A plate of hot pickle soup when it’s winter cold outside... There’s nothing better to warm up and give the body strength. Nutritional value and simplicity of composition are the main reasons why this type of soup has taken root in Rus' and is still popular to this day.

One of the first dishes of Russian cuisine. Back in the 15th century, rassolnik was served in every tavern. There was especially demand for it in winter - the soup is quite fatty and can replace expensive meat dishes. And poor Russian peasants always had something to cook it from - from offal, lard, bone meat scraps, even fish.

And today, pickle recipes are based on offal. The broth is made from kidneys, liver, chicken necks and navels. And the soup turns out to be very rich.

Previously, rassolnik had a different name - kalya. And they didn’t cook it with cucumbers. The acid was added not with brine, but lemon juice. Today kalia are sour fish soups.

Many soups in Rus' were prepared with the addition of brine. This is kalia, a hangover and then pickle. Even the solyanka we all know comes from this category of first courses.

The name “rassolnik” itself originates from the same root word “brine”. Previously, the process of pickling cabbage and cucumbers was taken more than responsibly. After all, these were the main supplies for the winter. Vegetable brine was added to various dishes.

Sour soup was always complemented by fresh bread. Even whole dishes of pies with different fillings. Today preference is given to rye bread.

Some tips from the chefs:

1. The main thing to do is the broth. It is cooked for a long time, using various meat ingredients. Add onions and carrots, so the future soup will absorb the aroma of the fruit. The green herbs are also added separately to the pot in an attempt to make the broth rich in flavor.
2. The meat is processed before cooking. You need to boil it for a couple of minutes, drain the water, rinse it and only then make the broth.
3. Cucumber pickle is always added to the broth. Therefore, it is always recommended to add too little salt to this soup or do it without any salt at all. It can be easily oversalted.
4. The broth is cooked for about 40 minutes, after which carrots and onions are added for taste. To make the onion juice release its juice faster, the onion is cut. Cook with vegetables for at least half an hour.
5. You can also use any cereal: rice, pearl barley or buckwheat.
6. What kind of meat is cooked, choose the same grain. If it’s beef, take pearl barley porridge. Rice is combined with pieces of poultry and giblets. And vegetable pickle is good with both rice and buckwheat.
7. What should we do with vegetables? Some people fry for seasoning. Some people put it raw. It depends on whether you are preparing a tastier and fattier soup, or a healthier one for dietary nutrition.

Classic rassolnik with rice

Here's what we need for the base:

• Meat (ideally with bone) – 300 grams
• Bulb
• Carrot
• Salt, black peppercorns
• Bay leaf

Main products:

• Cooked meat
• Pickled cucumbers – 300 grams
• Carrot
• Bulb
• Garlic – a few cloves
• Rice – 3 tbsp.
• Potatoes – 3 pcs.
• Butter from cream
• Cucumber marinade - half a liter
• Greens, salt, pepper

How to cook rassolnik soup with rice?

The meat simmers over low heat for about an hour, so the future soup turns out rich. Diversify the broth with onion, carrot and spice flavors, add root vegetables and continue cooking for about the same time.

Strain the broth, and cut the meat from the bone into feathers.

For dressing, take the remaining onions and carrots and finely chop them. Overcook in a hot frying pan, making the vegetables translucent. Then add pieces of meat to the pan and sauté. The next step is pickles. We grind them on a grater and put them in the oven, also letting them fry a little.

Pour brine into the broth. Just be very careful. If it is too sour or salty, you can add only part.

Place the thoroughly washed rice into the future soup and cook over low heat.

Pour roasted meat and vegetables into the soup.

The potatoes are added at the end to prevent them from boiling over. It is better to crush the garlic, so its aroma is better transferred to the dish. Herbs and butter are the last straw in our classic pickle. Turn off the stove and let the soup simmer for a few more minutes under the lid. Of course, it cannot be served without a spoon of sour cream.

How to prepare food and dishes

Processing vegetables takes a lot of time. We wash, clean, cut. Then they need to be fried separately or together and added to the soup, or thrown raw into the broth.

Wash the meat for the broth well and immediately cut it into pieces. If it’s a bone, add the whole thing.

It is best to follow the advice of our grandmothers, who cooked pickle soup with giblets. Take some chicken hearts, navels, kidneys and be surprised at the richness of taste.

We simply wash the rice and buckwheat. This cereal is not difficult to prepare. But how to prepare pickle soup with pearl barley? Large grains must be filled with cold water in advance to swell.

Pickled cucumbers often have hard skin. It needs to be boiled for the taste of the soup. But at the end, remove with a spoon and you can even strain the broth.

You also need a lot of dishes. Cooking pan. Frying pan for frying vegetables. Cutting board, knife, grater, colander and other kitchen items.

The soup is perfectly prepared in a slow cooker. It even has a special rich taste. And you don’t have to dirty the dishes at all.

If you prepare a sour soup without any frills, then the composition can be reduced to 10 main products. So, the ingredients for a 2.5-3 liter pan:

• 400-500 gr. beef (or the meat you like)
• 3 tbsp. l. rice
• 2 carrots
• Large onion
• 1 tsp flour
• 3 potatoes
• Fresh cucumber
• Bay leaf, pepper, salt
• Marinade brine – 200 ml.
• Tomato sauce – 2 tbsp.
• Sunflower oil

General cooking principles

Add the meat directly to cold water and heat. Periodically remove dirty foam.

By the time our workpiece is finished cooking. It's time to lower the potatoes and cereal base. At the very end - vegetable overcooking.

By the way, if you don’t have pickled cucumbers on hand, you can easily replace them with mushrooms. They give the rassolnik soup with rice the same characteristic sourness.

If you are worried about your figure, you can cook a less rich pickle with rice and salted mushrooms. No high-calorie ingredients. The lightweight version will not be inferior in quality.

