Rassolnik is a traditional soup of Russian cuisine. It should be attributed to the most rich and aromatic soups that will easily decorate any table. In this case, the calorie content of pickle is about 42 kcal per 100 ml. However, it can vary depending on the products it contains.

The fact is that pickle can be prepared based on various ingredients. The main ones are pickles. But some recipes use fresh ones instead. In this case, the dish can be cooked in meat or vegetable broth. Also, the pickle, as a rule, includes potatoes, carrots, fresh herbs and pearl barley.

The benefits of pickle are due to the presence of vegetables and herbs in its composition. In addition, pickles contain a lot of iodine, which most people lack.

If you cook a dish in beef or chicken broth, then the pickle will also become a valuable source of protein that is useful for the body. However, due to the presence of cucumbers in the recipe, the dish has a salty taste. Therefore, you need to be careful with him for those who suffer from kidney or stomach diseases.

Pickle with pearl barley - step by step photo recipe

Cooking dinner always makes the hostess puzzled. Every woman wants to surprise her household with a delicious and interesting dish. Rassolnik will become an excellent lunch soup for children and adults alike.

Cooking time: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

• Chicken: 400 g
• Potatoes: 4-5 pcs.
• Pickled cucumbers: 1-2 pcs.
• Raw barley: 70 g
• Bow: 1 pc.
• Tomato paste: 2-3 tbsp l.
• Spices: taste
• Oil: for frying

Cooking instructions

Fresh cucumber pickle - delicious recipe

If you want to try an unusual pickle recipe, as well as make it as dietary and low-calorie as possible, try the recipe with fresh cucumbers.

This is the first dish that has an incredibly fresh and unusual taste, therefore it is ideal for vegetarians, as well as in summer. To make the pickle recipe even easier, you can cook it without barley.

Ingredients:

• Potatoes - 400 g.
• Cucumbers - 400 g.
• Onions - 1 pc.
• Tomatoes - 2 pcs.
• Sweet pepper - 1 pc.
• Carrots - 300 g.
• Salt, sugar and spices.
• Greenery.
• Butter.

Preparation:

1. This recipe is for two liters of water. It must be put on fire and brought to a boil.
2. At this time, all vegetables are peeled and cut: onion rings, peppers in small strips, carrots in strips or on a coarse grater, potatoes in small cubes or strips.
3. Cucumbers should be peeled and chopped with a coarse grater. Remove the skin from the tomato before cooking.
4. All that remains is to prepare the vegetables. To do this, heat the butter and fry the onion in it for a few minutes. Then add peppers and carrots to it.
5. To make the pickle have a beautiful color, put tomatoes, turmeric and paprika in the frying. Season with salt, pepper and sweeten.
6. Place the cucumbers in water and cook for 7-8 minutes. Then the potatoes and ready-made frying. Cook until the potatoes are tender. At the end, put herbs - parsley and dill.

To make the pickle recipe even more delicious, you can also add parsley root to the broth at the beginning of cooking. Serve the pickle with fresh herbs and sour cream.

Pickle recipe with pickles

The classic pickle recipe includes pickles. This recipe can be prepared on the basis of various offal or beef broth.

However, pickle is tastier if you boil it with beef, and also add pre-boiled pork or beef kidneys. In this case, the pickle turns out to be rich and fragrant.

Ingredients:

• Beef - 500 g.
• Pork or beef kidneys - 600 g.
• Potatoes - 500 g.
• Pickled cucumbers - 300 g.
• Onions - 100 g.
• Pearl barley - 130 g.
• Carrots - 1 pc.
• Sweet pepper - 1 pc.
• Butter.
• Pickle to taste.
• Salt, pepper, bay leaves and other spices.

Preparation:

1. First you need to boil the beef. To do this, place the meat and cook for about an hour. At the same time, boil the kidneys in separate water. To get rid of the specific odor, it is recommended to pre-soak the kidneys. Boil the barley separately for 15-20 minutes.
2. Cooking frying. Use butter for this. Cut the onion and cucumbers into small cubes and fry for a few minutes.
3. When the beef broth is ready, strain it.
4. Cut the carrots into cubes or leave them whole.
5. Cut the beef into portions.
6. Add potatoes, frying, finely chopped boiled kidneys, pearl barley to the water.
7. Add some brine after 10-15 minutes. And only then add salt and spices and, if necessary, a little lemon juice.

It remains only to pour into plates. Serve pickle with parsley and sour cream.

Pickle with rice - recipe

Pickle can be prepared in a variety of ways. The classic recipe includes barley. But you can also use an alternative recipe with rice. In this case, the taste of the finished dish is more delicate.

