Delicious rassolnik - a classic recipe with barley. With goose giblets and barley. To prepare you will need

Rassolnik is a very hearty and aromatic soup made from meat broth, which contains an unusual grain - pearl barley. However, this is not at all necessary.

There are a huge number of pickle recipes. The most interesting ones are collected here.

Rassolnik - general principles of preparation

In the classic version, the soup is prepared with meat broth. But you can use poultry; there are lean recipes with vegetables and mushrooms. Pearl barley is always cooked separately, since cooking releases slimy substances that can spoil the broth. In order not to cook the cereal for a long time, it is important to soak it in advance; this will take at least 3-4 hours, but it is better to soak it in cold water overnight.

What else is added to the pickle:

Potatoes, onions and other vegetables;

Tomato or tomatoes;

Herbs, spices, bay.

The soup is most often cooked in a saucepan, but you can also use a slow cooker. On average, it takes about 3 hours to prepare a dish. If the recipe is for lean soup, then one hour is enough, but provided that the pearl barley is pre-soaked. Rassolnik is served with herbs and sour cream; the soup goes well with garlic and hot pepper.

Classic pickle: step-by-step recipe with detailed description

Step-by-step recipe for pickle with pearl barley and tomato sauté. This is exactly the kind of soup that was once invented and is still the most popular.

400 g of meat with bones (beef, pork);

3 potatoes;

2 handfuls of barley (medium);

A couple of onions (1 for the broth);

3 barrel cucumbers;

1 carrot;

50 g concentrated paste;

Herbs, seasonings, garlic (amount to taste).

1. Pour three liters of water over the meat, add one whole onion, and let the broth simmer.

2. In another saucepan, cook pearl barley. Soak the grains in advance, fill them with cold water and cook until soft, but you need to make sure that the grains do not become sour and retain their elastic shape.

3. As soon as the meat is cooked, strain the broth and put it back on the stove.

4. Cut the potatoes, put them in a boiling meat broth, add some salt, but a little, remember about the cucumbers.

5. Cut the remaining onion into small cubes and fry in a frying pan using any oil, after a couple of minutes add the coarsely grated carrot. Once they are browned together, you can add the chopped or grated cucumbers. Simmer the vegetables together for ten minutes.

6. Pour a little water into the concentrated paste, stir and add to the vegetables for about five minutes, stirring.

7. At the same time, add pearl barley to the potatoes.

8. Place the sautéed vegetables and tomatoes into the pan. Now turn down the heat and simmer for ten minutes.

9. Cut the meat that was previously removed from the pan into pieces. It can be returned or put on everyone’s plates.

10. Try the pickle. Salt and pepper to taste, add crushed garlic and herbs. Ready!

Lenten pickle: step-by-step recipe with barley

If you don’t have time or don’t have meat, you can prepare lean pickle, as in this step-by-step recipe.

120 g pearl barley;

3 potatoes (large root vegetables);

Carrots, onions and peppers - 1 piece each;

3-4 tomatoes;

3 tablespoons of oil;

2-3 cucumbers;

Greens, pepper, bay.

1. The longest time is cooking pearl barley. Therefore, immediately fill the soaked cereal with water and put it on the stove. Then we put a pan with 2.5 liters of water and begin to prepare the other ingredients.

2. Peel and cut two potatoes, peel the third one too, but grate it. We immediately throw it into the pan, the shavings will be digested, go into the broth, it will be tastier. After boiling, add the remaining potato pieces and add some salt.

3. Place a frying pan on the stove, pour in vegetable oil. Add chopped onion and carrots and fry.

4. Grate the cucumbers, add to the vegetables, cover and simmer for about five minutes.

5. Grate the tomatoes, pour into the frying pan, and cook without a lid for another five minutes.

6. Add the prepared pearl barley to the almost cooked potatoes, add the chopped bell pepper, and after boiling, transfer the remaining ingredients from the frying pan.

7. Boil everything for a couple of minutes, add spices, herbs and turn off.

False pickle: step-by-step recipe with rice

A step-by-step pickle recipe for those who don’t like barley or don’t want to waste time cooking the cereal. With rice everything turns out much faster.

2.5 liters of any broth;

250 g potatoes;

100 g large rice;

80 g carrots;

100 g onion;

200 g cucumbers;

50 g of tomato paste (any sauce can be used, but more);

Any greens, spices;

30 ml oil or fat.

1. Peel the potatoes, cut them and add them to the boiling meat broth. We wash the rice and put it in the pan five to seven minutes after the potatoes. Salt and cook.

2. Separately fry the main vegetables: onions, carrots, then add the cucumbers and simmer under the lid until soft.

3. We dilute the tomato so that it becomes like ketchup of medium consistency, pour it into the frying pan. We cook together for about five minutes.

4. Transfer everything from the frying pan to the pan, cook together for a few minutes so that the flavors of the ingredients combine.

5. Taste, if there is not enough salt in the cucumbers, then add more. Pepper the soup and season with herbs.

Mushroom pickle: step-by-step recipe with pickled (salted) champignons

A step-by-step recipe for a very aromatic and tasty pickle, which is prepared with salted mushrooms. You can use poultry or meat for the broth.

3 liters of broth;

120 g pearl barley;

200 g potatoes;

200 g pickled and salted mushrooms;

150 g pickled cucumbers;

Onion and one carrot;

3 tomatoes or 2-3 spoons of pasta.

1. Cook the barley until cooked, drain off the excess water.

2. Add potatoes to the broth and cook until half cooked.

3. Place 2 different pans. Pour a couple of tablespoons of oil into each.

4. Cut the mushrooms, put them in a frying pan, and start frying. After 2-3 minutes, add chopped cucumbers to them and cook together for about ten minutes.

5. In a second frying pan, fry the carrots with the chopped onion. Transfer to the mushrooms, add grated tomatoes, and simmer together.

6. Add boiled pearl barley to the potatoes, boil for a couple of minutes and add everything from the frying pan. Let it boil quickly, then reduce the heat to low and keep the soup on the stove for a quarter of an hour.

7. Taste, salt to taste, and decorate the dish with herbs.

Rassolnik: step-by-step recipe with salted tomatoes

It turns out that you can use not only cucumbers, but also salted tomatoes for cooking. They also turn out delicious.

300 g salted tomatoes;

3 liters of meat broth;

200 g potatoes;

200 g boiled pearl barley;

100 g of onions, carrots;

Oil, spices, any herbs.

1. Place chopped potatoes into the broth with or without meat, boil for ten minutes, and add the barley prepared separately.

2. Fry the onion in oil in a frying pan until lightly browned. Grate the carrots and add. Cook vegetables until soft.

3. Remove the skin from the salted tomatoes, chop finely, add to the vegetables, and sauté for another five minutes.

4. Combine the vegetables and the future pickle in a saucepan, cook together until tender. Season with herbs and spices.

Rassolnik: step-by-step recipe in a slow cooker

The pearl barley will have to be boiled until half cooked separately, since this cannot be done in a slow cooker along with the main soup.

2 potatoes;

1 multicooker glass of pearl barley;

4 cucumbers;

2 tablespoons of concentrated tomato paste;

3 potatoes;

2.5 liters of broth;

Salt, cucumber pickle, seasonings;

Frying oil or fat.

