Рассольник отличается от остальных супов тем, что for its preparation salted cucumbers are used. The recipe for pickle with pearl barley or oatmeal is a traditional recipe for Russian cuisine known since ancient times. In more modern versions, rice is used, because it cooks faster, but it does not give the necessary thickness, and the taste is not the same. Many believe that the most delicious soup - pickle with pearl barley, and nothing else. Rassolnik is prepared, as a rule, in meat broth, and its composition includes meat. The pulp or ribs of beef are best for pickle, but you can take any other part, and you can use pork - it also turns out very tasty.
Recipe for pickle with pearl barley
To prepare 4 liters of pickle needtake a pound of meat, one and a half to two onions, a pound of potatoes, 100 grams of pearl barley, one small carrot, 300 grams of pickled cucumbers, dill, fresh or dried. From the spices we need classic black pepper and bay leaf. Pepper can be used as a pea, and ground, and all together. There is such a recipe for pickle with pearl barley, which in addition to these ingredients also includes tomato juice or tomatoes, but they are not quite appropriate there: cucumbers give the soup acid, but tomatoes, and especially juice from them, are quite capable of spoiling the color of the dish.
Before you cook pickle with pearl barleycereal, of course, you need to cook meat and broth. Put the meat cut into portions in a saucepan, pour with cold water and, a little salted, bring to a boil. If you add salt to the meat right now, the broth will be more transparent, since the salt will draw blood from the meat even before boiling, and it can be removed after boiling with foam. Meat is put into cold water because it is very important to get rich broth to make soup, and if you put meat in boiling water, it will immediately become covered with an impermeable crust and get worse. After boiling, carefully remove the foam, reduce the heat and cook the meat on low heat for about an hour, and then add the thoroughly washed pearl barley. Pearl barley is boiled for about an hour, so put the finely chopped potatoes in a saucepan about 30-40 minutes after the barley.
Onions and carrots can do differently.The traditional recipe for pickle with pearl barley involves roasting both carrots and onions, however, if you want to reduce the calorie content of the dish, or they simply do not like grilling in the family, then there are other options. For example, if you do not like boiled onions and carrots floating in a plate (this is especially common in children), you can simply put it whole, together with potatoes or a little earlier, after making cross-shaped cuts to a depth of about 1.5 to 2 centimeters. and carrots just cut in half or cut into slices - so the vegetables will give the soup its flavor, and pull them out of the plate will be quite easy.
Cucumbers in the soup must be added afteras the potatoes are enough to boil, otherwise it will be firm, glassy, and tasteless, so they are best stewed in broth. The recipe for pickle with pearl barley suggests cucumbers finely chopped into strips, but they can also be rubbed onto a coarse grater - in this case they will need to be added to the soup about 10 minutes before cooking is finished, while the chopped and stewed ones are put there with the frying for about five minutes to readiness.
Spices, bay leaf and black pepper, put inpickle just before the end of cooking, then greens are added. At this point, you need to try the soup for salt and acid - if something is not enough, then you need to salt or add the cucumber pickle, but after that the soup should boil a little. Then the pickle turns off and left to stand for some time. Serve it taken with sour cream.