Ingredients:

• Chicken - 700 g.
• Onion - 300 g.
• Carrots - 150 g.
• Potatoes - 400 g.
• Pickled cucumbers - 300 g.
• Round rice - 100 g.
• Vegetable oil for frying.
• Salt, bay leaves, pepper and other spices to taste.
• Parsley.

Preparation:

1. Vegetables should be peeled and finely chopped. Fry in vegetable oil. Add chopped cucumbers and stew a little.
2. At this time, the meat should be cooked. For him you need 2-3 chicken legs. It should be cooked for about an hour, constantly removing the foam. Additionally, you can put a few cloves of garlic, bay leaves and peppercorns.
3. When the meat is ready, it must be removed from the bones and cut into pieces.
4. Then add to the broth along with the potatoes, washed and pre-soaked rice. Cook for 10-15 minutes.
5. Then put the pre-cooked roast and cucumbers.
6. At the end of cooking, season with salt and black pepper.

Serve the prepared pickle with finely chopped parsley and sour cream.

How to cook pickle soup with barley and pickles - the classic and most delicious recipe

The most delicious and aromatic pickle is obtained with pickles, barley and beef broth. In addition, this recipe for pickle is the most classic and traditional. Therefore, be sure to include this recipe in the daily menu of your home so that your loved ones are well-fed and happy.

Ingredients:

• Beef on the bone - 600 g.
• Pearl barley - 60 g.
• Potatoes - 300 g.
• One large carrot.
• Onion - 150 g.
• Pickled cucumbers - 300 g.
• Brine - 100 ml.
• Tomato paste - 60 ml.
• Salt and spices to taste.

Preparation classic pickle

1. First, wash the meat and cook in salted water for an hour. Additionally, vegetables and celery or parsley root can be added to the water.
2. While the broth is boiling, the pearl barley should be soaked in hot water to swell.
3. When the broth is ready, take out the meat, cut into portions. Strain the broth and place the meat and barley in it. Cook it for half an hour.
4. Peel the potatoes, cut them into cubes and put them in the water. Then fry should be done.
5. To prepare it, you will need carrots, onions and pickles. Grind them and fry in sunflower oil.
6. Then put a little broth in the pan and simmer for 10-15 minutes.
7. Finally, add tomato paste.
8. Add the roast to the pickle 10 minutes before the end of cooking.
9. If there is not enough acid, pour in a little cucumber pickle. At the end of cooking, pepper and salt.

Serve the pickle hot with sour cream. This recipe for pickle with barley is the most traditional, so everyone in your family will love it.

Pickle for the winter - a delicious step by step recipe

Cooking pickle takes a lot of time. Therefore, you can make wonderful preparations for the winter, which will make the preparation of this dish simple and quick. In addition, the recipe for the preparation for the winter is very simple and does not take much time.

This recipe for harvesting for the winter does not imply the presence of pearl barley. It is suitable for those housewives who like to cook pickle with rice or no cereal at all.

Ingredients:

• Pickled cucumbers - 1.5 kg.
• Fresh tomato - 700 g.
• Onion - 500 g.
• Vinegar - 50 ml.
• Salt - 40 g.
• Sugar - 150 g.
• Vegetable oil - 200 ml.

Preparation pickle for the winter:

1. Cut pickled cucumbers into small cubes or chop using a special attachment on a blender. Grind the vegetables with a coarse grater. Scald the tomatoes, remove the skin, then cut into cubes or chop with a blender.
2. Fry the onions and carrots for a few minutes in vegetable oil, then put the rest of the ingredients in the frying. Simmer for 15-20 minutes.
3. Then put the finished mixture in clean and sterilized jars and roll up for the winter.

To prepare a pickle for the winter from this preparation, it is enough to boil the broth with potatoes and pour the finished mixture into it. Additionally, you can add rice or pearl barley.

If you pre-prepare the pickle preparation for the winter, then you can be sure that they contain healthy summer vegetables. In addition, such a recipe for the winter will appeal to your family.

Most housewives prefer to cook pickle with barley. However, boil it for a long enough time, besides, it must be steamed beforehand so that the pearl barley turns out to be soft. Therefore, we recommend preparing the preparation for the winter with barley.

To make a pickle on the basis of such a preparation for the winter, it is enough to boil the meat and potatoes. And during fasting, you can simply pour the contents of the jar into water and boil for a few minutes. Harvesting for the winter is also suitable as an appetizer or side dish.

Ingredients:

• Pickled cucumbers - 3 kg.
• Tomato paste - 200 ml.
• Onions - 1.2 kg.
• Carrots - 800 g.
• Pearl barley - 0.5 kg.
• Vinegar - 50 ml.
• Sugar - 100 g.
• Salt to taste.
• Oil - 100 ml.

