Rassolnik with pearl barley is a simple and delicious recipe. Pickle recipes. Proper pickle with pearl barley

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

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

Soup pickle with pearl barley: a classic recipe

Ingredients	Quantity
pork (preferably ribs) -	500 g
potatoes -	300 g
carrots -	0.1 kg
onion -	1 small head
pearl barley -	0.1 kg
pickled cucumbers -	3-4 pcs.
spices -	taste
tomato paste -	taste
sunflower oil -	100 ml (maybe less)
Cooking time: 150 minutes	Calories per 100 grams: 240 kcal

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

Preliminarily, soak the washed pearl barley overnight cold water;

Peel 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 set on the stove. As the water boils, it must be drained and poured new. Put it back on the stove. As it boils, reduce the gas and cook over low heat for 45 minutes;

Cucumbers chop into cubes or chop on a grater;

In a heated frying pan, fry the onion and carrots in vegetable oil. When the vegetables turn golden, add the cucumbers. Cover the pan and let it simmer a little;

Fry the tomato paste in vegetable oil in a separate small skillet. As it is almost ready, add salt, a few other spices, parsley and pepper;

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

Throw 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. There also put pieces of meat and the resulting tomato sauce;

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

The finished soup is rich and thick. Pour it into deep plates, add a little sour cream and garnish with a sprig of greenery.

Delicious pickle with pearl barley and pickles

The components are:

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

Cooking method:

1. Rinse the meat, pour cool water and cook over low heat for one hour. After the broth begins to boil, remove the scale;
2. Rinse barley well, pour several glasses of boiling water and wait 1 hour;
3. After the beef bone is ready, strip 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 wash potatoes. Cut it into bars and throw it into the broth;
6. Grind onions and carrots with a knife or on a grater;
7. Cucumbers cut into small strips;
8. Fry onions and carrots in vegetable oil in a pan;
9. Next, put the tomato paste, mix and simmer a little;
10. Add cucumbers, cover with a lid 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. Cover the pot 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.

Recipe for pickle with pearl barley and chicken in a slow cooker

This fragrant soup you can cook not only on the stove, but also in the assistant - a slow cooker. This method facilitates cooking, as the cooking process is accelerated. But, nevertheless, the soup turns out to be just as rich and tasty as when cooking on gas.

Ingredients:

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

1. Peeled carrots and onions, rinse and chop on a grater;
2. Connect the slow cooker to the “Frying” mode and pour olive oil into the cup. Fry the onion, then put the carrots in the bowl and simmer;
3. Rinse chicken fillet, put in a slow cooker with vegetables, pour water. Close the lid and cook in the "Soup" mode for 30 minutes. As the water boils, it is necessary to remove the scale and add the leaves of the parsley;
4. At this time, pour pearl barley with boiling water and let it brew;
5. When the chicken fillet is ready, pull it out and tear it into pieces;
6. Peel potatoes, wash and cut into medium cubes. Put meat back into the broth, pour barley, potatoes and pour 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 multicooker signal, 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.

Rassolnik with pearl barley, pickles and mushrooms

Pickle will turn out even more saturated if you cook it with champignons. The soup is prepared no more than half an hour, so it is suitable for those who have very little time for cooking.

Ingredients:

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

Cooking method:

1. Chop the onion into small cubes and fry in a pan in vegetable oil;
2. Peel the carrots, chop on a grater, add to the onion in the pan and fry.
3. Grate cucumbers, put them on vegetables, cover with a lid and stew a little;
4. Pour pearl barley with water, preferably overnight;
5. Wash 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 pan, put mushrooms and fried vegetables in it. Fill with filtered water, put on gas and bring to a boil. Then pour into mushroom broth barley and cook after boiling for 20 minutes;
7. Chop the greens and pour into the pan 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 a pickle, it must be fried, because it is sour in its “raw” form. You can determine the readiness of tomato paste by 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 the pickle, tomato paste can always be replaced with tomatoes, it is only necessary to remove the skin.

To get rid of the stickiness of barley, before cooking it is necessary, fry in a dry frying pan until golden brown. Also, pearl barley should be poured into the broth as a last resort.

When preparing a pickle in a multicooker, the “Frying” function is most often required, but not all multicookers have this mode. It can be replaced by the "Warming up" mode, it will cope with roasting just as well.

It doesn't matter which of the pickle recipes is prepared, they all have their own note of flavor that everyone will like!

