Barley with meat and pickles. Barley soup with chicken hearts and pickled cucumbers. Soup with barley, pickles and sour cream

Barley with pickles  - this is a great combination of products. Of these, you can cook a variety of original dishes. For example, pickle. If you have never cooked it, be sure to try it.

Barley Recipe with Pickles

Pearl barley - 90 g
   - potatoes - ½ kg
   - pickled cucumbers - 300 g
   - seasonings
   - sour cream
   - sunflower oil
   - kidneys
   - laurel leaf
   - carrot with onion - 150 g

Cooking steps:

Peel the kidneys of films, wash them under water, crumble into pieces. Pour into a saucepan, top with water, continue cooking until the offal begins to boil. Remove the foam, drain the boiling water, again fill with fresh water. Now the liquid will need 3 liters. Boil the buds for about half an hour. First bring them to a boil under the lid and continue cooking on the weakest fire. Pour the cereal on a dry frying pan, fry it literally 5 minutes. It should get a beautiful brown color. Wash the rump, put it in a saucepan, boil for 30 minutes with the kidneys. Potatoes cut into cubes. Chop onions with rings. Grate the carrot. Cucumbers cut into cubes. To the main content, put the potatoes, wait for boiling and cook for 10 minutes. Put the cucumbers, cook for a quarter of an hour. Fry the vegetables in a frying pan, put the frying in the saucepan, pour in some salt, throw the bay leaf, salt it. If there is little salt, you can add a little cucumber pickle, which will give the dish a piquancy. Sprinkle soup with chopped greens at the time of serving.

Pickle with barley and pickles

Pearl barley - 5.25 Art. l
   - potato - 5 pcs.
   - bulb onion
   - beef on bone - 795 g
   - laurel leaf
   - a glass of cucumber pickle
   - garlic clove
   - juicy sweet carrot
   - Canned cucumber - 4 pcs.
   - sunflower oil - 2.2 Art. spoons
   - salt, spices

How to cook:

Thaw the beef, fill the meat with three liters of water, set aside for 1.6 hours. Wash the pearl barley, let it stand for 10 minutes and wash it again. An hour before the end of cooking lay cereal. It will need to cook for 1 hour. Remove the skin from cucumbers, crumble them in halves, and then - quarters. Heat the butter in a pan, fry the cucumber slices, mix with chopped onions and carrots, continue to simmer for another 7 minutes. Take out the finished meat, crumble and send it back to the container, put potato cubes next, cook for 10 minutes. Put the vegetable fry, boil for 10 minutes. Pour a glass of pickle in pickle, lower the bay leaf, season with spices, enter the chopped garlic.

Soup with barley and pickles

Salmon - ½ kg
   - tomato paste
   - bulb onion
   - canned cucumber
   - parsley root
   - pearl barley - 90 g
   - flour - a tablespoon
   - salt and greens

How to cook:

Split the fish, wash and crumble into pieces. Put the fish pieces in the pan, cook for half an hour. Strain the broth, separate the fish from the bones. Rinse parsley root, carrots, onions, potatoes. Rinse the barley, put it in the broth along with the potatoes, continue cooking for another 25 minutes. Heat the vegetable oil in a skillet. Fry chopped vegetables, add flour, stir, add tomato paste, simmer for a couple of minutes. Add vegetable broth to the broth. Sour cucumbers crumble dice, put in a pan, cook for a quarter of an hour. Add your favorite spices and bay leaf. Throw the salmon pieces, cook the soup for another 5 minutes. Sprinkle with herbs, season with fat sour cream, serve.

Barley with chicken and pickles

Cooking steps:

Boil the cereal in a separate saucepan, after washing it in several waters. Last time fill it with two liters of water and cook for exactly one hour. In another container, boil the chicken, cut into slices. In the finished broth, lower the chopped potatoes. Fry sliced ​​sour cucumbers in a skillet, after 7 minutes, add to them the frying with seasonings. Add tomato paste, serve with sour cream.

Delicious pickle with pearl barley and pickles

Ingredients:

Young potato - 5 pcs.
   - onion
   - canned cucumber - 4 pcs.
   - flour - a couple of tablespoons
   - small carrot - 2 pcs.
- pearl barley - ½ cup
   - celery root
   - fresh champignons - 190 g
   - spices
   - Tomato paste - 2 tbsp. spoons

How to cook:

Soak pearl barley overnight - this will shorten the time of its preparation. If you just rinse it with water, then it will take about an hour to cook. Prepare a vegetable dressing. Chop the cucumbers into slices, stew in a separate saucepan. Crumble the champignons into slices, fry in vegetable oil with onion. Put celery root, potatoes and grated carrots in a bowl. Boil vegetables until tender, put mushrooms, onions in a saucepan, reduce heat. Boil the soup for about 10 minutes. At the very end, enter the cucumber pickle and tomato paste, leave to cool under the lid. Serve the dish, sprinkled with chopped greens.

Soup with barley and pickles: a recipe

Canned cucumbers - 200 g
   - small potato - 4 pcs.
   - smoked sausage - 145 g
   - tomato paste - two big spoons
   - greens with spices
   - garlic clove - 2 pcs.
   - carrots with onions

Cooking steps:

Chop the onion into small cubes, chop carrots on a vegetable terke, chop sausages into strips. Instead of sausage, any smoked meat is also suitable. Pour a little butter on the bottom of the multi-cooker bowl, place the vegetables and sausage for frying. Set the function of heating or baking, passe 15 minutes. Crumble canned cucumbers with small half-hen pills. As soon as the vegetables become rosy, lay out the preservation with tomato paste. Stir and cook for 10 minutes. in the same mode. Put potatoes and barley into the slow cooker. Add some water, put the mode "Rice". As soon as the dish is ready, add chopped greens with garlic and season with sour cream.

