How to prepare pickle soup with barley for the winter: step-by-step instructions and recommendations. Pickle soup from fresh cucumbers with pearl barley - recipes for pickle soup in jars for the winter How to roll up pickle soup at home

Preparing food for future use has been and will remain relevant for every housewife. Many people try to pack as many jars of summer gifts as possible, so that during the cold season they can not only eat goodies, but also significantly reduce costs. These include cucumbers, tomatoes, and squash caviar - each sorceress has her own list of favorite dishes. However, you can prepare almost a whole soup. This is a good way to make your life easier in the future, because you can prepare the first dish in almost three minutes.

Today we will talk about pickle. Everyone recognizes it by its interesting palette of taste, shaded by the slight sourness of pickles. For those who are making preparations for the first time, it will be useful to watch the video; experienced housewives can limit themselves to photos and descriptions.

Important: since you are still planning to prepare several jars of pickle for the winter, you should take care of storage containers. It is better to take jars no more than half a liter in volume. These are much more convenient to use, because one will be enough to prepare about 3 liters of soup. They must be washed thoroughly with the addition of baking soda powder, and then sterilized in any convenient way. This can be either calcination in the oven (wet cans must be placed upside down and removed exclusively with dry oven mitts, otherwise you may be left without containers), or steam treatment, for example, using a non-electric steamer or mantyshnitsa.

Ingredients

Servings: – + 15

• fresh cucumbers 1500 g
• pearl barley 250 g
• carrot 500 g
• bulb onions 500 g
• sunflower oil, odorless 35 g
• tomato paste 50 g
• ground coriander 1/2 tsp.
• bay leaf 3 pcs.
• black pepper 10 peas
• vinegar (apple) 6% 4 tbsp. l.
• dill 1 bunch
• dill 1 small bunch
• table salt 1 tbsp. l. with a slide
• water 200 ml

Per serving

Calories: 115 kcal

Proteins: 3.3 g

Fats: 2.6 g

Carbohydrates: 19.7 g

60 min. Video recipe Print

The first step is preparing the cereal. At least 5 hours in advance, soak the pearl barley, washed several times, in cold water. If the idea of ​​​​preparing rassolnik came to you in the evening, then feel free to go to the kitchen and make pearl barley. The longer it sits, the better for you.

The same goes for cucumbers. They require pre-soaking, as with any workpiece. Before placing greens in water (ideally ice water is optimal), rinse the fruits thoroughly. When the cucumbers are sufficiently saturated with moisture, remove the ends from both sides and chop. These may be cubes that are familiar to everyone, but it is better if you find a special shredder that chops the product into cubes. Place the chopped cucumber in a container and sprinkle with a little salt. Set aside for a while - the vegetable should release juice.

Wash and peel the carrots and onions.

Chop the onion into cubes, but slightly larger in size than you are used to putting in first courses. Grate the carrots. To experiment, you can do this using a Korean salad grater.

Pour vegetable oil into the largest frying pan you can find among your kitchen utensils. If there is a problem with the pan, replace it with a thick-walled pan.

Place the onion in the heated oil and sauté until it becomes slightly translucent. Next add carrots and cucumbers. Let the vegetables simmer a little in their own juices over low heat.

And there’s the final touch - add pearl barley, tomato puree, spices and greenberries to the frying. Pour in 200 ml of liquid. If it seems to you that there is not enough water (and this may be the case, because cereals sometimes absorb moisture too actively), then add another 50 ml. Add some salt. The future dish must be cooked covered for about 40 minutes after boiling, stirring every 4 minutes to avoid burning. At the end of stewing, pour in vinegar and be sure to taste. The taste that you feel should be identical to the soup “from under the knife”.

Place the pickle mixture in the prepared jars and seal it tightly using a special key.

Wrap the jars warmly, turning them upside down, and after cooling, teleport them to a cool place to wait in the wings.

Advice: It’s convenient to make a small portion in the amount of 4-5 half-liter jars in a slow cooker. Nothing will burn in it for sure.

Recipe for pickle soup with rice, tomatoes and bell peppers

In addition to pearl barley, many people make rassolnik with rice. We invite you to get acquainted with the recipe, which will help you prepare not only a delicious soup in a hurry, but also process those vegetables that can be classified as substandard.

