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Rassolnik without frying.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	63.5 kcal	1684 kcal	3.8%	6%	2652 g
Squirrels	6.5 g	76 g	8.6%	13.5%	1169 g
Fats	1.9 g	56 g	3.4%	5.4%	2947 g
Carbohydrates	5 g	219 g	2.3%	3.6%	4380 g
Organic acids	0.1 g	~
Alimentary fiber	0.7 g	20 g	3.5%	5.5%	2857 g
Water	111 g	2273 g	4.9%	7.7%	2048 g
Ash	0.792 g	~
Vitamins
Vitamin A, RE	94.3 mcg	900 mcg	10.5%	16.5%	954 g
Retinol	0.048 mg	~
beta carotene	0.276 mg	5 mg	5.5%	8.7%	1812
Vitamin B1, thiamine	0.036 mg	1.5 mg	2.4%	3.8%	4167 g
Vitamin B2, riboflavin	0.155 mg	1.8 mg	8.6%	13.5%	1161 g
Vitamin B4, choline	5.12 mg	500 mg	1%	1.6%	9766 g
Vitamin B5, pantothenic	0.084 mg	5 mg	1.7%	2.7%	5952 g
Vitamin B6, pyridoxine	0.076 mg	2 mg	3.8%	6%	2632 g
Vitamin B9, folates	3.014 mcg	400 mcg	0.8%	1.3%	13271 g
Vitamin B12, cobalamin	0.068 mcg	3 mcg	2.3%	3.6%	4412 g
Vitamin C, ascorbic acid	2.05 mg	90 mg	2.3%	3.6%	4390 g
Vitamin E, alpha tocopherol, TE	0.102 mg	15 mg	0.7%	1.1%	14706 g
Vitamin H, biotin	0.139 mcg	50 mcg	0.3%	0.5%	35971 g
Vitamin K, phylloquinone	1.1 mcg	120 mcg	0.9%	1.4%	10909 g
Vitamin RR, NE	3.0296 mg	20 mg	15.1%	23.8%	660 g
Niacin	1.912 mg	~
Macronutrients
Potassium, K	184.61 mg	2500 mg	7.4%	11.7%	1354 g
Calcium, Ca	11.61 mg	1000 mg	1.2%	1.9%	8613 g
Silicon, Si	7.575 mg	30 mg	25.3%	39.8%	396 g
Magnesium, Mg	13.85 mg	400 mg	3.5%	5.5%	2888 g
Sodium, Na	109.3 mg	1300 mg	8.4%	13.2%	1189 g
Sera, S	15.73 mg	1000 mg	1.6%	2.5%	6357 g
Phosphorus, P	83 mg	800 mg	10.4%	16.4%	964 g
Chlorine, Cl	12.44 mg	2300 mg	0.5%	0.8%	18489 g
Microelements
Aluminium, Al	141.3 mcg	~
Bor, B	27.8 mcg	~
Vanadium, V	23.25 mcg	~
Iron, Fe	1.302 mg	18 mg	7.2%	11.3%	1382 g
Yod, I	3.02 mcg	150 mcg	2%	3.1%	4967 g
Cobalt, Co	1.185 mcg	10 mcg	11.9%	18.7%	844 g
Lithium, Li	10.81 mcg	~
Manganese, Mn	0.0699 mg	2 mg	3.5%	5.5%	2861 g
Copper, Cu	39.86 mcg	1000 mcg	4%	6.3%	2509 g
Molybdenum, Mo	2.415 mcg	70 mcg	3.5%	5.5%	2899 g
Nickel, Ni	1.908 mcg	~
Tin, Sn	1.99 mcg	~
Rubidium, Rb	85.3 mcg	~
Selenium, Se	1.376 mcg	55 mcg	2.5%	3.9%	3997 g
Strontium, Sr	2.11 mcg	~
Titanium, Ti	0.58 mcg	~
Fluorine, F	10.49 mcg	4000 mcg	0.3%	0.5%	38132 g
Chromium, Cr	2.34 mcg	50 mcg	4.7%	7.4%	2137 g
Zinc, Zn	0.2125 mg	12 mg	1.8%	2.8%	5647 g
Zirconium, Zr	0.42 mcg	~
Digestible carbohydrates
Starch and dextrins	4.257 g	~
Mono- and disaccharides (sugars)	0.9 g	max 100 g
Glucose (dextrose)	0.171 g	~
Sucrose	0.335 g	~
Fructose	0.068 g	~
Essential amino acids	0.114 g	~
Arginine*	0.056 g	~
Valin	0.058 g	~
Histidine*	0.029 g	~
Isoleucine	0.046 g	~
Leucine	0.076 g	~
Lysine	0.073 g	~
Methionine	0.02 g	~
Methionine + Cysteine	0.036 g	~
Threonine	0.043 g	~
Tryptophan	0.014 g	~
Phenylalanine	0.052 g	~
Phenylalanine+Tyrosine	0.091 g	~
Nonessential amino acids	0.193 g	~
Alanin	0.056 g	~
Aspartic acid	0.106 g	~
Hydroxyproline	0.008 g	~
Glycine	0.05 g	~
Glutamic acid	0.238 g	~
Proline	0.065 g	~
Serin	0.054 g	~
Tyrosine	0.039 g	~
Cysteine	0.016 g	~
Sterols (sterols)
Cholesterol	1.57 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	0.2 g	max 18.7 g
14:0 Miristinovaya	0.015 g	~
15:0 Pentadecane	0.003 g	~
16:0 Palmitinaya	0.129 g	~
17:0 Margarine	0.007 g	~
18:0 Stearic	0.056 g	~
Monounsaturated fatty acids	0.172 g	min 16.8 g	1%	1.6%
14:1 Myristoleic	0.007 g	~
16:1 Palmitoleic	0.025 g	~
18:1 Oleic (omega-9)	0.19 g	~
Polyunsaturated fatty acids	0.035 g	from 11.2 to 20.6 g	0.3%	0.5%
18:2 Linolevaya	0.034 g	~
18:3 Linolenic	0.016 g	~
20:4 Arachidonic	0.001 g	~

