Very many - both adults and children love soup pickle with pearl barley, a recipe for which every housewife has. Its preparation does not seem complicated, and the ingredients are simple and affordable.
Many have their own secret to this soup, but you need to know the general rules for its preparation. Rassolnik soup with pearl barley can be prepared without spending as much time as it might seem at first glance because of the length of cooking pearl barley. Just soak the cereal in the evening, and in the morning you can cook the pickle quickly enough. You can do this as well - carefully sorting through the cereal, pour boiling water over it and leave it under the lid for four hours. It will swell and will soon be ready to make soup.
You must know in advance which meat will be the basis for the broth. Most often they use beef, however, this does not mean that with other meat the soup will turn out not so tasty. You can take chicken or even smoked meats.
We offer you to cook soup pickle with pearl barley with smoked pork ribs. Ribs take about a half kilogram, a few medium potatoes. You will need 150 grams of barley. Make sure that you find pickles in your kitchen - 200-300 grams. Take it salty, not pickled - this will give the soup a pleasant rich taste. Such cucumbers are often sold in stores by weight. Do not forget about frying - here you will need carrots and onions, parsley and spices. Cucumber pickle does not hurt.
Ribs - the basis for the broth - rinse and put in a pan, pour cool water and leave not to medium heat. When the water begins to boil - drop the barley there, reduce the heat and cook the ribs with barley for about 50 minutes.
Cook vegetables at this time. Finely chop the onions, leeks and carrots and fry in a skillet. The fire should not be large, and it is better to cover the pan so that the vegetables do not fry rather, but are stewed.
Wash and chop the pickles in small cubes.
About 20 minutes before the pearl barley is ready, throw the potatoes cut into strips into the pan, then fry them, and finally cucumbers. There is another secret, thanks to which, according to many connoisseurs, the soup becomes much tastier. Separate the yolk from the protein, and grind the yolk with a little sour cream. This mixture, constantly stirring the soup, slowly pour the pan. Add salt, bring the soup to a boil.
No less popular than meat soup pickle with pearl barley, can be pickle with pearl barley lean. Such a recipe will be indispensable in fasting or if those for whom it is being prepared need to follow a diet and a sparing diet. All the main ingredients for this soup - the same as in the usual pickle, except for the meat component - it is absent.
You will need: half a glass of pearl barley, 2-3 pickled cucumbers, the same amount of potatoes, onions, carrots. Also take one apple, one bell pepper, herbs, salt, spices, a little oil for frying.
First of all - boil water for soup. Note that the barley must be boiled separately, rinse it and only then add to the already boiling water.
Peel and wash all vegetables, chop (potatoes with straws, apple, carrots and cucumbers, grate, onions - with cubes, bell pepper - rings). Cut the greens.
Make a roast. After adding the vegetable oil, first passer the carrots when it is fried, add the apple, cucumbers, onions, reduce the heat and simmer until the onions become transparent. No need to add fluid.
It is important not to digest the soup, to preserve the beneficial properties of vegetables, so do not drag with potatoes and bell peppers - add them to boiling barley. When the potatoes are half ready, put the frying in the soup, bring to a boil, add spices and herbs. Let the soup boil a little (no more than two minutes), and you can turn off the fire. Let the pickle stand for about ten minutes.