Rassolnik is cooked in the cold season, when food for vegetable soup Available only frozen. Every housewife has the base, pickled cucumbers, in winter; the whole family really likes their crunch. This is old Russian dish, which was previously called kalya. But, combining the recipe with different products and reducing the amount of cucumbers and brine, three were released from one kalia different soups: kalia, solyanka and rassolnik itself. Home-style rassolnik consists of simple and affordable ingredients, and is eaten on both cheeks.

Cooking delicious pickle soup at home

If pearl barley pre-soak for several hours, then preparing the broth will take the longest. The acidity of the dish will determine the taste of the cucumbers, so periodically taste the boiling liquid.

Cooking time: 2 hours 15 minutes.

Number of servings: 6.

Ingredients:

• beef - 400 g;
• potatoes - 4 tubers;
• onion - 1 pc., large head;
• carrots - 1 pc., medium;
• pickled cucumber - 4 pcs., medium;
• pearl barley - 100 g;
• tomato paste - 30 g (2 tbsp.);
• black pepper, allspice;
• salt;
• Bay leaf;
• fresh dill.

Preparation:

1. First, prepare the broth: fill the washed meat with water and put it on the fire. To keep the broth clear, watch for the appearance of dirty foam that appears before boiling and remove it. Salt the boiling water and add peppercorns. If you have your special recipe delicious broth, use it, it will benefit the whole dish.
2. The broth has boiled, set the heat under the pan to low and start peeling the vegetables. You can also peel cucumbers (but not everyone does this).
3. We cut: potatoes and cucumbers into cubes, and onions and carrots in the usual way for frying.
4. Fry the onion in a frying pan. When it starts to turn golden, add carrots and pickles. Sauté for 4 minutes. At this time, in a cup with tomato paste pour in half a glass of water, add 1 tsp. sugar, a pinch of ground black pepper and mix well. Pour in tomato sauce fry and simmer over reduced heat for 10 minutes, stirring.
5. When the broth has been cooking for 40 minutes, add the swollen pearl barley porridge. After 1.5 hours of total cooking time, we take out the beef and put potatoes in its place.
6. Cut the boiled meat into medium cubes.
7. When the potatoes are cooked, place the remaining ingredients into the pan - frying, chopped meat, bay leaf.
8. After 5 minutes, turn off the gas, take out the bay leaf and cover the pickle with a lid to let it brew.

A few unspoken rules of pickle soup

Each woman adjusts the basic recipe to her own taste, experimenting with new ingredients, adding spices with a new smell and taste. But there are culinary rules that are based on the combination meat products and grains in soup:

• When the broth is cooked with beef or kidneys, pearl barley is added.
• If the broth is made from poultry meat or giblets, use rice.
• Rice is also added if you need to prepare a vegetarian dish.

A modern homemade pickle recipe allows for the replacement of some products. This will add new flavor sensations to the usual cucumber soup. For example:

• you can make soup by using pearl barley instead oatmeal. By the way, it cooks much faster;
• Smoked sausage will give the yushka a pleasant smoked smell. It's delicious to combine with chicken meat or make it the main broth component of the soup;
• Additional vegetables and herbs can diversify the recipe: celery, parsnips, parsley, sorrel, tarragon.
• cucumber pickle is also sometimes added classic recipe. It brings the heat and smell of spices straight from the jar. Pre-boil the brine and pour it into a common pan 5 minutes before the cucumber soup is ready.

This delicious first The dish belongs to Russian cuisine. Meat and cereal provide satiety, pickles provide a piquant taste. Initially, the word “rassolnik” meant a pie on fresh dough with chicken, and the soup was called “kalya” and was supplemented with caviar. Afterwards, this name remained only for fish soup.

How to cook pickle

The traditional recipe is characterized by the thickness of the finished hot dish and an abundance of ingredients: pickles, potatoes, cereals, spicy vegetables, greenery. You can’t do without spices, but there are few of them – just a bay leaf and a pinch/corns of black pepper. The broth can be meat, fish or mushroom. The actual preparation of rassolnik is similar in its technology to the method of cooking any Russian soup, but with the obligatory infusion on the stove or in the oven for half an hour.

