How to cook rassolnik: recipes from Shefmarket

Rassolnik is a taste of childhood. But every family prepares it differently. And in order for this soup to turn out real, tasty, rich, you need to know some of the nuances of its preparation. In this article I will write three recipes, among which you can choose the most suitable one.

The recipe for delicious hodgepodge is already waiting for your reader.

The first recipe is a classic pickle with pearl barley and barrel cucumbers. The recipe describes the nuances of preparing this dish. The second recipe is with rice, for those who don’t like barley or want to speed up the cooking process. And the third option is rassolnik without meat with champignons. This is a Lenten soup that will come in handy on certain days.

Rassolnik with beef

Rassolnik is rightfully considered a traditional first course of Soviet and now Russian cuisine. The classic step-by-step recipe with beef broth, pearl barley and cucumbers will always remain popular among Russian housewives. Before serving, be sure to add sour cream to it. The creamy note softens the characteristic sourness and makes the taste piquant.

You will need:

500 gr. beef meat ribs;
300 gr. beef pulp;
2 carrots;
50 gr. pearl barley;
3-4 potatoes;
2 onions;
300 gr. pickled cucumbers;
3 stalks of celery;
2-3 bay leaves;
2 cloves of garlic;
2 tsp. salt (or to taste);
1 tsp. Sahara;
Greens, black pepper to taste.

Rassolnik with beef

How to cook:

Wash and cut the meat into portions for rassolnik soup. Prepare the recipe in a 3 liter saucepan.
Peel vegetables, celery stalks.
Place the meat, whole carrots and onions, and celery stalks into the pan. Pour water and bring to a boil over low heat.
Skim off any foam that forms during the boiling process. Cook the broth for 1.5 hours at a low bubbly boil.
While waiting, prepare the remaining ingredients. Chop the onion and carrots, fry in 1 tbsp. l. sunflower or butter.
Cut the cucumbers into small cubes or grate them.
Place the sautéed vegetables in a bowl, add a little more oil to the pan, and add the cucumbers.
Simmer the cucumbers over low heat for 10 minutes.
Rinse pearl barley for rassolnik soup. The classic recipe with such cereals turns out to be satisfying.
Remove the vegetables from the broth and add the cereal after 1.5 hours.
After adding the cereal, cook the broth for another 20 minutes.
Then add the potatoes, cut into small cubes.
Add sauteed vegetables, bay leaf, cucumbers.
Chop the garlic finely with a knife.
10-15 minutes after introducing the vegetables, add salt, sugar and garlic.
Cook everything together for another 10 minutes. During this time, chop the greens.
Add herbs to the soup, wait until it boils, turn off the heat.
Cover tightly and let steep for another 20-30 minutes. When serving, add a spoonful of sour cream to the plate, this will make the soup tastier.

How to cook pickle with rice

Not everyone likes pearl barley, so they replace it in pickle with rice. The good thing about rice is that it cooks faster if it is polished. But there is little benefit in such cereals. It is better to take brown, wild, unpolished rice. It is, of course, rougher due to the presence of a shell, it takes longer to cook, but it is very useful. Especially for those who are trying to eat healthy. If you decide to use unpolished cereal for the soup, keep in mind that it takes about 40 minutes to cook.

Ingredients for a volume of 4.5 liters:

beef - 500 gr.
potatoes - 500 gr.
rice - 3 tbsp. (dry)
onions - 1 pc.
carrots - 2 pcs.
tomato paste - 2 tbsp.
fresh tomato puree - 300 gr.
pickled cucumbers - 3 pcs.
cucumber pickle - 1 tbsp.
celery stalks - 2 cuttings
bell pepper - 1 pc.
garlic - 2 cloves
bay leaf - 2 pcs.
greens - to taste
vegetable oil for frying
salt, pepper, coriander - to taste
sugar - 1 tbsp.

