Recipe: Rassolnik with oatmeal - not classic. Rassolnik in an hour without pearl barley with chicken, oatmeal and herbs Rassolnik with oatmeal


I suggest you prepare a simple and tasty oatmeal soup that will diversify your lunch menu. This soup can be cooked in water or in meat broth; in the first version, the soup is suitable for fasting, in the second it will be more satisfying. Today I have a Lenten option. This oatmeal soup recipe is spicy, just what you need on cold fall days.

Ingredients

To prepare oatmeal soup we will need:

oat flakes "Hercules" - 100 g;

potatoes - 4-5 pcs.;

onion - 1 pc.;

carrots - 1 pc.;

garlic - 2-3 cloves;

sunflower oil - 2-3 tbsp. l.;

salt, pepper - to taste;

water - 2 liters.

Cooking steps

Grate the peeled carrots, cut the peeled onions into small cubes.

Heat the sunflower oil in a frying pan, add the onion and carrots and fry, stirring, until the onion is transparent.

Pour 1.5 liters of water into a saucepan and put on fire. When the water boils, add diced peeled potatoes to it, remove the foam and cook for 5 minutes over low heat.

Add fried onions and carrots and swollen flakes to the soup, cook over low heat until the potatoes are ready, add salt at the end of cooking.
Also add ground pepper to the rolled oats soup and squeeze out the garlic. Let the soup simmer, covered, for 10 minutes.

Step-by-step recipes for making pickle without pearl barley in meat and fish broth, with cucumbers and pickled mushrooms

2017-11-24 Marina Danko

Grade
recipe

5658

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

1 gr.

Carbohydrates

3 gr.

31 kcal.

Option 1: Classic pickle recipe without pearl barley

Cooking pickle without pearl barley? This won’t even occur to some, although there are many craftswomen who treat their households to a luxurious soup without this ingredient. We won’t argue about culinary canons; the soup will be satisfying with any grain, and this is its main task in the dish.

Ingredients:

  • young veal - 600 gr.;
  • five boiled potatoes;
  • rice - 4 spoons;
  • sweet small carrot;
  • 300 grams of large, salted cucumbers in a barrel;
  • two onions;
  • herbs, salt, garlic and ground pepper;
  • oil, lean - three tablespoons.

Step-by-step recipe for pickle without pearl barley

Cook the washed meat, without veins and films, for about two hours, until cooked. The amount of water is 4.5 liters, the heating is low, so that the broth barely boils.

Cut the peeled potatoes into small cubes, remove them when the meat is ready, and add the potatoes to the broth. We thoroughly wash the rice “in several waters”, shake off the remaining liquid and immediately put it into the broth - this is enough time for the potatoes to be slightly cooked.

Peel and cut the onions and carrots into short slices and sauté until the onions begin to noticeably fry. Remembering to stir the fried vegetables, meanwhile cut the cucumbers into thin half rings, or even smaller if you have large ones.

Transfer the roast and cucumbers to a saucepan and leave for 5 minutes over moderate heat. Meanwhile, chop the meat, finely grate the garlic, and chop the fresh herbs into smaller pieces. Place the chopped ingredients in the almost finished soup and stir, add salt, pepper and boil for the last three minutes.

Pickles cooked with the addition of other grains, such as buckwheat, are no worse. Leave everything in the recipe as is, just cook the buckwheat separately, add it at the last step and be sure to boil it. The porridge should be a little damp, it will arrive in the soup. Be sure to steam it before cooking, drain the first broth and cook over low heat without salt, putting large peeled carrots in the pan. Rinse the finished porridge and cool slightly. The pickle will be darker than usual.

Option 2: Quick recipe for pickle without pearl barley, with oatmeal

Oatmeal may be recommended as a dietary product for various reasons. If your diet is not salt-free and does not require you to avoid spicy foods, but “Hercules” must be present, try pickle with its addition. Please pay special attention, a fast-cooking product is not suitable.

Ingredients:

  • brine, cucumber - a full glass;
  • five medium-sized pickles;
  • small chicken leg;
  • seven potatoes;
  • 2/3 cup of classic oatmeal for ordinary cooking;
  • large carrot;
  • three tablespoons of lean, frozen butter;
  • onion.

