Rassolnik is usually cooked on barley, but with rice, the taste of the soup is no worse. And if you also cook it with meat, it will turn out very tasty. You can take any meat, but beef is still better.
You will need: 500 g of young beef or veal, a third of a glass of rice, preferably round, 2 sauerkraut, 1 carrot, 2 onions, 2-3 potatoes, vegetable oil, bay leaves, herbs, salt and pepper to taste. Wash the beef, cut the films and place the meat in cold water. Put the pot on the fire and start to cook the pickle broth. Do not miss the moment the foam appears, because then it is more difficult to remove it. Be sure to add salt to the broth, but remember that you will also be adding pickles. The meat is cooked over low heat for about an hour and a half. When ready, remove, cool and cut into cubes. Place the washed rice in the broth and cook until half cooked. During this time, wash and peel the potatoes. Cut it into strips or cubes as you like and place in the pickle. Simmer for 10 minutes. Peel the onions and carrots. Chop the onion in half rings, grate the carrots on a medium grater. Cut the pickled cucumbers into cubes. It is better to take pickled cucumbers, they have an incomparable sour taste compared to pickled and salted ones. Although, if you prefer pickled ones, you can use them as well. Fry onions and carrots in vegetable oil, add cucumbers and simmer a little. Actually, ideally, everything should be fried separately, it will take longer, but tastier. Put chopped boiled meat, sauteed onions, carrots and pickled cucumbers in the soup, pepper. Add salt if required. Cook for 5 minutes, then remove from the stove, add bay leaves and cover for 5 minutes. When the pickle is infused, take out the lavrushka, otherwise the taste of the soup will deteriorate. Serve hot pickle with rice and meat with sour cream, sprinkle with chopped herbs.
