15 Best Rassolnik Recipes for Winter
Source: NorthwestWildImages, AdobeStockLooking for ideas for original winter preserves? Then our selection of rassolnik recipes will definitely come in handy. Yes, you can can it too! Right with cucumbers, pearl barley, and other additions to taste. Let's tell you how!
1. Rassolnik with Fresh Cucumbers and Pearl Barley
Source: vatantat.ruA light homemade preserve for quick rassolnik preparation.
You will need: 200 g pearl barley, 1 kg cucumbers, 500 g onions, 500 g carrots, 500 g tomatoes, 500 g bell peppers, 150 ml water, 3 cloves garlic, 2 tbsp sugar, 1 tbsp salt, 50 ml vegetable oil, 50 ml vinegar.
Preparation: Soak the pearl barley for 1 hour, then boil for about 20 minutes until semi-cooked. Chop all vegetables, mix with pearl barley, and add water, salt, and sugar. Simmer everything together for 15 minutes over low heat. Pour in the vegetable oil and simmer for another 5 minutes.
Add vinegar and cook for another 5 minutes. Fill sterilized jars with the mixture and sterilize them again in a pot of water for about 10 minutes. Seal the rassolnik.
2. Rassolnik with Tomatoes for Winter
Source: vosadu-li-vogorode.ruYou can use several tomatoes of different colors – there are many in this recipe.
You will need: 500 g pearl barley, 3 kg cucumbers, 1.5 kg tomatoes, 1 kg onions, 1 kg carrots, 100 ml vegetable oil, 100 ml vinegar, 100 ml water, 2 tbsp salt, 4 tbsp sugar.
Preparation: Boil pearl barley until cooked, puree the tomatoes, and dice the remaining vegetables. Add water to the tomato mixture, bring to a boil, then add salt, sugar, vegetable oil, and carrots.
Simmer everything together for 20 minutes with the lid on. Add onions and simmer for another 10 minutes. Add the remaining ingredients with vinegar, cook for another half hour, and seal the rassolnik in sterilized jars for winter.
3. Rassolnik with Tomato Paste for Winter
Source: melikedacha.ruIf it turns out too sour, add a little sugar to taste.
You will need: 500 g pearl barley, 3 kg cucumbers, 500 g tomato paste, 1 kg onions, 1 kg carrots, 200 ml vegetable oil, 100 ml vinegar, 4 tbsp salt.
Preparation: Boil pearl barley until cooked, grate carrots, and dice cucumbers and onions. Put the vegetables in a pot, add tomato paste, oil, and salt, and cook for about 40 minutes over medium heat. Add pearl barley, cook for another 5 minutes, then add vinegar. After another 5 minutes, seal the rassolnik in sterilized jars.
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4. Rassolnik with Rice for Winter
Source: malinika.ruIf you don't eat pearl barley or your family doesn't like it, it can easily be replaced with rice.
You will need: 200 g rice, 1 kg cucumbers, 500 g onions, 500 g carrots, 500 g tomatoes, 150 ml water, 3 cloves garlic, 2 tbsp sugar, 1 tbsp salt, 50 ml vegetable oil, 50 ml vinegar.
Preparation: Boil rice until semi-cooked. Dice all vegetables and stew them with oil and water for 15 minutes. Add garlic, sugar, salt, and rice, and stew for another 5 minutes. Pour in vinegar, and after another 5 minutes, seal the rassolnik in sterile jars.
5. Rassolnik without Grains in Jars
Source: pro-orehi.ruIf you prefer to choose and add grains during the soup preparation from the preserve, choose this recipe!
You will need: 3 kg cucumbers, 500 g tomatoes, 1 kg onions, 1 kg carrots, 100 ml vegetable oil, 100 ml vinegar, 100 ml water, 2 tbsp salt, 4 tbsp sugar.
Preparation: Grate carrots, slice onions into half-rings, dice cucumbers, and peel and grate tomatoes. Put all vegetables in a pot with water, vegetable oil, salt, and sugar. Simmer for 40 minutes over low heat, pour in vinegar, simmer for another 5 minutes, and seal the rassolnik in sterile jars.
6. Rassolnik with Sour Cucumbers for Winter
Source: pro-orehi.ruSurprisingly, you can use already prepared cucumbers for a winter preserve.
You will need: 400 g pearl barley, 500 g sour cucumbers, 300 g carrots, 200 g onions, 8 tbsp vegetable oil, 2 tbsp tomato paste, spices, 2 tbsp each of salt and sugar, 2 cups pickle brine.
Preparation: Boil pearl barley until semi-cooked and finely chop all vegetables. Lightly fry carrots with onions in a spoon of vegetable oil. Add all other ingredients, including the brine, and simmer everything together for about 25 minutes over low heat. Seal in sterilized jars.
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7. Rassolnik with Grated Cucumbers for Winter
Source: hmcaprise.ruAn interesting recipe if you prefer a thicker, more uniform dressing.
You will need: 3 kg cucumbers, 500 g pearl barley, 1 kg onions, 1 kg carrots, 100 ml water, 100 ml vegetable oil, 100 ml vinegar, 2 tbsp salt, 4 tbsp sugar.
Preparation: Boil pearl barley until cooked, finely chop onions, and grate cucumbers and carrots on a coarse grater. Mix all ingredients except vinegar, and simmer everything together for half an hour over low heat. Add vinegar, stir, and seal the rassolnik in sterilized jars.
8. Rassolnik with Cabbage in Jars
Source: vosadu-li-vogorode.ruEvery hostess has her own secrets for perfect rassolnik, and the cabbage version is no worse.
