Appetizing and warming pickle soup lean recipe cooking is not difficult at all. However, such a first course turns out to be rich and tasty. This stew, which is considered a primordially Russian version of the brew, harmoniously combines the simplest and available products... Pearl barley makes the soup rich and satisfying, and pickles add a touch of piquancy to the dish. Even with vegetable broth, the stew turns out to be excellent, so you definitely don't have to wish that you have decided to give up meat and fish forever or only for a certain period. Well, let's get to work?

Cooking time - 1.5 hours.

Servings Per Container - 11.

Ingredients

The standard recipe for lean pickle with barley and cucumbers is quite simple. In any case, the list of products that we need should definitely not cause you any confusion or questions. So, we will need these components:

• pearl barley - 100 g;
• broth - 2 l;
• onion - 1 head;
• pickles - 3 pcs.;
• potatoes - 4 pcs.;
• green onions - 1 bunch;
• carrots - 1 pc.;
• salt to taste.

How to cook lean pickle with barley and cucumbers

To cook lean pearl barley soup according to the recipe offered here, you don't need to have any special culinary skills. This version of the chowder is made without meat products and fish very simply. You only need to follow the simple step by step recipe with a photo, then everything will turn out perfect.

1. First you need to prepare everything necessary products... A complete list of ingredients that we need in our work can be found above. As for the broth, in principle it can be anything. However, do not forget: we cook lean pickle according to the recipe without meat. So this should be taken into account. The broth will need to be poured into a saucepan of a suitable size and sent to the stove. The liquid must be brought to a boil.

1. The first step is to deal with pearl barley. It needs to be thoroughly sorted out, removing all unusable specimens. The groats will need to be thoroughly rinsed several times in running water.

Note! By the way, there is a lean pickle with rice, the recipe for such a brew is no less simple to implement.

1. Next, you need to send the prepared pearl barley to the boiling broth. The blank for our future pickle must be salted, guided by your taste preferences. You will need to cook the barley until cooked.

1. In the meantime, we need to start preparing other ingredients for our lean pickle with barley according to a recipe that even a novice chef can easily implement. Pickled cucumbers should be removed from the brine and cut into small, neat cubes.

On a note! It is not recommended to use pickled cucumbers to prepare such an appetizing and spicy soup. It is worth giving preference to salted vegetables. The whole point is that in the first case, there is vinegar in the marinade; when boiling a stew, it can give an unpleasant aftertaste.

1. Onions must be peeled and washed. Dry the vegetable. Chop the onion not quite small cubes... Then take care of carrots. It should also be cleaned and rinsed thoroughly in running water. The vegetable is cut into small pieces.

1. The next step in the preparation of an appetizing and hearty soup- preparation of potatoes. The tubers need to be peeled and washed properly, and the vegetables must be cut into medium-sized cubes.

1. Next, you need to send onions and potatoes to the broth to the pearl barley. You also need to put carrot slices and pickles there. If the last ingredient turns out to be sweeter than sour, you should pour some cucumber pickle directly into the soup. All together must be boiled for 20 minutes.

1. While the stew is boiling, you need to tackle the green onion. It will need to be washed and dried. Green onions need to be finely chopped.

1. Then you need to pour the green crumbs into the stew. It remains to boil the resulting fragrant and rich soup for 1 minute, after which you can safely turn off the heat.

You're done! As you yourself may have noticed, there are no special secrets in the preparation of this lean soup, which does not prevent it from being nourishing, tasty, rich and appetizing every time!

Pickle with pearl barley is a simple dish to make. He is lean soup from simple and budgetary components, the recipe for which is especially popular in winter. Even without meat, it turns out thick and warming. A long time ago, in the villages, they noticed the ability of an acidified taste to warm it up in the cold, which is why in Russian cuisine there are many variations of pickle and cabbage soup sauerkraut.

The recipe for pickle with barley is relevant during fasting and is suitable for vegetarians. All its ingredients are available and the soup, although cooked without meat, comes out quite filling. This vegetarian version of hot food perfectly satisfies hunger and fills the body with energy. Lean soup should be nutritious and fortified to compensate for the lack of meat. And made on vegetable or mushroom broth pickle comes out no less tasty than meat-based.

