Rassolnik - a classic recipe for soup with barley and pickles

for 6 people

40 minutes

37.4 kcal

No rating

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Today I will introduce you to a very simple recipe with a photo of a delicious soup with pickles. When you are already tired of the first courses and are wondering how to cook something like this, prepare this soup. It is low calorie and filling. The ingredients that make it up are very affordable. It will warm you up in the cold season and give you strength after a hard day at work. So, let's learn how to cook it tasty and quickly.

Recipe 1, step by step: soup with pickles and cream

An original recipe for delicious chicken soup with pickles, vegetables and cream.

700 gr. chicken (on the bone)
6-7 pcs. cucumber (salted large)
3 pcs. potato
1 PC. carrot
2 cloves garlic
50 ml. cream
2 pcs. Bay leaf
1 tbsp. seasoning (vegetable Vegeta)
1/2 bunch of dill
1 tsp sugar
1/2 tsp. pepper (ground)
salt to taste

We wash the chicken well, put it in a saucepan and fill it with water (2-2.5 liters). Add peeled diced carrots, bay leaves, Vegeta seasoning (or other to taste), a little salt, put on low heat and boil for 30 minutes. If foam forms, remove with a spoon.

Grate the pickled cucumbers on a coarse grater.

After 30 minutes, remove the chicken, add prepared pickles (with the resulting brine), chopped potatoes, sugar, chopped garlic to the soup and cook the aromatic soup for 20 minutes. If the cucumbers are not too salty, then try the soup and add salt to taste.

Remove meat from cooled chicken and chop. After 20 minutes, add cream, chopped dill, chicken pieces, water (if thick), bring the aromatic soup to a boil and remove from heat.

Serve the finished delicious soup hot with fresh bread. Bon appetit!!!

Lenten pickle

This hearty first course with a bright, rich taste can be enjoyed even during fasting. Lenten (or vegetarian) pickle should be cooked in vegetable or mushroom broth. This dish is no less tasty and healthy than one cooked with meat or chicken.

Detailed preparation steps:

Rinse the pearl barley soaked for several hours in cold water and add fresh water. Cook until half cooked.
Finely chop the mushrooms (it is best to take boletus, champignons or other mushrooms with a mild odor so as not to interrupt the cucumber taste) and fry in vegetable oil. Add to the container with cereal.
Next, cut the potatoes into medium cubes, rinse under running water and cook along with pearl barley and fried mushrooms.
Grate the carrots, pickles, finely chop the onion and small tomato (you can use a shredder or food processor).
Fry the chopped vegetables and add to the soup along with grated cucumbers.
Cook over medium heat for 10 - 15 minutes. Add salt and pepper to taste.
If there is not enough sourness, you should add a few granules of citric acid or a tablespoon of apple cider vinegar.

In cookbooks and on the Internet you can find a huge number of different tips and recommendations for preparing pickle soup. These can be recipes containing smoked meats, ham, kidneys, etc. For herself, each housewife chooses her own most successful and delicious method. We wish you bon appetit and successful experiments in the kitchen!

Recipe 2: soup with rice and pickles (step by step)

Delicious and appetizing rassolnik with rice and pickles is a hearty and non-trivial version of the first course. This version of the soup will perfectly warm you up in the cold and satisfy your hunger. Thanks to the detailed step-by-step recipe with photos, preparing such a stew is not at all difficult, and it turns out excellent. The unusual taste is created due to the originally prepared frying and the addition of cucumber brine to the broth. The brew and spices along with celery stalks add unusual notes. True gourmets will certainly appreciate this soup!

