Pickle with rice and pickles: simple recipes

The first course is one of the most important components of a full meal. Pickle recipes with rice and pickles allow you to get a hearty and healthy meal for the whole family. A large number of additional ingredients used allows you to choose the perfect combination of products, depending on the culinary preferences of each person.

How to cook pickle with rice and pickles

The secret to a perfect recipe is the right ingredients. Each element used adds up to a great culinary combination. The most important components of any pickle are pickles, rice and rich broth.

The most important part is the right vegetables. Cucumbers are best used by those that are fermented in large wooden barrels. Thanks to additional long fermentation, this product gives the finished soup a great taste and delicate aroma. Properly salted cucumbers also contain a large amount of useful iodine, an element necessary for the proper formation of the nervous system.

The next item is groats. Barley is used in some recipes, but it has only nutritional functions. It is easily replaced with almost any kind of rice. You can use both long-grained and the usual round variety. Fans of more exotic options can also use brown, black and red rice.

Any soup should have a hearty and rich base. Most often, the broth is prepared according to the gastronomic preferences of the hostess and her family. As a base, you can use chicken, beef or pork. There are also several recipes for pickle with fish broth or wild mushrooms.

Do not forget about the various additives that can make the soup a real work of art. Most often they use tomato paste, garlic, various herbs. For greater satiety, you can add chopped sausage to the dish or season it with fat sour cream.

Classic pickle recipe with rice and pickles

The most common way to make a hearty homemade soup is the method using pork as a broth base. The bones of the vertebral section with a small amount of meat are best suited. Long cooking will make the broth very nutritious and rich. To prepare such a pickle you will need:

• 400 g of bones;
• 2 pickled cucumber;
• 100 g of rice;
• 4 potatoes;
• 1 bulb;
• salt and seasonings as desired.

Pork is laid out in a 3-4 l saucepan, poured with water and put on a slow fire. It is important to remove the scale that appears, otherwise it will spoil the taste of the finished dish. The broth should cook for 1-1,5 hours. After that, the bones are taken out and the meat is cleaned from them, which is sent to the pan along with the rice.

While the meat is cooking, prepare the rest of the ingredients. Pickled cucumbers and potatoes are cut into small cubes. Onions are chopped and fried in a small amount of vegetable oil. After the rice is boiled for 4-5 minutes, all other prepared ingredients are added to the soup. Rassolnik is boiled until the rice and potatoes are fully cooked. If desired, the finished soup is salted and decorated with herbs.

Delicious pickle with rice and pickles with beef

The taste of the broth on beef bones and meat is significantly different from the version in which pork is used. Many men prefer just such a soup base. On average, about 3-400 g of beef is used per 500 liter container of water.

Other components include:

• 2 pickled cucumber;
• 80 g of rice;
• 200 g of potatoes;
• 100 g onions;
• salt and pepper to taste.

Beef needs to be cooked a little longer than pork. The preparation of the broth will take from 1,5 to 2 hours. Then rice, onions fried in oil, diced potatoes and pickles are put into the broth. As soon as the rice becomes soft, you can remove the pan from the heat. The dish is salted to taste and seasoned with black ground pepper.

Delicious pickle recipe with rice and cucumbers in chicken broth

Chicken meat is classified as a dietary product, so people who watch their diet most often use it. The broth is lighter and less high-calorie compared to meat options. As a base, you can use both chicken fillet and bones, wings and thighs.

To prepare the pickle you need:

• 2 chicken fillets;
• 4 potatoes;
• 2 pickled cucumber;
• 100 g of rice;
• 1 bulb;
• 1 small carrot;
• salt to taste.

To begin with, you need to prepare a soup base from meat. It is poured with 3-4 liters of water and put on medium heat. It takes 40-50 minutes to cook. The fillet is then taken out, cut and returned to the soup.

During this time, onions and carrots are sautéed in vegetable oil. Rice is washed in cold water and left in a small amount of liquid to swell. Salted cucumbers and potatoes are cut into small pieces. As soon as the base for the soup is ready, all the prepared ingredients are laid out in it. As soon as the rice is ready, the dish is removed from the heat and salted to taste.

How to cook fish pickle with rice and pickles

Using fish as a stock base is best for people who don’t eat meat. The base is pretty thick. In addition, it will have a great flavor that cannot be compared with meat counterparts. Predatory river fish – pike perch or perch are best suited for broth. Cod and trout can be used to taste.

To prepare the pickle in this case, you must:

• 1 small pike perch weighing 500-600 g;
• 2 pickled cucumber;
• 100 g of steamed rice;
• 1 carrots;
• 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, they take it out and separate the meat from the bones. The fillet is sent to the soup along with rice and diced pickles. As soon as the cereal is completely ready, the cooked roasted vegetables and a little salt to taste are laid out in the broth. The finished soup is decorated with finely chopped greens and served at the table.

Lean pickle with pickles and rice

During periods of abstinence from meat products, you can prepare a light vegetable soup, which in terms of taste will not differ much from the classic version. A large amount of vegetables and rice guarantees a fairly rich broth.

To prepare such a pickle you will need:

• 1/3 cup rice
• 3 pickled cucumber;
• 1 glass of cucumber pickle;
• 1,3 L of water;
• 2 potatoes;
• 150 g carrots;
• 1 bulb;
• 1 clove of garlic;
• a bunch of greenery;
• 5 peas of sweet pepper;
• 1 bay leaf;
• salt as desired.

Pour water into a saucepan and bring it to a boil. Put rice in it and boil it for 5 minutes. Add diced potatoes to it. As soon as it is ready, a dressing made from onions, carrots, garlic and grated pickles is added to the pan. Immediately pour a glass of brine into the pickle, put spices and a small amount of salt. After 3-4 minutes, the pan is removed from the heat. Ready lean soup is decorated with finely chopped parsley or dill.

