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Pickle soup with pearl barley for the winter

Author
Cookinero 8 Dec 2025
1040
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

Pickle soup with pearl barley for the winter

Cut the vegetables: potatoes, onions, garlic and pickles. You can also finely chop or grate the carrots.

Step 2

Pickle soup with pearl barley for the winter

Finely chop the washed beef and boil.

Step 3

Pickle soup with pearl barley for the winter

The pearl barley needs to be rinsed and put into the pan with the beef. Throw in the potatoes too.

Step 4

Pickle soup with pearl barley for the winter

Fry the vegetables. When golden brown, pour in the tomato paste.

Step 5

Pickle soup with pearl barley for the winter

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

Pickle soup with pearl barley for the winter

Add vegetables, spices, garlic to the broth, let the soup simmer and remove from heat.

Step 7

Pickle soup with pearl barley for the winter

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

Absolutely! Chicken or turkey work well as leaner alternatives. For a vegetarian version, use chopped mushrooms or lentils and substitute the beef broth with vegetable broth.
Quinoa or rice are excellent gluten-free substitutes. Adjust cooking times accordingly, as quinoa cooks faster than barley.
When properly sterilized and sealed, it can safely last up to 1 year in a cool, dark place. Always check for seal integrity before consuming.
Yes! Omit the beef, use vegetable broth, and add 1 cup of brown lentils or white beans for protein. Increase pickles slightly for tang.
Yes! Freeze before adding barley (it can become mushy). Portion into airtight containers, leaving 1-inch space. Thaw overnight before reheating and adding cooked barley.
Top with fresh dill and a dollop of sour cream or Greek yogurt. Serve with crusty rye bread for a traditional pairing.
Replace pearl barley with diced cauliflower or shirataki noodles. Reduce potatoes by half and add extra celery or turnips.
Add pickles later in Step 5 and simmer gently. Use firmer, barrel-cured pickles (not delicatessen-style) for better texture retention.
Yes! Double all ingredients except salt – add it gradually to taste. Use a larger pot and extend simmering time by 10-15 minutes for flavors to blend.
For canned soup: Empty contents into a pot, add ¼ cup water/broth, and simmer 10+ minutes. For frozen: Thaw completely first, then reheat gently to avoid separating.

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