How to cook pearl barley for pickle sauce

Among all the cereals that are used for of this soup, pearl barley is the most popular - it complements mainly beef broth with offal (kidneys, offal). Before adding the cereal to the other ingredients in the pan, housewives need to figure out how to quickly cook pearl barley for pickle sauce:

1. Rinse the cereal three times until the draining water runs clear.
2. Pour boiling water over it. A lid is required on top, otherwise the grains will not swell.
3. After 20 minutes, bring to a boil and remove from heat.

Rassolnik soup recipe

According to professionals, a properly cooked soup of this type must include root vegetables with a neutral taste, cereals, spicy vegetables and fresh herbs. Quantity cucumber pickle varies according to the taste preferences of the hostess and her guests. However, even if you are not interested in the classic recipe for making pickle, but in alternative versions, you will have something to choose from the options presented below. You will understand how to cook it quickly and how to select ingredients yourself.

With pearl barley and cucumbers

• Cooking time: 3 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 1048 kcal.
• Purpose: for lunch.
• Cuisine: Russian.

This hearty, delicious pickle with barley and pickles is similar to the classic one, but the list of ingredients is a little shorter, and the broth is prepared using pork ribs- it’s richer that way. Professionals advise cooking it in advance and freezing it to reduce work time. Tomato paste can be replaced with fresh grated tomatoes; spices are chosen to taste.

Ingredients:

• pork (ribs) – 200 g;
• potatoes – 3 pcs.;
• pearl barley – 3 tbsp. l.;
• pickled cucumbers – 4 pcs.;
• carrot;
• spices;
• oil;
• tomato paste – 2 tbsp. l.

Cooking method:

1. Make broth for the ribs by filling them with water (3 liters) and simmering for about an hour.
2. Add fried onions, cucumbers, carrots.
3. After 10-12 minutes, add tomato paste and spices.
4. Next - pearl barley.
5. After half an hour, add potatoes. Cook for 20 minutes.

With rice

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 836 kcal.
• Purpose: for lunch.
• Cuisine: Russian.

This recipe for pickle soup with rice and cucumbers is suitable for children and diet menu, because it is very light, on turkey. This also helps to prepare dinner in just an hour, because poultry broth cooks faster than meat broth. If you wish, you can refuse potatoes, further reducing the calorie content of the dish. Frying the onion is also an optional item.

Ingredients:

• turkey – 300 g;
• pickled cucumbers – 3 pcs.;
• rice - a handful;
• large potatoes;
• Sweet pepper;
• spices;
• oil;

Cooking method:

1. Make turkey broth - you will need 2 liters of product.
2. Add rice, cook for 25 minutes.
3. Fry chopped peppers, onions and cucumbers. Add to the soup along with the potato wedges.
4. After half an hour, season it and serve.

Classical

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 881 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Classic pickle, as previously mentioned, should be made with beef kidneys, which are important to prepare before work. They are cleaned and soaked for 8 hours, during which the water is changed three times. Then boil separately from all the ingredients of the soup. Similarly, you need to prepare the selected cereal in advance. This rassolnik soup should be served with sour cream.

Ingredients:

• beef kidneys – 300 g;
• pickled cucumbers – 3 pcs.;
• rutabaga – 200 g;
• cereal – 2 tbsp. l.;
• carrot;
• potatoes – 2 pcs.;
• oil;
• a bunch of greenery;
• salt, bay leaf.

Cooking method:

1. Pour boiled kidneys into 1.5 liters of water and cook for half an hour.
2. Add prepared cereal.
3. Fry grated rutabaga, onion, and cucumber strips.
4. Add them to the soup along with grated carrots.
5. After 4-5 minutes, add potato cubes. Cook until they are ready.
6. Season with herbs and spices. Simmer for a couple of minutes and serve.

In a slow cooker

• Cooking time: 2 hours 25 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 1278 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

If you cook rassolnik soup in a slow cooker, you won’t even notice how a plate of hot food appears in front of you. hearty lunch. Simplicity of action and reduction of work time are the main arguments in favor of this method of cooking this soup. You can use any recipe with or without a photo: even an inexperienced housewife entering the kitchen for the first time can cope with this task.

Ingredients:

• meat – 400 g;
• potatoes – 2 pcs.;
• pickled cucumbers – 2 pcs.;
• carrot;
• spices;
• oil;
• water – 2.5 l.

