Rassolnik is a traditional dish of Russian cuisine. Now there are many recipes for making this soup, but initially pearl barley was added to it. Somewhat later, pearl barley was replaced with rice and millet.

Ingredients for preparing 3 liters of pickle:

• 3-4 liters of water;
• 100 g pearl barley;
• 500 g chicken necks or broth set;
• 4 large pickled cucumbers;
• 3-4 potatoes;
• 1 carrot;
• 1 onion;
• 50 g tomato paste;
• salt to taste;
• spices;
• greenery.

To prepare pickle soup with pearl barley, leave the cereal in cold water overnight. You can reduce the soaking time to 2 hours. If you prefer a liquid, clear soup, it is better to cook the barley separately. Pour water into a saucepan and boil the pearl barley until tender. During the cooking process, the water must be drained several times and replaced with new water. This prevents the grains from sticking together. Otherwise you will end up with a sticky mess.

To prepare the broth, wash the chicken or beef and cover it with cold water. Bring the broth to a boil and skim off the foam. Cook meat products until done. Typically, chicken is cooked for 40 minutes, and beef for 2 hours. When the broth is cooked, add peeled, diced potatoes to it. While the potatoes are cooking, prepare the sauté. To do this, peel the carrots and onions. Cut the onion into small cubes and grate the carrots on a coarse grater. Fry the vegetables until golden brown. Pickled cucumbers do not need to be peeled. Cut them into cubes and add to the vegetables. Add a little brine or broth and simmer the vegetables for 5 minutes. If you want the soup to be red, add a spoonful of tomato paste to the sauté. When the potatoes are cooked in the broth, add sauté and boiled pearl barley to the soup. Salt the dish and add spices. If desired, decorate with herbs. It is not recommended to add brine and add cucumbers before the potatoes are cooked. It may become hard. If you like thick soup, you can cook it by immediately adding barley to it. To do this, when placing meat products in cold water, add pearl barley soaked in water. Meat and pearl barley should boil for 1.5-2 hours. After this, add potatoes to the soup. Prepare the sauté in the usual way. It may seem that 0.5 cups of cereal is not enough for 3 liters of broth. But barley boils well. Even after removing the soup from the heat, it continues to increase in volume until the dish cools completely. Don't you eat meat? Then prepare a vegetarian pickle soup. To do this, soak pearl barley for at least 2 hours. Boil water and add cereal to it. Cook it for 1 hour. After this, add peeled potatoes to the liquid. While the potatoes are cooking, prepare the dressing. Fry onions and carrots in vegetable oil. Add diced pickles to the pan. Simmer the mixture under the lid. When the potatoes are soft, pour the dressing, salt and spices into the soup. If desired, add a whole clove of garlic to the broth. It will add flavor to the soup.

Let's start by understanding what rassolnik is in general. - This is an old Russian dish that has been prepared in our country for many centuries. The presence of ingredients in such a soup may vary, but the addition of brine remains unchanged, which can be understood from the name of the dish. This soup differs in that it combines mild sweetness and sourness at the same time. This dish is very invigorating and tonic.

It is also useful after a feast, because it’s no secret that Russians love to drink well and this soup will help you in the morning, after a fun party. So, as mentioned above, this dish has many recipes and several options for combining different products. Let's take a closer look at the most common of them.

Recipe for pickle with barley and pickles

Ingredients	Quantity
cucumber pickle	- 100-150 g
favorite meat	- 500 g
salted (pickled) cucumbers	- 3 pcs
carrot	- 1 PC
potato	- 3-4 pcs
pearl barley	- 200 g
bulb onions	- 1 PC
vegetable oil	- 20 ml
Bay leaf	- 4 things
sour cream	- taste
greens, salt, pepper	- taste

Cooking time

calorie content per 100 grams

To prepare this type of pickle, you will need a few ingredients and a little time. The end result is a great soup that the whole family will love!

Due to the fact that this recipe uses a lot of vegetables, it is very healthy and suitable even for those who diligently diet and want to lose weight.

