Rassolnik is considered a traditional dish.Russian cuisine. The classic soup recipe in ancient times included kidneys, duck giblets, and less often housewives used domestic chicken. Today, broth is cooked from everything that is at hand: bones, tender beef, pork. In some cases, sausages or, for example, frankfurters are added. If desired, you can make rassolnik with mushrooms and vegetables - such a dish will certainly appeal to fans of a healthy lifestyle. It is the latter option that we will talk about right now. If you are interested, you are welcome to our recipe library. We will teach you how to properly cook a hearty, aromatic soup.
Rassolnik with champignons
This "mushroom" recipe can be slightly spiced up if desired.change. So, in the classic version, pickle soup includes marinated champignons, but if necessary, feel free to use dried or fresh ones. Soup is a hot dish that is ideal for a delicious family lunch on a day off. Treat yourself and your loved ones to a small holiday - there is no need to look for a reason for this. Prepare delicious dishes and gather for a meal with your children and loved one, such a pastime, as experts say, is a great opportunity to get closer to each other. Ingredients:
- two onion bulbs
- 120 grams of pickled mushrooms (we used champignons, but if there are not any, you can change the recipe by selecting eg honey mushrooms, butter mushrooms or mushrooms)
- stalk of celery
- ten grams of parsley root
- 60 grams of pearl barley
- 1500 milliliters of hot beef broth
- 250 grams of crumbly potatoes
- five medium pickled cucumbers
- two small carrots
- vegetable oil - for frying
- boiled and strained cucumber pickle - to taste
To serve the dish:
- fresh greens - at your discretion
- ten grams of sour cream
Method of preparation:We suggest bringing to life a quick and tasty recipe - first, cook the beef broth. The latter can be replaced with pork if desired, and if you want to make a light and not too fatty soup, we recommend buying domestic chicken, duck or turkey. So, when the broth is ready - about 40-50 minutes after the start of cooking - take out a piece of meat from it (use it in another dish), and strain the liquid itself. Now cut the mushrooms into medium strips, and peel the potatoes into small cubes. Then heat the vegetable oil in a saucepan and fry the champignons in it until golden brown. When they become soft and release juice, add finely chopped celery, as well as parsley root. Put the grated carrots here, then peel the onion and cut it into cubes, brown together with the above ingredients. It's time for the cucumbers: carefully peel them and cut the flesh into small pieces. Then pour warm water over everything and put it on low heat - cook for about five to seven minutes. Remove excess liquid, and put the cucumbers together with the potatoes and fried vegetables into the broth, which, by the way, must first be strained with a sieve. Now add well-washed pearl barley, a few pinches of salt and, if necessary, dried spices for flavor. Cook the soup on very low heat, about ten minutes before the end of the cooking procedure, pour in the pre-boiled and strained brine. Immediately before serving, distribute the dish among plates, garnish with chopped herbs and pour sour cream over it. This recipe will appeal to lovers of light food. If your family is not used to doing without meat, cook the broth on it, and add a piece of beef, chicken or pork, depending on what you use, to the dish. It will turn out very tasty and satisfying, you'll see. And do not forget about seasonings, because they give a unique aroma. Allspice, dried rosemary, basil are suitable for rassolnik, in extreme cases you can use parsley or dill. And one more thing: to cook the cereal faster, soak it in warm water, then rinse and add to the broth.
