Many housewives are thinking about what interesting preparations can be made in addition to traditional pickles. Some of these dishes include numerous salads, appetizers and even bases for future soups. If you want to make pickle in a jar from fresh or pickled cucumbers for the winter, then learn about all the intricacies of preparation before doing so. Having tried to cook barley soup once, you will make it all the time - after all, this dish will definitely please the whole family.
The dressing itself is prepared thoughtfully and thoroughly. To prepare it, you need few ingredients - the most basic ones are cucumbers and pearl barley. This grain gives the winter preparation a special consistency and unique taste. To achieve a rich taste, follow the following recommendations for creating semi-finished pearl barley:
You can prepare soup dressing in different ways. There are a lot of recipes both with and without pearl barley, with fresh or salted cucumbers, with tomato paste or fresh tomatoes. Preparing pickle soup for the winter from cereals and cucumbers will appeal to everyone, especially those who have little time. You can eat a jar of vegetable mixture just like that, heating its contents in a frying pan, or use it for its intended purpose - adding it to meat broth. It will turn out very tasty if you season it all with potatoes, hot peppers, herbs or garlic.
Time: 1 hour.
Calorie content of the dish: 45 kcal per 100 g.
Purpose: for dinner, lunch; lean nutrition.
Cuisine: Russian.
Difficulty: medium.
When there is absolutely no time to prepare soup or something for the main course, but you need to feed the family something, a winter pickle dressing like this one can help out. You just need to take the jar out of the refrigerator and add its contents to boiling water. The canned pickle prepared according to this recipe is well suited as a base for hodgepodge, and the brine can be used as a gravy for any side dish.
Ingredients:
Cooking method:
Time: 50 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 48 kcal per 100 g.
Cuisine: Russian.
Difficulty: medium.
If you are thinking about how to prepare canned pearl barley soup, then pay attention to this recipe for pickle soup for the winter. You need to roll the workpiece using this method when the cucumbers are ripening. The classic recipe uses salted fruits, but if preparations are made in the summer, then it would be more rational to use fresh vegetables. The prepared pickle soup from fresh cucumbers for the winter will turn out very appetizing. If you use all the necessary components indicated in the composition, then you will get very tasty.
Ingredients:
Cooking method:
Time: 1 hour 10 minutes.
Calorie content of the dish: 56 kcal per 100 g.
Purpose: for dinner, lunch.
Cuisine: Russian.
Difficulty: medium.
Preparing pickled cucumbers for the winter is considered an original Russian dish. This cooking option is considered traditional. Cucumbers give the dressing a unique taste unique to this dish. It is important to note: the main vegetable ingredient of the pickle should not be pickled or pickled - it must be pickled fruits.
Ingredients:
Cooking method:
Time: 1 hour 50 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 53 kcal (per 100g).
Purpose: for dinner, lunch.
Cuisine: Russian.
Difficulty: medium.
In addition to pickles, marinades and jams, there are preparations that greatly facilitate the preparation of a complete and satisfying lunch. Of course, you guessed that I’m talking about preparing soups or a concentrated base for their preparation. For example, such as a raskolnik for the winter in jars, the recipe for which I want to offer you today. Agree, this is not only very tasty, but also saves a lot of time. According to established family tradition, I usually prepare several jars of borscht dressing and concentrated rassolnik. With borscht, everything seems to be simple, but making pickle soup for the winter is a little more difficult. I came across many options for preparing it, and as a result I settled on this one. The main advantage of this method is the absence of vinegar.
Since we use already salted cucumbers in our preparation (I won’t tell you how to salt them, I’m sure you already have your own proven method), and the rest of the vegetables are fresh, pearl barley requires the longest preparation. We wash it and fill it with cool water for a couple of hours so that it swells sufficiently.
After swelling, rinse the cereal thoroughly again, add fresh cold water and boil until all the liquid has evaporated. We take the proportions of water and cereals 2:1. Essentially, you will end up with a thick, slightly undercooked pearl barley porridge. Don't worry, at one of the subsequent stages we will bring it to full readiness.
Pour oil into a saucepan (deep frying pan or thick-walled pan), heat it and add vegetables to fry.
We bring them to a light golden state.
Add pickled cucumbers, chopped using a coarse grater (or cut into small cubes).
Following the cucumbers, immediately add tomato paste.
Cover the lid and simmer for 5 minutes, then add the boiled pearl barley.
Mix the contents of the saucepan and add water, preferably hot boiled water, so that it completely covers all the ingredients. Reduce the heat on the stove to low (but not minimal) and simmer the pickle for another 5-7 minutes. stirring occasionally.
