TOP 11 simple recipes for canned rassolnik for the winter from fresh cucumbers with pearl barley in jars

Every housewife wants to stock up on all kinds of preserves for the winter cold. Year after year, she wants to try something new, for example, jarred appetizers and salads—a great snack. However, recently, the trend of stocking up on the bases for future dishes has been gaining popularity. Rassolnik (picky soup) made from fresh or pickled cucumbers is increasingly being prepared for the winter.

The intricacies of preparing rassolnik at home

Knowing some of the cooking tips will minimize the chances of ruining the dish:

1. To determine if cucumbers are ready for rassolnik, pay attention to their color. When the skin begins to turn yellow during simmering, the cucumbers are ready.
2. The taste will be better if you fry the onion.
3. In recipes that include cereal, water is added during stewing to prevent burning.
4. The finished rassolnik has a thick consistency.
5. When placing the dish into jars, it is recommended to pack it tightly so that there is less empty space.
6. The prepared rassolnik base can be enjoyed both cold and hot. It can be used as a side dish for meat or poultry, or used in soup.

Selecting and preparing the main ingredients

Different recipes for this preparation require different ingredients. The most common ones are pearl barley, cucumbers, onions, and carrots.

All ingredients must be checked for freshness, pest-freeness and ripeness.

How to make rassolnik for the winter

New recipes for this dish appear every year. Below are the most popular and delicious ones.

Seven Minutes

This recipe doesn't contain any grains, and it requires pickles. It's recommended to use only crisp cucumbers and ripe tomatoes.

You will need:

1. Cucumbers (pickled) – 1 kilogram.
2. Tomatoes – 0.5 kilograms.
3. Carrots – 0.5 kilograms.
4. Two medium onions.
5. One sweet pepper.
6. Garlic – 3 cloves.

The vegetables and herbs are chopped, and the tomatoes are minced. All ingredients are placed in a prepared container, filled to the brim with boiling water, and then brought to a simmer over low heat. Simmer for 7-10 minutes, then placed in jars and sealed.

Classic recipe with pearl barley

Traditional rassolnik is prepared with grains. This recipe uses pearl barley. This method is considered simple to prepare, and many use it for winter preserves.

You will need (for a 1.3 liter serving):

1. Pickled and fresh cucumbers – 300 grams each.
2. One small splinter.
3. Carrot – 1 piece.
4. Tomatoes – 3 pieces.
5. Sweet pepper – 1 piece.
6. Garlic – 7 cloves.
7. Vinegar – one and a half teaspoons.
8. Two glasses of boiled pearl barley.

Peel the garlic, onion, and carrots, and peel the cucumbers. It's recommended to make the pearl barley ahead of time to save time. Chop the carrots and onions and add them to a frying pan with oil, set over low heat, and simmer. Add the chopped cucumbers and tomatoes pureed into tomato paste. Then add finely chopped bell peppers, salt, and sugar to taste. Simmer for 15 minutes, and the base is ready. Divide the mixture into sterilized jars, top with garlic cloves and vinegar, and seal.

From fresh cucumbers

Necessary:

1. Cucumbers – 1 kilogram.
2. Carrots and onions – 300 grams each.
3. Tomato paste – 150 grams.
4. Pearl barley – 150 grams.
5. Vinegar – 50 milliliters.

Fry chopped onions and carrots in a frying pan over medium heat. Add diced cucumbers with their juices and bring to a boil. Simmer for 25 minutes, then pour in tomato paste and simmer for another 25 minutes. Add the remaining ingredients, wait 5 minutes, and then pour into sterilized jars and seal. This canned rassolnik will delight the whole family.

With pickles

This recipe is also traditional and quite simple to prepare. It's no different from the classic method, except that fresh cucumbers are not included. This method is often used to prepare rassolnik.

With tomatoes

You will need:

1. Cucumbers – 1 kilogram.
2. Tomatoes – 0.5 kilograms.
3. Pearl barley porridge – 200 grams.
4. Medium carrot and splinter.
5. Vinegar, salt and sugar.