The energy value of Rassolnik without frying is 63.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Vegetarian rassolnik with pearl barley and tomatoes

To prepare this soup, you will need the following ingredients:

• 2.5 liters of water or broth;
• 100 g pearl barley;
• 300 g potatoes;
• 150 g carrots;
• 150 g onions;
• 2 medium tomatoes;
• 150 g pickled cucumbers;
• 100 ml cucumber brine;
• 1 bunch of parsley;
• 1 bay leaf;
• spices;
• 50 ml vegetable oil.

It is very easy to prepare Lenten pickle with pearl barley according to the recipe proposed in this article. You need to do the following:

1. Soak the pearl barley in cold water for 40 minutes. Next, place it in a saucepan. Fill with water and cook for 20 minutes.
2. Finely chop the onion.
3. Cut the carrots into arbitrary pieces.
4. Pour boiling water over the tomatoes for 1 minute. Then place them in cold water and easily remove the skin.
5. Finely chop the prepared tomatoes.
6. Peel the potatoes and cut into arbitrary pieces.
7. Chop the cucumbers into strips.
8. Pour oil into a frying pan and add onion. Fry for 3 minutes.
9. Add carrots. Fry for another 5 minutes.
10. Add tomatoes to the vegetables, cover the pan with a lid and simmer the vegetables for 3 minutes.
11. Place the vegetable preparation in a pan with barley, add 1.5 liters of water.
12. Bring the soup to a boil. Add potato cubes.
13. Cook the pickle for 10-15 minutes.
14. Place cucumbers in boiling soup. Cook for 10 minutes.
15. Finely chop the parsley. We put it in the soup. We also place a bay leaf there.
16. Cook for 5 minutes. Turn off the fire. Pour the soup into bowls.

Pearl barley soup with sausage “Taste of childhood”

Rassolnik with delicious sausage reminds me of childhood. The secret of taste is that all ingredients are pre-fried in olive oil. It turns out incredibly tasty!

