Rassolnik with pearl barley is a traditional Russian dish, which has been for many centuries the most popular hot dish. Today we will teach you how to cook this dish properly.
Recipe of pickle with pearl barley and pickled cucumbers
Ingredients:
- beef - 500 g;
- pearl barley - 70 g;
- potatoes - 4 pcs .;
- pickled cucumber - 2 pcs .;
- brine cucumber - 150 ml;
- bulb - 1 piece;
- carrots - 1 piece;
- tomato paste - 3 tbsp. spoons;
- spice.
Preparation
Put the meat in a saucepan with cold water and boil for about an hour on medium heat, taking off foam with foam. Pearl barley washed and poured with boiling water. Boiled meat is carefully removed, cooled and cut into slices. Then we send beef and pearl barley back to the broth and boil for another 30 minutes. Potatoes are cleaned, shredded with straws and sent to a saucepan. Bulb, carrots are processed, rubbed on a large grater, and cucumber shred straw. Fry on vegetable oil first luchok, then throw carrots, cucumbers and pour a little broth. Stew vegetables 10 minutes, put tomato paste, mix and remove from heat. Add the roast to the boiling broth, pour in the cucumber pickle, throw the laurel leaf and season with spices. Cover the pickle with pearl bar and pickled cucumbers and cover for 15 minutes until cooked.
The recipe for lemon rassolnik with pearl barley and cucumber
Ingredients:
- fresh mushrooms - 200 g;
- potatoes - 5 pcs .;
- bulb - 1 piece;
- carrots - 1 piece;
- pearl barley - 100 g;
- pickled cucumbers - 5 pcs .;
- leeks - 1 piece;
- vegetable oil - 35 ml;
- sour cream is low-fat - for refueling.
Preparation
Fresh mushrooms are thoroughly washed, processed and boiled in boiling water for about 40 minutes. Then gently drain the vegetable broth, pour again with clean water and bring the contents to a boil.
The bulb is cleaned, melenko shredded and browned on the warmed oil. We peel the potatoes, rinse them and cut them into cubes. We also grind pickled cucumbers, carrots and leeks. We cook everything together with the addition of bay leaf. Next, we send the cooked vegetables to the broth with the mushrooms and throw the previously soaked pearl barley. Ready rassolnik with pearl barley and cucumbers fill with low-fat sour cream.
Recipe for pickle with kidney, pearl barley and cucumber
Ingredients:
- pickled cucumbers - 3 pcs .;
- beef kidneys - 300 g;
- water - 1 item;
- pickle cucumber - 100 ml;
- carrots - 1 piece;
- potatoes - 3 pcs .;
- bulb - 1 piece;
- laurel leaf - 2 pcs .;
- pearl barley - 1.5 st .;
- sour cream - 100 ml.
Preparation
Beef kidneys are thoroughly washed and cut off all the membranes. Further we soak them in ice water and leave for 7 hours, changing for all this time water several times. After that, the buds are washed and boiled for about 30 minutes. Then gently take them out of boiling water, cool and cut into slices. Groats are washed, poured hot water and leave to steam for about 45 minutes. With pickled cucumbers, gently cut the peel, put it in a bowl and pour a glass of hot water. We put the dishes on medium heat, boil 15
Now we proceed to brew the rassolnik. We put the kidneys in a saucepan with hot water and boil for an hour. Then we throw carrots, pearl rump, onions and potatoes. We reduce the fire, cover the dish with a lid and cook a delicious rassolnik with pearl barley and salted cucumbers until ready. 10 minutes before the end of cooking, add cucumbers, season with herbs and serve soup with sour cream and fresh chopped greens.