Rassolniki is the collective name of a large family of soups, a common feature in which the presence in the recipe of salted (pickled) cucumbers, or mushrooms.
Such soups are very good and useful after stormy feasts, since, by moderately irritating the stomach, they contribute to the secretion of gastric juice and the appearance of appetite, even after stormy libations.
Being almost the same dish in the menu of inexpensive canteens and cafes, pickle, nevertheless, are mentioned in literature as a favorite dish of merchants and nobility of past centuries.
Preparing them in Russia from time immemorial, and because the list of recipes has dozens of variations.
Here are just the most typical.
How to make pickle - the general principles of cooking
• The pickles are cooked in meat or fish broth with the addition of cereals and pickled cucumbers. Classically, pickle is boiled with pearl barley, but this soup made with rice is no worse.
• Any kind of meat or poultry is suitable for cooking meat broth. The soup will be more rich if you take meat on the bones or whole bird carcass.
• Fish for pickle, as well as meat, can be selected to your taste, as long as the products are fresh and of high quality.
• Put the grits out of the garbage and intensively washed with hot and then cold water. Before lowering it into the broth, boil it, or add it raw.
• It is customary to take cucumbers salted, but in the absence of them you can substitute pickled or pickled ones. Before adding to pickle, the cucumbers are ground with a grater or cut into small pieces, then passaged or slightly stewed (stewed) in a small amount of the main broth.
• In addition to cereals and cucumbers, you can add potatoes, salted mushrooms. In pickle with salted mushrooms, cucumbers do not put.
• Serve green soup and season with sour cream. Sour cream can not be added to fish rassolniki.
Pickle - simple and deliciously delicious
Ingredients:
• beef on the bone - 550 grams;
• 100 grams of not crushed pearl barley; • a pound of potatoes;
• 200 grams of salted, barrel cucumbers;
• 150 ml of cucumber brine;
• a small head of white salad onions;
• one carrot;
• Lavrushka - 1 sheet.
Cooking Method:
1. Pour the beef cut into small portions of the beef with three liters, preferably purified water, and boil. As soon as the water in the saucepan boils, reduce the heat, remove the resulting “cook” from the broth surface and cook the meat until half cooked.
2. Add the barley to the broth washed out of the garbage and continue cooking for 40 minutes over low heat.
3. Then put the sliced potatoes into small cubes or cubes and cook for about a quarter of an hour until the potatoes are cooked.
4. In a frying pan, put the stew in about a quarter cup of broth, chopped cucumbers into small cubes. In another skillet, spice up the finely chopped onion and grated carrot until soft.
5. Transfer the stewed cucumbers and browned vegetables to the soup, add laurel, cucumber pickle and boil for a minimum boil for five minutes.
How to cook fish pickle
Ingredients:
• 500 grams of river fish, zander;
• 100 grams of cereals, barley;
• two small pickles;
• small carrot;
• parsley root;
• two tablespoons of chopped dill;
• leek.
Cooking Method:
1. Gutted, scaly, and thoroughly washed fish, together with their heads, pour 2 liters. hot filtered or spring water, and set to the maximum heating temperature. As soon as the water in the pan boils, remove the foam from the broth, reduce the heat and cook for about half an hour.
2. Remove the finished fish from the broth, select the bones, and filter the fish broth itself through a layer of gauze lined in a colander or sieve. Pour it into a clean saucepan and re-boil.
3. Pick and rinse the cereal, removing the garbage and, pouring half a liter of boiling water, put on the highest heat, after boiling boil the cereal with a slight boil for a quarter of an hour. Drain water, and boiled pearl barley shift into boiling broth. 4. Rinse the leek, carrot and parsley root under the tap, peel it. Cut the white part of the onion into rings, chop the carrot thinly into strips, use a large grater, and cut the parsley root into small strips.
5. In a frying pan with the addition of purified vegetable oil, fry chopped vegetables to a golden crust. Then add salted cucumbers, grated on the cucumber, drain, but do not throw it away, it may still be useful. Simmer still seven minutes.
6. Transfer the contents of the pan to the pan and cook for about a quarter of an hour. Add salt to your taste, lower the pikeperch meat cut into small pieces and cook for four minutes.
7. A couple of minutes before the end, add the chopped dill. You can sprinkle dill soup when serving, and not put it in the pan.