Having acquired all these ingredients, we proceed directly to preparing the soup:

Rassolnik soup with pearl barley and cucumbers is ready to eat. Now all you have to do is pour it into portions, add sour cream and receive rave reviews from your family.

Classic pickle recipe

This soup is very tasty and will appeal to both adults and small children. But such a dish is not only tasty, but also very healthy, because only natural products are used in its preparation. The high content of vegetables in pickle only emphasizes its benefits for the body.

If you carefully monitor your figure, then you can safely prepare this soup. It contains 45 kcal per 100 grams.

To prepare pickle you need to stock up on the following:

INGREDIENTS	QUANTITY
Meat (pork, beef, chicken)	600 g
Rice	3 tbsp.
potato	500 g
carrot	2 pcs
Bulb onions	1 PC
Tomatoes without skin	300 g
Tomato paste	2 tbsp.
Pickled (pickled) cucumbers	3 pcs.
celery	2 cuttings
brine	1 glass
bell pepper	1 PC.
Garlic	2 cloves
Bay leaf	2 pcs.
Greens (cilantro, green onions)	Taste
Vegetable oil	Taste
Salt pepper	Taste
sugar	1 tbsp.

Preparation:

1. Place the meat in a pan and fill it with water, then put it on the fire and bring the water to a boil. After we notice that the water in the pan is boiling, we do not rush to immediately turn off the heat, first wait 2 minutes and only then remove the pan from the heat. We drain the broth that we just had boiling, and wash the meat remaining in the pan under running water. Next, fill the meat with water again and put it on the fire, cook further:
2. Add bay leaf and pre-washed rice to the broth;
3. Cut the potatoes into cubes and start preparing the vegetable frying;
4. Heat oil in a frying pan and add grated carrots. Dice the onion and also add it to the frying pan. Lightly fry the onions and carrots over the fire for 3 minutes, then add chopped celery and bell pepper. The size of the cut depends on your preferences, some people like coarsely chopped vegetables, others finely chopped, it’s up to you to decide. Fry everything for about 1 minute and add tomatoes and tomato paste, mix it all, add a tablespoon of sugar and simmer over medium heat for 4-5 minutes;
5. Meanwhile, add the broth to our already chopped potatoes. As soon as the frying is ready, we also lower it into our soup. Next, we add the brine and after that add salt to taste. Bring the pickle to a boil and simmer for about 2-3 minutes. Finely chop the garlic and herbs, then add it all to the soup. Turn off the stove and leave for 15 to 30 minutes.

At this time, we sort the table and invite everyone at home. It is advisable to serve rassolnik with sour cream, but here, too, it all depends on preference.

Rassolnik with salmon pearl barley

Many people do not have enough iodine in their bodies, especially those who live in cities far from the sea. It's no secret that to maintain a sufficient amount of iodine, you need to eat seafood and fish.

To prepare the pickle recipe below, you just need fish, or rather salmon, which makes the already healthy soup even healthier.

To prepare pickle with salmon pearl barley you need the following products:

Preparation:

1. Soak the pearl barley in water and start preparing the broth;
2. First, separate the fish from the bones and cut it into pieces, put it in a pan and fill it with water. Put it on the fire and cook for about half an hour, then drain the broth, rinse the fish and put it in a separate bowl for now. For a while we forget about the fish and cook the broth;
3. Cut potatoes and onions into cubes. Grate the parsley root and carrots on a large or medium grater;
4. Now is the time to remember our soaked pearl barley. Add it along with the potatoes to the broth and cook for 20 minutes;
5. Let's fry. In vegetable oil heated in a frying pan, fry the parsley root for 5-6 minutes. Next, add flour to the parsley, mix and pour in the tomato paste. Simmer this for 2 minutes, then remove from heat and add the fry to the soup and cook the pickle for 15 minutes over medium heat. Add a little salt and pepper to taste, then add bay leaf and pour in the brine. Now we take our reserved fish from the bowl, add it to the soup and cook it all for another 5 minutes;
6. After 5 minutes, add herbs to taste, remove the pickle from the heat and let it brew for 10 minutes.

