Pickle for the winter: recipes in jars. Dressing for rassolnik for the winter Preparations for the winter rassolnik with pearl barley

05.07.2024

Question to readers: Do you want to cook pickle soup quickly for lunch? Take this as advice: Make pickle dressing for the winter in jars. Many experienced housewives do this and do not regret it.

Previous articles showed how delicious they are, like a lifesaver. The article about delicious pickle preparations is similar, but contains different ingredients.

The idea is the same - all you have to do is cook the broth, add potatoes, open the dressing, simmer a little and your favorite soup is ready.

Rassolnik for the winter with pearl barley and fresh cucumbers

If you make the preparation according to this recipe, you will recognize the taste of fresh cucumbers in cold winter times.

Ingredients:

500 g - cooked pearl barley (in a slow cooker)
1 kg - diced onion
1 kg - diced carrots
3 kg - fresh cucumbers, diced
1.5 kg - fresh tomatoes
100 g - vegetable oil
4 tbsp. spoons - sugar
2 tbsp. spoons - salt

First we start processing tomatoes. They need to be chopped (in a meat grinder or blender).

In our recipe, we chop it in a food processor and pour it into a large saucepan in which we will cook the vegetables. Add another 100 g of water to the pan and put on fire. We are waiting for the tomatoes to boil.

When the tomatoes boil, immediately add: salt, sugar. sunflower oil, odorless. Then add carrots.

Bring the mixture with carrots to a boil and let simmer for 20 minutes.

Then add the diced onion and simmer for another 10 minutes.

Now add chopped cucumbers and 100 g of 9% vinegar.

Next we lay out the boiled pearl barley. Stir, close the lid and simmer for another 30 minutes.

Half an hour passed and the pieces settled - this indicates readiness.

We put the finished pickle mixture into sterilized jars - the pan continues to stand on low heat (be careful - we don’t turn off the heat).

Immediately close the filled jar with a lid using a key.

This made 14 half-liter jars.

Pickle in jars is ready for the winter!

Rassolnik for the winter with pickles - aromatic video recipe

A tasty preparation will help you prepare a quick soup for lunch.

Barley will make your body full, and its delicious aroma will give you mental satisfaction.

Recipe for pickle with rice - “Our reserves”

I like the participation of rice in seasoning the soup, because I love rice.

Ingredients:

Tomatoes – 2 kg
Cucumbers – 0.5 kg
Onions – 0.5 kg
Carrots – 0.5 kg
Sweet pepper - 200 g
Sunflower oil – 250 ml
Rice - 1 glass
Salt - 1.5 tbsp. spoons
Sugar - 2 tbsp. spoons

Preparing the recipe - Pickle for the winter:

Finely chop all the vegetables, combine them in a large saucepan and cook for 40 minutes, stirring occasionally.

Then put into hot jars. roll up and wrap until cool.

Place the finished jars in the cellar for winter storage.

Rassolnik for the winter - classic video recipe

This recipe contains all the vegetables from the garden, nothing will go to waste and everything will be used for future use.

You have looked through all the recipes for preparations for the winter and your decision should be clear - prepare food now, so that in winter it will be easier and faster to prepare lunch and dinner.

This soup has been prepared in Rus' since ancient times. Adding brine (cucumber, cabbage) to meat or fish broth gave it the name by which we know it. A classic soup is one made with barley and pickles.

Over time, various options have emerged. Instead of pearl barley, rice, millet, and buckwheat are added. The brine is replaced with lemon or tomato juice. Every family has its own special, favorite recipe for this dish.

In our accelerated age, when there is a catastrophic shortage of time, many housewives have adapted to preparing the base of pickle soup for future use. This helps them shorten the cooking process. And it absolutely does not affect the taste of the food. The soup turns out just as rich, aromatic and incredibly tasty. Let's make such preparations together, and various recipes will help us with this.

This recipe calls for tomato paste and tomatoes in the ingredient list. Therefore, the taste of this soup will be slightly different. But different does not mean tasteless. Add a jar of this preparation to the meat broth in winter, and you have a hearty, rich first course.

We will need:

4 kg cucumbers
0.5 kg onions
0.5 kg carrots
0.5 l tomato paste
4 tbsp. l salt
2 tbsp. pearl barley
4-6 tomatoes

Wash the vegetables. Peel the carrots and onions. And let's start cooking.

Cut the cucumbers into small cubes. If you lack time, you can grate them on a coarse grater.

We also cut the peeled onions into small cubes.

You need a few tomatoes - 4-6 small pieces.

They are more needed to provide liquid to the dish at the right time of cooking. And, of course, their acid will help preserve our preparation for a long period.

