Rassolnik is a popular first course, which is loved by an incomparable taste and aroma for its satiety and ease of preparation.
This soup is all cooked differently: on the basis of meat, mushroom, vegetable broth, with the addition of various vegetables, cereals. A distinctive feature of the dish is the use of barrel, pickled or pickled cucumbers and pickles, giving the soup the same taste.
Today we will cook pickle with chicken and pearl barley - the recipes of this variant are perhaps the easiest, and the ingredients used are always at hand.
Chicken pickle with pearl barley - general principles of cooking
Before cooking, prepare the main ingredients: chicken and pearl barley.
Chicken can be taken fresh, chilled or frozen. It can be a whole bird, just a breast, thighs, or even a soup set. Thawed chicken thoroughly washed, dipped in a saucepan with water and boil until done. After we cut and cut into pieces.
We filter the broth itself, boil the potatoes in it and fry them in advance of carrots and onions. Barley in the soup is put in the semi-finished form, which is boiled in a separate saucepan.
The most important point is cucumbers and pickle. Cucumbers can be cut into thin strips or grated. These ingredients are laid out in the pickle as a last resort, or added to the roast, then the sautéing is also poured into the soup at the very end.
Ready pickle pickle removed from heat, insist 10-16 minutes, then served in portions, decorated with greens to taste and seasoned with sour cream or mayonnaise.
The easiest, basic recipe can be changed by adding additional ingredients, spices, herbs to the dish.
1. Rassolnik with chicken and barley according to the classic recipe
Ingredients:
• 1 chicken carcass;
• 3 bay leaves;
• 2 carrots;
• 2 bulbs;
• salt - 5 g;
• sour cream - 20 g;
• 2 large potatoes;
• 2 tbsp. spoons of pearl barley;
• 3 pickled cucumbers;
• sunflower oil - 20 ml;
• olive oil - 20 ml; • green onions - 12 g.
Cooking:
1. Prepare chicken broth: put the chicken carcass in a deep pan, fill it with water and cook for half an hour over moderate heat.
2. A few minutes later we put the carrots in a saucepan - with a cube, chopped onion and bay leaf, a little salt.
3. While the chicken is boiling, wash the barley. We shift it to a small saucepan, fill it with clean water and boil for half an hour on a moderate fire. In the case of evaporation of water during cooking it can be a little to add. Wash the grits again with water.
4. When the chicken is fully cooked, turn off the heat, remove the chicken from the broth, cool it and disassemble it into small pieces.
5. Prepare the frying: cut the remaining carrot and onion into cubes and fry until golden brown in olive oil, with constant stirring.
6. Peel the potatoes, rinse, cut into medium cubes, lay them in cooked chicken broth and boil for another 10 minutes over moderate heat.
7. While the potatoes are still a little harder, lay cucumbers grated on grated with slightly fine teeth.
8. Boil for 5 minutes and put into the soup barley, chicken and grill, if necessary, add some salt and pepper. Boil all 15 minutes.
9. Pickle served in plates with sour cream and green onions.
2. Chicken pickle with barley and tomato paste
Ingredients:
• 1 chicken carcass;
• purified water - 3 liters;
• potatoes - 2 pcs .;
• 1 onion;
• Barley - 50 g;
• 2 pickled cucumbers;
• tomato - 20 g;
• floor of celery root;
• a bunch of parsley;
• salt - pinch.
Cooking:
1. We wash the washed chicken raw in separate parts. Fill with cold purified water and bring to the appearance of bubbles. We remove the scum.
2. To put the chicken is not chopped celery root and onion. Boil over low heat for an hour.
3. Remove the chicken from the broth. Strain the broth.
4. Fill the washed pearl barley with cold water and leave it for swelling for 10 hours.
5. Put the swollen cereal in hot water and cook separately for 30 minutes.
6. In a hot chicken broth, lay the potatoes, cut into an average cube, and boil for another 15 minutes. 7. Meanwhile, fry onion and carrot in vegetable oil, chopped on a medium grater.
8. After a few minutes add cucumbers to vegetables and fry for another 2 minutes. Put the tomato and simmer another 1 minute.
9. After the potatoes are fully cooked, lay the meat, boiled pearl barley, sprouted vegetables, seasoning, salt and pepper in the broth. Boil the pickle for another 5 minutes.
10. When serving, pour in a portion plate, put a spoonful of sour cream and sprinkle with herbs.
3. Pickle with chicken, barley and pickled mushrooms
Ingredients:
• chicken soup set - 1 kg;
• marinated mushrooms - 5 pcs .;
• 1 pickled cucumber;
• 3 potatoes;
• 1 onion;
• 1 carrot;
• vegetable oil - 30 ml;
• 2 leaves of laurel;
• allspice peas - 3 pcs .;
• tomato - 20 g;
• barley - half glass;
• salt - at the tip of a teaspoon.
Cooking:
1. Fill the pearl barley with cold water and leave for 6 hours. Lay the cereal in hot water and cook for about half an hour.
