Pickle is a traditional Russian dishes. The classic recipe soup in ancient times were the kidneys, duck giblets, rarely used hostess domestic chicken. Today, the broth is cooked of all that is at hand: bone, tender beef, pork. In some cases, add sausage or, for example, sausage. If you wish, you can make a pickle with mushrooms and vegetables - this dish will certainly taste admirers of a healthy lifestyle. It is about the last version right now and will be discussed. If you are interested, please come to our library of recipes. We teach you how to cook a hearty flavorful soup.
Pickle with mushrooms
This "mushroom" recipe if you wish, you can change a little bit. For example, in the classic version of the rassolnik include marinated mushrooms, but if necessary, feel free to use dried or fresh. Soup - hot dish that is perfect for a delicious family meal in the day. Arrange yourself and loved ones a little holiday - look for this occasion is not necessary. Prepare delicious and gather for a meal with the children and your loved one, such activities, according to experts - is a great opportunity to get close to each other.
Ingredients:
Two onion bulbs
120 grams of pickled mushrooms (we used the mushrooms, but if not available, you can change the recipe by, for example, mushrooms, butter mushrooms or mushrooms)
celery
Ten grams of parsley root
60 grams of pearl barley
1500 milliliters of hot beef broth
250 g floury potatoes
five high pickles
Two medium-sized carrots
vegetable oil - for frying
boiled and strained cucumber pickle - to taste
To submit dishes:
fresh greens - at your discretion
Ten grams of sour cream
Cooking method:
We offer to realize a quick and tasty recipe - the first thing Boil beef broth. The latter, if desired, can be replaced by pork, but if you want to make an easy and not too greasy soup, be sure to buy a home chicken, duck or turkey. So, when the broth is ready - after about 40-50 minutes after the start of cooking - remove it from a piece of meat (use it in another dish) and strain the liquid itself.
Now cut the average straw mushrooms and peeled potatoes - middle-sized cubes. Then, in a skillet, heat the vegetable oil and fry the mushrooms in it until golden brown hue. When they become soft and let the juice, enter the fine-cut celery and parsley root. This also lay the grated carrots, then peel, remove the onion and cut it into cubes, along with Brown the above ingredients. It's time to cucumbers: carefully cut the peel from them, and to cut the flesh into small pieces. Then pour all the warm water and place on a quiet fire - cook for about five to seven minutes. Remove excess liquid, and cucumbers Put together with potatoes and zazharki the broth, which, incidentally, you must first drain through a sieve.
Now, here as well enter the washed barley, a few pinches of salt and, if desired, dried spices for flavor. Simmer the soup on a very low heat for about ten minutes before you finish cooking pour into a pre-boiled and filtered brine. Just before serving, spread the savory food on plates, garnish with chopped herbs and pour sour cream.
This recipe is for lovers of easy food. If your family is not accustomed to do without meat, cook it in the soup, and a piece of beef, chicken or pork, depending on what you use, add a dish. Get a very tasty and satisfying, you'll see. And do not forget the condiments, because they impart a unique flavor. For rassolnik suit allspice, dried rosemary, basil, in a pinch, you can use parsley or dill. And one more thing: to cereal welded faster, soak it in warm water, then rinse and send it to the broth.
Pickle with spinach and celery
Offer to master another vegetable recipe is incredibly delicious first course. If you cook a traditional pickle kidney and offal, we stick to classical solutions and a little "modernize" food - make a broth made from dried mushrooms. In principle, you can use any mushrooms at its discretion - fresh or pickled. And if you want a hearty soup turned out, cook it with pork or beef. When finished, remove the meat, and the broth is cool and add all the necessary products.
Ingredients:
40 grams of dried or fresh parsley
25 grams leek
30 grams of dried mushrooms and other fungi
Fifteen grams of celery
salt
Three potato tuber
Ten grams of spinach
three large pickled cucumbers
two tablespoons of melted butter
tablespoon of sour cream or mayonnaise
Three sprigs of fresh herbs
Cooking method:
This recipe rassolnik good because it is inexpensive and versatile. During warmer months, the soup can be cooked from fresh vegetables, but the handy winter frozen in the summer of parsley or dill, dried mushrooms. By the way, about mushrooms: in the absence of any use of the class indicated. It should be noted, that does not matter, they are fresh or pickled. Well, now let's talk directly about the procedure of preparation of hot dishes.