Mushroom pickle with rice, cucumbers and sour cream

Almost all edible mushrooms can become the basis for the recipe. You can use both fresh and dried or pickled product. Salted milk mushrooms are best suited for preparing mushroom pickle – they will give the best flavor. On average, 3-300 g of mushrooms are taken per 400 liters of water.

Other components include:

• 400-500 g potatoes;
• 80 g of rice;
• 2 pickled cucumber;
• 2 carrots;
• 2 small bulbs;
• 50 g sour cream;
• oil for frying;
• spices and salt as desired.

Mushrooms are placed in a saucepan, poured with liquid and put on the stove. The broth will be ready 20-30 minutes after the start of boiling. Pre-soaked rice is placed in it, as well as potatoes and pickles cut into small cubes. While the vegetables are cooking, frying is made from onions and carrots. It is added 3-4 minutes before the soup is ready. The dish must be salted and peppered to taste. Before serving, add 1 tbsp to each plate for greater fat content. l. thick sour cream.

How to cook pickle with rice, pickles and sausage

As additional ingredients, you can use a variety of meat products. One of the most proven elements in the pickle is sausage. It is best to use a natural smoked product – it will give the dish a delicious aroma that will be difficult to resist.

As a soup base, take 2-3 liters of ready-made meat broth. Add 1/3 tbsp. rice and 4-5 diced potatoes. As soon as the cereal is ready, chopped pickled cucumbers, onions fried in a pan and 200-300 g of smoked sausage are added to the pickle. All ingredients are mixed and boiled for another 2-3 minutes. The finished soup is salted and sprinkled with chopped herbs.

Cooking pickle with rice, pickles and tomato paste

Many housewives sometimes do not like the pale color of the finished dish. Tomato paste helps make it more appetizing. In addition, it adds additional flavor notes to the broth, making it more balanced.

To prepare the pickle in this way you will need:

• 3 liters of ready-made broth;
• 2 pickled cucumber;
• 100 g of rice;
• 3 Art. l tomato paste;
• 1 bulb;
• 3 potatoes;
• salt to taste.

Spread rice and diced potatoes in the broth. At this time, the onion is sautéed in a hot frying pan until golden brown and tomato paste is added to it. Pickled cucumbers are cut into pieces and added to the soup. Ready frying and a small amount of table salt are also placed there. As soon as the rice is ready, the pan is removed from the stove.

Rassolnik with rice, pickles, garlic and herbs

This recipe is one of the most flavorful first courses. Garlic, pickles and a lot of greens give it a smell that awakens the strongest appetite.

To prepare such a culinary masterpiece you will need:

• 2-3 liters of prepared beef broth;
• 2 pickled cucumber;
• 300 g of potatoes;
• 100 g onions;
• 100 g carrots;
• 4-5 cloves of garlic;
• 80 g of rice;
• a small bunch of dill;
• a small bunch of parsley;
• salt to taste.

Potatoes are cut into small bars and laid out in a soup base along with washed rice. While they are cooking, you need to make dressing. Carrots are rubbed on a fine grater and fried with chopped onions until golden brown. Dressing and chopped cucumbers are laid out 4-5 minutes before the rice is fully cooked. After the pan is removed from the heat, chopped herbs and crushed garlic are added to it. The soup is stirred and allowed to brew for about half an hour.

Recipe for a delicious pickle with rice and pickles in a slow cooker

You can cook your favorite soup without using a lot of extra dishes. The multicooker greatly simplifies the cooking process – you just need to select the desired program and set the time. Almost any meat can be used – chicken, beef or pork. For the recipe, 400-500 g of tenderloin is enough.

Other ingredients include:

• 300-400 g of potatoes;
• 200 g pickles;
• 1 onion;
• 100 g carrots;
• 60 g of rice;
• 1 Art. l tomato paste;
• pepper, herbs and salt to taste.

In a multicooker bowl, fry onions with carrots and tomato paste. Then meat, rice, diced potatoes and cucumbers are added to them. All ingredients are poured into 2 liters of water. The bowl of the multicooker is closed and the “Soup” mode is set for an hour and a half. The finished dish is salted and peppered to taste, and also sprinkled with finely chopped herbs.

How to roll up a pickle with rice and pickles for the winter

The traditional combination of products can be used not only for cooking first courses. It’s good to make a great appetizer, roll it up in jars and store it for the long winter months. Such a preparation can later be used as an independent dish or for making soup.

For pickle for the winter you need:

• 1,5 kg pickles
• 1 tbsp. round rice;
• 4 bulbs;
• 4 carrots;
• 1 liter of tomato juice;
• 3 Art. l. vegetable oil.

First you need to prepare the dishes for conservation. Small half-liter jars are steam sterilized for 10-15 minutes. Rice is boiled in a separate pan. Onions and carrots are fried in vegetable oil until half cooked. Cucumbers are rubbed on a coarse grater. Combine all ingredients in a large heavy bottomed saucepan and simmer for 15 minutes. Then tomato juice is poured into them and brought to a boil. The finished product is removed from the fire, laid out in jars and sealed tightly.

Containers with the finished product are cleaned in a cool room where direct sunlight does not fall. The air temperature should not exceed 8-9 degrees. A cool basement or cellar in a summer cottage is best suited. Under all conditions, the finished pickle can be stored for up to 9-10 months.

Conclusion

Pickle recipes with rice and pickles are gaining more and more popularity every year. A hearty and very fragrant first course will be enjoyed by all family members and will take an important place among other culinary delights. Due to its variability, this recipe is perfect even for people who, for various reasons, have refused to eat meat.