To prepare this variation of the first course for lunch, you will need 4.5 liters of water.

rice – 3 tbsp. l.;
beef – 600 g;
potatoes – 500 g;
onion – 1 head;
celery stalks – 2 pcs.;
medium-sized carrots – 2 pcs.;
tomato paste – 2 tbsp. l.;
bay leaf – 2 pcs.;
tomatoes – 300 g;
pickled cucumbers – 3 pcs.;
bell pepper – 1 pc.;
garlic – 2 cloves;
cucumber pickle – 1 tbsp;
cilantro – 1 bunch;
ground coriander – 1 pinch;
green onions – ½ bunch;
vegetable oil – 3 tbsp. l.;
salt, ground pepper - to taste.

Pour some water into the pan. Place the meat cut into pieces into it. Bring to a boil and simmer for 2-3 minutes. Drain the broth, and it is advisable to rinse the beef from foam, discarding the pieces in a colander.

Re-fill the meat with water and send to the fire. The beef will need to be cooked until fully cooked.

When the beef is almost ready, add bay leaves to the broth. You also need to add rice to the soup.

Go to vegetables. To make our amazing soup nourishing, rich and appetizing, it is recommended to fry it. It's very simple. First, heat a frying pan on the stove. Pour a little vegetable oil into it. When it is properly heated, add pre-peeled, washed and coarsely grated carrots into it.

Then comes the turn of onions. Also peel and rinse the vegetables in water in advance. Don’t forget to blot it a little with napkins and cut it with feathers or as you prefer. Onion slices should also be sent to the frying pan. Mix everything and fry for about 3 minutes.

Wash the celery stalks and cut into small slices. This preparation is also sent to vegetable frying.

Wash and dry sweet red bell peppers like other vegetables. Cut it in half so that you can easily remove the seeds and walls. Cut the pepper into small cubes and also add to the vegetable mixture in the frying pan. Fry everything together for 1-1.5 minutes.

Now add tomatoes, grated without skin, to the frying mixture. At the same stage, dilute the vegetable mixture with tomato paste and finely chopped pickles. Add ground coriander, black pepper and granulated sugar to the mixture, which will make the taste of the preparation more rich and expressive. Simmer for 4-5 minutes over medium heat.

Next, prepare the potatoes. Peel the tubers and rinse in water to remove dirt particles. Cut the vegetables into small pieces and then add them to the broth in which the meat and rice are cooked. Wait for the soup to boil and cook the potatoes until almost fully cooked. This will take about 20 minutes.

Then pour the cucumber pickle into the soup. The composition includes roasted vegetables. It’s worth tasting the brew right away. If there is not enough salt, add it. Bring the stew to a boil and cook for another 2-3 minutes.

The finishing touches remain. Peel the garlic and chop finely. Wash green onions and fresh cilantro, dry and finely chop. All these preparations are sent to the pickle, after which it only takes a minute to boil.

A rich and appetizing pickle with rice and pickles should sit for 20-30 minutes, after which the soup can be poured into portioned plates and served!

Moscow rassolnik (chicken with rice)

We bring to your attention another recipe for making pickle. The set of ingredients differs only in that pearl barley should be replaced with rice, and meat with poultry.

Cooking the pickle according to this recipe will take significantly less time due to the fact that it takes less time to cook chicken and rice than to cook beef and barley.

The soup itself is prepared similarly to the recipe described above:

First, cook the meat broth (do not forget to drain the first boiled water and then skim off the resulting foam).
We take out the cooked chicken, and at the same time add chopped potatoes and rice to the finished broth. Cook over low heat until done.
When the meat has cooled, remove the bones and cut into small pieces.
Add fried onions and carrots, chopped cucumbers, pieces of meat, pour in a little brine and bring to a boil.
Salt and pepper to taste. Let it boil again for a few minutes, remove from the stove and leave to brew under the lid for about 20 minutes.

This first dish should be served with sour cream or yogurt sauce.

Recipe 3: pearl barley soup with pickles (with photo)

Spicy, aromatic pickle sets the tone for any dinner, invariably stimulating a good appetite.

To get a tasty broth, the meat should be placed in cold water. Adding it to the finished soup will worsen the quality of the food.