Preparation pickle for the winter with pearl barley:

1. Rinse the barley and fill with hot water for an hour.
2. Cut the onion into rings, grate the carrots, and chop the cucumbers into thin strips.
3. Boil the barley until tender.
4. Fry vegetables a little, then add tomato paste, a little water and spices. Simmer for 20-25 minutes.
5. Add the prepared barley to the mixture and simmer for another 5 minutes.
6. Then drain the vinegar and salt to taste.
7. It remains only to decompose the semi-finished pickle product into banks and roll it up for the winter.

Pickle recipe for the winter from fresh cucumbers

To prepare pickle for the winter, you can use not only salted, but also fresh cucumbers. In addition, during the period when preparations are made for the winter, fresh cucumbers are inexpensive, so this recipe allows you to make the most economical harvesting of pickle for the winter.

Ingredients:

• Fresh cucumbers - 3 kg.
• Pearl barley - 500 g.
• Tomatoes - 1 kg.
• Onions - 1 kg.
• Carrots - 0.8 kg.
• Hot pepper - 1 pc.
• Sweet pepper - 300 g.
• Oil - 200 ml.
• Vinegar - 100 ml.
• Salt - 4 tbsp. l.

Preparation:

1. Cut the cucumbers into small cubes. If they are large or have a tough skin, it is best to peel them off. Cut the vegetables into small strips.
2. Boil the barley until tender. Grind the tomatoes with a blender or meat grinder.
3. We mix all the components in a large container, adding the pre-boiled pearl barley.
4. We also add salt, vegetable oil and seasonings. Simmer for 5-7 minutes.
5. Then add the vinegar and put it in the jars.
6. It remains only to sterilize the jars for about half an hour, depending on their size.
7. Then we roll up a semi-finished pickle for the winter and store in a cool place.

Such an interesting soup seems surprising and strange to foreigners. Groats, pickles, fresh vegetables. And only a Russian person knows how tasty and appetizing such a combination can be if the pickle soup is prepared correctly. The classic recipe with barley and some of its other variations are published below.

Ingredients: a pound of any meat on the bone, 3-4 potatoes, medium carrots and a small onion, 70-80 g of pearl barley, 3-4 pickles, 2 tablespoons of tomato paste, salt, seasonings, pickle.

1. The groats are washed and left to swell for a couple of hours in cold water.
2. The broth of the selected meat is cooked until the last is cooked. No salt or spices have been added yet.
3. The meat is set aside, and cereals are cooked in the resulting broth for about 20 minutes.
4. Fry is prepared from onions, carrots and cucumber cubes. After 7-8 minutes, tomato paste is added to it, and then a little water. Together, the products are stewed for a little less than 10 minutes.
5. The meat cut into pieces is returned to the broth, the contents of the frying pan, potato bars, salt, spices are added. Brine is poured to taste.

The soup is cooked until the potatoes are tender.

Cooking recipe with beef

Ingredients: a pound of beef on the bone, 4-6 potato tubers, 3 pickles and half a glass of pickle from them, large carrots, a glass of pearl barley, onions, fragrant herbs, salt.

1. The washed cereal is left to soak overnight. This will speed up the preparation of the soup later.
2. The meat is washed, chopped coarsely. Broth is cooked from it for about 1.5 hours.
3. During this time, vegetables are prepared. Chopped onions and carrots are sautéed in fat. Potatoes are cut into cubes, cucumbers - into slices.
4. Sliced ​​cucumbers need to be darkened in a frying pan separate from the sautéing and sent to the broth. Potatoes, prepared pearl barley and the remaining fried vegetables are poured there.
5. It remains to salt the soup, add fragrant herbs and cook it until all the ingredients are ready.

Cucumber pickle is poured into the dish before serving.

In a multicooker

Ingredients: one carrot and one onion, 2 pickles, 2 liters of ready-made chicken broth, a tablespoon of tomato paste without additives, 2 tablespoons of pearl barley, 3 small potatoes, a lavrushka leaf, salt, a mixture of peppers.

1. The groats are soaked in water overnight.
2. First, in the baking program, chopped onions and carrots are fried in fat. Then grated cucumbers and tomato paste are added to them. Together, the components languish for another couple of minutes.
3. The broth is poured into the bowl of the "smart pot". Grits, lavrushka, salt, peppers and potato cubes are added.
4. In a program suitable for boiling soup, the treat will cook for half an hour.

If there is an umbrella of dill in a jar of pickles, then for a special aroma it is worth adding it to the dish.

