The most popular dishes of Russian cuisine are cabbage soup and rassolnik. The second one immensely pleases all lovers of salty and aromatic food, as it allows you to enjoy a bunch of useful vitamins. A special component of today's recipes will be rice, on the basis of which you can prepare a very light and satisfying soup.
According to ancient recipes, the first pickles were cooked exclusively with pearl barley with the addition of beef kidneys. It’s a pity that there were no videos in those days, but believe me, they differed from the current options in both ingredients and technology. Now there is no need to strictly follow recipes, and you can even make a vegetarian version of a long-known dish. Instead of pearl barley, feel free to use any cereal: rice, oatmeal or bulgur.
The good thing about rassolnik is that you can prepare this delicious soup every day, and it will be unique every time. The main ingredients - meat, cereal and salty product - can be used completely different, and the dish will still be called rassolnik.
This is very important for people who are on diets, count calories or have individual intolerance to certain foods. Cucumbers can be replaced with lemon, green tomatoes or capers, and any meat can be used, from chicken to pork.
Rassolnik with chicken, rice and pickles - step-by-step recipe
Ingredients:
- Chicken – 500 gr
- water - 2 liters
- onion - 1 piece
- carrots - 1 pc.
- pickled cucumbers - 3 pcs.
- potatoes - 4 pcs
- vegetable oil for frying
- parsley
- salt and pepper to taste.
Cooking method:
First of all, pour water into the pan, lower the chicken into it, add a sprig of parsley and put it on the fire.
Meanwhile, grate the carrots on a coarse grater, chop the onion into small cubes and fry in vegetable oil until tender.
Three cucumbers on a coarse grater and boil them in a small amount of water, about 250 ml for 15 minutes.
Then we take the boiled chicken out of the broth, and pour the washed rice into it. After 5-7 minutes, add the diced potatoes and cook for 20 minutes.
In the meantime, we need to separate the chicken meat from the bones and cut it into pieces.
Now that the potatoes and rice are ready, add chicken, fried vegetables and cucumbers into the soup. Add salt, pepper and bay leaf to taste, then stir.
Let it brew for a while and serve with sour cream and herbs.
How to cook fish pickle with rice and pickles
Using fish as a broth base is best for people who do not eat meat products. The base turns out to be quite rich. In addition, it will have a wonderful aroma that cannot be compared with its meat counterparts. Predatory river fish - pike perch or perch - are best suited for the broth. You can use cod and trout to taste.
To prepare pickle in this case you need:
- 1 small pike perch weighing 500-600 g;
- 2 pickled cucumbers;
- 100 g steamed rice;
- 1 carrot;
- small onion;
- a small bunch of dill;
- salt.
The fish is gutted, cut into 3-4 parts, pour 3 liters of water and put on medium heat. After 30 minutes, take it out and separate the meat from the bones. The fillet is sent to the soup along with rice and diced pickled cucumber. As soon as the cereal is completely ready, add the prepared roasted vegetables and a little salt to taste into the broth. The finished soup is decorated with finely chopped herbs and served.
Chicken pickle recipe
Ingredients:
- Boiled chicken – 200 gr
- broth - 2 liters
- potatoes - 3 pcs.
- pickled cucumbers - 5 pcs.
- brine - 250 ml
- rice - 4 tbsp. l
- onion - 1 piece
- tomato - 1 pc.
- garlic - 3 cloves
- sour cream - 1 tbsp. l
- carrots - 1 pc.
- vegetable oil - 150 ml
- bay leaf - 2 pcs
- parsley and dill
- salt, pepper to taste.
Cooking method:
1. First, we need to boil the rice in salted water, then rinse it in cold water and put it on a sieve to get rid of excess moisture.
3. Then cut the peeled potatoes into cubes and throw them into boiling chicken broth.
4. Meanwhile, finely chop the onion, grate the carrots on a coarse grater and fry in a frying pan in vegetable oil until golden.
5. At the moment when the potatoes become soft, add sautéed vegetables, diced tomatoes, bay leaves, stewed cucumbers, boiled chicken, salt and pepper to taste.
