Such an interesting soup seems surprising and strange to foreigners. Groats, pickles, fresh vegetables. And only a Russian person knows how tasty and appetizing such a combination can be if you properly prepare the pickle soup. The classic recipe with pearl barley and some of its other variations are published below.

Classic pickle with pearl barley and pickles

Ingredients: a pound of any meat on the bone, 3-4 potatoes, medium carrot and small onion, 70-80 g of pearl barley, 3-4 pickles, 2 tablespoons of tomato paste, salt, seasonings, brine.

  1. The cereal is washed and left to swell for a couple of hours in cold water.
  2. The broth from the selected meat is cooked until the latter is ready. Salt and spices are not added yet.
  3. The meat is laid to the side, and in the resulting broth for about 20 minutes, cereals are cooked.
  4. From onions, carrots and cucumber cubes, a toast is prepared. After 7-8 minutes, tomato paste is added to it, and then a little water. Together, the products are stewed for a little less than 10 minutes.
  5. Sliced ​​meat is returned to the broth, the contents of the pan, potato bars, salt, and spices are added. The brine is poured to taste.

Soup is boiled until the potatoes soften.

Beef Recipe

Ingredients: a pound of beef on the bone, 4-6 potato tubers, 3 pickled cucumbers and a half glass of brine from them, large carrots, a glass of pearl barley, onion, aromatic herbs, salt.

  1. Washed cereal is left to soak overnight. This will speed up the preparation of soup in the future.
  2. The meat is washed, chopped coarsely. The broth is cooked from it for about 1.5 hours.
  3. During this time, vegetables are prepared. Chopped onions and carrots are passaged in fat. Potatoes are cut in cubes, cucumbers - in circles.
  4. Sliced ​​cucumbers need to be darkened in a frying pan separate from the passivation and sent to the broth. Potato, prepared barley and the remaining fried vegetables are poured there.
  5. It remains to salt the soup, add aromatic herbs and cook it until all the ingredients are ready.

Before serving, cucumber pickle is poured into the dish.

In a slow cooker

Ingredients: for carrots and onions, 2 pickles, 2 liters of finished chicken stock, a tablespoon of tomato paste without additives, 2 tablespoons of pearl barley, 3 small potatoes, a leaf of parsley, salt, a mixture of peppers.

More materials:pickle in a slow cooker

  1. The cereal is soaked in water all night.
  2. First, chopped onions and carrots are fried in fat in a baking program. Then grated cucumbers and tomato paste are added to them. Together, the components languish for a couple of minutes.
  3. The broth pours into the bowl of the “smart pan”. Groats, lavrushka, salt, peppers and cubes of potatoes are added.
  4. In a program suitable for cooking soup, a treat will be prepared for half an hour.

If in a jar of pickles there was a dill umbrella, then for a special flavor it is worth adding it to the dish.

With barley and beef kidneys

Ingredients: 320 g beef buds, 3 pickles, 2-3 potato tubers, half a glass of cucumber pickle, carrot, onion, 2 tablespoons of pearl barley, celery root, dried herbs, salt.

  1. Offal gets rid of films and fat. It is very important to soak it in cold water for 7-8 hours. During this time, it is necessary to change the water at least 3 times. Otherwise, the dish may have an unpleasant odor. Next, the kidneys are cut into slices and boiled for half an hour.
  2. The groats are pre-washed and poured with boiling water for 40-45 minutes.
  3. Cucumbers are cut into cubes and languish for 6-7 minutes in a frying pan. The remaining vegetables and celery root need just peel and chop.
  4. Pieces of the kidneys are transferred to new water and boiled in it for about 1.5 hours. All other prepared ingredients are added to them. Also - salt, dried herbs.
  5. Soup is cooked until the offal is ready. After adding the brine, it is brought to a boil.

Served with homemade sour cream.

On chicken stock

Ingredients: chicken breast with a bone, carrot, 40 g of pearl barley, onion, 3-4 small potatoes, 2 pickles, salt, Italian herbs.

  1. From chicken on the bone, the broth is cooked for 1-1.5 hours. He immediately gets a little salted.
  2. Barley is pre-soaked in cold water for a couple of hours.
  3. About 20 minutes before the end of cooking, the cereal is also sent to the pan.
  4. It remains to pour into the base bars of potatoes, carrot slices, cucumber cubes and pre-fried onion in butter.
  5. The mass is salted, sprinkled with herbs and left on the fire until the potatoes are soft.

Ready soup to languish under the lid on the stove turned off for another 15-20 minutes.

Lean pickle with pearl barley

Ingredients: 110 g of barley, 2 potatoes, onion, tomato, clove of garlic, large pickles, carrots, salt, Provence herbs.

  1. The washed cereal is soaked for 40 minutes. After that, it is cooked until half cooked for 20-25 minutes.
  2. Chopped onions and carrots in any convenient way are passaged in vegetable oil. When the vegetables are well cooked, finely chopped skinless tomato and chopped garlic are added to them. Together, the ingredients cook for another 5-6 minutes.
  3. The contents of the pan are transferred to the semi-finished grits. Salt, herbs, potato cubes go there.
  4. The chopped cucumber is poured into the soup a few minutes before being ready. If you add it earlier, the potatoes will cook for a very long time.

A treat is served with sour cream or mayonnaise.

With mushrooms

Ingredients: 300 g of chicken, pickled cucumber, pickled tomato, 3 tablespoons of pearl barley, 160 g of chanterelles, vegetables (2 pcs of onions, potatoes and carrots), salt, spices.

  1. Broth is cooked from chicken. The cereal is washed with hot water and immediately sent to the same pan.
  2. When the barley is almost soft, chopped potatoes are added to it, as well as frying from onions, carrots, cubes of cucumber and chanterelles. The latter are pre-boiled.
  3. It remains to add salt, spices, and salted tomato through a sieve to the soup.

The food is cooked until all the ingredients are cooked.

Recipe from Chef Ilya Lazerson

Ingredients: 270 g of chicken offal, ¾ Art. pre-cooked barley, 4 potatoes, celery root, 1.5 liters of finished chicken stock, onion, 2 pickles, salt, pepper mixture.

  1. Offal (stomachs and hearts) are boiled until soft and finely cut.
  2. Cucumbers are chopped into cubes and stewed in a small amount of broth until soft.
  3. Cubes of onion and celery are passaged in oil.
  4. Cubes of potato, pearl barley are put in the boiling broth, and after 15 minutes - cucumbers, chopped offal, frying.

The dish is salted, peppered and boiled until the potatoes soften.

Original fish pickle

Ingredients: a pound of salmon soup set, 2.5 l of filtered water, 4 potato tubers, 250 g of prepared barley, onion, carrot, 3 pickles, a tablespoon of tomato paste, salt.

  1. A broth is made from fish in salt water. After about 20 minutes, potato bars are laid in it.
  2. Chopped onions, carrots and cucumbers are fried in oil. Then for 5-6 minutes they languish with pasta.
  3. When the potatoes are almost ready, roast and grits are sent to the broth. The soup is salted and boiled for another 7-8 minutes after boiling.

The finished dish is generously sprinkled with chopped herbs.

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