pickle with barley


  • Classic pickle with barley
  • Lean pickle with barley
  • Chicken with barley pickle

Many people have somehow developed a mistrust of pearl barley in any form of its preparation. Meanwhile, this product is very useful - and caloric him much less than the same rice and nutrients in Perlovka found in abundance. By the way, contrary to popular belief, pearl barley is also delicious, if, of course, be able to cook. Therefore, to make sure of all of the above, try, for example, to prepare a pickle barley. We will offer you several options for this tasty soup (with meat, chicken giblets and mushrooms), and you will only have to select the recipe.

Classic pickle with barley

Rassolnik classic recipe - a recipe for beef broth soup with pearl barley and pickles. Try to cook a soup - it turns out very tasty!


  • Half a kilo of beef on the bone;
  • 2-3 tablespoons pearl barley;
  • 3 pickled cucumbers;
  • 2 medium potatoes;
  • A glass of cucumber brine;
  • 1 carrot;
  • 1 head of onions;
  • 2 tablespoons vegetable oil;
  • 2 leaf lavrushki;
  • 3 pea black pepper;
  • Green celery, cilantro or parsley;
  • 3 liters of water.


The recipe is designed for three-liter pot of soup. Therefore, put in a pot and pour the meat washed with cold water. First pour the broth after boiling water and foam appears. My pan, again put the meat in it and fill it with cold water. When the water boils, do the minimum fire power, cover pan with a lid and cook the meat for two hours.

Meanwhile, washed several times with cold water, pearl barley, and then steamed it, the Gulf of boiling water and leave for forty minutes. In the process of changing the steaming chilled water for boiling. With cucumber peel and cook from her decoction by boiling the cut skin for ten to fifteen minutes. Boiled peel is removed and discarded.

Onions clean and shinkuem and brushed carrot cut into strips. In a frying pan with vegetable oil fry the onion first (until soft), and then add the carrots and continue to fry the vegetables for another two or three minutes. Now we have to clean and finely diced potatoes peeled shinkuem pickles.

While we were vegetables and pearl barley, meat was cooked. Take out a piece of beef from the pan, unattached stone and cut the flesh pieces of medium size. Again, put the meat in a pan and add the pearl barley broth. Cook the soup (broth with meat and barley) fifteen minutes, and then put the potatoes and continue to cook until the potatoes. Now add the fried carrot and onion and pickles. Our classic pickle seasoned with spices barley and cucumber pickle and cook for another five minutes.

Then turn off the heat and give our soup fragrant brew. Serve with sour pickle, fresh greens and crispy bread.

 the recipe was made with barley

Lean pickle with barley

What good pearl barley, because the fact that meatless meals it got very nutritious. Therefore, in the monastery kitchen, there are many dishes made with pearl barley. The recipe of one of them, and we will offer. And we will prepare pickle with pearl barley and mushrooms.


  • Forest mushrooms, fresh frozen (boletus or white) - 300 grams;
  • Pearl barley - half cup;
  • Carrot fresh medium size - 1 piece;
  • Pickled cucumbers - 3 pieces;
  • Potatoes - 4 pieces;
  • Onions - 1 head;
  • Vegetable oil;
  • Salt;
  • Black pepper;
  • Bay leaf.


Pre-soaked pearl barley Bay with clean cold water and leave for two hours. After that, the water is drained, barley wash, pour clean water and boil for about twenty minutes. While the grits cooked, thawed mushrooms cut into small pieces and fry in vegetable oil. Twenty minutes after boiling cereals put into the pan fried mushrooms and continue to cook for another ten minutes rassolnik.

During the time we have to clean the carrots, potatoes and onions. Potatoes cut into cubes and add to the soup, which continue to cook for another fifteen minutes. While the potatoes are cooked, ground into a coarse grater carrots and finely shinkuem onion, then fry them in vegetable oil. On a coarse grater shredded and pickled cucumbers, pre-peeled.

