If we talk about a classic pickle,who come to us from antiquity and are considered a truly Russian hot dish, we should emphasize that this is the first liquid dish, which includes meat or fish broth, potatoes, cereals and necessarily pickled cucumbers. In olden times, it was customary to add a lot of pickle from cucumbers or salted mushrooms, so that the soup would turn out to be rich and had a spicy taste. Therefore, the dish and got its name "rassolnik". As you can see, the connection is direct and very clear. The recipe for a classic rassolnik is known to everyone, but it is worth noting that a big plus of this dish is that it always has a place for creativity. After all, any dish, even the most delicious, is always pleasant to remake or, say, supplement, replacing each time the ingredients. The same thing happened with this soup: recipe rassolnika with time has undergone a slight change and became a full-fledged dish based on beans. They say that the idea of this dish has Ukrainian roots. 
Rassolnik with red beans
From the classic rassolnik in this dishthere were a lot of things - vegetables, greens, meat broth, although you can do without it. This soup is not less delicious than its "ancestor". Using this recipe, you can easily get a diet or a lean dish, just cook it on the water and do not add sour cream and yolks. Ingredients:
- 3 liters of meat broth
- red beans - 100-200 grams
- 3 pickled cucumbers
- Sunflower oil - 20 milliliters
- 1 carrot
- potatoes - 3 pieces
- 1 onion
- tomato juice - 100 milliliters
- 2 roots of parsley, celery
- cucumber brine - ½ cup
- sour cream - 1 tablespoon
- egg - 1 yolk
- Bay leaf
- spices at will
- peppercorns
- salt
Cooking method: This rassolnik with beans is preferably cooked on beef or chicken broth. Therefore, pre-cook the kind that you prefer in the water. Remove the meat, cool, remove the bones, leaving only the pieces. Return them back to the broth. Beans also require no less preparation. It is desirable to soak it in the evening for the whole night in the water. If you do not have time to do this, then it will have to cook a little longer. When your bean is ready and the inside is soft, drain the broth and save it, do not discard it. On occasion, if your rassolnik turns out to be lean or dietary, this broth will become the basis of your soup. In any recipe rassolnika includes pickled cucumbers, but to clean them or not from the skin - you decide for yourself. Cut the vegetables into cubes and, pouring a little water into the frying pan, let them over medium heat. While the cucumbers are stewed under the lid, peel the onions and carrots, scratch the roots of parsley and celery (if you did not find these ingredients on the market, you can do without them). All beautifully cut, carrots - grate on a large grater. Add these vegetables to the cucumbers in a pan, pour the vegetable oil, so that they are roasted and acquired a golden hue. After 10 minutes, add the tomato juice to the pan and some more time put out all the contents with it. Put the saucepan on the gas and bring the broth to a boil. Put the sliced potatoes and cook for 15 minutes, then pour the boiled beans and wait for the soup to boil. It's time to add spices, salt, bay leaf, as well as pea pepper. Try the soup for taste. If you lack the sharpness and taste, add a half cup of pickle from the cucumber. Then put in the soup all the other ingredients, cook for no more than 10 minutes and turn off the fire. Separately, in a cup, mop the raw yolk with sour cream and season with this sauce just cut out the rassolnik with beans. When you serve the dish on the table, add a spoonful of sour cream and a handful of chopped greens to each plate. 
Rassolnik with bacon and colorful beans
This recipe is another fantasya famous soup, in which we decided to include beans. His taste will be excellent, even if you replace the classic boiled meat with bacon or smoked meat. Beans for this hot dish are better to take in different colors - white, red, brown. So your soup will be full of violent colors at any time of the year. Ingredients:
- 100 grams of bacon (smoked meat)
- 2 pickled cucumbers
- 200 grams of beans
- carrots - 1 piece
- 30 milliliters of vegetable oil
- 2 potatoes
- 1 tablespoon tomato paste
- parsley
- salt
- Bay leaf
- 1 onion
Cooking method: With cold water pour the washed beans, it is advisable to leave it overnight to make it well-swollen. Such beans are cooked much faster, already in the soup. In the next morning, drain the water, rinse the beans again. Boil two liters of water, put the legumes there, pour the vegetable oil and boil for half an hour. Peel the potatoes, cut into strips and add them to the beans. It will be good if the potatoes are well-brewed, so cook it for about half an hour. As a result, the beans just enough time to evenly boil. Bacon or smoked spicy meat cut into strips and fry in a dry frying pan to make a ruddy crust. Then send it to the pan with the soup. Put the bay leaf there, pepper and salt. Salted cucumbers cut into strips and also send to the soup. And the last component in the recipe of this dish will include roast: chopped onions and grated carrots, sprinkert in a frying pan, adding vegetable oil. And one more passekrovkoy - together with tomato paste - complete the preparation of your rassolnik. Before turning off the fire, add chopped parsley. Bon Appetit!