When boiled, pearl barley greatly increases its volume. To prevent the soup from becoming thick, it is better to introduce the pearl barley ready-made, after rinsing it under running water. The garlicky flavor of pickles will be enhanced by a small amount of cucumber brine. The introduction of pickled cucumbers completely changes the taste of the dish. A spoonful of tomato puree will highlight the sweet and sour note of the marinade.

water - 3.5–4 l
chicken leg - 1 pc.
potatoes - 4-5 pcs.
carrots - 1 pc.
onion - 1 pc.
pearl barley - 1 cup (250 g)
sunflower oil - 30 g
pickled cucumbers - 2-3 pcs.
bay leaf - 1 pc.
salt - to taste
ground black pepper - to taste
greens - to taste.

To prepare the broth, take a large ham. Rinse it and place it in the cooking container. Pour in about 3 liters of cold water and place over high heat. As soon as the water boils, reduce the burner flame and cook for 40-60 minutes depending on the size of the meat piece.

Rinse pearl barley thoroughly in running water. Repeat this procedure several times until the water becomes clear. Pour in cold water and leave while the broth is prepared.

Now start frying. Peel and cut the larger onion into small pieces. Fry in a frying pan with heated sunflower oil until soft - about 5-8 minutes.

Remove the skin from the carrots. Rinse the carrots and grate them on a large grater. Add to onions. Continue frying in the same mode over low heat for about 8-10 minutes, stirring occasionally.

Grate the cucumbers on a large grater. Add them along with the brine to the golden vegetables. Stir and keep on low heat for 5-7 minutes.

At about the 10-12th minute of boiling the liquid in the container with the chicken, drain the water from the barley and add the cereal to the pan. Continue cooking over low heat for 50–60 minutes until the pearl barley is soft. If you pour cold water over the cereal in advance and leave it for 5-6 hours, it will cook faster. Keep an eye on the meat; when it is cooked, remove it from the broth.

Prepare the potatoes. Peel, rinse and cut into cubes. When the pearl barley becomes soft, add the potatoes and cook until soft. It will take about 20-25 minutes to cook the potatoes after boiling.

Taste the potatoes and pearl barley. If both ingredients are soft, it's time to add the roasted vegetables. Season with bay leaf, salt and pepper. Stir. Add boiling water if the soup seems thick and bring to a boil. Cook for 5-8 minutes over low heat.

Add chopped herbs, disassembled boiled chicken and turn off the heat. Soup with barley and pickles is ready.

Classic recipe with barley

In order to cook a classic (regular) pickle (often called “Leningrad”) for 8 servings, you will need the following set of products:

400 grams of beef on the bone (can be replaced with lean pork);
200 grams of pearl barley;
6 pieces of medium potatoes;
1 large onion;
1 carrot;
2 - 3 cloves of garlic;
spices and herbs (bay leaf, ground black pepper, fresh parsley and dill);
salt (to taste);
sunflower (olive) oil for sautéing vegetables;
water;
6 - 7 pieces of medium-sized pickled cucumbers;
half a glass of cucumber pickle.

The cooking process is as follows:

First you need to cook the meat. It is best to drain the first water that boils, rinse the bone and, adding new clean water, boil until fully cooked.
It is best to prepare pearl barley in advance in a separate pan. You can prepare this particular cereal several times at once: boiled pearl barley can be stored for a long time in the freezer, since it does not contain a large amount of vitamins, which, when frozen, lose their beneficial properties. Add the ready-made cereal (if it was frozen in advance, you should defrost it first) to the boiling meat broth.
Cut the potatoes into small cubes and cover with cold water for 10-15 minutes. During this time, the potato cubes will not have time to darken, and they will “give away” excess starch and nitrates.

Recipe 4: how to cook delicious soup with pickles

The basis of this soup is meat broth. This particular recipe used beef broth. But you can cook broth for chicken pickle. In addition to pearl barley and pickled cucumbers, vegetables were used for our soup: potatoes, onions, carrots and sweet bell peppers. How to properly cook soup with pickles is described in the recipe below. To implement the proposed dish, you need to prepare a suitable sized saucepan, cutting board, grater, knife, frying pan, spatula or spoon for mixing the ingredients.

