Classic rassolnik soup recipe with barley. With pearl barley and cucumbers. Rassolnik for the winter

This delicious first course belongs to Russian cuisine. Meat and cereal provide satiety, pickles provide a piquant taste. Initially, the word “rassolnik” meant a pie with unleavened dough with chicken, and the soup was called “kalya” and was supplemented with caviar. Afterwards, this name remained only for fish soup.

How to cook pickle

The traditional recipe is characterized by the thickness of the finished hot dish and an abundance of ingredients: pickles, potatoes, cereals, spicy vegetables, and herbs are always used. You can’t do without spices, but there are few of them - just a bay leaf and a pinch/corns of black pepper. The broth can be meat, fish or mushroom. The process of preparing rassolnik itself is similar in its technology to the method of cooking any Russian soup, but with the obligatory infusion on the stove or in the oven for half an hour.

How to cook pearl barley for pickle sauce

Among all the cereals that are used for this soup, pearl barley is the most popular - it complements mainly beef broth with offal (kidneys, offal). Before adding the cereal to the other ingredients in the pan, housewives need to figure out how to quickly cook pearl barley for pickle sauce:

Rinse the cereal three times until the draining water runs clear.
Pour boiling water over it. A lid is required on top, otherwise the grains will not swell.
After 20 minutes, bring to a boil and remove from heat.

Rassolnik soup recipe

According to professionals, a properly cooked soup of this type must include root vegetables with a neutral taste, cereals, spicy vegetables and fresh herbs. The amount of cucumber pickle varies according to the taste preferences of the hostess and her guests. However, even if you are not interested in the classic recipe for making pickle, but in alternative versions, you will have something to choose from the options presented below. You will understand how to cook it quickly and how to select ingredients yourself.

With pearl barley and cucumbers

Cooking time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 1048 kcal.
Purpose: for lunch.
Cuisine: Russian.

This hearty, delicious pickle with barley and pickles is similar to the classic one, but the list of ingredients is a little shorter, and the broth is prepared with pork ribs - so it’s richer. Professionals advise cooking it in advance and freezing it to reduce work time. Tomato paste can be replaced with fresh grated tomatoes; spices are chosen to taste.

Ingredients:

pork (ribs) – 200 g;
potatoes – 3 pcs.;
pearl barley – 3 tbsp. l.;
pickled cucumbers – 4 pcs.;
carrot;
spices;
oil;
tomato paste – 2 tbsp. l.

Cooking method:

Make broth for the ribs by filling them with water (3 liters) and simmering for about an hour.
Add fried onions, cucumbers, carrots.
After 10-12 minutes, add tomato paste and spices.
Next - pearl barley.
After half an hour, add potatoes. Cook for 20 minutes.

With rice

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 836 kcal.
Purpose: for lunch.
Cuisine: Russian.

This recipe for pickle soup with rice and cucumbers is suitable for children's and diet menus, since it is very light, made with turkey. This also helps to prepare dinner in just an hour, because poultry broth cooks faster than meat broth. If you wish, you can refuse potatoes, further reducing the calorie content of the dish. Frying the onion is also an optional item.

Ingredients:

turkey – 300 g;
pickled cucumbers – 3 pcs.;
rice - a handful;
large potatoes;
Sweet pepper;
spices;
oil;

Cooking method:

Make turkey broth - you will need 2 liters of product.
Add rice, cook for 25 minutes.
Fry chopped peppers, onions and cucumbers. Add to the soup along with the potato wedges.
After half an hour, season it and serve.

Classical

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 881 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Classic pickle, as previously mentioned, should be made with beef kidneys, which are important to prepare before work. They are cleaned and soaked for 8 hours, during which the water is changed three times. Then boil separately from all the ingredients of the soup. Similarly, you need to prepare the selected cereal in advance. This rassolnik soup should be served with sour cream.

Ingredients:

beef kidneys – 300 g;
pickled cucumbers – 3 pcs.;
rutabaga – 200 g;
cereal – 2 tbsp. l.;
carrot;
potatoes – 2 pcs.;
oil;
a bunch of greenery;
salt, bay leaf.

Cooking method:

Pour boiled kidneys into 1.5 liters of water and cook for half an hour.
Add prepared cereal.
Fry grated rutabaga, onion, and cucumber strips.
Add them to the soup along with grated carrots.
After 4-5 minutes, add potato cubes. Cook until they are ready.
Season with herbs and spices. Simmer for a couple of minutes and serve.

In a slow cooker

Cooking time: 2 hours 25 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1278 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

If you cook rassolnik soup in a slow cooker, you won’t even notice how a plate of hot, hearty lunch appears in front of you. Simplicity of action and reduction of work time are the main arguments in favor of this method of cooking this soup. You can use any recipe with or without a photo: even an inexperienced housewife entering the kitchen for the first time can cope with this task.

Ingredients:

meat – 400 g;
potatoes – 2 pcs.;
pickled cucumbers – 2 pcs.;
carrot;
spices;
oil;
water – 2.5 l.

Cooking method:

Fry all the chopped vegetables in the “baking” for 20 minutes.
Add meat, soaked barley, potatoes.
Pour in water, simmer for 2 hours. Season 4-5 minutes before the end.

With Chiken

Cooking time: 45 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 1645 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

A simple original recipe for pickle soup with chicken and smoked sausage appeals to connoisseurs of light, savory hot dishes. Some housewives add tomato paste, hot peppers, and beans. Cereals are not recommended for this type of soup - it is better to take small noodles. It is recommended to serve with fresh sour cream and rye crackers grated with garlic.

Ingredients:

smoked chicken – 100 g;
smoked sausage – 200 g;
pickled cucumbers – 3 pcs.;
vegetable broth – 3 l.;
potatoes – 2 pcs.;
oil;
carrot;
spices.

Cooking method:

Fry onion and carrot shavings. Pour into boiling water.
Add cubes of potatoes, cucumbers, sausage, and chicken one by one.
Season 3 minutes before serving.

Leningradsky

Cooking time: 3 hours.
Number of servings: 3 persons.
Calorie content of the dish: 1557 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Leningrad-style rassolnik was one of the most frequently implemented recipes in Soviet cookbooks: tasty, quick, simple, very satisfying. Absolutely any cereal could be introduced - not only the well-known pearl barley and rice: buckwheat, oatmeal, and wheat were used. According to the old recipe, only 1 liter of rich broth is obtained, and the soup itself is very thick.

