In every national cuisine has its own native dishes: both the first and second as well as drinks and desserts. But we are interested in the first course and it is the Russian cuisine. In second place after the Russian textbook ing have been rassolnik. Recipe any rassolnik always includes pickles, carrots and onions. But other components can be quite diverse. Broth can be boiled for rassolnik of various meats: beef, lamb, pork or chicken. It is made with pearl barley or rice, add the cucumber pickle or egg lezon.
However, classic pickle - a soup with pickled cucumbers, which is cooked on the beef broth and always with pearl barley. But even the classic recipe rassolnik, oddly enough, there is not the only option. For example, there is a recipe rassolnik in Leningrad and another variant - a traditional meatless pickle. The recipe for this dish in the classic version, and we will offer.
Pickle with classic cucumber pickle
Each recipe is a traditional national dish is different, first of all, profitability. Well, our ancestors could not afford luxuries. The dish should have been to get the most wholesome and tasty with a minimum of ingredients. Rassolnik classic recipe - a vivid example.
Ingredients:
300-500 grams of beef with bone;
4 large potatoes;
2-3 pickled cucumbers;
Half cup pearl barley;
1 cup cucumber brine;
1 large onions;
1 large carrot;
3 leaf lavrushki;
Sour Cream;
Vegetable oil;
The greens, pepper and salt.
Preparation:
The broth cook traditionally. That it turned out delicious and rich, meat is best to cook a whole piece. To do this, wash it thoroughly, put in a four- or five-liter saucepan and fill with cold water. Put the pan on the heat and cook the broth to simmer for about an hour. Do not cover pan with a lid, and from the broth, do not forget to remove the scum. An hour later, add the broth pearl barley and cook it another forty minutes. During this time, the broth is boiled down about a third. So we pour it into a three-liter pot, and the meat cut into pieces and put into the broth.
Potatoes and carrots, and my peeled, clean and wash the onions. The soup with pearl barley and meat, first put potatoes, diced, wait until boiling and cook for ten minutes. During this time, you must prepare the cucumber. Clean them from the skin; cut into small strips or cubes and simmer in a pan with vegetable oil, add about a half cup of brine. In a separate pan, first fry chopped onion, then add to it shredded on a coarse grater or cut into julienne carrots tree and continue to fry until tender carrots.
When the potatoes are already fully cooked, put in the soup first carrot-fried onion, bring the broth to a boil and add the cucumbers, and then pour the remaining brine. Put Lavrushka, salt and pepper to taste and cook pickle for about five minutes. Serve with chopped fresh herbs and sour cream.
Note:
The classic pickle, as in other embodiments, the recipe of this dish, it is important to add to the soup and cucumber pickle only after the potatoes are fully cooked. Otherwise, the potatoes will be tough. And further. Pickles is necessary to pre-fry (boiled or put out). Then the cucumber in the soup will be gentle and soft, and the pickle will not taste bitter.
Classic pickle in Leningrad
Recipe Leningrad rassolnik almost be called a classic. Its main difference - the presence in the soup of tomato puree. But soup can do for him or anyone make soup without meat.
Ingredients:
2-3 liters of broth;
5 potatoes;
1 carrot;
Half of parsley root;
3 tablespoons pearl barley;
1 head of onions;
1 pickled cucumber;
1 tbsp tomato puree;
2 tablespoons margarine;
Sour Cream;
Greenery;
Salt;
Pepper;
Spices.
Preparation:
Barley sorted out, wash thoroughly and fill with boiling water (three parts water to one part of the cereals). Cook barley on low heat until ready incomplete, then broth is poured, and the rump again washed. We put on the fire and bring the broth of his boil. In the boiling broth spread barley and cook it for another half hour. Meanwhile, prepare the filling for rassolnik. First, clean the carrots, parsley and onion and all finely shinkuem. Dissolve the margarine in a frying pan and passeruem it shredded vegetables with the addition of tomato puree. With cucumber peel, cut it into cubes and boil in a small amount of water, about three to five minutes. Cucumbers recline in a colander, clean and wash the potatoes.
When the grits in the broth boil for about twenty minutes, dressed soup diced potatoes, give the broth to boil and add the roots of onions and cucumbers. At the end of the cooking season with pickle spices. Serve with chopped fresh herbs and sour cream.
Pickle Classic lean
We fasted our ancestors unlike us very often. If you put together the length of all his posts, it appears that the lean days of the year was almost more than Skoromniy. Therefore meatless dishes in our traditional cuisine is very, very much. Naturally, there is a recipe for lean rassolnik.
Ingredients:
One-third cup pearl barley;
1 pickled cucumber;
2 large potatoes;
1 carrot;
1 head of onions;
1 tomato;
4-5 pea black pepper;
1 leaf lavrushki;
Vegetable oil;
Sol.
