Classic pickle soup with pearl barley: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Rassolnik is a traditional Russian dish that has been known for many centuries. It is valued not only for a lot of useful substances, but also for its unique taste. The name of this dish comes from the word "brine", which was very popular in Russia. He was very loved and prepared from almost everything, added wherever they could. The brine was prepared from a variety of fruits and vegetables: cherries, raspberries, strawberries, apples, apricots, etc., as well as from vegetables, meat, fish, and even mushrooms. It was added to pies, salads, cereals and other foods. Thus, the thick pickle soup appeared.

This dish does not have such a turbulent history as, for example, hodgepodge, despite the fact that it also turned out to be fatty and was eaten as a hangover. And, as you know, fatty foods can slow down the process of intoxication. Sometimes even completely eliminate the consequences of a “fun evening”. Pickle among the boyars and later among the nobles was always served as a second course for lunch. When to serve a hodgepodge (then a peasant) was considered bad form.

In general pickle- something between a hangover and a calla. Few have heard the name of this dish, and even more so the recipe. Kalya is a fish soup with cucumber pickle, which is also a traditional Russian dish. She and pickle were divided into two dishes only in the fifteenth century. Previously, these two soups were combined into one. There was a fish calla and a meat one.

Classic pickle soup recipe

The most popular recipe.

Ingredients:

1. 370 grams of beef.
2. Five pickles.
3. Carrot.
4. Five small potatoes.
5. 250 grams of pearl barley.
6. Bow.
7. Tomato paste.
8. S alt, pepper, herbs, bay leaf add to taste.
9. Sour cream.
10. Vegetable oil.

Cooking

To prepare the broth, we need to rinse the beef meat well. Next, pour cold water into the pan and put the prepared beef into it. Cook over medium heat for about two hours.

While the meat is cooking, we will move on to pearl barley. We also pour cold water into the pan, pour out the cereal and cook for twenty to thirty minutes. After half an hour, remove the pan from the heat and leave the porridge in boiling water for another half an hour.

The next step is preparing pickles, carrots and other vegetables. We clean the cucumbers from the peel and seeds, cut as you like. Peeled carrotsrub on a grater or cut into very small strips. Remove the skin of the onion, cut into two parts, and then into half rings. Peel the potatoes and cook until half cooked.

While the root vegetables are cooking, pour vegetable oil into a frying pan and fry the onion and carrots. After the vegetables have a golden crust, add the tomato and pour hot water over it. Then you will need to cover the pan with a lid and simmer for ten minutes.

Two hours after we put the beef on to boil, turn off the heat, take out the beef and cut it as convenient. We filter the broth. After cutting the beef meat, fry it in a pan for ten to fifteen minutes and put it back into the pot with the broth. Add potatoes, cook for fifteen minutes over low heat, then put barley porridge and roast, cook for ten minutes, and then add cucumbers and spices (bay leaf, pepper). Cook over low heat for twenty minutes. Classic pickle soup with pearl barley is ready!

Cooking Tips

1. If the pickle seems too thick for you, add liquid or change the proportions of the products.
2. For a sourer soup, add cucumbers or a spoonful of fresh lemon juice.
3. It has long been customary to serve pickle soup with sour cream, as it perfectly complements the taste of the soup and adds a little acidity.
4. Cook the pearl barley separately, as it can change the color of the pickle and make it bluish.
5. If you want to get an outwardly beautiful broth, add steam to boiling waterpieces of eggshell, leave for ten to fifteen minutes and remove.
6. Just like with hodgepodge, in some cases cucumbers can be replaced with milk mushrooms.
7. Parsley root can give an unusual taste and aroma to pickle.

Subtleties of cooking

1. The choice of cereal depends on what kind of meat you choose. If you cook pickle soup with goose or duck meat, take barley groats. Rice is prepared with turkey or chicken meat. For the classic beef pickle soup, it is customary to take pearl barley. In case you are cooking without meat for any reason, use mushrooms.
2. If you are using brine and not pickled or pickled cucumbers, then you need to boil it before pouring it into the broth.
3. In order for the cucumbers to keep their shape and not “spread” all over the soup, pour boiling water over them.
4. After cooking, let the pickle brew. So it will acquire a rich aroma and rich taste.
5. In order for vegetables not to lose nutrients during cooking, they need to be steamed or dipped in boiling water.
6. So that the broth does not get an unpleasant texture, you do not need to put the soup on a large fire and subject it to a rapid boil.

Pig pickle

Let's take a closer look at the recipe.

Ingredients for making pickle soup with barley and cucumbers:

1. 0.5kg pork (ribs or other meat).
2. 230 grams of potatoes.
3. 120 grams of carrots.
4. 55 grams of onionbow.
5. 120 grams of pearl barley.
6. 100 grams pickled or pickled cucumbers.
7. 50 grams of tomato paste.
8. Bay leaf, s alt, pepper.
9. Sunflower oil for frying.

