Preparing pickle soup for the winter is simple. How to prepare pickle soup with barley for the winter: step-by-step instructions and recommendations. Dressing for pickle soup for the winter with pearl barley

Rassolnik is a popular first course. But its preparation takes a lot of time, so delicious soup does not appear on our tables so often. If you prepare pickle soup for the winter in the summer, you can save a lot of time. It will be enough to transfer the contents of the jar into the broth with boiled potatoes, and in a few minutes the delicious rich soup can be served.

To prepare pickle soup for the winter, you can use fresh or pre-pickled cucumbers. Both options allow you to get a tasty preparation. The cucumbers will need to be cut into small cubes or grated.

The second main component of the preparation is pearl barley. It will need to be pre-rinsed and soaked in cold water for a couple of hours. Then rinse again and boil until almost done. If you don’t like pearl barley, then you can prepare pickle soup with rice for the winter, it will turn out no less tasty.

When preparing the product, add fresh tomatoes or tomato paste. If the first option is chosen, you will need to peel the tomatoes and chop them using a blender, meat grinder or regular grater. The option with tomato paste is simpler, you don’t need to prepare anything, the paste is simply added to the vegetables.

All prepared ingredients are stewed in a cauldron until cooked. Then the pickle is packaged in jars that have been previously sterilized. Since the preparation includes vinegar, it is not necessary to sterilize the pickle in jars. But then it is better to store the jars in a cool place. To store at room temperature, jars filled with pickle must be sterilized for 10 minutes and only then sealed tightly.

Interesting facts: the word “rassolnik” began to be used in cooking relatively recently, although the dish itself is much older. The soup with pickles and brine was called “kalya”.

Winter pickle made from fresh cucumbers with pearl barley

Most often, pickle soup is prepared for the winter.

1.5 kg of cucumbers;
800 gr. tomatoes;
500 gr. Luke;
500 gr. carrots;
250 gr. pearl barley;
1 tablespoon salt;
2 tablespoons sugar;
0.25 cups vinegar (9%);
1/3 cup vegetable oil.

We sterilize jars and lids in a convenient way. You can sterilize with steam or heat in the oven.

Wash the pearl barley in cold water, pour boiling water over it and leave for a couple of hours. Then rinse again. Place the pearl barley in a saucepan, add fresh water, and cook for about half an hour. The pearl barley should be almost ready, but remain a little hard, since the grain will “reach” during the preparation of canned food. Transfer the finished cereal to a colander and rinse well with water.

Place the tomatoes in a saucepan or bowl and pour boiling water over them. After a minute, drain the hot water and add cold water. After this treatment, the tomatoes will be easy to peel. Cut the peeled tomatoes into small cubes. Pour vegetable oil into a saucepan and add tomato cubes.

1.5 cups rice;
1.5 kg of fresh cucumbers;
500 kg of tomato sauce or 1.5 kg of fresh tomatoes;
1 kg of onion;
1 kg carrots;
1 bunch of greens (dill and parsley);
300 liters of vegetable oil;
100 ml vinegar (9%);
3 tablespoons sugar;
3 tablespoons salt.

Wash the rice and boil until al dente. Rinse the finished rice with cold water.

Advice! To prepare the pickle preparation, it is recommended to use steamed rice; it retains its shape perfectly.

Wash the fresh cucumbers and cut them into thin strips, you can grate them. Chop the onion thinly - into half rings or smaller, as you like. Grate the carrots on a coarse grater or a Korean salad grater.

We grate the tomatoes, and if there are no fresh tomatoes, we take ready-made tomato sauce. Wash the greens, dry them, chop them. We determine the amount of greens and its assortment according to our taste. Usually, they take dill and parsley.

