Lenten pickle with pearl barley will help diversify your diet on fasting days. To prepare this pickle with barley, you will need the simplest ingredients: Vegetables, cereals, a little vegetable oil for frying.

Lenten pickle with barley recipe

Ingredients:

• potatoes – 3–4 pcs;
• pickled cucumbers – 2–3 pcs;
• carrots – 1 piece;
• pearl barley – 0.5 cups;
• bulb;
• tomato - 1 pc.;
• 0.5 cups cucumber pickle;
• 4–5 tbsp. l vegetable oil for frying;
• black peppercorns - 3–5 pcs;
• bay leaf - 1-2 pcs.
• dill, parsley - to taste.

Recipe for making Lenten pickle with barley:

1. Rinse the pearl barley, add hot water and leave for 1 hour to swell.
2. Pour 3 liters of water into a saucepan, add steamed pearl barley and place on low heat.
3. Cook until the pearl barley is soft.
4. Peel the vegetables. Three carrots on a coarse grater, cut potatoes into cubes.
5. When the pearl barley has become soft, add potatoes, bay leaves, and peppercorns to the pan.
6. Fry the diced onions in vegetable oil, add the grated carrots. Add finely chopped pickled cucumbers and simmer over low heat until the vegetables are soft. In the frying pan, the total volume of vegetables and cucumbers should be reduced to half.
7. Peel the tomato, cut into small cubes and add to the frying. Simmer for 5 minutes.
8. We send the frying to a lean pickle.
9. Cook the Lenten pickle until the potatoes are ready; if necessary, add cucumber pickle to the pickle.
10. Turn off the stove, sprinkle the lean pickle with pearl barley with chopped herbs. A simple soup without meat is ready.

During Lent, you want to eat varied and tasty, and Lenten cuisine, fortunately, allows this - you just need to know the recipes, and then dietary restrictions will not seem so difficult. In this article we will talk about preparing Lenten pickle.

Rassolnik is one of the favorite soups for many, which is also explained by the fact that the sour taste warms well, and this is very important in the cold season. This nourishing and thick taste saturates, charges with vigor and strength, and fills with energy - in general, a miracle, not a soup, and this also applies to its lean versions!

Delicious Lenten pickle is prepared in a rich mushroom or vegetable broth. It is easy to make such a broth from dried mushrooms that you like, or you can simply cook vegetable broth using as many roots as possible.

Recipe one: Classic Lenten pickle with pearl barley

You will need: 2-2.5 liters of water, 4-5 potatoes, 4-5 peppercorns, 2 pickled cucumbers, 1 onion, carrot and bay leaf, ½ cup of cucumber brine, ½-1/3 cup of pearl barley.

How to prepare a simple Lenten pickle. Pour boiling water over the washed pearl barley and leave to swell for 40 minutes. Pour water into a saucepan, add steamed cereal, boil over low heat until soft. To the softened pearl barley add diced potatoes, bay leaves, peppercorns, and lightly add salt. Grate the carrots on a coarse grater, chop the onion, fry them in oil or simmer in water until soft. Cut the cucumbers into thin mugs or cubes and add them to the soup along with the sauté when the potatoes are ready. Pour the brine into the soup at the very end of cooking and bring the soup to readiness.

For any pickle soup there is a rule: cucumbers are added to this soup when the rest of the ingredients have already been cooked - potatoes, for example, will not be cooked in an acidic environment if you add cucumbers before they are ready.

It is better if, before adding to the soup, you peel the pickled cucumbers, add a small amount of water to the peel and boil for 10-15 minutes, and then warm the cucumbers in this decoction of the peel for another 10-15 minutes until soft.

Recipe two: Lenten pickle with rice

You will need: 4 pickled cucumbers, 2 potatoes and carrots, 1 onion, rice, green onions, garlic, tomato paste, cilantro, parsley and dill, vegetable oil.

How to cook Lenten pickle with rice. Bring water to a boil in a 2-3 liter saucepan, salt it, add chopped potatoes. Rinse the rice and 10 minutes after adding the potatoes, also put them in water. Grate the carrots, finely chop the onion, chop the garlic, fry the vegetables in oil or simmer by adding water, add tomato paste, heat for 5 minutes and put the frying in a pan. Grate the cucumbers and add them to the soup with the prepared potatoes and rice. Chop all the greens, add to the soup, let steep for 5 minutes before serving.

