There are currently no recipes for rassolnikThere are a great many: with pearl barley, rice, buckwheat, mushrooms, vegetables. If earlier housewives cooked soup mainly on the basis of broth prepared from giblets of young lambs or calves, less often used the entrails of a goose, chicken or turkey, then modern cooks make it from beef, pork, some - on bones. Delicious rassolnik consists of cucumber brine by about a quarter, which is why it is very tender, slightly salty, with a barely perceptible sourness. The dish is usually served with sour cream, mayonnaise and black rye bread. However, in the times of Ancient Rus', pies with liver filling and fish pies were specially baked for it. Despite the fact that rassolnik soup is not too difficult to prepare, you still need to remember a few rules to cook it correctly. For example, it is very important to maintain certain proportions between the amount of pickled cucumbers, brine, and products that act as neutral absorbers - these include potatoes and cereals. If desired, the dish can be made without using the latter. Each method has its own advantages, so here you, as a hostess, decide which recipe for rassolnik is better to give preference to. We, in turn, set ourselves the task of prompting and guiding readers in the preparation of this hearty and incredibly appetizing dish. Right now, let's consider each option separately. You will learn how to make mushroom rassolnik, when it is better to add pearl barley, how to prepare it in advance for this, and other such subtleties. We promise that we will reveal all the secrets of a delicious dish.
Meat rassolnik with celery
Each housewife prepares rassolnik in her own way:Some people prefer to make broth from chicken, others from turkey or pork. If you don't have either, you can make soup from the bones or giblets of poultry. We suggest you master a simple recipe that is within the power of both experienced cooks and beginners. For piquancy and a beautiful shade, add a little tomato paste to the dish. You'll see, it will turn out very appetizing. It is recommended to serve rassolnik with sour cream, cream or mayonnaise. Ingredients: Rassolnik:
- 3000 milliliters of purified water
- 320 grams of beef
- 0.5 cups of pearl barley
- large carrot
- celery root - one piece
- table salt - to taste
- one root of parsley
- fifteen grams of butter
- two potatoes - if desired (in rassolnik with cereals do not necessarily add this vegetable)
- tablespoon of tomato paste
- three medium salted cucumber
- one chicken yolk
- 200 milliliters of cucumber brine
- 50 milliliters of sour cream
- Laurel leaves and sweet pepper - if desired
Decoration:
- ten grams of fresh parsley or dill
Method of preparation:Traditionally, rassolnik is prepared without tomato paste, but we will add it for color and taste. Just do not buy sour dressing, otherwise you risk ruining the dish. In addition, the highlight of the recipe is the yolk, which is added at the very end. This procedure is a bit similar to cooking green borscht, because eggs are also added to it. In fact, it is impossible to say how to cook an appetizing rassolnik correctly, because each option has a right to exist and has its own characteristics. Only after trying several different methods "on yourself", you can choose the one that you and your loved ones will like the most. We invite you to embark on a culinary journey with us. In the process of testing and searching, we promise that you will not only choose, but also learn how to quickly cook the best rassolnik. So, at the first stage, you should cook the broth. To do this, rinse the piece of meat well and put it in a saucepan, then fill it with cold water, lightly salt and put on low heat. Skim off excess foam periodically, and the beef will be ready in about 40-45 minutes. Try it, if it tastes soft enough, it means you can safely work on the other ingredients. It is better to cook rassolnik from pre-steamed pearl barley, it will be much faster. Therefore, in advance - three to four hours, and ideally it is recommended to do this overnight - place the cereal in a bowl of water. Then drain the excess liquid, rinse the product and put it in a saucepan with meat. Take the latter out, cut into medium pieces and send it back to the rassolnik. Now peel the onion, carrot and chop them into small cubes. Then sauté in melted butter, when the vegetables become soft, add finely chopped parsley and celery roots. At the very end, add tomato paste, if the frying is too thick, try to dilute it with hot broth. Mix the mass thoroughly and put it in a saucepan. Add medium-sized potatoes and cucumbers to the rassolnik. Cook for about 25 minutes on low heat, don't forget to add salt and spices. Black peppercorns, coriander, bay leaf are great for this purpose, perhaps you have your own tried and tested method for adding flavor to the dish. While the rassolnik is simmering, pour the concentrated cucumber water into a small bowl and bring it to a boil. Then strain and add to the soup, and add sour cream, previously ground with the yolk. Keep the rassolnik on the stove for another ten to fifteen minutes, after cooling, pour it into plates and garnish with chopped herbs. Enjoy!