We adhere to the same rules when chopping - cut into cubes.

When all the vegetables are chopped, combine them together. Add tomato paste.

The paste comes in different thicknesses. If it is thick, then the tomatoes will provide that liquid to dilute it a little.

Add salt. And mix thoroughly. We leave our mixture for two hours so that it infuses and the vegetables release their juice. During this time it needs to be stirred several times.

Now let's prepare the pearl barley. Pour it into a saucepan and pour boiling water over it. Leave for about 40 minutes. After forty minutes, drain the water and fill it with boiling water again. Keep for another 40 minutes or one hour.

If you know that the variety you buy boils quickly, then you can pour cold water over the cereal and leave for two hours.

Let's move on to carrots. We grate it on a medium or coarse grater and fry it in a small amount of vegetable oil.

Remove the finished carrots from the heat and allow them to cool. After this, it must be added to the infused vegetables.

To the mixture, in which the cucumbers and tomatoes have already given juice, add the swollen pearl barley. Mix all the contents.

Now we transfer the whole mass into a saucepan and put it on fire. Simmer over medium heat for 20-30 minutes, stirring occasionally.

If there is not enough liquid when boiling the cereal, add boiled water. And lower the fire.

Five minutes before the end of cooking, add vinegar.

The process of boiling the mixture is complete. Place the mixture into sterilized jars.

Now let's twist them. Turn the lids down, check the tightness of the screws and insulate them until they cool completely. When the jars of pickle juice have cooled, they can be stored in the pantry or cellar.

As you can see, the preparation is simple. And in winter, such preparation will make life very easy. And you won’t have to stand at the stove for hours.

Rassolnik with pickles for the winter: recipe with barley

The main trump cards in this recipe are pickles and adding brine to the base for the future soup. In winter, by opening a jar and cooking soup with this preparation, you will experience the real taste of pickle, the way our ancestors ate it a long time ago. Let's make some jars.

We take:

Carrots - 4 pcs.
Bell pepper - 3-4 pcs.
Onions - 4 pcs. (large)
Tomatoes - 0.5 -0.7 kg
Parsley - 1 bunch
Dill - 1 bunch
Pickled cucumbers - 1.5 kg
Pearl barley – 0.5 kg
Salt - to taste
Vegetable oil - 1 tbsp.
Cucumber brine - 100-150 g

We are carrying out preparatory work. Fill the barley with cold water and leave for 6 hours.

It is better to do this in the evening so that the cereal swells overnight.

Let's put it to cook. At this time, wash and peel the vegetables.

We take a large container - a saucepan, a cauldron. Pour vegetable oil into it and bring it to a hot state. Cut the onion into small cubes. Or the way you are used to chopping an onion for soup or borscht. We throw it into the oil. And lightly fry until it becomes soft and translucent, and also soaked in oil.

Three carrots on a grater. Choose your style too. Some people like to shred by hand into thin sticks or straws, some choose a fine grater, others a large one. Add the carrots to the cauldron, mix and fry along with the onions.

We take the pickled cucumbers out of the brine and cut them into cubes. We put them in the fryer. Mix everything well. And simmer for seven to ten minutes.

We pass the tomatoes and bell peppers through a meat grinder. You will get a homogeneous mass. Pour it into the general mixture.

By this time the barley has already been cooked. Remove it from the heat. Add it to vegetables. Mix everything and simmer until almost done. Stir occasionally during cooking.

Pour brine into the mixture. It will give the desired acidity and spiciness to the dish. Let's try. Be guided by your own taste. Add salt if necessary.

We cut parsley and dill as usual for soup. Add to the entire contents of the cauldron. Mix.

At the very end, add 2-3 tbsp. l 9% vinegar as a preservative for any long-term storage product.

Place the finished mixture into sterilized jars. We twist them. Turn the lids down. Wrap yourself in something warm. And leave until completely cool.

Jars of pickle can be stored well for a long time, although it is not necessary to store them in a cool place. They also stand well at room temperature.

Well, now you can easily prepare a delicious soup for lunch. The family will be delighted with such a wonderful dish.

Making a preparation for pickled cucumbers for the winter

This recipe is almost the same as the previous ones. But its main feature is not in the preparation process, but in the storage method. If you are satisfied with this option, then be sure to keep a small supply in the freezer. During the cold season, a quick-cooked soup will warm you up and delight you with its rich taste and summer aromas.

We need:

Pearl barley – 0.5 kg
Pickled cucumbers - 1.5 kg
Carrots – 05-07 kg
Onion - 0.5 kg
Tomato paste - 5-6 tbsp
Salt - to taste
Vegetable oil - 100 g

Pour pearl barley with water in the evening. By morning it should swell. Place on the fire and cook until half cooked.

