Pickle with dried mushrooms and cucumber. Lean pickle with mushrooms and barley: a fragrant and hearty soup

30.03.2020

Rassolnik is a traditional first course of Russian cuisine. V different regions the composition of the soup is different, and for each housewife it turns out to be individual. Thanks to pickles, this soup has a unique taste and aroma. And if you cook pickle with mushrooms, this dish will take on new shades. Pickle satisfies hunger well and warms up on cold winter days.

An obligatory component of this dish is salted cucumbers... It is better to take pickled ones, but pickled ones are also suitable. It is inappropriate to advise what mushrooms to choose: every housewife has her favorites. And if they are collected with their own hands on the local mountain slopes or in the forests, the pickle simply will not have a price.

The most fragrant mushrooms are considered white, boletus, boletus, mushrooms. Chanterelles, mushrooms, mushrooms will do. Each mushroom gives the soup its own flavor. Whether a fresh ingredient is dry for pickle depends on preferences and the season. Surely in the autumn in the forest on a fire, soup made from fresh gifts of nature will be the most delicious. And in winter, dried or artificially grown specimens are suitable. You can combine fresh and dry mushrooms, for example fresh champignons and some dried ones. They will add more flavor to the dish.

The composition of the mushroom is balanced. It contains plant protein that is easy to digest. This product makes up for the lack of protein in fasting and in the diet of vegetarians. The mushroom is 90% water, so drying increases its protein value.

Pickle is cooked with rice, buckwheat, millet, but the classic version is pickle with pearl barley. This cereal has a beneficial effect on digestion and helps to get rid of toxins. The benefits of pickle with barley and mushrooms are obvious.

To cook lean pickle with mushrooms or meat - a matter of personal preference. Mushrooms contain vegetable protein, so meat may seem overkill.

Here is the composition of the pickle with mushrooms, calculated for about 6 servings. Do not cook too much soup: fresh soup is tastier and healthier.

Composition

If you plan to cook a lean pickle, it is better to cook without meat, otherwise the recipe is the same.

Dried porcini mushrooms - 50 g, fresh - 200 - 250 g (when boiled, they decrease in volume and weight);
Pearl barley or any other - 50 g;
Pickled cucumbers, not very large - 3 - 5 pcs. (250 g);
Potatoes - 3 - 4 pcs. (250 g);

For frying:

Large onion (100 g) - 1 pc.;
Carrots (100 - 150 g) - 1 - 2 pcs.;
Parsnips, celery or parsley root (these components are optional, for an amateur) - half a tuber (50 g);
Bell peppers, tomatoes - 1 pc. optional;
Garlic - 1 - 2 teeth (20 - 30 g);
Vegetable oil - 50 g;

Pickle from cucumbers - 1 glass (200 g);
Salt might not be useful given cucumber pickle; add a little salt if necessary;
Greens, spices (dill, parsley, cilantro, basil, cardamom, mustard seeds) - to taste;
Meat - This can be shoulder of beef, brisket, or rack of pork ribs if more dietary option- chicken, turkey, rabbit.

Water consumption: for soaking dry mushrooms 500 ml and for soup 1.5 liters. Volume ready meal about 2.5 - 3 liters.

