Pickle soup with rice: cooking secrets. Video
Rassolnik is a traditional Russian dish that has a delicate salty flavor thanks to cucumber pickle. As a rule, pearl barley is added to it, which gives the dish its characteristic viscosity. However, this ingredient requires a long cooking and pre-soaking, so if you are pressed for time, it can be replaced with rice.
The classic recipe for homemade pickle
The pickle is prepared in meat broth or simply in water. In the first case, you can use offal, ribs, any bones with a small amount of pulp, or whole cuts of beef and pork. Rice, which is added to the soup raw, must be sorted out and rinsed thoroughly several times, otherwise the broth will turn out to be unclear.
To prepare pickle according to this recipe, you will need the following products: – 400 g of pork ribs; – 3,5 liters of water; – 200 g of rice; – 1 tbsp. a spoonful of tomato paste; – 4 medium-sized potatoes; – 5-6 medium-sized pickles; – onion; – carrots; – 3 tbsp. tablespoons of vegetable oil; – 3 tbsp. chopped parsley; – salt and black pepper to taste.
Wash the ribs, cover with cold water and bring to a boil. Remove all foam thoroughly, reduce heat and cook until tender. Cut the peeled carrots into strips and the onions into cubes. Fry them in vegetable oil for 5 minutes, add tomato paste and some water. Stir and simmer for 2 minutes.
When the ribs are tender, remove them and place them on a separate plate. Place the diced potatoes in the broth and bring to a boil. Season with salt and pepper. Add cooked frying and thoroughly washed rice. Cook until tender. 5 minutes before the end of cooking, add diced pickles and meat from ribs to the hodgepodge. Then put chopped parsley in a dish and turn off the heat.
To make the pickle more salty, add to it the pickle released after cutting the cucumbers.
Ingredients: – 2,5 liters of beef broth; – 2 beef kidneys; – 4 potatoes; – onion; – carrots; – 4 pickles; – 50 ml of cucumber pickle; – 100 g of rice; – ½ bunch of parsley; – laurel leaf, salt and black pepper to taste.
Beef kidneys for this dish must first be soaked for 2 hours in cold water
Peel the onions, potatoes and carrots. Cut the onion into cubes and the carrots into strips. Fry them in vegetable oil until half cooked, add the kidneys, cut into strips, and fry all the ingredients, stirring occasionally, for another 2-3 minutes.
Bring the beef stock to a boil, add salt and diced potatoes. When the broth comes to a boil, add the fried kidney vegetables and rice to the broth. Cook until potatoes and rice are tender. Then add the diced cucumbers and the brine to the soup. Bring to a boil and turn off heat. Add bay leaf and parsley to the pickle. Let it brew under the lid for a few minutes, and then serve with brown bread.