Pleasant pleasure of the hostess: conservation of pickle

Russian cuisine offers a great variety of soups, however it is the pickler who takes the leader's place among them. Sour, delicious, with a delicate aroma - it will be the best option for a lunch menu. While many mistresses are lost in conjecture, where to take an abundance of vegetable ingredients in the winter season, others prepare a picker for the winter.

A minute of summer pleasure: rassolnik for the winter with a pearl barley

This harvesting is done quickly enough and everything you need from you in the future - just open the jar and add it to the meat broth. And the result will undoubtedly surpass all expectations - aromatic soup in just half an hour will please you and your household. So, let's take a closer look at how piquant conservation is done.

Ingredients:

• tomatoes - 700 g;
• onions - 1 kg;
• pearl barley - 2 items;
• vegetable oil - 200 ml;
• fresh cucumbers - 2 kg;
• vinegar 9% - 100 ml;
• carrots - 1 kg;
• parsley - 1 bunch;
• pepper peas - 7 pcs;
• salt - 2 tbsp. l .;
• bay leaves - 3 pcs;
• sugar - to taste.

Step-by-step recipe for cooking:

1. The first step is to prepare the rump. To do this, thoroughly wash it and soak it overnight in a container. Then rinse again.
2. After that, pour the pearl bar into a saucepan, pour it over with water and cook until ready.
3. Cucumbers wash and grate on a large grater.
4. Peel the onions with carrots and chop the cube.
5. In a frying pan, melt the butter and fry the ingredients until soft.
6. Then add the cucumbers and cook for another 20 minutes.
7. At this time, wash the tomatoes and pass through the meat grinder.
8. Pour the resulting mass to the roast and cook under the lid for another 10 minutes.
9. After this, pour the pearl bar to vegetable dressing, add parsley, bay leaf, pepper and peas to boil. Salt and sauce to taste.
10. Stir all foods together for another 5 minutes over low heat.
11. Then spread on sterile jars, seal and wrap.
12. Refueling for rassolnik for the winter is ready! Hide the food in a dark place.

A delicious idea: the tricks of cooking rassolnik with rice

Preparation for a fragrant rassolnik should be done from the summer to enjoy the aroma and taste of this rich and many favorite dishes all year round. Consider the recipe for filling with pickled cucumbers and sweet pepper.

Ingredients:

• tomatoes - 3 pcs;
• onions - 200 g;
• rice - 1 kg;
• Bulgarian pepper - 1 pc;
• parsley root - 1 piece;
• pickled cucumbers - 1 kg;
• garlic - 3 cloves;
• carrots - 500 g;
• celery root - 1 pc;
• parsley and dill - per ½ pencil;
• laurel leaf - to taste;
• pepper peas - to taste.

Step-by-step recipe for cooking:

1. The first thing you need to process vegetables. To do this, they should be washed. Tomatoes scalded with boiling water and peeled.
2. Peel the roots of parsley and celery, and then boil them for 20 minutes. After cooling, crush it with a small cube.
3. Tomatoes are also cut into 4 parts.
4. Bulgarian pepper cut, remove the core and chop.
5. Garlic and onion peel and grind.
6. Greens, cucumbers also wash and chop.
7. Then mix all vegetables, rice in a deep container and pour over with boiling water so that the liquid completely covers the ingredients. Add salt and sugar to taste.
8. Put it on the fire and wait for it to boil. Then simmer for 5 minutes, stirring occasionally.
9. Spread the mixture over sterile jars and leave to be pasteurized at 80 ° C for 20 minutes.
10. Prepare the gas station, clog the jars, turn them over and wrap them around.
11. Done! Fragrant dressing for pickle will be stored for many years.

We reveal secrets: aromatic pickle with pickles

Almost every mistress cares about to please her family with appetizing and healthy dishes during the winter deficiency of vitamins and greens. This food turns out to be extremely tasty and healthy, and during the preparation it takes quite a bit of time. Consider another recipe for cooking rassolnik, which will please home gourmets with a summer aroma and a wonderful taste.

Ingredients:

• tomatoes - 1k g;
• pearl barley - 0.8 kg;
• pickled cucumbers - 1 kg;
• Bulgarian pepper - 3 pcs;
• carrots - 1 piece;
• hot pepper - 2 pcs;
• onions - 1 kg;
• vegetable oil - 200 ml;
• vinegar - 2 tbsp. l .;
• garlic - 2 cloves;
• salt, sugar - to taste.

Step-by-step recipe for cooking:

1. Initially, it is necessary to rinse the rump, leave for the night for a full swelling, and in the morning cook until ready.
2. Then you need to wash the carrots and chop the dice.
3. After that, peel the Bulgarian pepper from the core and cut into strips.
4. With the onion also peel and crush the cube.
5. Cucumber cut into thin strips or slices, as you prefer.
6. Peel the garlic and pass through the press.
7. In the finished pearl bar we pour all the vegetables, add sugar, pepper, greens, oil and vinegar. The resulting mass is boiled on low heat for 30 minutes.
8. After this, pour into the pan crushed pickles and cough for another 20 minutes.
9. We put the ready mass in sterile cans and tightly cork.
10. Having done this, turn it upside down, wrap it around and let it cool for a few days.
11. The fragrant and nutritious bait of the rassolnik will delight you all winter!

Thus, we have considered a few simple recipes that will help to make the home preparation of the pickler. All that remains to be done in winter is to open the jar and pour the contents into the broth. And rich and fragrant soup is ready!