A good hostess never throws food away. In skillful hands, there is a use for everything. For example, the brine in a jar of pickles can be turned into traditional soup Russian cuisine - pickle. I often cook this soup in the winter season, when it comes time to open jars of cucumbers rolled up in the summer. At the moment when only a few cucumbers remain at the bottom of the jar, it's time to cook the pickle. The soup according to this recipe turns out to be tender, slightly acidic and lightly salted - we love it with the whole family.

Total cooking time - 45 minutes (excluding the time for soaking barley)
Active cooking time - 20 minutes
Cost - $ 0.8
Calorie content per 100 gr - 17 kcal
Servings - 8

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How to cook pickle

Ingredients:

Broth - 1 l. . Meat, but you can cook pickle on vegetable broth and even water.
Brine - 400 ml. (cucumber)
Cucumber - 4 pcs. (salty)
Pearl barley - 1/2 cup
Potatoes - 3 pcs.
Carrot - 1 pc.(you can also use parsley and celery root)
Bay leaf - 3 pcs

Ingredients are given based on a 2-liter pan. But I like a thick pickle, so you can take a pot and a bigger one.

Tip: the more cucumbers and brine are used, the richer the sour-salty taste of pickle.

Cooking:

Soak barley for 2-3 hours, then drain the water, pour another 4 glasses of water and cook until tender.

Barley should become soft, and the water in which it was boiled should become cloudy. Drain the water in which the barley was cooked. Usually it takes me 20 minutes to cook already soaked barley. I always boil barley separately precisely because of its ability to release “mucus” when cooked. If you cook cereals along with other ingredients, then the pickle will turn out cloudy and not so tasty.
While barley is cooking, pour the broth into a saucepan and bring to a boil. Cut potatoes into cubes. Grate carrots on a fine grater. Grate cucumbers on a coarse grater.

Add potatoes to the boiling broth and cook for 10 minutes. Fry carrots and cucumbers in a pan with vegetable oil for 5 minutes, then add to the pan with broth and potatoes.

Tip: Carrots and cucumbers can be boiled immediately. But if they are pre-fried, then the taste of pickle will open even brighter and it will be tastier.

Next in the pan is brine, pearl barley, bay leaf. Everything is cooked together for another 5 minutes.
Before turning off the fire must try pickle. If salt is not enough, then add. If the pickle turned out to be too salty, then dilute it with broth / water and bring to a boil again.

Cover the pot with a lid and turn off the heat. The pickle must stand for another 10 minutes to fully reach and reveal its taste. Serve hot with sour cream and rye bread. Bon Appetit!

Ingredients:

• beef meat on the bone - 0.5 kg;
• medium potato tubers - 5-6 pcs.;
• pickled cucumbers - 2-3 pcs.;
• medium carrots - 2 pcs.;
• pearl barley - 1 glass;
• medium bulb-turnip;
• 0.5 cups of cucumber pickle;
• 4–5 st. l. vegetable oil for frying;
• seasonings: black peppercorns (3-5 pcs.), Bay leaf (3-4 pcs.).

Cooking:
Rinse the meat well under running water, put it in a saucepan, add 2 liters of cold water to it.

After boiling and the appearance of foam, drain the water, pour the meat with new cold water (2–2.5 l), bring to a boil and cook at a minimum heat for 1.5–2 hours.

Pearl barley is washed, poured with cold water.

Fry the diced onion in vegetable oil, add grated carrots - simmer until the vegetables are soft, then add finely chopped cucumbers.

How long to cook cucumbers in pickle? In a pan, the total volume of vegetables with cucumbers should be reduced to half.

Pour the brine, after boiling, remove the pan from the heat.

Cut the peeled potatoes into cubes, drain the water from the barley.

V ready broth potatoes are added, pearl barley is poured in - boiled until half cooked.

The contents of the pan are added to the pan - onions, carrots, cucumbers. Seasonings are added.

The pan is closed with a lid, the soup is brought to a boil, cooked for 5-7 minutes, if necessary, cucumber pickle is added.

Ingredients:

• pork ribs 500 g
• potatoes 200 g
• carrots 100 g
• onion 50 g
• pearl barley 100 g
• pickled cucumbers 100 g
• tomato paste 4 tbsp. l.
• bay leaf 2 pcs.
• sunflower oil 3 tbsp. l.
• salt to taste

Cooking:
Rinse barley well and pour cold water overnight.

Rinse pork ribs in cold water, put in a saucepan, pour 2.5 liters of water and put on medium heat. When the first broth boils, drain it, transfer the meat to clean water and bring to a boil again. Then reduce the flame to the weakest and cook the meat for about 40 minutes.

In the meantime, peel and finely chop the onion and carrots (carrots can be grated on a coarse grater, but I like to chop into cubes). Cucumbers cut into medium cubes.

