Delicious pickle soup for the winter according to grandma’s recipe without vinegar
For the winter, I close the pickle according to this recipe of fresh cucumbers with barley and always with tomato paste.
For twisting we will prepare:
- Boil 3/4 cup of pearl barley until almost done
- 4 large onions, cut into strips
- kilogram of cucumbers cut into cubes
- 3 medium carrots, grated
- faceted glass of tomato paste
- half a faceted glass of vegetable oil
- dessert spoon with a pile of sugar
- a full dessert spoon of non-iodized salt
- lemon on the tip of a knife
Simple recipe:
I heat the oil in a cauldron. Sauté the onion until lightly gilded. Pour in the carrots and fry for three minutes. I dilute the paste with water until it becomes liquid sour cream and pour it into a cauldron. I sprinkle sugar and salt there and simmer for another three minutes. I add cucumbers, lemon, and simmer for fifteen minutes. After adding pearl barley, cook for twenty minutes.
I seal the refill in half-liter jars. I pre-wash and sterilize them. The container must be dry. I immediately swirl the spread out mixture and cover it warmly. I take the cooled pieces into the basement.
Canned pickle made from fresh cucumbers with barley and tomato paste
There are many different recipes for canning pickles for the winter. Along with other recipes, another one with tomato.
Necessary:
- 1.5 kilograms of cucumbers of any size
- half a kilo of juicy carrots
- half a kilo of Crimean onions
- a glass and a quarter of pearl barley
- faceted glass of tomato paste
- half a glass of oil
- 2 dessert spoons of sugar
- 3 tablespoons coarse salt
- half a faceted glass of vinegar
- teaspoon pepper
- lavrushka
- a small bunch of different greens
Cooking process:
Boil the pearl barley until almost done. Cut the cucumbers and onions into small pieces, grate the carrots. Simmer vegetables with seasonings for twenty minutes. Add boiled pearl barley and vinegar, stir and simmer for fifteen minutes. Five minutes before the end of cooking, add chopped herbs.
Place the mixture in prepared jars and screw them on. Cover until cool.
Delicious pickle made from cucumbers with pearl barley and pepper - Cooking for the winter in jars
Ingredients:
- Cucumbers – 1.5 kg.
- Tomatoes – 1 kg.
- Carrots – 500 gr.
- Bell pepper – 500 gr.
- Pearl barley – 250 gr.
- Salt – 1 tbsp. spoon
- Granulated sugar – 2 tbsp. spoons
- Water – 250 ml.
- Vegetable oil – 60 ml.
- Vinegar – 60 ml.
- Bay leaf – 1 pc.
Cooking method:
1. Wash pearl barley and soak for an hour. Then cook until almost done.
2. Wash the cucumbers and cut them into small cubes (do not peel them if they are young).
3. Take the washed pepper, cut it in half, get rid of the seeds and cut it into cubes just like cucumbers.
4. Peel the onion and finely chop it.
5. Wash the carrots, peel and grate on a fine grater.
6. Cut the tomatoes into 4 parts and grind them in a meat grinder.
7. Place the ingredients in one bowl. Mix thoroughly.
8. Then add boiled pearl barley, 1 tbsp salt. spoon, 2 tbsp. spoons of granulated sugar, bay leaf.
9. Place the pan over medium heat, bring to a boil and cook for 35 minutes.
10. Then pour in 60 ml of vinegar. and cook for another 10-15 minutes.
11. Next, pour the finished pickle into pre-sterilized jars and close with a lid.
12. Turn the jars upside down and wrap them in a warm blanket until they cool completely. Bon appetit.
Spicy dressing for pickle with chili pepper
This recipe is for spicy lovers. Prepares quickly without sterilization.
We take:
- 2 kilograms of cucumbers
- half a kilo of Crimean onions
- 0.5 kilograms of juicy carrots
- chili pepper
- half a large head of garlic
- bunch of curly parsley
- 2 heaped tablespoons salt
We cut the vegetables into arbitrary shapes, squeeze out the garlic, chop the hot pepper, chop the herbs. Mix all ingredients, salt, place in a saucepan. The workpiece should stand warm for an hour. After this time, place the vegetables in their own juice on the stove. Simmer for twenty minutes, stirring occasionally. Place the finished mixture in jars. Twist tightly.
How to make rassolnik for the winter without cereals - a simple recipe
This no-vinegar dressing is made with a wide variety of vegetables. It can be used to make pickle soup or as a tasty side dish.
We will need the following products:
- 1 kilogram of pickled cucumbers
- 0.5 kilograms of carrots
- 200 grams of onion
- 3 large ripe tomatoes
- 1 small parsley root
- small celery root
- sweet yellow pepper
- 3 large cloves of garlic
- small bunch of curly parsley
- laurel leaf
- a few peppercorns
How to do:
Scald the tomatoes with bell peppers with boiling water, remove the skins, and cut into arbitrary pieces.
Boil the roots until tender, cool, cut into cubes.
Grind the cucumbers using a grater. Place the chopped vegetables in a saucepan. Add squeezed garlic, finely chopped onion and herbs to the mixture.
