TV food lazerson recipes pickle. Rassolnik with barley and pickles: the most delicious recipes

Rassolnik is one of the most delicious dishes of Russian cuisine, which is on a par with cabbage soup, dumplings and meat pies. It belongs to the category of sour soups because it is cooked with pickles and brine. The recipe for the dish that our article is devoted to contains secrets that indicate its name with the phrase “from Lazerson.”

The author of this pickle is Ilya Lazerson, a talented chef from St. Petersburg, president of the guild of chefs, author of numerous books on cooking, popular TV presenter, guest of television and radio programs about recipes for delicious and healthy food. He hosts his own program “Lazerson’s Principles” on the Food-TV channel, in which he shares recipes for “bachelor” cuisine with gourmets, and the page “Lazerson. Favorites”.

What are the main principles of preparing pickle sauce according to Ilya Lazerson’s recipe?

Ingredients

2 pieces of beef on the bone with a total weight of 300 g;
200 g chicken giblets (heart, gizzards);
1 cup pearl barley;
3-4 potatoes;
2-3 salted (not pickled) cucumbers;
2 onions;
2 carrots;
1 celery;
150-200 ml of brine;
a little vegetable oil;
bay leaf, salt, pepper - to taste.

It is better to use meat ingredients chilled - this is a fresher and healthier product.

But you can also take frozen ones. In this case, let the meat thaw naturally, at room temperature. If you don’t have extra time, use the microwave.

The quantity of products is designed for 6-8 servings. Cooking time, including cooking the broth, is 1.5 hours.

Food preparation

Before preparing the broth, rinse and soak the pearl barley in cold water. While it cooks, the cereal will swell.

Rinse the beef pieces well under running cold water to remove any small pieces of bone.

Rinse the chicken giblets especially thoroughly, in particular the gizzards. There is no need to cut them into pieces.

Cooking broth

For Lazerson's pickle, it is prepared as follows:

Place the pieces of beef on the bones in a 2.5-3 liter saucepan, cover with cold water and put on fire. Bring to a boil and skim off any foam. Salt, add black peppercorns and allspice (2-3 pieces each).
Boil the beef until half cooked.
Add the peeled onion, carrots and whole celery. Cook until the meat is done.

You can check if the beef is cooked with a knife or fork. The cutlery will fit into the finished meat easily, without pressure.

Remove the boiled vegetables and meat from the pan and strain the broth. You won't need the onion anymore, but cut the carrots into slices or cubes. Remove the meat from the bone.

Separately, boil chicken giblets and pearl barley in salted water. You don't need too much of it, as long as the products are hidden. After cooking, drain the water and cut the giblets into small pieces.

Heat the vegetable oil in a saucepan and simmer the pickled cucumbers, grated on a coarse grater or cut into thin strips, with the addition of brine.

Fry finely chopped onions in a frying pan and add boiled carrots to it. Fry everything until caramel color.

Cooking secrets

The main principle of Lazerson’s pickle is to cook the sour ones separately. If you cook everything together, then in an acidic environment the remaining ingredients will remain solid and will not cook properly. The potatoes will have a hard shell, and the onions and carrots will have a slight crunch.

Second, use several types of fats: vegetable oil, butter, etc. This mixture will add flavor, evenly distribute and soften the acidity of the dish, and speed up cooking.

Third, even though potatoes cook faster than others, you need to put them in the broth first, otherwise they will not achieve good soup boiling.

Let's start preparing pickle from Lazerson

In fact, this method is not as complicated as it might seem. Let's move on to Lazerson's step-by-step pickle recipe:

Bring the finished strained beef broth to a boil and begin to dump one by one, each time bringing the ingredients to a boil in the following order: potatoes, boiled pearl barley, boiled chicken giblets cut into slices, boiled pieces of beef, stewed pickles with brine.
At this stage you need to taste the soup. If it is not sour enough, add lemon juice. Vinegar (table or wine) is also suitable.
Next, add the fried onions and carrots to the contents of the pan. Bring to a boil again.
Finely chop the parsley, add to the soup, cover with a lid and remove from heat.

After cooking, the pickle should sit for at least 15 minutes.

Serving

Pour the pickle hot into deep bowls. They, in turn, are served on the table on substitute plates covered with napkins.

To go with the pickle, you can offer 10-15% fat sour cream, which will slightly dampen the sourness of the pickle, mild mustard, rye or wheat bread.

Prepare pickle soup according to Lazerson’s recipe for lunch or for guests. And your friends will be happy. Be prepared for everyone to ask for more. Bon appetit!

