Rassolnik is a traditional Russian liquid dish, the key element of which is pickles, and if desired, cucumber pickle itself is sometimes added. For all lovers of salty this is a real treat!
Ingredients for lean pickle with barley.
Pearl barley - 1 tbsp.
Pickled cucumbers - 300 g
Canned olives - 1 bank
Onion - 1-2 pcs.
Carrots - 1-2 pcs.
Dried sea cabbage - 3-4 tbsp. l. (you can also use frozen or canned)
Potato - 200 g
Water - 3 l + 1 l (for barley)
Vegetable oil - 50 ml
Bay leaf - 2-3 pcs.
Spices - to taste
How to cook lean pickle with barley.
1. First of all, let's prepare barley. To do this, you must first rinse it, and then pour it into a deep bowl and pour enough water. room temperature. Soak the cereal for at least 2.5-3 hours. During this time, the grains should swell well, and some grains may even begin to germinate (and this, by the way, will only increase the usefulness of the dish). In addition, soaked barley will cook faster.
2. Pour 1 liter of water into the pan and put it on fire. When the water boils, put barley in the pan and boil the cereal for 10-12 minutes after boiling the water. Do not forget to salt the barley a little (you should not add a lot of salt, because pickles will give their salt to the dish). After that, be sure to drain the water so as not to spoil the color of the pickle and rid it of unpleasant mucus.
3. Cooking for the pickle. We clean the carrots and onions, wash the vegetables under running water, after which we cut the onions into small cubes, and the carrots into thin half rings or sticks (you can also just grate it, so the consistency of the soup is even more interesting). We heat a little vegetable oil in a frying pan and fry the vegetables in it: first the onion until soft and golden brown, and then the carrot. Fry the vegetables over medium heat under a closed lid for about 5-7 minutes.
4. Pour 3 liters of water into the pan, bring to a boil and put the roast in it. Peeled, and then washed in cold water, cut the potatoes into medium cubes and immediately send them to the soup. Cover the pan with a lid and continue to cook the soup over low heat until the potatoes are almost cooked.
6. In the meantime, we prepare the rest of the products. Cut pickled cucumbers into small cubes. We spread the olives from the jar, let them drain from excess liquid, and then cut them into pieces of the same size as the cucumbers (but in the form of half rings).
7. Put chopped cucumbers, olives, pearl barley, as well as a couple of tablespoons into the pan seaweed. At the same stage, add all the necessary spices - salt, pepper and a couple of bay leaves.
By the way, instead of dried seaweed, you can safely use frozen or canned, the dish will not suffer from this at all.
We continue to cook the soup for another 10 minutes over high heat. Then remove the pan from the stove and wrap it with a warm towel so that it saves heat. Let the pickle brew for 5-10 minutes.
That's all the subtleties of cooking this unusual, but, believe me, very tasty and very fragrant pickle!
By the way, with this soup you can serve homemade homebaked bread. For example, or very fragrant and healthy.
From such delicious hearty lunch your family members will be delighted!
Bon appetit to everyone, often delight your loved ones with new and unusual dishes!
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Recipe author Yana Kravets
One of the favorite "winter" soups is pickle. This hearty and thick dish with sourness is usually prepared with meat. But during fasting, you can cook soup on mushroom or vegetable broth. It turns out lean pickle no less tasty and healthy. Prepare lean soup pickle is available in several versions.
- light and delicious recipe cooking soup, which turns out to be rich, slightly sour and very satisfying.Ingredients:
- a glass of barley;
- 3 potatoes;
- 5 pickled cucumbers;
- carrot;
- bulb;
- spices;
- 4 tablespoons vegetable oil;
- parsley;
- two bay leaves;
- two tbsp. tomato paste.
Cooking:
- Soak the washed barley in water for half an hour.
- Pour 2 liters of water into the pan and add the cereal. Boil 20 minutes.
- Peel the vegetables, cut the potatoes into cubes, grate the carrots, chop the onion.
- Add potatoes to cereal.
- Fry onions with carrots, add tomato paste and remove from heat after a couple of minutes.
- Add soup to soup, stir.
- Cucumbers can be grated or cut into circles.
- Stew the cucumbers for a few minutes in a skillet and add to the soup.
- Add spices and salt, bay leaves to the pickle. Cook for 7 more minutes.
AT ready soup you can add chopped greens before serving.
A lean pickle with rice and pickles is prepared quickly: in an hour. In this recipe for lean pickle with pickles and rice, brine is necessarily added to the broth.
Required Ingredients:
- 4 potatoes;
- three cucumbers;
- carrot;
- bulb;
- 2 cloves of garlic;
- a glass of rice;
- 2 bay leaves;
- a glass of brine;
- spices;
- one and a half tablespoons of tomato. pastes.
Cooking step by step:
- Cut potatoes into cubes and boil. When it boils, cook over low heat for 10 minutes.
- Add washed rice to the potatoes, cook until the cereal is ready.
