Rassolnik appeared in Russia at the beginning of the XVII century. The dish was very popular among the people, because it was distinguished by the availability of products. Pickles, cereals and fried vegetables. The meat broth was cooked from what fell under the arm. It could be chicken offal, pork legs or pure meat. These days, the same ingredients still form the basis of such a first course. However, modern housewives have diversified the cooking method a little.

Firstly, various types of cereals are added to the soup. White rice and pearl barley are especially in demand. Secondly, the broth is cooked from different varieties and parts of meat - pork, chicken, beef, turkey, ducklings. Thirdly, the recipe is complemented by the presence of tomatoes, fresh or salted, as well as tomato paste, greens. In addition, such a soup has long been cooked in a pan on the stove or use “smart” kitchen appliances for this. For example, you can easily and quickly weld pickle with barley in a slow cooker. We offer a step-by-step recipe with a photo, following which you can get an amazing mouth-watering soup. But first, consider some of the nuances.

Cooking features

The traditional cooking process of pickle with cucumbers and barley in a slow cooker is somewhat different from the recipe in a saucepan. To make the soup successful and not spoiled, it is better to familiarize yourself in advance with some features and secrets of the correct implementation of all actions.

First, special attention must be paid to the preparation of cereals. In a well-established recipe, use white round rice or barley. Both that, and another product is cooked for a long time. Therefore, it is better to take care of accelerating this process in advance. There are two ways to do this. The first is to soak the cereal in slightly salted water for half a day. Of course, it would be better if rice or pearl barley stood in this form all night. However, if you forgot to soak the ingredients, or simply do not have time, it is advisable to pour them at least for 2-3 hours. After cereal grain, rinse thoroughly in running cold water. For convenience, it is recommended to use a fine sieve. The second way is to boil the cereal until half cooked. This is faster than soaking, but there is a risk of digesting or undercooking rice or barley.

Secondly, it is important to know that pickled cucumbers are fundamentally different from those pickled by the canning process and the ingredients used. Pickled cucumbers must be cooked with vinegar or citric acid. Salted vegetables are poured with strong brine. When cooking soup, you need to consider these important nuances. In addition, canned cucumbers, just like brine, are added to soups at the very last moment of cooking. Otherwise, the vegetables and meat will become stiff, and the dish will turn out tasteless.

Thirdly, as a rule, a traditional pickle is cooked with vegetable frying. It can be prepared separately in a pan. However, this is not very convenient, because then you have to wash the excess dishes. The easiest and fastest way to fry vegetables in a multicooker bowl. For onions, carrots, tomatoes or pasta from them, the “Baking” / “Frying” mode is used. In addition, in order to get a hearty soup, it is advisable to cook it on meat broth. When using a slow cooker, it is recommended to boil the broth separately. To do this, fill the meat with purified water, put on a fire. At the end of cooking, salt, pepper, add a few leaves of parsley. After that, the ingredients fried and stewed in a kitchen appliance are poured with broth. The meat, if desired, can be added or eliminated altogether to obtain a lean, dietary version of pickle.

Fourthly, in almost all models of multicookers there is a “Heating” mode. This function is recommended to be used after the soup is ready. Leave the dish in this mode for 20 minutes so that all the ingredients are well saturated and exchange aromas and tastes.

The speed, simplicity and quality of cooking pickles in a slow cooker will depend on the model and brand of the kitchen appliance that you use. But in practice, all household appliances of this kind work flawlessly and professionally. You can safely choose any multicooker - “Redmond”, “Panasonic”, “Polaris” or another. The question of how to cook soup in such a machine will disappear by itself, since these devices are so easy to operate. Even if you are far from cooking, then, following the instructions that accompany the recipe, you will receive a chic dinner for the family in the shortest time.

Rassolnik on broth with barley in a slow cooker

Ingredients

Servings: - +

• boneless beef300 g
• pearl barley 80 g
• onion 2 pcs.
• potatoes 3-4 pcs.
• carrot 2 pcs.
• salted cucumbers 5-6 pcs.
• cucumber pickle100 ml
• tomato paste 1 tsp
• vegetable oil20 ml
• greens (parsley, dill)1 bunch
• fresh sour cream to taste

Per serving

Calories 56 kcal

Proteins: 2.4 g

Fats: 2.7 g

Carbohydrates: 23 g

40 min Video Recipe Print

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Serve hot pickle can be seasoned with fresh homemade sour cream. It will make the taste of the soup softer and more fragrant.

