When it comes to losing weight, many of us imagine severe dietary restrictions. In fact, sometimes it is enough to slightly change the usual set of products for a particular dish, and it immediately becomes less caloric. Today we will talk about many people’s favorite rassolnik with pearl barley and pickled cucumbers, we will tell you how to prepare rassolnik, presenting step by step recipe with photo.

Nuances of choosing products

If we talk about rassolnik according to the classic recipe, we mean beef broth, a certain set of vegetables, pickles and cereals. As for the last ingredient, rassolnik is often used in the process of preparing soup or.

Rice, which is by far the most commonly sold rice, contains very little useful substances due to grinding and represents empty carbohydrates. Therefore we We recommend using pearl barley for cooking of this soup. It is rich in amino acids (the main one is lysine, which is necessary for the production of collagen), vitamins, and microelements that are very beneficial for the body (phosphorus).

As for the broth, for the purpose of losing weight, we recommend cooking pickle with chicken. Poultry meat is rightfully classified as a dietary variety due to its low fat content and high amount of protein. The vegetable set for pickle includes potatoes, onions and carrots.
Having decided on a set of products, it’s time to figure out how to cook pickle soup.

Cooking recipe

To prepare pickle you you will need:

chicken breast – 500 g;
medium-sized potatoes – 5 pcs.;
pearl barley – 3 tablespoons;
onion – 1 pc.;
carrots – 1 pc.;
pickled cucumbers – 4-5 pieces of medium size;
salt - to taste.

Initially, you need to soak the pearl barley in water. It is best to do this in the evening, leaving the cereal in water all night. In the morning, cook the barley for 40 minutes.

Next, prepare the broth. To do this, take chicken breast, fill it with the required amount of water (in our case it is 2 liters) and put it on fire. While boiling, the broth should be salted to taste. After the broth boils, turn the heat to below medium and cook the meat for 20-30 minutes. During this time, you need to peel and cut the potatoes into cubes. Next, dip the boiled pearl barley into the broth. When the broth with barley boils, place the potatoes in water and cook over medium heat until tender.

At this time, you can prepare the pickle dressing. To do this, finely chop the onion and grate the carrots coarse grater. Sauté the onion in a frying pan until golden brown, then add the carrots. When the carrots are ready, add coarsely grated or diced pickled cucumbers to the dressing. Their quantity can be varied, taking into account personal taste preferences.

When the potatoes in the broth are ready, add the dressing and bay leaf, let the soup boil, turn off the stove and let it brew. In 30 minutes delicious pickle soup ready.

Rassolnik from a nutritional point of view

Calorie content pickle is only 125 kcal per 100 g ready-made dish , which undoubtedly allows us to classify it as dietary. Besides everything else, as has already been said, rich chemical composition pearl barley, as well as the presence in the dish fresh vegetables speaks of its undeniable benefits for the body.

Pickled cucumbers give the dish a refined taste with a hint of sourness, making rassolnik a favorite dish for many people. Therefore, it is not at all necessary to give up your favorite soup. It is enough to modify it a little.
In addition to the recipe we presented, there are options on how you can diversify this dish.

How to diversify this dish

Rassolnik can be prepared using other types of meat, paying attention to their calorie content. For example, you can make beef broth. of this type of meat is also low. Among other things, beef is rich in iron, which takes an active part in the process of hematopoiesis, which is especially important for people with dietary restrictions.

You can use rice instead of pearl barley. And you can add it to the dressing tomato paste. This will radically change the taste usual dish.
You can also experiment with different spices to suit your taste. Before serving, you can add greens to the pickle.

Preparing pickle soup - video

For a visual example of preparing pickle, we have selected the following video. From this video you will learn how to prepare pickle soup with beef and tomato paste.

To summarize, it is worth noting once again that to lose weight it is not at all necessary to give up your favorite foods and adhere to strict dietary restrictions. One way or another, you need to replenish the body's need for energy, so a certain amount of calories is vital. There's nothing like hot soup to fill you up without adding too many calories.

