Soups are considered good nutrition for humans. The classic recipe for this hearty and delicious dish involves the use of meat broth and barley. However, there are many ways how to cook pickle on a different basis with the addition of various ingredients. If you put pearl barley, it must be soaked in advance (for 5-6 hours) in cold water: it will cook faster.

Classic pickle soup with barley

This is the most popular pickle recipe.

To make the soup tastier, you must use the seeds to prepare the broth.

Required Products:

  • 400 g of pork on the bone;
  • 3 potato tubers;
  • 100 g of pearl barley;
  • 3 pickles;
  • 2 onions;
  • 1 carrot;
  • 20 ml of vegetable oil;
  • 50 g tomato paste;
  • 3 g of salt.

Cooking steps.

  1. Pork and whole onions are poured with 3 liters of drinking water and boiled for 1.5 hours.
  2. Pre-soaked cereals are cooked in another pan for about 25 minutes. The kernels should become soft, but retain their shape.
  3. The finished broth is filtered, laid out the meat, and again brought to a boil.
  4. Put potato cubes and salt into the pan.
  5. Grind the second onion and carrots. Fry in oil until browning.
  6. Grated cucumbers are added to the roasting, all together stew for 10 minutes.
  7. Tomato paste is diluted with 50 ml of water and poured into a vegetable passer. Stew for 5 minutes, stirring.
  8. In a broth with potatoes spread tomato frying and barley.
  9. Soup is simmered over a minimum heat of 10 minutes.
  10. The meat is cut into pieces and returned to the pan.

How to cook with rice?

If there is no time for soaking and cooking pearl barley, this recipe will help out.

Ingredients:

  • 2.5 l of meat broth;
  • 3 medium potatoes;
  • 100 g of washed rice;
  • 1 carrot;
  • 2 onions;
  • 2 pickles;
  • 80 g of tomato sauce;
  • salt to taste;
  • 30 ml of frying oil.

Cooking technology.

  1. Potatoes are cut randomly and sent to a boiling broth.
  2. After 7 minutes, add rice. Salt. Cook for 15 minutes.
  3. Onion is fried in oil with carrots, then add cucumbers, cover and simmer for 12 minutes.
  4. Fried vegetables are poured with sauce and stew for another 5 minutes.
  5. The contents of the pan are transferred to the pan. The soup is cooked for 5 minutes.

Useful advice: instead of pickles, you can take fresh vegetables. In this case, when boiling, you need to add a tablespoon of freshly squeezed lemon juice.

Step by step recipe with beef

To make the soup rich, it must be cooked on beef with bone.

Grocery list:

  • 60 g of pearl barley;
  • 700 g of young beef on the bone;
  • 3 large barrel cucumbers;
  • 3 large potatoes;
  • half carrots;
  • 1 onion;
  • 30 ml of sunflower oil;
  • 1 bay leaf;
  • 5 g of salt.

Cooking steps.

  1. Boil the broth for half an hour.
  2. The bones are removed, and the meat is cut and put back into the pan.
  3. Pre-soaked barley is added.
  4. In a stewpan, chopped cucumbers are stewed in a small amount of broth.
  5. Separately, fry the onions and carrots.
  6. Shredded potatoes, cucumbers, roasting, salt, bay leaf are put in the soup.
  7. The dish is simmered for 20 minutes.

Tasty soup in a slow cooker

Before laying all the ingredients in a slow cooker, barley must be separately cooked to a semi-soft state.

A similar recipe:pickle in a slow cooker - recipe

Required Products:

  • 300 g of boiled pearl barley;
  • 2 potato tubers;
  • 4 pickles;
  • 40 g of tomato paste;
  • 2.5 l of broth on any meat;
  • 200 ml of cucumber pickle;
  • fat for frying.

Cooking method.

  1. Chopped onions and carrots are put in a multicooker bowl greased with fat and cooked on the baking program for 10 minutes.
  2. Add the diced cucumbers, tomato paste. Cook a couple more minutes.
  3. Fill potato slices, barley, pour brine and broth.
  4. The dish is cooked on the “soup” program for 40 minutes.
  5. After turning off the mode, the multicooker does not open for another 20 minutes so that the pickle is infused.

With barley and beef kidneys

According to this recipe, a very satisfying soup with an unforgettable taste is obtained.

List of ingredients:

  • 3 spicy pickled cucumbers;
  • 2 beef kidneys;
  • 100 ml brine from cucumbers;
  • 2 potato tubers;
  • 1 small carrot;
  • 2 onions;
  • 50 g of pearl barley;
  • salt, seasoning to taste;
  • 30 g of liquid butter.

Cooking method.

