The advantages of the multicooker have already been appreciated by manyhousewives. This kitchen appliance is an improved electric pot. Thanks to the built-in timer, it can control the cooking time and maintain the desired temperature. Now you can easily stew vegetables, make porridge, soup, goulash, steam fish and cutlets in one dish. At the same time, you do not have to wash a mountain of pots, plates and frying pans. Agree, a huge saving of time, effort and water. Such a universal device will even help sterilize jars needed for winter preparations. One of the huge advantages is that it does not take up much space, the products do not burn in it - in general, the advantages, as they say, are obvious. Therefore, today we will learn how to cook a fragrant pickle soup in a multicooker, you will see how simple it is. Do you lead a healthy lifestyle and do not eat meat? Then the recipe for a vegetable dish with pearl barley will certainly suit you. Fatty foods are contraindicated for children, so if you plan to cook soup for your child, make it with rice, cucumbers and chicken. This rassolnik will be very tender and light. In order not to waste time, let's move from talk straight to business.
Beef rassolnik with pearl barley
It is worth noting that pickle soup in a multicookerwill cook a little longer than in a regular saucepan. But all the actions - both frying vegetables and cooking the broth itself - take place directly in the device itself. Which saves you from washing a huge amount of dishes and allows you to save energy. In addition, the kitchen will remain clean, because nothing boils over or spills out of the multicooker, fat does not splash in all directions. And thanks to the non-stick coating, the products do not burn. So forgetful housewives can not worry about their soup: even if you are distracted for five minutes, the vegetables will not spoil, which means the dish will turn out great. So, we offer you the first recipe for true meat eaters. Ingredients:
- one large bulb
- fragrant pepper peas, as well as bay leaves are added to the individual discretion of the cook
- 480 grams of juicy beef (if desired, you can change the recipe and use other meat, such as pork)
- two small carrots
- six pickled cucumbers
- 200-250 grams of potatoes
- cucumber pickle - if desired
- homemade vegetable oil - for frying
- 1/3 cup pearl barley
Method of preparation:To begin with, we suggest mastering the classic recipe, according to which the soup is cooked from meat and pearl barley. We used beef, but earlier it was customary to cook broth from the kidneys of young calves, lambs, and less often turkey was also added. By the way, a little advice for the future: if you decide to make rassolnik with chicken, it is better to season it with rice or buckwheat. It is believed that this cereal is the most suitable for such a recipe. So, let's get back to our dish. To prepare an appetizing soup, first rinse the beef under the tap, dry it slightly and chop it into small pieces. Then peel the onion and chop it into cubes. Pour some vegetable oil into the bottom of the multicooker and put the onion. Turn on the "Bake" mode and set the cooking time to 40 minutes. Close the device with a lid and fry the onion until translucent. When it becomes soft and changes color, add the meat and stir several times. If you want the soup to be fatter, try making the recipe a little different: replace the beef with pork or add 30 grams of lard. Now it's time for the rest of the ingredients: grate the peeled carrots into strips or chop into cubes. Peel the potatoes with a knife, wash them and cut them into medium pieces. Put the carrots in the multicooker and continue cooking under a tightly closed lid. About seven to ten minutes before the end of the set program, add the potatoes to the vegetable and meat mixture and pour hot water over everything. Then add the pearl barley and cook the soup until the multicooker turns off by itself. Keep in mind that the liquid should be added almost to the very top mark. As soon as the program ends and the signal sounds, set the "Stewing" mode and continue cooking the rassolnik for about another hour. In the meantime, pour cold water over the cucumbers, then dry them with a paper towel and grate. After half an hour, add them to the soup along with the bay leaf, pepper and your favorite seasonings. As you can see, the recipe does not require salt, because if the cucumbers themselves are salty enough, the above ingredient will be superfluous. However, you can add it if necessary. After turning off the appliance, let the dish sit for another five to six minutes, then pour the soup into deep bowls, season with sour cream if desired, sprinkle with fresh herbs and serve. Enjoy! The traditional recipe for the first course always includes brine - ideally, it makes up about 1/4 of the total volume of liquid. Cucumber concentrate makes the soup more tender, gives it a special salty taste and, if necessary, muffles the fat content. Today, many dishes have undergone minor changes, so whether you want to cook the dish with brine or prefer to do without it, it's up to you to decide. In any case, the soup will be very appetizing.
