Recipe for Rassolnik in a slow cooker. Calorie, chemical composition and nutritional value.

As a first course, rassolnik appeared in the times of Ancient Rus'. Back then, the soup was prepared using various brines - cucumber or cabbage. Meat or fish ingredients were used for the broth. Today, the pickle recipe has changed significantly. The classic set includes potatoes, carrots, onions, pearl barley or rice, pickles and meat. Rassolnik is prepared lean or dietary, that is, meat components are excluded from the recipe or a rich, satisfying soup is cooked in broth with chicken, beef, pork and other types of poultry or farm animals.

Traditionally, housewives make soup using pots for boiling the main ingredients of first courses and a frying pan for frying vegetables. With the advent of smart assistants in the kitchen - slow cookers or pressure cookers, making pickle soup has become much faster and easier. How to prepare a delicious soup with pickled cucumbers using the Moulinex and Redmond technique, read our step-by-step recipe with photos. It describes in detail how to cook the broth, fry and simmer the soup.

Recipe with rice

Initially, brine-based stew was cooked with the addition of pearl barley. But the classic recipe can be varied. In particular, replace pearl barley with rice. It all depends on your own preferences. It is worth considering several rules for preparing delicious soup with grains. First, it is recommended to choose the right variety of rice. For pickle sauce, a white, round one is better suited. When purchasing, be sure to pay attention to the expiration date. Secondly, just like barley, the rice needs to be soaked in advance, since the broth itself has a chance of cooking it poorly.

Tip : to make the grains softer, soak them in hot water for 2-3 hours. Then drain the liquid and rinse the cereal itself under running water. Another option is to cook the rice until half cooked.

The technology for preparing pickle soup with rice in a slow cooker remains the same. All ingredients are preserved and the sequence of steps does not change. That is, vegetables are initially fried to the desired consistency in vegetable oil and seasoned with tomato paste. Then potatoes and rice are added, and all components are filled with broth and brine. The modes and timer remain the same. The finished hot soup is poured into plates. Served with sour cream, homemade slightly spicy adjika and fresh slices of bread.

Rassolnik in a slow cooker with lamb and rice

The first dish based on lamb differs from pork or beef broth in its fat content and richness. However, the stew turns out to be satisfying and very appetizing. White round rice goes well with meat. Try making pickle soup according to this recipe in a slow cooker. In kitchen appliances from popular brands Panasonic, Redmond and Moulinex this is very easy.

Number of servings: 8

Cooking time: 40 minutes

Energy value

• calorie content – ​​246 kcal;
• proteins – 10.8 g;
• fats – 11.8 g;
• carbohydrates – 24.7 g.

Ingredients

• fresh piece of lamb – 800-1000 g;
• rice – 150 g;
• medium-sized carrots – 2 pcs.;
• large onion – 1 pc.;
• bay leaf – 3 pcs.;
• tomato paste – 2 tbsp. l.;
• pickled cucumbers – 7-9 pcs.;
• salt, spices, seasonings - to taste;
• fresh parsley, dill - 1 bunch.

Step-by-step preparation

1. Lamb is tough and very capricious meat. If it is not cooked well, the soup will be spoiled, as the meat will be rough and tasteless. To avoid such inaccuracy, it is recommended to pay attention to the lamb several hours before starting to prepare the pickle. The meat needs to be boiled. This can be done using a separate pan or directly in the kitchen appliance. Use the “Soup” or “Stew” mode. Cooking time – 2.5-3 hours. Afterwards, pour the broth into a separate bowl and set aside. It will be used by us in the future. Cut the meat into arbitrary portions. In addition, homemade lamb often has a not very pleasant smell. To get rid of it, it is recommended to put the meat with an onion head, a bay leaf and one clove of garlic.
2. It is also worth preparing rice for cooking in soup. To ensure that it turns out boiled and does not squeak on your teeth, it is recommended to soak the cereal in advance.
3. Also prepare the remaining products a few minutes before the start of the process. It is much more convenient and practical. Peel vegetables and peel them. Wash the onions, carrots and potatoes. Cut into half rings or squares.
4. Grate the pickled cucumbers into strips on a coarse grater. If you do not welcome this form of vegetable in soup, you can cut it into triangles or circles using a knife.
5. Wash the bowl of lamb broth. Pour in vegetable oil. Set the “Baking” or “Frying” mode. Make a roast of carrots and onions. When the vegetables acquire a pleasant golden hue and become soft, pour in the tomato paste. Stir.
6. Follow with potatoes, rice and meat. Simmer for 5-7 minutes.
7. Fill the contents of the multicooker with broth. Pepper, add a little salt, add spices and seasonings. Change the mode to “Soup” or “Stew”. Lower the lid.
8. After 20 minutes, add pickles. Stir well. Leave the soup to cook under the lid for the same amount of time.
9. Finally, add fresh herbs, previously finely chopped.