Fry vegetables in a small amount of vegetable oil in a pan until golden brown. Add cucumbers and simmer over low heat covered for another 10 minutes.

Heat in another pan tomato juice(or tomato paste), add bay leaf, allspice, salt to taste (consider the salty taste of cucumbers!).

When the broth is cooked, remove the meat, take it away from the bone and cut into small pieces. Put the washed pearl barley into the boiling broth, bring to a boil and cook for 20 minutes. Then add the peeled and diced potatoes and cook for another 20 minutes. Pour a few tablespoons of the broth into the frying pan, mix and add everything to the pickle along with the pieces of meat. Then pour in the tomato juice. Cook for about five more minutes.

Remove from heat, cover with a lid and let steep for 10 minutes. Pour into bowls, garnish with sour cream, fresh herbs and serve. Bon Appetit!

Ingredients:

• Meat (chicken, beef, pork) - 700 g
• Pearl barley - 1 stack.
• Potatoes (medium) - 3 pcs
• Pickled cucumber - 5 pcs
• Brine (cucumber) - 500 ml
• Onion - 1 pc.
• Carrot - 1 piece
• Cherry tomatoes (or 2 large ones) - 12 pcs
• Vegetable oil
• Greenery
• Black pepper (ground)
• Salt
• Bay leaf - 1 pc.

Cooking:
Pre-weld meat broth. We cut the boiled meat into portioned pieces and send it back to the broth. I have chicken, so I immediately cut into portioned pieces.

Rinse the barley and pour cold water over it. Leave barley for 2-3 hours to swell. Drain the water, put the barley in a separate pan and boil until half cooked over low heat and add to the broth.

Peel and dice the potatoes, add to the soup, cook for another 15 minutes.

Cucumbers grate on a coarse grater or cut into strips, add to the pan.

Wash and clean the onions and carrots. Finely chop the onion. Grate carrots on a medium grater. Fry the onion in vegetable oil until golden brown. Then add carrots and fry.

Cut the tomatoes into slices and simmer in a pan. In the boiling broth, add the frying, cucumber pickle, bay leaf, pepper. Season with salt if needed and cook for 5-8 minutes more.

Serve pickle in bowls, sprinkled with chopped herbs. Serve sour cream separately. To give a special taste, olives can be added to the pickle. And in the onion-carrot frying, you can add a little tomato paste; instead of meat, you can take beef kidneys.

Bon Appetit!

Ingredients:

• 3 l beef broth
• 100 g pearl barley
• 3-4 potatoes
• 1 bulb
• 1 carrot
• vegetable oil for frying
• Bay leaf
• 1/2 cup cucumber pickle
• 4 pickles
• salt
• pepper

Cooking:
Add the washed barley to the broth, bring to a boil and cook for 30-40 minutes.

Grate the carrot, finely chop the onion. Saute onions and carrots in vegetable oil for about 10 minutes. Peel the potatoes, cut into cubes and add to the broth. Add some salt and bay leaf, cook for about 10 minutes, then add carrots and onions. Cook until potatoes are tender for another 5 minutes.

Add chopped pickled cucumbers and cucumber pickle. Stir well, bring to a boil and check salty soup. You may need to add more salt to taste. Add pepper, cook for another 5 minutes.

Pour the finished soup into bowls, sprinkle with chopped herbs.

Ingredients:

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

Cooking:
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 blades, and for beef - meat for broth. Boil the broth until done.

Pearl barley is better to soak in advance (overnight). But if you forgot to do it at night, then you can steam it 2-3 hours before cooking the soup. The cereal must be sorted out and washed well. Then pour boiling water and leave to steam and swell for 2-3 hours.

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

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

We rub the pickled cucumbers on a coarse grater. Add pickled cucumbers to pickle with pearl barley. Cucumbers can be lightly fried beforehand. Together with cucumbers, you can add 30-40 ml of cucumber pickle. We cook 20 minutes. At the very end of cooking pickle with pearl barley, add salt, spices, bay leaf, basil.

Serve rassolnik soup with pearl barley and pickles in portions hot with croutons or crackers.

Ingredients:

• Water - 3-4 liters
• Beef (with bone) - 500-600 grams
• Potato tubers - 3-4 pieces of medium size
• Carrot - 1 medium
• Onions - 1-2 small
• Barley - 200-300 grams
• Pickles - 5-7 compact
• Seasonings - salt, a mixture of peppers, bay leaf
• Greens to choose from
• Vegetable oil for frying

Cooking:
The first step is to deal with the broth. Rinse the meat and send it whole, not cut, into the water. First, turn on a strong fire and wait for it to boil, while not forgetting to take out the noise (foam). As soon as it boils, switch to medium heat and continue to cook on it until cooked. We determine readiness by how well the meat lags behind the bone.

