Lenten pickle with barley recipe. Lenten pickle Lenten pickle with barley recipe

During fasting, you want to eat varied and tasty, and lean cuisine, fortunately, this allows - you just need to know the recipes, and then dietary restrictions will not seem so difficult. In this article we will talk about preparing Lenten pickle.

Rassolnik is one of the favorite soups for many, which is also explained by the fact that the sour taste warms well, and this is very important in the cold season. This nourishing and thick taste saturates, charges with vigor and strength, and fills with energy - in general, a miracle, not a soup, and this also applies to its lean versions!

Delicious Lenten pickle is prepared using rich mushroom or vegetable broth. It is easy to make such a broth from dried mushrooms, which you like, or you can simply cook vegetable broth using as many roots as possible.

Recipe one: Classic Lenten pickle with pearl barley

You will need: 2-2.5 liters of water, 4-5 potatoes, 4-5 peppercorns, 2 pickled cucumbers, 1 onion, carrot and bay leaf, ½ cup of cucumber brine, ½-1/3 cup of pearl barley.

How to prepare a simple Lenten pickle. Pour boiling water over the washed pearl barley and leave to swell for 40 minutes. Pour water into a saucepan, add steamed cereal, boil over low heat until soft. To the softened pearl barley add diced potatoes, bay leaves, peppercorns, and lightly add salt. Grate the carrots on a coarse grater, chop the onion, fry them in oil or simmer in water until soft. Cut the cucumbers into thin mugs or cubes and add them to the soup along with the sauté when the potatoes are ready. Pour the brine into the soup at the very end of cooking and bring the soup to readiness.

For any pickle soup there is a rule: cucumbers are added to this soup when the rest of the ingredients have already been cooked - potatoes, for example, will not be cooked in acidic environment, if you put the cucumbers before they are ready.

It is better if, before adding to the soup, you peel the pickled cucumbers, add a small amount of water to the peel and boil for 10-15 minutes, and then warm the cucumbers in this decoction of the peel for another 10-15 minutes until soft.

Recipe two: Lenten pickle with rice

You will need: 4 pickled cucumbers, 2 potatoes and carrots, 1 onion, rice, green onions, garlic, tomato paste, cilantro, parsley and dill, vegetable oil.

How to cook Lenten pickle with rice. Bring water to a boil in a 2-3 liter saucepan, salt it, add chopped potatoes. Rinse the rice and 10 minutes after adding the potatoes, also put them in water. Grate the carrots, finely chop the onion, chop the garlic, fry the vegetables in oil or simmer by adding water, add tomato paste, heat for 5 minutes and put the frying in a pan. Grate the cucumbers and add them to the soup with the prepared potatoes and rice. Chop all the greens, add to the soup, let steep for 5 minutes before serving.

Of course, the “king” of all Lenten pickles can be called the version of this soup with mushrooms, prepared in a rich mushroom broth from dried mushrooms, which today can be bought in any store.

Recipe three: Lenten mushroom pickle

You will need: 10 dried mushrooms, 8 potatoes, 5-6 glasses of water, 2-3 pickled cucumbers, 2 onions, 1 parsley root, ½ medium-sized celery root, 2 tbsp. vegetable oil, 1 tsp. flour, spices to taste, herbs, salt.

How to prepare Lenten pickle soup with dried mushrooms. Wash the mushrooms and pour warm boiled water, soak in water for 1-2 hours, then boil in it until tender, remove the mushrooms, and strain the broth. Bring the volume of liquid for the soup to 2 liters by adding the required amount of water to the mushroom broth, bring to a boil, add medium-sized chopped potatoes, bring to a boil again and add fried vegetables (onions, parsley and celery roots - sauté in oil until soft, cut into strips). Cut the boiled mushrooms into strips, add them to the soup, and simmer over low heat for 10-15 minutes. Peel the pickled cucumbers, chop finely and simmer in some of the soup broth until soft, add to the soup when all the ingredients are ready. Heat the flour in a dry frying pan until it smells slightly nutty, add it to the finished soup and stir. Season the soup with herbs before serving.

Rassolnik - originally Russian dish. The soup is easy to prepare and has an original taste. A special “zest” lies in its “democratic” nature. The set of ingredients required in the recipe will not cause serious damage to your budget. And if you wish, you can easily replace “undesirable” products with analogues.

