Lenten pickle soup with pearl barley is a real delight! Rich, thick and very satisfying soup is perfect for a family dinner, and not only during Lent. Pearl barley is very healthy; it contains vitamins B, E, A, PP, D. Lysine is involved in the production of collagen, which is so necessary for the skin. Magnesium, phosphorus, potassium, iodine and many other elements make pearl barley indispensable in the diet.

Rassolnik has long been prepared with pearl barley, let’s do the same. Lenten pickle soup with barley and pickles is prepared simply and quickly; instead of meat broth, use water or vegetable broth.

Wash the pearl barley well several times until the water is clear. You can soak the cereal for 30-40 minutes in advance. Let's put the pearl barley to boil large quantities water until half cooked, about 20 minutes.

In the meantime, let's get to the vegetables. Finely chop the onion and sauté it vegetable oil 1-2 minutes. Add diced carrots.

Remove the skin from the tomato, chop it finely and add it to the vegetables. Add chopped garlic if desired.

We will sauté the vegetables for another 3-5 minutes. Add vegetables from the frying pan to the barley boiled until half cooked. Do not drain the water in which the cereal was cooked. I often add tough stems of dill and parsley to soups, tying the stems with thread so that they can be easily removed later. They add a delicate aroma and taste to dishes.

Add the required amount of water or vegetable broth, approximately 1.3 liters. Add diced potatoes.

We will cook the pickle for another 10-15 minutes over medium heat until the potatoes are ready. Meanwhile, finely chop the pickled cucumbers. They need to be added at the very end of cooking, otherwise the potatoes will remain tough. If you have a tasty brine, add a little of that too. Now you can taste the soup and add salt if necessary.

Add bay leaf and turn off heat. Leave the pickle with pearl barley to sit for 10 minutes. Add your favorite herbs and serve. Lenten pickle with barley turns out very tasty, satisfying, aromatic and rich. Try it - and you will be surprised how Lenten soup can be so tasty!

Bon appetit!

We offer you a recipe for lean soup. The rassolnik turns out very tasty and satisfying. Pickled mushrooms add a special piquancy and unique taste to the soup. It doesn't take much time and a minimum of ingredients to prepare the soup.

Advice. You can prepare champignons for the soup in advance using the recipe from our website.

Required Products

• 60 grams of pearl barley
• 200 grams of potatoes
• 150 grams of carrots
• 150 grams of onion
• 100 grams of celery
• 0.2 kilograms of pickled cucumbers
• 0.2 liters of brine
• 0.2 kilograms of pickled mushrooms
• salt pepper
• garlic, bay leaf

Let's start cooking

1. We wash the cereal, put it in a saucepan and fill it with water (1.5 l.). Place on the stove, bring to a boil, add salt and continue cooking until tender.
2. Peel the onions and carrots.
3. Take 1 more pan, pour water (1.5 liters) into it, put half of the prepared onions and carrots, celery, garlic, bay leaf, and spices into it. Cover with a lid, place on the stove and bring to a boil. Cook the vegetable broth for 25-30 minutes.
4. Peel the potatoes, wash them and cut them into small pieces. Chop the remaining onion.
5. Grate the peeled carrots and pickled cucumbers.
6. Pour vegetable oil into a frying pan and add onions. We bring it to a transparent state. Add carrots, stir and simmer for another 5 minutes. Add cucumbers to the resulting mixture and simmer for another 3 minutes. Then add the brine and simmer for another 3-4 minutes.
7. Add potatoes and mushrooms to the broth with porridge. Bring to a boil. After this, put the prepared roast into the broth.
8. Remove the vegetables and spices from the prepared vegetable broth, and pour the broth itself into the soup. Bring to a boil. If necessary, add salt and pepper.
9. Let the resulting soup brew for 15-20 minutes, add chopped herbs and serve.

Bon appetit!