How to quickly prepare pickle without pearl barley

Cook the leg, washed and cut into smaller pieces, fill with water, volume 2.7 liters. The recommended part of the chicken is completely interchangeable with others, it is only important that the ratio of meat and bones be approximately the same. Cooking time from the start of boiling is 30 minutes.

We peel all fresh vegetables and cut them into small cubes; on the contrary, we cut cucumbers strictly into strips. Having taken out the cooked chicken, put the potatoes into the broth, and heat the onions and carrots in vegetable oil until the onions begin to brown.

Add cucumbers and a few tablespoons of broth to the frying pan and simmer further under the lid for about eight minutes. Place the finished sauté in a saucepan, count five minutes, and take a sample. After adding salt, if required, or adding brine, pour into the Hercules pickle, stir and cook over low heat for two minutes. Turn off the stove, sprinkle the soup with herbs and quickly wrap the pan warmly. After a quarter of an hour, the pickle will be ready.

Option 3: Tender pickle without pearl barley with rice and crushed potatoes

Soup from the children's diet is good for those babies who need a little digestion stimulation. Of course, we prepare it without spices, and we choose a cucumber that is not too spicy.

Ingredients:

  • medium-sized pickled cucumber;
  • three heaped spoons of boiled fluffy rice;
  • two liters of chicken broth;
  • one carrot, two potatoes and a large onion.

How to cook

Coarsely grate the peeled cucumber, peeled onions and carrots, sauté with a minimum of oil or fat, if it can be collected, at least in the amount of a spoon, from the surface of the broth.

Peel the potatoes, chop them coarsely and cook them in boiling broth. We take it out, knead it and put it back. After boiling again, add rice. If the meat is not used and you want to add it too, do it after the rice, separating it with your hands.

After about three minutes, add salt, after taking a sample, sprinkle with chopped herbs. Ten minutes of cooking over moderate heat is enough, the pickle will turn out tender and satisfying. Add sour cream or heavy cream to a serving plate and invite to the table.

Option 4: Mushroom pickle without pearl barley

Mushroom soups are one of the people’s favorite dishes; cabbage soup, borscht, and, of course, rassolniki were adapted to this component. If the brine that you need to add according to the following recipe is too strong, dilute it with boiled water; if, on the contrary, it is not strong enough, add a little of the prepared spicy horseradish appetizer to the finished soup before turning it off.

Ingredients:

  • 150 grams of pickled cucumbers and mushrooms;
  • a glass of cucumber pickle;
  • five potatoes, boiled variety;
  • a little more than a glass of water;
  • carrot and white onion - one piece each;
  • one and a half tablespoons of sour cream and the same amount of butter;
  • a handful of finely chopped young greens.

Step by step recipe

After washing the mushrooms and making sure to cut large specimens, bring them to a boil in water, add chopped potatoes and grated carrots, and set aside for a quarter of an hour.

Cut the rough skin off the cucumbers, rub them with large shavings and heat them with a couple of spoons of broth from the pan.

Separately, saute the salted onion half rings, add pepper to the browned slices, and transfer the frying to a pan.

After five minutes, pour in the boiled brine, cook for a minute and turn off. Season the servings with sour cream and herbs.

Option 5: Fish pickle without pearl barley with pickles

Fish soups with pickles have no less right to be called pickle soups than those cooked from ordinary meat. The broth needs to be cooked richer than for the classic recipe, which means we use fatty fish heads. The same recipe is also suitable for a very quick pickle if you use canned fish. Tuna or sardines are optimal; take two jars of fish in oil.

Ingredients:

  • freshwater pike perch carcass, or a piece of frozen cod - about 250 grams;
  • half a kilogram of fish heads, choice of pike, pike perch, carp, trout;
  • parsley root;
  • two pickles and two onions;
  • a bunch of sorrel or nettle, plus a bunch of dill;
  • half a glass of cucumber brine.

How to cook

Thaw the heads, if frozen, rinse, remove or make sure there are no gills, cut lengthwise into two parts. Cook for about an hour at a moderate boil, with a pinch of salt and pepper.