Peel and wash the onions and carrots. Grate the carrots and cut the onion into cubes. Fry them in vegetable oil.

Pickled cucumbers can be cut into cubes or grated. Add them to the fried vegetables. Add tomato paste. Steam for 5-7 minutes.

Add boiled pearl barley to the vegetable mixture. Salt. Mix everything.

In this case, the presence of salt is not so important. This is a preparation for the future soup. You will always have time to add salt during the cooking process.

Let the cereal cook until cooked and the liquid evaporate. At the same time, periodically stir all the contents. When ready, remove from heat. We are waiting for the whole mass to cool down.

Now put it in plastic bags. We secure them and put them in freezer drawers.

Alternatively, this preparation can be made without frying and stewing. Mix onions, carrots, pickled cucumbers, ready-boiled pearl barley and tomato paste. You can add 5-6 diced tomatoes. And then put the mixture into bags. Store the preparation in the freezer.

Since there is little liquid in the dish, it can be used as a side dish or filling. It is also very tasty.

Video on how to prepare pickle soup from fresh cucumbers with rice

Our food can be prepared not only with pearl barley. Often millet, rice, and buckwheat are used instead. Barley is a classic. The use of other cereals is options. But soups with them are also delicious. In addition, in combination with pickles, they add their own unique touch, which makes the pickle original and unique. Watch the video, make a preparation with rice. And you can surprise your family with a wonderful version of this wonderful soup.

Dressing for pickle soup with fresh cucumbers

With this recipe you will quickly prepare a wonderful preparation for our pickle soup. It couldn't be easier to do. In addition, it can be seasoned with other soups, such as solyanka, cabbage soup, and borscht. Or use as a vegetable sauce for pasta or potatoes. This is the difference in the preparation - there is no grain here. Therefore, there are more application options. All first courses are aromatic, pleasant and very tasty.

We take:

Cucumbers – 2 kg
Onions - 300 g
Carrots – 300 g
Garlic - 1 head
Dill, parsley - to taste
Sugar - 3 tbsp. l.
Salt - 1.5-2 tbsp. l.
Vinegar 9% - 7 tbsp. l.
Vegetable oil - 1 tbsp.

All vegetables need to be chopped. Three carrots on a medium grater. Cut cucumbers and onions into small cubes. Garlic can be passed through a press or finely chopped. Chop the parsley and dill as for soup.

Place all the vegetables in a large container and mix well.

Add salt, sugar, vinegar and vegetable oil to the total mass of vegetables.

Now you need to wait 3-4 hours until the whole mass is infused and gives juice.

After four hours, we see that the cucumbers have released a lot of juice and now we can put the vegetable mixture on the fire. Simmer over medium heat. After boiling. cook for another seven to ten minutes.

Place the finished dressing into sterilized jars and screw them in. As usual, turn the lids down and check for leaks. Cover the top with something warm. And we take it out from under such a fur coat only after it has completely cooled down.

Now you can easily quickly prepare delicious soup, even if you have absolutely no time.

Soups in jars are increasingly attracting housewives. They help busy people quickly prepare lunch or dinner, freeing up time to communicate with loved ones, activities with children, and for themselves. A jar prepared in summer will bring joy and the most delicious pleasure in winter. As they say, what is born in the summer will come in handy in the winter. And how!

In addition to pickles, marinades and jams, there are preparations that greatly facilitate the preparation of a complete and satisfying lunch. Of course, you guessed that I’m talking about preparing soups or a concentrated base for their preparation. For example, such as a raskolnik for the winter in jars, the recipe for which I want to offer you today. Agree, this is not only very tasty, but also saves a lot of time. According to established family tradition, I usually prepare several jars of borscht dressing and concentrated rassolnik. With borscht, everything seems to be simple, but making pickle soup for the winter is a little more difficult. I came across many options for preparing it, and as a result I settled on this one. The main advantage of this method is the absence of vinegar.

pickled cucumber – 500-600 g,
pearl barley – 1 tbsp. (250 ml),
white onion – 150-200 g,
carrots – 150-200 g,
tomato paste (thick) – 2-3 tbsp. l.,
vegetable oil – 70-100 ml,
ground pepper (black) - to taste,
water - as needed.

A method for preparing pickle soup for the winter without vinegar

Since we use already salted cucumbers in our preparation (I won’t tell you how to salt them, I’m sure you already have your own proven method), and the rest of the vegetables are fresh, pearl barley requires the longest preparation. We wash it and fill it with cool water for a couple of hours so that it swells sufficiently.