Barley with meat and pickles

Barley - ½ st.
   - potatoes, canned cucumber - 2 pcs.
   - water - 2.6 liters
   - chicken breast
   - carrot
   - small onion
   - tomato paste
   - salt with greens

How to cook:

Enume the pearl barley, boil together with chicken breast. After 45 minutes, remove the meat, cool. Leave the rump for another hour. Put the onions and carrots in the pan, enter the tomato paste, diced cucumbers. Continue frying for 10 minutes. Put the frying in the soup, throw the diced potatoes. Add water as necessary as it will boil over. Lightly salt the contents, throw the chopped zelenusku. You can throw a few peas black pepper. Crumble chicken breast small, put it in a soup, leave to infuse. Serve with fat sour cream.

Barley Recipe with Pickles

   Soak ½ cup of pearl barley overnight. After soaking, boil until tender. In a sunflower butter, fry a couple of shredded onions. Pour 2 grated canned cucumbers, season and simmer for 3 minutes. Fill the barley, then 3 more minutes. Serve immediately.

Leaf pickle with barley and pickled cucumbers

Ingredients:

Large carrot
   - large onion
   - water - 2.6 liters
   - pearl barley - one glass
   - salted cucumber - 3 pcs.
   - cucumber pickle - ½ cup
   - spices
   - vegetable oil
   - laurel leaf
   - olives - 2 tablespoons
   - large potatoes - 3 pcs.
   - Coriander - ½ tsp.
   - seasoning to taste

Cooking:

Sort the cereal, wash and soak for 45 minutes. Drain, pour 2.5 liters fresh. Drain the liquid again, fill it with fresh and put on a low heat to boil. Scratch carrots or chop straws. Dice onions, fry vegetables in vegetable oil, sprinkle with coriander. Fold the vegetables into the broth, enter the potato slices. Put the pickles, chopped into a small cube, add the cucumber pickle. Try the soup to taste, you may need a little more salt or brine. Garnish with chopped greens and olives when serving.

Cabbage Recipe

Required Products:

Salted cucumber - 3 pcs.
   - parsley root
   - potato
   - barley
   - cabbage
   - beef on the bone - 0.5 kg
   - sour cream - ½ cup
   - fresh parshechka
   - black peppercorns
   - butter - spoon
   - sour cream - ½ cup

Cooking steps:

Cook meat broth. Peel the cucumbers, remove the seeds with a sharp spoon. Crumble flesh crumble in small pieces. Chop the cabbage. Cut the potatoes into strips. Crumble onions, chop carrots on a vegetable grater. As soon as the broth boils, put the cabbage and cereal in it. Immediately send the chopped roots, chopped onion into the broth. The last lay out cucumbers, throw the spices and spices to taste. Top up the cucumber pickle. Boil the soup until cooked rice. Serve the soup with sour cream and herbs.

Beef recipe

Prepare the beef: wash, boil. Remove, cut into pieces, strain the broth, add the meat to it. Pour the washed cereal, cook for about an hour. Chop the potatoes into small pieces, throw in the broth. Grate carrots, chop onions. Fry the onion first, then shift the carrot to it, stew the vegetables for a few minutes. Cut the cucumbers, put them in the pan. Add a little broth, sweat for 15 minutes. Enter the tomato paste, mix, remove from the pan. Put fried in the soup. Pour in the pickle, sprinkle with spices, turn off the heat after ten minutes of boiling.

A hearty lunch at home? Prepare pickle soup with pearl barley and pickles - very tasty!

Rassolnik is a traditional soup of the Russian folk cuisine, the essential component of which is pickled cucumbers and often cucumber pickle. Thanks to these ingredients, the soup turns out quite spicy and has a characteristic sour taste. Rassolnik can be cooked on water, broth from various sorts of meat, as well as from giblets, and in addition to traditional vegetables, it is customary to add pearl barley, rice or buckwheat groats.

I present here a classic recipe for pickle, cooked in beef broth with potatoes, onions, carrots, pickles and pearl barley. Preparing pickle according to this simple recipe, you will get a well-known and favorite soup from childhood - nourishing, rich and very nutritious, having a rich meaty taste with a spicy note of pickled cucumbers. Rassolnik with pearl barley and pickles is a simple, low-calorie and very tasty first course, especially relevant during the cold season!

• 500g beef brisket on the bone
• 3 liters of water
• 1 large onion
• 1 large carrot
• 2 large potatoes
• 2 large pickled cucumbers
• 100 ml cucumber brine (optional)
• 30 g pearl barley
• 2 tbsp. l vegetable oil
• 1 tbsp. l without a hill of salt
• 5 - 6 black peppercorns
• 2 bay leaves

In order to cook pickle with barley and pickled cucumbers according to the classic recipe, you must first cook the beef broth. To do this, rinse beef brisket thoroughly, add cold water and bring to a boil over high heat.

Beef removed from the broth, free from the bones and cut into small pieces. Meat can be stored in a separate container or returned to the soup at the end of cooking.

Onions clean and finely chop.

Peel and grate the carrots.

Vegetables fry in vegetable oil over medium heat for 8 - 10 minutes until transparent.