Cooking pickle

Preparation of pickle soup with barley takes place in several stages.

First of all, rinse the pork ribs, pour cold water into a saucepan and put the pork in it. Place the pot of meat over medium heat and bring to a boil. Then drain the boiled water, after pulling out the meat. Pour clean cold water and put the ribs back into it. Boil for forty minutes.

While pork is cooking, peel carrots, potatoes, onions and cucumbers. It is also recommended to remove large seeds from cucumbers, if any. Rub the carrots on a coarse grater or cut into small strips. Cucumbers should be cut into small cubes, and chop the onion, as convenient. Next, you need to pour vegetable oil into the pan, fry the vegetables until golden brown. Then you need to cover the pan with a lid and simmer over low heat for five to ten minutes. It is also worth noting that the night before you cook pickle, soak pearl barley in cold water. This is important.

After cooking the broth, remove the pork and cut it into cubes. If desired, you can fry until golden brown in a pan with vegetable oil. Then add the sautéed pork and cucumbers to the broth, simmer for five minutes and then add the sautéed vegetables and potatoes, simmer for another fifteen minutes.

Soup pickle with cucumbers and copork ready!

Pickle with tomatoes

The recipe is very simple.

Ingredients:

1. Four small green pickled tomatoes.
2. Butter for cereals.
3. Vegetable oil for frying.
4. S alt, pepper, spices, herbs.
5. Three tablespoons of cucumber pickle.
6. Four small potatoes.
7. Carrot.
8. Green onion.

Cooking soup

According to this recipe, pickle soup is prepared as follows. First of all, you need to pour cold water into a deep container and soak pearl barley in it. Put in the refrigerator for five hours. The next thing to do is peel the potatoes, cut them as convenient (preferably cubes). Then pour cold water into a saucepan and put the potatoes in it. Cook over medium heat until boiling, then cover, reduce heat and simmer for five to ten minutes.

The second stage is the preparation of vegetables. Peel the carrots and onions. Cut the onion into cubes, grate the carrots or cut into thin strips. Tomatoes need to be poured over with boiling water and peeled from them. Cut tomatoes into cubes. Then pour vegetable oil into the pan and fry these ingredients until golden brown, then add spices and cover the vegetables with a lid. Simmer for ten minutes.

Boil the brine, add it to cold water and bring this mixture to a boil over medium heat. Add roast and tomatoes. Boil fifteen minutes. Next, you need to melt the butter in a frying pan, remove the pearl barley from the refrigeratorgrits, drain the remaining water. Fry for ten minutes and add to the boiling brine with vegetables. Stirring, cook for another twenty minutes. Then reduce the heat and let the soup simmer on its own for fifteen to twenty minutes.

Pickle with tomatoes is ready!

Rassolnik with beans

Bouillon Ingredients:

1. Beef bones.
2. Bow.
3. Carrot.
4. Greens, pepper, s alt, spices.
5. Celery.
6. Garlic.
7. Bay leaf.

Rinse the bones, cut into small pieces. Peel the onion, cut into rings. Next, prepare a baking sheet, put the bones and onions on it. Send to the oven for twenty minutes at a temperature of one hundred and eighty degrees. Add water after ten minutes. After the specified time, remove the baking sheet, transfer the onion with the bones to the pan, cover with cold water and cook for fifteen minutes. During this time, prepare the vegetables. Peel and cut carrots and garlic. Collect all the greens in one bunch. After fifteen minutes, add vegetables and herbs to the pan. Add spices. Let the broth simmer for another twenty minutes.

Rassolnik with meat, canned beans and cucumbers

It's easy to prepare.

Ingredients for pickle:

1. Cooked broth.
2. Meat.
3. Canned beans.
4. Pickles.
5. Bow.
6. Carrot.
7. Potatoes.
8. Spices.

Cooking pickle with meat

The first thing to do is boil the meat. Clean it of excess contaminants,rinse under running water. Next, pour cold water into the pan, put the meat that you decided to use to prepare the pickle. Cook for twenty to thirty five minutes. During this time, you should remove the peel from the potatoes, boil it. Next, you need to clean the carrots, onions. Carrots can be grated on a coarse grater or cut into very thin strips. Onions are best cut into cubes. Pickled or pickled cucumbers (you can also use milk mushrooms) need to be peeled, large seeds removed and boiled over them.

The next thing we do is pour vegetable oil into the pan (about two millimeters from the bottom of the container) and put carrots and onions in it. Fry these vegetables for ten to twelve minutes. After the specified time, you need to add spices, mix thoroughly with a wooden spoon (as a metal spoon can cause food oxidation). Then you should cover the pan with a lid and simmer for fifteen to twenty minutes. Then we add the roast to the boiling broth, cook for ten minutes, add the beans. Let it simmer for thirty minutes.

There are many other recipes for barley pickle soup. We have considered only the most common.

Bon appetit!