Dressing for rassolnik with fresh cucumbers and pearl barley
This winter pickle dressing made with fresh cucumbers and pearl barley is a real lifesaver for those who desperately lack the time to prepare a full meal in winter, but have the desire and time to stock up on healthy vegetables in summer. With a jar of rassolnik on hand, simply dissolve a bouillon cube in water, boil a couple of potatoes in the broth, and add some healthy ingredients—and the soup is ready! It takes 90 minutes to prepare. The ingredients listed above make 3 jars of 500g each.
Ingredients:
- pearl barley – 500 g;
- fresh cucumbers – 1 kg;
- carrots – 450 g;
- onions – 400 g;
- tomato puree – 300 g;
- parsley root – 1 pc.;
- bay leaf – 3 pcs.;
- table salt – 35 g;
- apple cider vinegar – 40 ml;
- vegetable oil – 50 ml;
- granulated sugar and black pepper to taste.
How to prepare a dressing for pickle soup for the winter
Let's prepare all the vegetables – wash and chop. First, peel the onion and chop finely.
Instead of onions, you can use shallots or mix different types of onions.
Wash fresh cucumbers thoroughly and trim off the ends. Cut the cucumbers into small cubes or strips.
Scrape the carrots, rinse with cold water, and grate on a coarse vegetable grater.
We sort out the pearl barley, soak it in cold water for 10 minutes, then rinse it thoroughly under the tap.
Pour vegetable oil into a deep roasting pan and add all the chopped vegetables. Drain the washed pearl barley in a sieve and add it to the vegetables. Cut the clean parsley into slices, add it to the roasting pan, and mix the ingredients.
Add tomato puree, table salt, and apple cider vinegar. For balance, add a little granulated sugar to taste and season with freshly ground black pepper.
Cover the roasting pan with a lid. Place it on the stove, reduce the heat to low, and cook for 45 minutes.
Wash the jars thoroughly and dry them in the oven. Pour boiling water over the lids. Ladle the hot rassolnik into the jars tightly and seal with the lids.
Place the jars in a large saucepan and add hot water until it reaches the shoulders. Once boiling, sterilize for 30 minutes (500g jars).
We seal the preparations tightly and store them in a cool place.
