Chicken soup with pickles. Dietary recipes: rassolnik Low-calorie rassolnik

Calories: 454
Proteins/100g: 1.91
Carbohydrates/100g: 4.84


I don’t know about anyone, but in our family there is simply a cult of first courses. I may not have time to prepare the main course for lunch, but soup or borscht must be on the table! It just so happens that each family member has his own preferences: the husband, for example, prefers rich, thick with different types of meat and prunes, but the son likes pickle and something sour, I don’t have any favorite soups, the main thing is so that it is tasty and healthy.

I know several recipes for making pickle. Of course, the most classic option is to cook it with veal kidneys and pickled cucumbers. But, I always want to move away from traditions and make the dishes more dietary, less calorie and healthy. That is why most often I cook dietary pickle soup with rice and pickles, a recipe with a photo of its preparation I would like to offer you.

Despite the fact that I don’t fry vegetables to prepare it, the soup turns out simply amazing: moderately piquant (due to the delicious pickles), more tender (the onions are not fried) and tasty (I cook it on). And in order for the soup to be less fatty and aromatic, I make secondary broth and season it with spices and herbs to my taste.



- chicken broth – 4 tbsp.,
- potato tuber – 1-3 pcs.,
- cucumber (salted or pickled) – 2 – 3 pcs.,
- onion – 1 pc.,
- rice (long grain) – 2 tbsp.,
- parsley - to taste,
- medium-ground kitchen salt – 1 tsp,
- ground pepper - to taste.

How to cook at home




Prepare the poultry broth in advance. To make it less caloric, drain the first water and cook the meat further in another water.



Finely chop the peeled onion.



We sort the rice and rinse thoroughly with warm water.





Add rice and chopped onion to the hot broth.
We wash the potato tubers from sand, peel them and cut them into small slices.



If necessary, rinse the pickles with running water, remove the ends on both sides and divide into small cubes.



10 minutes later, after adding rice and onions to the soup, add potatoes and cucumbers.
We sort out the parsley, rinse it with running water, then finely chop it with a knife.
When the potatoes are boiled, add finely chopped parsley to the pickle.


Separately, boil the hard-boiled egg for 7-8 minutes. Cool, remove the shell, and cut in half.
Pour the hot pickle soup with rice and pickles into plates, add half an egg and, if desired, sour cream to each. It turns out very tasty and

I suggest you prepare a simple and very tasty everyday dish. - chicken soup with pickles. Essentially, this is a lighter version of pickle. However, the soup we will prepare does not include pearl barley, rice or other grains. Make this chicken soup and enjoy its taste!

Ingredients

To prepare chicken soup with pickles you will need:
1/2 chicken breast;

1.5-2 liters of water;
2-3 medium potatoes;
2-3 small pickles;
1 carrot;
1 onion;

vegetable oil for frying vegetables;
1/2 cup cucumber pickle (optional);
1 tbsp. l. sea ​​salt (can be replaced with regular salt, adding it to taste);
1 tbsp. l. sour cream for serving;
sprig of dill for serving.

Cooking steps

Place chicken breast in cold water. When the water boils, remove the foam and cook the broth for 25-30 minutes over low heat. Then remove the meat and cool slightly.

Peel the potatoes, cut into medium-sized cubes, place in the broth and cook for 10-15 minutes.

Grate the peeled carrots.

Peel the onion and chop finely. Place the carrots and onions in a frying pan heated with vegetable oil and fry over medium heat for 5-7 minutes (until the vegetables are soft). When the potatoes are almost ready, place the fried vegetables in a saucepan with broth and potatoes.

Break the chicken breast into fibers and add to the soup.

Grate the pickled cucumbers on a coarse grater (as in the photo) and also add to the chicken soup, bring to a boil, reduce heat and simmer for 5-7 minutes (during this time all ingredients will exchange flavors).

Add salt to the soup, boil for a couple of minutes, turn off the heat. Cover the pan with a lid and let sit for 10-15 minutes.

Very tasty, appetizing chicken soup with pickles, served hot. I prefer to serve it with sour cream and herbs. This soup perfectly diversifies the daily menu, try it!

Bon appetit! Eat with pleasure!

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You need to lose weight with style! We are absolutely sure of this and therefore we continue to collect the most delicious dietary recipes especially for our readers. How to prepare dietary rassolnik, dietary rassolnik recipes read on.