So, first of all, clean the roots, greens, wash them well after, pat dry with a paper towel and chop as finely as possible. Onions cut into cubes of medium size, then both of the above ingredients Put in a saucepan with melted butter. Simmer vegetables under a sealed lid, until they change color and acquire softness. Meanwhile, transfer to a bowl of dried mushrooms deep and the Gulf of cold water, leave to infuse for a couple of hours, then drain the excess fluid and dry.
Incidentally, the mushrooms can be cooked in another manner. For example, take note of the following recipe: Stir in dried foods in a little salted boiling water and cook for seven minutes - they should be semi. Then remove them with a slotted spoon, throwing in a colander, let drain, then fry in a pan with the vegetables. Clean the potatoes with a knife and cut into medium-sized cubes size. Put a small fire on the water when it starts to boil, put in a pot of dried mushrooms and potatoes. To your taste, add salt, if desired, enter a few peas allspice and favorite seasonings.
When the mushroom broth is ready, connect it to the browned vegetables, finely chopped spinach, stir well dish and keep it on the stove for another ten or fifteen minutes. While languishing dish, boil the concentrated brine, strain it through a sieve and let cool slightly. Sami pickles boil in boiling water for two to three minutes. After pour the brine into the soup, and here lay the green vegetables. For some time hold the dish on low heat, then cool and pour into plates. Sprinkle with finely chopped greens and garnish with sour cream.
Soup with cucumbers, rice and mushrooms
Each recipe rassolnik - is taken separately culinary history with its nuances and subtleties. Practice shows that the great masters, even the classic dish can be transformed into something unique and unlike. It suffices to replace only one or two ingredients, for example, adding spices, seasonings exotic. Above we were offered two options fungal rassolnik: with dried and pickled mushrooms with barley and one potato. Each soup is cooking at its discretion, we, in turn, offer to consider another recipe. At this time, we prepare a delicious soup with rice and vegetables.
Ingredients:
two large pickles
Any dried mushrooms - 70 grams
big carrot
salt
parsley
Onions - one piece
150-200 grams of potato
two large tablespoons of white rice
eight grams of sour tomato paste
refined sunflower oil
tablespoon flour
180 milliliters of brine
seasonings
Cooking method:
To start record, remember and understand the subtleties that will help to cook the most delicious soup. So, in order not to waste time and save precious minutes, we recommend pre-soak white rice in cold water. Whatever cereals you use, follow this rule - the product is well infusions and cooked quickly. Note also that in pickle with mushrooms is recommended to add a little sweetish tomato paste as sour sauce can ruin the dish. And finally: if you want the dish as long as possible kept in the refrigerator before adding to the soup brine, last thoroughly boil and strain. Well, now you can safely go directly to the cooking procedure.
Washed and peeled mushrooms soak in ice water for 60 minutes, meanwhile, bring to a boil slightly salted water. While it is heated, remove the mushrooms and chop them film segments. Likewise proceed as with onions, carrots and potatoes - Clean the vegetables and cut them into medium cubes. Chop the parsley with a knife as finely as possible, after the oil in a frying pan, heat and pour into it the flour. Fry it up to a bright golden hue.
Then add the onions, stuffed mushrooms, herbs and the rest of the vegetables. Cover the bowl with a lid and simmer for a while all. Potatoes, together with the washed rice, pour in boiling water, add salt to your liking. If you wish, enter the seasonings. Pickled cucumbers gently clean, cut into small pieces and the brine to a boil and strain. Now put in a soup zazharku, throw cucumbers, pour salt concentrate, add the tomato paste and other ingredients. Bring to a seething, when all products are soft, turn off the burner and let it brew soup.
Today there are a huge number of different options rassolnik. Some make the dish with seafood - crab sticks, squids, - others add beans, beets, bacon and soy sauce. But do not chase fashion - need to cook what you like. You prefer the classics? Then you will enjoy a traditional pickle soup with giblets, but lovers of novelties, will certainly appreciate the more original version of the soup. We each find a suitable recipe.