Cooking method:

1. Fry all the chopped vegetables in the “baking” for 20 minutes.
2. Add meat, soaked pearl barley, potatoes.
3. Pour in water, simmer for 2 hours. Season 4-5 minutes before the end.

With Chiken

• Cooking time: 45 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 1645 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Simple original recipe pickle with chicken and smoked sausage is popular with connoisseurs of light, spicy hot dishes. Some housewives add tomato paste here, spicy Bell pepper, beans. Cereals are not recommended for this type of soup - it is better to take small noodles. It is recommended to serve with fresh sour cream and rye crackers grated with garlic.

Ingredients:

• smoked chicken– 100 g;
• smoked sausage– 200 g;
• pickled cucumbers – 3 pcs.;
• vegetable broth – 3 l.;
• potatoes – 2 pcs.;
• oil;
• carrot;
• spices.

Cooking method:

1. Fry onion and carrot shavings. Pour into boiling water.
2. Add cubes of potatoes, cucumbers, sausage, and chicken one by one.
3. Season 3 minutes before serving.

Leningradsky

• Cooking time: 3 hours.
• Number of servings: 3 persons.
• Calorie content of the dish: 1557 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Leningrad-style rassolnik was one of the most frequently implemented Soviet recipes. cookbooks: tasty, fast, simple, very filling. Absolutely any cereal could be introduced - not only the well-known pearl barley and rice: buckwheat, oatmeal, and wheat were used. According to the old recipe, only 1 liter of rich broth is obtained, and the soup itself is very thick.

Ingredients:

• beef – 300 g meat + 400 g bones;
• water – 2.5 l;
• potatoes – 300 g;
• carrots – 1/2 pcs.;
• white onion;
• pearl barley – 30 g;
• a bunch of leeks;
• pickled cucumbers – 60 g;
• oil;
• bay leaf, salt, pepper;
• brine - half a glass.

Cooking method:

1. Cook meat broth without spices, remove the beef.
2. Add washed pearl barley, sautéed onions and carrots.
3. After half an hour, add potato wedges, sautéed cucumber straws, and spices.
4. After 15 minutes, pour in the brine and cook the soup for another 9-10 minutes. Add, serve.

With kidneys

• Number of servings: 6 persons.
• Calorie content of the dish: 1457 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you are interested in how to cook pickle with kidneys in meat broth, be sure to check out this recipe. For the base, you can take fatty pork, young veal, dietary poultry - it doesn’t matter. Canned beans are better because... dry ones will have to be soaked for a long time and cooked for at least a long time. The kidneys should be filled with water for 4-5 hours in advance.

Ingredients:

• meat – 350 g;
• canned beans – 200 g;
• pickled cucumbers – 4 pcs.;
• beef kidneys– 200 g;
• oil;
• potatoes – 2 pcs.;
• spices.

Cooking method:

1. Boil the chopped kidneys for half an hour. Separately make meat broth (3 l).
2. Chop cucumbers and fry with onion half rings.
3. Add potato chunks to the broth. After they are ready, fry the beans.
4. Add kidneys and spices. Cook for another 5-10 minutes.

Without meat

• Cooking time: 1 hour 30 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 997 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A simple Lenten pickle with barley without meat will fit well into children's menu, may be useful when dieting. Its taste is no worse than that of classic beef or low-calorie chicken, and its satiety is also not inferior, since lentils are added here. If desired, this soup can be made in a slow cooker - this will save you even more time.

Ingredients:

• potatoes – 2 pcs.;
• lentils – half a glass;
• pickled cucumbers – 3 pcs.;
• pearl barley – 2 tbsp. l.;
• rice – 2 tbsp. l.;
• carrot;
• tomato;
• oil;
• salt, seasonings.

Cooking method:

1. Pour water (2 liters) into the rice and lentils soaked for half an hour. Cook for 25 minutes.
2. Add fried carrots, onions and tomatoes.
3. Add boiled barley and potato cubes and season after half an hour.
4. Cook the soup for another 6-7 minutes.

