Rassolnik is a Russian cuisine dish made from meat, cucumbers, cereals and vegetables. Its taste is sour and slightly salted; instead of meat, you can use fish or offal. There are many recipes for pickle, most of the variations of this first course are prepared with barley, but it can be replaced with rice.
It is necessary
- • 2.5 liters of beef broth;
- • 4 potatoes;
- • 300 frozen mushrooms;
- • 1 onion;
- • 1 carrot;
- • 1 pickled cucumber;
- • ½ cup rice;
- • ½ cup cucumber pickle;
- • 2 tbsp. tomato paste;
- • chopped greens;
- • vegetable oil for frying;
- • ground black pepper.
Instructions
Step 1
This dish is cooked in beef or pork broth with the addition of mushrooms. Instead, you can add kidneys, smoked brisket or chicken to the pickle. Wash and peel onions, potatoes and carrots, cut potatoes into strips, onions in small cubes, three carrots on a coarse grater. We wash the rice well under running cold water, and cut the pickled cucumber into small slices. Pour vegetable oil into the pan and fry the onions and carrots.
Step 2
Bring the broth for pickle with rice to a boil, then add the mushrooms and cook over low heat, periodically removing the foam. In a frying pan, mix cucumber slices and tomato paste, fill this mixture with broth and simmer for 7 minutes. Then add potatoes and rice, bring to a boil and cook over low heat until rice and potatoes are fully cooked.
Step 3
When the vegetables are fully cooked, pour the brine into the pickle with rice, mix well and add black pepper to taste. Before serving, add finely chopped herbs to the dish and infuse the soup for 10 minutes. Pickled cucumbers are needed for pickle, lightly salted and pickled cucumbers are not suitable for such a dish. In no case should you add hot spices to the pickle with rice, you also need to remember that it is not salted.
