How to cook pickle: 7 excellent recipes for every taste

Secrets of tasty salmonella

Rassolnik, like borsch, is cooked in every family in its own way. But there are tricks that will improve the taste with any recipe.

1. If brine is added to the broth, it should be boiled and filtered.
2. Cucumbers must be salted, not pickled. In extreme cases – marinated without vinegar.
3. Cucumbers are added after potatoes. Because of their acid potatoes can turn black and become stiff.
4. Pearl barley is best cooked or simply pour boiling water in advance and separately. Then the soup will be transparent, and the cooking time will be shortened.
5. Be careful with salt. Do not pour it into broth while cooking meat. It is better to add salt after the introduction of cucumbers.
6. Rassolnik tastes better when a couple of hours is fed.

1. Rassolnik with pearl bar on pork ribs

A hearty and rich soup, which perfectly warms in the cold.

Ingredients

• 300 g of pork ribs;
• 2 ¹ / ₂ liters of water;
• 4 tablespoons pearl barley;
• 3 potatoes;
• 2 onions;
• 1 carrot;
• 3 tablespoons of sunflower oil;
• 3 salted cucumbers;
• ½ cup cucumber brine;
• 2 bay leaves;
• salt and black ground pepper – to taste.

Preparation

Rinse, slice and pour water over the edges. Cook first on high heat. When it boils, remove the foam and lower the heat. Simmer the ribs on low heat under the closed lid for 40-50 minutes.

At this time, pour on boiling water, pour into a colander and rinse the pearl barley. As an option – boil in a separate saucepan. In this case, enter the croup in the soup before frying.

Peel and cut the potatoes into cubes. Fill it in the soup with the pearl barley when the ribs are welded. Bring to a boil and cook for another 15-20 minutes.

At this time, make roast: fry in vegetable oil chopped onions, carrots and cucumbers rubbed on a coarse grater (they should be hard). Put the roast in the soup along with the remaining oil.

Tomite the soup for five minutes over low heat, then pour in the cucumber brine. Add bay leaf, pepper and salt if necessary. After 2-3 minutes rassolnik will be ready.

2. Classical rassolnik with rice and kidneys

By-products perfectly set off sour cucumbers. Another such variant of the rassolnik is called Moscow.

Ingredients

• 500 g of beef or pork kidney;
• 2 teaspoons of soda;
• 2 tablespoons 9% vinegar;
• 2 ¹ / ₂ liters of water;
• 3 potatoes;
• 1 onion;
• 1 carrot;
• 3 tablespoons of rice;
• 30 g of butter;
• 3 salted cucumbers;
• 1 bay leaf;
• Salt and black ground pepper – to taste;
• greens – for filing.

Preparation

Remove the films from the kidneys and cut each into three to four parts. Usually, to get rid of a specific taste, the buds are soaked for several hours in cold water and boiled for a long time. But the process can be accelerated.

To do this, sprinkle the prepared buds with soda. After ten minutes, pour vinegar. After another ten minutes, rinse the kidneys thoroughly with vinegar, pour cold water and bring to a boil. Then drain the water, rinse the kidneys, pour fresh water and cook under the lid for another 30-40 minutes.

At this time, rinse the rice, peel and cut the vegetables into cubes. Onions and carrots fry in butter. A little salt and pepper. If desired, you can add a tablespoon of tomato paste to the frying.

Catch and cool the kidneys. Throw in the soup potatoes and rice, and after 15 minutes – fried onions and carrots.

Kidneys and cucumbers, too, cut into cubes and send to broth. Throw the bay leaf and try to salt it. If necessary, saline. Reduce heat to a minimum, cover the pan with a lid and cook for another 10-15 minutes.

Serve with sour cream and herbs.

3. Vegetarian rassolnik with rice

Traditional sour-salted tender taste, but without meat. Suitable for fasting.

Ingredients

• 2 liters of water;
• ½ liter of brine;
• 4 potatoes;
• 3 tablespoons of rice;
• 1 carrot;
• 1 onion;
• 3 salted cucumbers;
• 3 tablespoons of tomato paste;
• 1 bay leaf;
• 3 tablespoons of sunflower oil;
• Salt and black ground pepper – to taste;
• a bunch of parsley and / or dill.

Preparation

Boil and lightly season with water. Pour the pre-washed rice, and after five minutes – the potato cut into strips. If the potatoes quickly boil, then ten. For greater satiety, you can add canned or pre-cooked beans.

Peel and chop onion, rub on a coarse grated carrot. Send half of these vegetables to the soup, and fry the other in vegetable oil. When the onion becomes clear, add the cucumber and tomato paste cut into thin strips. Stew for five minutes.

When the potatoes are cooked, put the roast into the soup. Cook for another 5-7 minutes over low heat. At the end, add brine, bay leaf, chopped greens and pepper. If necessary, season with salt. After five minutes, remove from heat.

4. Fish rassolnik

The original combination of fish broth, cucumber pickle and spicy spices. Sometimes a fish rassolnik is called caly. But the latter is only a prototype – its recipe is more “rich”.

