Rassolnik classic

Rassolnik is one of the most popular soups in the post-Soviet space, second only to borscht and cabbage soup. This first course has a rich composition, which includes fresh and pickled vegetables, cereals and, of course, meat, on which a rich and strong broth is pre-cooked. For the broth you can use chicken, pork or beef, and barley is traditionally used as cereal, but if you don’t have it on hand, it doesn’t matter, we’ll replace it with rice. The dish will captivate you with its rich spicy-vegetable aroma, bright taste and unsurpassed satiety, especially if you serve the soup along with bread and sour cream.

Rassolnik with barley and pickles - a classic recipe

Rassolnik with pearl barley and pickled cucumbers is the first dish of Russian cuisine, for which every cook has his own recipe. However, we recommend that you pay attention to this variation of preparation, with rich veal broth and barrel cucumbers.

1. 
   How to prepare rassolnik according to the classic recipe? We put the products listed above on the table.
2. 
   Place the washed pearl barley and meat into the pan, add salt and spices, add water and simmer over low heat for about an hour and a half, skimming off the foam with a slotted spoon.
3. 
   Without wasting time, prepare the dressing: cut the pickled cucumbers and peeled onions into cubes, and chop the carrots using a borage grater.
4. 
   Heat the sunflower oil and fry the onions and carrots until half cooked, add the cucumbers and simmer for another 5-7 minutes, stirring occasionally.
5. 
   Add the potatoes, cut into strips, into the prepared broth and cook for 15 minutes.
6. 
   Transfer the roast into the pan, add dill and add salt if necessary. After a minute, turn off the heat and leave the soup covered for 15-20 minutes.
7. 
   Serve the rich pickle sauce to the table in portioned bowls and enjoy. Bon appetit!

Rassolnik with rice and pickles

Rassolnik with rice and pickles is a soup whose taste characteristics are not much different from the classic variation. But by replacing pearl barley with rice, we significantly reduce the cooking time, because rice does not require pre-soaking and long cooking.

Cooking time – 1 hour 10 minutes

Cooking time - 15 minutes.

Portions – 5.

Ingredients:

• Pickled cucumber – 1 pc.
• Carrot – 1 pc.
• Potatoes – 2 pcs.
• Onions – 1 pc.
• Garlic – 2 teeth.
• Rice – 100 gr.
• Chicken ham – 300 gr.
• Water – 2.5 l.
• Dill - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel and wash the root vegetables and tubers, sort out the cereals and also wash them, chop the dill sprigs.

Step 2. Place the chicken leg in a saucepan, fill with water and salt. Bring to a boil and remove the foam with a slotted spoon.

Step 3. While the broth is preparing, cut the potatoes and onions into cubes, grate the pickled cucumber and carrots on a coarse grater.

Step 4. Heat vegetable oil in a frying pan and fry carrots and onions until golden.

Step 5. Add grated cucumber and garlic, passed through a press, stir and heat everything together for a few more minutes.

Step 6. Remove the bird from the pan, separate the meat from the skin and bones.

Step 7. Pour the potatoes into the pan and bring to a boil, add the rice and simmer for 15 minutes.

Step 8. Add the roasted ingredients, chicken, herbs and black pepper to the prepared ingredients and cook for another 5 minutes.

Step 9. Serve immediately and taste. Bon appetit!

Rassolnik with pork meat

Rassolnik with pork meat is a hearty and rich first course, a bowl of which will satisfy your hunger for a long time and give you gastronomic satisfaction. Rice is used as a cereal, but if you prefer pearl barley, no problem, replace it.

Cooking time – 1 hour 15 minutes

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Pork – 300 gr.
• Rice – 3 tbsp.
• Onions – 1 pc.
• Pickled cucumber – 3 pcs.
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Cucumber brine – 150 ml.
• Tomato paste – 2 tbsp.
• Bay leaf – 2 pcs.
• Garlic – 1 tooth.
• Water – 3 l.
• Sunflower oil - for frying.
• Granulated sugar – 2 tsp.
• Universal seasoning - to taste
• Salt - to taste

Cooking process:

Step 1.Cut the pork into small segments and boil for half an hour from the moment of boiling, adding salt.

