Pickle with beans

Rassolnik, which is a soup made from potatoes, cereals, pickled cucumbers and cucumber pickle, boiled in water or broth, is considered a dish of Russian cuisine. Among the traditional recipes do not find a variant of this dish with legumes. However, pickle with beans is no less tasty than its predecessor, it has a characteristic taste for pickled soups. Culinary experts attribute this invention to the Ukrainians, although this version does not have precise evidence. Recipes of pickle and beans have been spread recently, none of them can claim to be called classic. The soup made from them has a unique taste, delicate and harmonious.

Cooking Features

Rassolnik with beans began to prepare relatively recently, there is no single recipe for this dish and well-established technology for its preparation. However, some patterns and rules can be identified. They should be guided by the hostess when cooking this unusual soup.

For the preparation of pickle, dry red beans are more often used. It takes a long time to brew it. Reducing this process will help soaking the beans for a few hours, better at night. Instead of dry beans, you can use canned, but you need to take it in 1, 5-2 times more than indicated in the recipe. If you are boiling broth soup, you can boil the beans separately while the broth is cooking.
Pickle requires pickles and pickle from under them. You can replace them with salted mushrooms. The use of pickled products is permissible, but does not allow to get the very taste that is typical for this pickle.
Rassolnik is prepared with the addition of vegetable roasting. If it is made in butter, the soup will get a softer taste.
Cucumbers are put in pickle last, otherwise the other ingredients may remain harsh.
Young cucumbers with delicate skin can not be peeled, large ones should be cleaned, cut into several pieces along, cut out the areas with large seeds.
Pickle gets rich flavor not immediately, but after a few hours. If you do not have more time, let it stand under the lid for at least 20-30 minutes.
Traditionally pickle is served with sour cream. With beans, soup is often cooked in fasting in order to have a hearty meal without eating meat. In this case, the smelted refueling will have to be abandoned. Greens, tomato paste will make the soup more pleasant to taste. After adding them to the pan, the soup must be boiled so that it will not turn sour before it is eaten.
You can pickle pickle only after adding cucumbers and pickle to it, otherwise you risk over-salting the dish.

Rassolnik with beans can be cooked in meat, chicken broth or in water. There are plenty of recipes for soup, so that you can choose the appropriate option.

Lenten pickle with beans

Composition:

beans beans - 100 g;
potatoes - 0, 3 kg;
carrots - 100 g;
onions - 100 g;
tomato - 150 g;
pickles - 0, 3 kg;
cucumber pickle - 120 ml;
vegetable oil - 40 ml;
sugar - 5 g;
salt, spices - to taste;
water - 2 l.

Method of preparation:

Rinse beans, cover with water, leave for 6-8 hours.
Rinse the beans again, cover with clean water, boil until soft.
Drain the broth into the pan in which the soup will boil.
Tomato boil, peel. Cut in half and spoon to remove the seeds. Cut the flesh into small pieces.
Remove the husks from the bulb. Cut the vegetable into small cubes.
Scrape carrots to remove contaminated top layer, wash. Rub on a grater with large holes.
Peel the pickles, cut them into small cubes or straws.
Peel the potatoes, cut into cubes and a half centimeters.
Add water to a saucepan with bean broth to bring the liquid to a volume of 2 liters. Boil.
Put the potatoes. Wait for the soup to boil again. After that, boil it for 10 minutes.
Add beans.
Heat oil in a pan, fry carrots and onions in it until golden.
Add cucumbers and tomatoes to vegetables, fry for another 5 minutes.
Pour in brine, stew vegetables in it for 5 minutes. Remove pan from heat.
Place the frying in the soup, stir. After 2-3 minutes, evaluate its taste. Add salt, sugar and pepper to make it as enjoyable as possible.
Remove the pan from the pickle from the heat, leave it under the lid for about half an hour.

The pickle with beans is thick and nourishing. It will be even tastier if you fill it with sour cream before serving.

Pickle on chicken broth with canned beans

Composition:

chicken breast - 0, 3 kg;
pickles - 0, 3 kg;
canned beans - 130 g;
potatoes - 0, 4 kg;
celery root - 100 g;
carrots - 100 g;
onions - 100 g;
fresh herbs, salt, pepper - to taste;
water - 2, 5 l;
butter or margarine - 20 g;
vegetable oil - 40 ml.

Method of preparation:

Wash vegetables.
Peel celery root and carrots. Cut them into small cubes.
Free from the husk and chop the onion with a knife.
Heat the vegetable oil, put celery, carrots and onions in it, fry over low heat until soft.
Wash chicken breast, boil until tender. Remove the chicken from the pan, strain the broth.
Separate the chicken meat from the bone, cut into small cubes, return to the broth.
Bring the broth to a boil.
Peel, cut into 1 cm cubes potatoes, dip in broth.
After 5 minutes, add the beans, and after the same time - fry.
Melt butter or margarine in the empty pan.
Peel, chop cucumbers, put into a frying pan. Cook them for 2-3 minutes. Add a couple of tablespoons of broth, put out until the liquid is almost completely evaporated.
Put the cucumbers in a soup pot.
Cook the pickle 5 minutes, throw in it finely chopped greens. Bring to a boil, let boil for a minute or two, remove from heat.
Insist the soup under the lid for at least half an hour.

Rassolnik with beans in chicken broth is tender, nourishing. According to the above recipe, you can cook soup in broth from beef, pork. They need to cook a little longer than the chicken, otherwise the technology of cooking pickle will not change.

Pickle with beans, minced meat and olives

Composition:

minced meat - 0, 3 kg;
pickles - 0, 3 kg;
pitted olives - 100 g;
pitted olives - 100 g;
white beans in tomato sauce (canned) - 0, 25 kg;
potatoes - 0, 3 kg;
tomato juice - 0, 2 l;
tomato paste - 20 ml;
onions - 100 g;
carrots - 100 g;
hard cheese - 40 g;
salt, herbs, spices - to taste;
vegetable oil - as required;
water - 2 l.

Method of preparation:

Peel and finely chop the onion, rub the carrots.
Heat the butter in a pan, fry the vegetables in it, add the mince, fry it until it changes color.
Add the tomato paste, continue frying for a few more minutes.
Put the food in a saucepan, cover with water, bring to a boil.
Peel, dice potatoes, dip into pan.
Cut cucumbers into thin strips. Cut olives and olives into rings.
Stew pickles in tomato juice for 5 minutes.
15 minutes after the potatoes were put in the soup, add the cucumbers, olives and olives along with the tomato juice.
Put the contents of the tin can in the pan.
After cooking for 10 minutes, add salt and pepper to taste.
Pour finely grated cheese, chopped greens into the pan.
Cook for 2-3 minutes. Remove from heat.

The soup prepared according to this recipe has a pleasant taste and has won many admirers.

Rassolnik with beans is not one of the traditional dishes, it does not have a long history, but is respected by gourmets. Possessing a characteristic taste for pickle, it has unique notes peculiar only to it. Cooking this first dish is easy if you know how to do it right.

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