Cooking - step by step instructions

If the mushrooms are dry, soak in water, but not in boiling water. It is possible for the night, although it is enough for 3 hours. It is also better to soak pearl barley, as it tends to cook for a long time;
If the pickle is on meat, first of all, put it to boil in 1.5 liters of water. From the proposed list of components, beef brisket is cooked the longest, pork ribs - a little faster, the poultry will be ready even earlier. Important! It is imperative to remove the foam from the broth with a slotted spoon: all toxins are collected in it;
While the meat is being cooked, you can start peeling vegetables for sautéing, as well as potatoes. It is recommended to keep peeled potatoes in cold water at least 1 hour: excess starch leaves it. Peel the garlic later so that it does not lose its flavor;
Chop the onion into small cubes, carrots and parsnips into thin strips. First put the onion in a pan with heated oil. When it is lightly browned, add the carrots and parsnips. Do not fry over high heat, sauté on low, stirring for about 10 minutes. Then cut bell pepper straws or cubes, add to the pan;
Now put in the broth with meat or washed boiled water pearl barley and mushrooms, pre-cut. Pour the water in which the mushrooms have been soaked into the soup: it will give more flavor. Fresh mushrooms can be fried a little or lightly baked in the oven. Dried and fresh mushrooms can be combined;
While the barley and mushrooms are boiling, cut the cucumbers into cubes and immediately send them to the pan closer to the end of cooking, or sauté in the pan with the vegetables. This makes the cucumbers in the soup more savory;
While the vegetables are simmering in the pan, peel the tomato and chop it finely, then put the garlic in the pan. After that, reduce the heat to a minimum and cover the pan with a lid;
Try the cereal for readiness - it should become soft. Soup with barley becomes viscous, jelly-like. Put potatoes in a saucepan, when cooked, add frying to the soup;
Crush cardamom and mustard seeds in a mortar, chop the herbs and send it all to the pickle, cover with a lid, and keep on fire for another 3 minutes. Pour in warm cucumber pickle, let it boil again. Before crushing the spices in the grains, you can lightly fry in a separate pan, stirring for 3 - 5 minutes. This will enhance their aroma and taste;
Cover the soup completely, turn off the heat and let it stand for 10 - 15 minutes.

Pickle is served with whole grain bread or garlic donuts... Add sour cream if desired. Bon Appetit!

The gifts of the forest play a significant role in Russian cuisine. Mushrooms are able to replace meat in the diet, they have a pleasant taste and seductive aroma. If there are mushroom pickers in the family, then meals from the products they have obtained will save the family budget. The fruits of the quiet hunt can be used to prepare cold snacks, main courses, soups. One of the most delicious and satisfying is pickle with mushrooms, which has a unique taste with a slight sourness. Knowing the basic principles of cooking brine soup, even an inexperienced culinary specialist will successfully cope with its preparation.

Cooking features

Pickle with mushrooms can be cooked in water, vegetable or mushroom broth, chicken or meat broth. For satiety, pearl barley, rice, buckwheat are added to it. The main ingredient is fresh, frozen, salted or dried mushrooms. The technology of its preparation may depend on the composition of the soup, but the basic rules for cooking mushroom pickle are preserved regardless of the recipe chosen.

For pickle, you can use both mushrooms and Forest mushrooms- of the latter, it turns out to be the most fragrant. However, not all of them are suitable for boiling broth. For this purpose, only mushrooms of the first category can be used, which do not require preliminary soaking and prolonged boiling. Most often these are boletus, chanterelles, honey agarics, champignons.
Soup preparation is possible not only from fresh mushrooms... Dried mushrooms must be soaked before use, this will take at least 2 hours - take this into account when calculating how long it will take to cook. It is recommended to rinse salted and pickled mushrooms before use. When using them, other pickles may not be added to the soup, or their number should be reduced.
One of the main ingredients in pickle is pickles. They are available for sale, because not all housewives harvest them for the winter, since they need special storage conditions. Cucumbers are more often pickled, and modern housewives often have a question whether it is possible to use such homemade preparations for cooking pickle. Gourmets say: the replacement will not be adequate, the pickle will lose its characteristic taste, acquiring slightly different notes. When using pickled vegetables and mushrooms instead of salted ones, the soup will remain tasty, but not quite what a real pickle should be. Substitution is acceptable, but highly undesirable.
If the cucumbers have a rough skin, they are peeled. Before adding to the soup, vegetables are fried or stewed in a pan, pre-chopped: cut into small cubes or strips, rubbed on a coarse grater.
If you are using pearl barley for soup, soak it beforehand to shorten the cooking time. Another option is to boil the barley separately while the broth is cooking.
When to add mushrooms to pickle depends on the recipe, most often they are fried along with onions, placing them in the soup 10-15 minutes before being cooked.
Any type of cooking oil can be used to prepare the fry. Most often, vegetable oil is used, however, when using creamy pickle, it acquires a softer taste.
Greens diversify the taste of pickle well, which can be added to taste, making a bouquet at your discretion. After adding the herbs, the soup should be boiled for 2-3 minutes. If this is not done, the pickle will quickly turn sour. If you exceed the boiling time, the dish will acquire unusual notes.

