Rassolnik

Category: First meal

Ingredients

Washed rice 0.5 tbsp.
Medium potato 5 pieces.
Rast. oil 3 tbsp. l.
Medium onion
Carrot
Salted cucumbers 2-4 pcs.
Bay leaf
Peppercorns
Salt
Sugar 0.5 tsp

Cooking method

  • Proportion for 2 liters of water.
  • Lean
  • Put washed rice and diced medium potatoes into boiling water.
  • While this is all simmering, put a frying pan on the fire and pour in sunflower oil. Moderate medium onion in small cubes, three carrots (also medium) on a coarse grater. Fry the onions with carrots in oil until golden brown and when they are ready add pickled cucumbers, grated on a coarse grater, 2 large or 3-4 smaller, to the pan. Stew them with carrots under a closed lid over low heat for 5-7 minutes. When the potatoes are ready in the pan, add our dressing, 2-3 bay leaves, peppercorns, salt (a little) sugar. Let it boil over low heat for another 3-4 minutes and when the rice absorbs the salt and acid, we bring it to the desired taste with salt and pickle from cucumbers. Turn off the fire. Add freshly ground black and allspice, cover and forget for 15-20 minutes.
  • With kidneys and barley
  • Soak the kidneys in cold water for 2-3 hours. Change the water several times. Boil, drain the first water, rinse, add cold water, bring to a boil, collect the foam. Add pre-soaked barley and cook until almost cooked. When the barley is almost ready, add the diced potatoes and after 15 minutes dressing with cucumbers. Further, everything is as in the lean version.
  • Cut the kidneys into large strips before serving.

Note

Dedicated to the zest!

It is recommended to take 50 g of cold vodka before eating!

Delicious! Bon Appetit!

Celestine
Well this is how you need to tinker with the kidneys ... brave you)))
And I can't imagine pickle soup without beef in large pieces and pearl barley ... yes, and cucumbers, like on Olivier ... cubes ... mmmm ... I tongue left to swallow
Zest

How many kidneys do you need? Is 4 beef stuff enough?
Summer resident
For such a portion as I wrote, two are enough.

Celestine there is also a lean version without meat and with rice
Stern
Quote: Celestine

Well this is how you need to tinker with the kidneys ... brave you)))

Exactly! I once cooked with the kidneys and swore. Fuss too much.
Better in broth from the tongue. Also from offal, and much less fuss.
Lika
And we love rings on chicken hearts with a pelovochka and cucumbers. For these purposes, I specially make several jars of pickled cucumbers, the rest are pickled.
Summer resident
Rassolnik as well as borscht - each mistress has her own. And there is no right or wrong recipe. There are different tastes and traditions
Scarecrow
And I always cook on veal brisket. Since childhood, I cannot bring myself to eat kidneys. Well, they don't. And only with barley!

And since I make broth only in a pressure cooker, I never soak barley in advance. I can't do that. if it dawned on me that I want a pickle, then this is now and here. I cook the brisket for 40 minutes in a pressure cooker, open it, throw in the dry (in the sense, not soaked but washed) barley and cook for another 20 minutes. Then everything is as expected - onions, carrots, potatoes, at the very end cucumbers cut into strips and pickle from them.
Margit
I sometimes put hercules instead of barley. I put it after the potatoes, it cooks very quickly. The rest of the ingredients are the same.
Admin
And here is my version of the pickle with brisket and kidneys

Rassolnik

Details here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36838.0


Bon appetit, everyone!
DonnaRosa
Quote: DonnaRosa
Two hours passed. The language is ready. Its weight was 1240g at the start.
https://Mcooker-enn.tomathouse.com/in...m_smf&topic=17355.new#new

I tried to cook pickle in this broth.
At first it looked too fat,
but then everything was scattered over vegetables and porridge.
I cooked the pearl barley separately.
Usually I cook porridge from a chaff, but this time it was not at home.
I pulled out all the peppers and lavrushka, carrots from the broth,
along with onions and parsley root.
I poured it into a clean 3 liter saucepan. It was 1.5 liters.
Finely cut:
1 carrot
4 small potatoes
4 small pickles
1 clove of garlic
I cut potatoes and cucumbers 1X1cm.
I loaded carrots into the boiling broth,
potatoes and 10 tbsp. spoons (with a slide) of ready-made barley porridge.
In 10 minutes. loaded cucumbers.
In an almost finished pickle, I put 1 huge clove of garlic (finely chopped), ground pepper.
I didn't have to salt.
There was enough salt.
It turned out to be a full 3-liter pickle pan.

When serving, I like to put fresh sour cream into the pickle.

P.S. It turned out delicious, but it can be much tastier with chopped porridge than with large pearl barley.
I usually cook in brisket broth.
Gypsy
Quote: Stеrn

Gypsyand in THIS a topic to go and a recipe for pickle with pumpkin to share?
I cook differently each time, but the same: pumpkin (piece, if small, or less pieces, if large)
Rassolnik

and pickled cucumbers with brine (I use any store canned, fragrant brine and the very thing in the soup)
Rassolnik

I cook in chicken broth (usually bones from butchering chickens, but this is a matter of taste and what is in the house). Onions, black peppercorns, lavrushka, rice. Once I cooked like that many years ago, I liked it, and now I cook like that all the time. The other day I cooked without potatoes, but sometimes I cook with potatoes. In general, I can add a little whatever I want. I do not fry anything, I just rig everything on Berner and put it in a saucepan. A camera will appear, I will take a photo .. although there is not a view, but a taste

I forgot: garlic, herbs and seasonings to taste.
Stern
Tsyganochka, thanks!

Pens itch to take a chance!
Gypsy
Yes, there is nothing .. Do not put carrots!

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