You need to cook this soup in the same way as preparing pickle with barley. The only difference is the cooking time.

Cool slightly before serving, you can add a slice of lemon and a spoonful of sour cream.

Rassolnik with rice and fish

• Pike perch fillet – 800 gr.
• Pickled cucumbers – 300 gr.
• Capers – 30 gr.
• Rice – 150 gr.
• 1 carrot
• 1 onion
• Vegetable oil
• Tomato paste – 30 gr.
• Dill, parsley, Bay leaf, pepper, salt
• Potatoes – 300 gr.

Description of preparation

Place the pike perch pulp into a three-liter container and cook for a short time. Then we take out our main ingredient to remove the bones.

As usual, cut the potatoes into cubes. Clean vegetables for sautéing. Grind them finely and add them to hot oil.

Add chopped potatoes, rice and golden soft vegetables to the cooked fillet. At the end, add all the spices. And let it boil a little more.

Fish pickle with meatballs, pickles and rice

The composition of this soup is no different from regular fish soup. But we make the meatballs ourselves:

• Fish fillet - 200 grams
• Piece of wheat pastry
• Half a glass of milk
• Flour – 2 tbsp.
• Butter - 1 tbsp. l.
• Salt pepper

Preparation:

Pour root vegetable slices, pearl barley, chopped pickles, and lightly fried vegetables into the fish broth.

Let's make meatballs. Grind the minced fish fillet in a meat grinder. Add milk, bread slice, salt, pepper and butter. Roll our balls in flour and throw them into the hot broth. Pour in sour brine and add fresh tomato slices. Already on the plates, sprinkle the soup with green leaves.

Rassolnik with rice and stew

Stew is a housewife's salvation if there is no time.

Ingredients:

• Can of stew
• Rice -100 gr.
• Onions and carrots 140 gr.
• 3 pickled cucumbers
• Potatoes – 750 gr.
• Half a bell pepper
• Ketchup
• Garlic, salt, sugar, spices and herbs

How to cook:

We wait for the liquid for the future soup to boil, and immediately cook the potato strips and rice.

The vegetable content of the first course in this recipe is rich: sauté the pepper and all other products for frying. Season with tomato.

Place the vegetables in boiling water, along with a can of stew. Herbs and spices are added a couple of minutes before they are ready.

Do not open the lid, let it steep, then pour in portions.

Rassolnik with rice and chicken broth

Light soup, one of the economy options. You just need to boil it in advance chicken bouillon.

Recipe:

Throw the potato squares into the broth. Fry the onions and carrots and add to the soup. We make straws from cucumbers. Throw it into the pan. The last ingredient is rice. It is placed at the end so that it does not boil over.

For a nice color, add tomato paste before removing the dishes from the heat. Salt and pepper.

Rassolnik with rice, chicken and cucumbers

Ingredients:

• Chicken – 220 gr.
• Pickled cucumbers – 3 pcs.
• A couple of potatoes
• 1 onion and 1 carrot each
• Rice - 2 tbsp.
• A little tomato paste
• Vegetable oil
• Salt, peppercorns, herbs, bay leaf
• Spoon of sour cream

Cooking process:

We take any part of the carcass from the chicken, this is the basis for the soup. Cook it with peas, bay leaves and salt.

While the broth is cooking, prepare the vegetables. Wash and cut into cubes. Chop carrots and onions into strips. Simmer with water until the vegetables release juice.

Half an hour of active boiling is enough, take out the chicken, and pour potatoes and rice into the broth. You can also cook a delicious pickle with barley. For those who don't like rice.

Next we throw in the tasty overcooked stuff. After filling the dish with the main composition, separate the pulp and return clean pieces of meat to the broth.

According to the recipe, pour the marinade and fill the delicious pickle with rice with pickles.

Let's stop there. All that remains is to add a sprig of spice and sour cream. Already in a bowl of soup.

We're all about fat and richness. But what about those who have food restrictions? There are recipes for them too.

Lenten pickle with rice

• 4 potatoes
• 3 pickled cucumbers
• 1 carrot and onion each
• A few cloves of garlic
• Rice – volume up to about 1 cup
• Sunflower oil
• Bay leaves
• Cucumber marinade
• Pepper. Salt
• Tomato paste – 2 tbsp. spoons

Prepare rassolnik with pickled cucumbers:

In the lean version, we cook not in broth, but in plain water. Throw in the potatoes first and then the rice a little later.

Add chopped garlic to the carrots and onions, which are usually fried for soup.

To add thickness to the soup, we do not cut the cucumbers, but grate them. Add them to the vegetable mixture in the pan. We also add tomato paste to the dressing.

Place the thick dressing into the soup, season with spices and let it boil.

In order for the lean soup to brew, you need to let it simmer for half an hour under the lid.

Rassolnik with rice and pickled mushrooms

In this recipe, experts advise using pork. You will need 300-400 grams of it. In addition, we take potatoes, rice, carrots, onions, pickled mushrooms - 270 grams, salt and spices.

Mushrooms use those that lend themselves well to pickling. For example, it is customary to only salt wild white mushrooms and saffron milk caps. They are not suitable for soup.

The principle is the same. Boil the meat. And add all the available ingredients to the broth one by one: diced potatoes, rice, then overcooked onions and carrots. At the very end there are mushrooms. You don't need to cook this soup for a long time. Let it simmer for 10 minutes and remove from the stove. The taste is unique.

Rassolnik with rice and beef

The whole peculiarity of this recipe is in the meat. You can cook not even beef pulp, but a rich bone, from which you can then cut pieces of meat. Don’t forget, most importantly, to remove the foam during cooking. Otherwise, there will be nasty rags floating in the soup.