Rassolnik with barley and chicken

Chicken meat is a universal product and probably every home has it, because chicken can be fried, baked in the oven, cooked into a delicious broth, and many other wonderful dishes are prepared from the meat of this bird. If you have chicken and want to make a delicious soup, then this recipe is for you!

To prepare pickle with barley and chicken, you will need the following products:

Preparation:

1. Place the chicken meat in a pan and fill it with water. Place on medium heat and bring to a boil; during boiling, it is necessary to clean the broth, removing the foam from it. Add peppercorns and bay leaves to the broth. Cook until the chicken is done. As soon as we understand that the chicken is ready, we take it out, remove the pan from the heat and strain the broth;
2. We put the already strained broth on the fire and boil it again;
3. At this time, cut the parsley and celery root into strips. Heat the vegetable oil in a frying pan and then place the roots in the already heated oil. Fry them for 5-6 minutes;
4. Cut salted or pickled cucumbers into cubes, put them in a frying pan, add a little strained chicken broth and simmer for 5-7 minutes;
5. Cut the potatoes into cubes and add them along with the pre-soaked pearl barley to the broth already boiling in the pan. Boil the potatoes with pearl barley for 20 minutes and then add our frying, which we cooked in a frying pan;
6. Pour the brine into the broth, add a little salt and pepper to taste. Cook over medium heat for another 10 minutes;
7. Next, remove the soup from the heat and add herbs to taste. Let the soup brew for 7-10 minutes;
8. Place the chicken, separated from the bone, into plates and pour pickle over the meat, add sour cream and serve to your family.

Rassolnik with beans in fish broth

Perhaps someone doesn’t like rassolnik with pearl barley or rice, or they simply decided to try adding something new to their favorite soup. If you belong to one of these two categories, then you will definitely be interested in this recipe, because it replaces pearl barley with beans, and fish broth adds even more variety. This version of the soup is no less tasty and also very healthy.

To prepare it you will need:

Preparation:

1. Rinse the fish thoroughly under running water, then put it in a saucepan, add water and put on fire. Bring the water to a boil, or rather not quite to a boil, but to that peak when the water just begins to boil. When we have reached this “almost boiling” point, we reduce the heat to low and cook for 20 minutes, and during this time, in order not to waste time, we begin to deal with vegetables;
2. Grate the cucumbers on a fine grater and discard the skins. Also grate the carrots on a fine grater. Cut the onion into small cubes, cut the tomatoes into cubes, after peeling them like cucumbers;
3. Heat the vegetable oil in a frying pan and throw the onion into it, fry it and add the carrots to it. We also fry for 1 minute and only then add the tomato. Simmer all the vegetables for 5 minutes in a frying pan and remove from heat;
4. In the meantime, we remember about our fish broth, if 20 minutes have already passed since we turned down the heat, then we need to carefully remove the fish from it and put it in a bowl to cool. Next, we filter the broth itself and put it on the stove again. Now you need to add pre-soaked beans and cucumbers to the pan and wait until the water boils;
5. Meanwhile, cut the potatoes into cubes. After the water boils, add potatoes to the broth;
6. After the potatoes are cooked, add our frying, which we prepared from vegetables in a frying pan, to the soup;
7. Now it’s time to add probably the most important ingredient of the pickle - brine. After we have poured the brine into the broth, we check the soup for salt and if it is still bland, salt it according to our taste;
8. Add herbs, pepper to taste and turn off the heat.

Now we wait until the soup is infused and serve it on plates with the fish previously separated from the bones.

1. It is believed that rassolnik is initially cooked not with meat, but with giblets. It is with them that rassolnik tastes like a real, original Russian dish;
2. It is not advisable to cook potatoes and cucumbers for a long time. If you follow this rule, the potatoes in the soup will be golden and tasty, and not gray and rough;
3. When adding salt, watch the taste, because due to the fact that pickles and brine are added to this soup, it is very easy to oversalt it;
4. It is advisable to add pickled cucumbers and tomatoes without the skin, so they will be softer and not rough;
5. It is recommended to add the fry to the broth 20 minutes after the potatoes have been added to it. This way the potatoes will be well-cooked and the fried potatoes will not become soggy;
6. The average calorie content of the dish is 45 kcal per 100 grams. This information will be useful to those who are watching their figure.

