Richness with fine acidity, soft succulent buds and tender pearl barley – classic pickle.


  • Kidney Beef - 500 g
  • Sugar beef bone with meat - 900 g
  • Pearl barley - 100g
  • Potatoes - 500 g
  • Cucumber pickle - 250 ml
  • Pickles - 3 pieces
  • Onions - 2 pcs
  • Carrots - 150g
  • Vegetable oil - 20 g
  • Bay leaf - 1 pc
  • Salt
  • Pepper peas - 10
  • Soda - 1 tbsp
  • Vinegar - 2 tbsp

Preparation. Pickle

Wash and thoroughly dry with a bone. Cover the baking tray with foil, place the bone and bake 15 minutes at 200 degrees. Cut the bone in half, cover with cold water, add the onion and cook for 2 hours prior to readiness. Add peas black pepper. Separate the meat from the bones, cut into thin strips.

Tip: To broth was not too fat, do not take the pork bones. Excess moisture on the bones stop her quickly bake. Do not cover the pan with a lid – the broth becomes cloudy.

Cut the buds, remove any streaks and excess fat, rinse under running water. Put the kidney in a bowl, pour the baking soda and vinegar, mix well and leave for 5 minutes. Rinse the kidney and do this procedure again. Rinse and wring out the kidneys, pour boiling water and boil for 1-2 minutes. Drain, flush the kidneys, pour boiling water, simmer for 1 hour. After the last boiling, you can add the bay leaf and allspice. Finished buds cut into thin strips.

Tip: To take rassolnik beef kidney, they are less fat than pork, and their taste is as close to the meat taste.

On a dry frying pan fry the barley to nut smell. Roasted barley fill with boiling water and simmer for 2 hours. Cooked barley wash.

Tip: To pickle had no oil taste, cook barley on a dry frying pan. To the soup did not get the remnants of gluten, let Perlovka drain after washing.

Strain the broth through a sieve, put it in meat and kidney. Bring to a boil, add the potatoes and cook for 15 minutes.

Onions cut into cubes, carrots – cubes. Fry the vegetables in vegetable oil. Add the cucumbers. Ready zazharku add to the broth.

Peel pickles, cut into cubes. The skins of cucumbers boil for 15 minutes on low heat with the brine. Brine strain through a sieve and cheesecloth in broth. After the addition of brine try the soup and season with salt to taste.

Tip: pickles can grate.

At least add the barley to the soup turned transparent. Dowar pickle over low heat for 5 minutes, let it brew. When filing season with sour cream and fresh herbs.