Preparation for pickle soup
18 servings
90 minutes
The preparation for rassolnik is the base for one of the most popular Russian soups. Rassolnik, with its rich, sweet-sour taste, was known even in pre-revolutionary Russia, where pickles and pearl barley gave it a unique character. This preparation allows for a quick cooking of a fragrant and nutritious soup while preserving the traditional flavors of Russian cuisine. Its taste is a balance of fresh vegetables, a slight acidity from vinegar, and the richness of pearl barley. The preparation can be used as a base for rassolnik by adding broth and meat ingredients or as an independent vegetable appetizer. It has a long shelf life, is convenient to use, and in winter reminds one of summer aromas, creating coziness and warmth in the kitchen.
1
Prepare all the ingredients. Rinse the pearl barley until the water is clear.
- Pearl barley: 250 g
2
Cut cucumbers, onions, and tomatoes into cubes with sides of 5-7 mm.
- Cucumbers: 1.5 kg
- Onion: 500 g
- Tomatoes: 800 g
3
Grate the carrot on a coarse grater.
- Carrot: 500 g
4
Pour oil and water into a large pot, add tomatoes, and place on medium heat.
- Vegetable oil: 125 ml
- Water: 300 ml
- Tomatoes: 800 g
5
After 3-5 minutes, add cucumbers, onions, carrots, and pearl barley. Mix everything.
- Cucumbers: 1.5 kg
- Onion: 500 g
- Carrot: 500 g
- Pearl barley: 250 g
6
Bring to a boil and cook for 20 minutes, stirring. In the middle of cooking, taste and add salt and sugar.
- Salt: 1 tablespoon
- Sugar: 2 tablespoons
7
After 20 minutes, add vinegar and cook for another 10 minutes.
- 9% table vinegar: 60 ml
8
Place the hot preparation in the prepared jars and seal.
9
Turn the jars upside down, place them on the floor, and cover with a blanket. Leave until completely cool.
10
After inverting the jars, store the preparation in a cool, dark place.