When the potatoes in a pickle is ready, add alternately, each time waiting for the boiling soup, first of fried onions and carrots, then cucumbers, and then all the spices. Continue to cook the soup for another five minutes to ten, and then turn off the heat and leave to infuse pickle.

 pickle recipe with barley

Chicken with barley pickle

Recipe soup of chicken giblets very popular in Russian cuisine. But what if you combine this soup recipe and the recipe rassolnik? Will pickle chicken giblets. Try to make pickle with pearl barley and chicken gizzards.


  • Half a kilo of chicken gizzards;
  • A handful of pearl barley;
  • Onions;
  • Fresh carrot;
  • 2-3 pickled cucumbers;
  • 3-4 potatoes;
  • Half celery;
  • 2 tablespoons tomato sauce;
  • Bay leaf;
  • Salt;
  • Pepper.


Chicken gizzards thoroughly washed, remove the remnants of the films and put to boil for about an hour. This stomachs need to pour cold water and add to them a leaflet lavrushki. An hour later, add the broth a handful of washed pearl barley and continue to cook. While cooked cereal, my, clean and shinkuem vegetables. Bow - small cubes, carrot and celery - thin strips, potatoes - diced medium size. Potatoes with cold water, and the onions and carrots and celery passeruem on vegetable oil. At the end of saute add the tomato sauce and simmer everything together two or three minutes.

We reserve the tomato dressing in a pan and put potatoes in a saucepan. Boil potatoes until tender. After that, put in a pickle tomato vegetable filling, and when the soup boils again, add chopped pickles into small cubes. Give pickle Cook has four minutes, trying to add salt and spices. We serve our home fragrant soup with sour cream or mayonnaise.

As you can see, recipe was made with barley is not so complicated. By and large, you can cook a soup with any meat. Of course, the traditional option - a pickle in barley on the beef broth. However, other meats, and even in the lean version of this soup will still get very tasty. The main thing - to cook with pleasure. Enjoy your appetite and success in the culinary field!

 Pickle with the barley in the traditions of Russian cuisine

 cheese soup with melted cheese


  • The easiest cheese soup
  • Cheese soup with chicken
  • Cheese soup with noodles
  • Soup with melted cheese and prawns
  • Rice soup with processed cheese

Cheese soup for our national cuisine - a novelty. In fact, they came to us from the French cuisine, but eventually changed their recipes, simplify and adjust to our domestic realities. For example, in times of shortages, when the cheese was a good afternoon with fire will not find, savvy hostess learned to cook cheese soup with melted cheese. And interestingly, the experiment has been so successful that today there are recipes like soup just an incredible amount. Some of the recipes, and we will offer.

The easiest cheese soup

This soup is so simple, that's amazing! And in regard to saving a soup - a real find. However, the taste is not inferior to the famous French cheese soups. However, you can see for yourself.


  • Processed cheese - 200 grams;
  • Butter - 2 tablespoons;
  • Onion - 1 onion;
  • Liter pot of water;
  • Baton white bread.


Put a pot of water on the stove and give the water to boil. Meanwhile, we clean the onion, finely shinkuem onion and give him fry in butter until light golden brown. Cheese cut into small pieces or shred on a grater. Baton cut into small cubes or cubes and fry, too (apart from the bow!) In butter. When the water boils, pour a small amount of cheese boiling water and stir until it almost dissolves.

Now pour the curd in a pot with water and cook until it is completely dissolved. At the end lay in the soup fried onions and cook another three minutes. Upon request, our cheese soup dressed with salt and spices. Serve with croutons of white bread, poured them into the dish.

 cheese soup of processed cheese

Cheese soup with chicken

A hearty and easy soup with cream cheese can be cooked with meat. The best option - it's chicken soup.


  • 1 chicken carcass (about a kilogram);
  • 1 onion;
  • 2 fresh carrots;
  • One-third cup semolina;
  • 2 processed cheese;
  • 2 leaf lavrushki;
  • 2 chicken eggs;
  • Parsley.


Cut the chicken into pieces washed the carcass, put in a saucepan and fill with water (cold!). Put the pan on the fire and give the water to boil, and then remove the scum. Now clean the carrots and onion, and my whole put in a saucepan with the chicken and add the bay leaf. Continue to cook soup about half an hour, and then take out the chicken, vegetables and Lavrushka. Bay leaves and onions can be thrown away - they no longer need us.

