Preparing pickle soup in a slow cooker is much easier than on the stove and is not at all troublesome. When preparing pickle with barley in a slow cooker, I replaced the pickles. The cucumbers in this salad are finely chopped, so they don’t need to be chopped.
In this recipe, I used a Philips HD 3039 multicooker with a power of 960 W.
In order to prepare pickle with barley in a slow cooker, we will prepare the products according to the list.
Soak the pearl barley for 2-3 hours in advance.
Select the "Roast" program for 20 minutes. Cut the meat into small pieces and fry in oil for 12 minutes. Stir during frying.
Then add carrots (grate), onions (finely chopped), tomato paste and cucumbers to the meat (I took half a 0.7 liter jar).
Stir and cook for the remaining 8 minutes on this program.
We wash the pearl barley, chop the potatoes finely and add them to the multicooker bowl.
Add water to the top mark. Cook on the “Stew” program for 1.5 hours.
5 minutes before readiness, add finely chopped dill, bay leaf and salt to taste.
Our pickle with barley, cooked in a slow cooker, is ready. Bon appetit!
Prepare the necessary ingredients.
First, let's prepare the vegetable dressing. To do this, pour vegetable oil into the multicooker bowl and heat for 1 minute. Peel the onions and carrots, cut into small cubes, pour into a bowl and, stirring, fry for 2-3 minutes (until soft).
When the onions and carrots become soft, add pickled cucumbers, cut into small cubes, mix and fry for 2-3 minutes on the “Fry” function, stirring.
To prepare the pickle, I used chicken broth, but it can be replaced with vegetable broth or plain water. Pour broth (or water) into the multicooker bowl.
I did not pre-soak the pearl barley. The pearl barley must be washed and poured into the broth (or water) in the multicooker bowl, close the lid, and cook on the “Soup” function for 45 minutes. If you pre-soak the cereal for 2-3 hours, the cooking time in the slow cooker will be reduced to 30 minutes.
Peel the potatoes and cut into small cubes. Place it in the broth with the barley. Cook on the “Soup” function for 20 minutes with the lid closed.
Then pour in the cucumber brine, previously strained through a fine sieve.
Add salt to taste, add bay leaves, set the “Soup” function for 5 minutes, then turn off the multicooker.
Rassolnik with barley and pickles, cooked in a slow cooker, turns out thick, aromatic, incredibly tasty and warming. Pour it into plates and serve warm.
Bon appetit! Cook with love!
Would you like to try an ancient, original Russian dish? Prepare the pickle! It can be cooked with chicken, pike perch, dried mushrooms, pork or any other meat. The obligatory ingredient that distinguishes the famous rassolnik from ordinary soup is pickles.
It is worth mentioning this dish out loud and the imagination pictures an old prosperous estate and a landowner satisfied with life, gobbling up pickle on both cheeks. By the way, in the old days the dish was called “kalya” and was prepared not only with meat, but also with caviar.
Traditionally, rassolnik is prepared with meat broth, but there is an alternative - a lean version of this soup. In the classic version, cucumbers are placed salted, but as practice has shown with pickled pickles, pickled cucumbers also turn out excellent.
Rassolnik in a slow cooker with barley
To make the broth rich and tasty, take a piece of beef or pork with a bone.
Rassolnik is usually cooked with pearl barley. But if you cook it with chicken or turkey, add giblets and use rice instead of barley. It will go more harmoniously with poultry meat.
In this case, we will prepare the most delicious classic pickle. It turns out rich and satisfying. A multicooker and our step-by-step photo recipe will come to the rescue in the cooking process.
But, as they say: less words, more actions! It's time to start cooking.
Ingredients:
- Water – 2 l;
- meat - 0.5 kg;
- pearl barley - 0.5 cups;
- salted (or pickled) cucumbers 4-6 pcs.;
- potatoes - 4 pcs.;
- large tomato - 1 pc. (or a spoonful of good tomato paste);
- cucumber pickle – 100 ml;
- carrots – 1 pc.;
- vegetable oil - a couple of tbsp. spoon;
- parsley root;
- laurel leaf;
- salt.
Cooking process:
The pearl barley can be pre-soaked or fried in a dry frying pan, but the easiest option is to simply rinse it. Then add it at the same time as the meat.
Place the meat and grains in the multicooker bowl. Pour boiling water over it (or place it in boiling water), the protein will quickly curdle and an unsightly-looking foam will not appear; in addition, the pickle will cook faster. Cook barley with meat and parsley root for 1-1.5 hours. You can do this in a slow cooker by selecting the “soup” or “stew” program, or on the stove in a saucepan.
