Whoever does not know this divine taste, when we prepare pickle with barley and homemade pickles, everyone gathers at the table. The recipes of my pickle are taken from my grandmother. She kept a big farm, cucumbers, of course, were her own. And pickle was with homemade chicken, and with homemade pork sausage, and with pork brisket, even with a duck cooked.
It seems that in no national cuisine there is such a wonderful soup like our Russian pickle. I hope you have already read recipes for pickle and rice? If not, take a look. And today the classics of the genre, with pearl barley. I really like it when the cereal in the soup is not completely boiled, but elastic.
And rassolnik is also good because it is an absolutely budget version of a tasty lunch. Plus, you can make it from what is at hand. In the fridge there is always a piece of meat or sausages, a jar of cucumbers and a couple of carrots with potatoes.
Recipes for pickle with barley and cucumbers
Some of the recipes are very “ancient”, I somehow found my old grandmother's cookbook, and I cook them very often. Some components had to be changed, to more modern ones, but the taste did not suffer from this.
Rassolnik is a classic recipe, step by step with photos
Classic pickle is usually cooked on beef with a bone, the broth is rich and fragrant.
We'll take:
- Three hundred grams of beef in a bone
- Three medium-sized potatoes
- One turnip bulb
- One carrot
- Two large spoons of tomato paste
- Four pickled cucumbers
- Two big spoons of barley with a hill
- Two leaves of Lavrushka
- Three peppercorns of black and fragrant
- Salt with pepper at the personal discretion
- Two liters of raw water
Cooking process:
We wash the pearl barley and soak it in the evening, boil it in the morning
Cook until beef broth. Pour the meat only with cold water, boil for about forty minutes, then add the onions with carrots, cut into halves. We boil for another twenty minutes and add the peppers and lavrushka.
Fry a little onion with carrot, pre-shredded. For roasting use sunflower oil. Add a soup ladle to the tomato paste and pour it into the pan with vegetables, pass through another seven minutes.
We take out meat from the broth and filter it into a clean saucepan so that it will be transparent and beautiful.
In the meat, we pull out a bone and cut it into pieces.
In the boiling broth we pour potatoes, boiled barley, cut into cubes.
As soon as they boil, we send the same meat. Boil for three minutes.
Add the cucumbers and wait for it to boil.
Last refueling is sent to the pan.
At the end try the soup in the salt and dosalivaem if necessary.
Recipe for pickle with pearl barley, pickles and chicken
Chicken broth always soups are always tastier, I think so. Especially if the chicken is homemade, fat. You can take and chicken legs, they, by the way, will cook faster. Excess fat from them can be trimmed.
We charge:
- Kilo of chicken
- Two small-sized carrots
- Six Medium Potatoes
- Large Onion
- Three cloves of garlic
- Four large salted cucumbers
- Two glasses of pickle pickles
- Half a glass of pearl barley
- Two leaflets of Lavrushka
- Sunflower oil
- Black pepper, freshly ground
- Salt Dining
Cooking process:
The chicken is well washed and divided into parts. Fill only with cold water and set to boil on the stove. Only water boils, remove to drain this water. Now pour boiling water and cook slowly on medium temperature so that there is no strong boil. Foam should be removed permanently.
After the chicken has boiled for 40-50 minutes, take it out with a skimmer on the dish. Add water to the broth to a total volume of three liters.
It is advisable to dunk the pearl barrels for several hours. Dip it in boiling broth and proceed to the preparation of vegetables.
We clean and chop the potatoes, carrots and onions; if you like large pieces of carrot in the soup, you can not rub it, but cut it. Onions and potatoes are usually cut into cubes. Potato immediately dipped in broth.
Heat oil in a pan and let onion with carrot. We cut cucumbers into cubes, chop garlic with a knife, it will be more delicious. Put them in the broth, then lay the roasting.
Pour the pickle from under the cucumbers into the pan, but until it starts to boil, we divide the chicken, remove the skin and pull out the bones, cut it into small pieces and drop it into the soup. Then add Lavrushka, pepper and taste, then we slightly salt. Leave on the stove for another twenty minutes. Already in plates with pickle you can add fresh herbs.
Meatless pickle recipe
You can cook pickle and completely without meat, in the broth of their vegetables, but I give you a recipe for soup with mushrooms. The broth is also quite rich, I always take mushrooms for it, but you can use any of your favorite mushrooms. We'll take:
- Three large potatoes
- One large carrot
- Bulbs of average size
- Three medium sized pickles
- Half a glass of pearl barley
- 50 grams of butter
- Fresh Greens
- Cook salt, pepper
- Two liters of water
Cooking process:
First we take a small saucepan and boil the cereal in it, for half an hour it will be enough. While the barley is boiled, we will deal with other components.