Stir and pour boiling water into the vegetables. The water should completely cover the vegetable mixture.
Cook the workpiece at a gentle simmer for five minutes. Then add salt and spices.
Transfer the pickle mixture into jars and sterilize for twenty-five minutes. Seal the jars hermetically.
Pickle for the winter from fresh cucumbers
This dish recipe is interesting because it does not require pre-frying, boiling or soaking the ingredients of the dish. Thus, you can significantly save the time allotted for preparation, and at the same time use only the simplest products available in any store and even collected from the garden beds.
Tasty soup
Required:
- Fresh cucumbers – 1.5 kg
- Tomatoes – 0.7 kg
- Onions, carrots – 0.5 kg each
- Pearl barley – 1 tbsp.
- Granulated sugar – 2 tbsp.
- Salt – 1 tbsp.
- Vinegar, sunflower oil – ¼ tbsp.
- Water – 1 tbsp.
The cooking algorithm is as follows:
- Wash the cucumbers, cut them on both sides, chop them into cubes or grate them.
- Peel the onions and cut into small cubes.
- Scrape the skin off the carrots and grate the root vegetable on a coarse grater.
- Cut the tomatoes, separated from the skin, into pieces or pass through a meat grinder.
- Pour the pearl barley into a colander and rinse well.
- Place tomatoes in a stewing container (saucepan, saucepan, cauldron), pour in water, salt, granulated sugar, sunflower oil. Then add chopped cucumbers, onions, carrots and pearl barley to the bowl. Stir the mixture and cook for 20 minutes from the moment it boils.
- After the time has passed, pour vinegar into the preparation and continue cooking the dish for another 10 minutes.
- Place the boiling dressing in pasteurized jars and roll up. Be sure to wrap the jars well and leave them upside down until they cool completely.
Rassolnik in jars - a delicious recipe with barley, fresh cucumbers and tomatoes
I suggest preparing the easiest pickle recipe for the winter.
We take:
- half a kilogram of cooked pearl barley
- 3 kilograms of fresh cucumbers
- 1.5 kilograms of ripened tomatoes
- kilogram of onions
- the same amount of carrots
- faceted glass of butter
- faceted glass of sugar
- 60 grams of salt
Pour the twisted tomatoes into an enamel bowl, add a glass of water, salt and sugar to the tomato.
We send it to the stove. After boiling, pour in the oil, add the carrots and onions cut into pieces.
Cook for half an hour at a low simmer. Then we send chopped cucumbers and cooked pearl barley there.
We cook for another half hour. Finally, add vinegar and stir. We distribute the dressing into jars and seal them.
Preservation should cool under a warm blanket. Can be stored in the basement.
With pickles
• Time: 1 hour 10 minutes. • Number of servings: 10 persons. • Calorie content of the dish: 56 kcal per 100 g. • Purpose: for dinner, lunch. • Cuisine: Russian. • Difficulty: medium.
Preparing pickled cucumbers for the winter is considered an original Russian dish. This cooking option is considered traditional. Cucumbers give the dressing a unique taste unique to this dish. It is important to note: the main vegetable ingredient of the pickle should not be pickled or pickled - it must be pickled fruits.
Ingredients:
- pickled cucumbers – 1.5 kg;
- pearl barley – 300 g;
- onion – 1 kg;
- carrots – 1 kg;
- vegetable oil – 100 ml;
- tomato juice – 1 l;
- salt - 1.5 tbsp;
- water – 300 ml.
Cooking method:
- Boil the cereal until almost completely cooked.
- Chop the vegetables as in the photo, fry, put in a saucepan. Add water. Simmer for 20 minutes.
- Pour tomato juice into the container with the ingredients being prepared. Simmer for another 10 minutes.
- Add vegetables with cereal and bring to a boil.
- Pour the soup mixture into jars.
Recipe for winter pickle with fresh cucumbers, tomato sauce and pepper
I suggest preparing another pickle dressing for the winter in jars from fresh cucumbers, sweet peppers and barley.
Have to take:
- 3 kilograms of cucumbers
- 0.5 kilograms of pearl barley
- 0.5 liters of tomato sauce
- kilogram of onions
- 300 grams of orange bell pepper
- kilogram of carrots
- 150 milliliters vinegar
- 200 milliliters of vegetable oil
- 2 tablespoons rock salt
- 150 milliliters of water
How to prepare the dressing:
In the evening, boil the soaked cereal until tender.
Cut vegetables into small cubes.
Place the prepared cereal, sauce, water, butter, salt and sugar in a large cooking bowl. Boil for ten minutes.
Add chopped vegetables, simmer for another quarter of an hour. Pour in vinegar and stir. Distribute into jars and seal.
I suggest watching a video recipe for making pickle soup for the winter with barley and fresh cucumbers.
Spicy Pepper Dressing - A Hearty Homemade Meal
Another way to prepare a juicy and tasty pickle soup for the winter is to add a little hot cayenne pepper to the main recipe, and instead of pearl barley you can use rice or buckwheat. The result is a fragrant and satisfying dressing that stores well until winter.