Number of servings: 32

Cooking time: 1 hour 25 minutes

Energy value

• calorie content – ​​115.4 kcal;
• proteins – 2.5 g;
• fats – 5.8 g;
• carbohydrates – 13.3 g.

Ingredients

• fresh cucumber – 3 kg;
• ripe tomatoes – 1 kg;
• onions – 1 kg;
• carrots – 500 g;
• rice – 350 g;
• sweet pepper – 500 g;
• rock salt – 4 tbsp. l.;
• table vinegar (9%) – 100 ml;
• Sunflower oil – 200 ml.

Step-by-step preparation

1. Wash each pickle ingredient thoroughly and peel. If you are using overgrown cucumbers, remove the skin (be sure to check for bitterness); remove the stem from peppers and clean the insides.
2. Cut the cucumbers into cubes. If the pulp has large seeds, then these should also be removed to avoid excessive wateriness. Accordingly, it will be necessary to increase the number of greens, because the weight of the pure product that needs to be put into the preparation is indicated. The easiest way to remove the insides of a cucumber is to use a small spoon.
3. Grind the onion and pepper in the same way. Grate the carrots after cutting off the peel.
4. Place the tomatoes briefly in just boiled water. The blanching method will allow you to easily get rid of the skins. Make a criss-cross cut into the tomatoes and, pulling at the ends of the skin, completely “undress” the vegetable. Remove the area where the branch was attached from the tomatoes. Pass through a meat grinder or grind using a fine sieve. You should end up with tomato puree. Of course, you can also use store-bought canned food, but what you make yourself has a much richer taste, and you can rest assured about the quality.
5. Place all the vegetables in a large saucepan or enamel-lined bowl, pour in a little oil and throw in the cereal. Don't forget to add salt. If you are one of the spicy lovers, you can diversify the composition with a small piece of hot pepper without seeds.
6. Simmer the mixture over medium heat for about ½ hour. Stir constantly. To prevent the tomato juice from evaporating quickly, do not forget about the lid.
7. While the seaming is being prepared, take care of the jars. They can be sterilized in the microwave. This is a fairly quick method, which is only applicable in practice with small capacity containers. To do this, pour a little liquid into each jar and place in the device for 3 minutes.
8. By this time, you have just come to its logical conclusion of cooking the pickle. All that remains is to pour in the vinegar and roll up.
9. Be sure to turn the jars over onto their lids and listen to see if air is leaking anywhere. Otherwise, it's better to roll it up again. Insulate and leave to cool.

Making pickle from a jar

Now that you know how to make pickle soup, preparing a delicious soup will not be difficult. You won't need to spend a long time near the stove, and the list of required components is not that long.

Number of servings: 15

Cooking time: 1 hour

Energy value

• calorie content – ​​184.1 kcal;
• proteins – 8.7 g;
• fats – 5.9 g;
• carbohydrates – 24.2 g.

Ingredients

• pickle preparation - 0.5 l jar;
• potatoes – 300 g;
• meat – 350 g;
• peppercorns – 3 pcs.;
• bay leaf – 2 pcs.;
• greens - 1 bunch.
• salt - to taste;
• sour cream - 1 tbsp. l. per serving;
• water – 2 l.

Step-by-step preparation

1. Boil any meat until fully cooked. Undoubtedly, one of the most delicious pickles is made with beef.
2. Peel the potatoes, cut into relatively large cubes, and place in the broth.
3. When the potatoes have softened a little, add a jar from your supplies.
4. If necessary, add salt and spices. Cook until fully cooked.
5. Serve with a generous dollop of sour cream and sprinkled with herbs.

In the modern world, it is very important to appreciate every minute. This also applies to cooking. You need to feed your family, but sometimes you don’t want to spend half the day in the kitchen. Therefore, it is worth preparing in advance, and then you will say “thank you” to yourself more than once. Bon appetit!

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Many housewives are thinking about what interesting preparations can be made in addition to traditional pickles. Some of these dishes include numerous salads, appetizers and even bases for future soups. If you want to make pickle for the winter in a jar from fresh or pickled cucumbers, then learn about all the intricacies of preparation before doing so. Having tried to cook barley soup once, you will make it all the time - after all, this dish will definitely please the whole family.