Preparation:
Barley sorted out, washed, pour boiling water and leave for about an hour. Then lay swollen rump in a pan, fill with cold water and put on a slow fire. Cook barley until tender. In the meantime, clean and wash the onion and carrot and fry them in vegetable oil for five to six minutes. Then add the vegetables first, diced tomato, and after three or four minutes grated and chopped cucumber without skin. We continue to simmer all together for another couple of minutes.
Clean, wash and chop the potatoes into cubes and put it in the broth with barley, which by this time should be soft. Then add black pepper, a little salt and bay leaf. When the potatoes are almost ready, spread the soup spaserovannye vegetables and cook for another ten minutes. At the end of cooking soup try the taste and add salt if necessary. We take out of rassolnik bay leaf and give the soup infuse. All. You can start your meal.
These are different recipes for classic rassolnik you can try out in practice. This turns out delicious soup, hearty and fairly economical. So modern cooks can learn from their ancestors who left us a legacy of such a great recipe dishes. Cook with pleasure and enjoy your meal!
Contents:
Meat pickle and celery
Pickle with sturgeon
Pickle "vegetable" with cucumbers and buckwheat
Pickle based on beans and bacon
Today recipes rassolnik there is great variety: from barley, rice, buckwheat, mushrooms, vegetables. If before the hostess cooked soup mainly on the basis of broth made from giblets young lambs and calves, less frequently used innards of a goose, chicken or turkey, then make it a modern cooking beef, pork, some - on the bones. Tasty pickle about a quarter consists of cucumber brine, which is why it is very gentle, slightly salty, with a barely perceptible acidity. Dish usually served with sour cream, mayonnaise and black rye bread. However, during the time of Ancient Rus him specially baked pies with a stuffing of liver and fish pies.
Despite the fact that the soup pickle is not too complicated to prepare, yet to cook it properly, it is necessary to remember some rules. For example, it is important to maintain certain proportions between the amount of pickles, pickle, as well as products acting as neutral sinks - these include potatoes and cereals. At the request of the dish can be done without the use of the latter. Each method has its own advantages, so here you are as a hostess, to decide what the best recipe rassolnik preferred.
We, in turn, have set ourselves the task of supporting and direct readers to prepare this hearty and incredibly tasty dishes. Right now let's look at each option individually. You will learn how to make mushroom pickle when it is best to add barley, as it is to prepare in advance for this and similar subtleties. We promise we will reveal all the secrets of delicious dishes.
Meat pickle and celery
Every housewife is preparing a pickle in his own: some prefer to make a broth of chicken, turkey or other of pork. If neither one nor the other, it is possible to cook soup bones or offal of poultry. We offer a simple master recipe that the strength not only experienced cooks, but also beginners. To spice up and add a beautiful color in the dish a little tomato paste. You'll see, will very appetizing. Serve with sour cream recommended pickle, cream or mayonnaise.
Ingredients:
Pickle:
3000 ml of purified water
320 grams of beef
0, 5 cups pearl barley
big carrot
Celery - one piece
salt - to taste
one root of parsley
Fifteen grams of butter
two potatoes - at will (in a pickle barley is not necessary to add this vegetable)
tablespoon tomato paste
three middle pickles
one chicken egg yolk
200 milliliters of cucumber brine
50 ml of cream
bay leaves and allspice - optional
Decoration:
Ten grams of fresh parsley or dill
Cooking method:
In the traditional performance of pickle prepared without tomato paste, but we'll add it for color and flavor. Just do not buy sour dressing, otherwise the risk to spoil the dish. In addition, the highlight recipe is egg yolk, which is introduced into the end. This procedure is somewhat similar to the preparation of green borscht, because he, too, lay eggs. In fact, it is impossible to tell how to cook a delicious pickle, because each option has the right to exist and has its own characteristics. Just having tried "on itself" several different ways, you can choose the one that most will love you and loved ones. We offer to embark on a culinary journey with us. In the process of trial and searching, we promise you will not only pick up, but also learn how to quickly prepare the best pickle.
So, the first step should be to cook soup. To do this, rinse well with a piece of meat and place it in a pan, then cover with cold water, a little salt and put on a slow fire. Periodically remove excess foam after about 40-45 minutes, the beef is ready. Try, if it is sufficiently soft to the taste, which means that you can easily deal with the remaining ingredients.
Cook pickle better from a pre-steamed barley, so it will be much faster. Therefore, in advance - for three or four hours, and ideally it is recommended to do so from the night - put the cereal in a bowl with water. After drain excess liquid product wash and place in a pan with the meat. Last remove, cut into medium pieces and send it back to the pickle. Now clean the onion, carrot and chop them middle-sized cubes. Then sauté in melted butter, when the vegetables acquire softness, enter the chopped parsley and celery root. At the end, add the tomato paste, if zazharki get too thick, try to dilute it with hot broth. Thoroughly mix the mass and place it in the pan.
