Servings: 6
Cooking time: 1 hour 40 minutes
Recipe Description
Before multi came into the family, I, like many others, did not consider pearl barley suitable for food;).
For the first time I tried to cook it in a slow cooker, then, and then the idea of cooking pickle with barley struck me.
Do you know that earlier, in the time of Gogol, under the name “rassolnik” they served chicken pie stuffed with buckwheat, brine and eggs?
In the 17th century, a new dish appeared in Russian taverns, which quickly took root and became popular among ordinary people. Why? Because they cooked it from products available to everyone: pickles, cereals, potatoes, greens. The broth for the pickle was prepared from whatever was at hand: chicken giblets, kidneys, pork or beef bones.
Many years have passed, but pickled cucumber soup is still a success :). Today I will tell you how to cook pickle soup in a slow cooker.
To prepare pickle with barley in a slow cooker you need:
- Chicken thigh – 1 piece;
- Pearl barley – 1 multi glass;
- Potatoes – 2 pieces;
- Carrots, onions - one at a time;
- Pickled cucumbers – 2 pieces;
- Dill – 1 bunch;
- Bay leaf, salt, pepper;
- Corn oil – 2 tbsp. spoons;
- Water – 2.5 liters.
Cooking step by step:
I recommend soaking the pearl barley in water overnight or at least for a few hours.
For the dressing, cut the onion into cubes and grate the carrots.
Turn on the “Baking” mode for 20 minutes, pour in the oil and fry the vegetables for 10 minutes.
Then turn off the multicooker.
We cut potatoes and cucumbers.
Next, put all the pickle ingredients into the slow cooker: potatoes, cucumbers, meat and pearl barley.
Fill it all with hot water.
You can also pour it cold, in which case it is better to turn on the “Steam” mode for 10 minutes so that the water boils, because... Next we will cook in the “Stew” mode, at a low temperature, and the soup will boil for a very long time.
Add salt, bay leaf and a little ground black pepper.
Close the multicooker and set the “Stew” mode for 1 hour 30 minutes.
Rassolnik appeared in Russia at the beginning of the 17th century. The dish was very popular among the people because it was distinguished by the availability of products. Pickles, cereals and fried vegetables. Meat broth was made from whatever came to hand. It could be chicken offal, pork legs or clean meat. Today, the same ingredients still form the basis of this first course. However, modern housewives have slightly diversified the cooking method.
Firstly, various types of cereals are added to the soup. White rice and pearl barley are especially in demand. Secondly, the broth is cooked from different types and parts of meat - pork, chicken, beef, turkey, duck. Thirdly, the recipe is complemented by the presence of tomatoes, fresh or salted, as well as tomato paste and herbs. In addition, such soup has long been prepared in a saucepan on the stove or using “smart” kitchen appliances for this. For example, you can easily and quickly cook pickle with barley in a slow cooker. We offer a step-by-step recipe with photos, following which you can get an amazing, mouth-watering soup. But first, let's look at some nuances.
Cooking features
The traditional process of preparing pickle with cucumbers and pearl barley in a slow cooker is somewhat different from the recipe in a saucepan. In order for the soup to turn out successful and not be spoiled, it is better to familiarize yourself in advance with some of the features and secrets of correctly performing all actions.
First, you need to pay special attention to preparing the cereal. The established recipe uses white round rice or pearl barley. Both products take quite a long time to cook. Therefore, it is better to take care in advance to speed up this process. There are two ways to do this. The first is to soak the cereal in lightly salted water for half a day. Of course, it would be better if the rice or pearl barley stood like this all night. However, if you forgot to soak the ingredients, or simply don’t have time, then it is advisable to soak them for at least 2-3 hours. After cereal grains, rinse thoroughly in running cold water. For convenience, it is recommended to use a fine sieve. The second way is to boil the cereal until half cooked. This is faster than soaking, but there is a risk of overcooking or undercooking the rice or pearl barley.
Secondly, it is important to know that pickled cucumbers are fundamentally different from pickled cucumbers by the canning process itself and the ingredients used. Pickled cucumbers must be prepared with the addition of vinegar or citric acid. Salted vegetables are poured with strong brine. When cooking soup, you need to take these important nuances into account. In addition, canned cucumbers, just like brine, are added to soups at the very last moment of cooking. Otherwise, the vegetables and meat will become tough and the dish will not be tasty.
Thirdly, as a rule, traditional pickle is cooked with the addition of roasted vegetables. It can be cooked separately in a frying pan. However, this is not very convenient, because then you will have to wash extra dishes. The easiest and fastest way to fry vegetables is in a multicooker bowl. For onions, carrots, tomatoes or paste made from them, use the “Baking”/”Frying” mode. In addition, to get a hearty soup, it is advisable to cook it in meat broth. When using a multicooker, it is recommended to boil the broth separately. To do this, fill the meat with purified water and put it on fire. At the end of cooking, add salt and pepper and add a few bay leaves. Afterwards, the ingredients, fried and stewed in a kitchen appliance, are poured with broth. Meat, if desired, can be added or excluded altogether to obtain a lean, dietary version of pickle.
