Thanks to its unique sourish taste, pickle is one of the most recognizable soups. He likes many. This hearty and flavorful dish can be cooked not only in meat broth. Rassolnik with sausage is cooked quickly and simply, has a characteristic taste for this dish, like almost everyone. The technology of its preparation may vary depending on the selected recipe, but it remains simple - even an inexperienced cook will be able to make sausage soup, cereals and pickled cucumbers.
Cooking Features
At first glance it may seem that it is impossible to cook the pickle in a hurry. If you cook it according to traditional technology from meat and kidneys, with the addition of pearl barley, then yes. But replacing meat with sausage greatly speeds up and simplifies the cooking process. If the cook is familiar with the general principles of cooking pickle, then with sausage products, this soup he succeeds in fame.
- Salty cucumbers, cucumber pickle give a characteristic sourish taste to pickle. It is impossible to replace them with pickled vegetables and marinade from under them: the result will be completely different.
- Cucumbers are added to the soup shortly before it is ready, after having been ground them. If the skin of vegetables is coarse, they are cleaned before grinding.
- Rassolnik will have a more delicate taste, if for him to prepare the frying in butter. Adding sour cream also helps soften the taste of the dish.
- Salt pickle should be the last thing, otherwise it is likely that you overdo it with salt. If this happens, add a little boiling water, boil diluted soup for a few minutes. It will become less thick, but more palatable.
- Sausage does not require long cooking, it is added at one of the last stages of cooking soup.
- Rassolnik with sausage can be cooked in water or broth. If you want to cook the soup in haste, you can use the broth in cubes.
- When fresh greens are added to the saucepan with the soup, it must be boiled for 2-3 minutes so that it will not turn sour before it is eaten.
- If you plan to cook pickle with barley, boil the cereal separately or soak it in advance to speed up the cooking process. Other cereals do not require such preparation.
- The pickle becomes tastier if you let it stand under the lid for 15-20 minutes.
Different types of sausages, including smoked meats, can be used to prepare pickle. The composition of the soup depends on its taste.
Pickle with barley and boiled sausage
Composition:
- boiled sausage - 0, 4 kg;
- pickles - 0, 3 kg;
- potatoes - 0, 4 kg;
- pearl barley - 80 g;
- carrots - 100 g;
- onions - 100 g;
- salt, water - to taste;
- vegetable or butter - as required;
- sour cream, greens - to serve.
Method of preparation:
- Wash pearl barley, fill with water, boil until ready.
- Peel potatoes, cut into cubes of about 1, 5 cm.
- Peel carrots, grind on a coarse grater.
- Free onion from the husk, cut into small cubes.
- Peel cucumbers, cut into cubes or strips.
- Boil water or broth, put pearl barley and potatoes in a saucepan.
- Set to simmer on low heat.
- Fry carrots and onions until golden in a frying pan in sunflower or butter.
- Transfer the vegetable roast to the soup when it is 10-15 minutes after it has been placed in the potato broth.
- Cut the sausage into medium-sized cubes, dip it in the soup, followed by frying. Wait until the soup starts to boil again.
- Add the pickles, cook the soup for 10 minutes. Taste it. If necessary, add salt and pepper.
- Remove the soup from the heat. Let it stand, covered with a saucepan, for 20-30 minutes.
Spill rassolnik with sausage on plates, add sour cream to each spoonful, sprinkle with fresh herbs, chopped with a knife beforehand. The less water you use to cook the soup for this recipe, the more dense and satisfying it will be.
Pickle with smoked sausage, sausages and rice
Composition:
- water or broth - 1, 5 l;
- carrots - 100 g;
- onions - 100 g;
- Sausages “Dairy” - 100 g;
- cooked smoked sausage - 100 g;
- salted cucumber - 100-150 g;
- vegetable oil - 40 ml;
- rice - 40 g;
- potatoes - 0, 3 kg;
- salt, fresh greens - to taste.
Method of preparation:
- Clean the carrots, cut into small cubes.
- In the same way, chop the peeled onions.
- Heat the oil in a frying pan and fry the onions and carrots in it. Vegetables should be almost completely soft.
- Cut smoked sausage into strips, sausages - into slices.
- Peel potatoes and cut into cubes of medium size.
- Peel the cucumber, chop it on a coarse grater, or cut it into thin strips.
- Rinse the rice, add water or broth, bring to a boil.
- Toss the potatoes into the broth, cook for 10 minutes.
- Add the vegetable fry.
- When the soup starts to boil again, put sausage and sausages in it. Wait for the boil again.
- Add cucumbers. Cook for 5 minutes, try it, adjust the taste.
- Sprinkle with finely chopped greens. Boil for 2-3 minutes.
- Leave it under the lid for 20 minutes, turning off the fire.
When serving, it does not hurt to put a spoonful of sour cream in each plate. Soup can also be decorated with olives or olives - they only improve the taste of the finished pickle.
Pickle with sausage and smoked chicken in a slow cooker
Composition:
- potatoes - 0, 4 kg;
- pickles - 0, 3 kg;
- onions - 120 g;
- sweet pepper - 0, 2 kg;
- pearl barley - 100 g;
- smoked chicken breast - 0, 2 kg;
- cooked smoked sausage - 0, 2 kg;
- bay leaf - 2 pcs .;
- tomato paste - 60 ml;
- vegetable oil - 40 ml;
- water - as needed;
- salt, black pepper powder - to taste.
Method of preparation:
- Rinse the pearl barley grits, fill with boiled water, leave for about an hour, preparing the rest of the ingredients.
- Cut cucumbers into thin straws. If they are young, you can not clean them. Rough skin is better to pre-cut.
- Peel potatoes, cut them into large enough slices or cubes. If the potato pieces are made small, they will become strongly boiled out during the long cooking process.
- Peel onions, cut into thin half rings.
- Cut sausage and chicken breast meat into strips.
- Peel the peppers by removing the stem together with the seeds. Wash, dry the pulp. Dress pepper with quarters of rings.
- Pour oil into the multicooker bowl. Activate the program “Frying”. If there is no such function in your unit, select the “Baking” program.
- Put the onion in the butter, brown it until golden.
- Add pepper, fry for 2-3 minutes.
- Pour the sliced chicken breast and sausage into the vegetables. Fry them with vegetables for 4-5 minutes.
- Put the tomato paste, pour in the multi-glass of water (it contains 180 ml of liquid). Without changing the mode, stew vegetables with sausage for 5 minutes. Turn off the unit temporarily.
- Add barley and potatoes. Fill with water so that about half a centimeter remains to the maximum mark.
- Start the slow cooker by selecting the “Soup” program or similar to it, by setting the timer to 45 minutes.
- Half an hour after the start of the program activation, add pickles, 5 minutes before it is ready, add salt and pepper pickle, focusing on your taste.
- When the program is completed, leave the pickle with sausage to infuse for 20 minutes in the heating mode.
The pickle prepared according to this recipe has a special taste, which is given not only to pickled cucumbers, but also to smoked meats. For the same recipe, you can cook rice soup. In this case, the potatoes should be cut smaller, and cooking time, it is advisable to reduce to 30 minutes.
Rassolnik with sausage is made simple, its preparation does not take much time and effort, especially if you resort to using kitchen appliances. The soup has a unique taste with hints of smoked meat, pleasant sourness.