6. A few minutes before readiness, add rice and finely chopped garlic and herbs.
7. Cover with a lid and let it brew for 10 minutes, then put it on plates, add sour cream and serve.
Recipe for Lenten pickle with rice
Lenten sour soup will appeal not only to those who observe fasting, but also to vegetarians who do not accept meat and dishes made from it.
For preparation you will need:
- water – 3 l;
- potatoes - 5 tubers;
- allspice – 3 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- cucumbers – 2 pcs.;
- brine – 100 ml;
- rice – 0.5 tbsp.
Rinse the rice and fry in vegetable oil, then add water and cook until half cooked. Then add chopped potatoes, pepper, bay leaves. Fry onions, carrots in a frying pan, add cucumbers and brine. When the potatoes are ready, add the fry and cook for another 2 minutes.
Delicious pickle with meat
Ingredients:
- Water - 3 liters
- meat - 400 gr
- potatoes - 4 pcs
- rice - 3 tbsp. l
- pickled cucumbers – 300 gr
- tomato paste - 3 tbsp. l
- carrots - 2 pcs.
- onions - 2 pcs
- tomato juice – 150 ml
- vegetable oil - 2 tbsp. l
- greenery
- Bay leaf
- salt and pepper to taste.
Cooking method:
Pour water into a saucepan, lower the already chopped pieces of meat into it and bring to a boil. Then drain the first broth, add new water and cook for 40 minutes from the moment of boiling.
Peel and cut the carrots into cubes, the onion into small pieces and fry in vegetable oil in a frying pan until the onion is transparent. Then add a small cube of chopped cucumber and simmer under a closed lid, stirring occasionally for 10 minutes.
Then add tomato juice and simmer for another 5 minutes.
Now, after the time has passed, add the washed rice to the broth, and after 5 minutes, cut the potatoes into cubes, bay leaf and continue cooking until the potatoes are ready.
Add roasting, spices, salt, pepper and herbs to taste.
Remove from the stove, cover with a lid, let it brew a little and serve.
Rassolnik with rice, pickled cucumber and meat
Compound:
- meat on the bone (beef or pork) – 1 kg;
- rice – 40 g;
- potatoes – 0.5 kg;
- pickled cucumbers – 0.3 kg;
- cucumber pickle – 150 ml;
- carrots – 100 g;
- onions – 100 g;
- vegetable oil - how much will be needed;
- water – 2.5 l;
- salt, bay leaf, peppercorns, fresh herbs - to taste.
Cooking method:
- Wash the meat, add water and put on fire. When the water in the pan boils, cook the meat for 10 minutes, skimming off the foam, then reduce the heat, cover the pan with a lid and cook the meat until tender. It is considered ready when it begins to easily come away from the bones.
- Peel the potatoes and cut into cubes of about one and a half centimeters.
- Peel the onion and cut into small cubes.
- Peel the carrots, grate them on a coarse grater or cut them into thin strips.
- Cut the pickled cucumbers into small strips.
- Remove the finished meat from the broth, put the potatoes in it. Once it comes back to a boil, add the rice. Cook for 15 minutes.
- While the potatoes and rice are cooking, heat the oil in a frying pan and add the onions and carrots. Fry until golden brown.
- Add cucumbers and brine, simmer for 10 minutes.
- While the vegetable frying is being prepared, cut the meat into portions and return it to the soup.
- 15 minutes after adding potatoes and rice to the broth, add vegetables to the pan. Stir.
- After 5 minutes, taste the soup, add salt, add bay leaves, black peppercorns and continue cooking the pickle for another 5 minutes.
- Remove the pot of soup from the stove. Leave it covered for 15 minutes to let it sit.
Place a piece of meat in each plate, catch it from the pickle, and pour in the soup. Add sour cream, sprinkle with herbs and serve.
How to cook rassolnik in a slow cooker
Ingredients:
- Pork – 300 gr
- water - 2 liters
- onion - 1 piece
- pickled cucumbers - 4 pcs.
- cucumber pickle - 100 ml
- carrots - 1 pc.
- rice - 50 gr
- tomato paste - 3 tbsp. l
- garlic - 2 cloves
- vegetable oil - 50 ml
- greenery
- salt and spices to taste.