To prepare the seaming for 2 jars of 0.5 liters each, use:
- “fontanel” type cucumbers or other aromatic varieties - 1 kg;
- young onions and carrots - 2-3 pcs.;
- fresh tomatoes - 0.5 kg;
- pearl barley or other to choose from - 250 g or 1/2 cup;
- cayenne chili pepper - 1 pod;
- salt, granulated sugar, vinegar for marinade and refined oil.
All selected vegetables are thoroughly washed under running water. The stems of the cucumbers are removed (if fresh ones are used), the tomatoes are scalded with boiling water, then cooled and the skins are carefully removed. The carrots are peeled with a special knife and washed additionally.
Hot peppers are cut into small rings. The onion is peeled and chopped with a knife. The cucumbers are further infused in cold water and then cut into standard cubes.
The carrots are grated on a medium-sized grater and mixed with chopped onions. Rice or pearl barley is thoroughly washed in water, and immediately before cooking, it is pre-soaked in boiling water.
Tomatoes are cut into small cubes or passed through a meat grinder. The resulting composition is mixed with salt, sugar, ground black pepper, a little vegetable or olive oil is added and brought to a boil on the stove.
Pour mixed onions, carrots and cucumbers on top, add clean water and simmer everything under the lid for about 30 minutes, always stirring. At the very end add 1 tbsp. a spoonful of wine or apple essence and a few small rings of hot pepper.
While the main ingredients are stewing, the glass containers are sterilized. To do this, it is steamed in boiling water along with the lids for 30-40 minutes, then allowed to cool and dry.
When hot, the dressing from the stove is carefully sorted into jars and immediately rolled up with lids using a machine or manually if threaded options are used.
Next, using the old “grandmother’s” technology, the resulting pieces are turned over and, as soon as they have cooled, they are placed on dark and dry shelves until winter.
To prepare a fresh first course, mix canned dressing with meat broth and potatoes, add additional spices to taste and serve with aromatic garlic and parsley. Bon appetit!
Preparation for pickle in the “Finger-licking” multicooker
This preparation is made quickly without sterilization, and it turns out very tasty.
We prepare:
- 0.5 cut glass pearl barley
- 0.5 faceted glass of butter
- kilogram of cucumbers
- 400 grams of Crimean onion
- half a kilo of juicy carrots
- kilogram of tomatoes
- a full tablespoon of salt
- tablespoon sugar
- 20 milliliters vinegar
Where to start cooking:
First of all, twist the tomatoes. Pour the resulting tomato into the multicooker bowl.
To the tomato we send grated cucumbers, carrots, finely chopped onions, pearl barley, pre-soaked in water overnight.
Add salt, sugar and stir the mixture. Cook in the “stew” mode for one and a half hours. Ten minutes before the program turns off, add vinegar and stir.
After cooking, put the dressing into jars. We cork it. After cooling down under a warm blanket, we go down to the basement.
On a note! This preparation can be made not only in a slow cooker, but also on the stove.
How to prepare rassolnik soup for the winter with pickles and barley
I want to tell you how to make a winter pickle dressing from pickled cucumbers and barley. This preparation will help you quickly prepare soup in the future.
We take:
- glass of pearl barley
- 1.5 kilograms of pickled cucumbers
- 3 large onions
- 4 medium carrots
- 3 tablespoons tomato paste
- liter of purified water
- vegetable oil
How to cook:
Cut the onion and carrot into small cubes and fry in vegetable oil.
Grate the pickled cucumbers. Place the fried vegetables and cucumbers in a suitable cooking container and place on low heat.
Boil for twenty-five minutes. Then the pearl barley is boiled.
Dilute tomato paste in water and add to vegetables. Cook for another fifteen minutes. Then add pearl barley and let the mixture boil.
Place the prepared dressing into jars. Sterilize for thirty minutes, covering the jars with lids.
After sterilization, seal the seal tightly.
Rassolnik with pearl barley for the winter
• Time: 1 hour. • Number of servings: 12 persons. • Calorie content of the dish: 45 kcal per 100 g. • Purpose: for dinner, lunch; lean nutrition. • Cuisine: Russian. • Difficulty: medium.
When there is absolutely no time to prepare soup or something for the main course, but you need to feed the family something, a winter pickle dressing like this one can help out. You just need to take the jar out of the refrigerator and add its contents to boiling water. The canned pickle prepared according to this recipe is well suited as a base for hodgepodge, and the brine can be used as a gravy for any side dish.
Ingredients:
- cucumbers – 3 kg;
- boiled pearl barley – 500 g;
- carrots – 1 kg;
- onion – 1 kg;
- tomato paste – 1 tbsp;
- vegetable oil – 200 ml;
- 9% vinegar essence - 100 ml;
- sugar – 250 g;
- salt – 2 tbsp;
- water – 100 ml.
Cooking method:
- Chop the vegetables. Mix in a saucepan. Add salt, sugar, tomato paste, oil. Cook for 40 minutes.
- Supplement with cereal. Boil for another 10 minutes.
- Pour in the essence 5 minutes before it’s ready.
- Pour the hot mixture into jars and roll up.