Rassolnik with spinach and celery
We invite you to master another incrediblean appetizing vegetable first course recipe. If traditional rassolnik is cooked from kidneys and giblets, then we will deviate from the classic solutions and “modernize” the dish a little - we will make a broth from dried champignons. In principle, you can use any mushrooms at your discretion - marinated or fresh. And if you want the soup to be more satisfying, cook it with pork or beef. When finished, take out the meat, cool the broth itself and add all the necessary products to it. Ingredients:
- 40 grams of dried or fresh parsley
- 25 grams of leek
- 30 grams of dried mushrooms or other mushrooms
- fifteen grams of celery
- salt
- three potato tubers
- ten grams of spinach
- three large salted cucumber
- two tablespoons of melted butter
- a tablespoon of sour cream or mayonnaise
- three sprigs of fresh greens
Method of preparation:This recipe for rassolnik is good because it is inexpensive and versatile. In the warm season, the soup can be cooked from fresh vegetables, but in winter, frozen parsley or dill, dried champignons will come in handy. By the way, about mushrooms: if you don’t have the specified variety, use any. It should be noted that it doesn’t really matter whether they are fresh or pickled. Now let’s talk directly about the procedure for preparing a hot dish. So, first of all, peel the roots of the greens, then wash them well, dry them with a paper towel and chop them as finely as possible. Cut the onion into medium-sized cubes, then put both of the above ingredients in a saucepan with melted butter. Simmer the vegetables under a tightly closed lid until they change color and become soft. Meanwhile, transfer the dried champignons to a deep bowl and, having filled them with cold water, leave to infuse for a couple of hours, then drain the excess liquid and dry. By the way, mushrooms can be cooked in another way. For example, take note of the following recipe: pour dried products into slightly salted boiling water and cook for seven minutes - they should be half-cooked. Then take them out with a slotted spoon, throw them in a colander, let them drain, then fry in a frying pan with vegetables. Peel the potatoes with a knife and cut into small cubes. Put the water on low heat, when it starts to boil, put the dried mushrooms and potatoes in a pan. Add salt to your taste, if desired, add a few peas of allspice and your favorite spices. When the mushroom broth is ready, combine it with sautéed vegetables, finely chopped spinach, mix the dish thoroughly and keep it on the stove for another ten to fifteen minutes. While the dish is simmering, boil the concentrated brine, strain it through a sieve and cool slightly. Boil the pickles in boiling water for two to three minutes. Then pour the brine into the soup and add the green vegetables. Keep the dish on low heat for a while, then cool and pour into plates. Sprinkle with finely chopped herbs and garnish with homemade sour cream.
Soup with cucumbers, rice and mushrooms
Each recipe for rassolnik is a separate oneculinary history with its own nuances and subtleties. As the practice of great masters shows, even a classic dish can be turned into something unique and different. It is enough to just replace one or two ingredients or, for example, add aromatic, exotic seasonings. Above, two versions of mushroom rassolnik were offered: with dried and pickled champignons, with pearl barley and with one potato. Everyone cooks soup at their own discretion, but we, in turn, suggest considering another recipe. This time we will prepare an appetizing soup with rice and vegetables. Ingredients:
- two large marinated pickles
- any dried mushrooms - 70 grams
- large carrot
- salt
- parsley
- onions - one piece
- 150-200 grams of potatoes
- two large spoons of white rice
- eight grams of non-acid tomato paste
- refined sunflower oil
- a tablespoon of wheat flour
- 180 milliliters of brine
- condiments
Method of preparation:First, write down, remember and take into account the subtleties that will help you cook the most delicious soup. So, in order not to waste time and save precious minutes, we recommend soaking white rice in cold water in advance. Whatever cereal you use, follow this rule - the product will steep well and cook quickly. We also note that it is recommended to add slightly sweet tomato paste to the pickle soup with mushrooms, since sour sauce can spoil the dish. And finally: if you want the dish to be stored in the refrigerator as long as possible, before adding the brine to the soup, boil it thoroughly and strain it. Well, now you can safely proceed directly to the culinary procedure. Soak the washed and peeled mushrooms in ice water for 60 minutes, in the meantime bring slightly salted water to a boil. While it is heating up, remove the film from the mushrooms and chop them into slices. Do the same with the onion, carrot and potato - peel the vegetables and cut them into medium cubes. Chop the parsley as finely as possible with a knife, then heat the oil in a frying pan and pour in the flour. Fry it until it is bright golden brown. Then add the onion, soft mushrooms, herbs and the rest of the vegetables. Cover the pan with a lid and simmer for a while. Pour the potatoes and washed rice into boiling water, add salt to your taste. Add seasonings if desired. Carefully peel the pickled cucumbers, cut into small pieces, and bring the brine to a boil and strain. Now put the fried vegetables into the soup, throw in the cucumbers, pour in the salted concentrate, add the tomato paste and the rest of the ingredients. Bring to a boil, when all the products are soft, turn off the burner and let the soup steep. Today, there are a huge number of different variations of rassolnik. Some make the dish with seafood - crab sticks, squid - others add beans, beets, bacon and soy sauce. However, do not chase fashion - you need to cook what you like. Do you prefer the classics? Then you will like the traditional rassolnik with giblet broth, but lovers of new things will certainly appreciate a more original version of the soup. We have a suitable recipe for everyone.
