Rassolnik - 14 best step-by-step cooking recipes

Rassolnik is an original Russian dish, which certainly includes pickled cucumbers. The word itself is of recent origin. In the old days it was called kalya, and it was cooked in cucumber brine with pickles with meat or poultry, and during Lent - with fish, caviar, or mushrooms. Cucumbers could be replaced with pickled lemons, and beets could be added to the soup during the cooking process.

Cucumber pickle has been used as a base for preparing soups since the 15th century. However, its quantity, its concentration and the ratio with the rest of the liquid were so different that thanks to this all the known varieties appeared - rassolniki, kalia, solyanka. And the name rassolnik came to mean the name of a thick soup of moderate acidity. But do not confuse it with hodgepodge. By the way, preparing hodgepodge is as easy as shelling pears. Recipe here...

The soup itself is quite thick and satisfying. Even though in addition to meat, chicken and fish broth, it can also be prepared with mushroom broth. Or mixed. Soup with mushrooms and meat was prepared just the other day. And for those who do not eat meat and mushrooms, it can also be prepared using vegetable broth.

There are many recipes for this soup, and in today's article we will look at some of them. In my storerooms I found interesting ancient recipes that were collected by the monk Sylvester in the book “Domostroy” back in the 15th century. These recipes will be in today's selection, as well as other more modern recipes. I will be glad to share them with you.

Rassolnik with barley and pickles

This recipe is my favorite of all the versions I know. This is what I use most often to prepare this rich soup. Therefore, it would be logical to start with him.

We will need:

meat on the bone – 400 g
pearl barley – 0.5 cups
potatoes – 3 pcs.
carrots – 1 pc.
onion – 1 pc.
pickled cucumbers – 2-3 pcs. (depending on size)
cucumber pickle – 1 cup
tomato paste – 1 tbsp. spoon
vegetable oil – 2 tbsp. planks
Spicy herbs: dill, parsley. tarragon
celery and parsnip root
salt, ground black pepper to taste
Bay leaf
greens for sprinkling
sour cream for serving

Preparation:

I have already prepared such a pickle, and on the pages of my blog there is a detailed description of how to prepare it. This is my grandmother's recipe, which my mother, my daughter and I now cook according to. The recipe is delicious.

Since there will be a lot of recipes in today’s article, I will only describe the main points. And you can see the secrets of preparing this recipe by following the link. Although there will also be secrets here.

1. Pour cold water over the meat. You can take any meat - beef, lamb, pork. Try to take it with a bone so that a fat forms from it. Place the pan on the fire and bring to a boil, constantly skimming off the foam. Let it simmer for 2-3 minutes, then remove the meat and drain the water. Rinse the pan from scale.

Fill it with clean water, maybe already hot, and put it back to boil. Continuing to remove the foam, of which there will be very little. Cook the meat broth for at least 1.5 hours.

2. While the meat is cooking, let’s start with vegetables and roots. They need to be cut.

It is believed that vegetables should be cut in a special way for different dishes. So, for example, if the soup is cooked with cereals, then you need to cut the vegetables into cubes. And if with noodles, then in strips. That is, so that they are the same in shape. This makes the dish look more aesthetically pleasing!

I don’t always adhere to this principle, but today let’s cook according to the rules and cut the vegetables into cubes of approximately the same size.

3. And so, cut the onion into small cubes, the smaller the better. Also cut roots, carrots and pickles into small cubes. If cucumbers have rough, thick skin, it should be peeled.

I usually make soups using my homemade pickled cucumbers. And I can safely brag about their recipes. They turn out tasty, not at all tough, and there is no need to remove the skin from them. If you are interested in recipes for such cucumbers, you can find them in the preparation section.

We'll leave the potatoes for now; we'll need them a little later.

4. Sauté vegetables. To do this, heat the oil in a saucepan, put chopped onions in it, fry until soft, add 0.5 cups of water and simmer the onions until the water evaporates. Then add white roots. Fry for 2-3 minutes.

5. Add carrots, fry for another 2-3 minutes. Then it’s time for tomato paste. If you use store-bought pasta, then 1 tablespoon will be enough, and if you prepare the paste yourself, and it is not as concentrated as store-bought, then you will need 3 spoons.

Fry for 3-4 minutes. Then add cucumbers to the vegetables, simmer them for 5 minutes and, turning off the gas, leave everything under the lid.

6. Let's make some minor changes to the previous recipe. There we put the pearl barley directly into the meat broth and cooked everything together for some time.

However, you can cook pearl barley separately. It is believed that by cooking the cereal in this way, the soup will turn out more transparent, without a grayish coating.

I’ll say right away that I cook pearl barley in meat broth, as described in the recipe. No residue bothers me; tomato paste makes the soup bright and beautiful. But if you suddenly cook without pasta, then in this case you should use this option.

To do this, rinse the pearl barley under cold water several times, then add it to boiling water and cook until tender. Then drain the water and rinse the cereal in cold water.

7. When the meat is cooked, remove it from the broth and cut into portions, and strain the broth through a sieve and several layers of gauze. This way we will get rid of small bones that could get into the broth and excess fat.

8. Cut the potatoes into cubes and put them in the broth.

Cook for 15 minutes. Add salt to taste. But remember. that you will also add brine and pickles. Therefore, add a little salt so that the potatoes are not empty. And then add more salt as needed.