Cook the beef well, it is tough and needs more time to cook. Constantly remove dirty fat.

Readiness can be determined by the potatoes and cereals; as soon as they become soft, pour the soup into bowls.

Rassolnik with rice and pickles

• The meat you have (in this case chicken) – 400 grams
• Long grain rice – 1 gram
• Pickled cucumbers – 3 pieces
• 3 potatoes
• Medium carrot
• Large onion
• Tomato paste – 2 tbsp. spoons
• Brine – 1 glass
• Vegetable oil (overcooked)
• Salt, sugar, seasonings
• Lavrushka

Any poultry soup set can be used for rassolnik; they are sold packaged. Or butcher the carcass yourself and select pieces for the broth.

Dip the pieces into tap water, heat them up, and as soon as they boil, drain them. This is done to keep the broth clean. Pour water again and cook for 20 minutes until done.

Refueling is done in the classic way. Vegetables are cut and sautéed. Bring the carrot-onion mixture to softness and then add the chopped (grated) cucumbers to the frying pan. We simmer it all with tomato paste and spices.

In this recipe, we first add rice to the broth. And then the potatoes. Long rice takes longer to cook.

When the vegetables are ready, pour them into the broth.

Oddly enough, sugar makes the pickle taste expressive. It removes the sourness while leaving the aroma.

After boiling a little, add bay leaf and meat to the soup. Cook the pickle until done.

Sour cream, mayonnaise, dill and parsley are all the best friends of our classic pickle. Add generously and eat.

Rassolnik is an ambiguous dish. Some people wrinkle their nose at it, others (and the majority of them) adore it and cook it all the time. Thrifty and generous housewives always have such recipes at hand. After all, you can feed your whole family heartily by spending a minimum of food. And the taste of the soup itself cannot be confused with anything else. Sourish. Causes appetite, especially after a hard day at work.

Hello, dear readers of the site!

It seems like just recently my mother showed us how to cook pickle, and now it’s time for me to teach my children myself. Rassolnik is a simple dish, well known to everyone; people of the older generation remember it from factory canteens, where it was served in the most simple manner.

Each family has its own recipe for this dish, try ours too.

Rassolnik soup recipe

The products needed are:

• 300-400 g of meat (pickle soup with pork ribs, chicken offal, kidneys is excellent);
• 3-4 medium potatoes;
• 2-3 medium-sized sour cucumbers;
• onion - one small onion;
• small carrot;
• half a glass of rice (200 ml glass);
• a small bunch of dill, parsley, green onions;
• salt, black peppercorns, bay leaf;
• one or two tablespoons of vegetable oil;
• sour cream for dressing.

First you need to prepare a rich broth: take a bone with meat, add three liters of cold water and cook over low heat until the meat is soft (1.5-2 hours, depending on the type of meat or offal).

Before boiling, the meat will give a lot of foam, which should be skimmed off with a slotted spoon. Previously, we, darkness, simply threw away this foam, but now we know that it contains many useful things and can be used for sautéing vegetables. You can read other features of cooking meat.

How to cook the pickle further: while the broth is bubbling, grate the carrots on a coarse grater, cut the peeled onion into small cubes. No pickle soup recipe would be complete without cucumbers. We take two or three sour cucumbers (we like pickle made from sour cucumbers, prepared without vinegar), you can grate them on a coarse grater, or you can finely chop them with a knife.

Heat a frying pan with vegetable oil, add carrots, onions, cucumbers and simmer them over low heat for 10 minutes.

Place vegetables in broth. They should cook until the cucumbers and carrots become soft. Peel the potatoes, cut them as you like, I like them into strips, like French fries.

Rice needs to be washed well several times to remove all the turbidity.

Add rice and potatoes to the rassolnik soup at the same time, salt to taste.

Wash parsley, dill and green onions, lightly dry and finely chop with a knife.

When the potatoes are almost cooked (try a piece), add herbs, a few peppercorns, and a couple of bay leaves. Cover with a lid, a couple of minutes - and you're done. That's all the wisdom of how to cook pickle, in my opinion, is not very difficult, the main thing is to practice several times and experience will come - the son of difficult mistakes.

Let's not rush and grab spoons, let the soup sit for 5-10 minutes, then take out the meat,

cut into pieces, arrange on plates and pour out the pickle. Let's add a spoon or two of sour cream, and then bon appetit!

Well, how do you like my pickle soup recipe?

Rassolnik is a thick soup in meat broth with pearl barley, pickles with a rich taste and a well-known aroma. In Rus', rassolnik is known as kalya. This dish can be prepared with or without various meat products, but always with cucumber pickle, which is how the soup got its name. Barrel green tomatoes are perfect for pickle sauce, Forest mushrooms. Cereals are added for added nutrition. Pearl barley, oatmeal or wheat will do. Each time you will get a new dish to taste. To make the sourness more pronounced, add a little cucumber pickle at the end of cooking. Learn how to prepare pickle soup at home using traditional recipes.

How to cook pickle: 9 simple and delicious recipes

Rassolnik classic

Each recipe for a traditional national dish is distinguished, first of all, by its economy. Well, our ancestors could not afford excesses. The dish had to be as satisfying and tasty as possible with minimal food consumption. Classic pickle recipe - bright that example.

Ingredients:

• 300−500 grams of beef with bone;
• 4 large potatoes;
• 2−3 pickled cucumbers;
• Half a glass of pearl barley;
• 1 glass of cucumber pickle;
• 1 large onion;
• 1 large carrot;
• 3 bay leaves;
• Sour cream;
• Vegetable oil;
• Greens, pepper and salt.

