How to cook rassolnik: recipes from Shefmarket

Rassolnik with beef

Rassolnik is rightfully considered a traditional first course of Soviet and now Russian cuisine. The classic step-by-step recipe with beef broth, pearl barley and cucumbers will always remain popular among Russian housewives. Before serving, be sure to add sour cream to it. The creamy note softens the characteristic sourness and makes the taste piquant.

You will need:

500 gr. beef meat ribs;
300 gr. beef pulp;
2 carrots;
50 gr. pearl barley;
3-4 potatoes;
2 onions;
300 gr. pickled cucumbers;
3 stalks of celery;
2-3 bay leaves;
2 cloves of garlic;
2 tsp. salt (or to taste);
1 tsp. Sahara;
Greens, black pepper to taste.

Rassolnik with beef

How to cook:

Wash and cut the meat into portions for rassolnik soup. Prepare the recipe in a 3 liter saucepan.
Peel vegetables, celery stalks.
Place the meat, whole carrots and onions, and celery stalks into the pan. Pour water and bring to a boil over low heat.
Skim off any foam that forms during the boiling process. Cook the broth for 1.5 hours at a low bubbly boil.
While waiting, prepare the remaining ingredients. Chop the onion and carrots, fry in 1 tbsp. l. sunflower or butter.
Cut the cucumbers into small cubes or grate them.
Place the sautéed vegetables in a bowl, add a little more oil to the pan, and add the cucumbers.
Simmer the cucumbers over low heat for 10 minutes.
Rinse pearl barley for rassolnik soup. The classic recipe with such cereals turns out to be satisfying.
Remove the vegetables from the broth and add the cereal after 1.5 hours.
After adding the cereal, cook the broth for another 20 minutes.
Then add the potatoes, cut into small cubes.
Add sauteed vegetables, bay leaf, cucumbers.
Chop the garlic finely with a knife.
10-15 minutes after introducing the vegetables, add salt, sugar and garlic.
Cook everything together for another 10 minutes. During this time, chop the greens.
Add herbs to the soup, wait until it boils, turn off the heat.
Cover tightly and let steep for another 20-30 minutes. When serving, add a spoonful of sour cream to the plate, this will make the soup tastier.

Classic meat rassolnik

Experienced cooks select grains for rassolnik according to the type of meat on which the broth is cooked. Often these are offal, offal. It can be beef, veal kidneys, stomach, heart, liver, lungs, legs. If you're particular about your choice of offal, choose the heart or choose an affordable product. In this case, pearl barley is suitable. But rice is often added, although it is more suitable for a dish of chicken giblets. The classic recipe will give you a complete idea of how to prepare rassolnik meat soup.

Product set:

400-500 gr. beef heart;
2-3 potato tubers;
3 pickled cucumbers;
1 celery (root and greens);
1 carrot;
2 peas of allspice;
1 onion;
3 tbsp. l. pearl barley;
1 parsley with herbs and roots;
6 black peppercorns;
100 gr. sour cream;
3 bay leaves;
½ cup cucumber pickle;
½ tbsp. l salt (and to taste).

Classic meat rassolnik

Preparation:

Clean the heart from the tubes, cut off excess fat. Cut into pieces and add water to soak out the blood. Change the water several times, soaking for a few minutes.
Place the heart in a saucepan, add water (about 2.5 liters), and bring to a boil. Do not forget to remove the “noise” during the boiling process.
Prepare the cereal: pour boiling water over it, leave for 30 minutes before preparing a delicious pickle.
While the broth is cooking and the cereal is swelling, prepare the vegetables: peel and wash.
Cut the celery and parsley roots into thin strips.
Cut the potatoes into small cubes, the onion even smaller.
Grate the cucumbers.
After 30-40 minutes, remove the heart from the broth, cut into strips, and return to the pan.
Add chopped roots, carrots, cereals, and salt.
After 15 minutes, add potatoes and finely chopped onion. Cook for 10 minutes, add cucumbers and peppers, bay leaf. Cook for 1-2 minutes, adjust the taste with salt. Use ½ cup of brine, add as much as needed. Cook for another 10-15 minutes.
Chop the greens, place in a saucepan and bring to a boil.
When serving into a bowl, measure out the sour cream to taste.

Rassolnik with chicken

Of course, chicken in this first dish can hardly be called a traditional ingredient. But if for some reason you have to limit your consumption of red meat, try replacing it with chicken. If you purchase a high-quality carcass with a good chemical composition, you will be able to prepare a delicious pickle recipe. This will definitely be appreciated by everyone who is lucky enough to try at least a little.

