Rassolnik is one of the ancient recipes of the first dishes, which have survived to our time, without losing its popularity. Even from the name of the dish it is clear that the rassolnik belongs to the class of pickle soups - that is, brackish-acidic soups prepared with the addition of cucumber brine. The amount of the latter usually varies depending on the taste preferences of the consumer. In addition to the brine, shredded pickled cucumbers, root vegetables, potatoes, vegetables and cereals are sent to the broth. Croup in pickle pick up in accordance with the meat ingredients: pearl barley is taken when rassolnik boiled on beef, and rice, if in soup there will be a bird and its offal. Below we will implement several recipes of pickle with rice and cucumbers in classical and not quite traditional variations.
Rassolnik with rice and pickled cucumbers
We offer to start with the most traditional recipe for pickle, which is prepared with the addition of chicken giblets. Among the latter can be a mixture of liver, stomach, heart and kidney, or each of the meat ingredients separately.
Ingredients:
- butter - 45 g;
- onion - 235 g;
- potatoes - 410 g;
- carrots - 90 g;
- celery root - 55 g;
- rice - half a century;
- pickled cucumbers - 480 g;
- cucumber brine - 85 ml;
- laurel leaf - 1 pc .;
- pepper peas - 5 pcs .;
- chicken offals - 490 g;
- chicken broth - 2 liters.
Preparation
Prepare gunpowder by thoroughly rinsing them. In the boiling broth place the cubes of potatoes and rice, cook until soft. In the meantime, save the rest of the chopped vegetables in butter, pour in the cucumber pickle and clean from the fire. In broth put laurel and pepper, pour the giblets and cook them for 10-15 minutes. Add vegetables with cucumbers and pickle, then reduce heat and bring the giblets to the full. Sometimes, at the very end of cooking, for thickening, add egg yolk to the rassolnik. Pre-yolk quickly whisk with a small portion of boiling broth, and then pour into the rest of the soup and mix. If desired, you can add soup to your favorite fresh herbs.
Rassolnik with rice and pickled cucumbers - recipe
Ingredients:
- water - 2.8 liters;
- chicken ham - 2 pcs .;
- onion - 160 g;
- carrots - 85 g;
- potato tubers - 4 pcs .;
- tomato - 95 g;
- pickled cucumbers - 175 g;
- Brine - 165 ml;
- sour cream - 35 g;
- rice - 3/4 tbsp.
Preparation
We will start cooking soup from scratch, and so first we will cook a broth from a pair of chicken hams. Immerse the ham in cold water and cook over low heat for 50 minutes, periodically removing the noise from the surface. Extract the boiled chicken and take the meat into pieces. Add potatoes and rice to the soup. Simultaneously, save the carrots with onions in another pan. Add tomato and pickled cucumber to fry, after a couple of minutes, pour in brine and broth. Strew the vegetables together for about 10 minutes, then put a spoonful of sour cream and mix. Add the roast in the broth along with the chicken.
We prepare rassolnik with rice and cucumber for another 5-7 minutes, then remove from heat and serve after another 10 minutes, so that the soup could brew.
Pickle with pickled cucumber and rice
This rassolnik far gone from the classics, but deserves a place in the list of your favorite recipes because of its amazing taste and texture. The latter are possible due to the addition of a mixture of sour cream and flour in the broth, which makes the dish more creamy.
Ingredients:
- chicken broth - 2,1 l;
- potatoes - 510 g;
- onion - 210 g;
- carrots - 160 g;
- pickled cucumbers - 290 g;
- butter - 55 g;
- flour - 115 g;
- sour cream - 230 ml;
- water - 55 ml;
- brine - 470 ml;
- rice - 2/3 tbsp.
Preparation
Spasseruyte all the vegetables together, soak in the brine for 10 minutes and add to the broth. Once the broth boils, pour the rice and cook until soft. In the finale, mix a mixture of sour cream, water and flour in a soup. When rassolnik with rice and cucumber thickens, remove it from the fire.