Ingredients:

beef – 300 g meat + 400 g bones;
water – 2.5 l;
potatoes – 300 g;
carrots – 1/2 pcs.;
white onion;
pearl barley – 30 g;
a bunch of leeks;
pickled cucumbers – 60 g;
oil;
bay leaf, salt, pepper;
brine - half a glass.

Cooking method:

Boil meat broth without spices, remove beef.
Add washed pearl barley, sautéed onions and carrots.
After half an hour, add potato wedges, sautéed cucumber straws, and spices.
After 15 minutes, pour in the brine and cook the soup for another 9-10 minutes. Add, serve.

With kidneys

Number of servings: 6 persons.
Calorie content of the dish: 1457 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

If you are interested in how to cook pickle with kidneys in meat broth, be sure to check out this recipe. For the base, you can take fatty pork, young veal, dietary poultry - it doesn’t matter. Canned beans are better because... dry ones will have to be soaked for a long time and cooked for at least a long time. The kidneys should be filled with water for 4-5 hours in advance.

Ingredients:

meat – 350 g;
canned beans – 200 g;
pickled cucumbers – 4 pcs.;
beef kidneys – 200 g;
oil;
potatoes – 2 pcs.;
spices.

Cooking method:

Boil the chopped kidneys for half an hour. Separately make meat broth (3 l).
Chop cucumbers and fry with onion half rings.
Add potato chunks to the broth. After they are ready, fry the beans.
Add kidneys and spices. Cook for another 5-10 minutes.

Without meat

Cooking time: 1 hour 30 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 997 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

A simple lean pickle with pearl barley without meat will fit well into a children's menu and can be useful for dieting. Its taste is no worse than that of classic beef or low-calorie chicken, and its satiety is also not inferior, since lentils are added here. If desired, this soup can be made in a slow cooker - this will save you even more time.

Ingredients:

potatoes – 2 pcs.;
lentils – half a glass;
pickled cucumbers – 3 pcs.;
pearl barley – 2 tbsp. l.;
rice – 2 tbsp. l.;
carrot;
tomato;
oil;
salt, seasonings.

Cooking method:

Pour water (2 liters) into the rice and lentils soaked for half an hour. Cook for 25 minutes.
Add fried carrots, onions and tomatoes.
Add boiled barley and potato cubes and season after half an hour.
Cook the soup for another 6-7 minutes.

Home

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 971 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

You still don’t know how to cook mushroom pickle at home? It’s worth studying this recipe, because such a tasty and satisfying hot dish looks great on any table. Rich, nutritious, with the piquancy of pickled champignons and no pickles at all - this variation of rassolnik soup is appreciated by vegetarians. The main part of the mushrooms can be fresh, and the replacement cucumbers can only be pickled.

Ingredients:

cereal – 2 tbsp. l.;
mushrooms (any) – 300 g;
potatoes – 4 pcs.;
pickled milk mushrooms – 200 g;
spices;
oil;
tomato paste.

Cooking method:

Soak the cereal.
Fry chopped mushrooms and onions until soft.
Boil 3 liters of water, throw in the chopped potatoes.
After 20-25 minutes, add the roast and cereal. Cook for half an hour.
Season the soup with tomato paste and spices. If necessary, add a couple grams of salt.

With beef

Cooking time: 1 hour 35 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1752 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

This beef rassolnik soup was in great demand in pre-war times. A short list of ingredients, their availability and budget, high nutritional value - there is no reason not to try making such a soup. The step-by-step recipe will help you understand all the tricks, and the photos will give you an idea for how to design the final result. Spices are not indicated, because... their presence is optional.

Ingredients:

white cabbage – 1/2 pcs.;
beef – 400 g;
butter;
potatoes – 5 pcs.;
parsley root;
pickled cucumbers – 2 pcs.;
sour cream.

Cooking method:

Pour cold water over the beef pieces. Cook for an hour after boiling, removing foam.
Fry the onion with grated parsley root in butter.
Add cabbage and chopped cucumbers. Simmer for 4-5 minutes.
Add fried rassolnik and potato cubes to the soup. Cook until just tender.

Professionals are sure that without knowing some culinary tricks, any, even the simplest recipe for a delicious pickle, can be ruined. How to cook this dish correctly? Important details:

Choose your grains wisely - rice is used for pickle soup with chicken and/or turkey giblets, and pearl barley is used only with beef. Barley is good with duck giblets.
Do not add salt to this dish - you can greatly degrade the taste of the broth.
Is rassolnik soup not spicy enough? Pour a little more liquid from the jar of cucumbers, boil, add to the broth 10 minutes before the end of cooking.
Try to introduce only fresh greens.
Always boil the cereal before adding it to the broth, otherwise it will turn blue.
If you intend to cook this soup at home for your child, rinse the cucumbers to remove excess salt.
Before working, cucumbers must be peeled and scalded with boiling water.
Be sure to fry all the white roots - onions, parsley, otherwise the pickle soup will become bitter.

Video

Step-by-step recipes for pickle with barley and pickles in broth, water, mushrooms, smoked meats

2017-11-21 Marina Vykhodtseva

Grade
recipe

2310

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

2 gr.

Carbohydrates

4 gr.

47 kcal.

Option 1: Classic rassolnik with barley and pickles

The classic dish is prepared only with pickled cucumbers; pickled vegetables are not used. Be sure to add brine to the soup. In the old days, it was simply drawn from a barrel. Pearl barley takes a long time to cook if it is not soaked in advance. Therefore, it is advisable to rinse and leave the product in cold water for four hours.

Ingredients:

0.8 kg beef;
100 g onion;
4 liters of water;
300 g pickled cucumbers;
100 g pearl barley;
600 g potatoes;
150 g carrots;
50 ml oil;
120 g paste;
150 g brine;
spices.

Step-by-step recipe for classic pickle sauce

We wash the meat to remove as much as possible traces of blood and all excess that will make the broth cloudy. Fill with water and cook for about 1.5 hours. If the meat is not young, then increase the time. Then add the potatoes cut into large pieces.

Soak the pearl barley and set it to cook in another saucepan. You can also cook dry cereal, but in this case the process will take a little longer. As soon as the pearl barley softens a little, drain it into a colander. Did the droplets run off? Add cereal to potatoes. Add a little salt and continue cooking.

