Rassolnik without meat calorie content per 100 grams. Pickle soup with barley - calorie content and recipe

The recipe for pickle soup has been known since the 15th century. Initially, this dish was called kalya. Its main ingredients are pickled cucumbers and pickles from them, potatoes and cereals. Most often, pickle is prepared with barley. But its taste will not be affected by adding rice or millet. But for people who adhere to a diet, the important question is how many calories are in pickle soup prepared with barley. But before counting calories, it will be useful to familiarize yourself with the beneficial and dietary properties of this soup.

Dietary properties and benefits

The basis of this soup is necessarily broth. It can be not only meat, but also chicken, vegetable or fish. You can also cook it on the basis of offal. Kidneys are especially popular in the recipe for this dish. The calorie content also depends on the choice of broth.

In the classic recipe, the soup is prepared with barley. But to taste, you can replace it with rice, millet or buckwheat.

And, of course, the important ingredients in pickle are vegetables. An irreplaceable ingredient is potatoes. Onions and carrots are also required components. In addition, you can add celery or parsley root and various spices. Vegetables determine the benefits of pickle for the body and its dietary properties.

Calorie content

There are a huge number of recipes for making this soup today. And the calorie content of the dish will also depend on what products to include in the pickle. In a soup with homemade barley, the calorie content can vary from 45 to 230 kcal per 250 gram serving.

If you cook the soup according to the classic recipe with meat broth and barley, then its calorie content will be about 215 kcal per serving.

And for those on a diet, it is better to use the broth on lean meats or vegetables. The calorie content of a portion of such a soup will be from 46 to 100 kcal.

Pickle recipe

10 servings.

Cooking time - 2 hours 50 minutes.

Ingredients:

medium-sized potatoes - 5 pcs.;

small onion - 1 pc .;

small carrots - 2 pcs.;

pickle from pickled cucumbers - 300 g;

pearl barley - 100 g;

pickled cucumbers - 4 pcs.;

beef (pulp or with a bone) - 400 g;

water;

salt and spices to taste.

Preparation:

Pearl barley must first be washed and soaked in cold water for 6 to 12 hours. Cut the beef into large portions and cook for 2 hours.
After the time has passed, add the pearl barley to the broth. Do not remove the meat. Cook for another 40 minutes.
Meanwhile, peel the potatoes and cut them into small cubes. Grate the carrots, finely chop the onion with pickles.
Add vegetables when the groats are done. Pour in the brine when the potatoes are boiled. If you add it earlier, then the potatoes may remain firm.
Along with the brine, you can add bay leaves, salt and spices. After that, leave on the stove for another 10 minutes over low heat - and the dish is ready.
Cover the pickle with a lid before serving and leave to brew for 10 minutes. Serve with sour cream or mayonnaise.

Calorie content of the dish according to this recipe:

potatoes - 400;
onions - 30.75;
carrots - 48;
brine - 36;
pearl barley - 320;
pickled cucumbers - 320;
beef meat - 748.

The calorie content in 100 grams of soup is 90.03 kcal.

you can reduce the calorie content of a dish by replacing beef with chicken or vegetables;
it is customary to serve soup with black bread;
for people on a diet, sour cream can be replaced with non-fat cream.

If you follow all the tips, then the dish will turn out not only insanely tasty, but also will not affect the figure.

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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, pickle soup, the recipe with barley of which the current publication is devoted to, is mentioned in printed sources of the 19th century.

Pickle soup - recipe with barley

Depending on the selected cooking recipe, pickle with barley, the calorie content of which depends on the meat used in the cooking process, may contain a variety of ingredients. The unchanged components, which include any recipe that allows you to prepare a delicious pickle soup (whether barley is put in it or other cereals), are only pickles and pickle.

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 pepper, bay leaf) - to taste.

Pickle with barley: step by step recipe

1. To prepare pickle soup according to the recipe with barley, boil the beef cut into large pieces for 2 hours.

2. After 2 hours add pearl barley to the broth. Whichever is used to cook a decent pickle soup recipe - barley must be thoroughly rinsed before cooking.

3. After that, we continue to cook the pickle with barley - the recipe provides for the preparation of cereals for 40 minutes.

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

5. When the groats are ready, add vegetables and brine to the broth. It is also worth putting a bay leaf in pickle with pearl barley - calories This will not increase the dishes, but the taste will become even better.

6. After the soup boils, the recipe for pickle with barley should be salt, pepper and cook for another 10 minutes.
In order for the taste of the dish to fully unfold, the soup must be infused - for this we leave it under the lid for 5-10 minutes. The pickle should be served with sour cream.

Tips for making barley recipe pickle soup:

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

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

* Pickle with pearl barley in terms of calorie content already surpasses most of the first courses, so ladies who follow a diet should refuse sour cream.

Pickle with pearl barley: calorie content

Potatoes (5 pcs.) - 400 kcal
Onion (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.

The total calorie content of pickle with pearl barley according to the recipe (portion 100 g): 93.03 kcal.

SUBSCRIBE ORIGINAL RECIPES AND FOOD TIPS

Rassolnik is a primordially Russian dish - it is a rich and aromatic soup, which is prepared in meat broth with a different ingredient composition. The invariable components are pickles and brine, which give a specific sourness to the taste. The dish is valued for its satiety and nutritional value, but the calorie content of the pickle is small. Therefore, it is recommended to eat it for the first time, even adhering to a weight loss diet.