Step 2. Wash the cereal until the water is clear.

Step 3. Peel the potatoes and cut the tubers into small slices.

Step 4. Place the rice and potatoes into the broth and cook over low heat for 20 minutes.

Step 5. At the same time, cut the barrel cucumbers into strips.

Step 6. Chop the carrots and onions and sauté in hot vegetable oil until soft, add the cucumbers and simmer for another 6-7 minutes.

Step 7. Add a little broth and cucumber brine to the frying, stir in tomato paste, salt and sugar - boil over moderate heat for 4-5 minutes.

Step 8. Place the vegetables in the sauce in a saucepan and then add the garlic slices, bay leaves and seasoning - cook for another 5-7 minutes and leave to brew under the lid.

Step 9. Serve the rich pickle soup immediately and invite the family to the table. Enjoy your meal!

Rassolnik with beef, barley and pickles

Rassolnik with beef, barley and pickles is an incredible combination of ingredients that perfectly complement and highlight each other’s taste, making the food bright and incredibly rich. To reduce the time spent, it is recommended to pre-soak the cereal.

Cooking time – 2 hours 20 minutes

Cooking time – 15-20 min.

Portions – 6-7.

Ingredients:

• Beef – 400 gr.
• Pearl barley – 150 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Potatoes – 4 pcs.
• Garlic – 1 tooth.
• Pickled cucumber – 200 gr.
• Butter – 50 gr.
• Tomato paste – 100 gr.
• Bay leaf – 2 pcs.
• Ground black pepper - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Before starting the cooking process, carefully wash the grains and peel the vegetables.

Step 2.5-10 hours before starting to cook the pickle, soak the pearl barley in cold water.

Step 3. Boil the beef until soft and cut into pieces, strain the finished broth through a sieve with fine holes.

Step 4. Grate the cucumbers on a coarse grater, do the same with carrots.

Step 5. Finely chop the garlic cloves and cut the potatoes into cubes.

Step 6. Pour oil into the frying pan and heat it up, sauté the onion and carrots for 5 minutes.

Step 7. Salt and season the broth, add the roast, pearl barley, pickles, meat and potatoes - cook until all ingredients are ready over medium heat.

Step 8. Then add tomato paste, butter, garlic, peppercorns and bay leaves into the soup and cook for another 10 minutes.

Step 9. Pour the pickle into tureens and decorate with herbs. Bon appetit!

Classic Leningrad rassolnik

Classic Leningrad rassolnik is a dish that used to be offered in all canteens, supplementing the soup with sour cream and slices of black bread. And if you still remember that taste and want to enjoy it again, then don’t waste time and immediately start cooking this delicious dish!

Cooking time – 2 hours 30 minutes

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Meat – 500 gr.
• Pearl barley – 100 gr.
• Onions – 1 pc.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Tomatoes – 1 pc.
• Pickled cucumber – 3 pcs.
• Butter – 30 gr.
• Dill – 40 gr.
• Parsley – 30 gr.
• Bay leaf – 2 pcs.
• Salt - to taste.

Cooking process:

Step 1. Place the products that we need for cooking on the desktop.

Step 2. Place the meat in a pan, add water and bring to a boil, remove the foam with a slotted spoon and boil for 30-40 minutes.

Step 3.Pour the washed cereal into another pan, add water and cook until tender over a moderate flame.

Step 4. At the same time, prepare the dressing: heat small slices of onion in a frying pan with butter until transparent.

Step 5. Add grated carrots and, stirring, continue frying.

Step 6. Cut the tomatoes crosswise and pour boiling water over them, remove the skin and break through the pulp with a blender - mix the pulp into the frying, remove from the burner after 4-5 minutes.

Step 7. Place the boiled meat on a plate, strain the broth and return to the stove.

Step 8. Place potato bars in a transparent base and cook for about 15 minutes.