Pour vegetable oil into a pan and heat it up. Place the onion in the oil and fry it for a quarter of an hour. Then add the carrots and continue simmering for another 15 minutes. Then add chopped cucumbers and grated tomatoes. Salt, add sugar. Simmer for 50 minutes, stirring occasionally. If tomato sauce is used instead of fresh tomatoes, it should be added 15 minutes before it is ready. Then add cooked rice, chopped herbs, mix everything and simmer for another quarter of an hour. At the very end of stewing, add vinegar.

pearl barley 250 g
fresh cucumbers 1 kg 500 g
onion 500 g
carrots 500 g
tomato paste 50 g
Refined sunflower oil 35 g
greens (dill, parsley) - a bunch
apple cider vinegar 6% - 4 tbsp. spoons
salt - 1.5 tbsp. spoons (small heaped spoon)
ground coriander 1/2 teaspoon,
3 bay leaves
10-12 black peppercorns
water 200-250 g

Jars of 500-700 g, with screw caps or screw-on lids.

How to prepare pickle soup for the winter

Soak the barley for 3-4 hours in cold water. If you want, you can leave it overnight.
Drain the water that has not been absorbed from the grain, add fresh water and cook without adding salt for 40 minutes.
Wash the cucumbers and soak for 2 hours in cold water.
Drain the water, chop the cucumbers on a shredder or cut them on a board: my shredder makes sticks (straws) with a cross-section of approximately 7 mm.
Place the cucumbers in a bowl or large saucepan, add 1 tablespoon of salt, and leave for half an hour (or longer).
During this time, peel the carrots and onions, wash the greens.
Chop the onion a little larger than you usually put in the soup.
Grate the carrots on a coarse grater.
Heat sunflower oil in a large frying pan and fry the onion until golden brown.
Add carrots and fried onions to the cucumbers.
Add cooked pearl barley, bay leaf, coriander, peppercorns, tomato paste, chopped herbs, water (1-1.5 cups).
Cook (simmer), covered with a lid, stirring frequently (every 3-4 minutes) over medium heat.
Cooking time is approximately 40 minutes, perhaps less - the main guideline is the boiling (boiling) of the pickle preparation.
When the pickle sauce boils, add vinegar and taste. If there is enough salt (everyone has different spoons and heaps), then do not add more; if not enough, add to taste. The taste should be like the finished dish.
While the dressing for the pickle with barley is being prepared, wash the jars and lids and sterilize them for 15-20 minutes over water or in the oven.
The boiled pickle needs to be simmered for about 3-5 minutes, then put into jars.
To be on the safe side (since I store it in the apartment), after filling it completely, I put each jar in the microwave for 20-30 seconds, until I see boiling bubbles - I immediately turn it off and put on a sterile lid.
I wrap the twisted pickle preparations in a jacket and leave them upside down until they cool.

Features of preparing pickle stock for the winter

During stewing, the cucumbers change color - the peel becomes yellow - a sign that the dish is ready
if you don’t fry the onions, the taste becomes noticeably paler
if during stewing you notice that it burns a little, there is not enough moisture, you need to add water - it depends on how the cereal absorbs
the consistency of the finished dish is thick, with a small amount of broth
Place tightly into jars, lightly tamping with a spoon so that there are no voids
the preparation for rassolnik with pearl barley can be eaten immediately as a ready-made dish as a side dish for meat or poultry, hot or cold

I simmer the stock in a large basin; there is no suitable lid - I use a round cutting board. I stir with two large spoons. From all the above products we got this many cans:

Nutritional value of pickle preparation for the winter in jars:

How to prepare rassolnik with pearl barley from stock

I store the prepared preparations at home at room temperature in the coolest place possible. I use it this way:

I take any meat, washed and cut, about 300 g per 1.5 liter pan.
I bring it to readiness on the fire (removing the foam), chicken fillet and lean pork (boneless) cook for about 20 minutes after boiling.
At the same time as the meat, I add peeled potatoes (1 piece weighing approximately 150 g).
When the meat and potatoes are cooked, I add half a half liter jar of pickle stock.
I taste and add salt. If you have them, cut green olives into rings - about 7-8 pieces.
I bring it to a boil and immediately turn off the heat. You can add fresh herbs.

I leave the second part for another day (in the refrigerator), I just usually don’t cook more than 1.5 liters of soup - it’s fresh every time. If you cook pickle in a 3-liter saucepan, then you need 500 g of meat, 2 potatoes and a 500 g can of the preparation.