Forest mushrooms need to boil in advance, well, if you have frozen billet. I will fry the champignons immediately, mushrooms like butter, so we use it.
Mushrooms need to be cleaned and washed, cut into plates. Carrot rubbed through a grater, onion finely crumble. Fry the vegetables first in the pan, then the mushrooms, it takes no more than ten minutes.
Cut the potatoes into cubes and fall asleep in boiled water, send boiled pearl barley and fry to the same place, cook everything together under a closed lid for about ten minutes. While cooking, cut cucumbers into small pieces and add to the soup.
Add spices, carefully we add, we lay out finely chopped greens. Ready rassolnik can be served with cream or fresh sour cream.
Recipe for pickle with barley stew
Quick lunch option. In addition, we always prepare homemade stew of chicken, geese or rabbits. Especially tasty is the pickle on the goose stew.
We charge:
- Five hundred grams of any meat stew
- Three or four medium potatoes
- Large Onion
- Medium-sized carrot
- Half a glass of pearl barley
- Big spoon of tomato paste
- Three spoons of sunflower oil
- Three medium salted cucumbers
- Two and a half liters of water
Cooking process:
This soup is cooked quickly, so at the beginning we set up separately to cook the grits, rinse, pour in water and cook for half an hour.
Chop the onions and carrots, send them to the frying pan with the warmed butter, add and put the tomato paste, stew, stew for seven minutes.
We cut the potatoes into small cubes and send them to boiling water, spread the stew with stew and pearl barley, which has been cooked by this time. We notice fifteen minutes. Then put cucumbers in the pan, finely chopped. Cook as much again. After we salt, at will we add greens.
Smoked Breast of Pickle
Very interesting version of pickle. Smoked meat adds a dizzying flavor. The broth turns out saturated, beautiful color.
We charge:
- Fresh chicken breast
- Smoked chicken breast
- Three large potatoes
- Half a glass of pearl barley
- Three large salted cucumbers
- Two big spoons of tomato paste
- One carrot
- One onion bulb
- Two big spoons of sunflower oil
- One leaf of laurel
- Three black peppercorns
- Three liters of water
- Cook salt
- Fresh Greens
Cooking process:
Wash fresh breast, pour cold water and set to boil for half an hour. In another pan, boil the washed cereal, it will also cook for half an hour.
Meanwhile, we cut onions, rub carrots, chop cucumbers. Heat the butter in a skillet, add vegetables, add tomato paste, simmer for five minutes, then lay out the cucumbers, simmer for another five minutes. Cut potatoes into small cubes. From the broth take out the meat on a plate, filter and add, if necessary, water. In boiling we lay potatoes, chopped boiled and smoked meat, barley and zazharku. Add spices and under the lid give boil for an average of twenty minutes. Served with sour cream.
Recipe for lean pickle with barley
This dinner can be pampered by vegetarians or those who strictly observe fasting. On the vegetable broth is obtained light, but hearty dish. Olives give it a piquancy.
We charge:
- Half a kilo of potatoes
- Three large pickles
- Half a glass of pearl barley
- Medium Bulb
- Average carrot
- A jar of pitted olives
- Two big spoons of vegetable oil
- Salt
- Laurel
- Greens
- Two liters of water
Cooking process:
There is one secret to cooking lean pickle, so that the broth is beautiful, we take dry cereal (not mine), pour it onto a dry hot frying pan and fry until the barley is golden. Then as usual mine and boil.
In another pot, pour the water and set to boil. In the meantime, cut potatoes into cubes. Chop onions and carrots and let them in vegetable oil. Potatoes are poured into boiling water, we also send boiled barley and zazharku. We notice about fifteen minutes and put olives into the almost finished soup, which we pre-cut into ringlets. After this, boil another ten minutes and serve with sour cream and greens.
Recipe for pickle with sausage
This is probably one of the fastest recipes. Nevertheless, pickle turns out superbly delicious. I sometimes use several varieties of sausage. It happens that after a holiday the next day a piece of boiled, smoked and ham is in the fridge. Feel free to cut them into soup. We charge:
- Three hundred grams of any sausage, preferably smoked
- Two Medium Salted Cucumbers
- Three small potatoes
- Half a glass of pearl barley
- Onion
- Average carrot
- Half a glass of brine
- Three large spoons of sunflower oil
- Cook salt, spices
- Two liters of water
Cooking process:
Boil separately washed barley. Fill with water and cook for forty minutes. The remaining water will need to be drained. When cooking, be sure to salt.
We put the pot of water on the stove, clean and cut the potatoes, put it in the water, add the appeared barley. While boiling, grind and passeroem carrots with onions. Also send to the pan.
Cucumbers cut into cubes, sausage straws. We omit everything in the soup and add spices, salt it at the end, so as not to over-salt it. Leave to cook for another twenty minutes. Served with sour cream.