Cut pickled cucumbers into thin strips.

Put sliced ​​cucumbers in a frying pan, add a little water and simmer on low heat for 30 minutes.

Important! For the preparation of pickle should be used only salted, and not pickled cucumbers. If you do not have your own conservation, then they can be purchased by weight on the market or in large supermarkets.

Wash pearl barley in a colander with running water, then pour with a small amount of cold water and cook for 15–20 minutes until half cooked, adding water as it boils away.

Peel potatoes and cut into small slices.

Put potatoes and barley into boiling broth and cook for 25 minutes with a small boil.

Add the onions and carrots and pickles to the pan, add the cucumber pickle and cook for another 5 minutes.

At the end of cooking put salt, peppercorns and bay leaf. After 1 minute, turn off the pickle, close the lid and let it stand for 15 minutes.

Serve the soup hot, putting in each plate a few pieces of boiled beef and a spoonful of fresh sour cream. Hearty and fragrant pickle with pearl barley and pickles is ready!

Recipe 2: pickle soup with barley and cucumbers

The recipe of pickle with barley and pickles is familiar to many hostesses. This tasty first course has been on the menu of many restaurants, canteens, and snack bars for decades. Yes, and at home it is often cooked - appetizing, easy, useful and quite budget.

Any pickles are good, but pickle with pearl barley is generally a unique soup, because you can cook it with any kind of meat, as well as with mushrooms and even fish. It can be the hallmark of any kitchen, so good, tasty and easy to prepare.

• pork with bone - 150 g
• 1-2 pickled pickles
• water for broth - 2 l
• 2-3 potatoes
• any vegetable oil - 3 tbsp. l
• pearl barley - 150 g
• salt - 1 tbsp. l
• carrot - 150 g
• onions - 100 g

Before you cook pickle with pearl barley, you need to soak the grits, better at night. Then rinse 2-3 times with clean water and cook until half ready in a separate bowl. Just when the barley is boiled, the water in it becomes bluish. So that the soup does not acquire such a shade, I always boil the barley separately from everything. Then I just rinse the cereal with clean water and at the right time I use it for its intended purpose.

I put the meat in cold water and start cooking the broth on a slow fire. I add salt to broth and periodically use my skimmer to remove the foam. Foam necessarily rented to the broth was the most transparent. The classic recipe for pickle pickles involves the use of bone-in meat to make it more rich. After the broth has boiled, and the meat is soft, I just separate the bones, and put the pieces of pork back into the soup.

Then add half-finished barley. I cook soup with barley on a quiet, slow fire.

Cooking over cooking. Carrot clean and rub through the grater. Onion cut into small squares.

Toss until soft the vegetables in a pan with the addition of vegetable oil. When the overcooking is ready, put it to the side of the stove.

Salted cucumbers cut into cubes. So they will be clearly visible in the soup.

I clean my potatoes from the peel, I wash them and cut them in long cubes.

I put the potatoes in the soup and boil it at a slow boil. I try on the salt, to just enough.

When both the barley and the potatoes are ready, I put the vegetable overcooking in the soup, let it boil for about 5 minutes, then at the very end I lay pickles - I like them to crunch.

As soon as the soup boils again for 3-4 minutes, remove from the heat. I give it to brew and fill with all tastes for about 15 minutes. Then pour each a la carte.

Serve pickle with pearl barley and pickled cucumbers hot to the table, adding a little fresh greens.

Recipe 3: Classic pickle pickle

Today our menu is fragrant, with recognizable mandatory sour pickle with pearl barley and pickles. This first dish pleases with great taste from the first spoon, warms, fills with tone and vivacity. Due to light sourish “notes”, the soup resembles a hodgepodge, but it turns out to be much more economical, because the recipe costs only beef as a meat component, and if you wish, you can make the broth completely lean.

Saturated, concentrated meat broth with a standard for the first courses vegetable set is successfully complemented by nourishing cereals and cucumber pickle. The soup turns out rich and nourishing. The density of the broth, as well as the degree of sourness, can be adjusted here arbitrarily, changing proportions and adjusting the recipe in your own way.

• beef - 350 g;
• pickled cucumbers - 150 g;
• onion - 1 small (about 80 g);
• carrots - 1 small (about 80 g);
• pearl barley - 70 g;
• potatoes - 2-3 pcs .;
• salt, pepper - to taste;
• 1-3 bay leaves;
• allspice - 3-5 peas;
• vegetable oil (for frying) - 2-3 tbsp. spoons;
• dill - 2-3 sprigs.

Cooking meat broth. Washed beef cut in small square or rectangular pieces with a side of 2-3 cm, pour two liters of cold water. Bring to a boil, remove all muddy foam formed on the surface. Cook on low heat with a low boil for 1-1.5 hours (until the meat is soft), covered the pan with a lid. For the flavor throw peppercorns.

In parallel, we wash the barley until the liquid becomes completely transparent. We shift it into a small saucepan and fill it with clean water so that it is 3-4 cm above the level of the cereal. We bring to a boil, cook on medium heat for 30-40 minutes or a little longer - almost to readiness (until the grits soften). You can soak the barley in advance and leave for the night, then it is not necessary to boil it separately.

Swollen boiled grits are thrown back on a sieve and rinsed thoroughly under cold water. So we will get rid of stickiness, and the broth will not become cloudy after adding barley.

Chop the onion into small cubes, fry in hot oil. While stirring, keep on fire for 3-5 minutes - until light golden color. Strongly fry onions are not necessary.