Home

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 971 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

You still don’t know how to cook mushroom pickle at home? It is worth studying this recipe, because such a tasty and satisfying hot dish looks great on any table. Rich, nutritious, with the piquancy of pickled champignons and no pickles at all - this variation of rassolnik soup is appreciated by vegetarians. The main part of the mushrooms can be fresh, and the replacement cucumbers can only be pickled.

Ingredients:

• cereal – 2 tbsp. l.;
• mushrooms (any) – 300 g;
• potatoes – 4 pcs.;
• pickled milk mushrooms – 200 g;
• spices;
• oil;
• tomato paste.

Cooking method:

1. Soak the cereal.
2. Fry chopped mushrooms and onions until soft.
3. Boil 3 liters of water, throw in the chopped potatoes.
4. After 20-25 minutes, add the roast and cereal. Cook for half an hour.
5. Season the soup with tomato paste and spices. If necessary, add a couple grams of salt.

With beef

• Cooking time: 1 hour 35 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 1752 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

This beef rassolnik soup was in great demand in pre-war times. A short list of ingredients, their availability and budget, high nutritional value - there is no reason not to try making such a soup. Step by step recipe will help you understand all the tricks, and the photos will give you an idea for how to design the final result. Spices are not indicated, because... their presence is optional.

Ingredients:

• White cabbage– 1/2 pcs.;
• beef – 400 g;
• butter;
• potatoes – 5 pcs.;
• parsley root;
• pickled cucumbers – 2 pcs.;
• sour cream.

Cooking method:

1. Pour cold water over the beef pieces. Cook for an hour after boiling, removing the foam.
2. Fry the onion with grated parsley root for butter.
3. Add cabbage and chopped cucumbers. Simmer for 4-5 minutes.
4. Add fried rassolnik and potato cubes to the soup. Cook until just tender.

Professionals are sure that without knowledge of some culinary tricks Any, even the simplest recipe for delicious pickle, can be ruined. How to cook this dish correctly? Important nuances:

• Choose your grains wisely - rice is used for pickle soup with chicken and/or turkey giblets, and pearl barley is used only with beef. Barley is good with duck giblets.
• Do not add salt to this dish - you can greatly degrade the taste of the broth.
• Is rassolnik soup not spicy enough? Pour a little more liquid from the jar of cucumbers, boil, add to the broth 10 minutes before the end of cooking.
• Try to introduce only fresh greens.
• Always boil the cereal before adding it to the broth, otherwise it will turn blue.
• If you intend to cook this soup at home for your child, rinse the cucumbers to remove excess salt.
• Before working, cucumbers must be peeled and scalded with boiling water.
• Be sure to fry all the white roots - onions, parsley, otherwise the pickle soup will become bitter.

Video

For many of us, the pinnacle of culinary art is restaurant food. Of course, chefs who prepare the same dishes every day get better at it and end up preparing the most delicious dishes. At the same time, some dishes are considered so homemade that they can only be enjoyed at home. For example, pickle. This soup is prepared with the addition of pickles or brine. It turns out extraordinary, with a bright fresh taste. A little practice, and your homemade pickle will turn out decent haute cuisine.

Homemade rassolnik - preparing food and dishes

Let's look at the technology for making soup. You can slightly change the recipe or components, but following the technology below, you are guaranteed to get a delicious homemade pickle.

The first stage is preparing the base. Meat (chicken or fish) needs to be washed, bones removed, skin removed, and then cut into pieces. The meat is filled with water and placed on fire. Don’t miss the boiling point, this is when foam will appear on the surface of the water, which will need to be removed with a slotted spoon. If this is not done on time, the soup will turn out to be unappetizing in appearance, cloudy, with gray pellets and “strands” of proteins.

When you have removed the gray foam, you can put foods that will take a long time to cook into the pan. These are potatoes, cereals. After 10 minutes, add ingredients that cook faster. These are fried, cucumbers, mushrooms. The frying is prepared by first frying chopped onions and then adding grated carrots to it.

What grains are added to homemade pickle soup? It could be rice, buckwheat, oats or pearl barley. Just keep in mind that some types of grains take a long time to cook, for example, brown rice or pearl barley.

The quantities of ingredients in all the recipes below are based on two and a half liters of water.