Cooking rules

Traditional rassolnik is a hot first course, based on sour and salted cucumbers. They are the ones who give it its unique original taste. Sometimes cucumber pickle is added to the broth. It provides a sour-spicy aftertaste.

The term "rassolnik" is often found in the literature. This name also appears in Gogol’s famous novel “Dead Souls”. But those who carefully read the work know that Nikolai Vasilyevich used the term not for soup at all, but for a pie with cucumbers, buckwheat and brine.

It’s easy to cook pickle soup with pearl barley and pickles. But this dish has its own characteristics and secrets. If you remember the basic principles of its creation, you can prepare a real and very tasty pickle. And not only classic. Remember five recommendations from chefs.

Meat on the bone. Use any meat: pork, beef. You can take chicken, duck, even turkey. But it is better to choose pieces with bone. It is bone and meat broth that will be an excellent basis for pickle soup.
Offal. If you decide to cook a hot dish based on offal, then give preference to veal or beef kidneys. No less tasty is the soup made from poultry offal: liver, ventricles, heart, lungs. By-products are pre-soaked in cold water, about two hours. Then they are boiled, cut into pieces, and only then put into the broth.
Groats. In the classic version, pearl barley is added during cooking. However, cereals can be replaced with any other. It is best to choose a grain depending on the type of meat. So, beef or kidneys are supplemented with pearl barley. The flavor of turkey and chicken is enhanced by the rice. If you are preparing goose or duck soup, then take barley groats. And for a vegetarian pickle, rice and buckwheat are suitable.
Salted cucumbers . In order for the dish to have a delicate taste, it is necessary to properly prepare the vegetables. Be sure to cut off the peel and remove large seeds.
Roots and spices . They play a significant role, so choose carefully. It is recommended to add onion, carrot. Celery root will highlight the aroma of the dish. Parsley will add special sophistication.

During archaeological excavations, remains of pickle from the Linear Band Pottery period (5500-4000 BC) were discovered. With the help of special biochemical analyzes it was established that the ancient dish is almost completely identical in recipe and preparation to the modern one.

Classic recipe for pickle with barley and pickles

Peculiarities . Classic recipe pickle means adding pearl barley. This cereal is very hard and requires long-term heat treatment. You can speed up the cooking process by using barley instant cooking.

Compound:

water - 3 l;
beef - 0.5 kg;
potatoes - four small tubers;
carrots - half a root vegetable;
onion - half a head;
pickled cucumbers - 440 g;
pearl barley - 260 g;
dill;
salt.

How to cook

Rinse the pearl barley. Fill it with cool water and leave it to swell overnight (if you are using instant cereal, you should not soak it).
Pour water into a pan, place the beef in it, add salt.
When the broth boils, pour the cereal into the pan.
Cook until the meat falls freely from the bone.
Remove beef and cool
Cut the meat into small pieces.
Dip the boiled beef into the broth.
Throw the potatoes cut into strips into the boiling liquid.
Chop the onion into cubes and grate the carrots.
Pass in vegetable oil.
Combine the chopped cucumber cubes with the vegetables and sauté for a few minutes.
Pour the fried aromatic mixture into the soup.
Cook over low heat for about half an hour, stirring occasionally.
Before serving, add sour cream and chopped herbs to the plate.

To improve the taste, you can use various spices and herbs: parsley, Bay leaf, celery, dill. If you appreciate sourness, then pour in a little freshly squeezed lemon juice.

Famous variations of the dish

Many variants of pickle have been developed. The rich dish is prepared not only with meat, but also with fish and mushrooms. Giblets, smoked meats, meatballs or pieces of sausage are added to the broth. When you decide to prepare a delicious dish, use the recipes below.

Leningradsky with kidneys

Peculiarities . There are several variants of Leningrad rassolnik. Thick soup is prepared based on beef and pork. Sometimes rice, wheat or oatmeal. But the most common is rassolnik with kidneys, barley and pickles. Initially, the broth is boiled, and the soup itself is finished cooking the next day.

Compound:

beef (veal) kidneys - 600 g;
pearl barley - 160 g;
water - 2.5 l;
beef bones - 400 g;
pickles - three pieces;
potatoes - five tubers;
beef pulp - 300 g;
margarine - 45 g;
onion - one;
tomato paste - 45 g;
herbs, spices.

