/ / Rassolnik for the winter in banks, recipes with photos. Refueling for pickle for the winter

Rassolnik for the winter in the banks, recipes with photos. Refueling for pickle for the winter

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

This procurement is done quickly enough and everything,What will be required of you in the future - just open the jar and add to the meat broth. And the result, of course, will 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.


  • 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 this, pour the pearl bar into a saucepan, pour it 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 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 toast and press under the lid for another 10 minutes.
  9. After that, pour the pearl bar to the vegetable dressing, add parsley, bay leaf, pepper and peas to bring to a boil. Salt and sauce to taste.
  10. Stir all the products together for another 5 minutes over low heat.
  11. Then spread out on sterile jars, seal and wrap.
  12. Refueling for rassolnik for the winter is ready! Hide the food in a dark place.
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