Gut and rinse the pike perch, cut into portions, prepare the cod depending on the size of the slice - leave the large piece whole, cut into smaller pieces, just like the pike perch. Dip the fish into the broth, removing the cooked heads from it, cook depending on the fish chosen, until it is ready.

Cut the skin off the cucumber, parsley and onion, grate everything coarsely, and sauté in butter until softened. Wash the sorrel and greens, shake off the water and chop: larger and smaller, respectively.

Place the frying into the pan, remove the fish from it, stir, cook for a minute and add cucumbers and spices. Count ten minutes, add all the greens, salt, pour in the slightly boiled brine that has been brought to a boil.

This pickle is served hot with hot or garlic croutons made from gray bread, with frozen butter. The heads are placed on a separate dish, and the fish slices are placed directly on the plates. If the pickle was cooked from a large piece of cod or other fish, it is divided into cold portions, carefully removing the bones.

What a delicious hot first course, rassolnik! A truly Russian soup, which every housewife in our country has prepared at least once in her life. The most common recipe for this dish contains pearl barley. Of course, it makes the dish rich and satisfying, but barley has a big disadvantage - it takes a lot of time to soften. Therefore, today we invite you to prepare pickle without pearl barley, and the recipe will pleasantly surprise you, because the dish is prepared in just 60 minutes along with preparing the ingredients - you won’t have to wait long for lunch!

How can you replace pearl barley in pickle sauce?

Vegetable ingredients alone are not enough to make a dish satisfying. The barley needs to be replaced with something to make the soup moderately thick and add richness. Cucumber pickle is combined in cooking with many cereals. Let's look at the most popular options for replacing pearl barley in this delicious dish.

  • Rice

Do you think rice is only good in kharcho soup? But no. In pickle, rice behaves quite neutrally - it does not interrupt the taste of the other ingredients, it cooks quickly and does not change the color of the dish. Moreover, if you have slightly over-salted the soup you are preparing, then rice will solve this problem and compensate for the excess salt with its bland taste.

Note! You can put rice in this dish either raw or cooked, just in case you have an unused side dish left over from dinner.

  • Buckwheat

Buckwheat is a universal product. It behaves equally well in any dish, quickly softening and adding thickness. But buckwheat also has a pronounced taste and color. If this doesn’t bother you, feel free to add it to the pickle. But be prepared for the dish to take on a dark color, and the presence of this grain will be clearly felt in every spoon.

  • Barley grits

Another worthy option for replacing pearl barley. Fine grains that cook instantly and do not affect the final taste of the dish. But barley grits will not add much satiety. You can’t put a lot of this kind of cereal in the soup, otherwise it may turn out to be the consistency of porridge. The recipe suggests adding grains of grain to the pickle as an addition so that the broth is not “empty”.

  • Hercules

Rassolnik with oatmeal! You probably haven't tried this dish. Meanwhile, rolled oats make this soup much tastier and healthier. The recipe for pickle with oatmeal is the fastest to prepare. Do you think that oatmeal is not at all suitable for this dish? Prepare and make sure that, in addition to pearl barley, you can even use such unusual ingredients as rolled oats for pickle.

On a note!You should only take flakes that are designed for full cooking. This recipe does not allow for instant oats.

Three secrets for making delicious pickle without pearl barley

To make rassolnik tasteless, you need to try hard. The dish is simple, all the ingredients are familiar and accessible - put them in a certain order in the pan, and the aromatic soup will cook by itself. But if you are determined exclusively for an ideal result, then take note of the following couple of tips.

1. Lean meat

There is no need for fatty broth in pickle sauce. The cucumber brine liquid is good on its own without the excessive richness of fatty meat. For pickle, it is good to use pork pulp without fat. An easier option is pickle cooked on chicken legs or wings. Chicken goes well with pickles, cereals and vegetables in this dish and cooks very quickly.

Important! If you have offal (kidneys, chicken giblets) in the refrigerator, no doubt use them as a base. Rassolnik made with offal turns out to be the same as it came to us from antiquity, a rich dish.

2. Tomato paste

A splash of tomato paste will add a zesty note to this hot, hearty first course and add a nice change of color. Rassolnik with tomato “sourness” turns out to be extremely appetizing and tasty. Before adding tomato paste to this soup, you need to slightly dilute it in cucumber brine.