Add the chopped pickle slices medium potatoes, and cucumbers. Cook for about 25 minutes at the minimum flame, do not forget to season the dish with salt and spices. For this purpose, perfect black pepper, coriander, bay leaf, perhaps, you have a proven way to make savory meat flavor. While languishing pickle, pour into a small bowl, concentrated cucumber water and bring it to a boil. Then strain and enter into the soup, here also add sour cream, pre-pounded with egg yolk. Hold the pickle on a plate for another ten or fifteen minutes, after cooling pour it on a plate and garnish with chopped herbs. Bon Appetit!
Pickle with sturgeon
Share another recipe rassolnik - this time to make soup from fish. You can use any product that is perfect eel, salmon, perch, whitefish, but we suggest to master another option: a sturgeon. Way to cook hearty pickle quickly, without spending too much time, buy fillets, which do not have to carve. Simple and at the same time nourishing soup - ideal first hot meals. Now you have the occasion to gather the whole family at the table.
Ingredients:
350 grams of sturgeon
salt
one large carrot
bulb onion
eight peas black pepper
parsley root and celery - one at a time
little vegetable oil
three bay leaf
250 grams of pickled cucumbers
cup of brine
greenery
Cooking method:
If you decide to prepare the pickle of the whole fish, first clean it thoroughly gutted. Remove fins, tail, then put in a pan and pour a little salt water. Cook the soup fillet will be easier: simply chop it into large pieces and place on fire. When the liquid starts to boil, lower the flame and continue to cook, on average, this process takes about 50 minutes. Add the broth a bit of allspice, a few leaves of laurel - these ingredients make pickle flavored and incredibly delicious.
Peeled onions finely chop and place in a saucepan. By the way, the soup can be boiled with a bulb and vegetable - just before serving, remove it from the liquid. Cut thin strips of celery roots and herbs, and carrots, then sauté them in a skillet with butter. The resulting mass with chopped cucumber slices, type in a dish, then pour the same here in the recipe specified amount of brine. Last advised to boil and strain, which will increase the shelf life foods.
In the days of our grandmothers to pickle beets necessarily added, today she came to replace other root crops. Modern women use rutabaga, turnips, leeks, introduced for flavor savory, tarragon, parsnips. In winter, when fresh greens still quite expensive, you can cook meat and vegetable pickle with dried parsley and dill. The ideal complement to the hot soup will be a crust of black Borodino bread and sour cream.
Pickle "vegetable" with cucumbers and buckwheat
Want to learn how to cook pickle? Then you have come to the right page. Especially for fans of cooking we have gathered a collection of both simple and more original recipes. For followers of classical solutions suitable barley soup and kidneys, and those who are not afraid to experiment in the kitchen, will certainly appreciate the pickle with squid or, for example, beans and bacon. Before that, we come a little later, and now focus on the preparation of soup from buckwheat groats.
Ingredients:
bulb onion - one piece
Four potato tuber
200 grams of pickled cucumbers
carrot - one piece
Ten grams of butter
two or three large tablespoons of buckwheat
fresh parsley root - add to taste
salt and spices (black pepper, laurel, etc.) - all at your discretion
To submit dishes:
Ten grams home cream (based per serving)
dill
Cooking method:
In a normal pickle made to add barley. Significantly save cooking time will help the following method: Soak the barley in cold water for a few hours before the beginning of the culinary action. Moreover, if you want to lower calorie foods or to make it easier, it is recommended to eliminate the potatoes, and the broth is better to choose soft, lean meat, or do some vegetables. As you can see, plenty of recipes, such as chicken and vegetarian pickle recommended to cook with rice, while for the dishes of duck and goose giblets more suitable barley grits. So, starting to culinary creativity, consider these details. And now let us return to the above dish of buckwheat.
This soup consists solely of vegetables, so you do not have to spend time cooking broth, which significantly saves time spent in the kitchen. So, first peel and cut into medium-sized pieces of potatoes and carrots and pickled cucumber - slices. Then chop as finely as possible parsley root and onions. Heat the oil in a skillet and sauté the vegetables in it (except cucumbers) for ten to twelve minutes, until they are soft and do not change color. Zazharku Pour in boiling water, and here lay the potatoes.
Soup should cook on minimum heat, stirring occasionally. Add to the dish a few laurel leaves, allspice, if you choose to enter your favorite flavor spices. As for the cucumber, then there are two options. First - just cut them into pieces and add pickle. Also get a very tasty, if a clear product of the seeds, cut with a peel and finely chop stew in butter for about three minutes. When you manage, connect with other vegetable ingredients.