Cooking method:
1. Pour vegetable oil into the multicooker bowl and turn on the “Frying” program for 15 minutes. Then put in small diced onions, carrots and pickled cucumbers.
2. Pour in the cucumber brine, add tomato paste, mix and cook with the lid open, stirring occasionally until the end of time.
4. Fill with water, close the lid and set the “Soup” mode for 1 hour.
5. After about half an hour, add roasted vegetables, spices, salt to taste, finely chopped garlic to the broth and mix the whole mass.
6. Close the lid again and cook until the program ends.
7. Pour the finished soup into bowls, sprinkle with herbs and serve with sour cream.
Rassolnik in a slow cooker
Recipes like these are great for home kitchen appliances, including pressure cookers or slow cookers. You just need to sauté the vegetables with oil in the “frying” and “stewing” modes, then pour in the broth, add potatoes and rice and boil the mass on the “soup” function for about 20-30 minutes.
The only inconvenience is that the broth will have to be prepared separately and then poured into another container. Or use a frying pan or saucepan to prepare the fry.
Pickles with rice and pickles are a unique set of vitamins that can be consumed almost every day. Remember - even if you are absolutely healthy, you need to carefully monitor the level of salt in your food in order to live long and happily without disease.
Rassolnik with sausage without meat (video)
This aromatic and satisfying soup can be prepared not only with meat broth. Take sausage, for example, it cooks quickly and produces a characteristic taste for this dish, almost everyone likes it, and even an inexperienced cook can cook it.
Bon appetit!!!
A proper lunch menu is not complete without a first course. Today we will have pickle in our diet. Many people are familiar with this soup, the classic recipe for which involves the use of meat broth and pearl barley. An invariable product for pickle soup is salted or pickled cucumbers; they give the dish a specific taste. Despite the fact that there are ardent opponents of this soup (who do not recognize the taste of boiled pickles), rassolnik deservedly occupies third position among first courses after borscht and cabbage soup.
This soup goes well with sour cream, mayonnaise and fresh herbs, but under no circumstances put them in a pan, only when serving in a portioned plate.
If some dishes can be ruined due to ignorance or inexperience, then there is no chance of preparing a bad pickle. Everything is so simple that if you follow the recipe, the result will definitely be a tasty and aromatic culinary delight. Prepare and be sure to feed those who, for unknown reasons, do not eat boiled pickles. They're stupid! It was not for nothing that in the old days, on the second day of village weddings, pickle was served as the first dish on the table to help the body after the alcoholic drinks consumed the day before.
Let's consider several options for preparing this dish.
Rassolnik with rice and beef
In our recipe, we suggest replacing the usual pearl barley with rice; the taste of the pickle will not suffer at all from this replacement. The type of rice does not really matter; you can use round or elongated. Beef broth turns out to be fatty and rich, so rassolnik with rice and beef is a great lunch option on cold winter days.
Ingredients for a 2.5-3 liter pan:
- rice cereal – 100 g;
- beef on the bone – 350 g;
- pickled cucumber – 1 pc.;
- potatoes – 3 pcs.;
- carrots – 1 pc.;
- onion – 1 pc.;
- salt and ground red pepper - to your taste;
- vegetable oil – 30 ml;
- tomato sauce – 1 tbsp. l.;
- bay leaf – 1 pc.;
- fresh (or dried) herbs - to your taste.
Rassolnik with rice
This delicious soup is made with either pearl barley or rice.
I offer you my version - rassolnik with rice. pork, rice, onions, carrots, potatoes, pickled cucumbers, brine, salt, seasoning, herbs
Rassolnik Leningrad style, with beef, rice and tomato paste
Leningradsky or Leningrad-style rassolnik is a recipe from cookbooks of the Soviet period. The soup is prepared with beef, vegetables, including pickles, which are the same for all pickles. “Soviet” rassolnik is distinguished by the addition of pearl barley or rice. In this case it is rice.
beef, potatoes, pickled cucumbers, rice, carrots, onions, vegetable oil, tomato paste, parsley, salt, ground black pepper, water
Chicken pickle
Chicken in soup is always welcome. In this recipe, it floats in a soup with cucumbers and rice.