Rassolnik with ribs and croup
Soup made from cucumbers and brine is a dish for an amateur,which nevertheless enjoys great popularity among many gourmets. Most people associate rassolnik with a "childhood dish". It can be prepared with rice, barley, buckwheat, and pearl barley. The cereal is selected depending on what products you cook the broth from. Let's look at an appetizing recipe for a hearty dish of ribs and kidneys. Ingredients:
- 700 grams of pork kidney
- eight grams of granulated sugar
- 400 milliliters of cucumber brine
- kg of beef brisket with ribs
- four large potatoes
- salt
- two small carrots
- onions - one head
- 220 grams of salted cucumber
- two leaves of laurel
- freshly ground red or black pepper
- fifteen grams of baked fat
- 3/4 cup perlovki
- parsley root - at your discretion
Method of preparation:There are many ways to cook rassolnik. Today, there are many unusual variations on the theme of this soup. Fans of experiments may like the original "sea" recipe, which includes squid and crab sticks. You can make the dish with bacon and soy sauce or choose a more traditional option, for example, cook it with beans, vegetables and cucumbers. Let's not deviate from the classic canons and cook soup with kidneys and beef brisket. The recipe will especially appeal to men, because most of them love hearty meat dishes. Before starting the culinary procedure, first divide the pork kidneys with a knife into two equal parts, then rinse them thoroughly under the tap and soak in cold water for three to four hours. Then chop the brisket into pieces and send it to the multicooker, filling it with purified water. Turn on the appropriate mode and close the lid. As the foam forms, skim it off periodically, and don’t forget to add a little salt to the broth. When the meat is ready — about 40-50 minutes — carefully remove it, cool it, separate it from the bone, and cut it into small cubes. Now it’s the kidneys’ turn: rinse them under the tap again, then cook them in the same way. It’s not necessary to salt the product, and when it becomes soft and changes color, remove it and chop it into medium-sized slices. Pour the beef broth prepared earlier into the multicooker, add the thoroughly washed pearl barley, and after about ten minutes, add the potatoes, cut into cubes. Grate the carrots on a medium grater, then combine with chopped onions, parsley, and brown in a saucepan with butter. Add diced lard and barrel cucumbers. It is recommended to peel and seed the latter, so that the soup will be more tender and appetizing. You can also stew the sauté in a multicooker, in which case you will first need to cook it, and only then add the meat and cook the broth. Season the mixture with spices if desired, then pour it into the soup, taste the potatoes and cereals - by this time they should already be cooked. Add beef sticks and kidneys to the pickle soup, then pour out the brine. If you have a little extra time, we recommend that you take the time to boil the cucumber water. As soon as you do, let it cool, and then strain it with a sieve. At the very end, add it to the soup and stir. Serve the dish with black bread, sour cream or fatty mayonnaise. This recipe will appeal to fans of the classics. We wish you success in mastering new dishes!
Fish soup with pickle and cucumber
If you like fish soup, the following recipe is definitely for you.like it. Let's experiment a little and move away from traditional ideas about such a dish as rassolnik. In the classic version, it is prepared on the basis of meat broth (chicken, beef, turkey, etc.) with pearl barley. However, everything in life gets boring, so when you want something tasty and new, you can and should deviate from the usual solutions and try unfamiliar dishes. Right now, we will consider a way to turn ordinary rassolnik into an original fish soup with cucumbers. Ingredients:
- slightly less than a glass of pearl barley
- two liters of fish broth (we boiled from pink salmon)
- 180 grams of pickled cucumber
- 200 grams of boiled pink salmon (you can use any fish)
- seasonings and salt
- onions - one piece
- 130 grams of carrots
- greens - if desired
- stalk of celery
Method of preparation:Cooking a delicious soup in a home multicooker is easy. First of all, before starting all the preparations, soak the pearl barley, after an hour, rinse it thoroughly and let it drain. Then put it in the bowl of the device, pour in more hot fish broth. It can be made from pink salmon, salmon, cod, sturgeon, eel - decide for yourself which product to give preference to, because everyone has their own taste. Close the device with a lid and turn on the appropriate mode. While the broth is simmering, cut the carrots and cucumber into strips, celery into thin circles, and peeled onions into half rings. After about half an hour, add raw vegetables to the soup, lightly salt it, add seasonings for flavor. This can be bay leaf, ground black or allspice, tarragon, savory or rosemary. Rassolnik is cooked for 40 minutes to an hour, when it is ready, pour it into plates, put a piece of fish here and garnish with chopped greens. As you can see, this time we did without frying - the vegetables were added to the soup raw. But if you want, you can brown them in oil. The multicooker is so versatile and convenient that once you start using it, it is simply impossible to stop. This is confirmed by the ever-growing popularity of the kitchen appliance. Its advantages have been appreciated by housewives all over the world. There are many recipes that you can master if you have a multicooker in your arsenal, all of them are presented on our website, and rassolnik, of course, is among them. So we suggest cooking together.
