The classic recipe of picklewoman cooks it with pearl barley, and we will cook it with rice, which does not at all degrade the taste of the dish, but quite the contrary, makes it more tender and original.
How to cook pickle with chicken, rice and pickles - recipe
Ingredients:
For broth:
- home chicken - 0,7 kg;
- onion - 75 g;
- carrots - 75 g;
- garlic - 2 teeth;
- buds of a carnation - 3 pieces;
- pepper fragrant peas - 3-4 pcs .;
- laurel leaf - 1 piece;
- salt - to taste;
- fresh herbs of parsley and dill - 1 bunch;
- water filtered - 2.5 liters;
For rassolnika:
- potato tubers - 0.7 kg;
- onion - 75 g;
- carrots - 75 g;
- rice cereal - 85 g;
- salted barrel cucumbers - 4 pcs .;
- fresh tomatoes - 200 g;
- vegetable refined oil - 35 ml;
- salt - to taste;
- ground black pepper - to taste;
- a laurel leaf - 1 piece;
- fresh parsley and dill greens - to taste;
- sour cream.
Preparation
The first thing we do is to brew broth. To do this, we place the chicken pre-washed and cut into portions in a pan, add the peeled carrots, cloves of garlic and onion, throw also the buds of cloves, peas of pepper, laurel leaf, a bunch of parsley, salt, fill it with filtered water and place on the stove over medium heat. Cook the broth after boiling for an hour and a half, and then remove from heat, remove all the contents except the chicken and discard. Note that if you use chicken legs instead of a homemade chicken, then the cooking time can be cut in half.
While broth is being cooked, we prepare properly the remaining components for the pickle. We brush and cut into cubes onion and carrot. Salted cucumbers are also shredded in cubes or passed through a large grater. Potato tubers are cleaned and crushed in cubes, and washed tomatoes are rid of skins and turn into puree in any convenient way.
After the broth is ready, we put carefully washed rice and potatoes into it. Then we pass in the refined oil in one frying pan salty cucumbers for fifteen minutes, stirring, and on the other - onions with carrots until soft.
When the potatoes are ready, we put in the soup the contents of both frying pans, add the mashed tomatoes, salt, ground black pepper, laurel leaf, fresh herbs, boil for three to five minutes and can serve with sour cream.
How tasty to cook rassolnik with rice in multivark - recipe
Ingredients:
- pork ribs - 450 g;
- carrots - 75 g;
- onion - 75 g;
- rice croup - 50 g;
- potato tubers - 650 g;
- pickled cucumbers - 250 g;
- cucumber brine - 180 ml;
- leaves of the laurel - 2 pcs .;
- peas of sweet pepper - 3-4 pcs .;
- salt - to taste;
- granulated sugar - to taste;
- fresh greens to choose from.
Preparation
To prepare rassolnik in the multivarque, we clean and cut cubes with onions and carrots, we put vegetables in a multicastry, into which we will pour a little vegetable oil. Turn the appliance on, select the function "Fry" or "Bake" and fry carrots and onions until red. Then we lay the washed,
Now, add washed rice, peeled and cut into small cubes potatoes and pickles, we throw laurel leaves, pepper and pour hot water, slightly below the level to the mark. Switch the device to the function "Quenching" and prepare the pickle for an hour and a half. Ten minutes before the completion of the preparation, add cucumber pickle.
On readiness we season the dish with herbs, close the lid and let the soup brew for fifteen minutes in the "Heating" mode.