Rassolnik is a delicious and hearty winter soup, an ancient dish of Russian cuisine. Unfortunately, winter is not encouraging with an abundance of fresh and healthy vegetables. But you can diversify the winter menu by adding rich rassolnik with beef, barley and pickles. See recipes for pickled cucumbers for the winter.

Ingredients (multi-cooker bowl or 4 liter saucepan):

• 300 g of beef (preferably the kidney part);
• 150 g pearl barley;
• 3 pickled cucumbers (200 g);
• 1 tbsp. cucumber pickle;
• 3 potato tubers (300 g);
• 1 medium onion (100 g);
• 1 medium carrot (100 g);
• 2 l. water;
• a little vegetable oil for frying;
• salt, pepper to taste.

Delicious pickle recipe

1. Finely chop the onion and carrots.

2. Cut pickled cucumbers into small cubes.

3. Pour about 2 tbsp into the multicooker bowl. vegetable oil and add onions, carrots and cucumbers. Mix.

4. Close the multicooker lid and set the “Multicook” mode, temperature 130 degrees and time 15 minutes. Press the “Start” button.

5. Meanwhile, rinse and dry the beef with a paper towel. Cut into strips across the grain.

6. When there are 5 minutes left before the end of the multicooker program, open the lid and pour a glass of cucumber pickle into the bowl. Stir and close the lid.

7. At the end of the program, pour the dressing with pickles into a plate and put the multicooker bowl back.

8. Place the beef in a bowl and add pearl barley. Fill everything with two liters of water, salt and pepper, mix. Set the program to “Soup” and the cooking time is 2 hours. Close the lid. In a slow cooker, water does not boil away, which cannot be said about a saucepan on the stove. If you cook pickle the old-fashioned way over a fire, then you need to fill the pan full.

9. Now we can rest for an hour, the multicooker works for us. If you cook pickle soup on the stove, you won’t be able to rest, because you need to watch the soup, stir it, and skim off the foam. We continue to prepare the pickle. Peel the potatoes, wash them and cut them into small cubes.

10. 50 minutes before the end of the program, open the multicooker lid and remove the foam. Add potatoes and cucumber dressing. Close the lid and cook until the end of the program. As they say, a good pickle is the one in which the spoon stands.

Delicious pickle ready! Bon appetit!

A good pickle is a thick pickle. In addition, no matter what is cooked about the benefits of rice, the correct pickle is prepared with pearl barley. Since this issue is still controversial for some, I propose to decide by preparing my pickle with barley in the same slow cooker.

About the broth. In my recipe I will use ready-made meat broth. I cooked it on the bone in advance; there will be no meat in the pickle. But if you want, you can add pieces of meat by removing them from the bone into the soup at a very early stage of cooking or towards the end.

About cucumber pickle. It is clear that since this is a pickle, there must be a pickle somewhere. In some recipes, among the ingredients, in addition to pickled cucumbers, you can also find it - cucumber pickle. I don’t see the need for this: grated pickled (or pickled) cucumber, combined with broth, will give that desired brine sourness, which is the essence of the dish.

Now about pearl barley. This cereal takes quite a long time to cook; you can speed up the process in two ways. The first is to boil the cereal until half cooked on the stove. The second is to soak the pearl barley overnight in cold water or just before cooking for an hour and a half. It’s more convenient for me to “cook” it. While the cereal is cooking, I do the vegetables.

Cooking time: 60 minutes Pearl barley pickle cooked in a Philips HD3037.t multicooker / Yield: 6-8 servings.

Ingredients

• meat broth 2 liters
• pickled or pickled cucumber 2 pieces
• pearl barley 2 tbsp.
• potatoes 3 small tubers
• 1 small carrot
• onion 1 head
• tomato paste 1 tbsp.
• vegetable oil 1 tbsp.
• salt, pepper to taste
• bay leaf 1 pc.
• greenery

Preparation

First of all, thoroughly wash the pearl barley.



Fill it with a glass of water and put it on fire, cook over low heat for 15 minutes.

