Advantages of the multivark already appreciated by manymistress. This kitchen appliance is an advanced pot, powered by electricity. Thanks to the built-in timer, it can control the cooking time, as well as maintain the desired temperature. Now, without problems in one dish, you can put out the vegetables, make porridge, soup, goulash, steamed fish and cutlets. In this case, you do not have to wash a mountain of pans, plates and pans. Agree, a huge saving of time, effort and water. Such a universal instrument will help even sterilize the banks needed for winter preparations. One of the great advantages is that it does not take up much space, the products in it do not burn - in general, the pros, as they say, on the face. So today we will learn how to cook a fragrant rassolnik in a multivark, you'll see how easy it is. Do you lead a healthy lifestyle and do not eat meat? Then you will surely find a recipe for a vegetable dish with pearl barley. Children are contraindicated in fatty foods, so if you plan to cook soup for your child, make it with rice, cucumbers and chicken. Such rassolnik it will turn out very gentle and easy. In order not to waste time, let's move from talking straight to the point. 
Beef rassolnik with pearl barley
It should be noted that rassolnik in the multivarkwill be prepared a little longer than in a conventional pan. But all actions - both frying vegetables, and cooking the broth itself - occur directly in the device itself. That saves you from washing a huge amount of dishes and allows you to save energy. In addition, the kitchen will remain clean, because from the multivarka nothing boils up and does not pour out, the fat does not splash in different directions. And thanks to the non-stick coating, the products do not burn. So forgetful mistresses can not worry for their soup: even if you digress for five minutes, the vegetables will not spoil, so the dish will be released to glory. So, offer your attention 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
Cooking method: To begin with, we suggest mastering a classic recipe, according to which soup is cooked from meat and pearl barley. We used beef, but earlier it was decided to cook broth from the kidneys of young calves, lambs, less often added turkey. By the way, a little advice for the future: if you decide to make a rassolnik with chicken, it is better to fill it with rice or buckwheat. It is believed that it is this cereal that is most suitable for such a recipe. So, back to our dish. To cook a delicious soup, first of all rinse the beef under the tap, lightly dry it and chop it in small pieces. Then, peel the bulb from the peel and chop it into cubes. At the bottom of the multivarka pour a little vegetable oil and lay out the whole vegetable. Turn on the "Baking" mode, and set the cooking time for 40 minutes. Close the appliance with a lid and fry the onion until it is semi-transparent. When it becomes soft and changes color, enter the meat and mix several times. If you want the soup to come out more fat, try making the recipe slightly different: replace the beef with pork or add 30 grams of fat. Now it's the turn of the other ingredients: peel the carrots with strips of grated or chopped strips. Using a knife, peel potatoes from the potatoes, rinse them and cut them into medium pieces. Send the carrots to the multivark and continue cooking under the tightly closed lid. Approximately seven to ten minutes before the end of the program put the potatoes to the vegetable and meat mass and fill with hot water. Then enter the pearl barley and cook the soup until the multivariate itself turns off. Note that the liquid should be added almost to the topmost mark. As soon as the program is over and the signal sounds, set the "Quenching" mode and continue to prepare the pickle for another hour. In the meantime, pour the cucumbers with cold water, then dry with a paper towel and grate. Half an hour later, enter them into the soup with a laurel leaf, pepper and favorite seasonings. As you can see, the recipe does not presume the use of salt, because if the cucumbers themselves are sufficiently salty, the above ingredient will be superfluous. However, if necessary, you can add it. After turning off the device, allow the dish to stay for another five to six minutes, then pour the soup into deep plates, fill it with sour cream, sprinkle with fresh herbs and serve. Bon Appetit! The traditional recipe for the first dish necessarily includes a pickle - ideally it is about 1/4 of the total volume of the liquid. Cucumber concentrate makes soup more tender, gives it a special salty flavor and, if necessary, muffles fat content. Today, many dishes have undergone a slight change, so whether you want to cook a dish with a brine or prefer to do without it, it's up to you. In any case, the soup will be very appetizing. 
Rassolnik with ribs and croup
Soup of cucumbers and pickle - a dish for an amateur,which nevertheless is very popular with many gourmets. In most people, rassolnik is associated with "food from childhood". You can cook it with rice, yolk, buckwheat, as well as pearl barley. Groats are selected depending on what kind of products you are cooking broth. Let's consider 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
Cooking method: Cooking rassolnik can be different. To date, there are a lot of the most unusual variations on this soup. Fans of experiments, perhaps, will like the original "marine" recipe, which includes squid and crab sticks. You can make a dish with bacon and soy sauce or choose a more traditional option, for example, cook it with beans, vegetables and cucumbers. We will not deviate from the classical canons and cook soup with kidneys and beef brisket. The recipe will especially appeal to men, because most of them like hearty meat dishes. When starting the culinary procedure, first divide the pork kidneys with a knife into two equal parts, then rinse them thoroughly under a tap and soak in cold water for three to four hours. Then chop slices of brisket and send it to the multivark, the bay with purified water. Turn on the appropriate mode and close the lid. As the foam develops, periodically remove it, do not forget to salt the broth a little. When the meat is ready - after about 40-50 minutes, - gently remove it, cool it and, separating it from bone, cut into small cubes. Now it's the turn of the kidneys: rinse them under the tap, then cook in the same way. It is not necessary to salt the product, and when it gains softness and changes in color, remove it and chop it with medium slices. Pour into the multivarka beef broth, cooked earlier, here also lay out a thoroughly washed barley, and after about ten minutes, put the potatoes cut into small pieces. Rub the carrots on a medium grater, then combine with chopped onion, parsley and browned in a sauté pan with butter. Add the diced lard, cucumber cucumber. The latter is recommended to peel off the skin and seeds, then the soup will turn out to be more tender and appetizing. You can also stew the fry in a multivark, in which case you will first need to cook it, and then add the meat and boil the broth. If desired, season with a lot of spices, then pour it into the soup, try to taste the potatoes and cereals - by this time they should be ready. Add beefs of beef, kidneys to the pickle, then pour out the brine. If you have a little extra time, we recommend not to be too lazy and boil the cucumber water. As soon as you can, let it cool down, and then strain with a sieve. At the very end, enter into the soup and mix. The dish is served with black bread, sour cream or greasy mayonnaise. This recipe will be to the liking of admirers of classics. We wish you success in learning new dishes! 
Fish soup with pickle and cucumber
If you love the ear, the next recipe you justenjoy. Let's experiment a little and move away from traditional ideas about such a dish, as rassolnik. In the classical version, it is prepared on the basis of meat broth (chicken, beef, turkey, and so on) with pearl barley. However, everything in life is boring, so when you want something tasty and new, you can and should retreat from the usual solutions and try unfamiliar dishes. Right now we will consider a method of converting an 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
Cooking method: Boil an appetizing soup in a home-made multivarque is easy. First of all, before starting all preparations, soak the pearl barley, after an hour, rinse it thoroughly and allow it to drain. After you place it in the bowl of the appliance, pour in another 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 his own taste. Close the device with the lid and turn on the appropriate mode. While the broth is languishing, cut the carrot and cucumber with small cubes, celery - thin circles, and peeled onion - half rings. After about half an hour, put into the soup raw vegetables, lightly salt it, add flavoring to the flavor. It can be a bay leaf, black ground or fragrant pepper, tarragon, savory or rosemary. Rassolnik brewed from 40 minutes to an hour, when it is ready, pour it into plates, put it on a piece of fish and decorate with chopped greens. As you can see, this time we did without roasting - vegetables were added to the soup in raw form. But if you want, you can brown them in oil. The multivariate is so universal and convenient that, having started using it, it is simply impossible to stop. This confirms the growing popularity of the kitchen appliance. Its advantages were appreciated by the owners all over the world. There are a lot of recipes that you can master, having in your arsenal a multivark, they are all represented on our site, and rassolniki, of course, among them. So we propose to cook together.