Coarsely rubbed, removing the top layer, carrots and transfer to the bow. Stir, soaking vegetables with oil. Pass another 5 minutes, not forgetting to stir. If necessary, add a little oil.

We cut cucumbers in any convenient way - it is possible in bars, cubes or wide straws. Put in a small saucepan. Pour in 2-3 ladle broth from the pan. Keep on low heat for about 10-15 minutes. Cucumbers should soften, but not too much.

Add the bay leaf and potatoes to the broth with already soft meat, pre-cleaning the tubers and chopping into small cubes. Cook without salt for 10 minutes.

Next - carrot and onion passerovka. Bring to a boil and continue cooking for another 7-10 minutes. If the broth is boiling strongly, add a small portion of boiling water.

The last to lay cucumbers together with the liquid in which they were doused. Also pour in cucumber pickle - about half a cup, you can more or less. It is better to add a little first, try the broth and add more with a lack of acid.

Season the soup with salt and pepper, remove it in 5 minutes after 5 pickles with barley and pickles.

Letting the first dish brew a little, proceed to the meal. Add fresh paint, sprinkle with each portion of chopped dill.

Pickle with barley and pickles ready! Enjoy your meal!

Recipe 4: how to make pickle pickles with barley

Rassolnik is a soup whose recipe is based on pickles and cucumber pickle. In Russia, this word was for a long time called a pie, in which chicken, buckwheat porridge, eggs were put, and brine was poured. But the prototype of the pickle itself was the soup-kalya, which was boiled on cucumber or cabbage brine, lemon juice or with the addition of kvass. Gradually, the name of the soup changed to the familiar and understandable to us - pickle, but the classic recipe of its preparation with the obligatory addition of pickled cucumbers remained unchanged. In addition to cucumbers, the main ingredient of properly cooked tasty pickle is pearl barley.

• potato - 4 pieces
• onion - 1 pc
• carrots - 1 pc
• pickled cucumbers - 2 pcs
• cucumber pickle - 150 ml
• pearl barley - 4 tbsp.
• pork - 400 gr
• salt - to taste
• ground red pepper - to taste
• ground black pepper - to taste
• bay leaf - to taste

For the preparation of pickled pickle pickles for this recipe, we need carrots, onions, potatoes, pearl barley, pickles, pickles, meat and spices to taste.

Meat need to pour cold water, put on the fire, bring to a boil and boil the broth. In the process of cooking do not forget to remove the resulting foam.

Pearl barley pour boiling water and leave for 15-20 minutes. After this time, boil the cereal for 10-15 minutes.

Peel the onion and cut into small cubes.

Peel carrots, grate on a coarse grater.

Peel the potatoes and cut into small cubes (however, you can cut into large pieces, this is at the discretion of the hostess).

Salted cucumbers also need to grind into roughly the same size cubes.

Put sliced ​​cucumbers in the pan, add a couple of spoons of broth to them. Put on low heat, cover and simmer for 10 minutes.

In the broth add boiled pearl barley.

Onions and carrots fry in vegetable oil.

Add potatoes to broth, cook for 15 minutes.

Add fry and cook for about 10-15 minutes.

Add pickles.

At the end of cooking, add brine, mix well, boil and remove the pearl barley soup from the fire.

Rassolnik with barley ready! Enjoy your meal!

Recipe 5: pickle with pickles and barley

There are many recipes for pickle, but pickled pickle with barley is considered the most delicious and rich. It is the barley in combination with the sourness of pickles that gives pickle that unique taste and special texture. So, I bring to your attention the family recipe of pickle with barley.

• 500-600 gr. beef
• 4 potatoes
• ½ cup barley
• 1 large carrot
• 2 small bulbs
• 5 pieces. pickled cucumbers
• 1 salad pepper
• a piece of celery root
• bunch of dill
• 3 cloves of garlic
• 3 pcs. bay leaf
• 8 pieces black peppercorns
• sour cream

Traditionally pickle is prepared in meat broth, you can use beef, pork or poultry, but it's best to take beef on the bone. By the way, very tasty and rich pickle is obtained from the ribs.

My meat in cold water, put in a saucepan, pour cold water and set on fire. In the case of ribs, you can immediately cut into portions.

Immediately put peas in a saucepan, half a carrot, peeled celery root and one onion. To give the pickle a beautiful color, you can leave one layer of husk on the onion, the very same onion cut crosswise at the base.

When the water boils, reduce the heat, remove the noise.

Cook meat for an hour and a half until cooked.

While the meat is boiling, prepare the remaining ingredients. For a pickle pickle we measure half a glass of cereals, pour over the barley with cold water and leave to swell for 30 minutes.

Clean and cut the potatoes. Usually, the soups are cut potatoes rather finely.

From the finished broth we remove the boiled onion, celery root and carrots, they have already given all the valuable and fragrant broth. Meat is cut into portions and put back into the broth.

Put boiled potatoes into boiling broth and pour in a barley with which we first drain the water. Cook for 10 minutes.

Lettuce pepper clean and cut into strips.

Salted cucumbers finely cut. If there are no pickles, then you can, of course, take canned pickles, but pickled pickle tastes better.

Put 3-4 soup bay leaf leaves, pickles and salad pepper in the soup. Cook another 10 minutes. If cucumbers are not sour enough, then you can pour half a glass of pickle into the broth, but then you have to take care not to overdo it.

Melenko cut onions, three on a coarse grater soulmate of carrots. Over low heat in a small amount of vegetable oil stew onions, then add the carrots.

Put stewed onions and carrots in a pan. Our pickle immediately turns into a beautiful golden color. Very appetizing! Boil for 5–7 minutes, put salt to taste.

And the last thing - in the pickle must put finely chopped dill. Cook a few minutes and turn off the fire.

Cover the pot with a lid and let the pickle stand for at least 15 minutes.

Delicious and fragrant pickle with barley is poured into plates, in each plate we put sour cream and finely chopped garlic. If desired, you can tuck into fresh greens.

Recipe 6: meat pickle with pearl barley (with photo)

A simple recipe for pickle with barley. Very meat option.

• Beef - 1.5 kg
• Potatoes - 3 pcs.
• Barley - 150 g
• Carrots - 1 pc.
• Onions - 1 pc.
• Pickled cucumbers - 2 pcs.
• Parsley - 1 bunch
• Salt - 1 tbsp. spoon (to taste)
• Ground black pepper - 0.25 teaspoons (to taste)
• Sour cream - 2 tbsp. spoons (to taste)
• Vegetable oil - 30 ml (how many will leave)

Wash meat, put it in a saucepan, pour cold water over it. Bring to a boil, remove the foam. Boil the beef broth (cook 60-90 minutes, until meat is ready).

Separately cook barley. To do this, wash the pearl barley grits, pour with cold water, bring to a boil. Boil until half ready on low heat under the lid (about 15 minutes).

Carrots, onions cleaned, washed and cut into small cubes.

Peel potatoes, wash and cut into cubes.

Wash greens, finely chop.

Salted cucumbers, if desired, peeled and cut.

Add potatoes to the broth, bring to a boil, put barley and cook over low heat for 7-8 minutes.

Preheat pan, pour vegetable oil. Posting prepared carrots, onions and herbs. Fry on medium heat, in vegetable oil, stirring carrots, onions and chopped greens (2-3 minutes).

Put the fry in rassolnik. Boil for about 5 minutes.

After that (5 minutes before the end of cooking) put the pickles, add salt and pepper. Rassolnik with pearl barley ready.

Before serving, pickle pickled beef and pearl barley with sour cream and garnish with a sprig of greens. Enjoy your meal!

Recipe 7: pickle with beef and barley (step by step)

• 3-4 beef
• Pickled cucumbers 0.5 cups
• Cucumber pickle 1 pc
• 1 onion
• Carrot 50 gr
• Korenya - parsley. parsnips, celery 0.5 cups
• Pearl barley to taste

In the pot pour cold water - 1.5 l. Put the meat in the water and put on the fire. As soon as the water starts to boil, remove the foam that forms. Next, cover the pan with a lid, reduce the heat to a minimum and cook the meat for 1-1.5 hours. The broth should boil slightly, and in no case boil.

Onions, carrots and roots clean. Onion cut into half rings, carrot and roots cut into straws.

Extract cooked meat from broth. Broth strain and put on fire. Add bay leaf and pepper. Salt is not necessary, because salt is sufficiently contained in brine and cucumber.

Pearl barley rinse thoroughly for a long time with cold running water. It is even necessary to leave the container with the grits under a thin stream of water from the tap for 10-15 minutes so that all the excess is washed out and the water is completely clear.

Add chopped vegetables and pearl barley to the broth, bring to a boil and continue cooking over low heat. Cut the meat into pieces, remove the cartilage, and put it back in the pickle.

Pickled cucumbers cut. Often argue: how to cut cucumbers? I think that the method of slicing cucumbers is just as unprincipled as the way of breaking eggs: from a blunt or sharp end. My grandmother and mother used a large grater. In the literature it is advised to cut into straws, circles, etc. So - at your discretion, it is only important that the pieces are not too thick.

Further, it is usually advised to drink cucumbers with a pickle in a skillet. I do not do that. I add the pickle along with the sliced ​​cucumbers in their pure form immediately after the vegetables in the broth are almost ready.

It remains only to add grain. Usually pearl barley is a little digest.

I remember that in childhood we often argued: what pearl barley is made of. So, pearl barley is made from barley by first running in grains. Barley is made from barley, by cutting and grinding. Recorded?

If you pay attention, the soup never salted. If it seems to you to taste like salt and pepper, do not torture yourself. But remember - salting is not good!

At the end, treated and diced buds can be added to the pickle pickle, if desired.

Serve slightly cooled as a slightly sour soup composition at high temperature will simply burn your tongue and you will not be able to enjoy the taste of pickle. Yes, and add a spoonful of cream - at will.

Recipe 8: Homemade pickle with pearl barley

I offer a classic pickle with pearl barley, from which it does not become less tasty. For me, this is a small trip to my childhood, where my grandmother poured a plate of fragrant pickle!

• meat on the bone (beef) - 500 gr
• potato - 100 gr
• pearl barley - 200 gr
• pickled cucumber - 2 pcs
• onion - 75 gr
• carrot - 90 gr
• tomato - 25 gr
• vegetable oil - 30 gr
• salt - 5 gr
• Any greens - a handful
• bay leaf - 1 pc

Prepare products, peel potatoes, carrots, onions. Carefully wash the meat.

My pearl barley and put in a separate pan to boil, boil, add salt and reduce the fire. Cook on low heat for about 30 minutes. In the meantime, we set to boil meat for broth. When the water boils in the pan, remove the foam and reduce the heat to medium and cook until ready for about 1 hour and 30 minutes.