Pickle with sour cream is served, but this option will not work if you are fasting. A pleasant addition to the lean brine soup can be a slice of lemon, olives, and lean mayonnaise.

Pickle with mushrooms and pearl barley

chicken soup set - 0.5 kg;
pickles - 0.2 kg;
pearl barley - 80 g;
potatoes - 0.5 kg;
carrots - 0.2 kg;
onion- 0.2 kg;
frozen wild mushrooms (boiled before freezing) - 0.3 kg;
vegetable oil - how much will it take;
salt, pepper, bay leaf - to taste;
water - 2.5-3 liters.

Cooking method:

Rinse chicken pieces, cover with water, boil for 40 minutes. Strain the broth.
Take out from freezer mushrooms, let them thaw. If there is excess liquid, discard the mushrooms in a colander. You can replace frozen mushrooms with fresh ones. For this it is enough to rinse and dry the boletus and champignons, other mushrooms will need to be boiled until tender, allowing them to dry out a little.
Rinse the barley, cover with water, boil until soft.
Cut the mushrooms into strips or cubes.
Wash, peel vegetables.
Chop the cucumbers on a coarse grater.
Grate the carrots coarsely.
Cut the potatoes into one and a half centimeter cubes.
Cut the onion into small pieces.
Heat oil in a frying pan, put onions and carrots in it. Fry until soft.
Add mushrooms. Fry until excess moisture evaporates.
Boil the broth, put the potatoes in it.
When the soup boils again, add the pearl barley. Cook for 10 minutes.
Add vegetable stir-fry with mushrooms, add cucumbers after 5 minutes.
After boiling the soup for 7-8 minutes after adding the cucumbers, evaluate its taste. Adjust with salt or cucumber pickle. Add spices. Continue cooking the soup for about 5 minutes.
After removing the pickle pan from the stove, cover it with a lid. Let the soup sit for 15 minutes.

Mushroom pickle on chicken broth with barley it turns out fragrant, tasty, satisfying. You can make it with water or with vegetable broth, mushroom broth. The taste will be different, but no less pleasant.

Pickle with mushrooms and rice

fresh champignons - 0.3 kg;
onions - 100 g;
carrots - 100 g;
potatoes - 0.4 kg;
rice - 80 g;
tomato paste - 40 ml;
vegetable oil - 40 ml;
water or broth - 2.5 l;
pickles - 0.3 kg;
salt, sugar, pepper - to taste.

Cooking method:

Rinse the rice well.
Peel the potatoes, cut them into small cubes.
Peel and chop the carrots on a coarse grater.
Remove the husk from the onion, cut it into small pieces.
Wash the champignons, blot with a napkin, cut into strips. You can also use a frozen product, then before use it must be allowed to thaw.
Heat oil in a skillet. Put a bow in it. When it acquires a golden hue, add the carrots, fry for 2-3 minutes. Add mushrooms. Cook until excess moisture has evaporated. Put with vegetables tomato paste, stew it with vegetables and mushrooms for 5 minutes.
Peel the cucumbers and large seeds, cut them into thin strips.
Boil broth or water. Place rice in a saucepan. When the contents of the pot boil again, add the potatoes.
After cooking the soup for 15 minutes, add the vegetable fry with mushrooms to it.
After 5 minutes, dip the cucumbers into the soup.
After 5 minutes, adjust the flavor of the soup with sugar and salt. Pepper it.
After cooking for a couple of minutes, remove from heat. Insist for a quarter of an hour under the lid.

Pickle with mushrooms and rice is prepared quickly and easily, it has a typical taste for this type of first course, pleasant color and aroma. You will be happy to eat it.

Mushroom pickle with buckwheat (from salted mushrooms)

salted milk mushrooms - 0.25 kg;
pork ribs - 0.5 kg;
potatoes - 0.3 kg;
carrots - 100 g;
onions - 100 g;
salted tomato- 150 g;
buckwheat - 100 g;
vegetable oil - 40 ml;
water - 2.5 l;
salt, spices, sugar - to taste.

