I can’t say that I’m a particular fan of this first dish, but once I cooked it in a slow cooker, I realized that it’s very tasty! Therefore, I now suggest that you prepare pickle soup in a slow cooker with barley; I have attached a step-by-step recipe with photos for clarity. A tasty, simple dish, easy to prepare, excellent taste. You can make rassolnik with meat, but I prepared a lean version, and everyone liked it and ate it clean. If you cook with meat, you can cut it into pieces, fry it with vegetables and then do everything according to the recipe; it, along with the pearl barley, will cook perfectly in the time we set.
Ingredients:
- half a multi-cup of barley (I have a 160 ml multi-glass)
- 4 medium potatoes
- 1 carrot
- 4 medium pickles
- 2 spoons of tomato paste
- 1 onion
- 3 liters of water
- bay leaf, salt, spices (I used salt and suneli hops)
How to cook rassolnik in a slow cooker with barley and pickles, step-by-step recipe:
Initially, pour boiling water over the pearl barley; while you prepare the rest of the ingredients, it will swell a little. Peel the washed vegetables.
Chop the onion and grate the carrot coarsely.
Turn on the multicooker, set it to the “Fry” mode for 10 minutes and fry the onion and carrots.
Add tomato. In the meantime, heat the water (3 liters) to add hot water to the multi.
Drain the water from the pearl barley, rinse well, finely chop the cucumbers and potatoes into cubes.
Add cucumbers and fry with vegetables for a minute.
The multicooker had just turned off and the water was heating up. Add barley, potatoes, salt, bay leaves, and spices to the bowl.
Pour water into the multi, mix the contents of the bowl.
And set the timer in the “Extinguishing” mode for 1.5 hours.
Our pickle with barley in the slow cooker is ripe - invite your household to the table, bon appetit!
Perhaps this is a half-forgotten dish from the times of Soviet childhood; now you rarely see it on tables. Soup with barley and pickles sounds crazy, but how delicious it is! The only pity is that if you cook this soup in a saucepan, the process will be very long due to the pearl barley, which cooks slowly.
Therefore, with the introduction of multicookers into our lives, it is much easier to cook this barley soup!
Our recipe for pickle in a slow cooker will not leave you indifferent. You will need little time and effort to prepare the ingredients and the result will pleasantly surprise you.
In order to prepare pickle in a slow cooker with beef and barley, we will need the following products:
- Lean beef – 400 grams (if you want to make a richer soup, take meat on the bone).
- Potato tubers - 3 pieces.
- Pickled cucumber – 3 pieces.
- Onions – 1 piece.
- Carrots – 1 piece.
- Pearl barley – 2 tablespoons.
- Bay leaf.
- Salt, spices to taste.
- Vegetable oil for frying.
The specified amount of ingredients will yield 8 servings.
The energy value of 1 serving of pickle juice will be about 200 calories.
Step 1
Pour a little sunflower oil into the bottom of the multicooker bowl and turn on the “Frying” or “Baking” function.
While the bowl is warming up, peel the onions and rinse them under cold water so that your eyes don’t sting when you further process the vegetable.
Finely chop the onion on a cutting board and fry for 10-15 minutes until the onion pieces begin to brown.
Step 2
While the onions are frying, you need to prepare the carrots. Peel it and grate it on a fine grater.
Place the carrots in the multicooker bowl, mix its contents, and continue to fry the vegetables.
Step 3
Meanwhile, it was the turn of the meat.
If you still choose beef on the bone to make the pickle in the slow cooker more satisfying and fatty, then you must first rid the meat of small fragments of bones and remove unappetizing films and veins.
Cut the beef into small pieces no larger than 3 centimeters.
Step 4
Wash the potato tubers, peel them and cut them into cubes.
Pickled cucumbers can be cut into thin slices if you like your barley soup a little sour, or you can grate them on a coarse grater, and then the taste of the original dish will be a little softer.
First rinse the pearl barley under running water. If you have time, you can even soak the pearl barley in water for several hours - this will make it even softer and more crumbly when cooking.
Interesting fact: family legends say that when preparing pickle sauce, cucumbers should be added to the pan last, because if you add them together with potatoes, they will be hard and tasteless. However, when cooking in a slow cooker, this myth is not confirmed. Nice, isn't it?
Step 5
Place the chopped meat and vegetables in the bowl of the magic pot and turn off the frying mode.
Fill everything with two liters of hot boiled water (hot water will cook barley soup much faster), add bay leaf, salt, and spices as desired.
Close the lid of the multicooker and select the “Soup” mode. The time it takes to prepare pickle in a slow cooker is 2 hours. During this period, both the wayward pearl barley and beef will be cooked, which is also not so easy to bring to perfection when cooking in a regular pan.
If you want the dish to be thicker, then instead of the “Soup” mode, feel free to select the “Stew” function for the same period.
