Rassolnik for the winter with tomatoes

Rassolnik for the winter with cucumbers and tomatoes is an excellent soup dressing, as well as an appetizer for a flavorful side dish. You don’t have to spend a lot of time cooking, and the taste and aroma of the finished dish will delight the whole family. And in winter, a semi-finished product will help you quickly make tasty and healthy soup.

Secrets of preparing pickle soup with cucumbers and tomatoes for the winter

The basis of winter preparation is cucumbers, tomatoes and pearl barley. Gherkins are used not only fresh, but also salted. They are pre-grated or finely chopped. The preparation method directly depends on the chosen recipe. Then the processed product is left for several hours to release more juice, which is then completely drained. The skins of the tomatoes are first removed. In this case, the pickle will be more tender. Tomatoes are most often crushed in a meat grinder or finely chopped.

Carrots and onions can be added fresh, but the preparation will be tastier if you fry them until golden brown in a small amount of oil. Acetic acid must be added to the composition.It serves as a preservative and allows the pickle to retain its taste and beneficial qualities longer. Spices are used as specified in the recipe, but they can be replaced with others if desired.

Preparing green tomato pickle for the winter

In the summer, you only need to spend two hours to enjoy this quick-cooked soup all winter long. It is enough to open the treasured jar, mix the contents with boiling water, and the aromatic first dish for the whole family is ready.

You will need:

• tomato sauce – 500 ml;
• green tomatoes – 3 kg;
• salt – 80 g;
• onion – 1 kg;
• sugar – 160 g;
• carrots – 1.5 kg;
• vegetable oil – 500 ml;
• dry pearl barley - 2 mugs.

How to cook:

1. Wash and chop the vegetables. The cubes should be small in size.
2. Boil the pearl barley until done.
3. Combine all prepared components. Add sugar. Add salt. Add oil and tomato sauce. Mix. Add any spices if desired.
4. Place on low heat. Close the lid.
5. Simmer for 40 minutes. At this time, sterilize the jars and boil the lids.
6. Place the finished dish into jars. Roll up.

Instead of tomato paste, you can use ripe tomatoes. In this case, they must first be turned into puree in any way.

Delicious pickle soup for the winter with tomatoes and peppers

The preparation for the winter turns out to be tasty, moderately spicy with a pleasant sourness.

You will need:

• fresh cucumber – 1.3 kg;
• vinegar 9% – 120 ml;
• tomatoes – 1.7 kg;
• salt – 80 g;
• carrots – 500 g;
• pearl barley – 2 mugs;
• vegetable oil – 240 ml;
• onion – 1 kg;
• chili pepper – 1 pod;
• bell pepper – 500 g.

How to cook:

1. Cut cucumbers into cubes. Chop the onion.
2. Cut off the stem of the peppers. Get the seeds. Cut into cubes or bars.
3. Grind hot pepper. The seeds can also be added to the dish. In this case, the pickle will be more spicy.
4. Grate the carrots. You can use a large or medium grater.
5. Boil the cereal.
6. Place the tomatoes in boiling water. Hold for two minutes. Transfer to cold water. Remove the skin. Cut into large pieces. Grind in a meat grinder.
7. Combine all prepared components. Pour in the oil. Add salt. Stir and bring to a boil.
8. Cook for one and a half hours. The fire should be medium. Stir occasionally.
9. Add pearl barley and vinegar. Stir. Boil. Immediately transfer to prepared jars.
10. Roll up. Place under the blanket, first turning it upside down.

Rassolnik for the winter with tomatoes, cucumbers and carrots

Traditionally, rassolnik is prepared with the addition of cucumbers. If the fruit has a hard peel, it is better to cut it off. This way the pickle will be more tasty.

You will need:

• pearl barley – 500 g;
• water – 100 ml;
• onion – 1 kg;
• salt – 40 g;
• carrots – 1 kg;
• sunflower oil – 100 ml;
• sugar – 80 g;
• cucumber – 3 kg;
• table vinegar – 100 ml (9%);
• tomatoes – 1.5 kg.

How to cook:

1. Boil the cereal until completely cooked.
2. Chop the tomatoes and grind in a meat grinder. You can beat it with a blender or grate it on a regular grater.
3. Peel the remaining vegetables and cut into cubes.
4. Mix tomato puree with water and boil. Add sugar. Add some salt. Pour in the oil, then add the carrots. Mix. After the mixture boils, simmer with the lid closed for 20 minutes.
5. Add onion cubes. Stir. Cook on low heat for a quarter of an hour.
6. Toss in the cucumbers with pearl barley and pour in the vinegar. Mix. Close the lid. Cook for half an hour.
7. The pickle will be ready when the vegetables sink to the bottom and the sauce rises to the top.
8. Transfer to prepared jars. Roll up.

How to make pickle soup with tomatoes and herbs for the winter

In winter, the preparation will delight you with its excellent taste, and crispy cucumbers will remind you of sunny summer.

You will need:

• cucumbers – 3 kg;
• sugar – 80 g;
• parsley – 20 g;
• tomatoes – 1.5 kg;
• salt – 40 g;
• carrots – 1.3 kg;
• dill – 30 g;
• pearl barley – 500 g;
• acetic acid – 120 ml;
• water – 120 ml;
• vegetable oil – 120 ml;
• onion – 1.2 kg.

How to cook:

1. Cut the washed cucumbers into cubes and the onion into half rings. Grate the carrots.
2. Pour boiling water over the tomatoes and remove the skins. Cut the pulp into smaller pieces or pass through a meat grinder.
3. Rinse the cereal several times. The water should remain clean as a result. Boil until half cooked.
4. Combine vegetables. Pour in the oil. Sweeten and sprinkle with salt. Add cereal. Cook on low heat for half an hour.
5. Pour in acetic acid. Add chopped herbs. Cook for seven minutes. Transfer to prepared containers and roll up.

Recipe for pickle soup for the winter with cucumbers, tomatoes and garlic

Properly prepared preparation will help to significantly save time in winter. The recipe uses rice, but it can be replaced with the usual pearl barley if desired.

You will need:

• rice – 170 g;
• vinegar essence – 3 ml;
• cucumber – 2 kg;
• black pepper;
• onion – 230 g;
• garlic – 20 g;
• salt;
• carrots – 230 g;
• tomatoes – 1 kg;
• olive oil – 110 ml.

How to cook:

1. Boil the rice until half cooked. Drain off the remaining liquid.
2. Grate the cucumber. You should get a long straw. Leave for a quarter of an hour.
3. Dice the onion. Grate the carrots.Fry vegetables in oil.
4. Scald the tomatoes and remove the skin. Send to a meat grinder. Grind.
5. Mix the roasted vegetables with tomato puree. Add cucumbers. The released juice must be drained first, otherwise it will make the pickle too liquid.
6. Simmer for a quarter of an hour. Add cereal and chopped garlic cloves. Sprinkle with pepper and salt. Stir and cook for eight minutes.
7. Pour in vinegar essence. Stir.
8. Transfer the pickle mixture into prepared jars. Roll up.

Storage rules

It is best to store pickle in the basement, where the temperature is kept at +2°...+8°C. The shelf life is one and a half years.

You can also leave the pickle at room temperature. During storage, the jars should not be exposed to sunlight. The product should be kept under such conditions for no more than one year.

Conclusion

Rassolnik for the winter with cucumbers and tomatoes always turns out delicious. Additional spices will help give the preparation a more lasting aroma, and herbs will make it rich and nutritious. You can also add boiled wild mushrooms or champignons to any recipe during cooking.

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