List of products for 6 servings:

• 100 g of pearl barley,
• 2 pickles,
• 1 large carrot,
• 1 large potato tuber
• 1 medium onion
• 1 tbsp. a spoonful of tomato paste,
• 2 leaves of lavrushka,
• 3 liters of water
• vegetable oil for frying,
• salt and spices - at the discretion of the chef.

Step by step description of cooking:

1. Since vegetarian pickle is cooked from vegetables, you do not need to cook meat broth beforehand. First, prepare the pearl barley.
2. We wash the pearl barley 4–5 times, and the last 2 times in hot water. Then fill the cereal with water and leave it overnight. In the morning, fill the pearl barley with fresh water and cook until softened. There is an easier recipe for making pearl barley. It can be poured hot water and leave for three hours until swelling. However, it is the correct long-term recipe that guarantees that the cereal does not break down like porridge and it turns out without a bluish tinge. At the same time, she will keep everything beneficial features which is important for lean soup.
3. At this time, cut the cucumbers into small cubes and simmer for a quarter of an hour in a separate frying pan with a closed lid. Here the recipe implies several nuances. First, the cucumbers are placed in an almost ready-made pickle, since potatoes are not boiled in an acidic environment. Secondly, it is better to peel the cucumbers. Thirdly, it is preferable to take salted rather than pickled vegetables for lean pickle. To add spice, you can pour a little cucumber pickle into the finished soup.
4. Chop onions, potatoes and carrots into cubes. Some people prefer to grate carrots, cut onions in half rings, and potatoes into cubes. The method of slicing does not affect the taste of the pickle.
5. Heat oil in a frying pan, fry the onion until transparent, add the carrots and sauté for an additional 4 minutes over low heat.
6. Into the mixture of onions and carrots, add tomato paste and simmer everything together for 2-3 minutes. If there is no pasta at hand, you can take fresh tomato, peel and chop finely.
7. Add potatoes and laurel leaves to a saucepan with ready-made barley.
8. After boiling, put the frying in the vegetable broth.
9. After 3 minutes, we send the cucumber to the lean pickle. Brine can be added at the same time.
10. Finally, you need to salt the dish and add your favorite spices. The degree of final doneness is determined by the softness of the potato.
11. After turning off the stove, cover the lean soup with a lid and leave for 10–20 minutes.

On the table, such a vegetarian pickle is served hot with crackers and herbs. Outside the fasting time, you can add croutons and sour cream. The taste will only benefit from this.

Lean pickle is prepared for 1 hour, the recipe is simple, therefore vegetarian soup the novice hostess will easily cook. Even a large family can be fed like this hearty dish with pearl barley.

As you can see, eating during the fast can be varied and tasty. The recipe for pickle with barley is a good example. This lean soup can be cooked every day. All the components that the recipe implies have a beneficial effect on the digestive system, fill the body with vitamins A, E, PP and group B and useful microelements: phosphorus, zinc, copper, manganese, chromium, iodine.

In contact with

There are soups that make it easy to cope with the lack of meat in the diet during the fast. Vegetarians can also adopt these recipes. For example, lean pickle is tasty soup which requires the most common ingredients to cook.

Pickle is prepared with pearl barley or rice groats, and the indispensable attribute of the first is brine - it should be added at the end, otherwise it is highly likely that the vegetables will not cook due to acid.

Try one of the recipes to complement the menu with a delicious and hearty soup.

Cook pickle cucumbers at your discretion - they can be cut into strips or circles. If you want the soup to be softer, then cut the skin from the salted vegetable. If you want crispy cucumbers - do not cut the skin.

You can supplement any of the recipes with parsley or dill - they are always appropriate in a lean pickle. Will not spoil the taste at all and Bay leaf with allspice. But try to be careful with salt! Remember that cucumbers are salty by themselves, so put half the salt you usually put in your soup.

Lean pickle with barley

Barley is known for requiring a long cooking time. You can prepare it in advance by pouring hot water. This will shorten the cooking time and make the cereal more crumbly.

Ingredients:

• 100 g pearl barley;
• 1 carrot;
• 1 onion;
• 5 potatoes;
• 2 pickles;
• 3 bay leaves;
• allspice;
• 100 ml brine.