With barley and beef kidneys

Ingredients: 320 g of beef kidneys, 3 pickles, 2-3 potato tubers, half a glass of cucumber pickle, carrot, onion, 2 tablespoons of pearl barley, celery root, dried herbs, salt.

1. The offal gets rid of films and fat. It is very important to soak it in cold water for 7-8 hours. During this time, it is necessary to change the water at least 3 times. Otherwise, the dish may have an unpleasant odor. Next, the kidneys are cut into slices and cooked for half an hour.
2. The groats are washed in advance and poured with boiling water for 40-45 minutes.
3. The cucumbers are cut into cubes and simmer for 6-7 minutes in a skillet. The rest of the vegetables and the celery root just need to be peeled and chopped.
4. Pieces of buds are transferred to new water and boiled in it for about 1.5 hours. All other prepared ingredients are added to them. Also - salt, dried herbs.
5. The soup is cooked until the offal is cooked. After adding the brine, it is brought to a boil.

Served with homemade sour cream.

Chicken broth

Ingredients: chicken breast with bone, carrot, 40 g of pearl barley, onion, 3-4 small potatoes, 2 pickles, salt, Italian herbs.

1. Broth is cooked from chicken on bone for 1-1.5 hours. It is immediately salted a little.
2. Barley is soaked in cold water in advance for a couple of hours.
3. About 20 minutes before the end of cooking the meat, the cereal is also sent to the pan.
4. It remains to add potato bars, carrot slices, cucumber cubes and pre-fried onion to the base.
5. The mass is salted, sprinkled with herbs and left on fire until the potatoes are soft.

The finished soup simmer under the lid on the switched off stove for another 15-20 minutes.

Lean pickle with pearl barley

Ingredients: 110 g of pearl barley, 2 potatoes, onion, tomato, clove of garlic, large pickled cucumber, carrot, salt, herbs of Provence.

1. The washed cereal is soaked for 40 minutes. After that, it is cooked until half cooked for 20-25 minutes.
2. Onions and carrots, chopped in any convenient way, are sautéed in vegetable oil. When the vegetables are well browned, add finely chopped skinless tomatoes and chopped garlic. Together, the components are prepared for another 5-6 minutes.
3. The contents of the pan are transferred to the semi-prepared cereal. Salt, herbs, potato cubes are also sent there.
4. Chopped cucumber is poured into the soup a few minutes before cooking. If you add it earlier, the potatoes will cook for a very long time.

Served with sour cream or mayonnaise.

With the addition of mushrooms

Ingredients: 300 g of chicken, pickled cucumber, pickled tomato, 3 tablespoons of pearl barley, 160 g of chanterelles, vegetables (2 pcs. Onions, potatoes and carrots), salt, spices.

1. Broth is cooked from chicken. The groats are washed with hot water and immediately sent to the same pan.
2. When the barley becomes almost soft, chopped potatoes are added to it, as well as fried onions, carrots, cucumber cubes and chanterelles. The latter are pre-boiled.
3. It remains to add salt, spices, and salted tomato to the soup.

The food is cooked until all ingredients are cooked.

Recipe from Chef Ilya Lazerson

Ingredients: 270 g of chicken offal, ¾ tbsp. pre-cooked barley, 4 potatoes, celery root, 1.5 liters of ready-made chicken broth, onion, 2 pickled cucumbers, salt, pepper mixture.

1. Giblets (stomachs and hearts) are boiled until soft and cut into small pieces.
2. The cucumbers are chopped into cubes and stewed in a small amount of broth until soft.
3. Onion and celery cubes are sautéed in oil.
4. Cubes of potatoes, pearl barley are laid in the boiling broth, and after 15 minutes, cucumbers, chopped offal, frying.

The dish is salted, peppery and cooked until the potatoes soften.

Original fish pickle

Ingredients: half a kilo of salmon soup set, 2.5 liters of filtered water, 4 potato tubers, 250 g of ready-made barley, onion, carrot, 3 pickles, a tablespoon of tomato paste, salt.

1. Broth is cooked from fish in salted water. After about 20 minutes, potato bars are placed in it.
2. Chopped onions, carrots and cucumbers are fried in oil. Then for 5-6 minutes they languish with pasta.
3. When the potatoes are almost ready, the fry and cereals are sent to the broth. The soup is salted and cooked for another 7-8 minutes after boiling.

An incredibly tasty and rich dish called "pickle" will appeal to all lovers of first courses. Hearty, aromatic, moderately sour food will quickly satisfy your hunger thanks to the meat broth, on the basis of which it is prepared. And the cucumber pickle added at the end of cooking will add a spicy, spicy note. So, what is the popular classic pickle made of ?!