How to cook pickle with barley in a slow cooker

First of all, it is necessary to prepare cereals. It must be washed and boiled until half cooked, or soaked for several hours. After proceeding to the preparation of soup in a slow cooker.

1. We turn on the kitchen appliance, set the desired mode - "Frying" or "Baking", depending on the model.
2. Pour vegetable oil into the bowl. Fry the prepared onions and carrots until golden and soft. Do not forget to stir the ingredients from time to time.
3. Pour the tomato paste diluted with water.
4. Add pickled pickles or coarsely grated pickles to the roasting. Mix thoroughly.
5. Switch the function to "Soup" / "Cook". Pour in the broth or water.
6. Cut the potatoes into medium slices and add to the components. We send pearl barley there.
7. Salt. Pepper At will, put a few leaves of laurel.
8. Cook for 30-40 minutes.
9. Give a little insist. We invite everyone to the table.

Tip:   instead of cucumbers, you can put salted mushrooms in the soup, but at the same time add brine to make the taste more saturated.

Recipe pickle with pearl barley and chicken

Appetizing pickle is prepared with the addition of domestic chicken. The dish is distinguished by its amazing aroma and unique rich and hearty broth. Read about how to easily cook pearl barley and chicken soup in our recipe with photos.

Time for preparing:   35-40 minutes

Servings Per Container: 7-8

Product energy value

• calorie content - 56.8 kcal;
• proteins - 3.6 g;
• fats - 4.3 g;
• carbohydrates - 3.1 g.

Ingredients

• chicken meat (fillet, wings, chicken legs) - 300-400 g;
• potatoes - 4 pcs.;
• large carrots - 1 pc.;
• onion - 2 pcs.;
• vegetable oil - 2 tbsp;
• bay leaf - 2 pcs.;
• pickles - 5 pcs.;
• salt, black pepper - to taste;
• tomato paste - 1 tsp;
• pearl barley - 80-100 g;
• greens (parsley, dill) - 1 bunch.

Step cooking

1. Pour purified water into a convenient pot with a deep bottom. Put bay leaves, pepper. Add a chicken. Place cookware with contents on medium heat. After boiling, reduce it, cook the bird for half an hour.
2. At this time, cook a vegetable frying. Add vegetable oil to the pan. Put the dishes on medium heat. Peel the onion, cut into cubes or half rings. Fry until beautiful golden color. While the onions will be sautéed, peel the carrots, grate and add it afterwards. Simmer, without reducing the heat, 3 minutes. After putting the tomato paste in the specified amount. Stir vegetables thoroughly. Switch off.
3. Peel the potato, rinse it. Cut into cubes.
4. Grind pickles as convenient for the hostess. It is preferable to use a grater.
5. In a hot boiled broth put potatoes and pearl barley, which should be brought to a half-ready in advance. Cook for 5 minutes over medium heat.
6. Pour in the roast. Mix. Leave to languish for another 3 minutes.
7. Lastly add cucumbers. Pour in cucumber pickle if desired. Cook over low heat under a covered lid for 15 minutes.
8. 2-3 minutes before cooking is complete, chop fresh parsley and dill. Send them to pickle.
9. Switch off. Leave the soup for another 20 minutes.
10. Pour into plates. Serve with fresh sour cream or homemade mayonnaise, herbs.

They have been arguing for a long time about which pickle is tastier, meat or lean, with pearl barley or rice, cooked in an oven or in a pan. Try to cook this wonderful soup in various ways and choose your recipe that will become a favorite in your family.

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The slow cooker has reduced the cooking process to simple movements - just put the ingredients in the bowl and wait for them to boil. Meanwhile, you still need to choose dishes, a magic car will not do it for us! If you have not cooked pickle in the slow cooker, be sure to try cooking this soup. The pickle is good in that it can be served cool, and its taste is still fresh and invigorating. This is an ideal summer soup, because even in the heat, when you don’t want to eat at all, it’s nice to treat yourself with pickle.

The pickle in the slow cooker must be cooked in the “Soups” or “First courses” mode (depending on the machine model).

Rassolnik in a slow cooker - preparing food and utensils

We describe the scheme for cooking soup in a slow cooker. First of all, you need to prepare the frying, if you plan to add it to the pickle. To do this, set the "Frying" mode for 12 minutes, the bowl is greased with a small amount of oil, and you put the chopped onion first, and then the grated carrots. Stir the vegetables with a silicone spoon during cooking, they should be fried until smooth golden color.

