Pickle without barley - new versions of the familiar dish. Recipes pickle without barley with other cereals and vegetables

Pickle without barley - new versions of the familiar dish. Recipes pickle without barley with other cereals and vegetables

Long since in Russia they prepared fish or meat soup on cabbage or cucumber brine. Since then, the recipe has changed somewhat, and the soup has acquired the name - pickle.

Pickle without Barley - Basic Cooking Principles

Pickle can be mushroom, vegetarian, meat, and even fish. Broth for meat pickle is prepared from both meat and meat by-products. For the preparation of fish broth using river or sea fish.

Basically, for cooking pickle use potatoes, carrots, cabbage and onions. In some recipes used roots, radishes, tomatoes or turnips.

Classic pickle cooked with barley. But there are people who do not favor this rump. For such gourmets, many recipes for making pickle without barley have been invented. The most common option is with rice. Also, the soup is cooked simply with vegetables, beans or millet.

In addition to vegetables, cereals and meat, you will need pickled cucumbers.

The first step is preparing meat, fish, mushroom or vegetable broth. Vegetables for soup cleaned and chopped. Potatoes, cabbage and carrots are dipped in broth. When the vegetables are almost ready, finely chopped or grated pickled cucumbers and fresh greens are put into the pan.

Recipe 1. Pickle without Barley


500 g pork or beef ribs;

a mixture of peppers and coriander;

four potatoes;

three peas allspice;


Bay leaf;


pepper and salt;

three pickled cucumbers;

30 grams of tomato sauce;

cucumber pickle;

four garlic cloves;

300 g white cabbage.

Method of preparation

1. Rinse the meat. Boil water, dip the meat in it, lightly salt it, put bay leaf and allspice peas. Cook for half an hour, removing the foam on time.

2. Peel the potatoes, wash and cut into large cubes. Put in broth. Boil for another half hour. 3. Crumble the peeled onion finely, and send it to the pan.

4. Grind carrots on a coarse grater, put in broth.

5. Pickle large cucumbers and add to the pickle. Cook all together for another 20 minutes.

6. Cabbage subtly shred. Peeled garlic cloves, finely chopped. Put in pan. When the contents begin to boil, add the tomato sauce and pour in the cucumber pickle. Season with salt, pepper and spices. Tomite a few minutes on low heat.

7. In the finished soup, add chopped fresh herbs. Remove from heat, cover, let it brew for a while.

Recipe 2. Rassolnik without barley with rice


two liters of any broth;

two small pickles;

a small cup of boiled rice;

two potatoes;



Method of preparation

1. Peeled my potatoes and coarsely chopped. Lay it in boiling broth and leave to cook until done.

2. Peeled onion finely crumbled. Carrot clean. Three large carrots and pickles. Put vegetables in a frying pan with hot oil and fry everything until light brown. Add grated pickles. Fill all with a small amount of water and simmer until tender.

3. We take out ready potatoes from broth. Mash it with a fork in a separate bowl. Again send in the broth. Here we lay out the vegetable fried and boiled rice.

4. Bring the pickle to a boil, put the greens and bay leaf. Cook for another ten minutes, remove the pan from the stove and leave for a few minutes, covered with a lid.

Recipe 3. No pickles pickles with dumplings


600 g beef brisket;

freshly ground pepper;

three potato tubers;

60 ml of vegetable oil;

one carrot;


a piece of parsley root;

300 grams of canned corn;


three pickled cucumbers.



90 g of semolina;

chicken egg.

Method of preparation

1. Beef bacon wash, put in a saucepan, pour filtered water. Sent to the stove. When the broth begins to boil, remove the foam. Cook on low heat under the lid for an hour. 2. Cut into cubes peeled and washed potatoes.

3. Peeled vegetables and crushed roots. Chop the onion into cubes, chop the carrot into thin strips.

4. Salted cucumbers finely cut.

5. Take out the finished meat from the broth. Separate it from the bone.

6. Add the potatoes, half the carrots and onions in the broth. Cook a quarter of an hour.

7. Heat the pan. Pour in vegetable oil and spread the remaining half of the vegetables. Cook, stirring, three minutes over medium heat. Add sliced ​​cucumbers and cook another five minutes. Add tomato paste. Mix and hold on the stove for another minute.