Rassolnik with rice in a slow cooker Redmond recipe

To prepare you will need:

• 300 g beef ribs;
• 130 g rice;
• 1 large carrot;
• 3 large potatoes;
• 1 onion;
• a small piece of celery root and parsley;
• 3 pickled cucumbers;
• half a glass of cucumber pickle;
• 2 liters of water;
• a bunch of dill;
• salt and spices to taste.

The process of preparing pickle in a slow cooker

Peel the onion and cut into cubes. Peel the carrots, parsley root and celery and cut into thin strips. Set the multicooker to the “Frying” mode. Fry the onion until golden brown, add the rest of the vegetables and fry for another 5 minutes. Cut the cucumbers into small cubes and fry for a few minutes with the vegetables. Place the finished roast in a separate bowl.

Cut the ribs into portions, remove films and excess fat. Place the meat in the slow cooker, set it to “Soup” mode, and cook for about an hour and a half. Be sure to remove the foam.

If you are using boneless tenderloin, the cooking time must be increased by 30 minutes.

Rinse the rice thoroughly under running water and add to the broth after half an hour.

Peel the potatoes and set to small cubes. Add it after 10 minutes. after rice. Cook for 15 minutes and add the roast. Salt, add spices and close the lid again.

The pickle in the slow cooker will simmer like in a Russian oven, which will make it aromatic and rich. After the end of the program, turn on the “Warming” mode and leave for another 15 minutes. The pickle is ready. Pour into plates, add fresh herbs and sour cream to each.

Rassolnik with rice in a slow cooker can also be cooked with chicken.

Bon appetit!

Rassolnik can be prepared not only in a slow cooker, but also in the classic version - on the stove; a recipe for such a rassolnik can be found.

Ingredients:

• 3 liters chicken broth
• 3 tbsp. rice
• 3 pickled cucumbers
• 4 medium sized potatoes
• 1 medium sized onion
• 1 carrot
• 2 tbsp. tomato paste (or 1 glass of tomato juice)
• 3 tbsp. vegetable corn oil
• salt, spices (peppercorns, bay leaf)

From the 15th century to the present day, rassolniki are deservedly known and loved throughout Rus'. Many people, including me, really like the sour-salty and, at the same time, delicate taste of this dish, and all my loved ones are delighted with it. I have been preparing rassolnik for a long time, but if before I did it the traditional way - in a saucepan, now, when I got a PHILIPS HD3077/40 multicooker, I cook it exclusively with the help of my smart assistant, thanks to whom the process has become simpler and shorter, but the result is the opposite , much better!

As you know, they usually boil it, but I assure you that the option with rice is also very good..

So, we will cook pickle soup in a slow cooker with rice. How to make it tastier? There is one small but effective trick that my mother taught me - it’s better not to cut the pickled cucumber (this is the main ingredient in pickle soup) into cubes, but to grate it on a coarse grater, so the taste is much richer. But let's take a closer look at the process of preparing pickle in a slow cooker.

