Rassolnik - how to cook delicious soup with pickles at home

Rassolnik - how to properly cook a delicious soup with barley, rice and pickles at home
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Valentina Kolesnikova 10/29/2020 (Updated: 02/20/2021) 4506 No comments

Do you like pickle soup? Do you know how to cook it correctly? I admit, I didn’t learn this right away. And that's why. I couldn’t manage to cook it so that the barley turned out soft and the soup itself wasn’t sour. Well, I couldn’t correctly calculate the number of cucumbers, even if you crack them.

It was much easier to handle, for example, green borscht with sorrel. Here you don’t have to worry too much that an extra handful of sorrel will somehow radically ruin the taste of the borscht. But for pickle, an extra handful of pickles can be “fatal”.

But, as they say, the devil is not so terrible. Over time, having gained experience, I finally “curbed” this culinary dish. Now my rassolnik turns out to be rich, tasty, satisfying and, what is not unimportant, beautiful.

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How to properly prepare a very tasty pickle soup at home?
Recipe for classic rassolnik with barley and beef
Rassolnik with barley and pickles
Rassolnik with pearl barley for the winter - an excellent preparation for a quick soup
Pickle soup for the winter in jars with rice - the recipe is to die for
Rassolnik with stewed meat and barley - quick soup in 30 minutes
Rassolnik with chicken and barley - light and tasty soup
Classic rassolnik with rice and pickles
Rassolnik Leningrad - the real one
Rassolnik with rice and pickles in a slow cooker

How to properly prepare a very tasty pickle soup at home?

Contrary to the opinion, the more meat, the tastier, my deep conviction is that the taste of pearl barley pickle depends not on the amount of meat, but on the way you prepare the cereal for it.

Housewives do this in two ways:

cook pearl barley separately and then simply add it to the finished soup;
cook pearl barley along with all the ingredients included in the pickle.

And believe me, the taste of these two soups will be noticeably different. Now I will explain why.

When you put pre-cooked cereal into the broth, and even if it’s washed, don’t expect a rich soup. The fact is that all the flour that is formed during cooking and which gives that special taste and thickness does not end up in the soup. It turns out to be “naked”.

But when you cook the barley in broth along with the other ingredients, all the richness and taste of the pearl barley remain in the soup. As a result, it turns out rich, with a bright taste.

The first method is much simpler, since there is no fear that when all the ingredients are ready, the cereal will still remain raw. And here you just need to decide what is more important to you - convenience or a tasty, rich pickle?

From my own experience I will say that cooking cereals along with other ingredients is not so difficult. The secret is just to know when and in what order to put the ingredients in the pan. And then you won’t have to cook the pearl barley separately!

I described the entire cooking process in detail and step by step in the recipes for making pickle.

How to properly and quickly cook pearl barley for pickle sauce?

1Rinse pearl barley with water and place in a bowl.

2 Fill with water and rub it thoroughly with your hands. We do this 5 times until the water becomes light and transparent.

3Drain the water, rinse the cereal again under running water and pour boiling water over it. Let it sit for 25-30 minutes. Now the cereal can either be boiled until half cooked and then added to the soup, or immediately put into the broth in this form and cooked with all other products.

How long to cook pearl barley for pickle without soaking?

From 40 minutes to 1 hour. But I still wouldn’t recommend doing this. During the soaking process, the cereal is additionally cleaned of dust and dirt, which means that all this debris will not end up in the soup.

How to cook pearl barley in the microwave

Cooking pearl barley in water in the microwave is more convenient and faster than many other methods.

To do this, you need to prepare the following products:

1 tbsp. cereals;
1.5 tbsp. water;
salt to taste;
butter.

The pearl barley is left in the water until the morning. The prepared product is placed in a regular container, filled with water and boiled at maximum heat for 3 minutes. The hot mass is transferred to a heat-resistant container and placed in the microwave, add salt and close the lid of the device. Initially, cook at maximum power of the device for 5 minutes, then switch to medium power mode and cook the dish for another 30 minutes. If the cereal is not ready, then simmer for another 5 minutes. The finished dish is seasoned with oil.

Recipe for classic rassolnik with barley and beef

Delicious, rich, aromatic! This is a real, traditional, classic pickle. I often cook it according to this recipe and it turns out just great! For classic pearl barley soup, I recommend using beef. Beef broth has a unique, bright and rich taste.

