The recipe of the Leningrad rassolnik differs from others in the availability of pearl barley in its composition, however, if you do not want to strictly follow the recipe, then pearl rump can be replaced without any problems with rice, oatmeal or millet. Also, in the classic recipe, the beef is the basis of the broth, but you can replace it with chicken or even cook soup on the water.
The classic recipe of the Leningrad rassolnik
Ingredients:
- beef on the bone - 680 g;
- the laurel leaf;
- onion - 45 g;
- pearl barley - 30 g;
- carrots - 25 g;
- potatoes - 260 g;
- pickled cucumbers - 65 g;
- cucumber brine - 80 ml.
Preparation
Thoroughly washing the meat, fill it with a liter of water and leave to cook for an hour and a half, not forgetting to remove noise from the surface. Extract the meat from the broth and, separating it from the bones, cut into strips. By analogy with meat, chop and onion with carrots, as well as potatoes and pickles. Spasertuyte carrots and onions on a drop of vegetable oil, add to the roast cucumbers and let them soften. Rinse the pearl barley and boil it in the broth until almost ready. After, add the roast and potatoes, put the laurel leaf. The preparation of the Leningrad rassolnik is completed immediately after the potatoes become soft.
Leningradsky rassolnik - recipe with kidneys
Ingredients:
- broth (chicken or meat) - 2.8 liters;
- kidneys (beef) - 890 g;
- onion - 85 g;
- celery root - 65 g;
- carrots - 60 g;
- pickled cucumbers - 180 g;
- potato tubers - 390 g;
- tomato paste - 10 g;
- handful of pearl barley.
Preparation
Before you prepare a Leningrad rassolnik, you should prepare the kidneys. First, the buds are soaked in water for an hour at 3, periodically change the liquid to fresh. This simple procedure will get rid of the unpleasant odor. Further, the buds are boiled in boiling water for no more than 5 minutes, water is drained again, the kidneys are washed, re-filled with fresh water and put on the fire to cook until cooked. Chilled boiled buds
Separately boil thoroughly washed barley. Passer the pieces of onions, celery and carrots together with tomato paste, add the cucumbers and let them in until soft.
In broth, brewing over medium heat, put the potatoes and cook it almost until cooked. We add roast, kidneys and pearl barley. For light acidity, you can pour the cucumber pickle to taste. We remove the Leningrad rassolnik with pearl barley from the fire and leave it for 15 minutes before serving.