Celibacy lunch / Master class by chef Ilya Lazerson / Step-by-step recipe / Rassolnik with chicken giblets: beef on the bone chicken heart chicken gizzards onions carrots pearl barley potatoes barrel pickles (not pickled) cucumbers salt black peppercorns bay leaf Rassolnik belongs to the group sour soups. Prepares for several days. Keeps well in the refrigerator for 4-5 days. Boil broth in one pan. The broth is made from meat on the bone. An unpeeled onion, cut in half, a carrot, cut in half, and pieces of unpeeled celery are placed in it. The broth will be ready when the meat is ready. The giblets are cooked separately because only beef broth will be used for the soup. Cut the potatoes into small pieces that will fit in a spoon. Cut potatoes on a board, not on your hand. Add potatoes to boiling, strained beef broth. Cut off the butts of small young pickled cucumbers, but do not need to peel them. Old large ones with thick skin need to be cleaned. Grate the cucumbers on a coarse grater. Place the cucumbers in a frying pan with vegetable oil, add a little water and simmer until soft. When the potatoes are almost ready, add pre-cooked barley to it. Cut the chicken gizzards into small slices, and the hearts into circles, and send them after the barley. And behind them are stewed cucumbers. Add salt, if there is little acid, add lemon juice to the soup. Soups should be thick. Frying: Cut the onion into small slices into quarter rings (so that the slices fit in a spoon). Grate the carrots on a coarse grater. First, lightly fry the onion (until fragrant), add carrots to it. Add the roast to the soup. Spices are always added to soup at the end. Add black peppercorns and bay leaf. Serving: Place a napkin on a substitution plate and place a soup plate with soup poured on it. See also: How to make soup fryer https://www.youtube.com/edit?o=U&video_id=VfDpLhDUNQg How to cut potatoes for soup https://www.youtube.com/edit?o=U&video_id=Mil03ZHZHYQ How to cook chicken giblets for soup https://www.youtube.com/edit?o=U&video_id=_YwWEZKpapU How to determine the readiness of boiled meat https://www.youtube.com/edit?o=U&video_id=oRpXH0oDu3w How to serve soup (table setting) https://www.youtube.com/edit?o=U&video_id=DLHxpeAMAcU How to squeeze juice from a lemon without a juicer https://www.youtube.com/edit?o=U&video_id=TvzEOgD0-AY Beautiful presentation of a dish / Restaurant serving of a dish / Presentation of a dish / Festive dish / Restaurant dish / Homemade food / Cooking restaurant food at home / Leading culinary expert of Russia, President of the Guild of Chefs of St. Petersburg - Ilya Lazerson / Famous St. Petersburg chef, author of books and TV shows on radio and TV Ilya Lazerson

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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 use 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 pickle soup 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:

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.

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

Finely chop the onion.

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

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

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.

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

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 or two minutes.

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

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

Season the boiling soup with frying.

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

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.

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.
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.
Finely chop the onion, grate the carrots and place them in a hot frying pan.
Chop the tomatoes and peppers as finely as possible and add them to the onions. Fry everything together for another 5 - 6 minutes.
Add tomato paste to the roast and stir.
Cut the potatoes into bars.
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.
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.

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

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

Be sure to remove the foam if it appears.

We clean the roots of parsley and celery. We cut them into several parts. Throw into the pan directly into the boiling meat.
In a separate bowl, boil the washed barley in a large amount of water. Boiling of the porridge should be minimal.
About 15 - 20 minutes before the meat is ready, we clean, cut and put potato cubes into the broth.
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.
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.
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.

We cut the cucumbers and fry them with vegetables.
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:

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

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

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

Add chopped potatoes to the saucepan.

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

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:

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

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

Cut the potatoes into thin slices.

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

Pour vegetable oil into the bottom of the multicooker bowl.

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

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.

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!

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Homemade and simple recipe for rassolnik with barley and pickles - one of the traditional soups on the Russian table. It got its name from the addition of pickles and brine to the soup.

The soup turns out pleasantly spicy and very tasty. The more brine and cucumbers are added to the soup, the spicier and piquant the soup will be. You can add cucumbers alone without brine, then the pickle with barley will not be so spicy and sour. Instead of pickled cucumbers, you can add pickled cucumbers to the pickle, in which case the taste of the soup will be more rich. For those who are cooking for the first time, we will tell you how to prepare rassolnik.

A detailed description of the process of how to cook rassolnik with pearl barley and pickles (recipe with photos step by step), which we provide, will help you prepare a truly exquisite, delicious hot first course without any special “problems.” Without the use of such soups that warm both the soul and the body, a full lunch of a “cool” businessman full of strength and creative plans is not possible, and this is actually true, pickle, nutritious and rich, charges with energy, as they say, seriously and for a long time.

A very important point in learning how to prepare pickle with barley recipe with photo is the method of adding pearl barley to the soup. The fact is that poured raw into the broth along with other ingredients, it can change its color to bluish. Even if it is a slight shade, it reduces the appetizing appearance of the dish, so it is better to first boil the pearl barley until almost done, and only then add it to the soup.

Recipe for pickle with pearl barley with photos step by step

For the recipe for making pickled cucumbers and pearl barley you will need:

- pearl barley - half a glass;
- meat broth with a piece of meat - 2 liters;
- onion - 1 piece;
- carrots - 1 piece;
- 3-4 medium potatoes;
- salted or pickled cucumbers - 3-4 pcs;
- salt, bay leaf, dried basil to taste;
- vegetable oil - for sautéing.

How to cook pickle with barley in meat broth:

First you need to cook the meat broth and soak the pearl barley. We cook meat broth (pork or beef). For pork, it is better to take ribs or shoulder, and for beef, it is better to use meat for the broth. Cook the broth until done.

It is better to soak pearl barley beforehand (overnight). But if you forgot to do this at night, you can steam it 2-3 hours before cooking the soup. The grains must be sorted and washed well. Then pour boiling water and leave to steam and swell for 2-3 hours.

Add the cereal to the prepared meat broth and cook for about 40 minutes. During this time, the pearl barley is well boiled. Sauté onions and carrots in a small amount of sunflower oil.

Add sauté to the soup. Cut the potatoes into small cubes and add to the boiling soup.

Grate the pickled cucumbers on a coarse grater. Add pickles to the pickle with pearl barley. The cucumbers can be lightly fried beforehand. Along with the cucumbers, you can add 30-40 ml of cucumber brine. Cook for 20 minutes. At the very end of cooking the pickle with barley, add salt, spices, bay leaf, and basil.

Serve rassolnik soup with barley and pickles (classic recipe) hot in portions with croutons or croutons. Now you know how to make soup.

Rassolnik with barley recipe with beans in fish broth

To prepare fish pickle with pearl barley and beans, any fish without small bones is suitable; it does not necessarily have to be expensive fish.

