Rassolnik appeared in Russia at the beginning of the 17th century. The dish was very popular among the people, because it was distinguished by the availability of products. Pickled cucumbers, cereals and sauteed vegetables. Meat broth was cooked from whatever came to hand. It could be chicken giblets, pork legs or clean meat. These same ingredients still form the basis of this first course these days. However, modern housewives have slightly diversified the cooking method.

First, various types of cereals are added to the soup. White rice and pearl barley are especially popular. Secondly, the broth is cooked from different varieties and parts of meat - pork, chicken, beef, turkey, duck. Thirdly, the recipe is complemented by the presence of tomatoes, fresh or salted, as well as tomato paste, herbs. In addition, such a soup has long been cooked in a saucepan on the stove, or they use “smart” kitchen appliances for this. For example, you can easily and quickly cook pickle with barley in a multicooker. We offer step by step recipe with a photo, following which you can get an amazing delicious soup... But first, let's look at some of the nuances.

Cooking features

The traditional process of making pickle with cucumbers and barley in a multicooker is somewhat different from the recipe in a saucepan. In order for the soup to come out successful and not be spoiled, it is better to familiarize yourself in advance with some of the features and secrets of the correct execution of all actions.

First, you need to pay special attention to the preparation of cereals. The established recipe uses white round rice or barley. Both the one and the other product take a long time to cook. Therefore, it is better to take care of accelerating this process in advance. This can be done in two ways. The first is to soak the cereals in slightly salted water for half a day. Of course, it would be better if the rice or pearl barley stood like this all night. However, if you forgot to soak the ingredients, or simply do not have time, then it is advisable to pour them over for at least 2-3 hours. After cereals, rinse thoroughly in a running cold water... For convenience, it is recommended to use a fine sieve. The second way is to boil the cereal until half cooked. It is faster than soaking, but there is a risk of overcooking or undercooking rice or barley.

Secondly, it is important to know that pickled cucumbers are fundamentally different from pickled cucumbers in the process of canning itself and the ingredients used. Pickled cucumbers must be prepared with the addition of vinegar or citric acid... Salted vegetables are poured with strong brine. When cooking soup, you need to keep these important nuances in mind. Besides canned cucumbers, in the same way as pickle, are added to soups at the very last moment of cooking. Otherwise, the vegetables and meat will become tough and the dish will not taste good.

Thirdly, as a rule, traditional pickle is cooked with the addition of vegetable frying. It can be cooked separately in a skillet. However, this is not very convenient, because then you have to wash excess dishes. The easiest and fastest way to fry vegetables in a multicooker bowl. For onions, carrots, tomatoes or pasta made from them, use the "Bake" / "Fry" mode. Also, to get hearty soup, then it is advisable to cook it in meat broth. When using a multicooker, it is recommended to boil the broth separately. To do this, pour the meat with purified water, put on fire. At the end of cooking, salt and pepper, add a few leaves of lavrushka. After the ingredients, fried and stewed in a kitchen appliance, are poured with broth. Meat, if desired, can be added or excluded altogether to obtain a lean, dietary version of the pickle.

Fourthly, almost all models of multicooker have a “Heating” mode. It is recommended to use this function after the soup is ready. Leave the dish in this mode for 20 minutes so that all the ingredients are well saturated and the aromas and flavors are exchanged.

The speed, simplicity and quality of preparing pickle in a multicooker will depend on the model and brand of kitchen appliance you are using. But in practice, all household appliances of this type work flawlessly and professionally. You can safely choose any multicooker - Redmond, Panasonic, Polaris or another. The question of how to cook soup in such a machine will disappear by itself, as these devices are so easy to operate. Even if you are far from cooking, then, following the instructions accompanying the recipe, you will get to the very a short time a chic dinner for the family.

Pickle in broth with barley in a slow cooker

Ingredients

Servings: - + 8

• beef on the bone 300 g
• pearl barley 80 g
• onion 2 pcs.
• potato 3-4 pcs.
• carrot 2 pcs.
• salted cucumbers 5-6 pcs.
• cucumber salty brine 100 ml
• tomato paste 1 tsp
• vegetable oil 20 ml
• greens (parsley, dill) 1 bundle
• fresh sour cream to taste

Per serving

Calories: 56 kcal

Proteins: 2.4 g

Fats: 2.7 g

Carbohydrates: 23 g

40 minutes Video Recipe Print

First you need to boil meat broth... Put the beef in a saucepan and cover with purified water. Salt a little. Set on the stove on medium heat and simmer for about an hour. Remove the meat after the time has elapsed. Strain the broth through a fine sieve. This is done to prevent the “noise” - foam from getting into the soup. The meat itself can be placed in ready meal, having previously cut it into pieces of arbitrary shape, or exclude it altogether.

