Rassolnik with pearl barley and pickles: how to go to the Soviet canteen without a time machine

Rassolnik is a classic of Soviet food. In the menu of many dining rooms there was a soup based on meat broth with giblets and pickles. It was called "Moscow pickle." But the first dish without cereals and potatoes did not suit the Soviet man, since it was not satisfying. Nutritious tubers, nutritious pearl barley were added to Moskovsky, and the Leningrad pickle appeared. This spicy soup does not lose popularity today.

Benefits of Essential Ingredients

The amazing taste and nutritional properties of pickle are determined by two main ingredients - barley and pickles. These products have both fans and opponents. But hardly anyone will deny their benefit. The table shows the main useful properties of the main components of pickle.

Table - Useful properties of barley and pickles

8 rules of delicious soup

Despite the fact that pickle is considered a simple folk dish, its preparation has no less subtleties than masterpieces of haute cuisine. To make your soup perfect in taste and texture, remember the eight rules for how to cook pickle with pearl barley and pickles.

1. Keep proportions. If you add brine, it should account for a quarter of all the liquid in the soup. This is enough to give the dish a distinctive taste.
2. Prepare the cucumbers. Free them from the peel and seeds so that the texture of the soup is pleasantly uniform. If you do not rub the cucumbers, but cut into cubes, pour them with boiling water before laying in the soup. This will allow vegetables to maintain their shape during heat treatment.
3. Do not overdo it with salt. Thanks to cucumbers and brine, the dish is already quite salty. Therefore, salt needs very little. And you can completely do without it.
4. Do not serve pickle immediately. He must "ripen." After cooking, do not open the pan lid for at least 15 minutes.
5. Do not rush to add pickles. Cucumbers and brine can be introduced into the soup no earlier than the potatoes are boiled. If you hurry, the root crop will become tough.
6. Prepare the barley. Grains need to be soaked in water for at least three hours. If you don’t have time to wait, boil it in a separate pan. If you put raw barley in the soup, the dish will get an unpleasant viscosity.
7. Do not confuse cucumbers. Only salted vegetables are suitable for soup.Pickled cucumbers that were cooked with vinegar or citric acid are not suitable. They will give the pickle a sharp aftertaste.
8. Add acid. If the cucumbers are not spicy enough, the soup may turn out to be fresh. Fresh squeezed lemon juice will correct the situation.

Pickle recipes with pearl barley and pickles

Rassolnik is an easy to prepare and very tasty soup. It is favorably distinguished from other first courses by the pleasant sourness of pickles. Inventive housewives diversified the classic recipe for pickle, so many new delicious dishes appeared on an invariable basis.

With tomato roast

Features. The basic recipe for pickle with pearl barley and cucumbers is characterized by high nutritional properties and rich taste. A rich broth, sweetish tomato paste and cucumber sourness are an excellent combination.

You will need:

• 500 g bone-in meat (pork or beef);
• 100 g of pearl barley;
• four pickles;
• 2 liters of water;
• four medium potatoes;
• carrot;
• bulb;
• two tablespoons of tomato paste;
• salt and spices.

Cooking

1. Pour the washed meat with water and cook for about two hours. Do not forget to remove the foam at the boiling stage.
2. Remove the meat from the broth, and strain the liquid itself and return it to the pan again.
3. Turn on the burner harder, immerse the barley in the broth and cook for 20-30 minutes.
4. Send the peeled potatoes diced into the pan.
5. Grate the carrots, chop the onion finely and fry it all in sunflower oil.
6. Once the vegetables have softened, add chopped cucumbers and tomato paste to the pan.
7. Add three to four tablespoons of water to the frying and simmer for five minutes.
8. When the potatoes in the pan reach readiness, send the fry to the soup.
9. Salt and season the dish.
10. Cut off previously cooked meat from the bone, chop and also send to the pan.
11. After five to seven minutes, turn off the heat. Cover the pan and let the soup brew for a quarter of an hour.

On chicken

Features. A pickle with chicken, pearl barley and pickles is a lightweight option for everyone's favorite dish. A healthy poultry broth will be an excellent base for a rich soup.