Ingredients:

- fish - 350g,
- pearl barley - 150g,
- beans - 100g,
- roots (carrots, parsnips, celery) - 1 pc.,
- onion - 1 head,
- pickled cucumbers - 200g,
- cucumber pickle - 100g,
- vegetable oil - 2 tbsp.,
- hot chilli sauce or adjika - 1 tbsp.,
- pepper, salt, bay leaf, dill.

How to cook rassolnik with pearl barley

We wash the fish, thoroughly clean it, fill it with one liter of water, and set it to boil.

We sort the pearl barley, wash it in several waters and soak for 3 hours. Then the water must be drained, and pour boiling water into the cereal, close the lid and boil at low boil until tender, but so that it is crumbly. Then we cover the pan with pearl barley with something that retains heat and leave it to swell.

We take out the finished fish with a slotted spoon, and put the beans, previously soaked overnight and cooked until half cooked, into the boiling broth.

Bring the entire contents of the pan with fish broth and other ingredients to a boil and simmer over low heat, immediately peel the pickled cucumbers and cut them into rings or slices, add pickle soup to the boiling soup.

After fifteen minutes of cooking, add adjika and bay leaves to the pan, taste for salt and pepper, add them if necessary, last of all, pour cucumber brine into the pickle soup, let it boil, and turn off the heat.

While the rassolnik is infusing, we take care of our fish, which we removed from the broth, separate the fillet from the large bones and cut into portions, place them on plates, then pour in the hot rassolnik soup, sprinkle chopped dill on top.

Rassolnik soup with barley and beef

Rassolnik is called so because when preparing it, brine or pickled cucumbers or pickled mushrooms are necessarily added. Usually, for a classic pickle with barley, offal is taken from the legs, neck, heart, lungs, and liver; if these are not available, beef is used. We offer you a recipe for pickle, which turns out to be sweet and sour in taste.

Ingredients:

- beef on the bone 800 g;
- 5 tbsp. barley;
- 4-5 potatoes;
- 1 onion;
- 2 bay leaves;
- 4 pickled cucumbers;
- 1 juicy sweet carrot;
- 1 glass of cucumber brine (you don’t have to add it);
- 2 tbsp. vegetable oil;
- 2 cloves of garlic;
- ground black pepper, salt.

Preparation:

Preparing pickle soup begins with boiling rich meat broth. Thaw the beef, if you have it fresh, it’s good, you can cook it. Pour three liters of water over the meat and cook for 1.5 hours.

At this time, rinse the pearl barley, fill it with water and let stand for 10 minutes. Then rinse again. Filling with water is necessary to make it easier to wash the cereal, and not to make it soak. There is another way to soak cereals. Rinse it under running water and pour boiling water for 30-40 minutes. You can change the boiling water once. But then the cereal will need to be cooked for about 15 minutes before adding the potatoes, and not together with the meat, as in our recipe for pickle with barley and pickles.

To make the broth clear, remove the foam when the broth boils. We add pearl barley an hour before the end of cooking, i.e. you need to cook it for 1 hour.

Remove the skin from the cucumbers. Cut them into halves and then into quarters. Heat the oil in a frying pan and fry the cucumber pieces for 15 minutes, then add grated carrots and chopped onions to the cucumbers. Fry for another 7 minutes.

After the meat is ready, remove it from the pan. Chop the pulp and send it back to the pan, then add the diced potatoes and cook for about 10 minutes, then add the prepared vegetable frying of cucumbers, carrots and onions. Cook for another 10 minutes.

We take out a glass of brine, bay leaves, garlic and pepper, salt. Pour the brine into the soup, taste it and add salt if necessary. Add chopped garlic and bay leaves, black pepper.

Let the soup simmer for about 5 minutes. Season the soup with barley and pickles with sour cream and herbs. Bon appetit!

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Fish pickle with salmon pearl barley

Fish soup will give vitality and strength to your body, and the beneficial properties of salmon are known to everyone. Fish pickle has a pleasant salty and spicy taste at the same time, as well as a rich aroma. Salmon may be an expensive fish, but the soup with it will be the most delicious. If salmon is not available, pike perch will do.

Ingredients:

- salmon - 500 g;
- 100 g pearl barley;
- 1 carrot;
- 1 parsley root;
- 2 pickled cucumbers;
- 1 onion;
- 30 g vegetable oil;
- 1 tbsp. flour;
- greens, salt;
- tomato paste.

How to prepare fish pickle:

Cut the fish, wash it, cut it into pieces. Place it in a saucepan and boil for 30 minutes in 3 liters of water. Strain the broth and separate the fish from the bones.

Rinse parsley root, onions, potatoes and carrots. Cut the onions and potatoes into cubes, grate the parsley roots and carrots. Rinse the barley, add potatoes and cereal to the broth, and boil for about 25 minutes. It is important to observe the cooking time for each element of the soup, then you will get everything as it should.

Heat vegetable oil in a frying pan. Vegetables - place chopped cucumbers, onions, grated carrots and fry, stir until golden brown. Then add flour and stir. Add tomato paste and simmer for about 2 minutes. Place the roast in the broth.

Cut the sour cucumbers into cubes and place them in a saucepan. Boil the pickle with barley for 15 minutes.

And what kind of soup can do without spices! If your cuisine is bland, then you are unlikely to interest your man, but you don’t need to overdo it, taste everything. Add bay leaf, pepper, salt. Add the salmon pieces and boil everything together for 5 minutes. Sprinkle the soup with herbs, season with rich sour cream and serve. Your family is unlikely to refuse this soup. Bon appetit!

Rassolnik with barley and chicken recipe

Rassolnik with pickles is an excellent option and replacement for cabbage soup and usual water soups. We offer you this recipe.

You will need:

- chicken fillet 500 g, or 1 chicken breast for making broth;
- Bay leaf;
- pearl barley 0.5 cups (you don’t need to take more, since the cereal tends to boil too much);
- onions and carrots for frying;
- pickled or pickled cucumbers - 4 pcs;
- tomato paste or tomatoes;
- potatoes 5 pcs.