It's recommended to prepare the porridge the night before. Chop the carrots, onions, and cucumbers, and make a tomato paste from the tomatoes. Mix the ingredients in an enamel bowl and simmer over low heat for 45 minutes. Then add vinegar (50 milliliters) and simmer for another 7 minutes. Then let the dish cool before rolling it up.

With rice

This recipe is suitable for those who don’t like pearl barley porridge.

Ingredients:

1. Cucumbers – 1 kilogram.
2. Tomatoes – 0.5 kilograms.
3. Rice – 100 grams.
4. Two onions and two small carrots.
5. Vinegar – 50 milliliters.
6. Salt and spices – to taste.

Cook the rice until half-cooked, chop the cucumbers, onion, and carrots, and fry in vegetable oil. Peel the tomatoes and blend until pureed, then pour into the pan with the fried vegetables and simmer for 25 minutes. Add the rice and seasonings, simmer for another 10 minutes, then pour in the vinegar. The product is ready to be canned.

Without vinegar

Rassolnik can be made without vinegar; the preparation keeps well even without additional sterilization.

Ingredients:

1. Pickled cucumbers – 1 kilogram.
2. Two onions and two carrots.
3. Tomato paste and pearl barley – 0.1 kilogram each.
4. Salt, sugar – to taste.

Fry the chopped carrots, onions, and cucumbers over medium heat, adding a little vegetable oil. Then, add the remaining ingredients and simmer for 60 minutes, stirring constantly. Divide the mixture into sterilized jars and seal.

With citric acid

To add acidity, in recipes without vinegar, it is replaced with citric acid.

You will need:

1. Cucumbers – one and a half kilograms.
2. Pearl barley porridge – 250 grams.
3. 2 medium-sized carrots.
4. One large onion.
5. Tomato paste – 250 grams.
6. Citric acid – 5 grams.
7. Salt – to taste.

Fry the chopped onion and carrot, then add the cucumbers, cooked porridge, tomato paste, salt, and simmer for 50 minutes. Then add the citric acid and remove from the heat.

From zucchini

Ingredients required:

1. Zucchini – 1 kilogram.
2. Tomatoes – 0.5 kilograms.
3. Four medium-sized carrots.
4. Onion – 0.5 kilograms.
5. Pearl barley – 100 grams.
6. Sweet pepper – 0.5 kilograms.
7. Vinegar – 80 milliliters.
8. One tablespoon of sugar.
9. Salt – to taste.

Boil the pearl barley until half-cooked. Fry the onion and carrot in a frying pan with vegetable oil. Peel the tomatoes and make the tomato paste. Add the peeled zucchini and all other ingredients to the pan and simmer for 20 minutes, then add the vinegar and simmer for 25 minutes. Divide the contents among the jars and seal.

From green tomatoes

You will need:

1. Green tomatoes – 1 kilogram.
2. Onions and carrots – 0.5 kilograms each.
3. Pearl barley – 100 grams.
4. Tomato paste – 200 grams.
5. Salt and sugar – to taste.

Mix all the ingredients, add the cooked porridge, and simmer over low heat for 45 minutes, stirring occasionally. The dish is ready to roll up.

With tomato paste

Tomato paste dressing saves time and makes pickle soup easier to prepare.

Ingredients required:

1. Cucumbers – one and a half kilograms.
2. Carrots – 0.5 kilograms.
3. Onions – 0.5 kilograms.
4. Tomato paste – 250 grams.
5. Sugar - one and a half cups.
6. Pearl barley porridge (ready) – 0.5 kilograms.
7. Vinegar – 50 milliliters.

Grind all the ingredients and add them to a frying pan with oil. Add salt, sugar, and paste and simmer over low heat for 40 minutes. Then add the cereal, pour in the vinegar, and roll up.

How and how long are the blanks stored?

Vinegar is an excellent preservative. Rassolnik prepared with this ingredient will keep well for a long time in a cool place.