Soup pickle recipe classic in a slow cooker. Cool pickle with beef and pearl barley in a slow cooker

Would you like to taste the ancient Russian dish? Get the pickle ready! It can be boiled with chicken, pike perch, dried mushrooms, pork or any other meat. A must-have ingredient that distinguishes the famous pickle from ordinary soup is pickles.

It is worth naming this dish aloud and the imagination draws an old prosperous estate and a landowner contented with life, eating 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, pickle is cooked in meat broth, but there is an alternative - lean version this soup. cucumbers in classic version salted ones are put, but as practice has shown with pickled pickle, it also turns out to be excellent.

Pickle in a slow cooker with pearl barley

To make the broth rich and tasty, take a piece of beef or pork with a bone.

Rassolnik is usually cooked with barley. But if you cook it with chicken or turkey, add the offal, and take rice instead of barley. It will be more harmoniously combined 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.

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. spoons;
• parsley root;
• laurel leaf;
• salt.

Cooking process:

Barley can be pre-soaked or fried in a dry frying pan, but the easiest option is to just rinse. Lay it then at the same time as the meat.

Place the meat and grains in the multicooker bowl. Pour boiling water (or place in boiling water), the protein will quickly curl up and an unaesthetic-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 “stewing” program, as well as on the stove in a saucepan.

While the meat is cooking, chop the cucumbers and peeled potatoes. Potatoes, while he waits in the wings, pour cold water. Cucumbers can be cut into strips or grated on a coarse grater.

Carrots and onions must be peeled, rinsed and chopped. Fry vegetables in oil, you can do it in a skillet to speed up the process.

Cut a ripe tomato in half and grate it to make a paste without the skin. 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 pot, cook for 8-10 minutes, switching the slow cooker to a more powerful mode for a quick boil.

Strain the cucumber brine.

Add roast, pieces of meat, brine, spices, bay leaf, salt to the soup. If too much water has evaporated during cooking, and the soup is 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.

Soup pickle with pearl barley in a slow cooker is ready! Serve tasty first hot dish. If desired, it can be seasoned with sour cream and herbs.

Bon appetit and good recipes!

Sincerely, Anyuta.

Rassolnik appeared in Russia at the beginning of the 17th century. The dish was very popular among the people, because it was distinguished by the availability of products. Pickled cucumbers, cereals and fried vegetables. Meat broth was cooked from whatever came to hand. It could also be chicken offal, pork legs or pure meat. Today, the same ingredients still form the basis of such a first course. However, modern housewives have slightly diversified the cooking method.

First, add to the soup different kinds croup. White rice and pearl barley are especially in demand. Secondly, the broth is brewed from different varieties and parts of meat - pork, chicken, beef, turkey, duck. Thirdly, the recipe is supplemented with the presence of tomatoes, fresh or salted, as well as tomato paste, greens. In addition, such a soup has long been cooked in a saucepan on the stove or using “smart” kitchen appliances for this. For example, you can easily and quickly cook pickle with barley in a slow cooker. We offer step by step recipe with a photo, following which you can get an amazing delicious soup. But first, let's look at some of the nuances.

Cooking features

The traditional process of preparing pickle with cucumbers and barley in a slow cooker is somewhat different from the recipe in a saucepan. To make the soup successful and not spoiled, it is better to familiarize yourself in advance with some features and secrets of the correct implementation of all actions.

First, you need to pay special attention to the preparation of cereals. In an established recipe, white round rice or barley is used. Both the one and the other product is cooked for quite a long time. Therefore, it is better to take care of accelerating this process in advance. This can be done in two ways. The first is to soak the cereal in lightly salted water for half a day. Of course, it would be better if rice or barley stood in this form all night. However, if you forgot to soak the ingredients, or simply do not have time, then it is advisable to pour them for at least 2-3 hours. After the grain of cereals, rinse thoroughly in running cold water. For convenience, it is recommended to use a fine sieve. The second way is to boil the cereal until half cooked. This is faster than soaking, but there is a risk of overcooking or undercooking rice or barley.