Rassolnik is a hearty and familiar first course to many. To preserve the beneficial and tasteful properties of the soup, it is canned for the winter in the form of a dressing or in a ready-made version. They use fresh vegetables, cereals, popular spices, seasonings, herbs and natural preservatives in the form of vinegar or citric acid. Properly prepared pickle or hodgepodge will delight you with its taste and aroma, regardless of the time of year.

Dressing for pickle soup for the winter - a classic recipe

This preparation will come in handy for those who need to quickly prepare a delicious first course in winter, but do not have enough food or time for it. In winter, when preparing soup, the contents of the rolls are mixed with meat or regular broth, fresh potatoes are added, boiled and then served hot.

The ingredients you will need are the following:

fresh cucumbers and tomatoes - 3 and 1.5 kg;
onions and carrots - 3-4 pcs.;
pearl barley - 400 grams;
sugar, vegetable oil, vinegar and table salt.

Cucumbers are washed in water and then soaked for 30 minutes. in a suitable container. Then cut the vegetables into small cubes, but so that the pieces do not turn out too large.

Peel off the husks and top layer from the onion, chop finely with a sharp knife, and grate the peeled carrots on a medium grater or chop into very small pieces, as desired.

The tomatoes are washed, blanched and peeled. Then the tomatoes are passed through a meat grinder or blender; if they are not available, they are carefully crushed on a cutting board until almost homogeneous.

The pearl barley is thoroughly washed through a sieve and allowed to dry. Pour tomatoes into a pan on the stove one by one, simmer them for 5-7 minutes, add onions to them, simmer a little more and then add carrots and cucumbers mixed in a bowl.

Mix all the vegetables together, add salt, a little sugar and additional spices to taste (ground pepper, etc.) and let them simmer for 20-25 minutes over low heat.

At the end of the process, when the structure of the vegetables becomes soft, add a little vinegar to the pan and simmer for about another 7-9 minutes.

After turning off the fire, the hot dressing is distributed into pre-sterilized glass jars, closed with plastic or iron lids, and after the preparations have completely cooled, they are sent to dry shelves until winter.

Spicy pepper dressing - a hearty homemade dish

Another way to prepare a juicy and tasty pickle soup for the winter is to add a little hot cayenne pepper to the main recipe, and instead of pearl barley you can use rice or buckwheat. The result is a fragrant and satisfying dressing that stores well until winter.

To prepare the seaming for 2 jars of 0.5 liters each, use:

“fontanel” type cucumbers or other aromatic varieties - 1 kg;
young onions and carrots - 2-3 pcs.;
fresh tomatoes - 0.5 kg;
pearl barley or other to choose from - 250 g or 1/2 cup;
cayenne chili pepper - 1 pod;
salt, granulated sugar, vinegar for marinade and refined oil.

All selected vegetables are thoroughly washed under running water. The stems of the cucumbers are removed (if fresh ones are used), the tomatoes are scalded with boiling water, then cooled and the skins are carefully removed. The carrots are peeled with a special knife and washed additionally.

Hot peppers are cut into small rings. The onion is peeled and chopped with a knife. The cucumbers are further infused in cold water and then cut into standard cubes.

The carrots are grated on a medium-sized grater and mixed with chopped onions. Rice or pearl barley is thoroughly washed in water, and immediately before cooking, it is pre-soaked in boiling water.

Tomatoes are cut into small cubes or passed through a meat grinder. The resulting composition is mixed with salt, sugar, ground black pepper, a little vegetable or olive oil is added and brought to a boil on the stove.

Pour mixed onions, carrots and cucumbers on top, add clean water and simmer everything under the lid for about 30 minutes, always stirring. At the very end add 1 tbsp. a spoonful of wine or apple essence and a few small rings of hot pepper.

While the main ingredients are stewing, the glass containers are sterilized. To do this, it is steamed in boiling water along with the lids for 30-40 minutes, then allowed to cool and dry.