Preparation Lenten rassolnik with mushrooms:

To prepare Lenten pickle with mushrooms we will need pearl barley, frozen chanterelles, half a large carrot, half large onion, two potatoes, one pickled cucumber, ketchup-lecho and vegetable oil. Pour 1.5 liters of water into a saucepan, add a little salt and 3 tablespoons of pearl barley and put on low heat for at least 3 hours. The pearl barley should boil well and become sticky. Chanterelles can also be placed in the pan, 2 hours after the start of cooking the pearl barley.

When the pearl barley has boiled, peel and cut the potatoes into cubes and add them to the pan. The potatoes come out ahead of all the sour components in this soup. It needs to be cooked for 15-20 minutes.

Peel and cut the carrots, onions and cucumbers into approximately equal pieces.

Pour 2 tablespoons of vegetable oil into a frying pan and lightly fry the onions and carrots, then add the chopped cucumber and simmer everything together until the cucumber juice boils away.

Add 4 tablespoons of lecho ketchup and 1 glass of cucumber pickle to the frying pan (this is for those who like sour pickle). Return the frying pan to the heat and simmer everything together for another 10 minutes over low heat.

Add a little vegetable seasoning to the pan with the lean pickle with mushrooms. You need to be careful with this matter, as the seasoning is incredibly salty. Peel the garlic and prepare the bay leaf.

The potatoes in the pan are completely cooked, add the entire contents of the pan and cook the lean pickle with mushrooms for another 5 minutes. Finely chop the garlic and add it to the pan along with the bay leaf.

Lenten pickle with mushrooms is ready. Serve it in deep plates. The soup can be decorated with dill sprigs. A dish like Lenten pickle with mushrooms will always warm you up in a windy spring. Bon appetit!

Rassolnik is one of the most favorite winter soups. It is very satisfying, thick and has warming properties. Our ancestors long ago noticed the properties of sour taste to warm in the cold, and that is why cabbage soup made from cabbage soup is so common in Russian cuisine. sauerkraut, sour stews and pickles. Fasting is not a reason to give up your favorite dishes, because the same pickle cooked in rich vegetable or mushroom broth turns out no less tasty than with meat.

To prepare a delicious pickle soup for the Lenten table, you need to take into account some rules. Cucumbers for pickle should be stewed in a separate saucepan and added to the almost completely finished soup, since potatoes do not boil at all in an acidic environment. Moreover, it is advisable to peel the cucumbers, add a small amount of water and boil for 10-15 minutes. Then you need to remove the peel, and add diced cucumbers to the broth and simmer for another 10-15 minutes, until soft. By that time, your Lenten soup will be almost ready, and you can put the stewed cucumbers in it along with the broth. Moreover, it is best to use salted, rather than pickled, cucumbers for pickle. For a brighter taste, you can add a little cucumber or cabbage brine to the finished pickle to taste.

Pearl barley for pickle should be washed in several waters, the last 2-3 times in hot water. Then the cereal is soaked for several hours or overnight, drain the water and add fresh water. Place the saucepan with pearl barley on the fire, bring to a boil and drain the water again. Fill in cold water and cook the cereal until tender. Such manipulations make it possible to prepare pearl barley grain by grain, and the color of the finished grain turns out to be light, without the bluish tint that pearl barley that is not cooked according to the rules often acquires. Barley can also be prepared in a slow cooker; the main thing is to correctly calculate the amount of water so as not to end up with a messy porridge at the end. If you often prepare pickle soup with pearl barley, it makes sense to cook it in advance in large quantities, put it in bags and freeze.

Another note concerns the method of cutting products for pickle. Ideally, all products, including onions, carrots and cucumbers, are cut into cubes. But modern housewives They do not adhere to the canons and cut onions into half rings, grate carrots, and cut cucumbers into strips, slices, or even grate them. This, as they say, is a matter of taste.

Ingredients:
⅓ stack. pearl barley,
2 potatoes,
1 carrot,
1 onion,
1-2 tomatoes,
1-2 pickled cucumbers,
1 bay leaf,
4-5 peas black pepper,
½ cup cucumber pickle (or to taste).

