It's time to prepare conservation for the winter is now in full swing, so when, if not in the summer, it is worthwhile to take on the recipe of the rassolnik . The soup preparation for pickle is prepared very simply, and one can be more than enough for making two pots of this wonderful soup.
Rassolnik for the winter with a pearl barley
Ingredients:
- pearl barley - 1 item;
- cucumber - 2 kg;
- onions - 3-4 pcs .;
- carrots - 3-4 pieces;
- tomatoes - 400 g;
- salt - 2 tbsp. spoons;
- vegetable oil - 3 tbsp. spoons;
- table vinegar - 2 tbsp. spoons.
Preparation
Fresh cucumbers thoroughly washed and rubbed on a large grater. Let the vegetables stand for a couple of hours, so they let the juice.
Onions cut into cubes, or thin rings. Carrots are also carefully washed, cleaned and rubbed. We admit onions with carrots on vegetable oil until they become soft and do not acquire a golden color.
In any deep dishes we put the vegetables with vegetables, squeezed cucumbers from the excess juice, tomatoes and pearl barley diced. The mixture for picklings sprinkle with salt and add the vinegar. Put all the ingredients on the fire and stew for 30-35 minutes. Ready rassolnik put on pre-sterilized banks and roll.
Rassolnik for the winter in the banks should be stored in the refrigerator and used as needed.
The recipe for pickle for the winter
Such a preparation will fit both for pickle and for solyanka . The billet, before adding to the soup, can also be supplemented with cucumber brine, to give a more intense sourness.
Ingredients:
- cucumbers - 1 kg;
- carrots - 2 pieces;
- onions - 2 pcs .;
- garlic - 1/2 head;
- fresh greens - a bunch;
- salt, pepper - to taste;
- table vinegar - 3 tbsp. spoons;
- vegetable oil - 1/2 tbsp.
Preparation
All vegetables are thoroughly washed and dried. Cucumbers cut into cubes, carrots rub on a large grater, and onions are crushed in any convenient way. Garlic cloves are cleaned and let through the press. Grind fresh herbs. Mix all the prepared ingredients in a deep dish, add salt, pepper, vinegar and butter to taste. Leave the vegetables for a couple of hours to stand under the lid, after which we put the pan with a salting solution on the fire and leave to puff for 10-15 minutes. We mix the hot vegetable mixture with pre-sterilized jars and roll them. Refueling for rassolnik for the winter is ready.
How to cook a pickled rassolnik for the winter?
For those who prefer to prepare rassolnik with rice, and not with pearl barley, there is also a separate recipe. In this case, it is better to choose rice with long grains, which will retain its shape and not give excess starch. Add tomato sauce or not - remains at your discretion.
Ingredients:
- cucumbers - 1 kg;
- onion - 500 g;
- carrots - 500 g;
- tomato sauce - 250 g;
- rice - 1 item;
- sugar - 3-4 tbsp. spoons;
- salt - 2 tbsp. spoons;
- vinegar - 2 tbsp. spoons;
- vegetable oil - 1/2 tbsp.
Preparation
Vegetables are thoroughly washed and dried. Cucumber cut into cubes, carrots rub on a large grater, and onions are crushed as usual. Rice thoroughly washed and boil until half ready.
Now pour tomato sauce all the prepared vegetables and put the mixture on the fire. Stew vegetables for 30 minutes, then add pre-cooked rice and continue cooking for another 5-7 minutes. In the end, it remains only to fill the pickle with vinegar and you can pour it on sterile cans.