- Chop the onion, grate the carrot.
- Fry the vegetables and add finely chopped garlic, then fry, stirring, for another five minutes.
- Grate cucumbers or cut into cubes. Add to stir-fry and cook for a few minutes, stirring.
- Add pasta to fry.
- Put into soup fried vegetables, add spices and bay leaves. Pour in the cucumber brine.
- Leave the finished soup to infuse for half an hour.
Required Ingredients:
- half a glass of barley;
- 300 g of mushrooms;
- carrot;
- three pickled cucumbers;
- 4 potatoes;
- bulb;
- a few peas of pepper;
- two bay leaves.
Cooking:
- Soak the cereal in cold water for two hours, then put it to boil for 20 minutes in fresh water.
- Finely chop the mushrooms and fry.
- Add mushrooms to the pan with barley and cook for 10 minutes.
- Cut the potatoes into cubes and add to the soup. Boil for 15 minutes.
- Grate cucumbers and carrots. Chop the onion.
- Fry carrots with onions.
- Add cucumbers and frying, spices, salt to the soup. Boil 10 minutes.
Lean pickle with mushrooms, serve with fresh herbs.
Ingredients:
- a glass of barley;
- two tomatoes;
- bulb;
- carrot;
- two potatoes;
- two pickled cucumbers;
- bay leaf;
- 4 peppercorns;
- half a glass of brine.
Cooking steps:
- Pour hot water over barley and leave to swell.
- When the cereal is steamed, set to cook until soft over low heat.
- Cut the potatoes into cubes, grate the carrots, cut the onion into half rings.
- To ready-made cereals add potatoes and spices, salt to taste.
- Fry onions with carrots.
- Peel the tomatoes from the skin and add to the roasted vegetables.
- Add thinly sliced cucumbers to the frying pan. Simmer until soft.
- Add the roast to the soup and cook for another 10 minutes, pour in the cucumber pickle.
Add greens to the finished pickle and serve with rye bread.
Lenten pickle with pearl barley - a real delight! Rich, thick and very hearty soup perfect for family dinner, and not only in the post. Pearl barley is very useful, it contains vitamins B, E, A, PP, D. Lysine is involved in the production of collagen, which is so necessary for the skin. Magnesium, phosphorus, potassium, iodine and many other elements make pearl barley indispensable in the diet.
Rassolnik has long been prepared with barley, let's do the same. Lean pickle with pearl barley and pickles it is prepared simply and quickly enough, instead of meat broth, water is taken or vegetable broth.
Rinse pearl barley well several times, until the water is clear. You can pre-soak the cereal for 30-40 minutes. Let's put barley to boil in a small amount water until tender, about 20 minutes.
In the meantime, let's get to the vegetables. Finely chop the onion, saute it in vegetable oil for 1-2 minutes. Add diced carrots.
Remove the skin from the tomato, chop finely and add it to the vegetables. Add minced garlic if desired.
We will saute vegetables for another 3-5 minutes. Add the vegetables from the frying pan to the barley boiled until half cooked. We do not drain the water in which the cereal was cooked. I often add tough dill and parsley stems to soups, tying string around the stems so they can be easily removed later. They give delicate fragrance and taste of food.
Dolyom right amount water or vegetable broth, about 1.3 liters. Add diced potatoes.
We will cook the pickle for another 10-15 minutes over medium heat, until the potatoes are ready. In the meantime, finely chop pickles. They must be added at the very end of cooking, otherwise the potatoes will remain tough. If you have delicious pickle- pour in a little and it. Now you can taste the soup and add salt if necessary.
Add Bay leaf hic and turn off the fire. Leave the pickle with pearl barley to brew for 10 minutes. Add your favorite herbs and serve. Lean pickle with pearl barley turns out to be very tasty, satisfying, fragrant and rich. Try it and you will be surprised how lean soup can be so tasty!
Enjoy your meal!
INGREDIENTS
- 150 g selected pearl barley
- 3 medium pickles
- 1 glass cucumber pickle
- 2 large onions
- 2 medium carrots
- 2 stalk celery
- 2-4 garlic cloves
- 2–3 tbsp. l. tomato sauce
- vegetable oil
- 1 tsp sweet ground paprika (can be smoked)
- salt, freshly ground black pepper
- greens for serving, optional
STEP-BY-STEP COOKING RECIPE
Pour a little oil into a small saucepan, add barley, put on medium heat and fry, stirring occasionally, for 10 minutes. Then pour 2 cups of boiling water, salt, bring to a boil, cover with a lid, reduce heat to a minimum and cook for 20 minutes. During this time, the water should be absorbed.
Peel onions, garlic and carrots. Cut into small pieces. Also chop the celery. Peel the pickled cucumbers, cut the cucumbers lengthwise into quarters, then across into slices 7–8 mm thick.
