Today we will tell you how to cook pickle with pearl barley - recipe of this dish refers to traditional Russian cuisine, and its “progenitor” (kalya) was known back in the 15th century. In its current form, rassolnik soup, the recipe for which the current publication is devoted to, is mentioned in printed sources of the 19th century.
Rassolnik soup - recipe with barley
Depending on the chosen recipe, pickle with barley, the calorie content of which depends on the meat used in the cooking process, may include a variety of ingredients. Invariable components that include any that allow you to cook tasty soup pickle recipe (whether pearl barley or other grains are put in it) only pickled cucumbers and brine are used.
In our case, to prepare pickle with barley according to the recipe, you will need the following ingredients:
- potatoes – 5 pcs.
- onion – 1 pc.
- carrots – 2 pcs.
- cucumber pickle – 300 g
- pearl barley – 100 g
- pickled cucumbers – 4 pcs.
- beef – 0.4 kg
- salt - to taste
- spices (black ground pepper, Bay leaf) - taste.
Rassolnik with pearl barley: step-by-step recipe
1. To prepare rassolnik soup according to the recipe with barley, boil the chopped in large pieces beef for 2 hours.
2. After 2 hours, add to the broth pearl barley. Whatever is used to prepare a decent rassolnik soup recipe – pearl barley must be thoroughly washed before cooking.
3. After this, we continue to cook the pickle with barley - the recipe calls for cooking the cereal for 40 minutes.
4. While the soup is cooking, cut the potatoes, cucumbers and onions into small cubes, and grate the carrots.
5. When the cereal is ready, add vegetables and brine to the broth. It is also worth putting a bay leaf in pickle with barley - calories This will not increase the amount of food, but the taste will become even better.
6. After the soup boils, the pickle with barley according to the recipe should be salted, peppered and cooked for another 10 minutes.
In order for the taste of the dish to fully develop, the soup must steep - to do this, leave it covered for 5-10 minutes. The pickle should be served with sour cream.
Tips for preparing rassolnik soup recipe with barley
:* Gourmets who prefer vegetable soups pickle with barley, the calorie content of the dish can be reduced by replacing beef with chicken.
* Traditionally, this type of soup is served with black bread.
* Rassolnik with barley is already superior in calories to most first courses, so ladies who are on a diet should give up sour cream.
Rassolnik with pearl barley: calorie content
- Potatoes (5 pcs.) – 400 kcal
- Onions (1 pc.) – 30.75 kcal
- Carrots (2 pcs.) – 48 kcal
- Cucumber pickle (300 ml) – 36 kcal
- Pearl barley (100 g) – 320 kcal
- Pickled cucumbers (4 pcs.) – 22 kcal
- Beef (0.4 kg) – 748 kcal.
Total calorie content of pickle with barley recipe (100 g serving): 93.03 kcal.
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Rassolnik is an original Russian dish - it is rich and aromatic soup, which is being prepared for meat broth with different ingredient composition. The constant ingredients are pickles and brine, which add a specific sourness to the taste. The dish is valued for its satiety and nutritional value, but the calorie content of pickle is small. Therefore, it is recommended to eat it first, even while following a weight loss diet.
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Pickle recipes
IN Soviet time There were two types of pickle: Leningrad and Moscow, slightly different in composition.
Moscow is lower in calories, as it is cooked on the basis chicken broth, with giblets and kidneys.
Today there are many variations of pickle, depending on taste preferences and the chef's imagination. Usually they experiment with meat (chicken, beef, pork, duck, turkey) and cereals (barley, rice, buckwheat). Also include: chicken giblets, beef heart, mushrooms. Some people make soup with fish, even salted fish. Cereals are selected depending on the meat components: pearl barley - for kidneys and beef, rice - for duck and turkey, barley - for goose and duck offal, buckwheat - for a vegetarian option.
