Rassolnik is widely used in Russian cuisine.This is a very filling soup that has a sour and moderately spicy taste. Rassolnik is prepared from almost any meat: pork, beef, lamb, veal breast, poultry and chicken giblets, beef heart, kidneys. You can also prepare rassolnik from dried mushrooms and fish. The aromatic and tasty soup is poured into plates and seasoned with chopped herbs and sour cream. Cooking rassolnik is not as difficult as it may seem. You just need to know some recipes, the step-by-step cooking process and some tricks. Today we will cook rassolnik with pearl barley.
Classic rassolnik with pearl barley
Try making the classic one firstrassolnik with pearl barley. The broth for this soup, as we have already said, can be any. But the main components that give rassolnik a unique piquant taste are pickles and pearl barley. Ingredients:
- A pound of beef on the bone;
- 150 grams of pearl barley;
- Potlily Potlocks;
- 300 grams of pickled cucumbers;
- 1 cup cucumber brine;
- 2 tablespoons of tomato paste;
- 2 fresh carrots;
- 1 head of onions;
- Salt and spices are at your discretion.
Preparation:Soak the pearl barley in warm water for a few hours beforehand. Now we need to make the broth. To make it, wash the meat and boil it whole for an hour in a saucepan with cold salted water. Then remove the meat from the broth, scrape the flesh off the bone and cut it into small pieces. Put the chopped meat back into the broth. Add the washed pearl barley and continue cooking the soup for another hour. Meanwhile, wash, peel and cut the potatoes into strips. When the pearl barley has boiled in the broth for an hour, add the potatoes and cook for another ten minutes. During this time, we need to fry it. Peel the onion and carrot. Finely chop the onion, grate the carrots on a medium grater, and cut the pickles into thin strips. Now put a frying pan with vegetable oil on the fire and first fry the onion until golden brown, then add the carrots and continue frying for another five minutes. After that, put the pickles in the frying pan, pour in a little broth and simmer everything together for about fifteen minutes. At the very end, add the tomato paste and remove the frying pan from the fire. Put the vegetables fried with the tomato in the soup, add the cucumber brine, salt and spices. In ten minutes, our wonderful rassolnik with pearl barley is ready!
Rassolnik with meatballs from herring
This recipe for rassolnik with pearl barley is quite unusual. But the soup turns out very tasty. Try it! Ingredients:
- 3 potatoes;
- 30 grams of pearl barley;
- 1 carrot;
- 1 onion;
- 2 pickled cucumbers;
- 1 tablespoon melted butter;
- Greenery;
- Pepper, salt.
Meatballs:
- 100 grams of fresh herring fillets;
- 1 head of onions;
- 1 tablespoon butter;
- 1 egg
- 20 grams of flour;
- Fresh greenery;
- Pepper, salt.
Preparation:It is advisable to prepare the meatballs for the pickle soup in advance. To do this, grind the herring fillet using a blender or a meat grinder. Beat the egg and add to the minced meat. After that, add flour, chopped herbs, pepper and salt to the minced meat. Now pour water into the pan and bring it to a boil, then pour in the pearl barley. Cook the cereal until tender. Then peel, wash and cut the potatoes into cubes and add them to the boiling water. Also add salt and black pepper to taste. Cook the soup until the potatoes are tender. At this time, fry finely chopped onions in a frying pan with the addition of sunflower oil. Grate the carrots on a medium grater and add them to the onion. Fry everything together until the vegetables are soft and put the finished frying in a pan. Roll small balls from the minced meat and put them in boiling rassolnik, then add finely chopped pickles. Cook the soup for another five to ten minutes. Before serving, sprinkle the rassolnik with pearl barley and meatballs with finely chopped herbs. Take note of the recipe for rassolnik with pearl barley and be sure to try to cook it. Believe me, simple dishes are no worse than overseas delicacies. The main thing is to cook with pleasure. Bon appetit and success in the culinary field!