Cooking method:

From pork ribs boil the broth. Cut the meat off the bones and return to the pot.
Cut the potatoes into small cubes.
Sort the buckwheat, wash.
Place the potatoes in the boiling broth. After the next boil of the contents of the pan, add the buckwheat.
Rinse the milk mushrooms, cut into small pieces.
Finely chop the peeled onion.
Grate the carrots.
Saute the onions and carrots until soft in vegetable oil.
Add mushrooms to them, as well as a salted tomato peeled and chopped with a blender. It can be replaced with a spoonful of tomato paste and 100 ml of brine.
Stew vegetables and mushrooms, transfer to a saucepan with the rest of the ingredients. Cook until the potatoes are soft, but at least 10 minutes after setting the vegetable fry.
Give the pickle time to brew, pour into plates and serve.

If you do not eat meat, you can eliminate pork from the recipe by boiling a broth from dried porcini mushrooms. To do this, they are poured with water, washed after 2 hours, poured with clean water and boiled for half an hour.

Mushroom pickle - delicious, aromatic and hearty soup that can be included in the diet during fasting. Mushrooms will fill the body's need for amino acids. The extraordinary taste of pickle will make the menu boring even during fasting or dieting. The presence of a large number of recipes for pickled mushroom soups makes it possible to choose the appropriate option, even if you are picky about food.

The pickle is considered traditional dish Russian cuisine. V classic recipe soup in ancient times included kidneys, duck offal, less often housewives used homemade chicken... Today broth is cooked from everything that is at hand: bones, tender beef, pork. In some cases, add sausages or, for example, sausages. If you wish, you can make a pickle with mushrooms and vegetables - such a dish will certainly appeal to admirers of a healthy lifestyle. It is the last option that will be discussed right now. If interested, welcome to our recipe library. We will teach you how to properly prepare a hearty aromatic soup.

Pickle with mushrooms

This "mushroom" recipe can be slightly changed if desired. So, in classic version pickled mushrooms are a part of the pickle, but if necessary, feel free to use dried or fresh ones. Soup is a hot dish ideal for a delicious family weekend lunch. Arrange a small holiday for yourself and your loved ones - it is not at all necessary to look for an excuse for this. Prepare mouth-watering dishes and get together for a meal with your children and your loved one, such a pastime, according to experts, is a great opportunity to get closer to each other.

Ingredients:

two onions
120 grams of pickled mushrooms (we used champignons, but if there are none, you can change the recipe by choosing, for example, honey mushrooms, boletus or milk mushrooms)
celery stalk
ten grams of parsley root
60 grams of pearl barley
1,500 milliliters of hot beef stock
250 grams of crumbly potatoes
five medium pickles
two medium-sized carrots
vegetable oil - for frying
boiled and strained cucumber pickle - to taste

To serve the dish:

fresh herbs - at your discretion
ten grams of sour cream

Cooking method:

We offer to implement a fast and delicious recipe- First of all, cook the beef broth. The latter, if desired, can be replaced with pork, and if you want to make a light and not too fatty soup, we recommend buying homemade chicken, duck or turkey. So, when the broth is ready - about 40-50 minutes after the start of cooking - remove a piece of meat from it (use it in another dish), and strain the liquid itself.

Now cut the mushrooms into medium strips, and the peeled potatoes into small pieces. Then heat the vegetable oil in a saucepan and fry the mushrooms in it until a brown-golden hue. When they are soft and juiced, add finely chopped celery and parsley root. Put the grated carrot here, then remove the husk from the onion and cut it into cubes, brown with the above ingredients. It's time for cucumbers: carefully cut off the skin from them, and cut the pulp into small pieces. Then fill in everything warm water and put on a low heat - cook for about five to seven minutes. Remove excess liquid, and put the cucumbers together with potatoes and frying in broth, which, by the way, must first be filtered with a sieve.

Now add well washed pearl barley, a few pinches of salt and, if necessary, dried spices for flavor here. Cook the soup over very low heat, about ten minutes before the end of the cooking procedure, pour the pre-boiled and strained brine into it. Just before serving, distribute the food on plates, garnish with chopped herbs and pour over sour cream.

Lovers of light food will love this recipe. If your family is not used to doing without meat, cook the broth on it, and add a slice of beef, chicken or pork, depending on what you use, to the dish. It will turn out very tasty and satisfying, you'll see. And do not forget about the seasonings, because they add unrepeatable aroma... For pickle, allspice, dried rosemary, basil are suitable, in extreme cases, you can use parsley or dill. And one more thing: to make the cereal cook faster, soak it in warm water, then rinse and send to broth.