Preparation:
Wash the pearl barley and pour it hot water and leave for about 1 hour to swell. Pour water into a saucepan, add steamed pearl barley and place on low heat. Cook until the cereal is soft, then put the diced potatoes into the pan, add bay leaf, peppercorns and salt to taste. Meanwhile, grate the carrots on a coarse grater, cut the onion into half rings and fry until golden brown in vegetable oil. Peel the tomatoes, cut into small cubes and add to the frying. Stir, fry a little, add chopped thin circles cucumbers and simmer until soft. Place the finished frying in a saucepan with potatoes and pearl barley, simmer for 10 minutes over low heat and add cucumber brine to taste. Serve with greens.

Ingredients:
2 potatoes,
1 carrot,
1 onion,
1 large pickled cucumber,
1 can of canned beans in tomato sauce,
bay leaf, salt, peppercorns, herbs - to taste.

Preparation:
Place diced potatoes, bay leaves and a few black peppercorns into boiling salted water. Cook over medium heat until the potatoes are tender, then remove the bay leaf and add the contents of the can of beans to the pan. In a frying pan with vegetable oil, saute the carrots and onions until golden brown, then add the diced cucumber and simmer until soft. Add the sauteed sauce to the pan, sprinkle with chopped herbs and let simmer covered for 5-10 minutes.

Ingredients:
2 potatoes,
1 onion,
1 carrot,
2 tbsp. pearl barley,
2 pickled cucumbers,
vegetable oil, ground black pepper, salt, cucumber pickle - to taste.

Preparation:
Turn on the multicooker to the “Baking” mode for 20 minutes, fry chopped onions and carrots in vegetable oil for 15 minutes, then add the cucumbers cut into strips and wait for the signal to end the mode. Place diced potatoes, washed and soaked pearl barley, salt, pepper into the multicooker bowl and fill with water. Place in the “Extinguishing” mode for 1 hour. After the end signal, pour in the cucumber pickle and leave the pickle in the “Warming” mode for 15-20 minutes.

Ingredients:
3-4 potatoes,
1-2 onions,
1-2 carrots,
2-3 tbsp. rice,
3-4 pickled cucumbers,
1 tbsp. tomato paste,
3 liters of vegetable broth,
pepper, herbs - to taste.
For the caps: 1 pack of lean puff pastry.

Preparation:
Cook diced potatoes, onions and carrots and rice in vegetable broth. Pour into pots, arrange cucumbers, cut into cubes or strips, tomato paste, salt, pepper, herbs and spices to taste. Cover with squares of puff pastry, pressing the edges, and place the pots in an oven preheated to 170-180ºC for 15 minutes, then turn off the heat and leave the pickle to simmer for about another half hour.

Ingredients:
2 carrots,
1 onion,
2 potatoes,
3-4 pickled cucumbers,
2 cloves of garlic,
2 tbsp. rice,
1 tbsp. tomato paste,
green onions, parsley or cilantro, vegetable oil - to taste.

Preparation:
Place chopped potatoes in boiling salted water, boil for 10 minutes and add washed rice and cook until tender. Meanwhile, prepare a fry of onions, carrots and garlic, sauté until golden brown and add tomato paste. Add the finished frying to the broth, salted cucumbers grate on a coarse grater and place in a saucepan with soup. Chop the greens and add to the pickle, simmer covered for 5 minutes and remove from heat.

Ingredients:
4 potatoes,
4 pickled cucumbers,
1 carrot,
½ celery root,
½ cup rice,
1 leek stalk,
bay leaf, herbs, pepper, salt - to taste.

Preparation:
In 1.5 boiling salted water, cook diced carrots, celery root and potatoes. Boil for 7 minutes and add washed rice. Separately, simmer the peeled and diced cucumbers and add them to the pan after the potatoes are cooked. Meanwhile, cut the leeks into rings and chop the greens. Add the leeks and herbs to the pan with the pickle 3 minutes before the end of cooking, add salt and pepper if necessary, cover with a lid and let simmer for 10-15 minutes.

Ingredients:
200 g fresh champignons,
6 potatoes,
4-5 pickles,
2 onions,
2-3 carrots,
2 tbsp. flour,
2 tbsp. tomato paste,
1 celery root,
salt, pepper, vegetable oil - to taste.

