Classic rassolnik - incredibly rich and rich soup, which is cooked on a meat broth with cucumbers, pearl barley or rice. Serve the dish best with sour cream. In general, the recipe for classic rassolnik is quite simple - and you can see for yourself!
Rice soup with rice - classic recipe
Ingredients:
- carrots - 1 piece;
- meat broth - 2 liters;
- potatoes - 5 pcs .;
- bulb - 1 piece;
- rice - 200 g;
- fresh greens;
- pickled cucumbers - 5 pcs .;
- spice.
Preparation
Vegetables are peeled, potatoes are cut into cubes, and carrots and onions are rubbed on a medium grater. In the hot broth we put the washed rice, bring it to a boil, and then we throw the potatoes and cook for about 10 minutes. Without wasting time, fry in a frying pan with the oil, an onion with carrots and put the vegetables in a saucepan, stirring. Pickled cucumbers shred straw, pass for several minutes in a pan and throw into the soup. Cover the pan with a lid, reduce the heat and cook for 10 minutes. Next, season the soup with spices, throw the laurel leaf and crushed fresh herbs. Finished rassolnik season with sour cream and served hot.
Recipe for classic rassolnik with pearl barley
Ingredients:
- meat on the bone - 500 g;
- water filtered - 4 l;
- pickled cucumbers - 3 pcs .;
- pickle cucumber - 0,5 st .;
- potatoes - 5 pcs .;
- pearl barley - 1 item;
- carrots - 1 piece;
- bulb - 1 piece;
- spice;
- vegetable oil - 50 ml.
Preparation
And here is another interesting and delicious classic recipe with pickles and pearl barley and cucumber. Pearl strips are washed in advance and soaked for the night. In a pan of water we put meat, put it on the fire, bring it to a boil and cook until ready, taking off the noise. After 20 minutes throw the prepared groats. Onions and carrots are cleaned, rubbed on a medium grater and browned in a frying pan on vegetable oil. Cucumbers shredded thin straws. Ready meat carefully removed from the broth, cut into pieces and sent back. Add the potatoes, cover with a lid and cook for 20 minutes. Further we put in a soup roasting, cucumbers, spices and we infuse a brine. Tomom rassolnik a few minutes, and then removed from the plate and insist 20 minutes, closing the lid.
The classic recipe of the Leningrad rassolnik
Ingredients:
- broth - 3 liters;
- potatoes - 5 pcs .;
- carrots - 1 piece;
- pearl barley - 3 tbsp. spoons;
- pickled cucumber - 1 piece;
- bulb - 1 piece;
- tomato puree - 1 tbsp. a spoon;
- margarine - 2 tbsp. spoons;
- fresh greens - if desired;
- parsley root - 30 g;
- spices - to taste;
- sour cream for serving.
Preparation
Perlovsku carefully sorted, washed several times and poured with boiling water. Then we put dishes with cereal for medium heat, boil and cook until half ready. After that, the broth is gently drained, and the pearl bar is washed again and discarded in a colander. On the fire put the pan with broth, bring it to a boil and put the pearl barley. Cook it on low heat for another 30 minutes. Without wasting time, we are preparing a dressing for the pickle. Carrots, onions and parsley root are cleaned, rinsed and finely shredded with a knife. In the frying pan melting