Preparation:

1. Soak the barley in hot water for an hour.
2. Pour water into a saucepan and turn on the stove. As soon as the water boils, add the cereal, and reduce the power of the stove to medium.
3. During cooking, pearl barley can form a foam, it must be removed.
4. Grate the carrots, finely chop the onion into cubes.
5. Fry the onions and carrots.
6. Cut the potatoes into cubes or strips. Once the pearl barley is cooked, add the potatoes to the soup. Cook for 10 minutes.
7. Place the vegetable stir-fry in the soup. Cook for 5 minutes.
8. Cut the cucumbers into strips. Add to soup.
9. Salt the pickle if necessary. Add lavrushka and pepper.
10. Pour the brine before cooking.

Lean pickle with rice

Rice cooks much faster than pearl barley and generally creates a more delicate texture. if you love thick soups then add more rice than indicated in the recipe. This cereal will not spoil the soup, because it goes well with pickles.

Ingredients:

• 150 g white round rice;
• 1 carrot;
• 4 potatoes;
• 1 onion;
• 2 pickles;
• 150 ml. brine;
• parsley, dill - optional;
• allspice.

Preparation:

1. Rinse the rice thoroughly. Place in a saucepan and cover with water.
2. Bring the cereals to a boil, reduce the power of the stove to medium. Add the diced potatoes. Cook for 15 minutes.
3. While the potatoes are in the pickle, you can cook frying - sauté grated carrots with finely chopped onions in a pan.
4. Cut the cucumbers into circles or strips.
5. Add stir-fried vegetables and allspice. Boil the soup for 5-7 minutes.
6. Add cucumbers, cook for 3 minutes.
7. Pour in the brine before cooking.
8. Sprinkle the pickle with finely chopped herbs before serving.

Lean pickle with mushrooms

Even lean dish allows you to show imagination. Add mushrooms and your soup tastes better. Not only fresh or dried mushrooms will go into the pickle, but also pickled ones. They go well with pickles. But in this case, you don't need to put salt in the soup at all.

Ingredients:

• 100 g pearl barley;
• 2 pickles;
• 1 carrot;
• 4 potatoes;
• 1 onion;
• 300 gr. mushrooms;
• black pepper;
• 150 ml. brine.

Preparation:

1. Pre-soak the pearl barley in hot water for an hour.
2. Rinse the cereals thoroughly, cover with water and bring to a boil.
3. As soon as the water boils, reduce the power of the stove to medium.
4. Cut the mushrooms into slices, add to the broth. Cook for 20 minutes.
5. Cut the potatoes into cubes and add to the pickle. Cook for 10-15 minutes.
6. Saute the grated carrots and finely diced onions in a frying pan.
7. Add vegetables to soup. Cook for 5-7 minutes. Season the pickle at this point.
8. Cut the cucumbers into strips and lower them in the pickle.
9. Add brine 5 minutes before cooking.

Tomato pickle

It is believed that pickle can only be cooked from cucumbers. Actually pickled tomatoes no worse than its vegetable counterpart. Tomato pickle - unusual soup that you will like right away.

Ingredients:

• 100 g white rice;
• ½ cans canned beans;
• 1 carrot;
• 1 large onion;
• 2 large salted tomatoes;
• 150 ml. brine;
• 2 tablespoons tomato paste.

Preparation:

1. Rinse the rice thoroughly, cover with water, put to a boil.
2. Bring water to a boil and turn down the heat.
3. Cook the rice for 10 minutes.
4. At this time, grate the carrots, and fry the salted tomatoes and onions in a pan in tomato paste.
5. Place the beans in the soup. Cook for 5-7 minutes.
6. Add stir-fried vegetables to the soup. Cook for 5 minutes.
7. Pour in the brine just before cooking.

Pickle is a versatile soup that will brighten up your diet on meat-free days. Choose any recipe and create tasty first dish for fasting.

From the first courses, our compatriots' special love - along with borscht and cabbage soup - was won by pickle. It has a pleasant sourness, and is also very nutritious and warms up perfectly. There are a lot of recipes for this traditional Russian soup, but undoubtedly the most popular is pickle with barley and cucumbers. Lean pickle is prepared during the fast - no less tasty and satisfying soup.