How to cook

Start preparing Leningrad rassolnik by cooking the meat broth. Fill the beef bones and pulp with water and place on the stove.
Over high heat, bring the contents of the pan to a boil.
Continue cooking for approximately three hours at the lowest simmer.
Periodically remove foam from the surface.
Be sure to strain the finished broth through cheesecloth.
Clean the kidneys from films and excess fat. To eliminate the specific smell, soak them for two to three hours, changing the water periodically.
Let the offal boil in clean water.
As soon as the liquid boils, drain it.
Rinse the kidneys, fill them with fresh water, and continue the cooking process.
Cut the finished product and set it aside.
Place the meat and bone broth cooked the day before on the fire and boil.
Add the swollen cereal (pre-soaked in water) and chopped potatoes.
Chop the onion, grate the carrots.
Saute the vegetables in margarine.
Add to the mass tomato paste. Cut the pickled cucumbers here too.
Add spices to the pan and stir.
Simmer the dressing under the lid.
Transfer the finished tomato mixture to the soup.
Boil for a few minutes, remove from heat.
Place boiled kidneys in each plate, add chopped herbs and a spoonful of sour cream.

No potatoes

Peculiarities . If you decide to cook soup without potatoes, be prepared for the fact that the dish will not turn out too rich. However, this is more of an advantage than a disadvantage. To properly prepare pickle soup with barley and pickles, but without potatoes, use the following algorithm.

Compound:

pork on the bone - 800 g;
water - 2 l;
pearl barley - 210 g;
carrots - one piece;
onion - one head;
butter - 30 g;
salted gherkins - five pieces;
garlic - five cloves;
pepper, salt;
greenery.

How to cook

First soak the pearl barley.
Pour cold water over the pork and let it cook.
As soon as the liquid boils, reduce the flame as much as possible and continue cooking for about two to three hours.
Remove the cooked meat and strain the broth.
Separate the pork from the bone and cut into pieces.
Pour pearl barley into the broth.
Boil for 30-40 minutes, add chopped meat.
Fry finely chopped onion in a frying pan in butter.
Add grated carrots and cucumber slices.
Continue simmering the vegetable mixture.
Chop the garlic cloves and add to the vegetable stir-fry.
Sauté for another five minutes.
Place the aromatic mixture into the soup.
Add spices.
Boil for 10-15 minutes.
Serve the dish with herbs and sour cream.

Try to chop the onion as finely as possible, and grate the carrots on a fine grater. This will give the finished dish a beautiful look.

With chicken in a slow cooker

Peculiarities . If you have a smart “miracle machine” in your home, trust it to prepare rich soup. Rest assured, the multicooker will not let you down. To easily prepare pickle soup with chicken, barley and pickles, use the following recipe.

Compound:

chicken fillet - 520 g;
barrel cucumbers - six gherkins;
water - 1.5 l;
carrots - one piece;
potatoes - five tubers;
pearl barley - half a glass;
onion - one head;
vegetable oil;
Bay leaf.

How to cook

Pour oil into the multicooker bowl.
Peel and chop the onion. Pour it into the bowl.
In the multicooker, turn on the “Baking” mode and set the timer for 40 minutes.
Wash the fillet, cut into small cubes.
Transfer the chicken to the onions.
Grate the carrots, cut the potatoes.
Place these vegetables in the bowl approximately half an hour before the end of the program.
Pour water into the container.
Add pre-soaked pearl barley.
After finishing the “Baking” mode, set the “Stew” mode by setting the timer for 50 minutes.
About ten minutes before the end of cooking, place the chopped gherkins and bay leaf into the bowl.

Lenten with mushrooms

Peculiarities . A Lenten recipe for pickle soup with pearl barley, mushrooms and pickles will appeal to those who limit themselves to animal foods. This soup can diversify the vegetarian menu.

Compound:

pearl barley - 220 g;
potatoes - four tubers;
onion - one head;
water - 2 l;
pickles - three pieces;
carrots - one piece;
cucumber pickle - half a glass;
dried mushrooms - 260 g;
vegetable oil - 50 ml;
greenery;
Bay leaf.