We take the meat out of the broth, and on the basis of the broth we begin to cook the pickle itself! Pearl barley we have already cooked, wash it under running water and discard it in a colander, so that excess water would flow through the glass! Put the potatoes cut into cubes in the broth itself, choose the size of the cubes for yourself, who likes how. Onion cut into small cubes, and rub the carrots on a grater, I grated it on a grater for Korean carrots, but you can rub on any or all cut into cubes or thin straws! Pour the vegetable oil on the preheated pan and lay out the chopped onion, fry until transparent, and then the carrot. When everything is fried, add a spoonful of tomato, well, or tomatoes in their own juice.

Our next action: the broth with potatoes boiled, put the diced pickled cucumbers there and cook it all together for 10 minutes, then add the cooked pearl barley, boil the soup and after that put the pre-made fry, mix everything, reduce the heat and simmer for another 15 minutes At the very end, you can add sliced ​​greens and one bay leaf.

Everything! Rassolnik with pearl barley ready! Due to the fact that we boiled the barley separately and washed it, the soup will not be too jelly-like. Even the next day it will not turn into a "soup porridge." Enjoy your meal!

Recipe 9, step by step: pickle with cucumbers and barley

There are a lot of recipes for how to make pickle with barley, but they all have one thing in common. Regardless of whether you are cooking soup with meat or without it, using mushroom broth or water, the main ingredient is always salted cucumber. That is why it is very important when choosing products to pay special attention to this product. Cucumbers should not be salted or pickled; only pickled cucumbers can add a classic sour taste to the soup. Optionally, you can also add pickle to the soup, it is also best to take it from cask pickles. This simple recipe for photo pickle pickles will help you make a delicious and wonderfully aromatic soup made from the most ordinary products.

• Beef - 500-600 gr
• Water - 3 liters
• Pearl barley - 4 tbsp. l
• Onions - 2-3 pcs
• Potatoes - 3-5 pcs
• Barrel pickled cucumbers - 350 gr
• Carrots -1 pc
• Garlic - 2-3 cloves
• Vegetable oil - 2 tbsp. l
• Sour cream - 200 gr
• Bay leaf, greens - to taste
• Cucumber pickle - 1 cup at will

We will prepare all the necessary products - meat, cucumbers, potatoes, carrots and pearl barley. As in most soups, this pickle is made on rich meat broth. Therefore, the first step is to wash the meat and make a rich broth. It is best to take the pliers for beef with a bone. Pour the meat in cold water and set to cook over medium heat. After the broth boils, the water will need to reduce the heat. To make the broth transparent, do not forget to remove the foam that forms.

After that, it's time to start making pearl barley. It also needs to be very well washed, then pour water and let stand for 7-10 minutes. After that, you need to drain the water, rinse the grits again and pour hot water over it. Only after the barley swells slightly, drain the excess water and add it to the broth. Cook over medium heat.

So that the soup does not turn into porridge, always choose pearl barley very carefully. Try not to use cereals more than what is written in the recipe, otherwise, after cooling, your soup will lose its unique taste and flavor. If you cook barley for the first time, it is better to boil it in a separate saucepan and add it to the soup along with the potatoes. Take at least 2 cups of water for half a glass of cereal.

Classic pickle with barley is prepared for a long time, so you will have enough time to prepare vegetables. Clean the carrots and cut them finely or grate them.

Onions are best cut into small cubes.

After that, in a small amount of vegetable oil you need to fry carrots with onions until golden brown.

We cut the pickles in large cubes. If you use large cucumbers, it is best to cut the skin off of them. If you are very strong cucumbers, then you can grab some of them on a coarse grater.

By this time, the meat should already be cooked - well move away from the bone. Carefully remove the meat, separate the bone, and cut the flesh into small pieces. After that, the meat can be sent back to the pan.

Wash potatoes, peel and cut into medium cubes.

No need to hurry if you are cooking real pickle with barley and beef. Therefore, add vegetables only after the potatoes are well cooked. To do this, just wait 10-15 minutes.

After that, add carrots with onions, after which you can immediately add pickled cucumbers.

We continue cooking the soup for another ten minutes over low heat - this time should be enough for the cucumbers to give up all of their salt. If the pickle meat with barley turns out not very salty, you can add a glass of pickle or a little salt. After adding brine, let the soup boil for a few minutes.

Chop the garlic finely with a knife or rub it on a coarse grater. Fresh greens - onion, parsley or dill can also be chopped finely.

After the cucumbers in the soup are soft, you can add garlic with greens. You can use dried instead of fresh garlic - chop it together with pepper and use it to add to soups and other hot dishes.

After a couple of minutes, turn off the fire, cover the soup with a lid and let it stand for about 5-7 minutes.

After that, you can serve the finished soup to the table.

To taste this dish revealed completely, serve it hot with fresh herbs and sour cream. For each portion of the soup, use about 50 grams of sour cream - so you can achieve this classic taste of this amazing dish.

Recipe 10: how to cook pickle soup with barley

A great recipe for making pickle soup with beef, pickles and pearl barley.

• 500 gr. beef
• 3 pcs. potatoes
• 1 PC. onion
• 1 PC. carrot
• ½ cup pearl barley
• 3-4 pieces cucumber (salted)
• 1 PC. Bay leaf
• 4 tbsp. vegetable oil
• to taste pepper (ground)
• to taste salt

Beef cut into cubes.