Dietary recipes: rassolnik

Rassolnik itself is a low-calorie soup, but with some substitutions in the soup ingredients and little culinary secrets it can be made even healthier.

Dietary Rassolnik recipe

Ingredients:

  • 2 liters of water
  • 300 gr. chicken breast
  • carrot
  • 2 pcs. potatoes
  • onion
  • 2 liters of mineral water for pickle
  • 50 gr. pearl barley
  • 3 PC. pickled cucumbers
  • greenery
  • vegetable oil
  • pepper
  • Bay leaf

Cooking method:

1. Rinse pearl barley and dry on napkins.

2. Pour 1 tbsp into a saucepan. l. vegetable oil.

3. Fry the cereal in oil until golden brown.

4. Cut skinless and boneless chicken breast into cubes.

5. Boil water in a large saucepan, add chicken and cereal.

6. Peel the potatoes and cut into small cubes.

7. Place potatoes in broth.

8. Grate the carrots. Cut the onion into cubes.

9. Simmer the onions and carrots in vegetable oil for 3-5 minutes. Transfer the roast to the soup.

10. Cut the cucumbers into strips, then into cubes.

Place cucumbers in the finished soup, add bay leaf, salt and pepper to taste. Remove soup from heat.

11. Wash the greens, dry and cut.

Serve pickle with herbs.

Instead of meat, you can add mushrooms to the pickle. This pickle is recommended for vegans and fasting people.

Recipe: Diet pickle with mushrooms

Ingredients:

  • 2 liters of water
  • 200 gr. salted or pickled mushrooms
  • 3 pcs. potatoes
  • carrot
  • onion
  • 3 tbsp. l. rice
  • 1 tbsp. cucumber pickle
  • vegetable oil
  • pepper
  • greenery

Cooking method:

  1. Peel the potatoes and cut into cubes.
  2. Rinse the rice in running water.
  3. Place potatoes and rice in a saucepan and add water.
  4. Place the pan over medium heat and bring to a boil.
  5. Reduce heat, skim off foam.
  6. Grate the carrots on a medium grater.
  7. Chop the onion into strips.
  8. Sauté onions and carrots until soft.
  9. Transfer the roast into the broth.
  10. Cut the mushrooms into cubes or small strips.
  11. Dip the mushrooms into the soup and pour in the brine.
  12. Boil the pickle until the potatoes are ready.
  13. Salt and pepper the soup to taste. Serve with fresh herbs.

Classic rassolnik with pork and pickles has been a favorite soup of many since kindergarten. And how to prepare it, watch a delicious video.

Video recipe "Rassolnik"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Being carried away by expensive dietary products, supporters of various diets completely in vain forget about pearl barley. Cereals, which have been prepared in Rus' for centuries, contain the required amount of protein and lysine. This cereal is highly recommended for diabetes, cardiovascular and many other diseases. Pearl barley is also good as a means of losing weight. But, first of all, pearl barley is a very tasty and tender product if prepared correctly.

Light dietary barley soup (recipe with chicken broth)

Recipe:

Onions - 0.050 kg;
chicken thigh - 0.300 kg;
carrots - 0.050 kg;
pearl barley - 0.100 kg;
dill;
laurel leaf;
celery stalk;
ground white pepper.

Technology:

1. Soak the pearl barley in cold water several hours before preparing the soup. During this time, change the water several times. Rinse several times before adding to soup.
2. Wash the chicken meat and remove the skin.
3. Pour 2 liters of water into a deep saucepan and place the thighs in it. Boil. After boiling, drain the broth. Pour new water over the chicken and bring to a boil. Remove all foam and fat.
4. After this, place the processed whole onion, a whole stalk of celery, and spices into the boiling broth. Lastly, add the soaked, washed pearl barley into the broth.
5. After a quarter of an hour, add the processed carrots, cut into thin strips, into the saucepan (you can use a coarse grater). Reduce the heat to low and cook until the cereal is completely soft.
6. About five minutes before the soup is ready, remove the onion, celery and bay leaf from the soup. Also remove the chicken thighs to a separate bowl. Add salt and pepper. Bring the dietary barley soup to readiness.
7. Serving: Place the chicken meat removed from the bones into portioned soup bowls. Pour the soup. Add finely chopped dill.
The recipe is quite simple. But the soup turns out very tasty and satisfying. You can use any greens in the soup.