Preparation:

We cook the broth traditionally. To make it tasty and rich, it is best to cook the meat in a whole piece. To do this, rinse it thoroughly, put it in a four- or five-liter saucepan and fill it with cold water. Place the pan on the fire and simmer the broth over low heat for about an hour. We do not cover the pan with a lid, and do not forget to remove the scum from the broth. After an hour, add pearl barley to the broth and cook for another forty minutes. During this time, the broth will boil down by about a third. Therefore, we pour it into a three-liter saucepan, cut the meat into pieces and put it in the broth.

Wash and peel the potatoes and carrots, peel and wash the onions. First add diced potatoes to the broth with pearl barley and meat, wait until it boils and cook for ten minutes. During this time, you need to prepare the cucumbers. Peel them; cut into small strips or cubes and simmer in a frying pan with vegetable oil, adding about half a glass of brine. In a separate frying pan, first fry the chopped onion, and then add the carrots, chopped on a coarse grater or cut into strips, and continue to fry until the carrots are soft.

When the potatoes are completely cooked, first add the fried carrots and onions to the soup, bring the broth to a boil and add the cucumbers, and then pour in the remaining brine. Add the bay leaf, salt and pepper to your taste and cook the pickle for about five more minutes. Serve with chopped herbs and sour cream.

In the classic pickle soup, as in other versions of the recipe for this dish, it is important to add cucumbers and brine to the soup only after the potatoes are completely cooked. Otherwise the potatoes will be tough. And further. Pickled cucumbers must first be sautéed (boiled or stewed). Then the cucumbers in the soup will be tender and soft, and the pickle itself will not be bitter

Rassolnik with kidneys in Russian

Ingredients:

• 1 liter of water or broth
• 1−2 pork or 1 beef kidney
• 100−200 g pickled cucumbers with brine
• 100 g pork belly or lard
• 100 g pearl barley
• 1 large potato tuber
• 1 small onion
• 1 small carrot
• 30−50 g tomato paste
• 20−50 g celery stalks or roots
• 2 tbsp. l. chopped green onions, parsley, dill
• 2−3 bay leaves
• 2-3 black peppercorns
• ½ tsp. khmeli-suneli
• salt, freshly ground black pepper - to taste

To submit:

• sour cream - to taste

1. Soak the kidneys, changing the water, for 6-8 hours in salted water, rinse. Pour in water and boil after boiling for 30-50 minutes with the addition of salt, bay leaf and black peppercorns. Remove the kidneys, cool and cut into cubes.
2. Grind lard or brisket and peeled and washed onions and carrots.
3. Fry onions and carrots along with lard for 10-12 minutes in a well-heated frying pan.
4. Grind the cucumbers, cutting off the thick skin and ends (set aside).
5. Simmer the cucumbers, previously filled with brine, with tomato paste for 15-20 minutes.
6. Add peeled, washed and cut into small cubes potatoes to well-washed pearl barley and boiled for 15-20 minutes. Cook for 10 minutes.
7. Add cucumbers and sauteed vegetables stewed with tomato paste, cook for 5-10 minutes. Add suneli hops and ground black pepper.
8. Grind the remaining hard parts of the cucumbers and celery stalk using a blender until pureed.
9. Add vegetable puree, kidneys and herbs to the pickle. Warm up for 2-3 minutes. Serve with sour cream.

Rassolnik in Polish

The difference between this soup and other versions of pickle is in the dressing, which consists of flour and sour cream. A thick, satisfying first course. If you use vegetable or mushroom broth instead of meat broth, you get a dietary, vegetarian version.

Ingredients:

• Onion (small) - 1 pc.
• Sour cream - 4-5 tbsp. l.
• Wheat flour / Flour (heaped) - 1 tbsp. l.
• Pickled cucumber (small) – 5 pcs.
• Carrots (medium) - 1 pc.
• Potatoes (medium) - 3−4 pcs.
• Broth (beef) - 2 l
• Brine (cucumber) - 1 cup.
• Salt - to taste
• Butter (for frying) - 10 g

Place diced potatoes into the heated broth and boil until tender. Grate the cucumbers. Fry grated carrots with chopped onions in butter. Add cucumbers to the pan, then fried onions and carrots and pour in a glass of brine. In a bowl, stir sour cream with flour and dilute with broth to the consistency of liquid sour cream. Pour sour cream into the soup, stir, bring to a boil. All. The pickle is ready.

Rassolnik without meat

• 0.5 cups pearl barley
• 4 potatoes
• 1 onion
• 4 pickles
• butter or vegetable oil for frying
• 2 liters of vegetable broth or water, black peppercorns, dill, parsley or celery, salt, bay leaf.

Cooking method:

1. Place pearl barley, previously soaked in boiling water for 40-50 minutes (change the boiling water several times), into boiling broth or water and cook for 1 hour.
2. Peel the cucumbers, grate them on a coarse grater and fry them in oil.
3. 20 minutes before the cereal is ready, put diced potatoes, peppercorns, salt into the pickle pan and continue cooking over low heat.
4. After a few minutes, add the fried cucumbers.
5. At the end of cooking, add the roast, finely chopped herbs and bay leaf.
6. When serving, top with sour cream.

Rassolnik with pearl barley

Ingredients:

• Vegetable broth or water - 1 liter.
• Brine - 400 ml. (cucumber)
• Cucumber - 4 pcs. (salted)
• Pearl barley - ½ cup
• Potatoes - 3 pcs.
• Carrots - 1 pc. (you can use parsley and celery root)
• Bay leaf - 3 pcs

Preparation:

1. Soak the pearl barley for 2-3 hours, then drain the water, add 4 more glasses of water and cook until tender.
2. Drain the water in which the pearl barley was cooked.
3. Pour broth or water into a saucepan and bring to a boil.
4. Cut the potatoes into cubes.
5. Grate the carrots on a fine grater.
6. Grate the cucumbers on a coarse grater.
7. Add potatoes to the boiling broth and cook for 10 minutes.
8. Fry carrots and cucumbers in a frying pan with vegetable matter. oil for about 5 minutes, add to the pan with broth and potatoes.
9. Next, the brine, pearl barley, and bay leaf go into the pan. Cook everything together for another 5 minutes. Cover the pan with a lid and turn off the heat. The pickle should stand for another 10 minutes to fully develop and reveal its taste.

