Rassolnik is an unusually tasty homemade soup with a light and pleasant sourness. Learn to cook this simple first course, which will surely become one of the most reliable numbers in the culinary repertoire and will appeal to everyone in the household.
Pickle can be prepared according to different recipes. Some housewives prefer to cook this soup with the addition of rice, while others recognize pickle only with barley, others use buckwheat. This ancient first course was prepared with meat, caviar and fish. Cucumber pickle was used as a dressing.
Required Ingredients
To make a soup of pickled cucumbers and barley at home, you need to prepare the following set of products:
- 3 liters of water;
- 700 grams of beef;
- 100 grams of pearl barley;
- 1 medium onion;
- 1 carrot;
- 3 medium potato tubers;
- 3 pickles;
- a little cucumber pickle;
- vegetable oil for sautéing;
- salt to taste;
- greens;
- sour cream.
Pickle recipe
The first step is to prepare the broth. To do this, take a piece of beef and rinse it thoroughly under cool running water. Then fill the pot with water and put it on fire. As soon as the water boils, dip the meat into the saucepan. Remove the resulting foam with a strainer or spoon.
Next, you should prepare the barley. Soak it in a bowl of cold water, stir after a couple of minutes and drain. Pour cold water over the cereal again. Repeat this procedure until the water becomes clear. Dip the barley into a saucepan with meat, simmer for an hour and a half, stirring occasionally. If foam appears, remove.
Now you need to prepare the rest of the ingredients for the pickle. Cut the pickled cucumbers into small cubes (you can grate on a coarse grater, as you like) and put in a bowl. Peel the onions and chop finely. Wash the carrots, remove the skin and grate. Put a frying pan on the fire and add a small amount of vegetable oil. Put chopped onions and carrots there, fry until golden brown, stirring occasionally.
Wash and peel the potatoes, cut into medium cubes. Remove the cooked meat from the broth, chop into pieces and send back to the pot. Put the chopped potatoes there, mix. When the potatoes are ready, add the chopped cucumbers and pour in some brine. Then send the cooked frying of onions and carrots to all the ingredients, bring the soup to a boil.
Try, salt if necessary. Cook the pickle over low heat for another fifteen to twenty minutes. Next, wash the herbs and chop, add to the soup, turn off the heat and cover the pan with a lid. Ready pickle can be served with homemade sour cream.
