Rassolnik in jars with pearl barley and fresh cucumbers – a recipe for the winter
When you've harvested your produce and aren't sure what to do with it, try these healthy winter preservation recipes. Preserving vegetables for the winter is a convenient way to ensure you'll always have vitamins year-round.
This recipe will show you how to prepare rassolnik (pickle soup) with pearl barley and fresh cucumbers in jars for the winter. This preparation can be used as a salad, an appetizer, or a soup dressing.
On days when you don't have time to cook and your family is looking forward to dinner, make homemade soup with a wonderful rassolnik dressing. You don't even have to cook the meat broth; instead, make a lean soup with water. Bring the water to a boil, add potatoes and a portion of canned vegetables, and in just 20-25 minutes, a hot dinner will be on the table.
Ingredients:
- cucumbers – 1 kg;
- pearl barley – 150 grams;
- onion – 200 grams;
- carrots – 200 grams;
- tomato paste – 150-180 grams;
- salt – 1 tbsp;
- sugar – 0.5 tbsp;
- vegetable oil – 60 grams;
- vinegar – 40 grams.
How to prepare rassolnik with pearl barley and fresh cucumbers for the winter
Let's prepare the vegetables for the rassolnik. First, peel and chop the onion and carrot. Grate the carrots and finely dice the onion. Pour enough oil into the frying pan to fry the vegetables—this is about half the serving. Heat the oil and add the vegetables.
Stir and fry until soft and translucent, about 5-7 minutes.
Dice the fresh cucumbers. Alternatively, you can grate them, as you usually do for rassolnik.
We use any cucumbers; even large, overripe ones can be processed – this is another advantage of this preparation.
Cover the pearl barley with plenty of water and cook for 30-40 minutes. It's best to soak the barley overnight to speed up the cooking time.
Place fried carrots and onions, cucumbers and pre-cooked pearl barley into a saucepan.
Add tomato paste, remaining vegetable oil and simmer over low heat.
After 10 minutes, add salt and sugar and continue simmering, stirring occasionally. Simmer the salad for a total of 30 minutes. Finally, add the vinegar and wait for the rassolnik to return to a boil. It's ready.
We fill clean jars with salad; the pickle soup turns out thick and tasty.
Roll the lids tightly and set aside to cool under a "fur coat." Any warm blanket will do.
Bon Appetite!
