How to cook pickle with barley and pickles: recipe with photo

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

If someone says they don't like pickle in any form, they simply don't know how to make pickle in such a way that they want to eat it again and again.

Moreover, cooking it is not at all difficult, it is enough to know the recipe and a few cooking secrets.

Ingredients

Before preparing pickle, make sure you have everything you need to create a culinary masterpiece. There are a huge number of varieties of this hearty first course, but its main components are always the same. Only the additional ingredients that the housewives add for variety change.

So, we need:

• 200 g barley;
• 4 medium pickled cucumbers with brine;
• 2 bulbs;
• 5 large potatoes;
• 2 medium carrots;
• 2 tablespoons vegetable oil;
• 2 tablespoons of tomato paste;
• greens, s alt, pepper and spices - to your taste.

So let's get startedcook pickle with pearl barley. Think about what your household loves the most and try adding additional ingredients. It can be beef, chicken, dried mushrooms, olives, ham and other products that add zest to the soup.

Preparing barley for soup

Before you start cooking pickle according to a recipe that has already been tested by time and millions of cooks, learn how to cook barley correctly.

The fact is that this cereal takes a very long time to cook, so barley is recommended to be cooked in advance. Half a day before cooking, and better - from the evening of the previous day, sort out 200 grams of cereal, put in a deep bowl and pour 1.5 liters of water. We leave barley to "soak" for 6 - 12 hours. As soon as the allotted time is up, the water is drained, the cereal is sent to the pan, poured with cold water and put on fire. As soon as the water in the pan boils, you will need to remove the foam that has appeared, reduce the heat to a minimum, and cook the cereal until the water boils completely and until the barley is ready. Don't be lazy to skim off the foam, otherwise the soup will turn out cloudy, slimy and unappetizing.

Preparing the broth for the pickle

Before you cook the pickle according to the recipe (you can see the photo of this first dish below), prepare the rich meat broth. If you are cooking soup with beef broth, take 500-600 grams of this meat (best on the bone), and if with chicken broth, then you need half a chicken carcass or a good soup set.

First of all, we thoroughly wash the meat under running water, put it in a saucepan, pour cold water over it and put it on fire. As soon as the water boils, remove with a spoon all the resulting foam. Throw peeled whole onions and carrots into a clear broth (no need to cut them). And cook our broth for 45 minutes from chicken and about 1.5 hours from beef on the bone.

When the meat is ready, remove the vegetables from the broth and throw them in the trash can. Remove the chicken or beef to a plate, let cool, and then cut into portions.

Cooking pickle with barley and cucumbers: a step-by-step classic recipe

After we have prepared the broth and boiled barley, you can start cooking the most delicious pickle.

Step 1. Peel potatoes, onions and carrots. We cut the potatoes and cucumbers into medium cubes, chop the onion into half rings, and rub the carrots on a medium grater.

Step 2. We put the pot with the broth on the fire, and as soon as it boils, we send the potatoes into it.

Step 3. While the potatoes are cooking, heat the vegetable oil in a frying pan, throw in the carrots and let them simmer a little, then add the onion to it and sauté for a couple more minutes.

Step 4. After 5-7 minutes of cooking potatoes, add chopped cucumbers to the pan, boil them for about five minutes, put barley, tomato paste to them, pour in a little cucumber pickle (its amount is determined by taste so that the pickle is not too sour or s alty), meat and fried carrots with onions.

Step 5. Cookingabout 10 minutes, add chopped greens and favorite spices to the pickle, pepper to taste.

Step 6. It remains to pour the soup into bowls, add a spoonful of sour cream and invite the family to the table.

Lenten pickle

If you are fasting now or you just want to save money, you can cook pickle with barley and pickled cucumbers without meat and meat broth without sacrificing taste. Everything is simple here, you will need the same ingredients as for the classic pickle. The versatility of this soup is that it will still turn out thick and rich.

First of all, you will need to soak pearl barley for a few hours. After this time, the water from the barley is drained, the cereal is washed, sent to the pan, poured with clean cold water on 2/3 of the pan and put on medium heat.