How to cook

Rinse the pearl barley and leave it in cold water overnight.
In the morning, fill the swollen cereal with fresh water.
Cook it until it becomes soft.
Add chopped potatoes to the pan.
Chop the mushrooms into small pieces and add to the soup.
Add black peppercorns and bay leaf.
Cook the dish for 20 minutes.
Pour vegetable oil into the pan.
Fry onions and carrots in it.
When the vegetables have softened, add the chopped pickles.
Continue simmering the dressing for another five minutes.
Transfer the prepared vegetable roast into the broth.
Pour cucumber pickle into it.
Boil the soup.
Add greens.

For Lenten pickle, you can use frozen or fresh mushrooms. If you don't like pearl barley, you can replace the cereal with lentils or beans.

With duck and brine

Peculiarities . A delicious soup can be prepared from domestic duck. Moreover, it requires very little pulp. The soup is mainly made from duck carcass. And to add a slight sourness, add cucumber pickle. Use the following step-by-step recipe for pickle with barley and pickles.

Compound:

duck frame - one;
carrots - two;
duck meat - 250 g;
onion - two;
pickles - three or four;
celery root - a piece;
potatoes - three or four;
water - 2.6 l;
parsley root - one;
cucumber pickle - half a glass;
pearl barley - three tablespoons;
parsley, dill - a small bunch;
duck fat (or butter) - two tablespoons.

How to cook

Heat the oven to 200ºC.
Place the frame and duck meat, cut into small pieces, on a baking sheet.
Peel one onion, cut it into two parts, prepare one carrot and half a celery.
Arrange roots and vegetables around the frame.
Bake in the oven for approximately 20 minutes until the food has a nice golden hue.
Pour water into the pan and place it on the fire.
Transfer the roasted vegetables, meat and frame to the pan.
Boil on big fire, skim off the foam and reduce the flame.
Add salt, add whole branches of parsley and dill.
Cook over low heat for two hours.
Remove the duck and strain the broth.
Pour the barley with a liter of boiling water. Steam for 20 minutes.
Place the poured barley on the fire and bring it to a boil.
Cover the cereal again with a lid, continuing to steam for another 20 minutes.
Slice the cucumbers and pour a glass of the prepared broth over them.
Boil the gherkins for ten minutes.
Finely chop the second onion, grate the carrots, and cut the roots into thin strips.
Saute all vegetables in duck fat.
Put the broth on the fire, put steamed pearl barley in it.
Dip the prepared vegetable dressing into the soup.
After 15-20 minutes, add the chopped potatoes.
Don't forget to skim off the foam.
When the potatoes are ready, add the boiled cucumbers and pour in the brine.
Add spices, herbs, chopped herbs.
Boil, remove from heat.
Cover the pan with a lid and let the dish brew.

When choosing any recipe for pickle with barley and cucumbers, remember one feature. Carrots, onions, and tomato paste can be added to rich soup only after sautéing. This will not only provide a pleasant taste, but will also give the dish a beautiful orange-golden hue. This rule does not apply to parsley and celery root. These ingredients can be added raw to the pickle, 20-30 minutes before the end of cooking.

There are soups that make it easy to survive the lack of meat in the diet during fasting. Vegetarians can also use these recipes. For example, Lenten pickle is tasty soup, the preparation of which requires the most popular components.

Rassolnik is prepared with pearl barley or rice, and an indispensable attribute of the former is brine - it should be added at the end, otherwise there is a high probability that the vegetables will not be cooked due to acid.

Try one of the recipes to complement your menu with a delicious and satisfying soup.

Prepare cucumbers for pickle at your discretion - they can be cut into strips or circles. If you want the soup to be more tender, cut off the skin from the salted vegetable. If you want crispy cucumbers, do not cut off the skin.

You can supplement any of the recipes with parsley or dill - they are always appropriate in Lenten pickle soup. Bay leaves and allspice will not spoil the taste at all. But try to be careful with salt! Don’t forget that cucumbers themselves are salty, so add half as much salt as you usually put in soup.

Lenten pickle with pearl barley

Barley is known for requiring a long cooking time. You can prepare it in advance by filling it with hot water. This will shorten the cooking time and make the cereal more crumbly.

Ingredients:

100 gr. pearl barley;
1 carrot;
1 onion;
5 potatoes;
2 pickled cucumbers;
3 bay leaves;
allspice;
100 ml. brine.

