Classic rassolnik: recipes

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.

How to cook pickle

Pearl barley must be thoroughly washed and preferably pre-soaked in hot water for several hours. This will help reduce the time needed to prepare the pickle, since barley cooks very slowly. Onions and carrots need to be peeled, cut into bars and fried in vegetable oil until golden brown.

You need to make a broth from the beef, for which you need to wash the meat and simmer in water over low heat for an hour. The criterion for the readiness of meat and broth from it is easy separation of the pulp from the bone. As foam appears on the broth, it must be removed, otherwise the soup will not be transparent. The finished meat must be removed from the broth, separated from the bone, cut into pieces and put back into the pan.

There you also need to add cereal, carrots and onions, chopped potatoes, cucumber slices and cook the pickle until the barley is ready. This will take about 20 minutes. Five minutes before turning off the heat, add the herbs to the pan. The rassolnik can be served with sour cream added in portions to each plate.

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 with barley and pickles

The most famous pickle recipe. An ancient recipe, with more than a century of history, known back in Tsarist Rus'.

Ingredients:

Pork on the bones
Pearl barley (pre-soaked)
Pickled cucumbers (or pickled)
Salt
Red pepper
Black pepper
Dried greens (or fresh)
Bay leaf
Bulb onions
Carrot
Potato

If you use fresh herbs, you should rinse them and let them dry completely before cooking. Only after that cut and add to cook. Dried herbs will give their flavor when cooked, but it is better to add fresh herbs when serving the dish.

Preparation:

Pork bones are brought to a boil. The first broth is drained to maintain transparency. Next, add pearl barley to the new broth. Leave to cook for 30-40 minutes. During cooking, the main ingredients are chopped. First of all, some cucumbers and potatoes are added. The remaining ingredients are prepared in the form of frying and added at the end of cooking. At the very end of cooking, pour the remaining cucumbers into the pan.

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.

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.

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.