Preparation:

In one pan you need to boil the pearl barley, rinse it in several waters, add two liters of water and cook for 1 hour. During this time, cook the chicken in another bowl. Boil the fillet and cut into cubes.

Once the broth is ready, add the chopped potatoes into it. Fry the diced pickles in a frying pan for about 7 minutes, add after seasoning and frying. The soup will be a little sour.

Wipe the tomatoes and add them to the pickle with barley; you can use tomato paste instead. Be sure to serve pickle with sour cream. The soup will acquire its unsurpassed taste when it is steeped. You can also add brine to the soup broth before adding the vegetables, so the soup will be more piquant. In addition, instead of cucumbers, you can put pickled mushrooms in the brine soup, for example, honey mushrooms or chanterelles, porcini mushrooms. Not a single guest will refuse such a tasty and aromatic soup, prepared with love.

Lenten pickle recipe with champignons

Prepare rassolnik with barley and pickles and champignons according to our recipe, and you will receive the title of the best housewife in the house. The main thing in the soup is the rich vegetable broth. Many people cook rassolnik without meat on ordinary days, not only during Lent. Even without meat, rassolnik due to its ingredients will turn out very tasty and new in taste.

Ingredients:

- 5-6 fresh young potatoes;
- 0.5 cups of pearl barley;
- 200 g of fresh champignons;
- 4 pickled cucumbers;
- 1-2 onions;
- 2 small carrots;
- 2 tbsp. flour;
- 1 celery root;
- 2 tbsp. tomato paste;
- vegetable oil, pepper, salt.

Preparation:

The pearl barley can be soaked overnight and then the cooking time will be 30 minutes. If you do not soak it, but simply rinse it under water, you will have to cook it for 1 hour.

At this time, prepare vegetable dressing for the soup. Cut the cucumbers into small cubes and simmer in a separate pan. We cut the champignons into slices and fry them together with the onion in vegetable oil. When the pearl barley is ready, add salt to the soup and add chopped potatoes, celery root, and grated carrots.

Cook the vegetables until done, and then put the mushrooms and onions in the pan and turn down the heat.

Cook the soup for another 10 minutes, at the end of cooking add tomato paste and cucumber pickle, leave covered for 5 minutes to infuse.

Serve sprinkled with fresh herbs. A glass of cucumber pickle is often added to this soup. Instead of cucumber pickle, tomato pickle is also suitable.

Rassolnik with pearl barley in a slow cooker

Thanks to a modern device - a multicooker, you can significantly speed up the process of preparing the famous pickle with barley and pickles (recipe in a multicooker). During regular cooking, you will have to keep the pearl barley in boiling water for about an hour, but a slow cooker will allow you to cook the barley in a matter of minutes.

To prepare you will need:

- 200 g of pickled cucumbers or pickled gherkins;
- 4-5 small good potatoes;
- half a glass of pearl barley;
- 150 g of smoked sausage (you can also use brisket or bacon);
- onion;
- carrot;
- 2 tbsp. tomato paste;
- 2 cloves of garlic;
- sour cream;
- pepper, salt, herbs.

Preparation:

Cut the onion into small cubes, grate the carrots on a coarse grater, cut the sausage into strips. Instead of sausage, you can take delicious bacon or brisket, in general, any smoked meat.

Pour a little oil into the bottom of the multicooker, fry the carrots and onions, sausage - all together. Set the baking or heating mode, sauté for about 15 minutes. Cut the cucumbers into small half rings. Let's also say that homemade cucumbers will be much tastier in soup than store-bought ones.

After the vegetables are slightly browned and the aroma of fried onions begins to emanate from the multicooker, add chopped cucumbers and tomato paste. If you are preparing pickle soup for a child, you can take regular tomatoes and rub them through a sieve, so the soup will be even more healthy and rich. Stir the vegetables and leave on the same mode for 10 minutes.

Then add pearl barley and potatoes to the multicooker. Fill everything with water and set the “rice” mode. After preparing the pickle, add chopped garlic and herbs to the soup, season with sour cream. Rassolnik with barley and pickles (recipe in a slow cooker) is ready, bon appetit, you have never tried such a delicious soup.

Rassolnik is one of the most delicious and easiest to prepare soups. Thick, aromatic, rich and always sour. You can prepare it in a lot of different ways, as they say, depending on the taste and color. But the main secret is always the same - more cucumbers and definitely pearl barley instead of rice. Although sometimes rassolnik is prepared with rice, which is not a classic. Otherwise, you are a free artist.

Rassolnik with barley and pickles

As a basic option, we offer you rassolnik with barley and pickles. The recipe is not only the simplest, but also quite inexpensive. This soup will definitely suit the tastes of each of your household. Try it!

Wash the grains for pickle thoroughly and fill with cold water to swell. The longer the pearl barley sits in the water, the faster it will cook. Ideal time - 2-3 hours.

Classic rassolnik is cooked in meat broth. To prepare this very broth, take meat and always with a bone - this way the broth will be especially rich. Here we take chicken breast. We rinse the breast with water, cut it into pieces so that the meat cooks faster, load it into a saucepan and fill it with cold water. No salt or spices are added at this stage. Place the saucepan on the stove and boil the meat for about 40 minutes.

As soon as the meat is ready, strain the broth. We put the meat aside for now, and return the broth back to the saucepan.

Wash the sufficiently swollen pearl barley under running water and add it to the broth. Place the saucepan back on the stove at maximum heat. Boil the cereal, covering it with a lid, for 20 minutes.

At the same time, prepare the vegetables. Peel the onion, potatoes and carrots. Rinse.

