1. Main Page
  2. National cuisine
  3. Pickle for winter with pearl barley

Canned Rassolnik Soup Base for Winter, with Pearl Barley

Be sure to put up a jar of this soup base for winter! It's a genuinely handy recipe. Whenever I want a quick vegetable rassolnik (a Russian pickle-and-barley soup), I just open a jar of this base and have lunch ready in no time. It's a real lifesaver!

FairyAuthor avatar
Recipe author
Pickle for winter with pearl barley
Watch the video
Pickle for winter with pearl barley
0
0

Composition / ingredients

Servings:
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
    1. Wash the cucumbers and tomatoes and cut them into medium cubes. 2. Peel the onion and cut it into cubes too. 3. Peel, wash, and grate the carrots. 4. Combine the prepared vegetables in a pot, add the salt, sugar, and vegetable oil, and stir in the rinsed pearl barley. 5. Pour in the water and simmer for 50 minutes. 6. At the very end (a couple of minutes before it's done), add the vinegar and stir. 7. Ladle the mixture into sterilized jars and seal with sterilized lids. 8. Wait until the jars cool, then store them in a cool place. Happy experimenting!

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

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • 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
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Distilled white vinegar - 11  kcal/100g

Similar recipes

Related and additional categories: