One of the most delicious Russian soups is rassolnik. A pleasant, sour, rich soup can be prepared on the basis of meat or vegetable broth. Homemade pickle takes a long time to prepare, but its taste is excellent.
You will need:
- 300 g of beef kidneys;
- 3 potatoes;
- 3 tbsp. tablespoons of pearl barley;
- 1 carrot;
- 1 parsley root;
- 1 large onion;
- 3 pickles;
- 2 bay leaves;
- 8 black peppercorns;
- salt;
- vegetable oil for frying;
- greens of dill and parsley.
Prepare the kidneys first. Rinse them, free from films and soak in cold water for 8 hours. The water should be changed from time to time. Then pour boiling water over the kidneys and cook for about half an hour. Take out the food and cut into slices.
Rinse the groats, pour boiling water over and leave to steam, covering with a lid. Peel the cucumbers, pour a glass of boiling water over the skin and cook for 15 minutes. Remove and discard the boiled skin. Cut the cucumbers into small pieces and put in the broth. Let them simmer for 10 minutes.
Peel the carrots, celery and parsley root and cut into strips. Chop the onion and fry in a little vegetable oil until golden brown. Put the roots to it and, stirring, cook everything together for another 5-7 minutes. Put the kidneys in a saucepan, pour one and a half liters of boiling water and cook for 30 minutes. Add the sautéed onion roots and cereals. Cook for 10-15 minutes, then place the diced potatoes in a saucepan. Cook the soup until the potatoes are done.
Add the cucumbers along with the broth to the soup pot. If necessary, add salt and spices. Cook the pickle for another 10-15 minutes. After making sure the buds are ready, season the dish with finely chopped parsley and dill. Let the soup brew under a closed lid and pour it into bowls, adding a spoonful of sour cream to each.
Vegetarian pickle
Due to the abundance of vegetables, this version of the pickle turns out to be quite rich in taste. Serve with sour cream and black or cereal bread.
You will need:
- 1.5 liters of boiling water;
- 1 potato;
- 1 carrot;
- 1 turnip;
- 4 pickles;
- 2 onions;
- 1 parsley root;
- 1 parsnip root;
- celery root and greens;
- 3 tablespoons of buckwheat;
- 8 black peppercorns;
- greens of dill, parsley and celery;
- salt;
- butter;
- 2 bay leaves.
Prepare your cucumbers. Peel them and boil the rind. Then add finely chopped pulp to the broth and simmer for 7-10 minutes.
Rinse vegetables, peel. Cut the roots into strips, the onion into thin half rings. Simmer the roots and onions in hot butter for 7 minutes. Pour boiling water over them and cook for 10 minutes, adding buckwheat. Add diced potatoes and spices to the soup and cook for another 10 minutes. Add the cucumbers with the broth and cook until tender. Pour finely chopped herbs into a saucepan. Serve with sour cream on the pickle.