How to prepare pickle soup for the winter

The dressing itself is prepared thoughtfully and thoroughly. To prepare it, you need few ingredients - the most basic ones are cucumbers and pearl barley. This grain gives the winter preparation a special consistency and unique taste. To achieve a rich taste, follow the following recommendations for creating semi-finished pearl barley:

• Before direct cooking, be sure to soak the pearl barley.
• It is better to get rid of too rough cucumber skins.
• Lids must be sterilized before preservation.
• The workpiece is rolled only into sterilized jars.

Pickle recipes for the winter

You can prepare soup dressing in different ways. There are a lot of recipes both with and without pearl barley, with fresh or salted cucumbers, with tomato paste or fresh tomatoes. Preparing pickle soup for the winter from cereals and cucumbers will appeal to everyone, especially those who have little time. You can eat a jar of vegetable mixture just like that, heating its contents in a frying pan, or use it for its intended purpose - adding it to meat broth. It will turn out very tasty if you season it all with potatoes, hot peppers, herbs or garlic.

Rassolnik with pearl barley for the winter

Time: 1 hour.
Calorie content of the dish: 45 kcal per 100 g.
Purpose: for dinner, lunch; lean nutrition.
Cuisine: Russian.
Difficulty: medium.

When there is absolutely no time to prepare soup or something for the main course, but you need to feed the family something, a winter pickle dressing like this one can help out. You just need to take the jar out of the refrigerator and add its contents to boiling water. The canned pickle prepared according to this recipe is well suited as a base for hodgepodge, and the brine can be used as a gravy for any side dish.

Ingredients:

• cucumbers – 3 kg;
• boiled pearl barley – 500 g;
• carrots – 1 kg;
• onion – 1 kg;
• tomato paste – 1 tbsp;
• vegetable oil – 200 ml;
• 9% vinegar essence - 100 ml;
• sugar – 250 g;
• salt – 2 tbsp;
• water – 100 ml.

Cooking method:

1. Chop the vegetables. Mix in a saucepan. Add salt, sugar, tomato paste, oil. Cook for 40 minutes.
2. Supplement with cereal. Boil for another 10 minutes.
3. Pour in the essence 5 minutes before it’s ready.
4. Pour the hot mixture into jars and roll up.

From fresh cucumbers

Time: 50 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 48 kcal per 100 g.
Cuisine: Russian.
Difficulty: medium.

If you are thinking about how to prepare canned pearl barley soup, then pay attention to this recipe for pickle soup for the winter. You need to roll the workpiece using this method when the cucumbers are ripening. The classic recipe uses salted fruits, but if preparations are made in the summer, then it would be more rational to use fresh vegetables. The prepared pickle soup from fresh cucumbers for the winter will turn out very appetizing. If you use all the necessary components indicated in the composition, then you will get very tasty.

Ingredients:

• fresh cucumbers – 3 kg;
• pearl barley – 500 g;
• tomatoes – 1.5 kg;
• onions – 1 kg;
• bell pepper - 300 g;
• carrots – 1 kg;
• vinegar 9% - 150 ml;
• vegetable oil – 200 ml;
• salt – 2 tbsp;
• water – 150 ml.

Cooking method:

1. Cut the vegetables into cubes (carrots can be grated using a coarse grater as indicated in the photo).
2. Grind the peeled tomatoes in a meat grinder.
3. Rinse the cereal well. Boil until almost fully cooked.
4. Add tomatoes, cereal, water, oil, sugar and salt to the pan. Mix everything. Let it simmer.
5. After 15 minutes, add the rest of the vegetables and cook a little more.
6. Add vinegar and roll up.

With pickles

Time: 1 hour 10 minutes.
Calorie content of the dish: 56 kcal per 100 g.
Purpose: for dinner, lunch.
Cuisine: Russian.
Difficulty: medium.

Preparing pickled cucumbers for the winter is considered an original Russian dish. This cooking option is considered traditional. Cucumbers give the dressing a unique taste unique to this dish. It is important to note: the main vegetable ingredient of the pickle should not be pickled or pickled - it must be pickled fruits.

Ingredients:

• pickled cucumbers – 1.5 kg;
• pearl barley – 300 g;
• onion – 1 kg;
• carrots – 1 kg;
• vegetable oil – 100 ml;
• tomato juice – 1 l;
• salt - 1.5 tbsp;
• water – 300 ml.