Place the chopped onion in a large frying pan and cook in oil until translucent. Add grated carrots. Fry a little more and add the tomato, followed by the chopped cucumbers. Fry for about five minutes, pour in a couple of ladles of broth from the pan, and simmer a little.

As soon as the potatoes are cooked, transfer the cucumbers and vegetables from the frying pan, stir, let it simmer a little, and pour in the cucumber brine. Warm it up and let it soak into the ingredients, then taste and add salt.

There is no need to stir the broth or touch the meat until it boils. Otherwise, the resulting foam will split into small pieces, resulting in a cloudy soup.

Option 2: Quick recipe for pickle with barley and pickles

A Lenten version of pickle, for which it is still better to soak the pearl barley in advance. This will not only help to quickly cook the cereal, but will also prevent the appearance of turbidity in the broth, resulting in a beautiful and clear soup.

Ingredients:

4 potatoes;
carrot;
120 g pearl barley;
bulb;
4 pickled cucumbers;
4 tablespoons of oil;
2 spoons of pasta;
salt, seasonings.

How to quickly prepare pickle soup

Pour the soaked barley with 2.5 liters of water and cook for about fifteen minutes. If the cereal was not soaked in advance, then increase the time by another quarter of an hour.

Add potatoes. Boil until soft, add chopped pickles.

Prepare red sauté in a frying pan: fry onions and carrots, add pasta, pour in 3-4 tablespoons of broth and simmer.

Place vegetables in a saucepan, stir, taste for salt. Bring to desired taste. You can use simple salt or brine, boil for a few minutes, season with herbs.

If you want to get a more satisfying meat dish, you can put a can of stew in the pickle pot or throw in some chopped sausage and add sausages.

Option 3: Mushroom pickle with barley and pickles

Another Lenten variation of pickle with cucumbers and pearl barley. But if necessary, you can use chicken or meat broth. Dried white mushrooms are used here; they make an excellent pickle.

Ingredients:

4 potatoes;
2 onions;
50 g dry porcini mushrooms;
carrot;
0.5 tbsp. barley (dry);
50 g butter;
herbs, spices;
a glass of brine;
4 cucumbers.

How to cook

Immediately put the pearl barley in one pan (small) to cook. Throw the soaked mushrooms into the second (large) one. Bring everything until soft, place the pearl barley in a colander. We simply catch the mushrooms and add water to the broth, bringing the amount to approximately 2.5-2.8 liters.

When the mushroom broth boils, add the chopped potatoes. After preparing it, add boiled pearl barley. Stir.

Fry the onions and carrots, add previously cooked and cut into small pieces mushrooms. Fry until soft, add cucumbers. Let it simmer for ten minutes and put it in a saucepan.

Boil the pickle with added vegetables. Season with spices. At the end, pour in the brine, bring to a boil, throw in the greens and turn off.

Along with cucumbers, you can add pickled or salted mushrooms to the soup. If honey mushrooms or other small species are used, then add them whole.

Option 4: Rassolnik with kidneys, barley and pickles

An old recipe for making pickle soup with kidneys. It is very important to do everything correctly, be sure to soak the offal. The recipe simply states broth; we can prepare it from any meat or poultry.

Ingredients:

3 potatoes;
bulb;
300 g kidneys;
2 pickled cucumbers;
1.4 liters of broth;
carrot;
25 ml oil;
spices;
3 spoons of sour cream, greens.

Step by step recipe

Fill the kidneys for at least three hours, use only cold water, which can be changed periodically. Then rinse well, boil until tender for 1.5 hours.

Boil pearl barley separately. Add potatoes to the broth and cook until almost soft. Combine with cooked cereal.

Fry carrots and onions in oil. Cut the pickled cucumbers into small cubes and pour into the frying pan. Fry together.

Add cucumbers to pickle sauce. Chop the cooked kidneys and add them to the pan. After five minutes of boiling, taste, add salt or brine. Season with herbs. Before serving, add sour cream.

You can put it directly into the pan, as they do in catering establishments. But after this, the soup must boil.

Option 5: Rassolnik with pearl barley, pickles, ham and olives

A very tasty version of pickle with barley and pickles. Additionally, green olives are needed. The dish can be cooked with water or broth, without adding tomatoes.

Ingredient:

0.5 cans of olives;
carrot;
a little oil;
250 g ham;
bulb;
50 g pearl barley;
3 potatoes;
2 cucumbers;
2 liters of water.

How to cook

Throw the swollen pearl barley into the broth or just boiling water and boil for a quarter of an hour. Add potatoes to the cereal.

Fry the onion, add the carrots, then add the cucumbers, cut all the vegetables into small cubes. Cook until soft. We put it into the pan with the potatoes and cereal, which should have already been cooked.

Chop the ham and transfer it to the pan after about five minutes of cooking. Salt the soup, after boiling, add whole olives, add herbs. Warm it up for a few seconds and turn off the stove. Leave it covered and let the pickle sit for a while.

If you need to prepare the soup quickly, you can use rice instead of barley. We just choose large and good varieties so that the cereal does not boil into flakes and retains its shape.

Option 6: Rassolnik with barley and pickles (with tomatoes)

Canned tomatoes are used to prepare this pickle; you can use salted barrel tomatoes, the soup will be even tastier.

Ingredients

0.4 kg potatoes;
4 salted tomatoes;
0.5 kg beef;
0.1 kg of onion;
2-3 cucumbers;
a little oil;
1 tbsp. l. tomato paste;
0.5 tbsp. barley;
3 liters of water;
Bulgarian pepper.

How to cook

Throw the washed meat into water. After an hour of cooking, add the washed barley and cook for another 30-40 minutes. Then add the coarsely chopped potatoes.

Fry the onion and carrot. Add pepper, pickles and a little broth, cover and simmer.

Remove the skin from the salted tomatoes, cut them into pieces, and add to the frying pan. We evaporate the excess moisture, add a spoonful of paste, it will give the pickle brightness.

Place the cucumbers with tomatoes and other vegetables in a saucepan and stir. Cook the pickle on low heat for about fifteen minutes. We throw greens. If there is not enough salt from the tomatoes and cucumbers, add brine.

To season the soup, you can use not only cucumber, but also tomato brine. It is especially appropriate in such tomato versions of pickle.

Option 7: Smoked rassolnik with barley and pickles

For this soup, smoked pork is usually used, most often ribs. There is no need to boil them in advance or prepare them in any way, just cut them.