In parallel with the broth, we prepare barley. It can be processed in two ways - soak in advance 2-3 hours before, or cook until half cooked in a separate saucepan. Before that, it must be washed very well in a colander under the tap until the water passing through the cereal ceases to be white.

We use the free time productively - we clean, wash and cut vegetables. We cut the potatoes into cubes of the size you are used to and fill them with water so that they do not turn black. Onions and carrots are also peeled and cut the way you like best.

We act with pickles depending on their size. Small slender gherkins will look interesting cut into rings. If the size is larger, then you can cut them into cubes or grate them.

Our broth has arrived in time, so you can pull out the meat and cut it into approximately the same pieces, which then immediately send back to the pan. Salt the broth and season with a mixture of peppers. You can also add potatoes right away.

If you just soaked barley, then at this stage you also need to throw it into the broth. If you chose a method where it had to be cooked almost until cooked, then it is better to throw it into the soup when the potatoes are ready, but still hard.

While the potatoes are cooking, make a frying of onions and carrots. Describing this process does not make practical sense, since it is the same for all soups. We throw the roast into the pickle along with pickles when the potatoes are almost ready.

We continue to cook for another 12-15 minutes. In the pickle brought to a boil, it remains to pour only finely chopped greens and throw in 1-2 bay leaves.

That's it, our barley soup with pickled cucumbers is ready. Let it brew for 5 minutes, and you can invite relatives to the table for a nutritious, tasty and fragrant dinner.

Soup with barley and pickles is a popular first course, known to most people as "pickle". Soup can be prepared traditional recipes, or you can deviate from the classics to improve taste and to satisfy individual preferences.

The soup has been known since the beginning of the fifteenth century. In these times, slightly acidic vegetable stew was considered the food of the poor. But when they began to cook soup with meat, this spicy and invigorating first course became a favorite among the rich. Often, pickle with vegetables, veal or mushrooms was consumed cold, like okroshka, beetroot or cabbage soup.

There are a large number of different recipes making this soup. Two mandatory ingredients remain unchanged - pearl barley and pickles. Remember that in pickle - the main syllable is "pickle". Therefore, along with the main ingredients, it is an essential ingredient in the soup.

Modern soup with pearl barley and pickles is very popular. In addition, this soup is very useful.

Barley contains a huge amount of vitamins and a useful antifungal substance - hordecin. It successfully fights fat deposits, removes toxins from the body, has a positive effect on the hormonal background, strengthens the immune system, and is useful for allergies, diseases of the kidneys and gallbladder.

You can cook such a healthy soup quickly enough. Every hostess will cope with this task.

Pearl barley is processed barley grains. Barley should be creamy-white in color, fresh with a pleasant smell and without any impurities. It is best to boil the cereal in advance, as this process takes a lot of time. To make the cereal boil faster, it is soaked for 2 hours and washed well. Until half cooked, the cereals are boiled for about 20 minutes. Until fully cooked - at least half an hour.

How to cook soup with barley and pickles - 15 varieties

Especially tasty, rich, rich and thick soup is obtained on young veal and with pickled cucumbers. Bright, with a special sourness, the taste of cucumbers is transferred to the soup and not a single person, even those who do not like pearl barley, can resist the treat.

Ingredients:

• veal - 600 g
• pearl barley - 200 g
• pickled cucumbers - 6 pcs.
• carrots - 2 pcs.
• onion - 2 pcs.
• potatoes - 4 pcs.
• bay leaf
• vegetable oil
• seasoning
• spices.

Cooking:

Rinse the meat and pearl barley well, pour cold water over it and cook with the addition of spices to your liking for at least one and a half hours.

Prepare dressing: fry finely chopped onions and carrots in oil. Add pickled cucumbers, cut into strips. Put out.

Potatoes are also cut into strips and sent to the broth. When the potatoes are cooked, season the soup with fried vegetables. Boil and pour finely chopped dill into the soup. Boil for a few minutes.

Remove from fire. Let the soup stand for half an hour and serve.

Barley soup can be cooked with any meat. But with pork it turns out especially tasty! Try it!

Ingredients:

• pork - 300 g
• pickles - 3 pcs.
• pearl barley - 100 g
• potatoes - 2 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• tomato paste - 2 tbsp. l.
• tomatoes - 4 pcs.
• vegetable oil
• sugar
• bay leaf
• garlic
• spices
• seasonings.