Note: Pearl barley can be left in water for several hours or overnight. In this case, there is no need to cook it separately.

Pour vegetable oil into the multicooker bowl and turn on the fry mode for 15 minutes.
Place finely chopped onion in a bowl of oil and lightly sauté it.



Add finely chopped (or grated) carrots. Lightly fry the vegetables, stirring occasionally.



Add tomato paste.



Three salted or pickled cucumbers on a coarse grater. Add it to the fried vegetables and mix.



The preparation of the pickle in the “fry” mode is completed.
Pour the meat broth into the multicooker bowl.
Add diced potatoes and semi-finished pearl barley.



Let's add a little salt. Remember that the pickle already contains pickles, so it can easily be over-salted!
Turn on the appliance to the “cook” mode and set the time to 30 minutes. At the end of the program, add bay leaf and pepper.

Advice: As a rule, when pickling cucumbers, housewives add umbrellas with dill seeds to the jar. Add such an umbrella to the pickle. Your dish will be especially delicious!

Serve the finished pickle on the table with herbs and sour cream.

In this recipe, in addition to the classic preparation of pickle with barley, we will tell you how to prepare pickle with pork knuckle and pickle in a slow cooker. At the very end of the post you can watch a video recipe for making pickle with kidneys.

For the recipe and photo of pickle with pearl barley and pork knuckle, we thank our reader Galina Kotyakhova:

Classic rassolnik with pearl barley

All housewives prepare rassolnik, and there are many recipes. I discovered a new recipe for pickle with barley, slightly different from the classic one. When I cook a pork knuckle for a roll, I pour in more water so that all the broth does not boil away and cook the pickle on it, leaving a piece of meat.

Ingredients for the pickle soup recipe:

• meat broth - 2.5 liters and a piece of pork,
• pearl barley - half a glass,
• 2 pickled cucumbers,
• potatoes - 2 pcs.,
• 1 carrot,
• onion - 1 head,
• vegetable oil - 2 tbsp. spoons,
• a few spoons of ketchup or tomato sauce,
• 2 bay leaves,
• peppercorns,
• greenery,
• salt,
• mayonnaise or sour cream when serving barley soup

How to make rassolnik soup from pork knuckle

I prepared this delicious rassolnik soup quickly, since I was cooking pork knuckle for the roll, and the broth was already ready. I let it boil and poured in half a glass of pearl barley, previously soaked in boiling water. With this method of cooking, the pearl barley is steamed and cooked faster.

Boil the broth with pearl barley for 20-30 minutes and add the potatoes cut into strips. After 10-15 minutes, add grated or diced pickled cucumbers, a few black peppercorns, and add salt.

While the pickle soup with barley is cooking, prepare a dressing for it from sautéed vegetables: grated carrots + chopped onions, with the addition of chili ketchup to taste.

At the end of cooking the soup with barley and cucumbers, season the pickle with this fry, add 2 bay leaves and chopped herbs.

Boil for 5 minutes, remove from heat and let the finished rassolnik soup brew, this will make it richer.

When serving, put a piece of meat on plates (I had the shank cooked in advance), sour cream or mayonnaise, and chop the herbs.

Bon appetit!

Quick recipe for pickle with barley in a slow cooker

I’ll try to tell you as quickly as I cook it 😉

This recipe for pickle with pearl barley in a slow cooker is called quick, because the vegetables, along with meat, cereals and potatoes, are immediately placed in a miracle saucepan (mine is called a Panasonic and its bowl has a volume of 4.5 liters).

I don’t even want to waste time cutting cooked meat in the soup, so for my pickle I’ll cut it while still raw.

For the recipe for lean pickle with barley, we omit this meat item completely or replace the meat with mushrooms.

As in the classic recipe for pickle with barley, you can fry pieces of meat along with vegetables, that is, fry them (then the multicooker is turned on to the “baking” mode for 20 minutes, butter is added to the ingredients and the whole thing is sautéed), but I won’t do this at all. for two reasons:

1. Firstly, you need to prepare the pickle quickly, throw it in and forget it 😉
2. Secondly, the food should be healthy from the point of view of a healthy diet, the soup is what my little child will eat (the child’s immature digestive system does not tolerate fried foods well)!