Tomato pickle in a slow cooker

If you have already tried all the classic methods of preparing pickle, then it’s time for new, original recipes. The tomato version is famous among gourmets. This is a mixture of classic soup with brine and Ukrainian borscht. The main difference is the addition of salted tomatoes. It is advisable to cook from green varieties of vegetables. The soup turns out to be very interesting. The dish will surprise you with new sour notes and taste qualities. It is recommended to cook the soup without meat. It is perfect for those people who care about a slim figure and a healthy diet.

Number of servings: 6

Cooking time: 35-40 minutes

Energy value

• calorie content – ​​18.1 kcal;
• proteins – 0.8 g;
• fats – 0.5 g;
• carbohydrates – 3.6 g.

Ingredients

• chicken broth – 0.5 l;
• carrots – 2 pcs.;
• onions – 1 pc.;
• pearl barley – 80-100 g;
• green pickled tomatoes – 5-6 pcs.;
• bay leaf – 3 pcs.;
• tomato paste – 2 tsp;
• black peppercorns, salt - to taste;
• fresh herbs – 1 bunch;
• spices and seasonings for soup.

Step-by-step preparation

1. The main advantage of tomato soup is that the pearl barley does not need to be boiled or soaked in advance. Rinse the cereal thoroughly in running water. Set aside in a sieve to drain the liquid. Pour into the multicooker bowl. Fill with spring water. Set the “Stew” or “Soup” mode for 40 minutes. Lower the lid of the kitchen appliance.
2. At this time, prepare the frying for the pickle. Peel the onions and carrots from husks, peels and dirt. Cut the vegetables into cubes or half rings, at your discretion. Some people like to chop it more finely, others cook it with coarsely chopped vegetables.
3. Take a separate frying pan. Place on medium heat. Pour in vegetable oil. When it starts to crackle, add the onion-carrot mixture. Fry on all sides for 5 minutes. Finally, pour in the tomato paste. Stir.
4. When 40 minutes have elapsed and the cereal is cooked, add a bay leaf and pre-cut potatoes into medium portions. Cook with the lid open for 5-8 minutes.
5. Frying will follow. Stir the soup.
6. Divide the green tomatoes in half with a knife. Remove the core. Grind the pickled vegetable in any way you like. However, it is recommended not to chop very coarsely. Add tomatoes to the slow cooker.
7. Pour chicken broth into the bowl of the kitchen appliance. Pepper it. Lightly salt. Throw in the peppercorns. Spices and seasonings are at the discretion of the hostess.
8. Lower the lid. Cook for 30 minutes.
9. Serve the first course with fresh herbs. The soup will be harmoniously combined with parsley and dill.

Rassolnik in a slow cooker with pork

Another delicious recipe with pork, which cooks quickly in a miracle saucepan and turns out amazing, just like grandma’s in the village. A hearty dish will give you strength and energy. Having lunch with a bowl of soup with pork and pickles, you will not be hungry until late in the evening.

Number of servings: 8

Cooking time: 40 minutes

Energy value

• calorie content – ​​60 kcal;
• proteins – 2.5 g;
• fats – 3.1 g;
• carbohydrates – 6.7 g.

Ingredients

• pork – 0.5 kg;
• potatoes – 4 pcs.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• bay leaf – 2 pcs.;
• rice – 80-100 g;
• vegetable oil – 2 tbsp. l.;
• spring water – 2.5 l;
• pickled cucumbers without vinegar – 3-4 pcs.;
• tomato paste – 1 tsp;
• spices, seasonings, salt, pepper - to taste.

Step-by-step preparation

1. The fat content of the dish will vary depending on what kind of pork you used for the broth. As a rule, the neck is considered a lower-calorie meat, but the flesh on the bone is the fattest part of the carcass. So, the choice is up to the taste and discretion of the hostess. For convenience, boil the broth in advance, lightly adding salt, in a separate bowl.
2. Turn on the appliance and set the “Baking/Roasting” mode. Pour in vegetable oil. Make a fry of onions and carrots. Once the vegetables have softened enough and have a light golden hue, add tomato paste. Stir well.
3. Next, send the potatoes, peeled and cut into medium-sized cubes. Simmer with the lid up for 5 minutes.
4. Meat and rice will be the next foods to go into the slow cooker. Switch the “Entrees/Soup” function. Pour in the broth. Add bay leaf, a little salt and pepper. You can add aromatic spices and seasonings. Lower the lid.
5. After a quarter of an hour, add pickled cucumbers. Close the bowl again. Cook for another 20 minutes.
6. When the timer indicates that cooking is complete, add the herbs. Pour the soup into deep bowls. Serve with sour cream and homemade flatbread.