Barley takes quite a long time to prepare. There are several ways.

Soak pearl barley

To speed up the process, the grains for pickle can be pre-soaked. Sort through the pearl barley and rinse it thoroughly.

Place the cereal in a bowl and fill it with cold water at the rate of 1 liter of water per 1 cup of pearl barley. Leave for 6-12 hours (overnight is possible). Then drain the excess water, transfer the pearl barley into a saucepan, add water and place on the stove. When the water boils, drain it, rinse the pearl barley with cold water, pour boiling water over it and cook for 20-30 minutes. This pearl barley will turn out crumbly. Add it to the pickle 5 minutes before the end of cooking.

No soaking

Barley can be prepared without pre-soaking. Sort and rinse the cereal. Pour water into a saucepan and place on fire. When the water boils, add the cereal and cook it over high heat for 3 minutes. Drain the liquid and cover the cereal with cold water. Put it back on the fire. After the water boils, reduce the heat to low and cook the barley until tender.

In a slow cooker

Barley for pickle can be prepared in a slow cooker. Pour boiling water over the cereal at the rate of 2 tbsp. cereals 4.5 tbsp. boiling water, leave for 10 minutes. Place the pearl barley in the slow cooker, add salt, and set the “Buckwheat” mode.

Recipe for making Lenigradsky pickle soup with pearl barley

Necessary:

700 g beef with bone,

150 g pearl barley,

5 pickled cucumbers (small),

2 tbsp. cucumber pickle,

5 potato tubers,

2 onions,

2 carrots,

2 tbsp. spoons of plant oils,

2 bay leaves,

5 black peppercorns,

How to cook:

Wash the defrosted meat, put it in a saucepan, and fill it with water. As soon as the water boils, foam will appear. It needs to be removed with a slotted spoon.

Cook the pickle broth for 1.5 hours over low heat under the lid. Add salt at the end.

Remove the beef from the broth, cool, separate the meat from the bone and cut into pieces.

Peel the onions and carrots, chop the onion finely, and grate the carrots on a coarse grater.

Heat a frying pan, pour oil, add onion and fry it for 5 minutes over medium heat.

Add carrots and fry for another 5 minutes.

Cut the pickles into thin strips or grate them on a coarse grater.

Place them with the onions and carrots, pour in 3 tablespoons of cucumber pickle and simmer over low heat under the lid for 5 minutes.

If desired, add 1 finely chopped tomato to the fry.

To make the pickle more rich, you can add 1 tablespoon of sour cream.

Place the broth on the fire, bring to a boil, pour in 1 tbsp. brine.

Peel the potatoes, cut into cubes, place in a saucepan.

When the broth boils, cook it for 5 minutes, add the roast and bay leaf.

Boil the pickle for 5 minutes, add the prepared pearl barley, add salt or brine if necessary, cook for another 5 minutes.

Serve pickle with sour cream and fresh herbs.

You can add chopped garlic to the soup to taste.

Rassolnik is an ancient Slavic dish, the main component of which, as the name suggests, is brine or pickled cucumbers.

Pearl barley is not the main ingredient in pickle soup, but thanks to it the soup becomes richer and richer. Any broth can be used: meat or pre-prepared vegetable broth is suitable. What about the cucumber - if the flavor doesn't seem strong enough, it's recommended to add a small amount of brine. The recipe for pickle with barley and pickles is an excellent option for a hearty lunch that gives a boost of energy and warms the body in winter.

We present delicious options for preparing the first course.

The simplest option does not require many components that are available to any wallet:

• 2 liters of poultry broth;
• 4 potatoes of the same size;
• 1 carrot;
• 1 onion;
• cucumbers - 3 pieces;
• 100 g pearl barley;
• a few green onions, salt.