When hot, the dressing from the stove is carefully sorted into jars and immediately rolled up with lids using a machine or manually if threaded options are used.

To prepare a fresh first course, mix canned dressing with meat broth and potatoes, add additional spices to taste and serve with aromatic garlic and parsley. Bon appetit!

Universal rolling for juicy solyanka and rassolnik

It is not difficult to prepare such preservation, but in winter it will significantly save you time and effort. It is suitable for making pickles, solyanka and other popular soups and will make a fresh dish nourishing and tasty, especially in combination with rich broth, herbs and garlic.

To prepare such a roll for the winter, take the following products:

fresh cucumbers;
onions and carrots - 2-3 fruits each;
garlic, herbs - dill and fresh parsley;
set of spices for marinade.

All ingredients are thoroughly washed with water. The stalks of fresh cucumbers are removed from both sides, while the recipe allows the use of salted vegetables, but then the amount of vinegar added is increased so that the preparation is ultimately stored better. The garlic is peeled and divided into cloves, the parsley and dill are washed by hand or in a colander under running water.

Mix everything well in a deep bowl or pan by hand so that the onion releases a little juice.

Then add all the necessary spices (sugar to taste, salt - 1-2 tablespoons) and stir the vegetables again, then pour in 1/2 cup of vegetable oil and put them to simmer on low heat under the lid.

Cooking time is 15-20 minutes after active boiling of the entire mixture. The vegetable mixture is stirred periodically, the fire is always left at the same level, and 1-2 tbsp is poured in at the very end of cooking. spoons of fresh table vinegar.

Place the piping hot salad in well-washed and sterile jars and roll the lids with a key or a machine. The rolls are wrapped in a warm blanket and sent for storage after they have cooled to room temperature.

This universal dressing is used in winter not only as a basis for delicious first courses, but also as a summer salad or juicy snack.

Vegetable wrap for the winter with mushrooms

To prepare a dressing for the winter according to this recipe, take fresh vegetables and mushrooms, for example, boletus, honey mushrooms or boletus mushrooms. To prepare pickle with mushrooms, mix the contents of the jars with rich broth, potatoes, pickles, rice or pearl barley and get a juicy and satisfying ready-made soup.

To pack soup into 2 liter jars, take the following amount of products:

bell pepper, red and young carrots - 1.5 kg each;
fresh onions - 2 pcs.;
fresh forest mushrooms (butter mushrooms, honey mushrooms, porcini mushrooms, etc.);
tomato paste, vinegar and refined oil;
salt, ground pepper and peas, sugar (to taste).

In this recipe we use young boletus, from which the skin is first removed and very thoroughly - washed 2-3 times in cold water.

Then the mushrooms are cut into small cubes so that the pieces are fairly uniform. The resulting slices are boiled in salted water for about 30-45 minutes.

Peel the carrots, lightly boil them in a separate container so that the structure of the vegetable softens and cut into small pieces.

The bell pepper is washed, cut into thin half rings and stewed together with chopped onions in a heated frying pan with sunflower or olive oil for frying.

Next, mix the resulting roast with carrots and boiled butter slices, mix all the ingredients, add salt, 1 spoon of sugar (if desired), a little ground pepper, and lovers of savory appetizers and first courses can add a couple of circles of hot chili.

Now add the required amount of tomato paste, mix and simmer for 10 minutes, not forgetting to add vinegar at the end of cooking.

Next, pour everything into pre-prepared and sterilized jars, close the lids loosely, additionally sterilize in boiling water, and then thoroughly roll up the lids and send them to the cellar for the winter.

Classic Solyanka with sausage and fresh meat - hearty and flavorful soup

Traditional solyanka is one of the most delicious and satisfying first courses, which is served in combination with sour cream, fresh herbs, olives and lemon. If desired, the finished soup can be sealed in jars for the winter, remembering to sterilize them before sealing and adding a sufficient amount of vinegar.