Pickle with spinach and celery

We offer you to master another incredibly delicious vegetable recipe first course. If the traditional pickle is boiled from kidneys and offal, then we will deviate from the classic solutions and "modernize" the food a little - we will make a broth from dried champignons. In principle, you can use any mushrooms you like - pickled or fresh. And if you want the soup to turn out more satisfying, cook it with pork or beef. When finished, remove the meat, and cool the broth itself and add all the necessary foods to it.

Ingredients:

40 grams dried or fresh parsley
25 grams of leeks
30 grams of dried champignons or other mushrooms
fifteen grams of celery
salt
three potato tubers
ten grams of spinach
three large pickles
two tablespoons butter, melted

a tablespoon of sour cream or mayonnaise
three sprigs of fresh herbs

Cooking method:

The good thing about this pickle recipe is that it is inexpensive and versatile. During the warmer months, the soup can be cooked from fresh vegetables, but in winter, parsley or dill, dried mushrooms frozen from summer will come in handy. By the way, about mushrooms: in the absence of the specified variety, use any. It should be noted that it doesn't really matter if they are fresh or pickled. Well, now let's talk directly about the procedure for preparing a hot meal.

So, first of all, peel the roots of the greenery, then rinse them well, dry with a paper towel and chop as finely as possible. Cut the onions into medium-sized cubes, then place both of the above ingredients in a saucepan with melted butter. Stew vegetables tightly closed lid until they change color and become soft. In the meantime, transfer the dried mushrooms to a deep bowl and, pouring them with cold water, leave to infuse for a couple of hours, then drain the excess liquid and dry.

By the way, mushrooms can be cooked in another way. For example, take note of the following recipe: Pour dried foods into slightly salted boiling water and cook for seven minutes - they should be half cooked. Then remove them with a slotted spoon, throwing them into a colander, let them drain, then fry them in a pan with vegetables. Peel the potatoes with a knife and cut into small cubes. Put the water on a low heat, when it starts to boil, put the dried mushrooms and potatoes in a saucepan. Add salt to your taste, add a few peas of allspice and your favorite seasonings if desired.

When the mushroom broth is ready, combine it with sautéed vegetables, finely chopped spinach, mix the dish thoroughly and keep it on the stove for another ten to fifteen minutes. While the food is languishing, boil the concentrated brine, strain it through a sieve and cool slightly. Boil the pickles themselves in boiling water for two to three minutes. After that, pour the brine into the soup and put the green vegetables here. Keep the food on low heat for a while, then cool and pour into plates. Sprinkle with finely chopped herbs and garnish with homemade sour cream.

Soup with cucumbers, rice and mushrooms

Each pickle recipe is a separate culinary history with its own nuances and subtleties. As the practice of great masters shows, even classic dish can be turned into something unique and different. It is enough just to replace one or two ingredients or, for example, add aromatic, exotic spices. Above, two options for mushroom pickle were proposed: with dried and pickled mushrooms, with barley and with one potato. Everyone cooks the soup at their own discretion, but we, in turn, propose to consider another recipe. This time let's cook delicious soup with rice and vegetables.

Ingredients:

two large pickled cucumbers
any dried mushrooms - 70 grams
large carrot
parsley
onions - one piece
150-200 grams of potatoes
two large spoons of white rice
eight grams of non-acidic tomato paste
refined sunflower oil
a tablespoon of wheat flour
180 ml brine
condiments

Cooking method:

First, write down, remember and take note of the subtleties that will help cook the most tasty soup... So, in order not to waste time and save precious minutes, we advise you to soak white rice in cold water in advance. Whatever cereal you use, follow this rule - the product will infuse well and cook quickly. Note also that it is recommended to add a slightly sweet tomato paste to the pickle with mushrooms, since sour sauce can ruin the dish. And finally: if you want the food to be stored in the refrigerator for as long as possible, before adding the brine to the soup, boil the latter thoroughly and strain. Well, now you can safely go directly to the culinary procedure.

