This soup is one of the few that is goodpreserved in the memory of those who lived during the Soviet period. It was a mandatory item in the menu of snack bars, canteens and restaurants and was well remembered by people who lived during the USSR. The composition of any rassolnik must necessarily include pickles. If desired, and for a more intense taste, white roots are added - celery, parsley and other herbs. The remaining ingredients vary only slightly. Rassolnik can be prepared in such a way that it is suitable for a vegetarian menu. Its recipe simply does not include meat. Other versions of this dish are prepared mainly on broths: meat, bone, fish, poultry, mushroom broths. Older versions of rassolnik are based on meat products, such as kidneys, giblets of poultry, liver. Veal, beef, lamb, pork are suitable as meat. The technology for preparing rassolnik contains a requirement that the pickles for this dish must be peeled. Only small vegetables do not undergo such preparation, while for the rest, not only the top layer is removed, but also large seeds are removed from the inside. They are usually cut into strips or diamonds, after which they are stewed in a frying pan and added to the broth after the potatoes are ready, otherwise the latter may harden and become tasteless. Otherwise, the technology for preparing rassolnik is the same as for other seasoned soups. Before serving the hot dish, fish or meat products, sliced mushrooms are placed on a plate. Sour cream or sour cream-based sauce, pies or cottage cheese tarts are served separately. Depending on the products included in the recipe, the following types of rassolnik are distinguished: Moscow, homemade, regular, Leningrad. In this article, we will dwell in detail on a dish called "Leningrad rassolnik". Its characteristic feature is that pearl barley is used for its preparation, pre-cooked until done. Sometimes oatmeal, wheat or rice are added to Leningrad-style rassolnik. In addition, this soup also contains pickles, onions, potatoes, parsley, carrots and tomatoes.
Leningrad rassolnik with kidneys
Probably, the recipe for pickle soup with kidneys is oneone of the most ancient in Russia. It should be remembered that pickles are an obligatory component of any such soup. The taste of this dish should be delicate, slightly sour and slightly salty at the same time. Ingredients:
- beef buds (raw) - 600 grams
- potatoes - 700 grams
- pickled cucumbers - 3 pieces
- onion - 1 piece
- pearl barley - 150 grams
- margarine - 50 grams
- tomato paste - 50 grams
- meat broth - 2 liters
- spice
- salt
- sour cream - 50 milliliters
- greenery
Method of preparation:The preparation of this dish should be done as follows: clean the beef kidneys from excess fat and films. In order to get rid of the specific smell, the kidneys should be soaked in water for 2-3 hours, changing the water several times. After the specified time, drain the water, add fresh water and put it on the fire to cook. When the water boils, drain and add new water, rinse the kidneys. And then the cooking technology is such that they need to be boiled. And then cut into slices, put them back in the pan or put them directly in the plate before serving the soup. Since the cooking technology of this soup says that Leningrad rassolnik should be with pearl barley, you need to deal with the cereal: sort it out, rinse it under water. Of course, it will be ideal if you soak it in water in the evening, in this case it will cook much faster. Place the cereal in boiling broth, add chopped potatoes and let these ingredients cook for about 15 minutes. Then prepare grated carrots and onions: sauté them in a frying pan, pour in tomato puree or paste, then add chopped pickles to the vegetables, salt, and spices. Bring the mixture to readiness by stewing it under a lid. Then put all this in a saucepan with soup, let it boil for another 5 minutes and turn off the heat. Put a spoonful of sour cream and a handful of chopped greens in each bowl of soup.
Rassolnik Leningrad with meat
Keep in mind that the recipe for this soup,which has come to us from ancient times, it will not be possible to change much. The technology of its preparation limits us in the components and the method of the process itself. The only thing that can be changed is the type of meat on which the first course is cooked. We offer you for consideration a soup recipe suitable for people who do not like offal, but want to cook Leningrad rassolnik based on meat. Let us stipulate once again that any meat will do. Ingredients:
- water for soup - 3 liters
- pickled cucumbers - 2 pieces
- meat (pork, beef, chicken) - 300 grams
- pearl barley - 1 glass
- tomato paste - 2 tablespoons
- potatoes - 3 pieces
- onion - 1 piece
- carrots - 1 piece
Method of preparation:Since this soup is made with pearl barley, soak the barley for several hours, preferably overnight if possible. Then boil it without salt in plenty of water. The pearl barley should be well-boiled and soft. The technology for making Leningrad rassolnik implies that it will be made with broth, in this case, meat. Cut pork, beef or chicken into pieces and boil until done over low heat. Remember that it will be much tastier if the meat is well-boiled and soft. Throw the finished pearl barley into a colander, draining the water from it so that it does not get into the soup. Peel the pickles with a knife; if they are small, this is not necessary. Cut them into cubes and simmer in a frying pan with a small amount of water. This must be done, as the general technology says. Because if you don't do this, the soup may be too sour, and the "barrel" taste and smell of pickles may remain. Peel the potatoes and cut them into cubes. Put the potatoes and pearl barley in a saucepan with broth, add salt. When the vegetable is boiled, put the pickles, sautéed onions and carrots there, boil everything together for 10 minutes. The sautéing recipe is standard: fry the chopped onion in vegetable oil over high heat for a few minutes, and then, when it becomes transparent and soft, pour in the grated carrots, stir and simmer a little more with the lid closed, adding tomato paste. Undoubtedly, the taste of the pickle soup will be richer if you don't serve it right away, but let the hot dish steep. Add a lot of chopped greens to the finished soup, put homemade sour cream in each plate. So, the main feature of Leningrad rassolnik is that it is prepared using pearl barley. In addition, some sources indicate that the recipe for Leningrad rassolnik includes meat of any animal, and it would be even more correct if it is made from offal: kidneys, liver and others. This is an excellent soup, time-tested, remembered by many housewives. We advise you to learn how to make it, first strictly adhering to the recipe and observing the entire cooking technology. And then you can experiment a little, for example, with cereals or meat. Then each time the taste of Leningrad rassolnik will be slightly different, but always interesting.