1. Cut onions and carrots. Heat the oil on baking mode, add vegetables, cook for ten minutes.

2. During this time, cut potatoes and cucumbers.

3. First add cucumbers and pasta, lightly fry.

4. Add potatoes, add semi-finished pearl barley and pour in broth.

5. Close the lid and change the program to soup mode. We prepare rassolnik full cycle.

6. Open, add spices and herbs to taste, close and let the dish brew.

Rassolnik: step-by-step recipe with smoked meats

Step-by-step recipe for pickle soup with smoked meats. You can use ribs, brisket, or any other cut.

300 g smoked meats;

A glass of pearl barley (boiled);

250 g potatoes;

Bell pepper (1 pc.);

2 cucumbers (barrel);

Salt, pepper, parsley;

3 tbsp. l. tomato;

Carrot, one onion.

1. Boil 3 liters of water, add chopped potatoes. We cut it coarsely. Cook for a couple of minutes and add smoked meats.

2. Fry chopped onions and carrots, add cucumbers, cook for a few minutes and add tomato. Pour a ladle of hot broth from the pan and leave to simmer.

3. As soon as the potatoes are almost ready, add boiled pearl barley. Salt.

4. After a few minutes, throw in the chopped sweet pepper, then transfer the vegetables into the tomato from the frying pan.

5. Cover and simmer at a barely noticeable boil for ten minutes.

6. Taste, add additional spices and herbs and you’re done!

The most delicious pickle is made from bone broth. If you shorten the cooking time by using meat cut into small pieces, the soup will not be as tasty.

Broth is prepared quickly from young meat, but soup made from the meat of an adult animal is much tastier.

If the cucumbers are fresh and the pickle lacks acid, you can squeeze a little lemon juice into the pan or add it directly to the plates. Whole citrus slices can be used to garnish soup.

To prepare a bright and rich pickle, you can add a little sautéed beets to it. You need to grate it very finely so that the root vegetable does not attract attention to itself in the soup.

According to historians, in N.V.’s notebook. Gogol wrote: “ Rassolnik- pie with chicken, buckwheat porridge, brine and chopped eggs are added to the filling.” This pickle recipe Gogol then used it in “Dead Souls”: the thrifty landowner Korobochka, among other food supplies, carried a pickle pie in her carriage. But the prototype of the modern classic rassolnik soup Kalya soup is considered to be a soup that has long been prepared in Rus'. Kalya is a fish or meat soup cooked in cucumber brine, lemon juice, cabbage brine, sometimes with the addition of kvass. The kalia recipe was modified, the name changed to a more understandable one - pickle, i.e. cooked in brine. But the very essence of it how to cook rassolnik, remained the same. Soup rassolnik can be meat, vegetarian and mushroom. Meat pickle is cooked from meat (including poultry, for example - pickle with chicken), and from meat by-products: rassolnik with kidneys, hearts, bird giblets, even rassolnik with sausage. Rassolnik prepared with vegetables such as potatoes, cabbage, carrots, less common pickle with tomato. Vegetable pickle may also include turnips, radishes, and other root vegetables. Rassolnik with pearl barley And pickle with rice- the most common recipes. Classic rassolnik - with pearl barley. Pickle recipe with pearl barley otherwise called Leningrad rassolnik. But they usually don’t put pearl barley in homemade rassolnik and Moscow rassolnik. The recipe for rassolnik with chicken, also known as Moscow rassolnik, involves preparing rassolnik in chicken broth, which is then cooked with boiled chicken. If you are still at a loss, how to cook pickle with poultry, take the advice of French chefs - use duck meat and duck giblets.

And finally, the calorie content of pickle varies from 50 to 230 Kcal - depending on the ingredients and recipe for pickle. So how to cook pickle sauce- this is a matter not only of taste, but also of skill. But if you learn how to cook this simple and tasty first course, it will help you out many times and will become a reliable number in your culinary repertoire.

How to cook pickle: our advice

If you cook pickle soup with potatoes, add pickles at the very end of cooking, otherwise the potatoes will become tough.

If the soup is not rich enough, add boiled cucumber pickle to it.

How to cook pickle with rice. Classic rassolnik with rice it will be transparent if, before cooking, the sorted and washed rice is placed in boiling water for 3-5 minutes, and then thrown into a sieve

Delicious rassolnik - rassolnik with pickled cucumbers.

Pickled cucumbers can be replaced with pickled milk mushrooms.

Pickle recipe may contain not only pearl barley. Barley can be replaced with millet and buckwheat.

How to cook rassolnik with pearl barley. Barley prepared as follows gives good taste and color. Rinse the pearl barley well in warm water, place in a sieve, and fry in oil until golden brown. You need to cook it directly in the broth. As a result of this treatment, cooking time is also reduced.

Do not serve the finished dish right away - like most seasoning soups, it is better to steep a little and “finish”.

It is better not to salt the pickle at all, but to add more brine to it. We wish you good luck and don’t forget to post a photo of the pickle you made on our website, because we also want to rejoice at your success.

Rassolnik is a hot first course, the basis of which is salted cucumber broth. Meat products, offal, cereals, as well as herbs and all kinds of spices are used as additional ingredients. In this case, the choice of cereal depends on what meat will act as the main component. For example, pearl barley goes well with beef, rice is combined with poultry offal, and buckwheat porridge is added to vegetarian pickle soup. In today's article, we will consider not only the classic pickle recipe, but also other variations of the dish, which are distinguished by their ease of preparation and incredible taste.

The distinctive “highlight” of this original Russian dish is the indispensable addition of pickled cucumbers to the broth. If desired, you can prepare a soup with a more pronounced sourness if you also use cucumber pickle in the recipe.

To prepare you will need:

• 400g beef brisket;
• pickles – 5 pcs.;
• carrots – 1 pc.;
• potatoes – 5 pcs.;
• ½ cup pearl barley;
• 2 tbsp. tomato paste;
• 3 tbsp. sunflower oil;
• ½ cup sour cream;
• 20 g dried dill;
• bay leaf – 3 pcs.;
• salt, pepper - to taste.

Prepare the broth:

1. Chop the washed brisket into pieces.
2. Next, place the processed beef in a container of water and bring the mixture to a boil over medium heat. During the cooking process, it is necessary to periodically remove brown scale. The beef is cooked for an hour.

Now let's start preparing the cereal.

1. Pour the cereal washed under running water with cool water and place on low heat.
2. After 30 minutes, remove the cereal from the heat and leave it for another 15 minutes so that the porridge can properly brew and swell.

Let's move on to the rest of the ingredients.

1. Peel the skins of pickles and other vegetables. Cut the potatoes and cucumbers into cubes, cut the onion into half rings, and chop the carrots using a grater.
2. Saute the prepared vegetables in a heated frying pan until an appetizing golden crust appears.
3. Next, add the pasta and a small amount of boiling water. Fry the vegetables covered for another 10 minutes.
4. We take the brisket out of the previously prepared broth, and then bring it to a boil again. Place chopped potatoes into the boiling liquid and cook for 15 minutes.
5. Then add the boiled cereal, chopped cucumbers and leave the broth on low heat for another couple of minutes.
6. As soon as the potatoes are completely cooked, add the sauteed vegetables to the soup, mix the ingredients thoroughly and cook everything for 5 minutes.
7. At the final stage, add the fried beef meat to the pickle, remove the dish from the heat and let it brew for another 20 minutes. Rassolnik soup with barley and pickles is ready. All that remains is to add a pinch of herbs and sour cream to the dish.