To prepare such a delicious soup for the whole family, you will need the following ingredients:

meat and offal (beef kidneys or heart);
smoked and boiled sausage - 200-300 grams of each type;
pickled cucumbers from a barrel - 450 g;
onions, carrots - 2-4 pcs.;
bay leaf, oil, ground pepper and peas;
tomato paste, salt, vinegar (for seasoning for the winter).

First of all, cut off the meat and offal and wash it in cold water so that no traces of blood remain. Place both types in a deep saucepan with water, add salt, pepper and dry bay leaf and cook over low heat for about 1.5 hours on a timer from the moment of boiling.

Peeled carrots and onions are cut into uniform pieces, not too small, but not large either. Then mix the vegetables together and fry in a frying pan until the desired golden crust is formed.

After 5-7 minutes of frying (the fire should be low), add tomato paste and simmer for another 10 minutes. The cooked meat is removed from the broth, cut into small cubes and the pieces are returned to the pan.

Pickled cucumbers are cut into thin strips, both types of sausages are chopped into uniform pieces. All this is poured into the hot broth and the stewed vegetables from the frying pan are sent there too.

Boil again over low heat for 10-15 minutes, and after the soup has steeped, serve it to the table in combination with fresh sour cream, parsley or other herbs and, of course, lemon and olives.

Or sort the hodgepodge into clean and small jars, add 2 tbsp. spoons of vinegar and put in a refrigerator or cellar at a cool temperature for storage. It is advisable to use the product within 2-3 weeks after preparation.

Housewives who cook borscht in jars probably also make another useful preparation for the winter - rassolnik. This culinary semi-finished product will not only help you out when you are short of time, but will also become a completely independent snack or even a second course. The recipe for pickle with barley for the winter is very simple, and the result is always pleasing.

To prepare this delicious preparation, we will take seasonal vegetables - cucumbers, tomatoes, onions and carrots. Pearl barley can be found in any grocery store, and choose refined, that is, odorless, vegetable oil. Table vinegar used in the recipe is 9%.

To prepare the first course with such a semi-finished product, cook (as usual) meat broth or make pickle in lean form - in water. Add cubes or slices of fresh potatoes, and 10 minutes before readiness, add the contents of the jar. Spices and herbs (fragrant herbs) - to taste and desire.

From the specified amount of ingredients suggested in the recipe for pickle for the winter, about 3 liters of the preparation are obtained. Jars with seaming are perfectly stored in a dry and dark place - a cellar or basement is best, but such a pickle will not spoil in a closet (the main thing is that it is not hot and damp there).

Ingredients:

(1 kg ) (750 grams) (450 grams) (450 grams) (250 grams) (250 milliliters) (60 milliliters) (60 milliliters) (2 tablespoons ) (1 tablespoon )

Cooking step by step:

To prepare pickle soup for the winter, we will need the following ingredients: cucumbers, tomatoes, carrots, onions, pearl barley, drinking water, granulated sugar, table salt, refined vegetable (I use sunflower) oil and 9% table vinegar. Wash all vegetables thoroughly and dry. Their weight is indicated in already prepared (crushed) form.

Take 250 grams of pearl barley, rinse it in cold water (2-3 times) until the liquid becomes clear. After this, fill in a sufficient volume (I did not indicate it, but 500 milliliters is enough) of cold water and leave it on the table while we deal with the vegetables. Let the pearl barley swell.

Cut fresh cucumbers (1 kilogram) into cubes or not very small cubes - as you like. Just please don’t use a grater - this is absolutely not the case. I like to cook rassolnik (by the way, here is my recipe for this delicious first course) with cucumbers, cut into cubes.

We also clean and chop the carrots (450 grams) using a coarse grater. If you wish, you can cut the carrots into strips.

Place the vegetables prepared in this way into a large saucepan or bowl. As I was chopping, I transferred the vegetables into a 5-liter bowl (for food products, of course), since they would fit into my favorite saucepan (4 liters), but I wouldn’t be able to mix the vegetables.

Add pearl barley to the vegetables, which needs to be thrown into a sieve. We also add 2 tablespoons of sugar, 1 tablespoon of salt, and pour 60 milliliters of vegetable oil. Additionally, you need to pour in 250 milliliters of cold water so that the pearl barley can cook properly.