Cooking method:

1. Boil the cereal until almost completely cooked.
2. Chop the vegetables as in the photo, fry, put in a saucepan. Add water. Simmer for 20 minutes.
3. Pour tomato juice into the container with the ingredients being prepared. Simmer for another 10 minutes.
4. Add vegetables with cereal and bring to a boil.
5. Pour the soup mixture into jars.

From green tomatoes

Time: 1 hour 50 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 53 kcal (per 100g).
Purpose: for dinner, lunch.
Cuisine: Russian.
Difficulty: medium.

Housewives who cook borscht in jars probably also make another useful preparation for the winter - rassolnik. This culinary semi-finished product will not only help you out when you are short of time, but will also become a completely independent snack or even a second course. The recipe for pickle with barley for the winter is very simple, and the result is always pleasing.

To prepare this delicious preparation, we will take seasonal vegetables - cucumbers, tomatoes, onions and carrots. Pearl barley can be found in any grocery store, and choose refined, that is, odorless, vegetable oil. Table vinegar used in the recipe is 9%.

To prepare the first course with such a semi-finished product, cook (as usual) meat broth or make pickle in lean form - in water. Add cubes or slices of fresh potatoes, and 10 minutes before readiness, add the contents of the jar. Spices and herbs (fragrant herbs) - to taste and desire.

From the specified amount of ingredients suggested in the recipe for pickle for the winter, about 3 liters of the preparation are obtained. Jars with seaming are perfectly stored in a dry and dark place - a cellar or basement is best, but such a pickle will not spoil in a closet (the main thing is that it is not hot and damp there).

Ingredients:

(1 kg ) (750 grams) (450 grams) (450 grams) (250 grams) (250 milliliters) (60 milliliters) (60 milliliters) (2 tablespoons ) (1 tablespoon )

Cooking step by step:

To prepare pickle soup for the winter, we will need the following ingredients: cucumbers, tomatoes, carrots, onions, pearl barley, drinking water, granulated sugar, table salt, refined vegetable (I use sunflower) oil and 9% table vinegar. Wash all vegetables thoroughly and dry. Their weight is indicated in already prepared (crushed) form.

Take 250 grams of pearl barley, rinse it in cold water (2-3 times) until the liquid becomes clear. After this, fill in a sufficient volume (I did not indicate it, but 500 milliliters is enough) of cold water and leave it on the table while we deal with the vegetables. Let the pearl barley swell.

Cut fresh cucumbers (1 kilogram) into cubes or not very small cubes - as you like. Just please don’t use a grater - this is absolutely not the case. I like to cook rassolnik (by the way, here is my recipe for this delicious first course) with cucumbers, cut into cubes.

We also clean and chop the carrots (450 grams) using a coarse grater. If you wish, you can cut the carrots into strips.

Place the vegetables prepared in this way into a large saucepan or bowl. As I was chopping, I transferred the vegetables into a 5-liter bowl (for food products, of course), since they would fit into my favorite saucepan (4 liters), but I wouldn’t be able to mix the vegetables.

Add pearl barley to the vegetables, which needs to be thrown into a sieve. We also add 2 tablespoons of sugar, 1 tablespoon of salt, and pour 60 milliliters of vegetable oil. Additionally, you need to pour in 250 milliliters of cold water so that the pearl barley can cook properly.

Mix the contents of the dish directly with your hands. It doesn’t take long - just until all the ingredients are evenly distributed.

And now that the vegetables have released their juice and have decreased in volume, I transfer the future pickle into a saucepan. If you have one that is suitable in volume, mix and cook vegetables and cereal right in it.

All that remains is to heat-treat it, that is, cook the pickle. To do this, place the pan over medium heat and bring the contents to a boil. Then cook the pickle under the lid over low heat for 30 minutes. Don't forget to stir it 3-4 times. The pearl barley should be completely cooked during this time. At the end of cooking, pour in table vinegar (60 milliliters), stir the pickle again and turn off the heat.

Rassolnik with pearl barley for the winter. This preparation comes in very handy when you urgently need to prepare dinner and don’t have much time. It’s very easy to prepare, you don’t need to fry or fry anything separately, everything is chopped, mixed, stewed and ready. The ingredients are the most affordable, and the taste of this pickle is simply amazing.

