What to cook first? This question is asked almost every day by every housewife who tries to feed her household both tasty and healthy. Try a delicious and easy-to-prepare soup - rassolnik with meatballs. Pickled cucumbers give a particularly appetizing taste to this soup, so both adults and even children, who usually don’t even want to look at the first course, love pickles. You can cook pickle soup with vegetable, meat or chicken broth, or with meatballs, as in our recipe today.
Rassolnik with meatballs
Rassolnik with meatballs
Rassolnik is an old Russian dish. Among his many recipes, there is one with meatballs. The soup turns out rich, satisfying and tasty. Use any minced meat for the meatballs to your taste, I used chicken.
Ingredients:
- Chicken broth 1.2 l
- Minced chicken 300 grams
- Onions 1.5 pcs.
- Loaf 50 grams
- Carrot 1 piece
- Champignons 70 grams
- Potatoes 2 pieces
- Rice 2 tbsp.
- Pickled cucumber 1 piece
- Salt to taste
- Sunflower oil 20 ml.
Step by step recipe:
Step 1 of 8
Chop the potatoes and place them in a saucepan.
Step 2 of 8
Pour in chicken broth.
Step 3 of 8
Peel one onion and carrot and chop finely. Peel the carrots and grate them. Place in a frying pan with sunflower oil and lightly fry for 5-7 minutes. Add to the pan. Add washed rice to boiling soup.
Step 4 of 8
Prepare minced meat for meatballs. Grind the onion and the loaf soaked in cold water. Add to the minced chicken, salt to taste. Add champignons and mix well.
Step 5 of 8
Form meatballs from minced meat and place in a saucepan. Cook the soup until done. Add salt to taste.
Step 6 of 8
Grate one large cucumber and add to the soup.
Step 7 of 8
Boil for 5-6 minutes and turn off.
Ready!
Rassolnik with meatballs is ready. Serve for lunch.
Soup recipes step by step and with photos
Pickle soup with meatballs can be prepared very quickly if you already have boiled pearl barley. If not, then in this case its preparation will take a significant amount of time, but will not require too much effort.
- Recipe author: K. Kryn
- After cooking you will receive 4 servings
- Cooking time (excluding soaking and boiling pearl barley): 20-30 minutes
Rassolnik with turkey meatballs
Ingredients
water - 2 l dill garlic - 4 cloves potatoes - 2 pcs. Turkey thigh fillet - 300 g onions - 3 pcs. rice - 1 tbsp. l. olive oil carrots - 1 pc. pickled cucumbers - 2 pcs. salt
Cooking method
- 1. Slice the turkey as desired. Cut 1 onion into 4 parts, peel 2 cloves of garlic. We pass turkey, onion, garlic and dill stems through a meat grinder. Salt the minced meat, add steamed rice. Mix the minced meat thoroughly.
- 2. Place parchment on a baking sheet, grease with 1 tsp. olive oil. Form meatballs and place on a baking sheet. Bake the meatballs in the oven preheated to maximum for 15 minutes.
- 3. Peel the carrots and grate them on a coarse grater. Peel 2 onions and cut into large cubes, pickles into strips.
- 4. Heat 3 tbsp in a frying pan. l. olive oil. Add chopped onion and fry. Add grated carrots and continue sautéing over medium heat. Add chopped pickles and fry as well.
- 5. Peel the potatoes, cut into large slices, put in boiling water, and boil.
- 6. Place the baked meatballs on top of the potatoes, and pour the broth from the meatballs into it. When the meatballs are cooked, add the roast and 2 chopped garlic cloves to the soup. Salt, add chopped dill and boil for 1 minute. Bon appetit!
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Option 1: Classic pickle with meatballs and pearl barley
Traditional pickle soup with meatballs is prepared exclusively with barley. Another required ingredient is pickles; brine is also added to many soups. Meatballs are made from ground beef, as it produces a broth that tastes good and is not very greasy.
