Recipe for Rassolnik with stewed meat. Calorie, chemical composition and nutritional value.

Rassolnik with stewed meat is prepared in different ways. But the richest is considered to be the one cooked with hearty pearl barley. Most people, when they think about rassolnik, imagine it delicious, sourish-salty, with vegetables and rice or pearl barley in meat broth. Of course, this dish can be made with vegetable broth, and with beef, chicken, rabbit and other meat.

Broth made with barley stew is high in calories, but broth made with rabbit, beef or turkey will be less fatty. If you are on a diet, do not forget that proper nutrition includes at least 100 g of protein per day, and meat best meets this need. Have you forgotten about the delicious and satisfying pickle soup? Our recipe will help you quickly prepare a flavorful dish with stew.

You can choose canned food to your taste. Popular beef, pork and chicken. Fresh rassolnik with barley is as tasty as red borscht with the addition of canned beans.

Ingredients:

• Stewed pork – 325 grams (highest grade)
• Pearl barley - 2 tbsp. spoons
• Potatoes – 1 piece (medium size)
• Onion – 1 piece
• Carrots – 1 piece (small size)
• Tomato paste – 70 grams
• Bay leaf – 1 piece
• Dill – 30 grams
• Vegetable oil - 2 tbsp. spoons
• Water – 2.5 Liters
• Salt - 2 Pinches
• Sugar - 1 pinch
• Pickled cucumbers - 2 pieces (or pickled)

Number of servings: 4-5

Step by step recipe

1. If you decide to cook a dish for 6 servings, you will need a 3-liter saucepan. Pour 2/3 cold water into it and wait until it boils.
2. Pour 0.5 cups of pre-washed pearl barley into boiling water. After rinsing, leave the cereal for 15 minutes. lie down and soak a little in cold water. Salt everything to your taste. 1 teaspoon is enough.
3. Barley in water for about 10 minutes. Once it boils, you can add any type of potatoes, pre-peeled and cut into medium cubes. It will yield approximately 400 g. The potatoes are boiled, and you prepare the remaining ingredients.
4. Take 2 medium pickled or pickled cucumbers and rinse under running cold water. Cut into neat cubes. Let them be slightly smaller than potato slices.
5. Try the potatoes. If it’s cooked (it kneads easily), throw in sliced ​​cucumbers. Usually the pearl barley is ready at this stage.
6. Everything in the pan simmers appetizingly for about 5 minutes. Lift the lid and carefully place the stew into the dish (0.5 l jar).
7. Give it a try. If you think there is not enough salt, add salt. 1 tsp. it happens enough.
8. Everything boils on the stove for about 15 minutes. During this time, sauté the vegetables and add them to the pan with barley, stewed meat and pickles.
9. Sauté like this: add 2 tbsp to a heated frying pan. l. vegetable oil or pork fat and carefully lower 2 pcs. chopped carrots, onion. Cut the onion into medium or small cubes.
10. The onion will turn golden in a few minutes, and add 1 tbsp. l. tomato paste. Mix the contents of the frying pan thoroughly. Let it simmer and add it to the main mixture in the pan.
11. Mix everything in the pan. Let it simmer for about 5 minutes. Give it a try.
12. If the vegetables are cooked, add finely chopped fresh, frozen or canned parsley with dill and green onions to the pan.
13. Let everything boil for two minutes and add a pinch of spices. For example, black pepper and bay leaf. Stir and remove the pan from the heat.
14. Serve the pickle hot.
15. Add a tablespoon or more of sour cream and half an egg to each plate. When you add salt, be sure to taste it. When you add sauteed onions and carrots to the pan, you can add 2 tbsp. l. tomato paste or replace it with fresh tomatoes thoroughly rubbed through a sieve.

Serve the rassolnik in beautiful deep plates. Let everyone add at least 50 g of sour cream on top. Garnish the dish with sprigs of herbs and invite everyone to sprinkle the soup with chopped herbs. Parsley with dill or celery are good in pickle. They look very impressive on a plate, decorate the dish, and make it more flavorful.