3.2 liters of water;
800 gr. meat with bones (beef, pork);
200 gr. carrots;
300 gr. onions;
370 gr. salted cucumbers;
80 gr. pearl barley;
400 gr. potatoes;
2 pcs. bay leaf;
3 cloves of garlic;
3 tbsp. l. raises oils;
400 ml cucumber pickle;
1 tbsp. l. tomato paste;
a bunch of fresh dill;
salt pepper.

Wash the meat together with the bones well, cut off the films and veins. Place in a saucepan, fill with cold water and place on the stove.

As soon as the meat boils, reduce the heat and carefully remove the foam. After this, cover with a lid and cook over low heat for 1 hour.

Pour the pearl barley into a separate bowl and pour boiling water over it. Stir and leave for 1 hour.

Cut the onion into cubes, carrots into thin strips. For convenience, you can grate it on a coarse grater. Cut the pickled cucumbers into cubes. If their skin is too hard, it is better to cut it off and also remove large seeds.

Heat vegetable oil in a frying pan and fry the onion until golden brown.

Add carrots to it and fry everything together over low heat for 4 minutes.

Place the vegetables in a bowl and place the cucumbers in the frying pan. If necessary, add a little oil.

Simmer for 2-3 minutes and add tomato paste. Stir and add water. Continue to simmer with the lid closed for 30 minutes over low heat.

We catch the meat from the finished broth and cut it into pieces.

Drain the water from the pearl barley and place it in the broth. We also send chopped boneless meat there. Salt and mix well. Bring to a boil and cook for 20 minutes over low heat.

Then, add diced potatoes and fried vegetables.

Add bay leaf, stir and continue cooking for another 10 minutes.

After this, add cucumbers and tomatoes and, if necessary, add cucumber brine. Be sure to taste the soup before adding it. Perhaps the acidity of the cucumbers themselves will be quite enough.

Season the pickle with garlic passed through a press and cook under a closed lid for another 5 minutes.

Turn off the heat and let the finished soup brew for a bit, and then pour it into plates and invite everyone to the table.

How to cook a side dish with vegetables

A side dish of pearl barley will be much tastier if it is supplemented with sautéed vegetables. It will go well with any meat or fish dishes, as well as chicken.

Ingredients:

200 gr. pearl barley;
2 tbsp. l. vegetable oil;
2 onions;
1 carrot;
salt, spices.

You can supplement the recipe with vegetables, for example, celery, parsnips, garlic.

The sequence of preparation steps is as follows:

The grains are pre-washed and soaked. Then transfer to a saucepan, add 2 liters of water and cook for at least 1 hour.
While the cereal is cooking, prepare the vegetables. Carrots are cut into squares, onions into half rings or strips.
Pour carrots into a saucepan with heated oil and fry until a crust forms. Onions are introduced. Continue sautéing until the vegetables are ready.
Vegetables can be lightly seasoned with spices.
Place the finished pearl barley in a colander to allow all the liquid to drain out. Add pearl barley to the prepared vegetables and carefully mix the side dish. Cover with a lid and steam for another 10 minutes to remove excess moisture.

Such dishes are served with baked fish, fried cutlets or cooked game. This side dish is a complete vegetarian dish.

Rassolnik with barley and pickles

Another very simple and delicious soup recipe. For it, I advise you to take salted, not pickled cucumbers. They make pickle soup special.

For 2 liters of water:

700 gr. beef;
0.5 cups (250 ml) pearl barley;
3 potatoes;
1-2 onions;
1 carrot;
1 tbsp. l. tomato paste;
3 pcs. pickled cucumbers;
cucumber pickle to taste;
pepper, bay leaf, salt.

Rinse the beef well and soak in water to remove all the blood. Clean it of films and tendons and rinse again under running water.

Place the meat in a saucepan and cover with cold water. Place on the stove and bring to a boil.

As soon as the beef boils, carefully remove the foam. The more diligently you do this, the clearer the broth will be.

We thoroughly wash the pearl barley several times under running water. Transfer it to a deep bowl and pour boiling water over it. Leave it until the meat is cooked.

