The two Russian capitals are arguing not only about how to correctly say - “entrance or front door?”, “Curb or curb?”, But also how to cook pickle soup correctly. Historically, there have been classic recipes for Moscow and Leningrad rassolnik, on the basis of which many variants of this dish were born. Let's try to figure out - what is the difference between the methods of making pickles of the two capitals.
Main common ingredients
The basis of any pickle is broth and pickles, as well as carrots, onions and potatoes: these products are included in the recipe of all pickles. Cut potatoes into slices, onions - into cubes or half rings, grate carrots or cut into strips, then prepare frying from onions and carrots.
Cucumbers are also either grated or chopped; peel the tough peel, put it in a saucepan when cooking the soup, and then throw it away - so the pickle turns out to be more piquant. Sometimes they use cucumber pickle - it must be drained and boiled before being added to the soup. It is important to remember that you need to salt the pickle in moderation, since cucumbers and pickle contain a sufficient amount of salt.
When serving, they put quite a lot of greens on the plate - parsley and dill.
This is where the general principles of making pickle in Moscow and Leningrad end.
Leningrad rassolnik
the basis for the preparation of Leningrad pickle. The broth should be strong and rich, it is advisable to choose a piece of beef with bone; you can also add a piece of pork. The finished meat is removed from the broth, separated from the bones, chopped finely, and then sent back to the soup or placed directly on the plate before serving.
added when roasting onions with carrots to enhance the color and aroma of the broth.
this is another feature of the Leningrad-style rassolnik. Since the barley takes a long time to boil, it is first soaked for several hours, washed, boiled in a separate saucepan until almost cooked, and only then the soup is added. Sometimes, instead of barley, rice, wheat grits or even buckwheat are put in pickle - it's also delicious.
After cooking, the Leningrad-style pickle should be allowed to brew for 20-30 minutes, and only then served on the table, be sure to add sour cream to each plate.
Rassolnik Moscow
the first and most important difference between the Moscow pickle from the Leningrad one. Chicken, as well as turkey, duck or other poultry are boiled with the addition of giblets - hearts, stomachs. When the broth is ready, the bird is taken out and disassembled into rather large pieces, which are laid out on plates before serving the soup. The offal is cut into small pieces and sent to cook with soup.
a characteristic feature of the pickle in Moscow. This is an "amateur" recipe, since not everyone loves the taste of this offal. To properly prepare the kidneys, they are cleaned of films, cut in half, soaked for 3-4 hours in cold water, then boiled for 10 minutes, drained, washed and this cycle is repeated again. Then the kidneys can be cut into pieces and added to the boiling soup.
parsley, celery, parsnips, and in a fairly large amount - an obligatory ingredient in Moscow pickle. All these vegetables are cut into strips or tinder on a coarse grater and sautéed along with onions and carrots.
Fresh leaves are cut into "noodles" and added to the pickle shortly before it is ready.
filling Moscow pickle instead of sour cream in Leningrad. Lezion is prepared like this: a raw egg is poured into warm milk and, stirring constantly, bring to a boil, boil for 3 minutes and add to each plate when serving.
with salted cottage cheese was traditionally served with pickle in Moscow.
As you can see, one name means completely different recipes! All the more room for culinary experiments and opportunities to diversify your diet.