While the meat is cooking, chop the cucumbers and peeled potatoes. While the potatoes are waiting in the wings, cover them with cold water. Cucumbers can be cut into strips or grated on a coarse grater.
Carrots and onions must be peeled, rinsed and chopped. Fry the vegetables in oil, you can do this in a frying pan to speed up the process.
Cut a ripe tomato into two parts and grate it to make a peelless paste. Add the pureed tomatoes to the vegetables and simmer for about 5 minutes. Add cucumbers and simmer for another 2-4 minutes, you can add a little sugar. When the meat is cooked, remove it from the broth and cut into portions.
Add potatoes to the pan, cook for 8-10 minutes, switching the multicooker to a higher setting for a quick boil.
Strain the cucumber brine.
Add fried meat, pieces of meat, brine, spices, bay leaf, and salt to the soup. If too much water has evaporated during the cooking process and the soup turns out thick, add boiling water and cook for another quarter of an hour.
To make a too-liquid pickle more rich, add a couple of boiled crushed potatoes to it and boil.
Rassolnik soup with barley in a slow cooker is ready! Serve the delicious first course hot. If desired, it can be seasoned with sour cream and herbs.
Bon appetit and good recipes!
Best regards, Anyuta.
I can’t say that I’m a particular fan of this first dish, but once I cooked it in a slow cooker, I realized that it’s very tasty! Therefore, I now suggest that you prepare pickle soup in a slow cooker with barley; I have attached a step-by-step recipe with photos for clarity. A tasty, simple dish, easy to prepare, excellent taste. You can make rassolnik with meat, but I prepared a lean version, and everyone liked it and ate it clean. If you cook with meat, you can cut it into pieces, fry it with vegetables and then do everything according to the recipe; it, along with the pearl barley, will cook perfectly in the time we set.
- half a multi-cup of barley (I have a 160 ml multi-glass)
- 4 medium potatoes
- 1 carrot
- 4 medium pickles
- 2 spoons of tomato paste
- 1 onion
- 3 liters of water
- bay leaf, salt, spices (I used salt and suneli hops)
How to cook rassolnik in a slow cooker with barley and pickles, step-by-step recipe:
Initially, pour boiling water over the pearl barley; while you prepare the rest of the ingredients, it will swell a little. Peel the washed vegetables.
Chop the onion and grate the carrot coarsely.
Turn on the multicooker, set it to the “Fry” mode for 10 minutes and fry the onion and carrots.
Add tomato. In the meantime, heat the water (3 liters) to add hot water to the multi.
Drain the water from the pearl barley, rinse well, finely chop the cucumbers and potatoes into cubes.
Add cucumbers and fry with vegetables for a minute.
The multicooker had just turned off and the water was heating up. Add barley, potatoes, salt, bay leaves, and spices to the bowl.
Pour water into the multi, mix the contents of the bowl.
Rassolnik in a slow cooker is a wonderful recipe for quickly preparing this thick, rich soup, which is especially good to eat in the cold season. But in addition to the usual recipe with cucumbers and pearl barley, you can safely try new options, for example, replacing pasta with fresh tomatoes, and pork with smoked meats. Do you think it tastes bad? We can easily convince you otherwise!
Classic pickle with barley in a slow cooker
Rassolnik can be considered a legend of Russian cuisine. In Tsarist Russia, the soup was called Kalya and it was prepared without meat, with any by-products (usually pork, beef kidneys, poultry offal, pork intestines, beef lungs, etc.), in a word, everything that was available not only to a noble nobleman was included. but also to the ordinary peasant.
One constant ingredient has always remained - pickled cucumbers. Their effect was “reinforced” by adding cucumber brine to the broth, adjusting the degree of acid to suit your taste. Classic rassolnik could be of any shade - from lightly salted to highly sour.
Rassolnik with barley in a slow cooker allows you to cook it many times faster than required by classical technology. It is enough to lay the components in a certain sequence, and then select the desired mode. Let's learn how to cook the most correct soup in a slow cooker.
For the pickle we will need:
- 700 g pork, you can take a large sugar bone with a generous layer of meat on it;
- one multi-glass of pearl barley;
- a couple of potatoes;
- large carrot;
- medium onion head;
- 3 medium pickled cucumbers;
- 50 ml vegetable oil for frying;
- half a glass of brine;
- 2 tbsp tomato paste;
- spices, salt, pepper to taste;
- Bay leaf.
First of all, pour vegetable oil into a multi-bowl and add pieces of meat, frying until golden brown. Add grated carrots and diced onions to the meat. Fry everything again over low heat until the vegetables turn golden. Now it’s the turn to put in the cucumbers - they are chopped into thin strips or cubes, depending on your preference. Add the tomato paste and fry everything again for 5-7 minutes over high heat. The cucumbers should simmer and become a little transparent.