While the pickle is ready, we sterilize the jars for twisting in a way convenient for you: over steam, in the microwave or in the oven. Boil the lids. For such a pickle, it is good to take small jars - up to a liter. This amount is just enough for one-time preparation of soup.
After removing from the stove, immediately pour the pickle mixture into prepared jars and close with lids. Yield: 3 cans of 0.5 liters each.
Turn the jars over, wrap them in a warm blanket and leave them alone until they cool completely. We store it in the same place as all other preparations - in a cool place. In winter, all you have to do is open the jar, add the contents to the meat broth and boiled potatoes, let it boil and you're done!
Rassolnik is an ancient wonderful soup, known in all Slavic cuisines. In the classic version, rassolnik is prepared with kidneys. Times change. This soup can be made with any meat broth. If the pickle is cooked in chicken broth, it can be eaten cold in hot weather. Rassolnik can also be prepared simply as a stew, using water. The second component of pickle is pickles. In real pickles, the preservative forms itself, and it is not vinegar, but lactic acid. Replacing acid with vinegar worsens the properties of pickle. This soup is good for everyone, but its main component, barley, requires a lot of time to prepare. Many housewives are ready to spend some time and make a lot of semi-finished pickle with barley for the winter at once. Making homemade pickle soup with barley for the winter is very convenient: boil water or cook broth, add potato pieces and 200-300 g of canned homemade pickle soup. After 15-20 minutes, an excellent soup can be served.
Wash and peel the onions, garlic and carrots. Remove the skin from fresh cucumbers. Some recipes recommend making pickle soup for the winter only from fresh cucumbers. A combination of fresh and pickled cucumbers would be more correct. The barley needs to be boiled in advance.
Cut the onion into small pieces, and the carrots can be grated into strips. Place a deep frying pan on the fire and add vegetable oil. Pour in the grated carrots and onions and begin to simmer the vegetables over low heat.
Following the onions and carrots, add chopped pickled and fresh cucumbers into the frying pan.
Remove the bases of the stalks from washed tomatoes
Cut the tomatoes into quarters and place in a blender glass.
Grind the tomatoes and chop the bell peppers. Add tomato juice along with chopped pepper to the pan. Add salt and sugar. This pickle preparation is not made spicy.
All vegetables should be stewed for 15-20 minutes. Lastly, add the boiled pearl barley and boil for 2 minutes. Rassolnik with pearl barley is ready for the winter.
We put our homemade preparation into pre-sterilized jars. Add a few pieces of chopped garlic on top.
Before closing the jars, add half a teaspoon of vinegar to each.
Turn over hot jars. They can be covered with towels. After cooling, put away the delicious pickle with pearl barley in a dark, cool place for the winter.
Soup preparations are absolutely necessary for working mothers and wives. They allow the housewife to quickly and without much time investment feed her tired and hungry household members a hearty lunch or dinner. It is worth paying special attention to the preparations for pickles. Ready-made canned food saves the time required for soaking cereals and cutting vegetables and herbs.
The procurement process consists of the following steps:
The amount of ingredients indicated in the recipe should yield approximately 12-13 half-liter jars of pickle. This preparation goes perfectly with broth made from beef kidneys and bones.
To prepare pickle soup with chicken giblets, it is best to use rice cereal.
This pickle recipe is ideal for using so-called substandard vegetables - cucumbers and tomatoes that are too large, overgrown or slightly crushed.
You need to take the following products:
The dressing is prepared as follows:
Every housewife wants to stock up on all kinds of preserves for the period of winter cold. From year to year I want to try something new, for example, snacks and salads rolled in jars are an excellent snack. However, lately there has been a growing trend of stocking up on basics for future meals. Pickle soup from fresh or pickled cucumbers is increasingly being prepared for the winter.
Knowing some of the features of preparing a dish, the likelihood of spoiling the food becomes minimal:
When using different recipes for preparing the workpiece, you will need to take different products. The main ones can be considered: pearl barley, cucumbers, onions and carrots.
All ingredients must be checked for freshness, pest freeness and ripeness.
New recipes for this dish appear every year. Below are the most popular and delicious of them.
There are no cereals among the ingredients in this recipe, and you also need to take pickles. It is recommended to use only crispy cucumbers and ripe tomatoes.
Required:
Vegetables and herbs are chopped, tomatoes are passed through a meat grinder. All components are placed in a prepared container, filled to the brim with boiling water, then brought to a boil over low heat. The workpiece must be simmered for 7-10 minutes, then placed in jars and rolled up.
