Classic pickle is brewed from barrel cucumbers and barley, but not everyone likes the taste of this cereal and takes a long time to prepare it. It is considered acceptable to replace it with buckwheat or rice. The latter is used most often. Rassolnik with rice in a slow cooker is cooked relatively simply and quickly, the result is tastier and more fragrant than cooked in a saucepan.
Cooking Features
Rassolnik with rice in the slow cooker will succeed even for a novice cook if he uses the appropriate recipe and adheres to several simple rules.
- One of the main ingredients of pickle is pickled cucumbers. It is permissible to replace them with salted mushrooms - this is advisable to do when cooking lean soup. Marinated vegetables for pickle are not suitable. Marinade is also not an adequate substitute for cucumber pickle.
- Pickle can stew on water or broth. When cooking soup with meat, first boil and filter the broth, then cook the vegetable roast and only then cook the soup itself. To speed up the process of frying can be done separately in the pan. If you stick to a diet, vegetables before laying in the soup can not be fried.
- Sour cream and butter help to soften the savory taste of pickle. Sour cream is added to it when serving, butter is used to roast vegetables.
- Cucumbers and cucumber pickle are added to pickle 5-10 minutes before the soup is ready. If you put them earlier, it will take more time to cook rice and potatoes.
- If you use large barrel cucumbers for making soup, they should be cleaned by removing the coarse skin.
- You can pickle pickle only at the end of cooking, otherwise there is a risk of making it salty.
- For cooking broth and soup, use the “First course” program or similar. If you are cooking a very thick soup, you can use the “Quenching” program. Frying is cooked in frying or baking mode. The choice of program depends on whether the cooking function is provided in your multicooker.
- It is recommended that the finished pickle be dispensed immediately. If it is allowed to brew in the heating mode for 15 minutes, it will turn out tastier and more aromatic.
Knowing the subtleties of cooking pickle in a slow cooker, you can cook rice and pickles soup, the taste of which will appeal to almost any gourmet.
Pickle with rice and pork
Composition:
- pickles - 0, 3 kg;
- pork ribs - 0, 4 kg;
- rice - 120 g;
- brine - 90 ml;
- carrots - 100 g;
- onions - 100 g;
- potatoes - 0, 3 kg;
- vegetable oil - 40 ml;
- salt, spices, herbs - to taste;
- water - as needed.
Method of preparation:
- Wash the ribs, put the multicooker in the bowl. Fill with water before the risks, turn on the “Soup” mode. Set the timer for an hour.
- Rinse the rice well.
- Peel the potatoes, cut into small cubes of about one and a half centimeters.
- Cut the peeled carrots and onions into small cubes.
- Salted cucumbers are ground on a grater with large or medium openings, having previously cleared the skins.
- When the program is complete, strain the broth by removing the meat and bones from it.
- Condemn meat, finely chop, put in broth.
- Wash the bowl of the multicooker, dry well with a towel.
- Pour oil on the bottom, put carrots and onions. Fry using the program “Frying” or “Baking” for 10 minutes.
- Lay out vegetables from the multicooker. In their place, put the potatoes and rice, fill them with broth. Turn on the “Soup” program by setting the timer to 30 minutes.
- 10 minutes after the start of cooking, add the vegetable roast, after another 5 minutes - pickled cucumbers and pickle.
- 5 minutes before the end of cooking, evaluate the taste of the soup, if necessary, salt it, add spices and chopped greens. Continue cooking pickle until the program is completed.
After that, leave the soup to infuse in heating mode for 10-15 minutes. Spill in plates, put sour cream in each spoon.
Pickle with rice and chicken
Composition:
- chicken fillet - 0, 4 kg;
- carrots - 100 g;
- onions - 100 g;
- rice - 80 g;
- potatoes - 0.5 kg;
- oil - 60 ml;
- pickles - 0, 3 kg;
- brine - 100 ml;
- water - how much will go into the bowl of the device.
Method of preparation:
- Peel the vegetables.
- Cut potatoes into cubes of one and a half centimeters.
- Chop onion finely, chop carrots on a coarse grater.
- Peel off coarse skins and cut cucumbers into thin strips.
- Wash chicken fillet, pat dry, cut into small cubes.
- Turn on the multicooker in the “Baking” mode, pour oil on the bottom, after a minute, put onions and carrots in it, fry them for 5 minutes.
- Add chicken. Fry it with vegetables, without changing the regime, for 10 minutes.
- Add potatoes and washed rice. Fill with water so that it is below the extreme mark of about a centimeter or one and a half.
- Turn on the unit by selecting the “Quenching” program and setting the timer to 1 hour.
- 10 minutes before the end of the program, add cucumbers and pickle. 5 minutes after adding cucumbers, add salt to taste, add spices. If desired, you can pour greens.
The pickle for this recipe is thick and nourishing. The combination of chicken with rice and pickles is harmonious, like almost everyone.
Pickle with rice and olives in a slow cooker
Composition:
- veal - 0, 3 kg;
- pitted olives - 150 g;
- carrots - 100 g;
- onions - 100 g;
- pickles - 0, 2 kg;
- rice - 40 g;
- potatoes - 0, 2 kg;
- vegetable oil - 20 ml;
- water - 1, 8 l;
- salt, spices - to taste.
Method of preparation:
- Clean the carrots and onions. Onions cut into thin quarters of rings, carrots - into strips.
- Cut the meat in small pieces.
- Wash rice.
- Peeled potatoes, cut into cubes of medium size.
- Peel the cucumbers, grate them coarsely.
- Slice the olives.
- Pour oil into the bowl of the multicooker, put onions and carrots. Fry the vegetables for 5 minutes using the Baking or Frying program.
- Add meat, cover with water. Change the program to the “Soup” mode. Boil for half an hour.
- Add potatoes and rice. Run the program "Quenching" for half an hour.
- After 20 minutes add cucumbers and olives. Boil pickle until the program ends.
Olives add a unique touch to pickle. According to the same recipe, you can cook pork, beef soup. For the lean option, use mushrooms instead of meat, reducing the cooking time of pickle in the “Soup” mode to 15 minutes.
Veggie pickle with rice
Composition:
- pickles - 0, 3 kg;
- rice - 80 g;
- potatoes - 0, 3 kg;
- tomato paste - 20 ml;
- vegetable oil - 20 ml;
- carrots - 150 g;
- onions - 100 g;
- fresh greens - 100 g;
- water - 1, 5 l;
- salt, spices - to taste.
Method of preparation:
- Peel the cucumbers, cut into strips.
- Potatoes, peeled, cut into small cubes.
- Grind grated peeled carrots.
- Cut the onion into small cubes.
- Pour oil into the bowl of the multicooker, add carrots and onions.
- Activate the program “Frying” or “Baking”. Cook vegetables for 5 minutes.
- Add tomato paste, stew vegetables with it, without changing the cooking mode, 5 minutes.
- Pour in water, add rice, potatoes. Switch the unit to “Soup” mode by setting the timer to half an hour.
- After 20 minutes, add cucumbers and pickle, add chopped greens.
- When the program finishes, leave the pickle for 5 minutes in preheat mode.
Vegetarian pickle can also be cooked with mushrooms. Mushrooms cut into plates and added to the soup at the same time with rice and potatoes.
Rice pickle is a popular version of this first course, as it has a pleasant taste and is simple and quick to prepare. The slow cooker makes the cooking process even easier.