Therefore, I add onions to the multicooker bowl for pickle sauce,

grated carrots, chopped potatoes, washed pearl barley, chopped pickled cucumbers (I like it when some of the cucumbers are cut into cubes and some are grated), grated tomatoes,

salt, spices, bay leaf. I fill it with water (boiling water) to the maximum level.

I select the “STEW” program (in some multi-cookers it is “SOUP”), set the time to 1.5 or 2 hours (if the pearl barley was not soaked in advance, let it cook longer), press the START button and ..... go about my business.

The water in the multicooker in this mode does not bubble up, everything simmers slowly, so vegetables and even potatoes perfectly retain their shape in 2 hours!

After the end of the program, the multicooker with pickle sauce will switch to heating mode and when you arrive (in case you were away somewhere), hot soup will be waiting for you,

like me:

I served my rassolnik with

I hope you find my recipe useful pickle in a slow cooker, for which you will need:

• fresh meat (I prepared rassolnik with pork) - 350 - 400 g,
• 1 onion,
• 1 carrot,
• 2 fresh tomatoes,
• 3 pickled cucumbers,
• 5-6 medium potatoes,
• 1 multi-cooker glass of pearl barley (this is a little more than half of a regular faceted one),
• water,
• vegetable oil (you may need some if you sauté vegetables),
• salt,
• spices,
• Bay leaf,
• if desired, you can add half a glass of cucumber pickle (preferably without vinegar from real pickles)

ADVICE:

If you want to prepare rassolnik even faster, find something to replace the pearl barley in the rassolnik, for example, rice, then your soup will be cooked in a slow cooker in 1 hour (almost without your participation!).

This delicious rassolnik soup with barley or rice can be cooked with chicken, poultry giblets, kidneys or sausage.

Rassolnik has a unique taste thanks to the pickles and cucumber brine, with the addition of which it is prepared. These products give it sourness. Rassolnik differs from solyanka in its simpler composition and the mandatory inclusion of cereals. If you prepare rassolnik with barley in a slow cooker, it will turn out to be similar to the traditional soup that our ancestors prepared in the oven, simmering it for a long time to obtain a rich taste and aroma.

Cooking features

The technology for preparing pickle with barley in a slow cooker differs from the process of cooking it in a saucepan on the stove, but it also has common features. You need to learn the specifics of cooking in advance to avoid mistakes that will be difficult to correct.

• Barley takes a long time to cook. Pre-soaking the cereal for 2 hours will speed up this process. If you have not soaked the pearl barley in advance, then you need to add it long before adding other products, possibly together with the meat.
• Add pickles to the soup shortly before it is ready, otherwise the remaining vegetables may remain harsh. This also applies to the introduction of cucumber pickle into the soup.
• Salted and pickled cucumbers are not the same thing. Rassolnik is made only from salted vegetables. But you can replace cucumbers with pickled mushrooms.
• A pickle recipe often involves preparing frying vegetables; this can be done separately, in a frying pan, or in the multicooker itself, using the “Frying” or “Baking” programs.
• If the pickle is cooked in broth, then it is made first and only then start cooking the soup. Both the broth for the pickle and the soup itself are cooked using the “First Course” mode or similar. If the soup is intended to be very thick, it is advisable to use the “Stew” mode.
• Do not rush to pour the ready-made barley pickle into plates - let it brew for 15 minutes, leaving it in the heating mode for this time. Then the soup will be much more aromatic and tastier.

In a slow cooker you can prepare pearl barley pickle according to different recipes. For cooking, you can use beef, pork, chicken, soup set, you can cook lean soup without including meat products in its composition. The preparation technology will also depend on the recipe. By carefully studying the instructions accompanying the recipe, you will not make mistakes. The pickle will be tender, aromatic, with a characteristic sourness.