Lean pickle with barley is prepared in broth, but instead of meat, vegetable or mushroom broth is used. Mushroom broth can be cooked on any mushrooms (while the most delicious is considered rich broth from dried mushrooms). But if there are no mushrooms, vegetable broth will do.

Barley makes this soup very satisfying, because it perfectly saturates the body for a long time. Therefore, even if you limit yourself to only pickle for lunch, hunger will not disturb you again soon.

For the preparation of pickle, you can use both pickled and pickled cucumbers. If your cucumbers have tough skins, it is best to trim them. It is also better to get rid of large seeds.

Lean pickle recipe with barley and cucumbers.

The barley should be thoroughly rinsed, filled with boiled water and left to swell for 40 minutes. Pour the steamed cereal into a saucepan, add water, bring until soft. In this case, it is better to drain the first water (5 minutes after the start of cooking in order to avoid the bluish tint of the soup) and refill the future pickle cold water.

Chopped potatoes and spices are added to the cooked pearl barley - bay leaves, pepper in a pot, salt. You can add parsnip or parsley roots to lean pickle. Onions and grated carrots are sautéed in a frying pan until soft, put into the soup along with chopped cucumbers, as soon as the potatoes are boiled. It is very important to put the cucumbers in the soup when the potatoes and other vegetables are ready, otherwise the acidity of the cucumbers will prevent them from boiling. In some recipes, it is advised to fry sour cucumbers a little along with vegetables. You can additionally "acidify" the soup with cucumber pickle or even pickle from olives or sauerkraut... The brine is added to the soup at the end of cooking and brought to readiness.

Since sour cream is one of the prohibited foods during fasting, be careful with sourness, because sour cream usually partially neutralizes the acid. In this case, there will be nothing to soften it, so do not overdo it. Instead of sour cream, you can add to the dish.

Pour the lean pickle with pearl barley into plates, add finely chopped herbs to each taste.

Serve pickle with bread, lean croutons or.
Bon appetit in the post!

Rassolnik is one of the most popular winter soups. It is very filling, thick, and has warming properties. Our ancestors have long noticed the properties of sour taste to warm in cold weather, and therefore in Russian cuisine cabbage soup, sour stews and pickles are so common. Fasting is not a reason to give up your favorite dishes, because the same pickle cooked in a rich vegetable or mushroom broth turns out to be no less tasty than with meat.

To prepare delicious pickle on a lean table, some rules must be taken into account. Cucumbers for pickle should be stewed in a separate saucepan and added to an almost completely finished soup, since potatoes do not boil at all in an acidic environment. Moreover, it is advisable to peel the cucumbers, pour it with a small amount of water and boil for 10-15 minutes. Then the peel must be removed, and the cucumbers, cut into cubes, must be put into the broth, and stewed for another 10-15 minutes, until soft. By that time, your lean soup will be almost ready, and you can put the stews along with the broth into it. Moreover, it is best to use pickled cucumbers for pickle, not pickled cucumbers. For a brighter taste, you can add a little cucumber or cabbage brine to the finished pickle to taste.

Pearl barley for the pickle should be rinsed in several waters, and the last 2-3 times in hot water. Then the cereals are soaked for several hours or overnight, drain the water and pour it fresh. Put a saucepan with barley on fire, bring to a boil and drain again. Pour in cold water and cook the cereals until tender. Such manipulations make it possible to prepare a pearl barley grain to a grain, and the color of the finished cereal turns out to be light, without a bluish tint, which is often acquired by barley, cooked not according to the rules. Barley can also be cooked in a slow cooker, the main thing is to correctly calculate the amount of water so as not to get a messy porridge at the exit. If you often cook pickle with pearl barley, it makes sense to cook it in advance in a large number, put into bags and freeze.

Another note concerns the method of cutting products for pickle. Ideally, all foods, including onions, carrots, and cucumbers, are diced. But modern housewives do not adhere to the canons and cut onions in half rings, rub carrots on a grater, and cut cucumbers into strips, slices, or even rub them on a grater. Here, as they say, is a matter of taste.

Ingredients:
⅓ stack. pearl barley,
2 potatoes,
1 carrot,
1 onion
1-2 tomatoes,
1-2 pickles
1 bay leaf
4-5 peas black pepper,
½ stack. cucumber pickle (or to taste).