3. Minimum spices

The pickle recipe contains a minimum of spices, which is fair - the dish even without additional additives turns out to be rich in taste. Thanks to the brine, the soup turns out to be spicy and spicy; it will be well complemented by 1-2 dried bay leaves. When adding salt, remember that many ingredients already contain salt and will transfer it to the liquid, such as cucumber pickle and tomato paste.

How to cook

So, our task is to prepare a quick and tasty pickle without adding pearl barley. The recipe is quite simple, so let's start by preparing the ingredients. The main rule when cooking soup with cucumber brine is to strictly adhere to the amount of ingredients and the addition of salt. It is not forbidden to change the recipe to your taste, but be prepared for the fact that the final result may differ from what was initially expected according to the proposed cooking instructions.

Cooking time: ~ 1 hour

Number of servings: 6.

To prepare a rich and flavorful chicken broth, you will need the following ingredients:

  • 2.5 liters of water;
  • 200 ml cucumber brine;
  • 300-350 g chicken;
  • 1 large carrot;
  • 1 onion;
  • 7 potatoes;
  • 4-5 pcs. salted/pickled cucumbers;
  • 0.5 cups oatmeal;
  • 2 bay leaves;
  • 3 tbsp. l. vegetable oil (for frying);
  • 10 g fresh herbs (parsley, dill);
  • salt pepper.

Let's start cooking

1. First, let's prepare the broth. Pour 2.5 liters of water into a three-liter saucepan and place chicken parts (fillets, drumsticks, breasts, etc.). Place the pan on the fire, bring the water to a boil and cook the chicken from the moment it boils for half an hour.

2. While the chicken broth is cooking, prepare the vegetables. Peel the potatoes, carrots and onions and cut them into cubes.

Important! When using this recipe, try not to use a grater or other choppers when chopping vegetables.

3. Cut off the bottom part of salted or pickled cucumbers and chop them into strips. There is no need to peel cucumbers.

4. Heat vegetable oil in a frying pan. Lay out the carrots and onions, sauté the vegetables until the onions lightly brown.

5. Add chopped pickled cucumbers to the carrots and onions. Add 5 tbsp. l. chicken broth and simmer, stirring, for 7 minutes.

6. Place chopped potatoes and bay leaves into boiling chicken broth and cook for 10 minutes.

7. Place stewed softened cucumbers with onions and carrots in a saucepan with broth and potatoes. Cook for 5 minutes.

8. Add half a glass of oatmeal to the soup. Salt and pepper the dish to taste. Add chopped greens to the soup. Cook for 5-7 minutes.

9. Remove the finished soup from the heat, cover with a lid and let it brew for another 5-7 minutes.

10. The pickle is ready! Bon appetit!

The prepared oatmeal soup will pleasantly surprise you. Ready rassolnik should be eaten hot, with a fresh slice of fragrant bread, adding a spoonful of thick sour cream if desired. You can fill yourself up with this dish after spending only an hour preparing it. This amazing and at the same time simple recipe can be your lifesaver when you don’t have time for long cooking.

In contact with

  • For 4 servings of pickle:
  • 300 grams of pork pulp;
  • 3 tbsp. rolled oats;
  • 3 medium potatoes;
  • 1 piece carrot;
  • 1 onion;
  • 3 cloves of garlic;
  • 2 salted or pickled gherkins;
  • 2 tbsp. tomato paste;
  • 1 tbsp. with a heap of capers;
  • bay leaf, dried spices for first courses;
  • dill and parsley;
  • vegetable oil for frying;
  • salt, sugar - to taste.

I love rassolniki and solyanka - vegetable soups with a sour taste, with sour or pickled cucumbers. I approached this recipe with special preparation. I’ve read a million times about capers being added to soups and salads, but I bought them myself specifically for pickle soup. I tried to cook different pickles - with beans, pearl barley, and olives. And so, if the latter somehow does not change the taste of pickle, then with capers it is a completely new dish with an expressive contrasting sour taste! At least once in their life, everyone should try to cook pickle with capers, I think so. When I bought a tiny jar of capers in the store, I was even surprised by such a tiny amount, but I still had no idea how sour this exotic product had! I used capers both in the Charlotte salad and in the pickle, but I still have them left, I’ll need to cook a pickle with them. Very, very tasty.

