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:
- Soak the washed pearl barley in water for half an hour.
- Pour 2 liters of water into the pan and add the cereal. Cook for 20 minutes.
- Peel the vegetables, cut the potatoes into cubes, grate the carrots, chop the onion.
- Add potatoes to the cereal.
- Fry the onion and carrots, add the tomato paste and after a couple of minutes remove from the heat.
- Add the roast to the soup and stir.
- Cucumbers can be grated or cut into circles.
- Simmer the cucumbers for a few minutes in a frying pan and add to the soup.
- 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:
- Cut the potatoes into cubes and cook. When it boils, cook over low heat for 10 minutes.
- Add washed rice to the potatoes and cook until the cereal is ready.
- Chop the onion and grate the carrots.
- Fry the vegetables and add finely chopped garlic, then fry, stirring, for another five minutes.
- Grate the cucumbers or cut them into cubes. Add to the roast and cook for a few minutes, stirring.
- Add pasta to the frying.
- Add fried vegetables to the soup, add spices and bay leaves. Pour in the cucumber pickle.
- 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:
- Soak the cereal in cold water for two hours, then cook for 20 minutes in fresh water.
- Finely chop the mushrooms and fry.
- Add mushrooms to the pan with barley and cook for 10 minutes.
- Cut the potatoes into cubes and add to the soup. Cook for 15 minutes.
- Grate the cucumbers and carrots. Chop the onion.
- Fry carrots and onions.
- 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:
- Pour hot water over the pearl barley and leave to swell.
- When the cereal has steamed, cook until soft over low heat.
- Cut the potatoes into cubes, grate the carrots, cut the onion into half rings.
- Add potatoes and spices to the finished cereal, salt to taste.
- Fry the onions and carrots.
- Peel the tomatoes and add to fry with the vegetables.
- Add thinly sliced cucumbers to the frying. Simmer until soft.
- 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.
Among the first courses, the special love of our compatriots - along with borscht and cabbage soup - was rassolnik. It has a pleasant sourness, and is also very nutritious and perfectly warms. There are a lot of recipes for this traditional Russian soup, but the most popular, undoubtedly, is rassolnik with barley and cucumbers. During Lent they prepare Lenten rassolnik - an equally tasty and satisfying soup.Lenten pickle with barley is prepared in broth, but instead of meat broth, vegetable or mushroom broth is used. Mushroom broth can be cooked with any mushrooms (the richest broth made from dried mushrooms is considered the most delicious). But if there are no mushrooms, vegetable broth will do.
Barley makes this soup very satisfying, as it saturates the body perfectly and for a long time. Therefore, even if you limit yourself to just pickle for lunch, hunger will not bother you again soon.
To prepare pickle, you can use both pickled and pickled cucumbers. If your cucumbers have tough skins, it's best to trim them off. It is also better to get rid of large seeds.
Recipe for Lenten pickle with barley and cucumbers.
The barley needs to be washed thoroughly and poured boiled water and leave to swell for 40 minutes. Pour the steamed cereal into a saucepan, add water, bring to softness. In this case, it is better to drain the first water (5 minutes after the start of cooking to avoid a bluish tint to the soup) and fill the future pickle with cold water again.Add chopped potatoes and spices to the cooked barley - bay leaf, pepper in a pot, salt. You can add parsnip or parsley roots to the Lenten pickle. Sauté onions and grated carrots in a frying pan until soft, add them to the soup along with sliced cucumbers as soon as the potatoes are cooked. It is very important to add cucumbers to the soup when the potatoes and other vegetables are ready, otherwise the acidity of the cucumbers will prevent them from cooking. Some recipes recommend lightly frying sour cucumbers along with vegetables. You can additionally “sour” the soup with cucumber brine or even olive brine or sauerkraut. The brine is added to the soup at the end of cooking and brought to readiness.
Since sour cream is among the prohibited foods during Lent, be careful with sourness, because usually sour cream partially neutralizes the acid. IN in this case There won't be anything to soften it, so don't overdo it. Instead of sour cream, you can add it to the dish.
Pour the lean pickle soup with pearl barley into plates, add finely chopped greens to each to taste.
Serve rassolnik with bread, Lenten croutons or.
Bon appetit in Lent!
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 barley, so 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 the pearl barley simmer in a small amount of water until half cooked, about 20 minutes.
In the meantime, let's get to the vegetables. Finely chop the onion and saute it in vegetable oil for 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 pearl 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!
Preparation Lenten rassolnik with mushrooms:
To prepare Lenten pickle with mushrooms, we need pearl barley, frozen chanterelles, half a large carrot, half a large onion, two potatoes, one pickle, 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 put in a 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!
Calories: Not specified
Cooking time: Not indicated
This Lenten pickle with rice and pickles turns out tasty and aromatic; my recipe will help you prepare it. For cooking, I used “Nezhinsky” cucumbers, but if there are none, then any will do.
Ingredients(2 liter saucepan):
- potatoes - 3 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.;
- rice - 150 g;
- canned non-female cucumbers - 1 glass;
- tomato paste - 2 tbsp;
- vegetable oil - 1 tbsp;
- salt - to taste;
- black pepper to taste;
- parsley - 1 bunch.
Recipe with photos step by step:
We prepare all the ingredients for preparing Lenten pickle with non-female cucumbers.
Place a pan of water on the stove. Peel the potatoes and cut them into cubes. Throw the potatoes into the pan. After 5 minutes add rice.
Peel and wash the onions and carrots. Cut into small pieces.
Pour a little vegetable oil into a frying pan and fry the onions and carrots.
Stir, add a little water and simmer for 5 minutes.
Transfer the roast into a saucepan with potatoes and rice. Cook until potatoes and rice are done.
A couple of minutes before the end of cooking the pickle, add the tender cucumbers.
Finely chop the parsley.
Add parsley to the pickle. Add salt and pepper to taste.
Lenten pickle soup with cucumbers and rice is ready.
Pour the pickle into plates and serve. If you are not on duty, you can add a spoonful of sour cream to the pickle.
Also see how it cooks