Pickle soup with pearl barley for the winter (prepared without cucumbers)
Many people love rassolnik with pearl barley, but it is not so easy to prepare it at the first request of family members due to the rather long cooking process.
A pre-prepared jarred dish that can be stored for the winter is a lifesaver in such situations. All you have to do is add the missing ingredients and… voila! Call the family to the table, and a fragrant, delicious dish is ready.
This recipe uses ingredients for seven half-liter jars; one half-liter jar is enough to make 2-2.5 liters of rassolnik. If you're using larger pots, preserve the mixture in larger jars or use two 0.5-liter jars.
Ingredients:
- pearl barley (dry) – 2 tbsp.,
- tomatoes (sweet and sour, bright red) – 1 kg.,
- onion – 1 kg.,
- carrots – 1 kg,
- table 9% vinegar – 50 ml,
- sunflower oil – 200 ml (1 incomplete glass),
- salt – 1 tbsp. (there is no need to add more, since the saltiness of the final dish will be further regulated by the cucumbers and brine).
How to make rassolnik with pearl barley for the winter
We prepare sterile jars and lids for canning.
Rinse the grains thoroughly and soak them for 6-8 hours, then boil until tender. A slow cooker is ideal.
Blend the tomatoes into a juice using an immersion blender or a regular blender. You can also use any other kitchen appliance you have for this purpose.
Chop the onion into quarters.
Grate the carrots using a food processor or a coarse grater.
Pour sunflower oil into a stewing pan, add chopped onion, and simmer until soft.
Add the chopped carrots and tomato juice. Simmer for about 40 minutes over low heat.
Add pearl barley, salt and mix thoroughly so that all ingredients are evenly distributed and mixed.
Bring to a boil and simmer for another 10 minutes.
Add table vinegar, stir and simmer for another 5 minutes.
Pour hot into prepared jars and seal.
We store it together with all the canned goods.
