Recipe for rassolnik with beef. Calorie, chemical composition and nutritional value.

Ingredients:

Beef with bone - 800 gr.;
Barley - 4 tbsp. spoons;
Onions - 2 pcs.;
Potatoes - 4 pcs.;
Pickled cucumbers - 300g;
Carrots - 1 pc.;
Cucumber pickle - 1 glass;
Vegetable oil - 2 tbsp. spoons;
Bay leaf - 2 pcs.;
Garlic - 3 cloves;
Salt and freshly ground black pepper - to taste;

Recipe for pickle, which is prepared from beef and pearl barley. The soup is cooked on the basis of meat broth, which also includes boiled meat, pearl barley, pickled (or pickled) cucumbers, potatoes and fried onions and carrots. Of course, cucumber pickle is poured into this pickle. The result is a very tasty soup, which is prepared from simple and affordable ingredients.

There are a huge number of recipes and methods for preparing rassolnik, since rassolnik, like cabbage soup, is not a dogma, but only a way of preparing a certain type of soup. Any pickle is characterized by the addition of brine (usually cucumber) to the soup and the use of pickled or pickled cucumbers and mushrooms as a vegetable component. As Pokhlebkin points out (see the full description in the notes to this recipe), mainly by-products go into rassolniks - either beef or veal kidneys alone, or all edible offal (stomach, liver, heart, lungs, neck, legs) of poultry (chicken, turkey, duck and goose). In the absence of by-products, they are replaced with beef meat - usually a curl or shank (knuckle). Since I wanted not so much to “replace offal” as to simply prepare rassolnik with meat, I like to think that the rassolnik I cooked does not deviate much from the traditions established for this soup in Russian cuisine. Therefore, I will be happy to describe the entire process of preparing pickle with meat and pearl barley, which after tasting left me with only positive impressions.

Well, the preparation of this pickle, like most soups, we will begin with the preparation of a tasty and rich meat broth, for which we will pour a piece of beef (of course) with a bone with cold water, and put the pan on the fire,

Wash the pearl barley, then fill it with water and leave to stand for 5-10 minutes. The grain will stand not so much in order to pre-soak it, but in order to rinse it better. Accordingly, after 10 minutes we will rinse it again and then leave it to wait in the wings, no longer in a water-filled state... There is a second approach to preparing cereals for pickle. The pearl barley is washed with cold water, then it is poured with boiling water in a small saucepan, where it is steamed for 30-40 minutes. When steaming pearl barley, the boiling water changes 2-3 times over the specified time as it cools. In the second case, the prepared (steamed) pearl barley is not boiled with meat as in this recipe, but is placed in a pickle pot 10-15 minutes before adding potatoes to the soup.

As soon as the water in the pan boils, we begin to very carefully remove the foam so that we get a clear meat broth. This time I decided not to add onions with carrots and other broth roots to the broth when cooking it, so if anyone always strictly cooks meat broth with additives, you can make a note in this place “what does someone put in the broth.” Well, while the broth is boiling (until the formation of foam stops, which we do not forget to collect as it forms),

Let's prepare cucumbers for pickle. Let's cut off their skin,

Let's cut them lengthwise into 4 parts, then chop these quarters into cubes like these. In this pickle recipe, I use cucumbers in this form; another, more sophisticated version of their preparation is possible, which Pokhlebkin describes in his encyclopedia of culinary art. “...Cut the skin off the cucumbers, pour 1 - 1.5 cups of boiling water over it and boil over low heat for 10-15 minutes, then discard the boiled skin. Dip the pulp of cucumbers into the brine, cut lengthwise into 4 parts, and then crosswise into small slices, simmer for another 10 minutes...” After such preparation, the cucumbers are placed in the pickle after the potatoes, 15 minutes before the soup is ready.

And as soon as the meat stops intensively producing foam in the broth, lower the temperature a little (I switched from 9 to 7) and put the washed barley into the pan, after which the barley should cook with the meat for about 30-35 minutes. While our pickle is cooking, let’s prepare the vegetable frying for the soup,

Fry the onion, chopped into small cubes, until translucent in a small amount of oil, then add the carrots, grated on a coarse grater, to it.