Preparation:
Rinse the pearl barley, cover with hot water and leave for about 1 hour to swell. Pour water into a saucepan, put steamed pearl barley and put on low heat. Cook until the cereal is soft, then put the diced potatoes in a saucepan, add bay leaves, peppercorns and salt to taste. Meanwhile, grate the carrots on a coarse grater, cut the onion into half rings and fry until golden brown on vegetable oil... Peel the tomatoes, cut into small cubes and add to frying. Stir, fry a little, add cucumbers cut into thin slices and simmer until soft. Put the finished frying in a saucepan with potatoes and barley, simmer for 10 minutes over low heat and add cucumber brine to taste. Serve with herbs.

Ingredients:
2 potatoes,
1 carrot,
1 onion
1 large pickled cucumber,
1 can of canned beans in tomato sauce
bay leaf, salt, peppercorns, herbs - to taste.

Preparation:
Dip diced potatoes, bay leaves and a few black peppercorns into boiling salted water. Cook the potatoes over medium heat until tender, then remove the bay leaf and add the contents of the can of beans to the saucepan. In a skillet with vegetable oil, save the carrots and onions until golden brown, then add the diced cucumber and simmer until soft. Add the sauté sauce to the pan, sprinkle with chopped herbs and let it brew under the lid for 5-10 minutes.

Ingredients:
2 potatoes,
1 onion
1 carrot,
2 tbsp pearl barley,
2 pickled cucumbers,
vegetable oil, black pepper, salt, pickle from cucumbers - to taste.

Preparation:
Turn on the multicooker to the "Baking" mode for 20 minutes, fry the chopped onions and carrots in vegetable oil for 15 minutes, then put the cucumbers cut into strips and wait for the signal to end the mode. Put diced potatoes, washed and soaked pearl barley, salt, pepper in a multicooker bowl and cover with water. Put it in the "Extinguishing" mode for 1 hour. After the signal of the end of work, pour in cucumber pickle and leave the pickle to rise in the "Heating" mode for 15-20 minutes.

Ingredients:
3-4 potatoes,
1-2 onions
1-2 carrots,
2-3 tbsp rice,
3-4 pickled cucumbers,
1 tbsp tomato paste
3 liters of vegetable broth,
pepper, herbs - to taste.
For caps: 1 pack of lean puff pastry.

Preparation:
Cook diced potatoes, onions and carrots and rice in vegetable broth. Pour into pots, arrange cucumbers, diced or julienne, tomato paste, salt, pepper, herbs and spices to taste. Cover with squares of puff pastry, pressing the edges, and place the pots in an oven preheated to 170-180 ° C for 15 minutes, then turn off the heat and leave the pickle to sweat for about half an hour.

Ingredients:
2 carrots,
1 onion
2 potatoes,
3-4 pickled cucumbers,
2 cloves of garlic
2 tbsp rice,
1 tbsp tomato paste
green onions, parsley or cilantro, vegetable oil - to taste.

Preparation:
Put chopped potatoes in boiling salted water, boil for 10 minutes and add washed rice and cook until tender. Meanwhile, cook the onion, carrot and garlic stir-fry, save until golden brown and add tomato paste. Add the finished frying to the broth, salted cucumbers grate on a coarse grater and place in a pot of soup. Chop the herbs and add to the pickle, simmer under the lid for 5 minutes and remove from heat.

Ingredients:
4 potatoes,
4 pickled cucumbers,
1 carrot,
½ celery root,
½ stack. rice,
1 stalk of leek,
bay leaf, herbs, pepper, salt - to taste.

Preparation:
In 1.50 boiling salted water, boil diced carrots, celery root and potatoes. Cook for 7 minutes and add the rinsed rice. Sauté the peeled and diced cucumbers separately and add to the pot after the potatoes are cooked. Meanwhile, cut the leeks into rings, chop the herbs. Add the leeks and herbs to the saucepan with pickle 3 minutes before the end of cooking, add salt, pepper if necessary, cover and let it brew for 10-15 minutes.

Ingredients:
200 g fresh champignons,
6 potatoes
4-5 pickled cucumbers,
2 onions,
2-3 carrots,
2 tbsp flour,
2 tbsp tomato paste
1 celery root,
salt, pepper, vegetable oil - to taste.