Soak the pearl barley for a couple of hours in cold water. Rinse it afterwards. Pour into a colander or sieve, leave to drain

Peel the potatoes, rinse the tubers. Cut into medium-sized bars, not small. The vegetable will have to cook in the soup for a sufficient amount of time, and the small pieces can turn into porridge.

Remove the husk from the onion. Cut into cubes or thin neat half rings.

Peel the carrots, rinse them from dirt. Chop with a grater or cut into strips with a knife.

Chop the pickles for the soup to your liking. Someone prefers to grate coarsely, someone is more convenient to cut into strips or half rings.

Turn on the multicooker in the "Baking" / "Frying" mode. Pour in vegetable oil. Add onions and carrots to the bowl of a kitchen appliance, fry them until golden brown and soft. This process will take approximately 10 minutes.

If you decide to cook meat soup, then it's time to add it. Fry for 5 minutes. Then turn off the mode.

Then put potatoes and pearl barley. Salt and pepper lightly. However, it is worth remembering that our recipe is with cucumbers, which give their salt. Therefore, the main thing is not to overdo it.

Dissolve the tomato paste in half a glass of warm water. Add to the bowl to the ingredients. Pour all the ingredients with broth. Install the "Soup" program or similar. Close the lid. Leave to cook for 60 minutes.

10 minutes before the end of cooking, add cucumbers and pour in cucumber pickle.

After the kitchen appliance emits a characteristic signal of the end of cooking, add finely chopped herbs. Mix. It is recommended to switch to “Heating” mode for 15 minutes.

Serve hot pickle can be seasoned with fresh homemade sour cream... It will make the soup taste softer and more aromatic.

How to cook pickle with barley in a slow cooker

First of all, you need to prepare the cereal. It needs to be washed and boiled until half cooked or soaked for several hours. Then we start cooking soup in a slow cooker.

1. We turn on the kitchen appliance, set the desired mode - “Frying” or “Baking”, depending on the model.
2. Pour vegetable oil into the bowl. Fry the pre-prepared onions and carrots until golden and soft. Do not forget to stir the ingredients from time to time.
3. Pour in diluted water tomato paste.
4. Add pickled cucumbers, chopped in any way or coarsely grated, to frying. Mix thoroughly.
5. Switch the function to "Soup" / "Cook". Pour in broth or water.
6. Cut the potatoes into medium pieces and add to the ingredients. We also send pearl barley there.
7. Add some salt. Pepper. If desired, put a few leaves of lavrushka.
8. Cook for 30-40 minutes.
9. Let it brew a little. We invite everyone to the table.

Advice: instead of cucumbers, you can put pickled mushrooms in the soup, but add brine to make the taste richer.

Pickle recipe with barley and chicken

Appetizing pickle is prepared with the addition of homemade chicken... The dish is distinguished by its amazing aroma and unique fatty and hearty broth. How easy it is to make a soup with barley and chicken, read our recipe with a photo.

Cooking time: 35-40 minutes

Servings: 7-8

Energy value of the product

• calorie content - 56.8 kcal;
• proteins - 3.6 g;
• fats - 4.3 g;
• carbohydrates - 3.1 g.

Ingredients

• chicken meat (fillet, wings, legs) - 300-400 g;
• potatoes - 4 pcs.;
• large carrots - 1 pc.;
• onions - 2 pcs.;
• vegetable oil - 2 tablespoons;
• bay leaf - 2 pcs.;
• pickled cucumbers - 5 pcs.;
• salt, black pepper - to taste;
• tomato paste - 1 tsp;
• pearl barley - 80-100 g;
• greens (parsley, dill) - 1 bunch.

Step by step cooking

1. Pour purified water into a convenient deep-bottomed saucepan. Put bay leaves and pepper. Add chicken. Put the dishes with the contents over medium heat. After boiling, reduce it, cook the bird for half an hour.
2. At this time, prepare vegetable frying. Pour vegetable oil into the pan. Place the dishes over medium heat. Remove the husk from the onion, cut into cubes or half rings. Fry until beautiful golden brown. While the onions are browning, peel the carrots, grate and add them next. Simmer without reducing the heat for 3 minutes. Then put the tomato paste in the specified amount. Mix vegetables thoroughly. Switch off.
3. Peel the potatoes, rinse them. Cut into cubes.
4. Chop pickled cucumbers as convenient for the hostess. It is preferable to use a grater.
5. Put potatoes and pearl barley into the hot boiled broth, which should be brought to half-readiness in advance. Cook for 5 minutes over medium heat.
6. Pour in the frying. Mix. Leave to simmer for another 3 minutes.
7. Add cucumbers last. Add cucumber pickle if desired. Cook on small fire covered for 15 minutes.
8. Chop fresh parsley and dill 2-3 minutes before the end of cooking. Send them to the pickle.
9. Switch off. Leave the soup for another 20 minutes.
10. Pour into bowls. Serve with fresh sour cream or homemade mayonnaise, herbs.