Ingredients
- 80 g pearl barley;
- 2.7 liters of water;
- 400 g potatoes;
- 100 g carrots (1 piece);
- 200 g cucumbers;
- 100 ml brine;
- 300 g minced meat;
- 3 tablespoons of oil;
- 120 g onion;
- greens, salt.
Step-by-step recipe for classic pickle soup with meatballs
Place the washed pearl barley into boiling water and boil for half an hour. If the cereal was pre-soaked and swollen well, then fifteen minutes is enough. After that, immediately throw in the chopped potatoes.
The remaining vegetables need to be peeled, grated carrots, and chopped onions. Simply chop the cucumbers into small cubes.
Place the onion in the heated oil, but not all of it; add a third to the minced meat. Stirring, fry for a minute, add carrots to it. Stirring, fry for a couple more minutes and add pickles. You can cover the frying pan or just reduce the heat and cook for seven minutes.
We put the remaining onions into the minced meat, season with spices and roll into small balls. Throw in five minutes after the potatoes boil. Meatballs made from minced meat cook quite quickly.
Place the cucumbers with the rest of the vegetables and stir. Boil for about ten minutes, pour in the brine. It will highlight the taste of the soup, enhance the aroma of cucumbers, and replace salt.
Season the soup with herbs and laurel, if desired, add ground black pepper or throw in a few sweet peas.
It is advisable to chop the onion that is poured into the minced meat very finely, then the meatballs will keep their shape perfectly even without adding a raw egg.
Rassolnik with meatballs and dressing
A rich and satisfying pickle can be prepared in just 20 minutes. I use MAGGI pickle dressing and packaged rice. It turns out very tasty.
Ingredients for “Rassolnik with meatballs and dressing”:
Soup
- Dressing (MAGGI® Dressing for Rassolnik) - 1 pack.
- Rice (Packaged) - 1 package.
- Potatoes (Medium) – 3 pcs.
- Onion (Medium) - 1 pc.
- Carrot (Medium) – 1 pc.
- Chicken egg - 2 pcs
- Bay leaf - 2 pcs.
- Greens - to taste
- Garlic - 3 teeth.
- Butter - 1 tbsp. l.
Meatballs
- Minced chicken - 200 g
- Garlic - 2 teeth.
- Black pepper - to taste
- Salt - to taste
Cooking time: 20 minutes
Number of servings: 6
Recipe for “Rassolnik with meatballs and dressing”:
We will prepare all the necessary products.
In one pan we put boiling water for soup, 3 liters. In the second, cook the eggs.
While the water is boiling, prepare the meatballs. Take minced chicken, add chopped garlic, salt and pepper to taste. Let's mix!
Make meatballs the size of a walnut. I got 18 meatballs. Let's leave them aside for now. At this time, the water for the soup has boiled, we can add rice to the pan. I take the packaged one, as it cooks for 15 minutes.
While the rice is cooking, prepare the potatoes. Clean and cut into cubes. Add to the pot with rice. After 2-3 minutes, carefully add the meatballs, one at a time. Stir, skimming off foam. Add bay leaf.
While we are cooking the soup and the eggs separately, cut the onion into cubes and grate the carrots for frying.
Fry until golden brown and add to the broth. Remove the eggs from the heat and add cold water to cool.
Open the MAGGI® Rassolnik dressing and add the entire packet to the soup. Taste for salt and add salt if necessary, since MAGGI® dressing is already salted.
Preparing the greens. Chop the dill and parsley, add chopped garlic and a spoonful of butter (room temperature). Stir and add to the pan. Cook for 2 minutes and turn off the heat.
Cut the eggs into slices and add to the plate.
Can be served with sour cream and herbs. Bon appetit!
How to cook “Rassolnik with meatballs”
We take ground beef. You can make it yourself, or buy it ready-made. Pepper, salt, add herbs and a little water. Forming meatballs.
Put the water on the fire and let it boil. We put our meatballs and pearl barley in there and cook for 15 minutes.
In the meantime, peel the potatoes, cut them into cubes and put them in the broth. Cook for another 15 minutes until the potatoes are ready.
