Rassolnik is a traditional Russian dish that has been known for many centuries. It is appreciated not only for the mass of useful substances, but also for its unique taste. The name of this dish comes from the word "pickle", which was very popular in Russia. He was very loved and prepared from almost everything, added wherever they could. The brine was prepared from a variety of fruits and fruits: cherries, raspberries, strawberries, apples, apricots, etc., as well as from vegetables, meat, fish, and even mushrooms. It was added to pies, salads, cereals and other food products. Thus, the “pickle” thick soup appeared.
This dish does not have such a turbulent history as, for example, a hodgepodge, despite the fact that it turned out to be fatty too and was eaten like a hangover. And, as you know, fatty foods can slow down the process of intoxication. Sometimes even completely eliminate the consequences of a "merry evening". The pickle at the boyars and later at the nobles was necessarily served as a second course for lunch. When to submit a hodgepodge (then the village hut) was considered bad form.
On the whole, pickle is a cross between a hangover and Kalia. Few have heard the name of this dish, and even more so the recipe for cooking. Kalya - fish soup with cucumber pickle, which is also a traditional Russian dish. She and the pickle were divided into two dishes only in the fifteenth century. Previously, these two soups were combined into one. There was fish hookah and meat.
Classic pickle soup recipe
The recipe is the most popular.
Ingredients:
- 370 grams of beef.
- Five pickles.
- Carrot.
- Five small potatoes.
- 250 grams of pearl barley.
- Bow.
- Tomato Paste
- Salt, pepper, herbs, bay leaf add to taste.
- Sour cream.
- Vegetable oil.
Cooking
To prepare the broth, we need to rinse the beef meat well. Then pour cold water into the pan and put the prepared beef there. Cook over medium heat for about two hours.
While the meat is being cooked, we will move on to pearl barley. We also pour cold water into the pan, pour the groats and cook for twenty to thirty minutes. After half an hour, remove the pan from the heat and leave the porridge in boiling water for another half hour.
The next step is to prepare pickles, carrots and other vegetables. Peel the cucumbers from the peel and seeds, cut them as you like. Grated peeled carrots or cut into very fine straws. Remove the onion peel, cut into two parts, and then - into half rings. Peel the potatoes and cook until half ready.
While the root vegetables are boiling, pour vegetable oil into the pan and fry the onions and carrots. After the vegetables have a golden crust, add the tomato and pour hot water. Then you will need to cover the pan and simmer for ten minutes.
Two hours after we set the beef to cook, turn off the heat, remove the beef and chop it as conveniently. Filter the broth. After cutting the beef meat, fry it in a pan for ten to fifteen minutes and again put it in a pan with broth. Add the potatoes, cook for fifteen minutes on low heat, then put the pearl barley porridge and fry, cook for ten minutes, and then add the cucumbers and spices (bay leaf, pepper). Cook over low heat for twenty minutes. Classic pickle soup with barley is ready!
Cooking Tips
- If the pickle seems too thick to you, add liquids or change the proportions of the products.
- To make the soup acidic, add cucumbers or a spoonful of fresh lemon juice.
- It has long been customary to serve soup with pickle and sour cream, as it perfectly complements the taste of the soup and gives a little acid.
- Separately, cook pearl barley, as it can change the color of pickle and make it bluish.
- If you want to get an outwardly beautiful broth, add a couple of pieces of egg shells to its boiling water, leave for ten to fifteen minutes and remove.
- As with hodgepodge, in some cases, cucumbers can be replaced with buns.
- Parsley root is able to give an unusual taste and aroma to pickle.
The subtleties of cooking
- The choice of cereal depends on which meat you choose. If you cook soup pickle with goose or duck meat, take barley groats. Rice is cooked with turkey or chicken. For classic beef pickle soup, it is customary to take pearl barley. In case you cook for any reason without meat, use mushrooms.
- If you use pickle, and not pickled or pickled cucumbers, you must boil it before pouring it into the broth.
- In order for the cucumbers to keep their shape, rather than “spilling over” the whole soup, pour boiling water over them.
- After cooking, let the pickle infuse. So it will gain a rich aroma and rich taste.
- In order for vegetables not to lose useful substances in the cooking process, they need to be steamed or dipped in boiling water.
- So that the broth does not acquire an unpleasant texture, you do not need to put the soup on a big fire and boil it rapidly.
Pork pickle
Consider the recipe in detail.
Ingredients for making pickle soup with barley and cucumbers:
- 0.5 kg of pork (ribs or other meat).
- 230 grams of potatoes.
- 120 grams of carrots.
- 55 grams of onions.
- 120 grams of pearl barley.
- 100 grams of pickled or pickled cucumbers.
- 50 grams of tomato paste.
- Bay leaf, salt, pepper.