And fry the vegetables together for another 5 minutes. After this, the frying should be removed from the heat and left aside for a while,

Once the meat is cooked, remove it from the pan.

We throw out the bone, and after cutting the pulp into small pieces, immediately send it back to the pan,

Next, add the potatoes, cut into small cubes, into the pickle,

Boil the potatoes in the soup for about 10 minutes, then add the fried carrots and onions to the pickle,

Almost immediately, 2 minutes after frying, we put the chopped pickles into the pan, after which they need to be allowed to simmer for 5-7 minutes in the pickle until soft,

Well, while the cucumbers are preparing, let’s prepare the remaining ingredients of our meat pickle: a glass of cucumber pickle, a couple of bay leaves, a pepper mill and garlic, which needs to be cut into slices like this as shown in the recipe photo,

Now all we have to do is pour a glass of brine into our soup,

Finally taste the pickle for salt and, if necessary, add more salt.

And as soon as the soup boils, add garlic, black pepper to taste and a couple of bay leaves,

Let the soup simmer for another 5 minutes at minimum temperature, then turn off the heat completely, let our pickle simmer for 10 minutes under a closed lid without boiling (this is of course not necessary, although it is highly desirable),

After which, rassolnik with meat and pearl barley is served immediately on the table with a large spoon of sour cream and some chopped fresh dill,

And this is what this pickle looks like when the lens of my camera gets somewhat closer to it. Bon appetit everyone and good luck in preparing the above recipe for pickle with barley and meat.

Recipe Notes

When preparing this soup, pay special attention to the pearl barley! Don't use too much as your soup can turn to mush very easily! After preparation, pickle can be stored quite normally in the refrigerator for 3-4 days, and after heating, its taste practically does not deteriorate.

Timeless classic

Let's prepare the soup the way our grandmothers and mothers cooked it. The products are inexpensive, so you won’t need a lot of money for the ingredients of this soup.

Here's what's needed for the classic beef pickle recipe:

Water - 4 liters.
Beef - 0.5 kilograms.
Pearl barley - 1 half glass (the barley is calculated in dry form).
Carrots - 1 large copy (if the root vegetable is small, take 2-3 pieces).
Potatoes - 3-5 pieces.
Onion.
Parsley and celery for pickle with beef are taken as desired and in the amount of half a medium root.
Pickled or pickled cucumbers – 3 pcs. medium size.
A tablespoon of tomato puree.
Cucumber brine - 1 cup.
Salt - to taste. On average, it takes a tablespoon to prepare the advertised amount of soup. Remember the brine, which also contains salt, and the cucumbers. Calculate the required amount for pickle with beef based on these nuances.
You can also add a few peas of allspice, parsley, dill and onion.
To sauté vegetables, take a little butter or replace it with lean butter in the required amount.

Rassolnik in chicken broth with barley and pickles: recipe

Despite the fact that traditionally rassolnik is cooked with meat: beef, pork, and in the old days also with giblets, we will try to make it with chicken broth. Due to this, we will reduce the cooking time, since chicken still cooks faster than beef. But this is not the main thing, according to our recipe we will get a very tasty, rich and beautiful soup that no picky person will refuse.

To prepare 3.5 liters you will need:

carrots - 1 pc.;
bell pepper - 1 pc.;
onion - 1 pc.;
pickles - 2 pcs.;
garlic - 2 cloves;
tomato paste or ketchup - 2 tbsp. l.;
pearl barley - 0.5 cups;
3.5 liters of chicken broth;
salt, pepper to taste.

How to cook rassolnik with barley and cucumbers in chicken broth

Pre-soak the pearl barley for 30 minutes, then rinse thoroughly and set to simmer in the prepared chicken broth. Cook until done for about 20-25 minutes.
Grate the carrots on a coarse grater.
Finely chop the onion.
Cut the pepper into cubes.
Finely chop the garlic with a knife or squeeze it out using a garlic press.
Grate the cucumbers on a coarse grater, squeeze lightly and drain the liquid.
Place all the vegetables in a frying pan to fry until the vegetables are soft.
Add seasonings (red, black pepper, paprika), tomato paste and simmer a little more.
According to this recipe, potatoes are not added to the pickle, but in our family everyone loves soups with potatoes, so I added potatoes to the pan where the pearl barley was cooked 10 minutes before it was ready.
Read also: How to cook clear beef broth
We separate the chicken, on the basis of which the broth was cooked, from the bones and add the meat to the ready-made pickle.
When the pearl barley is cooked, add the fried vegetables and simmer for about 5 minutes. Add finely chopped parsley to the prepared pickle. Serve with sour cream.