After swelling, rinse the cereal thoroughly again, add fresh cold water and boil until all the liquid has evaporated. We take the proportions of water and cereals 2:1. Essentially, you will end up with a thick, slightly undercooked pearl barley porridge. Don't worry, at one of the subsequent stages we will bring it to full readiness.

Pour oil into a saucepan (deep frying pan or thick-walled pan), heat it and add vegetables to fry.

Bring them to a light golden state.

Add pickled cucumbers, chopped using a coarse grater (or cut into small cubes).

Following the cucumbers, immediately add tomato paste.

Cover the lid and simmer for about 5 minutes, then add the boiled pearl barley.

Mix the contents of the saucepan and add water, preferably hot boiled water, so that it completely covers all the ingredients. Reduce the heat on the stove to low (but not minimal) and simmer the pickle for another 5-7 minutes. stirring occasionally.

While the pickle is ready, we sterilize the jars for twisting in a way convenient for you: over steam, in the microwave or in the oven. Boil the lids. For such a pickle, it is good to take small jars - up to a liter. This amount is just enough for one-time preparation of soup.

After removing from the stove, immediately pour the pickle mixture into prepared jars and close with lids. Yield: 3 cans of 0.5 liters each.

Turn the jars over, wrap them in a warm blanket and leave them alone until they cool completely. We store it in the same place as all other preparations - in a cool place. In winter, all you have to do is open the jar, add the contents to the meat broth and boiled potatoes, let it boil and you're done!

Rassolnik with pearl barley for the winter

Rassolnik is an ancient wonderful soup, known in all Slavic cuisines. In the classic version, rassolnik is prepared with kidneys. Times change. This soup can be made with any meat broth. If the pickle is cooked in chicken broth, it can be eaten cold in hot weather. Rassolnik can also be prepared simply as a stew, using water. The second component of pickle is pickles. In real pickles, the preservative forms itself, and it is not vinegar, but lactic acid. Replacing acid with vinegar worsens the properties of pickle. This soup is good for everyone, but its main component, pearl barley, requires a lot of time to prepare. Many housewives are ready to spend some time and make a lot of semi-finished pickle with barley for the winter at once. Making homemade pickle soup with barley for the winter is very convenient: boil water or cook broth, add potato pieces and 200-300 g of canned homemade pickle soup. After 15-20 minutes, an excellent soup can be served.

Ingredients for 1.3 l:

pickled cucumbers – 300 g;
fresh cucumbers – 300 g;
onion – 1 pc.;
large carrots – 1 pc.;
tomatoes – 3 pcs.;
sweet pepper – 1 pc.;
garlic cloves – 7 pcs;
vinegar 9% - 1.5 tsp;
salt – 1.5 tbsp. l.
sugar – 1 tbsp. l.;
vegetable oil – 5 tbsp;
boiled pearl barley – 2 cups.

How to prepare a classic rassolnik with pearl barley, tomatoes and cucumber in jars for the winter

Wash and peel the onions, garlic and carrots. Remove the skin from fresh cucumbers. Some recipes recommend making pickle soup for the winter only from fresh cucumbers. A combination of fresh and pickled cucumbers would be more correct. The barley needs to be boiled in advance.

Cut the onion into small pieces, and you can grate the carrots into strips. Place a deep frying pan on the fire and add vegetable oil. Pour in the grated carrots and onions and begin to simmer the vegetables over low heat.

Following the onions and carrots, add chopped pickled and fresh cucumbers into the frying pan.

Remove the bases of the stalks from washed tomatoes

Cut the tomatoes into quarters and place in a blender glass.

Grind the tomatoes and chop the bell peppers. Add tomato juice along with chopped pepper to the pan. Add salt and sugar. This pickle preparation is not made spicy.

All vegetables should be stewed for 15-20 minutes. Lastly, add the boiled pearl barley and boil for 2 minutes. Rassolnik with pearl barley is ready for the winter.

We put our homemade preparation into pre-sterilized jars. Add a few pieces of chopped garlic on top.

Before closing the jars, add half a teaspoon of vinegar to each.

Turn over hot jars. They can be covered with towels. After cooling, put away the delicious pickle with pearl barley in a dark, cool place for the winter.

Rassolnik in jars for the winter, recipe with barley and rice

Soup preparations are absolutely necessary for working mothers and wives. They allow the housewife to quickly and without much time investment feed her tired and hungry household members a hearty lunch or dinner. It is worth paying special attention to the preparations for pickles. Ready-made canned food saves the time required for soaking cereals and cutting vegetables and herbs.

