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An appetizer of fresh cucumber and pearl barley is the first aid in preparing rassolnik. Small 500 ml jars with a soup base will help you quickly and deliciously prepare the "first course" for lunch. Rassolnik turns out rich, satisfying and very healthy. Save the benefits of summer in your refrigerators.

Step 1

Sterilize the jars. Put them in the oven for 20 minutes, the temperature inside should be 100-110 °C. Then turn off the oven, let the jars cool inside for a few minutes.

Step 2

Cut the cucumber into cubes.

Step 3

Finely chop the onion. Grate the carrots on a coarse grater.

Step 4

Pour boiling water over the pearl barley for 20 minutes.

Step 5

Cook the cereal over low heat until half cooked for 20 minutes.

Step 6

In a saucepan, mix chopped vegetables, pearl barley, tomato paste. Add sugar and salt.

Step 7

Place on the stove. Pour in water and simmer for 15 minutes.

Step 8

Add vegetable oil and simmer for another 5 minutes. A couple of minutes before the end, add vinegar.

Step 9

Place the boiling rassolnik into a jar and screw it on.