Rassolniki are popular Russian soups of filling type with moderately sourish-brackish tints of taste, due to the addition of pickled cucumbers, and sometimes cucumber pickle. Rassolniki usually served hot (a wonderful antipode agent, by the way, and therefore you can serve such a dish in the morning).
Traditions and recipes for preparing rassolnikov in modern forms developed in general form in the nineteenth century, the very idea comes from a more archaic dish - kalya.
Of what to cook?
Rassolniki for classic recipes are most often prepared with pearl barley on beef broth, which, however, is not a strict rule. They use poultry, fish, mushrooms, and vegetarian recipes are also known. In rassolniki put cereals (pearl, rice, oatmeal), as well as various vegetables, roots, greens and spices.
The way to prepare a pickle with a pearl bar is simple: you have to cook meat or mushroom broth. Pearl barley is sometimes immediately boiled in broth along with meat or separately. Add vegetables (potatoes, carrots), roots and spices. In a frying pan do roast from onions, sometimes with mushrooms. Cucumbers cut finely (used only salted, pickled do not fit). Combine all the ingredients, add a little brine, lightly boil, to the ready pickle usually serve sour cream in a separate bowl.
Very tasty traditional lamb raisin with pearl barley
Ingredients:
- lamb heart - 1 pc. (can be replaced with pork or veal);
- rhizomes of parsley - 2 pcs .;
- pearl barley - 3 tbsp. spoons;
- salted cucumbers strong - 3 pcs .;
- onion - 1 piece;
- fresh champignons - 5 pcs .;
- carrots - 1 piece;
- potatoes - 3 pcs .;
- vegetable or cream butter, or chicken fat;
- spice;
- brine cucumber fresh - 3 tbsp. spoons;
- greenery;
- garlic;
- sour cream for filing.
Preparation
For 3-5 hours, fill the pearl barrel with boiling water in a thick-walled ceramic bowl and cover it with a lid or a saucer. Lamb's heart is cut in half, we remove the fat, films and vestiges of the vessels, cut them into small oblong pieces and wash them. The swollen barley will be rinsed once more with boiling water and placed in a saucepan along with pieces of the heart. Also, we are laying large-carrots, whole roots of parsley and spices. Fill with water and cook, regularly taking noise, for about 40 minutes. We throw out the root of parsley, add potatoes, cook almost until cooked.
On oil in a frying pan slightly fry the chopped onions and mushrooms, a little pat.
Add the onion-mushroom mixture to the soup, pickled cucumbers, pour in brine. We weld another 5 minutes. Before meals sprinkle the soup with chopped greens, season with garlic, black pepper, and sour cream can add.
Rassolnik home-style on chicken broth - recipe
Ingredients:
- chicken drumsticks - 2 pcs .;
- chicken heart - 1 pc .;
- chicken stomach - 1 piece;
- carrots - 1 piece;
- onion - 1 piece;
- Spices for broth not ground;
- rice - 2 tbsp. spoons;
- fresh champignons - 3-5 pcs .;
- pickled cucumbers - 3 pieces;
- pickle cucumber - 2 tbsp. spoons;
- chicken fat or oil;
- green vegetable garden;
- garlic.
Preparation
Cook chicken broth with chopped finely carrots and spices for 30 minutes. We extract the lower leg, cut the meat from the bones, chop it, the ventricle and the heart, too, cut into pieces. We return the meat to the pan, and together with it we lay the not cut potatoes and rice, not so large, cook until almost ready. You can put instead of rice 4 tablespoons of pearl barley cooked separately in advance.
On oil in a frying pan, fry or sliced finely chopped onions and mushrooms. We shift the contents of the frying pan into a saucepan, lay also the sliced cucumbers and a little brine. Boil for another 8 minutes. Pour into plates and add greens, garlic, ground black pepper.