Rassolnik with sturgeon
We'll share another recipe for pickle soup -This time we will make fish soup. You can use any product, eel, pink salmon, pike perch, whitefish are perfect, but we suggest mastering another option: with sturgeon. By the way, to cook a hearty rassolnik quickly, without spending too much time on it, buy a fillet that you don’t have to cut up. A simple and at the same time hearty soup is an ideal option for a hot first course. Now you have a reason to gather the whole family at one table. Ingredients:
- 350 grams of sturgeon
- salt
- one large carrot
- bulbous bulb
- Eight peas of black pepper
- the root of parsley and celery - one piece
- a little vegetable oil
- three bay leaves
- 250 grams of pickled cucumber
- brine cup
- greenery
Method of preparation:If you decide to cook rassolnik from a whole fish, first clean it and gut it thoroughly. Remove the fins, tail, then put it in a saucepan and pour in slightly salted water. Cooking soup from fillet will be easier: just chop it into large pieces and put it on the fire. When the liquid boils, reduce the flame and continue cooking, on average, this procedure takes about 50 minutes. Add some allspice and a few bay leaves to the broth - these ingredients will make the rassolnik aromatic and incredibly appetizing. Finely chop the peeled onion and put it in a saucepan. By the way, you can cook the soup with a whole onion vegetable - just take it out of the pan before serving. Cut the celery roots and greens into thin strips, as well as the carrots, then fry them in a saucepan with oil. Add the resulting mass together with the sliced cucumbers to the dish, then pour the amount of brine specified in the recipe. It is recommended to boil the brine in advance and strain it, which will increase the shelf life of the dish. In the days of our great-grandmothers, beets were always added to the rassolnik, today other root vegetables have replaced it. Modern housewives use rutabaga, turnips, leeks, add savory, tarragon, parsnips for flavor. In winter, when fresh herbs are still quite expensive, you can cook meat and vegetable rassolnik with dried parsley and dill. A crust of black Borodinsky bread and sour cream will be an ideal addition to the hot soup.
Rassolnik "Vegetable" with cucumbers and buckwheat
Do you want to know how to cook rassolnik?Then you have come to the right page. Especially for cooking lovers, we have put together a whole collection of both simple and more original recipes. For those who prefer classic solutions, pearl barley and kidney soup is suitable, and those who are not afraid to experiment in the kitchen will certainly appreciate the pickle soup with squid or, for example, with beans and bacon. We will get to this a little later, but now we will focus on making buckwheat soup. Ingredients:
- bulb - one piece
- four tubers of potatoes
- 200 grams of pickled cucumber
- carrots - one piece
- ten grams of butter
- two or three large buckwheat spoons
- root of fresh parsley - add to taste
- Salt and spices (black pepper, laurel and others) - all at your discretion
To serve the dish:
- ten grams of homemade sour cream (per serving)
- dill
Method of preparation:Pearl barley is usually added to regular rassolnik. The following method will help to significantly save cooking time: soak the cereal in cold water several hours before the start of the culinary action. However, if you want to reduce the calorie content of the dish or make it lighter, it is recommended to exclude potatoes, and for the broth it is better to choose a tender, lean type of meat or get by with vegetables alone. As you can see, there are a lot of recipes, for example, chicken and vegetarian rassolnik is recommended to be cooked with rice, while for a dish made from duck and goose giblets, barley groats are more suitable. So, when starting your culinary creativity, take these nuances into account. And now let's return to the above-mentioned buckwheat dish. This soup consists exclusively of vegetables, so you will not have to waste time cooking the broth, which will significantly save time spent in the kitchen. So, first, peel and cut the potatoes into medium pieces, and the carrots and pickles into slices. Then chop the parsley root and onion as finely as possible. Heat the oil in a saucepan and sauté the vegetables (except the cucumbers) for ten to twelve minutes until they become soft and change color. Pour the fried vegetables into boiling water and add the potatoes. Cook the soup over low heat, stirring occasionally. Add a few bay leaves, allspice, and your favorite spices for flavor if desired. As for the cucumbers, there are two options. The first is to simply cut them into pieces and add them to the rassolnik. It will also turn out very tasty if you clean the product of seeds, peel it, chop finely and simmer in butter for about three minutes. When you are done, combine the vegetable with the remaining ingredients. As mentioned at the beginning, the soup is 1/4 concentrated salted cucumber solution. Add it to the boiling broth only after the preparation procedure has been carried out correctly: bring the brine to a boil over low heat, then let it cool and strain it with a fine sieve. When you're done, pour the broth into the rassolnik and cook the dish under the lid for another five to seven minutes. When serving it, sprinkle each portion with aromatic chopped dill, and put sour cream in a separate bowl. We wish you a delicious meal and a great mood.
