Specialized culinary reference bookscharacterize rassolnik home as a hot soup, which is based on vegetables, cereals and pickled cucumbers. Some instead of the latter add a conventional cucumber pickle, from where, in fact, the name of the dish went. However, it is perfectly permissible to combine these two ingredients. Each recipe is a separate story of cooking with its nuances and subtleties, let's look at some of them. In the old days, fragrant soups, which were later called "pickers", were called caly. They added several varieties of meat - fat pork, tender beef, smoked chicken, - as well as lemon juice and brine. The tradition of preparing a dish with pickled cucumbers appeared a little later. Today every landlady has his own recipe: some prefer a classic variant with a pearl barley, others put rice. Ideally, the pickle is quite thick, because it consists of a fairly large number of ingredients. From vegetables it is carrots, onions, fresh or dried herbs, olives, olives. As for meat products, here you can use several varieties of meat, sausages, sausages or all together. In general, there are lots of options. The dish is great for a family dinner, it's so nice to get together with loved ones at a large table full of fragrant and incredibly mouth-watering dishes. If you have not once done rassolnik, it's time to start. Soup is worthy to appear in your home, so choose a recipe and learn the basics of its preparation with us.

Classic recipe for a new way: rassolnik without meat

Rassolnik is considered a native Russian dish. In traditional execution, its basis is a broth, not made from meat, as many are used to doing, and not even from bones. In the old days soup was brewed from the giblets of young lambs, calves or poultry: they were usually geese, chicken or turkey. In addition, it should be borne in mind that about a quarter of the liquid according to the canons was cucumber brine. To date, there are many options for food, but we suggest right now to consider in more detail the classic recipe for vegetable rassolnik, prepared from pearl barley. This dish is sure to appeal to all vegetarians. Ingredients:

• table salt - to taste
• one and a half to two tablespoons of pearl barley
• three medium carrots
• vegetable oil - for cooking zazharka
• onions - one piece
• three large potatoes (choose vegetables that boil well, then the dish will come out more thick and tasty)
• 0.5 small spoonfuls of flour
• 1/3 cup vegetable oil - for broth
• two large pickled cucumbers
• three bay leaves
• sweet pepper and other spices - if desired
• 20 milliliters of cucumber brine

Cooking method: It's only at first glance that it seems that the soup recipe is very complex and accessible to the understanding of only experienced chefs. In fact, everyone in the power to cook it, as they say, would have a desire. Therefore, carefully read the instructions, buy all the necessary products and proceed to the culinary action without any hesitation. You'll see, the soup will turn out the first time. Incredibly appetizing and satisfying dish will appeal not only to adults, but also to children. Approximately seven to eight hours before the preparation (you can do it at night) soak the rump in warm water. The next day, remove excess liquid, swill the swollen perlovski well and pour a new portion of water mixed with the third cup of vegetable oil. Put on a slow fire and cook until the mixture begins to boil. Meanwhile, tackle the rest of the ingredients: peel the onions and carrots and cut them into medium cubes. Lay the vegetables in a preheated sauté pan with vegetable oil and fry with constant stirring, and when they become soft and change color, enter the wheat flour. Thoroughly work with a spoon to get rid of the lumps. If the mass is too thick, dilute it with a small amount of liquid, in which the croup is brewed. If you want, you can change the recipe, excluding the flour from it, then the dish will not be so thick, but it will remain just as appetizing. The resulting roast is put into a pan with a pearl barley, add a few peas of black pepper, bay leaves, and salt to taste. Now peel and cut into medium cubes potatoes, after about 20-25 minutes, when the croup becomes soft, add it to the future soup. Once all the ingredients are well boiled, place them cut into small pieces of cucumber and chopped greens. If desired, season the broth with spices. If you think the dish is too thick, dilute it with boiling water. For acuity, enter a little brine, the latter can be replaced with tomato paste or lemon juice. As you can see, the recipe is completely uncomplicated. The advantage of soup is its economy, because you do not have to buy expensive meat and sausage, as well as a fairly simple cooking procedure.

Chicken rassolnik with ham and celery

Whatever you say, but master the cookingappetizing rassolnika under force to everyone. As mentioned above, the classic dish is brewed with giblets, beef heart, kidneys, but in the process of its development, new combinations of products have appeared. So, today in the soup is often added fish, for example, pike perch, catfish or eel. Some housewives are very fond of the recipe of mushroom pickle, because it is much more economical and requires a minimum of time. But about this next time, and now learn how to make soup with ham, chicken and vegetables. Ingredients:

• salt
• 110 grams of chicken fillet
• ten grams of flour
• 40 grams of parsley root
• 45 grams of any ham
• fifteen grams of celery
• two pickled cucumber
• a large spoon of melted butter
• 25 grams of parsnip (take the root)
• bulbous bulb
• laurel and a few peas of sweet pepper

For decoration:

• a tablespoon of fatty sour cream
• greenery

Cooking method: This recipe includes a chicken, so as not to spend too much time on its cutting and cooking, you can use fillets. Cut it into large pieces and put it on medium fire. In this performance, the rassolnik will come out more tender and less fatty. If you want to cook a rich, nutritious soup, we recommend you buy a homemade chicken, just keep in mind that in the latter case the cooking procedure will last longer and take from twenty minutes to half an hour. So, while the broth is languishing, cut the peeled onions and celery into small cubes, and chop parsley and parsley as small as possible. Cut a knife into medium pieces of ham. Now melt a small piece of butter in the frying pan, in principle for frying it will suit both creamy and vegetable, the choice is yours. Put the vegetables in the dishes and pass them until ready, then add a little flour and mix thoroughly. The last ingredient should acquire a gently golden hue. Dilute the frying with two tablespoons of broth and enter the ham. Hold the dish on the stove for another three to four minutes, then send it to the pan to the chicken. At the very end, lay the cucumber, cut into small pieces. Cover the dishes with a lid and cook the soup for a while. Then distribute it on portions plates, sprinkle with freshly chopped parsley and serve with sour cream. Bon Appetit! As you can see, the recipe does not presume the use of cereals and potatoes, why the food can be eaten in any quantity, without worrying for its shape. If you want to make it more nutritious, add a half or two tablespoons of rice or pearl barley. Cook a broth from a homemade chicken or turkey? To balance and "muffle" the fat content of the dish, enter 40-50 milliliters of pre-strained cucumber pickle. He will give your creation an exquisite piquant taste.

Fish eel out of eel

Never cooked pickle from fish? In vain, because the dish is incredibly appetizing. Thanks to cucumbers it has a piquant and rather unusual taste. Flour gives it a thick, and bay leaf and spices - a special flavor. The recipe exists in different interpretations: often a soup or red fish is added to the soup, we will use the eel. What will come of this, you learn, having mastered the preparation of rassolnik. Ingredients:

• half a glass of homemade pickled cucumber
• a little more than a pound of eel
• five medium pickled cucumbers
• fifteen grams of white flour
• two bay leaves
• parsley - at your discretion
• ten peas of black pepper
• two medium sized potatoes - optional

Cooking method: First of all put the water on medium fire, as soon as it starts to boil, pour sweet pepper, laurel into the pan, salt the liquid to your taste and place the eel, pre-gutted and thoroughly cleaned. Cook the broth on a minimal flame. If you want to make soup with potatoes, enter the vegetable about 20 minutes after the start of cooking, otherwise it will boil. Hot broth, strain, then enter into it the indicated amount of brine and again put on the stove. Dissolve the flour in warm water, carefully crush the formed lumps with a fork and pour the mixture into a dish. Then cut the cucumbers into cubes and place them in a saucepan. As for the eel: it can be served whole directly in the soup or cut into small pieces, spread out on plates and pour broth. As an addition to a fish pickle, homemade sour cream or mayonnaise is suitable.

Soup with salted cucumber and brisket

Tens of years ago, an obligatory componentrassolnik was boiled beet - a recipe was in the everyday life of every mistress. Today, potatoes, turnips, rutabagas and other root crops with neutral taste came to replace the vegetable. To make the dish more rich, thick and appetizing, celery, olives, leeks, carrots are added to it, laurel leaves, dried seasonings and peppercorns for flavor. Depending on the meat ingredients, groats are also selected: so in the meat rassolnik with beef and kidneys put the pearl barley, but if a chicken is used, it is better to take rice. To cook a vegetarian dish, buckwheat and yachka are ideal. The following recipe does not require the addition of cereals, we will manage one potato. Ingredients:

• 650 grams of beef (or other meat)
• four pickled cucumbers
• 90 grams of fatty smoked bacon
• ten milliliters of vegetable oil
• two large potatoes
• large carrot
• one onion
• ten grams of not too sour tomato paste (you can replace it with fresh tomato or usual tomato juice)
• red bell pepper - one piece
• Salt, as well as seasoning - all at your discretion
• a few sprigs of fresh parsley

Cooking method: For starters, a few tips on how to properly brew rassolnik. Rather, how you can diversify the dish with the help of these or other ingredients. First, if you do not want to add potatoes, replace it with croup. For soup with smoked breast and beef, rice is perfect. Soak it for a while in cold water, then rinse well and pour into the pan to the rest of the products. If you did not find a tomato paste, take a plain tomato. It can be slightly rumpled and soft, so it's even better - the vegetable will give more juice. Rub it on a grater, discard the skin, and save the flesh in a frying pan with vegetables. And one more nuance - pickled cucumbers can be added by cutting them into cubes or rubbing them on an average grater. The culinary excursion is over, now let's get down to business. Put a piece of meat in a saucepan, pour it with water and cook until ready. On average, it will take from half an hour to 45 minutes. Do not forget to periodically remove the foam. Add in a hot broth a bit of small table salt, bay leaf and pepper. When the meat is soft and changes the color, remove it and cut it into slices. Now free the potatoes from the skin and chop it into cubes, peel the carrots and onions, first grate on the grater, and chop the small vegetable. Preheat the vegetable oil in the saucepan and fry the last two ingredients in it, when they change the shade, enter the pieces of the brisket. Now add to the frying tomato paste, juice or fresh tomato (how to cut it, mentioned above). From the sweet pepper, take out the core, cut into slices and send it to the saucepan. Stew the vegetables for another four to five minutes, then put into a saucepan and add the diced potatoes and meat here. Boil the soup until ready, when all the ingredients are soft enough, turn off the hotplate and cool the dish. Rassolnik usually served with homemade sour cream, cream, for decoration, each serving is sprinkled with fresh chopped herbs - parsley or dill. Instead of the Bulgarian pepper, you can add olives, which, by the way, are necessarily included in the classic recipe. Using cereals, abandon the potatoes, and if you take both ingredients, put them in a small amount, otherwise the soup will come out too thick. Experiment with the components of the rassolnik and discover new variants of it together with us.

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