Preparation:

Soak pearl barley in hot water for an hour.
Pour water into the pan and turn on the stove. As soon as the water boils, add the cereal, and reduce the power of the stove to medium.
During cooking, pearl barley may form foam; it must be skimmed off.
Grate the carrots and finely chop the onion into cubes.
Fry onions and carrots.
Cut the potatoes into cubes or strips. Once the pearl barley is cooked, add the potatoes to the soup. Cook for 10 minutes.
Add roasted vegetables to the soup. Cook for 5 minutes.
Cut the cucumbers into strips. Add to soup.
If necessary, add salt to the pickle. Add bay leaf and pepper.
Before ready, pour out the brine.

Lenten pickle with rice

Rice cooks much faster than barley and generally creates a more delicate consistency. if you love thick soups, then add more rice than indicated in the recipe. This grain will not spoil the soup, because it goes well with pickles.

Ingredients:

150 gr. white round rice;
1 carrot;
4 potatoes;
1 onion;
2 pickled cucumbers;
150 ml. brine;
parsley, dill - optional;
allspice.

Preparation:

Rinse the rice thoroughly. Place in a saucepan and fill with water.
Bring the cereal to a boil, reduce the heat on the stove to medium. Add diced potatoes. Cook for 15 minutes.
While the potatoes are in the pickle, you can prepare the frying - sauté grated carrots with finely chopped onions in a frying pan.
Cut the cucumbers into circles or strips.
Add roasted vegetables and allspice. Cook the soup for 5-7 minutes.
Add cucumbers, cook for 3 minutes.
Just before it's ready, add the brine.
Before serving, sprinkle the pickle with finely chopped herbs.

Lenten pickle with mushrooms

Even a lean dish allows you to show your imagination. Add mushrooms and your soup will become even tastier. Not only fresh or dried mushrooms will go into the pickle, but also pickled ones. They go great with pickles. But in this case there is no need to put salt in the soup at all.

Ingredients:

100 gr. pearl barley;
2 pickled cucumbers;
1 carrot;
4 potatoes;
1 onion;
300 gr. mushrooms;
black pepper;
150 ml. brine.

Preparation:

Pre-soak the pearl barley for an hour in hot water.
Rinse the cereal thoroughly, add water and bring to a boil.
As soon as the water boils, reduce the heat on the stove to medium.
Cut the mushrooms into slices and add to the broth. Cook for 20 minutes.
Cut the potatoes into cubes and add to the pickle. Cook for 10-15 minutes.
Sauté grated carrots and finely diced onions in a frying pan.
Add vegetables to soup. Cook for 5-7 minutes. At this stage, season the pickle.
Cut the cucumbers into strips and place them in the pickle.
5 minutes before readiness, add brine.

Tomato pickle

It is believed that pickle can only be made from cucumbers. In fact, salted tomatoes are no worse than their vegetable counterpart. Tomato rassolnik is an unusual soup that you will immediately like.

Ingredients:

100 gr. white rice;
½ can of canned beans;
1 carrot;
1 large onion;
2 large salted tomatoes;
150 ml. brine;
2 tbsp tomato paste.

Preparation:

Rinse the rice thoroughly, add water, and bring to a boil.
Bring the water to a boil and reduce the heat on the stove.
Cook rice for 10 minutes.
At this time, grate the carrots and fry the salted tomatoes and onions in a frying pan in tomato paste.
Add beans to soup. Cook for 5-7 minutes.
Add roasted vegetables to soup. Cook for 5 minutes.
Pour in the brine just before it's ready.

Rassolnik is a universal soup that will brighten up your diet on days of giving up meat. Choose any recipe and create a delicious first course for Lent.

It’s not difficult to prepare an appetizing and warming rassolnik soup according to a Lenten recipe. However, this first course turns out rich and tasty. This stew, which is considered an original Russian version of the brew, harmoniously combines the simplest and most affordable products. Pearl barley makes the soup rich and satisfying, and pickles add a touch of piquancy to the dish. Even with vegetable broth, the stew turns out excellent, so you definitely won’t have to wish that you had decided to give up meat and fish forever or only for a certain period. Well, let's get to work, shall we?

Cooking time – 1.5 hours.

Number of servings – 11.

Ingredients

The standard recipe for Lenten pickle with barley and cucumbers is quite simple. In any case, the list of products that we will need definitely should not cause you any confusion or questions. So, these are the components we will need:

pearl barley – 100 g;
broth - 2 l;
onion – 1 head;
pickled cucumbers – 3 pcs.;
potatoes – 4 pcs.;
green onions – 1 bunch;
carrots – 1 pc.;
salt - to taste.