After completion of the program, water is poured into the finished frying and the meat is lowered. This ingredient must first be washed, removed films, remove bones. Be especially careful with the preparation if you are cooking soup based on fish meat, because even a small bone can spoil the impression of the dish.

Set the mode “First courses” (or “Soup”) and cook under a closed lid for 10-15 minutes. After this period of time add the groats and potatoes, after another 10 minutes put those vegetables that are cooked slowly (cucumbers, mushrooms, olives). Also at this stage, pickle and greens are added to the pickle.

The principle of cooking soup in a slow cooker brings the pickle closer in taste to the "great-grandfather" of the dish - fish calla. After all, the housewives were cooked in the Russian oven and it was the languor of the dish that underlies the operation of the multicooker.

Recipes of pickle in a slow cooker:

Recipe 1: Sausage in a slow cooker with pork

The fat content of the soup largely depends on the type of meat you have chosen. So, the pork pickle cooked on pork turns out to be the most nutritious and high-calorie. Such a soup is good to cook if you know that men will treat themselves to the dish.

Ingredients Required:

• Water - 2.2 liters
• 2 pieces of potatoes
• 5 tablespoons of rice
• Meat (pork) - 330 gr.
• Pickled Cucumbers - 2 pieces
• Onions and carrots, sunflower oil for frying
• Spice

Cooking method:

1. In a multicooker bowl, fry chopped onions and grated carrots in the "Frying" mode, set for 12 minutes.
2. Change the "Frying" mode to "First courses", set the timer for 25 minutes. Pour into a bowl of water, add slices of pork, salt and close the lid.
3. Prepare the potatoes, wash the rice with water until transparent. Add these ingredients after 10 minutes.
4. Cut the cucumbers and add them to the soup after another 10 minutes, pour the brine. Close the lid and cook until the timer runs out.

Recipe 2: Rassolnik in a slow cooker with buckwheat and tomato

The “fresh" version of the dish is sufficient, since tomatoes are not added to pickle in all regions. Meanwhile, the soup is very “beautiful” due to the multi-colored ingredients and, of course, delicious. It should also be noted that it is easy to digest due to the replacement of buckwheat rice.

Ingredients Required:

• Buckwheat - 4 tablespoons
• Carrots - 1 piece
• Pork - 250 grams
• Pickled Cucumbers - 2 pieces
• Potato - 1 piece
• Fresh tomato - 1 piece
• Spice

Cooking method:

1. Set the timer on the multicooker for 40 minutes, turn on the “First courses” mode.
2. Put the meat to boil, pouring into a bowl of water and adding chopped pieces of pork.
3. Cut the potatoes into slices, rinse the buckwheat. Add ingredients after 10 minutes.
4. Grate the carrots on the smallest grater, cut the tomato into cubes. Add vegetables to the pickle after 15 minutes.
5. Cut the cucumber. Add it to the soup after 8 minutes and cook until the end of the program.

Recipe 3: Rassolnik in a slow cooker with olives

The soup will be unusual if you add chopped green olives to the traditional recipe.

Ingredients Required:

• 2.3 liters of water for pickle
• Roast carrots and onions
• Sunflower oil
• Rice - 45 gr.
• Pork - 320 grams
• Potatoes - 2-3 pieces
• Pickled Cucumber - 2 pieces
• Olives 140 gr. pitted green

Cooking method:

1. In a multicooker bowl, cook the roast. It is necessary to fry onions and carrots in an oiled container with oil, then switch the "Frying" mode to "First courses", set the timer for 30 minutes. Pour water into the bowl, dip the pieces of meat, salt and close the lid.
2. Potatoes need to be cut, rinse well. After 15 minutes from the start of the program, add these components to the bowl.
3. Cut the cucumbers and olives. After 15 minutes, add these ingredients to the bowl. Cook the pickle before the end of the program.

Recipe 4: Rassolnik in a slow cooker with pearl barley

In a slow cooker, you can prepare a pickle with any ingredients, including barley. Pearl barley “sounds” very tasty in the soup, but it is not so often used for the reason that it takes a long time to cook. To minimize the time for its preparation, we will pre-fry the barley in the bowl of the multicooker.

