Rassolnik in a slow cooker with barley

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to cook pickle in a slow cooker with barley? Prepare your food. Any meat will do - pork, chicken, I have beef. The soup made from meat broth with bones will be tastier. Traditionally, rassolnik is boiled with cucumbers, salted in barrels - without vinegar. If you don’t find these, take regular, marinated ones. Wash and peel the vegetables.

2. STEP 2

   

   Cut the onion into small cubes.

3. STEP 3

   

   Grate the carrots on a coarse grater.

4. STEP 4

   

   Chop or grate the cucumbers as you wish.

5. STEP 5

   

   Depending on the model, turn the multicooker into the “frying” or, like mine, “baking” mode for 20 minutes. Pour oil into the bowl.

6. STEP 6

   

   Place the chopped onion in it and fry it for about three minutes, stirring.

7. STEP 7

   

   Place the carrots in the bowl with the onions and fry, stirring, for another three minutes.

8. STEP 8

   

   Add cucumbers to the vegetables and fry everything together a little more.

9. STEP 9

   

   Then pour tomato sauce over the vegetables. You can take tomato paste, you will need less of it, a teaspoon is enough. Or use fresh tomatoes, peeled and diced.

10. STEP 10

    

    Wash and dry the meat. When preparing soup in a slow cooker, I immediately cut the meat into portions.

11. STEP 11

    

    Place the meat in the multicooker bowl with the vegetables and fry it a little. The frying mode will just end.

12. STEP 12

    

    Cut the potatoes into cubes.

13. STEP 13

    

    Rinse the pearl barley in several waters. Place pearl barley and potatoes into the bowl.

14. STEP 14

    

    Pour hot boiled water or prepared broth over vegetables and meat. Salt the soup a little. Keep in mind that it contains pickles, and later we will add brine. Don't oversalt. Put the pickle stew on a suitable setting for 2 hours. In my model, this is the “quenching” mode.

15. STEP 15

    

    Ten minutes before it’s ready, pour cucumber pickle into the soup, add herbs, bay leaf and peppercorns. Taste for salt and add more salt if necessary. Close the multicooker and wait until the program ends. The pickle is ready. Serve it with sour cream. Bon appetit!

Comments on the recipe

Vendetta

07.12.2023

4.6

This pickle can also be prepared with pork.

Testomania

07.12.2023

4.8

To make pickle soup faster in a slow cooker with barley, I pre-boiled the meat and soaked the barley. I used lightly salted cucumbers and their brine, and instead of tomato sauce, fresh tomatoes. The rassolnik turned out to be so tasty that, when taking a sample, I decided not to add any spices or even herbs. Thick, rich, satisfying soup! Thanks for the recipe!

Eleno4ka

07.12.2023

4.5

I cook pickle soup in a slow cooker with barley. Instead of beef I used pork pulp. Although usually, when cooking pickle soup, the order in which I add ingredients is slightly different, in this case I did not deviate from the recipe, it is always interesting to try to do something in a new way and use it))). The rassolnik turned out to be very tasty, filling and rich. Excellent result! (and it’s a little easier to cook than I usually cook). Thanks for the recipe, katushafin!