Recipe for pickle with pearl barley

Rassolnik differs from other soups in thatfor its preparation, salted cucumbers are used. Recipe rassolnik with pearl barley or with oatmeal - a traditional recipe of Russian cuisine, known since ancient times. In more modern variants, rice is used, because it is brewed faster, but it does not give the necessary density, and the taste is not the same at all. Many believe that the most delicious soup - rassolnik with pearl barley, and nothing else. Preparing the rassolnik, usually on a meat broth, and it necessarily includes meat. It is best for the rassolnik fit flesh or ribs of beef, but you can take any other part, and you can use pork - it's also very tasty.

Recipe for pickle with pearl barley

To prepare 4 liters of rassolnika needtake half a kilogram of meat, one and a half to two onions, a half kilo of potatoes, 100 grams of pearl barley, one small carrot, 300 grams of salted cucumber, dill greens, fresh or dried. From spices we will need classic black pepper and bay leaf. Pepper can be used as peas, and ground, or all together. There is a recipe for pickle with pearl barley, which in addition to these ingredients also includes tomato juice or tomatoes, but they are not entirely appropriate there: cucumber is added to the soup, but tomatoes, and especially the juice from them, are quite capable of spoiling the color of the dish.

Before you prepare a pickle with pearl barleygroats, of course, you need to cook meat and broth. We put the meat cut into small portions into a saucepan, pour cold water and, after a little soaking, bring to a boil. If you salt the meat right now, the broth will turn out to be more transparent, since salt will draw blood from the meat before boiling, and it can be removed after boiling along with the foam. In cold water, meat is put because it is very important to get a rich broth for soup making, and if you put meat in boiling water, it will immediately be covered with an impermeable crust and it will be worse cooked. After boiling carefully remove the foam, reduce the heat and cook the meat on a small fire for about an hour, and then add carefully washed pearl barley. Pearl barley is brewed for about an hour, so we put the finely chopped potatoes in a saucepan about 30-40 minutes after the barley.

With onions and carrots you can do differently. Traditional recipe rassolnik with pearl barley suggests frying both carrots and onions, however, if you want to reduce the calorie content of the dish, or in the family just do not like frying, then there are other options. For example, if you do not like boiled onions and carrots floating on the plate (this is especially common for children), you can simply put it whole, together with potatoes or a little earlier, having made cruciform incisions to a depth of about 1.5 to 2 centimeters, and the carrots simply cut in half or cut into circles - so the vegetables will give the soup their flavor, and pull them out of the dish will be quite easy.

Cucumbers are added to the soup,as potatoes are enough to boil, otherwise it will be solid, as it were glass, and tasteless, so they are best put out in broth. The recipe of rassolnik with pearl barley suggests cucumber cut into small pieces, but they can also be rubbed on a large grater - in this case they will need to be added to the soup about 10 minutes before the end of cooking, while cut and squashed are put there together with roast for about five minutes until readiness.

Spices, bay leaf and black pepper, are put inrassolnik before the end of cooking, then added and greens. At this point, you need to try the soup for salt and acid - if something is not enough, you need to salt or add a pickle cucumber, but then the soup should be a little puffed. Then rassolnik off and left for some time to brew. Serve it with sour cream.