Prepare the pickle as follows:

1. Sort the cereal grains, removing any debris, and keep in a sieve under tap water. Place it in hot broth and cook for a quarter of an hour.
2. Cucumbers should be cut into cubes, and the same should be done with onions and carrots. Cut the potatoes into medium slices.
3. Add potatoes and vegetables to the broth. If it seems that the cucumbers are not sour enough, add brine to the desired acidity. Boil the dish for 20 minutes.
4. Add finely chopped onion to the pickle last before removing from heat. Cook the dish for a couple more minutes. Classic pickle is ready to eat.

Here is a classic recipe for a delicious pickle.

Beef recipe

Rassolnik with beef is aromatic and satisfying.

Prepare the components in advance:

• 100 g pearl barley;
• 0.5 kg beef tenderloin;
• 300 g pickled cucumbers;
• 150 g onion;
• 150 g carrots;
• 0.5 kg of potatoes;
• 2-3 pcs. bay leaves;
• salt, pepper to taste.

Step by step steps:

1. Cut the beef into medium-sized slices. Place a saucepan with 4 liters of water on the fire. Immediately put the meat in it and cook the broth. We remove the resulting foam so that it is light and transparent. Cook the broth for an hour.
2. The pearl barley should be soaked in advance for at least half an hour while the meat is being cooked. You can leave it overnight.
3. After the time has passed, add bay leaf and soaked pearl barley to the boiled broth. When the soup boils, reduce the heat and simmer for half an hour. While the future pickle is cooking, fry the diced onion in a hot frying pan with the addition of vegetable oil. Sauté for a couple of minutes and add grated carrots. Cook, stirring occasionally, for a few more minutes.
4. We include pickled cucumbers, cut into small strips, for frying. Stirring, simmer for a couple of minutes. Leave the frying aside.
5. After half an hour, pour the chopped potatoes into the broth, and after 5 minutes add the fry. It remains to cook all the ingredients together for about a third of an hour.
6. We taste the broth and check the softness of the other ingredients, and season with spices to taste.
7. Serve pickle soup with slices of rye bread and a spoonful of homemade sour cream.

Cooking delicious soup in a slow cooker

We will need:

• 2 pcs. pickled cucumbers;
• 0.5 multi cups of pearl barley;
• 1 carrot;
• 1 onion;
• 3-4 pcs. potatoes of the same size;
• pork on the bone;
• dill and salt to taste.

Prepare pickle in this way:

1. Soak the cereal in boiling water, after rinsing it with running water. Chop onions and carrots. Setting the “Frying” function on the multicooker for 4 minutes, fry the vegetables.
2. We cut the cucumbers finely; small cubes look better. At that time, boil water to add boiling water to the soup.
3. Drain the water from the barley and send it to fry. Do not turn off the frying mode and send the meat to fry. Fry it a little on both sides so that there is no foaming. Add potatoes in cubes, leave the mode the same. Place pickled cucumbers on top. Salt and pour in boiling water. Switch to the “Soup” mode for an hour and a half.
4. When the multicooker reports that cooking is finished, serve. Decorate with chopped herbs and a spoonful of sour cream.

With pearl barley and beef kidneys

Ingredients:

• 0.5 kg of beef kidneys;
• brine and 2 pieces of pickles;
• 1 stalk of celery;
• 1 onion;
• 4 potatoes;
• 2 tablespoons oil;
• 100 g sorrel or lettuce;
• 1 well washed parsley root;
• salt to taste.

How to cook pickle soup:

1. We separate the fatty tissue and film from the washed kidneys and cut them into several small pieces. Rinse through a colander under a stream of water. Place on the stove in a pan of filtered water and wait for it to boil.
2. Peel the cucumbers and parsley root. Slice the cucumbers.
3. Meanwhile, foam formed on the broth. We rinse the kidneys through a colander under running water and add water again, put it on the fire and wait for it to boil.
4. Cut the parsley root into strips and the onion into cubes. We wash the kidneys again and cook for an hour and a half.
5. Finely chop the celery stalk, as well as the lettuce (sorrel). Chop the potatoes into cubes. We take another pan and fry the roots and onions there. Remove from heat, add cucumbers and potatoes. Return to the heat, fill with beef broth (pre-cooked) and cook for 25 - 30 minutes.
6. 5 - 10 minutes before readiness, put the salad (sorrel) and brine into the pan, season with salt and pepper.
7. Cut the boiled kidneys into cubes and place them in a plate when serving, as well as sour cream and parsley.