We already know how to cook pickle, so we clean onions, carrots and potatoes, cut vegetables into strips or medium cubes. Pickled cucumbers are also cut into strips or cubes. Try to cut the ingredients the same way, then the soup will look very nice on the plate.

When the cereal softens, add chopped potatoes to it. In parallel, we sauté the carrots and onions in a pan with vegetable oil. When the potatoes are boiled for about 5 minutes, chopped cucumber is added to it, and after another 5 minutes - carrots with onions and tomato paste. After that, the pickle can boil for another 5 minutes. At the end, right before removing the soup from the heat, pepper is added to the panpeas with spices and finely chopped greens. Sour cream is not added to lean soup, but in the economy version - no problem!

Mushroom pickle

If you often cook pickle with pearl barley and cucumber (s alted or pickled), then the taste of the dish becomes boring, you want to diversify it.

All you need is to add about 300 g of mushrooms to it, which will make the pickle even more tasty and fragrant. It is best to take porcini mushrooms for pickle - you get a real Russian stew with a unique aroma. But many housewives add champignons or any wild mushrooms, whether fresh or pickled.

Needless to remind you that first of all we prepare pearl barley and at the same time rich chicken or beef broth.

Don't be afraid to cook pickle with mushrooms, even if you are doing it for the first time. The recipe almost completely coincides with the classic one, so we clean the onions, carrots and potatoes, cut the vegetables into strips or medium cubes. Pickled cucumbers are also chopped into strips or cubes.

The next step is to cut the mushrooms into small pieces. And if these are fresh champignon mushrooms or oyster mushrooms, then first fry them in vegetable oil with onions and carrots so that all the moisture evaporates, and if pickled, then it will be enough to cut them and throw them into the pickle along with chopped cucumbers.

Combine all the ingredients in the broth as mentioned above and bring the soup to readiness. Nothing complicated!

How to cook pickle with barley recipe inmulticooker

The ingredients for this dish are exactly the same as for the classic pickle.

We already know the steps: the first step is to boil the barley soaked overnight, removing it from the heat after 15 minutes, and prepare 2-3 liters of chicken or beef broth.

Ready-made broth and pearl barley are set aside, chopped onion in half rings is placed in the capacity of the multicooker and the "Frying" mode is turned on at low power. After a short sautéing, carrots and tomato paste grated on a medium grater are added to the onion, the vegetables are fried for 5-7 minutes. Next, chopped pickled cucumber is added to the vegetables, which is slightly stewed with carrots and onions. Next, meat broth is poured into the capacity of the multicooker, barley and diced potatoes are put, s alt to taste. We select the "Cooking" mode on the device, set the timer for half an hour. When the slow cooker signals that the dish is ready, add greens and parsley to the pickle and let it brew.

Cooking pickle in a pressure cooker

If you have a pressure cooker at home, you can save even more time on cooking first courses. Here you won’t even need to think much about the recipe and photo, how to cook pickle with barley, because everything is done as simply as possible. Moreover, due to the fact that it will not be necessary to pre-cook barley and meat broth separately, the cooking time will be less than an hour.

First, we wash barley with cold water several timeswater and set it aside. Then we wash and cut the meat (preferably beef) into small cubes, put them in a pressure cooker along with pearl barley and pour cold water over it. As soon as the water boils, carefully remove the foam, close the pressure cooker with an airtight lid and leave for 40 minutes.

At this time, we clean and cut vegetables in the usual way, sauté them in vegetable oil, adding onions, then carrots, then tomato paste and finally cucumbers. The vegetable mixture will need to simmer for another 5 minutes to mix the flavors.

After 40 minutes, carefully open the lid of the pressure cooker, add diced potatoes to the meat and cereals and leave to cook for five minutes. After that, we put the entire contents of the pan into the pressure cooker, add cucumber pickle, spices, herbs to taste and bring the pickle to a boil. The rich soup is ready.

Preparing pickle for the winter

If you are looking for a recipe (with a photo) on how to cook pickle for the winter, so that in frosts and snowfalls you can not go out to the grocery store, but use vegetable preparations, then you have come to the right address.

