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Canned rassolnik
Preserves

Canned rassolnik

120 min4 serv.21 февр. 2026 г.

Description

Homemade preserves keep for a long time. In winter, all you will need to do is open a jar and add its contents to a pot of boiling potatoes. Fans of this delicious soup will surely appreciate the recipe for canned rassolnik. Store in a cool, dark place.

Instructions

  1. 1

    Step 1

    Step 1

    Peel the onion and slice into thin half-moons.

  2. 2

    Step 2

    Step 2

    Wash the carrots, peel them, and grate on the coarse side of a grater.

  3. 3

    Step 3

    Step 3

    Boil the pearl barley. If you don't like pearl barley, feel free to use rice.

  4. 4

    Step 4

    Step 4

    Wash the cucumbers and grate them.

  5. 5

    Step 5

    Step 5

    In a preserving container, mix all the ingredients listed above except the grain. Add tomato paste, salt, and sugar. Cook over low heat, stirring occasionally, for 30–40 minutes. Add the grain to the container. Cook for another 5 minutes.

  6. 6

    Step 6

    Step 6

    Sterilize the jars.

  7. 7

    Step 7

    Step 7

    Pour vinegar into the rassolnik, stir, and ladle into jars. Seal the jars, turn them upside down, and wrap them. Store the canned rassolnik in a cool, dark place.