Rassolnik is a hearty hot soup loved by many families. It is prepared in different ways, but always with the same invariable ingredient - pickles, as the name of the dish says. Pickle in meat broth is especially good.
Pickle with meat: recipe
Ingredients:
- 450 g of beef on the bone;
- 2 carrots;
- 2 onions;
- 2 pickled cucumbers;
- 1/2 tbsp. cucumber pickle;
- 2 tbsp. rice;
- 3 potatoes;
- 3 cloves of garlic;
- 2 bay leaves;
- 5 black peppercorns;
- 10 g of parsley and dill;
- 30 g butter;
- salt;
- 1/3 tsp ground black pepper;
- vegetable oil.
Pickle will turn out to be even more tasty and rich if you take not one, but two types of meat. For example, lean beef or veal with fatty pork or lamb.
Pickle with meat: preparation
Pour 1.5 L of water into a large saucepan over high heat and simmer.
Wash the meat and place it in boiling water for 3 minutes, then discard the beef in a colander and rinse thoroughly again. Return it to the saucepan, pour 2.5 liters of cold water and cook over low heat, covered for 40 minutes.
Toss the carrots, peeled and criss-crossed onion, bay leaves, peppercorns, and 1 tsp into a saucepan. salt. Cook the broth for another 30-40 minutes, strain it, and cool the meat and chop finely.
Grate the second carrot and pickles on a coarse grater, finely chop the remaining onion. Fry the onion and orange straws in heated vegetable oil until soft, add the beef. Cook for 3 minutes, then mix with half of the cucumbers and dilute with brine.
If pickles have very tough skins, cut them off and place them in the broth while boiling the meat. Then the brine can not be added to the soup.
Boil the broth, transfer the rice washed in several waters into it. Instead of rice, you can safely use pearl barley.
Put grilled vegetables and meat in the future pickle. Wait for the soup to boil and cook for another 5-7 minutes. In the meantime, peel the potatoes, cut them into cubes or slices, and dip them into a pickle pickle along with the rest of the pickles. Simmer the dish for 15 minutes, but for now, cook the spicy green dressing.
Remove the husks from the cloves of garlic, crush them in a special press or rub on a fine grater. Cut off the thick stems from the dill and parsley sprigs and chop the herbs very finely. Rub everything well with butter and black pepper.
Add the dressing to the soup, add salt to your liking, keep it on the fire for a couple of minutes and move the pan to the support. Wrap it in thick towels and leave for half an hour to brew the pickle.
Pour the soup into bowls. If desired, each portion can be supplemented with a spoonful of sour cream. Rassolnik is recommended to be served with fresh rye bread.