Ingredients:

350 g potatoes;
large onion;
100 g pearl barley;
300 g smoked meats;
carrot;
2 tomatoes;
4 tablespoons of oil;
4 cucumbers;
a bunch of parsley.

How to cook

Boil the well-swollen pearl barley for about fifteen minutes in a separate saucepan, drain in a colander, and rinse. Boil 2.2 liters of water, add cereal to it and after boiling, add the potatoes. Chop the tubers coarsely.

Chop the onions and carrots and fry them in oil in the usual way. Chop the pickles and add to the vegetables.

Pour boiling water over the tomatoes for two minutes, remove the skin and cut into small cubes. Transfer to cucumbers and cook until soft.

Add smoked meats to the potatoes with pearl barley. Let it boil, only after that we transfer the cucumbers, tomatoes and everything else from the frying pan. Stir the pickle mixture and add spices to taste. Boil over low heat.

After 8-10 minutes, you can season the soup with herbs. Cover the pan and let the pickle with smoked meats and cucumbers brew for a while.

Instead of meat, you can also use chicken, for example, smoked ham. For this amount of food, one medium-sized chicken leg is enough; the cooking technology does not change.

Option 8: Sour pickle with barley and pickles, sauerkraut

A variant of sour pickle, which requires not only cucumbers, but also sauerkraut. This recipe also includes barley, but without potatoes.

Ingredients:

0.3 kg of sauerkraut;
bulb;
0.1 kg pearl barley;
carrot;
2 liters of broth;
45 ml oil;
parsley, garlic;
50 g paste;
0.2 kg of cucumbers.

How to cook

Pour the soaked pearl barley into the broth or simply into water, put it on the stove, and cook the barley until soft.

Heat a little oil in one frying pan, fry the cucumbers, add cabbage. Cover and simmer for about 20 minutes.

In a second frying pan, fry the onions and carrots, pour in the paste and simmer lightly as well.

Place all the vegetables in a saucepan with cooked pearl barley, stir and boil.

Taste the soup and add brine if necessary. Season with garlic and herbs.

You can also make pickles with fresh cabbage. In this version, the vegetable is chopped into strips and placed in a pan with almost cooked pearl barley.

Option 9: Rassolnik with barley and pickles in a slow cooker

Pearl barley for preparing pickle in a slow cooker will need to be boiled separately so that the quality of the broth and its color are not affected. It is advisable to use barrel cucumbers.

Ingredients:

120 g pearl barley;
300 g pork pulp;
onion head;
3 cucumbers;
0.5 tbsp. brine;
carrot;
2-3 potatoes;
25 ml oil.

How to cook

Cook the soaked pearl barley until soft on the stove. You can do this in advance; the cereal also tolerates freezing well.

Cut the meat. Pour the oil into a multicooker cup and heat it on fry mode. Add pork, after ten minutes add onions and carrots. Cook for another quarter of an hour.

Cut the potatoes and throw them into the slow cooker. Add water, pour about 2 liters of boiling water. Switch to soup cooking mode, set for 25 minutes.

Cut the cucumbers into small cubes. You can just grate it. Transfer to a slow cooker, add pearl barley, cook for another 20 minutes. After adding pickles, the food will cook slowly due to the acidity. Therefore, by this time the potatoes should already be easily broken with a spoon.

Season the dish with heated brine. It is better to add fresh herbs when serving pickle. If you use dry parsley or dill, then throw it into the slow cooker.

You can cook pickle with beef in the same way. If meat is replaced with poultry, the frying time will be slightly reduced. The breast cooks the fastest, while the drumstick and thigh take a little longer.

NATALIA EROFEEVSKAYA

Surely everyone knows about this dish of national Russian cuisine - the basis of such a delicious soup is salted cucumbers, hence the name. Its predecessors up to the middle of the 19th century are considered to be kalia, pokhmelka and solyanka. However, many modern housewives are puzzled by the question: pickle - what is it? After all, on the Internet you can find hundreds of different recipes for this dish. The basic recipe, distinguished by its delicate, slightly salted and slightly acidic taste, includes pickled cucumbers (without them, rassolnik is not rassolnik), potatoes, carrots, cereals, seasonings - spices, bay leaves, peppercorns, white roots.

You need to know what grain the pickle is cooked with - the grain is selected depending on the type of meat used in the soup

Traditional recipes do not include cut meat, but instead use offal: poultry offal (chicken, goose, duck, turkey), veal or beef kidneys. In the absence of offal, rassolnik is boiled with beef. Which cereal to choose:

pearl barley used especially often, it is ideal for pickle with kidneys and beef;
if the soup uses chicken or turkey offal (stomach, heart, liver, lungs, necks), the soup should be seasoned rice grains;
duck and goose offal – barley groats;
added to rassolnik without meat (vegetarian version) buckwheat or rice cereal.

Traditionally, sour cream is served with rassolnik - it softens the salty taste of the soup, making it pleasant and tender.

Rassolnik is a seasoning soup. The types of pickles are varied: meat, fish, chicken, with lemon, with dumplings, with beans, corn, mushrooms and even with scallops - there is always room for imagination in the soup recipe. It is only important that the components are combined with each other, do not interrupt the taste of the pickle and highlight it favorably.

A classic recipe for pickle soup with barley, beef and pickles

The fact that the dish is quite variable does not allow you to simply throw everything that is in the refrigerator into the pan. How to properly prepare delicious pickle soup with barley at home– a step-by-step recipe with a photo of the finished dish.

To prepare this pickle you will need the following ingredients:

beef on the bone – 0.5 kg;
medium potato tubers – 5–6 pcs.;
pickled cucumbers – 2–3 pcs.;
medium carrots – 2 pcs.;
pearl barley – 1 cup;
medium onion;
4–5 tbsp. l. vegetable oil for frying;
seasonings: black peppercorns (3–5 pcs.), bay leaf (3–4 pcs.).