Here you can cut pickled cucumbers into cubes. It is better to take small and elastic cucumbers for pickle sauce, so that the cubes retain their shape when cutting, and the cucumber seeds do not fall out during cooking. You can choose the size of the cubes at your discretion.

After 20 minutes, add potatoes to the pearl barley.

During the cooking process, be sure to skim off the foam.

Place the vegetables for frying in a frying pan, season them with oil and fry under the lid until soft.

As soon as the onions and carrots in the pan have become soft, add chopped cucumbers and tomato paste to them.

Add 3-5 tablespoons of water to the frying and simmer it under the lid for about 7 minutes. Then add the frying to the soup (potatoes and cereals should be ready by this point).

Return the saucepan to the stove and pour the brine into the soup. Let's taste it. Add salt if necessary, season with seasonings and spices, and throw in a bay leaf.

We remove the meat, which was removed at the very beginning, from the bones, cut (or tear) into pieces and throw them into the pickle.

Let the soup simmer on the stove off for about 10-15 minutes. and that’s it - pickle soup with pearl barley and pickles is ready! You can serve!

Helpful Tips:

To prepare pickle sauce, use only pickled cucumbers. Pickled ones are not suitable. You can salt cucumbers using a quick recipe.
To speed up the preparation time for pickle soup with pickles, you need to prepare pearl barley in advance. Just rinse it and soak it overnight in warm water.
Rassolnik should be served with fresh sour cream and herbs. If you don’t have fresh herbs, but have dried ones, great! Add the herbs along with the rest of the spices. If your greens are frozen, add them to the pan five minutes before they are ready. Just remember to remove the stems if you haven't done so before.
Some pickle recipes recommend not only soaking the pearl barley, but also boiling it. A large amount of water will rid the pearl barley of excess starch, and the pickle will not look like a paste when it sits.

Rassolnik with barley and chicken

A simple recipe for making pickle with chicken. It is best to take chicken legs with bones to make broth, and not just fillets to cook pickle with barley.

Ingredients:

Chicken - 800 grams;
100 grams of carrots;
200 grams of onion;
Half a glass of pearl barley;
400 ml cucumber pickle;
3 large pickled cucumbers;
400 grams of potatoes;
3 cloves of garlic;
Ground black pepper;
Table salt - teaspoon;
2 bay leaves;
Vegetable oil.

Preparation

Wash the chicken legs thoroughly, place them in a saucepan and pour boiling water over them. Wait until it boils, drain the water. Pour boiling water over the meat a second time and, after boiling, cook over medium heat under the lid, skimming off the foam. Cook the chicken for 45 minutes, then remove to a plate with a slotted spoon and strain the broth until clear. To cook the pickle, take another pan with a thick bottom and a volume of 5 liters. Pour the broth into it and add boiling water so that there is exactly 3 liters of liquid in the pan.
Rinse the prepared pearl barley, place it in boiling broth and begin preparing the remaining ingredients.
Peel the potatoes, onions and carrots. Cut the potatoes into cubes, the onion into cubes, and grate the carrots on a coarse grater.
Heat a frying pan, pour in refined oil (about 40 ml) and fry the onions and carrots for 5 minutes. And immediately lower the potatoes after the pearl barley.
When the onions and carrots are overcooked, add the contents of the frying pan to the pan.
Grate or chop the pickled cucumbers. Peel the garlic and chop finely. Don't use garlic cloves. Place the garlic in the pan along with the cucumbers.
The chicken meat has already cooled down, you can cut it up. Remove the skin, remove the bones, and cut the flesh into small pieces. Dip into the soup, pour out the brine. Add salt (more than a level teaspoon of salt is not needed, since the cucumbers and brine are salty), add your favorite spices and throw in a bay leaf. Just don’t forget to wash it before putting it in the soup.
Cover the saucepan with a lid and cook for 25 minutes over medium heat. Serve the pickle with pearl barley and pickles, seasoned with fresh sour cream, black bread, and plenty of fresh herbs.

Rassolnik with pearl barley and mushrooms

Rassolnik soup with mushrooms can be cooked without meat. It turns out quite filling and tasty. Therefore, you can use both meat and vegetable broth. It will take 50 minutes to prepare a delicious pickle with mushrooms.

Ingredients:

300 grams of champignons, oyster mushrooms or boiled forest mushrooms;
200 grams of onion;
100 grams of carrots;
300 grams of pickled cucumbers;
300 grams of potatoes;
A third of a glass of pearl barley;
50 grams of butter;
Herbs, spices, salt.

Preparation

You can use any mushrooms you like. The only difference is that wild mushrooms need to be cooked in advance. If there are frozen mushrooms, pre-cooked, there is no need to defrost them. Add to soup like this. If the frozen mushrooms are not boiled, fry them together with the onions, and then add them to the pickle.
Prepare the barley in advance, rinse and place in a saucepan with a thick bottom. Pour a liter of cold water and cook over low heat, covered with a lid for half an hour. To prevent the pearl barley porridge from sticking together, when the water boils, add a tablespoon of oil. This will make the porridge even tastier.
While the barley is cooking, let's prepare the remaining ingredients to cook a delicious pickle with barley.
Peel the potatoes and cut into cubes.
Peel the carrots and onions, chop and fry in the remaining butter.
Wash the mushrooms, chop them and add them to the onions and carrots in the pan. Fry, stirring, for 8 minutes over medium heat.
Pour 2 liters of water or broth into a saucepan and boil. Lay out the potatoes, frying and ready-made barley. Cook over medium heat for 10 minutes, then add finely chopped or coarsely grated pickles. Salt and add spices. If you have dried herbs, add them now. If you have fresh herbs, add them when serving. Don't forget the bay leaf. One sheet will be enough for this amount of pickle. Cover the pan with a lid and cook for another 20 minutes.
Serve hot with sour cream and herbs.