2. All the chicken components are laid in an enameled container, pour water and cook until ready.
3. We take out the prepared soup-set from the pan, filter the broth and put in it the potatoes, cut into small cubes, boil for 7-8 minutes.
4. Cut onion with carrot, fry in butter for 5 minutes.
5. Add the browned vegetables to the soup and boil for another 8-12 minutes.
6. Separately, fry the grated cucumber and finely chopped mushrooms for no more than 3 minutes.
7. Add a tomato in cucumber mushrooms and cook for 2 minutes. It is possible and without a tomato or instead of it you can put chopped tomatoes without skin.
8. Put stewed mushrooms with cucumber, vegetables, barley, meat in the soup, boil for another 5 minutes.
9. Ready rassolnik insist about half an hour and pour into plates, put cream on top and sprinkle with greens.
4. Chicken pickle with Suzdal barley
Ingredients:
• chicken carcass;
• dried mushrooms - 8 pcs .;
• 4 pickled cucumbers;
• 1 carrot;
• 2 bulbs;
• 1 celery root;
• seasoning, salt - 20 g;
• Lavrushka - 3 leaves;
• vegetable oil - 30 ml.
Cooking:
1. Put the chicken carcass cut into pieces in boiling water and cook for 30 minutes. 2. Soak dried mushrooms in a cup for 20 minutes.
3. Swollen mushrooms cook separately for 20 minutes.
4. With boiled mushrooms pour broth into a glass (do not pour it, it is still useful). Cool the mushrooms and cut into strips, lay them in a pan with chicken, cook for about 30 minutes.
5. Meanwhile, fry the onion, chopped in butter, celery - strips and parsley.
6. With pickled cucumbers, remove the skin, if necessary, remove the seeds, cut into small pieces.
7. Potatoes cut into medium pieces and lay to the chicken, boil for 15 minutes.
8. Put fried vegetables in the soup, season with seasoning, add some salt and pepper as desired.
9. Boil potatoes and cucumbers until soft.
10. At the end, pour the chopped parsley, turn off the heat and insist 15 minutes.
11. Served in soup plates with sour cream.
5. Pickle with chicken and barley in a slow cooker
Ingredients:
• 5-6 chicken wings;
• parsley - 1 bunch;
• 2 pickled cucumbers;
• 1 tomato;
• 3 potatoes;
• 1 onion;
• salt - pinch;
• 50 g of barley;
• 1 carrot;
• 2 laurel leaves;
• 50 ml of vegetable oil.
Cooking:
1. Put the wings in a multicooker in a cup, pour water on it, set the multicooker on the “first courses” mode and cook for 60 minutes.
2. Cut the peeled potatoes into cubes.
3. Onions - the finest straws, carrots - on a medium grater. Fry in butter for 5 minutes.
4. To the onions and carrots put the chopped tomato without the skin and simmer for another 5 minutes on low heat.
5. Pickled cucumbers are peeled, grated.
6. Wash the barley and boil separately for 30 minutes.
7. To cooked wings in broth we lay roasted vegetables, pearl barley, potatoes, cucumbers, lavrushka and boil until cooked potatoes and cucumbers in the same way as the wings were cooked.
8. At the end of cooking we fall asleep greens.
9. Insist 20 minutes and pour into plates.
10. Served with homemade sour cream or mayonnaise.
6. Chicken pickle with barley and cabbage
Ingredients:
• chicken drumstick - 0.5 kg;
• caput - 150 g;
• Barley - 50 g;
• 2 potatoes;
• 1 carrot;
• 1 onion;
• parsley root; • 3 pickled cucumbers;
• 3 laurel leaves;
• parsley - the floor of the beam;
• allspice - 4 peas;
• salt - at the tip of a teaspoon.
Cooking:
1. Lay the drumstick in a metal container and boil until foam appears. We remove the scum.
2. When the broth begins to boil, lay in the pan washed barley and cabbage, cut into strips, cook for 20 minutes.
3. Lay the potatoes, cut into an average cube.
4. After the potatoes in a saucepan, lay the onion, grated carrot and parsley root in a small cube, boil for another 10 minutes.
5. The last ones are laying cucumbers, peeled from skin and seeds, as well as peas and laurel pepper.
6. Add cucumber pickle to the pickle, cook for a few minutes.
7. Cooked and infused pickle served with sour cream, sprinkled with parsley.
Chicken pickle with barley - tricks, tips
• Broth will be tasty if it does not boil strongly. It is enough to set the minimum fire and let the soup just calmly languish without boiling.
• If you want a diet soup, do not put potatoes in pickle and drain the first broth.
• If you add a tomato paste to the sauté, the pickle will be more aromatic and tastier.
• Use dried or fresh herbs when cooking.
• Immediately cooked pickle is not as good as the present one.
• If you do not have enough sourness in the soup, just boil a glass and a half of brine and pour it into the ready-made soup.
• You can add marinated mushrooms, olives, capers to the soup.
• Instead of pearl barley, you can use any other grits at will.
• Experiment, use and combine all sorts of ingredients, giving the pickle with chicken and pearl barley new taste edges.