1. Take a piece of raw meat - whoever likes what you prefer, I cooked with pork. Cut the meat into cubes, rinse, fill with cold water and put the pan on the fire. The broth should be cooked until the meat is ready, from the moment of boiling for at least 40 minutes.

2. Meanwhile, peel the vegetables: potatoes, onions, carrots, garlic.

3. Chop the carrots and onions into small cubes, put them in a frying pan, pour in vegetable oil and set to fry.

4. Meanwhile, finely chop the cucumbers and chop the garlic.

5. Add cucumbers, garlic and tomato paste to lightly fried vegetables. Continue frying until the tomato is cooked through and add sugar.

6. The finished frying becomes dry, so at the end of cooking, add a little water, let it boil and remove from heat.

7. While the frying was being prepared, time passed and the meat was cooked. Now you can cut the potatoes into cubes and add them to the meat broth.

8. It's time to prepare the rolled oats - measure the required amount into a dry bowl, combine them with a good spoon of capers.

9. Grind the parsley and dill.

10. When the potatoes boil, let them simmer over low heat for about 5 minutes and add rolled oats with capers, add bay leaf and dry spices.

11. After the rolled oats, add the red roast.

12. After frying, immediately add the greens. The capers are almost ready. All that remains is to mix it well, let it boil, cook for 3 minutes until the sugar and acid from the tomato paste, cucumbers and capers go into the broth, taste it and add salt to the pickle to taste.

13. Serve hot red pickle with capers and rolled oats. Both the aroma and taste of such a dish are fabulously delicious, and believe me - unforgettable!

Many years ago, rassolnik was not a soup, but a pie, the recipe for which was mentioned by the great Gogol in his immortal work. Over time, this name migrated to the category of first courses, namely soup. How to cook pickle soup, and with what, your imagination and the presence of simple products in the refrigerator will tell you.

You can cook it in various meat, fish and mushroom broths, or empty. In the classic form, rice or barley is added. But some housewives manage to cook wonderful millet.

Today we will prepare pickle soup in meat broth with the addition of rice.

We will need:

  • Meat (any and any part, you can even chicken giblets) - 500 g
  • Round rice - 100 g
  • Pickled cucumbers - 2-3 pcs.
  • Medium potatoes – 5 pcs.
  • One onion and one carrot
  • Parsley and dill
  • Green onions
  • Salt, pepper, bay leaf

First we prepare the broth. To do this, pour 3 liters of water into a pan, put in the pre-washed meat of your choice and cook until done, skimming off the foam. While the meat is cooking, saute the onion, add carrots and finely chopped pickles to it.

You can add a little broth and simmer for about 10 minutes. Peel and cut the potatoes as you like, wash the rice well. Add rice and potatoes to the broth at the same time, after 2-3 minutes add the vegetables. Season with salt and pepper, throw in the bay leaf and cook until tender.

You can serve with sour cream, sprinkled with finely chopped herbs.

Hello, good day everyone!
I cooked pickle soup for lunch, but instead of traditional pearl barley, I put oatmeal in the soup, which is sold in cooking bags. The taste of the pickle turned out good, and oatmeal also has an advantage over barley - it cooks faster :)). So, if you don’t have enough precious time, you can cook pickle with oatmeal.

And my favorite pressure cooker always helps me out. I put the bone in it to cook for broth for pickle.

While the pressure cooker was cooking, I prepared the main ingredients for the soup.

Fried onions and carrots.

Peeled the marinated tomatoes, mashed them and put them in a frying pan. The roasting continued.

The broth was cooked in the pressure cooker for 30 minutes, plus 5 minutes for boiling and cooling of the pressure cooker. I strained the finished broth into another pan, since I had not removed the scum, and set the pickle to finish cooking. I dipped the potatoes into the boiling broth, along with the washed oatmeal. When the potatoes were almost cooked, I transferred the frying mixture from the frying pan to the pan and cooked until the potatoes were completely cooked. By this time the oatmeal was also cooked. This process took approximately 20 minutes. Before turning off the gas, I added bay leaves and herbs.



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