In the meantime, let's fry. To do this, we clean and wash the vegetables. Chop the onion, grate the carrots, finely chop the pickled cucumbers. And fry everything in vegetable oil.
When the potatoes are cooked, add the frying to the soup. You can also pour half a glass of brine there. Cook for another 5 minutes and remove from heat. Ready!
Rassolnik with rice and chicken meatballs
The rassolnik according to this recipe turns out to be moderately thick and satisfying. For greater piquancy, the minced meatballs must be salted and a little ground pepper added. In winter, fresh tomatoes can be replaced with tomato paste.
Ingredients:
- minced chicken500g
- pickled cucumbers 4-5 pcs.
- potatoes 3 pcs.
- tomatoes 2 pcs.
- carrots 1 pc.
- rice 1/2 cup
- onion 1 head
- garlic2 cloves
- chicken broth 3l
- ground black pepper
- vegetable oil
- Bay leaf
- parsley
- dill
- salt
Preparation:
- Place parsley stems and pickled cucumber peels into the boiling broth and let simmer for 10 minutes. Strain the broth and return to the heat. Pour the peeled and finely diced potatoes into the pan with the broth. Add washed rice cereal there. Cook, stirring occasionally, so that the rice does not stick to the bottom. Add some salt.
- While the soup is cooking, peel and grate the carrots, chop the onion and fry in a frying pan until half cooked. Pour boiling water over the tomatoes and peel them, chop finely and add to the pan with the vegetables. Grate the peeled cucumbers on a coarse grater and also add them to the fryer. Simmer for another 10 minutes. When the potatoes and rice become soft, form small meatballs from the minced meat and drop them into the boiling soup one after another, stirring.
- Before turning off the heat, add the roast and chopped garlic to the soup. Sprinkle with herbs. There is no need to cover the soup right away, as it should “breathe” under the slightly open lid. If desired, in the final part of cooking, you can put a couple of bay leaves into the pickle with rice and chicken meatballs for a rich aroma.
Option 4: Rassolnik with meatballs, cucumbers and tomatoes
Recipe for tomato pickle with meatballs. The dish is very bright not only in color, but also in taste. It is prepared in the classic way with pearl barley. In order not to delay the cooking process, it is advisable to fill it with cold water for four hours, or better yet, overnight.
Ingredients
- 70 g pearl barley;
- 1.8 liters of water;
- 3 potatoes;
- carrot;
- 3 tomatoes;
- 5 tablespoons of oil;
- 300 g minced meat;
- small egg;
- 2 onions;
- 200 g cucumbers.
Step by step recipe
Boil the soaked pearl barley separately in a saucepan for 15-20 minutes, drain the water, or simply place in a colander or sieve.
Add potatoes to the recipe boiling water. Lightly add salt.
Finely chop one onion, mix with minced meat, add spices and egg, form into balls and add to the pan after boiling the potatoes for five minutes. Cook on low heat.
Fry the remaining chopped onion and place it in the oil. After two minutes of frying, add the coarsely grated carrots. After another two minutes, add the chopped cucumbers and continue sautéing.
Cut the tomatoes into small cubes, add them to the vegetables, turn up the heat, and quickly fry. Transfer the sauteed sauce with cucumbers and tomatoes into a saucepan. After boiling, add pearl barley.
Let the dish simmer a little over low heat. As soon as the tastes of vegetables and cereals combine, the soup is ready, season it with fresh herbs, and you can squeeze a clove of garlic into the pan.
The ideal dressing for red soups is sour cream. It is not advisable to replace it with mayonnaise, since this product has a completely different taste and mainly consists of vegetable fats.
Pearl barley pickle with beef meatballs
Spicy, with tender meatballs, our family’s favorite pickle dish. I offer you two options for preparing it. Heartier - with potatoes, lighter - with green beans. I always cook both at once. Everyone chooses to their own taste.
Ingredients for “Pearl pickle with beef meatballs”:
- Pearl barley – 100 g
- Onions ((medium) 1 - minced, 1 - fried) - 2 pcs
- Garlic - 2 teeth.
