Compound: Potatoes, pearl barley, beef meat, pickled cucumbers, bay leaves, dressing, including fresh onions, fresh table carrots, tomato paste, vegetable oil, wheat flour, ground black pepper, parsley, drinking water.
Nutritional value of 100 g of product:
Protein - 2.0 g., Fat - 2.5 g., Carbohydrates - 10.0 g.
Energy value--- 300 kJ / 70 kcal.
Net weight: 540 g
Storage conditions and expiration date: 2 years at temperatures from 0°C to 25°C and relative humidity no more than 75%. After opening the consumer package, store in the refrigerator at a temperature of +2 °C to +6 °C
Rassolnik soup is a delicious first course, the origins of which go far into the past. Business card This soup uses pickled cucumbers and cucumber pickle as one of the main ingredients. It is thanks to him that the first dish has a spicy, pronounced taste and a rather pleasant appetizing aroma. Another detail also affects the taste properties.
We must not forget that the basis of the soup is meat broth. It is recommended to cook beef brisket, but be sure to rid the broth of any fatty foam. When the broth is cooked, it’s time to start preparing vegetables - potatoes, carrots, onions. Carrots and onions are cut in a special way, they are fried, stewed with the addition of other vegetables. Don't forget about potatoes, which, of course, need to be pre-cooked and pearl barley. In some cases, they do without potatoes.
Cucumbers are added to pearl barley, then fried. The process of preparing a truly delicious pickle takes time, but not everyone can afford to spend an hour or two at the hob. There is an excellent solution to this problem - ready-made pickle in a jar, that is, canned soup. There is no need to cook it, you just need to heat it up to enjoy the taste of that same homemade pickle. Today, buying rassolnik in a jar is not difficult; the product is quite popular, especially among fishermen and hunters, lovers of long hikes and outdoor activities.
We are known primarily as producers of high-quality canned meat. But time does not stand still, changing everything around it. Our company has also changed, significantly expanding its range of products. Today, consumers have access to high-quality dairy products, individual diets, and ready-made first and second courses. For example, evaluate the quality of soups under the Lunch Hour brand!
So, pickle in the form of canned food is perfect for those who do not have the opportunity to prepare first courses themselves. The soup is made only from natural ingredients, strictly according to accepted quality standards, and can be heated in the microwave. The product has a long shelf life and should definitely have a place in a traveler's backpack or on the kitchen shelf.
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The result is quite economical. Recipes for pickle soups for the winter are quite similar. They usually differ only in proportions and sequence. Traditionally, cucumbers, tomatoes, onions, carrots, pearl barley, as well as salt, sugar, vinegar, vegetable oil and water are used for this twist. All products can be finely chopped or minced. Spices are added as desired, and this can be done during the process or just before rolling up the jars.
The taste and consistency of the future soup depends on the chosen cooking method; here everyone chooses the method they like best. During the process, you must carefully follow the instructions. It is important to observe the cooking time and temperature regime, and also properly sterilize jars and lids. This is not difficult, but if a beginner gets down to business, then you need to act strictly according to the recipe so that the canned product lasts a long time and does not spoil.
Good day everyone!
Last year, a friend shared a recipe for pickle for future use. I made it and we all liked this pickle so much that I prepared quite a few jars in the fall.
Today for lunch I made pickle soup from the last jar.
It is not difficult to prepare and is well stored underground. But what a relief for the housewife in winter! :))
Pour oil into a wide pan (I have an aluminum one for this purpose) and add: onions, sauté them, then carrots, then cucumbers, then tomatoes. Tomatoes can be replaced with tomato paste or tomato juice. Cut everything at your discretion, but better in cubes. Overgrown cucumbers can be used (even preferable, since good young cucumbers will be a pity). Peel very overgrown ones.
Pre-cook the pearl barley. I cook it in a pressure cooker until completely cooked. Mix all the vegetables, add salt, I salt to taste, but add a little pickles for better preservation. Close the lid and simmer, remembering to check and stir for about an hour.
After this, add the boiled pearl barley to the vegetables and simmer for another 20 minutes, also checking and stirring. Along with pearl barley, add chopped herbs and peppercorns. If desired, you can add sugar to taste.
If suddenly the mass becomes very thick, you can add hot water. Add vinegar at the end of stewing.
Place the pickle in prepared hot jars and seal. Leave them to cool under a warm shelter. This amount of vegetables and barley yields 6-8 jars (0.5 l) of pickle.
But let's get back to lunch.
Throw the diced potatoes into boiling water, add a little salt and cook until tender.
When the potatoes are cooked, add the contents of the jar to them. Bring to a boil, finally add salt to taste, add bay leaf and any seasonings if desired. You can cook it in meat broth, with or without frying, it all depends on your taste preferences.
Rich and delicious pickle soup– this is an excellent dish that you sometimes want to treat yourself to in the winter. However, it is not always possible to buy pickles for its preparation. What if you prepare pickle soup for the winter in jars? There are many recipes for such preparations in different variations. They can be prepared in the summer and left until the cold weather. You will learn how to do this from the material.