Ingredients Required:

• Mineral water for soup - 2 liters
• Pearl barley - 50 gr.
• Potato - 1 piece
• Beef - 310 gr.
• Pickled Cucumber - 2 pieces
• Carrot
• Sunflower oil
• Spice

Cooking method:

1. Set the mode "Frying" for 12 minutes, grease the bowl with oil. Barley should be washed in water and then dried with paper towels. Pour the cereal to the bottom of the bowl and fry it for the set time, stirring occasionally.
2. When the program ends, set the “First Dishes” mode for 50 minutes, pour the cereal with water and lower the meat into the bowl. Close the lid and let the ingredients boil for half an hour.
3. After this period of time, add potatoes, previously peeled and chopped, to the pan.
4. Carrots need to be grated. Finely chop the cucumbers. Add carrots 12 minutes before the end of the program, and cucumbers - 5.

Recipe 5: Pickle in a slow cooker on mushroom broth

Soup does not have to be cooked on a meat basis. You can cook a delicious mushroom-based pickle. Prepare a delicious vegetarian dish with rice.

Ingredients Required:

• Water for pickle - 2 liters
• Rice - 4 tablespoons
• Potato - 3 pieces
• Fresh mushrooms of any grade - 300 gr.
• Salted mushrooms - 150 gr.
• Cucumber pickle - 300 ml
• Roast carrots and onions
• Spice
• Sunflower oil

Cooking method:

1. Set the mode "Frying" for 12 minutes. In a greased bowl, first fry the chopped onion, then add the grated carrots. Stir fry the vegetables until the end of the program.
2. Switch the mode to “First courses”, set the timer for 25 minutes.
3. Rinse the mushrooms thoroughly. Pour them in a deep bowl with water and leave for 5 minutes. After chop finely.
4. Pour water into a bowl, add pre-chopped potatoes, mushrooms and washed rice.
5. After 15 minutes from the start of the program, add the chopped salted mushrooms to the soup, pour 5 more brine into the bowl. Cook the pickle before the end of the program.

Rassolnik in the slow cooker - secrets and useful tips from the best cooks

1. Do not forget to add greens to the pickle. Parsley, dill, basil in dried or fresh form will brighten both the taste and appearance of pickle.
2. If you cook pickles for more than 5 minutes, they will become tough, and therefore add them to the soup no earlier than 5 minutes before the end of cooking. It is also best to peel them.
3. Pickles in pickle can be quite successfully replaced with pickled mushrooms and capers. But in this case, you will need to add brine to the dish, otherwise the soup will turn out to be insufficiently saturated in taste.
4. Be careful when salt the soup, because pickle or pickles already contain enough salt.
5. You have cooked the soup, but the taste doesn’t seem “brine” to you? Pour 150-200 ml of brine into a separate container and bring to a boil, then add to the soup.

Rassolnik is a traditional Russian dish that came to us from antiquity. It is prepared on the basis of pickles. As an ingredient, brine began to be used in the XV century. Depending on its concentration and combination with various products, all kinds of dishes were formed. It is interesting that the pickle then had a different name - kalya, and was prepared with the addition of caviar, and in one of his notebooks, N.V. Gogol mentioned the pickle as a pie with chicken, buckwheat porridge, chopped eggs with brine. Over time, the composition of the pickle changed, but the cucumbers remained the same ingredient. There are many recipes and methods for preparing this soup, which is one of the three most used first courses in popularity. In the modern world, with the advent of multifunctional kitchen appliances, cooking has become quick and easy. The pickle in the slow cooker has long won the favor and love of the housewives, thanks to a significant saving in time for its preparation. We offer a classic recipe for pickle in a slow cooker.

Ingredients:

• 1 onion;
• 1 small carrot;
• 2-3 pcs. pickles;
• 100 gr. cucumber pickle;
• 1-1.5 Art. tablespoons of tomato paste (or sauce);
• 1-2 pcs. fresh tomatoes (if available);
• 4-5 pcs. medium potatoes;
• 350-400 grams. meat (can be cooked without meat);
• 1 multi glass of pearl barley (incomplete);
• salt, spices, bay leaf.

How to cook pickle with barley in a slow cooker:

To prepare this dish, finely chop the onions. Grate the carrots on a medium grater. Cut pickles into small cubes. Rinse the meat fillet and cut into small portions. Rinse the barley thoroughly. Dice the potatoes.

Fry finely chopped carrots and onions in the "Frying" or "Baking" mode. Soup can be cooked without roasting, cook as you like.

Add cucumbers and fry for a few more minutes. If desired, chopped fresh tomatoes can be added.

Then add tomato paste or sauce.

Add the meat to the resulting fry.

Add potatoes, washed barley and brine.

Salt and pepper (add spices and bay leaf to taste).