With rice

You will need:

• 1 onion;
• 3 pickled cucumbers;
• ½ cup rice cereal;
• sunflower oil for frying;
• 1 carrot;
• 4 potatoes;
• a pinch of pepper.

Preparation:

1. Place carrots and onions cut into small pieces in a heated frying pan with sunflower oil. Sauté vegetables until golden brown.
2. Place the washed rice in boiling water, then cut the potatoes and pickles into small pieces.
3. As soon as the rice is cooked, add the previously fried vegetables and potato cubes to the broth. Then add cucumbers, as well as chopped herbs, a pinch of salt and pepper.

   The appetizing pickle soup with rice is ready.

Interesting fact: a few centuries ago, pickle was considered an ordinary pie, the basis of which was a filling of buckwheat, chicken and eggs.

Cooking with kidneys

Required ingredients:

• ½ kg pork or beef;
• 1 beef kidney;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic – 1 pc.;
• flour – 20 g;
• tomato paste – 20 g;
• cucumbers – 150 g;
• potatoes – 250 g;
• sunflower oil;
• a pinch of parsley.

Cooking steps:

1. Cook the chopped meat and kidney until fully cooked.
2. Then place the chopped onions, garlic and carrots in a preheated frying pan. Mix the ingredients thoroughly and saute the fry for 3 minutes.
3. Next, add flour and tomato paste to the broth and cook the liquid over low heat. Pour pieces of potatoes and cucumbers into the boiling liquid, add previously fried vegetables.
4. Decorate the meat pickle with finely chopped herbs and serve the finished dish to the table.

Leningradsky rassolnik

This dish is well known to people who lived through the Soviet era. In addition to pearl barley, wheat or oatmeal porridge, as well as rice, can be used as the main ingredient. The unchanged products in the Leningrad rassolnik composition are pickled cucumbers, carrots, potatoes and tomatoes.

We will need:

• 2 potatoes;
• 25 g pearl barley;
• ½ onion;
• 1 cucumber;
• tbsp vegetable oil;
• 1 liter of pork broth;
• 1 carrot.

Cooking method:

1. Boil the pearl barley porridge in advance.
2. Sauté carrots and onions, chopped into small strips, in a hot frying pan with sunflower oil.
3. Peel the cucumbers, peel them and add them to the pork broth.
4. Cut the peeled potatoes into cubes, then pour them along with boiled pearl barley into the boiling broth. Stir the ingredients and cook the mixture for another 5 minutes.
5. At the final stage, add the previously prepared roasted vegetables and boil the pickle for a couple more minutes.

Classic with chicken

Ingredients:

• 500 g chicken meat;
• carrots and onions - 1 pc.;
• 250 g potatoes;
• 150 ml salted brine;
• vegetable oil;
• celery root;
• chopped parsley;
• Bay leaf;
• a couple of pickles.

Let's start cooking:

1. Place the washed meat in a container with water, put the saucepan on the fire and wait until the chicken is completely cooked. Strain the finished broth.
2. Chop the peeled potatoes and roots into strips, cut the onion into thin rings. Remove the skin from the cucumbers and cut them into small cubes. Sauté the onion and roots over low heat for 5 minutes.
3. Bring the chicken broth to a boil, add potatoes and cucumber brine, and after 15 minutes add the sautéed roots and onions. Cook the soup for another 10 minutes.
4. Season the finished chicken pickle with herbs and serve with sour cream.

Rassolnik in a slow cooker

Thanks to the multicooker, the cooking process has been reduced to a minimum - you just need to throw the necessary products into the bowl and wait for them to cook.

Tip: to further reduce the amount of time spent, first fill the pearl barley with cool water and leave it overnight.

Ingredients:

• ½ kg chicken fillet;
• 100 g pearl barley;
• 1 carrot;
• 4 potatoes;
• 1 onion;
• 3 pickled cucumbers;
• a pinch of salt and pepper;
• 2 tbsp. sunflower oil;
• 3 liters of purified water;
• 2 bay leaves.

Preparation:

1. Boil pearl barley.
2. Place thoroughly washed chicken fillet in the bowl of the device. Use the Soup mode. The meat is cooked for 40 minutes, after which remove it from the broth and leave to cool. Cut the warm fillet into small pieces.
3. Saute the chopped onion and grated carrots over medium heat. Chop the cucumbers into cubes and simmer lightly.
4. Pour vegetable dressing, boiled cereal and potato cubes into a bowl with broth. Add a bay leaf, then leave the pickle to cook for another 15 minutes. Before serving, do not forget to add chopped chicken fillet to the broth.

How to cook rassolnik soup with pork

1. Cut the beef, onion and potatoes into small pieces.
2. Grind the carrots and cucumbers using a grater.
3. Place the meat into the boiling liquid and leave the broth on low heat for half an hour.
4. Finely chop the onion and carrots, cut the cucumbers into cubes and fry the vegetables, adding sour cream to the frying.
5. Place boiled cereal and potatoes in a saucepan with broth and cook the mixture for another 15 minutes.
6. At the final stage, add roast, bay leaf and favorite spices to the broth.

Rassolnik is an original Russian dish, which certainly includes pickled cucumbers. The word itself is of recent origin. In the old days it was called kalya, and it was cooked in cucumber brine with pickles with meat or poultry, and during Lent - with fish, caviar, or mushrooms. Cucumbers could be replaced with pickled lemons, and beets could be added to the soup during the cooking process.

Cucumber pickle has been used as a base for preparing soups since the 15th century. However, its quantity, its concentration and the ratio with the rest of the liquid were so different that thanks to this all the known varieties appeared - rassolniki, kalya, solyanka. And the name rassolnik came to mean the name of a thick soup of moderate acidity.

The soup itself turns out to be quite thick and satisfying, even though in addition to meat, chicken and fish broths, it can also be prepared with mushroom broth. And for those who do not eat meat and mushrooms, it can also be prepared using vegetable broth.

This recipe is my favorite of all the versions I know. This is what I use most often to prepare this rich soup. Therefore, it would be logical to start with him.

We will need:

• meat on the bone - 400 gr
• pearl barley - 0.5 cups
• potatoes - 3 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• pickled cucumbers - 2-3 pcs. (depending on size)
• cucumber pickle - 1 cup
• tomato paste - 1 tbsp. spoon
• vegetable oil - 2 tbsp. planks
• Spicy herbs: dill, parsley. tarragon
• celery and parsnip root
• salt, ground black pepper - to taste
• Bay leaf
• greens - for sprinkling
• sour cream - for serving

Preparation:

I have already prepared such a pickle, and on the pages of my blog there is a detailed description of how to prepare it. This is my grandmother's recipe, which my mother, my daughter and I now cook according to. The recipe is delicious.

Since there will be a lot of recipes in today’s article, I will only describe the main points. And you can see the secrets of preparing this recipe. Although there will also be secrets here.

1. Pour cold water over the meat. You can take any meat - beef, lamb, pork. Try to take it with a bone so that a fat forms from it. Place the pan on the fire and bring to a boil, constantly skimming off the foam. Let it simmer for 2-3 minutes, then remove the meat and drain the water. Rinse the pan from scale.

Fill it with clean water, maybe already hot, and put it back to boil. Continuing to remove the foam, of which there will be very little. Cook the meat broth for at least 1.5 hours.

2. While the meat is cooking, let’s start with vegetables and roots. They need to be cut.

It is believed that vegetables should be cut in a special way for different dishes. So, for example, if the soup is cooked with cereals, then you need to cut the vegetables into cubes. And if with noodles, then with straws. That is, so that they are the same in shape. This makes the dish look more aesthetically pleasing!