In a heavy bottomed saucepan, heat 3-4 tbsp. l. oil, add the onion. Fry over high heat for 3-4 minutes. Add carrots and celery; sauté, stirring, 5 minutes. Add garlic and pickles, sauté 1 minute.
Put to vegetables tomato sauce, stir, pour 1.5 l cold water. Bring to a boil, cook for 5 minutes. Pour barley, pepper, cook under a lid over low heat for 10 minutes.
Pour as much brine as you like into the pot, bring to a boil and remove from heat. Pour chopped greens, if using, let it brew under the lid for 5-10 minutes. and serve.
In fasting, it is especially important that the food is varied and balanced. Experienced housewives know that from lean foods you can make soups, stews, pastries and even desserts - the only question is where to get enough time to prepare all these dishes. This problem is easy to solve! With smart multicooker REDMOND SkyCooker M903S doesn't even have to be at home to make dinner lentil soup or juicy vegetable stew with chickpeas. Install the Ready for Sky app on your smartphone and cook by controlling the process from your smartphone! Place the ingredients in the multicooker bowl and start cooking at any convenient moment - returning from work or while walking with the child. For maximum convenience, the application has a built-in cookbook with recipes for all occasions. You can start cooking from the recipe - in 1 click! M903S will self install optimum temperature and the time for the dish you have chosen, and when it finishes cooking, it will automatically turn off. Eat tasty, varied and balanced - with a smart multicooker REDMOND SkyCooker M903S!
Rassolnik - who doesn't love him? Rich because of meat, thick because of cereals, yes with a spoon homemade sour cream. It's certainly tasty, but is it really healthy - especially if you adhere to the principles healthy eating. Now we will dispel the myth that the most tasty food This is meat food.
Lenten pickle - how to cook delicious
It is believed that soups are much tastier if they are cooked on meat broth. Do not believe it - you can cook a wonderful pickle on concentrated vegetable or mushroom broth. This soup diversifies your table and will surely become one of your favorites.
A rich vegetable broth is best prepared from roasted roots. Carrots, parsnips, parsley, celery and onions need to be chopped large pieces, sprinkle vegetable oil and bake in the oven for 15 minutes - then cook the broth from them. At the same time, for every liter of water, there should be at least 250 g of roots.
Mushroom broth, of course, is the most delicious - from mushrooms ( porcini). They need very little dry: a third of a glass for 2 liters of water. From roots to mushroom broth you can put small carrots and onions. After cooking, vegetables from the broth must be removed, and mushrooms, on the contrary, should be left.
What kind of broth do you need delicious pickle, you already know. And now we will tell you how to cook pickle further. Recipe with barley, with rice, in a slow cooker with millet - choose to your liking. Any will turn out delicious if you follow our advice.
Pickle - recipes
Pickle with barley
Ingredients:
- water or broth - 2.5 liters;
- potatoes - 4 pieces;
- pickled cucumbers - 3 pieces;
- onions and carrots - 1 each;
- pearl barley - a third of a glass;
- peppercorns - 4 things;
- bay leaf - 1 piece;
- cucumber pickle - half a glass;
- vegetable oil - 2 tablespoons.
- Rinse barley, pour hot water. Wait until it swells.
- Pour the steamed cereal into the prepared broth and cook until soft.
- Add chopped potatoes, pepper and bay leaf. Leave on low heat for 20 minutes
- Chop onions and carrots and fry in oil.
- Cucumbers cut into strips, put in a separate bucket, pour the broth from the main pan. Boil 10 minutes.
- When the potatoes are cooked, add onions with carrots and boiled cucumbers to it.
- Pour in the brine, salt to taste and bring the soup to a boil.
Pickle with rice
What you need:
- vegetable broth - 2 liters;
- potatoes and carrots - 2 each;
- onion - 1 piece;
- rice - half a glass;
- pickled cucumbers - 3 pieces;
- vegetable oil - 2 tablespoons;
- tomato paste - 1 tablespoon;
- garlic - 1 clove;
- greens - cilantro, parsley (for serving).
How to cook pickle with rice:
- Bring the broth to a boil. Put chopped potatoes in it.
- After the potatoes have boiled for 10 minutes, add the washed rice.
- Grate carrots. Chop the onion. Mince the garlic. Fry everything together in oil. Season vegetables tomato paste and one glass hot water. Simmer for 5 minutes.
- Grate the cucumbers coarse grater and put them in a bowl of soup.
- Add roasted tomato, salt the pickle to taste. Cook for 5 more minutes.
Cilantro and parsley go well with rice pickle - herbs are very fragrant. So that they do not clog the taste of mushrooms, cook this soup in vegetable broth.
Pickle in a multicooker with millet
For this pickle you will need:
- water - 2.5 liters;
- roots - 500 g;
- potatoes - 350 g;
- onions, carrots - 100 g each;
- millet - 70 g;
- pickles - 200 g;
- cucumber pickle - 120 ml;
- celery root and parsley - for frying;
- salt, pepper - to taste.
How to cook:
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