Pickle with barley and pickles - 10 step by step recipes

Russian cuisine has long been famous for its filling soups: cabbage soup, borscht, hodgepodge and, of course, pickle with barley and pickles. They are nutritious, satisfying, relatively cheap and easy to prepare. We have compiled for you a magnificent selection of pickles, which includes 10 recipes with photos step by step.

Classic pickle recipe with barley and pickles

Try this wonderful, classic pickle with pickles and barley. It can rightfully be considered basic, because all the other numerous variations of this delicious soup use it as the basis.

Servings: 4-6

Cooking time: 2-2.5 hours

• 
  Pearl barley is famous for its long cooking time, therefore, in order to speed up the cooking process somewhat, rinse the cereal several times under running water, and then soak it in a sufficient amount of cold water for about 40 minutes - 1 hour.
• 
  Rinse the beef well and dry it a little. Then cut the meat into small pieces and transfer to a saucepan. Cover the meat with water and place the pot over the fire.
• 
  Do not leave the stove until the water in the pot has boiled. As the water boils, foam will begin to appear on the surface of the broth, which must be removed with a spoon, strainer or slotted spoon. If the foam is missed and not removed in time, the broth will turn out to be cloudy. When the water boils and you have removed all the foam, reduce the heat to medium (the broth should bubble slightly). Let the meat cook quietly for at least 1.5 hours.
• 
  Put a saucepan with barley on fire and simmer for 25 minutes at a low boil. After that, turn off the heat and let the porridge brew in boiling water under the lid for at least 15 minutes.
• 
  Peel the pickles from the skin (although you can leave it with it - it's all a matter of taste) and cut them in any order you like: into strips, cubes or half rings.
• 
  Now you need to prepare the vegetables. Peel the potato tubers and rinse the potatoes under running water to wash off all the dirt. Cut clean potatoes into small cubes and add to the pan to the beef that has already been boiled for 1.5 hours.
• 
  Peel the onion and peel off the peel from the carrots. Rinse both peeled vegetables under water, and then chop in the usual way (for example, chop the onion into small cubes or half rings, and grate the carrots on a coarse grater or cut into cubes). Fry the chopped vegetables in a little vegetable oil, then add the tomato paste and simmer for about 10 minutes.
• 
  Now we need to add sliced ​​cucumbers and boiled barley to our soup.Allow all the ingredients to boil for 10-15 minutes, then transfer the frying to the pan, add salt, pepper, bay leaf and cook until cooked. About 15-20 minutes.
• 
  Rinse the dill with enough water, and then put it in a colander so that all excess liquid is drained from it. Finely chop the slightly dried dill and add to the finished pickle. Pour the soup into bowls and add sour cream if desired.

Enjoy your meal!

Step-by-step recipe for making pickle with barley and mushrooms

Such a pickle is perfect both during fasting and for people who adhere to a healthy diet or completely give up eating meat. The soup turns out to be thick, rich, incredibly tasty and incredibly aromatic. No one can resist!

Ingredients:

• Pearl barley - 1/3 cup.
• Pickled cucumbers - 2 pcs. medium size.
• Carrots - 1 pc. medium size.
• Onions - 1 pc.
• Forest mushrooms (dried) - 0.2 kg.
• Pickle from pickles - 0.5 cups.
• Potatoes - 3-4 pcs.
• Pepper - 4 peas.
• Salt - 1-2 pinches.
• Bay leaf - 3 pcs.
• Fresh dill greens - a small bunch

Cooking process:

1. In order not to suffer with the long cooking of pearl barley, prepare it in advance. To do this, rinse it in cold water 3-5 times, until the water is transparent, and then soak it in cold water for several hours (you can even overnight). During this time, the cereal will have time to swell well and cook much faster.
2. Peel the carrots and wash them under running water. Cut the pickled cucumbers into small pieces. Peel the onions and cut into small cubes, and grate the carrots on a coarse grater.
3. Peel and rinse the potatoes. Cut the dried wild mushrooms into small pieces and the potatoes into small cubes.
4. Rinse swollen barley with clean water and transfer to a saucepan. Pour 2-2.5 liters of water over the barley and bring to a boil. When it boils, reduce the heat and cook the barley until the grits are soft. Transfer the chopped mushrooms and potatoes to a saucepan with pearl barley. You can also add bay leaves and peppercorns. Let the soup simmer over a slow boil for 20-25 minutes.
5. Heat a skillet over high heat, and then add 1-2 tablespoons of unscented sunflower oil. Place the chopped onion in a skillet and fry until transparent, stirring occasionally. When the onion becomes transparent, add grated carrots to it. Sauté the vegetables for another 3-5 minutes. Then transfer the sliced ​​cucumbers to a saucepan and simmer for about 5 minutes.
6. Add our vegetable dressing, salt, pepper and bay leaf to the boiling mushroom broth. While the pickle is boiling (15-20 minutes), rinse the dill and dry it a little. This can be done with a colander - just put greens in it for a while, and all the excess liquid will go away. Chop the dill finely and sprinkle on the prepared pickle. Pour the soup into bowls and serve.

Enjoy your meal!

Pickle with beef, pickles and barley

The soup prepared according to this recipe will win the heart of any man. Pickle with beef is an incredibly tasty, satisfying and aromatic dish. Just lick your fingers!

Ingredients:

• Beef (preferably on the bone) - 0.5 kg.
• Pearl barley - 0.2 kg.
• Pickled cucumbers - 3-4 pcs.
• Bulb onions - 1 pc. medium size.
• Carrots - 1-2 pcs. medium size.
• Bay leaf - 3 pcs.
• Potatoes - 5 pcs.
• Black pepper - 4-6 peas.
• Pickled cucumber pickle - ½ cup.
• Fresh herbs to taste.

Cooking process:

1. The meat must be thoroughly rinsed under running water and cut into several pieces. After that, place the beef in a saucepan and cover with water. When the water in the pot boils, drain it down the sink. Rinse the meat and the pan from the foam. Pour cold water over the meat again, put on high heat and bring to a boil. Be sure to remove the foam from the surface of the broth, which will form during the boiling process.When all foam has been removed, reduce heat and cook the beef on the bone for 2 hours.
2. Rinse the pearl barley in a sufficient amount of water, and then pour boiling water over it. Let the cereal stand in the water for those 2 hours, during which the meat will be cooked. This time will be enough for the pearl barley to be steamed and softened properly.
3. Cut pickled cucumbers in any way convenient for you: strips, rings, half rings or cubes. Transfer the cucumbers to a skillet and add 1 or 2 ladles of broth. Simmer the pickles in the broth for 10 minutes.
4. Peeled onions and carrots must also be chopped: onions - cut into small pieces, carrots - grated on a coarse grater.
5. Peel the potatoes and rinse well (do not forget to remove all the "eyes"). After the beef has boiled in the broth for 2 hours, add the potatoes to the pan, which will first need to be cut into small cubes. Add the steamed barley to this. After about 20-30 minutes (by this time the barley should be half ready) put stewed cucumbers and chopped onions with carrots into the broth. Season the soup with salt, pepper and bay leaves. Boil the pickle until the vegetables are ready.
6. Rinse the greens and chop finely (you can use both parsley and dill). Pour the pickle into bowls, season with herbs and sour cream (optional).

Enjoy your meal!

How to cook delicious pork pickle?

Pork pickle is perhaps one of the most affordable and popular recipes for this soup. It is prepared from all the famous products that can be found in every home. By soaking the barley in cold water in advance, you can significantly speed up the cooking time of this fragrant and hearty dish. So let's get down to cooking soon!

Ingredients:

• Pork pulp - 0.5 kg.
• Pearl barley - 100 g.
• Water - 3 liters.
• Pickled cucumbers - 4 pcs.
• Carrots - 2 pcs.
• Bulb onions - 2 pcs.
• Cucumber pickle - 60 ml.
• Fresh dill to taste.
• Salt - 2 pinches.
• Garlic cloves - 4-5 pcs.
• Black pepper to taste.
• Potatoes - 4-5 pcs.