Rassolnik on broth with barley in a slow cooker

• pearl barley – 80 g;
• potatoes – 0.25 kg;
• carrots – 100 g;
• onions – 100 g;
• pickled cucumbers – 0.3 kg;
• beef broth – 1.5 l;
• pickled cucumber brine – 100 ml;
• tomato paste – 60 ml;
• vegetable oil – 20 ml;
• greens, sour cream, boiled beef - to taste.

Cooking method:

• Rinse the barley, cover with cool water, and leave for at least 2 hours.
• Peel the potatoes, cut into bars, not too small, as they will have to cook for a long time.
• Remove the skin from the onion and cut it into thin half rings.
• Peel the carrots and coarsely grate or cut into strips.
• Peel and cut the pickled cucumbers into thin strips.
• Pour oil into the multicooker bowl. Start the unit by activating the “Frying” program. If there is no frying function, you can use the baking mode.
• Add the onion, fry it for 2-3 minutes, add the carrots. Continue roasting vegetables for 10 minutes.
• Add the meat cut into pieces, after a couple of minutes turn off the unit.
• Place pearl barley and potatoes into the multicooker bowl and fill with broth.
• Turn on the appliance by selecting the “Soup” program or similar. Set the timer for an hour.
• 10 minutes before the end of the program, add pickles and brine, 2-3 minutes - finely chopped greens.
• Leave the pickle in the warming mode for 10–20 minutes.

When serving the dish, put a spoonful of sour cream on each plate - it gives the pickle a softer taste.

Rassolnik with pearl barley from the soup set

• beef or pork soup set – 0.4 kg;
• brine – 120 ml;
• pickled cucumbers – 0.3 kg;
• potatoes – 0.3 kg;
• onions – 0.2 kg;
• carrots – 0.2 kg;
• pearl barley – 100 g;
• water - how much will it take;
• salt, spices - to taste.

Cooking method:

• Rinse the pieces from the soup set and place them in a multicooker bowl.
• Add one carrot and one onion to the meat and bones, after peeling them, as well as spices.
• Fill everything with 1.8 liters of water and run the unit for 1.5 hours, selecting the “Soup” program.
• Remove bones and meat, vegetables, strain the broth.
• Fill the pearl barley with water, placing it in the multicooker bowl. Cook in the “Porridge”, “Pilaf”, “Rice” or similar mode for 30 minutes.
• Pour the broth over the barley.
• Add peeled and cut into small cubes potatoes, remaining onions and carrots.
• Turn on the unit, setting the “Extinguishing” program, cook for half an hour.
• 10 minutes before readiness, add cucumbers and brine.

It is advisable to infuse the finished pickle by leaving it in heating mode for 15 minutes. When serving, you can add sour cream and chopped herbs to each plate.

Rassolnik with barley and chicken

• chicken breast – 0.4 kg;
• pearl barley – 80 g;
• carrots – 100 g;
• potatoes – 0.2 kg;
• onions – 100 g;
• fresh herbs – 50 g;
• pickled cucumbers – 0.3 kg;
• brine – 100 ml;
• salt, spices - to taste;
• butter – 50 g;
• water – 1.5 l.

Cooking method:

• Remove the skin from the onion and cut it into small cubes.
• Peel and chop the carrots on a coarse grater.
• Peel the potatoes and cut them into one and a half centimeter cubes.
• Peel the cucumbers and cut into strips.
• Place oil in the multicooker bowl. Turning on the appliance in frying or baking mode, melt the butter and put the onions and carrots in it, fry them for 7-8 minutes.
• Add cucumbers and brine. Without changing the program, cook the frying vegetables for another 7-8 minutes.
• Turn off the unit and remove the vegetables from the bowl.
• Wash the container, dry it thoroughly, and return it to its place.
• Wash the chicken breast and pearl barley, place them in a multicooker container and fill with water.
• Turn on the “Soup” program and cook for 40 minutes.
• Remove the chicken breast, separate the meat from the bone, cut into large cubes, and return to the broth.
• Place potatoes in the broth, turn on the unit by selecting the “Stew” program.
• After 15–20 minutes, add the roasted vegetables and continue cooking in the same program for another 10 minutes.