Beef – 400 gr
Pearl barley - 3/4 cup
Potatoes - 3 pieces
Carrots - 1 piece
Onions - 1 piece
Bell pepper - 1 piece
Pickled cucumber - 1 piece
Vegetable oil - 40 ml
Water - 2.5 l
Salt - to taste
Ground black pepper - to taste
Greens - 3 sprigs

The taste of the soup largely depends on the broth in which it is cooked. But when preparing pickle soup, first of all, you need to pay attention to pearl barley. To speed up the process of cooking soup, it is recommended to soak the pearl barley in water in advance. It is generally advisable to do this at night. Then the cereal will swell well, and preparing the pickle will be much faster. When the broth for the pickle is ready, remove the meat from the pan and add salt. Place the swollen pearl barley into the broth. Cook the cereal for 20-25 minutes. Use this time to prepare the remaining ingredients for the soup.

Peel the vegetables that are indicated in the list of ingredients: carrots, onions, sweet bell peppers, potatoes.

Cut the peeled potatoes into small pieces or cubes. Transfer the chopped potatoes for pickle into a saucepan to cook.

Next you need to take care of the remaining vegetables that will be fried. Grate the carrots, cut the onion into small pieces, chop the sweet pepper into cubes. Place the chopped vegetables in vegetable oil in a frying pan. The oil for frying must first be heated well. Sauté vegetables until soft.

At the same time, chop the pickled cucumber.

Transfer the cucumber to the pan with the vegetables. Continue sauteing the ingredients.

Transfer the prepared roasted vegetables to the pan. Boil the potatoes and pearl barley until cooked. At the end of cooking, season the finished pickle with ground black pepper. You can add fresh or dried herbs. Cut the cooled meat and add to the soup.

Delicious soup with pickles is ready! Enjoy your meal!

Soup with brine in a slow cooker

The soup prepared in a slow cooker turns out to be especially aromatic and rich. All products are perfectly stewed during the cooking process, while retaining all their beneficial properties.

1 chicken leg;
1 multi cup pearl barley;
2 medium potatoes;
carrots, onion;
2 tbsp. spoons of tomato paste (can be replaced with ketchup);
2 pickled cucumbers (choose not flabby, but strong fruits);
a bunch of dill;
bay leaf, salt, several peas of black and allspice;
2 – 3 tbsp. spoons of vegetable oil;
2.5 liters of water.

It is best to soak the pearl barley in cold drinking water in the evening.
In a multicooker in the “Baking” mode, fry vegetables (onions, carrots, sunflower oil, add tomato paste at the end) for 10 minutes.
Place all the necessary ingredients into the multicooker bowl (potato and cucumber cubes, chicken legs, soaked cereal, salt, spices) and fill with hot water in the required quantity. If you add cold water, you should first turn on the “Steam” mode in order to bring it to a boil faster.
Then close the lid of the multicooker and set the time in the “Stewing” mode for one and a half hours. At this time, you can calmly set the table or devote this time to relaxation. Smart equipment will signal the end of cooking itself.
Before serving, sprinkle a portion with finely chopped dill.

Recipe 5: pickled cucumber soup with barley (step by step with photo)

meat - 500-600 g
potatoes - 5 pcs
carrots - 1 pc.
onion - 1 piece
pearl barley - 1/2 cup
pickled cucumbers - 2-4 pcs
garlic - 3 cloves
parsley - to taste
dill - to taste
bay leaf - 2 pcs
salt - to taste
pepper - to taste

Let's get to the meat! It needs to be washed well, and then placed in a deep saucepan (preferably three-liter), filled with water and placed on the stove over high heat. When the meat boils, the heat will need to be reduced. Approximately forty minutes from the moment the water boils, you need to add pre-cut potatoes into strips. Also here you will need to add finely chopped onion and grated carrots (or finely chopped), which were previously fried until golden brown.

