Rassolnik is a rather unusual soup made from grits and pickled cucumbers, often with the addition of pickle, but sometimes without it. The use of these ingredients determines the unique taste of the dish, which has a slight sourness. The basis is broth or water, for satiety they put potatoes, meat, mushrooms, less often fish in a dish. Of the cereals most often use barley and rice, some cooks replace them with buckwheat. Classic is considered pickle with barley and pickled cucumbers. This dish has several variations, so it may have a different taste, but the unique notes in it are preserved regardless of the recipe chosen.
Cooking Features
Rassolnik in a number of Slavic countries has been brewed for a long time, each housewife makes her own version of this peculiar soup, so a single recipe for its preparation does not exist. However, some general rules for cooking pickle are available, and they should be studied before you start cooking.
- Salted cucumbers are used for pickle, and not pickled. Only they can give the soup a unique taste. Brine from under the cucumber to replace marinade with vinegar is also impossible.
- Barley contains a lot of gluten, giving the soup a thick consistency, but not everyone likes it. To make pearl barley less sticky, before cooking it can be lightly fried in a dry frying pan.
- Barley is prepared longer than most cereals. To speed up the cooking time can soak it for 1-2 hours in cool water, although this is not a mandatory requirement.
- To make pickle clear, many cooks boil barley separately, adding ready-made soup to the soup.
- Salt pickle should be the last. If it seemed to you that it is already over salted, add a little boiled water, boil for 5 minutes so that the soup will not spoil.
- The soup will be tastier and more aromatic if you use several types of meat, including bone, to cook broth.
- When added to the soup, tomato paste, the inclusion of which in the composition of the dish includes some recipes, it must be fried with carrots and onions.
- White roots must be browned before adding to the broth, otherwise they will change the color of the broth, making it unappetizing.
- Cucumbers, before adding to the soup, are ground, coarsely rubbing or slicing into strips. Some recipes involve roasting cucumbers before putting them into the soup. Do it in a separate pan.
If the above recommendations are observed, even an inexperienced hostess will be able to cook delicious pickled pickle pickles with pickles, no matter what recipe it takes as a basis.
Classic pork recipe
Composition:
- pork ribs - 0.5 kg;
- potatoes - 0, 3 kg;
- onions - 100 g;
- carrots - 100 g;
- pearl barley - 100 g;
- pickles - 0, 4 kg;
- salt, spices - to taste;
- tomato paste - 20 ml;
- water - 2 l;
- vegetable oil - how much will leave.
Method of preparation:
- Wash the pork ribs, cut into pieces so that each has one bone. Put in a saucepan, cover with water and place on the stove.
- Rinse and boil the barley in a separate pan. If you did not pre-soak it, you need to cook it for 25-30 minutes after boiling water. If the croup was soaked, it will take 20 minutes to brew.
- Peel the potatoes, cut them into small cubes.
- Remove the husks from the bulb. Chop the onion with a knife.
- Peel carrots, coarsely rub.
- Cut the pickles into thin strips.
- When the water in the pan with the ribs boils, remove the foam formed on the surface, reduce the heat. Boil, covered with a lid, until the meat is easily behind the bones.
- Remove the ribs from the broth, put the potatoes in it. Boil 10 minutes.
- Place carrots and onions in a frying pan with hot oil, fry until golden brown, add tomato paste, stew for 5 minutes.
- In a separate frying pan, fry salted cucumbers for 5 minutes in a small amount of oil.
- Cut the meat into small pieces.
- Add fried vegetables to the stock pot. Cook for 5 minutes.
- Put cucumbers and meat, add boiled pearl barley, continue cooking the soup for another 5 minutes.
- Add bay leaf and other spices to taste. If necessary, add salt to the soup. At this stage, you can add chopped greens.
- Boil the soup for 2-3 minutes. Remove from heat. Leave to infuse under the lid for 15 minutes.
Pickle pickles with pearl barley and pickles, cooked in broth from pork ribs, turn out to be nourishing, rich. Serve it best with sour cream, which will make it taste softer and more tender.
Barley pickle pickles with pickles and chicken gible
Composition:
- beef on the bone - 0, 3 kg;
- chicken offal - 0, 2 kg;
- potatoes - 0, 4 kg;
- pearl barley - 100 g;
- onions - 100 g;
- carrots - 100 g;
- pickles - 0, 2 kg;
- cucumber pickle - 0, 2 l;
- water - 2, 5 l;
- vegetable oil - how much will leave.
Method of preparation:
- Wash the beef, put it in the pan.
- Thoroughly wash the chicken liver, heart, stomachs. Put to the meat.
- Fill with water, put on the stove. Bring to a boil, remove the foam.
- Cover with a lid, leaving a gap for steam, reduce the intensity of the flame.
- Boil for an hour, then remove the meat and chicken giblets from the broth, cool, cut into strips.
- Peel and cut small-sized potatoes into potatoes, place in broth.
- When the liquid in the pan starts to boil again, return the meat to it. Boil 15 minutes.
- Rub the pickles.
- Finely chop the carrots and onions, after clearing them. Fry until golden brown in vegetable oil.
- Boil pearl barley in a separate saucepan until ready.
- Put pearl barley, cucumbers, fried vegetables in the soup.
- Wait for the soup to boil again. Boil it 10 minutes after boiling.
When spilling the soup in plates, make sure that meat and chicken offal is placed on each plate. Put a spoon of sour cream. A good idea would be to sprinkle the soup with fresh herbs. If you add it to the pot, and not separately to each portion, the soup then needs to be boiled again to protect it from premature souring.
Fish pickle with barley and pickles
Composition:
- pickles - 0, 3 kg;
- fish fillets (any) - 0.5 kg;
- pearl barley - 50 g;
- potatoes - 0.5 kg;
- onions - 150 g;
- carrots - 150 g;
- vegetable oil - how much will leave;
- broth, water - 3 l;
- salt, spices, fresh herbs - to taste.
Method of preparation:
- Boil fish broth, remove fish from it, strain the broth. Fish fillet. If boiling pickle on the water, just cut the fish fillet into small pieces.
- Rinse the barley, boil it until half ready.
- Peel the potatoes, cut them into small cubes.
- Peel and cut the carrots into the same pieces.
- Free the onions from the husk, cut them into thin quarters of rings.
- Cut the cucumbers into thin, short straws.
- Separately, fry the onions and cucumbers, combine, continue to fry them together for 2-3 minutes. You can add a little creamy meat - this will give the soup a delicate creamy taste.
- Boil water or broth, put potatoes into it, bring to a boil, add fish.
- When the soup is boiling again, enter the barley and carrots, cook the pearl barley and potatoes until soft.
- Add the remaining ingredients. Continue cooking pickle for 10 minutes.
After the fish pickle has infused a little under the lid, pour it into plates, sprinkle with chopped greens and serve to the table.
Rassolnik is a unique taste to the soup, which is prepared from the available ingredients, it turns out nourishing, fragrant, has a unique taste with a pleasant sourness. Serve it most often with sour cream and greens. One of the most common variants of this soup is pickle with pearl barley and pickled cucumbers. It can be cooked in broth or water, with meat, fish, or without adding additional ingredients.