Cooking process:

1. Rinse the meat thoroughly under cold water, then pat dry with a paper towel. Use a sharp knife to slice the pork into pieces about 2 by 2 centimeters in size. Place the sliced ​​meat in a saucepan and cover with 3 liters of water. Peel the onions (1 head) and place whole in a saucepan with meat. Remove the peel from the carrot (1 piece) with a thin layer, rinse the vegetable with water and also send it to the pan with meat and onions. Place the pot over high heat and wait for the water to boil. Be sure to remove all foam that appears on the surface of the water when it boils with a slotted spoon. After skimming off, reduce heat to medium, add peppercorns (broth should gurgle sometimes) and cook for 40-50 minutes.
2. When the meat is done, carefully remove it from the pan with a slotted spoon and transfer to a plate. Also remove the onions and carrots - they will no longer be useful to you. Take another saucepan and strain the prepared broth into it using a sieve. Be careful, the broth is very hot. Place the meat back in the broth.
3. Peel the potatoes with a vegetable peeler, rinse thoroughly, and then cut each tuber in half and cut the halves into small pieces. Rinse the pearl barley thoroughly in cold water (change the water at least 3 times), and then fill it with boiling water for 40 minutes. It is better to do this in advance, while the broth is still cooking.
4. Add the barley and chopped potatoes to the strained broth. Place the pot on the stove and bring the contents to a boil again. After the soup has boiled, reduce heat and simmer for about 30 minutes.
5. While the broth is cooking, cook the fry. To do this, chop peeled garlic, onions and carrots: grate the carrots on a coarse grater, finely chop the onion, and chop the garlic using a press.Fry all the ingredients in a well-heated skillet with a little odorless vegetable oil. While the vegetables are roasting, cut the pickles into small cubes and add to the frying in the pan. Saute all vegetables for 2-3 minutes, turn off heat.
6. Add frying, finely chopped dill and cucumber pickle to the almost finished pickle. Mix everything well, salt and cook for 5-10 minutes.

Enjoy your meal!

Fish pickle with barley and pickles

We assure you that soup is tastier than fish pickle you have never tasted: hearty sturgeon, spicy tomato, pickles in a company with pearl barley ... Mmm, just lick your fingers!

Ingredients:

• Salmon / salmon - 0.7 kg.
• Pickled cucumbers - 4 pcs.
• Pearl barley - 3.5 tbsp. l.
• Pickle - 1 glass.
• Onions - 1 pc. medium size.
• Carrots - 1 pc.
• Celery (root) - 50 g.
• Parsley (root) - 1 pc.
• Salt - 2-3 pinches.
• Ground pepper - on the tip of a knife.
• Tomato paste / ketchup - 1 tbsp. l.
• Bay leaves - 2-3 pcs.

Cooking process:

1. So, first you need to prepare all the ingredients. It is better to rinse the barley thoroughly in advance, and then boil it in boiling water for 55 minutes. All vegetables and roots must be peeled and cut into small cubes. You also need to do with pickles.
2. Rinse the fish, remove scales, giblets and large bones. Cut into small pieces and place in a saucepan. Cover the fish with water and place the pot on the stove. Wait for the water to boil. Soon foam will start to form on the surface of the water, carefully remove it with a slotted spoon. When all the foam is removed, reduce the heat to a minimum (but the broth should gurgle periodically) and cook, stirring occasionally, for at least 30-35 minutes, after that you need to get the fish and remove the bones from it, and gently strain the broth itself.
3. In the strained broth, add the peeled and washed potatoes, which, like the rest of the vegetables, must be cut into small cubes.
4. Fry onions, carrots and roots in a small amount of odorless oil in a preheated pan. After 7-10 minutes, add a tablespoon of tomato paste and a little broth to the vegetables. Simmer the roots and vegetables for 5-10 minutes.
5. Simultaneously simmer the chopped pickles in another pan with a small amount of broth. Simmer until the cucumbers are soft (about 20-25 minutes).
6. In the boiling broth, step by step add boiled pearl barley, frying vegetables and roots, stewed cucumbers, pieces of fish and cucumber pickle. Wait for the pickle to boil, add salt, pepper and bay leaf. Let the soup simmer for another 10 minutes and turn off the stove. That's it, the delicious fish pickle is ready, you can pour it into plates and invite the family to the table. When serving, you can sprinkle the pickle on top with fresh herbs and a little sour cream.

Enjoy your meal!

