Recipes rassolnika there is a lot. Spicy soup is prepared on beef or chicken broth with the addition of various vegetables and cereals. In the recipes below, we will analyze some of the variations of this classic dish.
Recipe for pickled beef with beef
Ingredients:
- beef - 600 g;
- pearl barley - half a century;
- onions - 1 pc .;
- carrots - 1 piece;
- pickled cucumbers - 2-3 pcs .;
- pickle cucumber - 250 ml;
- vegetable oil - for frying;
- salt, pepper - to taste;
- bay leaves - 1 pc.
Preparation
The cooking of most soups begins with cooking a fragrant and rich broth. Rassolnik in this case is no exception. A piece of beef on the bone is thoroughly washed and poured cold water. Let the water boil and merge it. We wash meat and a pan from the allocated "noise" - the rests of a wool, chips of bones, a soup and other garbage which is undesirable to see in a soup. Fill the meat with fresh water, and put it on the fire again. We bring the liquid to a boil, then we reduce the fire, we put the laurel leaf and cook the broth over low heat, periodically removing the formed foam.
While broth is brewed, pearl barley is washed to clean water. Add the rump to the ready broth and cook it all together for another 30 minutes. In the meantime, you can prepare the rest of the ingredients: peel the pickled cucumbers from the skin and cut them, chop the onions with carrots and save them in vegetable oil.
We take the beef from the broth and cut it into batch slices or disassemble it with a fork. We return the meat to the broth, and together with it we lay the roast and cucumbers. Next, pour a glass of brine, add salt with pepper to taste. Now let the soup pour for 7-10 minutes, then remove the dish from the fire, cover it and leave it for 10-15 minutes.
Where it is easier to prepare rassolnik with beef in a multivark. All the prepared ingredients at once put in the bowl of the device, fill it with water and cook in the "Soup" mode for 2 hours. Ready rassolnik sprinkled with herbs and served at the table.
Rassolnik with beef and rice
Fans of rice prefer to prepare rassolnik using this particular cereal. Fans of rich soups can choose rice with round grains, it is easier to boil and gives the soup a density. Those who prefer clear and light soups should love the rassolnik with long grain rice.
Ingredients:
- beef - 700 g;
- rice - half a century;
- pickled cucumbers - 3-4 pieces;
- carrots - 1 piece;
- onions - 1 pc .;
- garlic - 3-4 cloves;
- tomato paste - 1 tbsp. a spoon;
- vegetable oil - for frying;
- salt, pepper - to taste.
Preparation
Before preparing the rassolnik with beef, you need to prepare the broth as in the recipe above.
Onions cut into cubes, and carrots rub on a large grater. Passer the vegetables in vegetable oil, add cucumbers, garlic and tomato paste. We all stew for 5-7 minutes. Try vegetables to taste, add salt with pepper, if necessary pour in the brine.
Rinse rice to clean water. Meat from the broth chop and return to the pan with the croup. At this stage, you can add vegetable frying. Cook the pickle on a small
By the way, it is not rare, soup rassolnik from beef cook with the addition of potatoes. In this case, peeled and diced tubers must be placed in the broth along with the rest of the ingredients. If the potatoes are too starchy - pre-soak it in cold water, otherwise the broth may turn out to be unclear.
You can serve rassolnik with sour cream, or you can just so, with a slice of rye bread.