The main thing in the article

Ingredients for a delicious pickle with barley:

• beef or pork - 500 g
• pearl barley - 100 - 150 g
• potatoes - 3-4 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• pickled cucumber - 3-4 pcs.
• cucumber pickle - 300 ml
• vegetable oil - 4-5 tbsp
• bay leaf - 2 pcs.
• salt, pepper - to taste.

How much barley is needed for pickle?

The amount of barley added directly affects the consistency of the first course. Fans of soups of medium thickness for 3-4 liters of liquid will need 100-150 g of cereal. For fans of thick first courses, it will be appropriate to add an extra handful of pearl barley.

Pickle with barley and pickles: the best classic recipe

What is a classic pickle without rich meat broth ?! It is he who will become the "manager" in this culinary combination of amazing taste and aroma. Well, the sequence of the culinary process will guarantee the excellent taste of the dish:

1. Combine the meat broth with barley.
2. After 30 minutes, place the chopped potatoes in the broth.
3. We bring chopped onions and grated carrots to softness.
4. Simmer vegetables in a deep frying pan over low heat for 4-5 minutes.
5. We connect with the future pickle.
6. Simmer finely chopped cucumbers with a part of the brine in a pan.
7. After 5-7 minutes of stewing, combine them with the soup.
8. To improve the taste, add spices and salt.

When served with lunch, sour cream is the best choice, which will emphasize the excellent taste of a nutritious meal.

Pickle with barley and meat: recipe with step by step photos

To get an appetizing meat pickle, the following components are required:

• meat on the bone - 700 g
• pearl barley - 100 g
• potatoes - 3 pcs.
• medium carrots - 1 pc.
• onion - 1 pc.
• pickled cucumbers - 5 pcs.
• greenery
• salt and pepper to taste.

Cooking process:

Pickle in chicken broth with barley

To make chicken stock, you need chicken or portions of it.

• Cook the washed poultry for about half an hour. Be sure to remove the resulting scale.
• Then add cereals, and after half an hour - chopped potatoes.
• After 20 minutes, we take out the chicken and put the sautéed carrots and onions instead of it.
• The same fate awaits chopped cucumbers, pre-stewed in a pan.
• Combine chopped boiled chicken with pickle.
• Salt and pepper to taste.

Pickle recipe with offal: liver or kidneys

The sequence in which this type of pickle is prepared is no different from the classic recipe for the dish. The only difference is that instead of meat, some organ meats like kidney, heart, lungs, or liver are involved.

Important! Before you combine all the constituent products for unhurried simmering over low heat, you need to boil the washed offal a little.

• After a short boil, rinse the liver (kidneys) thoroughly again.
• Put clean offal again on medium heat.
• After boiling, let it stand for another 1 hour and turn it off.
• The further culinary process is fully consistent with the traditional pickle recipe.

Lean pickle with barley and pickles

The absence of meat and fish products is the main feature of the preparation of lean pickle.

1. It follows that we fill the pearl barley not with broth, but with ordinary hot water.
2. Cook until tender for 20-30 minutes.
3. Then vegetables are connected to the process - potatoes, carrots, onions, sauteed cucumbers.
4. Before turning off the almost finished soup, you need to add the cucumber pickle. Its amount depends on the chef's taste preferences - from 0.5 to 1 glass.
5. When serving the dish, sprinkle with chopped herbs.

How to cook pickle with mushrooms?

Mushroom pickle has an unusually rich taste that perfectly satisfies hunger and leaves a delicious aftertaste. Particularly pleasing is the fact that it will take very little time to prepare it.

To do this, you must first soak the mushrooms in warm water, and then boil them over low heat for about 20-25 minutes. The next step is to enrich the mushroom broth with vegetables and add spices and herbs.

Pickle recipe with barley in a slow cooker

In the modern world, with its frantic rhythm and lack of time, such a kitchen assistant as a multicooker will come in handy. The pickle prepared using this technique is distinguished by its rich taste and density. To reduce the time spent in the kitchen when preparing the first course, it will be advisable to use this miracle of technology.

1. To begin with, turn on the "Baking" mode and place chopped carrots, onions, cucumbers in a container.
2. Adding tomato sauce (1-2 tablespoons) will accentuate the taste of the dish with spicy notes. We pass for another 5-6 minutes.
3. Put pearl barley, potato and meat cubes into the container and fill the multicooker with water to the desired mark.
4. We turn on the "Extinguishing" function. Cooking time - 1.5 hours.