Rassolnik with rice

Ingredients:

• Water - 5 l
• Chicken - 1 pc.
• Potatoes - 5 pcs.
• . Carrots - 1 pc.
• Onion - 1 pc.
• Cucumber - 5 pcs. pickled
• Tomato paste - 1 tbsp.
• Vegetable oil - approximately 30 ml
• Rice - 0.5 tbsp. (200 ml)
• Bay leaf - 2 pcs.
• Garlic - 2 teeth.
• Salt - 2 tsp. approximately

Preparation:

1. Pour water into the pan. Place the chicken in cold water. Add salt. Don't over-salt right away, you'll have more cucumbers.
2. Cook the broth for 3-4 hours depending on the age of the chicken.
3. Remove chicken from broth and cool. Disassemble the chicken. Separate the bones, send one meat back and let it boil.
4. Peel the vegetables. Chop onions and potatoes. Grate the carrots.
5. Make the frying: in a hot frying pan with vegetable matter. fry onions and carrots in oil. Grate the pickled cucumbers. Add to carrots and onions, fry a little. Add a spoonful of tomato paste.
6. Stirring, fry, add a little water, cover and simmer over low heat.
7. Place potatoes into boiling broth. When the potatoes are almost cooked, add the washed rice.
8. When the rice is cooked, add the frying. Place bay leaf.
9. Let the soup simmer for 5 minutes. Chop the garlic. Add to the boiling soup and immediately cover the pan with a lid. Let it boil along with the garlic and turn it off immediately.

Preparing pickle soup in a slow cooker

Rassolnik Leningradsky

Rassolnik is a mildly sour salty soup; pickles and sometimes cucumber pickle are always added to it. In Rus', rassolnik is known as kalya. This soup is prepared with or without meat and/or offal. Cereals are added for added nutrition. Pearl barley, oatmeal or wheat will do. Each time you will get a new dish to taste. To make the sourness more pronounced, add a little cucumber pickle at the end of cooking.

Ingredients:

• 2 large potatoes (220 g)
• 30 g rice
• 1 small carrot (50 g)
• piece of parsley root
• 1 small onion (30 g)
• 2 pickled cucumbers (60 g)
• 30 g tomato puree
• 20 g margarine or butter
• 700 ml water or broth
• salt - to taste
• parsley or dill
• sour cream for serving

Cooking method:

1. Wash the rice and soak in water for half an hour. Peel the potatoes, cut into cubes or slices.
2. Peel the carrots and cut into small cubes.
3. Peel the onion and cut into small cubes.
4. Peel the parsley root and cut into cubes.
5. Cut the pickled cucumbers into strips or diamonds. Remove thick peel and large seeds first.
6. Select the “Frying” mode (any product), heat the oil and fry the onion, carrots and parsley root until soft. Put tomato puree and fry together for 1 minute.
7. Add all the prepared vegetables and cereals and salt to taste.
8. Pour in broth or water and cook, selecting the “Soup” mode, until the signal. When serving, add sour cream and sprinkle with chopped dill or parsley.

Rassolnik with sprat

Required Products:

• 1 liter fish broth
• 200 g sprat canned in tomato sauce
• 2 potato tubers
• 3 pickled cucumbers
• 1 bunch of parsley

Cooking method:

1. Wash the potatoes, peel and cut into cubes. Wash the parsley and chop it.
2. Cut the cucumbers into strips. Pour the broth into the multicooker bowl, add sprat, potatoes and cucumbers.
3. Add parsley.

Rassolnik with carrots and onions

Required Products:

• 1 liter vegetable broth
• 2 potato tubers
• 3 pickled cucumbers
• 2 carrots
• 1 onion
• 20 g butter
• 1 bunch of dill
• ground black pepper

Cooking method:

1. Wash the potatoes and carrots, peel them and cut them into cubes. Wash the dill and chop it.
2. Cut the cucumbers into strips. Peel the onion, wash it, chop it finely, and fry it in the Baking mode.
3. Pour the broth into the multicooker bowl, add potatoes, carrots, cucumbers, and pepper.
4. Cook in Sauté mode for 1 hour.
5. When serving, add dill to the pickle.

Secrets of delicious pickle sauce

Pickle, every family prepares it differently. But there are tricks that will improve the taste of any recipe.

1. If brine is added to the broth, it should be boiled and strained.
2. Cucumbers should be salted, not pickled. As a last resort - pickled without vinegar.
3. Cucumbers are added after potatoes. Because due to their acidity, potatoes can turn black and become tough.
4. It is better to cook the barley or simply pour boiling water in advance and separately. Then the soup will be transparent and the cooking time will be reduced.
5. Be careful with salt. You should not pour it into the broth when cooking meat. It is better to add salt after introducing the cucumbers.
6. Rassolnik tastes better when it sits for a couple of hours.
7. The more cucumbers and brine are used, the richer the sour-salty taste of the pickle.

Maybe someone would like to add and tell us about their secrets of making pickle?

Bon appetit!

Rassolnik - general principles of preparation

Rassolnik is one of the most popular first courses of Russian cuisine. There are many ways to prepare rassolnik, which differ in composition, type of broth used and cooking methods. Rassolnik can be prepared using chicken, beef or pork broth, as well as vegetable broth or water with the addition of bouillon cubes. The essential ingredients of any pickle are pickles (preferably in barrel) and cucumber pickle. It is these components that give the dish its characteristic sourness. Pearl barley is often added to pickle soup, but if someone doesn’t like it, you can use rice or buckwheat. To prepare the soup, take a standard vegetable set: potatoes, onions and carrots. Serve the finished dish with chopped herbs, garlic, sour cream and rye bread.