During this time, chop the vegetables. Onions and pickles into small cubes, grate carrots.

Heat the frying pan thoroughly, pour oil into it and fry the vegetables.

First, fry the onion until golden brown, then add carrots to it.

As soon as it becomes soft, add pickles and tomato paste.

Mix everything and pour in one ladle of broth. Simmer the vegetables until fully cooked, about 5-7 minutes.

1.5 hours have passed, the meat is ready and can now be removed from the pan.

Add pearl barley to the broth and cook for 30 minutes until almost done.

During this time, cut the boiled meat into pieces.

Cut the potatoes into cubes or strips, as you prefer.

Place it in the broth and cook it together with the pearl barley for about 15 minutes.

Then, add beef, roasted vegetables, bay leaf, and a pot of pepper.

Stir and taste for salt and acid. If it is not enough, add cucumber pickle. Do this carefully, in small portions, so as not to spoil the soup.

Cook for literally another 5 minutes and turn off. Let the finished pickle brew for a little while. Serve with herbs and sour cream.

With meat and mushrooms

Time: 130 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 110 kcal/100 g.
Purpose: dining, for celebrations.
Cuisine: European.
Difficulty: medium.

Mushrooms can be used fresh, dried or frozen.

Ingredients:

turkey fillet – 500 g;
porcini mushrooms – 350 g;
cream – 100 ml;
white onion – 2 heads;
basil – 6-7 leaves;
butter – 60 g;
pearl barley – 200 g;
water – 4 glasses;
salt – 1.5 tsp.

Cooking method:

Place coarsely chopped porcini mushrooms and chopped onions into the multicooker container to fry. Pour in the cream after 5 minutes.
Cut the turkey into small slices and place in a container.
When the meat turns white, add the pre-soaked cereal. Pour in water, switch the device to the “Pilaf” program. Add spices.
When the cereal becomes soft and the consistency is viscous, everything is ready. Garnish the dish with basil.

Time: 100 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 133 kcal/100 g.
Purpose: for the festive table, dining.
Cuisine: Russian.
Difficulty: medium.

Pilaf made from pearl barley has the same taste as traditional pilaf.

Ingredients:

beef fillet – 600 g;
pearl barley – 200 g;
water – 3.5 cups;
onion – 100 g;
carrots – 150 g;
garlic – 2 heads;
sunflower oil – 5 tsp;
zira – 30 g;
hot seasonings, salt - at your discretion.

Cooking method:

Chop the meat into slices, chop the onion, and grate the carrots.
In a slow cooker, fry the fillet first, then the vegetables. Simmer for 10 minutes.
Place the pre-steamed cereal for frying. Fill with water, add spices. Switch the device to the “Pilaf” mode.
Remove the peel from the garlic without disassembling the cloves, wash and dry them. Deepen the garlic into the cereal.
Cook until the water evaporates.

Rassolnik with pearl barley for the winter - an excellent preparation for a quick soup

To my shame, I only learned about this recipe three years ago. It is so convenient and delicious that it simply cannot be put into words. This winter preparation significantly saves time on preparing pickle soup.

Simply open the jar, pour the contents into the broth and boil for 15 minutes. Rich, tasty and aromatic soup is ready! Moreover, such a pickle is no different from the usual one, which you would prepare according to all the rules.

Now every year I make sure to pack at least 50 jars for the winter. And this kind of pickle in jars really helps me out.

For 6-7 500 ml cans:

1.5 kg of fresh cucumbers;
1 kg of tomatoes;
500 gr. onions;
500 gr. carrots;
250 gr. pearl barley;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
60 ml vinegar 9%;
250 ml water;
60 ml vegetable oil.

Three carrots on a coarse grater. Cut cucumbers and onions into cubes.

Grate the tomatoes on a coarse grater or pass them through a meat grinder.

Wash the barley well and pour boiling water over it.

Place the chopped vegetables in a bowl. Add tomato puree, salt, sugar, pour in water, oil and mix everything well so that the vegetables are evenly distributed among themselves.

Now add pearl barley to them and mix thoroughly again.

Transfer the mixture into a large, spacious saucepan with a volume of at least 5 liters.

Put it on the fire and bring it to a boil. From this moment we simmer for 20 minutes. Do not forget to stir several times during this time, lifting the mixture at the very bottom so that it does not burn.