Secondly, it is important to know that pickled cucumbers are fundamentally different from salted ones by the canning process itself and the ingredients used. Pickled cucumbers are necessarily prepared with the addition of vinegar or citric acid. Salted vegetables are poured with strong brine. When cooking soup, you need to consider these important nuances. Besides canned cucumbers, just like brine, are added to soups at the very last moment of cooking. Otherwise, vegetables and meat will become tough, and the dish will turn out tasteless.

Thirdly, as a rule, traditional pickle is cooked with the addition of vegetable frying. It can be cooked separately in a pan. However, this is not very convenient, because then you have to wash extra dishes. The easiest and fastest way to fry vegetables is in a multicooker bowl. For onions, carrots, tomatoes or pasta from them, use the “Baking” / “Frying” mode. In addition, to get hearty soup, then it is advisable to cook it in meat broth. When using a slow cooker, it is recommended to boil the broth separately. To do this, fill the meat with purified water, put on fire. At the end of cooking, salt, pepper, add a few leaves of parsley. After the ingredients, fried and stewed in a kitchen appliance, are poured with broth. Meat, if desired, can be added or excluded altogether to obtain a lean, dietary pickle option.

Fourthly, almost all models of multicookers have a “Heating” mode. This function is recommended to be used after the soup is ready. Leave the dish in this mode for 20 minutes so that all the ingredients are well saturated and exchange aromas and tastes.

The speed, ease and quality of making pickle in a slow cooker will depend on the model and brand of the kitchen appliance you are using. But in practice, all household appliances of this type work flawlessly and professionally. You can safely choose any multicooker - "Redmond", "Panasonic", "Polaris" or another. The question of how to cook soup in such a machine will disappear by itself, these devices are so easy to operate. Even if you are far from cooking, then, following the instructions that accompany the recipe, you will get a chic dinner for the family in the shortest possible time.

Pickle on broth with pearl barley in a slow cooker

Ingredients

Servings: - +

• beef on the bone300 g
• pearl barley 80 g
• onion 2 pcs.
• potato 3-4 pcs.
• carrot 2 pcs.
• salted cucumbers 5-6 pcs.
• pickled cucumber pickle100 ml
• tomato paste 1 tsp
• vegetable oil 20 ml
• greens (parsley, dill)1 bunch
• fresh sour cream to taste

per serving

Calories: 56 kcal

Proteins: 2.4 g

Fats: 2.7 g

Carbohydrates: 23 g

40 min. Video recipe Print

First you need to boil meat broth. Place the beef in a saucepan and cover with purified water. Salt a little. Set the stove to medium heat and cook for about an hour. After the time has elapsed, take the meat out. Strain the broth through a fine sieve. This is done so that "shumok" - foam - does not get into the soup. The meat itself can be put in ready meal, having previously cut it into pieces of arbitrary shape, or eliminated altogether.

Soak pearl barley for a couple of hours in cold water. Rinse it after. Pour into a colander or sieve, leave to drain

Remove the skin from the potatoes, rinse the tubers. Cut into medium-sized bars, not small. The vegetable will have to cook in the soup for a sufficient amount of time, and small pieces can turn into porridge.

Remove skin from onion. Cut into cubes or thin neat half rings.

Peel carrots, rinse from dirt. Chop with a grater or cut into strips with a knife.

Grind pickled cucumbers for soup according to your taste. Someone prefers to grate coarsely, it is more convenient for someone to cut into strips or half rings.

Turn on the multicooker in the "Baking" / "Frying" mode. Pour in vegetable oil. Add onions and carrots to the bowl of the kitchen appliance, fry them until golden brown and soft. This process will take approximately 10 minutes.

If you decide to cook soup with meat, then it's time to add it. Fry 5 minutes. After turn off the mode.

Then put potatoes and barley. Lightly salt, pepper. However, it is worth remembering that our recipe is with cucumbers, which give their salt. Therefore, the main thing is not to overdo it.