I don’t always adhere to this principle, but today let’s cook according to the rules and cut the vegetables into cubes of approximately the same size.

3. And so, cut the onion into small cubes, the smaller the better. Also cut roots, carrots and pickles into small cubes. If cucumbers have rough, thick skin, it should be peeled.

I usually make soups using my . And I can safely brag about their recipes. They turn out tasty, not at all tough, and there is no need to remove the skin from them. If you are interested in recipes for such cucumbers, you can find them in the preparation section.

We'll leave the potatoes for now; we'll need them a little later.

4. Sauté vegetables. To do this, heat the oil in a saucepan, put chopped onions in it, fry until soft, add 0.5 cups of water and simmer the onions until the water evaporates. Then add white roots. Fry for 2-3 minutes.

5. Add carrots, fry for another 2-3 minutes. Then it’s time for tomato paste. If you use store-bought paste, then 1 tablespoon will be enough, but, and it is not as concentrated as store-bought, then you will need 3 spoons.

Fry for 3-4 minutes. Then add cucumbers to the vegetables, simmer them for 5 minutes and, turning off the gas, leave everything under the lid.

6. Let's make some minor changes to the previous recipe. There we put the pearl barley directly into the meat broth and cooked everything together for some time.

However, you can cook pearl barley separately. It is believed that by cooking the cereal in this way, the soup will turn out more transparent, without a grayish coating.

I’ll say right away that I cook pearl barley in meat broth, as I told you. No residue bothers me; tomato paste makes the soup bright and beautiful. But if you suddenly cook without pasta, then in this case you should use this option.

To do this, rinse the pearl barley under cold water several times, then add it to boiling water and cook until tender. Then drain the water and rinse the cereal in cold water.

7. When the meat is cooked, remove it from the broth and cut into portions, and strain the broth through a sieve and several layers of gauze. This way we will get rid of small bones that could get into the broth and excess fat.

8. Cut the potatoes into cubes and put them in the broth.

Cook for 15 minutes. Add salt to taste. But remember. that you will also add brine and pickles. Therefore, add a little salt so that the potatoes are not empty. And then add more salt as needed.

It is important to boil the potatoes before the brine and tomato paste enter the broth. Otherwise, from the effects of acid, it will be tough and tasteless

9. Add boiled pearl barley, sautéed vegetables and cucumber pickle. If it is somewhat cloudy, first strain it and then boil it. Let it sit and only then add it to the broth.

10. Salt and pepper to taste. Add bay leaf. Finely chop the greens.

11. Let it simmer for 5-7 minutes, then remove the pan from the heat, add the herbs and cover with a lid. Let it brew for 20 minutes.

12. Serve with fresh chopped herbs and sour cream.

The soup turns out delicious, rich and satisfying. It completely replaces both the first and the second. I would call this recipe a classic. This is my most favorite recipe! Maybe because this is the taste of my childhood. I even fell in love with pickled cucumbers since childhood, thanks to him.

Kalya on chicken broth with rice and pickles

This rich soup can be cooked not only with barley, but also with rice. And if you want to prepare the soup according to the previous recipe, then you should cook it in the same way. The only difference is that we add rice washed in several waters to the soup along with potatoes, and after cooking for 15 minutes, add cucumber pickle and sautéed vegetables to the broth.

Therefore, if you want to make soup with meat, then see the previous recipe. In order not to repeat myself, I will give another option, where instead of meat we will use chicken. That is, we will prepare an old Russian dish - kalya!

We will need:

• chicken – 1 kg
• onion - 2 pcs
• carrots - 2 pcs.
• parsley root - 1 pc.
• celery root - 1 pc.
• potatoes - 3 - 4 pcs
• rice - 0.5 cups
• pickled cucumbers - 2 pcs.
• cucumber pickle - 1 cup
• butter - 2 tbsp. spoons
• allspice - 3 peas
• bay leaf - 1 - 2 pcs
• fresh herbs and sour cream - for serving

Preparation:

1. Wash the chicken and cut into large pieces. Place in a saucepan, add cold water and put on fire. Skim off foam while boiling.

As soon as the water boils, immediately reduce the heat; it should not boil too much. Otherwise we will get a cloudy, tasteless broth. During the entire cooking process, periodically remove foam and excess fat.

2. Cook until half cooked, 20-30 minutes.

3. Meanwhile, cut all vegetables and roots, except potatoes, into small cubes.

4. Sauté the onion in a saucepan in butter until soft, add the chopped roots and fry them together with the onion for 2-3 minutes. Keep an eye on this. so that the oil does not burn. Reduce heat if necessary, or add a couple of tablespoons of broth.

Then add carrots and fry everything together for another 3-4 minutes.

Carrots fried in oil better release their beneficial substances into the broth, and what is important is that the broth has a beautiful sunny color.

5. At the end, add the diced pickles and lightly simmer them together with the vegetables for 3-4 minutes. Then remove from heat and leave to simmer under the lid.

Cucumbers can also be simmered in a small amount of boiling water. If they have thick skin, it is better to cut it off.

6. When the chicken has cooked for 20 - 30 minutes, add diced potatoes and rice to the broth, cook everything together for 15 minutes. Add salt to taste. Remember that you will be adding pickles and brine. Therefore, add a little salt; if necessary, salt can be added at the end of cooking.

7. Then add sautéed vegetables, peppercorns and cucumber pickle. If it is not very transparent, then it must first be strained and boiled. Since I use it, there is no need to strain it, it is already light and transparent.

Cook for 10 minutes, add bay leaf and ground black pepper.

8. At the end of cooking, remove the chicken from the soup and cut it into portions. If desired, the bones can be removed.

9. Pour soup into a serving bowl and place chicken pieces.

10. Serve with fresh herbs and sour cream.

And instead of cucumber pickle, you can add lemon juice. Remember what I described. that wealthy people in the old days prepared pickle soup this way. And then this dish will be called kalia with lemon juice.

Rassolnik with pearl barley and pickles according to the classic recipe

And this is the most popular recipe among the people. It is used to prepare rassolnik at home, in cafes, and in canteens. And all because it is simple and tasty.

I decided that it was better not to describe it in words, but to look at it visually, especially since it shows most of the main points in preparing this soup, as such. All subsequent versions of recipes are prepared according to a similar scheme.

What I would correct in this recipe is that after the meat is cooked, it is advisable to strain the broth so that no bones get into anyone’s plate.

I would leave everything else unchanged. And it’s clear that the soup turned out rich and very tasty!

"Leningradsky" pickle

We will need:

• beef on the bone - 700 gr
• pearl barley - 2/3 cup
• onion - 1 pc.
• onion - leek - 1 pc.
• carrots - 1 pc.
• potatoes - 4 pcs.
• pickled cucumbers - 2 - 3 pcs
• cucumber pickle - 1 cup
• tomato paste - 1 tbsp. spoon
• bay leaf - 1 pc.
• peppercorns - 7 pcs
• allspice - 3 pcs
• ground black pepper, salt - to taste
• fresh herbs, sour cream - for serving

Preparation:

2. Rinse the pearl barley several times in running water. Then add cold water and let it cook. After the water boils, cook for 30 minutes. Then remove the pan from the heat and, without draining the water, leave the pearl barley to swell.