Fourthly, almost all models of multicookers have a “Heating” mode. It is recommended to use this function after the soup is ready. Leave the dish in this mode for 20 minutes so that all the ingredients are well soaked and exchange aromas and tastes.
The speed, ease and quality of preparing pickle in a slow cooker will depend on the model and brand of kitchen appliance you use. But in practice, all household appliances of this type work flawlessly and professionally. You can safely choose any multicooker – “Redmond”, “Panasonic”, “Polaris” or another. The question of how to cook soup in such a machine will disappear by itself, these devices are so easy to operate. Even if you are far from cooking, then by following the instructions accompanying the recipe, you will get a luxurious dinner for your family in the shortest possible time.
Rassolnik on broth with barley in a slow cooker
Ingredients
Servings: – +
- beef on the bone300 g
- pearl barley 80 g
- onion 2 pcs.
- potato 3-4 pcs.
- carrot 2 pcs.
- salted cucumbers 5-6 pcs.
- pickled cucumber pickle100 ml
- tomato paste 1 tsp
- vegetable oil20 ml
- greens (parsley, dill)1 bunch
- fresh sour cream to taste
Per serving
Calories: 56 kcal
Proteins: 2.4 g
Fats: 2.7 g
Carbohydrates: 23 g
40 min. Video recipe Print
First you need to boil the meat broth. Place the beef in a saucepan and add purified water. Add a little salt. Set the stove to medium heat and cook for about an hour. After the time has passed, remove the meat. Strain the broth through a fine sieve. This is done so that “noise” - foam - does not get into the soup. The meat itself can be placed in the finished dish, having previously cut it into pieces of arbitrary shape, or excluded completely.
Soak pearl barley for a couple of hours in cold water. Afterwards, rinse it. Pour into a colander or sieve and leave to drain
Peel the potatoes and rinse the tubers. Cut into medium-sized bars, not small. The vegetable will have to cook in the soup for a sufficient amount of time, and small pieces may turn into mush.
Remove the skins from the onion. Cut into cubes or thin, neat half rings.
Peel the carrots and rinse them from dirt. Chop with a grater or cut into strips with a knife.
Grind the pickled cucumbers for soup to your taste. Some people prefer to grate coarsely, while others find it more convenient to cut into strips or half rings.
Turn on the multicooker in the "Baking"/"Roasting" mode. Pour in vegetable oil. Add onions and carrots to the bowl of the kitchen appliance, fry them until golden brown and soft. This process will take approximately 10 minutes.
If you decide to make soup with meat, now is the time to add it. Fry for 5 minutes. Then turn off the mode.
Next add potatoes and pearl barley. Lightly salt and pepper. However, it is worth remembering that our recipe is with cucumbers, which provide their own salt. Therefore, the main thing is not to overdo it.
Dilute tomato paste in half a glass of warm water. Add to bowl with ingredients. Pour broth over all ingredients. Install the "Soup" program or similar. Close the lid. Leave to cook for 60 minutes.
10 minutes before the end of cooking, add the cucumbers and pour in the cucumber brine.
After the kitchen appliance emits a characteristic signal indicating the end of cooking, add finely chopped herbs. Mix. It is recommended to switch to the “Warming” mode for 15 minutes.
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You can serve hot pickle sauce with fresh homemade sour cream. It will make the soup taste softer and more aromatic.
How to cook rassolnik with pearl barley in a slow cooker
First of all, you need to prepare the cereal. It needs to be washed and boiled until half cooked or soaked for several hours. Then we start preparing the soup in a slow cooker.
- We turn on the kitchen appliance, set the desired mode - “Frying” or “Baking”, depending on the model.
- Pour vegetable oil into the bowl. Fry the pre-prepared onions and carrots until golden and soft. Don't forget to stir the ingredients from time to time.
- Add tomato paste diluted with water.
- Add pickled cucumbers, cut as desired or coarsely grated, to the frying. Mix thoroughly.
- Switch the function to “Soup”/”Cook”. Add broth or water.
- Cut the potatoes into medium pieces and add to the ingredients. We also send pearl barley there.
- Add some salt. Let's pepper it. If desired, add a few bay leaves.
- Cook for 30-40 minutes.
- Let's brew a little. We invite everyone to the table.
Advice: Instead of cucumbers, you can put salted mushrooms in the soup, but add more brine to make the taste richer.
Recipe for pickle with barley and chicken
An appetizing pickle is prepared with the addition of homemade chicken. The dish has an amazing aroma and a unique fatty and satisfying broth. Read about how easy it is to make soup with barley and chicken in our recipe with photos.
Cooking time: 35-40 minutes
Number of servings: 7-8
Energy value of the product
- calorie content - 56.8 kcal;
- proteins - 3.6 g;
- fats - 4.3 g;
- carbohydrates - 3.1 g.