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Pickle recipes

In Soviet times, there were two types of pickle: Leningrad and Moscow, slightly different in composition.

Moscow is less nutritious, as it is cooked on the basis of chicken broth, with offal and kidneys.

Today there are many variations of pickle, which depends on the taste preferences and imagination of the cook. Usually they experiment with meat (chicken, beef, pork, duck, turkey) and cereals (barley, rice, buckwheat). And also include: chicken offal, beef heart, mushrooms. Some people make soup with fish, even salted. Groats are selected depending on the meat components: pearl barley - for kidneys and beef, rice - for duck and turkey, barley - for goose and duck offal, buckwheat - for a vegetarian option.

Classic pickle (in Leningrad)

A rich first course with a bright aroma of fresh vegetables and herbs. Prepared in meat broth (beef, pork). Required products:

meat broth - 1.5 l;
pearl barley - 100-120 g;
onions - 1 head;
pickled cucumbers - 4 pieces;
carrots (celery and parsley root) - 1 pc .;
potatoes - 3-4 pcs.;
allspice - 5 g;
lavrushka - 2 leaves;
cucumber pickle - 230-250 ml;
tomato paste - 2 tbsp spoons;
dill, parsley - optional;
salt;
vegetable oil.

Preparation:

1. Grits are soaked in cool water overnight. The next day, boil until half cooked, then drain and wash from mucus.
2. Finely chop the onion and sauté in oil until golden brown.
3. Bring in grated or cut into strips carrots.
4. Pasta is brought there and simmer for another 2-3 minutes on low heat.
5. Cut the rest of the vegetables: potatoes, cucumbers.
6. Put all the workpieces, including the pearl barley, into the boiling meat broth. Allow to boil for some time and season with frying.
7. After 10 minutes, report cucumbers, laurel and peppercorns.
8. To add pungency in taste, pour in a spicy brine shortly before turning off.
9. Salt if necessary.

After turning off the fire, let the dish brew for 15–20 minutes and serve. Sprinkle with chopped herbs on top and sprinkle with sour cream.

Rassolnik in Moscow

Rassolnik, akin to Leningrad, but prepared in broth from other meat components. Served with cheesecakes stuffed with salted cottage cheese.

Ingredient composition:

chicken broth - 1.5-2 liters;
pearl barley, varieties "Barli" or "Mistral" - 120 g;
potatoes - 2-3 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
beef kidneys - 150 g;
lightly salted cucumbers - 2-3 pcs.;
parsley root - 1 pc .;
sorrel - a bunch;
dill, parsley - individually;
vegetable oil - 40 ml;
bay leaf - 1-2 pcs .;
peas black pepper - 1 tsp;
salt, ground pepper - taste.

For refueling:

chicken yolks - 2 pcs. ;
milk - 200 ml.

Process:

1. Beef kidneys are cleaned of films and other impurities. Pour in water and leave for 3 hours. In this case, the water is changed every half hour.
2. Meanwhile, cook chicken broth.
3. Pour pearl barley (washed) into it and wait 30-40 minutes.
4. Finely chop the onion, rub the carrots and parsley root coarser.
5. Vegetables are fried in a pan with the addition of oil.
6. Cut the potatoes into cubes and add them along with the fried mixture to a common pot.
7. Put lavrushka and peppercorns.
8. Separately fill the kidneys with hot water and bring to a boil, then put them in a colander. Grind them into pieces of arbitrary shape.
9. Tinder grated cucumbers.
10. Chop the sorrel leaves.
11. Put everything in a boiled soup, salt and pepper to taste. They languish for 5-7 minutes.
12. For dressing, mix the yolks and milk in a metal bowl. Cook until the mixture thickens.

Pour the ready-made soup into plates, add dressing and chopped herbs in a spoon.

With duck

Duck meat in pickle increases the nutritional value of the dish. However, its calorie content does not go off scale, since rice for the most part neutralizes fat. Ingredients:

duck - 700 g;
water - 1.5 l;
rice - 110 g;
potatoes - 5-6 pcs .;
onions and carrots - 1 pc.;
chili pepper - 1 pod;
tomato paste - 2-2.5 tbsp. l .;
pickled cucumbers - 3-4 pcs .;
parsley - a bunch;
cucumber pickle - 150-200 ml;
salt.

Recipe:

1. The duck is cut and cut into pieces. They put it on the stove to cook.
2. Peel and cut vegetables, which are sent in an hour to the broth.
3. Add the vegetable mixture and washed cereals there.
4. Season with tomato paste.
5. Chopped cucumbers and pickle follow.
6. 5 minutes before readiness, fall asleep finely chopped greens. They are tasted and salted.
7. Bring to a boil again and turn off immediately.

Nutritional value and calorie content

Pickle is a delicious and healthy soup. Since the base is strong meat broth, the dish becomes a valuable source of protein. However, due to the salty-spicy taste, it is contraindicated for people with pathologies of the kidneys and gastrointestinal tract.

Nutritional values \u200b\u200band calories vary depending on the ingredients used in the preparation.

BJU and the number of calories in 100 grams of the product:

Knowing the calorie content of the first course, it is easy to independently calculate the permissible single serving while on a weight loss diet.

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