Cooking:

Pork cut into portions, pour cold water and put on fire. After 30 minutes, add pre-soaked barley.

After 20 minutes, send sliced ​​\u200b\u200bpotatoes into the broth.

Grate carrots and cucumber. Finely chop the onion.

Fry the onions in butter with the gradual addition of carrots and cucumbers. All is well put out.

Grate the tomatoes and send to fry along with tomato paste. Simmer, add some salt and sugar.

Send the roast to the pan. Add spices, bay leaf and chopped garlic. Boil no more than 10 minutes.

Serve to the table with the addition of sour cream and sprinkled with herbs.

Soup with cucumbers and pearl barley after cooking should stand for at least 15 minutes. The taste will become richer.

gentle chicken hearts loved by both children and adults. Please your family and friends!

Ingredients:

• chicken hearts - 500 g
• the first cereal - 100 g
• pickles - 3 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 3 pcs.
• Bay leaf
• vegetable oil
• pepper
• spices.

Cooking:

Rinse barley thoroughly and send to a saucepan with hot water. Cook for 20 minutes.

Peel chicken hearts from veins and films, rinse and send to the cereal.

Prepare vegetables: cut carrots into strips, onions and cucumbers into cubes. Fry the onion in oil with the addition of carrots and pickles. Simmer for 5 minutes.

Cut potatoes into cubes. Put the potatoes and vegetable fry in the pan.

Cook until potatoes are ready. Salt, add spices and bay leaf at the end of cooking.

Let the soup brew a little and pour into bowls. Serve sour cream separately.

It is better to cook barley separately so that the soup does not become cloudy and slimy.

Classic Russian soup with a kidney with a special taste and aroma. The Grand Master shares the secret of cooking. Enjoy!

Ingredients:

• chicken broth - 2 l
• beef kidney - 1 pc.
• barley - 100 g
• pickles - 7 pcs.
• carrots - 1 pc.
• onion - 2 pcs.
• potatoes - 3 pcs.
• black pepper
• Bay leaf
• salt.

Cooking:

Boil barley beforehand.

Remove fat from the kidney, pour cold water. Change the water several times. Boil the kidney and rinse well.

Finely chop the onion and cucumber. Put in a saucepan, add a little water and simmer until the cucumbers are soft.

Cut potatoes into cubes and add to chicken broth.

Finely chop the onion and carrot. Fry in oil.

Cut the kidney into slices. Put the kidney, cucumbers, vegetable fry and pearl barley into the soup. Add spices, salt and bay leaf. Boil and remove from fire.

Leave for a few minutes. Sprinkle soup in bowls with chopped parsley.

Just a wand - a lifesaver, not a soup! Cooking is quick and easy. And the taste is amazing!

Ingredients:

• minced beef - 400 g
• pearl barley - 100 g
• pickled cucumbers - 5 pcs.
• potatoes - 6 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• greenery
• pepper.

Cooking:

Put water on fire. Form meatballs from minced meat.

Put pre-soaked barley into boiling water. Boil for 15 minutes.

Cut the potatoes into slices and lay them on the grits. Cook until half cooked.

Prepare vegetable dressing: fry chopped onions with grated carrots and chopped pickles.

Send meatballs to the pan. Boil until potatoes are fully cooked. Put the roast and pour half a glass of cucumber pickle into the soup.

Salt. Add spices. The soup is ready!

Cucumbers and brine are introduced into the soup after the potatoes are fully cooked. Otherwise, the potatoes will be tough.

For soup, you can take any fish: white, red or even canned. The soup turns out with a pleasant sourness, hearty and very tasty. Use only hot.

Ingredients:

• white fish fillet - 500 g
• pickles - 3 pcs.
• barley - 150 g
• chili pepper - 1 pc.
• onion - 1 pc.
• garlic - 2 cloves
• carrots - 1 pc.
• stalk of celery - 1 pc.
• capers
• tomato paste - 1 tbsp. l.
• canned tomatoes - 300 g
• Dill
• olive oil
• pepper
• salt.

Cooking:

Chop carrots, chop onion and garlic. Fry in a saucepan olive oil onions with garlic and carrots.

Put the washed barley into a bowl. Add crushed chili pepper. Pour in broth or water. Boil 10 minutes.

Finely chop the celery and pickles and send to the broth. Boil a little and put the canned tomatoes in a saucepan.

Cut white fish into pieces. Send to soup with capers. Salt and add pepper. Boil 10 minutes.