As mentioned at the beginning, soup 1/4 consists of a concentrated salt solution of cucumber. Add it to the boiling broth should be carried out only after the correct preparation procedures: over low heat, bring the brine to a boil, then let it cool and strain using a fine sieve with. When you manage, pour the broth into a pickle dish and cook, covered for another five to seven minutes. Feeding it on the table, sprinkle each serving with chopped dill fragrant, and in particular piala put sour cream. We have a delicious meal and excellent mood.
Pickle based on beans and bacon
Along with the different species of fish soup and pickle soup refers to the first dishes nezapravochnogo type. Interestingly, before it was called "Calla" and put on the table, along with pies and fish meal made especially for Liver patties. However, over time, gradually it changed not only the form of food supply, but also the recipe. Let's consider one of the modern versions of the soup, cooked bacon and beans.
Ingredients:
Fifteen grams of sweet and sour tomato paste
300 grams of red beans (if you choose to make a pickle of canned beans)
two small carrots
refined vegetable oil
120 grams of bacon (also can add a little pickle bacon)
150 grams of pickles
a few sprigs of cilantro
a pair of large potatoes
Bay leaf
onion - one piece
Cooking method:
Traditional pickle includes barley, but we will use only potatoes. If you want the soup came thick and rich, take two or three tubers, otherwise we recommend limited to one, but big enough in size. As for spices, we note that the most suitable are: coriander, black pepper, tarragon and bay leaf to each friend. Choose seasonings at their discretion and do not forget to add them to the pickle, because it makes the dish more fragrant and appetizing.
So, planning to cook soup, beans fill the evening with cool water and leave it to infuse for five to seven hours. In the morning, remove the excess liquid, rinse the beans and place them in a saucepan. Of course, such a pickle are preparing for a long time, but it turns out incredibly delicious. If you do not want or are not able to devote a half hour meal, use canned beans. Note that it should be added to pickle, together with the remaining ingredients.
Let's go back to the first option: fill with beans, two liters of salted water, mixed with vegetable oil and cook over medium heat for 60 minutes. Bacon cut into thin strips, fry it in a pan, enter your product in the pickle. Then chop into cubes peeled potatoes and pickles, too, and pour them into the pan. Now comes the turn of spices and bay leaf.
Washed carrots grate on a grater, then finely chop the onion. Brown the vegetables in vegetable oil with tomato paste, if necessary, dilute with hot broth. Once received, enter zazharku with chopped cilantro into a boiling pickle and briefly boil. Taste potatoes, vegetables if they are soft, it is meant that the soup is ready. Remove the bay leaf from it, if necessary, a little salt, and set the table. To decorate a pickle, you can use any fresh herbs, and make the taste more tender will sour. Hopefully, the meal will take place in the pleasant atmosphere of the soul.
Pickle seafood
We offer a little experiment and to radically change the classic pickle. Surely this option a little familiar dishes. Typically, the broth for soup of boiled meat ingredients: beef and pork, home or shopping chicken, turkey, duck giblets. There are recipes with salami, sausages, sausages. Lovers of healthy vegetarian food prefer vegetable soups. But the pickle, which will be discussed right now, will attract admirers of seafood. Want to try a dish of squid fillets and pickles? Then let's dwell on how to prepare it properly.
Ingredients:
580 grams of cooked squid fillet
not bolshe100 grams of pearl barley
700 grams of potatoes
150 grams of carrots
bulb - three pieces
40 g parsley root
190 grams of pickled cucumbers
oil (pickle can be made on the basis of olive oil or butter product)
three pinches of salt
seasoning - optional
1/3 cup brine
Cooking method:
To quickly and easily make flavored pickle, you must first go through and rinse thoroughly barley. Krupa seethe much faster if its pre-soak, so barley fill with water and leave for a few hours. After the fold in a colander, wait for it to drain, and place in a pot of salted boiling water barely. The product will be ready about half an hour, check for taste, if it is soft, then you can turn off the fire and get croup. Drain with barley broth and pour it into the pickle.
Now let's take a closer look at the procedure for the preparation of the soup. First clean the carrots peeled, then cut it into strips, just treat parsley. Onions chop middle-sized half-rings. The pickle browned add the vegetables, so fry them in oil until semi-soft state. Then chop diced pickles, and potatoes - medium cubes. Put all ingredients in a pot of boiling water, here is add a couple of sprigs of herbs, pepper and bay leaf. At the end, enter the pickle in the prepared solution cereals and cucumbers. Each unit dose plate, place chopped cooked strips of squid, pour soup and sprinkle with herbs.
With these recipes now you know how to cook pickle, spending a minimum of time. Agree that each of the proposed dishes unique. Avid meat-eaters like beef soup, but vegetarians are likely to give preference to vegetable savory food grains. If you make a pickle Barley, do not be lazy soak it in water, in which case the procedure of cooking reduced by almost half. Rice and buckwheat do not require such an approach - enter them directly into boiling broth. Let your menu is delicious and varied. Treat close appetizing pickle recipe that will have you liked the most.