Homemade pickle recipes:

Recipe 1: Homemade rassolnik

For this recipe you will need pork meat, rice, potatoes, and vegetables for frying. Long-grain steamed rice is most suitable; it does not overcook, and therefore will not stick together and will not make the broth cloudy.

Required ingredients:

• Rice cereal – 4 tablespoons
• Potatoes – 2 pieces
• Meat – 250-300 grams
• Pickled cucumber – 2 pieces
• Carrots and onions for frying
• Brine – 200 ml

Cooking method:

1. Prepare a base for pickle sauce from pork.
2. Add rice cereal and chopped potatoes to boiling water.
3. Fry the onion and carrots in a frying pan. Place the roast into the soup 10 minutes after the rice.
4. 7 minutes after frying, add chopped cucumbers to the soup. It is best to remove the skin from them first. Turn off the pickle after 5 minutes.

Recipe 2: Homemade rassolnik with fresh cucumber

A fresh cucumber has a much nicer crunch than a pickled one, and to preserve its quality, the vegetable needs to be fried a little in oil. Let's prepare homemade pickle soup with brine and fresh cucumber without frying.

Required ingredients:

• 5 tablespoons rice
• 1 piece carrot
• Chicken fillet- 1 piece
• 1 piece of potato
• Fresh cucumbers – 2 pieces
• Sunflower oil
• Spices
• Brine – 1.5 cups

Cooking method:

1. Prepare the meat base for the pickle.
2. Potatoes need to be cut into pieces. Rinse the rice in running water several times until the water becomes completely clear.
3. Place the ingredients in boiling water, then reduce the heat and cook for 10 minutes.
4. Grate the carrots and add to the pan.
5. Co fresh cucumber Carefully peel off the skin and cut it into cubes. Fry the vegetable in hot oil and add to the soup 5 minutes after the carrots. At the same time as the cucumber, pour the brine into the soup. Close the lid and cook the soup for another 3 minutes.

Recipe 3: Homemade rassolnik with buckwheat

Buckwheat is one of the most common types of cereals for soups. This is easy to explain - it is low in calories, easily digestible, quickly prepared, and, very importantly, promotes a slow rise in blood sugar, for which it is “respected” by nutritionists and diabetics. Prepare easy homemade rassolnik with buckwheat and beef.

Required ingredients:

• Beef – 310 grams
• 60 grams of buckwheat
• Carrots, onions and vegetable oil for frying
• Pickled cucumber – 2 pieces
• Potatoes – 2 pieces
• Cucumber brine – 1 cup

Cooking method:

1. Let the meat boil. Keep in mind that the beef needs time to become tender, so let it cook for at least half an hour before adding other ingredients to the pan.
2. Cut the potatoes. Rinse the buckwheat several times in water. Add ingredients to pan.
3. Fry the vegetables in oil. Add the frying 10 minutes after the buckwheat.
4. Cut the cucumbers. Add them to the pan 5 minutes after the buckwheat. Immediately pour in the brine. Turn off the heat after 5 minutes.

Recipe 4: Homemade rassolnik with salted mushrooms

Many housewives close mushrooms for the winter. This excellent snack and an addition to salads, as well as this dish can be used for soup. If you have never tasted delicious homemade pickle soup with salted mushrooms, then we recommend trying to cook this dish.

Required ingredients:

• Salted mushrooms – 250 grams
• Rice – 45 grams
• Potatoes – 3 pieces
• Pork – 330 grams
• Vegetables for frying + sunflower oil

Cooking method:

1. Prepare the base for the pickle.
2. While the water is boiling, cut the peeled potatoes and rinse the cereal. Add ingredients to pan.
3. Fry the onions and carrots in oil and add to the pan 10 minutes after adding the cereal to the soup.
4. Mushrooms need to be washed, cut and added to the soup 8 minutes after frying. After this, cook the pickle for another 5 minutes. If the mushrooms are not very salty, then the pickle will not be rich in taste. You can't do without brine here - add it along with the mushrooms, but no more than one glass.

Recipe 5: Homemade rassolnik with fish

From fish you can prepare not only fish soup, but also a delicious brine soup. Only, unlike fish soup, the fish must be carefully prepared, bones and other inedible parts removed. The most delicious homemade pickle will be made from sea fish (especially red), but river fish will also work. It is best to use a mixture of white and brown rice for fish pickle.