Preparation:
Cut the pickled cucumbers into cubes and simmer in a separate saucepan. Cut the mushrooms into slices, the onions into small cubes and fry in vegetable oil. In the meantime, boil water, add a little salt and put diced potatoes, carrots, celery root into it, boil until tender, then put cucumbers and mushrooms with onions into the pan, bring to a boil and reduce heat to medium. Cook for 15-20 minutes, add tomato paste and cucumber pickle to taste and simmer covered for 5 minutes. Serve with greens.

Ingredients:
500 g river fish(pike, pike perch, perch),
100 g pearl barley,
3-4 pickled cucumbers,
1 carrot,
1 parsley root,
1 leek (white part)
2 tbsp. chopped greens,
ground black pepper, black peppercorns, bay leaf, salt - to taste.

Preparation:
Pour washed and cleaned fish into 2.5 liters of water and cook for 30 minutes. Strain the broth, separate the fish meat from the bones. Separately cook the pearl barley. Cut the vegetables into strips, leeks into half rings, cucumbers into cubes. Fry the vegetables in vegetable oil until golden brown, add cucumbers, pour in 1 cup. broth and simmer covered for 15 minutes over low heat. Place the frying cucumbers into the pan with the broth and fish, add pepper and bay leaf, pearl barley and salt if necessary. Boil for 10 minutes and remove from heat. When serving, sprinkle with herbs.

Ingredients:
2 onions,
1 bunch of greens,
2 tbsp. vegetable oil,
50 g dried mushrooms,
1 celery root,
1 parsley root,
1 stack cucumber pickle,
5-7 black peppercorns,
5 pickled cucumbers,
1 carrot,
4 potatoes,
1 stack pearl barley,
bay leaf, salt, ground black pepper - to taste.

Preparation:
Wash the pearl barley and soak overnight. The next morning, rinse the pearl barley again, add fresh cold water, bring to a boil and boil for 15 minutes. Drain the water. Grind the dried mushrooms in a coffee grinder. Place pearl barley and mushroom powder into a saucepan, add two liters of water, bring to a boil and cook over medium heat for 30 minutes. Meanwhile, grate the carrots and celery root on a coarse grater, cut the potatoes into cubes, chop the onion and parsley root. In a frying pan with vegetable oil, fry the onion for 5 minutes, add carrots, celery root and parsley and simmer, stirring, for another 6 minutes. Place the potatoes in a pan with pearl barley, add the fried roots and boil for 10 minutes. Cut the cucumbers into cubes, simmer separately for 10 minutes and add to the pan with the soup. Add spices, add cucumber pickle to taste, simmer for 5 minutes and remove from heat. Let sit covered for half an hour. Serve with greens.

Ingredients:
3-4 potatoes,
1 carrot,
1 onion,
2 pickled cucumbers,
100 g pearl barley,
100 g fresh cabbage,
salt, pepper, herbs - to taste.

Preparation:
Cook the diced potatoes in boiling salted water. Boil pearl barley separately. Meanwhile, grate the cucumber and carrots on a coarse grater, cut the onion into cubes. Sauté onions and carrots in vegetable oil until golden brown, add cucumbers and simmer. When the potatoes are cooked, place the cereal, fried potatoes, and shredded cabbage into the pan and boil for 10 minutes. Serve with herbs, sprinkled with freshly ground pepper.

Lenten pickle with millet cereal

Ingredients:
3 potatoes,
2-3 leeks,
1 carrot,
3 tbsp. millet,
3 cloves of garlic,
2 pickled cucumbers,
150 ml tomato juice,
2.5 liters of water,
7 black peppercorns,
salt, bay leaf - to taste.

Preparation:
Place the chopped potatoes in boiling salted water, after boiling, add the washed millet and boil for 10 minutes. Meanwhile, sauté carrots and leeks in vegetable oil. Add the roast to the soup, cook for 5 minutes. Cut the cucumbers into cubes and chop the garlic. Add cucumbers, tomato juice, garlic, bay leaf, salt and spices to the pan. Boil for another 7-10 minutes, let stand covered for 5-10 minutes and serve with some herbs and a slice of lemon on the plates.

