Rassolnik as a hot dish will be able to compete with the usual soups with meat broth. At the same time, you can experiment with its taste, since various products can be included in the recipe.
Little Soup Cooking Secrets
The classic pickle recipe necessarily includes three essential ingredients, which give this dish an original slightly sour taste that distinguishes it from other soups. These are meat, pickles and cereals, the varietal accessory of which may vary.
Various types of meat and even fish are also used to prepare the broth. It is preferable to use meat with bones, as the broth is more saturated from them. The type of cereal used may also depend on which broth the pickle is cooked in.
Pearl barley is traditionally used, but if the soup is cooked with offal, then it will turn out to be no less tasty if you add buckwheat or rice to it. Cucumbers are taken for cooking exactly salted, not pickled. In some recipes, you can see a recommendation, in addition to cucumbers, additionally add a few slices of peeled lemon to the pan, which will add additional acid to the pickle.
Instead of pickled cucumbers, sometimes pickled mushrooms or pure cucumber pickle are used.
Products for the preparation of pickle
To cook the soup you will need:
- 500 g of beef on the bone;
- 3 potato tubers;
- 1 carrot;
- 1 head of onion;
- a couple of pickles;
- 100 g of pearl barley;
- vegetable oil;
- salt;
- parsley and dill.
Less salt will be required, since pickled cucumbers will give the broth the appropriate taste.
How to cook pickle
The pearl barley must be thoroughly rinsed and preferably pre-soaked in hot water for several hours. This will help to shorten the preparation of the pickle in time, since the barley is cooked very slowly. Peel onions and carrots, cut into bars and fry in vegetable oil until golden brown.
Boil broth from beef, for which the meat must be washed and simmered in water over low heat for an hour. The criterion for the readiness of meat and broth from it is easy separation of the pulp from the bone. As the foam appears in the broth, it must be removed, otherwise the soup will turn out to be not transparent. The finished meat must be removed from the broth, separated from the bone, cut into pieces and put back into the pan.
There you need to add cereals, carrots and onions, chopped potatoes, pieces of cucumbers and cook the pickle until the barley is ready. This will take about 20 minutes. Five minutes before turning off the heat, add herbs to the pan. Pickle can be served on the table with sour cream added in portions to each plate.