Features of cooking delicious pickle with pearl barley

1. The use of meat on bone at the initial stage of the culinary process guarantees a truly fruitful result. It can be beef, pork, chicken drumsticks.
2. The pickle will turn out to be quite appetizing if you use not meat, but river fish to prepare the broth. For a more pronounced taste, it is better to use fatty varieties - carp, catfish, crucian carp.
3. Pre-soaking in water at room temperature for 5-6 hours will help speed up the cooking of pearl barley.
4. Peeled cucumbers significantly improve the taste of the pickle. This should be used before chopping the vegetable.
5. By-products, which have a specific smell and taste, must be soaked in acidified water for several hours. This is necessary in order to rid products of accumulated toxic substances.
6. It is recommended to eat ready-made pickle not immediately, but after it has been infused for about half an hour. This will greatly enrich the taste of the appetizing dish.

Pickle with pearl barley: video recipe

Bon Appetit!

Foreigners who have arrived in our country for the first time taste the pickle soup and are surprised. The taste qualities of the dish seem strange to them, because the classic recipe with barley includes pickled cucumbers. But for our compatriots, such a soup - you will lick your fingers! Therefore, let's look at the most delicious varieties of it.

Pickle soup with barley and pork: a classic recipe

• potatoes - 4 pcs.
• pork on the bone - 500-550 gr.
• carrots - 1 pc.
• tomato paste - 60 gr.
• pickled cucumber - 2-3 pcs. (depends on the size)
• onion - 1 pc.
• pearl barley - 160 gr.
• brine - in fact (about 120 ml.)

If you still have no idea how to cook pickle, we offer you a step-by-step recipe for a dish with barley and pickles. Additionally, you will need your favorite spices and pickle from cucumbers.

1. So, rinse the barley a couple of times, then soak it in filtered water for 2-3 hours. The grains should swell.

2. Wash the meat, send it to a saucepan with cold water. After a 5-minute boil, drain the first broth, transfer the pork to hot water and simmer until tender (1.5 hours).

3. After the indicated period, remove the meat, pour pearl barley into the resulting liquid. Boil it at medium power for about a third of an hour.

4. During this period, it is necessary to wipe the carrots, chop the cucumbers into cubes and chop the onions, then make frying from them.

5. After 5 minutes, a little water and tomato paste are introduced into the pan, then all the ingredients languish for another 8 minutes.

6. When the frying is ready, transfer it to the broth along with the meat (pre-cut into pieces). Throw in diced potatoes and spices here. Salt.

7. Continue simmering the pickle soup until the potatoes are tender. The classic recipe with barley is accompanied by pouring in the brine of your choice 5 minutes before the dish is ready.

Pickle on beef with barley

• carrots - 1 pc.
• beef on the bone - 500-550 gr.
• potato tubers - 5 pcs.
• pickled cucumber - 3 pcs.
• pickle from pickles - 120 ml.
• pearl barley - 0.2 kg.
• onion - 1 pc.

Since you can cook pickle soup on beef with barley, it makes sense to take a closer look at this dietary recipe.

1.From the night, the barley must be thoroughly rinsed and kept in cold filtered water for 7-8 hours. If this is not possible, leave the cereal for at least 3 hours.

2. Thoroughly rinse the beef, dry, chop into large pieces. Send in cold water, cook for 1 hour 20-30 minutes on medium power.

3. Within the allotted time, it is necessary to chop the onion and grate the carrots, and then fry on the vegetables. Chop potatoes into cubes, cucumbers into rings.

4. Put the cucumbers in a clean skillet with oil and fry for 7 minutes, then add to the frying and put everything together in the broth. Add potatoes and cereals to this.

5. Boil the pickle barley soup until the potatoes are ready, the recipe does not imply the addition of salt, but be guided by your taste.

6. When the potatoes are softened, pour in the brine, add aromatic herbs. Turn it off, let it stand for a third of an hour, taste it!

Pickle in chicken broth in a slow cooker

• onion - 1 pc.
• pearl barley - 130 gr.
• potatoes - 3 pcs.
• tomato paste - 40 gr.
• chicken broth - 1.8 l.
• pickled cucumber - 2 pcs.
• carrots - 1 pc.

It is worth considering pickle soup, or rather its classic recipe for a multicooker. The dish is also prepared with barley, the scheme is almost identical.

1. You need to soak the cereals overnight in order to facilitate the cooking process in the morning and reduce the time spent on cooking.

2. We start by preparing the fry. To this end, it is necessary to chop the onion and rub the carrots, then send the ingredients to the multicooker bowl and set the frying function.

3. After about 2 minutes add the cucumbers and tomato paste, chopped into small squares. Timed another 3-5 minutes, do not forget to stir.

Pickle for the winter

• carrots - 470 gr.
• tomatoes - 500 gr.
• vegetable oil - 60 ml.
• pearl barley - 150 gr.
• cucumbers - 950 gr.
• onions - 3 pcs.
• water - 130 ml.
• 9% vinegar - 50 ml.

