stale pickles?It's time to prepare a pickle with barley!Take advantage of proven tips and step by step instructions with the video.
Health Pledge to proper nutrition.This in turn implies the eating of soup, so most healthy diet includes a liquid diet food.Pickle - is much loved, traditional dish on Russian table.Options for preparing such a soup - are countless.Consider how to prepare a pickle barley.
Pickle got its name because of the main ingredient in its composition - the brine.Now add a soup brine rarely, most prefer to just add cucumber or fungi.Brees for rassolnik with barley may be different, not only meat, but also by-products, poultry and even fish.
General advice on cooking rassolnik
- Pickles better put out by the filling and add pickle last.Otherwise, the potatoes can be harsh.
- The more brine and cucumbers, the more evident salty-sour taste.In the absence of cucumbers take salted mushrooms.Brine use any, including cabbage.
- barley is allowed to replace the rice, millet or buckwheat.
- density rassolnik need to adjust the amount of barley.If you like a thick soup, add grits more.For liquid consistency barley should be less.
- Ideally, barley is better to soak overnight or at least 2 hours.
- to soup transparent, boil barley separately.If you do
- pickle from the kidney, the first water after boiling it is necessary to replace.
- Pickle perfectly stored in the refrigerator, but it is better to eat it fresh.Boil the soup in small volumes.
- Olives pickle add unusual taste, experiment.
How to prepare a pickle with barley
As mentioned above, the pickle can be prepared in various broths, it all depends on your taste solutions.To make this soup, you need to take 500-700 grams of meat (chicken), 150-200 g of barley, potatoes 2-3 medium, 2-3 medium pickled cucumber, 1 carrot, 1 onion, a glass of cucumber brine, 1 tomato, greens andspice.
washed well with meat, fill it with water, add some salt and gently cook for about 1 hour.If using beef broth cooking duration is increased to 2 hours or more.Chicken is cooked for 40 minutes.After the meat is cooked, it is necessary to obtain.Next, we will use only the broth.
Barley Pearl barley well washed, and fill with water.On average barley should stand for 2 hours, but wait 20 minutes in order to save time.Boil this will separate from barley broth for 1 hour in 2 cups of water.
To prepare the filling, finely chop the onion, carrot grate and send them passaged.Next, chop the tomatoes and pickles.If you do not like the whole sour slices in the soup, grate the cucumber on a medium grater, pre-clearing it from the skin.In
passaged onions and carrots add the tomatoes and cucumbers.Gently stir and simmer for a few minutes with our refueling.
Clean and slice the potatoes, add it to the broth and cook for 10 minutes.Next, enter the barley and continue to cook for another 10 minutes.Then add the filling.After 10 minutes, pour the brine.
Condiments and spices
sliced onions, dill and parsley.If there is a green garlic, then add it too.Next come the spices.To pickle perfect curry, nutmeg, allspice and bay leaf.The amount of spices you define yourself, but do not get carried away especially.
Let pickle infusions of 15-30 minutes, and you can serve it to the table.Pleasant taste gives soup sour cream, so feel free to add a spoonful to his plate.
Total preparation time - 1 hour 45 minutes.active 30-45 minutes of cooking time.Ready barley and broth in advance, so as not to waste more time.
rassolnik Besides the usual, there are recipes for vegetarian soup without meat.Here is one of them.
Ingredients for vegetable rassolnik: 150-200 g of barley or 150 grams of rice, 3-4 medium potatoes 5-6 smaller pickles, 1 carrot, and onion, 2 tablespoons of tomato paste or tomato average, 30-40 g of vegetableoil, herbs and spices to taste.
As in the previous recipe, barley or soaked for 2 hours in a reserve water for 20 minutes and then separately boil for one hour.If you use barley instead of rice, then soak it for 30 minutes.
Next in boiling water throw diced potatoes and soaked grits.While the potatoes are cooked, peel the carrots and onions.Onions should be cut into small pieces and send passaged.As soon as it browns, add the grated carrots.While vegetables languish on low heat, pickles rubbed on a grater or cut into small pieces.The browned carrots and onions, add the cucumbers, and tomato paste.Simmer for 5-7 minutes.
