Classic rassolnik with rice and pickles

Classic rassolnik with rice and pickles is an original Russian dish that has not lost its popularity even after several centuries, which is not at all surprising, because its original taste and combination of ingredients can leave few people indifferent. Meat broth goes perfectly with cereal, slices of pickled cucumber and vegetables, so this dish is perfect for a full lunch.

Rassolnik with rice and pickles - a classic recipe

Each housewife prepares rassolnik differently, different grains are used: pearl barley, buckwheat or rice, only two components are constant, without which the classic version is impossible to prepare and these are, of course, pickles and the brine in which they were salted.

1. 
   How to prepare rassolnik with rice and pickles according to the classic recipe? Pour the washed meat on the bone with water, bring to a boil and cook over high heat for about 3 minutes. Afterwards, drain the first water, wash the seeds and fill them with water a second time and cook for about 40 minutes over low heat. After the time has passed, add a whole onion (cut crosswise at the base), carrots, two types of peppercorns, bay leaf and salt, cook for another 40 minutes, skimming off any foam that forms. Separate the boiled meat from the bone and chop it, strain the broth.
2. 
   Peel the remaining onion and cut into small cubes.
3. 
   Cut the carrots into cubes or grate them.
4. 
   Grind pickled cucumbers in the same way as carrots.
5. 
   Saute the carrots in vegetable oil, then add the onion.
6. 
   By the time the onion pieces become translucent, add the chopped meat to the pan.
7. 
   After 3-4 minutes, add cucumbers (1/2 part) with brine to the sautéed vegetables.
8. 
   In the meantime, thoroughly rinse the rice and pour it into the broth, bring to a boil, cook for 5-7 minutes under the lid and then add the fried meat, continue cooking for about 7 minutes over moderate heat.
9. 
   Next, add diced potatoes to the soup, after 5 minutes add the remaining cucumbers.
10. 
    Without wasting time, prepare the dressing: pass the garlic through a press and finely chop the greens.
11. 
    Thoroughly grind the softened butter with garlic, chopped herbs and ground black pepper.
12. 
    When the potatoes are completely boiled, add the dressing to the soup, cook for another minute and remove from heat. Leave covered for 20-30 minutes until the butter completely melts.
13. 
    Pour the hot pickle into plates, add sour cream and start tasting. Bon appetit!

Rassolnik with rice, cucumbers and chicken

When preparing pickle soup with chicken broth, the food is not as fatty as with meat broth, but the rich taste and aroma are not lost at all, only the amount of fat and calorie content is reduced.

Cooking time – 55 min.

Cooking time - 15 minutes.

Portions – 5-6.

Ingredients:

• Chicken fillet – 300 gr.
• Potatoes – 3 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Pickled cucumbers – 2 pcs.
• Rice – 2 tbsp.
• Olive oil – 1-2 tbsp.
• Laurel leaf – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut the washed and peeled fillet into cubes and place it in a saucepan, add water and cook for about 15 minutes from the moment it boils, add some salt.

Step 2. Peel the potatoes, cut them into small cubes and add them to the broth.

Step 3. Next add the washed rice and simmer over low heat for another 15 minutes.

Step 4. Cut the peeled onions and carrots into small pieces.

Step 5. Brown the vegetables in olive oil and sprinkle them with ground black pepper.

Step 6. Cut the pickled or pickled cucumbers into cubes or grate them on a coarse grater.

Step 7. Add the sauteed broth, cucumbers and bay leaves to the broth, boil all the ingredients for 5 minutes, and then cover with a lid and leave for about 20 minutes.

Step 8. Serve the aromatic and rich pickle soup hot. Bon appetit!

How to cook pickle soup with rice, cucumber and pork?

Any soups cooked with pork meat turn out incredibly rich and satisfying, and rassolnik is no exception. The combination of clear meat broth with pickles and vegetables is an excellent option for a family lunch.

Cooking time – 1 hour 30 minutes

Cooking time - 15 minutes.

Portions – 3 l.

Ingredients:

• Pork ribs – 300 gr.
• Chicken hearts – 200 gr.
• Water – 2.5 l.
• Onion – 2 pcs.
• Carrot – 1 pc.
• Potatoes – 2 pcs.
• Pickled cucumbers – 3 pcs.
• Rice – 50 gr.
• Sunflower oil – 3 tbsp.
• Tomato juice – 250 ml.
• Salt - to taste.
• Greens - to taste.

Cooking process:

Step 1. For your own convenience, place all the ingredients listed in the list on the work surface and prepare them: rinse the meat and vegetables thoroughly, let them dry a little, and measure out the required amount of juice and cereal.

Step 2. Place all the meat components in a saucepan, fill with water and bring to a boil - drain the broth.

Step 3. Fill the ribs and hearts with water and let them boil a second time, then add one peeled onion and half a carrot. Simmer the broth over low heat for 60 minutes.

Step 4. Soak white rice in cold water.

Step 5. Peel the potatoes and cut them into cubes.

Step 6. Finely chop the remaining onion.

Step 7. Grate half the carrots on a grater with large holes.

Step 8. Fry the chopped vegetables in sunflower oil until soft and lightly browned.

Step 9. Cut the cucumbers into small pieces.

Step 10. Transfer the pickled vegetables to frying and continue frying everything together.

Step 11. Fill the sautéed vegetables with tomato juice.

Step 12Place the potato cubes in the broth, bring to a boil, then add the rice and cook for about 20 minutes.

Step 13. After the time has passed, add the overcooked vegetables, finely chopped herbs and, if necessary, salt to the pan - simmer for another 5 minutes and remove from the stove.

Step 14. Pour the aromatic food into bowls and invite the family to the table. Bon appetit!