How to cook rassolnik soup with rice in a slow cooker

Rassolnik is prepared in two main stages - preparing the frying and boiling the potatoes with meat and cereals. First you need to peel the carrots and onions and cut them into small cubes. Grind the pickled cucumber in the same way, you can add 2 pieces if desired.

The products for frying are ready, so you need to pour sunflower oil into the multicooker and add carrots, onions and cucumbers. In the “Frying” mode, food should be cooked for 5 minutes and stirred.

Then add tomato paste and cucumber pickle. Stir and simmer in the same mode for 10 minutes, sometimes you need to stir.

You can use any meat you like for making pickle soup with rice cereal. In this recipe it is duck fillet, which should be cut into medium pieces.

Peel and cut the potatoes into cubes, mix them with rice and meat.

From the multicooker, place the fried vegetables into a bowl, and pour potatoes, rice cereal and meat into the bowl. Pour the required amount of water, add bay leaf, stir. In some cases, water is replaced with meat broth, for example, chicken. Set the “Soup” mode for 40 minutes.

Then add salt, ground coriander and frying to taste. Mix thoroughly and cook for another 5 minutes.

Serve the rassolnik with rice hot, perhaps with a spoonful of thick sour cream. Bon appetit!

With chicken and rice you get a fragrant and very tasty pickle. Pickle cooked in a slow cooker will be even tastier than prepared in the standard way. In addition, both second and first courses are quickly prepared in a multicooker.

Cooking time: 30 min. Yield: 6 servings of pickle soup with chicken and rice.

Products

• chicken - ¼ part (0.5 kg);
• water - 2.5 l;
• potatoes - 700 g;
• rice - ½ cup;
• pickled cucumbers - 3 pcs.;
• brine - ½ cup;
• onion - 1 pc.;
• carrots - 1 pc.;
• refined oil;
• tomato paste - ½ tbsp. l.;
• laurel leaf - 2 pcs.;
• paprika - 1 pinch;
• salt .

Recipe

If the chicken meat is frozen, then take it out of the freezer in advance and defrost it at room temperature.

1. We start with frying for pickle, which we cook directly in the multicooker bowl. Cut the onion into small slices. Now pour 1 tablespoon of refined vegetable oil into the bowl. When the oil warms up, pour the chopped onion into the multicooker container. Stirring with a special spatula so as not to damage the non-stick coating, sauté until transparent.

2. Prepare the carrots for frying. We send finely chopped carrot slices to the onion, which during sautéing has reached a transparent state.

3. Cut pickled cucumbers (non-pickled) into (small) strips. Then we send the chopped pickles to the vegetables. Now, along with onions and carrots, we also saute pickled cucumbers, giving the frying a special aroma.

4. Add tomato paste. After mixing the tomato paste with vegetables, simmer everything together for another 1 minute.

5. Meanwhile, chop the peeled and washed potatoes into cubes.

6. Place the potato cubes into the multicooker bowl.

7. Wash the rice measured according to the recipe in several waters.

8. Then pour the washed rice into the slow cooker with the rest of the ingredients.

9. Now put the chicken and spices into the slow cooker. Paprika will give the pickle a beautiful, appetizing color.

10. Fill the contents of the multicooker cooking container with hot water according to the recipe.

11. Now cover the multicooker with a lid, turn on the “Soup” mode (in my multicooker, pickle with chicken and rice will be ready in 16 minutes). 5 minutes before readiness, pour in the cucumber pickle. Taste it and add salt or brine if necessary.

12. After the signal that the first dish is ready, do not open either the lid or the steam valve of the multicooker. We wait for the steam to spontaneously escape from the valve, and then just open the lid.