Rassolnik - preparing food and dishes

All vegetables must be thoroughly washed, peeled and chopped. After this, they are stewed one by one, together, or immediately put into the broth. The meat for the broth needs to be washed and it is better to immediately cut into portions. If pearl barley is used in a dish, it is recommended to soak it for a couple of hours in cold water. Rice and buckwheat are sorted and washed in cold water.

Utensils you will need are a saucepan, a frying pan, a cutting board, a knife, a grater, a colander and other kitchen utensils. If you have a multicooker, you can cook the dish in it. This pickle will turn out to be very healthy, rich and tasty, and you won’t have to use any additional utensils.

Pickle recipes:

Recipe 1: Classic rassolnik

Classic rassolnik is a traditional dish of Russian cuisine. In accordance with classic recipe this delicious first course is cooked on beef broth with the addition of pork kidneys, vegetables, pickles and pearl barley.

Required ingredients:

• Beef brisket on ribs – 1 kg;
• Pork kidneys – 800 g;
• Potatoes – 4 pcs.;
• Pickled cucumbers (barrel) – 4 pcs.;
• Pearl barley – ¾ cup;
• Cucumber pickle – 2 cups;
• Rendered lard – 45 ml (or 3 tbsp.);
• Parsley root;
• Bay leaf – 2-3 pcs.;
• Salt and ground red pepper - to taste;
• Sugar – 1 tbsp. l.

Cooking method:

First, cut the pork kidneys lengthwise and soak them in cold water for several hours. We wash the beef brisket, fill it with cold water and let it cook until done, periodically skimming off the foam. Remove the finished brisket from the broth, separate from the bones and cut into portions. Remove the kidneys from the water and set to simmer over low heat; after boiling, cook for about half an hour. We wash the finished kidneys in water and cut them into pieces. We wash the barley, peel the potatoes and cut them into small cubes. First add pearl barley into the boiling broth, and after 10 minutes add potatoes. Finely chop the onion and grate the carrots. Fry vegetables in melted lard. Remove the seeds and skins from the cucumbers, cut the cucumbers into small cubes. Place the cucumbers with the carrots and onions, add sugar and simmer everything together for about five minutes. Then add the vegetable mixture to the broth (by this time the cereal and potatoes will be almost cooked). Place pieces of meat and kidneys into a pickle pan, add spices, and pour in cucumber pickle. Mix everything thoroughly and taste - if there is not enough salt, you can add a little salt. Cook the pickle for another 10-12 minutes over low heat with the lid closed. The finished dish can be served with sour cream and finely chopped fresh herbs.

Recipe 2: Rassolnik with pearl barley

A simplified version of the popular first course, but no less tasty. Pickle with barley includes vegetables, pickles and pearl barley. You can cook the dish using meat or vegetable broth. You can even use plain water and make broth from beef or chicken stock cubes.

Required ingredients:

• A liter of meat or vegetable broth (or water with bouillon cubes);
• 400 ml cucumber pickle;
• Half a glass of pearl barley;
• 4 pickled cucumbers;
• 1 carrot;
• Potatoes – 3 pcs.;
• Salt - to taste;
• Bay leaf.

Cooking method:

First, soak the pearl barley for 2-3 hours in cold water. After this, drain the water, put it in a saucepan, pour it in again and let it cook until done. The average cooking time for pearl barley is about 20 minutes (the barley should become moderately soft). It is better to boil the pearl barley separately, as it can make the broth “slimy”. Pour the pre-prepared broth into a saucepan and bring to a boil. Peel the potatoes, cut them into cubes and place them in the broth. Grate carrots and pickles on a coarse grater and lightly fry in vegetable oil. After this, add the mixture to the broth with potatoes. Next, pour the cucumber brine into the pan, add bay leaf and ready-made pearl barley. Cook the pickle for another 6-7 minutes. Taste the pickle and add a little salt if necessary. Turn off the heat, cover the pan with a lid and leave the dish for about 10 minutes. Serve rassolnik with sour cream and rye bread.

Recipe 3: Rassolnik with barley and mushrooms

Pickle soup made from pearl barley and mushrooms turns out very tasty, rich and aromatic. It is best to use not ordinary champignons, but wild mushrooms (ceps, chanterelles and any others). The dish also includes vegetables, pickles and aromatic seasonings.

Required ingredients:

• A third of a glass of pearl barley;
• 2 liters of water;
• 200-300 g of any forest mushrooms;
• 1 carrot and onions;
• 2 pickled cucumbers;
• 2-3 potatoes;
• Salt - to taste;
• Peppercorns;
• Bay leaf;
• Greenery;
• Half a glass of brine.

Cooking method:

We wash the pearl barley, fill it with cold water and leave it to swell for 2 hours. Peel the potatoes and cut them into cubes. Wash and chop the mushrooms. Place the pearl barley in a saucepan (without the water in which it was soaked), fill it with water (two liters) and cook until soft. As soon as the pearl barley is cooked, add potatoes, mushrooms, peppercorns and bay leaves. Cook the soup for about 20 minutes. Finely chop the onion, grate the carrots and cucumbers, after removing the seeds and skin from the cucumbers. First, fry the onions and carrots in vegetable oil, then add the cucumbers and simmer everything together for a few minutes. Then put the vegetables in the pickle pan, pour in the brine and add a little salt to the dish. Bring the soup to a boil, cook for a few minutes and turn off. After the pickle has steeped, serve with finely chopped herbs.