How to cook Lenten pickle with barley and cucumbers

To cook lean pearl barley soup according to the recipe proposed here, you do not need to have any special culinary skills. This version of the stew without meat products and fish is made very simply. You only need to follow simple step by step recipe with a photo, then everything will turn out perfect for you.

First you need to prepare everything necessary products. WITH full list The ingredients we will need for our work can be found above. As for the broth, in principle it can be anything. However, do not forget: we cook lean pickle according to the recipe without meat. So this needs to be taken into account. The broth will need to be poured into the pan suitable size and put it on the stove. The liquid must be brought to a boil.

The first thing you need to do is pearl barley. It needs to be thoroughly sorted out, removing all specimens unsuitable for consumption. The cereal will need to be thoroughly rinsed several times in running water.

Note! By the way, there is Lenten pickle with rice; the recipe for such a brew is no less easy to implement.

Next, you will need to send the prepared pearl barley into the boiling broth. The preparation for our future pickle must be salted, guided by your taste preferences. You will need to cook the pearl barley until done.

In the meantime, we need to start preparing other ingredients for our Lenten pickle with barley according to a recipe that even a novice cook can easily implement. Pickled cucumbers need to be removed from the brine and cut into small, neat cubes.

On a note! To prepare such an appetizing and spicy soup, it is not recommended to use pickled cucumbers. It is worth giving preference to salted vegetables. The whole point is that in the first case there is vinegar in the marinade; when cooking the stew, it can give an unpleasant aftertaste.

Onions must be peeled and washed. Dry the vegetable. Cut the onion into not very small cubes. Then do the carrots. It should also be cleaned and rinsed thoroughly in running water. The vegetable is cut into small cubes.

The next step in preparing an appetizing and satisfying soup is preparing the potatoes. The tubers need to be peeled and washed properly, the vegetables need to be cut into medium-sized cubes.

Next, you need to add onions and potatoes to the broth with pearl barley. You also need to put chopped carrots and pickles there. If the last ingredient turns out to be more sweet than sour, you should pour a little cucumber pickle directly into the soup. All together must be boiled for 20 minutes.

While the stew is cooking, you need to take care of the green onions. It will need to be washed and dried. Green onions should be finely chopped.

Then you need to pour the green crumbs into the stew. All that remains is to boil the resulting aromatic and rich soup for 1 minute, after which you can safely turn off the heat.

That's it! As you may have noticed, there are no special secrets in the preparation of this lean soup, which does not prevent it from turning out nourishing, tasty, rich and appetizing every time!

Lenten pickle with pearl barley will help you diversify your diet fast days. To prepare this pickle with barley, you will need the simplest ingredients: Vegetables, cereals, a little vegetable oil for frying.

Lenten pickle with barley recipe

Ingredients:

potatoes – 3–4 pcs;
pickled cucumbers – 2–3 pcs;
carrots – 1 piece;
pearl barley – 0.5 cups;
bulb;
tomato - 1 pc.;
0.5 cups cucumber pickle;
4–5 tbsp. l vegetable oil for frying;
black peppercorns - 3–5 pcs;
bay leaf - 1-2 pcs.
dill, parsley - to taste.

Recipe for making Lenten pickle with barley:

Rinse the pearl barley, add hot water and leave for 1 hour to swell.
Pour 3 liters of water into a saucepan, add steamed pearl barley and place on low heat.
Cook until the pearl barley is soft.
Peel the vegetables. Three carrots on a coarse grater, cut potatoes into cubes.
When the pearl barley has become soft, add potatoes, bay leaves, and peppercorns to the pan.
Fry the diced onions in vegetable oil, add the grated carrots. Add finely chopped pickled cucumbers and simmer over low heat until the vegetables are soft. In the frying pan, the total volume of vegetables and cucumbers should be reduced to half.
Peel the tomato, cut into small cubes and add to the frying. Simmer for 5 minutes.
We send the frying to a lean pickle.
Cook the Lenten pickle until the potatoes are ready; if necessary, add cucumber pickle to the pickle.
Turn off the stove, sprinkle the lean pickle with pearl barley with chopped herbs. A simple soup without meat is ready.