  1. Swollen barley is boiled in salted water until soft, then washed.
  2. The kidneys are cut into medium pieces.
  3. All vegetables chop.
  4. Onion and carrots are fried in oil until golden.
  5. The kidneys are boiled for 30 minutes.
  6. Add to them groats, potatoes, cucumbers, brine. The soup is salted and seasoned.
  7. At the end of cooking, fry in a pan.
  8. The dish is boiled for another 7 minutes over minimal heat.

On chicken stock

The aroma and taste of this soup resembles beef, but the calorie content of chicken is much lower.

You will need:

  • 1 liter of chicken stock;
  • 2 potatoes;
  • 1 carrot;
  • 1 small celery root;
  • 15 g parsley;
  • 1 onion;
  • 15 g of melted butter;
  • 3 pickles;
  • 100 ml of cucumber pickle;
  • 150 g of pearl barley;
  • black pepper, salt to taste;
  • 1 bay leaf.

Recipe.

  1. Prepared barley is cooked for 20 minutes.
  2. Finely chop all vegetables and greens.
  3. In a saucepan in butter, fry the roots, onions, add bay leaf, parsley, pepper, salt.
  4. The components are poured with part of the broth. Stew under the lid for 7 minutes.
  5. Add potatoes, cucumbers and the remaining broth. Stew for 15 minutes.
  6. At the end, add pearl barley and brine for the sharpness of taste. Cook for another 15 minutes.

How to cook pickle in jars?

A wonderful recipe that will help you quickly cook aromatic soup at any time of the year.

Would need:

  • 3 kg of cucumbers from the garden;
  • 1 kg of onions and carrots;
  • 600 ml tomato paste;
  • 250 g of granulated sugar;
  • 200 ml of vegetable oil;
  • 0.5 kg of barley;
  • 70 g of salt;
  • 100 ml of table vinegar.

Step-by-step instruction.

  1. Onions are cut in half rings, carrots and cucumbers - rubbed on a coarse grater.
  2. The washed cereal is boiled for 50-60 minutes.
  3. In a roasting pan combine vegetables, oil, salt, tomato, sugar. Stew for 40 minutes.
  4. Add pearl barley, cook for another 5 minutes.
  5. Pour vinegar.
  6. The hot workpiece is laid out on sterile jars and rolled up.

With mushrooms

The pickle with pickled champignons is even more aromatic and appetizing. It can be cooked on both chicken and beef broth.

Grocery list:

  • 3 l of broth;
  • 120 g of pearl barley;
  • 2 potato tubers;
  • 200 g pickled champignons;
  • 150 g pickles;
  • 1 onion and carrot;
  • 3 fresh tomatoes;
  • 40 ml of oil;
  • salt to taste.

Recipe.

  1. Groats are boiled until soft.
  2. Potatoes are cut and boiled in the broth until half cooked.
  3. Mushrooms are fried in half the cooked oil.
  4. After 2 minutes, chopped cucumbers are added to them and fried together for 10 minutes.
  5. In the remaining oil, in another pan, pass the carrots and onions.
  6. Combine both roasts, add chopped tomatoes, stew for 8 minutes.
  7. Cereals and the contents of the pan are transferred to the potato broth. Boil a minute on high heat, then 15 minutes at minimum. Salt.

Recipe from Chef Ilya Lazerson

Culinary maestro Ilya Lazerson offers a unique recipe for pickle with giblets.

Components:

  • 350 g of beef on the bone;
  • 200 g of chicken hearts;
  • 200 g of chicken ventricles;
  • 150 g of pearl barley;
  • 1 large onion;
  • 1 carrot;
  • 1 celery root;
  • 3 potatoes;
  • 3 barrel cucumbers;
  • 2 bay leaves;
  • 20 ml of lemon juice;
  • frying oil;
  • black pepper and salt to taste.

Cooking steps.

  1. Boil the broth for 2 hours.
  2. In the middle of cooking, put onion in a husk and carrots, cut in half, unpeeled celery into the broth.
  3. The broth is filtered.
  4. In another pan, boiling barley is cooked until half cooked.
  5. Separately boil the giblets until cooked.
  6. Potatoes are cut smaller, added to the broth.
  7. Cucumbers chopped on a coarse grater.
  8. Fry in oil, then stew cucumbers in a small amount of water.
  9. To the finished potato add cereal.
  10. The ventricles and hearts are cut and added to the broth.
  11. Salt the soup, add cucumbers, lemon juice.
  12. Fry half rings of onions and grated carrots.
  13. The grill is put in the soup.
  14. At the end, add bay leaves and pepper.

Ready brine soup can be stored in the refrigerator for up to 5 days. The dish is served with herbs, garlic, sour cream, chili pepper, black bread such as Borodino.

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