Soak the washed and peeled mushrooms in ice water for 60 minutes, in the meantime, bring slightly salted water to a boil. While it is warming up, remove the film from the mushrooms and chop them into wedges. Do the same for onions, carrots and potatoes - peel the vegetables and cut them into medium cubes. Chop the parsley as small as possible with a knife, then heat the oil in a pan and pour the flour into it. Fry it until bright golden brown.

Then add onions, mushrooms, herbs and other vegetables. Cover the dishes with a lid and simmer everything for a while. Pour the potatoes together with the washed rice into boiling water, salt at your discretion. Add seasoning if desired. Carefully peel the pickled cucumbers, cut into small pieces, bring the brine to a boil and strain. Now put the frying in the soup, throw in the cucumbers, pour the salted concentrate, add the tomato paste and the rest of the ingredients. Bring to a simmer, when all foods are soft, turn off the burner and let the soup steep.

Today there are a huge number of the most diverse pickle options. Some make a seafood dish - crab sticks, squid, - others add beans, beets, bacon and soy sauce... However, you should not chase fashion - you need to cook what you like. Do you prefer the classics? Then you will like the traditional pickle with giblet broth, but lovers of new products will certainly appreciate more original version soup. We have a recipe for everyone.

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Rassolnik is an old dish of Russian cuisine, the main ingredient of which is pickled cucumbers. There are tons of recipes for this soup. But try another one - with mushrooms. Mushroom joins the slightly salty taste, which has always gone well with rice and potatoes.

So, we take any broth, carrots, onions, rice, mushrooms, pickled or pickled cucumbers, salt and pepper, vegetable oil.

Peel the potatoes, wash them and cut them into cubes. Put in a saucepan with meat broth and put it on fire.

Peel and wash onions and carrots. Three carrots on a grater or finely chop, finely chop the onion. Put in a frying pan with refined sunflower oil and simmer for 10 minutes.

Then we put these vegetables in a saucepan. Wash the rice thoroughly and send it to the boiling soup. Cook until rice and vegetables are almost done.

One large cucumber or two small three grated.

We clean the champignons, wash them and cut them arbitrarily. Put cucumbers and mushrooms in the soup. Cook for 10 minutes. Season with salt and pepper to taste.

Pickle with mushrooms is ready. Serve for the first lunch.

Delicious, tender and hearty soup is ready.

Bon Appetit!

Ingredients:

Beef on the bone 300 g
Water 2.5 l
Black pepper 3 peas
Bay leaf 1 pc.
Pearl barley 3 tbsp. l.
Fresh porcini mushrooms 150 g
Potatoes 2 pcs.
Onions 1 pc.
Carrots 1 pc.
Pickled cucumbers 2 pcs.
Garlic 3 cloves
Tomato paste 2 tbsp l.
Sunflower oil 2 tbsp. l.
Salt
Ground black pepper
Cooking time 120m.
Servings 4
Russian cuisine

Pickle recipe with mushrooms and barley

Try the classic pickle recipe with mushrooms and barley. According to this recipe, the pickle was also prepared by our mothers and grandmothers. We reveal to you the time-tested recipe for delicious fragrant pickle on rich beef broth with porcini mushrooms and pickles.

How to cook pickle with mushrooms and barley

First of all, let's prepare beef broth for rasolnik. Fill the meat with water, add peppercorns, bay leaves and salt a little. We will cook for 60-90 minutes, remembering to skim off the foam.

At this time, we will boil or simply soak the pearl barley. Cut into strips potatoes, carrots and cucumbers, onions - in half rings.

Any mushrooms can be used: wild mushrooms or champignons, fresh or dried.

In the latter case, the mushrooms should be soaked in cold water for 20-30 minutes.

Let's catch and cool the beef. Strain the broth and put the pearl barley into it, and after 7-10 minutes and potatoes. Separate from the bone and cut the meat. Let's put it back in the soup.

Fry the onions and carrots in vegetable oil. Add garlic passed through a press, tomato paste (you can use tomatoes in own juice), cucumbers and chopped mushrooms. Pour a ladle of broth into the pan and simmer for about ten minutes.

If you are using dried mushrooms, put them in the soup along with the potatoes.

Let's add frying to the broth. If necessary, add salt and let simmer over low heat for a few more minutes. Serve with sour cream.

Also try to cook or.