Slow Cooker Barley Rassolnik Soup

Thick, aromatic, satisfying soup made from ordinary ingredients! Rassolnik in a slow cooker with barley is a recipe for a delicious soup for the lucky owners of a miracle helper who prepares the dish for you. All you have to do is fry the vegetables, add meat and cereal, fill everything with water and press the button.
cook time: 2h 30 min
Miles Denholm
Slow Cooker Barley Rassolnik Soup

Nutrition Facts (per serving)

43
Calories
1g
Fat
5g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Salt to taste
Water 2 l
Potato 3 pc
Bay leaf 2 pc
Beef 400 g
Carrot 1 pc
Vegetable oil 1 tbsp
Salted cucumbers 2 pc
Peppercorns to taste
Greenery to taste
Pearl barley 3 tbsp
Brine 0.5 cup
Tomato sauce 2 tbsp

Recipe instructions

Step 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.

Step 2

Step 2
Cut the onion into small cubes.

Step 3

Step 3
Grate the carrots on a coarse grater.

Step 4

Step 4
Chop or grate the cucumbers as you wish.

Step 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.

Step 6

Step 6
Place the chopped onion in it and fry it for about three minutes, stirring.

Step 7

Step 7
Place the carrots in the bowl with the onions and fry, stirring, for another three minutes.

Step 8

Step 8
Add cucumbers to the vegetables and fry everything together a little more.

Step 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.

Step 10

Step 10
Wash and dry the meat. When preparing soup in a slow cooker, I immediately cut the meat into portions.

Step 11

Step 11
Place the meat in the multicooker bowl with the vegetables and fry it a little. The frying mode will just end.

Step 12

Step 12
Cut the potatoes into cubes.

Step 13

Step 13
Rinse the pearl barley in several waters. Place pearl barley and potatoes into the bowl.

Step 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. Donʼt oversalt. Put the pickle stew on a suitable setting for 2 hours. In my model, this is the “quenching” mode.

Step 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!

Additional rubrics

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