Preparing traditional pickle with pearl barley

3 kg. cucumbers;
1 kg of onions and carrots;
1.5 kg of ripe tomatoes, you can use overripe and slightly wrinkled tomatoes;
500 gr. pearl barley;
2 tbsp. level spoons of salt;
4 tbsp. spoons are also flush with the edges of the sugar;
half a glass of vinegar 9%;
half a glass of vegetable oil without aroma and water.

The procurement process consists of the following steps:

Chop the washed carrots and cucumbers into cubes or grate on a coarse grater.
Finely chop the peeled onion.
Peel the tomatoes and chop.
Add water, oil, sugar, salt to tomato puree.
Mix.
Place washed pearl barley and prepared vegetables into the sauce.
Mix well again, preferably with your hands.
Simmer covered over low heat for 20 minutes.
Then pour in vinegar and keep on fire for another 10 minutes.
Fold tightly into the prepared container, roll up, turn over, and insulate.
Leave in the room to complete the sterilization process for a day.

The amount of ingredients indicated in the recipe should yield approximately 12-13 half-liter jars of pickle. This preparation goes perfectly with broth made from beef kidneys and bones.

To prepare pickle with chicken giblets, it is best to use rice cereal.

Rassolnik for the winter with rice

This pickle recipe is ideal for using so-called substandard vegetables - cucumbers and tomatoes that are too large, overgrown or slightly crushed.

You need to take the following products:

3 kg of cucumbers;
2 cups rice, the shape of the cereal is at the discretion of the hostess;
1 kilogram of tomatoes and onions;
0.5 kilograms each of sweet peppers and carrots;
4 tablespoons salt;
half a glass of vinegar 9%;
1 glass of refined vegetable oil;
to add bitterness - a piece of hot capsicum.

The dressing is prepared as follows:

Wash the cucumbers, remove the skin from the overgrown ones, and chop them into cubes.
Chop the onions and peppers into cubes.
Coarsely grate the carrots.
Make a puree from previously blanched and peeled tomatoes.
Mix all the vegetables and oil in a large, suitable bowl, add salt.
Add the cereal, mix and place on the cooking surface.
Bring to a boil, cook for about half an hour.
Pour in vinegar, stir and let it boil.
Place the pickle in small, sterilized jars and seal immediately.
Turn over, wrap warmly, leave for a day.

In modern cooking, there are dozens of varieties of the dish. We prepare soup with various types of meat, offal, fish, with cereals, cabbage, mushrooms, with and without potatoes. And for any pickle you can make a preparation for the winter, which will help out in difficult times.

Recipes for winter pickle in jars: 6 “classic” ones with cucumbers...

Even the classic recipe for pickle for the winter has many variations, because every housewife is looking for the perfect taste, taking into account the needs of her family. The twists described below are a kind of semi-finished products - they serve as the basis of the dish, supplemented with products as desired.

With pickles

Peculiarities . The recipe for pickle soup made from pearl barley and pickled cucumbers for the winter is just the basis. Adjust the ratio of ingredients to suit your taste. Maybe hot pepper will seem unnecessary. But keep in mind that the initial rich taste of the dressing in the finished dish will be much weaker, because the preparation is “diluted” with broth.

Necessary:

tomatoes - 1 kg;
cucumbers - 1 kg;
onion - 1 kg;
sweet pepper - three pieces (large);
carrots - one (large);
red pepper - two pods;
sunflower oil - one glass;
garlic - two cloves;
vinegar 9% - 50 ml;
pearl barley - 750 g;
sugar - 75 g;
salt - 75 g.

Step by Step Actions

In the evening, rinse and soak the cereal.
And the next morning, boil it.
Wash the vegetables.
Cut as desired.
Pour boiling water over the tomatoes first (the skin will come off easily).
Crush the garlic with a press.
Combine all ingredients except cucumbers in a large container.
And simmer for half an hour on the lowest heat.
Now add the cucumbers.
Simmer for another quarter of an hour.
Pour the boiling mixture into a sterile container.
Twist, turn over.
Let the jars cool slowly under the blanket until at least the morning.

With fresh cucumbers

Peculiarities . You can make pickle soup with pearl barley for the winter and with fresh cucumbers. Be sure to check whether the peel is bitter - after cooking, the bitterness will not spoil the entire volume of the workpiece.

Necessary:

cucumbers - 1 kg;
carrots - 300 g;
onion - 300 g;
tomato paste - 150 g;
pearl barley - 150 g;
sugar - a third of a glass;
salt - one and a half tablespoons;
vinegar 9% - 50 ml;
sunflower oil - a third of a glass + for frying.

