Rassolnik with barley – Recipes for how to cook rassolnik with barley

Unfortunately, few original Russian dishes have survived to our time. What we are preparing now is actually a mixture of different cuisines, both Slavic, European and Asian. The soup, which we prepare with the addition of pickles and even cucumber brine, is one of the few dishes of Russian cuisine that has survived to this day. It is prepared with both meat broth and lean broth. Both options are considered traditional. In addition to cucumbers, it adds the usual root vegetables - potatoes, carrots, as well as spicy vegetables - celery, parsnips, root parsley, and, of course, cereals. I think I won’t be mistaken if I say that pearl barley is the most popular in modern homes. So, today we will prepare pickle with barley and pickles. There will be more than one recipe; we will offer several variations of this first dish to choose from, step by step and with photos.

By the way, the old name for pickle was kalya, but it has lost its use.

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:

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

Jellied meat “Assorted”

Many people have tried pork jellied meat. This recipe is quite common. The Assorted jelly turns out even more appetizing and tender due to the fact that it contains 3 types of meat. It is necessary to cook jellied meat from 3 types of meat a little less than primitive pork. Pork jellied meat is cooked for 6–6.5 hours, and “Assorted” - 5. Ingredients: - 1 pork knuckle; - 1 beef shin; - 1 chicken leg; - 1 onion; - 1 carrot; - 5 peppercorns; - 5 bay leaves. leaf; - 1 head of garlic; - salt - to taste. First, all the meat is thoroughly washed, then put it in a pan, filled with water and left in this form for an hour. During this time, the blood will go into the water. Then the water is drained and the meat is washed again. Now you need to add all the ingredients of the recipe to the “Assortment”, in addition to garlic and salt, and put the pan on high heat. Pour enough water so that it is 5 cm above the meat. As soon as the broth begins to boil, remove all the foam with a spoon and turn the heat to low. To reduce the liquid evaporation, cover the container with a lid. An hour before cooking, salt the broth. While there is time, you can finely chop the garlic or squeeze it through a garlic press.

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:

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

Classic recipe for Leningradsky pickle sauce

In the Leningradsky rassolnik, pork or beef is put into the broth, unlike the Moscow one. And here we add additional spices and tomato paste to the ingredients, which makes the taste of the soup more rich and appetizing. This is a real classic that came to us from Soviet times.

Ingredients:

Meat on the bone (pork or beef) - 500 g
Pearl barley – 120 g
Pickled cucumbers - 4 pcs.
Potatoes - 2-4 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Tomato paste - 60 gr. (about 2.5 tablespoons)
Vegetable oil - for frying
Salt - to taste
Bay leaf - 1 pc.
Coriander - 0.5 teaspoon
Hot pepper - to taste
Garlic - 2 cloves

The presence and proportions of spices are solely at your request and taste preferences. You can use the option I suggested or add your own seasonings.

Preparation:

1. Pearl barley for soup can be boiled in advance without long soaking. To do this, rinse it thoroughly until the water becomes clear. Then fill with water in proportions of 1/3 and put on fire. When the water boils, cook for 3-4 minutes, drain the boiling water and add clean water. After this, cook it for a little over an hour and drain the water again.

2. Place the meat in a saucepan, add water and put on fire. Remove the foam after boiling and cook for 1.5 hours. Next, start preparing the vegetables. Peel them and chop them. Cut the carrots into strips or grate them on a coarse grater. Cut the onions and pickles into small cubes. Cut the potatoes as you are used to: cubes, slices or cubes.

3. Next, start frying. Pour vegetable oil into the frying pan and heat it. Place carrots there and fry for 2 minutes, stirring. Then put the onion there and continue frying for another 2-3 minutes. Then add the cucumbers, stir and fry for about 4 minutes.

4. After this, pour in a little broth and add tomato paste. Mix everything well, cover and simmer for 10 minutes. Some of the liquid should evaporate and make sure that the frying does not burn, stir it periodically.

5. Now let's return to the broth. Remove the finished meat from it and set it aside to cool. Then cut it into pieces as you like and return it. Place the prepared pearl barley, chopped potatoes and frying there. Stir and add bay leaf, hot pepper, coriander. Taste for salt and add as much as needed according to your taste (don’t forget that our cucumbers are also salted). Stir again and bring to a boil.