3. Cut the onion into small cubes, and cut the onion into thin rounds. We will need a small piece of leek, about 5 centimeters long.

4. Cut the roots and carrots into cubes.

5. Heat the oil in a saucepan and fry the onion and leek until soft. Then add the roots. Simmer together with the onion for 2-3 minutes.

6. Add chopped carrots and stir-fry everything together for another 3 minutes.

7. Now it’s the turn of tomato paste. Simmer it together with vegetables and roots.

8. If necessary, peel the cucumber from seeds and skin. If it is too hard, you can sauté it in boiling water. Or you can simply add it to vegetables with tomato paste. And sauté everything together for 3-4 minutes. You can add a little meat broth.

9. When the meat is completely cooked, remove it from the broth. Strain the broth, and when it has cooled slightly, cut the meat into pieces.

10. Add diced potatoes to the boiling broth. Boil it for 10-15 minutes, lightly adding salt to the broth. Add peppercorns.

11. Then add the sautéed vegetables and the swollen and completely cooked pearl barley.

12. Strain the cucumber brine through cheesecloth and bring to a boil. Let sit and after 10 minutes add to the pan.

13. Add bay leaf along with it and add salt to taste. Also add ground black pepper if you like your soups spicier.

In any case, taste the broth to taste. And add if you feel that something is missing.

14. Place the meat, cut into pieces, into portioned plates and fill them with broth and vegetables.

15. Serve with herbs and sour cream.

Recipe with barley kidneys and pickles

In addition to meat and chicken, this hearty soup is also prepared with offal; it is especially famous when prepared with kidneys. And there are several recipes, let's look at them too.

We will need:

• beef kidneys - 300 -500 gr
• meat broth - 1.5 - 2 liters
• onion - 1 pc.
• potatoes - 4 pcs.
• pickled cucumbers - 3 pcs.
• pearl barley - 1/4 cup
• parsley root - 1 pc.
• flour - 1 tbsp. spoon
• sour cream -0.5 cups
• dill and parsley
• salt, pepper - to taste
• bay leaf - 1 pc.

Preparation:

1. Clean the kidneys from films and excess fat, rinse in cold water. Then fill them with cold water and soak in it for 2 - 3 hours, periodically changing the water.

2. Then pour hot water over the kidneys, bring to a boil, boil for 1 minute and drain in a colander. Rinse again with cold water.

3. Rinse pearl barley in cold water several times until the water becomes clear. Then pour it into boiling water and cook until tender.

4. Cut the onion and parsley root into small cubes. Fry the onion in butter in a saucepan, then add the parsley root. Simmer for 4 minutes, then add flour and fry it along with the onion and root. Stir, then add two tablespoons of meat broth, remove from heat and cover with a lid.

5. Peel the cucumbers and cut into cubes. Soak them in a small amount of water

6. Put the kidneys to boil in the meat broth and cook until done. Then take them out and cut them into slices across the grain.

7. Place diced potatoes into the meat broth. After 10 minutes, add pearl barley, sautéed onions and parsley root, chopped kidneys and stewed pickles. Add salt and pepper to taste. Cook everything together for another 10 minutes.

8. Before the end of cooking, add sour cream and bay leaf to the soup. Let it boil and turn it off immediately.

9. Let it sit for a while. Serve the soup along with chopped parsley and dill.

Rassolnik “Moskovskiy” with kidneys and spinach

The peculiarity of preparing Moscow rassolnik is that it is prepared with the addition of spinach or sorrel, or both. Also, no cereals or potatoes are added to it.

When serving, a mixture of egg yolk and milk is used as a dressing. Tasty!!!

We will need:

• beef kidneys – 300 gr
• meat broth - 1 liter
• onion - 1 pc.
• celery root - 50 g
• parsley root - 50 g
• spinach - 200 gr
• pickled cucumbers - 2 pcs.
• cucumber pickle - 1 cup
• butter - 2 tbsp. spoons
• green onions or leeks - 1 - 2 pcs.
• bay leaf - 1 pc.
• allspice - 3 pcs
• peppercorns - 7 pcs
• milk - 150 ml
• egg yolk - 1 pc.

Preparation:

You can boil the kidneys as in the previous recipe, but there is another way to work with them. Let's see how this can be done in another way.

1. Clean the kidneys from films and excess fat, cover with cold water and cook for 10-15 minutes.

2. Then drain the water, rinse and refill with a small amount of water. Cook until done. In this case, the broth can be used for further preparation of pickle.

3. Cut the onion and roots into strips and fry them in oil.

4. Cut the spinach or sorrel into pieces. Spinach can be used not only fresh, but also frozen. And sorrel can be canned. In this case, the pickle will be more sour.

5. If the cucumbers are large, with thick skin, then you need to peel it, cut the cucumber into two halves and remove the large seeds. Then cut into large strips.

6. Add kidney broth to the boiling meat broth, then add sautéed vegetables, cucumbers, and a mixture of peppers. Cook for 15 - 20 minutes.

Often, Moscow rassolnik is prepared only with broth from boiled kidneys and brine, without adding meat broth. That is why milk and egg dressing is used. I cook it in meat broth, because it turns out much tastier this way.

7. 5 minutes before the end of cooking, add spinach or sorrel, cucumber pickle, stir and add salt to taste.

If it is cloudy, then you must first strain it through several layers of gauze, then boil it, let it settle and only then pour it into the broth.

8. Cut the kidneys into large slices across the grain.

9. Wash the egg with soap and water, dry with a paper towel and separate the yolk. Mix it with milk, whisking with a fork until fluffy.

10. When serving, place pieces of kidneys in a plate, add a mixture of eggs and milk, pour in the soup and season with fresh green onions.

This recipe also came to us from ancient times. In addition to kidneys, it was also cooked with caviar, chicken and any other type of meat.

In rich, wealthy families, instead of brine, squeezed lemon juice was added to the broth.

With goose giblets and barley

In addition to kidneys, pickles were also prepared with giblets. In the old days, meat was a luxury, so soups were made with offal. Now, on the contrary, meat is used more often. So, if you want to replace giblets with meat, you can do so with confidence. This substitution will only make your soup tastier.

We will need:

• goose giblets, neck, wings - 350-400 g
• onion - 1 pc.
• onion - leek - 1 pc.
• potatoes - 3 pcs.
• pickled cucumber - 2 pcs.
• barley - 0.5 cups
• white roots (parsley, celery, parsnip) - 150 g
• allspice - 2-3 pcs
• peppercorns - 6-7 pcs
• bay leaf - 1 pc.
• butter - 2 tablespoons
• greens, sour cream - for serving

Preparation:

In the old days, soup according to this recipe was prepared according to the principle of the previous version. It did not contain potatoes or cereals. But it also contained spinach, and a sauce of whipped yolk with milk was used as a dressing.

I don’t want to repeat myself, so I offer this recipe.

By the way, barley was added here for a reason. Separate grains were traditionally prepared with different types of meat. So barley was added to meat and kidneys, rice was added to chicken, and barley was added to goose and duck offal. And vegetarian soups contained buckwheat and rice.

1. Prepare goose giblets (stomachs, hearts, liver, lungs, kidneys) and bony parts of the carcass (head, paws, neck, wings).

Cut the stomachs in half and remove the hard film, cut the hearts and wash them thoroughly from blood, cut off the films from the liver and cut out the ducts, remove the film and excess fat from the kidneys.

Cut the neck into two parts, cut the wings into two parts at the joint, remove the eyes from the head, scald the paws, clean and cut off the nails.