Dilute tomato paste in half a glass warm water. Add to bowl with ingredients. Pour all ingredients with broth. Install the program "Soup" or similar. Close the lid. Leave to cook for 60 minutes.

10 minutes before the end of cooking, add cucumbers and pour in cucumber pickle.

After the kitchen appliance emits a characteristic signal about the end of cooking, add finely chopped greens. Mix. It is recommended to switch to the "Heating" mode for 15 minutes.

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Serve hot pickle can be seasoned with fresh homemade sour cream. It will make the soup taste softer and more fragrant.

How to cook pickle with barley in a slow cooker

First of all, you need to prepare the cereal. It must be washed and boiled until half cooked or soaked for several hours. After we start cooking soup in a slow cooker.

1. We turn on the kitchen appliance, set the desired mode - "Frying" or "Baking", depending on the model.
2. Pour vegetable oil into a bowl. Fry the onions and carrots prepared in advance until golden and soft. Don't forget to stir the ingredients from time to time.
3. Pour diluted water tomato paste.
4. Pickled cucumbers, chopped in an arbitrary way or coarsely grated, are added to the frying. Mix thoroughly.
5. Switch the function to "Soup" / "Cook". Add broth or water.
6. Cut the potatoes into medium pieces and add to the ingredients. We also send pearl barley there.
7. We add some salt. Pepper. If desired, put a few leaves of lavrushka.
8. Cook for 30-40 minutes.
9. Let's brew a little. We invite everyone to the table.

Advice: instead of cucumbers, you can put salted mushrooms in the soup, but at the same time add brine to make the taste more saturated.

Pickle recipe with barley and chicken

Appetizing pickle is prepared with the addition domestic chicken. The dish has an amazing aroma and a unique fat and hearty broth. To learn how easy it is to cook soup with barley and chicken, read our recipe with a photo.

Time for preparing: 35-40 minutes

Servings: 7-8

Energy value of the product

• calorie content - 56.8 kcal;
• proteins - 3.6 g;
• fats - 4.3 g;
• carbohydrates - 3.1 g.

Ingredients

• chicken meat (fillet, wings, legs) - 300-400 g;
• potatoes - 4 pcs.;
• large carrots - 1 pc.;
• onions - 2 pcs.;
• vegetable oil - 2 tablespoons;
• bay leaf - 2 pcs.;
• pickled cucumbers - 5 pcs.;
• salt, black ground pepper- taste;
• tomato paste - 1 tsp;
• pearl barley - 80-100 g;
• greens (parsley, dill) - 1 bunch.

Step by step cooking

1. Pour purified water into a convenient pan with a deep bottom. Put bay leaves, pepper. Add chicken. Put the dishes with the contents on medium heat. After boiling, reduce it, cook the bird for half an hour.
2. At this time, prepare the vegetable fry. Pour vegetable oil into the pan. Put the dishes on medium heat. Remove the husk from the onion, cut into cubes or half rings. Fry until a beautiful golden color. While the onion is sautéing, peel the carrots, grate and add it next. Simmer without reducing heat for 3 minutes. After put the tomato paste in the specified amount. Mix vegetables thoroughly. Switch off.
3. Remove skin from potatoes, wash it. Cut into cubes.
4. Grind pickled cucumbers as it is convenient for the hostess. It is preferable to use a grater.
5. In a hot boiled broth, put potatoes and pearl barley, which should be brought to half-cooked in advance. Cook for 5 minutes over medium heat.
6. Pour in the roast. Mix. Leave to simmer for another 3 minutes.
7. Lastly, add the cucumbers. Pour in cucumber brine if desired. Cook over low heat with a covered lid for 15 minutes.
8. 2-3 minutes before the end of cooking, chop fresh parsley and dill. Send them to the pickle.
9. Switch off. Leave the soup to brew for another 20 minutes.
10. Pour into bowls. Serve with fresh sour cream or homemade mayonnaise, herbs.