Required ingredients:

• Brown rice – 4 tablespoons
• White rice – 3 tablespoons
• Fish fillet of any kind – 320 grams
• Pickled cucumbers – 3 pieces
• Potatoes – 2 pieces
• Brine – 120 ml
• Vegetables for frying + sunflower oil
• Spices

Cooking method:

1. Brown rice rinse and boil for twenty minutes, adding water in a ratio of 3:1.
2. Prepare the base for fish pickle. When the water boils, add brown and white rice and chopped potatoes to the pan.
3. Prepare frying in oil. Add it to the soup 12 minutes after you put the potatoes in the pan.
4. Cut the cucumbers. Add them to the soup along with the brine 7 minutes after frying. The soup will be ready in 5 minutes.

1. When, according to the rules, should you add cucumbers to pickle sauce? There are no rules as such, but practice shows that it is best to do this no more than 5 minutes before the end of cooking. Otherwise, the vegetable will taste rubbery.
2. Brine soup is very easy to over-salt. It is best to add spices according to this scheme - a little when the water boils (this salt will allow the taste of other ingredients to reveal themselves), and at the very end of cooking, after tasting the soup. You may not need to add salt, since the brine and cucumbers themselves contain a lot of salt.
3. A little trick in preparing the soup: to make the soup more rich, you need to cook the cucumber skins separately. Remove them, put them in the pan along with the frying, and remove them when the dish is ready. In any case, the skin of cucumbers must be removed, since after heat treatment it becomes very tough.
4. Some chefs advise not to cut cucumbers, but to grate them. You can use this cooking scheme, but then the pickle will have a puree-like consistency.

Step 1: Prepare the beef on the bone.

We thoroughly rinse the beef under running water to remove all possible bone fragments and dirt. Place the meat on a cutting board and, if necessary, remove films and veins with a knife. Then we move the component into a large saucepan and immediately move on to the next stage of preparing the soup.

Step 2: prepare the onions for the broth.

Using a knife, peel one onion and rinse under running water. Attention: We don’t chop the component, as it will go into our broth.

Step 3: Prepare the beef broth.

Fill the beef with regular cold water so that the liquid completely covers the meat at least than 3 fingers. Place the pan on medium heat and cover with a lid. Attention: As soon as the liquid begins to boil, foam forms on its surface. Be sure to remove it with a slotted spoon and throw it in the sink, as it can ruin the color of the broth and the taste of the soup itself. Immediately after this, reduce the heat, add one whole onion, bay leaves, and black peppercorns to the container. Cook the beef for 1.5–2 hours until soft. In the meantime, prepare the remaining ingredients for the dish.

Step 4: prepare pearl barley.

Pour the pearl barley into a small bowl or deep plate and fill with plain cold water. With clean hands, mix the contents in the container and then carefully drain the liquid into the sink. Attention: We repeat this procedure several times to clean the pearl barley. When the water becomes clear, drain it again and pour fresh water into the bowl instead. We leave the component aside for a while so that it can soak and cook faster in the pickle.

Step 5: prepare the onions for the soup.

Using a knife, peel the second onion and rinse thoroughly under running water. Then place the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.

Step 6: Prepare the carrots.

Using a knife, peel the carrots and then rinse thoroughly under running water. By using coarse grater chop the vegetable directly on the cutting board. Immediately after this, pour the component into a free plate and leave it aside for a while.

Step 7: prepare the pickles.

Place the pickles on a cutting board and, using a knife, chop them into cubes. Carefully pour the finely chopped component into a free plate.

Step 8: Prepare the Potatoes.

Using a knife, peel the potatoes and rinse thoroughly under running water. Place the tubers on a cutting board and chop small cubes. Place the crushed component in a clean small bowl or deep plate and fill it with regular cold water so that the liquid completely covers the potatoes. Thus, it will not darken when exposed to air.

Step 9: prepare the dill for dressing.

We rinse the dill under running water, shake off excess liquid and place on a cutting board. Using a knife, chop the greens and immediately pour into a clean saucer.

Step 10: Prepare the garlic for dressing.

Place the garlic cloves on a cutting board and press lightly with the tip of a knife. Then remove the husks with clean hands.
Using a garlic press, chop the component directly on the cutting board and then pour the garlic into a free saucer.