13. Serve the pickle hot, adding greens to the plates.

If desired, season the pickle with chicken and rice with sour cream. You can serve black or white bread with the soup.

Rassolnik occupies one of the first places in the diet of almost every family. This soup was especially popular in Soviet times, mainly due to the cheapness of its components and the high calorie content of the dish. Classic rassolnik is prepared with pearl barley, but the soup cooked with rice is no less tasty and nutritious. Choose the most suitable method for yourself, watch the video and add a new item to the family menu.

Rassolnik with barley and chicken

A more dietary option for the first course with pickles is rassolnik with chicken. The stew is not very high in calories, but at the same time satisfying. Classic pearl barley goes better with poultry. This is exactly what a good pickle will allow you to make.

Number of servings: 7-8

Cooking time: 30 minutes

Energy value

• calorie content – ​​56.8 kcal;
• proteins – 3.8 g;
• fats – 4.5 g;
• carbohydrates – 2.3 g.

Ingredients

• chicken breast – 1 pc.;
• potatoes – 3-4 pcs.;
• pearl barley – 50 g;
• carrots – 2 pcs.;
• medium onion – 1 pc.;
• bay leaf – 3 pcs.;
• tomato paste – 1 tsp;
• pickles – 5 pcs.;
• cucumber pickle – 1 glass;
• salt, ground black pepper - to taste;
• vegetable oil – 30 ml;
• butter – 30 g.

Step-by-step preparation

1. Turn on the multicooker to the “Baking/Roasting” mode. Mix two types of oil. As soon as the cream turns into a soup, add chopped onions and carrots. Sauté vegetables without closing the lid for 10 minutes. Don't forget to stir regularly.
2. Grate the cucumbers or cut them into strips, cubes or half rings using a knife. The larger the portions, the crispier the cucumbers will remain. Add salted vegetables to onions and carrots. Pour in the pre-boiled brine. Simmer for 7-10 minutes. Remove all ingredients from the kitchen appliance and place in a separate bowl. Wash the bowl itself thoroughly. Dry with a towel. Return to the slow cooker.
3. Install the “Soup” program or similar. Cut the chicken fillet into portions and place in a bowl. Fill with clean water. Place a few bay leaves and add a little salt. Pepper it. Lower the lid and let the chicken broth cook for 35-40 minutes.
4. Once the time is up, add the carefully cut potato cubes into the soup. Simmer for 10 minutes.
5. Add roast and pearl barley. Close the lid. Without changing the program, cook for 20-25 minutes.
6. Cancel the current mode and activate the “Warming” task for 10-15 minutes. After this, turn off the kitchen appliance completely. Chop fresh or frozen greens. Stir the soup. Serve with sour cream and bread.

Rassolnik with rice and pickles. 4 most delicious recipes

Rassolnik is a wonderful homemade soup whose history dates back to the fifteenth century and a favorite dish at that time called "kalya", which was brewed from cereals and the addition of brine from homemade pickles.

That old recipe has gone through centuries of modifications to now have the look and taste of the dish that many of us love.

Today we will tell you how to prepare rassolnik with rice and pickles in various types of broth, one of the popular versions of this soup.

As you can understand from the name alone, brine occupied an important place in the preparation of the soup, which in our time has been successfully replaced by pickles.

The basis for pickle with rice can be broth made from pork, beef, chicken, mushrooms or vegetable broth if the soup includes a lean version. Each of these options is good in its own way and can be quite successfully alternated depending on preferences or available products.

Rassolnik with rice and pickles with pork or beef

Many people can consider this soup a classic recipe for pickle soup with rice because pork broth is very popular for its taste and the availability of pork meat on store shelves, and we have long loved beef for the taste of the broth and low calorie content.

Pork is a fairly tender meat with a mild taste that does not require much time to cook, which is why it is so convenient to use for soup. The broth will be rich and very satisfying. But it is not recommended to use too fatty parts of the pork carcass. The soup comes out well from the shoulder with the bone. According to many housewives, the bones give the broth a special flavor.