About which pickle is tastier, meat or lean, with barley or rice, cooked in the oven or in a saucepan, they have been arguing for a long time. Try this wonderful soup different ways and choose your recipe that will become a favorite in your family.

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Perhaps this is a half-forgotten dish from the times of Soviet childhood, now you rarely see it on the tables. Soup with pearl barley and pickles - sounds crazy, but how delicious it is! The only pity is that if you cook this soup in a saucepan, the process will be very long due to barley, which is slow to cook.

Therefore, with the introduction of multicookers into our lives, this barley soup is much easier to cook!
Our pickle recipe in a slow cooker will not leave you indifferent. It takes a little time and effort to prepare the ingredients and the result will pleasantly surprise you.

In order to cook pickle in a slow cooker with beef and barley, we need the following products:

• Lean beef - 400 grams (if you want to cook the soup more savory, take the meat on the bone).
• Potato tubers - 3 pieces.
• Pickled cucumber - 3 pieces.
• Onion - 1 piece.
• Carrots - 1 piece.
• Pearl barley- 2 tablespoons.
• Bay leaf.
• Salt, spices to taste.
• Vegetable oil for frying.

From the indicated amount of ingredients, 8 servings will be obtained.

The energy value of 1 serving of pickle will be about 200 calories.

Step 1

Pour a little sunflower oil into the bottom of the bowl of the multicooker, turn on the “Frying” or “Baking” function.

While the bowl is warming up, peel the onion from the husk, rinse it under cold water so that it does not sting the eyes during further processing of the vegetable.

Finely chop the onion on a cutting board, and send it to fry for 10-15 minutes, until the onion pieces begin to brown.

Step 2

While the onions are frying, you need to cook the carrots. We clean it from the peel, and rub it on a fine grater.
We spread the carrots in the multicooker bowl, mix its contents, and continue to fry the vegetables.

Step 3

Meanwhile, it's time for the meat.

If you still chose beef on the bone, so that the pickle in the slow cooker turns out to be more satisfying and fatty, then you first need to rid the meat of small fragments of bones, remove unappetizing films and veins.

Cut the beef into small cubes no larger than 3 centimeters.

Step 4

My potato tubers, peel and cut into cubes.

Pickles can be cut into thin slices if you like soup with barley sour, or you can grate it on a coarse grater, and then the taste of the original dish will be a little softer.

Wash pearl barley under running water. If you have time, barley can be completely soaked in water for several hours - this way it will become even softer and more crumbly when cooked.

An interesting fact: family legends say that when cooking pickle, cucumbers should be put in the pan last, because if you put them together with potatoes, it will be hard and tasteless. However, when cooking in a slow cooker, this myth is not confirmed. Nice, right?

Step 5

We put the chopped meat and vegetables in the bowl of the magic pot, turn off the frying mode.

Pour everything with two liters of hot boiled water (with hot water barley soup will cook much faster), add bay leaf, salt, and spices as desired.

Close the lid of the multicooker, select the "Soup" mode. The time it takes to cook pickle in a slow cooker is 2 hours. During this period, both wayward pearl barley and beef will be prepared, which is also not so easy to bring to mind when cooking in an ordinary pan.

If you want the dish to come out thicker, then instead of the “Soup” mode, feel free to select the “Stew” function for the same period.

Note: it is rather difficult to determine the degree of salinity of cucumbers, so do not be zealous with salt, but it is better to add salt altogether ready soup with barley.

When serving, hot pickle can be decorated with a sprig of fresh herbs, or a teaspoon of sour cream - it will favorably shade the pleasant sourness of an unusual soup.

1. Optionally, you can pour in a little brine from cucumbers - and then you get more rich taste at the original dish.
2. For the same purposes, 1 teaspoon of tomato paste is sometimes put in the soup.
3. The classic pickle is made from beef, but you can experiment and create a more dietary version with chicken breast.

As you can see, cook delicious and original lunch quite easy for the whole family. The preparation itself will take you no more than half an hour, and the remaining two hours of cooking you can safely go about your business.