Note: it is quite difficult to determine the degree of salinity of cucumbers, so do not overdo it with salt, but it is better to completely add salt to the ready-made barley soup.
When serving, hot pickle can be decorated with a sprig of fresh herbs or a teaspoon of sour cream - it will highlight the pleasant sourness of the unusual soup.
- If desired, you can add a little cucumber brine - and then you will get a richer taste of the original dish.
- For the same purpose, 1 teaspoon of tomato paste is sometimes added to the soup.
- The classic rassolnik is made from beef, but you can experiment and create a more dietary version from chicken breast.
As you can see, preparing a delicious and original dinner for the whole family is quite simple. The preparation itself will take you no more than half an hour, and the remaining two hours of cooking you can calmly go about your business.
Watch another version of this dish in the video below:
Rassolnik is a traditional Russian dish that came to us from ancient times. It is prepared on the basis of pickled cucumbers. Brine began to be used as an ingredient in the 15th century. Depending on its concentration and combination with various products, all kinds of dishes were formed. It is interesting that rassolnik then had a different name - kalya, and was prepared with the addition of caviar, and in one of his notebooks, N.V. Gogol mentioned rassolnik as a pie with chicken, buckwheat porridge, chopped eggs with the addition of brine. Over time, the composition of the pickle changed, but cucumbers remained a constant ingredient. There are many recipes and methods for preparing this soup, which in terms of its popularity is one of the three most consumed first courses. In the modern world, with the advent of multifunctional kitchen appliances, cooking has become quick and easy. Rassolnik in a slow cooker has long won the favor and love of housewives, thanks to the significant savings 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. pickled cucumbers;
- 100 gr. cucumber pickle;
- 1-1.5 tbsp. spoons 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 cup pearl barley (partial);
- salt, spices, bay leaf.
How to cook pickle with barley in a slow cooker:
To prepare this dish you need to finely chop the onion. Grate the carrots on a medium grater. Cut pickled cucumbers into small cubes. Wash the meat fillet and cut into small portions. Rinse the pearl barley thoroughly. Cut the potatoes into cubes.
Fry finely chopped carrots and onions in the “Frying” or “Baking” mode. The soup can be prepared without frying, cook as you like.
Add cucumbers and fry for a few more minutes. If desired, you can add chopped fresh tomatoes.
Then add tomato paste or sauce.
Add meat to the resulting frying.
Add potatoes, washed pearl barley and brine.
Salt and pepper (add spices and bay leaves to taste).
Fill all this with hot water to the maximum mark on the bowl and turn on the “Stew” mode. In the Panaconic multicooker we set the cooking time to 1.5-2 hours.
Rassolnik in a multicooker will delight you with its rich taste and ease of preparation. It is traditionally served with herbs and sour cream.
Housewives also like to prepare rassolnik because the slightest change in the ingredients gives the finished dish a completely new taste. Try replacing barley with rice, millet or, not using tomatoes or pasta, add seasonings and spices to taste, and every time your loved ones will have a completely different tasting first course on the dinner table. Only one thing will remain unchanged - amazing taste.
Bon appetit!!!
Calories: Not specified
Cooking time: Not indicated
Today I'm cooking my son's favorite dish for lunch - rassolnik. I don’t know why, but unlike other first courses, he prefers this one. Moreover, if I cook for several days in a large pan, then the pickle is eaten in one day and the size of the pan does not matter.
Since I got an assistant in my kitchen - my favorite multicooker, I have slightly changed my cooking style and, accordingly, the menu, shifting more and more work to this miracle machine. I feel very comfortable preparing many dishes with her, because she carries out all the processes herself, and I just add the ingredients and set the programs. It's so convenient that I sometimes forget where I keep my frying pans, saucepans and other kitchen utensils. And I learned not only to cook porridge and soups, but also to prepare desserts using such a wonderful device, and today, I’m preparing pickle and I’ll tell you how best to do it with its help.
The most important ingredient in such a soup is, of course, pickles, no matter what anyone says, and the taste of the dish itself depends on their taste. Therefore, I never prepare this soup from pickled, but only salted, preferably barrel, cucumbers. And to make its taste more intense, I also add brine.
You can cook pickle in a slow cooker with barley, a step-by-step recipe with photos of the preparation of which I offer, using meat broth or just vegetable broth, then it will be an excellent vegetarian dish. As additional ingredients, this soup usually includes sautéed onions and carrots, as well as cereals (Fig. pearl barley). Most often I prepare this dish with the addition of pearl barley, but it takes a very long time to prepare, so I pre-soak it in cold water for 8-10 hours.
Ingredients:
- fresh meat (chicken, pork) - 500 g
- onion - 1 pc.
- carrot root - 1 pc.
- pearl barley - 90 g
- cucumbers (salted) - 2 pcs.