Step by Step Actions

Soak the cereal in the evening.
And cook it in the morning.
Cut the onion into half or quarter rings.
Carrots in thin strips.
Cucumbers - optional.
Sauté onions and carrots until tender.
Add cucumbers along with juice.
Bring to a boil.
Simmer for a quarter of an hour.
Add tomato paste.
Cook the same amount.
Now enter the remaining products.
After five minutes, spread the boiling workpiece into a sterile container.

Do not be afraid that the finished soup will have the “wrong” taste - you will preserve the preparation with vinegar, and during storage the cucumbers will acquire the properties of pickled ones. And if you don’t have enough of the usual sourness, add cucumber pickle or citric acid to the broth.

With tomatoes

Peculiarities . Pickle soup from fresh cucumbers for the winter can be prepared without tomatoes. The proportions are given per 1 kg of cucumbers - this is quite enough for a trial batch of the preparation.

Necessary:

cucumbers - 1 kg;
tomatoes - 500 g;
pearl barley - 200 g;
carrots - 300 g;
onion - 300 g;
sunflower oil - 30-50 ml;
vinegar 9% - 50 ml;
salt - 30 g;
sugar - 30 g.

Step by Step Actions

Soak the cereal in the evening.
Chop the cucumbers, onions and carrots as desired.
Tomatoes - cube or chop in a blender. You can also use a meat grinder.
Combine all ingredients, except vinegar, in a large enamel pan and simmer for 45 minutes over low heat.
Pour in the vinegar and simmer for another seven minutes.
Let the workpiece cool and seal.

To speed up the cooking process, cook the cereal in advance. Then the cooking time will be reduced to 20 minutes. The general sequence of actions is maintained.

With rice

Peculiarities . Those who don’t like pearl barley can prepare pickle soup for the winter with rice, tomatoes and fresh cucumbers. The rice does not need to be pre-cooked. Rinse it thoroughly before adding it to the vegetables. In the jar, the cereal will “reach” on its own. True, the rice will absorb some of the liquid, and the workpiece will turn out thicker.

Necessary:

cucumbers - 1 kg;
tomatoes - 500 g;
rice - 100 g;
onion - two heads;
vegetable oil - a third of a glass;
vinegar - 50 ml;
salt - 30 g;
favorite seasonings - to taste.

Step by Step Actions

Rinse the rice.
Boil until half cooked.
Cut the cucumbers as desired.
Chop the onions and carrots in the usual way.
Fry.
Remove the skin from the tomatoes.
Grind with a blender.
Combine vegetables in a large saucepan (no cucumber juice needed, drain).
Simmer for a quarter of an hour.
Add rice, salt and seasonings.
Simmer for another ten minutes.
Add vinegar.
After a couple of minutes, roll up.

Without vinegar

Peculiarities . To season pickle soup for the winter without vinegar, no additional sterilization is required. However, the twist is perfectly stored in a cool place and does not “explode”.

Necessary:

pickled cucumbers - 1 kg;
carrots - two medium-sized pieces;
onion - two heads;
sunflower oil - a third of a glass;
pearl barley - 100 g;
tomato paste - 100 g;
salt - 30 g;
sugar - to taste.

Step by Step Actions

Soak the pearl barley in the evening.
The next morning, drain the water.
Grate the carrots.
Chop the onion randomly.
Cut the cucumbers into thin strips. There is no need to drain the juice.
Fry onions and carrots.
Now put the rest of the ingredients in the pan.
Simmer slowly for at least half an hour.
Remember to stir constantly, otherwise the vegetables will burn.
Sterilize jars and lids in advance.
Roll up the dough and cool slowly.

The same composition of products is also suitable for preparing the product in a slow cooker. Just cut the vegetables larger. Place all the ingredients in the multicooker bowl and set the “Stew” program for an hour and a half. When the cooking time is over, pour the boiling dressing into sterile jars and seal.

Universal refill

Peculiarities . This pickle dressing is universal in that it is prepared without any grain at all. This method is also good because substandard or overripe cucumbers can be “disposed of” here. Only first you will need to remove large seeds, cut off the tough skin and remove damaged areas, if any.

Necessary:

fresh cucumbers - 1 kg;
onion - two heads;
carrots - two medium-sized pieces;
garlic - one head;
any greens - one bunch;
citric acid - one teaspoon;
salt - 40 g.

Step by Step Actions

Grate the carrots.
Chop the cucumbers and onions as desired.
Grind the greens and garlic in a blender.
Mix everything and add salt.
Add citric acid.
And mix again.
After an hour, place the pan on low heat (do not drain the juice).
Boil for a quarter of an hour.
Don't forget to stir so the vegetables don't burn on the bottom.
Roll the boiling mass into sterile jars.