After this, add vinegar and simmer for another 10 minutes.

Immediately place the hot pickle mixture into sterilized jars. You can sterilize them in the microwave or a regular home oven.

We roll up the filled jars with boiled lids, turn them over and immediately wrap them well.

Leave it like this until it cools completely.

It turns out so delicious! In my family, this preparation is generally simply eaten with bread. Spread it like a sandwich and off you go! The banks are being emptied at lightning speed one after another. So I advise you to prepare a lot so that there is enough for pickle soup and for just eating.

How to cook pearl barley porridge with meat in pots

You can cook pearl barley porridge as a complete dish for lunch in clay pots. It is cooked in the oven.

For 4 pots of 600-700 ml you will need the following products:

400 gr. pearl barley;
600 gr. any meat;
280 gr. carrots;
200 gr. onions;
1.5 liters of liquid (broth or water);
4 bay leaves;
spices and pepper to taste;
basil;
salt.

Preparation:

Before cooking, the cereal is washed and left to soak for 3-4 hours. The water is drained and the pearl barley is washed again.
The meat is chopped, seasoned with spices and salt, and left for a couple of hours.
Vegetables are chopped.
Place the meat in a saucepan with boiling oil and fry until golden brown. Add onion and cook for another 2-3 minutes.
Add carrots to the meat and onions and fry for 3-4 minutes.
Add pearl barley to the saucepan and mix. The resulting mass is laid out in pots so that 2-3 cm remains to the top.
The pots are filled with broth. If you use water, you can add a little salt to the food.
Add a bay leaf to each pot, cover with lids and place in an oven heated to 200 °C.
After 30-40 minutes, reduce the cooking temperature to 180 C. Cook for another 60-90 minutes until the cereal is completely soft. Periodically look into the mounds, sometimes you need to add broth or water.

After turning off, the pots are left inside for 20 minutes. The porridge turns out aromatic; you can put a piece of butter in each pot.

Pickle soup for the winter in jars with rice - the recipe is to die for

I also close the rassolnik with rice for the winter. It is made exactly the same as in the previous recipe, only instead of pearl barley you put rice.

I recommend taking steamed rice, as it will not turn into a sticky mess. But if you don’t have one, then a regular long one will do. But I don’t recommend putting round rice. You will get one hundred percent viscous, thick and shapeless porridge from it.

1.5 kg of cucumbers;
1 kg of tomatoes;
500 gr. Luke;
500 gr. carrots;
250 gr. steamed rice;
1.5 tbsp. l. salt;
2 tbsp. l. Sahara;
80 ml vinegar 9%;
200 ml grows. oils

Grate the carrots using a medium grater or a Korean carrot grater.

Cut cucumbers and onions into cubes.

We pass the tomatoes through a meat grinder to make a puree.

Wash the rice thoroughly under running water several times, and then pour boiling water over it. Cover it with a lid and leave for 15-20 minutes.

After this, place the rice in a sieve and rinse under cold water.

Place a cauldron or thick-bottomed pan on the stove, pour oil into it and heat it up.

Place the onion in it and fry it until slightly golden brown.

Next add carrots and tomato puree. Mix everything well, let it boil and cook over low heat for 20 minutes.

As soon as time has passed, add cucumbers, rice, mix again and bring to a boil. Continue to simmer over low heat for another 10 minutes.

Now add sugar, salt, vinegar and 150 ml of boiling water. Once again, mix everything thoroughly and cook for another 10 minutes.

Place the finished rice pickle in sterilized jars and seal with lids. Turn them upside down, wrap them well and leave until completely cool.

It turns out very tasty and is also quickly eaten simply with bread. Therefore, I remind you once again that it is also necessary to close a lot of such gas stations.

How to cook pearl barley so that it turns out crumbly

Not only healthy, but also delicious dishes are prepared from pearl barley. To make the porridge crumbly, you need to cook it for a certain time in a certain appliance.

General time intervals for preparing pearl barley dishes look something like this:

Cooking method	How long to cook, min.
In a saucepan	45-60
In the oven	80-100
In a slow cooker	60
Microwave	25-35
In a thermos	120-240
Steamed in a double boiler	40-50
In a pressure cooker	15-20

To quickly cook a dish with barley, the cereal should be properly prepared.