Harvesting pickle is not difficult. Often this soup is rolled up for the winter. Consider a simple recipe and get down to business.

1. Prepare all components according to classical technology. If necessary, remove the shells from the tomatoes so that they do not end up in the soup later. Rinse pickled cucumbers, chop into small cubes.

2. Pickled cucumbers can also be added to pickle soup. The classic recipe will not get worse from this. Next, grind the carrots on a coarse grater.

3. Wash the onion, do the same with the pearl barley. Chop the vegetable. The groats can be soaked in boiling water for 1 hour.

4. Send the chopped tomatoes to the buttered skillet. Stir in the required spices. Simmer food until moisture evaporates.

6. Prepare 2 0.5 liter cans in parallel. Sterilize them together with the caps. Pour in the finished soup to the brim.

7. Roll up the container. Turn the jars over and wait until they cool completely. Store the pickle preparation in a dark place.

Pickle with sausage

• cucumbers - 180 gr.
• smoked sausage - 260 gr.
• potatoes - 220 gr.
• pearl barley - 160 gr.
• onion - 1 pc.
• vegetable oil - 60 ml.
• greens - to your taste
• carrots - 1 pc.
• water - 3 pcs.

Pickle with sausage has a rather unusual taste. Soup with your favorite spices and pickles will not leave you indifferent. The recipe is simple.

1. Rinse the cereal several times. Fill the barley with water for a while and wait for it to swell.

2. After that, drain the liquid and send the cereal to the pan. Pour in fresh water (3 liters) and turn on the stove. Prepare the onions with carrots, fry them in oil.

3. Chop the sausage into small cubes, send to the pan with vegetables. Chop the cucumbers and stir in the stir-fried ingredients. Simmer covered over low heat for 5-6 minutes.

4. Pickle soup turns out to be really tasty if you rely on the classic recipe. A dish with barley is not complete without potatoes.

5. Peel and chop the potatoes. Pour it in when the cereal softens. A few minutes before complete cooking, introduce frying and your favorite spices.

6. Add a small amount of cucumber pickle to the saucepan. Chop fresh herbs into ready-made soup if desired.

7. Bring the dish to a boil and turn off the stove. Cover the pot with a lid, leave the soup to infuse. Serve with sour cream and breadcrumbs.

Since it is not difficult to prepare the pickle, it can be prepared for the winter. The barley dish has a pleasant aroma and excellent taste. A step-by-step recipe will not let you go wrong. Do everything according to the instructions.

Meat or lean pickle is a thick soup that has a rich and aromatic taste. Despite the addition of lightly salted cucumbers, the taste of the soup has a mild sweetish aftertaste. Various variations of pickle: with meatballs, rice, barley - make it possible to choose a recipe to your liking.

Everyone's favorite and most common type of pickle is prepared with barley. The broth can be cooked on any meat: chicken, pork or beef. It can also be cooked without meat, pickle in any form will remain fragrant.

Pickle soup with barley: a classic recipe

The dish according to this recipe turns out to be fragrant and meaty, so the whole family will surely like it.

Pre-soak the washed pearl barley overnight in cold water;

Peel the onions and carrots, wash and cut into small cubes. If desired, you can grind everything on a grater;

Rinse the ribs well, pour cool water into a saucepan and place on the stove. As the water boils, you need to drain it and pour a new one. Put it back on the stove. As it boils, reduce gas and simmer for 45 minutes;

Chop cucumbers or chop on a grater;

In a preheated pan, fry the onion and carrots in vegetable oil. When the vegetables have a golden color, add the cucumbers. Cover the pan and let it sweat a little;

In vegetable oil in a separate small frying pan, fry the tomato paste. As it is almost ready, add salt, some other spices, lavrushka and pepper;

After the ribs are ready, remove them, remove the meat from the bone;

Put the barley into the broth and after it boils, cook for 17-20 minutes;

Pour 60 ml of meat broth into a pan with fried vegetables, mix and pour into a saucepan. Put pieces of meat and the resulting tomato sauce there;

Darken for another 10 minutes on the fire, and after removing, let it brew for another 15 minutes.

The finished soup turns out rich and thick. Pour it into deep bowls, add a little sour cream and garnish with a sprig of herbs.

Delicious pickle with barley and pickles

The components are as follows:

• 500 grams of meat beef bone;
• 100 gr of pearl barley;
• 400 grams of potatoes;
• Pickled cucumbers - 0.2 kg;
• Pickle from cucumbers - ½ cup;
• Onions - 0.1 kg;
• 100 grams of carrots;
• 90 grams of tomato paste;
• Spices and lavrushka.