Chicken rassolnik with mushrooms and beans
Rassolniki with tomato, or red, as they arecalled, to taste always more spicy and sharp than white. In this recipe, like any other, tomato can not be added. Then the taste of the pickle will be more gentle, especially if you fill it with sour cream or creamy yolk sauce. Notches of a special flavor in this hot dish will add canned forest mushrooms. Ingredients:
- 300 grams of chicken
- 150 grams of chicken ham
- canned mushrooms - 300 grams
- 1 can of white canned beans
- 2 pickled cucumbers
- potatoes - 3 pieces
- cucumber brine - ½ cup
- 1 tablespoon of tomato paste
- 1 carrot
- 1 onion
- salt
- laurel leaf
- pepper ground black
- greenery
Cooking method: For this rassolnik you will need chicken meat, preferably homemade. Thus, your soup will be much more flavorful and tastier. Boil the chicken in the water for an hour, then remove and pluck the meat, which is then returned back to the pan. Broth the broth. Then potatoes, cut into strips, must be added to the dishes. Salted cucumbers are also finely chopped and, together with brine, add to the soup. Do not forget to put in the first dishes spices, pepper, salt and bay leaf. After the ingredients are cooked for about 10 minutes, strain the canned beans from the jar and add to the pan. Then send pieces of chicken ham. The recipe for this rassolnik differs in that it contains domestic canned mushrooms. Of course, in the absence of households, they can be replaced by store. Excellent fit mushrooms, butter, mushrooms, chanterelles, it will be even better if you take a mixture of forest mushrooms. Strain them from excess liquid, rinse under water, cut, if necessary, into equal pieces and send to soup. In a frying pan, make a dressing of onions and carrots, after 5 minutes of frying add tomato to them and put out a little more. Often the roast is put by the last component, after which the soup is cooked for no more than 5 minutes. Just before you turn it off, put the finely chopped greens in a pot of pickle. When the bean soup is infused, pour out the plates and call home to try your new culinary masterpiece! 
Rassolnik with minced meat, beans and olives
Agree that the recipe for this dish is veryoriginal. First of all because of a few atypical components. Do not jump to conclusions. This rassolnik has already gathered a lot of fans, it was appreciated by lovers of the first dishes. Ingredients:
- 3 pickled cucumbers
- minced meat - 300 grams
- garlic - 3 cloves
- olives - 15 pieces
- olives - 15 pieces
- 1 can of beans in tomato sauce
- 2 potatoes
- spice
- tomatoes - 2 pieces
- tomato juice - 200 milliliters
- onion - 1 piece
- carrots - 1 piece
- Parmesan - 30 grams
- greenery
Cooking method: Such rassolnik with beans will differ from others in that it does not need broth for its preparation - it will be replaced with stewed minced meat. Beans will also need ready, canned. This will greatly facilitate the work of the hostess, who decides to implement this recipe in life, and the process of creating a dish will take very little time. So, go ahead. Minced meat (you can also take chicken) put in a pan, oiled with vegetable, and fry it on low heat until half cooked. Add to the meat chopped onions, grated carrots and chopped garlic. Pour a little water and stew for 5 minutes. Cut the tomatoes into cubes and add to the stuffing, do not forget about spices and salt. In the saucepan with boiling water for soup, first send the sliced potatoes, allow to boil for 15 minutes, then shift all the ingredients from the frying pan. Open the jar of beans and send it to the pan. If you love the first dishes sharper, you can not strain the liquid. "Beans in Mexican sauce" are good. Next, pour a glass of tomato juice. By this time, the potatoes should already boil enough, it's time to add grated pickles, sliced olives and olives. Bring the soup to a boil, put more grated garlic and a lot of greens. When serving, decorate the pickle with lobes of lemon, put a spoonful of sour cream on a plate and sprinkle with parmesan for a particularly piquant taste! We are sure that in this article every housewife will find her own recipe of the pickler. They are so different that at the same time each of them is unforgettably individual. Remembering the basic rules of preparing the pickle, its main ingredients, you will prepare for your family always a new, fresh and delicious first course. This soup loves a variety of herbs and spices. The beans are ideal spices: marjoram, oregano, nutmeg, coriander, cumin, thyme. Also, you should not be sorry for the rassolnik green - this can be fresh coriander, parsley, dill. We suggest you try, experiment.