... and 3 options without them

As practice and human ingenuity have shown, it is not at all necessary to make a preparation for soup with cucumbers in it. You may have already pickled half a ton of these vegetables for the winter. Then you can add them to the pickle when cooking all year round. And below are recipes for winter preparations for “sour” soup without cucumbers - step by step.

Simple

Peculiarities . This recipe has a minimum of ingredients and the most simple cooking algorithm. Just right for novice housewives without experience in such preparations. Tomatoes can be chopped with a blender or using a meat grinder.

Necessary:

carrots - 1 kg;
tomatoes - 1 kg;
pearl barley - one glass;
onion - 1 kg;
vinegar 9% - 50 ml;
salt - 30 g.

Step by Step Actions

Soak the pearl barley overnight.
In the morning, cook until done.
Scald the tomatoes.
And peel them off.
Finely chop the vegetables.
Sauté the onion until transparent.
Add carrots and tomato mixture.
Add some salt.
Simmer covered for about 45 minutes.
Add pearl barley.
Simmer for another quarter of an hour.
Pour in vinegar.
And boil for a couple more minutes.
Pour into sterile jars and seal.

With zucchini

Peculiarities . An interesting and unusual recipe for winter pickle soup - with zucchini. For twisting, it is advisable to take young fruits.

Necessary:

zucchini - 1 kg;
tomatoes - 500 g;
carrots - four medium-sized pieces;
onion - 500 g;
pearl barley - one glass;
sweet pepper - 500 g;
sunflower oil - 100-120 ml;
salt - 30 g;
vinegar 9% - 80 ml;
sugar - one tablespoon.

Step by Step Actions

Soak the cereal for a couple of hours.
And boil until half cooked.
Scald the tomatoes, remove the peel and pass through a meat grinder.
Grate the carrots.
Chop the onion randomly.
Cut the sweet peppers into thin strips.
Cut the zucchini into small cubes. If the peel is hard, remove it.
Sauté the onion until translucent.
Saute the carrots.
Fry for another ten minutes.
Add all other ingredients except vinegar.
And simmer for about 20 minutes.
Now add vinegar.
And boil for another quarter of an hour.
Seal the workpiece.

With green tomatoes

Peculiarities . You can also make a pickle dressing for the winter with tomato paste and green tomatoes. This twist is also good as a snack on its own. It can diversify your everyday table as a winter salad. And as a “spread” on bread, it’s very tasty.

Necessary:

green tomatoes - 1 kg;
onion - 500 g;
carrots - 500 g;
pearl barley - one glass;
tomato paste - 200 g;
sunflower oil - 200 ml;
salt - 50 g;
sugar - 50 g.

Step by Step Actions

Soak the cereal in the evening.
And in the morning, cook until done.
Cut the vegetables as desired.
Combine everything in a large container.
And simmer for about 45 minutes.
Remember to stir constantly so that the vegetables do not burn.
Roll up.

2 express methods

For “dessert” there are recipes that will save you a lot of time, because such twists are prepared very quickly. And there won’t be any intense “fussing” with vegetables either.

With cereal

Peculiarities . Despite the fact that pearl barley requires a long cooking time, in this recipe you will not need to spend time on this. While cooling in the hot sauce, of which there will be a lot, it will “reach” readiness on its own, at the same time absorbing excess liquid.

Necessary:

fresh cucumbers - 1 kg;
ripe tomatoes - 500 g;
onion - three heads;
carrots - three medium-sized pieces;
pearl barley - 200 g;
water - one glass;
salt - 30 g;
sugar - one tablespoon;
table vinegar - 100 ml;
sunflower oil - 100 ml.

Step by Step Actions

Soak the cereal the night before.
And in the morning, just drain the water.
Chop the vegetables finely.
Grind the tomatoes in a blender. Don't forget to remove the peel.
Place all ingredients except vinegar in an enamel container.
Bring slowly to a boil.
And simmer for another quarter of an hour.
Now pour in the vinegar.
And languish for the same amount of time.
Roll up.

"Seven Minutes"

Peculiarities . This recipe does not use any cereals at all, and it also contains “ready-made” pickles, so there is nothing to cook here. Select crispy cucumbers and ripe tomatoes.

Necessary:

pickles - 1 kg;
ripe tomatoes - 500 g;
carrots - 500 g;
onion - two medium-sized heads;
sweet pepper - one;
garlic - three cloves;
any greens - to taste;
favorite spices - to taste;
salt - one tablespoon.