Cooking method:

1. Rinse the meat, cover with cool water and cook for one hour over low heat. After the broth starts to boil, remove the scale;
2. Rinse the barley well, pour in several glasses of boiling water and wait 1 hour;
3. After the beef bone is ready, cut it from the bone and cut into pieces;
4. Send the meat and barley to the broth, let it boil for about half an hour;
5. Peel and rinse the potatoes. Cut it into bars and put it in the broth;
6. Chop onions and carrots with a knife or grater;
7. Cut the cucumbers into small strips;
8. Fry onions and carrots in vegetable oil in a pan;
9. Next, put in tomato paste, stir and stew a little;
10. Add cucumbers, cover and simmer for 10-15 minutes;
11. Put the contents of the pan into the broth with barley and pour in the pickle from the cucumbers. Add spices, salt and a couple of bay leaves. Close the pan with a lid and let it simmer for another 7-10 minutes.

The soup is ready! Season with sour cream and sprinkle with chopped herbs.

Pickle recipe with barley and chicken in a slow cooker

This aromatic soup can be prepared not only on the stove, but also in the assistant - a multicooker. This method makes cooking easier as it speeds up the cooking process. But, nevertheless, the soup turns out to be as rich and tasty as when cooking on gas.

Ingredients:

• 0.5 kg chicken fillet;
• 70 g of pearl barley;
• Potatoes - 300 gr.;
• Vegetable oil;
• 200 grams of pickled cucumbers;
• 200 grams of carrots and onions;
• Spices, herbs;
• Pickle from cucumbers - 150 ml.

1. Peeled carrots and onions, rinse and chop;
2. Connect the multicooker to the "Fry" mode and pour olive oil into a cup. Fry the onions, then put the carrots in a bowl and simmer;
3. Rinse the chicken fillet, put in a slow cooker with vegetables, add water. Cover the lid and cook on Soup for 30 minutes. As the water boils, it is necessary to remove the scale and add lavrushka leaves;
4. At this time, pour boiling water over the pearl barley and let it brew;
5. When the chicken fillet is ready, take it out and chop it into pieces;
6. Peel potatoes, wash and cut into medium cubes. Put the meat back in the broth, pour the barley, potatoes and pour in the cucumber pickle. Mix everything, add spices and a little salt. To taste. If there is not enough salt, then add more. Cook for 17-20 minutes.

After the signal from the multicooker, turn it off and let the soup stand for 10 minutes. After preparing the soup, you can pour it into portions, adding sour cream and chopped herbs.

Pickle with barley, pickles and mushrooms

The pickle will turn out to be even more saturated if you cook it with mushrooms. The soup is prepared no more than half an hour, so it is suitable for those who have very little time to prepare food.

Ingredients:

• 300 gr. fresh champignons;
• 3 tbsp. l. pearl barley;
• 0.2 kg of potatoes;
• Vegetable oil;
• 0.2 kg of pickled cucumbers;
• 150 ml of pickle from cucumbers;
• Spices, lavrushka, herbs;
• 1 onion and one carrot.

Cooking method:

1. Chop the onion into small cubes and fry in a skillet in vegetable oil;
2. Peel the carrots, chop on a grater, add to the pan to the onion and fry.
3. Grate cucumbers, put with vegetables, cover with a lid and stew a little;
4. Pour the pearl barley with water, preferably at night;
5. Rinse the mushrooms and chop into slices. Fry in another pan until cooked in vegetable oil. The champignons should shrink slightly and turn brown;
6. Take a saucepan and put mushrooms and fried vegetables in it. Pour over filtered water, put on gas and bring to a boil. Then pour pearl barley into the mushroom broth and cook after boiling for 20 minutes;
7. Chop the herbs and pour into the saucepan before turning it off.

Pickle with mushrooms is ready! It remains only to season with sour cream and add a sprig of parsley. Bon Appetit!

When using tomato paste in pickle, it must be fried, because it is sour in its "raw" form. You can determine the readiness of tomato paste by the smell, as soon as the sourness disappears, then the sauce is ready. Here it is already important not to overcook the pasta, as it will start to taste bitter.

In a pickle, tomato paste can always be replaced with tomatoes, you just need to remove the skin.

To get rid of the stickiness of the pearl barley, before boiling it, it is necessary to fry it in a dry frying pan until golden brown. Also, pearl barley should be poured into the broth at the very last turn.

When preparing pickle in a multicooker, the "Fry" function is most often required, but not all multicooker has this mode. It can be replaced with the "Warm up" mode, it will cope with frying just as well.

It doesn't matter which pickle recipe is prepared, they all have their own flavor that everyone will enjoy!