The pickle in the slow cooker turns out to be especially tasty due to the fact that it languishes like in a Russian oven, preserving the taste and all the useful substances as much as possible.
Thick broth, pleasant sourness and boiling barley make this soup simply unique.
Pickle with barley in a slow cooker - basic principles of preparation
Those housewives who will cook this soup for the first time should know that they cook it on meat broth (preferably beef). It must have barley and pickles.
The first step is to prepare the broth. As already mentioned above, it is better to cook it from beef ribs, but if you prefer pork, or, for example, chicken, you can safely use this meat. Then the finished broth is filtered to make the soup clear.
Pearl barley is cooked long enough, but the cooking time can be significantly reduced if you pre-soak it for several hours.
In the bowl of the device pour vegetable oil and fry the onion and carrot in it. Then frying season with tomato paste and mix. Then the device is put into “soup” mode and potatoes, barley and pickles are put in the bowl. Pour in the broth and cook for half an hour. At the end, add bay leaf and herbs.
Recipe 1. Pickle with barley in a slow cooker
Ingredients
two liters of meat broth;
greenery;
two pickled or pickled cucumbers;
Bay leaf;
60 g of pearl barley;
salt;
three potato tubers;
pepper;
a small carrot;
30 ml of vegetable oil;
onion head;
30 g of tomato paste.
Cooking method
1. Rinse the pearl barley thoroughly. Pour it with clean water and leave for several hours.
2. Pour vegetable oil into the bowl of the appliance and start the frying program for a quarter of an hour.
3. Peel the onion and chop it finely. Transfer to a bowl of butter and lightly fry.
4. Chopped peeled carrots into large chips and add to the onion. Continue to fry, stirring occasionally with a spatula. Add tomato paste.
5. Grate pickled or pickled cucumber on a grater with large holes. Add to vegetables, mix.
6. Pour the meat broth into the appliance bowl. Add peeled and diced potatoes and barley. Lightly salt. Remember, pickles will give away their salt. Switch the slow cooker to cooking mode and cook the soup for half an hour. At the end, add pepper and bay leaf.
Recipe 2. Pickle with barley in a slow cooker with pork
Ingredients
pork on the bone;
two liters of filtered water;
incomplete multi-glass of pearl barley;
fresh greens;
bulb;
250 ml brine from pickles;
medium carrot;
four potatoes;
two pickles;
60 ml lean oil.
Cooking method
1. Place a piece of pork in the bowl of the multicooker (always on the bone) and, in the "stewing" mode, boil it for an hour. At the end, salt, add a couple of peas of allspice black pepper and bay leaf. Remove the meat from the broth, and strain the broth itself. Rinse the multicooker bowl.
2. Peeled and washed onions and carrots into the bowl. In the "frying" mode, passer a couple of minutes, adding vegetable oil.
3. Then add chopped pickles. Peppers and cut into strips. Send to the rest of the vegetables and cook for a few more minutes. Put sautéed vegetables on a plate of meat.
4. In a bowl, lay peeled and chopped randomly potatoes, washed with pearl barley. Pour all the broth and set the “soup” program for 40 minutes.
5. 10 minutes before the end of time add vegetable frying with meat, pour in brine, season with your favorite spices. Do not overdo it with salt!
6. Next, send any fresh greens. Close the lid of the multicooker and after the device gives a signal, let the pickle infuse in the "heating" mode for 10 minutes.
Recipe 3. Pickle with barley in a slow cooker with beef
Ingredients
filtered water - two liters;
boneless beef - 400 g;
pearl barley - 60 g;
pickles - three pcs.;
large carrot;
middle head of onion;
potato - three tubers;
Bay leaf;
spices.
Cooking method
1. Wash the beef on the bone well, clean it from the films and remove small fragments. Peel potatoes and carrots with a peeler, peel and rinse onions. Rinse the pearl barley under a stream of water, transferring it to a colander.
2. Peel the potatoes and cut them into cubes. Grate the peeled carrots on a fine shredder, chop the onion finely. Grind cucumbers into large chips.
3. Remove the container from the multicooker, put the meat, potatoes, carrots, onions and cucumbers in it. Pour the washed cereal, season with spices and lay the bay leaf.
4. Pour two liras of filtered water into the bowl and mix. Place the container with the ingredients in the multicooker, close the lid and start the “SOUP” program. Set the time for two hours. This time is enough for the beef to cook, the pearl barley is steamed, and the rest of the ingredients are well cooked in the broth. Cook before beeping without opening the lid, without stirring or adding anything!