Step by Step Actions

Finely chop the vegetables and herbs.
Peel the tomatoes and pass through a meat grinder.
Place all ingredients in a cooking container.
Pour boiling water so that it completely covers the contents of the pan.
Bring slowly to a boil.
Simmer for seven to ten minutes.
Cork.

Twisting can be useful not only for pickle. It is wonderful as a sweet and sour sauce for other dishes, and as a quick cold appetizer if guests come over.

Be sure to try preparing pickle soup with pearl barley for the winter. In jars, it stands perfectly not only in a cool cellar or refrigerator, but also on a shelf in the pantry.

Rassolnik is a popular first course. But its preparation takes a lot of time, so delicious soup does not appear on our tables so often. If you prepare pickle soup for the winter in the summer, you can save a lot of time. It will be enough to transfer the contents of the jar into the broth with boiled potatoes, and in a few minutes the delicious rich soup can be served.

To prepare pickle soup for the winter, you can use fresh or pre-pickled cucumbers. Both options allow you to get a tasty preparation. The cucumbers will need to be cut into small cubes or grated.

The second main component of the preparation is pearl barley. It will need to be pre-rinsed and soaked in cold water for a couple of hours. Then rinse again and boil until almost done. If you don’t like pearl barley, then you can prepare pickle soup with rice for the winter, it will turn out no less tasty.

When preparing the product, add fresh tomatoes or tomato paste. If you choose the first option, you will need to peel the tomatoes and chop them using a blender, meat grinder or regular grater. The option with tomato paste is simpler, you don’t need to prepare anything, the paste is simply added to the vegetables.

All prepared ingredients are stewed in a cauldron until cooked. Then the pickle is packaged in jars that have been previously sterilized. Since the preparation includes vinegar, it is not necessary to sterilize the pickle in jars. But then it is better to store the jars in a cool place. To store at room temperature, jars filled with pickle must be sterilized for 10 minutes and only then sealed tightly.

Interesting facts: the word “rassolnik” began to be used in cooking relatively recently, although the dish itself is much older. The soup with pickles and brine was called “kalya”.

Winter pickle made from fresh cucumbers with pearl barley

Most often, pickle soup is prepared for the winter.

1.5 kg of cucumbers;
800 gr. tomatoes;
500 gr. Luke;
500 gr. carrots;
250 gr. pearl barley;
1 tablespoon salt;
2 tablespoons sugar;
0.25 cups vinegar (9%);
1/3 cup vegetable oil.

We sterilize jars and lids in a convenient way. You can sterilize with steam or heat in the oven.

Wash the pearl barley in cold water, pour boiling water over it and leave for a couple of hours. Then rinse again. Place the pearl barley in a saucepan, add fresh water, and cook for about half an hour. The pearl barley should be almost ready, but remain a little hard, since the grain will “reach” during the preparation of canned food. Transfer the finished cereal to a colander and rinse well with water.

Place the tomatoes in a saucepan or bowl and pour boiling water over them. After a minute, drain the hot water and add cold water. After this treatment, the tomatoes will be easy to peel. Cut the peeled tomatoes into small cubes. Pour vegetable oil into a saucepan and add tomato cubes.

1.5 cups rice;
1.5 kg of fresh cucumbers;
500 kg of tomato sauce or 1.5 kg of fresh tomatoes;
1 kg of onion;
1 kg carrots;
1 bunch of greens (dill and parsley);
300 liters of vegetable oil;
100 ml vinegar (9%);
3 tablespoons sugar;
3 tablespoons salt.

Wash the rice and boil until al dente. Rinse the finished rice with cold water.

Advice! To prepare the pickle preparation, it is recommended to use steamed rice; it retains its shape perfectly.

Wash the fresh cucumbers and cut them into thin strips, you can grate them. Chop the onion thinly - into half rings or smaller, as you like. Grate the carrots on a coarse grater or a Korean salad grater.

We grate the tomatoes, and if there are no fresh tomatoes, we take ready-made tomato sauce. Wash the greens, dry them, chop them. We determine the amount of greens and its assortment according to our taste. Usually, they take dill and parsley.

Pour vegetable oil into a pan and heat it up. Place the onion in the oil and fry it for a quarter of an hour. Then add the carrots and continue simmering for another 15 minutes. Then add chopped cucumbers and grated tomatoes. Salt, add sugar. Simmer for 50 minutes, stirring occasionally. If tomato sauce is used instead of fresh tomatoes, it should be added 15 minutes before it is ready. Then add cooked rice, chopped herbs, mix everything and simmer for another quarter of an hour. At the very end of stewing, add vinegar.

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