8. Spread roasted vegetables and corn in pickle. Season with pepper, salt and put bay leaf.

9. Pour the semolina in the plate, salt and hammer the egg, stir. It turns out the dough like thick sour cream. Put a teaspoon of dough into boiling pickle.

10. Cook the pickle for about five minutes, covered with a lid, over low heat. My shallow and finely chopped greens. Serve by adding sour cream and herbs to the plate.

Recipe 4. Lenten pickle without barley with mushrooms


three potatoes;

fresh greens;

three pickled cucumbers;

seven peppercorns;

300 g of champignons;

pepper and salt;

1/2 stack rice;

5 g sugar;


30 ml of vegetable oil;

onion head;

tomato paste - 60 g

Method of preparation

1. Clean my carrot, cut into thin strips or grind on a coarse grater. Onions and potatoes peel and chop into cubes.

2. Mushrooms are washed, cleaned and cut into thin plates.

3. Rice is well washed, changing several times the water.

4. Salted cucumbers in small pieces.

5. Put potatoes, rice, half of onions and carrots in boiling water. Cook a quarter of an hour.

6. Heat up the pan, pour vegetable oil. Spread the remaining vegetables. Stew, stirring, on moderate heat for a couple of minutes. Then add the mushrooms and cook everything together for five minutes, stirring. Then put the tomato and cucumbers, mix.

7. Then pour a third of a glass of vegetable broth into the pan. Stew for five minutes. Put the vegetable fried in the pan. Season with spices and put a bay leaf. Cook the pickle on the slowest fire for ten minutes. Then remove from heat and let the soup stand for 20 minutes. Add the washed chopped greens.

Recipe 5. Rassolnik without Kubansky Barley


two pig kidneys;

ground pepper;

pork heart;

kitchen salt;

400 g potatoes;

half a bunch of parsley;

four pickled cucumbers;

30 grams of tomato paste;

a glass of cucumber pickle;

50 grams of bacon fat;

50 grams of beans;

40 g oil drained .;

100 g onions;

garlic - three slices.

Method of preparation

1. Cut the kidneys in half and fill with drinking water, boil. After a couple of minutes, drain the water, rinse the kidneys. Repeat the operation again. The second time add heart to the kidneys. Boil five minutes. Drain the water, flush the kidneys and heart. Fill with fresh water, and cook over low heat for an hour and a half until tender. You can add bay leaf and peppercorns.

2. Soak beans in advance. Then boil until done.

3. Peeled potatoes crumble dice. Add potatoes and beans to the broth.

4. Drain the pan in the pan. butter and fry the onion in it. Add shredded cucumbers. After five minutes, pour in the soup ladle and simmer for ten minutes. Add tomato paste and cook for another five minutes.

5. Finely chop the garlic and lard. Pound them all together in a mortar.

6. Remove the prepared offal from the broth and chop them finely. Send to the pot. Add the stewed vegetables and pickle. Salt and boil for a couple of minutes. Season with garlic and add green parsley. Be sure to leave pickle for 20 minutes to infuse.

Recipe 6. Without pearl barley pickle with millet


three pickled cucumbers;

two bay leaves;

1/2 stack millet;


three potato tubers;





60 g tomato paste;

30 ml of vegetable oil.

Method of preparation

1. Boil two liters of broth. Peel potatoes, wash and chop into cubes.

2. Take the millet and rinse well, constantly changing the water until it becomes transparent.

3. Put millet and potatoes in boiling broth. Cook on moderate heat for about 20 minutes, stirring occasionally. 4. Peel the onions and carrots. Crumble onion finely, chop carrots into large chips. Salted cucumbers crumble dice.

5. Preheat pan with vegetable oil. Put the vegetables in it and fry, stirring for about three minutes. Add the pickles, stir and simmer for another five minutes. Put the pasta and the meadow of flour into the pan. Keep on the stove for another minute.

6. Fry the vegetable fry in the soup. Pepper, salt and cook on low heat, covered with a lid, five minutes. Remove from heat. Serve by adding a piece of greens to each plate.

Pickle without Barley - Tips and Tricks

  • To keep the potatoes in pickle from becoming tough, put pickles in the end.
  • Salted cucumbers can be replaced by pickled ones.
  • To get pickle pickle with rice, drop the washed rice into boiling water for five minutes and lay it on a sieve.
  • Instead of pickled cucumbers, pickled mushrooms can be added to pickle.
  • The pickle must be left for ten minutes to draw a lid.
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