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Pickle in a slow cooker with pearl barley

Rassolnik (Pickle Soup) with Pearl Barley in a Multicooker

A thick, fragrant, hearty soup from everyday ingredients! Rassolnik (pickle soup) with pearl barley in a multicooker is a delicious soup for the lucky owners of that magic helper that cooks for you. Just sauté the vegetables, add the meat and barley, pour in water, and press the button.

katushafin

Recipe author

Pickle in a slow cooker with pearl barley

Composition / ingredients

Servings:

Beef

400

Onion

Carrot

Pickles

Potatoes

Tomato sauce

Pearl barley

Water

Pickle brine

0.5

Vegetable oil

Bay leaf

Fresh herbs

Peppercorns

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 11 % 1 g

Carbohydrates 56 % 5 g

43 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make rassolnik with pearl barley in a multicooker? Gather your ingredients. Any meat works—pork, chicken; I have beef. The soup is tastier with broth from bone-in meat. Traditionally rassolnik is made with barrel-fermented (vinegar-free) pickles; if you can't find those, use regular pickled ones. Wash and peel the vegetables.
Step 2:

Cut the onion into small dice.
Step 3:

Grate the carrot on a coarse grater.
Step 4:

Cut the pickles or grate them on a coarse grater, whichever you prefer.
Step 5:

Set your multicooker to "Fry" or, like mine, "Bake" for 20 minutes, depending on the model. Pour the oil into the bowl.
Step 6:

Add the chopped onion and sauté for about three minutes, stirring.
Step 7:

Add the carrot to the onion and cook, stirring, for another three minutes.
Step 8:

Add the pickles and cook everything together a bit more.
Step 9:

Then pour in the tomato sauce. You can use tomato paste—you'll need less, about a teaspoon—or fresh tomatoes, peeled and diced.
Step 10:

Wash and dry the meat. For multicooker soup, I cut it straight into serving pieces.
Step 11:

Add the meat to the bowl with the vegetables and brown it a little. The sauté cycle will just be finishing.
Step 12:

Cut the potatoes into cubes.
Step 13:

Rinse the pearl barley in several changes of water. Add the barley and potatoes to the bowl.
Step 14:

Pour hot boiled water or ready broth over the vegetables and meat. Salt the soup lightly—keep in mind it has pickles, and we'll add brine later, so don't over-salt. Set the rassolnik to stew on a suitable setting for 2 hours. On my model that's the "Stew" setting.
Step 15:

Ten minutes before it's done, pour in the pickle brine and add the herbs, bay leaf, and peppercorns. Taste for salt and adjust if needed. Close the multicooker and wait for the program to finish. The rassolnik is ready—serve it with sour cream. Enjoy!

You can use any meat for rassolnik—pork or chicken work too. The most authentic version is made with kidneys. Use fermented (salted) pickles, not vinegar-pickled ones. Pearl barley cooks down nicely in a multicooker over two hours, so I didn't pre-soak it. You can swap the barley for rice. Add the brine only at the end, or the potatoes may stay firm.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
Important! For pearl barley dishes that always come out tasty, read our article on choosing and cooking pearl barley.
Keep in mind that the cooking time and setting in the recipe are approximate. All multicookers work differently, and even identical models from the same maker can behave differently. Before cooking a new dish in your multicooker, read its manual carefully, then practice with dishes you already know before trying new ones, adjusting the setting and time to your own machine.