Sprinkle with a pinch of ground black pepper. If you want to decorate the dish and eat deliciously, hard-boil 3 eggs. Cut and place half on each plate. It’s very tasty to taste fresh, fragrant liver pies with pickle sauce. Serve the pickle hot only. Slightly warm or cold it has a different taste.

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How to cook “Rassolnik with stewed meat”

Prepare your ingredients.

Pour water into the pan, rinse the barley, put it in water and cook until half cooked.

Pour 2 tablespoons of vegetable oil into the frying pan, remove the fat from the stew and place it in the frying pan, heat it.

Finely chop the carrots (diced), onions (diced), cucumbers (straws) and place them in a frying pan.

When the vegetables are well fried, add tomato paste.

To balance the taste, add a pinch of sugar.

At the end of frying, add chopped garlic to it.

Place the potatoes, cut into large cubes, into the pan, after 10 minutes of cooking, mash the stew into small pieces and add it to the soup.

As soon as the potatoes are cooked until tender, place the frying in the pickle.

Now you can salt the pickle, I don’t recommend salting it before this point, as the cucumbers will give up the salt and you will know how much more to add. Add bay leaf.

As soon as the pickle is ready, add chopped dill and turn off.

Let the pickle brew for a little while, season with sour cream or mayonnaise. Bon appetit! An excellent version of country soup, fast, tasty and satisfying!

PREPARING RASSOLNIK WITH PERLOVKA

We will cook in a 3-liter saucepan. This volume is enough for 6 servings. What products will be needed to make the broth rich:

• can of stewed meat 0.5 kg;
• carrots - 2 pieces;
• large onion;
• 1 or 1.5 cups of washed pearl barley;
• 3 or 4 medium potatoes. This is approximately 400 g;
• 2 pcs. salted or pickled cucumbers;
• sour cream - 200 g;
• spices - to taste (black pepper, dill, parsley, cumin and others);
• salt (rock or iodized);
• 2 tablespoons sunflower oil or pork fat;
• 2 tbsp. l. tomato paste or 2 tomatoes;
• In season, fresh, and in winter, frozen or canned herbs: dill with parsley;
• 3 eggs (optional)

How to prepare a delicious pickle with chicken, pearl barley and pickles?

With chicken, pickle is also very tasty, light and aromatic. Since chicken cooks faster than pork or beef, you will prepare lunch faster. I offer you this recipe!

Ingredients:

• Chicken breast – 1 pc.
• Onion – 1 pc.
• Pickled cucumbers – 5-6 small
• Medium carrots – 1 pc.
• Potatoes – 4-5 pcs.
• Water – 3 l.
• Salt, pepper, spices to taste
• Bay leaf – 2 leaves
• Dry pearl barley – 150 gr.
• A little vegetable oil

Preparation:

1. First of all, put the meat in a pan, fill it with water, and put it on the stove. While it boils, prepare the rest of the ingredients.

It is important not to miss the moment before boiling, when foam will build up on the surface. It must be removed with a slotted spoon. If the soup boils with it, the broth will be cloudy, with unpleasant flakes.

After boiling, cook over low heat until the meat is cooked, about 20-30 minutes.

2. Peel the onion and cut it into cubes.

3. Peeled carrots with three graters.

4. Cut the cucumbers into small cubes. It’s better, of course, to take salted ones. But, if there are none, take pickled ones.

5. Peel the potatoes and cut them into small pieces, as you usually cut them for soup. Fill with cold water for now.

6. The barley needs to be poured with boiling water the night before cooking. It will steam, get wet and become soft.

If you decide to prepare pickle soup suddenly and did not soak the cereal overnight, then simply rinse it and boil it for 40 minutes in a separate saucepan.

We wash the steamed cereal and then drain all the water.

7. After about half an hour of cooking the chicken, add a little salt to the broth. Enough salt on the tip of a tablespoon. After all, then we will add pickles here, which will also affect the taste. It is better to undersalt at first and add it later.

8. Remove the chicken from the pan and set it aside to cool slightly. Now add the cereal to the broth. When it boils again, add the potatoes here.

