Rassolniki are popular Russian dressing-type soups with moderately sour-salty flavors due to the addition of pickles, and sometimes cucumber pickle. Pickles are usually served hot (a wonderful anti-hangover remedy, by the way, and therefore you can serve such a dish in the morning).

Traditions and recipes for the preparation of pickles in modern forms took shape in the 19th century, the idea itself comes from a more archaic dish - calla.

Pickles by classic recipes most often cooked with barley in beef offal broth, which, however, is not a strict rule. They use poultry, fish, mushrooms, are known and vegetarian recipes. Cereals (barley, rice, oatmeal), as well as various vegetables, roots, herbs and spices are placed in pickles.

The method of preparing pickle with pearl barley is simple: you need to cook meat or mushroom broth. Barley is sometimes immediately boiled in broth along with meat or separately. Add vegetables (potatoes, carrots), roots and spices. Onions are fried in a frying pan, sometimes with mushrooms. Cucumbers are cut into small pieces (only salted ones are used, pickled ones are not suitable). All components are combined, a little brine is added, boiled slightly, sour cream is usually served to the finished pickle in a separate bowl.

Delicious traditional lamb pickle with pearl barley

Ingredients:

• lamb heart - 1 pc. (can be replaced with pork or veal);
• parsley rhizomes - 2 pcs.;
• pearl barley - 3 tbsp. spoons;
• - 3 pcs.;
• onion - 1 pc.;
• fresh champignons - 5 pcs.;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• vegetable or butter oil, or chicken fat;
• spices;
• fresh cucumber pickle - 3 tbsp. spoons;
• greenery;
• garlic;
• sour cream for serving.

Cooking

For 3-5 hours, pour barley with boiling water in a thick-walled ceramic bowl and cover with a lid or saucer. lamb heart cut in half, remove fat, films and remnants of blood vessels, cut into small oblong pieces and rinse. Rinse the swollen barley again with boiling water and place in a saucepan along with pieces of the heart. We also lay coarsely chopped carrots, whole parsley rhizomes and spices. Fill with water and cook, regularly removing noise, for about 40 minutes. Throw out the parsley root, add the potatoes, cook until almost cooked.

Lightly fry the chopped onion and mushrooms in oil in a pan, stew a little.

Add the onion-mushroom mixture to the soup, finely chopped pickles, pour in the brine. Boil for another 5 minutes. Before eating, sprinkle the soup with chopped herbs, season with garlic, ground black pepper, and sour cream can be added.

Homemade pickle in chicken broth - recipe

Ingredients:

Cooking

Cooking chicken bouillon with finely chopped carrots and spices for 30 minutes. We remove the legs, cut off the meat from the bones, chop it, cut the ventricle and heart into pieces too. We return the meat to the pan, and with it we lay the chopped potatoes and rice, not large, cook until almost cooked. Instead of rice, you can put 4 tablespoons of barley, cooked separately in advance.

Fry or saute finely chopped onions and mushrooms in oil in a frying pan. We shift the contents of the pan into a saucepan, also lay the chopped cucumbers and pour in a little brine. Boil for another 8 minutes. Pour into bowls and add herbs, garlic, ground black pepper.

I'll tell you the pickle recipe read in the RECIPES BOOK ... Mommy has such a kind of bible for the culinary specialist of the Soviet Union ...

The soup is easy to prepare and very tasty and satisfying when eaten. to everyone who did not have a recipe in the piggy bank, I share, and who did, let me remind you.

We'll need
lamb-400-600 gr.
pickled cucumbers - 3-5 pieces.
large onions and carrots, 1 pc.
pearl barley - 1 cup (ready-made.)
potatoes -300-400 gr (weight of the peeled product.)
cucumber pickle - 1 liter.
herbs, salt, pepper - to taste.
cooking???

1. put the broth to boil. meat should be covered with water. bring to a boil, remove the foam and cook over low heat until tender.
. take out the meat, if necessary, strain the finished broth.
I had lamb ribs, I will decorate portions of soup with them.

2. it's time to put the cook pearl barley. I recommend boiling 1 cup of cereal. and when laying, already count on the size of your pan.
I cooked barley in a slow cooker, it took 30 minutes.
groats should be deployed (boiled.) fold the groats into a colander and rinse cold water. set aside. we will add it 10 minutes before the soup is ready.

3. cut the potatoes into cubes. and send to cook in the finished broth. there we pour the pickle from the cucumbers. but it should be a brine, not a marinade (that is, cucumbers should be salted, not pickled with vinegar.)

4. send carrots and onions to the potatoes. I don’t saute vegetables, but if this is contrary to your beliefs, then you can fry in vegetable oil.

