Cucumber and Pearl Barley Rassolnik Soup

Nutritious, thick, incredibly tasty. Rassolnik made from fresh cucumbers with pearl barley is an unusual variation of the classic first course. Fresh cucumbers give the soup a fresh and very interesting note. This pickle can be cooked either in broth or in plain water.
cook time: 1h 5 min
Gavin Tanner
Cucumber and Pearl Barley Rassolnik Soup

Nutrition Facts (per serving)

60
Calories
3g
Fat
7g
Carbs
1g
Protein

Ingredients (5 portions)

Basic:

Onion (50 gr.) 1 pc
Tomatoes (150 gr.) 1 pc
Salt to taste
Water (or broth) 1 l
Potato 350 g
Carrot (100 gr.) 1 pc
Vegetable oil 3 tbsp
Greenery to taste
cucumbers (150 gr.) 1 pc
Pearl barley 3 tbsp

Recipe instructions

Step 1

Step 1
How to cook pickle soup from fresh cucumbers and pearl barley? Prepare the necessary ingredients. You can use broth instead of water. I cooked soup with pork broth. Choose tomatoes that are in season; they are usually richer and slightly sweeter in taste.

Step 2

Step 2
First of all, rinse the pearl barley several times until the water runs clear. How to choose pearl barley, read the article below the steps.

Step 3

Step 3
Place the cereal in a saucepan and pour in a little more than a liter of water. If you are using broth, pour it over the barley and place the pan over high heat. An article about saucepans will help you choose the perfect saucepan. Link at the end of the recipe.

Step 4

Step 4
After boiling, reduce the heat to medium and cook the pearl barley for about 35-40 minutes.

Step 5

Step 5
Peel the potatoes and wash them well. Peel the onion and carrot and rinse along with the tomato and cucumber under running water.

Step 6

Step 6
Cut the potatoes into thin cubes. You can cut it into small cubes if you wish.

Step 7

Step 7
Chop the carrots into thin strips and chop the onion as finely as possible. If you don’t like large pieces of carrots in your soup, then grate them on a coarse grater.

Step 8

Step 8
Make a cross-shaped cut on the tomato (as in the photo) and pour boiling water over it. Leave it for literally one minute. This is necessary in order to easily remove the skin.

Step 9

Step 9
Then drain the water and remove the skin from the tomato.

Step 10

Step 10
Fry carrots and onions in a frying pan heated with vegetable oil. Stirring continuously, cook the vegetables for about one minute until the onion becomes slightly translucent.

Step 11

Step 11
Fry the tomato. If you have an out-of-season vegetable, you can add a pinch of sugar for taste. Mix everything. Simmer over high heat for 1-2 minutes, stirring occasionally.

Step 12

Step 12
Cut the cucumber either into cubes or into strips, as you prefer.

Step 13

Step 13
When the pearl barley is ready, add the potatoes and salt to taste to the pan. Turn the heat to maximum.

Step 14

Step 14
Next, add fresh cucumber and mix everything, after boiling, reduce the heat to low. Cook the soup under a half-closed lid for 15-20 minutes until the potatoes are ready.

Step 15

Step 15
Turn the heat back up to maximum and add the roast to the pan. Let the soup simmer for about a minute.

Step 16

Step 16
Add finely chopped greens to the finished dish. Turn off the heat and leave the soup to steep for 10-15 minutes.

Step 17

Step 17
Serve the pickle hot. You can add finely chopped garlic to the soup to taste and if desired. I usually add it to everyone’s plate before serving, also season with allspice and always offer fresh sour cream. From the specified amount of ingredients a fairly thick soup is obtained. Bon appetit!

Additional rubrics

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