You will need:

500 gr. chicken carcass (it is better to use ½ carcass, cut lengthwise);
0.5 cups pearl barley;
150 gr. pickled cucumbers;
1 onion;
1 carrot;
2-3 pcs. potatoes;
0.5 cups cucumber pickle;
Salt, pepper, bay leaf to taste;
1-2 tbsp. l. tomato paste.

Rassolnik with chicken

How to cook:

Wash half the chicken carcass and cut into portions. Make the pieces small to make pickle soup quickly and tasty.
Wash and soak pearl barley.
Place the pieces in a 3 liter saucepan and cover with water.
Bring the broth to a simmer over low heat. Eliminate noise as it occurs.
After boiling, cover halfway with a lid and cook over moderate heat.
Peel the vegetables and wash them.
Chop the vegetables in a way that suits you. Often this is cutting into cubes. But cutting carrots, potatoes and cucumbers into strips also looks appetizing.
Finely chop the onion.
Many housewives prepare the classic pickle recipe with photos step by step using cereals that have been pre-soaked overnight. But in reality you don't have to do this. To the chicken, which has already been boiled for about 15 minutes. add pearl barley. Barley is also cooked separately. But it’s better not to do this, because its decoction also has benefits.
While the cereal is cooking in the broth, prepare the dressing.
Heat a frying pan with a little butter. Add onions and carrots, fry until soft.
Add cucumbers, simmer everything together for 5 minutes.
Add tomato, stir.
Scoop a ladle of broth from the pan and add it to the ingredients in the pan along with the brine. Cover with a lid, simmer for 5-7 minutes, turn off.
Add potatoes and bay leaves to the soup (to taste)
After 30-35 minutes have passed after introducing the cereal, add the dressing to the rassolnik soup. The classic step-by-step recipe is almost ready. All that remains is to bring to a boil, adjust the taste with salt and pepper.
The dish is ready, just wait a little for it to brew.
Serve with sour cream and finely chopped herbs.

Rassolnik in a slow cooker

Rassolnik is a quick and easy dish. But you can cook it even faster and easier using a slow cooker.

Ingredients:

Potato
Cucumbers (salted or pickled)
Carrot
Bulb
Bell pepper (sweet)
Pearl barley or rice
Smoked chicken breast
Smoked sausage
Tomato paste
Bay leaf
Black pepper
Salt

If you nevertheless oversalted the broth and felt it after preparing the soup, then do not despair and add water to the dish. You need to take 2-3 tablespoons of rice and wrap it in gauze so that it does not spill out. Place the cheesecloth into the still hot soup and wait until the soup cools down. The rice will absorb excess salt, and the broth and spices will remain in the required quantity.

Preparation:

Before cooking, pour boiling water over pearl barley or rice for two hours. Slightly chop the onion, pickled cucumber and bell pepper. Grate the carrots on a coarse grater. Cut the potatoes into cubes. Finely chop the sausage and chicken.

Pour some sunflower oil into the multicooker. Immediately add carrots, onions and bell peppers. Cook in frying mode for about 20 minutes. After 10 minutes, add smoked meat and sausage. Add a glass of water. We also add tomato paste. Cook the remaining time on the timer. After frying is complete, add cucumbers and spices. We also add potatoes and pearl barley. Salt to taste and add water. Cook for 45 minutes in soup mode.

Rassolnik with pork

In Soviet times, even schoolgirls knew how to prepare delicious pickle soup. This popular dish was prepared in all canteens: schools, factories, camps, rest homes and sanatoriums. At lunch, everyone, young and old, ate this first dish with pleasure! And for good reason, because this dish not only nourished the body, but also allowed you to enjoy the rich, tasty broth. Pork was a popular meat, from which Soviet housewives preferred to make soup.

You will need:

500 gr. meat pork ribs;
200 gr. potatoes;
100 gr. pearl barley;
100 gr. carrots;
100 gr. pickled cucumbers (ideally from a barrel);
2 pcs. onions;
2 tomatoes;
2 tbsp. l. tomato paste (less possible, to taste);
Salt pepper;
2-3 bay leaves (can be ignored);
3 cloves of garlic.