2. Rinse everything thoroughly, add hot water and let it cook, constantly skimming off the foam. To improve the taste, you can cook giblets by adding them to pre-cooked meat or chicken broth.

It is better to boil the liver separately so that the broth does not become bitter.

3. Cut the onion and roots into long strips and fry in oil.

4. Peel the cucumbers and remove seeds if necessary and cut into strips. Simmer in a small amount of water.

5. Boil the hashocks for 15-20 minutes, adding a mixture of peppers. Then strain the broth through several layers of gauze and put the giblets back into it.

Then cook the pickle, just as we cooked it in the previous recipe, that is, according to the Moscow recipe. This is the case if you cook it without cereals and potatoes, but with sorrel or spinach.

If you prepare soup with potatoes and barley, the scheme will be different.

6. After 15 minutes of cooking the giblets, filter the broth, then put the giblets into it again and add the potatoes and barley cut into thin strips, cook for 15 minutes. We also add a little salt, finally adding salt at the end of cooking.

7. Then add sautéed onions with roots, poached cucumbers, strained and boiled brine as needed and cook for another 10 minutes.

8. Before turning off, add bay leaf, salt and pepper to taste. Remove chicken giblets and bone parts. Cut the giblets into pieces of approximately the same size. Remove meat from neck, wings and legs. Discard the bones and head.

9. Place meat and giblets into plates, pour in broth and vegetables.

10. Serve with sour cream and fresh chopped herbs.

Or just like in the Moscow rassolnik recipe, with whipped yolk and milk.

Homemade rassolnik with cabbage

This delicious soup can be prepared not only with cereals, but also with fresh cabbage. And no matter how surprising it may sound, it will not be, but still a pickle.

We will need:

• meat broth - 1.5 liters
• fresh cabbage – 200 gr
• potatoes - 3 pcs.
• carrots - 1 - 2 pcs
• onion - 1 pc.
• onion - leek - 1 pc.
• pickled cucumbers - 2 pcs.
• parsley root - 100 g
• celery root - 40 -50 g
• butter - 2 tbsp. spoons
• salt, pepper - to taste
• sour cream, herbs - for serving

Preparation:

Homemade pickle can be prepared using broth with pork, beef, or lamb. And also in chicken and fish broth, or in water.

Boiled meat from the broth can also be added to this hearty soup.

We already know from this article and from previous ones, so we won’t dwell on it. Let's assume that the broth has already been cooked.

1. Chop onions, leeks, roots, carrots and cabbage into thin strips.

2. Fry the onion in butter until soft, add the roots and fry them with the onion for 2-3 minutes. Then add the carrots cut into strips and simmer everything together for another 3-4 minutes.

3. If the cucumbers are thick-skinned, remove skin and seeds. Then add them to the carrots and simmer all together for another 3-4 minutes.

4. Cut the potatoes into cubes.

5. Place cabbage and potatoes in boiling broth, cook for 15 minutes, adding a little salt. Don't forget that we will also have pickles and brine added.

6. Then add sautéed vegetables and roots to the broth. Cook for another 15 - 20 minutes.

7. Boil the cucumber brine and strain. Add it to the broth. Don't forget to add bay leaf, salt and pepper. Let simmer for 5 minutes.

8. Serve with fresh chopped herbs and sour cream.

Rossoshan style cucumber brine soup with lard

We will need:

• meat broth - 1.5 liters
• lard - 50 g
• potatoes - 3 pcs.
• carrots - 1 - 2 pcs
• onion - 1 pc.
• tomato paste - 1 tbsp. spoon
• pickled cucumbers - 2 pcs.
• cucumber pickle - 1 -1.5 cups
• parsley root - 100 g
• celery root - 40 -50 g
• salt, pepper - to taste
• sour cream, herbs - for serving

Preparation:

You can prepare this soup with any broth, both meat and chicken.

1. Cut the bacon into small pieces and melt it in a saucepan. Fry diced onions, roots, carrots and tomato paste in it. You can add a little broth.

2. Add chopped pickles and simmer all together for 4-5 minutes.

3. Add potatoes cut into cubes into the prepared boiling broth and cook for 15 minutes, lightly salting them.

4. After this time, add sautéed vegetables and bacon to the broth. Cook everything together for another 15 - 20 minutes.

5. Prepare cucumber pickle. If necessary, bring it to a boil and strain. Then add to the broth along with bay leaf, pepper and remaining salt.

6. Bring to a boil, remove from heat and let steep under the lid for 15 minutes.

7. Serve with pieces of meat from which the broth was made, sprinkled with fresh chopped herbs and flavored with sour cream.

Suzdal style mushroom soup recipe

As mentioned above, pickles can be cooked with mushroom broth and with mushrooms. Let's see how it's done.

We will need:

• dried mushrooms - 100 gr
• pickled cucumber - 2 pcs.
• onion - 2 pcs
• potatoes - 3 - 4 pcs
• parsley and celery root - 100 g
• butter or vegetable oil - 2 tbsp. spoons
• salt, pepper - to taste
• sour cream and herbs - for serving

Preparation:

1. Soak dried mushrooms for 2 - 3 hours, then boil them until tender. Let cool and cut the mushrooms into strips. But you can also cook with fresh mushrooms.

2. Cut the onion and roots into strips and fry in butter or vegetable oil.

3. Peel the cucumbers from skin and seeds if they are large, or simply cut into strips. Then simmer them in a small amount of water.

4. Cut the potatoes into small cubes, place them in boiling mushroom broth and cook for 10 minutes until half cooked.

5. Then add the sauteed onions and roots along with pickled cucumbers. Add salt and pepper to taste and cook until done.

6. Serve with mushrooms, herbs and sour cream.

The same pickle can be cooked with cereal.

And today we haven’t cooked it with fish yet. Therefore, let's not miss the opportunity and prepare.

Rassolnik with sturgeon

• sturgeon – 300 gr
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 3 - 4 pcs
• parsley and celery root - 100 -150 g
• pickled cucumbers - 2 pcs.
• cucumber pickle - 1 cup
• butter - 1 tbsp. spoon
• water - 2 liters
• peppercorns - 7 - 8 pcs
• pepper, salt - to taste
• bay leaf - 1 pc.

Preparation:

1. Prepare the sturgeon by peeling and rinsing it under running water.

2. Then place the fish in water, add the peeled onion, peppercorns and cook for an hour, skimming off the foam.

3. Cut the roots and carrots into small strips and fry in butter.

4. Cut the cucumber into small strips. If necessary, peel the cucumber and remove the seeds if they are too large. Add cucumber to roots. Pour half a glass of broth and simmer for 20 minutes.

5. Cut the potatoes into small cubes and add to the broth with the fish. Cook for 15 minutes.

6. Then add sauteed roots with cucumbers to the broth. Pour in the strained and boiled brine.

7. Let it boil, add salt and pepper to taste. Take out the sturgeon, cut into pieces, freeing it from the bones.

8. Place the sturgeon on plates and pour over the broth with vegetables. Season with sour cream and chopped fresh herbs.

Novotroitsk soup with fish and crayfish tails in cucumber brine

This recipe is very interesting, and you don't often see it in print. But if you cook according to it, you will not regret a single second. It turns out so delicious. In addition, this recipe contains an unusual and very tasty ingredient.