About which pickle is tastier, meat or lean, with barley or rice, cooked in the oven or in a saucepan, has been argued for a long time. Try to cook this wonderful soup different ways and choose your recipe that will become a favorite in your family.

Pickle recipe with pearl barley for the winter in a slow cooker With step by step cooking.

• Type of dish: Conservation
• Complexity of the recipe: A simple recipe
• National cuisine: European cuisine
• Cooking technology: Steam
• We need: Multicooker
• Occasion: Fasting, snacking

• Preparation time: 10 min
• Cooking time: 1 hour 30 mins
• Servings: 1 serving
• Calorie count: 246 kcal

This preparation for the winter can be prepared on the stove, but how can you not use the help of a multicooker. I folded everything, everything is cooked and you don't need to interfere, you just need to prepare the jars and lids. From the specified number of ingredients, 2.7 liters come out.
In this recipe, I used a Philips HD 3039 multicooker with a power of 960 watts.

Ingredients for 1 serving

• Pearl barley 0.70 tbsp. l.
• Bulb onions 400 g
• Refined sunflower oil 50 ml
• Carrots 400 g
• Cucumbers 1000 g
• Tomatoes 1000 g
• Sugar 1 tbsp. l.
• Salt 1 tbsp. l.
• Table vinegar 20 ml

Step cooking recipe

1. To prepare pickle for the winter, we need tomatoes, cucumbers, sugar, onions, carrots, butter and 2/2, a glass of pearl barley.
2. My tomatoes, chop and mince.
3. Add grated carrots and cucumbers to the multicooker bowl.
4. Chop the onions finely.
5. We also add washed pearl barley - 2/2, glasses, salt and sugar. We mix.
6. Cooking on the "Quenching" mode for 1.5 hours. Add vinegar 10 minutes before the end. While the pickle is boiling, we prepare sterilized jars and lids.
7. We put the pickle in jars and immediately roll it up with a key.
8. We leave it under the covers, turning it over onto the lids, until it cools completely. Then we put it away for storage. Enjoy your winter!

This preparation for the winter can be prepared on the stove, but how can you not use the help of a multicooker. I folded everything, everything is cooked and you don't need to interfere, you just need to prepare the jars and lids. From the specified number of ingredients, 2.7 liters come out.

In this recipe, I used a Philips HD 3039 multicooker with a power of 960 watts.

A simple recipe for pickle with barley for the winter in a slow cooker European cuisine step by step with a photo. Easy to cook at home in 1 hour 30 minutes. Contains only 277 kcal. Author's recipe for European cuisine.

• Preparation time: 10 min
• Cooking time: 1 hour 30 mins
• Calorie count: 277 kcal
• Servings: 5 servings
• Occasion: Fasting, snacking

• Complexity: A simple recipe
• National cuisine: European cuisine
• Type of dish: Conservation
• Cooking technology: Steam
• We need: Multicooker

Ingredients for five servings

• Pearl barley 0.70 tbsp. l.
• Bulb onions 400 g
• Refined sunflower oil 50 ml
• Carrots 400 g
• Cucumbers 1000 g
• Tomatoes 1000 g
• Sugar 1 tbsp. l.
• Salt 1 tbsp. l.
• Table vinegar 20 ml

Step by step cooking

1. To prepare pickle for the winter, we need tomatoes, cucumbers, sugar, onions, carrots, butter and 2/2, a glass of pearl barley.
2. My tomatoes, chop and mince.
3. Add grated carrots and cucumbers to the multicooker bowl.
4. Chop the onions finely.
5. We also add washed pearl barley - 2/2, glasses, salt and sugar. We mix.
6. Cooking on the "Quenching" mode for 1.5 hours. Add vinegar 10 minutes before the end. While the pickle is boiling, we prepare sterilized jars and lids.
7. We put the pickle in jars and immediately roll it up with a key.
8. We leave it under the covers, turning it over onto the lids, until it cools completely. Then we put it away for storage. Enjoy your winter!

The result is quite economical. Pickle recipes for the winter are pretty similar. They usually differ only in proportion and sequence. Traditionally, cucumbers, tomatoes, onions, carrots, pearl barley, as well as salt, sugar, vinegar, vegetable oil and water are used for this spin. All products can be finely chopped or minced. Spices are added at will, and you can do this in the process or just before you roll up the jars.

The five most commonly used ingredients in recipes are:

The taste and consistency of the future soup depends on the chosen cooking method, here everyone chooses the method that they like best. During the process, you must carefully follow the instructions. It is important to observe the heat treatment time and temperature regime, as well as to properly sterilize the jars and lids. It is not difficult, but if a beginner gets down to business, then you need to act strictly according to the recipe so that the canned product lays for a long time and does not deteriorate.