With chicken broth

Chicken broth adds richness to the first dish.

The recipe for pickle with barley is as follows:

• chicken bouillon;
• pearl barley;
• 400 g cucumbers;
• a few cloves of garlic and bay leaf;
• 1 glass of brine;
• a couple of onions;
• carrot;
• oil, salt and pepper.

Preparation:

1. Fill the cereal with water and wait until it swells. We prepare the vegetables: chop the cucumbers, onions, and three carrots on a grater.
2. Cook the porridge in a small amount of broth.
3. Cut the potatoes into small slices. Fill it with water to prevent it from darkening.
4. Prepare the frying: add oil and a third of the onion to a heated frying pan, fry it a little. Then add chopped cucumbers and simmer for 15 minutes.
5. Meanwhile, the pearl barley is almost ready. Prepare the second frying: put butter and onions in a frying pan, fry and add carrots, simmer for 10-12 minutes.
6. Place boiled pearl barley porridge and potatoes into the cooked chicken broth. Bring to a boil and cook for 10 minutes until the potatoes are half cooked.
7. Cut the cooked chicken and add it to the soup. After 10 minutes, add the frying mixture with cucumbers and cook for 7 minutes.
8. We send the second roast into the soup. Then lay out the bay leaf, season with pepper, a glass of brine and salt. 5 minutes before readiness, add chopped garlic to the pickle. Next, turn off the burner, cover with a lid and leave to simmer for 10 minutes.

Pickle soup can be served after garnishing with herbs and sour cream.

Advice. While the cucumber and onion are stewing, you can add a little butter. The taste becomes softer.

Recipe for Lenten pickle with pearl barley

To prepare you will need:

• 2 liters of water;
• 4 tablespoons pearl barley;
• 2 pickled cucumbers;
• 5 potato tubers;
• 2 onions;
• 1 carrot;
• laurel;
• 3 tablespoons of vegetable oil;
• herbs and spices.

The following actions:

1. Pre-cook pearl barley porridge. Prepare vegetables: finely chop onions and cucumbers, three carrots
2. Heat a frying pan with oil, sauté the onion until golden. Place a pot of water to get boiling water. Add carrot shavings to the roast. Follow with the cucumbers, reduce the heat and cook for 10 minutes under the lid.
3. Shred the potatoes. Add pearl barley porridge and potatoes to boiling water, reduce the heat, and check the readiness of the tubers. Chop the greens.
4. As soon as the potatoes soften, add the roast and bay leaves. Cook for 5 minutes, before seasoning the soup with spices.
5. Before removing the container from the heat, decorate it with sprigs of herbs.

With added mushrooms

Ingredients:

• 100 g pearl barley;
• 0.5 kg of potatoes;
• 200 g pickled cucumbers;
• 0.2 l of brine;
• 150 g onion;
• 150 g carrots;
• 250 g of mushrooms (honey mushrooms);
• 1.5 tablespoons of semi-finished vegetable broth;
• salt, pepper and herbs.

Preparation:

1. Boil the pearl barley until half cooked, add semi-finished vegetable broth to the same water. Then add diced potatoes and mushrooms.
2. Frying: in a heated frying pan, fry chopped onions, grated carrots and cucumbers on a coarse grater. Pour in the brine.
3. Place the roast in the soup, add salt and pepper. Cook until done. When serving, decorate with greens.

Recipe from chef Ilya Lazerson

Ingredients:

• beef on the bone 300 gr;
• chicken giblets 200 gr;
• onion 1;
• carrots 1;
• potatoes 4 pcs.;
• pickled cucumbers 2 pcs.;
• vegetable oil;
• lemon;
• pearl barley ½ tbsp.