- Oatmeal flakes (heaped) - 4 tsp.
- Water (for soup, + 6 tbsp - for oatmeal + 250 ml for pearl barley) - 1.2 l
- Minced meat (beef) - 400 g
- Carrots (medium) - 1 pc.
- Pickled cucumber (medium) - 3 pcs.
- Vegetable oil (any refined (I used olive)) - 4 tbsp. l.
- Potatoes (medium or 300 g green beans) - 4 pcs.
- Brine (from pickles) - 100 ml
- Salt (0.5 tsp for minced meat, 0.5 tsp for soup) - 1 tsp.
- Black pepper (ground) - 1/4 tsp.
- Sour cream (for serving)
Recipe for rassolnik with meatballs. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “pickle with meatballs”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 77 kcal | 1684 kcal | 4.6% | 6% | 2187 g |
| Squirrels | 2.9 g | 76 g | 3.8% | 4.9% | 2621 g |
| Fats | 6.7 g | 56 g | 12% | 15.6% | 836 g |
| Carbohydrates | 1.1 g | 219 g | 0.5% | 0.6% | 19909 |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.4 g | 20 g | 2% | 2.6% | 5000 g |
| Water | 89.5 g | 2273 g | 3.9% | 5.1% | 2540 g |
| Ash | 0.624 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 98.1 mcg | 900 mcg | 10.9% | 14.2% | 917 g |
| beta carotene | 0.602 mg | 5 mg | 12% | 15.6% | 831 g |
| Vitamin B1, thiamine | 0.103 mg | 1.5 mg | 6.9% | 9% | 1456 g |
| Vitamin B2, riboflavin | 0.037 mg | 1.8 mg | 2.1% | 2.7% | 4865 g |
| Vitamin B4, choline | 14.21 mg | 500 mg | 2.8% | 3.6% | 3519 g |
| Vitamin B5, pantothenic | 0.147 mg | 5 mg | 2.9% | 3.8% | 3401 g |
| Vitamin B6, pyridoxine | 0.095 mg | 2 mg | 4.8% | 6.2% | 2105 g |
| Vitamin B9, folates | 2.167 mcg | 400 mcg | 0.5% | 0.6% | 18459 g |
| Vitamin B12, cobalamin | 0.188 mcg | 3 mcg | 6.3% | 8.2% | 1596 g |
| Vitamin C, ascorbic acid | 3.11 mg | 90 mg | 3.5% | 4.5% | 2894 g |
| Vitamin E, alpha tocopherol, TE | 0.303 mg | 15 mg | 2% | 2.6% | 4950 g |
| Vitamin H, biotin | 0.909 mcg | 50 mcg | 1.8% | 2.3% | 5501 g |
| Vitamin K, phylloquinone | 2.8 mcg | 120 mcg | 2.3% | 3% | 4286 g |
| Vitamin RR, NE | 0.4531 mg | 20 mg | 2.3% | 3% | 4414 g |
| Niacin | 0.403 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 79.93 mg | 2500 mg | 3.2% | 4.2% | 3128 g |
| Calcium, Ca | 11.51 mg | 1000 mg | 1.2% | 1.6% | 8688 g |
| Silicon, Si | 0.928 mg | 30 mg | 3.1% | 4% | 3233 g |
| Magnesium, Mg | 8.23 mg | 400 mg | 2.1% | 2.7% | 4860 g |
| Sodium, Na | 17.23 mg | 1300 mg | 1.3% | 1.7% | 7545 g |
| Sera, S | 41.57 mg | 1000 mg | 4.2% | 5.5% | 2406 g |
| Phosphorus, P | 34.1 mg | 800 mg | 4.3% | 5.6% | 2346 g |
| Chlorine, Cl | 16.02 mg | 2300 mg | 0.7% | 0.9% | 14357 g |
| Microelements | |||||
| Aluminium, Al | 23.7 mcg | ~ | |||
| Bor, B | 13.2 mcg | ~ | |||