Ingredients:

• boiled sausage – 400 g
• pickled cucumbers – 4 pcs.
• pearl barley – 100 g
• carrots – 1 pc.
• potatoes – 4 pcs.
• onion – 1 pc.
• pepper
• salt.

Preparation:

Boil the pearl barley in advance.

Cut the vegetables: potatoes, pickles and onions into cubes, grate the carrots.

Place the potatoes in a saucepan with water. Cook for 10 minutes.

Fry all vegetables separately in olive oil and place in a pan with potatoes. Send the finished boiled pearl barley there.

Cut the sausage into cubes and also add to the soup. Boil a little. Add salt. Add pepper to taste.

Bon appetit!

To make the texture of the soup uniform, it is better to peel the cucumbers and remove the seeds. If the cucumbers are not grated, but cut into cubes, we recommend pouring boiling water over them before adding. In this case, they will not lose their shape.

Rassolnik with barley and smoked meat

This is a delicious, satisfying and incredibly aromatic soup. To prepare it, you will need the following products:

• 3.5-4 liters of cold water;
• 1 kg smoked pork ribs;
• 150 g hunting sausages;
• 150 g smoked pork belly;
• 100 g pearl barley;
• 200 g onion;
• 200 g sweet bell pepper;
• 300 g pickled cucumbers;
• 200 ml brine;
• 600 g potatoes;
• 200 g carrots;
• 1 large bunch of parsley;
• 60 ml vegetable oil;
• spices.

The quantity of products is indicated for a five-liter pan. A delicious pickle with barley and smoked meat is prepared as follows:

1. Cut the ribs into portions.
2. Place them in a saucepan and fill with water. Cook for 30 minutes.
3. Remove the smoked meats from the pan. Separate the meat from the bones and put it back into the broth.
4. Wash the pearl barley thoroughly. Place the cereal in a separate saucepan and fill with water. Cook for 40-60 minutes.
5. Grind the carrots on a coarse grater.
6. Cut the potatoes into cubes. Place in boiling broth with ribs.
7. Finely chop the onion.
8. Remove the seeds from the pepper. Cut the vegetable into strips.
9. Cut the cucumbers into cubes.
10. Cut the brisket into strips and the sausages into slices.
11. Pour oil into the frying pan. Add the onion and fry until golden brown.
12. Add pepper. Fry for another 3 minutes.
13. Place the carrots in the pan, cover with a lid and simmer over low heat for 5 minutes.
14. Add cucumbers to vegetables. Fry for 5 minutes.
15. We send the vegetable stock into the rib broth. Add brine.
16. In a frying pan without oil, fry the brisket and sausages for 5 minutes.
17. Place the cooked pearl barley in a colander or sieve to remove excess water.
18. Place cereal, brisket and sausages into boiling soup with smoked meats. Add salt and pepper to taste. Cook for 15 minutes.
19. After removing the fragrant soup from the heat, let it brew (15-20 minutes).
20. Pour into plates. Sprinkle with chopped herbs.

A little about pearl barley

Pearl barley is completely undeservedly considered tasteless. These are the conclusions of those who simply did not learn how to cook it. There are so many benefits in these little pearls that they can easily compete with rice and buckwheat in their nutritional value. In addition to being rich in vitamins, it contains the antifungal substance hordecin, so its use will be very useful for people with a predisposition to fungal infections.

The nutritional value of pearl barley does not prevent it from being a special agent in the fight against fat deposits. In addition to weight loss, it also ensures the removal of “production waste” from the body - toxins and ballast substances. For special nutrition for diabetes and gastrointestinal disorders, pearl barley is simply irreplaceable, especially due to its ability to influence human hormonal levels. People who practice muscle training must consume this cereal, as it increases the benefits of exercise.

Barley should be included in the diet of people with chronically weakened immunity, kidney and gallbladder diseases, prone to allergic reactions, suffering from increased stomach acidity, and having difficulty concentrating. In general, it should be used by everyone who is concerned about the health of themselves and their loved ones. If you are not a fan of pearl barley porridge, try making soup with barley and pickles - even the most notorious skeptics will like it. And here, by the way, is the recipe itself.