Classic rassolnik (Leningrad style)
A rich first course with a bright aroma fresh vegetables and greenery. Prepared in meat broth (beef, pork). Required Products:
- meat broth - 1.5 l;
- pearl barley - 100–120 g;
- onion - 1 head;
- pickles - 4 pieces;
- carrots (celery and parsley root) - 1 pc.;
- potatoes - 3–4 pcs.;
- allspice - 5 g;
- bay leaf - 2 leaves;
- cucumber pickle - 230–250 ml;
- tomato paste - 2 tbsp. spoons;
- dill, parsley - optional;
- salt;
- vegetable oil.
Preparation:
- 1. Soak the cereal in cool water overnight. The next day, boil until half cooked, then drain and rinse off mucus.
- 2. Finely chop the onion and sauté in oil until golden brown.
- 3. Add grated or cut into strips carrots.
- 4. Add the paste there and simmer for another 2-3 minutes over low heat.
- 5. Chop the remaining vegetables: potatoes, cucumbers.
- 6. Place all the preparations, including pearl barley, into the bubbling meat broth. Allow to simmer for a while and season with frying.
- 7. After 10 minutes, add cucumbers, bay leaves and peppercorns.
- 8. To add a sharp taste, add spicy brine shortly before turning off.
- 9. Add salt if necessary.
After turning off the heat, let the dish brew for 15–20 minutes and serve. Sprinkle chopped herbs on top and flavor with sour cream.
Rassolnik Moscow style
Rassolnik, related to Leningrad, but prepared in a broth from other meat ingredients. Served with cheesecakes stuffed with salted cottage cheese.
Ingredients:
- chicken broth - 1.5-2 l;
- pearl barley, varieties “Barley” or “Mistral” - 120 g;
- potatoes - 2–3 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.;
- beef kidneys - 150 g;
- lightly salted cucumbers - 2–3 pcs.;
- parsley root - 1 pc.;
- sorrel - bunch;
- dill, parsley - individually;
- vegetable oil - 40 ml;
- bay leaf - 1–2 pcs.;
- black peppercorns - 1 tsp;
- salt, ground pepper - to taste.
For refueling:
- chicken yolks - 2 pcs. ;
- milk - 200 ml.
Process:
- 1. Beef kidneys are cleaned of films and other foreign matter. Fill with water and leave for 3 hours. At the same time, change the water every half hour.
- 2. Meanwhile, cook chicken broth.
- 3. Pour pearl barley (washed) into it and wait 30–40 minutes.
- 4. Finely chop the onion, grate the carrots and parsley root coarsely.
- 5. Vegetables are fried in a frying pan with the addition of oil.
- 6. Cut the potatoes into cubes and add them along with the fried mixture to a common pan.
- 7. Add bay leaves and peppercorns.
- 8. Pour separately hot water kidneys and bring to a boil, then drain in a colander. Grind them into pieces of arbitrary shape.
- 9. Grate cucumbers.
- 10. Chop sorrel leaves.
- 11. Place everything into the boiling soup, salt and pepper to taste. Simmer for 5-7 minutes.
- 12. To make the dressing, mix the yolks and milk in a metal bowl. Cook until the mixture thickens.
Spilled ready soup on plates, add a spoonful of dressing and chopped herbs.
With duck
Duck meat in pickle increases the nutritional value of the dish. However, its calorie content is not off the charts, since rice mostly neutralizes fat. Ingredients:
- duck - 700 g;
- water - 1.5 l;
- rice - 110 g;
- potatoes - 5–6 pcs.;
- onions and carrots - 1 pc.;
- chili pepper - 1 pod;
- tomato paste - 2-2.5 tbsp. l.;
- pickled cucumbers - 3–4 pcs.;
- parsley - a bunch;
- cucumber pickle - 150–200 ml;
- salt.
Recipe:
- 1. The duck is butchered and cut into pieces. They put it on the stove to cook.
- 2. Peel and chop the vegetables, which are sent into the broth an hour later.
- 3. They add it there vegetable mixture and washed cereals.
