You probably already know that it existsa huge number of options for preparing rassolnik. Each recipe is individual, interesting and tasty, and indeed any of them has a right to exist. Often, to prepare this dish, offal is used: giblets, kidneys, stomachs. But for people who do not really like such meat "delicacies" in their diet, there is an opportunity to cook this dish in meat broth, and there are no restrictions on the choice of the main ingredient for it. To make such a broth, it is better to choose meat that is on the bone, so that the soup turns out richer. Any will do - pork, beef, lamb or poultry - your choice. In addition, the technology of preparing rassolnik obliges to put different types of cereals in the soup. Of course, pearl barley is considered classic, but in addition to it, you can give preference to rice, wheat groats, oatmeal and even buckwheat. The only thing that will remain unchanged in the dish called rassolnik is the presence of pickles and, in fact, the brine itself. Cooking this soup is, in general, not very difficult - you should only remember a few simple secrets. Be sure to monitor the amount of salt: given that the dish will include pickles, it is very important not to oversalt it. You can adjust the amount of brine yourself, depending on your taste preferences. Therefore, it will be better if you do not add salt to the soup during the cooking process, but do it at the very end, when all the components give their taste to the broth. Undoubtedly, each housewife prepares her own "signature" rassolnik. Some stew all the components in turn, others - all together, others put some vegetables in the broth raw. But the technology of cooking rassolnik always says that cucumbers must be peeled from the thick skin and be sure to simmer in a frying pan.
Classic rassolnik on meat broth
To prepare the soup "rassolnik withrice", using this recipe, you must first decide what kind of meat you will cook it on. We recommend using beef, or at least pork on the bone. After cooking, it is better to carefully pick the meat and return it back to the pot with the soup.
- meat - 400 grams
- rice - 2 tablespoons
- water - 4 liters
- garlic - 3 cloves
- carrots - 2 pieces
- pickled cucumbers - 300 grams
- potatoes - 3 pieces
- onion - 2 pieces
- pickle from cucumbers - 100 milliliters
- butter - 30 grams
- bay leaf - 2 pieces
- greenery
- salt
- ground black pepper
Method of preparation:First, you need to cook the meat broth: put the meat in boiling water for 2-3 minutes and boil. Then rinse it and fill it with fresh water for the broth. Next, cook the meat under the lid, slightly covering it, for about 40 minutes or more. Then you need to add 1 onion, peeled and cut crosswise, and one carrot to the broth. This must be done so that the broth is saturated with the onion aroma and subsequently tastes better. Add peppercorns, salt and bay leaves. You need to cook this broth for the same amount of time (about 40 minutes). Then take out the beef or pork, separate the pulp from the bone, strain the broth, and return the meat back to the pan. The next step is to prepare the sauté: chop the onion, only finely, grate the carrots and fry in vegetable oil. Peel the pickles, cut into strips and simmer separately in a frying pan. Note that the recipe includes half a glass of brine, this is an average amount, so add liquid depending on your taste, you can pour in 20 milliliters if you do not like spicy dishes. In extreme cases, you can forget about it altogether, the spiciness of the cucumbers is quite enough. Put the broth on the fire. Peel the potatoes, cut into pieces and put them in a saucepan. Put the rice washed several times under water there. You need to bring everything to a boil, and then simmer over low heat, covering with a lid. After a while, add the remaining prepared ingredients: fried vegetables and cucumbers. You need to cook this soup for at least another 15 minutes. At the end, add chopped garlic, a little butter and turn off the heat. Do not forget about the greens, there should be a lot of them. Serve the rassolnik, putting a spoonful of sour cream in each plate.
Chicken rassolnik with rice cereal
Among Russian dishes, the popular soup is "rassolnik" with"with rice" and chicken meat takes the honorable second place after shchi. By the way, remember that the dish can be cooked only on the basis of salted cucumbers, do not confuse them with pickled ones - this is a completely different method of preservation. Add cucumbers to the soup almost at the very end of cooking, otherwise they themselves may boil over, while the potatoes will remain hard due to the acid. The recipe for pickle soup with chicken is a very good choice, because it is a fairly quick dish. Its preparation will not take you much time. Especially if you decide to cook it with chicken. It does not need to be cooked for long, or rather, it will cook at the same time as the potatoes and other components. Ingredients:
- pickled cucumbers - 2 pieces
- chicken fillet - 300 grams
- carrots - 1 piece
- onion - 1 piece
- rice - 2 tablespoons
- potatoes - 4 pieces
- vegetable oil - 30 milliliters
- 2 liters of water
- pepper, salt, bay leaves, greens
- tomato paste - tablespoon
- sour cream for refueling
Method of preparation:The special feature of this recipe is that you don’t need to boil the chicken, you just need to fry it a little until the edges are golden brown together with the vegetables. So, cut the chicken fillet into small strips. Pour some vegetable oil into the bottom of a thick-bottomed saucepan, heat it up and put the chicken pieces in so that they fry. Next, you need to prepare the sauté, and the recipe for it is the most common: finely chop the onion, grate the carrots, fry everything together in vegetable oil and after 10 minutes add tomato paste, then turn off the heat and set aside for now. Boil water, put the chopped potatoes, rice cereal washed several times in it and set it to cook on low heat. Put the fried chicken pieces in the saucepan. You need to cook the ingredients for about 15 minutes, this time is enough for the potatoes to boil completely. Peel the pickles if they are thick, then grate them or cut them into strips. Put them in a pot with soup. Add the prepared spices, salt, and bay leaves. Put in the fried carrots and onions. Turn off the heat after 5 minutes and leave the rassolnik on the stove to steep for a while. Serve the finished soup with a spoonful of sour cream, sprinkle with chopped fresh herbs. There are a huge number of different rassolniks in cooking. In our article, every housewife will find the very recipe that can be used as a basis and prepare a unique soup with a slightly sour and at the same time slightly salty spicy taste. You can cook your favorite rassolnik in a vegetarian style, using vegetable broth and the same ingredients. Enjoy your meal!