Ingredients

• 500 g of pike-perch;
• 2 ¹ / ₂ liters of water;
• 2 onions;
• 5 peas of black pepper;
• 2 bay leaves;
• 1 parsley root;
• 3 tablespoons of rice;
• 1 carrot;
• 3 salted cucumbers;
• 30 g of butter;
• ½ cup brine;
• Salt and black ground pepper – to taste;
• parsley – for feeding.

Preparation

Fill the fish with water, add one onion, bell pepper, parsley root and bay leaf. Cook for 30-40 minutes. Fish can be used any, including canned. If you take canned food, cut the cooking time by half.

When the fish is completely boiled, catch it and separate it from the bones. Broth the broth. Add the washed rice. Cook over medium heat for about 15 minutes.

Carrots and cucumbers rub on a coarse grater. Cut the remaining onion into small cubes. Fry vegetables in butter for 3-5 minutes. Add to them a pickle, pepper and simmer for another 5-7 minutes on low heat.

Send the roast with the fish to the broth. Check the soup on the salt and hold it on the fire for a few more minutes. Serve with chopped greens.

5. Rassolnik with mushrooms and pearl barley

Kislinkka of salted cucumbers is perfectly combined with mushroom aroma. And at the expense of pearl barley soup is very satisfying, even if you cook a lean version.

Ingredients

• 300 g of beef on bone;
• 2 ¹ / ₂ liters of water;
• 3 peas of black pepper;
• 1 bay leaf;
• 3 tablespoons pearl barley;
• 150 g fresh mushrooms;
• 2 potatoes;
• 1 onion;
• 1 carrot;
• 2 pickled cucumbers;
• 3 cloves garlic;
• 2 tablespoons of tomato paste;
• 2 tablespoons of sunflower oil;
• salt and black ground pepper – to taste.

Preparation

Pour the meat with water, add peppercorns, bay leaf and a little salt. Cook for 60-90 minutes. Do not forget to remove the foam.

At this time, boil or simply soak the pearl barley. Cut potatoes, carrots and cucumbers into strips, onions – half rings.

Mushrooms can be used any: forest or champignon, fresh or dried. In the latter case, mushrooms should be soaked in cold water for 20-30 minutes.

Catch and cool the beef. Strain the broth and run the pearl barley into it, and after 7-10 minutes and potatoes. Separate from the bone and cut the meat. Bring it back to the soup.

Fry onions and carrots in vegetable oil. Add the garlic, tomato paste (tomatoes in your own juice), cucumbers and chopped mushrooms. Pour the saucepan into the pan and cook for about ten minutes.

If you use dried mushrooms, start them in soup with potatoes.

Enter the roast into the broth. If necessary, salt and let sit low for a few minutes. Serve with sour cream.

6. Rassolnik with chicken and millet

Chicken broth, seasoned with cucumbers, acquires a piquant and sour taste. The soup turns out to be both satiety and light.

Ingredients

• 1 chicken skeleton;
• 2 ¹ / ₂ liters of water;
• 1 bay leaf;
• 3 peas of black pepper;
• 4 tablespoons of millet;
• 3 potatoes;
• 1 carrot;
• 1 onion;
• 3 salted cucumbers;
• 1 tablespoon of flour;
• 2 tablespoons of sunflower oil;
• salt – to taste.

Preparation

Boil the chicken. Pour it with water, season with salt, add bell pepper and bay leaf. In an hour you will catch a skeleton and remove from it meat.

Broth the broth and add into it diced potatoes and washed millet.

While they are boiling (about 20 minutes), fry on vegetable oil chopped onions, carrots and cucumbers. At the end, add a ladle of chicken broth and a spoonful of flour. Stir and simmer for about five minutes.

Ready to cook the broth in the broth along with the chicken meat. Cook the soup for another 3-5 minutes and serve it to the table.

7. Rassolnik with meatballs

A quick variant of the traditional rassolnik. Nourishing and very tasty.

Ingredients

• 2 ¹/₂ l meat broth;
• 1 tablespoon of rice;
• 3 potatoes;
• 500 g ground meat;
• 2 onions;
• 1 carrot;
• 3 salted cucumbers;
• 2 cloves garlic;
• 2 tablespoons of sunflower oil;
• 2 tablespoons of tomato paste;
• 1 bay leaf;
• a bunch of greenery;
• salt and black ground pepper – to taste.

Preparation

Boil the broth. It is desirable that it corresponds to the type of stuffing. Pour rice into it, and after 5-7 minutes – potato cut into strips.

Grind the onion and mix it with the stuffing. Salt, pepper and form meat balls. You can use ready-made meatballs, then it will take even less time to prepare the soup. Send the meatballs to the soup when the potatoes are almost ready.

Fry onion and carrots with vegetable oil. When the onion becomes transparent, add the cucumber rubbed on a large grater, the garlic and tomato paste passed through the press. Stew about five minutes.

Add the roast in the broth along with the laurel leaf and chopped greens. If necessary, season with salt.

What kind of rassolnik are you preparing? Write your favorite recipes in the comments.