Delicious and rich pickle cooked in chicken broth

Try this delicious chicken pickle that will keep you warm on cold winter days. The soup has an indescribable taste and aroma, and it is prepared very simply and from such products that every housewife always has at hand.

Ingredients:

• Chicken legs - 1 kg.
• Carrots - 1 pc. large size.
• Potatoes - 3-4 pcs.
• Pickled cucumbers - 4 pcs. medium size.
• Onions - 2 heads.
• Pearl barley - ½ cup.
• Peppercorns - 6-8 pcs.
• Salt to taste.
• Garlic - 2 cloves.
• Bay leaves - 2-3 pcs.
• Fresh dill to taste.

Cooking process:

1. Wash the chicken under running water, and then transfer to a saucepan with a volume of at least 4 liters. Pour 3 liters of cold water over the chicken. Place the pot of chicken over high heat and bring the contents to a boil. When foam begins to form on the surface of the water, carefully remove it with a slotted spoon.If you ignore this fact and do not skim the foam, then the broth will turn out to be cloudy, and this will also negatively affect its taste. After the broth boils, you need to boil it for at least 40 minutes over low heat. The lid must be removed and the broth must be bubbling slightly.
2. Rinse the pearl barley thoroughly in cold water. It is even better to do it several times. Then pour boiling water over the cereal and let stand for 45-50 minutes. During this time, the cereal will swell, soften and excess starch will come out of it, which often gives the finished soup stickiness and turbidity.
3. While the broth is being prepared and the pearl barley is soaked, you need to prepare all the other ingredients. To do this, you need to peel the carrots, rinse thoroughly, and then grate on a coarse grater. Remove the husks from the onions, rinse them with water, and then cut into medium-sized cubes. Do the same with the garlic, only cut it as finely as possible. Peel the potatoes, remove all blackheads and wash under running water. Cut each tuber into small pieces. Pickled cucumbers are also cut into small cubes.
4. Heat the pan well over high heat, after the pan is hot, pour 2 tablespoons of unscented sunflower oil on it. Reduce heat slightly and place chopped onions in a skillet. Fry it with constant stirring for 2-3 minutes. Then add the grated carrots and mix thoroughly. Fry vegetables with constant stirring for 3-5 minutes. Transfer the roast to a plate.
5. Transfer the chopped cucumbers and finely chopped garlic to the pan where the onions and carrots were fried. Pour one ladle of broth from the pan into there and mix well.
6. Reduce heat, cover the pan with a lid and simmer the cucumbers with garlic for 5-7 minutes (you can increase the time until the chicken broth is cooked).
7. Carefully remove the chicken from the finished broth and transfer to a plate. Put the swollen barley, fried carrots and onions, pieces of potatoes and stewed cucumbers with garlic into the chicken broth. Also add salt, pepper and bay leaves to the broth. When the pickle boils, reduce the heat slightly and let all the ingredients boil well. 30 minutes should be enough.
8. Remove the skin from the slightly cooled chicken - we will no longer need it. Separate the meat from the bones and disassemble into small pieces with your hands.
9. Transfer the meat to a slightly boiling broth and simmer for about 5-10 minutes.
10. Rinse and dry the dill, then chop finely. Sprinkle the prepared pickle with dill and serve.

Enjoy your meal!

A simple and delicious recipe for lean pickle without meat

Lean food can be not only good for the soul, but also delicious for the body. Don't believe me? Then try making pickle according to our recipe. We assure you that this soup will become a frequent guest on your table during the fast.

Ingredients:

• Potatoes - 2-3 pcs.
• Carrots - 1 pc. medium size.
• Pickled cucumbers - 4-5 pcs.
• Pearl barley - ½ cup.
• Bulb onions - 1 pc. medium size.
• Tomato paste / ketchup - 1 tbsp. l.
• Pickle from cucumbers - 110 ml.
• Fresh parsley - 1 small bunch.
• Garlic cloves - 2 pcs.
• Celery sprigs - 2 pcs.
• Cardamom is on the tip of a knife.
• Lecho pepper - 100 g.
• Water - 3 liters.
• Salt - 2-3 pinches.
• Ground pepper - on the tip of a knife

Cooking process:

1. To speed up the process of preparing lean pickle, we advise you to soak the washed barley overnight in a bowl of cold water. Rinse well-swollen barley in the morning and transfer to a saucepan. Add enough water to the cereal so that 1 part of the cereal has 2-3 parts of water. Boil the pearl barley until cooked through (about an hour).
2. While the grits are cooking, peel the vegetables and cut them into small pieces or strips. Heat the pan well, remembering to add 2-3 tablespoons of oil to it. Place chopped onions, carrots, garlic, celery and canned lecho peppers in the bottom of the pan.After 5-7 minutes, add a tablespoon of tomato paste and cucumber pickle to the vegetables. Mix everything thoroughly and simmer over low heat for about 10 minutes.
3. Pour 2.5-3 liters of cold water into a saucepan and bring it to a boil. Then add peeled and diced potatoes, vegetable frying and boiled pearl barley to boiling water. Cut the cucumbers into thin strips or pieces, and also add to the pan to the rest of the ingredients. Wait for the broth to boil again, reduce the heat and cook for 15 minutes until the potatoes are cooked. While cooking, taste with salt and add ground pepper and cardamom.
4. Rinse the parsley under running water and dry by discarding in a colander. After the greens have dried a little, add them to the pickle. Turn off the stove and cover the pan with a lid, let the pickle stand for about half an hour.
5. Pour the prepared lean pickle into plates and serve. Do not forget to serve bread, vegetables and fresh herbs with the pickle.

Enjoy your meal!

Pickle with pearl barley and pickles, cooked in a slow cooker

Modern kitchen technology greatly facilitates and speeds up the process of preparing many dishes. The palm in helping with the kitchen can rightfully be given to the multicooker: it will cook at the desired temperature regime, and will inform about the end of cooking, and keep the dish warm for a long time. Miracle. Therefore, cooking soups with such an assistant is a pleasure. Try it and see for yourself!

Ingredients:

• Beef pulp - 0.5 kg.
• Potatoes - 4-5 pcs.
• Carrots - 1 pc.
• Pearl barley - 90 g.
• Pickled cucumbers - 6-7 pcs.
• Salt - 1-2 pinches
• Spices to taste
• Onions - 1 pc.
• Bay leaves - 2-3 pcs.

Cooking process:

1. Remove the husk from the onion, rinse it under running water and cut into small cubes. Pour some odorless vegetable oil into the multicooker bowl and turn on the "FRYING" or "BAKING" mode. When the oil warms up properly, add the onion to it and fry until half cooked.
2. While the onions are fried, do the meat. To do this, rinse it under cold water and cut it into small strips or squares. Transfer the meat to the bowl next to the onion and fry both ingredients for 15-20 minutes under the lid closed.
3. Peel the carrots and rinse the dirt off under cold water. Carrots need to be cut into thin cubes or grated on a coarse grater. Transfer it to the meat and onions and cook with the lid closed for about 10 minutes.
4. Peel the potatoes with a sharp knife, rinse under the tap and cut into small cubes. Transfer the potato pieces to the bowl with the meat and vegetables, mix thoroughly. Send half a glass of thoroughly washed pearl barley there (it will be good if you soak it in water for an hour in advance). Now fill the entire contents of the bowl with hot water (so that it reaches the maximum level). Turn on the "STEWING" or "SOUP" mode for 1 hour. Close the cover and press START.
5. Now you need to rinse the pickles, and then grate them on a coarse grater. Transfer the cucumbers to the pickle about 30 minutes after starting cooking. Also add salt, pepper, spices and bay leaf to the multicooker bowl. Close the lid and cook until the end of the program.
6. The finished pickle should be left in the multicooker for another 10-15 minutes, so that it is infused, and then it can be poured into plates. You can serve pickle with sour cream and finely chopped fresh herbs.

Bon Appetit!

How to cook a delicious pickle with kidneys?

Many people do not perceive offal as something edible. And it’s in vain, for example, from beef kidneys you can make the most magnificent pickle, which you can feed a hungry family. Delicious and simple budget soup for the whole family.