Of course, the “king” of all Lenten pickles can be called the version of this soup with mushrooms, prepared in a rich mushroom broth from dried mushrooms, which today can be bought in any store.

Recipe three: Lenten mushroom pickle

You will need: 10 dried mushrooms, 8 potatoes, 5-6 glasses of water, 2-3 pickled cucumbers, 2 onions, 1 parsley root, ½ medium-sized celery root, 2 tbsp. vegetable oil, 1 tsp. flour, spices to taste, herbs, salt.

How to prepare Lenten pickle soup with dried mushrooms. Rinse the mushrooms and add warm boiled water, soak in the water for 1-2 hours, then boil in it until tender, remove the mushrooms, and strain the broth. Bring the volume of liquid for the soup to 2 liters by adding the required amount of water to the mushroom broth, bring to a boil, add medium-sized chopped potatoes, bring to a boil again and add fried vegetables (onions, parsley and celery roots - sauté in oil until soft, cut into strips). Cut the boiled mushrooms into strips, add them to the soup, and simmer over low heat for 10-15 minutes. Peel the pickled cucumbers, chop finely and simmer in some of the soup broth until soft, add to the soup when all the ingredients are ready. Heat the flour in a dry frying pan until it smells slightly nutty, add it to the finished soup and stir. Season the soup with herbs before serving.

There are soups that make it easy to survive the lack of meat in the diet during fasting. Vegetarians can also use these recipes. For example, Lenten rassolnik is a delicious soup, the preparation of which requires the most popular ingredients.

Rassolnik is prepared with pearl barley or rice, and an indispensable attribute of the former is brine - it should be added at the end, otherwise there is a high probability that the vegetables will not cook due to acid.

Try one of the recipes to complement your menu with a delicious and satisfying soup.

Prepare cucumbers for pickle at your discretion - they can be cut into strips or circles. If you want the soup to be more tender, cut off the skin from the salted vegetable. If you want crispy cucumbers, do not cut off the skin.

You can supplement any of the recipes with parsley or dill - they are always appropriate in Lenten pickle soup. Bay leaves and allspice will not spoil the taste at all. But try to be careful with salt! Don’t forget that cucumbers themselves are salty, so add half as much salt as you usually put in soup.

Lenten pickle with pearl barley

Barley is known for requiring a long cooking time. You can prepare it in advance by filling it with hot water. This will shorten the cooking time and make the cereal more crumbly.

Ingredients:

• 100 gr. pearl barley;
• 1 carrot;
• 1 onion;
• 5 potatoes;
• 2 pickled cucumbers;
• 3 bay leaves;
• allspice;
• 100 ml. brine.

Preparation:

1. Soak pearl barley in hot water for an hour.
2. Pour water into the pan and turn on the stove. As soon as the water boils, add the cereal, and reduce the power of the stove to medium.
3. During cooking, pearl barley may form foam; it must be skimmed off.
4. Grate the carrots and finely chop the onion into cubes.
5. Fry onions and carrots.
6. Cut the potatoes into cubes or strips. Once the pearl barley is cooked, add the potatoes to the soup. Cook for 10 minutes.
7. Add roasted vegetables to the soup. Cook for 5 minutes.
8. Cut the cucumbers into strips. Add to soup.
9. If necessary, add salt to the pickle. Add bay leaf and pepper.
10. Before ready, pour out the brine.

Lenten pickle with rice

Rice cooks much faster than barley and generally creates a more delicate consistency. If you like thick soups, then add more rice than indicated in the recipe. This grain will not spoil the soup, because it goes well with pickles.

Ingredients:

• 150 gr. white round rice;
• 1 carrot;
• 4 potatoes;
• 1 onion;
• 2 pickled cucumbers;
• 150 ml. brine;
• parsley, dill - optional;
• allspice.