chicken meat, potatoes, pickled cucumbers, rice, onions, carrots, vegetable oil, sour cream, parsley, bay leaf, salt, pepper
Rassolnik with pork ribs
Rassolnik with pork ribs is a great Sunday lunch for the whole family. Definitely delicious, proven recipe.
pork ribs, rice, pickled cucumbers, carrots, potatoes, onions, black peppercorns, dill, salt, bay leaf, water
Rassolnik with canned pink salmon
If you love pickle, but don’t want to spend a lot of time with it, then prepare pickle with canned fish. You will love this spicy yet tender fish soup with pink salmon, pickles and rice.
canned pink salmon, potatoes, pickled cucumbers, rice, onions, carrots, garlic, tomato paste, lemon zest, vegetable oil, herbs, salt
Homemade pickle soup with kidneys
Another version of the famous soup is in front of you. Preparing pickle with kidneys. There is a trick here.
kidneys, potatoes, carrots, onions, rice, soda, vinegar, pickled cucumbers, tomato paste, butter, salt, pepper, bay leaf, herbs, water
Quick Lenten pickle
An excellent weekend lunch. And rassolnik without meat is prepared quickly. Can be cooked with either rice or buckwheat.
rice, buckwheat, potatoes, carrots, onions, pickled cucumbers, salt, sugar, pepper, spices, tomato paste, vegetable oil, herbs
Rassolnik with canned salmon
An unusual rassolnik with canned salmon is a soup that you will want to cook more than once.
canned salmon, pickled cucumbers, rice, potatoes, carrots, onions, garlic, tomato paste, lemon, vegetable oil, salt
At our house we always cook this pickle with kidneys. I will share the recipe for its preparation with you.
pork kidneys, potatoes, rice, pickled cucumbers, carrots, onions, greens, bay leaf, ground black pepper, salt, vegetable oil
Lenten pickle with mushrooms
Very tasty Lenten soup. This pickle can be made from any mushroom, for me it’s champignons.
rice, potatoes, mushrooms, carrots, onions, pickled cucumbers, tomato paste, vegetable oil, sugar, salt, pepper, bay leaf, peppercorns, herbs
Rassolnik with rice and sausage
A delicious soup recipe with pickles, rice and sausage! Rassolnik with sausage and rice turns out simply excellent, it has a rich and balanced taste and the sourness characteristic of this type of soup, which is provided by pickles. A great first course to add variety to your everyday lunch menu!
pickled cucumbers, smoked sausage, rice, potatoes, carrots, onions, dill, bay leaf, sunflower oil, salt, ground black pepper, water
Vegetarian rassolnik
Rassolnik has been a Russian dish since ancient times. There are many different recipes. And with meat, and with fish, and with kidneys. I will offer you vegetarian rassolnik.
white cabbage, carrots, onions, pickled cucumbers, tomatoes, rice, potatoes, vegetable oil, water, black peppercorns, ground black pepper...
The proposed recipe for rassolnik with kidneys, related to original Russian cuisine, will diversify your menu of first courses and reveal the secret of preparing an infrequently used by-product - kidneys.
kidneys, potatoes, rice, carrots, onions, pickled cucumbers, brine, vegetable oil
Rassolnik with tongue and rice
Rassolnik with tongue and rice is a delicious rich soup.
pork tongue, potatoes, carrots, onions, pickled cucumbers, rice, bay leaves, black peppercorns, sugar, ground black pepper, salt, vegetable oil...
Traditional recipe for pickle soup with beef broth.
beef, pearl barley, rice, potatoes, pickled cucumbers, onions, carrots, parsley root, salt, pepper, bay leaf, herbs, sour cream
Thick pickle with crackers
First courses are an integral part of every person’s diet. We offer you a recipe for pickle soup with rice and crackers. If you want to make a thick, rich soup, then this recipe is exactly what you need.
pork tenderloin, pickled cucumbers, potatoes, carrots, rice, bread, onions, tomato paste, vegetable oil, herbs, bay leaf, ground black pepper, salt
Simple Lenten pickle
For lunch I will offer a light lean soup, not just a simple one, but a pickle soup!