5. 15 minutes after laying the potatoes, it's time to cut the cucumbers into strips and send them to the broth along with barley.
salt to taste, you can add black pepper.

6. cook the soup for another 10 minutes, you can add fresh or dried herbs (in my case, dried dill and parsley), then cut the ribs, pour the soup into bowls, decorate with ribs (you can boil an egg and put half a boiled egg directly into a bowl of soup)
serve soft bread and a spoonful of sour cream to the soup.

Bon Appetit!!!

Lamb pickle recipe step by step with photo.

• National cuisine: Russian kitchen
• Dish type: Soups, Russian cuisine, Rassolnik
• Recipe Difficulty: simple recipe

• Preparation time: 8 minutes
• Cooking time: 4 hours
• Servings: 4 servings
• Amount of calories: 138 kilocalories

A simple recipe for lamb pickle Russian cuisine with photos and step by step description cooking. Easy to cook at home in 4 hours. Contains only 138 kilocalories.

Ingredients for 4 servings

• Lamb fillet 250 g
• Onion 3 pieces
• Pickled cucumbers 3 pieces
• Carrots 2 pieces
• Potatoes 3 pieces
• Salt to taste
• Bay leaf to taste
• Black peppercorns to taste
• Pearl barley 100 g

step by step

1. Before you are going to cook the broth, soak the pearl barley in hot water.
2. We cook the broth from lamb rolls (I took 4 rolls), after 1.5 hours of cooking the broth, it is necessary to salt it, add Bay leaf, black peppercorns, half a carrot, onion (after the broth is cooked, do not forget to pull out the carrots and onions) and, if you, like me, did not pre-soak pearl barley, then send it to the broth.
3. After 3 hours of cooking the broth, we begin to sauté vegetables: onions - cut into half rings, carrots - grated, pickled cucumbers - you can remove the bones and peel.
4. After 3.5 hours of cooking the broth, send the potatoes into it and add some salt.
5. When the potatoes are cooked, we send the browned vegetables and check the pickle for salt.

We cook the meat until it is very soft, we also check pearl barley for readiness.

Among my favorite soups is pickle. Therefore, when after separating the lamb meat from the bone for the vats, I had a single bone left, I boiled it and decided to make a pickle with rice, although either chicken or beef is used in all recipes. And contrary to many opinions, my soup turned out amazingly tasty (judging by the empty plates).

Ingredients

To prepare pickle with rice you will need:

lamb bone;
potatoes - 4-5 pcs. medium;
rice - 20-30 g;
carrots - 1 pc.;
onion - 1 small onion;
leek - white part;
pickled cucumbers - 2 pcs. large;

olive oil - for passivation;
salt, spices - to taste;
bay leaf - 1 pc.
peppercorns - 7-8 pcs.
sour cream and greens - for serving.

Cooking steps

Prepare the broth. To do this, put the lamb bone in cold water and cook until the meat is ready.

Take out the bone, pick the meat, if any..

Put rice into boiling broth (I had a mixture of three types of rice),

bring to a boil, dip the potatoes into it, cut into cubes. Cook for 10-15 minutes. Meanwhile, pass the cucumbers, cut into small cubes.

Add all the passivation to our soup. Send the meat there. Taste, if necessary, add cucumber pickle (I added). Boil pickle until rice and potatoes are cooked. Before turning off the fire, add dill (I added dried), test for salt. If desired, add spices (I did not add, since the soup turned out to be saturated anyway).

It seems to me that there are as many pickle recipes as there are borscht recipes: each housewife has her own. Rassolnik is usually boiled on meat broth, and someone likes a lean pickle.

The recipe is for a 2.5 liter pot.

To prepare a pickle with pearl barley and pickles on lamb, we will prepare the products according to the list.

Place the meat in a bowl and add onion and carrots, pour water and cook until the meat is ready, not forgetting to remove the resulting foam. Honestly, I do not remove the foam, then I filter the broth through a special napkin.

How long the broth will cook - I will not say. It all depends on the meat. Try it, see for yourself.

Discard the vegetables after preparing the broth.

When the broth is cooked, we prepare the necessary products.

We cut the potatoes into cubes, rinse the grits, spread them to the potatoes.

Pour in the broth and cook until the potatoes are tender. Groats, as a rule, have time to cook during this time.

While the essence and the matter, we are preparing a dressing. Cut vegetables, fry sunflower oil. Then add chopped medium-sized pickles to them and fry them all together for a couple of minutes.

When the potatoes and cereals are cooked, add the dressing and boned meat. Let's boil for a few minutes.

At the end of cooking, salt and pepper to taste, add a little brine. Season with finely chopped herbs.

Rassolnik with pearl barley and pickles on lamb is ready.

Serve hot or warm.

Bon Appetit!