Traditional rassolnik is prepared with cereal. This recipe uses pearl barley. This technique is considered easy to prepare, and many people use it for winter preparations.
You will need (per 1.3 liter serving):
Garlic, onions and carrots need to be peeled and cucumbers peeled. It is recommended to make barley in advance so as not to waste time. Chop the carrots and onions and add them to a frying pan with oil, put on low heat and simmer. Add chopped cucumbers and crushed tomatoes. Then finely chopped bell pepper, salt and sugar to taste. Simmer for 15 minutes, and the base is considered ready. Place in sterilized jars, add garlic cloves and vinegar on top, and roll up.
Necessary:
Fry chopped onions and carrots over medium heat in a frying pan, add diced cucumbers along with juice and bring to a boil. Then the mass is stewed for 25 minutes, after which tomato paste is poured in, and the mixture simmers for another 25 minutes. You can add the remaining ingredients, after 5 minutes place them in sterilized jars and roll them up. This canned pickle will delight the whole family.
This recipe is also traditional and quite easy to prepare. It is no different from the classic method, only it does not contain fresh cucumbers. Often the pickle pot is closed using this method.
You will need:
It is recommended to prepare the porridge in the evening. Chop the carrots, onions and cucumbers and make a tomato from the tomatoes. Mix the ingredients in an enamel container and simmer over low heat for 45 minutes. Then add vinegar (50 milliliters) and simmer for another 7 minutes, then let the dish cool and you can roll it up.
This recipe is suitable for those who do not like pearl barley porridge.
Ingredients:
Cook the rice until half cooked, chop the cucumbers, onions, carrots and fry in vegetable oil. Remove the skins from the tomatoes and grind in a blender until the tomatoes form, then pour into a frying pan and simmer for 25 minutes. Add rice and seasonings, keep on fire for another 10 minutes, pour in vinegar. The product is ready, you can roll up the jars.
Rassolnik can be made without vinegar; the product is stored well even without additional sterilization.
Ingredients:
Shredded carrots, onions and cucumbers are fried over medium heat, adding a little vegetable oil. Then, pour in the remaining ingredients, simmer for 60 minutes, stirring constantly. Distribute the finished mixture into sterilized jars and roll up.
To add acid, in recipes without adding vinegar, replace it with citric acid.
You will need:
Fry chopped onions and carrots, then add cucumbers, prepared porridge, tomato paste, salt and simmer for 50 minutes. Then add citric acid and remove from heat.
Required ingredients:
Boil the pearl barley until half cooked. Fry onions and carrots in a frying pan with vegetable oil. Peel the tomatoes and make a tomato. Add peeled zucchini and all other ingredients to the frying pan, keep on fire for 20 minutes, then add vinegar and boil for 25 minutes. Distribute among jars and roll up.
You will need:
Mix all the ingredients, add the prepared porridge and cook over low heat for 45 minutes, stirring. And the dish is ready, you can roll it up.
Tomato paste dressing is time-saving and convenient when preparing pickle sauce.
Required ingredients:
Grind and add all ingredients to a frying pan with oil. Add salt, sugar, paste and simmer over low heat for 40 minutes. Then add the cereal, add vinegar, and you can roll it up.
Vinegar is an excellent preservative. Pickle sauce prepared with the addition of this ingredient will keep well in a cool place for a long time.
Rassolnik is a hearty and familiar first course to many. To preserve the beneficial and tasteful properties of the soup, it is canned for the winter in the form of a dressing or in a ready-made version. They use fresh vegetables, cereals, popular spices, seasonings, herbs and natural preservatives in the form of vinegar or citric acid. Properly prepared pickle or hodgepodge will delight you with its taste and aroma, regardless of the time of year.
This preparation will come in handy for those who need to quickly prepare a tasty first course in winter, but do not have enough food or time for it. In winter, when preparing soup, the contents of the rolls are mixed with meat or regular broth, fresh potatoes are added, boiled and then served hot.
The ingredients you will need are the following:
Cucumbers are washed in water, then soaked for 30 minutes. in a suitable container. Then cut the vegetables into small cubes, but so that the pieces do not turn out too large.
Peel off the husks and top layer from the onion, chop finely with a sharp knife, and grate the peeled carrots on a medium grater or chop into very small pieces, as desired.
The tomatoes are washed, blanched and peeled. Then the tomatoes are passed through a meat grinder or blender; if they are not available, they are carefully crushed on a cutting board until almost homogeneous.