Preparation:

1. Rinse the rice thoroughly. Place in a saucepan and fill with water.
2. Bring the cereal to a boil, reduce the heat on the stove to medium. Add diced potatoes. Cook for 15 minutes.
3. While the potatoes are in the pickle, you can prepare the frying - sauté grated carrots with finely chopped onions in a frying pan.
4. Cut the cucumbers into circles or strips.
5. Add roasted vegetables and allspice. Cook the soup for 5-7 minutes.
6. Add cucumbers, cook for 3 minutes.
7. Just before it's ready, add the brine.
8. Before serving, sprinkle the pickle with finely chopped herbs.

Lenten pickle with mushrooms

Even a lean dish allows you to show your imagination. Add mushrooms and your soup will become even tastier. Not only fresh or dried mushrooms will go into the pickle, but also pickled ones. They go great with pickles. But in this case there is no need to put salt in the soup at all.

Ingredients:

• 100 gr. pearl barley;
• 2 pickled cucumbers;
• 1 carrot;
• 4 potatoes;
• 1 onion;
• 300 gr. mushrooms;
• black pepper;
• 150 ml. brine.

Preparation:

1. Pre-soak the pearl barley for an hour in hot water.
2. Rinse the cereal thoroughly, add water and bring to a boil.
3. As soon as the water boils, reduce the heat on the stove to medium.
4. Cut the mushrooms into slices and add to the broth. Cook for 20 minutes.
5. Cut the potatoes into cubes and add to the pickle. Cook for 10-15 minutes.
6. Sauté grated carrots and finely diced onions in a frying pan.
7. Add vegetables to soup. Cook for 5-7 minutes. At this stage, season the pickle.
8. Cut the cucumbers into strips and place them in the pickle.
9. 5 minutes before readiness, add brine.

Tomato pickle

It is believed that pickle can only be made from cucumbers. In fact, salted tomatoes are no worse than their vegetable counterpart. Tomato rassolnik is an unusual soup that you will immediately like.

Ingredients:

• 100 gr. white rice;
• ½ can of canned beans;
• 1 carrot;
• 1 large onion;
• 2 large salted tomatoes;
• 150 ml. brine;
• 2 tbsp tomato paste.

Preparation:

1. Rinse the rice thoroughly, add water, and bring to a boil.
2. Bring the water to a boil and reduce the heat on the stove.
3. Cook rice for 10 minutes.
4. At this time, grate the carrots and fry the salted tomatoes and onions in a frying pan in tomato paste.
5. Add beans to soup. Cook for 5-7 minutes.
6. Add roasted vegetables to soup. Cook for 5 minutes.
7. Pour in the brine just before it's ready.

Rassolnik is a universal soup that will brighten up your diet on days of giving up meat. Choose any recipe and create a delicious first course for Lent.

Lenten pickle soup with pearl barley is a real delight! Rich, thick and very satisfying soup is perfect for a family dinner, and not only during Lent. Pearl barley is very healthy; it contains vitamins B, E, A, PP, D. Lysine is involved in the production of collagen, which is so necessary for the skin. Magnesium, phosphorus, potassium, iodine and many other elements make pearl barley indispensable in the diet.

Rassolnik has long been prepared with pearl barley, let’s do the same. Lenten pickle soup with barley and pickles is prepared simply and quickly; instead of meat broth, use water or vegetable broth.

Wash the pearl barley well several times until the water is clear. You can soak the cereal for 30-40 minutes in advance. Let the pearl barley simmer in a small amount of water until half cooked, about 20 minutes.

In the meantime, let's get to the vegetables. Finely chop the onion and saute it in vegetable oil for 1-2 minutes. Add diced carrots.

Remove the skin from the tomato, chop it finely and add it to the vegetables. Add chopped garlic if desired.

We will sauté the vegetables for another 3-5 minutes. Add vegetables from the frying pan to the barley boiled until half cooked. Do not drain the water in which the cereal was cooked. I often add tough stems of dill and parsley to soups, tying the stems with thread so that they can be easily removed later. They add a delicate aroma and taste to dishes.

Add the required amount of water or vegetable broth, approximately 1.3 liters. Add diced potatoes.

We will cook the pickle for another 10-15 minutes over medium heat until the potatoes are ready. Meanwhile, finely chop the pickled cucumbers. They need to be added at the very end of cooking, otherwise the potatoes will remain tough. If you have a tasty brine, add a little of that too. Now you can taste the soup and add salt if necessary.