- brine (from cucumbers) - 0.5 cups
- sunflower oil - 2 tbsp. l
- tomato paste - 2 tbsp. l
- potato tubers - 1 pc.
- salt, spices
Recipe with photos step by step:
Grind the washed and peeled carrots using a grater.
Finely chop the peeled onion into cubes.
Pour oil into the multicooker bowl and turn on the baking or frying program. (Depends on your model). Next, add the chopped vegetables and, stirring, saute them for 10 minutes. 
Cut the pickled cucumbers into strips and add to the sauté, fry for another 10 minutes. 
While this process is going on, we wash the meat and cut it into pieces.
Peel the potatoes and cut into small cubes.
Now add meat, potatoes and pearl barley soaked in the evening to the sautéing. 
Next, fill it with hot water (you can use broth), add brine and tomato paste. And also salt and spices to achieve the desired taste. 
This soup should be served with sour cream and finely chopped herbs. 
If you haven’t cooked, then try it, maybe you’ll like this option better. Bon appetit! 
This is one of the variants of Leningrad rassolnik with pearl barley and veal ribs (in general, it is cooked either in meat broth, or in fish broth with pieces of fish, or in mushroom broth, more precisely with sushenfmi or raw porcini mushrooms). Prepared according to the recipe from the 1955 edition of the book “Cooking”, adapted for cooking in a Panasonic multicooker.
The pickle recipe is one of the classic ones; our grandmothers used it to prepare it. The taste of the soup is salty and sour (but this is clear from the name) and the main thing is to achieve a balance of this particular taste, which is precisely what pickles create, sometimes together with brine and cereals and potatoes as neutralizers. You need to follow proportions and technology to make the taste perfect!
Previously, when it was customary to celebrate weddings over several days, classic rassolnik with pickles and barley was served in the morning; it relieved hangover symptoms very well.
Ideally, the cooking method is chosen depending on the type of cereal, taking into account its combination with one or another type of meat and offal. For example, pearl barley goes perfectly with kidneys, rice grits goes well with chicken or turkey offal, barley grits goes well with duck and goose giblets, and buckwheat makes an excellent vegetarian pickle. According to any of the recipes, cooking such a dish in a slow cooker is quite simple and it only has a positive effect on the taste.
The brine is added at the end of cooking, it is boiled before. Sour cream is good when serving.
The time to prepare the soup is about an hour and a half. Number of servings: 5-6
We used a Panasonic SR TMH-10 multicooker with a capacity of 2.5 liters
Cooking time: 1 hour 30 minutes Servings: 5-6
Ingredients:
- Water-2 liters;
- Meat on the bone - 300 grams;
- Pearl barley - 50 grams;
- Potatoes - 3 medium pieces;
- Medium onion - 1 piece;
- Pickled cucumber, medium - 3 pieces;
- Medium carrots - 1 piece;
- Vegetable oil - 1 tablespoon;
- Salt - 1 teaspoon;
- Spices (khmeli-suneli) - 0.5 teaspoon;
- Bay leaf - 3 pieces
Stages of preparing classic rassolnik in a slow cooker with step-by-step photos
We sort out the pearl barley, rinse it well, changing the water several times, and pour boiling water for half an hour (as the water cools, you can add hot water, so the pearl barley will cook faster, and the soup will not be dark, since the pearl barley broth has a dark color)
Peel and finely chop the onion
Wash the carrots, peel them and grate them on a coarse grater
Turn on the multicooker to Baking mode, pour 1 tablespoon of vegetable oil onto the bottom
Place the chopped vegetables into the slow cooker, mix, cover loosely with a lid, and sauté for 3-5 minutes.
Meanwhile, cut the pickled cucumbers into small cubes, or grate them into three. Pour into the multicooker pan, stir and leave to simmer for another 10 minutes. You can optionally pour 50-70 ml of cucumber brine into the frying (this is provided that the cucumbers are not salted enough, you must first try the brine - the taste of the pickle itself directly depends on its taste)
If the crust of the cucumbers is hard, it needs to be cut off and the seeds removed.
Peel the potatoes, cut them into cubes or strips
Turn off the Baking mode, pour the chopped potatoes on top of the stewed vegetables
Drain the water from the pearl barley, pour it into the slow cooker on top of the potatoes and fry
Place meat on top of all the ingredients (I used veal ribs)
Fill with water (I use cold water) to the maximum mark. Add 1 teaspoon of salt (including pickles and brine), a little black pepper, 0.5 teaspoon of suneli hops, bay leaf
Close the lid tightly and set the stew mode to 1 hour. After the sound signal, you can test for salt and readiness of the pearl barley (it usually takes a long time to cook), and leave it on Heat for another 20 minutes.
Pickle with pearl barley, prepared in a slow cooker according to the classic recipe - ready, ready to serve! The meat is very tender, the cucumbers are soft, and the overall taste is amazing.
Bon appetit!