We will need:

• fresh fish of two or three varieties – 400 g
• salted fish - 100 gr
• boiled crayfish necks - 5 pieces
• onion - 1 pc.
• parsley root - 1 pc.
• celery root - 1 pc.
• pickled cucumbers - 2 -3 pcs.
• cucumber pickle - 1 cup
• butter - 1 tbsp. spoon
• tomato paste - 1 tbsp. spoon
• water - 2.5 liters
• salt, pepper - to taste
• greens - for serving

Preparation:

1. Cook fish broth. For the broth, it is best to take one variety of small fish, such as ruffe, and a variety of less bony fish, such as pike perch, which can later be served along with pickle.

2. Boil small fish, strain the broth. Then add the second type of fish and cook it until done. Remove the fish and cut into portions. Remove the bones.

3. Boil salted fish in a separate pan. Then take it out and remove the skin from the bones and disassemble it into small pieces.

4. Cut the onion and roots into cubes and fry them in butter. Then add a little broth and simmer for 10 minutes until the roots become limp.

5. Simmer pickles in a small amount of water. 2-3 minutes will be enough.

6. Add both types of fish, cucumbers and cucumber brine to the broth with fish, along with sautéed roots, which we boil and strain if necessary. We also add boiled crayfish tails and tomato paste.

7. Bring to a boil, then remove from heat, cover with a lid and let stand for a while.

8. Serve with chopped parsley or dill.

Rassolnik with shrimps

This recipe appeared in my piggy bank quite recently. Previously, we could only hear about shrimp, and certainly this overseas product has nothing in common with Russian cuisine.

But time passes, recipes smoothly flow from one cuisine to another, and every year more and more new variations appear. So why not make this traditional Russian shrimp soup. Moreover, it is prepared without violating the rules for preparing traditional pickle at all.

We will need:

• fish broth - 2 liters
• peeled shrimp - 300 -400 gr
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 3 - 4 pcs
• pickled cucumbers - 2 pcs.
• cucumber pickle - 0.5 cups
• brown rice - 100 gr
• parsley root - 2 pcs.
• vegetable oil - 2 tbsp. spoons
• salt, pepper - to taste
• sour cream, fresh herbs - for serving

Preparation:

1. Prepare fish broth. The fish can be served separately, or you can remove skin and bones and add it to the soup when serving.

2. Cut onions, carrots and roots into small strips. Heat the oil in a saucepan and fry the onion first, then the roots and carrots.

3. Peel the cucumbers from skin and seeds, cut into strips and simmer in a small amount of fish broth for 10-15 minutes.

4. Place the rice in the boiling broth, bring to a boil and add the potatoes cut into small cubes. Cook for 10-15 minutes.

5. Then add sautéed roots with vegetables and stewed cucumbers. Cook for another 10 minutes.

6. Add strained and boiled brine to the contents of the pan, add peeled shrimp. Add salt and pepper to taste, bring the soup to a boil. Remove from heat and let simmer for 10-15 minutes.

7. Serve with sour cream and fresh herbs

Lenten option with buckwheat

Well, in conclusion, I bring to your attention one more recipe. Its peculiarity is that it is a vegetarian soup, and of course, it is prepared with buckwheat. Have you ever cooked something like this? Try it, it turns out quite tasty! This soup is especially good during Lent. It is both nutritious and delicious!

We will need:

• buckwheat - 0.5 cups
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 2 - 3 pcs
• parsley root - 1 pc.
• celery root - 1 pc.
• pickled cucumbers - 2 - 3 pcs
• cucumber pickle - 1 cup
• butter - 2 tbsp. spoons
• bay leaf - 1 pc.
• salt, pepper - to taste
• water - 2 - 2.5 liters
• sour cream, fresh herbs - for serving

Preparation:

1. Cut onions, roots and carrots into thin strips.

2. Heat the oil in a saucepan or frying pan and fry first the onion, then the roots, and then the carrots. Simmer everything one by one for 7-8 minutes, then add the cucumbers cut into strips, pour in a little water and simmer everything together for another 10-15 minutes.

3. Pour water into the pan, add potatoes cut into small cubes and cook, adding a little salt, for 10 minutes.

4. Then add washed buckwheat, roots with onions and cucumbers. Cook until the cereal and potatoes are ready.

5. Then add brine, salt and pepper to taste. Boil. Remove from heat and let steep for a while.

6. Serve with fresh herbs and sour cream.

This recipe can be used to cook not only vegetarian pickle soup. Cook it in meat or fish broth, and the soup will no longer be lean.

And vice versa, if, for example, you exclude meat from the first recipe and fry the vegetables only in oil, you can cook a vegetarian version. Which, by the way, I always cook for my vegetarian son. In principle, this is how I cook any pickles and soups, one meat-based and the other vegetarian.

I always eat vegetarian soups with pleasure when I fast. The soups are rich and very tasty. A wonderful break from eating meat.

You can also cook them with beans, peas or lentils, and this will be a wonderful change in a long series of everyday lunches.

And if you want to make this delicious soup in a hurry, then cook it with meatballs.

Or with smoked sausages or ham. It will not only be delicious, but also very fast!

All that remains is to add that traditionally, cheesecakes with cottage cheese are served with rassolnik. And for fish - pies with fish filling.

That's all, in general. I shared with you what I knew and collected throughout my life. If you know these recipes, you will be able to prepare other variations. After all, in cooking there are no unshakable norms and rules. New recipes and dishes are always created when you come up with something of your own based on some basic recipes.

The main thing is to understand the principle of cooking everywhere, and then, based on this principle, you can fantasize as you want. And I think that now you can do just that.

After all, if you carefully read all the recipes, you can find in them not only the basic rules, but also numerous secrets that have been passed down from generation to generation. And which have been preserved for us thanks to such monuments of Russian culture as Domostroy, as well as ancient cookbooks.

Now we cook using these recipes and pass the knowledge on to our children, who, I hope, will pass it on to their own. And we will be preparing the famous delicious soup called rassolnik on our Russian soil for a long time!

Bon appetit!

Rassolnik is a delicious and beautiful soup. The pickle recipe is typical for Russian cuisine. A hearty and nutritious first course gets a piquant taste and a slight spiciness due to the brine and cucumber added to the composition.

No less interesting in taste and easy to prepare. It can be prepared with any meat or smoked ribs. The taste is excellent.

Rassolnik with pearl barley and cucumbers - a classic recipe

Rassolnik with pearl barley and cucumbers is a classic soup recipe. This is exactly how we are used to seeing him in the kindergarten or dining room. The result is a classic rassolnik that is nourishing and tasty.

We will need:

• pearl barley - a glass;
• potatoes - two to three large pieces;
• brine - 1 cup;
• broth - 1.8 - 2 liters;
• pickled (salted) cucumbers – 4 pieces;
• one carrot;
• tomato;
• spices - bay leaf, dill, black pepper and salt (the latter are a guide to your taste);
• oil for frying.

We will prepare the soup using pre-prepared broth. It can be cooked in both meat and chicken broth. As a last resort, you can simply dilute the chicken cube. The soup will also be good.

Preparation:

1. One of the main recipes for classic pickle in the method of preparing pearl barley. Rinse the cereal and boil until half cooked in a separate saucepan - then the soup will be clear and not cloudy.

1. Cut the potatoes like you would for soup - into cubes or slices.

1. Finely chop the onion.

If it is very strong, pour boiling water over it - the taste will become softer.

1. We send it to a frying pan, pour it with oil and sauté.

1. Grate the carrots on a coarse grater and add them to the onions. Let them stew. Meanwhile, chop the tomato very finely.