Pour all this with hot water to the maximum mark on the bowl and turn on the "Extinguishing" mode. In the Panaconik multiquark, we set the cooking time for 1.5-2 hours.

The pickle in the slow cooker will delight you with a rich taste and ease of preparation. Serve it traditionally with herbs and sour cream.

Mistresses also love to cook pickle because the slightest change in the ingredients gives the finished dish a completely new taste. Try replacing pearl barley with rice, millet or, do not use tomatoes or pasta, add seasonings and spices to your taste and each time your loved ones will have a completely different first meal on the dining table. Only one thing will remain unchanged - an amazing taste.

Enjoy your meal!!!

Rassolnik in the Polaris slow cooker   cooked, although he is prepared in the same manner in any multicooker model by the same principle. Since pickle is the first dish, I used the appropriate regimen - Soup.

The composition of the pickle necessarily has pickled or pickled cucumbers, and it is also possible to add pickles or pickles from cucumbers, which gave the name to this soup. To be honest, I used to hate pickle with cucumbers, and therefore cooked.

As for the cereal used in the pickle, barley is ideal, which rice can replace. With rice, by the way, it works great. And with pearl barley you can cook

Preparing a pickle in a slow cooker to disgrace is simple, the meat is used in a variety of ways, to your taste. I generally had frozen chicken ridges.

Since pearl barley swells quite a lot, after standing in the finished soup, for lovers of soups, more water should be added more thinly than will be indicated in the list of ingredients.

What you need to prepare a pickle in a slow cooker:

3 pickled or pickled cucumbers
  1 onion
  Half a glass of pearl barley (can be replaced with rice)
  Arbitrary amount of meat
  3 potatoes
  1.5 liters of water
  1 carrot
  Salt
  Vegetable Oil for Roasting Roots
  Bay leaf and dill

How to cook a rich pickle

in the multicooker Polaris

The pickle is prepared in two stages - this is roasting the roots and, in fact, cooking the soup. You can do without frying these vegetables, but it seems to me that this process gives any soup richness.

So, peel onions and carrots. Chop the onion smaller, but you need to chop the carrots on a grater with large holes.

Pour a small amount of vegetable oil into the bowl, immediately throw the prepared roots and set the mode to either Fry or Multipovar at 160 degrees and 5 minutes of time:

While they are fried, peel the washed potatoes, cut it into cubes.

Cut off the ends of the cucumbers, and try to cut into small cubes, and the smaller, the better.

Measure the pearl barley, put it in a deep bowl and rinse from the torment until the water from the cereal becomes clear.

On fried vegetables put meat on bones, cucumbers, potatoes and barley:

Pour water, adjusting the volume according to your taste preferences (wrote above). Put bay leaf, dill, salt immediately:

  And everything, all preparations are finished. It remains only to press the button "Soup", by default it will set 1 hour, so be it.

In the specified hour, the pickle will be completely prepared, the pearl barley will fall apart, despite the fact that it has not been pre-soaked, that’s what a pleasure from using the multicooker there is a side effect - the hostess wanted to cook the pickle and then cooks it, and does not soak the cereal in the evening.

The same goes for, and

Prepare the necessary ingredients.

First, prepare a vegetable dressing. To do this, pour vegetable oil into the multicooker bowl and warm for 1 minute. Peel onions and carrots, cut into small cubes, pour into a bowl and stir, fry for 2-3 minutes (until soft).

When the onions and carrots become soft, add pickled cucumbers to them, chopped into small cubes, mix and fry for 2-3 minutes on the "Fry" function, stirring.

To prepare the pickle, I used chicken stock, but it can be replaced with vegetable stock or plain water. Pour the broth (or water) into the multicooker bowl.

I did not presoak pearl barley. Barley must be washed and poured into the broth (or water) in the multicooker bowl, close the lid, cook for 45 minutes on the "Soup" function. If you pre-soak the cereal for 2-3 hours, then the cooking time in the slow cooker will be reduced to 30 minutes.

Peel the potatoes and cut into small cubes. Put it in the broth for pearl barley. Cook on the “Soup” function for 20 minutes with the lid closed.

Then pour in the cucumber pickle, pre-filtered through a fine sieve.

Pour salt to taste, add bay leaves, set the “Soup” function for 5 minutes, then turn off the slow cooker.

A pickle with barley and pickles, cooked in a slow cooker, turns out to be thick, aromatic, incredibly tasty and warming. Pour it into plates and serve warm.

Enjoy your meal! Cook with love!