Now grate the pickled cucumbers on a coarse grater, and then add them to our pickle sauce.

About ten minutes after adding the pickles to the pickle, you will need to add more pearl barley. It must either be soaked in water in advance or boiled separately, as it takes quite a long time to prepare. Literally a few minutes before our pickle is ready, add finely chopped garlic and herbs, as well as a bay leaf.

When serving pickled cucumbers and pearl barley, garnish it with half a hard-boiled egg, a sprig of herbs and add a spoonful of sour cream.

Recipe 6: how to make Polish pickled cucumber soup

This is one of the most popular traditional Polish soups. This soup is low in calories. Try making Polish soup with pickles and Maggi pickle dressing for lunch. Preparation takes very little time, and the end result is a tasty and satisfying first course, reminiscent of pickle soup.

Broth (vegetable) - 2 l
Pickled cucumber – 2 pcs.
Potatoes - 4 pcs.
Carrots - 1 pc.
Sour cream – 50 g
Bay leaf - 2 pcs.
Black pepper (ground) - to taste
Greens - to taste
Dressing (for pickle, Maggi) - 100 g
Salt - 1 tsp.

We take ready-made vegetable broth (and if you don’t have it, then prepare it from any vegetables).

Meanwhile, prepare the vegetables for the soup: cut the potatoes into cubes.

Cut the carrots into strips.

Add chopped potatoes and carrots to the strained, boiling vegetable broth, cook over medium heat for 15 minutes.

Cut the pickled cucumbers into slices and add to the broth with the boiled potatoes and carrots.

Pour a few spoons of broth into a bowl and mix with Maggi dressing for pickle.

Add sour cream to the broth with the pickle dressing, mix well and pour the mixture back into the pan 5 minutes before it’s ready. Season with salt and black pepper to taste. Add bay leaf and finely chopped herbs.

Serve the soup hot. Bon appetit!

Description of preparation:

I honestly admit that in order for my family to start eating this soup, I had to overcome considerable resistance.
But today his appearance on our table is met with complete approval. Both children and adults eat. By the way, it is primarily recommended for adults - this is one of the fastest “hangovers” of all existing ones. This is what they called thick aromatic stews in Rus', which in the morning you used to save yourself from you know what;). So a simple recipe for soup with pickled cucumbers should not only be in the ladies’ arsenal - men should pay close attention to it too! In emergency cases, it can be prepared literally in half an hour, and after a plate of such soup, with renewed vigor, set off to conquer the next peaks of work! :) Purpose: For lunch Main ingredient: Vegetables / Cucumber / Pickled cucumber Dish: Soups

Recipe 8: vegetable soup with pickles and herbs

I would like to offer a recipe for a light soup. It is not greasy as there is no oil at all. To prepare the soup we will need: potatoes, cabbage, pickles, green onions and parsley.

potatoes - 4 pcs
cabbage - 200 gr
pickled cucumbers - 6 pcs.
green onion - 0.5 bunch
parsley - 1 bunch
salt - 1 tsp.

First, we clean and wash all the vegetables and start cooking. Potatoes take the longest to cook, so let's start with that. Cut the potatoes into arbitrary slices. Pour 1.5 liters of water into the multicooker and set it to “steam” or “soup” mode. And we send chopped potatoes there.

While the potatoes are boiling, prepare the remaining ingredients. Shred the cabbage and cut the pickled cucumbers into thin slices.

After the potatoes are cooked (about 25 minutes), add the cabbage and cucumbers to the slow cooker. Cook for another 15 minutes. Add salt to taste.

Meanwhile, finely chop the parsley and green onions. 5 minutes before readiness, add all the chopped greens to the soup.

Soup with pickles is ready! The soup can be seasoned with sour cream.

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