See another version of this dish in the video below:

Pickle in a slow cooker - general principles of cooking

The slow cooker has reduced the cooking process to the simplest movements - just put the ingredients in the bowl and wait until they boil. Meanwhile, the dishes still need to be chosen, the magic machine will not do it for us! If you have not cooked pickle in a slow cooker, be sure to try cooking this soup. Rassolnik is good because it can be served chilled, and its taste is still fresh and invigorating. It's perfect summer soup, because even in the heat, when you don’t feel like eating at all, it’s nice to treat yourself to pickle.

Pickle in a slow cooker should be cooked in the "Soups" or "First courses" mode (depending on the model of the machine).

Pickle in a slow cooker - preparing food and dishes

Let's describe the scheme of cooking soup in a slow cooker. First of all, you need to prepare the frying if you plan to add it to the pickle. To do this, the “Frying” mode is set for 12 minutes, the bowl is lubricated with a small amount of oil, and you first put chopped onions, and then grated carrots. Stir the vegetables with a silicone spoon during cooking, they should fry until they are evenly golden.

After the end of the program, water is poured into the finished frying and the meat is lowered. This ingredient must first be washed, the films removed, the bones removed. Be especially careful with the preparation if you are cooking a soup based on fish meat, because even a small bone can spoil the impression of the dish.

Set the mode "First dishes" (or "Soup") and cook under a closed lid for 10-15 minutes. After this period of time, add cereals and potatoes, after another 10 minutes, put those vegetables that are cooked slowly (cucumbers, mushrooms, olives). Also at this stage, brine and greens are added to the pickle.

The principle of preparing soup in a slow cooker brings pickle closest in taste characteristics to the “great-grandfather” of the dish - fish kale. After all, kalja was prepared by housewives in a Russian oven, and it is the languor of the dish that underlies the work of the multicooker.

Pickle recipes in a slow cooker:

Recipe 1: Pickle in a slow cooker with pork

The fat content of the soup depends to a large extent on the type of meat you choose. So, pickle cooked on pork turns out to be the most satisfying and high-calorie. It is good to cook such a soup if you know that men will be treated to the dish.

Required Ingredients:

• Water - 2.2 liters
• 2 potatoes
• 5 tablespoons of rice
• Meat (pork) - 330 gr.
• Pickled cucumbers - 2 pieces
• onions and carrots, sunflower oil for frying
• Spices

Cooking method:

1. In a multicooker bowl, fry the chopped onion and grated carrots in the “Frying” mode set for 12 minutes.
2. Change the "Frying" mode to "First courses", set the timer for 25 minutes. Pour water into the bowl, add the pork pieces, salt and close the lid.
3. Prepare potatoes, rinse rice with water until transparent. Add these ingredients after 10 minutes.
4. Cut the cucumbers and add them to the soup after another 10 minutes, pour in the brine. Close the lid and cook until the timer expires.

Recipe 2: Pickle in a slow cooker with buckwheat and tomato

A rather “fresh” version of the dish, since the tomato is not added to the pickle in all regions. Meanwhile, the soup turns out to be very “beautiful” due to the multi-colored ingredients and, of course, delicious. It should also be noted that it is easy to digest due to the replacement of buckwheat rice.

Required Ingredients:

• Buckwheat - 4 tablespoons
• Carrot - 1 piece
• Pork - 250 grams
• Pickled cucumbers - 2 pieces
• Potato - 1 piece
• Fresh tomato - 1 piece
• Spices

Cooking method:

1. Set the timer on the multicooker for 40 minutes, turn on the "First dishes" mode.
2. Put the meat to boil by pouring water into a bowl and adding chopped pieces of pork there.
3. Cut the potatoes into pieces, wash the buckwheat. Add ingredients after 10 minutes.
4. Grate the carrots on the smallest grater, cut the tomato into cubes. Add the vegetables to the pickle after 15 minutes.
5. Cut up the cucumber. Add it to the soup after 8 minutes and cook until the end of the program.