Have you included pickle juice in your diet? What kind of meat do you use to cook the broth? How do you add variety to the preparation of this dish? Share your experience in the comments.

Pickle soup, which will be discussed in our article today, has been known in Rus' since ancient times. Surviving written sources bring to us descriptions of a dish that is very reminiscent of what we today are accustomed to calling rassolnik, only there this dish is named kalya. The main components of this dish are pickles, potatoes, cereals and cucumber pickle. Many of us love rassolnik.

It is for this reason that many people have questions: what is the calorie content of pickle juice, the benefits of pickle juice, what are there dietary properties this dish and can such a dish harm our figure? Let's first remember what its recipe includes, and at the same time, why pickle is useful.

The role of the basis for such a soup is played by broth, which can be prepared from meat (beef brisket, pork, with the addition of offal, usually kidneys), chicken, fish (this recipe is most reminiscent of the kalia we previously mentioned) or only from vegetables . Of course, the calorie content of the pickle depends on the type of broth.

As for the cereal used, classic recipe pickle contains mainly pearl barley or rice cereal, but millet groats or buckwheat can also be taken (but less often). This is a matter of taste.

The required ingredients for pickle are potatoes, onions, and carrots. In addition, you can add parsley root, celery, and other spices - depending on the recipe and your own preferences. The usefulness of all these components determines the benefits of pickle.

Today there are many various recipes preparing pickle soup. Depending on what products will be included in the dish, the calorie content of pickle will vary significantly.

The average calorie content of homemade pickle soup will not be very high - from 46 to 230 kcal per 1 serving (250 g.)

Calorie content of pickle prepared according to traditional recipe on meat broth(includes beef or pork kidneys) can reach approximately 213 kcal per serving - this soup will be useful for people with low nutrition who feel a lack of animal fats and proteins in their diet. In addition, this dish is rich in carbohydrates. Those of us who closely monitor our weight and carefully calculate calories should give preference to lean meats or prepare a dish only from vegetables - in this case, the calorie content will not exceed 46 -103 kcal.

What is the calorie content of the prepared pickle? in different ways? And here it is:

Based on materials from prokalorijnost.ru

Hello, dear visitors of the site http://dieta-pohudei.ru/!

Today we will tell you how to cook pickle with pearl barley - recipe This dish belongs to traditional Russian cuisine, and its “progenitor” (kalya) was known back in the 15th century. In its current form, rassolnik soup, the recipe for which this publication is devoted to, is mentioned in printed sources of the 19th century.

Depending on the chosen recipe, pickle with barley, the calorie content of which depends on the meat used in the cooking process, may include a variety of ingredients. Invariable components that include any that allow you to cook delicious soup pickle recipe (whether pearl barley or other grains are put in it) only pickled cucumbers and brine are used.

In our case, to prepare pickle with barley according to the recipe, you will need the following ingredients:

potatoes – 5 pcs.
onion – 1 pc.
carrots – 2 pcs.
cucumber pickle – 300 g
pearl barley – 100 g
pickled cucumbers – 4 pcs.
beef – 0.4 kg
salt - to taste
spices (black ground pepper, bay leaf) - to taste.

1. To prepare rassolnik soup according to the recipe with barley, boil the chopped in large pieces beef for 2 hours.

2. After 2 hours, add pearl barley to the broth. Whatever is used to prepare a decent rassolnik soup recipe – pearl barley must be thoroughly washed before cooking.

3. After this, we continue to cook the pickle with barley - the recipe calls for cooking the cereal for 40 minutes.

Cut potatoes into small pieces

4. While the soup is cooking, cut the potatoes, cucumbers and onions into small cubes, and grate the carrots.

Grate carrots

5. When the cereal is ready, add vegetables and brine to the broth. It is also worth putting a bay leaf in pickle with barley - calories This will not make the dish bigger, but the taste will be even better.