How to deliciously cook pickle soup with barley in beef broth:

Rinse the meat well under running water, place in a saucepan, add 2 liters of cold water.
After boiling and foam appears, drain the water, pour new cold water (2–2.5 l) over the meat, bring to a boil and cook for 1.5–2 hours over low heat.
Fry the diced onion in vegetable oil, add grated carrots - simmer until the vegetables are soft, then add finely chopped cucumbers. How long to cook cucumbers in pickle? In the frying pan, the total volume of vegetables and cucumbers should be reduced to half. Pour in the brine, and after boiling, remove the pan from the heat.
Potatoes are added to the prepared broth, pearl barley is poured in - cook until half cooked.
The contents of the frying pan are added to the pan - onions, carrots, cucumbers.
Seasonings are added.
Close the pan with a lid, bring the soup to a boil, cook for 5–7 minutes, add cucumber pickle if necessary.

Pickle soup with barley, beef and pickles

Now you know how to properly prepare the most delicious pickle soup with barley, cucumbers and meat at home - it’s simple, does not require any special culinary skills, and the result will certainly please both the cook and his family. Knowing how to prepare homemade pickle soup with barley and spices step by step, you will spend a little time providing your family with a rich, delicious lunch.

Those on a therapeutic diet or trying to lose weight will be interested in the nutritional value of this dish: calorie content of rassolnik soup with barley – 38 kcal per 100 g of product.

A classic step-by-step recipe for making pickle soup with rice and pickles at home

We offer an option for preparing this delicious, traditional Russian soup. In this section you will learn how to cook delicious rassolnik with rice, chicken and pickled cucumbers– step-by-step recipe with photo of the finished dish:

Ingredients for 3–4 liters of ready-made soup:

chicken legs (2 pcs.) or half a carcass;
regular round rice – 100 g;
3–4 medium potatoes;
4–5 medium-sized pickled cucumbers;
carrots, medium-sized onion, garlic (1-2 cloves);
vegetable oil for frying;
seasonings: allspice, parsley (pre-soaked in cold water for 10 minutes), dill, salt, bay leaf;
sour cream for serving the finished dish.

How to properly cook delicious pickle soup with rice and seasonings - step-by-step recipe:

For a richer soup, prepare the broth - the washed chicken is poured with 3 liters of cold water and placed on low heat.
The rice is washed under running water until clear water and filled with cold water.
Pickled cucumbers are cut into small cubes (you can grate them on a coarse grater); if the peel is dense and hard, it should be peeled. Cucumber brine will be needed at the end of cooking.
The peeled onion is cut into medium cubes, the carrots are grated - the vegetables are fried in a small amount of vegetable oil.
If the chicken is boiled, it is removed from the broth and separated from the bones.
Rice (without the water in which it stood) and finely chopped potatoes are added to the boiling broth.
After 15 minutes, add fried onions and carrots.
After the potatoes are ready, pickles are added, but not before - the salty water from the cucumbers will not allow the potatoes to finish cooking, leaving them hard and rough.
After another 5 minutes, bay leaf and allspice are added to the soup. Add cucumber brine to taste and bring the soup to a boil.
Finely chopped parsley and garlic are added to the pickle, after which the pan is immediately removed from the heat.

When serving rice pickle with chicken, add finely chopped herbs and sour cream to the plates.

How to properly cook pickle soup with barley and chicken - step-by-step recipe

This is another way to prepare pickle soup with barley; the difference between this recipe and a dish with beef is only in the preparation of the broth - under the same conditions, chicken cooks much faster than meat, and therefore, while waiting for the chicken broth to be ready, it is recommended to prepare vegetables for the soup. The preparation method in general terms will look like this:

Thoroughly washed chicken is poured with 3 liters of cold water and placed on low heat.
After the broth boils, add in: carrots in large circles, whole peeled onion, parsley.
Cook the broth for an hour and a half over low heat, skimming off the foam that forms from time to time.
Pearl barley is washed and filled with cold water.
Fry the diced onion in vegetable oil, add grated carrots - simmer the mixture until the vegetables are soft, then add finely chopped cucumbers. In the frying pan, the total volume of vegetables and cucumbers should be reduced to half. Pour in the brine, and after boiling, remove the pan from the heat.
Cut the peeled potatoes into cubes and drain the water from the barley.
Potatoes are added to the prepared broth, pearl barley is added and cooked until half cooked.
Fried onions, carrots, cucumbers and seasonings are added to the pan.
Close the pan with a lid, bring the soup to a boil, cook for 5–7 minutes, add cucumber pickle to taste.

Recipe for pickle without meat and barley, but with rice - step by step and with photos

The vegetarian version of pickle is similar to the above rice with chicken, except that you do not need to boil the broth from chicken thighs or carcasses. What is needed for Lenten pickle recipe for 2.5 liters of water:

0.5 cups pearl barley;
potatoes – 4 pcs.;
medium-sized carrots and onions;
2 salted or pickled cucumbers;
0.5 cups cucumber pickle;
seasonings - bay leaf, peppercorns.

Cooking method:

Pearl barley is washed and poured with boiling water for half an hour to swell. Then pour it into a pan of water and cook until done.
Potatoes are cut into cubes and placed in a pan, spices are added.
The onion is finely chopped, the washed carrots are grated on a coarse grater - the vegetables are fried in a frying pan in vegetable oil and added to the pan when the potatoes are ready.
At the end, add brine and pickled cucumbers cut into thin semicircles. The soup is brought to a boil.

Vegetarian pickle served with herbs and sour cream.

Vegetarian pickle without meat

How to make pickle soup with pearl barley and cucumbers in a jar for the winter

The recipe for pickle in jars for the winter has its own nuances:

Vegetables (cucumbers, carrots, onions, tomatoes) are finely chopped or grated, and the pearl barley is washed.
Place the tomatoes in the stewing container first, add water, salt, sugar, and vegetable oil to taste. Then cucumbers, onions, carrots and pearl barley are added.
After 20 minutes from the moment of boiling, add 9% vinegar and simmer for another 10 minutes.
Preparation for pickle sauce hot put into sterilized jars and roll up the lids. The jars cool down, wrapped warmly and turned upside down.

A properly prepared product does not need to be stored in the cold - the jars will stand well at room temperature in a dark place

Leningrad pickle recipe

Introducing rassolnik Leningrad style - the recipe with a photo of the finished dish can be found in cookbooks from Soviet times. You can prepare this hearty and tasty soup in beef broth with traditional pearl barley and other types of cereals - wheat, oatmeal, rice.

The ingredients for this pickle are traditional.: pearl barley, potatoes, carrots, onions and leeks (if you don’t have them, you can do without them), pickles, table margarine for frying (or a modern analogue - vegetable oil), cucumber brine, seasonings (salt, peppercorns, Bay leaf).

