Canned Rassolnik Soup Base with Tomato Paste
An incredibly tasty rassolnik base to put up for winter — and it's easy to make! You can leave out the sugar, but if you do add it, make sure there's never more sugar than salt. Otherwise you'll end up with vegetable jam instead of a savory soup base.
♥Nata╬♫
Recipe author
Canned Rassolnik Soup Base with Tomato Paste
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
2 g
Fats 19 %
3 g
Carbohydrates 69 %
11 g
75 kcal
GI:
100
/
0
/
0
- Cook the pearl barley ahead of time. Wash and peel the carrots and cucumbers; grate the carrots on the coarse side of a box grater and cut the cucumbers into small cubes. Peel the onion and slice it into half-rings. Put all the chopped vegetables in a pot, add the tomato paste, sugar, and vegetable oil, and season with salt. Cook over medium heat for 40 minutes. Then stir in the cooked pearl barley. After about 5 minutes, pour in the vinegar and stir again. Cook for another 5 minutes. Steam-sterilize your jars, fill them with the soup base, and seal the lids tightly. Let cool, then refrigerate. This tomato-paste rassolnik base keeps through the winter in either the fridge or a cool cellar.
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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