You will need: 450 g cucumbers, 400 g tomatoes, 150 g pearl barley, 200 g carrots, 200 g cabbage, 200 g onions, 1 tbsp salt, 2 tbsp sugar, 100 ml vegetable oil, 80 ml vinegar, spices.
Preparation: Boil pearl barley until semi-cooked, grate carrots, shred cabbage, and dice onions, cucumbers, and tomatoes. Simmer all vegetables with oil, salt, and sugar for 20 minutes over low heat, stirring. Add pearl barley, spices, and vinegar, and simmer for another 10 minutes. Seal the rassolnik.
9. Rassolnik with Zucchini for Winter
Source: vosadu-li-vogorode.ruFor this recipe, we recommend using rice instead of pearl barley.
You will need: 1 cup rice, 450 g cucumbers, 100 g tomato paste, 200 g carrots, 200 g zucchini, 200 g onions, 1 tbsp salt, 2 tbsp sugar, 100 ml vegetable oil, 80 ml vinegar.
Preparation: Boil rice until semi-cooked. Dice all vegetables, fry until soft in vegetable oil, add tomato paste, sugar, salt, and a little water, and stew for 20 minutes. Add rice and stew for another 5 minutes. Pour in vinegar, and stew for another 5 minutes, then seal in jars.
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10. Rassolnik with Citric Acid for Winter
Source: pansionat-polyany.ruThis rassolnik recipe for winter is specially for those who don't like to use vinegar.
You will need: 600 g pearl barley, 1 kg carrots, 1.5 kg pickled cucumbers, 1 kg onions, 1.5 kg tomatoes, 400 g bell peppers, 200 ml vegetable oil, 4 tbsp tomato paste, 8 g citric acid, 30 g salt.
Preparation: Boil pearl barley until semi-cooked, blend tomatoes, and finely chop the remaining vegetables. Add oil, salt, and tomato paste to the tomatoes, and cook for 10 minutes. Add the remaining vegetables, except cucumbers, and simmer for another 10 minutes. Add pearl barley, cucumbers, and citric acid, simmer for another 10 minutes, and seal the rassolnik in jars.
11. Rassolnik with Mushrooms in Jars
Source: m.ok.ruIf using wild mushrooms, cook them a little longer.
You will need: 400 g pearl barley, 1 kg cucumbers, 500 g onions, 500 g carrots, 500 g tomatoes, 500 g mushrooms, 150 ml water, 2 tbsp sugar, 1 tbsp salt, 50 ml vegetable oil, 50 ml vinegar.
Preparation: Boil pearl barley until cooked. Chop mushrooms and boil them separately for about 7 minutes. Chop all vegetables, add sugar, salt, and oil, and simmer them together for half an hour. Add rice, mushrooms, and vinegar, and simmer for another 10 minutes. Seal the rassolnik in sterilized jars.
12. Rassolnik with Green Tomatoes for Winter
Source: hmcaprise.ruGreen tomatoes are a bit more piquant in taste and completely different in texture.
You will need: 400 g pearl barley, 1 kg carrots, 1.5 kg pickled cucumbers, 1 kg onions, 1 kg green tomatoes, 100 ml vegetable oil, 80 ml vinegar, 30 g salt.
Preparation: Boil pearl barley until cooked. Grate cucumbers and carrots on a coarse grater, finely chop onions, and coarsely chop green tomatoes. Simmer all vegetables with oil and salt for half an hour over low heat, stirring. Add pearl barley and vinegar, and after 5 minutes, seal the rassolnik.
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13. Rassolnik with Beans for Winter
Source: dachadecor.ruHere we suggest doing without pearl barley or rice – it will be hearty enough!
You will need: 2 kg cucumbers, 1.5 cups beans, 500 g tomatoes, 1 kg onions, 1 kg carrots, 100 ml vegetable oil, 100 ml vinegar, 100 ml water, 2 tbsp salt, 4 tbsp sugar.
Preparation: Soak beans overnight in advance, then boil until cooked. Dice all vegetables, and blend tomatoes. Put the vegetables in a pot, add vegetable oil, water, salt, and sugar, and simmer for half an hour. Add beans and vinegar, simmer for another 10 minutes, and seal.
14. Rassolnik without Vinegar for Winter
Source: vk.comVinegar is just a universal preservative, but you can do without it if desired.
You will need: 2.5 kg pickled cucumbers, 250 g pearl barley, 500 g onions, 500 g carrots, 250 g tomato paste, 2 tbsp salt, 1 tbsp sugar, 100 ml vegetable oil.
Preparation: Boil pearl barley, grate cucumbers and carrots on a coarse grater, and finely chop onions. Fry onions with carrots until soft, add tomato paste and all other ingredients. Simmer everything together for another half hour and seal the rassolnik in jars.
15. Rassolnik with Bell Peppers for Winter
Source: bee-master.ruAnd if you want to make the rassolnik preserve more piquant, add a couple of chili peppers.
You will need: 500 g pearl barley, 3 kg cucumbers, 500 g tomato paste, 1 kg onions, 1 kg carrots, 1 kg bell peppers, 200 ml vegetable oil, 100 ml vinegar, 4 tbsp salt.
Preparation: Boil pearl barley until semi-cooked. Grate carrots, and dice the remaining vegetables. Simmer them all together with half the oil and salt for about 20 minutes. Add tomato paste, pearl barley, and the remaining oil, and simmer for another 10 minutes. Add vinegar, and after 5 minutes, seal the rassolnik in jars.
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