Rassolnik is one of the oldest Russian recipes. Its main ingredient, which gives an unforgettable taste, is, of course, cucumber pickle. Many do not like this wonderful soup, remembering school years, where in the dining room he was almost every day for dinner. But this is only because they have never tried a truly delicious home rassolnik. And the preparation of a pickle with perlovka according to our recipes, will help you to once again win the title of the best housewife.
Rassolnik with kidneys and pearl barley
Ingredients:
- beef buds - 500 g;
- meat broth - 3 liters;
- pearl barley - 150 g;
- onion - 1 piece;
- pickled cucumbers - 2 pcs .;
- carrots - 1 piece;
- potatoes - 5 pcs .;
- cucumber brine - 250 ml;
- greenery;
- Bay leaf;
- vegetable oil;
- sour cream;
- salt pepper.
Preparation
For home rassolnik with pearl barling, it is better to cook meat broth from any meat. Kidneys wash well and cook for 40 minutes. Then drain the water, rinse the kidneys and cook for another 30 minutes in fresh water. Cool them, cut them into slices and put them into broth, boil until boiling, and then pour the previously washed barley. Sprinkle a little and cook for about 40 minutes. Cut the onion finely and fry in oil, adding grated carrots to it. Cucumbers cut into cubes, add to onions with carrots and put out 6-7 minutes. Potatoes cut into cubes and add to the pan with broth. Cook for 15 minutes. After lay the fried vegetables and leave on medium heat to cook for another 5 minutes. Add brine and bay leaves, lightly pepper, cook for another 5 minutes, and then pour the shredded greens. Give the soup a little to stand under the lid and serve on the table with sour cream.
Rassolnik with pearl barley and sausage
Ingredients:
- smoked sausage - 350 g;
- pearl barley - ½ st .;
- brine - ½ item;
- potatoes - 3 pcs .;
- carrots - 1 piece;
- onion - 1 piece;
- pickled cucumbers - 2 pcs .;
- greenery;
- vegetable oil:
- Bay leaf;
- pepper with peas;
- salt.
Preparation
How to cook a delicious rassolnik with pearl barley and sausage? All is simple - wash the pearl barley, fill it with cold water and leave for an hour and a half to swell. Then drain the water, pour in a new one and cook over medium heat until soft. Finely chop onion and fry until golden. Add the grated carrot and put it out a little. Sausage and cucumbers cut into strips. Add to the frying pan and put it out for 5 minutes on a low heat. Cut the potatoes into small slices and add to the soft croup. After 15 minutes, add to the soup roast of sausage and vegetables, a couple of peppercorns, a bay leaf. Pour in the brine and add a little soup. Cook another 3-4 minutes and turn it off. Sprinkle the chopped greens and let the soup stand for 5 minutes.
Rassolnik with pearl barley without meat
Lenten rassolnik with pearl barley is no less tasty than meat. It is suitable especially if you are dieting, well, or, of course, fast. Such soups are very useful for our body during fasting days.
Ingredients:
- water - 2.5 liters;
- pearl barley - ½ st .;
- carrots - 1 piece;
- potatoes - 4 pcs .;
- onion - 1 piece;
- pickled cucumbers - 2 pcs .;
- Brine - 100 ml;
- Bay leaf;
- pepper-peas.
Preparation
Rinse the rump, pour boiling water and leave to swell for about half an hour. Remove the steamed barley into a saucepan with clear water and cook until soft. Then put into the soup potatoes cut into cubes, add a couple of peppercorns and a bay leaf. A little salt. Cut the onions finely, cut the carrots into small cubes. Fry carrots with onions and add to the soup. 5-7 minutes before the soup is ready, add sliced cucumber. At the end, pour in the brine and cook for another 1-2 minutes. Soup can be served with sour cream.