Put the tomato paste and finely chopped greens into the soup. Boil 2 minutes. The soup is ready!

Cucumbers can be cut into slices or cubes. And you can grind on a grater. It all depends on your personal preferences. The taste of the soup will not change.

The recipe is quite simple and will not cause any difficulties in cooking. But the soup is just amazing! Absolutely everyone likes it.

Ingredients:

• beef tongue - 500 g
• beef on the bone - 1 kg
• barley - 100 g
• pickled cucumbers - 4 pcs.
• onion - 2 pcs.
• Bay leaf
• tomato paste - 3 tbsp. l.
• spices
• salt.

Cooking:

Soak the barley for a day beforehand.

Put the washed barley, tongue and meat into the pan. Pour cold water over and cook until done.

Pull out the tongue and meat, cut into pieces and put in the broth.

Fry chopped onions and diced cucumbers with the addition of tomato paste and spices. Boil 5 minutes.

When serving, add sour cream and herbs.

This soup is delicious even without meat! Cook and surprise your family.

Ingredients:

• barley - 150 g
• pickled cucumbers - 4 pcs.
• potatoes - 5 pcs.
• carrots - 2 pcs.
• sugar
• onion -2 pcs.
• pepper
• tomato paste - 2 tbsp
• greenery
• salt.

Cooking:

Soak barley overnight in water. Put the washed barley in salted water. Cook for 20 minutes.

Cut potatoes into cubes and send to barley. Cook until soft.

Cut the carrots and onions into strips and simmer for a few minutes. Add tomato paste, spices and sugar. Simmer over low heat.

Grate pickled cucumbers.

Add stir-fried vegetables and cucumbers to soup. Boil 5 minutes. Put greens, garlic and bring to a boil.

Fragrant soup is ready.

Cucumbers for soup are better to take salted, not pickled. They should be elastic, as soft cucumbers quickly become overcooked.

It just doesn't get any easier: just 4 ingredients! But the result will surprise you. Check out this easy and delicious soup recipe.

Ingredients:

• pork ribs - 500 g
• pickled cucumbers - 4 pcs.
• barley - 100 g
• potatoes - 3 pcs.
• pepper
• salt.

Cooking:

Boil pork ribs and pearl barley together.

When the meat and cereals are ready, add the potatoes cut into bars into the soup and cook until almost cooked.

Grind cucumbers, and also send to the soup. Boil until the potatoes are fully cooked and the cucumbers are soft.

Salt if necessary. Add pepper. Bring to a boil and set aside.

Invite loved ones to the table!

A step-by-step description of delicious and healthy soup- pickle with chicken. Be sure to try!

Ingredients:

• chicken - 1 pc.
• barley - 100 g
• pickles - 8 pcs.
• potatoes - 4 pcs.
• carrots - 1 pc.
• brine - 1 cup
• bay leaf - 2 pcs.
• allspice
• Dill
• salt.

Cooking:

Boil barley and chicken in advance in different pans.

Roast lavrushka and allspice right on the burner. Send spices to the pan with meat, they will give the maximum flavor.

Prepare vegetables: cut potatoes into small cubes, onions and carrots into strips, grate pickles.

Put pickles in a ladle, add water and boil for 10 minutes.

Fry the carrots in a frying pan with the addition of onions.

Pull the chicken out, separate from the bones, cut into pieces and put back into the pan.

Send the potatoes to the broth. Boil 10 minutes. Add the finished barley, vegetable fry and pickles to the potatoes. Cook for another 10 minutes.

Add assorted different peppers. Boil and set aside from fire.

Keep covered for a few minutes. Serve with chopped dill and sour cream. You can eat!

Rassolnik with delicious sausage reminiscent of childhood. The secret of the taste is that all the ingredients are pre-fried in olive oil. It turns out incredibly tasty!

Ingredients:

• boiled sausage - 400 g
• pickles - 4 pcs.
• barley - 100 g
• carrots - 1 pc.
• potatoes - 4 pcs.
• onion - 1 pc.
• pepper
• salt.

Cooking:

Boil barley in advance.

Cut vegetables: potatoes, pickles and onions into cubes, grate carrots.

Place potatoes in a bowl of water. Boil 10 minutes.

Fry all vegetables separately in olive oil and put in a pan with potatoes. Send the finished boiled barley there.

Cut the sausage into cubes and also add to the soup. Boil a little. Salt. Add pepper to taste.

Bon Appetit!

To make the texture of the soup homogeneous, it is better to peel the cucumbers and free them from seeds. If the cucumbers are not rubbed, but cut into cubes, then we recommend pouring boiling water over them before laying. In that case, they will not lose their shape.