Lenten pickle with barley and olives

This pickle recipe is vegetarian. Be sure to add olives, even if you don't like them. You can put them whole in the soup and remove them before serving. It is olives that give Lenten pickle a delicious taste.

Ingredients:

0.5 kg of potatoes;
300 grams of pickled cucumbers;
Jar of olives;
100 grams of pearl barley;
100 grams of carrots;
200 grams of onions;
2 tablespoons of vegetable oil;
Salt, spices;
Fresh greens.

Preparation

When you plan to prepare Lenten pickle, do not soak the pearl barley in advance. Heat a frying pan, fry dry, unwashed barley in it for five minutes, stirring constantly, over medium heat. The pearl barley will turn a beautiful golden color.
After roasting, the cereal can be washed. Rinse thoroughly, place in a saucepan with a thick bottom and fill with 1.5 liters of water. After boiling, simmer over low heat for 40 minutes, covered.
Pour 2 liters of water or vegetable broth into a saucepan and boil. Peel and cut the potatoes into large cubes and place in boiling water. Cut the onion into thin quarter rings and the carrots into strips. Fry carrots and onions in vegetable oil for 7 minutes over medium heat with constant stirring.
You can peel the pickled cucumbers or not, depending on your taste. Cut into strips. Place potatoes, fried carrots and onions, thinly sliced cucumbers and cooked pearl barley into the pan. But not all of the water will boil away, so drain the rest; this water is of no use in the soup. Immediately add salt to the pickle, add bay leaves and spices, cover the pan with a lid and cook for 20 minutes. Cut the olives into rings, or, if you want to remove them, dip them whole into the soup. Cook for another 20 minutes.

Rassolnik with pearl barley and kidneys

Pickle with kidneys turns out very tasty if you prepare beef kidneys correctly. We will describe in detail how to do this.

Ingredients:

Beef kidneys - 300 grams
200 grams of pickled cucumbers
150 ml brine
300 grams of potatoes
100 grams of carrots
200 grams of onion
50 grams of pearl barley
Spices and salt;

Preparation

Rinse the kidneys thoroughly and cut off fat and films. Fill with cold water for 8 hours. Approximately every 2 hours, drain the water, rinse the kidneys and fill with new cold water.
Along with the kidneys, prepare the barley for cooking. Soak it in warm water and leave it on the table.
When the kidneys are soaked, you can start cooking the soup. Cook the pearl barley in a separate pan over low heat. Take a saucepan with a thick bottom, be sure to cover it with a lid. Boil pearl barley in salted water for 40 minutes. Pour in about a liter of water. Salt the rest after the cereal is ready.
Boil 3 liters of water in a large saucepan. Cut the beef kidneys into cubes and place in boiling water. Cover with a lid and cook for 40 minutes, skimming off any foam.
Peel the potatoes and cut them. And put it in the broth with the boiled kidneys. Chop carrots and onions, fry in oil and send next. Grate the pickled cucumbers on a coarse grater and add them to the soup along with the pearl barley. Pour in the brine and cook for 20 minutes. Try the pickle, add salt and spices to taste. If you have fresh dill, you can wash it and chop it finely, removing the stems.
After adding salt, cook the pickle with kidneys for another 20 minutes, then let it brew a little and serve.

Rassolnik with pearl barley and stewed meat

Ingredients:

300 grams of potatoes;
300 grams of pickled cucumbers;
500 grams of stew;
200 grams of onion;
100 grams of carrots;
100 grams of pearl barley;
A tablespoon of tomato paste;
Salt, spices;

Preparation

Prepare and wash the barley. Place in a thick-bottomed saucepan and simmer covered for 30 minutes. Salt the water a little, pour a liter of water per 100 grams of pearl barley. Salt the rest when the porridge is ready. If desired, during cooking, you can add a tablespoon of butter.
Chop the onion and carrots, place in a heated frying pan and pour in vegetable oil. Stir-fry over medium heat until the onion becomes translucent. Then add the stew, tomato paste and continue frying until all the fat has melted.
Peel the potatoes and cut into cubes. Boil 2.5 liters of water and add the contents of the frying pan, chopped potatoes and cooked pearl barley (with which you first drain the water). Cover the pan with a lid and cook for 15 minutes. Then add the coarsely grated cucumbers and cook for another 15 minutes.
Add fresh parsley and dill, as well as homemade sour cream, to the prepared pickle.

Rassolnik with barley and sausage

Rassolnik with smoked sausage turns out incredibly tasty. If you have sliced smoked sausage or meat in the refrigerator, feel free to cook pickle soup with sausage.

Ingredients:

300 grams of smoked sausage
200 grams of pickled cucumbers
100 grams of brine
200 grams of potatoes
150 grams of pearl barley
150 grams of onion
100 grams of carrots
Spices, salt
3 tablespoons of vegetable oil.

Preparation

Soak the barley in advance, rinse and cook over low heat for 40 minutes. Salt the water. Pour 1.5 liters of water per 150 grams of cereal. Salt the rest when the pearl barley is ready.
Place the prepared pearl barley, chopped potatoes into a saucepan or multicooker and add 2 liters of purified water. Bring to a boil.
While the water is boiling, peel the onions and carrots and fry in vegetable oil. Cut smoked sausage and cucumbers into thin strips.
Place everything in a saucepan, pour in the brine, add salt, spices and 2 bay leaves. Close the multicooker and set it to “soup” mode for 60 minutes.
If you cook in a saucepan, turn the gas to less than medium, cover the saucepan with a lid and cook for 40 minutes.

