How to cook rassolnik?

Rassolnik is a fragrant and tasty first course. It can be cooked even in a multivark. This process does not take much time and effort. In addition, rassolnik can be harvested for the winter in liter jars. His taste will not deteriorate at all, but on the contrary, it will become more saturated. On how to prepare rassolnik in the multivariate and for the winter, described later.

The recipe for a pickle in the multivariate

Before preparing rassolnik in the multivark, you need to stock up the following ingredients:

• onion - 1 piece;
• meat - 400 g;
• carrots - 1 piece;
• pearl barley - 2 tbsp. l .;
• pickled cucumbers - 2 pcs .;
• vegetable oil - 5 ml;
• cucumber brine - 300 ml;
• pepper and salt - to taste.

To cook a delicious soup rassolnik in a multivark, you need to proceed as follows:

1. Carrot and onions cut into strips. Then transfer into the bowl of the multivark and fry for 20 minutes in the "Baking" mode. Five minutes prior to their preparation, pour the crushed cucumber.
2. Peel potatoes and cut into strips. Thaw meat and chop. Rinse the grout several times under running water.
3. Throw in the fried vegetables potatoes, meat and pearl barley. Add the necessary amount of water to it, salt and pepper.
4. On the multivark, set the "Quenching" mode to 1 hour. Then add cucumber brine to it and let the soup cook for another 10 minutes in the "Heated" mode.

If you do not have a multivarquin home, then you can boil the pickle in a saucepan. This process of preparation has its own nuances. About them you can learn from our article How to boil rassolnik.

The recipe for pickle for the winter

A delicious rassolnik for the winter will help you prepare this recipe. It provides for such ingredients:

• carrots - 2 kg;
• tomatoes - 2 kg;
• onion - 2 kg;
• pearl barley - 4 cups;
• vegetable oil - 400 ml;
• table vinegar - 80 ml;
• salt - 2 tbsp. spoons.

In addition, you will need sterile caps and cans.

1. The process of preparing a pickle for the winter consists of the following stages:
2. Thoroughly rinse the pearl barley and leave it in water for the night. Next morning, put a pot of water, bring to a boil and throw in the rump, cook it until ready.
3. Wash tomatoes carefully, remove the stems and cut into small pieces. Pass them through the meat grinder, as a result you will get tomato. Carrots grate or cut into small pieces.
4. Onion peel and cut into half rings. Put it in a container, pour the oil to cook until ready, then throw in the carrots and pour out the resulting tomato. Bring to a boil and simmer for 40 minutes, stirring constantly.
5. Add salt to the tomato mass and welded pearl barley. Soak everything on the fire for another 10 minutes. Then add vinegar there and mix thoroughly.
6. Start pouring rassolnik on sterilized jars. Then tighten them with roofs and leave them upside down for a day. After that, you can clean the cuttings of the rassolnik in the basement or cellar.

When the soup is cooked with this billet, you just need to throw it into the water, add salt cucumbers and pickle, and then boil everything for 5-7 minutes. After that the soup will be ready.