You can put it in boiling water for 10 seconds, and then in cold water - then the skin can be easily removed, and the dish will come out more tender.

1. Add the tomato to the vegetables and fry them together, adding a little salt.

1. Now cut the cucumbers into thin small cubes. When the vegetables are ready, put the cucumbers in a saucepan and simmer together for another one to two minutes.

1. Bring the broth to a boil and add bay leaf, peppercorns and salt, and almost finished pearl barley.

1. Throw potato cubes into the soup and wait until the pickle boils. Stir the dressing one more time.

1. Season the boiling soup with frying.

1. After 10 - 15 minutes, check the potatoes for readiness - if they are cooked, add brine.

Do not cook potatoes in broth with brine - the vinegar contained in it will prevent the root vegetable from boiling until soft.

Season with fresh or dried dill and boil for two minutes. The rassolnik can be removed from the stove!

Recipe for pickle with rice and pickles

A delicious pickle with rice will surely appeal to those who don’t recognize barley at all or just want to diversify the usual recipe. If you like it, you can cook it not only with fresh sorrel, but also frozen. It will turn out no less tasty!

Ingredients for 5 liters of water:

• meat – 500 – 700 g;
• 3 - 4 heaped tablespoons of rice;
• potatoes - 4 - 5 pieces;
• 2 carrots;
• onion head;
• 2-3 large tomatoes;
• sweet pepper;
• two tablespoons of tomato paste;
• 3 pickled cucumbers;
• 220 ml brine;
• bay leaf, peppercorns, salt and coriander to taste. The latter can be excluded.

Preparation

1. Cut the meat into pieces 1 cm wide and 4–5 cm long.

You can use beef/pork or chicken. It's whatever you want.

1. Pour a little vegetable oil into the bottom of the pan and heat it thoroughly. Add the prepared meat and fry it for 5 - 7 minutes. This way the pieces will retain their integrity and be very flavorful.
2. Pour boiling water over the meat and leave it to boil. Remove the foam and place on the far burner at minimum heat. Let the meat cook slowly for about 40 - 45 minutes.
3. Finely chop the onion, grate the carrots and place them in a hot frying pan.
4. Chop the tomatoes and peppers as finely as possible and add them to the onions. Fry everything together for another 5 - 6 minutes.
5. Add tomato paste to the frying mixture and stir.
6. Cut the potatoes into bars.
7. When the meat is cooked, add potatoes and rice, stir so that the cereal does not stick. Pay special attention to the walls and bottom of the dish. Cook the soup for another 15 minutes.
8. While the pickle is slowly boiling, cut the cucumbers into strips or cubes - as you like.

When the potatoes are cooked, you can throw in the cucumbers and pour in the brine.

1. Now you need to season the soup with bay leaf, pepper, crushed garlic and season with roasted vegetables. Bring to a boil and turn off.

A rich and incredibly tasty pickle cooked in meat broth is ready!

Rassolnik classic recipe

Classic rassolnik is prepared with a large number of roots, as in ancient times. This soup is thick and rich, so for the classic version we use a minimum of liquid. And, of course, add pearl barley!

We will need:

• 300 g meat;
• 1.8 - 2 liters of cold water;
• 200 g potatoes;
• pearl barley – 60 g;
• one carrot;
• celery and parsley roots - optional;
• onion;
• cucumbers – 2 pieces;
• marinade - glass;
• a piece of butter and a little vegetable oil;
• lavrushka

Preparation

1. Put the water on gas and let it boil.
2. As soon as the water boils, throw the meat into it.

Be sure to remove the foam if it appears.

1. We clean the roots of parsley and celery. We cut them into several parts. Throw into the pan directly into the boiling meat.
2. In a separate bowl, boil the washed barley in a large amount of water. Boiling of the porridge should be minimal.
3. About 15 - 20 minutes before the meat is ready, we clean, cut and put potato cubes into the broth.
4. The meat broth takes about 2 hours to cook, since the meat is cooked in one piece. We take it out and use a slotted spoon to catch the roots.
5. Melt the butter in a frying pan and add a little vegetable oil to it. We will fry vegetables in this mixture. Finely chop the onion and add it to the frying pan. It should turn golden.
6. We cut all the other vegetables, as we cut them we add them to the onion, stirring constantly.

A little celery can be added at this stage.

1. We cut the cucumbers and fry them with vegetables.
2. All that's left is to put the soup together! Place vegetables, pearl barley, spices into the boiling broth, add brine and cook for 5 minutes.

The classic delicious pickle is ready! Served in portions. The finished meat should be cut into pieces and placed on each plate.

Quick pickle - recipe for stew with barley

A simple and tasty pickle is obtained if you use stewed meat instead of meat for speed and taste.

For pickle we take:

• a can of stew;
• 2 liters of water;
• 2 - 3 large spoons of pearl barley;
• 4 potatoes;
• two carrots;
• tomatoes to taste;
• bulb;
• pickled cucumbers – 2 pieces;
• dill.

Preparation:

1. Boil the pearl barley over low heat in a separate pan.
2. Chop the onion and three carrots on a coarse grater.
3. Pour oil into a deep saucepan and sauté carrots and onions for 10 minutes.

1. Wash the tomatoes and cut into slices or circles if they are cherry varieties.

1. After 10 minutes, put half of the chopped tomatoes into the saucepan. Stir, cover with a lid and simmer for another 5 minutes.

1. Add chopped potatoes to the saucepan.

1. Pour the mixture with two liters of boiling water and leave on medium heat for 10 minutes.
2. We cut pickled cucumbers. We send them to the broth with boiled potatoes.

1. Place a can of stewed meat in the soup, add pearl barley and cook for 6 – 10 minutes.

Quick pickle with stewed meat is ready!

Recipe for pickle with pearl barley and smoked meats in a slow cooker

A multicooker is a convenient and quick way to prepare dishes. Vegetables cook in it at incredible speed, and the meat turns out very tender. But we will try to prepare this version of pickle, using smoked breast as a basis. You can replace it with ribs - the taste will be no worse.

We will need:

• 4 potatoes;
• 2 cucumbers;
• carrot;
• bulb;
• Bell pepper;
• ¾ cup pearl barley;
• half a smoked breast;
• 210 grams of good smoked sausage;
• three tablespoons of tomato paste;
• bay leaf, allspice and peas, salt.

Preparation:

1. Pour boiling water over the barley. Let it stand for now.
2. Chop the onion. Cut the pepper into small pieces.

1. Three carrots on a coarse grater. Cut pickled cucumbers into cubes.

1. Cut the potatoes into thin slices.

1. We cut smoked meats. You can use any according to your taste and depending on the availability of food in the refrigerator.

1. Pour vegetable oil into the bottom of the multicooker bowl.

1. Add carrots, onions and bell peppers. Keep vegetables in frying mode for 9 minutes.

1. Add smoked meats, pour a glass of water and add all the tomato paste. Simmer for 7 - 9 minutes. We put cucumbers, barley, spices, potatoes.

1. Stir, add salt to taste and add boiling water to the maximum mark.

After 45 minutes of cooking, the delicious aromatic pickle will be ready!

I invite you to watch how Ilya Lazerson prepares amazing pickle soup

Rassolnik is an excellent lunch option, flavorful and filling. Prepare it at home and your family will be delighted with your cooking skills!

Bon appetit and see you new recipes!