Add bay leaf and turn off heat. Leave the pickle with pearl barley to sit for 10 minutes. Add your favorite herbs and serve. Lenten pickle with barley turns out very tasty, satisfying, aromatic and rich. Try it - and you will be surprised how Lenten soup can be so tasty!

Bon appetit!

Rassolnik with pearl barley is a simple dish to make. It is a lean soup made from simple and inexpensive ingredients, the recipe of which is especially popular in winter. Even without meat, it is thick and warming. A long time ago, villagers noticed the ability of acidified flavor to warm up in cold weather, which is why in Russian cuisine there are many variations of pickle and sauerkraut cabbage soup.

The recipe for pickle with barley is relevant during Lent and is suitable for vegetarians. All its ingredients are available, and the soup, although prepared without meat, is quite satisfying. This vegetarian version of hot food perfectly satisfies hunger and fills the body with energy. Lenten soup should be nutritious and fortified to compensate for the lack of meat. And a pickle made with vegetable or mushroom broth is no less tasty than one made with meat.

List of products for 6 servings:

• 100 g pearl barley,
• 2 pickled cucumbers,
• 1 large carrot,
• 1 large potato tuber,
• 1 medium sized onion
• 1 tbsp. spoon of tomato paste,
• 2 bay leaves,
• 3 liters of water,
• vegetable oil for frying,
• salt and spices - at the discretion of the cook.

Step-by-step description of preparation:

1. Since vegetarian pickle soup is made from vegetables, there is no need to pre-cook the meat broth. First, let's prepare pearl barley.
2. We wash the pearl barley 4-5 times, the last 2 times in hot water. Then fill the cereal with water and leave overnight. In the morning, add fresh water to the pearl barley and cook until softened. There is a simpler recipe for making pearl barley. It can be filled with hot water and left for three hours until it swells. However, it is the correct long-term recipe that guarantees that the cereal will not boil like porridge and will turn out without a bluish tint. At the same time, it will retain all the beneficial properties, which is important for lean soup.
3. At this time, cut the cucumbers into small cubes and simmer for a quarter of an hour in a separate frying pan with the lid closed. Here the recipe involves several nuances. Firstly, the cucumbers are placed in an almost finished pickle, since potatoes do not boil in an acidic environment. Secondly, it is better to peel the cucumbers. Thirdly, for Lenten pickle it is preferable to use salted rather than pickled vegetables. To add some piquancy, you can add a little cucumber pickle to the finished soup.
4. We also chop the onions, potatoes and carrots into cubes. Some people prefer to grate carrots, cut onions into half rings, and potatoes into cubes. The cutting method does not greatly affect the taste of the pickle.
5. Heat the oil in a frying pan, fry the onion until transparent, add the carrots and sauté for an additional 4 minutes over low heat.
6. Add tomato paste to the mixture of onions and carrots and simmer everything together for 2-3 minutes. If you don’t have any paste on hand, you can take a fresh tomato, peel it and chop it finely.
7. Add potatoes and bay leaves to the pan with the prepared pearl barley.
8. After boiling, add the roast to the vegetable broth.
9. After 3 minutes, add the cucumber to the lean pickle. At the same time, you can pour in the brine.
10. Finally, you need to salt the dish and add your favorite spices. The degree of final readiness is determined by the softness of the potatoes.
11. After turning off the stove, cover the lean soup with a lid and leave for 10–20 minutes.

This vegetarian pickle is served hot with crackers and herbs. Outside of fasting time, you can add croutons and sour cream. The taste will only benefit from this.

Lenten pickle takes 1 hour to prepare, the recipe is simple, so vegetarian soup can be easily cooked by a novice housewife. Even a large family can be fed with such a hearty dish with barley.

As you can see, you can eat varied and tasty during fasting. The recipe for pickle with barley is a clear example of this. This lean soup can be prepared every day. All the components that the recipe implies have a beneficial effect on the digestive system, fill the body with vitamins A, E, PP and group B and useful microelements: phosphorus, zinc, copper, manganese, chromium, iodine.

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