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Pickle soup with pearl barley for the winter
Preparing rassolnik in a jar is a great solution if you suddenly need to urgently cook something for lunch or dinner, but have no time at all. You can store this dish for a long time, and you only need to heat it up to serve. This recipe will help you save time, and also quickly and deliciously feed the whole family with a healthy soup.
How to cook Pickle soup with pearl barley for the winter
Step 1
Cut the vegetables: potatoes, onions, garlic and pickles. You can also finely chop or grate the carrots.
Step 2
Finely chop the washed beef and boil.
Step 3
The pearl barley needs to be rinsed and put into the pan with the beef. Throw in the potatoes too.
Step 4
Fry the vegetables. When golden brown, pour in the tomato paste.
Step 5
Add the pickled cucumbers to the frying pan, scoop up some broth from the pan and add to the vegetables and simmer for about 10 minutes.
Step 6
Add vegetables, spices, garlic to the broth, let the soup simmer and remove from heat.
Step 7
Sterilize the jar in which you will store the rassolnik. When you pour in the soup, roll up the lid. This soup can be stored for a very long time.
Pickle soup with pearl barley for the winter - FAQ About Ingredients, Baking Time and Storage
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