Important: for Leningrad-style pickle, all vegetables are cut into strips!

The cooking process is simple: beef broth is prepared from meat on the bone, vegetables are sautéed. Pearl barley is sequentially placed in the prepared beef broth, after 20 minutes potatoes, and when the broth with potatoes boils, sautéed vegetables are added. Cucumbers are stewed separately in a frying pan emptied of vegetables, then added to the pan. Pour in the brine and add salt and pepper to taste. Five minutes before readiness, add a bay leaf and chopped meat into the broth. You can serve the finished dish with sour cream and freshly chopped herbs.

How to make pickle without potatoes

Usually this soup is prepared with pearl barley - it will give you a feeling of fullness even if there are no potatoes in the plate. The traditional recipe for making pickle is followed: the pearl barley is boiled in the prepared broth for 30–40 minutes, then onions fried in butter, grated carrots and chopped pickled (or pickled) cucumbers are added to the pan. At the end of cooking, add salt, pepper, and cucumber pickle to taste. Fresh sour cream and chopped herbs (parsley or dill) will give this dish a special taste.

Recipe for pickle with pearl barley, kidneys and tomato paste

Preparing pickle soup with pearl barley, kidneys and tomato paste differs from the classic one in several key points:

It is important to prepare the kidneys correctly having a natural unpleasant odor. Use a sharp, thin knife to remove fat and membranes from the kidneys, cut each kidney into four parts, and rinse thoroughly. Place in a saucepan with water, bring to a boil. Drain the water and rinse the kidneys again in running water. Put the kidneys on the fire again for an hour and a half, after cooking, cool and chop finely (the broth should be drained, it is unsuitable for soup).
You can save time on cooking pearl barley, if you first soak it for half an hour in hot water or fry it in a frying pan until golden brown.
Tomato paste added to onions, carrots and cucumbers fried in a frying pan - it will give the soup a beautiful color and a unique aroma.
When cooking such a pickle, the water in the pan is brought to a boil, first the long-cooking ingredients (kidneys and cereals) are dropped into it, then the potatoes, then the frying and cucumber pickle to taste.

The recipe, in fact, is almost the same for all pickles - its versatility allows you to vary the ingredients according to your own taste and the availability of products.

Ingredients for pickle with pork and barley

In addition to the traditional pearl barley, potatoes, onions, carrots and pickled cucumbers for frying, you will need pork(meat broth can be prepared in advance) and canned capers which will give the dish a delicious aroma. Capers are cut into halves and placed in a frying pan along with pickles, but after onions and carrots. You can add tomato paste to the frying.

Publication from ⠀⠀Beautiful presentation of delicious food!(@zelotypus) Sep 12, 2017 at 6:55 am PDT
A simple recipe for pickle in a slow cooker
Preparing pickle soup in a slow cooker will not take much time and effort on the part of the cook, and the soup will turn out tasty and rich:
Finely chopped onions and grated carrots are fried for 10 minutes in vegetable oil in the “Baking” mode, after which salted (or pickled) cucumbers cut into strips are added and the vegetables are stewed for the same amount of time.
Add meat (pork or beef), potatoes and pre-soaked barley (the day before or half an hour before the start of cooking), add broth or hot water to the mark. Salt, pepper, cucumber pickle, tomato paste and seasonings - to taste.
“Stew” mode for 2 hours – and the delicious rich pickle is ready!

Bon appetit!
Posted by Oksana Kutsevych (@okutsevych) Sep 5, 2017 at 5:12 PDT
Brine lifehacks
There are a lot of recipes for this national dish. Let's go over some interesting points that will allow you not only to prepare pickle soup correctly, but also to diversify the menu with its participation:
V composition of pickle with smoked meats usually includes smoked chicken legs or smoked brisket, smoked ribs or hunting sausages - these components can be combined with each other, which will only make the soup tastier;
recipe for rassolnik with millet and pickles: millet is used instead of the usual pearl barley, cooked less and added to the broth when the potatoes are ready;
recipe for rassolnik with lentils and pickles: lentils for this soup are usually mixed with round rice in a 2:1 ratio (for example, 100 g of lentils and 50 g of rice); The cereals are added to the broth at the same time, before the potatoes;
lamb pickle with pearl barley, dietary pickle with turkey and pearl barley they differ only in the preparation of broth from the corresponding type of meat;
how to prepare pickle from a jar? A broth is cooked from the meat of your choice, chopped potatoes are added to it, you can add fried fresh carrots and onions (but this is not necessary - they are already in the jar) and the contents of the jar are laid out. When serving, it is recommended to add chopped fresh herbs and sour cream to the plates.

Those who love rassolnik for lunch will be interested in the variety of these dishes: on the Internet and in cookbooks you can find a recipe for rassolnik with beans and pickles, a recipe for rassolnik with sausage, rassolnik with salted tomatoes, a recipe for rassolnik with cabbage, barley and pickles and many others.
August 23, 2017, 10:38 pm

Rassolnik is an ancient Slavic dish, the main component of which, as the name suggests, is brine or pickled cucumbers.

Pearl barley is not the main ingredient in pickle soup, but thanks to it the soup becomes richer and richer. Any broth can be used: meat or pre-prepared vegetable broth is suitable. What about cucumber - if the flavor doesn't seem strong enough, it's recommended to add a small amount of brine. The recipe for pickle with pearl barley and pickles is an excellent option for a hearty lunch that gives a boost of energy and warms the body in winter.

We present delicious options for preparing the first course.

The simplest option does not require many components that are available to any wallet:

2 liters of poultry broth;
4 potatoes of the same size;
1 carrot;
1 onion;
cucumbers - 3 pieces;
100 g pearl barley;
a few green onions, salt.

Prepare the pickle as follows:

Sort the cereal grains, removing any debris, and keep in a sieve under tap water. Place it in hot broth and cook for a quarter of an hour.
Cucumbers should be cut into cubes, and the same should be done with onions and carrots. Cut the potatoes into medium slices.
Add potatoes and vegetables to the broth. If it seems that the cucumbers are not sour enough, add brine to the desired acidity. Boil the dish for 20 minutes.
Add finely chopped onion to the pickle last before removing from heat. Cook the dish for a couple more minutes. Classic pickle is ready to eat.

Here is a classic recipe for a delicious pickle.