Step 9. Melt the butter in a frying pan and fry the pickled cucumbers, cut into strips, for a few minutes.

Step 10. Wash the finished pearl barley and let it drain, pour it over the potatoes.

Step 11. After 5 minutes, add the fried ingredients and bring the food to a boil.

Step 12. We disassemble the meat and send it to the soup or distribute it directly onto plates.

Step 13. Lastly, add salt, herbs and bay leaves - simmer for another 7-10 minutes and turn off the heat.

Step 14. Infuse the pickle under the lid for about 20 minutes and only then proceed to the meal. Bon appetit!

Rassolnik with chicken, barley and pickles

Rassolnik with chicken, pearl barley and pickles is a rich and incredibly appetizing soup that turns out much easier than a traditional dish made with pork or beef. In addition, the bird cooks very quickly, which means you will spend less time in the kitchen.

Cooking time – 65 min.

Cooking time - 15 minutes.

Portions – 2.5 l.

Ingredients:

• Water – 1.5 l.
• Chicken back – 400 gr.
• Potatoes – 4 pcs.
• Carrots – 0.5 pcs.
• Pearl barley – 2-3 tbsp.
• Onions – 0.5 pcs.
• Sunflower oil - for frying.
• Pickled cucumber – 2-3 pcs.
• Cucumber brine – 150 ml.
• Salt – 0.5 tbsp.

Cooking process:

Step 1. Place the meat in a pan of a suitable size, add salt and fill with water and put on the fire.

Step 2. Rinse the pearl barley until the water is clear.

Step 3. Pour the cereal into the chicken, bring to a boil and cook for 40 minutes, periodically removing the foam with a slotted spoon.

Step 4. Sauté onion cubes and carrot sticks in heated sunflower oil.

Step 5. Add sliced ​​potatoes to the prepared broth and set aside for 15 minutes.

Step 6. After the specified time, add frying. Pour in the brine, balancing the taste.

Step 7. At the very end, add chopped cucumbers to the mixture - let it boil again and leave covered for 20 minutes.

Step 8. Pour the rich and aromatic pickle into plates and start the meal. Bon appetit!

Lenten pickle without meat

Lenten pickle without meat turns out to be no less satisfying and nutritious than soup cooked according to the classic recipe. The whole secret is that we mostly fill ourselves up with carbohydrates, and barley is a carbohydrate in its pure form. Therefore, even if you have given up animal products, do not deny yourself a plate of delicious pickle!

Cooking time – 1 hour

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Pickled cucumber – 2 pcs.
• Onions – 1 pc.
• Carrot – 1 pc.
• Pearl barley – 100 gr.
• Potatoes – 2 pcs.
• Tomatoes – 3 pcs.
• Garlic – 1 tooth.
• Vegetable oil - for frying.
• Greens - to taste.
• Salt - to taste.

Cooking process:

Step 1. Pour the thoroughly washed cereal with water and cook for 20 minutes until half cooked.

Step 2.Fry small onion cubes until transparent in a frying pan with vegetable oil, add carrot cubes and fry for another 3-5 minutes.

Step 3. Add chopped garlic and peeled tomato cubes to the softened vegetables.

Step 4. Saute the components for another 5 minutes and transfer to the barley, throw in the stems of parsley or dill.

Step 5. Add the evaporated water and add the chopped potatoes.

Step 6. After about 15 minutes, pour small cubes of pickled cucumbers into the pickle.

Step 7. Season the dish with bay leaf and let it brew for 15-20 minutes. Cook and have fun!

Delicious rassolnik with tomato paste

Delicious rassolnik with tomato paste, cooked with beef and complemented with fried vegetables and pearl barley - this is a balanced and incredibly aromatic dish that you can’t help but like. Rassolnik differs from other first courses in its original sour-spicy taste.

Cooking time – 2 hours 30 minutes

Cooking time – 20-25 min.

Portions – 4.3 l.