6. Once it boils, cook for about 10 minutes until the potatoes are tender. Then remove the hot pepper, add chopped garlic and turn off the heat. Cover the pan with the pickle with a lid and leave to steep for half an hour. This way it will be even more satisfying and tastier. When serving, add fresh herbs and sour cream to a bowl of soup.

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:

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

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.

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:

Chop the chicken fillet into small pieces.
Peel the potatoes. Cut into thin slices.
Peel the carrots. Grind on a coarse grater.
Finely chop the onion.
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.
Tearing small pieces from the dough, roll them into flat cakes so that their size matches the diameter of the pots.
We wash the boiled pearl barley in cold water.
Grease the inside of the pots with vegetable oil. Place fillet pieces on the bottom.
Place pearl barley on top, then potatoes.
Next, lay out the pickles. Add a little liquid in which they were cooked.
Place carrots and onions on top.
Finely chop the parsley and sprinkle the vegetables in the pots with herbs.
Pour in the broth until it covers all the ingredients.
Cover the pots with dough, giving it the shape of a lid.
We send them to the oven, heated to 180 degrees. Cook for 30-40 minutes.

Vegetarian rassolnik

Here we come, my dears, to our last pickle recipe. I hope you are not tired of reading yet. This soup is ideal for those who love vegetarian cuisine or like to fast. The dish is very easy and quick to prepare.

Ingredients:

Red beans - 1 cup
Potatoes - 4-5 pcs.
Carrots - 1 pc.
Onions - 2 heads
Pickled cucumbers - 4 pcs.
Cucumber pickle - to taste
Sunflower oil - 5 tbsp. l.
Garlic - 1 clove
Bay leaf, black pepper, salt - to taste
Fresh parsley and dill - 1 bunch

First of all, I want to draw your attention to the fact that the beans must be soaked overnight in cold water.

Place the pre-soaked beans in a saucepan, fill with cold water and boil on the stove until tender. We take the beans out into a separate container, and we do not pour out the broth in which the beans were cooked, because it is in it that we will cook our pickle.

Cut the peeled and washed potatoes into cubes and place them in cold water to prevent them from darkening.

Peel the onion and carrots, then cut the onion into small cubes and grate the carrots on a coarse grater.

Cut the pickled cucumbers into cubes.

Place a saucepan with bean broth on the stove and bring to a boil. After the broth has boiled, pour the cucumber brine into it and add the chopped cucumbers. Bring to a boil and add potatoes.

Separately, fry the onions and carrots in vegetable oil.

To the almost finished potatoes, add sautéed vegetables, beans, finely chopped garlic, salt, pepper and cook for another seven minutes.

Wash the parsley and dill, chop it finely and add to the soup. Boil it for another minute and remove from heat.

Let our rassolnik brew for a while and serve it to the dinner table. That's all I wanted to say! I hope you enjoyed my pickled cucumber rassolnik recipes.

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:

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

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:

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

Recipe for pearl barley porridge with zucchini

To prepare a quick and delicious pearl barley with zucchini you need to take: - 200 grams of pearl barley; - 100 grams of zucchini; - 1 carrot; - 2? cups vegetable broth; - 2 tablespoons vegetable oil; - ground black pepper; - ground thyme; - salt. Wash the carrots, peel them, cut them into small cubes and sauté in vegetable oil. Peel the zucchini and also cut into cubes. Rinse the pearl barley first with warm and then with hot water and soak for 2-3 hours in cold water. Pearl barley porridge with zucchini can be boiled in water. Combine the prepared pearl barley with carrots and lightly fry, add the zucchini, pour in the vegetable broth and cook, stirring, over low heat until thickened. Remove the pan from the heat, add ground thyme and black pepper and stir the porridge. Cover the dish with a lid and finish cooking the porridge in the oven. When serving, place the porridge into portioned bowls and garnish with finely chopped herbs.

In order to prepare jellied meat correctly, you need to know a few nuances. One of them is the cooking time of this dish. The main thing is to pour the optimal amount of liquid so that the jelly freezes perfectly.

Jellied meat is a traditional dish for a festive feast. In order to prepare it positively, you need to know several subtleties of this process. One of them is the cooking time for jellied meat. If the tea is not cooked enough, the meat will be poorly separated from the bones, and the liquid will not harden as it should. If you cook the jelly for too long, a lot of liquid will evaporate. In no case should you add water to the jellied meat during the cooking process, because this will affect its hardening and it may remain liquid. You need to immediately pour the required amount of water and cook for the optimal amount of time.

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:

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

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:

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

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:

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