Pickle with barley and pickles: the recipe step by step classic, vegetarian, slow cooker

On the dining table “nail program”, as a rule, are the second courses. Hot soups usually remain in the shade of the fragrant meat, delicate fish or juicy sausages. But pickle is not the case. A thick, rich soup with a peculiar sour taste is a true culinary masterpiece, which requires no special skills and considerable investment. If you learn the recipe for pickle soup with barley and pickles, your household will surely fall in love first courses and will ask the additive.



40 min 5 particletree complexity

Olga Pavlenok 04 Feb 2018955

The content of the article

  • 1 Use key ingredients
  • 2 8 of the rules a tasty soup
  • 3 Recipes pickle soup with barley and pickles
    • 3.1 With tomato fried
    • 3.2 On the chicken
    • 3.3 With mushrooms
    • 3.4 kidney
    • 3.5 In the slow cooker

Pickle is a classic of Soviet power. Menu in many canteens attended the soup based on beef broth with giblets and pickles. It was called “Moscow rassolnik”. But the first dish without grains and potatoes did not suit the Soviet people, as it was not satisfying. To “Moscow” added rich tubers, nutritious barley, and there was “Leningrad rassolnik”. This spicy soup is not losing popularity today.

Use the basic ingredients

Amazing taste and nutritional properties of pickle depend on two main ingredients — barley and pickles. These products have as fans and opponents. But hardly anyone will deny their favor. The table shows the major beneficial properties of the main components of pickle.

Table — the Useful properties of barley and pickled cucumbers

BarleyPickles
— Removes toxins from the body;
— strengthens the immune system;
— accelerates the regeneration of tissues;
— prevents the decrease in visual acuity.
— stimulates brain activity;
— strengthens bones;
— inhibits inflammatory processes;
— restores strength after severe diseases;
— lowers cholesterol;
— prevents formation of stones in kidney and gallbladder
— Normalize stools;
— improve blood circulation;
— strengthen blood vessel walls;
— stimulate appetite;
— strengthen the immune system;
— stabilize the nervous system;
— normalize the intestinal microflora;
— normalize the thyroid gland;
— remove toxins from the body;
— restores moisture balance

8 of the rules a tasty soup

Despite the fact that pickle is considered a simple popular dish in its preparation not less subtleties, than in the masterpieces of Haute cuisine. Your soup was perfect in taste and texture, remember eight rules, how to cook soup with barley and pickles.

  • Observe the proportions. If you add the brine, it should have the fourth part of all the liquid in the soup. This is enough to give the dish a characteristic taste.
  • Prepare the cucumbers. Clear away peel and seeds to the texture of the soup was nice smooth. If you are rubbing the cucumber and cut into cubes, douse them with boiling water before putting in the soup. This will allow the vegetables to retain the shape during the heat treatment.
  • Do not overdo it with salt. Thanks to the cucumbers and the brine, a dish and it turns out quite salty. So the salt should be very little. And it is possible to do without it.
  • Serve the soup immediately. It needs to “ripen”. After the end of cooking, open the lid of the pan at least 15 minutes.
  • Do not add pickles. The cucumbers and brine can be inserted into the soup earlier than cooked potatoes. If we’re not careful, the root will become tough.
  • Prepare the barley. Cereals should be soaked in water for at least three hours. If you don’t have time to wait, boil it in a separate pan. If you put in the soup raw barley, the dish will acquire an unpleasant viscosity.
  • Do not confuse the cucumbers. For soup only suitable salted vegetables. Pickled cucumbers prepared with vinegar or citric acid, are not suitable. They give pickle Tang.
  • Add acid. If the cucumber is not enough spicy, the soup can be bland. To correct the situation freshly squeezed lemon juice.
  • In the Soviet canteens fried to pickle cooked in margarine. It gave the dish the required fat content and a pleasant mild taste. At home, it is better to make the butter.Recipes pickle soup with barley and pickles

    Pickle is easy to prepare and very tasty soup. From the other dishes first it distinguishes the pleasant acidity of pickles. Inventive mistress varied the classic recipe of pickle, so there were a lot of new tasty dishes on a unchanging basis.

    With tomato fried

    Features. The basic recipe of pickle with barley and cucumbers has a high nutritional value and rich taste. Rich broth, sweet tomato paste and cucumber sour — a beautiful combination.

    You will need:

    • 500 grams of meat on the bone (pork or beef);
    • 100 g of barley;
    • four pickle;
    • 2 liters of water;
    • four medium potatoes;
    • carrots;
    • bulb;
    • two tablespoons of tomato paste;
    • salt and spices.

    Cooking

  • Washed meat fill with water and simmer about two hours. Don’t forget to remove the foam at the stage of boiling.
  • Remove the meat from the broth, and the liquid, strain again and return to the pot.
  • Turn on the burner harder, immerse in the broth, the barley and simmer for 20-30 minutes.
  • Send in a pot of peeled potatoes, diced.
  • Grate carrot, chop the onion and sauté in sunflower oil.
  • Once the vegetables are softened, add to the pan sliced cucumbers and tomato paste.
  • Add to roast three or four tablespoons of water and cook five minutes.
  • When potatoes in the pot reaches the ready, send the roast into the soup.
  • Salt and season the dish.
  • Cut away from bones previously cooked meat, chop and also send in a saucepan.
  • In five to seven minutes off the fire. Cover the pan and let the soup infuse a quarter of an hour.
  • For a spicy kick ten minutes before the end of cooking, pour in the soup a bit of a pickle (cucumber or squash). Add gradually, constantly removing the sample. If you overdo it, the soup will be too sour.The chicken

    Features. Pickle with chicken, barley and pickles is a lightweight version of everyone’s favorite dishes. Useful broth poultry meat will become an excellent basis for a rich soup.