In a pot of water

You can cook pearl barley dishes in different ways, getting original side dishes.

The traditional recipe for crumbly porridge is as follows:

From 1 tbsp. pearl barley, remove all dark grains and husks.
The pearl barley is washed 2-3 times until the water becomes clear.
If it is possible to soak overnight (9-10 hours), pour 1 liter of cold water into the cereal and leave until the morning.
The prepared ones are washed again, filled with 1 liter of water and sent to gas.
After boiling, drain again and add 1 liter of boiling water to the pan.
During the cooking process, add salt, reduce the heat and simmer for another 50-60 minutes.

After turning off the gas, cover the pan with a lid and leave for 15-20 minutes until the side dish is ready.

In a slow cooker

Cooking any dish in a slow cooker is much faster than on a gas stove. It takes about 35 minutes to cook the pearl barley in water to make the porridge crumbly.

The ingredients for this are taken as follows:

0.5 l of water;
1 tbsp. barley;
salt and sugar to taste;
20 gr. oils

Perform the following sequence of actions:

First, the cereal is sorted and washed.
Next, it is soaked in water for 3-4 hours, and it is better to leave it until the morning.
Drain, place the grains in a bowl and pour 0.5 liters of water.
Set the mode with maximum temperature (power) and time for 15 minutes.
Season the undercooked porridge with sugar and salt, mix and cook for another 30 minutes. Select a mode with medium power. The multicooker lid must be closed.

The finished dish is placed on plates and seasoned with oil.

For a couple

To steam barley, you will need a regular saucepan and a metal colander that matches its diameter.

The cereal is prepared:

sort through;
washed;
soak for 10-12 hours.

The finished product is placed in a metal sieve. The pan is filled with water (it should not come into contact with the sieve), and a colander is placed. Cover the top of the steamer with a lid and cook for 40-50 minutes. It is important that the water does not boil away. Add salt to taste.

In the oven

To make pearl barley porridge aromatic and crumbly, in Rus' it was simmered in the oven for a long time. In a modern kitchen, a stovetop oven can be an alternative. You will need heat-resistant earthenware in which to cook pearl barley. To make the dish aromatic, you can add meat and seasonings. Spices make the side dish more flavorful.

How to cook pearl barley in water in the oven? This can be done in a pot.

Ingredients for 2 servings:

200 gr. cereals;
0.5 l of water;
2 bay leaves;
40 gr. oils;
salt.

Initially, the cereal is prepared. Pour boiling water over them and leave to swell for 4-5 hours. Transfer them to a pot, pour boiling water over them, add salt and spices. The oven is preheated to 180 °C. The pot with the dish is placed on the middle tier of the cabinet and closed. After 40-45 minutes, add oil to the boiling mass and cook for another 5-10 minutes. The oven is turned off and the porridge is left to simmer. Before serving, the dish is decorated with chopped herbs.

Rassolnik with stewed meat and barley - quick soup in 30 minutes

When there is absolutely no time, but I definitely need to cook something for the first time, this recipe helps me out. Thanks to the stew, the pickle cooks very quickly and turns out so tasty and rich that you can simply swallow your tongue!

The main thing is that you have a can of stew on hand, any kind - pork, beef, chicken or even rabbit.

For a 3 liter saucepan:

1 can of stew (500 ml);
5 potatoes;
3-4 pickled cucumbers;
2 onions;
1-2 carrots;
1-2 tbsp. l. tomato paste;
salt pepper.

Cut the potatoes into cubes and place them in a saucepan. Fill with water and set to cook. The water should be up to the middle of the pan.

We thoroughly wash the pearl barley several times, pour boiling water over it and let it stand for 30 minutes until it swells.

Fry carrots and onions in vegetable oil.

During this time the potatoes began to boil. We remove the foam from it and put pearl barley into it. Cook everything together for 10-12 minutes.

Grate the cucumbers on a coarse grater. Place them in a sieve and let the brine drain. We leave it in case there is not enough acid in the pickle.

We pass the tomatoes through a meat grinder or grate them.

During this time, the vegetables have been fried and now we add pickles to them. Simmer for another 3-5 minutes.