Mix the contents of the dish directly with your hands. It doesn’t take long - just until all the ingredients are evenly distributed.

And now that the vegetables have released their juice and have decreased in volume, I transfer the future pickle into a saucepan. If you have one that is suitable in volume, mix and cook vegetables and cereal right in it.

All that remains is to heat-treat it, that is, cook the pickle. To do this, place the pan over medium heat and bring the contents to a boil. Then cook the pickle under the lid over low heat for 30 minutes. Don't forget to stir it 3-4 times. The pearl barley should be completely cooked during this time. At the end of cooking, pour in table vinegar (60 milliliters), stir the pickle again and turn off the heat.

For the winter it is a prominent representative of modern cooking. This preparation helps out especially busy housewives who want to spend no more than 15 minutes on cooking, or people who are far from home, but also want to taste the original Russian hot dish, the variety of flavors of which fit in one jar.

Preparing pickle soup from fresh cucumbers for the winter

Cucumber pickle in jars is a complete dish, which you can stock up on very profitably and easily. To prepare, crushed fresh cucumbers along with onions, tomatoes and carrots are stewed for 20 minutes, if desired, barley or rice is added, seasoned with vinegar and spices and, after keeping on the fire for a couple of minutes, they are rolled into sterile jars. Preparing cucumbers for pickle soup for the winter will delight you with taste, satiety and aroma, if you use some tips:

Diced cucumbers will retain their shape and crunch better than grated ones.
Chopped vegetables should be mixed with a wooden spatula, not with your hands. This way the mass will retain all the juices and will not turn the workpiece into a liquid “porridge”.
For more spiciness and aroma, you can experiment with spices: peppercorns, bay leaves, garlic, hot peppers are ideal.

With fresh cucumbers, housewives delight with a variety of options. By choosing a simple pickle recipe for the winter, you can save a lot of time and stock up on a natural semi-finished product with healthy, cheap ingredients that do not require preliminary heat treatment and subsequent sterilization.

Ingredients:

cucumbers - 1.5 kg;
tomatoes - 700 g;
onions - 3 pcs.;
carrots - 200 g;
salt - 20 g;
sugar - 40 g;
vinegar - 70 ml;
water - 50 ml;
oil - 60 ml.

Preparation

Chop all the vegetables.
Season with salt, sugar, water and oil and simmer for 30 minutes.
Pour in vinegar and simmer for another 10 minutes.
Place a simple pickle made from fresh cucumbers into jars for the winter and roll up.

Inventive housewives who do not want to spend a lot of time at the stove will also love cucumbers for the winter. Preparing such a preserve will not take more than half an hour, and in winter you will be especially pleased with its simplicity and nutritional value, because the contents of the jar are enough to get a full-fledged hot meal for the whole family.

Ingredients:

cucumbers - 3 kg;
onion - 900 g;
carrots - 900 g;
tomatoes - 1.5 kg;
pearl barley - 400 g;
sugar - 200 g;
vinegar - 100 ml;
oil - 200 ml;
salt - 50 g.

Preparation

Boil the pearl barley.
Simmer onions, carrots and cucumbers for 20 minutes.
Add tomatoes and simmer for 10 minutes.
Add pearl barley, oil, vinegar, salt and sugar.
Place the pickle from fresh cucumbers into jars for the winter and roll up.

The recipe for pickle soup for the winter with fresh cucumbers gives room for the realization of culinary fantasies. So, lovers of delicate flavors can make a preparation with rice. This product has high energy value and nutritional value, is easily absorbed by the body, which is useful for both adults and children's diets.

Ingredients:

cucumbers - 1.5 kg;
rice - 350 g;
tomato sauce - 400 g;
onion - 500 g;
carrots - 500 g;
oil - 250 ml;
salt and sugar - 50 g each;
vinegar - 100 ml.