Preparation:
Cut the pickled cucumbers into cubes and simmer in a separate saucepan. Cut the mushrooms into slices, the onion into small cubes and fry in vegetable oil. Meanwhile, boil the water, add a little salt and dip the diced potatoes, carrots, celery root in it, cook until tender, then put the cucumbers and mushrooms and onions in a saucepan, bring to a boil and reduce the heat to medium. Simmer for 15-20 minutes, add tomato paste and cucumber pickle to taste and simmer, covered, for 5 minutes. Serve with herbs.

Ingredients:
500 g river fish(pike, pike perch, perch),
100 g of pearl barley,
3-4 pickled cucumbers,
1 carrot,
1 parsley root
1 leek (white part),
2 tbsp chopped greens
ground black pepper, black peppercorns, bay leaf, salt - to taste.

Preparation:
Pour 2.5 liters of water into the washed and cleaned fish and cook for 30 minutes. Strain the broth, separate the fish meat from the bones. Cook the pearl barley separately. Cut vegetables into strips, leeks into half rings, cucumbers into cubes. Fry vegetables in vegetable oil until golden brown, add cucumbers, pour in 1 stack. broth and simmer covered for 15 minutes over low heat. Put the fried with cucumbers in a saucepan with broth and fish, add pepper and bay leaf, pearl barley and salt, if necessary. Boil for 10 minutes and remove from heat. Sprinkle with herbs when serving.

Ingredients:
2 onions,
1 bunch of greens
2 tbsp vegetable oil,
50 g dried mushrooms
1 celery root,
1 parsley root
1 stack. cucumber pickle,
5-7 peas of black pepper,
5 pickled cucumbers,
1 carrot,
4 potatoes,
1 stack. pearl barley,
bay leaf, salt, black pepper - to taste.

Preparation:
Rinse the pearl barley and soak overnight. In the morning, rinse the barley again, fill it with fresh cold water, bring to a boil and boil for 15 minutes. Drain the water. Dried mushrooms grind in a coffee grinder. Transfer the pearl barley and mushroom powder to a saucepan, pour two liters of water, bring to a boil and cook over medium heat for 30 minutes. Meanwhile, grate the carrots and celery root on a coarse grater, dice the potatoes, chop the onion and parsley root. In a frying pan with vegetable oil, fry the onion for 5 minutes, add carrots, celery root and parsley and simmer, stirring occasionally, for another 6 minutes. Dip the potatoes in a saucepan with barley, add the fried roots and simmer for 10 minutes. Cut the cucumbers into cubes, simmer separately for 10 minutes and add to the soup pot. Add spices, pour in cucumber pickle to taste, boil for 5 minutes and remove from heat. Let it brew under the lid for half an hour. Serve with herbs.

Ingredients:
3-4 potatoes,
1 carrot,
1 onion
2 pickled cucumbers,
100 g of pearl barley,
100 g fresh cabbage
salt, pepper, herbs - to taste.

Preparation:
Cook the diced potatoes in boiling salted water. Boil pearl barley separately. Meanwhile, grate the cucumber and carrots on a coarse grater, cut the onion into cubes. Sauté onions and carrots in vegetable oil until golden brown, add cucumbers and simmer. When the potatoes are cooked, dip the cereals, frying, chopped cabbage into a saucepan and boil for 10 minutes. Serve with herbs and sprinkle with freshly ground pepper.

Lean pickle with millet groats

Ingredients:
3 potatoes,
2-3 arrows of leeks,
1 carrot,
3 tbsp millet,
3 cloves of garlic
2 pickled cucumbers,
150 ml tomato juice
2.5 l of water,
7 black peppercorns,
salt, bay leaf - to taste.

Preparation:
Dip the chopped potatoes in boiling salted water, after boiling, lower the washed millet and boil for 10 minutes. Meanwhile, salve the carrots and leeks in vegetable oil. Add the stir-fry to the soup, cook for 5 minutes. Cut the cucumbers into cubes and chop the garlic. Add cucumbers to the pan, tomato juice, garlic, bay leaf, salt and spices. Boil for another 7-10 minutes, let stand, covered for 5-10 minutes, and serve with some herbs and a slice of lemon in the bowls.

Bon Appetit!

Larisa Shuftaykina