Recipe 3: Pickle in a slow cooker with olives

The soup will turn out unusual if you add chopped green olives to the traditional recipe.

Required Ingredients:

• 2.3 liters of water for pickle
• Carrots and onions for frying
• Sunflower oil
• Rice - 45 gr.
• Pork - 320 grams
• Potatoes - 2-3 pieces
• Pickled cucumber - 2 pieces
• Olives 140 gr. green pitted

Cooking method:

1. In the bowl of the multicooker, prepare the frying. It is necessary to fry onions and carrots in a greased container, then switch the “Frying” mode to “First courses”, set the timer for 30 minutes. Pour water into the bowl, lower the pieces of meat, salt and close the lid.
2. Potatoes need to be cut, rinse the rice well. After 15 minutes from the start of the program, add these ingredients to the bowl.
3. Cut cucumbers and olives. After 15 minutes, add these ingredients to the bowl. Prepare pickle before the end of the program.

Recipe 4: Pickle in a slow cooker with pearl barley

In a slow cooker, you can cook pickle with any ingredients, including barley. Pearl barley sounds very tasty in soup, but it is not used so often for the reason that it takes a long time to cook. To minimize the time for its preparation, we will pre-fry the barley in a multicooker bowl.

Required Ingredients:

• Mineral water for soup - 2 liters
• Pearl barley - 50 gr.
• Potato - 1 piece
• Beef - 310 gr.
• Pickled cucumber - 2 pieces
• Carrot
• Sunflower oil
• Spices

Cooking method:

1. Set the "Frying" mode for 12 minutes, grease the bowl with oil. Rinse the barley in water, then dry it with paper towels. Pour the grits into the bottom of the bowl and fry it for the set time, stirring occasionally.
2. When the program is over, set the "First courses" mode to 50 minutes, fill the cereal with water and lower the meat into the bowl. Close the lid and let the ingredients boil for half an hour.
3. After this period of time, add the potatoes, previously peeled and chopped, to the pan.
4. Carrots need to be grated. Finely chop the cucumbers. Add carrots 12 minutes before the end of the program, and cucumbers 5 minutes before the end.

Recipe 5: Pickle in a slow cooker on mushroom broth

Soup doesn't have to be meat based. you can weld delicious pickle mushroom based. Let's cook a delicious vegetarian rice dish.

Required Ingredients:

• Water for pickle - 2 liters
• Rice - 4 tablespoons
• Potato - 3 pieces
• Fresh mushrooms of any variety - 300 gr.
• Salted mushrooms - 150 gr.
• Cucumber pickle - 300 ml
• Carrots and fried onion
• Spices
• Sunflower oil

Cooking method:

1. Set the mode "Frying" for 12 minutes. In a greased bowl, first fry the chopped onion, then add the grated carrots. Stir-fry the vegetables until the end of the program.
2. Switch the mode to "First dishes", set the timer for 25 minutes.
3. Wash the mushrooms well. It is best to fill them in a deep bowl with water and leave for 5 minutes. Then chop finely.
4. Pour water into a bowl, add pre-cut potatoes, mushrooms and washed rice.
5. After 15 minutes from the beginning of the program, add chopped salted mushrooms to the soup, after another 5, pour the brine into the bowl. Prepare pickle before the end of the program.

Pickle in a slow cooker - secrets and useful tips from the best chefs

1. Do not forget to add greens to the pickle. Parsley, dill, basil, dried or fresh enhance both taste and appearance pickle.
2. If you cook pickles for more than 5 minutes, they will become tough, and therefore add them to the soup no earlier than 5 minutes before the end of cooking. It is also best to remove the skin from them.
3. Pickled cucumbers in pickle can be quite successfully replaced with pickled mushrooms and capers. But in this case, you will need to add brine to the dish, otherwise the soup will not be rich enough to taste.
4. Be careful when salting the soup, because brine or pickles already contain enough salt.
5. Have you cooked soup, but the taste does not seem “brine” enough to you? Pour 150-200 ml of brine into a separate container and bring to a boil, then add to the soup.