Preparation

Boil the rice until done.
Chop all the vegetables.
Mix onions, carrots, cucumbers, salt, sugar and simmer for 30 minutes.
Add rice, sauce and vinegar and simmer fresh cucumber pickle for the winter for 15 minutes.

Preparing pickle soup for the winter with tomato paste is one of the convenient and profitable types of preservation. In addition to the fact that tomato paste saves time and the family budget, it beneficially improves the taste, consistency and color of the dish, while remaining, for all its richness, a low-calorie product recommended for dietary nutrition.

Ingredients:

cucumbers - 1.5 kg;
carrots - 500 g;
onion - 500 g;
tomato paste - 250 g;
sugar - 120 g;
oil - 150 ml;
salt - 40 g;
boiled pearl barley - 500 g;
vinegar - 50 ml.

Preparation

Chop all the vegetables.
Season with oil, salt, sugar, paste and simmer for 40 minutes.
Add pearl barley, vinegar, remove from heat and roll up.

Pickle cucumbers for the winter will be an excellent addition to many dishes if you prepare them without grains. This type of preservation gives you freedom of choice and allows you to cook hot dishes from your favorite products, adjusting the taste and consistency directly during cooking, or use it as a base for salads.

Ingredients:

cucumbers - 2 kg;
head of garlic - 1 pc.;
carrots - 300 g;
onions - 4 pcs.;
sugar - 50 g;
salt - 40 g;
vinegar - 150 ml;
oil - 250 ml.

Preparation

Chop the vegetables.
Season with oil, vinegar, salt and sugar and set aside for 4 hours.
Boil for 10 minutes and roll up.

Fans of healthy eating have long been convinced that winter pickle without vinegar is an incredibly healthy preparation. You can add the necessary sweet and sour taste, maintain a fresh aroma and increase the shelf life of the product with citric acid. It has no pungent odor or taste and has a beneficial effect on the digestive system.

Ingredients:

cucumbers - 1.5 kg;
pearl barley - 250 g;
carrots - 150 g;
onion - 250 g;
tomato sauce - 250 g;
salt - 50 g;
citric acid - 5 g;
oil - 80 ml.

Preparation

Chop the vegetables and soak the pearl barley.
Fry onions and carrots.
Add cucumbers, pearl barley, sauce, salt and simmer for 50 minutes.
Add citric acid and remove from heat.

Those who can’t imagine hot food without fresh vegetables will love winter pickle with tomatoes and cucumbers. This preparation contains only natural ingredients and is an excellent source of vitamins, unique only to summer fruits, and carbohydrates. The aesthetics of the dish are also of particular importance here, so tomatoes are always peeled.

Ingredients:

tomatoes - 3 kg;
cucumbers - 1.5 kg;
onion - 800 g;
carrots - 500 g;
vinegar - 120 ml;
oil - 15 ml;
salt - 50 g;
pearl barley - 500 g.

Preparation

Peel the tomatoes and puree.
Chop the remaining vegetables.
Soak the pearl barley for 2 hours.
Mix all the vegetables, add oil, salt and cook for 30 minutes.
Add pearl barley, vinegar and roll up.

Many summer residents, not finding a worthy use for overgrown cucumbers, prefer to throw them away. This is because they still don’t know that preparing pickle soup for the winter can also be done from vegetables that have lost their attractiveness. To prepare, you just need to peel the cucumbers and remove their seeds and, after chopping them, proceed according to the recipe.

Ingredients:

overgrown cucumbers - 2 kg;
carrots - 400 g;
onion - 450 g;
bunch of dill - 1 pc.;
clove of garlic - 6 pcs.;
salt - 50 g.

Preparation

Remove the skin, seeds and chop the cucumbers.
Chop greens and vegetables.
Combine, add salt and set aside for 2 hours.
Bring the fresh overgrown pickle to a boil and roll up.

Canned rassolnik for the winter with fresh cucumbers is popular among hunters and fishermen who prefer to take a jar of the hearty preparation into the wild. To speed up cooking and reliably sterilize the pickle, use an autoclave, which, under high pressure, cooks and sterilizes at the same time.