Rassolnik is a traditional soup for our cuisine with a centuries-old history. No one knows who first thought of making soup from chopped pickled cucumbers, but references to pickle can be found in literature as far back as the 15th century (at that time it was called “kalya”). Unfortunately, the exact recipe for the current pickle soup has not been preserved. Now there are many different versions of the ancient soup - both meat and lean, and with rice and beans. But the most popular one is with pearl barley. This is what we will focus on today. So, especially for novice housewives, how to prepare pickled cucumbers and pearl barley. A step-by-step recipe with photos is the most reliable way to do everything correctly, without mistakes. The soup will be very aromatic and rich. Even when boiled, the pearl barley remains dense and will not turn the soup into porridge (as often happens with rice), and pickles and meat broth will make it especially tasty. I’m sure that after your first experience, rassolnik will become one of the most popular soups on your home menu.

Ingredients (for a 3 liter saucepan):

beef (on the bone) – 350 g,
pearl barley – 1 tbsp.,
carrots – 1 pc.,
onion – 1 head,
potatoes – 2 pcs.,
pickled cucumber – 1 pc.,
vegetable oil – 4 tbsp. l.,
pepper (allspice) – 3 peas,
bay leaf – 2 pcs.,
salt and herbs - to taste.

How to cook rassolnik with pearl barley and pickles

One of the main ingredients of the soup - pearl barley - is best prepared in advance. We wash the cereal and soak it in cold water for at least 2-3 hours, ideally overnight. When soaking for a couple of hours, you can use warm water.

Now the meat broth. For the classic version, the meat must be on the bone, so that’s what I take. We wash the beef, put it in a pan, and fill it with water. Boil the meat until cooked (usually it takes 1.5-2 hours), be sure to remove the foam during the cooking process. Once the meat is ready, remove it from the broth and set it aside to cool. Strain the broth itself and add some salt.

We wash the swollen pearl barley and add it to the meat broth. Bring the soup to a boil and let it simmer for about 15 minutes.

During this time, prepare the vegetables. Cut the peeled potatoes into wedges or cubes.

Grind the carrots and onions as for a regular dressing: grate the carrots, finely chop the onion.

After about 5 minutes, add the pickled cucumbers, previously cut into cubes, to the pan. Stir and keep in the pan for another 5 minutes.

While the frying is done, remove the meat from the bone, chop it and add it to the pickle.

We also send ready-cooked vegetables with cucumbers there.

Let the soup simmer for a couple more minutes, then add peppercorns, bay leaves and chopped herbs, and remove from heat.

That's it, the pickle is ready! Bon appetit!

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Rassolnik is considered an original Russian soup, which has long been present in the everyday diet. It is unusual in its composition, where pickles and brine are used as the basis. Along with the classic version, there are many other varieties: with meat, fish, lean. Pearl barley is usually present, but rice and buckwheat will also work. The rest of the composition can be selected according to personal taste preferences. Rassolnik is most often eaten with sour cream and fresh chopped herbs.

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The best pickle recipes

Rassolnik with barley and pickles is an ancient dish of Slavic origin, where the composition can be varied according to taste preferences and capabilities. Any meat is suitable for broth: beef, pork, lamb, chicken. You can cook it using offal: offal, heart, kidneys or fish. Vegetarians are advised to pay attention to the lean version.

In the absence of meat on hand, it is allowed to use sausage and stew for pickle.

There are many recipes for this hearty and rich soup. The main thing is to select products that are in harmony with each other and do not interrupt the specific sour taste.

Classical

For a rich classic pickle with beef you will need the following grocery set:

beef or pork - 500 g;
cucumber pickle - 150 ml;
pickled cucumbers - 190–200 g;
pearl barley - 90 g;
onion - 1 pc.;
tomato paste - 3 tbsp. l.;
carrots - 1 pc.;
potatoes - 3–4 pcs.;
salt - 1 tsp;
bay leaf - 1–2 pcs.;
water - 2 l;
greens - to taste.

Step-by-step preparation sequence:

Add chopped meat, bay leaf and chopped herbs. Simmer for 10 minutes and turn off. Taste and salt. The soup is usually served with sour cream and herbs, but this depends on personal preference. Some people like mayonnaise or boiled eggs.

Lean

In a meatless lean recipe, other components serve as a complete alternative to broth. As a result, the soup turns out no less rich and aromatic. Barley can be replaced with rice or buckwheat. This is an ideal option for those who do not eat anything meat or are watching their figure.

Ingredients:

water - 2.5 l;
any cereal - 100 g;
potatoes - 3–4 pcs. ;
carrots - 1 pc.;
white cabbage - 150 g;
mushrooms - 300 g;
onion - 1 pc.;
pickled cucumbers - 2 pcs.;
olives (olives) - 100 g;
brine - 100 ml;
seasonings (bay leaf, peppercorns) - at your discretion;
fresh chopped herbs - 3–4 tbsp. l.

Cooking sequence:

1. Wash the cereal and pour boiling water over it for 30 minutes.
2. After the allotted time has passed, set it to boil in clean water.
3. Cut the potatoes and add them to the pan.
4. Onions and carrots are cut into small cubes and added to the overall composition raw or lightly fried in a frying pan along with mushrooms.
5. Shred the cabbage narrowly and knead it thoroughly with your hands before adding it.
6. 20 minutes before cooking, add olives. They are chopped into rings or left whole.
7. At the end, add chopped cucumbers, spices, bay leaves and pour in the brine.
8. Add heat and bring to a boil, then turn off.

Served with sour cream and herbs.

A simple option in a slow cooker

This simple recipe makes a very tasty and aromatic first course. To cook the soup, it is suggested to use a multicooker, which greatly simplifies the whole process. All you need to do is collect everything you need, cut it and put it in a bowl. The device will do the rest.