Ingredients
- chicken meat (fillet, wings, legs) - 300-400 g;
- potatoes - 4 pcs.;
- large carrots - 1 pc.;
- onions - 2 pcs.;
- vegetable oil - 2 tbsp;
- bay leaf - 2 pcs.;
- pickles - 5 pcs.;
- salt, ground black pepper - to taste;
- tomato paste - 1 tsp;
- pearl barley - 80-100 g;
- greens (parsley, dill) - 1 bunch.
Step-by-step preparation
- Pour purified water into a convenient saucepan with a deep bottom. Place bay leaves and pepper. Add chicken. Place the container with the contents over medium heat. After boiling, reduce it and cook the bird for half an hour.
- At this time, prepare the vegetable frying. Pour vegetable oil into the frying pan. Place the dishes over medium heat. Peel the onion and cut into cubes or half rings. Fry until beautiful golden brown. While the onions are sautéing, peel the carrots, grate them and add them afterwards. Simmer without reducing heat for 3 minutes. Then add tomato paste in the specified amount. Mix the vegetables thoroughly. Switch off.
- Peel the potatoes and wash them. Cut into cubes.
- Grind the pickled cucumbers as convenient for the housewife. It is preferable to use a grater.
- Place potatoes and pearl barley into the hot, boiling broth, which should be half-cooked in advance. Cook for 5 minutes over medium heat.
- Add the roast. Mix. Leave to simmer for another 3 minutes.
- Lastly, add the cucumbers. Add cucumber pickle if desired. Cook over low heat, covered, for 15 minutes.
- 2-3 minutes before the end of cooking, chop fresh parsley and dill. Send them to the pickle.
- Switch off. Leave the soup to steep for another 20 minutes.
- Pour into plates. Serve with fresh sour cream or homemade mayonnaise and herbs.
There has been debate for a long time about which pickle is tastier, meat or lean, with barley or with rice, cooked in the oven or in a saucepan. Try cooking this wonderful soup in different ways and choose your own recipe that will become your family's favorite.
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Prepare the necessary ingredients.
First, let's prepare the vegetable dressing. To do this, pour vegetable oil into the multicooker bowl and heat for 1 minute. Peel the onions and carrots, cut into small cubes, pour into a bowl and, stirring, fry for 2-3 minutes (until soft).
When the onions and carrots become soft, add pickled cucumbers, cut into small cubes, mix and fry for 2-3 minutes on the “Fry” function, stirring.
To prepare the pickle, I used chicken broth, but it can be replaced with vegetable broth or plain water. Pour broth (or water) into the multicooker bowl.
I did not pre-soak the pearl barley. The pearl barley must be washed and poured into the broth (or water) in the multicooker bowl, close the lid, and cook on the “Soup” function for 45 minutes. If you pre-soak the cereal for 2-3 hours, the cooking time in the slow cooker will be reduced to 30 minutes.
Peel the potatoes and cut into small cubes. Place it in the broth with the barley. Cook on the “Soup” function for 20 minutes with the lid closed.
Then pour in the cucumber brine, previously strained through a fine sieve.
Add salt to taste, add bay leaves, set the “Soup” function for 5 minutes, then turn off the multicooker.
Rassolnik with barley and pickles, cooked in a slow cooker, turns out thick, aromatic, incredibly tasty and warming. Pour it into plates and serve warm.
Bon appetit! Cook with love!
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.
- 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.
Rassolnik with barley in a slow cooker is a hearty first course that can be prepared quite simply and faster than usual if you have the right kitchen appliances in your kitchen. This recipe uses a Moulinex CE500E32 multicooker-pressure cooker, with it you will prepare the soup in just 30–40 minutes, and the maximum capacity of the bowl is as much as 5 liters. If you are on a diet, you can use vegetable broth or plain water instead of meat broth.
Ingredients
- water - 2 l
- potatoes - 2 pcs.
- onion - 1 pc.
- carrots - 1 pc.
- pickles - 2 pcs.
- pearl barley - 6 tbsp. l.
- sunflower oil - 3–4 tbsp. l.
- tomato paste - 2 tbsp. l.
- bay leaf - 2 pcs.
- salt - to taste
- ground black pepper - to taste
- greens - 1 bunch
Preparation
1. Prepare pearl barley in advance: rinse it thoroughly, cover it with cold water and leave for 4–6 hours.
Cut a large onion into small pieces. Pour sunflower oil into the multicooker bowl. Turn on the “Roast” program for 15 minutes. Add onion slices and fry for about 2-3 minutes.
2. Grate the carrots on a coarse grater or cut into small pieces. Add to onions. Stir and continue frying for about 5 minutes.
3. Grate the pickled cucumbers on a coarse grater or cut into small pieces. Add them along with the juice and tomato paste to the rest of the ingredients. Stir. Fry for another 5-6 minutes.
4. Rinse the swollen pearl barley and add to the bowl.
5. Peel the potatoes and cut into small pieces. Add to other products.
6. Pour water, preferably hot, to speed up cooking. Salt, pepper, add bay leaf. Be careful with salt, as the dish already contains pickles. Cover tightly with a lid and run the “Soup” program for 30 minutes. If your appliance does not have a pressure cooker function, the time should be increased to 50–60 minutes.