Now you will learn how to make a blank for pickle, which is enough for six liter jars - that's about six full hot meals. To prepare this dish you will need the following ingredients:

• 2 cups pearl barley;
• 700g fresh fleshy tomatoes;
• 7 medium bulbs;
• 900g fresh cucumbers;
• 1 cup vegetable oil;
• 2 tablespoons of s alt;
• 8 black peppercorns;
• 6 tablespoons of vinegar (9%).

So, how to cook pickle with cucumbers and barley for harvesting for the winter?

Preparing pearl barley in the way we already know: soak the grits overnight, boil until cooked and leave to cool.

Cut into strips or medium cubes carrots, onions and cucumbers, which we send to stew for 15 minutes in a pan. While the vegetables are languishing over low heat, scald the tomatoes with boiling water, remove the skin from them and pass through a meat grinder. The resulting homogeneous tomato mixture is sent to carrots, onions and cucumbers. After that, the vegetables are stewed for another 5-7 minutes, added to the pan to the cooked barley and brought to a boil.

Add vinegar, s alt and pepper to taste, mix gently, turn off the heat and pour the workpiece into sterilized jars. We cork with lids, turn the lid down and leave to cool.

In winter, you will not need to run to the store or the market in the cold, it will be enough to get the workpiece, add it to the broth with potatoes and bring it to readiness.

Chicken broth rice pickle

If you are already tired of the usual barley soup, then you don’t need to think for a long time how to cook pickle soup with any other cereal, because we have rice, which means that we will cook the first dish easier and faster. Let's get started!

We will need the following ingredients:

• 2 chicken legs or half chicken;
• 2 carrots;
• 2 bulbs;
• 100g rice groats;
• 4 large potatoes;
• 5 medium pickled cucumbers;
• 2 tablespoons vegetable oil;
• greens to your liking.

Of course, the first step is to make chicken broth according to the classic recipe and pre-soak well-washed rice in cold water.

After an hour of cooking, the chicken should be pulled out, cooled, divided into fibers or small portions. How to cook pickle with rice? How is this recipe different from the classic version? Yes, the cooking recipe is slightly different from what we know, but nothing complicated.

As soon as the broth is ready, we will send diced potatoes and prepared rice into it. While they are cooking, in a pan in vegetable oil, you need to fry the chopped onions and carrots until soft and golden.

After the potatoes and rice have boiled for 15 minutes, add carrots with onions, after a couple of minutes - chopped pickled cucumbers. Cook the soup for another 5 minutes, then add the bay leaf, herbs and a little cucumber pickle. Let it boil, turn off and let it brew. Pickle with rice is ready! This version of the first course is lighter - the soup is not as high-calorie as with barley.

Note to the hostess

Someone may say that he thoroughly analyzed how to cook pickle with pearl barley and pickled cucumbers, did everything according to the recipe, but the result is still deplorable - few people liked the soup…

The point isthat there are certain subtleties and secrets of cooking the first course, which should not be forgotten.

1. Barley should be boiled separately and added to the pickle already fully cooked, otherwise the broth will be cloudy and acquire a bluish tint.
2. Before pouring the brine into a pot of soup, it must be boiled separately so that the brine does not ferment, and strain through cheesecloth or a fine sieve to get rid of tiny particles of spices and spices.
3. Before cutting pickled or pickled cucumbers into a pickle, it is advisable to peel them (if it is hard), get rid of large seeds and pour over boiling water.
4. From spices to the pickle, you can add parsnips, tarragon, leeks and parsley root, and from spices - black and white pepper.
5. Rassolnik is better not to s alt, you can adjust its taste with the help of cucumber pickle - s alt will make the taste "hard".
6. In order to diversify the taste of the pickle, you can add olives, black olives, celery, turnips or rutabagas at your discretion.
7. If you want to make the dish even more fragrant and tasty, a couple of minutes before the end of its cooking, add a couple of chopped garlic cloves to the pan.
8. After the pickle is cooked, do not rush to pour it into plates and serve, it is better to let it stand for 10-15 minutes.
9. Before serving, pickle is seasoned with a spoonful of sour cream, but if it is cooked not on meat, but on fish broth, then sour cream in a platenot recommended.