Making beef broth will require more time, which will be spent pre-cooking the meat. Don't forget to skim the foam from the meat broth and turn on the stove over medium heat. Meat cooked covered over low heat comes out softer.

For the pickle you will need:

• pork or beef - 300-400 grams,
• potatoes - 3-4 pieces,
• carrots - 1 piece,
• onion - 1 onion,
• salted or pickled cucumbers - 4-5 pieces,
• white rice - 0.5 cups,
• greens - to taste.

Preparation:

1. To prepare the broth, wash the meat and cut it into not very large pieces if you are using boneless meat for soup. If the meat is on the bone, you can cook it whole, but be sure to rinse it very well so that you don’t get any small bone fragments. When the meat broth with bones is ready, you may need to strain it further.

2. Cook the meat until done. It can be identified by the sufficient softness and pleasant aroma of the meat broth. If you remember to skim off the foam, the broth will turn out clear.

It is enough to cook pork for about an hour; for beef, the period increases to 1.5-2 hours, depending on how hard the meat was used.

Long simmering under a lid over low heat has a good effect on both beef and pork, but will require longer cooking.

3. When the meat is ready, cut the potatoes into cubes and add to the meat broth. The meat on the bone can be removed from the broth to separate the meat from the bone and then added back to the soup.

4. At the same time as the potatoes, rice is added to the broth. Before this, it must be rinsed with water several times until the excess starch, visible in the water in the form of a cloudy white precipitate, disappears. With washed rice, the soup will not become cloudy and the broth will be clear.

5. While the potatoes and rice are cooking, prepare the fried onions and carrots. To do this, finely chop the onion and grate the carrots on a coarse grater.

Heat the vegetable oil in a frying pan and first fry the onion until lightly browned, then add the carrots to it. Stir fry the vegetables for a few minutes.

You can cover with a lid and simmer lightly until the onions and carrots become soft. Remove the finished frying from the plate and leave until the potatoes and rice are ready.

6. If you are preparing pickles with pickles and rice, then the most characteristic ingredient in it is, of course, cucumbers.

They are added to the soup at the very end of cooking, because they do not need to be boiled, just letting them simmer for just a couple of minutes is enough.

For pickle, cucumbers must be finely chopped or grated on a coarse grater; this will depend only on your taste, whether you and your family like cucumber pieces to come across.

7. When the potatoes and rice are cooked until tender, put the chopped cucumbers in the pan, cook them for two to three minutes, then add the fry and mix well. Add bay leaf to soup.

8. Add salt to the soup to taste, keeping in mind that pickles will already have a slight saltiness. Be sure to taste the broth to see if there is enough salt. You can add ground black pepper for flavor and fresh herbs. Allspice peas are also great, literally 2-3 peas.

If desired, you can add a few tablespoons of cucumber brine that remains in the jar to such a pickle; this will give the broth a more pronounced taste of cucumbers. But keep in mind that this will also increase the salt content; do not over-salt the soup later.

Be sure to let the finished soup steep for at least 15 minutes, preferably half an hour. During this time, all components of the soup are saturated with each other’s aromas and the pickle with pickles and rice will turn out unforgettably delicious.

You can serve the soup with sour cream, garlic croutons and herbs. A wonderful family dinner is ready!

Watch also the video on how to prepare pickle soup with rice and pickles with meatballs:

Rassolnik with rice and pickles - recipe with chicken

Rassolnik in chicken broth is prepared in a very similar way to what we described above, but still with minor differences.

It will taste a little more tender and a little more dietary, since chicken meat is leaner compared to pork.

For the pickle, you can use any part of the chicken carcass; take what you have on hand. It will be delicious with wings, legs, and even breast.

For pickle with rice and chicken you will need:

• chicken - 300-400 grams,
• rice - 0.5 cups,
• potatoes - 3-4 pieces,
• carrots - 1 piece,
• onions - 1 piece,
• pickled cucumbers - 5-6 pieces of medium size,
• brine - 1 glass,
• greens, salt, pepper - to taste.