How to make low-calorie barley soup with vegetables

Recipe:

Water - 2,500 l;
potatoes - 0.300 kg;
onions - 0.050 kg;
carrots - 0.050 kg;
pearl barley - 0.150 kg;
dill - 0.025 kg;
salt;
spices.

Technology:

1. Soak the pearl barley in cold water several hours before preparing the soup. During this time, change the fluid a couple of times. Rinse several times before adding to soup.
2. Pour water into a saucepan and place on fire. Bring water to a boil.
3. At the same time, process and wash the potatoes. Cut into small cubes or bars.
4. Process and wash the onions. Cut into small cubes.
5. Cut out the stem of the bell pepper. Remove internal partitions and seeds. Rinse thoroughly. Cut into small cubes.
6. Process the carrots, wash them, cut into thin slices.
7. As soon as the water begins to boil strongly, add all the prepared vegetables and pearl barley to the pan. Cook the soup until the pearl barley is completely soft.
8. When the soup is almost ready, add salt and bring to taste.
9. Serving: pour the cooked soup into portioned bowls, sprinkle with chopped dill.

How to cook barley soup for weight loss in a slow cooker

Recipe:

Broth or water - 1.0 l;
pearl barley - 0.100 kg;
cauliflower - 0.200 kg;
carrots - 0.100 kg;
leeks - 0.100 kg;
salt;
laurel leaf.

Technology:

1. Pour cold water over the pearl barley a couple of hours before starting the soup. During this time, change the water two or three times. Before adding cereal to the soup.
2. Rinse and process vegetables thoroughly. Cut: carrots into small cubes, cauliflower into small pieces, onions and leeks into rings.
3. Pour broth or water into the multicooker bowl. Place chopped vegetables, soaked pearl barley, salt, and bay leaf into it.
4. Insert "Soup" mode. Cook for 20 minutes.

If desired, you can add any chopped herbs.

Barley in dietary soups: basic principles of preparation

If the soup is planned to be based on chicken broth, then you can use any part of the carcass: a richer broth will be made from thighs, drumsticks, wings, and a lean one is better prepared from the breast.
The pearl barley must be soaked for several hours, changing the water at least 2-3 times.
If it is not possible to soak the grains, you should rinse them until they get “clean water.”
Another option: pour boiling water over the pre-washed cereal, cover and set aside for an hour or two, then rinse again and dry a little.
When using cereal in soup, you can first boil it separately until half cooked.
Calculate the amount of liquid, remembering that pearl barley boils four times.

Knowing how to make barley soup, you can always prepare this tasty, satisfying dish in its different variations, which your imagination will tell you.

First courses in the cuisines of many nationalities are given special attention and there is a huge variety of soups in the culinary world, among which everyone can choose according to their taste. Classic rassolnik with pearl barley is one of the most healthy and dietary dishes, which, in addition to its unusual taste, is also quite healthy, and this soup is very easy to prepare. His required ingredients It is customary to consider meat on the bone to make the soup rich, barley from cereals and the addition of cucumber to give the soup sourness and special piquancy.

Ingredients:

meat on the bone, preferably beef or pork, - 0.5 kg water - 3 liters potatoes - 5-6 pcs. onions - 1 pc. carrots - 1 pc. pearl barley - 100 g pickled cucumbers, preferably pickled - 2 pcs. vegetable oil and butter greens sour cream seasonings, bay leaf salt.

Cooking method:

Classic rassolnik with barley is prepared like an ordinary soup in a rich broth of meat on the bone, although you should still note the sequence of adding the main ingredients to the soup.

1. First of all, you need to rinse the pearl barley and let it sit in water for a while, which will speed up the cooking of the cereal, because The pearl barley itself takes quite a long time to cook. At this time, cook broth from meat on the bones.

2. Add pearl barley to the prepared broth and while it is cooking, peel and prepare all the vegetables - just like for soup. Potatoes are put into the soup first, then carrots, then onions. Season the pickle with salt and pepper, add oil. If onions and carrots were fried, then there is no need to add oil to the soup.

3. Cucumbers are cut into cubes and added to the soup itself 5-7 minutes before turning off. You can also pour a little cucumber pickle into it. Add spices as desired, bay leaf.

4. Greens and sour cream are added to the soup immediately before serving.