The pickle recipe is from a 1959 cookbook. Isn't it interesting to make such a soup?

Ingredients:

• beef - 500 g
• pearl barley - 100 g
• pickled cucumbers - 2 pcs.
• onion - 1 pc.
• tomato paste - 2 tsp
• potatoes - 5 pcs.
• cucumber pickle
• carrots - 1 pc.
• pepper
• Bay leaf
• salt.

Cooking:

Boil the meat with the addition of onions, carrots and spices until tender.

Rinse barley, pour boiling water and leave to infuse.

Remove the cooked meat and cut into pieces. Discard onions and carrots.

Rinse the steamed barley and send it to the broth to cook for 30 minutes.

Cut vegetables into strips.

Fry onions with carrots. Separately stew pickles with tomato paste.

When barley is ready, put potatoes and onions with carrots. Boil for 7 minutes, put the cucumbers with tomato paste and boiled meat in pieces, pour in the cucumber pickle. Cook for 10 more minutes.

Serve with sour cream.

Cucumbers and brine are quite salty. Salt the soup at the end of cooking.

This soup is good to cook in the summer or during fasting. The soup with mushrooms is especially good.

Ingredients:

• barley - 100 g
• pickled cucumbers - 300 g
• champignons - 300 g
• potatoes - 6 pcs.
• carrots - 2 pcs.
• vegetable oil
• onion - 2 pcs.
• greenery
• pepper
• salt.

Cooking:

Fry the barley in a pan for 5 minutes. Rinse and send to a pot of water. Cook for 20 minutes.

Prepare vegetables: cut potatoes into slices, onions into half rings, carrots into strips, pickles into cubes.

Put potatoes with pickles in a saucepan. Boil 10 minutes.

Fry the onion with carrots and add to the soup.

Cut mushrooms and fry in a dry frying pan. Put in soup.

Add spices, pour in brine, cook for 10 minutes.

No time to cook? There is a way out: cook soup - pickle with stew. Fast, nutritious and satisfying.

Ingredients:

• stew - 1 jar
• pickled cucumbers - 4 pcs.
• barley - 100 g
• potatoes - 6 pcs.
• carrots - 1 pc.
• onion - 2 pcs.
• vegetable oil
• greenery
• pepper
• salt.

Cooking:

Boil barley in advance. Put the cereal and diced potatoes in a saucepan. Boil 10 minutes.

Cut vegetables and pickles and fry: fry carrots in butter, add onions, pickles and stew. Simmer for 10 minutes.

Pour the liquid from the stew into the broth.

Send the roast to the soup. Mix. Add salt, garlic and pepper.

Boil. Serve with sour cream and herbs.

Interesting soup recipe. Satisfies hunger and relieves hangovers.

Ingredients:

• barley - 100 g
• pickles - 4 pcs.
• onion - 1 pc.
• carrots - 2 pcs.
• potatoes - 3 pcs.
• Bay leaf
• celery root
• black peppercorns
• allspice
• parsley root
• celery greens
• garlic - 2 cloves
• cucumber pickle
• sour cream - 150 g
• vegetable oil
• pepper
• salt.

Cooking:

Cook barley in advance. In a saucepan in oil, fry the diced vegetables: onion, celery root, carrots and parsley root. Add bay leaf and spices. Simmer until vegetables soften.

Pour hot broth over, add diced potatoes. Boil 10 minutes.

Grate pickled cucumbers and send them to the soup. Pour in the brine and cook for 5 minutes. Remove soup from stove.

Pour a little soup into sour cream, stir. Pour sour cream into a bowl and stir. Boil. Serve sprinkled with herbs.

Choose any recipe and cook with pleasure!

Pearl soup with pickles- one of the variations of pickle - dishes with a rich long history. This is a real find for those who do not have a heart for pearl barley in its purest form. In the pickle, pearl barley tastes better than others, so it is soup with pearl barley that is considered to be his classic recipe. With pickles, the soup is spicy and invigorating. Today pickle takes pride of place on the table of our compatriots. But before it was still not a well-defined dish.

Excursion into history

There were times when pickle was consumed more cold, along with okroshka, cabbage soup and beetroot. It was cooked with meat, mushrooms, vegetable broth. Instead of veal, which was considered the most suitable meat for the broth, the soup was sometimes boiled with beef kidneys. They also experimented with cereals: they used the one that was at hand - buckwheat, spelt, millet, rice.