Recipe 4: Rassolnik with rice

Rassolnik can be prepared not only with pearl barley, but also with rice. The dish turns out very rich and tasty. Even those who don’t particularly like rassolnik will appreciate this tasty first course.

Required ingredients:

• 200 g beef;
• 5 potatoes;
• 2 onions;
• 1 carrot;
• 2-3 tablespoons of rice;
• 5 pickles;
• 30 ml tomato paste;
• A glass of brine;
• Greenery;
• Vegetable oil;
• Bay leaf – 1-2 pcs.

Cooking method:

We wash the beef, cut it into pieces, put it in a pan and fill it with water. We put the meat to cook over high heat, after boiling, remove the foam, reduce the heat and cook for 30-40 minutes. Wash the rice and add to the broth. Peel the potatoes, cut them into cubes and add them to the soup. Cook the pickle for another 20 minutes. We clean the cucumbers, cut them into strips, fry them in vegetable oil and put them in the soup. Chop the onion, grate the carrots, put the vegetables in a frying pan with oil, where the cucumbers were fried. Fry the vegetables until golden brown, then add 2 tablespoons of tomato paste and a little water or broth. Simmer carrots and onions for 5-7 minutes. Place the roast into the soup and pour in the cucumber pickle. Add salt and pepper, bay leaf, chopped herbs to taste and cook the pickle for another 6-7 minutes. The pickle with rice should sit for 15, or better yet, 20 minutes. After this, it can be served with sour cream and black bread.

Recipe 5: Rassolnik with rice and sausage

Try cooking a traditional Russian dish with a modern twist. Not everyone likes pearl barley in first courses, so rice fits perfectly into a pickle bowl with sausage.

Required ingredients:

• 2 liters of water;
• 1 onion;
• 1 carrot;
• 150 g doctor's sausage;
• 300 g tomato puree;
• 130 g rice;
• 2 pickled cucumbers;
• Salt and ground black pepper - to taste;
• Sunflower oil - for frying.

Cooking method:

We wash the rice and set it to cook. At this time you can cook vegetable roasting: grate the carrots and finely chop the onion. Fry vegetables until golden brown in vegetable oil. Then add tomato puree and mix everything thoroughly. Cut the sausage and cucumbers into small cubes. As soon as the contents of the pan boil, add the sausage and cucumbers, mix everything and simmer for about 10 minutes over low heat. Place the fried sausage and cucumbers into the rice broth, bring to a boil and cook over low heat for another 10 minutes. You can serve the dish with sour cream and herbs.

Recipe 6: Rassolnik in a slow cooker

Rassolnik in a slow cooker is prepared very quickly and easily. You just need to prepare all the necessary products, and a wonderful kitchen appliance will take care of the rest.

Required ingredients:

• 300 g pork;
• 1 carrot and onion;
• A third of a glass of pearl barley;
• 3 pickled cucumbers;
• 2 tomatoes;
• Salt and pepper - to taste;
• Bay leaf;
• Sunflower oil.

Cooking method:

We wash the meat, cut it into pieces and put it in a slow cooker. Grate the carrots, chop the onion, peel the potatoes and cut them into cubes. We send vegetables after meat. We thoroughly wash the pearl barley and also put it in the slow cooker. Cut the cucumbers and tomatoes into small cubes (or grate them). Place them in the slow cooker with the rest of the ingredients. Pour in all the ingredients until maximum level, add bay leaf and spices. Turn on the “Quenching” mode for 2 hours. You can also first fry vegetables and meat in vegetable oil in a slow cooker, and then simmer. However, such a pickle will be higher in calories.

Recipe 7: Rassolnik in a slow cooker with chicken and lecho

Rassolnik with chicken is very tasty in itself, and in a slow cooker the dish turns out to be very healthy.

Required ingredients:

• 300 g chicken;
• A couple of handfuls of pearl barley;
• 2-3 pickled cucumbers;
• Several potatoes;
• 1 onion;
• 1 carrot;
• Half a jar of lecho;
• Salt, pepper - to taste;
• Bay leaf – 1 pc.;
• 3 cloves of garlic;
• Greenery.

Cooking method:

Fill the pearl barley with cold water and leave to soak for 2-3 hours. Wash the chicken, cut into pieces and place in a slow cooker. Add pearl barley to the chicken. Peel the potatoes and cut them into small cubes, finely chop the onion, grate the carrots, and cut the cucumbers into strips. We also put all the vegetables in the slow cooker. Then add half a jar of lecho, bay leaf and spices. Fill all ingredients with water to the maximum level. Set the stew mode for 1 hour. If the chicken is not fully cooked after this, you can set it for additional time. Serve the pickle with finely chopped garlic and chopped herbs.

— The more cucumbers and brine are used, the richer and more pronounced the taste of the pickle will be;

— Sliced ​​cucumbers and carrots can be immediately added to the broth, or you can pre-simmer them in a frying pan. In the latter case, the taste will be brighter and better revealed;

- If the pickle is too salty, you can dilute it a little with water or broth. After this, you need to boil it for a couple of minutes;

— If the cucumbers are very salty, you don’t need to use brine. Salt the dish only at the end of cooking. It is also recommended to add spices at the end of cooking so that they do not lose their aroma and taste during prolonged boiling.

What a delicious hot first course, rassolnik! A truly Russian soup, which every housewife in our country has prepared at least once in her life. The most common recipe for this dish contains pearl barley. Of course, it makes the dish rich and satisfying, but barley has a big disadvantage - it takes a lot of time to soften. Therefore, today we invite you to prepare pickle without pearl barley, and the recipe will pleasantly surprise you, because the dish is prepared in just 60 minutes along with preparing the ingredients - you won’t have to wait long for lunch!

How can you replace pearl barley in pickle sauce?