9. Let's fry. Heat a little vegetable oil in a frying pan. Fry the carrots and onions here until they are soft.

10. Now add pickled cucumbers to the vegetables for frying. Fry for a couple of minutes. Then pour in some broth from the pan. Let it simmer a little, about 5 minutes. Turn off the heat under the frying pan.

11. When the potatoes have boiled for about 5 minutes, add the chopped and boned chicken.

12. Next we send the frying. Mix everything well. Now you can taste it and adjust the saltiness. We also add a couple of bay leaves and favorite spices, for example, suneli hops.

13. After boiling again, cook for another 5-10 minutes. Then you can turn it off and start your meal. Bon appetit!

Rassolnik with rice and pickled cucumbers - a delicious recipe

Rassolnik can be prepared in various ways. The classic recipe includes barley. But you can also use an alternative recipe with rice. In this case, the taste of the finished dish is more delicate.

Ingredients:

• Chicken – 700 g.
• Onion – 300 g.
• Carrots – 150 g.
• Potatoes – 400 g.
• Pickled cucumbers – 300 g.
• Round rice – 100 g.
• Vegetable oil for frying.
• Salt, bay leaf, pepper and other spices to taste.
• Parsley.

Preparation:

1. Vegetables should be peeled and finely chopped. Fry in vegetable oil. Add chopped cucumbers and simmer a little.
2. At this time, you should cook the meat. It will require 2-3 chicken legs. Cook for about an hour, constantly skimming off the foam. Additionally, you can add a few cloves of garlic, bay leaf and peppercorns.
3. When the meat is ready, it must be removed from the bones and cut into pieces.
4. Then add to the broth along with potatoes, washed and pre-soaked rice. Cook for 10-15 minutes.
5. Then add the pre-prepared frying and cucumbers.
6. At the end of cooking, add salt and black pepper.

Serve the finished pickle with finely chopped parsley and sour cream.

Leningrad rassolnik with meat - recipe without tomato paste

This pickle is different in that it is prepared without tomatoes.

Ingredients:

(based on a three-liter pan)

• Meat for broth - 500 gr.
• Potatoes - 2-3 pcs.
• Pearl barley - 3 tbsp. spoons.
• Onion - 1 pc.
• Small carrots - 1 pc.
• Pickled cucumbers - 2-3 pcs.
• Vegetable oil - for frying.
• Bay leaf - 1 leaf.
• Salt, ground pepper - to taste.

Preparation:

1. Fill the prepared meat with water almost to the top of the pan and set to cook the meat broth. After boiling, remove the foam and add a little salt.
2. Wash the pearl barley, pour it into a small saucepan, add three glasses of water and let it cook. After boiling, skim off the foam, reduce heat and simmer over low heat with the lid closed for at least an hour.
3. While the broth and cereal are cooking, make the frying: lightly fry finely chopped onion and thinly sliced ​​carrots in a frying pan in vegetable oil. Take 2-3 medium-sized pickled cucumbers, cut them in half lengthwise, place cut side down and cut into small strips. Place cucumbers in a frying pan. Add enough water or broth to cover the cucumbers and simmer over low heat, covered, for 20 minutes. If the pearl barley is cooked by this point, you can pour the cucumbers with the water in which the barley was cooked.
4. When the meat is cooked in the broth, remove it from the broth, separate it from the bones, and cut it into pieces. Strain the broth and add potatoes cut into small cubes, cooked pearl barley and prepared meat. After boiling, remove the foam from the broth and cook for 10-15 minutes. Then add the frying with cucumbers. You cannot add pickles along with potatoes, otherwise the potatoes will turn out hard.
5. Boil the soup over low heat for another 10-15 minutes, then add the bay leaf and add salt if necessary. You can add pepper or suneli hops. After 5 minutes turn off.

Delicious pickle soup with mushrooms and pearl barley - a recipe according to all the rules

I regularly prepare soups and the most common soup in our house is not borscht, as you might think, not cabbage soup, but rassolnik. Moreover, probably, for one pickle of chicken giblets with rice, there are two or three pickles of beef brisket with pearl barley. Everyone has their own taste preferences, I'm going to show my recipe for pickle with the addition of products that seem unusual, these are mushrooms. Try it, it's mind-blowingly delicious.