Preparation:

1. First of all, prepare the chicken meat for the broth. Rinse the chicken thoroughly, removing any remaining feathers if using wings. Divide into portions.

You can leave large parts, such as a whole wing or drumstick, if your family likes larger pieces, or you can cut them into smaller ones if you are cooking for children.

You can also cook the chicken whole, and after it is ready, remove it from the broth and remove the meat from the bone. Discard the bones, and cut the meat into pieces and return it to the soup.

2. Pour cold water over the chicken and cook over medium heat. Don't forget to skim the broth so it remains clear. Add half a carrot and half an onion to the chicken, this will make the broth more aromatic and golden. Later, these vegetables must be removed from the soup.

3. Boil the chicken for 30 minutes.

4. Finely chop the other half of the onion and carrot for frying. Finely chop the fresh parsley.

5. Fry onions, carrots and parsley in vegetable oil until the vegetables soften and brown a little.

6. In a separate saucepan, cook the rice until half cooked. A convenient and quick way to do this is to pour water at a rate of 2 to 1 with rice. If you take 0.5 cups of rice, then pour a glass of water into a small ladle, pour in the rice and cook over low heat. Don't forget to rinse the rice first to get rid of excess starch and protect the future soup from becoming cloudy.

7. Cut the pickled cucumbers into small pieces. You can cut it into half rings or grate it on a coarse grater. Then add the cucumbers to the pan with the vegetables, stir and simmer over low heat for a few minutes until the cucumbers soften.

8. Peel the potatoes and cut them into cubes. Place it in the broth half an hour after you start cooking the chicken. Add pre-prepared rice there. Continue cooking until the potatoes are done. Salt the soup to taste and add bay leaf.

9. When the potatoes are cooked, add the stewed vegetables to the soup, add the cucumber pickle and continue cooking for another 5-10 minutes after boiling, until the carrots and onions become soft. After this, turn off the stove and let the pickle brew for 10-15 minutes under the lid.

The soup is ready. It can be served with or without sour cream, according to your taste. This pickle with rice and pickles with chicken is loved by both adults and children and will be a wonderful lunch for the whole family.

Rassolnik with rice and sausage - step-by-step recipe

Such a wonderful soup as rassolnik with rice and pickles can be prepared in countless different ways and with the addition of various ingredients, but in our opinion, such an original subtype as rassolnik with sausage deserves special attention. The good thing about it is that it can give you a completely new taste of a long-familiar dish. And you don’t need to cook the meat for broth for a long time.

For pickle with sausage you will need:

• pickled cucumbers - 5-6 pieces of medium size,
• potatoes - 2-3 pieces,
• smoked sausage - 300-400 grams,
• carrots - 1 medium size,
• white onion - 1 onion,
• short grain rice - 0.5 cups,
• cucumber pickle - 1 glass,
• salt, pepper, herbs to taste.

Preparing pickle soup with rice and sausage:

1. Since meat is not used for the broth, there is no need to cook the broth and the potatoes and rice are cooked first.

Rinse the rice thoroughly with running water until it becomes clear. Peel the potatoes and cut into cubes. Boil water in a saucepan, then add rice and potatoes and cook until tender.

2. Finely chop the onion and grate the carrots on a coarse grater. Heat vegetable oil in a frying pan, then fry the onion in it over medium heat until it becomes translucent. After this, add the grated carrots and fry them together until browned.

3. Finely chop the pickled cucumbers and add them to the frying pan with the onions and carrots, simmer a little until the cucumbers soften.

4. Prepare the sausage.

It is best to choose which sausage to use for soup by experimentation and, based on your preferences, we can only say from our own experience that smoked sausage makes the soup richer and more flavorful.

Others, on the contrary, like to use boiled sausage. But in this case, you need to buy good quality sausage, which has a high content of meat ingredients; cheap low-quality sausage can spoil the taste.

Cut the sausage for soup into cubes or strips of not very large sizes, so that it will be convenient for you to eat it later in the soup. Add the chopped sausage to the roasted vegetables and heat it for a few minutes over low heat together with them, stirring well. When the sausage reveals its aroma and is saturated with the juices of onions and carrots, turn off the stove and set the frying aside.