Cooking method:

As always, we start cooking with broth. Cut the beef into pieces, pour cold water so that the water just covers the meat. Place on the fire, bring to a boil, simmer for one minute. A lot of foam forms on the meat. Now pour out this water and rinse the meat in a colander. Pour clean cold water into a clean saucepan, put the washed meat in it and cook the broth.

First, bring to a boil, then reduce the heat to low so that the broth simmers, bubbling slightly under the closed lid.

Rinse the rice and cover with water. This will release some of the starch. Peel the potatoes, cut into cubes and also cover with cold water.

While the meat is cooking, let's fry it. Cut the onion into strips or cubes, grate the carrots on a coarse grater. Heat a frying pan, pour a couple of tablespoons of vegetable oil into it, put the onions and carrots in it. Fry vegetables for 3 minutes over medium heat.

Cut the celery and bell pepper into strips. Place in sauté, stir and fry everything together for another 1-2 minutes.

Lastly, add the sour components of the vegetable dressing. Grate the pickled cucumbers on a coarse grater. Make small cuts crosswise on the tomatoes, pour boiling water over them for 3 minutes. After this, peel the tomatoes and make tomato puree. Add cucumbers, tomato paste, tomato puree, and 1 tbsp to the fried vegetables. spoon of sugar. Mix everything, cover with a lid, reduce heat and simmer for about 5 minutes.

When the meat is almost ready (taste it, it should be soft), add the rice to the broth. When the water boils, add the potatoes. You can cut the potatoes into cubes or strips. Cover the pan with a lid and cook the soup until the potatoes are ready.

Rassolnik with chicken

Of course, chicken in this first dish can hardly be called a traditional ingredient. But if for some reason you have to limit your consumption of red meat, try replacing it with chicken. If you purchase a high-quality carcass with a good chemical composition, you will be able to prepare a delicious pickle recipe. This will definitely be appreciated by everyone who is lucky enough to try at least a little.

You will need:

500 gr. chicken carcass (it is better to use ½ carcass, cut lengthwise);
0.5 cups pearl barley;
150 gr. pickled cucumbers;
1 onion;
1 carrot;
2-3 pcs. potatoes;
0.5 cups cucumber pickle;
Salt, pepper, bay leaf to taste;
1-2 tbsp. l. tomato paste.

Rassolnik with chicken

How to cook:

Wash half the chicken carcass and cut into portions. Make the pieces small to make pickle soup quickly and tasty.
Wash and soak pearl barley.
Place the pieces in a 3 liter saucepan and cover with water.
Bring the broth to a simmer over low heat. Eliminate noise as it occurs.
After boiling, cover halfway with a lid and cook over moderate heat.
Peel the vegetables and wash them.
Chop the vegetables in a way that suits you. Often this is cutting into cubes. But cutting carrots, potatoes and cucumbers into strips also looks appetizing.
Finely chop the onion.
Many housewives prepare the classic pickle recipe with photos step by step using cereals that have been pre-soaked overnight. But in reality you don't have to do this. To the chicken, which has already been boiled for about 15 minutes. add pearl barley. Barley is also cooked separately. But it’s better not to do this, because its decoction also has benefits.
While the cereal is cooking in the broth, prepare the dressing.
Heat a frying pan with a little butter. Add onions and carrots, fry until soft.
Add cucumbers, simmer everything together for 5 minutes.
Add tomato, stir.
Scoop a ladle of broth from the pan and add it to the ingredients in the pan along with the brine. Cover with a lid, simmer for 5-7 minutes, turn off.
Add potatoes and bay leaves to the soup (to taste)
After 30-35 minutes have passed after introducing the cereal, add the dressing to the rassolnik soup. The classic step-by-step recipe is almost ready. All that remains is to bring to a boil, adjust the taste with salt and pepper.
The dish is ready, just wait a little for it to brew.
Serve with sour cream and finely chopped herbs.

Recipe for pickle with pickled cucumbers in meat broth

So, for 6 servings you will need:

Meat or soup set for preparing rich broth
Carrots - a couple of pieces
One large onion
1-1.5 cups pearl barley
2-3 medium sized potatoes
Pickled or pickled cucumbers – 2 pcs.