Vegetable ingredients alone are not enough to make a dish filling. The barley needs to be replaced with something to make the soup moderately thick and add richness. Cucumber pickle can be combined with many cereals. Let's look at the most popular options for replacing pearl barley in this delicious dish.

• Rice

Do you think rice is only good in kharcho soup? But no. In pickle, rice behaves quite neutrally - it does not interrupt the taste of the other ingredients, it cooks quickly and does not change the color of the dish. Moreover, if you have slightly over-salted the soup you are preparing, then rice will solve this problem and compensate for the excess salt with its bland taste.

Note! You can put rice in this dish either raw or cooked, just in case you have an unused side dish left over from dinner.

• Buckwheat

Buckwheat is a universal product. It behaves equally well in any dish, quickly softening and adding thickness. But buckwheat also has a pronounced taste and color. If this doesn’t bother you, feel free to add it to the pickle. But be prepared for the dish to become dark color, and the presence of this cereal will be clearly felt in each spoon.

• Barley grits

Another worthy option for replacing pearl barley. Small grains, which cooks instantly and does not affect the final taste of the dish. But barley grits will not add much satiety. You can’t put a lot of this kind of cereal in the soup, otherwise it may turn out to be the consistency of porridge. The recipe suggests adding grains of grain to the pickle as an addition so that the broth is not “empty”.

• Hercules

Rassolnik with oatmeal! You probably haven't tried this dish. Meanwhile, rolled oats make this soup much tastier and healthier. The recipe for pickle with oatmeal is the fastest to prepare. Do you think that oatmeal is not at all suitable for this dish? Prepare and make sure that, in addition to pearl barley, you can even use such unusual ingredients as rolled oats for pickle.

On a note!You should only take flakes that are designed for full cooking. This recipe does not allow for instant oats.

Three secrets for making delicious pickle without pearl barley

To make rassolnik tasteless, you need to try hard. The dish is simple, all the ingredients are familiar and accessible - put them in a certain order in the pan, and the aromatic soup will cook by itself. But if you are determined exclusively for an ideal result, then take note of the following couple of tips.

1. Lean meat

There is no need for fatty broth in pickle sauce. The cucumber brine liquid is good on its own without the excessive richness of fatty meat. For pickle, it is good to use pork pulp without fat. An easier option is pickle cooked on chicken legs or wings. Chicken goes well with pickles, cereals and vegetables in this dish and cooks very quickly.

Important! If you have offal (kidneys, chicken giblets) in the refrigerator, no doubt use them as a base. Rassolnik made with offal turns out to be the same as it came to us from antiquity, a rich dish.

2. Tomato paste

A splash of tomato paste will add a zesty note to this hot, hearty first course and add a nice change of color. Rassolnik with tomato “sourness” turns out to be extremely appetizing and tasty. Before adding tomato paste to this soup, you need to slightly dilute it in cucumber brine.

3. Minimum spices

The pickle recipe contains a minimum of spices, which is fair - the dish even without additional additives turns out to be rich in taste. Thanks to the brine, the soup turns out to be spicy and spicy; it will be well complemented by 1-2 dried bay leaves. When adding salt, remember that many ingredients already contain salt and will transfer it to the liquid, such as cucumber pickle and tomato paste.

How to cook

So, our task is to prepare a quick and tasty pickle without adding pearl barley. The recipe is quite simple, so let's start by preparing the ingredients. The main rule when cooking soup with cucumber brine is to strictly adhere to the amount of ingredients and the addition of salt. It is not forbidden to change the recipe to your taste, but be prepared for the fact that the final result may differ from what was initially expected according to the proposed cooking instructions.

Cooking time: ~ 1 hour

Number of servings: 6.

To prepare a rich and flavorful chicken broth, you will need the following ingredients:

• 2.5 liters of water;
• 200 ml cucumber brine;
• 300-350 g chicken;
• 1 large carrot;
• 1 onion;
• 7 potatoes;
• 4-5 pcs. salted/pickled cucumbers;
• 0.5 cups oatmeal;
• 2 bay leaves;
• 3 tbsp. l. vegetable oil (for frying);
• 10 g fresh herbs (parsley, dill);
• salt pepper.

Let's start cooking

1. First, let's prepare the broth. Pour 2.5 liters of water into a three-liter saucepan and place chicken parts (fillets, drumsticks, breasts, etc.). Place the pan on the fire, bring the water to a boil and cook the chicken from the moment it boils for half an hour.

2. While the chicken broth is cooking, prepare the vegetables. Peel the potatoes, carrots and onions and cut them into cubes.

Important! When using this recipe, try not to use a grater or other choppers when chopping vegetables.

3. Cut off the bottom part of salted or pickled cucumbers and chop them into strips. There is no need to peel cucumbers.

4. Heat vegetable oil in a frying pan. Lay out the carrots and onions, sauté the vegetables until the onions lightly brown.

5. Add chopped pickled cucumbers to the carrots and onions. Add 5 tbsp. l. chicken broth and simmer, stirring, for 7 minutes.

6. Place chopped potatoes and bay leaves into boiling chicken broth and cook for 10 minutes.

7. Place stewed softened cucumbers with onions and carrots in a saucepan with broth and potatoes. Cook for 5 minutes.

8. Add half a glass of oatmeal to the soup. Salt and pepper the dish to taste. Add chopped greens to the soup. Cook for 5-7 minutes.

9. Remove the finished soup from the heat, cover with a lid and let it brew for another 5-7 minutes.

10. The pickle is ready! Bon appetit!

The prepared oatmeal soup will pleasantly surprise you. Ready rassolnik should be eaten hot, with a fresh slice of fragrant bread, adding a spoonful of thick sour cream if desired. You can fill yourself up with this dish after spending only an hour preparing it. This amazing and at the same time simple recipe can be your lifesaver when you don’t have time for long cooking.

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