Rassolnik is a traditional Russian dish that has been cooked since time immemorial. Its distinctive features have always been a slightly viscous consistency and a pleasant salty-sour taste, which is obtained thanks to the cucumber pickle.
It is necessary
- - 500 g of beef on the bone;
- - beef kidney;
- - the head of an onion;
- - carrot;
- - 4 medium sized potatoes;
- - 4 pickles;
- - celery and parsley root;
- - 2/3 cup pearl barley;
- - vegetable oil;
- - parsley greens;
- - 100 ml of cucumber pickle.
Instructions
Step 1
Prepare the beef kidney. To do this, clean it from the film and soak it in cold water for 4 hours, changing the water several times. Then wash it, place it in boiling water, boil it for 5 minutes, discard it in a colander, rinse it and put it back in boiling water. Repeat the procedure 3 times.
Step 2
Soak the pearl barley in plenty of water so that it cooks faster. Pour the beef with 2.5 liters of water, bring to a boil, remove the foam and simmer under a lid over low heat for 1-1.5 hours. It should become soft. Then take it out.
Step 3
Dip the kidney, washed celery and parsley roots into the finished broth. Bring to a boil, reduce heat, and simmer until tender. Then put the kidney to the beef, and discard the roots.
Step 4
Dip the washed pearl barley into the broth. After 15 minutes, add the diced potatoes to it. Cut the onions and carrots into strips and fry in vegetable oil, then add to the broth.
Step 5
Cut the cucumbers into thin strips and add to the soup along with the cucumber pickle. Season with salt and pepper. After 5 minutes, turn off the heat, put the herbs in the pickle and cover the pan with a lid so that it infuses.
Step 6
Put pieces of boiled meat and a kidney cut into thin plates in plates, pour the soup. Serve the prepared pickle with sour cream and black bread.