You will need:

• 800 g of chicken drumsticks or thighs;
• half a glass of barley;
• three pickles;
• one and a half glasses of cucumber pickle;
• carrot;
• large onion;
• four potatoes;
• three cloves of garlic;
• two bay leaves;
• a teaspoon of salt;
• ground black pepper.

Cooking

1. Pour chicken with two liters of water and cook for 40-50 minutes, not forgetting to remove the foam.
2. Remove the meat from the pan, add a liter of boiling water to the broth and put the container on the fire again.
3. Add the barley and boiled potatoes into the boiling liquid.
4. Grated carrots and chopped fry in vegetable oil for five minutes.
5. When the potatoes are ready, send the roast to the soup.
6. Next add grated cucumbers and minced garlic.
7. Remove the chicken from the bones, cut into cubes and send to the soup. Add brine, salt and spices there.
8. Reduce the heat to a minimum, cover the pan with a lid and simmer the pickle for 25 minutes.

With mushrooms

Features. If you exclude meat from the dish, you will get a lean recipe for pickle with pearl barley and pickles. To make the vegetarian pickle fragrant, it is supplemented with mushroom frying.

You will need:

• 300 g of champignons;
• four pickles;
• third of a glass of barley;
• large onion;
• carrot;
• four potatoes;
• Bay leaf;
• salt and dried herbs.

Cooking

1. Pour barley with a liter of water and cook for half an hour under the lid over low heat. When the water boils, add some butter or vegetable oil so that the cereal does not stick together.
2. Meanwhile, in another pan, boil two liters of water and send the diced potatoes to boil.
3. Grate carrots, chop onions and fry until transparent.
4. Send chopped mushrooms to the vegetables and continue to fry until the latter is ready.
5. When the potatoes are cooked, add the roast and grated pickles to the pan.
6. Add salt, bay leaf and dried herbs. Cook for another 20 minutes under the lid.

With kidney

Features. A pickle with kidneys, pearl barley and pickles is one of the oldest recipes invented in Russia. Offal goes well with nutritious cereals. And the kidneys are very useful and very inexpensive.

You will need:

• 300 g beef kidneys;
• 50 g of pearl barley;
• four pickles;
• a glass of brine;
• three potatoes;
• carrot;
• large onion;
• salt and spices.

Cooking

1. Wash the kidneys well, cut off films and residual fat from them. Soak the workpiece in cold water for eight hours. Change the water every two hours.
2. Separately, boil the barley in a liter of liquid. Be sure to salt the water.
3. Boil 3 liters of water and send the chopped kidneys there. Cook for 40 minutes, not forgetting to remove the foam.
4. Add chopped potatoes to the pan.
5. Lightly fry grated carrots with chopped onions.
6. When the potatoes are soft, send the roast and grated cucumbers to the pan.
7. After 20 minutes, season the dish. Cook the same amount.

In a slow cooker

Features. Spicy soup can be made using a slow cooker. A modern appliance will facilitate the cooking process, and smoked sausage will give the dish new taste. Remember the step-by-step recipe for pickle with pearl barley and pickles.

You will need:

• 300 g smoked sausage;
• 150 g of pearl barley;
• four pickles;
• half a glass of brine;
• 2 l of meat broth;
• three potatoes;
• bulb;
• carrot;
• salt and spices.

Cooking

1. Boil barley in 1.5 l of water in advance.
2. Pour a little oil into the multicooker bowl, put the grated carrots and chopped onions. Cook a quarter of an hour in Frying mode.
3. Add the sausage. Continue frying for another five minutes.
4. Pour the broth into the bowl, add the barley. Cook in the “Soup” or “Stew” mode for 30-40 minutes.
5. Add the grated cucumbers, salt and seasonings, warm for another five to ten minutes.

The prototype of pickle appeared in Russia in the XV century. Our ancestors loved to eat soup based on brine and fish, which was called hookah. On special occasions, even red caviar was added to this dish. Over time, the fish was replaced by tasty, healthy and affordable offal, and on rich lordly tables, soup was served with smoked meats. Today the pickle with pearl barley and pickles is the most popular. A hearty and healthy dish takes its rightful place in the domestic gastronomic culture.

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