A simple and delicious recipe for pickle with rice, cucumbers and beef

There are a great many options for preparing pickle soup, however, today we present to your attention a recipe for a beef-based soup with the addition of rice cereal and pickled cucumber cubes. This dish is perfect for a full lunch.

Cooking time – 2 hours 10 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Beef – 300 gr.
• Pickled cucumbers – 200 gr.
• Carrots – 1 pc.
• Potatoes – 1 pc.
• Rice – 75 gr.
• Black peppercorns – 1 tsp.
• Salt - to taste.

Cooking process:

Step 1. Peel the potatoes and cut into medium-sized cubes.

Step 2. Grind one large carrot in a similar way.Step 3. Fill the beef with water and cook for 10 minutes after boiling, then drain the water and replace it with clean water. In the second water, simmer the meat until cooked for 40 minutes.

Step 4. Cut the pickled cucumbers into large pieces.

Step 5. Remove the meat from the rich broth and add potatoes, carrots and peppercorns. We wash the rice several times until the water is clear, add it to the vegetables and cook until the vegetables and cereals are soft.

Step 6. After 10 minutes from the start of cooking the potato cubes, return the chopped meat to the broth. By the time the vegetables and rice are completely ready, add the cucumbers, bring to a boil and remove from the heat.Leave the pickle under the lid for another 30-40 minutes.Step 7. After time has passed, we begin tasting. Bon appetit!

Rassolnik with rice and pickled cucumbers in chicken broth

Even if you follow a diet or proper nutrition, sometimes you can and should treat yourself to your favorite soups, for example, rassolnik. And in order to keep its calorie content to a minimum, we will cook it using chicken broth and without sautéing vegetables.

Cooking time – 45 min.

Cooking time - 10 min.

Portions – 1.7 l.

Ingredients:

• Chicken broth – 1.4 l.
• Potatoes – 2-3 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Pickled cucumbers – 1 pc.
• Rice – 2-3 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Pour the pre-cooked chicken broth into a saucepan, add diced potatoes and place on the stove.

Step 2. We also place finely chopped onions and grated carrots into a heat-resistant bowl.

Step 3. At the moment when the vegetables are almost ready, add rice and boil until the cereal is ready.

Step 4. 5 minutes before removing the pan from the stove, add pickled cucumbers, chopped using a grater, into the broth. Add some salt if necessary.

Step 5. Infuse the diet soup under the lid for another 5-7 minutes.

Step 6. And having seasoned the pickle with low-fat sour cream, we proceed to lunch. Bon appetit!

How to cook pickle soup with rice and cucumbers in a slow cooker?

There is nothing easier and tastier than pickle cooked in a slow cooker! When cooked in this modern “stove”, the soup turns out incredibly rich and aromatic, thanks to simmering under a closed lid, in this way a huge amount of vitamins and microelements is preserved.

Cooking time – 1 hour 5 minutes

Cooking time - 15 minutes.

Portions – 2.7 l.

Ingredients:

• Carrots – 1 pc.
• Onion – 1 pc.
• Pickled cucumbers – 1 pc.
• Sunflower oil – 3 tbsp.
• Meat – 300 gr.
• Tomato paste/ground tomatoes – 1 tbsp.
• Brine – ½ tbsp.
• Potatoes – 250 gr.
• Rice – ½ tbsp.
• Water – 1.5 l.
• Coriander (ground) – 1 pc.
• Laurel leaf – 1 pc.
• Salt - to taste.

Cooking process:

Step 1. Cut the pickled cucumber, peeled onion and carrots into small cubes.Step 2. Turn on the “Frying” program, pour a little oil and sauté the vegetables, stirring constantly, for about 5 minutes.

Step 3. After the time has passed, pour in half a glass of brine, add tomato paste and fry for 10 minutes.

Step 4. Cut any selected meat into cubes.

Step 5. Peel the potatoes, cut into pieces and mix with rice and meat.Step 6. Place the fried ingredients from the bowl onto a plate, and put the potato cubes with meat and cereal into the slow cooker, fill with water and add bay leaves. Stir and cook for 40 minutes in “Soup” mode.

Step 7. After the beep, add fried vegetables, ground coriander and a little salt to the broth and boil for another 5 minutes.

Step 8. Pour the rich soup into deep plates, season with a spoonful of rich sour cream and enjoy. Bon appetit!

Rassolnik with rice, cucumbers and tomato paste

By adding a small amount of tomato paste to the pickle mixture, the finished soup has an incredibly rich color and aroma. Thanks to this simple component, the products interact much better and give out their taste to the maximum.

Cooking time – 60 min.

Cooking time - 10 min.

Portions – 6.

Ingredients:

• Pickled cucumbers – 4 pcs.
• Potatoes – 3 pcs.
• Vegetable oil – 2 tbsp.
• Onions – 1 pc.
• Carrots – 1 pc.
• Sour cream – 4-5 tbsp.
• Tomato paste – 1 tbsp.
• Champignons – 200 gr.
• Steamed rice – 4 tbsp.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. For speed of action, place the products indicated in the list on the work surface.Step 2. Peel the potatoes, rinse under water and cut into cubes, fill with water, and bring to a boil. As soon as the contents of the pan begin to gurgle, add the washed rice.

Step 3. Meanwhile, saute the chopped onions and carrots in a small amount of vegetable oil.

Step 4. Grind the pickles using a grater with large holes.

Step 5. Add mushrooms, cut into thin slices, to the fried vegetables.Step 6. As soon as the moisture has evaporated from the champignons, add sour cream and tomato paste to the frying pan.

Step 7. Add frying, pickles, salt and pepper to the soft potatoes in the pan.

Step 8. Boil for another 3-5 minutes, remove from the stove and add finely chopped herbs. Bon appetit!