Ready refueling ship in the soup, stir, try to taste and add the spices and bay leaf.If the soup is not enough sour, add brine.After 5-7 minutes, putting green and turning off the burner, leave to infuse the soup.
How to prepare a pickle with barley in multivarka
Take 400 grams of meat, wash it well and immediately cut into pieces a la carte.Instead of meat permissible to use chicken products (eg, kidney), sausage or mushrooms (in the lean version).
Then chop the onions and cucumbers, three on a coarse grater carrots.If you want to make zazharku, the resulting ingredients are put in multivarku, set the mode of "baking" for 20 minutes.If you aspire to a healthier diet or want to save time and effort, miss this step.
By chopped meat add chopped onions, cucumbers, potatoes, tomatoes and carrots.Well washed up barley pure water in an amount of 1 cup to Multivarki, and pour into a container for cooking.Adds spice and bay leaf.Pour all the contents of the boiling water.
Close multivarku.Select "Soup" mode.If it's not, put "quenching."Set the time of 1.5-2 hours.If you are pre-soaked pearl barley, the cooking time must be reduced to one hour.
Do not worry, that vegetables can be digested.In this mode, your future soup will slowly languish, so all the ingredients retain their shape and taste.
If you use multivarku-cooker, the recipe is almost the same as in ordinary multivarka.Reduce the cooking time only to "extinguish" mode.For more detailed recommendations, see the step by step video recipe below.
How to prepare a pickle barley in a pressure cooker
Take beef, washed thoroughly, and send in a pressure cooker.As long as the water does not boil, barley well washed, prepare the potatoes.Finely chop the onion and cucumbers.The spoon-strainer put a mixture of pepper and juniper berries.
Remove the foam from the meat, and then send all ingredients in a pressure cooker, cover with the lid.When the valve hiss, set the timer for 35 minutes.When you are ready to check the salt broth, add brine or salt.At least put Lavrushka, boil for 5 minutes.Our pickle is ready.
order soup in a pressure cooker looked prettier, vegetables should be put out separately.Recipe change: after 25 minutes of cooking meat with potatoes barley to sleep after 5 minutes to send the dressing with vegetables.Then try the broth for salt and add the bay leaf.
Rassolnik the winter
winter to save time and effort in preparing rassolnik, make refueling summer.To prepare the soup filling marinated cucumbers we need in an amount of 3 kg, 1 kg of carrots and onions, 300 grams of tomato and 2 cups of dry barley.Take also: 2 tbspsugar, 4 tbspsalt, 200 ml of vegetable oil, 1.5 tsp70% vinegar, parsley, bay leaf, allspice pepper.
first step - it is barley.Cooking it in any way we are, with a long soak or a longer cooking - you decide.When ready barley should be cleaned of excess mucus.
Onions cut into half rings or cubes, carrot rub on a coarse grater.These ingredients will send sauté over low heat.Cucumbers cut into small cubes, or three on a grater.
Take the cauldron, pot or saucepan, pour back fresh cucumbers and browned vegetables.Add the salt and sugar.Simmer everything for 25 minutes.If necessary, add a little vegetable oil or boiled water.While refueling quenched, finely chop the tomatoes.Then add them to the other ingredients and cook everything for a further 20 minutes.
Then add barley, parsley, allspice, laurel.Thoroughly mix all and leave to simmer for 15 minutes.At the last moment add the vinegar.The stirred mixture is expanded in jars and roll up their the winter, under the iron lid.Like any salting, send refills under a fur coat or a blanket.
winter, you will just have to boil the broth, add the potatoes and 15 minutes to pour a jar of salad rassolnik.The resulting mixture should hold on low heat for 5-10 minutes, season with herbs for beauty.
This method of cooking rassolnik will be the fastest and easiest.Feel harvested refills soup and enjoy your favorite dishes in the winter.