Ingredients:

• Beef on the bone – 300 gr.
• Water – 3.5 l.
• Onions – 1-2 pcs.
• Potatoes – 3 pcs.
• Pearl barley – 100 gr.
• Small pickled cucumber – 8 pcs.
• Carrots – 1 pc.
• Tomato paste – 3 tbsp.
• Cucumber brine – 150 ml.
• Vegetable oil - for frying.
• Bay leaf - to taste.
• Salt - to taste.
• Spices - to taste.
• Greens - to taste.

Cooking process:

Step 1. Before the main cooking process, fill the meat with water and boil until cooked, and pour water over the barley overnight. In the morning, chop the cucumbers and fry in vegetable oil.

Step 2. Pour the swollen cereal into the prepared broth.

Step 3. Fry grated carrots and chopped onions until golden brown and mix with rolled tomato paste.

Step 4.Half an hour after the barley starts cooking, add the potatoes and brine and cook for another 20 minutes.

Step 5. At the moment when the potatoes have become soft, put cucumbers and overcooked vegetables into the pan.

Step 6. Then return the chopped meat, herbs and seasonings to the broth.

Step 7. Let it brew, and then serve it to the table. Bon appetit!

Rassolnik with chicken broth

Rassolnik with chicken broth is a light version of the well-known first course, which is prepared with the obligatory addition of sour barrel cucumbers and hearty barley. Using a ready-made base, we will significantly reduce our time and effort.

Cooking time – 1 hour 50 minutes

Cooking time - 15 minutes.

Portions – 5 l.

Ingredients:

• Chicken broth – 4 l.
• Carrots – 1 pc.
• Potatoes – 500 gr.
• Pearl barley – 100 gr.
• Pickled cucumber – 120 gr.
• Onions – 1 pc.
• Sunflower oil - for frying.
• Bay leaf – 1 pc.
• Boiled chicken fillet – 150 gr.
• Salt – 1 tbsp.
• Brine – 200 ml.

Cooking process:

Step 1. Pour the broth into a pan of suitable volume and bring to a boil.

Step 2. Pour boiling water over the barley for half an hour, and then pour it into the broth - close the fireproof container with a lid and simmer the barley over low heat for about 30 minutes.

Step 3. Finely chop the cucumbers and fry in heated sunflower oil for 4-5 minutes.

Step 4. Transfer the cucumbers to a plate, and in the same frying pan saute the grated carrots and chopped onions until soft.

Step 5. Place the vegetables with the cucumbers, brown small pieces of chicken.

Step 6. Add potato cubes to the finished pearl barley and cook for 10 minutes.

Step 7. Then add the fried ingredients and boil the food for another 10 minutes.

Step 8. Add brine, salt and bay leaf.

Step 9Simmer the pickle for another 5 minutes and proceed to serving. Bon appetit!

Rassolnik with mushrooms

Rassolnik with mushrooms is a unique combination of ingredients that will please even the most sophisticated gourmet who is hard to please. By adding a few champignons to the composition, the food immediately begins to play with new colors, and everyone should try it!

Cooking time – 50 min.

Cooking time - 15 minutes.

Portions – 2.7 l.

Ingredients:

• Chicken broth – 2 l.
• Potatoes – 3 pcs.
• Salt – 1 tsp.
• Pearl barley – 3 tbsp.
• Onions – 1 pc.
• Vegetable oil - for frying.
• Carrots – 0.5 pcs.
• Champignons – 3 pcs.
• Pickled cucumber – 2 pcs.
• Greens - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Bring the broth to a boil, add coarsely chopped potatoes.

Step 2. Add salt and pearl barley, which was soaked in water overnight.

Step 3. In heated vegetable oil, fry small onion cubes and grated carrots, after a couple of minutes add champignon quarters and continue frying.

Step 4. When the mushrooms are browned, add slices of pickled cucumbers.

Step 5. Cook the ingredients over moderate heat for another 8-10 minutes.

Step 6. When the potatoes are almost ready, transfer the contents of the pan into the broth.

Step 7. Add black pepper and herbs to the dish, pour into tureens and taste. Bon appetit!