- 4. Season with tomato paste.
- 5. Next come shredded cucumbers and brine.
- 6. 5 minutes before readiness, add finely chopped greens. Taste and salt.
- 7. Bring to a boil again and immediately turn off.
Nutritional value and calorie content
Rassolnik is delicious and healthy soup. Since the basis is a strong meat broth, the dish becomes a valuable source of protein. However, due to the salty-spicy taste, it is contraindicated for people with kidney and gastrointestinal pathologies.
The nutritional value and calorie content vary depending on the ingredients used in cooking.
BJU and number of calories in 100 grams of product:
Knowing the caloric content of the first course, it is easy to independently calculate the permissible one-time serving when you are on a weight loss diet.
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The recipe for rassolnik soup has been known since the 15th century. Initially, this dish was called kalya. Its main ingredients are pickled cucumbers and their brine, potatoes and cereals. Most often, rassolnik is prepared with pearl barley. But its taste will not be affected if you add rice or millet. But for people who are on a diet, the important question is how many calories are in rassolnik soup prepared with barley. But before counting calories, it would be useful to familiarize yourself with the beneficial and dietary properties of this soup.
Dietary properties and benefits
The basis of this soup is necessarily the broth. It can be not only meat, but also chicken, vegetable or fish. It can also be prepared using offal. Kidneys are especially popular in this recipe. The calorie content also depends on the choice of broth.
In the classic recipe, the soup is prepared with barley. But according to taste, you can replace it with rice, millet or buckwheat.
And, of course, the important ingredients in the pickle are vegetables. An indispensable ingredient is potatoes. Mandatory components are onions and carrots. In addition to them, you can add celery or parsley root and various spices. Vegetables determine the benefits of pickle juice for the body and its dietary properties.
Calorie content of the dish
Today there are a huge number of recipes for making this soup. And the calorie content of the dish will depend on what products are included in the pickle. In soup with barley homemade calorie content can vary from 45 to 230 kcal in one 250 gram serving.
If you prepare soup according to classic recipe with meat broth and barley, its calorie content will be about 215 kcal per serving.
And for those who are on a diet, it is better to use broth for lean meat or vegetables. The calorie content of a serving of this soup will range from 46 to 100 kcal.
Pickle recipe
10 servings.
Cooking time: 2 hours 50 minutes.
Ingredients:
- medium-sized potatoes - 5 pcs.;
- small onion - 1 pc.;
- small carrots - 2 pcs.;
- pickled cucumber brine - 300 g;
- pearl barley - 100 g;
- pickles - 4 pcs.;
- beef (pulp or with bone) - 400 g;
- water;
- salt and spices to taste.
Preparation:
- Pearl barley must first be washed and soaked in cold water for a period of 6 to 12 hours. Cut the beef into large portions and cook for 2 hours.
- After time, add pearl barley to the broth. Do not remove the meat. Cook for another 40 minutes.
- Meanwhile, peel the potatoes and cut into small cubes. Grate the carrots, and finely chop the onions and pickles.
- Add vegetables when cereal is ready. Pour in the brine when the potatoes are cooked. If you pour it in earlier, the potatoes may remain hard.
- Along with the brine, you can add bay leaf, salt and spices. After this, leave on the stove for another 10 minutes over low heat - and the dish is ready.
- Before serving, cover the pickle with a lid and leave to steep for 10 minutes. Serve with sour cream or mayonnaise.
Calorie content for this recipe:
- potatoes - 400;
- onion - 30.75;
- carrots - 48;
- brine - 36;
- pearl barley - 320;
- pickled cucumbers - 320;
- beef meat - 748.
Calorie content in 100 grams of soup is 90.03 kcal.
- You can reduce the calorie content of the dish by replacing beef with chicken or vegetables;
- It is customary to serve soup with black bread;
- for people on a diet, sour cream can be replaced with low-fat cream.
If you follow all the tips, the dish will not only turn out incredibly tasty, but will also not affect your figure.
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