5. When the rice and potatoes are ready, add fried vegetables and sausage to the future soup, stir thoroughly and cook for another 5-10 minutes. Add salt to taste, 1-2 bay leaves and 2-3 allspice peas. Then, turn off the stove, cover the soup with a lid and let it brew for 10-15 minutes.

After this, the soup is ready. Believe me, you won’t soon forget the taste of pickle with rice and sausage according to this recipe, and your loved ones will ask for more.

Rassolnik with rice and pickles - recipe with tomato paste

The beauty of pickle with rice and tomato paste is that it can be prepared according to any of the recipes described above. With the addition of tomato paste you will get a delicious pickle with chicken, meat, and even sausage.

Here you need to know just one important secret: exactly when and where to add tomato paste. And how much is needed?

Per pot of soup you need about two tablespoons of tomato paste or one small Hainz or Pomodoro jar.

To get a tasty and aromatic tomato broth for pickle, choose a recipe for preparing the soup depending on the meat used, and at the stage of preparing the frying of carrots and onions, add tomato paste to the vegetables and simmer them together. This should be done at a time when the onions and carrots are already browned.

After this, add cucumbers and sausage (if you are preparing a sausage recipe), simmer a little, and then add to the broth with potatoes and rice. Next, follow the recipe.

This way you will get a bright and tasty pickle with rice and pickles with tomato paste.

Bon appetit!

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Lenten pickle in the Redmond multicooker

Aromatic pickle can also be cooked at a time when you adhere to proper nutrition, are on a diet or fasting. The first course is especially tasty in a smart kitchen appliance from Redmond. The soup with its characteristic sourness becomes even more appetizing thanks to the functions of the multicooker. The cooking process will not take much time and effort. Try it once and you will want to treat yourself to soup every lunch.

Number of servings: 5-6

Cooking time: 25-30 minutes

Energy value

• calorie content – ​​17 kcal;
• proteins – 0.7 g;
• fats – 0.4 g;
• carbohydrates – 2.5 g.

Ingredients

• rice – 100 g;
• potatoes – 3-4 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• pickled cucumbers – 4-5 pcs.;
• bay leaf – 2 pcs.;
• vegetable oil – 1 tbsp. l.;
• butter – 20 g;
• fresh herbs – 1 bunch;
• tomato paste – 1 tsp;
• water – 2 l.

Tip : to make the soup even more dietary and healthy, it is recommended to replace regular vegetable oil with olive oil. It is known that it is much better absorbed and literally full of useful substances. No wonder the Greeks claim that olives and their products are the secret of good health and longevity.

Step-by-step preparation

1. Turn on the multicooker. Set the desired program for frying. Pour in vegetable oil, throw in a piece of butter for taste.
2. While it is heating, prepare the vegetables. Remove the peel from the onion. Cut it into half rings or cubes. Peel the carrots. Cut into middle triangles. Mix vegetables in a multicooker bowl. Fry until the food is soft and golden.
3. Pour boiling water over the rice. Set aside. We'll need it later.
4. At this time, cut the pickles into arbitrary portions. It can be straws, rounds or triangles. We send to carrots and onions. Sauté vegetables for 5-7 minutes.
5. At this time, cut the potatoes into medium cubes.
6. Dilute the tomato paste in warm boiled water.
7. Place the last two ingredients in the slow cooker. Mix the products.
8. Add rice. Switch to “Soup” mode. Salt, pepper, add spices. Fill everything with water. Close the lid. We leave the kitchen appliance and go about our business for 25-30 minutes.
9. As soon as the timer signals that the soup is ready, add herbs.
10. We eat the first course with low-fat sour cream and black bread crumbs.

It doesn’t matter which manufacturer’s model you use to cook soup: moulinex, panasonic, rassolnik, redmond cope with the task equally well. Numerous recipes on our website will allow you to make sure that pickle is universal. It can be prepared in completely different ways. By following all the tips and recommendations, you will be able to delight your household with interesting recipes for an old Russian dish.