Rassolnik for the winter with pickled cucumbers. Recipe with and without cereal

Soup refueling, cooked for future use, is very convenient and profitable. There are times when you need to cook something very quickly. Then open the jar of filling, pour it into the boiling broth, cook for a few minutes, and everything - a hot appetizing soup ready! Such blanks for the first dishes can be varied. In this article, we will teach you how to perform a pickle for the winter with pickled cucumbers. The dish, prepared for future use, can be stored in a sealed form all the cold season and will become for you a real "wand-zashchalochkoy."

Recipe № 1. Rassolnik for the winter with pickled cucumbers and pearl barley

To prepare this dish you need the following ingredients:

• Pearl barley - 1 large glass;
• Pickled cucumbers - one and a half kilograms;
• Onion and medium-sized carrots - 4 pieces each;
• Tomato juice - 1 liter (or paste - 3 large spoons);
• vegetable oil.

Method of preparation of pickle

Cook the pearl barley. Cucumbers chop on a large grater. Carrot and onion finely cut and fry in oil. Put this vegetable mixture in a saucepan with a thick bottom, add the same cucumbers. Put the vessel on fire and simmer for about twenty minutes on low heat. Pour into the billet juice of tomatoes or paste, diluted with water. Stew refueling for another 10 minutes. Next, pour boiled barley, herbs into a saucepan and bring the mass to a boil. Spread soup dressing on clean glass containers, cover and sterilize half an hour. Clog the jars. Cool and store them in the basement. Of this amount of products, a pickle for the winter with pickled cucumbers in the amount of four liters is obtained.

Recipe № 2. Vegetable rassolnik for the winter in cans (without the addition of cereals)

Despite the fact that this dish does not add any pearl bar or rice, it turns out to be very nutritious and tasty.

Ingredients:

• Pickled cucumbers - 1 kg;
• Carrots - 500 g;
• Onion - 200 g;
• Tomatoes - 3 pieces;
• The root of parsley and celery - 1 piece;
• Sweet pepper;
• Greens (dill, parsley);
• Garlic - 3 cloves;
• Bay leaf, sweet pepper.

Rassolnik for the winter with pickled cucumbers and other vegetables. Cooking method

Root the roots and finely chop. Tomatoes pour boiling water and peel them off, and then cut into pieces. Pepper scald, peel and shred straw. Cucumbers for rassolnika for winter chop small cubes. Greens, garlic and onions also cut finely. All vegetables pour into a saucepan, mix and pour boiling water. The whole mass must be completely covered. Put the dishes on the fire, bring to a boil and simmer for 5 minutes. Add the spice and salt to the preparation. Then refuel into jars and sterilize them for about half an hour at a temperature of 80 degrees. Screw all the containers with metal covers. After cooling, this rassolnik is stored in a cellar or refrigerator.

Such soup filling can be not only a component of the first dish, but also used as a side dish to meat. It will be enough just to lay it out of the jar on a plate and warm it in a microwave. Here you can prepare such a tasty and nutritious dish "2 in 1" for future use.