Lean pickle

  • Nutrition Facts
  • Calories: 87
  • Protein: 17
  • Fats: 0.5
  • Carbohydrates: 3

    Hello dear readers. Today we are preparing lean pickle with barley. This soup comes from childhood and many will agree with me. Rassolnik are fast or not fast anyway, the recipe is well known to all of us for a long time. Of course, such an option without meat is unlikely to be appreciated by men, but from time to time, for example, during a church fast, it will come to the court very much, even to those who usually cannot imagine their life without meat. And before proceeding directly to the recipe, we will learn the history and subtleties of the preparation of this soup.

    History of the dish

    There is no doubt about the nationality of this soup - it is natively Russian and appeared on the basis of Old Russian kalya. This is what was called until the 19th century, a chowder in brine. Later, this term was fixed only for sour soups on fish broth, and the rest began to be called pickles. By the way, not to be confused with chicken pies made from Buckwheat, eggs and pickle - that's another story. So pickle is a soup cooked in any brine with the addition of pickled cucumbers, and offal or meat is usually put in it. He was an indispensable attribute of the meal of wealthy hosts both on weekdays and on holiday feasts. Of the subtleties that you need to know for proper preparation, it is important to remember the following:

    - of the main ingredients, in addition to cucumbers and meat, vegetables are also important: potatoes, carrots, turnips, as well as aromatic greens;
    - you also need cereals: pearl barley, oatmeal, barley or other to taste;
    - boil fish soup in bone broth

    True, in our case, it will not be possible to follow all the rules, and this is all because we are preparing lean pickle with barley and pickles, which means that we will probably have to do without a meat ingredient and bone broth. For the rest, we will stick to the recipe and try to reproduce the best recipe. So, attention, a recipe for lean pickle with cucumbers:


    • Pearl barley - 150 g
    • Potatoes - 3-4 pcs.
    • Carrots - 1 pc.
    • Bulb onions - 1 pc.
    • Green onions - 10 g
    • Pickled cucumbers - 4 pcs.
    • Vegetable oil - 4 tablespoons
    • Cucumber pickle - 200 ml
    • Salt - 1⁄2 tsp
    • Pepper mixture - 1⁄2 tsp


    1. Prepare the ingredients, clean and wash the vegetables.

      First of all, we will prepare the necessary products

    2. Wash the barley until clear water, put in a saucepan, fill with water and set to cook.

      Rinse the pearl barley and cook in a large saucepan

    3. Cut the potatoes into cubes.

      Peel and cut the potatoes into cubes

    4. After 30 minutes from the moment the water boils, add the potatoes.

      When the barley is boiled for about 30 minutes, add potatoes to it

    5. Finely chop the onion, grate the carrots on a coarse grater.

      For frying, chop the onion and grate the carrots

    6. Fry chopped vegetables in vegetable oil in a frying pan.

      Fry onions with carrots in vegetable oil

    7. Put the fried vegetables into a saucepan 20 minutes after the potatoes.

      Throw the frying into the soup 20 minutes after the potatoes

    8. Cut the cucumbers into cubes.

      Chop pickled cucumbers into cubes

    9. Let's put them in the soup after the vegetables. Fill in the brine.

      Cucumbers should be sent to the soup when you rush to fry

    10. Finely chop the green onion.

      Chop green onions smaller

    11. Put in the soup 5 minutes after the cucumbers, add salt, spices and remove the pan with the ready-made pickle after 4-5 minutes.

      The recipe for lean pickle with cucumbers involves adding green onions 5 minutes after pickles, at the same time with salt and spices

    12. Pour hot pickle into plates, serve with sour cream.

      Pour the ready-made soup into bowls and serve with sour cream. Bon appetit, everyone!

    The benefits of the dish

    Is lean pickle with barley good and its recipe? Undoubtedly. No excess fat, no meat, a minimum of carcinogens and a maximum of vegetables and healthy cereals. The result is lightness and nutritional value without gaining weight. Isn't this a weighty argument in favor of the fact that the classic lean pickle and its recipe should be in your arsenal. And, by the way, opponents of barley should know that lean pickle is great with rice. Or maybe it is you who will tell us about such a pickle? We will be glad to tell you about your culinary achievements from the pages of our site. Let's be friends and cook together, and then together try and discuss what happened. We are glad to invite you to our family. Your host!

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