Delicate chicken pickle with a creamy flavor and slight sourness in a slow cooker turns out especially tasty if you let it brew. To do this, it is advisable to use the heating mode.

Lenten pickle with barley in a slow cooker

• potatoes – 0.2 kg;
• pearl barley – 80 g;
• pickled cucumbers – 0.2 kg;
• carrots – 80 g;
• onions – 70 g;
• tomato paste – 20 ml;
• olive oil – 20 ml;
• salt, spices, water - to taste.

Cooking method:

• Wash and peel the vegetables.
• Cut the potatoes into cubes, the onion into small pieces, and chop the carrots on a coarse grater.
• Fry carrots and onions in olive oil using the “Baking” or “Frying” program. You need to fry for 5 minutes.
• Add tomato paste, simmer for 5 minutes.
• Add the pearl barley after boiling it or at least steaming it (fill it with water and put it in the microwave for 10 minutes, turned on at maximum power).
• Place the potatoes.
• Fill with water. Determine the quantity by eye, focusing on how thick the soup you want to cook.
• Start the unit by selecting the “Soup” program for 40 minutes.
• 10 minutes before readiness, add brine and cucumbers.

Lenten pickle turns out to be satisfying and healthy. It will be even more appetizing and aromatic if you add finely chopped dill, parsley, and green onions. Cucumbers can be replaced with pickled mushrooms.

Cooking pickle soup in a slow cooker is a good idea. Without spending a lot of effort, you will get a thick and satisfying soup with a unique taste.

Rassolnik in a slow cooker - general principles of preparation

The multicooker has reduced the cooking process to the simplest movements - just put the ingredients in the bowl and wait for them to boil. Meanwhile, we still need to choose dishes; a magic machine won’t do it for us! If you haven’t made pickle soup in a slow cooker before, be sure to try making this soup. The good thing about rassolnik is that it can be served cooled, and its taste is still fresh and invigorating. This is an ideal summer soup, because even in the heat, when you don’t feel like eating at all, it’s nice to treat yourself to pickle.

Rassolnik in a multicooker should be prepared in the “Soups” or “First courses” mode (depending on the model of the machine).

Rassolnik in a slow cooker - preparing food and utensils

Let us describe the scheme for preparing 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, grease the bowl with a small amount of oil, and first put in the chopped onion and then the grated carrots. Stir the vegetables with a silicone spoon during cooking; they should fry until evenly golden brown.

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

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

The principle of preparing soup in a slow cooker brings rassolnik closest in taste to the “great-grandfather” of the dish - fish kalya. After all, housewives cooked potassium in a Russian oven, and it is the simmering of the dish that underlies the operation of the multicooker.

Recipes for pickle in a slow cooker:

Recipe 1: Rassolnik in a slow cooker with pork

The fat content of the soup largely depends on the type of meat you choose. So, pickle cooked with pork turns out to be the most satisfying and high-calorie. This soup is good to prepare if you know that men will be treated to the dish.

Required ingredients:

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

Cooking method:

1. In a multicooker bowl, fry the chopped onion and grated carrots in the “Fry” mode set for 12 minutes.
2. Change the “Frying” mode to “First courses”, set the timer for 25 minutes. Pour water into the bowl, add the pork pieces, add salt and close the lid.
3. Prepare the potatoes, rinse 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 in the brine. Close the lid and cook until the timer ends.

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

A fairly “fresh” version of the dish, since tomatoes are not added to rassolnik in all regions. Meanwhile, the soup turns out very “beautiful” due to the multi-colored ingredients and, of course, is tasty. It should also be noted that it is easy to digest due to the replacement of rice with buckwheat.