| Vanadium, V | 3.47 mcg | ~ | |||
| Iron, Fe | 0.505 mg | 18 mg | 2.8% | 3.6% | 3564 g |
| Yod, I | 1.4 mcg | 150 mcg | 0.9% | 1.2% | 10714 g |
| Cobalt, Co | 2.085 mcg | 10 mcg | 20.9% | 27.1% | 480 g |
| Lithium, Li | 0.392 mcg | ~ | |||
| Manganese, Mn | 0.0279 mg | 2 mg | 1.4% | 1.8% | 7168 g |
| Copper, Cu | 33.37 mcg | 1000 mcg | 3.3% | 4.3% | 2997 g |
| Molybdenum, Mo | 4.296 mcg | 70 mcg | 6.1% | 7.9% | 1629 g |
| Nickel, Ni | 2.687 mcg | ~ | |||
| Tin, Sn | 5.01 mcg | ~ | |||
| Rubidium, Rb | 17.9 mcg | ~ | |||
| Selenium, Se | 0.111 mcg | 55 mcg | 0.2% | 0.3% | 49550 g |
| Strontium, Sr | 2.11 mcg | ~ | |||
| Fluorine, F | 74.22 mcg | 4000 mcg | 1.9% | 2.5% | 5389 g |
| Chromium, Cr | 2.62 mcg | 50 mcg | 5.2% | 6.8% | 1908 |
| Zinc, Zn | 0.4337 mg | 12 mg | 3.6% | 4.7% | 2767 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.031 g | ~ | |||
| Mono- and disaccharides (sugars) | 1 g | max 100 g | |||
| Glucose (dextrose) | 0.114 g | ~ | |||
| Sucrose | 0.3 g | ~ | |||
| Fructose | 0.066 g | ~ | |||
| Essential amino acids | 0.018 g | ~ | |||
| Arginine* | 0.006 g | ~ | |||
| Valin | 0.002 g | ~ | |||
| Histidine* | 0.001 g | ~ | |||
| Isoleucine | 0.002 g | ~ | |||
| Leucine | 0.003 g | ~ | |||
| Lysine | 0.003 g | ~ | |||
| Methionine | 0.001 g | ~ | |||
| Methionine + Cysteine | 0.001 g | ~ | |||
| Threonine | 0.002 g | ~ | |||
| Tryptophan | 0.001 g | ~ | |||
| Phenylalanine | 0.002 g | ~ | |||
| Phenylalanine+Tyrosine | 0.004 g | ~ | |||
| Nonessential amino acids | 0.038 g | ~ | |||
| Alanin | 0.003 g | ~ | |||
| Aspartic acid | 0.006 g | ~ | |||
| Glycine | 0.002 g | ~ | |||
| Glutamic acid | 0.014 g | ~ | |||
| Proline | 0.002 g | ~ | |||
| Serin | 0.002 g | ~ | |||
| Tyrosine | 0.001 g | ~ | |||
| Cysteine | 0.001 g | ~ | |||
| Sterols (sterols) | |||||
| beta sitosterol | 1.198 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.2 g | max 18.7 g | |||
| 16:0 Palmitinaya | 0.155 g | ~ | |||
| 18:0 Stearic | 0.03 g | ~ | |||
| 20:0 Arakhinovaya | 0.01 g | ~ | |||
| Monounsaturated fatty acids | 0.802 g | min 16.8 g | 4.8% | 6.2% | |
| 16:1 Palmitoleic | 0.019 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.778 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.006 g | ~ | |||
| Polyunsaturated fatty acids | 0.158 g | from 11.2 to 20.6 g | 1.4% | 1.8% | |
| 18:2 Linolevaya | 0.144 g | ~ | |||
| Omega-6 fatty acids | 0.2 g | from 4.7 to 16.8 g | 4.3% | 5.6% |
The energy value of rassolnik with meatballs is 77 kcal.
- Serving = 334 g (257.2 kcal)
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