Now add tomato puree to them, mix and fry everything together for about 2-3 minutes.

You can also add stewed meat to the roast, or you can just put it straight into the soup.

Add all ingredients to the broth and mix well. Add bay leaf, peppercorns and taste for salt and acid.

Cook the raskolnik for another 5 minutes from the moment it boils. A minute before the end, add finely chopped greens.

Recipe for crumbly pearl barley porridge with water in the oven

In Rus', porridge was always simmered in an oven, which made it aromatic and the grains did not stick together. An alternative to this method can be a conventional oven. You can simmer pearl barley in a heat-resistant clay pot. If you want to make the dish more satisfying, add meat to it, then you will have a complete option for lunch. The recipe is for 2 servings.

Compound:

pearl barley - 200 g;
500 ml water;
bay leaf - 2 pcs.;
butter - 40 g;
salt to taste.

How to cook:

Rinse the pearl barley under cold water, then add hot water and leave for 4-5 hours. The cereal must absorb the liquid, otherwise it will take a very long time to cook. When the grains swell, rinse them and place them in a pot. Turn on the oven at 180 degrees in advance so that it is properly calcined. In a separate saucepan, bring water to a boil and pour over the cereal. Add bay leaf and salt to the pot.

Place the utensils on the middle tier of the oven and time for 40-50 minutes. There is no need to cover with a lid. About 5-10 minutes before the end of cooking, when all the water has boiled away, add a piece of butter to the porridge and cover with a lid. Simmer a little more and turn off the heat. You can try the pearl barley a little later; you need to let it steep for taste. Before serving, sprinkle it with chopped herbs.

On a note!

You can add any spices you like to the porridge: ground black pepper, paprika, coriander, dried herbs. Seasonings only add flavor and highlight the taste of the finished dish.

Rassolnik with chicken and barley - light and tasty soup

The simplest, most delicious and, I would even say, easy recipe. For the broth, you can take the whole chicken, as well as any part of the carcass. The pickle is especially tasty from thighs, and I cook them together with fat. This makes the soup rich and satisfying.

1 kg chicken (any part);
4 potatoes;
0.5 cups pearl barley;
1 carrot;
1-2 onions;
2 pcs. pickled cucumbers;
1 stack cucumber pickle;
2-3 tbsp. l. raises oils;
3 tbsp. l. tomato paste;
salt, bay leaf.

Wash the chicken thoroughly, cut into pieces, place in a saucepan and fill with cold water.

Place it on high heat and bring to a boil. Collect all the foam, reduce the heat and cook until tender.

We thoroughly wash the pearl barley several times and pour boiling water over it for 20 minutes.

Cut cucumbers, potatoes and onions into cubes. Three carrots on a coarse grater.

Remove the finished chicken from the broth. And put the cereal in it and cook it until half cooked. In terms of time, this is approximately 30-40 minutes.

Then add the potatoes and cook for another 10-15 minutes until they are slightly firm.

Heat the oil in a frying pan and fry the onions and carrots in it. Once the lights are soft and golden, add the pickles to them.

Fry for another 5-7 minutes and add tomato paste. Mix everything and simmer for another 5 minutes.

As soon as the pearl barley is almost ready, add the roasted vegetables and pieces of chicken meat to the broth.

Boil for 5 minutes, add salt and taste. Add the bay leaf and let the pickle boil. From the moment of boiling, cook for another 7-10 minutes and turn off.

Pour into plates, add finely chopped herbs and serve with sour cream.

Cooking features

Pearl barley contains a lot of protein-containing gluten, which makes it similar to legumes. It has high nutritional value and is especially valuable for those people whose diet does not contain meat (or is present in small quantities). But it is difficult to boil it so that it is not hard. Only by adhering to the traditional technology for preparing pearl barley porridge or knowing a few tricks of modern chefs can you cook a dish that will be pleasant to eat.

