Rassolnik is an excellent first course with an interesting sourness in the taste, which is achieved by adding pickled cucumbers. It is necessary to use pickled cucumbers, not pickled ones. And if you fry them a little together with vegetables, then their taste will reveal in full force. The recipe uses round rice - the most popular cereal for making pickle. The broth can be cooked from any type of meat of your choice.
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Ingredients:
Meat (beef, pork, chicken) - 250 gr.
Potatoes - 3 pcs.
Pickled cucumbers - 3 pcs.
Carrots - 1 pc.
Bulb onions - 1 pc.
Round rice - 4 tablespoons
Tomato paste - 2 tablespoons
Greens - 30 gr.
Bay leaf - 1 pc.
Allspice peas - 2 pcs.
Vegetable oil - 1.5 tbsp.
Water - 2 liters.
How to cook:
Step 1 of 15
To make pickle with rice and pickles, prepare the foods on the list.
Step 2 of 15
First of all, put the meat to cook. To do this, place a pot of water on the burner, put the meat pieces inside. After boiling, remove the foam that forms on the surface, season with salt, throw in the bay leaf and peppercorns. Cook the meat over low heat until cooked through, that is, until tender. If it is chicken, then it will take less time to cook than for pork or beef.
Step 3 of 15
During this period, prepare the other ingredients of the soup. Peel the potato tubers from the top layer, rinse, cut into small cubes.
Step 4 of 15
Send the potato slices to the pan for the nearly cooked meat.
Step 5 of 15
Rinse the rice thoroughly, draining the cloudy water several times. Place it in the soup 5 minutes after placing the potatoes.
Step 6 of 15
Peel and rinse the rest of the roots too. Coarsely grate the carrots, chop the onion into medium-sized cubes.
Step 7 of 15
Heat a frying pan to a high heat, add oil, then toss in onions. Fry it separately for a few minutes until soft. Next, add strips of carrots to it. Saute vegetables together for the next 5 minutes over low heat.
Step 8 of 15
Prepare pickles in parallel: cut into cubes or grate on a coarse grater (optional).
Step 9 of 15
Throw the cucumbers into the pan with the sautéed vegetables. Fry the mixture for a few more minutes.
Do not pour out the juice that the cucumbers will release when cutting. Pour this brine into a saucepan, it will make the pickle even sour.
Step 10 of 15
Load the tomato paste into the pan with the contents, pour in a little broth. Spread the tomato over the vegetable mixture by remixing. Simmer on low heat for about 3 minutes.
Step 11 of 15
Remove the cooked meat from the pan, cool slightly so as not to burn your fingers. Then cut into small segments.
Step 12 of 15
Transfer the frying pan to the pan, return the meat there. Boil the pickle until the rice and potatoes are tender. After tasting the yushka, decide on the addition of salt or other spices.
Step 13 of 15
Before removing the pickle from the heat, supplement it with chopped herbs, bring it to the boil. Set aside from the stove.
Step 14 of 15
Be sure to let the dish steep so that the cucumbers give all their acid to the other ingredients. Next, pour the pickle into deep bowls with a ladle.
Step 15 of 15
Bon Appetit!
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