Spices
Salt
Tomato paste (1-2 tablespoons) or tomatoes (a couple of pieces)
Fresh herbs (parsley, dill)
Hard-boiled egg for garnish (optional)

Cook the broth. The broth is cooked in the same way as for any other soup. The meat must be poured with cold water, then the broth will be tastier and richer. It is best to remove the foam with a slotted spoon and use it to prepare dark sauces.

Separately, you can boil either rice or pearl barley. To do this, just rinse the cereal and keep it boiling for about 15 minutes, then drain. The finished cereal can be washed, if desired, or not, since some people like soups with barley or rice precisely because of the broth, which gives the soups some viscosity.

Grate the pickled cucumbers or finely chop them with a knife, rinse through a sieve and simmer for 15-20 minutes. Some housewives prefer sliced cucumbers, so wiping is not a necessary procedure. It all depends on your taste preferences.

You need to add the ingredients to the soup in the following order - potatoes, after 10 minutes cereal, then stewed cucumbers, fried onions and carrots.

Remember that pickled cucumbers already contain a lot of salt, so this soup should be seasoned with salt very carefully. At the end of cooking, you can add 1-2 tablespoons of fried tomato paste or fresh tomatoes, rubbed through a sieve, along with onions and carrots.

You can serve pickled cucumber pickle by garnishing a plate of soup with half a boiled egg and a sprig of parsley.

Bon appetit!

And here is the recipe for pickle soup with pickled cucumbers in the video:

Rassolnik with pork

In Soviet times, even schoolgirls knew how to prepare delicious pickle soup. This popular dish was prepared in all canteens: schools, factories, camps, rest homes and sanatoriums. At lunch, everyone, young and old, ate this first dish with pleasure! And for good reason, because this dish not only nourished the body, but also allowed you to enjoy the rich, tasty broth. Pork was a popular meat, from which Soviet housewives preferred to make soup.

You will need:

500 gr. meat pork ribs;
200 gr. potatoes;
100 gr. pearl barley;
100 gr. carrots;
100 gr. pickled cucumbers (ideally from a barrel);
2 pcs. onions;
2 tomatoes;
2 tbsp. l. tomato paste (less possible, to taste);
Salt pepper;
2-3 bay leaves (can be ignored);
3 cloves of garlic.

Rassolnik with pork

How to cook:

Wash the pork ribs, cut into portions for rassolnik soup. The recipe is for 3 liters. pan.
Pour water into the pan, place the meat in it, and cook until done.
Bring to a boil over low heat. Make noise as it boils.
Peel the onion and wash it.
Add 1 whole onion, cook the broth after boiling for at least an hour over low heat.
While the broth is cooking, prepare the remaining ingredients.
Chop the second onion into small cubes.
Grate the cucumber or cut it into cubes.
Grate the carrots and chop the garlic finely with a knife.
Cut the potatoes into medium-sized pieces of any shape.
Continue the pickle recipe step by step by preparing the dressing. Heat a frying pan with 1-2 tbsp. l. sunflower oil. You can also use butter. It will add a pleasant creamy aftertaste to the soup.
Place onions, carrots and chopped garlic on a hot surface and fry until half cooked. Add cucumber and sauté.
Meanwhile, blanch the tomatoes. Pour boiling water over them and carefully remove the skin. Finely chop the pulp.
Add tomatoes to the pan, stir.
Add tomato paste, bay leaf, simmer for 5 minutes.
After an hour, add pearl barley to the broth. Cook for 30 minutes.
20 minutes after introducing the pearl barley, add potatoes and bay leaves.
Cook for 15 minutes after boiling.
The classic pickle recipe, step-by-step recipe with photos, is almost ready. Now all that’s left is to add the dressing and cook for another 5-7 minutes.
Now you can turn off the heat and let it brew under the lid for 30 minutes.
Serve in bowls with sour cream. You can also sprinkle with chopped herbs.