The only constant ingredient in the soup was the brine. It was added to the dish in different quantities, from different pickles (cucumbers, tomatoes, cabbage). The brine gave the soup a refreshing sourness, and pearl barley - satiety and richness. Pickle with cucumbers in the modern version has an original, unforgettable taste both with meat and without it, and this is the merit of pearl barley. In general, for those who have not yet had time to appreciate this wonderful dish, we recommend that you just immediately start preparing it according to our recipe.

A little about perlovka

Pearl barley is completely undeservedly considered tasteless. These are the conclusions of those who simply did not learn how to cook it. There are so many benefits in these little "pearls" that she can safely compete in her nutritional value with rice and buckwheat. In addition to the rich vitamin range, it contains the antifungal substance gordecin, so its use will be very useful for people with a predisposition to fungal infections.

The nutritional value of barley does not prevent it from being a special agent in the fight against body fat. In addition to weight loss, it also ensures the removal of “production waste” from the body - slag and ballast substances. Barley is simply indispensable for special nutrition in diabetes and gastrointestinal disorders, especially due to its ability to influence the human hormonal background. People practicing muscle training classes should definitely consume this cereal, as it increases the benefits of exercise.

Barley should be included in the diet for people with chronic weakening of the immune system, diseases of the kidneys and gallbladder, prone to allergic reactions, suffering from high acidity of the stomach, and having impaired concentration. In general, it should be used by everyone who is worried about the health of themselves and their loved ones. If you are not a fan barley porridge, try to cook soup with pearl barley and pickles - even notorious skeptics will like it. By the way, here is the recipe.

The most common pickle

This soup is prepared in a short time and is very simple, so even a novice cook can cope with cooking. In our recipe, the soup needs to be boiled with meat, so the cooking time is indicated taking into account the time for preparing the broth.

Time spent - 2.5-3 hours

Servings - 4-6

We prepare the ingredients in advance:

• Water - 3-4 liters
• Beef (with bone) - 500-600 grams
• Potato tubers - 3-4 pieces of medium size
• Carrot - 1 medium
• Onions - 1-2 small
• Barley - 200-300 grams
• Pickled cucumbers - 5-7 compact
• Seasonings - salt, a mixture of peppers, bay leaf
• Greens to choose from
• Vegetable oil for frying

Now about how exactly we will cook the soup:

1. The first step is to deal with the broth. Rinse the meat and send it whole, not cut, into the water. First, turn on a strong fire and wait for it to boil, while not forgetting to take out the noise (foam). As soon as it boils, switch to medium heat and continue to cook on it until cooked. We determine readiness by how well the meat lags behind the bone.
2. In parallel with the broth, we prepare barley. It can be processed in two ways - soak in advance 2-3 hours before or cook until half cooked in a separate saucepan. Before that, it must be washed very well in a colander under the tap until the water passing through the cereal ceases to be white.
3. We use the free time productively - we clean, wash and cut vegetables. We cut the potatoes into cubes of the size you are used to and fill them with water so that they do not turn black. Onions and carrots are also peeled and cut the way you like best.
4. We act with pickles depending on their size. Small slender gherkins will look interesting cut into rings. If the size is larger, then you can cut them into cubes or grate them.
5. Our broth has arrived in time, so you can pull out the meat and cut it into approximately the same pieces, which then immediately send back to the pan. Salt the broth and season with a mixture of peppers. You can also add potatoes right away. If you just soaked barley, then at this stage you also need to throw it into the broth. If you chose a method where it had to be cooked almost until cooked, then it is better to throw it into the soup when the potatoes are ready, but still hard.
6. While the potatoes are cooking, make a frying of onions and carrots. Describing this process does not make practical sense, since it is the same for all soups.
7. We throw the roast into the pickle along with pickles when the potatoes are almost ready. We continue to cook for another 12-15 minutes.
8. In the pickle brought to a boil, it remains to pour only finely chopped greens and throw in 1-2 bay leaves.

That's all, our pearl barley soup with pickles is ready. Let it brew for 5 minutes, and you can invite relatives to the table for a nutritious, tasty and fragrant dinner. For lovers, you can add a spoonful of sour cream or, at worst, mayonnaise to the soup. Someone likes garlic notes, then you can add crushed garlic along with the herbs to taste.

The pickle recipe can be improved for yourself. For example, cook it not with pickles, but with sauerkraut or green tomatoes. Some people like the soup to be sour, so they pour in a glass of brine in addition to the broth, as was customary with our great-grandfathers before. In any case, having tried this simple dish once, you will most likely want to include it in your usual menu and begin to cook more often. It will not only allow you to accustom yourself and your household to healthy barley, but also diversify the boring diet.

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