Then fall asleep in the boiling broth semolina and stir, cook for about five minutes. After that, chicken cut into pieces of medium size, and carrots - julienne. Shred cheese on a grater and spread into a bowl. There also pour raw eggs, a quarter cup of water and stir thoroughly egg-cheese mixture, then pour it into the soup and cook, stirring, for about three minutes. Refill soup chicken and carrots, add salt and pepper and simmer the soup give about five minutes. You're put in the soup chopped greens, turn off the heat, cover the pan with a lid. When our cheese soup then ten or fifteen minutes, you can start your meal.

Cheese soup with noodles

The dish quickly. Well, one of the hosts do not want a quick cook the first dish? When there is such a desire, or need, you can use this recipe.


  • 2 processed cheese;
  • 1 onion;
  • 2 potatoes;
  • 2 handfuls of pasta (100 grams);
  • 1 carrot;
  • 3 teaspoons butter;
  • 2 liters water;
  • Greenery;
  • Salt and spices.


Put a pot of water on the stove and give the water to boil. While the water is boiling, shred coarsely grated cheese, then pour cheese shavings in boiling water. Boil to dissolve the cheese soup (seven minutes). At this time, clean and wash the potatoes, carrots and onions. Carrot shred using a coarse grater, cut into cubes or potato cubes, and onion finely shinkuem.

In a frying pan to dissolve the butter and passeruem him carrots and onions for about five minutes. After that, put in a broth cheese chopped potatoes and carrots and fried onion. Continue to cook until soft potato soup, and then refill the noodles. Three minutes later, the soup is ready. It remains to add the salt, spices and chopped herbs.

 cheese soup of melted cheese

Soup with melted cheese and prawns

Cheese soup with seafood - a gourmet's dream! And we are not foodies? Therefore, preparing the soup with cream cheese and shrimp.


  • 4 processed cheese;
  • 400 grams of peeled shrimp;
  • A glass of fresh-milk;
  • 3-4 potatoes;
  • 1-2 carrots;
  • Half of lemon;
  • 2 tablespoons vegetable oil;
  • 2 leaf lavrushki;
  • Parsley;
  • Salt and spices.


Cheese ground with a trowel. Pour into the pan a liter of water and give it to boil. Shrimp washed and spread in a boiling water. There also add the juice of half a lemon and spices. Once the water comes to a boil again, cook shrimp for two minutes and remove them from the pan, and the broth filtered.

Now take the pot bigger, poured into her broth, add two liters of water and shavings of processed cheese. Season with salt and cook the soup to dissolve the cheese. Meanwhile, clean and chop the potatoes and then put it into the soup and continue to cook for another fifteen minutes. During this time, we need to brown in vegetable oil chopped carrot on a coarse grater, then it is also put into the soup. Following the carrot put peeled shrimp and pour in the milk. We give the soup to boil and dressed it chopped parsley. That's all. Our gourmet soup is ready!

Rice soup with processed cheese

A hearty soup of processed cheese with rice, cabbage and tomato. How's that option?


  • 100 grams of cabbage;
  • 1 head of onions;
  • 1 tablespoon tomato paste;
  • 1 tablespoon butter;
  • 2 carrots;
  • 1 processed cheese;
  • 2 tablespoons rice;
  • 1 liter chicken stock;
  • Salt and spices.


Broth put on fire and wait until it boils. At this time, peel onions and carrots and cut them into strips. Shinkuem cabbage and washed rice. Shred cheese on a grater. When the broth boils, add salt to it and spread the chopped vegetables, tomato paste, grated cheese and rice. Give the soup a boil and cook him seven to ten minutes. After that, turn off the fire, cover the pan with a lid and leave to infuse the soup for another ten minutes.

If you understand the principle of the preparation of the cheese soup, you can always cook cheese soup with processed cheese, adding any of its ingredients. This soup can be cooked with cauliflower and dumplings with chopped boiled egg and pasta. By the way, except for the cheese soup, you can use any soft cheese. The main feature of this wonderful soup - broth with cheese and rich creamy taste. So do not be afraid to experiment and cook with pleasure. Enjoy your appetite and success in the culinary field!

 Cheese Soup - a simple dish for gourmets