Ingredients:

• Beef brisket - 500 gr.
• Potatoes - 300 gr.
• Carrots - 150 gr.
• Onion - 150 gr.
• Parsley root (or parsnip) - 150 gr.
• Turnip (or rutabaga) - 150 gr.
• Pickled cucumbers - 200 gr.
• Pearl barley - 100 gr.
• Cucumber brine - 200-300 ml.
• Dry white mushrooms - 50 gr.
• Salted mushrooms - 50 gr.
• Garlic - 30 gr.
• Bay leaf, allspice, salt - to taste.

Preparation:

1. Boil the brisket without boiling until done.

2. Soak dried mushrooms in cold water for 1-2 hours.

3. Remove the foam from the broth.

4. Prepare the cucumbers, cut off the peel and chop.

   If you are lazy, then you don’t have to cut off the skin, but it is rough, and all the vegetables in the pickle should have a very tender consistency. Therefore, it is better to cut off the skin; this will benefit the soup significantly.

5. Cut the skin off the cucumbers, put it in a saucepan, add 200-300 ml. water, cook for 15-20 minutes at medium boil. And in the resulting salty-sour broth, a little later, boil the soaked dry mushrooms.

6. An hour after the meat starts cooking, add pearl barley.

7. After boiling, remove the cucumber skin and add cucumber brine.

8. Then add the mushrooms and cook for 30 minutes.

9. Peel the root vegetables and cut into small cubes.

10. Remove the finished meat from the broth, separate from the bones, and cut into pieces.

11. Place carrots, onions, turnips (rutabaga), parsley root (parsnips) into the boiling broth, cook at low boil for 10 minutes.

12. Add potatoes, Jamaican (allspice) pepper, cook for another 15 minutes.

13. Add mushrooms boiled in brine, salted mushrooms, sliced ​​cucumbers, sliced ​​meat into a saucepan with root vegetables, bring to a boil, add bay leaf, salt to taste, cook at low boil for 5 minutes.

    If your mushrooms and cucumbers are quite vigorous, then you don’t need to add salt.

14. Season the soup with finely chopped garlic and immediately turn off the heat. There is no need to cook the garlic. Serve garnished with chopped herbs.

15. The combination of flavors and aromas is crazy. Bon appetite!

Recipe for Rassolnik with stewed meat. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Rassolnik with stewed meat”.

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

The energy value of Rassolnik with stewed meat is 50 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.

Fresh cucumber pickle - a delicious recipe

If you want to try an unusual pickle recipe, and also make it as dietary and low-calorie as possible, try the recipe with fresh cucumbers.

This is the first dish, which has an incredibly fresh and unusual taste, so it is ideal for vegetarians, as well as in the summer. To make the pickle recipe even easier, you can prepare it without pearl barley.

Ingredients:

• Potatoes – 400 g.
• Cucumbers – 400 g.
• Onion – 1 pc.
• Tomatoes – 2 pcs.
• Sweet pepper – 1 pc.
• Carrots – 300 g.
• Salt, sugar and spices.
• Greenery.
• Butter.

Preparation:

1. This recipe is for two liters of water. It must be put on fire and brought to a boil.
2. At this time, all vegetables are peeled and cut: onions into rings, peppers into small strips, carrots into strips or on a coarse grater, potatoes into small cubes or strips.
3. Cucumbers should be peeled and chopped using a coarse grater. You need to remove the skin from the tomato before cooking.
4. All that remains is to prepare the vegetables. To do this, heat the butter and fry the onion in it for a few minutes. Then add peppers and carrots to it.
5. To make the pickle have a beautiful color, add tomatoes, turmeric and paprika to the frying dish. Salt, pepper and sweeten.
6. Place the cucumbers in water and cook for 7-8 minutes. After which the potatoes and finished frying. Cook until the potatoes are done. At the end you should add greens - parsley and dill.

To make the pickle recipe even more refined, you can add parsley root to the broth at the beginning of cooking. Serve pickle with fresh herbs and sour cream.