6. After the soup boils, the pickle with barley according to the recipe should be salted, peppered and cooked for another 10 minutes.
In order for the taste of the dish to fully develop, the soup must steep - to do this, leave it covered for 5-10 minutes. The pickle should be served with sour cream.

Tips for preparing rassolnik soup recipe with barley:

* Gourmets who prefer vegetable soups pickle with barley, the calorie content of the dish can be reduced by replacing beef with chicken.

* Traditionally, this type of soup is served with black bread.

* Rassolnik with barley is already superior in calorie content to most first courses, so ladies who are on a diet should give up sour cream.

Potatoes (5 pcs.) – 400 kcal
Onions (1 pc.) – 30.75 kcal
Carrots (2 pcs.) – 48 kcal
Cucumber pickle (300 ml) – 36 kcal
Pearl barley (100 g) – 320 kcal
Pickled cucumbers (4 pcs.) – 22 kcal
Beef (0.4 kg) – 748 kcal.

Total calorie content of pickle with barley recipe (100 g serving): 93.03 kcal.

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Based on materials from dieta-pohudei.ru

You need to lose weight with style! We are absolutely sure of this and therefore we continue to collect the most delicious dietary recipes especially for our readers. How to prepare dietary rassolnik, dietary rassolnik recipes read on.

Rassolnik itself is a low-calorie soup, but with some substitutions in the soup ingredients and small culinary secrets it can be made even more useful.

2 liters of water
300 gr. chicken breast
carrot
2 pcs. potatoes
onions
2 liters mineral water for pickle
50 gr. pearl barley
3 pcs. pickled cucumbers
green
vegetable oil
pepper
bay leaf

1. Pearl barley rinse and dry on napkins.

2. Pour 1 tbsp into a saucepan. l. vegetable oil.

3. Fry the cereal in oil until golden brown.

4. Chicken breast Skinless and boneless, cut into cubes.

5. Boil water in a large saucepan, add chicken and cereal.

6. Peel the potatoes and cut into small cubes.

7. Place potatoes in broth.

8. Grate the carrots. Cut the onion into cubes.

9. Simmer the onions and carrots in vegetable oil for 3-5 minutes. Transfer the roast to the soup.

10. Cut the cucumbers into strips, then into cubes.

Place cucumbers in the finished soup, add bay leaf, salt and pepper to taste. Remove soup from heat.

11. Wash the greens, dry and cut.

Serve pickle with herbs.

Instead of meat, you can add mushrooms to the pickle. This pickle is recommended for vegans and fasting people.

2 liters of water
200 gr. salted or pickled mushrooms
3 pcs. potatoes
carrot
onions
3 tbsp. l. rice
1 tbsp. cucumber pickle
vegetable oil
pepper
green

Peel the potatoes and cut into cubes.
Rinse the rice in running water.
Place potatoes and rice in a saucepan and add water.
Place the pan on medium heat and bring to a boil.
Reduce heat, skim off foam.
Grate the carrots on a medium grater.
Chop the onion into strips.
Sauté onions and carrots until soft.
Transfer the roast into the broth.
Cut the mushrooms into cubes or small strips.
Dip the mushrooms into the soup and pour in the brine.
Boil the pickle until the potatoes are ready.
Salt and pepper the soup to taste. Serve with fresh herbs.

Classic rassolnik with pork and pickles has been a favorite soup of many since the times kindergarten. And how to prepare it, watch a delicious video.

Have fun cooking and be healthy!

Always yours Alena Tereshina.

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Based on materials from chtoprigotovit.ru

Set the broth to boil chicken meat And soup set. Prepare the vegetables.

While the broth is cooking, chop the vegetables.

Blanch the cucumbers with a little water in a frying pan for 5 minutes.

Sauté the remaining vegetables in vegetable oil, adding them to the pan one by one - onions, carrots, celery. Remove the meat from the broth and chop finely. First, add cucumbers and rice to the broth. 5 minutes before it is ready, add vegetables from the pan, meat, bay leaf, salt and pepper to taste. Leave the finished pickle on the turned off stove for 15-20 minutes, then serve with fresh herbs.