The pearl barley is thoroughly washed through a sieve and allowed to dry. Pour tomatoes into a pan on the stove one by one, simmer them for 5-7 minutes, add onions to them, simmer a little more and then add carrots and cucumbers mixed in a bowl.
Mix all the vegetables together, add salt, a little sugar and additional spices to taste (ground pepper, etc.) and let them simmer for 20-25 minutes over low heat.
At the end of the process, when the structure of the vegetables becomes soft, add a little vinegar to the pan and simmer for about another 7-9 minutes.
After turning off the fire, the hot dressing is distributed into pre-sterilized glass jars, closed with plastic or iron lids, and after the preparations have completely cooled, they are sent to dry shelves until winter.
Another way to prepare a juicy and tasty pickle soup for the winter is to add a little hot cayenne pepper to the main recipe, and instead of pearl barley you can use rice or buckwheat. The result is a fragrant and satisfying dressing that stores well until winter.
To prepare the seaming for 2 jars of 0.5 liters each, use:
All selected vegetables are thoroughly washed under running water. The stems of the cucumbers are removed (if fresh ones are used), the tomatoes are scalded with boiling water, then cooled and the skins are carefully removed. The carrots are peeled with a special knife and washed additionally.
Hot peppers are cut into small rings. The onion is peeled and chopped with a knife. The cucumbers are further infused in cold water and then cut into standard cubes.
The carrots are grated on a medium-sized grater and mixed with chopped onions. Rice or pearl barley is thoroughly washed in water, and immediately before cooking, it is pre-soaked in boiling water.
Tomatoes are cut into small cubes or passed through a meat grinder. The resulting composition is mixed with salt, sugar, ground black pepper, a little vegetable or olive oil is added and brought to a boil on the stove.
Pour mixed onions, carrots and cucumbers on top, add clean water and simmer everything under the lid for about 30 minutes, always stirring. At the very end add 1 tbsp. a spoonful of wine or apple essence and a few small rings of hot pepper.
While the main ingredients are stewing, the glass containers are sterilized. To do this, it is steamed in boiling water along with the lids for 30-40 minutes, then allowed to cool and dry.
When hot, the dressing from the stove is carefully sorted into jars and immediately rolled up with lids using a machine or manually if threaded options are used.
To prepare a fresh first course, mix canned dressing with meat broth and potatoes, add additional spices to taste and serve with aromatic garlic and parsley. Bon appetit!
It is not difficult to prepare such preservation, but in winter it will significantly save you time and effort. It is suitable for making pickles, solyanka and other popular soups and will make a fresh dish nourishing and tasty, especially in combination with rich broth, herbs and garlic.
To prepare such a roll for the winter, take the following products:
All ingredients are thoroughly washed with water. The stalks of fresh cucumbers are removed from both sides, while the recipe allows the use of salted vegetables, but then the amount of vinegar added is increased so that the preparation is ultimately stored better. The garlic is peeled and divided into cloves, the parsley and dill are washed by hand or in a colander under running water.
Mix everything well in a deep bowl or pan by hand so that the onion releases a little juice.
Then add all the necessary spices (sugar to taste, salt - 1-2 tablespoons) and stir the vegetables again, then pour in 1/2 cup of vegetable oil and put them to simmer on low heat under the lid.
Cooking time is 15-20 minutes after active boiling of the entire mixture. The vegetable mixture is stirred periodically, the fire is always left at the same level, and 1-2 tbsp is poured in at the very end of cooking. spoons of fresh table vinegar.
Place the piping hot salad in well-washed and sterile jars and roll the lids with a key or a machine. The rolls are wrapped in a warm blanket and sent for storage after they have cooled to room temperature.
This universal dressing is used in winter not only as a basis for delicious first courses, but also as a summer salad or juicy snack.
To prepare a dressing for the winter according to this recipe, take fresh vegetables and mushrooms, for example, boletus, honey mushrooms or boletus mushrooms. To prepare pickle with mushrooms, mix the contents of the jars with rich broth, potatoes, pickles, rice or pearl barley and get a juicy and satisfying ready-made soup.
To pack soup into 2 liter jars, take the following amount of products:
In this recipe we use young boletus, from which the skin is first removed and very thoroughly - washed 2-3 times in cold water.
Then the mushrooms are cut into small cubes so that the pieces are fairly uniform. The resulting slices are boiled in salted water for about 30-45 minutes.
Peel the carrots, lightly boil them in a separate container so that the structure of the vegetable softens and cut into small pieces.
