Rassolnik is a delicious, thick and rich soup with a rich taste and aroma. The dish can be prepared with both barley and rice. Pickled cucumbers or cabbage are often added to it.
Rassolnik is considered one of the first courses in Russian cuisine. Its prototype in Russia was kalya soup. This dish was prepared with cucumber brine, lemon juice, cabbage brine. Sometimes kvass was added to this soup. There are several varieties of pickle: meat, mushroom and vegetarian.
To prepare the pickle, you will need the following ingredients: 400 grams of pork bones, 2.5 liters of water, 1/2 tbsp. pearl barley, 1 onion, 2 medium carrots, 3 medium potatoes, 3 pickles, 1/2 tbsp. sour cucumber brine, 20 grams of vegetable oil, 1 tbsp. salt, 1 tbsp. seasoning for soup, 1 tbsp. sour cream.
Boil the broth first. To do this, dip the pork bones in water, put the pan on the fire and wait for it to boil. At this time, soak the barley several times. The process is as follows: dip the cereal in water and stir. As soon as the water turns brown, drain it. Then fill the cereal with water again. Continue this until the water is clear. You may need to change it 7 times for this.
If you don't like onions in your soup, just toss a whole onion into it. And when it becomes soft, take it out and throw it away. The main thing is that the onion does not fall apart in the soup.
Check the broth from time to time and skim off the foam. When the broth comes to a boil, reduce the heat and add the barley. So the broth should cook for another 1.5 hours. Skim off white foam from time to time. Wash potatoes, peel and cut into cubes. Chop the cucumber into very small cubes. Finely chop the onion too. Peel, wash and cut the carrots into cubes. You can grate it. Fry the onions and carrots in vegetable oil.
If you want the pickle to turn out to be more rich and tasty, put a spoonful of sour cream while overcooking the onions and carrots.
After 1, 5 hours, put the potatoes in a saucepan with broth. Salt the future soup. When the potatoes are almost ready, put the cucumber in the soup and pour in the brine. Now pour the fried onion and carrot into the soup. At this point, you can try the salt soup. After half an hour, put the seasonings in the pickle and turn off the heat. Cover with a lid: let it sit for a couple of minutes. Serve the soup with sour cream.
Pickle can be prepared on the basis of broth with chicken, with kidneys, with poultry giblets, with a heart. Some hostesses even manage to cook pickle with sausage. Vegetable pickle necessarily includes tomatoes, turnips, radishes, and other root vegetables.
The cooking time for the pickle will be significantly reduced if the pearl barley is pre-fried in oil until golden brown. Besides the taste, it will give the soup a beautiful color.
If you want to replace the barley with rice, you can do it without any problem. Rinse and sort the rice before cooking. Put the rice grits in boiling water for 5 minutes, and then fold them onto a sieve. This kind of rice can be used in soup. In addition to rice, buckwheat or millet can be used.
You can not put salt in the pickle at all, but then you need to put twice as much brine from sour cucumbers.
