Barley soup with pickles for winter storage
Description
This recipe won't take much time. To prepare barley soup (rassolnik) for winter with barley, follow these steps: 1. Grate the cucumbers and leave them for 3 hours to let them release their juice. 2. Finely chop the onion. 3. Grate the carrot. 4. Sauté the onion and carrot in vegetable oil. 5. In a deep pot, combine cucumbers, onion, carrot, tomato, barley, and salt. Simmer for 30 minutes. 6. Add vinegar and simmer for another 5 minutes. 7. Pack the mixture into sterilized jars and seal tightly. 8. Invert the jars and wrap them up until completely cooled. 9. Store in a cool place. My neighbor at the cottage gave me this recipe. In early spring, she often opens a jar, dumps the contents into boiling water, and half an hour later she has a ready soup. She adds sausages to it as well. After a good meal, she's ready to get back to gardening! Good luck! Serve with fresh herbs and sour cream.