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Russian · Soups
Rassolnik for Winter Storage
A classic homemade preserve with pickled cucumbers and pearl barley — perfect for whipping up a quick soup on cold days.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cook the pearl barley until it's almost tender.
2
Slice the cucumbers and peppers into thin strips, dice the onion, and grate the carrot on a box grater.
3
Sauté the onion in oil, add the carrot and sauté, then add the pepper and sauté again.
4
Transfer all the vegetables to a pot, add tomato paste, salt, sugar, and 2 liters of water. Simmer for 30 minutes.
5
Add the pearl barley and vinegar, simmer for another 5 minutes.
6
Seal in jars and wrap in a blanket until cooled completely.
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