How to cook pickle with salted mushrooms
Ingredients:
• 600 grams of beef, brisket;
• 80 grams of pearl barley;
• small carrot;
• 100 grams of salt salmon;
• 30 grams of melted butter;
• parsley root - 20 g;
• four medium sized potatoes;
• celery, root - 15 grams;
• bulb sweet onion;
• for serving - sour cream 15% and fresh greens, chopped.
Cooking Method:
1. Wash the whole piece of meat thoroughly, and, bay 2 l. hot, boiled water, set to maximum heat. When it boils, turn down the heat, remove the “cook” and boil for one hour at minimum boiling.
2. While the meat broth is boiled, boil washed barley pearls in a separate container until ready. Water for cooking take at the rate of three liters per kilogram of pearl barley.
3. From the finished beef broth, remove the brisket, and in the pan, lower the potatoes cut in small slices and boiled cereal. Cool the meat and cut it into portions, lower it back into the soup.
4. In melted butter, grind the chopped onion, finely chopped roots and carrots grated on a fine grater. When the vegetables are cooked, add the salted mushrooms, cut into small strips, and simmer for five minutes, stirring time from time. 5. When the potatoes are ready, add the vegetables roasted with the salted mushrooms, salt and stir the soup for another three minutes.
6. When serving, add sour cream and herbs to each plate.
How to cook pickle with kidneys
Ingredients:
• 1.7 L low-fat beef broth;
• 350 gr. the kidneys;
• 50 gr. parsley root;
• 30 gr. white parsnip (root);
• 50 gr. celery root;
• large onion;
• 150 gr. salted or pickled cucumbers;
• 50 gr. ghee, can be replaced with refined sunflower;
• 1.5 table. spoons of flour;
• A small bunch of green onions.
Cooking Method:
1. Fresh beef kidneys clean from the films, cut off the excess fat and, cutting in half, put for three hours in cold water, which you change every half hour.
2. Also drain the last water, replace it with boiling water and boil for 40 minutes. Cool the finished kidney, cut into small slices, strain the broth.
3. Cut the peeled roots into small circles or straws, and onion head and potatoes into slices.
4. Slightly grind the roots and onions in oil, until softened, increase the heat, pour in a little broth and stew until done.
5. Remove pickles from pickled cucumbers, cut each into four parts and, after removing the seeds, cut the flesh into medium-sized diamonds. Put the cucumber slices in the pan, add a little broth and simmer for five minutes.
6. Slowly fry the flour in a dry frying pan until creamy color, gently pour in a few spoons of broth from cucumbers poached in the broth and carefully stir until smooth.
7. In the hot meat broth, add a decoction of the kidneys, put the potatoes and boil for ten minutes after boiling.
8. Add the roots stewed in broth and onions, cucumbers, diluted browning, and simmer for moderate heat for five minutes.
9. When serving at the table, place the boiled buds on plates with spilled pickle, season the soup with sour cream and fresh herbs.
How to cook pickle with rice
Ingredients:
• half chicken, about 500 grams;
• potatoes - 2-3 medium tubers;
• small sweet onion;
• medium sized carrot; • two ripe tomatoes;
• three small pickles;
• a small bunch of dill;
• 4-5 onion feathers;
• Two full tablespoons of polished rice, coarse grain.
Cooking Method:
1. Rinse the chicken carcass with water, chop it into four parts and, filling with one liter of cold boiled water, put stew broth.
2. When the chicken is ready, add the scrubbed and thoroughly washed rice to the boiling broth.
3. Lay potatoes with shredded potatoes, chopped cucumbers and also chopped tomatoes. Remove the peel from tomatoes before cutting.
4. To a delicate amber shade, on vegetable oil or other fat, fry onion and finely grated carrot, cut into small pieces.
5. When the potatoes are cooked until half cooked, put the roasted vegetables in a saucepan and continue cooking until the potatoes soften.
6. Lay chopped green onions, chopped dill and protomon pickle on low heat for two minutes.
How to make pickle - small cooking tricks and useful tips
• Pearl barley, added to the pickle, you can not boil in advance, and spasserovat a little in the melted butter in a pan. This will change the taste somewhat, but it will enrich the soup with a sense of richness.
• In the pickles, prepared with potatoes, first add the potatoes, and only after it reaches the readiness lower cucumbers. If you do the opposite, the potato may not boil and remain hard.
• The taste of the soup, or rather, its sharpness, can be adjusted by adding boiled, strained cucumber brine, diluted in boiled water or broth with citric acid. Better yet, make it lemon juice.
• Brine from pickled, barrel-shaped cucumbers gives special “strength” to pickles.
