Pickle soup with pearl barley and cucumbers – a winter preparation
Rassolnik with pearl barley and cucumbers is a real find for any home cook. This winter preparation is a semi-finished product for making a delicious homemade soup. Once you open the jar, you can quickly prepare a hearty first course with minimal effort.
Cooking time is 80 minutes. The ingredients listed in the recipe make two 450g jars.
Ingredients:
- pearl barley – 200 g;
- onions – 150 g;
- carrots – 250 g;
- tomato puree – 120 g;
- pickled cucumbers – 250 g;
- chili pepper – 1 pc.;
- parsley – 50 g;
- garlic – 4 cloves;
- ground paprika – 10 g;
- salt – 15 g;
- sugar – 30 g;
- vinegar 9% - 50 ml;
- sunflower oil – 30 ml;
- water, black and red pepper to taste.
How to prepare rassolnik with pearl barley and cucumbers for the winter
Heat the sunflower oil in a deep frying pan. Add the finely chopped onion, then the crushed garlic cloves and the coarsely grated carrot.
Saute the vegetables over moderate heat for 10 minutes until the carrots are soft.
Next, add tomato puree or tomato paste. Instead of tomato paste, you can use fresh tomatoes and puree them using a meat grinder or blender. Just keep in mind that tomato paste is concentrated, so you'll need to use more fresh tomatoes—400-500 g.
Soak the pearl barley in cold water for 10-15 minutes, rinse, and add to the vegetables. Pour in 250 ml of hot water, add salt, and sugar. Cook over low heat for 30 minutes.
Peel the pickles and dice them. Cut the chili into rings.
I made this rassolnik with overripe lightly salted cucumbers; regular barrel cucumbers don't need to be peeled.
When the pearl barley is ready, add the chopped cucumbers and chili to the pan.
Add finely chopped parsley, sweet paprika flakes, pour in 9% vinegar, and pepper to taste.
Simmer everything together for 15 minutes. Meanwhile, prepare the jars: wash the jars with hot water and any detergent, rinse, and dry in the oven. Boil the lids.
Place the prepared rassolnik into jars. Sterilize containers with a capacity of up to 500 ml for 25 minutes.
We screw the lids tightly and put them away for storage in a cool place.