Pickle in a jar of cucumbers, prepared in advance for the winter, is full-fledged ready dish , which can be consumed immediately after uncorking the jar and warming it up. Most other winter vegetable preparations are used primarily as appetizers, such as pickled tomatoes, cucumbers or salads.
In addition, by preparing rassolnik for the winter, you will save time on preparation later and will delight the whole family with a first course consisting entirely of natural ingredients.
Rassolnik for the winter can be prepared according to different recipes. It can contain grains such as pearl barley or rice, or do without them. Otherwise, the preparation can be prepared from seasonal vegetables, most often cucumbers - pickled, pickled or fresh depending on the recipe. If you choose them fresh, then in order to make the taste less bland, add brine to the dish.
Below we will introduce you to different recipes pickle in jars, which are stored for the winter.
To prepare this dish you will need the following ingredients:
A preparing pickle By this recipe looks like this:
After all, place the prepared pickle mixture in the prepared jars, tamp it down, turn the containers over, wrap and cool.
In winter, when you take out the preparation, open the contents and cook a broth based on potatoes, pickles and brine. Mix it with the contents of the jar and serve along with sour cream.
For this recipe we take:
Bow and fresh cucumbers cut into small cubes, and cut the carrots into thin strips. We clean the tomatoes and puree them in a blender. Rinse the pearl barley. Place tomatoes, finely chopped peppers in a saucepan, pour in water and vegetable oil, salt and add sugar. Then add cucumbers, onions, carrots and pearl barley one by one. Mix everything and cook for about half an hour. Then pour in the vinegar and simmer for about 10 minutes. While hot, place the pickle mixture in sterilized jars and seal them. Then turn it over, wrap it up and let it cool.
The soup is cooked after opening, as in the previous recipe. The broth should be rich, also add pickles. Do not overdo it with salt; perhaps the dish does not need salt at all.
For the winter, other first courses are also prepared in the form of preparations, for example, ready-made canned borscht or canned vegetable dressing for it. However, rassolnik is popular due to its unique flavor that comes from fresh or pickled cucumber. If you use pickled cucumbers for preparation, the taste will be more intense, as when using fresh ones. Barley can be replaced with short grain rice.
This kind of preparation is excellent suitable for feeding children. You will need:
First you need to peel the onion and cut it into half rings. Take a saucepan, pour vegetable oil into it and heat it, put onion rings and fry them until golden brown and translucent. Grate the carrots and cut into thin strips. Together, both are simmered over low heat for fifteen minutes. Sweet pepper cleaned of tails and giblets, chopped into thin strips and fried.
Boil the rice until half cooked and add it to the vegetables to simmer for 10 minutes. Then add pickled cucumbers, grated on a coarse grater. Pour boiling water over red tomatoes, remove the peel and pass through a meat grinder or grate.
Pepper pod remove the seeds along with chopped parsley. Then the workpiece is peppered and salted, mixed and brought to readiness in a closed container for 20 minutes over low heat. At the end, the pickle is placed in sterilized jars and closed as tightly as possible. Wrap warm and leave for one night.
For the winter, you can close not only the pickle in finished form, but also a dressing for it without adding pearl barley or any other cereal. This preparation will help you prepare cucumber pickle in winter as quickly as possible and avoid standing at the stove for hours. In the end, you will only need to boil the potatoes and add pearl barley or rice.
For the recipe for this preparation there will be The following ingredients are needed:
Preparing pickle soup The recipe looks like this:
When the mixture is infused, it will be needed again stir and put on low heat stew. When it boils, keep it on the stove until slightly bubbling for another 10 minutes. Then the pickle is packaged in jars and closed for the winter, having previously scalded the lids for rolling with boiling water. This preparation can be used for cooking delicious soup, and also eat as a snack with other dishes.
All pickle recipes include an ingredient such as cucumbers. They may be fresh or pickled. However, most classic recipes pickle means the use of pickled or pickled cucumbers.
In addition to the cucumbers themselves, cucumber brine is added to the preparation, which gives the dish an original taste.
According to rassolnik recipes, pickles are used, which are grated or cut into cubes. At the same time, it is very important that when preparing pickle for the winter, cucumbers are pickled separately, since they are not suitable for other recipes. They will be quite sour, so such cucumbers will not be suitable for cooking other dishes.
The ingredients you will need for pickling are:
You will need to rinse the cucumbers well under cold running water and place them in jars, add a little more garlic and sprinkle generously with salt, depending on the recipe. Pour boiling water over the vegetables in the container and cover them with lids, then put it on sterilization.
For heat treatment, cucumbers should be placed in a wide pan of water and heated until the brine boils. The liquid should bubble for 5 minutes, then the cucumbers, along with the preparation prepared according to the chosen recipe, are rolled into jars, turned over and covered with a blanket to cool. The jars need to be placed in the refrigerator, where they can be kept for 2 months. These cucumbers are perfect for making cucumber pickle recipe.
You can prepare pickle soup for the winter according to one of the many recipes, some of which you could read in this material. It all depends on what kind of cucumbers you like and what other components of this dish you prefer. You also found out what ingredients this winter preparation is made from.