5. At the end of the program, carefully open the lid and let the steam come out. Straighten the pickle to salt. Serve the soup with slices of beef, sour cream and herbs.
Recipe 4. Pickle with barley in a slow cooker with stew
Ingredients
two large potato tubers;
tomato paste - 30g;
carrot;
vegetable oil - 60 ml;
small onion;
stew - 100 g;
three small pickles;
½ multi-glass of pearl barley.
Cooking method
1. We clean and wash the vegetables. Chop the onion finely, cut the potatoes into small cubes, chop the carrots and pickles with thin strips.
2. Pour oil into the capacity of the multicooker. We spread the chopped vegetables, preheating it. Fry them in the "baking" mode for about 15 minutes, stirring occasionally.
3. Put the tomato paste, mix and fry for a couple of minutes.
4. Barley is washed under running water. Fill it with cold water and leave for several hours. Then add the cereal to the container. We also send pickles here, mix and simmer for five minutes. Add the stew, pepper. Pour the contents of the container with a liter of hot water and a little cucumber brine. The liquid level must not exceed the maximum mark on the bowl. Cook the soup for about an hour in the "Stew" mode.
Recipe 5. Pickle with barley in a slow cooker with chicken
Ingredients
1/3 stack pearl barley;
750 g of chicken;
Bay leaf;
two onions;
salt;
six potatoes;
ground black pepper;
two carrots;
120 g sour cream;
a bunch of parsley;
60 g butter ghee;
celery root;
stack cucumber pickle;
two barrel cucumbers.
Cooking method
1. Rinse chicken meat under running water. Cook the chicken btslion, slightly salted, until the meat is ready. Remove the peel from the carrot with a peeler and chop it into large chips. Finely chop the peeled onion. Peel celery root. Grind it on a fine grater.
2. Melt the butter in the container. Put vegetables in it and fry, stirring occasionally. Start cooking in the "frying" mode, and then switch to the stewing mode.
3. Wash the peeled potatoes and cut into small pieces. Rinse the barley. Soak it for a few hours. So she cooks much faster. Finely chop the cucumbers.
4. Remove the meat from the broth. Strain the broth through a sieve. Remove vegetables from the appliance bowl. And pour in the broth. As soon as it starts to boil, put potatoes and barley in it, and then vegetable fry. Cook everything in the “cooking” mode for a quarter of an hour, after which add cucumbers, spices, bay leaf, pickle with cucumbers, after boiling it first. Cook for another five minutes. Cut the chicken into pieces, arrange on plates, and arrange the pickle. Season with sour cream and sprinkle with finely chopped herbs.
Recipe 6. Lean pickle with barley in a slow cooker with mushrooms
Ingredients
dried forest mushrooms - 25 g;
greenery;
pickled cucumbers - 300 g;
vegetable oil;
100 g of pearl barley;
salt;
three potatoes;
two cloves of garlic;
carrot;
bow - head.
Cooking method
1. Wash dried mushrooms and soak them in cold water for three hours. You can use any forest mushrooms.
2. Filter the mushroom infusion and pour into a slow cooker. Rinse the mushrooms again, cut into slices and also send to the bowl. Add filtered water to the level of three liters. We start the device in the "Soup" mode. Set the time for an hour and close the lid.
3. Rinse pearl barley and send to the mushrooms ten minutes after boiling.
4. Cooking the roast. To do this, peel vegetables, chop onions, chop carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown.
5. Peel the potatoes, cut into cubes and add to the broth after forty minutes. Cook another ten minutes.
6. Cut the pickles into cubes. Add the cucumbers to the soup and cook for a quarter of an hour. We try the salt soup. If you need to add salt, pour a little pickle from under the cucumbers.
7. Add the roast and cook for another five minutes. Meanwhile, we clean a couple of cloves of garlic and squeeze them through the press into the soup. Turn off the appliance. The pickle will be tastier if you leave it to insist for forty minutes in heating mode.
Rassolnik with barley in a slow cooker - tips and tricks
- Pickles only when the vegetables are ready. Otherwise, the acid will not allow them to digest.
- Use only pickles in pickles, not pickles.
- To get a diet option, fry vegetables in a dry pan.
- Serve the pickle with sour cream, herbs and croutons.