The bell peppers are washed, cut into thin half rings and stewed together with chopped onions in a heated frying pan with sunflower or olive oil for frying.
Next, mix the resulting roast with carrots and boiled butter slices, mix all the ingredients, add salt, 1 spoon of sugar (if desired), a little ground pepper, and lovers of savory appetizers and first courses can add a couple of circles of hot chili.
Now add the required amount of tomato paste, mix and simmer for 10 minutes, not forgetting to add vinegar at the end of cooking.
Next, pour everything into pre-prepared and sterilized jars, close the lids loosely, additionally sterilize in boiling water, and then thoroughly roll up the lids and send them to the cellar for the winter.
Traditional solyanka is one of the most delicious and satisfying first courses, which is served in combination with sour cream, fresh herbs, olives and lemon. If desired, the finished soup can be sealed in jars for the winter, remembering to sterilize them before sealing and add a sufficient amount of vinegar.
To prepare such a delicious soup for the whole family, you will need the following ingredients:
First of all, cut off the meat and offal and wash it in cold water so that no traces of blood remain. Place both types in a deep saucepan with water, add salt, pepper and dry bay leaf and cook over low heat for about 1.5 hours on a timer from the moment of boiling.
Peeled carrots and onions are cut into uniform pieces, not too small, but not large either. Then mix the vegetables together and fry in a frying pan until the desired golden crust is formed.
After 5-7 minutes of frying (the fire should be low), add tomato paste and simmer for another 10 minutes. The cooked meat is removed from the broth, cut into small cubes and the pieces are returned to the pan.
Pickled cucumbers are cut into thin strips, both types of sausages are chopped into uniform pieces. All this is poured into the hot broth and the stewed vegetables from the frying pan are sent there too.
Boil again over low heat for 10-15 minutes, and after the soup has steeped, serve it to the table in combination with fresh sour cream, parsley or other herbs and, of course, lemon and olives.
Or sort the hodgepodge into clean and small jars, add 2 tbsp. tablespoons of vinegar and put in a refrigerator or cellar at a cool temperature for storage. It is advisable to use the product within 2-3 weeks after preparation.
When I found out that a delicious pickle with barley can be cooked from a semi-finished product prepared in the summer, my joy knew no bounds. After all, this royal cereal is not only incredibly tasty, it is extremely important for the body and goes well with any vegetables. Having such an invaluable preparation, aromatic pickle can be prepared much more often, since the vegetables are almost ready and long-term cooking of pearl barley is not required. Making such a popular assortment in the summer is not very troublesome, sterilization of jars filled with the preparation is not required, and most importantly, all the vegetables are available, plus it is a solution to the problem with overgrown cucumbers. But the beauty of the recipe is that for ardent non-lovers of this type of cereal there is excellent news - it can be replaced with rice! So what awaits you next is not one, but three recipes: with tomato paste, without it, with fresh tomatoes and with rice. Everything is so universal that you can shuffle the ingredients together and make the preparation to your taste, adding a tomato or, conversely, replacing it with tomatoes, making it with one grain or another.
This version of the preparation must be allowed to stand before opening the jar and adding it to the soup. Fresh cucumbers should gradually pickle and become piquant, exactly what you need for a classic pickle. This dressing recipe has a slightly sour taste. Ideal for those who prepare pickle soup by adding a minimum of vinegar, or pour out the brine altogether.
In our family, there must be a first course for lunch. It doesn’t matter what: let it be borscht with beans in meat or vegetable broth or fish soup. But, if I open a jar of cucumbers, then I definitely make soup with them. True, pickled or pickled cucumbers sell out very quickly, and often from the middle of winter you have to save money, since the bins are almost empty.
Store in a cool closet or pantry. When using, add to broth with cooked potatoes. Once boiling begins, cook for 5-10 minutes. Add spices and gravy if desired.
And although we prepare traditional pickle soup with pearl barley, many people like to add rice to it - this makes the soup more tender, and the rice does not at all interrupt the taste of the main products, but only complements them. We will cook using pickled cucumbers, which can be prepared in advance according to any recipe. And, by the way, this preparation is a great saver when there are canned cucumbers from last season that are a pity to throw away, but there is no point in keeping them any longer - it’s time to pickle fresh ones.
These recipes are completely different, but they are united by their love for pickle sauce. In winter, you will just need to boil the potatoes until tender, you can use broth and add the preparation - boil a little and add greens. A tasty, healthy and quick pickle is ready - simply delicious!