    You will need:

    • 800 g chicken drumsticks or thighs;
    • half Cup of barley;
    • three pickled cucumbers;
    • half Cup of cucumber brine;
    • carrots;
    • the major bulb onion;
    • four potatoes;
    • three cloves of garlic;
    • two Bay leaves;
    • teaspoon of salt;
    • ground black pepper.

    Cooking

  • Chicken pour two liters of water and cook for 40-50 minutes, skimming off foam.
  • Remove meat from pan, add broth in the liter of boiling water and again place the container on fire.
  • In the boiling liquid, add the barley and chopped potato sticks.
  • Grated carrot and chopped fry in vegetable oil for five minutes.
  • When the potato is ready, send soup cook.
  • Then add grated cucumber and chopped garlic.
  • Remove the chicken from the bones, cut into cubes and put in soup. There, add the brine, salt and spices.
  • Turn down the heat to low, cover the pan with a lid and simmer the soup for 25 minutes.
  • When serving, put in pickle tablespoon fat sour cream and sprinkle fresh herbs. This soup is particularly delicious bit of sugar with brown bread.With mushrooms

    Features. If to exclude from the dishes of meat, get lean recipe for pickle soup with barley and pickles. To vegetarian soup turned out fragrant, it is supplemented with mushroom roast.

    You will need:

    • 300 g mushrooms;
    • four pickle;
    • one-third Cup barley;
    • a large onion;
    • carrots;
    • four potatoes;
    • Bay leaf;
    • salt and dried herbs.

    Cooking

  • Pour barley liter of water and cook for half an hour under a cover on small fire. When the water has boiled, add a little butter or vegetable oil to grits don’t stick together.
  • Meanwhile, in another saucepan, boil two liters of water and put it to boil diced potatoes.
  • Grate the carrots, slice the onion and sauté until transparent.
  • Send to vegetables chopped mushrooms and continue to fry until tender last.
  • When the potatoes are cooked, add in the pan fried and grated pickles.
  • Add salt, Bay leaf and dried herbs. Cook for another 20 minutes under the lid.
  • To soup was more flavorful and nourishing, use wild mushrooms. They need to pre-boil or fry with onions.Kidney

    Features. Rassolnik with kidneys, barley and pickles is one of the oldest recipes, invented in Russia. By-products are perfectly combined with nutritious grains. And yet, the kidneys are very useful and are quite inexpensive.

    You will need:

    • 300 g beef kidneys;
    • 50 g of barley;
    • four pickle;
    • a glass of brine;
    • three potatoes;
    • carrots;
    • a large onion;
    • salt and spices.

    Cooking

  • Wash the kidneys, cut them protectors and remnants of fat. Soak the material in cold water for eight hours. Change the water every two hours.
  • Separately boil the barley in a liter of liquid. Definitely the sunflower water.
  • Boil 3 liters of water and send the sliced kidneys. Cook for 40 minutes, skimming off foam.
  • Add to the pan the sliced potatoes.
  • Lightly fry the grated carrots with chopped onions.
  • When the potato is soft, put in the pan fried and grated cucumbers.
  • After 20 minutes season the dish. Cook for the same amount.
  • If you are going to cook soup with chicken or Turkey the giblets, use Fig. Kidney duck best combined with barley.In a slow cooker

    Features. A savory soup you can do with a slow cooker. Modern device will make the process of cooking, and smoked sausage will give the dish new flavors. Remember step-by-step recipe for pickle soup with barley and pickles.

    You will need:

    • 300 g of smoked sausage;
    • 150 g of barley;
    • four pickle;
    • a half Cup of brine;
    • 2 liters of meat broth;
    • three potatoes;
    • bulb;
    • carrots;
    • salt and spices.

    Cooking

  • Pre-boil the pearl barley in 1.5 l of water.
  • In the bowl multivarki pour a little oil, put the grated carrot and chopped onion. Cook a quarter of an hour in the mode “Roasting”.
  • Add the sausage. Continue to cook for another five minutes.
  • Pour in a bowl the broth, add the barley. Cook in the “Soup” or “Stewing” for 30-40 minutes.
  • Add grated cucumber, salt and seasonings, heat for another five to ten minutes.
  • Special piquancy gives to pickle olives. 10-15 pieces cut into circles and put in slow cooker along with spices.

    The prototype of a pickle appeared in Russia in the XV century. Our ancestors loved to eat soup on the basis of brine and fish, which was called Kalya. On special occasions in this dish adds even caviar. Over time to replace the fish came delicious, healthy and affordable products, but on the rich master’s table soup served with smoked meat. Today’s most popular pickle with barley and pickles. Hearty and healthy dish takes its rightful place in the national gastronomic culture.

    Pickle with barley and pickles: the recipe step by step classic, vegetarian, slow cooker





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