Beef recipe

Rassolnik with beef is aromatic and satisfying.

Prepare the components in advance:

100 g pearl barley;
0.5 kg beef tenderloin;
300 g pickled cucumbers;
150 g onion;
150 g carrots;
0.5 kg of potatoes;
2-3 pcs. bay leaves;
salt and pepper to taste.

Step by step steps:

Cut the beef into medium-sized slices. Place a saucepan with 4 liters of water on the fire. Immediately put the meat in it and cook the broth. We remove the resulting foam so that it is light and transparent. Cook the broth for an hour.
The pearl barley should be soaked in advance for at least half an hour while the meat is being cooked. You can leave it overnight.
After the time has passed, add bay leaf and soaked pearl barley to the boiled broth. When the soup boils, reduce the heat and simmer for half an hour. While the future pickle is cooking, fry the diced onion in a hot frying pan with the addition of vegetable oil. Sauté for a couple of minutes and add grated carrots. Cook, stirring occasionally, for a few more minutes.
We include pickled cucumbers, cut into small strips, for frying. Stirring, simmer for a couple of minutes. Leave the frying aside.
After half an hour, pour the chopped potatoes into the broth, and after 5 minutes add the fry. It remains to cook all the ingredients together for about a third of an hour.
We taste the broth and check the softness of the other ingredients, and season with spices to taste.
Serve pickle soup with slices of rye bread and a spoonful of homemade sour cream.

Cooking delicious soup in a slow cooker

We will need:

2 pcs. pickled cucumbers;
0.5 multi cups of pearl barley;
1 carrot;
1 onion;
3-4 pcs. potatoes of the same size;
pork on the bone;
dill and salt to taste.

Prepare pickle in this way:

Soak the cereal in boiling water, after rinsing it with running water. Chop onions and carrots. Setting the “Frying” function on the multicooker for 4 minutes, fry the vegetables.
We cut the cucumbers finely; small cubes look better. At that time, boil water to add boiling water to the soup.
Drain the water from the barley and send it to fry. Do not turn off the frying mode and send the meat to fry. Fry it a little on both sides so that there is no foaming. Add potatoes in cubes, leave the mode the same. Place pickled cucumbers on top. Salt and pour in boiling water. Switch to the “Soup” mode for an hour and a half.
When the multicooker reports that cooking is finished, serve. Decorate with chopped herbs and a spoonful of sour cream.

With pearl barley and beef kidneys

Ingredients:

0.5 kg of beef kidneys;
brine and 2 pieces of pickles;
1 stalk of celery;
1 onion;
4 potatoes;
2 tablespoons oil;
100 g sorrel or lettuce;
1 well washed parsley root;
salt to taste.

How to cook pickle soup:

We separate the fatty tissue and film from the washed kidneys and cut them into several small pieces. Rinse through a colander under a stream of water. Place on the stove in a pan of filtered water and wait for it to boil.
Peel the cucumbers and parsley root. Slice the cucumbers.
Meanwhile, foam formed on the broth. We rinse the kidneys through a colander under running water and add water again, put it on the fire and wait for it to boil.
Cut the parsley root into strips and the onion into cubes. We wash the kidneys again and cook for an hour and a half.
Finely chop the celery stalk, as well as the lettuce (sorrel). Chop the potatoes into cubes. We take another pan and fry the roots and onions there. Remove from heat, add cucumbers and potatoes. Return to the heat, fill with beef broth (pre-cooked) and cook for 25 - 30 minutes.
5 - 10 minutes before readiness, put the salad (sorrel) and brine into the pan, season with salt and pepper.
Cut the boiled kidneys into cubes and place them in a plate when serving, as well as sour cream and parsley.

With chicken broth

Chicken broth adds richness to the first dish.

The recipe for pickle with barley is as follows:

chicken bouillon;
pearl barley;
400 g cucumbers;
several cloves of garlic and bay leaf;
1 glass of brine;
a couple of onions;
carrot;
butter, salt and pepper.

Preparation:

Fill the cereal with water and wait until it swells. We prepare the vegetables: chop the cucumbers, onions, and three carrots on a grater.
Cook the porridge in a small amount of broth.
Cut the potatoes into small slices. Fill it with water to prevent it from darkening.
Prepare the frying: add oil and a third of the onion to a heated frying pan, fry it a little. Then add chopped cucumbers and simmer for 15 minutes.
Meanwhile, the pearl barley is almost ready. Prepare the second frying: put butter and onions in a frying pan, fry and add carrots, simmer for 10-12 minutes.
Place boiled pearl barley porridge and potatoes into the cooked chicken broth. Bring to a boil and cook for 10 minutes until the potatoes are half cooked.
Cut the cooked chicken and add it to the soup. After 10 minutes, add the frying mixture with cucumbers and cook for 7 minutes.
We send the second roast into the soup. Then lay out the bay leaf, season with pepper, a glass of brine and salt. 5 minutes before readiness, add chopped garlic to the pickle. Next, turn off the burner, cover with a lid and leave to simmer for 10 minutes.

Pickle soup can be served after garnishing it with herbs and sour cream.

Advice. While the cucumber and onion are stewing, you can add a little butter. The taste becomes softer.

Recipe for Lenten pickle with pearl barley

To prepare you will need:

2 liters of water;
4 tablespoons pearl barley;
2 pickled cucumbers;
5 potato tubers;
2 onions;
1 carrot;
laurel;
3 tablespoons of vegetable oil;
herbs and spices.

The following actions:

Pre-cook pearl barley porridge. Prepare vegetables: finely chop onions and cucumbers, three carrots
Heat a frying pan with oil, sauté the onion until golden. Place a pot of water to get boiling water. Add carrot shavings to the roast. Follow with the cucumbers, reduce the heat and cook for 10 minutes under the lid.
Shred the potatoes. Add pearl barley porridge and potatoes to boiling water, reduce the heat, and check the readiness of the tubers. Chop the greens.
As soon as the potatoes soften, add the roast and bay leaves. Cook for 5 minutes, before seasoning the soup with spices.
Before removing the container from the heat, decorate it with sprigs of herbs.

With added mushrooms

Ingredients:

100 g pearl barley;
0.5 kg of potatoes;
200 g pickled cucumbers;
0.2 l of brine;
150 g onion;
150 g carrots;
250 g of mushrooms (honey mushrooms);
1.5 tablespoons of semi-finished vegetable broth;
salt, pepper and herbs.