Cooking in a slow cooker

We bring to your attention a quick option for preparing pickle with barley in a slow cooker. Ingredients:

• 2.5 liters of clean cold water;
• 500 g beef (boneless);
• 500 g potatoes;
• 2 large pickled cucumbers;
• 150 g carrots;
• 150 g onions;
• 70 g pearl barley;
• 100 ml cucumber brine;
• 20 ml vegetable oil;
• 1 bunch of parsley;
• spices.

Products are indicated for a 4 liter bowl. To prepare a delicious pickle with barley in a slow cooker, follow these steps:

1. Wash the meat and cut into medium-sized cubes.
2. Peel and grate the carrots.
3. Cut the onion into small cubes.
4. Chop the cucumbers into thin strips.
5. In the multicooker, set the “Frying” mode. Pour oil into the bowl.
6. Place the onion. Fry the vegetable by setting the timer for 20 minutes.
7. After 2-3 minutes, add carrots and cucumbers to the bowl. Fry for 5 minutes.
8. Add meat cubes to the vegetable stock. Cook until the timer goes off.
9. Peel the potatoes and cut them into cubes.
10. Wash the pearl barley thoroughly.
11. Place potato cubes in the multicooker bowl, and place pearl barley on top in an even layer.
12. Pour boiling water over the ingredients.
13. Set the “Soup” or “Stew” mode.
14. Prepare the pickle with pearl barley and cucumber, setting the timer for 2 hours.
15. Finely chop the parsley.
16. 10 minutes before the end of the multicooker, pour the brine into the bowl and add the greens.

Rassolnik with pork

Barley soup can be prepared with any meat. But it turns out especially delicious with pork! Try it!

Ingredients:

• pork - 300 g
• pickled cucumbers – 3 pcs.
• pearl barley – 100 g
• potatoes - 2 pcs.
• carrots – 1 pc.
• onion – 1 pc.
• tomato paste - 2 tbsp. l.
• tomatoes – 4 pcs.
• vegetable oil
• sugar
• bay leaf
• garlic
• spices
• salt
• seasonings

Preparation:

Cut the pork into portions, add cold water and put on fire. After 30 minutes, add the pre-soaked pearl barley.

After 20 minutes, add the chopped potatoes into the broth.

Grate carrots and cucumber. Finely chop the onion.

Fry the onion in oil with the gradual addition of carrots and cucumbers. Stew everything well.

Grate the tomatoes and fry them along with the tomato paste. Simmer, add a little salt and sugar.

Place the roast into the pan. Add spices, bay leaf and chopped garlic. Boil for no more than 10 minutes.

Serve with sour cream and sprinkled with herbs.

Soup with cucumbers and barley should sit for at least 15 minutes after cooking. The taste will become richer.

Dish with stew

With this recipe you can prepare a delicious pickle with barley as quickly as possible. You will need the following products:

• 2.5 liters of clean cold water;
• 500 g quality beef stew;
• 500 g potatoes;
• 300 g pickled cucumbers;
• 150 g carrots;
• 100 ml cucumber brine;
• 150 g onions;
• 100 g pearl barley;
• 50 ml vegetable oil;
• 1 bunch of parsley;
• spices.

The recipe for pickle with barley, pickles and stew is very simple. Algorithm of actions:

1. We wash the pearl barley thoroughly.
2. Place the cereal in boiling water. Cook for 15 minutes.
3. Grind the carrots on a grater.
4. Cut the cucumbers into small strips.
5. Finely chop the onion.
6. Pour oil into the frying pan. Add onions and carrots. Fry for 5 minutes.
7. Add cucumbers and a little water to the vegetables. Simmer for 5 minutes.
8. Cut the potatoes into arbitrary cubes. Place them in boiling water with pearl barley. Cook for 15 minutes.
9. Add the fried vegetable preparation, as well as the stew, to the pan.
10. Cook the soup for 15-20 minutes.
11. Add brine to the pan. Pepper and salt to taste.
12. Finely chop the parsley. We put greens in the soup. Boil for 5 minutes.
13. Turn off the fire. Cover the pickle with a lid. Let it brew (20 minutes). Pour into plates.