We spread the prepared pieces of beef in boiling water, bring to a boil, reduce the heat and remove the foam. Add salt, pepper and bay leaf.

Add the washed pearl barley 4-5 times and cook for 30 minutes under the lid.

Chop onions finely, rub carrots. Peeled potatoes cut into cubes.

Chop cucumbers finely.

Put the prepared potatoes and pickles in the pan. Optionally add to the soup a little pickle.

Fry the onions and carrots in oil and send them to the soup.

Cook fragrant pickle with barley for 25-30 minutes. If the soup turns out thick, add water. Ready hot pickle sprinkle on plates and serve. Enjoy your meal!!!

Today I will share my version of the Russian dish itself - cooking pearl-barley porridge with pickles in a multi-cooker-pressure cooker. According to VVPokhlebkin - pearl barley was adored by Peter the Great. Nowadays, few people have such a great love for this croup. Rather, even neglect. For example, my husband calls her "soldier's porridge". And until recently, it was not something that was, but also could not be heard or heard. The reason is trivial - in the army I’ve been full of nothing. Meanwhile, many years have passed since the army. But four years ago, everything changed. Now he even asks himself to prepare a delicious "soldier's porridge." It began with the book by V.V. Pokhlebkina "Cooking art and cook butts", where I read how to cook barley.

The main first secret is pre-soak. Well, this is all simple. But the second secret is cooking. Dear William writes that it is necessary to cook in a water bath for 6 hours. Although the author assures that “there is nothing complicated”, I cannot move myself to this feat. In addition, the stove will not be left unattended, it will not leave the house. Therefore, I went a little easier and more convenient way - I cook in a slow cooker-pressure cooker. But the soot must be soaked! Believe me, but better check, the difference with soaking and without a colossal one. But today, my porridge will not be simple, but with pickles, carrots and onions. Due to this, barley will get even tastier. So, we will cook in a multi-cooker-pressure cooker pearl barley with pickles.

Ingredients for cooking

1. 1.5 multi barley pearl barley
2. 3 multi-cups of warm boiled water for cooking
3. 1 liter of cold water for soaking
4. 1-2 carrots
5. 1-2 onions
6. 2-4 pickled cucumbers
7. 2 tablespoons vegetable oil
8. Salt and black pepper to taste

1. For the dish we need: pearl barley, water vegetables (carrots and onions), pickles (not pickled !!!), oil (needed for browning), salt and pepper. Well washed grits placed in a bowl and pour a liter of cold water. We leave the clock at 10-12 (I usually leave for the night). No water should be boiled to soak, but filter as desired. Immediately before cooking do vegetables. Onions and carrots, of course, clean and wash. Further onions can be cut to someone as you like. We will chop carrots and pickles on a coarse grater. The liquid, which at the same time allocate cucumbers, do not drain.

2. Start cooking. Pour vegetable (odorless) oil into the bowl and turn on the multi-cooker for 20 minutes in the “Baking” mode (in Oursson MP5010PSD there is no separate “Frying” mode). Keep the lid open. Put the sliced ​​onion and fry for about 10 minutes (since it was turned on). We spread carrots to onions, mix and continue to fry.

3. After 6–8 minutes after the carrots, add grated cucumbers to the multicooker (along with the liquid that has been released. Fry for about 5 minutes and, if the time has not expired, turn off the mode. Pepper pepper at the very end.

4. Soak barley discards on a sieve, rinse under running water. Then pour the rump into a multicastry. Fill with warm boiled water. Although warm and boiled - it does not matter. This is only to boil faster. So, poured water and mix. Salt to taste, but do not forget that we have pickles. Close the slow cooker with the lid, turn the lock knob to the closed position. Put the program "Porridge" - pressure 3 - time 30 minutes. And run it to work.

5. After the signal, open the lid and check. If you don’t dosolili - we polish, mix and leave on the heater for 15 minutes. If everything is normal, then the device can be immediately turned off

6. Arrange the porridge on plates and serve to the table as a separate dish or as a side dish to any meat.

Often in every family, the first course is served almost daily for lunch. Often you have to wrestle with what to cook for a variety of everyday menus.

Each of us has our favorite first courses, which we are ready to eat every day and they will hardly ever cease to like them. So, my husband would eat green borscht every day, and I - rassolnik. For this reason, these dishes appear on our table at least once a week. Today I want to acquaint you with a very affordable recipe for insanely tasty pickle soup with pearl barley and pickles, which even an aspiring cook will be able to cook.

The pickle cooked in beef broth will give strength, and the barley will saturate our body with a huge amount of vitamins and nutrients.

Classic pickle with barley and pickles

Kitchen appliances and utensils:  pan, hob, frying pan, knife, grater, cutting board.

Ingredients

Step-by-step recipe

1. Pre-100 g of pearl barley should be soaked overnight. If you have not done this, you can use rice instead. You can also rinse it several times, pour hot water on it and leave it on demand.
2. Wash 500 g of beef pulp and cut into small portions. Pour 4 liters of water into a saucepan, send meat to it and put it on fire.
   
   
3. Before the meat boils, foam begins to appear on the surface of the water. It must all be removed, make a small fire and cook the meat for 1 hour.
   
   
4. After this period of time, send 2-3 bay leaves and soaked pearl barley to the meat. Cook on low heat for another half hour. If you still decide to use rice, then 15 minutes is enough to boil. Peel, wash and chop 500 g potatoes and send to broth. Boil for 5 minutes. Peel and wash carrots and onions. Dice onions, grate carrots on a coarse grater.
   
