Rassolnik has long been known in the primordial Russian cuisine, mention of it can be found even on the pages of classical works. But today we will have an unusual version of this soup, we will prepare pickle with olives. If you look at the step-by-step recipe with a photo, you will immediately understand how simple and easy this dish is to prepare. At present, it is also important that such a soup can rightfully be called an economical option, the main costs are a can of olives and a little cauliflower. Pickle with olives, barley and cauliflower is a great option for fasting or dieting, no rich broth or frying vegetables.

• pearl barley - 150 g;
• water - 2 l;
• potatoes - 3 pieces;
• carrots - 1 piece;
• cauliflower - 200 g;
• salt - to your taste;
• bay leaf - 2 pieces;
• ground cloves - ¼ teaspoon;
• fresh dill - 6-8 branches;
• pitted olives - 1 can;
• vegetable oil - 50 ml.

Cauliflower can be used fresh or frozen. If you have a fresh one, then first wash it and disassemble it into inflorescences. In the case of using frozen cauliflower inflorescences, additional processing is not needed, I did not defrost the cabbage.

How to cook pickle with olives - step by step instructions

1. A couple of hours before cooking, soak the pearl barley in water, then rinse it thoroughly.

2. Pour water into the pot where you will cook the soup, bring it to a boil and transfer the pearl barley. Reduce the heat to the minimum, and let the cereal simmer quietly for 35-40 minutes under the lid.

3. In the meantime, prepare your vegetables. Peel and wash. Cut the potatoes into small cubes.

4. Carrots can also be cut into cubes, only small (or into strips, cubes, semicircles).

5. When the pearl barley has boiled for the required amount of time, put the carrots in the pan, add the potatoes after 5 minutes and the cauliflower after another couple of minutes.

6. Salt the soup, throw in bay leaves and ground cloves (if you don’t like it at all, you don’t need to add it, but it is the pickle that gives the clove a special flavor). Now cook until vegetables are ready.

7. When the vegetables in the pickle are almost ready, transfer the olives to them along with the liquid from the jar. Boil for another 7-8 minutes.

8. At the very end, pour in vegetable oil, put finely chopped dill, stir, bring to a boil and turn off the heat.

9. Do not immediately pour the pickle into plates, let it brew for at least 15 minutes.

- in this pickle with olives, you can replace the components - barley with rice or millet, instead of cauliflower, you can put spinach, and instead of potatoes, take boiled or canned beans. It will turn out to be no less tasty;

- to make the pickle even more fragrant, add thinly chopped parsley or celery root to it;

- do not leave the bay leaf in the soup, always remove it from the finished dish, otherwise it will add excessive bitterness to the taste. Do not worry, in the short time that he swam there, the laurel leaf manages to give all its aroma.

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