Prepare as follows:

1. Cook the beef broth (along with onions, carrots and celery) and giblets separately. Separately from everything else, boil the pearl barley.
2. Prepare the potatoes: peel and cut. After preparing the beef broth, remove the vegetables from it and lay out the potato cubes.
3. While everything is preparing, grate the cucumbers coarsely and simmer in a frying pan along with a glass of filtered water. You can use a little broth.
4. Divide the giblets into cubes and place them in the broth along with the pearl barley.
5. Peel and chop the onion, grate the carrots. Prepare fried onions and carrots in oil.
6. When the potatoes become soft, add pickles.





We will need:

• for 3 l - 2 pcs. pickled cucumbers;
• 0.5 fish fillet;
• 1 carrot;
• 2 tablespoons pearl barley;
• 1 -2 pcs. Luke;
• 2-3 pcs. potatoes;
• peppercorns and bay leaf.

Next we proceed according to this scheme:

1. Boil the washed cereal until half cooked. Rinse again if necessary.
2. Cut the cucumbers into cubes. Peel and chop the onion. In a saucepan or other convenient container, heat a little oil, cook the onions, add cucumbers. Simmer and remove from heat.
3. Peel and chop the carrots as usual. Place in boiling water and cook for 10 minutes.
4. Chop the peeled potatoes into cubes. Shred the fish fillet. We add potatoes, pearl barley porridge and fish at the same time. Continue cooking on the stove for another 10 minutes. We remove the resulting foam.
5. Add the roast, pepper, salt and bay leaf to the pan. Boil the almost finished pickle for another 10 minutes. Cover with a lid and simmer on the burner for several minutes. Before serving, garnish with your favorite chopped herbs.

There are a huge number of recipes for making pickle. Some people cook it with mushrooms, others replace barley with rice and add giblets. Look, for example,. But we decided to show you how to cook pickle soup with barley and pickles. The step-by-step recipe with photos describes in detail all the nuances of preparing this delicious, hearty dish, so you can prepare it easily.

Ingredients:

- pork meat - 600 gr.;
- potatoes - 3-4 pcs.;
- carrots - 2-4 pcs.;
- onion - 1 head;
- pearl barley - 3/4 cup;
- pickles - 2-3 pcs.;
- cucumber pickle - 1 glass;
- tomato paste - 1 tbsp. l.;
- garlic - 2-3 teeth;
- bay leaf - 2-3 pcs.;
- peppercorns - 3-5 pcs.;
- salt - to taste;
- greens - to taste;
- vegetable oil 2 tbsp. l.

Recipe with photos step by step:

1. Let's prepare all the necessary ingredients.




2. Place the pork in a pan, fill it with cold water and send it to cook for 1.5 hours. First, bring the meat to a boil over high heat, remove the noise. Next, cook over low heat.




3. Rinse the pearl barley well until the water runs clear. And leave in water for 20-30 minutes.




4. After cooking the broth for 30 minutes, add the washed barley into it. Add a little salt, do not forget that we will also add pickled cucumber pickle.






5. While the broth with meat and barley is cooking, let’s start with the vegetables. Cut the potatoes into medium cubes.




6. Finely chop the onion.




7. Grate the carrots on a coarse grater.




8. Cut the pickled cucumbers into thin strips, chop the garlic finely.






9. Finely chop the greens. Any, to your taste.




10. Now you need to prepare the frying for the pickle. To do this, pour two tablespoons of vegetable oil into a frying pan and add chopped onions. Fry it for 1 minute.




11. Add grated carrots to the frying pan with strong onions. Stir and continue frying.




12. Next, add chopped pickles to them.




13. And pour in a glass of cucumber pickle. Fry until the cucumbers become soft.




14. Then add tomato paste, chopped garlic, mix well and continue frying.




15. After two to three minutes, the frying is ready.




16. At this point the meat is cooked. Take it out of the broth and cut it into small pieces.




17. Place chopped potatoes into the broth.




18. After 5 minutes, add the prepared frying.




19. After another 5 minutes, add bay leaf and peppercorns.




20. Lastly, add the chopped greens.




21. Rassolnik with pork, barley and pickles is ready.




Bon appetit!
We also advise you to prepare a hearty