Step 11: prepare the pickle dressing.

Place sour cream in a deep bowl and add finely chopped dill and garlic. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Attention: There is absolutely no need to season the soup with this mixture. You can place a bowl of sour cream next to the dish and invite guests to add it to the soup themselves.

Step 12: prepare homemade pickle.

Pour a small amount of vegetable oil into the frying pan and place on medium heat. When the contents in the container are well warmed up, pour in the chopped carrots, onions and pickles, and also pour out 50–70 milliliters cucumber pickle. Stirring everything from time to time with a wooden spatula, simmer the vegetables until they become soft. After this, turn off the burner and set the pan aside.

By this time our beef will already be cooked. Just in case, we check it with a fork. We pierce the flesh with it and look: if the implement easily fits into the meat, it means that it is well cooked and you can start preparing the pickle. If not, then we extend the time further. for 10–15 minutes. Then place the beef on a cutting board and let it cool slightly. We also take the whole onion out of the boiling liquid and throw it away, since we will no longer need it. Important: We don’t turn off the burner. Now cut the meat into small pieces and immediately begin preparing the pickle.

Add pearl barley, chopped beef and potatoes to the pan. Cook the soup for 20–25 minutes until the cereal is half cooked. Then put the roasted vegetables here, mix everything well with a tablespoon and continue cooking the pickle. In 5 minutes Before all the ingredients of the dish are ready, pour the cucumber brine into the pan and, after the allotted time, turn off the burner. Cover the container with a lid and let the soup brew for a few more minutes.

Step 13: serve homemade rassolnik.

Using a ladle, pour the finished pickle into deep plates and serve it to the dinner table along with sour cream dressing and slices of bread.
Enjoy your meal!

To prepare the broth, you can also use chicken or turkey fillet, as well as pork pulp;

Instead of barley in pickle, wheat or corn grits, as well as rice;

This pickle can be stored for no more than three days in the refrigerator.

Thick, rich, aromatic, and of course delicious Rassolnik with pearl barley- This is a traditional Russian that is worth preparing. Although, some housewives prefer to add rice to this soup, still the right pickle Be sure to cook it with pearl barley. The cereal should first be boiled until tender and placed in the pickle almost at the end of cooking. If you want a rich broth, use meat on the bone. They are good in soup, both salty and - they give a sweet and sour taste. Salt Rassolnik soup It’s better at the end of cooking, when it becomes clear how much salt the cucumbers have given off.

The option is no worse, which can be prepared thick and satisfying, without meat, with the addition of finely chopped garlic and herbs. For thickness, in Lenten pickle mash one or two boiled potatoes. To make the dish more satisfying, cook the broth using Forest mushrooms or champignons.

Rassolnik soup with barley recipe

• meat (beef edge or the meat you like) -500 grams,
• pearl barley - 100 grams,
• potatoes - 5 pieces,
• onion - 1 piece,
• carrots - 1 piece,
• vegetable oil (for frying),
• Bay leaf,
• cucumber pickle - 1/2 - 1 cup (to taste),
• pickled cucumbers or pickled cucumbers - 4 -5 pieces,
• salt, pepper - to taste,
• sour cream,
• greenery.

How to cook Rassolnik with pearl barley

From 500 grams of meat, cook 3 liters of broth. Remove the meat, cool and cut into small pieces.

Wash 100 grams of pearl barley in cold water and cook, separately from the soup, for 30-40 minutes after boiling over low heat (until done).

Grate 1 carrot, finely chop 1 onion, cut the pickled or pickled cucumbers into strips or grate on a coarse grater.

On vegetable oil fry the onions and carrots for about 10 minutes. Add cucumbers and simmer covered for another 10 minutes.

Peel 5 potatoes, cut into cubes and add to the boiling broth. After 10 minutes, add fried carrots, onions and cucumbers, cooked pearl barley and chopped boiled meat. Cook Rassolnik until the potatoes are ready for another 10 minutes.

Add 1⁄2 cup cucumber pickle, salt, pepper, bay leaf. Bring to a boil and check how much salty soup— perhaps you need to add more salt to taste. Cook for another 5 minutes.

When serving, you can add sour cream and herbs to the pickle.