Dishes cooked with the help of multivarks come out especially tasty. How to prepare rassolnik with pearl bar in a multivark, you will learn by reading this article.
Rassolnik with perlovka in multivark - recipe
Ingredients:
- perlovka - 0.5 multistans;
- potatoes - 230 g;
- carrots - 100 g;
- tomato paste - 60 g;
- onion - 120 g;
- brine from under salted cucumber - 120 ml;
- cask pickled cucumbers - 300 g;
- broth - 1,3 l;
- sour cream - 120 g;
- salt;
- greenery.
Preparation
Chop onion milletly, grind the carrots. Spread the vegetables in the multivark. Pass the vegetables, choosing the "Baking" mode. Then add crushed cucumber pickles, tomato paste, mix and cook for another 5 minutes. Then we lay out the cut potato chips, washed with a pearl barley. Fill all this with broth, pour in brine. We cook 1.5 hours in the "Soup" or "Quenching" mode. We serve rassolnik to the table with sour cream, pritrasiv melenko chopped greens.
Rassolnik in the multivark with pearl bar and chicken
Ingredients:
- fillet of chicken - 250 g;
- pearl barley - 4 tbsp. spoons;
- pickled cucumbers - 250 g;
- water - 2 liters;
- onion - 100 g;
- carrots - 130 g;
- potatoes - 300 g;
- Brine - 200 ml;
- salt;
- spice;
- vegetable oil.
Preparation
First, we'll steam up the barley. For this, we rinse the groats, place it in a bowl and send it to the microwave for 10 minutes, putting out the maximum power. Chicken fillet washed, cut into pieces and boiled after boiling for about 30 minutes. Then the broth merge. Grind the onion. In a multivarious container we pour in the vegetable oil, we lay onions and we pass it to the redness. Grind the peeled carrots and send them to the onions. Fry all together until soft. We pour in the brine and in the "Quenching" mode, we prepare 10 minutes. Now add the crushed cucumbers, mix and cook for 5 minutes. Now put the ready-made pearl barley, chicken, potatoes sliced into pieces, pour in broth, and cook for 1 hour in the "Soup" mode .
Lenten rassolnik with perlovka in the multivark
Ingredients:
- potatoes - 170 g;
- pickled cucumbers - 150 g;
- pearl barley - 100 g;
- tomato paste - 1 tbsp. a spoon;
- brine from the salted cucumber - 100 ml;
- onion - 70 g;
- carrots - 60 g;
- Provencal herbs - 1 tbsp. a spoon;
- bay leaves - 2 pcs .;
- olive oil - 30 ml;
- salt.
Preparation
We cut a small cleared onion, we pass the carrot through a grater. Sending vegetables to