Preparation:

Boil the pearl barley until half cooked, add semi-finished vegetable broth to the same water. Then add diced potatoes and mushrooms.
Frying: in a heated frying pan, fry chopped onions, grated carrots and cucumbers on a coarse grater. Pour in the brine.
Place the roast in the soup, add salt and pepper. Cook until done. When serving, decorate with greens.

Ingredients:

beef on the bone 300 gr;
chicken giblets 200 gr;
onion 1;
carrots 1;
potatoes 4 pcs.;
pickled cucumbers 2 pcs.;
vegetable oil;
lemon;
pearl barley ½ tbsp.

Prepare as follows:

Cook the beef broth (along with onions, carrots and celery) and giblets separately. Separately from everything else, boil the pearl barley.
Prepare the potatoes: peel and cut. After preparing the beef broth, remove the vegetables from it and lay out the potato cubes.
While everything is preparing, grate the cucumbers coarsely and simmer in a frying pan along with a glass of filtered water. You can use a little broth.
Divide the giblets into cubes and place them in the broth along with the pearl barley.
Peel and chop the onion, grate the carrots. Prepare fried onions and carrots in oil.
When the potatoes become soft, add pickles.
Add bay leaf and black peppercorns to the pickle soup. Boil the soup until ready. The rassolnik is ready to eat.

Advice. If, after tasting the broth, after adding the cucumber you feel that the soup lacks acidity, we recommend adding a little lemon juice.

Original fish pickle - step-by-step recipe

We will need:

for 3 l - 2 pcs. pickled cucumbers;
0.5 fish fillet;
1 carrot;
2 tablespoons pearl barley;
1 -2 pcs. Luke;
2-3 pcs. potatoes;
peppercorns and bay leaf.

Next we proceed according to this scheme:

Boil the washed cereal until half cooked. Rinse again if necessary.
Cut the cucumbers into cubes. Peel and chop the onion. In a saucepan or other convenient container, heat a little oil, cook the onions, add cucumbers. Simmer and remove from heat.
Peel and chop the carrots as usual. Place in boiling water and cook for 10 minutes.
Chop the peeled potatoes into cubes. Shred the fish fillet. We add potatoes, pearl barley porridge and fish at the same time. Continue cooking on the stove for another 10 minutes. We remove the resulting foam.
Add the roast, pepper, salt and bay leaf to the pan. Boil the almost finished pickle for another 10 minutes. Cover with a lid and simmer on the burner for several minutes. Before serving, decorate with your favorite chopped herbs.

First courses are simple and tasty for every day

A classic recipe for traditional Russian soup - rassolnik with barley. Ingredients, technology and secrets of cooking.

1 h 10 min

40 kcal

4.71/5 (114)

One of our family’s well-established culinary traditions is making rassolnik. This very Russian dish, well known for many centuries, is valued not only for its mass of useful nutrients, but also for its unique taste.

What other first course so harmoniously combines a mildly sweet taste with a pleasantly tonic sourness, which the traditional Russian sourdough pickles add to the soup? The unique bouquet inspired our people to create a whole class of pickles, in which there is a place for dishes cooked in meat or fish broth, lean soups, as well as soups that use pearl barley, rice, mushrooms, and a wide variety of greens instead of cereals.

Cooking offers us many variations in the preparation of this hearty and tasty soup. But today we will pay attention to the technology of preparing pickle according to the classic recipe - with barley.

Why is it necessary to try pickle?

As already noted, rassolnik is essentially a very democratic dish. In fact, you can put almost any meat or fish, almost any available cereal, and a wide variety of greens into it. The “correct composition” of pickle is a very loose concept. You can even make pickle soup with beets - it turns out very tasty!

But the real “highlight” of this soup, its “trademark”, which makes rassolnik our national treasure, is mandatory use when preparing pickles. Without them, the resulting product can be called anything but pickle. Even when you pronounce the word “rassolnik”, a familiar picture appears before your mind’s eye - a bowl of soup in which pickles are sure to be present!

If everything is prepared correctly, according to a long-established tradition, then the end result should be very rich, satisfying, incredibly tasty and healthy for health and mood, a gastronomic masterpiece.

Moreover, what is extremely important, the recipe and technology for its preparation are so simple that even an inexperienced beginner can make pickle quite successfully. You just need to try a little.

The second side of the “democratic” nature of this dish is that each housewife, depending on her taste and the culinary preferences of her family, can freely improvise with the ingredients and their doses without changing the main essence of this wonderful dish. Let's look at how pickle is made step by step

How to cook rassolnik with barley and pickles - recipe with photos step by step

Ingredients from which we will prepare pickle:

Ingredients

We start making soup by preparing the broth.

Now let's move on to pearl barley.

It must be rinsed well under an intense stream of water for 2-3 minutes.
After this, put the cereal in a 1.5-2 liter saucepan and fill it with water (cold). Place the pan on the fire and cook the contents for about 20-25 minutes per low heat.
After the specified time, turn off the heat and let the pearl barley sit in a saucepan with boiling water within 10-15 minutes until it swells to the perfect consistency.

They must first be cleared of thick skin and large seeds. You can cut the cucumbers the way the cook likes - cubes, strips, half rings, etc. The main thing is that there should be enough cucumber for the volume of pickle prepared, so that it imparts an accentuated pleasant sourness to the product.
The rest of the vegetables - onions, carrots, potatoes - wash and remove the peel. We cut the onion into thin half rings, in our family we grate the carrots, and cut the potatoes into 2-centimeter cubes.
Place onions, carrots and lightly fry (pass) until a nice crust appears. When the slices acquire a characteristic golden color, add tomato paste, leeks and a little boiling water. Mix all this thoroughly and simmer for 7-8 minutes.

Then the main stage begins.

We begin to cook the strained meat broth (we first remove the meat from the broth). After it boils, put potato cubes in it and cook the contents for 10-15 minutes.
After this time, put the porridge into the broth, and then the cucumber slices and let it simmer for several minutes, so that both the broth and the ingredients in it are saturated with a pleasant sourness.
After checking the potatoes for readiness, place the cooked potatoes in the pan from the frying pan. vegetable frying. Mix the mixture thoroughly and continue cooking for some time until fully cooked. Add spices to taste.
Lightly fry the previously boiled beef until lightly crusted and add it to the soup.