Author: Irina

Cooking beef

First, let's prepare the meat. If it was frozen, then take it out and wash it in cold water. It is advisable to divide it into pieces. Thanks to this, the beef will cook much faster.

Place the meat in a saucepan and add water to cover it by at least a centimeter. We do not add salt. Place the dish with meat on the stove and, after waiting for it to boil, set the temperature to moderate. You need to cook the meat for pickle with beef for at least two hours. We remember about the foam, which must be removed periodically from the surface of the broth. There's plenty to do while the beef is cooking.

Vegetables for pickle: preparation

Let's pay attention to the vegetable component of the soup. Thoroughly wash all the root vegetables indicated in the recipe: carrots, potatoes and parsley. Remove all inedible parts from them. Either finely chop the carrots or grate them using a grater of any size. Finely chop the parsley. Chop the potatoes as you normally would when making any other soup.

Peel the onion. Remove the top husk, cut off the ends on both sides. If necessary, remove the first layer too. Chop the onion as you like, but so that it is pleasant to see and eat in the soup.

Remove the peel from the cucumbers if they are rough. The delicate peel does not need to be cut off. Cut the cucumbers into small cubes or slices.

Lenten pickle with barley and pickles recipe

Another pickle recipe, which, by the way, is also considered a classic. Even Lenten rassolnik with barley and pickles is a very satisfying first course, which is prepared not only during Lent. It perfectly satisfies hunger, and in winter it also warms well. In this recipe, I recommend frying the pickles a little with vegetables in oil. They will absorb the aroma of oil and vegetables and their taste will be brighter in the soup. Often onions and carrots are fried with tomatoes, adding to the pickle at the end of cooking. We do not use tomato in this recipe. If desired, you can add a clove of garlic to the soup.

Grocery list:

pearl barley - 3 tbsp. l;
potatoes 3 pcs.;
carrots - 1 pc.;
onions - 1 pc.;
pickled cucumber - 3 pcs.;
sunflower oil - 3 tbsp. l;
water or vegetable broth - 2 liters;
salt to taste;
bay leaf - 1 pc.;
peppercorns - 3 pcs.

What to do with pearl barley

Cereals must undergo preliminary preparation. This is also a simple procedure. How to prepare it is up to you. Here are two ways to soak pearl barley for pickle sauce:

Sort through the cereal. Remove everything inedible. Rinse in cold water until the liquid becomes clear. Pour in cool water for 4-9 hours.
Rinse the prepared pearl barley and pour boiling water over it. Cover the dish with a lid so that the cereal steams and swells, leave it for 1-3 hours.

Getting ready to fry

Heat vegetable oil or butter in a frying pan. Add carrots and parsley. Cook at moderate temperature for five minutes. Add onion. After ten minutes, add tomato paste. Don't forget to stir the contents of the pan. Warm the vegetables with tomato paste for another five minutes. If necessary, you can add a few tablespoons of broth from the cooking meat. Cover the pan with a lid. Turn off the fire.

Step-by-step preparation of pickle

Next follow the instructions:

When the beef is ready, remove it from the pan and strain the resulting broth to avoid unpleasant inclusions in the finished dish in the form of bone fragments and other things. Cut the meat as convenient as possible so that each eater gets a piece. Leave it outside the pan for now.
Pour the steamed pearl barley into the pan and, filling it with broth, cook it over medium heat for thirty minutes. After this time, add the chopped potatoes. Salt the contents of the pan and cook for another 8 minutes.
Now put half of the roast into the pan. Add laurel, chopped cucumbers, peppercorns. Reduce the heat under the pan so that the soup does not boil, but only simmers. Cover the pan and keep it like that for five minutes.
The final stage of preparation is brine and the second part of frying: place them in a pan. Increase the temperature slightly, bring the soup to a boil and simmer for half a minute.
Taste for salt. Add if necessary. Place the meat in a saucepan, sprinkle with herbs and, cover with a lid, soak the pickle for at least half an hour.

