Among all the variety of classic Russian soups, rassolnik is considered to be one of the most unusual variants with regard to taste combinations. The soup turns sourish-sweet, thick and rich with the presence of meat broth at the base. We will tell you how tasty to cook pickle with pearl barley in the recipe below.
The recipe for a delicious rassolnik with pearl barley
Ingredients:
- beef - 490 g;
- pearl barley - 1/4 of a century;
- potato tubers - 290 g;
- carrots - 90 g;
- pickled cucumbers - 140 g;
- onion - 115 g;
- stalks of celery - 75 g;
- tomato paste - 15 g;
- laurel leaves - 2 pieces;
- a handful of dill greenery.
Preparation
Cleaned from excess films of a piece of beef, pour 3 liters of water and leave to cook for an hour and a half. Be sure to get rid of noise on the surface of the broth in time. While the soup base is brewed, save the cubes of onions with cucumbers, celery and carrots. The roast will be ready as soon as the vegetables soften. Add the cubes of potatoes, tomato paste and laurel to the contents of the frying pan, and after 5 minutes, send everything to the pan with the broth, beforehand taking the meat out of it. Then sprinkle and rinsed pearl barley. Cook a delicious rassolnik with pearl barley until the croup is softened, and then put pieces of beef and dill greens.
How delicious to prepare rassolnik with pearl barley?
The secrets of a delicious rassolnik with a pearl barrel lie in its broth: if you like rich and thick soup, then brew broth on beef bones, and if you prefer a lighter taste, then choose chicken as a basis. Apart from meat, a couple of glasses of cucumber brine will help to make the taste of soup more pronounced and contrast.
Ingredients:
- chicken broth - 2.2 liters;
- boiled chicken - 310 g;
- pearl barley - half a century;
- butter - 45 g;
- salted cucumber - 210 g;
- cucumber brine - 340 ml;
- onion - 110 g;
- carrots - 90 g.
Preparation
Rinse the pearl barley and send it to cook in chicken broth until soft. While the groats are brewed, on the melted cream butter, save pieces of salted cucumber with onions and carrots. Add the roast in broth with softened pearl barley, and then send and boiled chicken. Pour in the cucumber pickle soup, try it and add more salt, if necessary.
The most delicious rassolnik with pearl barley and salted cucumber
If you did not have to prepare a classic rassolnik with giblets, then certainly try to cook it according to the following recipe. As a by-product, we chose veal buds, but you can replace them with pigs or other insides to choose from.
Ingredients:
- meat broth - 2,1 l;
- cucumber brine - 210 ml;
- calf kidneys - 230 g;
- potatoes - 310 g;
- carrots - 115 g;
- onion - 115 g;
- pearl barley - 95 g;
- pickled cucumbers - 170 g;
- flour - 5 g.
Preparation
Before the preparation, pour the kidneys with cold water, leave for an hour, drain the water and repeat the procedure twice more. Then place the kidneys in a pot of water,
Separate boil the pearl barley and rinse it. Add the croup to the meat broth along with the potato cubes. In a separate bowl, saute onions with pickled cucumbers and carrots. Finish the pasturing with flour, stir and then add to the soup. At the very end, put the kidneys, pour in the brine and proceed to the tasting.