Soup rassolnik with pearl barley

Very many - both adults and children love soup rassolnik with pearl barley, the recipe of which is for every mistress. Its preparation does not seem complicated, and the ingredients are simple and affordable.

Many have their own secret of this soup, but you need to know the general rules for its preparation. Soup rassolnik with pearl bar can be prepared without spending a lot of time on it, as it may seem at first glance because of the duration of the boiling of the pearl barley. Simply soak the rump in the evening, and in the morning you can weld the pickler fairly quickly. You can do it this way - carefully sorting the croup, pour it with boiling water and leave it under the lid for four hours. It will swell and will soon be ready for soup making.

You must know in advance which meat will be the basis for the broth. Beef is used most often, however, this does not mean that soup with other meat will not turn out so delicious. You can take chicken or even smoked.

We suggest you to prepare soup rassolnik with perlovka with pork smoked ribs. Ribshek take about half a kilogram, a few average potatoes. Perlovki you need 150 grams. Take care that you have in the kitchen found salted cucumbers - 200-300 grams. Take it salty, not pickled - this will give the soup a pleasant rich taste. Such cucumbers are often sold in stores by weight. Do not forget about the frying - here you will need carrots and onions, parsley and spices. Will not prevent cucumber pickle.

Ribs - the basis for the broth - rinse and fold in a pan, pour in cool water and leave with medium heat. When the water boils - throw a pearl barley, reduce heat and cook ribs with a barley about 50 minutes.

At this time, cook the vegetables. Finely chop the onions, leeks and carrots and fry in a pan. Fire should not be large, and a frying pan should be covered with a lid, so that the vegetables are not roasted faster, but stewed.

Salted cucumbers wash and cut into small cubes.

For 20 minutes before the full availability of the pearl barley, drop into the pot a potato, cut with straw, then - roast, and, finally, cucumbers. There is another secret, thanks to which, according to many connoisseurs, the soup becomes much more delicious. Separate the yolk from the protein, and rub this yolk with a little sour cream. This mixture, constantly stirring the soup, slowly pour out the pan. Add the salt, bring the soup to a boil.

No less popular than meat soup is a pickle with pearl barley, there may be a pickle with a pearl barberry. Such a recipe will be indispensable in fasting or if those for whom it is preparing, it is necessary to follow a diet and a sparing diet. All the main ingredients for this soup are the same as in the usual pickle, except for the meat component - it is absent.

You will need: half a glass of pearl barley, 2-3 salted cucumbers, as much potatoes, onions, carrots. Also take one apple, one Bulgarian pepper, greens, salt, spices, a little oil for roasting.

First of all - boil the water for soup. Note that the pearl barley should be boiled separately, rinse it and only then add to the already boiling water.

Brush and wash all vegetables, chop (potatoes - straw, apple, carrot and cucumbers on the grater, onions - cubes, bell peppers - rings). Cut the greenery.

Make the roast. Add the vegetable oil, first pass the carrots, when it is fried, add the apple, cucumber, onions, reduce the heat and cook until the onion becomes transparent. The liquid need not be added.

It is important not to digest soup, to preserve the useful properties of vegetables, so do not pull with potatoes and bell peppers - add them to the boiling pearl barley. When the potatoes are half ready, put the roast in the soup, bring to a boil, add the spices and herbs. Let the soup slightly exhale (no more than two minutes), and you can turn off the fire. Let the pickle stand for ten minutes.