Ingredients:

• Beef kidneys - 0.5 kg.
• Pickled cucumbers - 2 pcs.
• Celery stalk - 1 pc.
• Parsley root - 2 pcs.
• Onions - 1-2 pcs.
• Sunflower oil - 2 tbsp. l.
• Sorrel - 100 g.
• Carrots - 1-2 pcs.
• Pearl barley - 50 g.
• Cucumber pickle - 100 ml.
• Potatoes - 4 pcs.

Cooking process:

1. First of all, rinse the kidneys, clean them of films and fat, and then cut each kidney into 4 parts. Place the beef kidneys in a saucepan and cover them with cold water. When the pot boils, drain the water, rinse the kidneys and pot under running water, then refill the pot with water and bring to a boil. After boiling, reduce the heat, remove the foam and boil the broth for 1.5 hours.
2. Peel the parsley root and cut into small pieces. Cut the celery into small strips. Peel the onions, rinse in cold water and cut into small pieces. Remove the peel from the carrots in a thin layer, rinse the root vegetable under running water and cut into cubes. Peel the potatoes and place them in a pot of water so that they do not darken. Fry in a skillet with 2 tablespoons of unscented celery oil, onions, carrots and parsley.
3. Cut the potatoes into small pieces and add to the broth, after removing the boiled kidneys from it. Put them on a plate and let them cool.
4. Cut the pickled cucumbers into strips and add to the broth as well. There you also need to send pearl barley, previously washed and soaked for 2 hours in hot water. Also add vegetable and root roast. Salt the pickle to your liking. Cook for half an hour.
5. Boil 100 ml cucumber pickle in a small saucepan and add to the rest of the soup ingredients. Add cooled and cut kidneys into small pieces. Rinse the sorrel and chop finely. Put it in a saucepan with pickle 10-15 minutes before the end of cooking.
6. Serve the prepared pickle with sour cream and fresh herbs.

Enjoy your meal!

Step-by-step recipe for making pickle with tomato paste

Rassolnik is considered a primordially Russian dish for a reason. Our man knows a lot about combining products in such a way that a delicious, satisfying and at the same time incredibly simple dish turns out. This soup will perfectly warm and saturate on a cold winter day.

Ingredients:

• Beef (pulp) - 0.3 kg.
• Onions - 1 pc. medium size
• Carrots - 1 pc.
• Pickled cucumbers - 2-3 pcs.
• Water - 2-2.5 liters.
• Sour cream - 0.1 kg.
• Pearl barley - 1 glass.
• Tomato paste - 55 g
• Table salt - to taste
• Cucumber pickle - 120 ml.
• Potatoes - 4 pcs.
• Bay leaf - 2 pcs.
• Ground black pepper - on the tip of a knife.
• Fresh herbs - 20 g.

Cooking process:

1. So, first of all, rinse the pearl barley. To make the barley rinse better, drain the water several times and pour in clean water. You also need to rinse the beef under running water, after which it needs to be cut into medium-sized pieces. Transfer the cereals and meat to a saucepan, pouring 2 liters of cold water on top. Send the pot over high heat and wait for the water to boil. Carefully remove all foam that begins to form on the surface. Reduce heat and simmer both ingredients in boiling water for at least 40 minutes. At this point, you can add bay leaves.
2. While the barley and meat are boiling, it's time to prepare a dressing for the soup. To do this, grate the carrots on a coarse grater, cut the peeled onions into small cubes, and grate the pickled cucumbers or also chop finely, like the onions.
3. Pour 2 tablespoons of vegetable oil into a well-heated skillet and add the prepared ingredients. Saute vegetables a little, then pour 120 ml cucumber pickle into the skillet. Reduce heat and simmer vegetables for about 20 minutes. When the vegetables in the pan are tender, add 5 grams of tomato paste to them. Stir all the ingredients in the dressing and simmer for 5 minutes.
4. Peel the potatoes and rinse thoroughly. After that, you need to cut each tuber into medium-sized pieces. Add chopped potatoes and vegetable fry to the boiling broth. Stir, add salt and spices. Cook on a slow simmer for 20-25 minutes.
5. Rinse the greens thoroughly under running water, and then dry in a colander. Finely chop the dried greens and sprinkle into the prepared pickle.Pour the aromatic soup into bowls, adding a tablespoon of fresh sour cream to each serving.

Enjoy your meal!