Rassolnik is an original dish of Russian cuisine; it was prepared both in villages and in expensive restaurants in the capital. There are many recipes for its preparation. The classic pickle recipe includes giblets instead of meat - liver and kidneys. Unfortunately, the modern housewife does not always have the opportunity to find kidneys in the store, so we suggest you cook pickle without them - with meat.
It is necessary
-
- Meat
- beef or pork on the bone - 0.5 kg,
- 2 - 2, 5 liters of settled water,
- 3 medium potatoes,
- 1 carrot,
- 1 medium onion
- white roots parsnips
- dry or fresh celery,
- 2 tablespoons of tomato
- 2-3 tablespoons of vegetable oil,
- half a glass of pearl barley,
- 3 pickled cucumbers,
- 1 glass of brine
- Bay leaf
- black pepper
- greens
Instructions
Step 1
Soak the pearl barley in warm water for a couple of hours. Wash the meat, put it in a saucepan, fill it with water and set to cook. Remove the foam thoroughly before the water starts to boil. After boiling, immediately reduce the heat to low, lightly (!) Salt the broth and let it cook slowly.
Step 2
After an hour, add pearl barley to the broth and pour a glass of brine, toss in the parsnips and celery root. The fire can be added slightly.
Step 3
Chop the onion finely and rub the carrots into small strips. Place small pieces of potatoes in a saucepan. Finely chop the cucumbers.
Step 4
Heat vegetable oil in a frying pan, fry the onion until slightly golden brown, add the carrots to the pan and lightly save them along with the onions. Dissolve the tomato paste in a little water until it becomes a thick tomato juice, pour into a frying pan, stir and simmer slightly, stirring constantly with onions and carrots. As soon as the tomato begins to separate from the vegetable oil, remove the pan from the heat.
Step 5
Try potatoes for softness - they should be a little damp. Pour the cucumbers into the pan, put the contents of the pan in the same place. Stir, straighten with salt, put a couple of bay leaves, peppercorns.
Step 6
After 5 minutes, remove the pan from the heat, pour finely chopped herbs into it - dill, parsley. The pickle is ready. Let it stand for another 20 - 30 minutes. Put the meat out of the pan, cut it and place it on portioned plates. Pour the pickle, sprinkle with fresh chopped herbs and serve!