Bon appetit!

Larisa Shuftaykina

One of the favorite “winter” soups is rassolnik. This hearty and thick, sour dish is usually prepared with meat. But during fasting, you can cook soup using mushroom or vegetable broth. The resulting Lenten pickle is no less tasty and healthy. You can prepare Lenten rassolnik soup in several ways.

– light and delicious recipe preparing soup, which turns out rich, slightly sour and very satisfying.

Ingredients:

• a glass of pearl barley;
• 3 potatoes;
• 5 pickled cucumbers;
• carrot;
• bulb;
• spices;
• 4 tablespoons vegetable oil;
• parsley;
• two bay leaves;
• two tbsp. tomato paste.

Preparation:

1. Soak the washed pearl barley in water for half an hour.
2. Pour 2 liters of water into the pan and add the cereal. Cook for 20 minutes.
3. Peel the vegetables, cut the potatoes into cubes, grate the carrots, chop the onion.
4. Add potatoes to the cereal.
5. Fry the onion and carrots, add the tomato paste and after a couple of minutes remove from the heat.
6. Add frying to the soup, stir.
7. Cucumbers can be grated or cut into circles.
8. Simmer the cucumbers for a few minutes in a frying pan and add to the soup.
9. Add spices and salt, bay leaves to the pickle. Cook for another 7 minutes.

You can add chopped herbs to the finished soup before serving.

Lenten pickle soup with rice and pickles is prepared quickly: in an hour. In this recipe for Lenten pickle soup with pickles and rice, brine must be added to the broth.

Required ingredients:

• 4 potatoes;
• three cucumbers;
• carrot;
• bulb;
• 2 cloves of garlic;
• a glass of rice;
• 2 bay leaves;
• a glass of brine;
• spices;
• one and a half spoons of tomato. pasta.

Preparation step by step:

1. Cut the potatoes into cubes and cook. When it boils, cook over low heat for 10 minutes.
2. Add washed rice to the potatoes and cook until the cereal is ready.
3. Chop the onion and grate the carrots.
4. Fry the vegetables and add finely chopped garlic, then fry, stirring, for another five minutes.
5. Grate the cucumbers or cut them into cubes. Add to the roast and cook for a few minutes, stirring.
6. Add pasta to the frying.
7. Add fried vegetables to the soup, add spices and bay leaves. Pour in the cucumber pickle.
8. Leave the finished soup to steep for half an hour.

Required ingredients:

• half a glass of pearl barley;
• 300 g mushrooms;
• carrot;
• three pickled cucumbers;
• 4 potatoes;
• bulb;
• several peppercorns;
• two bay leaves.

Preparation:

1. Soak for two hours in cold water cereal, then cook for 20 minutes in fresh water.
2. Finely chop the mushrooms and fry.
3. Add mushrooms to the pan with barley and cook for 10 minutes.
4. Cut the potatoes into cubes and add to the soup. Cook for 15 minutes.
5. Grate the cucumbers and carrots. Chop the onion.
6. Fry carrots and onions.
7. Add cucumbers and fried cucumbers, spices, and salt to the soup. Cook for 10 minutes.

Serve Lenten pickle with mushrooms with fresh herbs.

Ingredients:

• a glass of pearl barley;
• two tomatoes;
• bulb;
• carrot;
• two potatoes;
• two pickled cucumbers;
• bay leaf;
• 4 peppercorns;
• half a glass of brine.

Cooking steps:

1. Pour hot water over the pearl barley and leave to swell.
2. When the cereal has steamed, cook until soft over low heat.
3. Cut the potatoes into cubes, grate the carrots, cut the onion into half rings.
4. Add potatoes and spices to the finished cereal, salt to taste.
5. Fry the onions and carrots.
6. Peel the tomatoes and add to fry with the vegetables.
7. Add thinly sliced ​​cucumbers to the frying. Simmer until soft.
8. Add the roast to the soup and cook for another 10 minutes, pour in the cucumber pickle.

Add herbs to the prepared pickle and serve with rye bread.