The soup is ready and can be served.

How to cook “Rassolnik with beef broth”

Rinse the meat and cook (in about 3 liters of water). Skim off foam during cooking. Salt the broth. After boiling, turn the heat to low.

Soak the pearl barley in water for half an hour. After an hour of cooking, add it to the broth.

Wash and peel the potatoes. Cut it into medium cubes and throw it into the pan after the pearl barley.

Wash the carrots, peel and grate on a coarse grater. Also peel and finely chop the onion.

Slice the pickled cucumbers. Wash the tomatoes and divide them into slices with a knife.

Place pieces of lard into the frying pan. Start frying them to release the fat.

Immediately add all the chopped vegetables to the pan. Saute them for 5 minutes, and then add everything from the pan to the pan.

While the soup is cooking, rinse and finely chop the dill. Add it when serving. The pickle will be ready after 2 hours. Enjoy your meal!

Rassolnik with rice and beef

The recipe is identical. But rice is a milder option. It is more convenient to cook, and many people like the taste of this pickle even more than with barley.

All ingredients are taken in the same quantities as in the first recipe. Only instead of pearl barley you need rice. It does not need to be steamed with boiling water. It is enough to remove the meat and strain the broth, add potatoes and washed rice. Then cook the soup until the potatoes are half cooked. Enter the fry and cucumbers. Three minutes before the end of cooking, pour in the brine and add the meat and herbs. Cover the pan for 10-15 minutes after turning off the stove. The rice will arrive in a shorter period of time.

Rassolnik with pearl barley in a slow cooker: step-by-step recipe with photos

In the cold winter season, you often want to treat yourself to some delicious, hot soup, something that will warm you up and invigorate you, so I suggest preparing the familiar pickle soup with barley and meat. The best winter soup ever. And in order to speed up the cooking process, this time we will cook it in a slow cooker, thanks to this recipe, it turns out especially tasty and aromatic!

What we need:

raw pork – 250 g;
pearl barley – 100 g;
potatoes – 2 pcs.;
carrots – 1 pc.;
onions – 1 pc.;
pickled cucumbers – 2-3 pcs.;
tomato paste – 1 tsp;
salt, ground black pepper - to taste;
bay leaf – 1 pc.;
vegetable oil – 2 tbsp. l.;
fresh dill – 1 bunch;
water – 2 l.

How to cook rassolnik with barley and pickles in a slow cooker

Since the pickle must be prepared with pearl barley, first we need to soak the washed cereal in clean water for several hours so that it swells a little, then it will cook faster, and the taste will be softer and more delicate.
Wash the pork, remove excess fat, cartilage or bones (if using bone-in meat) and cut into small pieces.
Pour a small amount of vegetable oil into the multicooker bowl and place pieces of meat into it. Turn on the “Frying” function for 10-15 minutes (or “Baking” if there is no special mode for frying), do not forget to stir constantly so that the meat does not burn.
We clean the carrots and onions. Grind the carrots on a coarse grater, and cut the onions into thin slices. Grate the cucumbers on a large plate. Combine the prepared vegetables with fried meat and add a spoonful of tomato paste, mix.
Continue cooking on the “Fry” mode for another 5-7 minutes, stirring constantly to fry the vegetables until golden brown.
We peel several large potato tubers, wash them and cut them into small pieces. We wash the pearl barley again in running water and add it to the multicooker bowl along with the potato slices.
Fill the bowl with clean water to the top mark (I used 2-2.5 liters). Season with spices to taste, add bay leaf and stir. Turn on the “Soup/Stew” program for 80-90 minutes.
After this time, you need to check the pickle for readiness. If the vegetables and pearl barley are cooked, then the soup is ready. Add finely chopped fresh herbs, cook for a few more minutes and turn off the multicooker. Let it brew for a quarter of an hour.

A hearty, tasty and aromatic pickle prepared in a slow cooker is ready!

Author: Marina