Rassolnik with pork

How to cook:

Wash the pork ribs, cut into portions for rassolnik soup. The recipe is for 3 liters. pan.
Pour water into the pan, place the meat in it, and cook until done.
Bring to a boil over low heat. Make noise as it boils.
Peel the onion and wash it.
Add 1 whole onion, cook the broth after boiling for at least an hour over low heat.
While the broth is cooking, prepare the remaining ingredients.
Chop the second onion into small cubes.
Grate the cucumber or cut it into cubes.
Grate the carrots and chop the garlic finely with a knife.
Cut the potatoes into medium-sized pieces of any shape.
Continue the pickle recipe step by step by preparing the dressing. Heat a frying pan with 1-2 tbsp. l. sunflower oil. You can also use butter. It will add a pleasant creamy aftertaste to the soup.
Place onions, carrots and chopped garlic on a hot surface and fry until half cooked. Add cucumber and sauté.
Meanwhile, blanch the tomatoes. Pour boiling water over them and carefully remove the skin. Finely chop the pulp.
Add tomatoes to the pan, stir.
Add tomato paste, bay leaf, simmer for 5 minutes.
After an hour, add pearl barley to the broth. Cook for 30 minutes.
20 minutes after introducing the pearl barley, add potatoes and bay leaves.
Cook for 15 minutes after boiling.
The classic pickle recipe, step-by-step recipe with photos, is almost ready. Now all that’s left is to add the dressing and cook for another 5-7 minutes.
Now you can turn off the heat and let it brew under the lid for 30 minutes.
Serve in bowls with sour cream. You can also sprinkle with chopped herbs.

Winter pickle

Winter pickle can be consumed not only immediately after preparation, but also preserved for the winter.

Ingredients:

Fresh cucumbers
Fresh tomatoes
Bulb onions
Fresh carrots
Bell pepper
Pearl barley
Sugar
Salt
Vegetable oil (odorless)
Vinegar essence (70%)

If you are preparing winter pickle soup in order to serve it immediately, then instead of fresh cucumbers, you should use salted ones. And exclude tomatoes altogether. Also, you should not add vinegar, since cucumber brine, in most cases, already contains vinegar essence.

Preparation:

Boil the washed pearl barley until half cooked. Fry the onions until golden brown. Add grated carrots to the onion and simmer all together for about 10 minutes. Next, cut the peppers and tomatoes into small cubes. Add them to the carrots and onions and simmer for another 15 minutes. Add pearl barley and water to everything and simmer for another 20 minutes. Cucumbers are cut into cubes and added to a common pan. Simmer for 10 minutes. Next add sugar, salt and vinegar. Simmer for another 10 minutes. Pour the hot pickle mixture into jars in a 50/50 ratio of broth and grounds and roll them up. Next, we store the jars, as with any preparations for the winter.

Rassolnik student

Students are sure to love this iconic first course option. It's quick and easy to prepare, and the taste is simply gorgeous. We are sure that all the residents of the floor will flock to the aroma that emanates from the common kitchen during the cooking process! So be prepared and keep your eyes on the pan!

You will need:

300-400 gr. meat (pork, chicken or beef);
80-90 gr. rice;
1 onion;
4-5 potato tubers;
1 carrot;
3-5 pickles;
200 ml. sour cream;
2-3 cloves of garlic;
2 tbsp. l. tomato paste;
Salt, pepper, herbs.

Rassolnik student

How to cook:

Use any meat you have for pickle. Start the recipe by preparing the broth.
Cut the meat into small pieces to make the dish cook faster.
Wash the meat and place it in a 3 liter pan.
Fill with water and bring to a boil.
Remove the noise, cook the broth after boiling over low heat.
Peel the vegetables and wash them.
Cut the potatoes into small cubes.
Finely chop the onion.
Grate carrots and cucumbers. It is better to take pickled cucumbers; they will give a richer sourness.
Heat a frying pan with butter (you can use sunflower oil, but butter will give a mild taste).
Fry onions and carrots until soft. Add cucumbers, chopped garlic, tomato paste, simmer everything together for 5 minutes. This will be the base for the pickle sauce. Continue the step-by-step recipe with photos by adding sour cream. Simmer for another 5-7 minutes, making sure the fire is low. If there is not enough moisture, add a ladle of broth and cover the pan with a lid.
After an hour of cooking the meat broth, add potatoes to the pan.
Bring to a boil, after 10 minutes add well-washed rice.
Cook for 15 minutes, then remove all the dressing from the pan.
Stir and bring to a boil. Now you can taste the salt content, add pepper.
Cook for 5-7 minutes, turn off.
When serving, sprinkle the portion with chopped herbs.

Rassolnik Leningradsky

Soup recipe from Leningrad. Special taste and aroma.

Ingredients:

Meat
Potato
Pearl barley
Carrot
Parsley root
Bulb onions
Leek
Pickles
Brine
Margarine
Bay leaf

For a more pleasant taste, you need to use new potatoes the size of a pigeon egg.

Cook the meat and pearl barley separately, in parallel. While they are cooking, prepare the ingredients. We cut everything into small pieces, and three carrots on a coarse grater. After 1.5 hours, transfer the pearl barley into the meat broth. The meat is cut into small pieces. Frying onions, carrots, leeks and parsley root in margarine. Upon completion of frying, put it in the broth, along with the potatoes. When the potatoes are ready, add the cucumbers.