Each national cuisine has its own originaldishes: both first and second courses, both drinks and desserts. But we are interested in the first course and in Russian cuisine. In second place after the textbook shchi, Russians had rassolnik. The recipe for any rassolnik always includes pickles, carrots and onions. But other ingredients can be very diverse. Meat broth for rassolnik can be cooked from various meats: beef, lamb, pork or chicken. It is prepared with pearl barley or rice, cucumber brine or egg lezion is added. However, classic rassolnik is a soup with pickles, which is cooked in beef broth and always with pearl barley. But even the recipe for classic rassolnik, oddly enough, exists in more than one version. For example, there is a recipe for Leningrad-style rassolnik and another version of it - the traditional Lenten rassolnik. We offer you the recipe for this dish in its classic version.
Classic pickle with cucumber brine
Each recipe of a traditional national dishis distinguished, first of all, by its economy. Well, our ancestors could not afford excesses. The dish had to be as filling and tasty as possible with a minimum expenditure of products. The recipe for classic rassolnik is a striking example of this. Ingredients:
- 300-500 grams of beef with bone;
- 4 large potatoes;
- 2-3 salted cucumber;
- Half a glass of pearl barley;
- 1 cup cucumber brine;
- 1 large head of onions;
- 1 large carrot;
- 3 leaves of laurushki;
- Sour cream;
- Vegetable oil;
- Greenery, pepper and salt.
Preparation: Cook the broth in the traditional way.To make it tasty and rich, it is best to cook the meat in one piece. To do this, wash it thoroughly, put it in a four- or five-liter saucepan and fill it with cold water. Put the saucepan on the fire and cook the broth over low heat for about an hour. Do not cover the saucepan with a lid, and do not forget to skim off the scum from the broth. After an hour, add pearl barley to the broth and cook it for another forty minutes. During this time, the broth will boil down by about a third. Therefore, pour it into a three-liter saucepan, and cut the meat into pieces and put it in the broth. Wash and peel the potatoes and carrots, peel and wash the onion. First, put the diced potatoes in the broth with pearl barley and meat, wait for it to boil and cook for ten minutes. During this time, you need to prepare the cucumbers. Peel them; cut into small strips or cubes and simmer in a frying pan with vegetable oil, adding about half a glass of brine. In a separate frying pan, first fry the chopped onion, then add the carrots, grated on a coarse grater or cut into Christmas tree strips, and continue frying until the carrots are soft. When the potatoes are completely cooked, first add the carrot and onion mixture to the soup, bring the broth to a boil and add the cucumbers, and then pour in the remaining brine. Add bay leaves, salt and pepper to taste and cook the rassolnik for about five more minutes. Serve with chopped herbs and sour cream. Note: In the classic rassolnik, as in other versions of the recipe for this dish, it is important to add cucumbers and brine to the soup only after the potatoes are completely cooked. Otherwise, the potatoes will be tough. And one more thing. Pickled cucumbers must first be sautéed (boiled or stewed). Then the cucumbers in the soup will be tender and soft, and the rassolnik itself will not be bitter.
Classical rassolnik in Leningrad
The recipe for Leningrad rassolnik can be calledalmost classic. Its main difference is the presence of tomato puree in the soup. But the broth for it can be made any or even cooked without meat. Ingredients:
- 2-3 liters of broth;
- 5 potatoes;
- 1 carrot;
- Half of the root of parsley;
- 3 tablespoons pearl barley;
- 1 head of onions;
- 1 salted cucumber;
- 1 tablespoon tomato puree;
- 2 tablespoons of margarine;
- Sour cream;
- Greenery;
- Salt;
- Pepper;
- Spice.
Preparation:Sort out the pearl barley, rinse it well and pour boiling water over it (three parts water to one part cereal). Cook the pearl barley on low heat until it is not fully cooked, then drain the broth and rinse the cereal again. Put the broth on the fire and bring it to a boil. Put the pearl barley into the boiling broth and cook it for another half hour. Meanwhile, prepare the dressing for the pickle soup. First, peel the carrots, parsley root and onion and chop everything finely. Melt the margarine in a frying pan and sauté the chopped vegetables in it with the addition of tomato puree. Peel the cucumber, cut it into cubes and boil in a small amount of water for about three to five minutes. Throw the cucumbers into a colander, peel and wash the potatoes. When the cereal in the broth has boiled for about twenty minutes, season the soup with diced potatoes, let the broth boil and add the roots with onions and cucumbers. At the end of cooking, season the rassolnik with spices. Serve with chopped fresh herbs and sour cream.
Classic classic lemon
Our ancestors fasted very differently from us.often. If you add up the duration of all the fasts, it turns out that there were almost more fast days in a year than non-fast days. Therefore, there are many, many Lenten dishes in our traditional cuisine. Naturally, there is a recipe for Lenten rassolnik. Ingredients:
- A third of a glass of pearl barley;
- 1 salted cucumber;
- 2 large potatoes;
- 1 carrot;
- 1 head of onions;
- 1 tomato;
- 4-5 peas of black pepper;
- 1 leaves of laurushki;
- Vegetable oil;
- Salt.
Preparation:Sort out the pearl barley, rinse it, pour boiling water over it and leave it for about an hour. Then put the swollen cereal in a saucepan, pour in cold water and put it on low heat. Cook the pearl barley until soft. Meanwhile, peel and wash the onion and carrot and fry them in vegetable oil for five to six minutes. After that, add the diced tomato to the vegetables, and after three to four minutes, the grated and finely chopped peeled cucumber. Continue to stew everything together for a couple more minutes. Peel, wash and dice the potatoes and put them in the broth with the pearl barley, which should be soft by this time. Then add black pepper, a little salt and bay leaf. When the potatoes are almost ready, put the sautéed vegetables into the soup and cook for another ten minutes. At the end of cooking, taste the soup and add salt if necessary. Remove the bay leaf from the rassolnik and let the soup steep. That's it. You can start eating. Here are different recipes for classic rassolnik that you can try out in practice. This soup turns out tasty, filling and quite economical. So modern cooks have something to learn from their ancestors, who left us the recipe for such a wonderful dish as a legacy. Cook with pleasure and bon appetit!