   
5. In a pan, heat 2 tbsp. l vegetable oil, put onions on it, and a couple of minutes - carrots. Simmer the vegetables for 5 minutes, stirring occasionally.
   
   
6. Cut 300 g salted cucumbers into small strips and send to vegetables in a frying pan. Cucumbers should have a sour taste to make our soup spicy. Stir and simmer for a couple of minutes.
   
   
7. Then send zazharku to the pan and boil for 20 minutes. Add salt, pepper to taste. If necessary, you can add water. Serve ready soup hot.
   
   

Video recipe

And now let's see a short video in which the whole process of preparing a delicious pickle soup with pearl barley and pickles is described in great detail. You will see how to properly prepare and cut food, how long to extinguish the fry and what happens with full readiness.

• Many of us avoid cooking dishes with barley for various reasons. For some, it has become boring in schools or the army, others just don’t want to mess with it, because it really takes a lot of time to prepare it.
• Pre-soaking cereal is the most familiar method to speed up the process of its full readiness, but I often cook food spontaneously, without thinking about it in the evening.
• For me, the best way to make barley is cooking it separately. I start boiling it as soon as I put broth on the fire. During its cooking it is necessary to adhere to the ratio of 1: 5. Then be sure to rinse it and send it to the soup as soon as possible. While the meat is cooked, the barley will also be ready. I add such cereal to the soup almost at the very end of cooking.

• If you add ready-made cereal into the soup, it will not be so slimy, more transparent and tasty.
• Meat for soup can use any. The classic recipe uses beef and it is justified, because the broth from it is very nourishing, gives strength and energy. By the way, the whole soup is also such, because the barley stores a huge amount of substances that are useful for our body.
• Also, this dish can be used in vegetarian cuisine and during fasting. Then you should not cook meat broth, and the soup can be cooked in water.
• If desired, add cucumber pickle to the soup at the end of cooking to get a sour dish. If there is no brine, add citric acid.
• I introduced you to the classic pickle recipe. To it, you can add any spices, seasonings and herbs at your discretion.

Filing options

• Serve the soup in a la carte plates hot, dusted with greens, with your favorite bread, sour cream and any other products.
• Previously, it was customary to serve such a dish with pies with liver or liver.

Cooking options

• Here we are with you and figured out how to cook a delicious pickle on his classic recipe. If you have an assistant at home, you can cook a raspberry in a slow cooker with this simple recipe. I like this soup in this version, because the whole process does not take a lot of personal time, the soup can be hot before you come, if you put it in the “Heating” mode. And the taste of the soup turns out much tastier.
• There are several recipes for making pickle, so I'll leave it. My children love it in this version, because they are still indifferent to pearl barley.
• And here is another cooking option. Each of these recipes is distinguished by its individuality and taste. Cook with pleasure healthy first courses, you and your family will be well-fed and contented.

Dear cooks, I hope today I was able to be useful for you and you prepared pickle on the recipe I proposed. If you have any suggestions or additions during cooking, leave them in the comments, I will definitely get acquainted. Surely in your cooking piggy bank there are excellent first course dishes according to an individual recipe, share them with me, I will cook according to your recommendations. And now I wish you success and enjoy your meal!

Calorie: 455

In our big family, everyone loves sour hot dishes very much, so I prepare the gherkins in the summer. These crispy pickles are perfectly combined with boiled vegetables in vinaigrettes, various cold snacks based on boiled potatoes, flavored with mayonnaise dressing. But, perhaps, the fast rassolnik with barley and pickles is one of the most revered by all households. Fragrant greens and salty tart pickle give it a unique taste. Light and very nourishing at the same time, it perfectly satisfies hunger. Under the influence of pearl barley porridge, the body easily gets rid of various slags. By the way, ordinary pearl barley improves immunity and protects against colds. I described the pickle recipe for you in detail. I'm sure you will like this one.



Ingredients:

- 2 dense pickled cucumbers,
- 1 small carrot,
- 2 potatoes,
- 1 bulb onion,
- 1/3 cup of pearl barley,
- salt,
- black pepper,
- 2-3 bay leaves,
- ½ tablespoon of 25% tomato paste.

How to cook at home

Wash the barley, remove the damaged grains, random debris. Pour into a saucepan, cover with preheated water and leave to swell for a couple of hours. Drain the turbid liquid, wash the grits again, then pour the purified water and put the container on a small fire. After boiling, reduce the amount of fire to the minimum and continue the process of heat treatment until the barley is soft.



  Prepared potatoes cut into small cubes. Attach to the barley, lightly salt. Since cucumbers and pickles will give a salty taste, do not put the salt in the usual size, leave half, you can throw it before turning off the pickle.



  Add bay leaf and black pepper to the broth.








Peel the carrots and chop finely or chop into a coarse grater. Onions cut into small squares and fry in a heated frying pan. Add sunflower oil as needed. As soon as onion slicing becomes transparent, add carrots and pass vegetables 3-5 minutes. Add tomato paste, diluted with a tablespoon of vegetable broth.
  Remove thin skin from cucumbers or cut them into pieces without removing anything. Add to roasted vegetables and passe until the cucumbers are soft. Add the fragrant vegetable dressing to the vegetable broth and cook for another quarter of an hour.






  Taste the aromatic broth to taste, if necessary, add cucumber pickle. Bring to a boil and finish cooking. Serve hot. Green onion feathers, chopped dill green will perfectly complement the original sour taste of tender