Rassolnik based on beans and bacon
Along with various varieties of fish soup andThe rassolnik soup is a non-seasoned first course. It is interesting that it was previously called "kalya" and served on the table with fish pies or liver pies were made especially for the meal. However, over time, not only the form of serving the dish gradually changed, but also the recipe itself. Let's look at one of the modern versions of the soup, cooked from bacon and beans. Ingredients:
- fifteen grams of sweet and sour tomato paste
- 300 grams of red beans (if desired, can make rassolnik of canned beans)
- two small carrots
- refined vegetable oil
- 120 grams of bacon (also in rassolnik you can add a little bacon)
- 150 grams of pickled cucumbers
- several sprigs of coriander
- a couple of large potatoes
- Bay leaf
- bulb - one piece
Method of preparation:Traditional rassolnik includes pearl barley, but we will use only potatoes. If you want the soup to be thick and rich, take two or three tubers, otherwise we recommend limiting yourself to one, but quite large in size. As for seasonings, we note that the most suitable are: cilantro, black pepper, tarragon, and also the familiar bay leaf. Choose seasonings at your discretion and do not forget to add them to the rassolnik, because this makes the dish more aromatic and appetizing. So, when planning to cook soup, pour cool water over the beans in the evening and leave it to infuse for five to seven hours. In the morning, remove excess liquid, rinse the beans and put them in a saucepan. Of course, such rassolnik takes quite a long time to cook, but it turns out incredibly tasty. If you do not want or do not have the opportunity to devote an hour and a half to the dish, use canned beans. Please note that it should be added to the rassolnik along with the other ingredients. Let's go back to the first option: pour two liters of salted water mixed with vegetable oil over the beans and cook over low heat for 60 minutes. Cut the bacon into thin strips, fry it in a frying pan, and add the product to the rassolnik. Then chop the peeled potatoes and pickles into strips and pour them into the pan. Now it's time for the bay leaf and seasonings. Grate the washed carrots, then finely chop the onion. Brown the vegetables in vegetable oil with tomato paste, dilute them with hot broth if necessary. Then add the resulting frying along with chopped cilantro to the bubbling rassolnik and cook for a short time. Try the potatoes and vegetables, if they are soft, it means the soup is ready. Take out the bay leaf, add a little salt if necessary and set the table. You can use any greens to decorate the rassolnik, and sour cream will help make the taste more delicate. We hope that the meal will take place in a pleasant, soulful atmosphere.
Seafood pickle
We suggest experimenting a little andradically change the classic rassolnik. Surely, few people are familiar with this version of the dish. Usually, the broth for the soup is cooked from meat ingredients: beef and pork, home-made or store-bought chicken, turkey, duck, giblets. There are recipes with smoked sausage, frankfurters, and sausages. Fans of healthy vegetarian food prefer vegetable soups. But the rassolnik, which we will talk about right now, will appeal to seafood lovers. Do you want to try a dish made from squid fillet and pickles? Then let's dwell in more detail on how to cook it correctly. Ingredients:
- 580 grams of boiled squid fillets
- not more than100 grams of pearl barley
- 700 grams of potatoes
- 150 grams of carrot
- bulbs - three pieces
- 40 grams of parsley root
- 190 grams of light-salted cucumber
- oil (rassolnik can be made on the basis of olive or creamy product)
- three pinch of salt
- condiments - if desired
- 1/3 cup brine
Method of preparation:To make a fragrant rassolnik quickly and easily, first sort out and thoroughly wash the pearl barley. The cereal will cook much faster if you soak it in advance, so pour water over the pearl barley and leave for several hours. Then throw it in a colander, wait until it drains, and put it in a pan with lightly salted boiling water. The product will be ready in about half an hour, check its taste, if it is soft, then you can turn off the heat and take out the cereal. Drain the broth from the pearl barley and pour it into the rassolnik. Now let's take a closer look at the procedure for preparing the soup itself. First, peel the carrots, then cut them into strips, and process the parsley in the same way. Chop the onion into small half rings. Sautéed vegetables are added to the rassolnik, so fry them in oil until semi-soft. Then chop the pickles into cubes, and the potatoes into medium-sized cubes. Place all ingredients in a pot of boiling water, add a couple of sprigs of herbs, pepper and bay leaf. At the very end, add the previously prepared cereal and cucumber solution to the rassolnik. Put the boiled squid cut into strips in each serving plate, pour in the soup and sprinkle with herbs. Thanks to these recipes, now you too know how to cook rassolnik, spending a minimum of time on it. Agree, each of the proposed dishes is unique. Inveterate meat eaters will like beef soup, but vegetarians will most likely prefer a vegetable dish with cereals. If you are making rassolnik from pearl barley, do not be lazy to soak it in water, in which case the cooking procedure will be reduced by almost half. Rice and buckwheat do not require this approach - add them directly to the boiling broth. Let your menu be tasty and varied. Treat your loved ones to a delicious pickle soup, the recipe of which you will like the most.
