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Pickle for winter with pearl barley and fresh cucumbers

Rassolnik Soup Base with Barley and Fresh Cucumbers for Winter

A delicious dish the whole family will eat up! A great recipe for a fragrant canned base for rassolnik (pickle soup) with pearl barley and fresh vegetables — sure to win you over with its flavor.

Siberian cooks

Recipe author

Pickle for winter with pearl barley and fresh cucumbers

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Composition / ingredients

Servings:

Onion

500

Tomatoes

750

Cucumbers

1.5

Carrots

500

Pearl barley

250

Sugar

Salt

Water

100

Vinegar

Peppercorns

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 14 % 2 g

Carbohydrates 71 % 10 g

61 kcal

GI: 90 / 0 / 10

Cooking method

Cooking time: 55 min

Step 1:

Take 750 g of tomatoes, remove the stem ends, and cut them into medium dice.
Step 2:

Put the diced tomatoes into a large pot.
Step 3:

Cut 1.5 kg of cucumbers into medium dice as well.
Step 4:

Put the diced cucumbers in a large bowl.
Step 5:

Add 60 ml of vegetable oil, 2 tablespoons of sugar, 1 tablespoon of salt, and 7 black peppercorns to the tomatoes in the pot.
Step 6:

Pour 100 ml of water into the pot with the tomatoes.
Step 7:

Set the pot over medium heat and bring it to a boil.
Step 8:

Grate 500 g of carrots on the large holes.
Step 9:

Add 250 g of well-rinsed pearl barley to the boiling tomatoes and stir well.
Step 10:

Add 500 g of onion cut into half-rings to the pot with the tomatoes and barley, and stir.
Step 11:

Add the grated carrots to the pot with the other vegetables.
Step 12:

Add the diced cucumbers a portion at a time, stirring everything together.
Step 13:

Bring the vegetable mixture to a boil, cover, and cook for another 20 minutes, stirring now and then so it doesn't scorch.
Step 14:

After 20 minutes, stir everything and pour in 60 ml of 9% vinegar.
Step 15:

Stir all the vegetables again, cover, and cook for 10 minutes more.
Step 16:

Pack the hot soup base into sterilized jars right up to the top, pressing it down with a wooden spoon.
Step 17:

Seal the jars with sterile lids, turn them upside down, wrap them in a warm blanket, and leave them to cool for several hours.
Step 18:

Cooking together, cooking simply, making the most delicious dishes at home from everyday ingredients — enjoy!

Rassolnik soup base with barley and fresh cucumbers, for the whole family. Rassolnik — pickle soup — is one of those beloved childhood soups; its distinctive flavor, from pickles (or in some versions sauerkraut), is memorable from the very first spoonful. Just about every family has its own recipe for this tasty first course. Here's how to make a rassolnik base that's easy to put up for winter and will warm you right through in the cold months.