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Canned Rassolnik Soup Base for Winter (Fresh Cucumbers + Tomato)

Put up rassolnik base in summer and thank yourself in winter! I love this soup, and it's far easier to can a batch of the base than to make it from scratch every time. Rassolnik goes way back—its final form took shape in the early 19th century. By the way, if you don't care for pearl barley, you can swap in rice, though it changes the soup's flavor quite a bit.

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Pickle for winter with tomato from fresh cucumbers in jars
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 2 g
Fats 18 % 3 g
Carbohydrates 71 % 12 g
79 kcal
GI: 92 / 0 / 8
  • Grate the fresh cucumbers and carrots on the large holes of a grater—I don't like graters and use a food processor. You can also dice the cucumbers and grate just the carrots. Slice the onions into half-rings. Sauté the onion-and-carrot mixture over medium heat, stirring constantly. Add the cucumbers and simmer for about 20 minutes, then stir in the tomato paste and simmer another 10 minutes. In a large pot, combine the stewed vegetables, cooked pearl barley, sugar, salt, vinegar, and vegetable oil. Bring to a boil and, while hot, pack into clean, dry jars and seal with lids. Store this winter rassolnik base of fresh cucumbers and barley in a cool, dark place.

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Pearl barley - 340  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g

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