A sign of good manners is to peel the skins from pickled cucumbers; This way they taste better and are absorbed much better.
There is an opinion that pickles should be added only at the end of cooking, as if the acid slows down the process of cooking potatoes. However, experienced housewives notice that this rule does not apply to a slow cooker: the potatoes boil perfectly even if the cucumbers are placed at the very beginning. Be that as it may, try it yourself and experiment with the technology in your own way.
Now add potatoes, cut into strips or cubes, and pearl barley, soaked the day before. Dry cereals are always washed until the water becomes completely clear. All that remains is to pour the broth over everything and cook on the “soup” setting for 60-70 minutes until the vegetables and meat are completely soft. During the process, you can open the lid and taste the soup for salt and acidity - at this stage you can add brine or add additional salt to the soup.
The finished pickle smells simply divine! Pearl barley shimmers like pearls, and cucumbers give it piquancy and spice. The soup is perfectly complemented with parsley and sour cream, and served with black bread and a glass of white wine.
Recipe with rice
Many people prefer rassolnik with rice even more than pearl barley. There is no arguing with tastes - this cereal also goes well with pickles. But it is important to ensure that the rice does not become soggy, otherwise the soup turns into porridge: cereal tends to swell in water. Want a little advice? Add rice that has been cooked until al dente (or completely raw) - it should remain strong inside.
In general, the technology is preserved: vegetables and meat are fried, pickled cucumbers, tomato paste and potatoes are added to them. Next, everything is poured with broth and cooked on the “soup” setting until cooked. Rice soup is served with herbs, sour cream and homemade adjika - the combination is very pleasant, moderately spicy and very appetizing.
How to cook with chicken broth?
If you have chicken broth in the house, then feel free to prepare chicken pickle - it turns out light and even dietary. Especially if you cooked chicken fillet. This soup can be safely given to children, but try not to overdo it with brine, which can be harmful to the child’s delicate stomach, and remove tomato paste from the recipe.
To prepare, proceed as follows:
- Sauté onions and carrots in water.
- Add pickles.
- We languish for a few minutes all together.
- Place potatoes cut into strips.
- Add the soaked pearl barley.
- Fill everything with broth with boneless chicken pieces.
- Simmer on soup mode for 40 minutes.
Rassolnik with buckwheat and tomatoes in a slow cooker
You can prepare rassolnik without pearl barley and rice at all, by adding the original Russian cereal – buckwheat. The cooking technology remains virtually unchanged, but the cooking time is reduced. In this soup, you can safely replace the tomato paste with fresh tomatoes. The food will become even tastier and more aromatic! This is also a summer option for the dacha, when there is no time to bother with cooking, but you really want something hot.
Tomatoes are always peeled: it is not digested by the human body.
Recipe with smoked meats
Smoked meats give the soup good density, solidity, if you like, some “brutality” so beloved by men. At the same time, it is not necessary to buy expensive smoked meats: chicken necks, thighs, pork ribs and pieces of smoked brisket are suitable for cooking pickle. If everything is cooked correctly, rassolnik turns into an interesting version of solyanka - thick, spicy, rich in different flavors.
Let's do it very simply:
- We wash the smoked meats in water and cook a strong broth with them.
- Remove the meat and remove all bones.
- In a multi-bowl, fry vegetables and pickles.
- Add tomato paste and potatoes.
- Add rice and pearl barley, washed with water.
- Fill with broth.
- Add a little brine.
- Season with spices.
Cook everything until done on the “soup” setting. The finished pickle can be served with lemon slices, in the manner of solyanka, seasoned with sour cream, and sprinkled with herbs. This soup is ideal for the morning after a stormy party, when you urgently need to cheer up your beloved man. But it is also very appropriate as a hearty lunch in winter.
The nuances of cooking in a multicooker: Redmond, Polaris
Before preparing pickle in a multicooker, it is very important to study the instructions and understand the technical capabilities of your device. One cooks quickly, the second a little slower, and the third multicooker cooks under pressure, which affects the taste of the dish. The optimal modes for cooking soup are “soup” and “stew”, and the time usually does not exceed 60 minutes.
The best cucumbers are barrel cucumbers; pickled ones add a fundamentally different taste to the dish.
Rassolnik is an excellent field for culinary experiments. And you can achieve different results quickly by changing the amount of spices, cucumbers, and tomato paste. Some people put olives and capers here, considering them worthy ingredients for the dish. You are free to cook as you like in your home. And we are sure that your soup will turn out to be the most delicious and satisfying.