Before cooking, pearl barley must be washed thoroughly. It is poured into a bowl, filled with clean water, then the grains are rubbed against each other. The water will darken and become cloudy; it needs to be drained, pour a portion of clean water over the cereal and continue rinsing it. The manipulation is repeated until the water drained from the barley becomes clear.
If you follow the traditional technology for preparing pearl barley porridge, you need to soak it in cold water for 10-12 hours. For a glass of cereal, you need to use four to five glasses of water, since pearl barley swells greatly.
It is recommended to cook pearl barley in an enamel pan with a double bottom - in such containers the porridge does not burn, even if it is cooked in milk, due to the fact that there is no direct contact of the bottom of the pan with the fire. The porridge will not burn even when cooked in a slow cooker.
How long to cook pearl barley porridge depends on two things: how long it was soaked and how it was cooked. After soaking the pearl barley in a saucepan, cook for 40-50 minutes, in a slow cooker for an hour. If the cereal was soaked for less than 10 hours or cooked in milk, the time will have to be increased by about one and a half times. If the grains are not soaked at all, you need to cook them for at least two hours. But when cooking pearl barley without soaking, the result will still be far from expected, unless you resort to a little tricks.
If you did not soak the pearl barley overnight in cool water, you can pour boiling water over it and leave for an hour. If you don’t have this time, pour water over the cereal and bring to a boil, cook for 5-7 minutes, drain in a colander. After this, you can fill the cereal with water and cook porridge from it according to any of the selected recipes. If, instead of soaking the pearl barley, you steam it using the method described above, it can be cooked even earlier than when cooked using the traditional method (after soaking).
One of William Pokhlebkin’s books describes the process of preparing pearl barley porridge with milk in a water bath. If you want to cook porridge using this method, then it will take 5-6 hours to prepare the food (not counting 10-12 hours for soaking the cereal), but the result will definitely not disappoint you.

Recipe for the occasion:

Classic rassolnik with rice and pickles

The version of pickle with rice is also very popular in my family. It seems to me that it is much more tender than soup cooked with prelovka. For this, I try to use long or steamed rice. With a round one, it seems to me, there is more hassle. I just missed it and rice porridge is already floating in the broth.

2.5 liters of water;
500 gr. beef;
100 gr. rice;
1 carrot;
1 onion;
1-2 tbsp. l. raises oils;
2-3 potatoes;
1-2 pickled cucumbers;
1 tsp. salt;
dill greens.

Wash the beef, trim off all the membranes and tendons. Place it in a saucepan and fill it with cold water.

Bring to a boil, skim off the foam and cook over medium heat until tender along with the bay leaf.

If the beef is not too old, then this takes approximately 50-60 minutes.

Wash the rice and let it cook until half cooked.

Cut the onion into cubes, grate the carrots and cucumbers on a coarse grater. Potatoes can also be cut into cubes, or you can put them whole if they are not too large.

We catch the beef from the broth and put the potatoes in it. Cook it until half cooked.

During this time, fry the onion until transparent, slightly golden. Then, add carrots to it and as soon as they become soft, add cucumbers.

Simmer everything together for 5-7 minutes, adding a little water.

As soon as the potatoes are ready, add the frying mixture to the broth. Mix and add rice. Do not add it all at once, but in portions, as there may be too much of it and the soup will turn out too thick.

Bring the pickle to a boil and cook everything together for 5-10 minutes.

2-3 minutes before readiness, add pieces of beef and finely chopped greens to the broth. Salt, taste and if there is not enough acid, then pour in a little cucumber brine.

Secrets

Barley can truly be considered a food for strong men and child prodigies. For example, it was a significant item in the diet of participants in gladiatorial battles who were engaged in physically demanding activities. One hundred grams of product covers the daily need for carbohydrates, proteins and vitamin PP by approximately 20%. There is enough vit. B, healing the nervous system.

Pearl barley for strongmen

How to cook pearl barley. Adviсe:

Since some eaters are against consuming onions, you can do the following: put the onion in boiling water. Then the onion will release its flavor and beneficial properties into the broth, which will be intended for subsequent cooking. Such a dish will subsequently suit even fierce opponents of onions. By the way, you can also add a bay leaf and a few cloves of garlic (whole).
You can boil the pearl barley for 15-20 minutes in a regular saucepan, and then put it in the oven. Since there will be water in the container, it should not burn.

Pearl barley is included in most therapeutic diets. Because it has hypoallergenic and other beneficial properties.

Rassolnik Leningrad - the real one

In Soviet times, Leningrad rassolnik was certainly prepared in every canteen. Moreover, there was even a separate GOST for it. I found his recipe in an old cookbook from 1954. This is the most authentic and correct Leningrad-style pickle recipe.