Required ingredients:

• Buckwheat – 4 tablespoons
• Carrots – 1 piece
• Pork – 250 grams
• Pickled cucumbers – 2 pieces
• Potatoes – 1 piece
• Fresh tomato – 1 piece
• Spices

Cooking method:

1. Set the timer on the multicooker for 40 minutes, turn on the “First courses” mode.
2. Boil the meat by pouring water into a bowl and adding chopped pieces of pork.
3. Cut the potatoes into pieces, rinse the buckwheat. Add ingredients after 10 minutes.
4. Grate the carrots on the finest grater, cut the tomatoes into cubes. Add the 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: Pickle in a slow cooker with olives

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

Required ingredients:

• 2.3 liters of water for pickle sauce
• Carrots and onions for frying
• Sunflower oil
• Rice – 45 gr.
• Pork – 320 grams
• Potatoes – 2-3 pieces
• Pickled cucumber – 2 pieces
• Olives 140 gr. green seedless

Cooking method:

1. Prepare the frying in the multicooker bowl. You need to fry onions and carrots in a greased container, then switch the “Frying” mode to “First courses”, set the timer for 30 minutes. Pour water into the bowl, lower the pieces of meat, add salt and cover with a lid.
2. The potatoes need to be cut, rinse the rice well. After 15 minutes from the start of the program, add these components to the bowl.
3. Cut cucumbers and olives. After 15 minutes, add these ingredients to the bowl. Prepare the pickle until the end of the program.

Recipe 4: Rassolnik in a slow cooker with pearl barley

In a slow cooker you can prepare pickle soup with any ingredients, including pearl barley. Pearl barley sounds very tasty in soup, but it is not used so often because it takes a long time to prepare. To minimize the time it takes to prepare it, we will first fry the pearl barley in a multicooker bowl.

Required ingredients:

• Mineral water for soup – 2 liters
• Pearl barley – 50 gr.
• Potatoes – 1 piece
• Beef – 310 gr.
• Pickled cucumber – 2 pieces
• Carrot
• Sunflower oil
• Spices

Cooking method:

1. Set the “Frying” mode for 12 minutes, grease the bowl with oil. The pearl barley should be rinsed in water and then dried with paper towels. Pour the cereal into the bottom of the bowl and fry it for the set time, stirring.
2. When the program ends, set the “First courses” mode for 50 minutes, fill the cereal with water and place the meat in the bowl. Close the lid and let the ingredients boil for half an hour.
3. After this period of time, add the previously peeled and cut potatoes 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 minutes before the end of the program.

Recipe 5: Pickle in a slow cooker with mushroom broth

The soup does not have to be meat-based. You can cook a delicious mushroom-based pickle. Let's prepare a delicious vegetarian dish with rice.

Required ingredients:

• Water for pickle sauce – 2 liters
• Rice – 4 tablespoons
• Potatoes – 3 pieces
• Fresh mushrooms of any kind – 300 gr.
• Salted mushrooms – 150 gr.
• Cucumber brine – 300 ml
• Carrots and onions for frying
• Spices
• Sunflower oil

Cooking method:

1. Set the “Fry” mode 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. It is best to fill them in a deep bowl with water and leave for 5 minutes. Then chop finely.
4. Pour water into a bowl, add pre-cut potatoes, mushrooms and washed rice.
5. After 15 minutes from the start of the program, add chopped salted mushrooms to the soup, after another 5 minutes, pour the brine into the bowl. Prepare the pickle until the end of the program.

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

1. Don't forget to add greens to the pickle. Parsley, dill, and basil, dried or fresh, will brighten up both the taste and appearance of the pickle.
2. If you cook pickles for more than 5 minutes, they will become hard, so add them to the soup no earlier than 5 minutes before the end of cooking. It is also best to remove the skin from them.
3. Pickled cucumbers 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 not be rich enough in taste.
4. Be careful when adding salt to the soup, because brine or pickled cucumbers already contain a sufficient amount of salt.
5. Have you made soup, but you don’t think the taste is “pickly” enough? Pour 150-200 ml of brine into a separate container and bring to a boil, then add to the soup.