In every national cuisine there are nativedishes: both first and second, like drinks and desserts. But we are interested in the first dish and the Russian cuisine. On the second place after the textbook cabbage soup Russians had rassolniki. The recipe of any rassolnik always includes pickled cucumbers, carrots and onions. But other components 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 with rice, add cucumber brine or egg lezione. However, classic classic is soup with salted cucumbers, which is cooked on beef broth and necessarily with pearl barley. But even the recipe of the classic rassolnik, oddly enough, there is far from the only option. For example, there is a recipe for pickler in Leningrad and another version of it - a traditional lemon rassolnik. The recipe for this dish in the classic version, we are offering. 
Classic pickle with cucumber brine
Each recipe of a traditional national dishFirst of all, it is economical. Well, our ancestors could not afford excesses. The dish should have turned out to be most satisfying and tasty with minimal consumption of food. The recipe for a classic rassolnik is a striking example. 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: Bouillon is cooked traditionally. To make it tasty and rich, meat is best cooked whole piece. To do this, thoroughly wash it, put it into a four or five-liter pot and fill it with cold water. We put the pan on the fire and cook the broth on low heat for about an hour. We do not cover the pan with a lid, but do not forget to remove the scum from the broth. After an hour, add broccoli to the broth, and cook it for another forty minutes. During this time, the broth will boil about a third. Therefore, we pour it into a three-liter pan, and cut the meat into pieces and put it into the broth. Potatoes and carrots mine and peeled, peeled and washed onions. In the broth with pearl barley and meat first put the potatoes, cut into cubes, wait for the boil and cook for ten minutes. During this time it is necessary to prepare cucumbers. We clean them from the peel; cut with small straws or cubes and stew in a frying pan with vegetable oil, adding about half a glass of brine. In a separate frying pan, first fry the chopped onion, and then add a carrot grinded on a large grater or cut into a fir tree and continue to fry until soft. When the potatoes are already fully cooked, put the carrot-onion roast in the soup first, bring the broth to a boil and add the cucumbers, and then pour in the remaining brine. We put a laurel, salt and pepper to your taste and cook rassolnik for about five minutes. Served with chopped herbs and sour cream. Note: In a classic pickle, as in other variants of the recipe of this dish, it is important to add cucumber and pickle to the soup only after the potatoes are completely cooked. Otherwise the potatoes will be stiff. And further. Salted cucumbers must first be saved (boiled or put out). 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 of the Leningrad rassolnik can be calledalmost classical. Its main difference is the presence in the soup of tomato puree. But the broth for him can be made by anyone or even boil soup 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: Perlovsku we sorted, thoroughly washed and poured with boiling water (three parts of water for one part of the cereal). Cook the barley on low heat until incomplete readiness, and then decoction decoction, and the croup is washed once more. We put broth on the fire and bring it to a boil. In the boiling broth we spread the pearl barley and cook it for another half an hour. In the meantime, we are preparing a dressing for the pickle. First we clean carrots, parsley root and onions and all this is finely shredded. We dissolve margarine in a frying pan and wessed the chopped vegetables in it with the addition of tomato puree. With cucumber peel, cut it into cubes and boil in a small amount of water for about three to five minutes. Throw the cucumbers in a colander, clean and my potatoes. When the groats in the broth boil for about twenty minutes, fill the soup with diced potatoes, let the broth boil and add roots with onions and cucumbers. At the end of the cooking, we season the pickle with spices. Serve with chopped fresh herbs and sour cream. 
Classic classic lemon
Our ancestors fasted, unlike us, very muchoften. If you add together the length of all posts, it turns out that the fasting days of the year were almost more than the fast. Therefore, the fast dishes in our traditional cuisine is very, very much. Naturally, there is also a recipe for lemon 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: Perlovsku we sorted, washed, poured with boiling water and leave for about an hour. After that, spread the swollen croup in a saucepan, pour cold water and put on a slow fire. Cook the pearl bar until soft. In the meantime, we clean both my onion and carrots and fry them in vegetable oil for five to six minutes. After that, add to the vegetables first diced tomatoes, and after three or four minutes grated and finely chopped cucumber without the skin. We continue to extinguish everything together for another couple of minutes. We clean, mine and cut into cubes potatoes and put it in broth with pearl barley, which by this time should already be soft. After that, add black pepper, a little salt and a bay leaf. When the potatoes are almost ready, put the salted vegetables in the soup and cook for another ten minutes. At the end of the preparation, we taste the soup to taste and add salt if necessary. We take out the laurel leaves from the pickle and let the soup brew. All. You can start eating. Here are such different recipes of classic rassolnik you can try in practice. This soup turns out delicious, satisfying and quite economical. So modern cooks have much to learn from their ancestors, who left us a legacy of a recipe for such a wonderful dish. Prepare with pleasure and pleasant appetite to you!