1 kg of beef or pork;
0.5 cups pearl barley;
4-5 potatoes;
1 large onion;
1 carrot;
2 pickled cucumbers;
1 tbsp. l. tomato paste;
a little cucumber pickle;
salt, pepper, bay leaf.

Wash the beef or lean pork, cut off all the membranes, fat, tendons, put it in a saucepan and fill it with water.

Place on high heat and bring to a boil. If desired, you can add whole peeled carrots and onions. Be sure to add a bay leaf. Don’t forget to remove the foam and cook for 1-1.5 hours over medium heat.

While the broth is cooking, rinse the pearl barley thoroughly and pour boiling water over it for 40 minutes. Cover with a lid and leave it to steam. Until the broth is ready, the cereal will swell well.

From the finished broth we take out the meat, onion and carrots. Drain the water from the pearl barley, rinse it again and put it in the broth. From the moment it boils, cook it for 30 minutes.

Cut the beef into portions.

Cut the potatoes into medium cubes. Cut the carrots into cubes or grate them. Onion mode in small cubes.

We dilute the tomato paste with broth. We also grate the pickled cucumbers in strips.

Place the onion in a frying pan heated with oil and fry it until golden brown. Then, add carrots to it and fry until they become soft.

Fry the cucumbers in a separate frying pan until soft. Add diluted tomato paste to them and heat everything together for 3-5 minutes.

As soon as the pearl barley is ready, add the fried onions and carrots to it. Cook for another 10 minutes until the potatoes are done.

Now add the cucumbers with tomato paste and the beef cut into pieces. Mix everything well and bring to a boil. Cook for another 5-7 minutes.

At the end, taste it and add a bay leaf. Boil for another minute and turn off. Let the Leningrad rassolnik brew, pour into plates and serve with sour cream.

How long does it take to cook pearl barley in soup?

There are several options for how and how long to cook pearl barley in soup. Let's try to figure out which method is most suitable for you.

Method No. 1

The first method is to put already prepared porridge in the first dish. In this case, cook the pearl barley in the soup for 5 minutes. But the question arises, how long does it take to cook until this moment? There are also several options.

We sort out the cereals. Then soak in water and leave it like that overnight. In the morning, drain the liquid, add clean water and bring to a boil. After this, rinse the cereal. Now pour boiling water and cook the pearl barley for 20-30 minutes. Then remove from heat and rinse.
If you forgot to soak the grains overnight, you can do this 2-3 hours before cooking. Then cook the pearl barley for 45 minutes over low heat. Don't forget to rinse afterwards.
Before cooking, sort the cereal and rinse well. Then add water and cook the pearl barley for 1-1.5 hours. The older the grain, the longer it takes to cook. We repeat the procedure with washing.
To speed up the process, you can use a pressure cooker. Wash and soak for 2-3 hours. Fill with water, cover with a lid and cook the pearl barley for 15 minutes from the moment it boils.
You can also use a slow cooker, but this will take 1-2 hours.

Method No. 2

Let's prepare the soup in the same water in which we cook the porridge. Same few options:

Did you soak it overnight? So we cook the pearl barley for 15 minutes. After this, add the chopped potatoes. Then there will be sautéed vegetables and, at the very end, greens. In total, cook the pearl barley in the soup for 30 minutes.
Did the cereal stand in the water for 2-3 hours? Rinse, cover with water and cook for 35 minutes. Next will be potatoes, fried vegetables and herbs. In general, cook the pearl barley in the soup for 50 minutes.
If we did without soaking, then, of course, we wash the cereal very thoroughly. Then cook for 45-75 minutes. We do the same manipulations with vegetables. In general, cook pearl barley in the soup for 1-1.5 hours.

There are plenty of options. Choose any one you like. At this point, if you put already boiled pearl barley into the soup, the broth will be clear. If you cook the dish using the second method, it will come out a little cloudy.

The calorie content of pearl barley is 320 kcal. It contains: proteins - 9.3 grams, fats - 1.1 grams, carbohydrates - 73.7 grams.

It is better to introduce pearl barley into the diet of children after 2 years of age, since it is difficult to digest.