- Sunflower oil for frying.
Cooking pickle
Cooking soup pickle with barley takes place in several stages.
First, wash the pork ribs, pour cold water into the pan and put the pork in it. Place a pot of meat on a medium heat and cook to a boil. Then drain the boiled water, after pulling out the meat. Pour clean, cold water and put the ribs back in it. Cook for forty minutes.
While pork is being cooked, peel carrots, potatoes, onions and cucumbers. It is also recommended to remove large seeds from cucumbers, if any. Rub carrots on a coarse grater or cut into small strips. Cucumbers should be cut into small cubes, and chop the onion, as convenient. Next, you need to pour vegetable oil into the pan, fry the vegetables until golden brown. Then you need to cover the pan with a lid and simmer for five to ten minutes on low heat. It is also worth noting that the night before cooking pickle, soak pearl barley in cold water. It is important.
After cooking the broth, remove the pork and cut it into cubes. Optionally, fry until golden brown in a pan with vegetable oil. Then add the fried pork and cucumbers to the broth, cook for five minutes and then add the fried vegetables and potatoes, cook for another fifteen minutes.
The pickle soup with cucumbers and pork is ready!
Pickle with tomato
The recipe is very simple.
Ingredients:
- Four small green salted tomatoes.
- Butter for cereals.
- Vegetable oil for frying.
- Salt, pepper, seasonings, herbs.
- Three tablespoons of cucumber pickle.
- Four small potatoes.
- Carrot.
- Chives.
Cooking soup
According to this recipe, pickle soup is prepared as follows. First of all, it is necessary to pour cold water into a deep container and soak pearl barley in it. Refrigerate for five hours. The next thing to do is peel the potatoes, cut it as conveniently (preferably in cubes). Then pour cold water into the pan and put the potatoes in it. Cook over medium heat to a boil, then cover, reduce heat and simmer for five to ten minutes.
The second stage is the preparation of vegetables. Peel the carrots and onions. Chop onion with slices, grate carrots or cut into thin strips. Tomatoes need to be rinsed with boiling water and peeled from them. Dice the tomatoes. Then pour vegetable oil into a pan and fry these ingredients until golden brown, then add spices and cover the vegetables with a lid. Stew for ten minutes.
Boil the brine, add it to cold water and bring this mixture over medium heat to a boil. Add the roast and tomatoes. Cook for fifteen minutes. Next, you need to melt the butter in a pan, remove pearl barley from the refrigerator, and drain the remaining water. Fry for ten minutes and add to the boiling brine with vegetables. Stir for another twenty minutes. Then reduce the heat and let the soup cook for fifteen to twenty minutes.
The pickle with tomatoes is ready!
Pickle with beans
Ingredients for the broth:
- Beef bones.
- Bow.
- Carrot.
- Greens, peppers, salt, spices.
- Celery.
- Garlic.
- Bay leaf.
Rinse the bones, cut into small pieces. Peel the onion, cut into rings. Next, prepare a baking sheet, put bones and onions on it. Put in the oven for twenty minutes at a temperature of one hundred eighty degrees. After ten minutes, add water. After the specified time, remove the pan, transfer the onion and bones to the pan, pour cold water and cook for fifteen minutes. Prepare vegetables during this time. Peel and chop the carrots and garlic. Collect all the greens in one bunch. Fifteen minutes later, add vegetables and herbs to the pan. Add spices. Let the broth cook for another twenty minutes.
Pickle with meat, canned beans and cucumbers
It’s easy to cook.
Ingredients for pickle:
- Cooked broth.
- Meat.
- Canned Beans.
- Salted cucumbers.
- Bow.
- Carrot.
- Potatoes.
- Spice.
Cooking pickle with meat
The first thing to do is cook the meat. Clean it from excess dirt, rinse under running water. Then we pour cold water into the pan, put the meat there, which you decided to use for cooking pickle. Cook for twenty-thirty five minutes. During this time, you must peel the potatoes, cook it. Next, you need to peel the carrots, onions. Carrots can be grated on a coarse grater or cut into very thin strips. Onions are best diced. Pickled or pickled cucumbers (you can also use a loaf) must be peeled, remove large seeds and doused with boiling water.
The next thing we do is pour vegetable oil into the pan (about two millimeters from the bottom of the container) and put carrots and onions. Fry these vegetables for ten to twelve minutes. After the specified time, you need to add spices, mix thoroughly with a wooden spoon (since a metal spoon can cause oxidation of the products). Then cover the pan and simmer for fifteen to twenty minutes. Then add the frying to the boiling broth, cook for ten minutes, add the beans. Leave on low heat for thirty minutes.
There are many other recipes for barley soup with barley. We considered only the most common.
Bon Appetit!