Components:

pearl barley - 80–90 g;
sausage (boiled, half-smoked) - 150–200 g;
potatoes - 3 pcs.;
onions - 1 pc.;
carrots - 1 pc.;
chicken broth - 1.5-2 l;
lightly salted cucumbers - 4 pcs. ;
tomato dressing - 1 tbsp. l.;
laurel - 3 leaves;
green onions - 3–4 feathers;
brine - 50 ml;
olive oil - 2 tbsp. l.

Instructions:

1. In a separate pan, cook the pearl barley for 15–20 minutes.
2. Finely chop the onion and fry in a small amount of vegetable oil in the “Frying” mode until golden brown.
3. Add grated carrots and sausage cubes and mix. Tomato paste is also sent there. Simmer, stirring with a wooden spatula, for 4–5 minutes.
4. Cucumbers are cut into narrow strips and placed in the soup.
5. Do the same with potatoes.
6. At the end, add the cereal and mix. Pour in the broth and add some salt.
7. Set the “Soup” program or similar (depending on the brand) with a cooking time of 30 minutes.
8. After the finishing signal, they open, pepper and throw in laurel leaves.

The finished pickle should be allowed to brew a little.

From chef Ilya Lazerson

No less delicious homemade soup according to a special recipe from the famous chef Lazerson. In addition to beef meat, you will need chicken giblets. The result is a very satisfying dish. To weld it correctly, you need to assemble the components exactly according to the list.

Ingredients:

beef on the bone - 320 g;
chicken giblets - 220 g;
pearl barley - 100–120 g;
onion - 1 pc.;
carrots - 1 pc.;
potatoes - 4 tubers;
pickles - 2 pcs.;
vegetable oil - for frying;
lemon - 1 pc.;
bay leaf - 1 pc.;
allspice peas - 3–4 pcs.

Prepare this way:

1. Make beef broth by simultaneously adding carrots, onions and giblets.
2. Boil pearl barley in a separate pan.
3. After the meat is ready, take it out and everything else. Add chopped potatoes.
4. Chop the cucumbers on a coarse grater and simmer with a small amount of water in a frying pan.
5. Meat components are crumbled into pieces of arbitrary configuration and added to the pan.
6. Prepare carrot and onion frying in oil.
7. As soon as the potatoes become soft, add chopped cucumbers, bay leaves, and black pepper.
8. At the end, season with vegetable mixture, squeeze out the juice from the lemon and cover.

10 minutes after switching off, let the soup brew.

Fish

An original interpretation of rassolnik, where fish is placed instead of meat. Any one is suitable, but it is better to choose a sea one.

Ingredients:

pickled cucumbers - 300 g;
fish fillet - 500 g;
pearl barley - 55–60 g;
potatoes - 500 g;
onion - 100–130 g;
carrots - 140 g;
vegetable oil - for frying;
broth - 3 l;
spices, salt, herbs - to taste.

Further actions:

1. Boil the fish and remove it, and strain the broth. The fillet is cut into pieces.
2. The pearl barley is washed and cooked until half cooked.
3. Potatoes are peeled and cut into cubes.
4. Do the same with carrots.
5. Chop the onion into half rings.
6. Cucumbers are cut into strips.
7. Fry the onions and cucumbers first separately, then combine and simmer for another 3 minutes.
8. Potato preparations, pearl barley, fish pieces and everything else are placed in the boiling broth.
9. Continue to keep on fire for 10–15 minutes and turn off.

After steeping the soup under the lid, pour it into plates and sprinkle with chopped herbs. Everyone salts themselves if necessary.

In a jar for the winter

Rassolnik can be prepared for the winter, which is very convenient. In case of lack of time, such conservation helps out.

Ingredients:

pearl barley - 400 g;
tomatoes - 600–700 g;
onions - 6 large heads;
fresh cucumbers - 850 g;
vegetable oil - 210 ml;
salt - 2 tbsp. l.;
black peppercorns - 7 pcs.;
vinegar (9%) - 5–6 tbsp. l.;
granulated sugar - optional.

Subsequence:

1. The cereal is washed in several waters and soaked for 8–9 hours. After the allotted time has passed, cook in the standard way until fully cooked.
2. Peel the skin from the cucumbers and grate them.
3. Make an onion-carrot fry, to which cucumber shavings are added. Simmer for about 15 minutes.
4. Tomatoes are twisted through a meat grinder or a blender is used. The resulting mass is added to the mixture simmering in a frying pan.
5. After 10 minutes, transfer to a common pan.
6. Boil, simultaneously testing for the amount of salt and pepper. Add if necessary. Add a little sugar if desired.
7. At the end, add vinegar.
8. The workpiece is immediately laid out in sterilized glass jars and sealed with lids. Turn it upside down, wrap it in a towel and leave it on the table until it cools completely.

Properly made canned food can be stored for a long time even in room conditions.

Each housewife has her own proven version of pickle. However, there are a number of universal tricks, without which it is impossible to prepare a delicious soup:

If you add brine, then the broth is first filtered and boiled.
Cucumbers are taken salted or pickled without vinegar.
All sour ingredients are added after the potatoes, otherwise they will be tough and quickly darken.
The pearl barley is soaked overnight or boiled separately for about 30–40 minutes.
It is not necessary to add salt, as brine is usually sufficient. If you plan to add salt, do it at the very end.
After switching off, leave the pickle under the lid for at least an hour, which gives it a richer taste.

Cereals are selected depending on the meat used in the soup.

Traditionally, lump meat is used, and as a replacement - offal: the entrails of poultry (goose, duck, chicken, turkey), beef and veal kidneys. Adhere to the following compliance:

barley - kidneys, beef;
rice, barley - poultry offal;
buckwheat, rice - without meat.

The standard cooking option is in a saucepan on the stove. For frying you will need a frying pan. You can use a slow cooker, which makes the process easier. At the same time, the soup turns out no less tasty.