How to cook “Rassolnik with cucumbers and pearl barley”

To make pearl barley tasty and soft, it must be rinsed very well several times under running water, and then soaked for 2 hours.

At this time, let the heart boil. Wash it well and put it in a saucepan with water, add a pinch or two of salt. Place on the fire and cook until done.

We peel the carrots and cut them into half rings or rings, as you like. You can grate the carrots and then fry them with the onions. But this time I didn’t want to fry it.

We also peel the potatoes, wash them and cut them into small cubes.

Place a pan of water over medium heat and add the washed barley. Cook for about an hour. And add finely chopped onion to the frying pan. Fry until transparent.

After about 40 minutes, add the heart cut into small pieces, potatoes, carrots and fried onions into the pan with pearl barley. Salt and pepper to taste, and maybe some bay leaves too.

After another 15 minutes (the potatoes should already be soft), add cucumbers cut into small cubes, cucumber pickle and finely chopped dill. Cook for another 5 minutes and serve hot.

Rassolnik student

Students are sure to love this iconic first course option. It's quick and easy to prepare, and the taste is simply gorgeous. We are sure that all the residents of the floor will flock to the aroma that emanates from the common kitchen during the cooking process! So be prepared and keep your eyes on the pan!

You will need:

300-400 gr. meat (pork, chicken or beef);
80-90 gr. rice;
1 onion;
4-5 potato tubers;
1 carrot;
3-5 pickles;
200 ml. sour cream;
2-3 cloves of garlic;
2 tbsp. l. tomato paste;
Salt, pepper, herbs.

Rassolnik student

How to cook:

Use any meat you have for pickle. Start the recipe by preparing the broth.
Cut the meat into small pieces to make the dish cook faster.
Wash the meat and place it in a 3 liter pan.
Fill with water and bring to a boil.
Remove the noise, cook the broth after boiling over low heat.
Peel the vegetables and wash them.
Cut the potatoes into small cubes.
Finely chop the onion.
Grate carrots and cucumbers. It is better to take pickled cucumbers; they will give a richer sourness.
Heat a frying pan with butter (you can use sunflower oil, but butter will give a mild taste).
Fry onions and carrots until soft. Add cucumbers, chopped garlic, tomato paste, simmer everything together for 5 minutes. This will be the base for the pickle sauce. Continue the step-by-step recipe with photos by adding sour cream. Simmer for another 5-7 minutes, making sure the fire is low. If there is not enough moisture, add a ladle of broth and cover the pan with a lid.
After an hour of cooking the meat broth, add potatoes to the pan.
Bring to a boil, after 10 minutes add well-washed rice.
Cook for 15 minutes, then remove all the dressing from the pan.
Stir and bring to a boil. Now you can taste the salt content, add pepper.
Cook for 5-7 minutes, turn off.
When serving, sprinkle the portion with chopped herbs.

How to prepare “Rassolnik from fresh cucumbers”

Prepare the necessary ingredients. Rinse the pearl barley and soak it in water for a few minutes in advance. I leave it overnight.

The soup can be prepared either with water or with any meat broth. Adjust the quantity depending on the desired thickness of the soup.

Bring the broth to a boil. Add salt, spices, bay leaf and pearl barley. Cook after boiling over low heat for about 40 minutes or until the cereal is soft.

Cut the bell pepper into strips, the onion into feathers, and grate the carrots on a coarse grater.

Fry the vegetables in a frying pan until done.

Add tomato paste and chopped garlic.

Fry everything together for 2-3 minutes.

Cut the potatoes into cubes.

Cut the cucumber into small strips.

When the pearl barley is ready, add the potatoes to the pan and cook until done. At the very end, add fried vegetables and chopped cucumber. Bring the soup to a boil and simmer for a couple of minutes.

At the end, add fresh herbs if desired. Remove the pan from the heat and let the soup sit for a few minutes.

Pour the prepared pickle soup from fresh cucumbers into plates and serve with sour cream and bread. Bon appetit!