INGREDIENTS

• Recipe:
• For 6-7 cans of 500 ml:
• Cucumbers – 1.5 kg.
• Tomatoes – 1 kg
• Onion – 500g.
• Carrots – 500g.
• Pearl barley – 250 gr.
• Salt – 1 tbsp.
• Sugar – 2 tbsp.
• Vinegar 9% – 60 ml
• Water – 250ml
• Vegetable oil – 60 ml.

• STEP-BY-STEP COOKING RECIPE

• Peel and grate 500 grams of carrots, wash 1.5 kg of fresh cucumbers well, dry them and cut them into cubes. Cut 1 kg tomatoes in half, remove the stem. Grind each half on a coarse grater, holding it by the skin. Then we throw away the skin. Cut 500 grams of onion into cubes.

  Wash 250 grams of pearl barley thoroughly.
  Place cucumbers and carrots in a large bowl and pour in the resulting tomato puree. add 1 tbsp. salt, 2 tbsp. Sahara. Pour in 250 ml of water. Add 60 ml vegetable oil. Stir, add washed pearl barley and mix again. Put it in a saucepan. Place on the fire until it boils and cook from the moment of boiling for 20 minutes. 20 minutes have passed, add 9% vinegar 60 ml and simmer for another 10 minutes.
  We put the hot pickle in sterilized jars, I sterilize the jars in the microwave, roll them up with sterilized lids, turn the jars over and wrap them.
  You can watch the details and preparation details in my short video below.
  Bon appetit!

• Cucumber - 3 kg;
• Tomato - 1.5 kg;
• Onions - 1 kg;
• Carrots - 1 kg;
• Pearl barley - 500 g;
• Salt - 2 tbsp. l.;
• Sugar - 4 tbsp. l.;
• Vinegar (9%) - 0.5 cup;
• Water - 0.5 l;
• Vegetable oil - 0.5 cup.

Cooking method

1. Cut the cucumbers into cubes. If desired, cucumbers can be grated on a Burner grater, as you like.
2. Finely chop the onion.
3. Grate carrots on a coarse grater
4. Peel the tomatoes and cut them into pieces, or you can put them through a meat grinder, whichever is more convenient for you.
5. Rinse the pearl barley.
6. Place the tomatoes in a stewing container and add water, salt, sugar, and vegetable oil.
7. Then add cucumbers, onions, carrots, pearl barley and mix.
   And here’s what was noticed: if you stir the still cold mass with a spoon, then you get less liquid, and if you use your hands, then more. Cook for 20 minutes from the moment of boiling.
8. After the specified time has passed, add vinegar and simmer for another 10 minutes.
9. Place the hot preparation into sterilized jars and roll up. Turn the jars over, wrap them warmly and leave until completely cool. Half the norm yields 6-7 half-liter jars. Jars of this preparation are perfectly stored in the closet.

Ingredients

• Cucumbers -1.5 kg;
• Tomatoes -0.8 kg;
• Onions – 0.5 kg;
• Carrots – 0.5 kg;
• Pearl barley – 0.25 kg;
• Salt – 1 tbsp. l.;
• Sugar – 2 tbsp. l.;
• Vinegar 9% – ¼ tbsp. (60-65 ml);
• Water -1/4 cup;
• Vegetable oil – ¼ cup.

Cooking method

1. The pearl barley should be rinsed well in running water.
2. Chop the vegetables. Grate the cucumbers on a coarse grater or into very thin strips. Cut the onion into small cubes.
3. Grind the tomatoes in a blender or pass through a meat grinder. Add salt, sugar, water and vegetable oil. You can add bay leaf and peppercorns. But I usually put these spices directly into the pan when cooking pickle, and not in jars. Of course, you can do as you wish.
4. Mix vegetables, pearl barley and tomato dressing evenly. That is, we used all the ingredients of our recipe except vinegar. Vinegar is added at the end of cooking.
5. Transfer the mixture to a cauldron and cook for 30 minutes, at a low boil. Add vinegar and boil for another 10 minutes.
   We put our pickle for the winter in hot sterilized jars and roll it up. It is best to use 0.5 liter jars, just enough for one pickle.
6. Wrap it up and let it cool until completely cooled. Don't be alarmed if after a day it seems to you that there is not enough liquid in the jars. That’s how it should be, it’s the pearl barley that has absorbed everything.