For some reason, many people have developed a persistentrejection of pearl barley in any version of its preparation. Meanwhile, this product is very useful - and its caloric content is much lower than that of the same rice, and there are plenty of useful substances in pearl barley. By the way, contrary to popular belief, pearl barley is also tasty, if, of course, you know how to cook it. Therefore, in order to be convinced of all of the above, try, for example, to cook pickle soup with pearl barley. We will offer you several versions of this delicious soup (with meat, with chicken giblets and with mushrooms), and you will only have to choose a recipe.
Classic rassolnik with pearl barley
The recipe for classic rassolnik isrecipe for beef broth soup with pearl barley and pickles. Try making this soup - it's delicious! Ingredients:
- A pound of beef on the bone;
- 2-3 tablespoons pearl barley;
- 3 salted cucumbers;
- 2 medium potatoes;
- A glass of cucumber pickle;
- 1 carrot;
- 1 head of onions;
- 2 tablespoons of vegetable oil;
- 2 leaves of laurushki;
- 3 peas of black pepper;
- Celery, cilantro or parsley;
- 3 liters of water.
Preparation:The recipe is designed for a three-liter pot of soup. Therefore, we put the washed meat in such a pot and fill it with cold water. Pour out the first broth after the water boils and foam appears. Wash the pot, put the meat in it again and fill it with cold water. When the water boils, reduce the heat to minimum, cover the pot with a lid and cook the meat for two hours. In the meantime, rinse the pearl barley several times with cold water, then steam it, pouring boiling water over it, and leave for about forty minutes. During the steaming process, replace the cooled water with boiling water. Peel the cucumbers and make a broth from it, boiling the cut skin for ten to fifteen minutes. Remove the boiled peel and throw it away. Peel and chop the onion, and cut the peeled carrots into strips. In a frying pan with vegetable oil, first fry the onion (until soft), then add the carrots and continue frying the vegetables for another two to three minutes. Now peel and dice the potatoes and finely chop the peeled pickles. While we were busy with the vegetables and pearl barley, the meat should have cooked. Remove the piece of beef from the pan, remove the bone and cut the flesh into medium-sized pieces. Put the meat back in the pan and add the pearl barley to the broth. Cook the soup (broth with meat and pearl barley) for fifteen minutes, then add the potatoes and continue cooking until the potatoes are done. Now add the fried carrots and onions and pickles. Season our classic rassolnik with pearl barley with spices and cucumber brine and cook for another five minutes. After that, turn off the heat and let our aromatic soup steep. Serve the rassolnik with sour cream, fresh herbs and crispy bread.
Lenten rassolnik with pearl barley
What's good about pearl barley is thatLenten dishes with it are very nutritious. Therefore, in the monastery cuisine there are many dishes prepared with pearl barley. We offer you the recipe for one of them. And we will cook rassolnik with pearl barley and mushrooms. Ingredients:
- Frozen forest mushrooms (butter or porcini) - 300 grams;
- Pearl barley - half a glass;
- Fresh carrots, medium size - 1 piece;
- Pickled cucumbers - 3 pieces;
- Potatoes - 4 pieces;
- Onion - 1 head;
- Vegetable oil;
- Salt;
- Black pepper peas;
- Bay leaf.
Preparation:First, soak the pearl barley by pouring clean cold water over it and leaving it for two hours. Then drain the water, rinse the barley, pour clean water over it and cook for about twenty minutes. While the barley is cooking, cut the defrosted mushrooms into small pieces and fry them in vegetable oil. Twenty minutes after the barley boils, put the fried mushrooms in a saucepan and continue cooking the rassolnik for another ten minutes. During this time, we need to peel the carrots, potatoes and onions. Cut the potatoes into cubes and add them to the soup, which we continue cooking for another fifteen minutes. While the potatoes are cooking, grate the carrots on a coarse grater and finely chop the onion, then fry them in vegetable oil. Grind the pickled cucumbers, previously peeled, on a coarse grater. When the potatoes in the rassolnik are ready, add them one by one, each time waiting for the soup to boil, first the fried onions and carrots, then the cucumbers, and then all the spices. Continue cooking the soup for another five to ten minutes, then turn off the heat and leave the rassolnik to infuse.
Chicken rassolnik with pearl barley
The recipe for chicken giblets soup is veryis popular in Russian cuisine. What if you combine the recipe for this soup and the recipe for rassolnik? You will get rassolnik from chicken giblets. Let's try to make rassolnik with pearl barley and chicken gizzards. Ingredients:
- A pound of chicken stomach;
- Handful of pearl barley;
- Head of onions;
- Fresh carrots;
- 2-3 salted cucumber;
- 3-4 potatoes;
- Half of celery root;
- 2 tablespoons of tomato sauce;
- Bay leaf;
- Salt;
- Pepper.
Preparation:Wash the chicken stomachs thoroughly, remove any remaining film and cook for about an hour. Cover the stomachs with cold water and add a bay leaf. After an hour, add a handful of washed pearl barley to the broth and continue cooking. While the barley is cooking, wash, peel and chop the vegetables. Cut the onion into small cubes, the carrots and celery into strips, and the potatoes into medium-sized cubes. Cover the potatoes with cold water and sauté the onion, carrots and celery in vegetable oil. At the end of sautéing, add the tomato sauce and simmer everything together for two to three minutes. Leave the tomato dressing in the frying pan and add the potatoes to the saucepan. Cook until the potatoes are done. After that, add the tomato and vegetable dressing to the rassolnik, and when the soup boils again, add the diced pickles. Let the rassolnik cook for another four minutes, taste for salt and add spices. Serve our homemade aromatic soup with sour cream or mayonnaise. As you can see, the recipe for making rassolnik with pearl barley is not that complicated. By and large, you can cook this soup with any meat. Of course, the traditional version is rassolnik with pearl barley in beef broth. However, this soup will still be very tasty with other meats, and even in the Lenten version. The main thing is to cook it with pleasure. Bon appetit and success in the culinary field!