Ingredients

Chicken breast - 1 piece
Onion - 1 piece
Carrot - 1 piece
Celery stalk - 1 piece
Pickled cucumber - 3 pieces
Bay leaf - 2 pieces
Vegetable oil - 2 tbsp. spoons
Soup set - To taste
Rice - To taste
Greens - To taste
Salt - To taste

Main ingredients:
Vegetables

Note:
Take a look at this simple, but at the same time unique recipe. Diet pickle is a favorite dish for many people. How to prepare Dietary Pickle at home will tell you a thorough description of each step with the addition of a photo. Recipe for this culinary masterpiece contains classic composition ingredients, but you can either cook according to this list or make your own adjustments to suit your own taste. Cooking is an interesting activity, but in order not to harm your health and gain extra pounds, try to count the calorie content of each product each time.

Description:
Light and dietary dish, which will perfectly diversify your menu. It is very easy to prepare, even a novice housewife can handle it. Try it!

Number of servings:
4

Cooking time:
1 hour 0 min

time_pt:
PT60M

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Multicooker. First courses Kashin Sergey Pavlovich

Diet pickle

Ingredients: 1 l vegetable broth, 2 potatoes, 3 pickled cucumbers, 1 bunch of parsley, pepper.

Cooking method: Wash the potatoes, peel them and cut them into cubes. Wash and chop the parsley. Cut the cucumbers into strips. Pour the broth into the bowl, add potatoes and cucumbers, pepper, cook in the “Stew” mode for 1 hour. If desired, leave in the “Keep Warm” mode. When serving, add parsley to each plate.

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From the book Multicooker. First courses author Kashin Sergey Pavlovich

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Calories: 454
Proteins/100g: 1.91
Carbohydrates/100g: 4.84

I don’t know about anyone, but in our family there is simply a cult of first courses. I may not have time to prepare the main course for lunch, but soup or borscht must be on the table! It just so happens that each family member has his own preferences: the husband, for example, prefers rich, thick different varieties meat and prunes, but my son likes pickle and something sour, I don’t have favorite soups, the main thing is that it’s tasty and healthy.

I know several recipes for making pickle. Of course, the most classic version– cook it with veal kidneys and pickled cucumbers. But, I always want to move away from traditions and make the dishes more dietary, less calorie and healthy. That is why most often I cook dietary pickle soup with rice and pickles, a recipe with a photo of its preparation I would like to offer you.

Despite the fact that I don’t fry vegetables to prepare it, the soup turns out simply amazing: moderately piquant (due to the delicious pickles), more tender (the onions are not fried) and tasty (I cook it on). And in order for the soup to be less fatty and aromatic, I make secondary broth and season it with spices and herbs to my taste.

- chicken broth – 4 tbsp.,
- potato tuber – 1-3 pcs.,
- cucumber (salted or pickled) – 2 – 3 pcs.,
- onion – 1 pc.,
- rice (long grain) – 2 tbsp.,
- parsley - to taste,
- medium-ground kitchen salt – 1 tsp,
- ground pepper - to taste.

How to cook at home

Prepare the poultry broth in advance. To make it less caloric, drain the first water and cook the meat further in another water.

Finely chop the peeled onion.

We sort the rice and rinse thoroughly with warm water.

Add rice and chopped onion to the hot broth.
We wash the potato tubers from sand, peel them and cut them into small slices.

If necessary, rinse the pickles with running water, remove the ends on both sides and divide into small cubes.

10 minutes later, after adding rice and onions to the soup, add potatoes and cucumbers.
We sort out the parsley, rinse it with running water, then finely chop it with a knife.
When the potatoes are boiled, add finely chopped parsley to the pickle.

Separately, boil the hard-boiled egg for 7-8 minutes. Cool, remove the shell, and cut in half.
Pour the hot pickle soup with rice and pickles into plates, add half an egg and, if desired, sour cream to each. It turns out very tasty and