Rassolnik is a unique taste to the soup, which is prepared from simple ingredients and at the same time it turns out fragrant, tasty, with pleasant sourness. One of the most common options - cooking pickle with pearl barley and pickles. This soup can be cooked both on the water and on the broth: fish, meat.
The classic recipe for cooking with pork
Cooking time: 50 minutes.
Calories per 100 g: 68 kcal.
Ingredients:
- 0.5 kg of pork ribs;
- 300 grams of potatoes;
- 1-2 onions;
- 1 carrot;
- 100 g of pearl barley;
- 400 g salted cucumbers;
- 30 ml of tomato paste;
- 2 liters of water;
- salt and spices to taste.
Cooking method:
- Rinse the pork ribs, cut into pieces, put in a container, cover with water and place on the stove.
- Rinse the barley in a separate container. If you do not soak it beforehand, you need to cook longer, half an hour. If soaked - a maximum of 20 minutes.
- Peel potatoes, cut into cubes.
- Rinse the onions and carrots, peel, grate or chop finely.
- Cut the pickles into strips.
- When the water boils, remove the foam and reduce the heat to a minimum. Boil until the meat begins to separate from the bones.
- Remove the ribs, put the potatoes in the broth and leave for 10 minutes.
- While potatoes are boiling, fry carrots and onions in a frying pan, about 10 minutes.
- In a separate pan fry the cucumbers.
- Add to the broth vegetable fry, cook for 5 minutes.
- Put the same meat, pearl barley, cucumbers and leave for another 5 minutes.
Cooked according to this recipe, the soup will turn out very rich and nourishing. It is best served with sour cream, which softens the taste.
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Unusual pickle with pearl barley and chicken giblets
Cooking time: 50 minutes.
Caloric content per 100 g: 47 kcal.
To cook the soup, you need:
- 300 g of beef on the bone;
- 200 g chicken giblets;
- 400 g potatoes;
- 1 onion and carrots;
- 200 g salted cucumbers;
- 200 ml of brine;
- 2.5 liters of water;
- salt and spices to taste.
First you need to thoroughly wash the beef and put it in a saucepan. Rinse the liver, ventricles and hearts, shift to meat. Pour all the water and put on the stove, bring to a boil. To clean the forming foam.
Cover with a lid (leave a small gap to allow steam), reduce the flame to a minimum. Boil for an hour, then get the meat with giblets, cool, cut into strips.
Peel the potatoes, cut into small pieces, put in the broth. When water boils again, pour out the meat and leave for 15 minutes. Grate the cucumbers. Fry finely chopped onions and carrots.
Boil pearl barley in a separate container, transfer it to the broth, and place vegetables and cucumbers there. Wait for the soup to boil and cook for another 10-15 minutes.
When pouring soup on plates, make sure that meat and giblets are included in each serving, season with a dish of sour cream, and sprinkle with herbs.
The recipe for those who love fish
Cooking time: 45 minutes.
Calories per 100 g: 35 kcal.
Ingredients for soup:
- 300 g salted cucumbers;
- 500 g fillets;
- 500 grams of potatoes;
- 2 onions;
- 1 carrot;
- 3 liters of water (or ready-made broth);
- salt and spices to taste.
The cooking is very simple:
- Cook the fish broth, then remove the fillet from the liquid, strain the broth itself, and divide the fish into pieces.
- Wash the barley and boil it until half ready.
- Peel potatoes, wash, cut into small cubes. Similarly, peel and rub the carrots, finely chop the onion.
- Cut the pickles into strips.
- Fry the onions and carrots for 3-5 minutes, you can add a little butter to the vegetables, which will give a creamy taste to the first dish.
- Boil the broth, put the potatoes there, after boiling add the fish, pearl barley, carrots and cook until the potatoes are ready.
- Add the rest of the ingredients to the soup and let simmer for another 10 minutes.
After the soup is infused, it will need to be poured into plates, add sour cream and greens.
Secrets of cooking pickle
Many housewives do not cook pickle, as they consider this process rather complicated. In fact, cooking this soup is not so difficult, especially if you know some secrets that will make it rich and satisfying:
- You need to use salted, not pickled cucumbers, as only they give the pickle such an unusual taste. It is not necessary to replace the pickle pickle from vinegar.
- In pearl barley there is quite a lot of gluten, which gives the soup a thick texture, but not everyone likes it. To make the cereal not so sticky, just boil it in the pan for 2 minutes before cooking.
- Grain is prepared for a long time - about 30-40 minutes, and to speed up the process, you just need to soak it for two hours in cool water.
- To make the soup transparent, some cooks boil the cereal separately, and then add it to the soup.
- Salt soup last. And if you pickle pickle, you can add a little boiled water and boil again for five minutes to prevent the soup from spoiling.
- When using several types of meat the dish will turn out much tastier and more satisfying.
- Some recipes use tomato paste. It needs to be added to onions and carrots when frying.
- Cucumbers before adding to the broth must be cut into strips.
After you have cooked pickle, do not rush to immediately pour it into plates. Leave the soup on the stove for 15-20 minutes. In this case, the taste will become more saturated, fragrant. Traditionally served pickle with rye fresh bread, seasoned with sour cream.
