Home-Made Canned Rassolnik with Pearl Barley

Rassolnik with pearl barley is some food preparation for the winter season which will reduce the time of cooking a delicious soup to a minimum. All you need to do is to cook some meat, add potatoes to your broth, and then – this stuff, and the thick rassolnik is waiting for you!

Summary

Ingredients

For 2 0.5-liter jars:

• Cucumbers – 1 kg
• Carrots – 0.5 kg
• Onions – 3 pcs.
• Tomatoes – 0.5 kg
• Pearl barley – 0,5 cups (200 ml)
• Salt – 0.5 teaspoon.
• Sugar – 1 tablespoon.
• Vinegar 9% – 2.5 tablespoon.
• Water – 0.5 tablespoon.
• Vegetable oil – 50-60 ml

Instructions

1. Wash the cucumbers and cut off their tails. Cut the cucumbers into medium cubes. You can also use pickles instead.
2. Grate the carrots on a coarse grater.
3. Chop the onions into small cubes.
4. Rinse the pearl barley. If desired, you can soak it in boiling water one hour before cooking.
5. Chop the tomatoes into small cubes. Put the tomatoes, vegetable oil, sugar, and salt in a frying pan. Bring them to a boil.

   

6. Add the rest of the vegetables along with pearl barley. Pour cold water into a pot and simmer everything for about 20 minutes after boiling.

   

7. Add the vinegar and stir everything gently. Simmer for another 5 minutes.
8. Meanwhile, sterilize the jars with the lids.

   

9. Place the prepared vegetables for your rassolnik into the jars, up to the edges.

   

10. Seal the jars with the hot lids using a canning tong, turn them upside down, and let them cool down. Then put it in your storage. Use this stuff for cooking a tasty soup.