Rassolnik with rice, in contrast to the classical variation of Russian soup with the participation of pearl barley, can taste more tender and soft. You can cook it on any meat basis or in a lean variation with mushrooms - in any case, if you follow the established rules and recommendations, you will get a delicious hot for dinner.
Recipe of pickle with rice and cucumbers
Rassolnik with rice, the recipe of which was invented long ago, without fail is prepared with the addition of salted, as a last resort, pickled cucumbers. Without them, the dish loses its individuality, turning into one of the varieties of rice soup. Extremely rare for cooking rassolnik with rice are used and other alternative pickles, for example, tomatoes.
Rassolnik with chicken and rice
Dietary rassolnik on chicken broth with rice will have to taste to those who prefer not to load the digestion of heavy food and use lighter foods. Not very expressive classical taste of such a food will be transformed, and the aroma will increase if you add to it a couple of pinch of aromatic dry herbs.
Ingredients:
- chicken meat - 650 g;
- rice - 90 g;
- onions, carrots - 140 g;
- cucumbers and potatoes - 4 pcs .;
- fat - 60 g;
- cloves of garlic - 2 pcs .;
- Provencal herbs - a couple of pinch;
- salt, pepper, laurel.
Preparation
- In a decoction with almost ready chicken slices, potatoes are laid, washed with cereals and allowed to soften.
- Add the remaining salvaged vegetables, salivate the dish, season with herbs and stand on the stove until soft.
- The ready rassolnik with rice and chicken is filled with parsley, dill and let it brew.
Rassolnik with beef and rice
Surprisingly rich is the pickle with rice and pickled cucumber on a beef broth on the bone. Meat is boiled in advance, removed from the stone and crushed, and the cooled broth is filtered and used for soup. Meat is laid at the end of cooking dishes in a saucepan or added directly to the plate when served along with sour cream.
Ingredients:
- beef brisket or ribs - 650 g;
- rice - 90 g;
- onions, carrots - 140 g;
- cucumber and potato croquettes - 4 pcs .;
- tomatoes - 250 g;
- oil - 60 g;
- cloves garlic - 2 pcs .;
- basil - a couple of pinch;
- salt, sugar, sweet pepper (pea), laurel.
Preparation
- If the meat broth is made in advance, the preparation of a pickle with rice will take no more than half an hour.
- In the boiling contents of the pot, lay potatoes and washed rump, cook for 10 minutes.
- Fry on vegetable vegetable straws, adding in the end tomatoes and extinguishing everything a little under the lid.
- Combine the contents of the frying pan and pans, add salt, flavor seasonings, sugar, garlic, basil and let in a little more.
Rassolnik with stew and rice
No time to cook the broth, but you want to taste your favorite hot? Then read the information on how to prepare rassolnik with rice and stew. This variation of the hot in a hurry surprises not less interesting rich taste and surprising attracting aroma than that of the cooked beer.
Ingredients:
- stewed meat - 320 g;
- rice - 90 g;
- onions, carrots - 140 g;
- pickled cucumbers - 3 pcs .;
- potatoes - 750 g;
- Bulgarian pepper - 100 g;
- Pasta from a tomato - 40 g;
- cloves garlic - 2 pcs .;
- dill - handful;
- salt, sugar, sweet peas, laurel.
Preparation
- Potatoes are poured with boiling water, sprinkled with cereals and boiled until cooked.
- Pass on the tops of stewed onion and carrot and cucumber straw, add the Bulgarian pepper and fry everything until soft.
- Season the frying tomato, spread in a pan with stew and bring hot to the desired taste with salt, garlic, seasonings and dill.
- Prepare rassolnik with rice to the softness of the ingredients and insist a little under the lid.
Rassolnik with meatballs and rice
Especially rich, aromatic and delicious rassolnik with rice, if you cook it with meatballs. Caloric content and nutritional value of this variation of hot depends on the type of meat that is used to form minced meat. Piquant pickle with rice will give a pinch of Italian herbs, added to the dish at the end of cooking, as well as garlic teeth.
Ingredients:
- minced meat - 260 g;
- rice - 90 g;
- onions, carrots - 130 g;
- pickled cucumbers - 4 pcs .;
- garlic cloves - 1-2 pieces;
- oil - 20 g;
- parsley - handful;
- laurel, spices.
Preparation
- Boil in water until ready for potatoes and cereals.
- Laid salted vegetables and cucumber shavings.
- Introduce into the soup decorated with salted and flavored with garlic and pepper minced meatballs, throw seasonings and rinse the contents of the container for another 10 minutes.
- In the end, pour the parsley.
Rassolnik with kidneys and rice
If you boil rassolnik without meat with rice, and as a basis for broth to use the kidneys, the result will be no less, or even more impressive. In Russia, the preparation was prepared on the decoction of the by-product, which was long and tedious and soaked and boiled in several waters. Now there are more clever ways to get rid of the unpleasant odor, one of which is set out in the recipe below.
Ingredients:
- kidney - 650 g;
- rice - 90 g;
- onions, carrots - 140 g;
- cucumber - 220 g;
- potato - 420 g;
- tomato - to taste;
- fat - 40 g;
- cloves garlic - 2 pcs .;
- soda - 20 g;
- vinegar - 35 ml.
Preparation
- Soaked for an hour kidneys cut, get rid of white inclusions and sprinkled with soda.
- After 10 minutes, water the products with vinegar, and then rinse.
- Lower the workpieces into cold water, put them on a stove and allow them to boil intensively.
- The water is drained, the kidneys are poured with boiling water and boiled until soft.
- They put potatoes, croup, and on readiness, passerings from fresh and salted vegetables are introduced.
- Add tomato, spices, garlic to the soup and boil for another 5 minutes.
Lenten rassolnik with rice
For supporters of vegetarianism or those who hold a post - the following recipe. From it you will learn how to properly cook rassolnik with rice without the participation of components of animal origin. Vegetable set in this case can be expanded by adding carrots with onions to parsley root, celery, and as a basis of hot use a mushroom broth .
Ingredients:
- mushrooms - 250 g;
- rice - 90 g;
- bulb, roots - 80 and 300 g;
- cucumber - 220 g;
- potato - 420 g;
- vegetable fat - 80 g;
- spices, herbs, garlic, tomato.
Preparation
- Boil mushrooms, throw potatoes and grits.
- Introduce salted bulbs with roots and cucumber shavings.
- Cook pickled tomato, greens spices rassolnik with mushrooms and rice until soft constituents and let them brew.
Rassolnik with rice in the multivark
Do not know how to prepare rassolnik with rice using a multivaro device? Follow the recommendations of the following simple recipes, and the aromatic rich rich appetizing soup will please you and your family with excellent taste.
Ingredients:
- meat - 550 g;
- rice - 90 g;
- onions, carrots - 130 g;
- cucumber - 220 g;
- potato - 420 g;
- fat - 30 g;
- spices, greens, tomato.
Preparation
- The meat is browned on the "Hot" in an oiled multicast.
- Lay all the chopped vegetables, fry a little more, pour boiling water and pour rinsed croup.
- Introduce in the soup all the desired seasonings and spices and continue cooking on the program "Varka" one hour, adding greens.