It is important to boil the potatoes before the brine and tomato paste enter the broth. Otherwise, from the effects of acid, it will be tough and tasteless

9. Add boiled pearl barley, sautéed vegetables and cucumber pickle. If it is somewhat cloudy, first strain it and then boil it. Let it sit and only then add it to the broth.

10. Salt and pepper to taste. Add bay leaf. Finely chop the greens.

11. Let it simmer for 5-7 minutes, then remove the pan from the heat, add the herbs and cover with a lid. Let it brew for 20 minutes.

12. Serve with fresh chopped herbs and sour cream.

The soup turns out delicious, rich and satisfying. It completely replaces both the first and the second. I would call this recipe a classic. This is my most favorite recipe! Maybe because this is the taste of my childhood. I even fell in love with pickled cucumbers since childhood, thanks to him.

Summer pickle

During the harvest period, in summer and autumn, you can treat yourself and your family to a light version of pickle with fresh cucumbers.

Soak ½ tbsp in advance. pearl barley, rinse and place in a pan with cold water. Let it cook.
Peel and cut 2-3 potatoes into slices, rinse under cold water, pour into a pan with barley, cook over medium heat until fully cooked.
Wash, peel and grate the carrots on a fine grater, cut the sweet peppers (washed, seeded) into half rings.
Heat a frying pan, melt a piece of butter on it. Fry carrots and peppers in a frying pan until golden brown, squeeze out a clove of garlic, salt and pepper, add bay leaf.
Mix 2 tbsp. l. tomato paste, 1 tbsp. l. mayonnaise. Take half a glass of water from the pan in which the pearl barley and potatoes are cooked, pour it into the pan with the vegetables, and simmer for 5 minutes.
When the cereal and potatoes are ready, put the vegetables from the pan into the pan.
Wash and finely chop fresh cucumber, add it to the pan with pickle sauce.

Rassolnik (kalya) in chicken broth with rice and pickles

This rich soup can be cooked not only with barley, but also with rice. And if you want to prepare the soup according to the previous recipe, then you should cook it in the same way. The only difference is that the rice, washed in several waters, is sent into the soup along with the potatoes, and after cooking for 15 minutes, we add cucumber pickle and sautéed vegetables to the broth.

Therefore, if you want to make soup with meat, then see the previous recipe. In order not to repeat myself, I will give another option, where instead of meat we will use chicken. That is, we will prepare an old Russian dish - kalya!

We will need:

chicken – 1 kg
onions – 2 pcs.
carrots – 2 pcs.
parsley root – 1 pc.
celery root – 1 pc.
potatoes – 3-4 pcs.
rice – 0.5 cups
pickled cucumbers – 2 pcs.
cucumber pickle – 1 cup
butter – 2 tbsp. spoons
allspice – 3 peas
ground black pepper, salt - to taste
bay leaf – 1-2 pcs
fresh herbs and sour cream - for serving

Preparation:

1. Wash the chicken and cut into large pieces. Place in a saucepan, add cold water and put on fire. Skim off foam while boiling.

As soon as the water boils, immediately reduce the heat; it should not boil too much. Otherwise we will get a cloudy, tasteless broth. During the entire cooking process, periodically remove foam and excess fat.

2. Cook until half cooked, 20-30 minutes.

3. Meanwhile, cut all vegetables and roots, except potatoes, into small cubes.

4. Sauté the onion in a saucepan in butter until soft, add the chopped roots and fry them together with the onion for 2-3 minutes. Keep an eye on this. so that the oil does not burn. Reduce heat if necessary, or add a couple of tablespoons of broth.

Then add carrots and fry everything together for another 3-4 minutes.

Carrots fried in oil better release their beneficial substances into the broth, and what is important is that the broth has a beautiful sunny color.

5. At the end, add the diced pickles and lightly simmer them together with the vegetables for 3-4 minutes. Then remove from heat and leave to simmer under the lid.

Cucumbers can also be simmered in a small amount of boiling water. If they have thick skin, it is better to cut it off.

6. When the chicken has cooked for 20 - 30 minutes, add diced potatoes and rice to the broth, cook everything together for 15 minutes. Add salt to taste. Remember that you will be adding pickles and brine. Therefore, add a little salt; if necessary, salt can be added at the end of cooking.

7. Then add sautéed vegetables, peppercorns and cucumber pickle. If it is not very transparent, then it must first be strained and boiled. Since I use my own homemade pickled cucumbers, there is no need to strain it, it is already light and transparent.

Cook for 10 minutes, add bay leaf and ground black pepper.

8. At the end of cooking, remove the chicken from the soup and cut it into portions. If desired, the bones can be removed.

9. Pour soup into a serving bowl and place chicken pieces.

10. Serve with fresh herbs and sour cream.

And instead of cucumber pickle, you can add lemon juice. Remember what I described. that wealthy people in the old days prepared pickle soup this way. And then this dish will be called kalia with lemon juice.

Pickle recipe

First you need to cook the broth - the base for the soup. If you already have a ready-made broth or you are preparing a dietary pickle without meat, just with water, then simply omit the points regarding the broth. So, the meat must be washed well and cut into pieces of the size that you would like to see in the soup. I prefer to cut the meat into medium pieces. Place the meat in a pan and fill with drinking water to the top of the pan. Close the lid and bring to a boil on maximum heat.

Before the broth begins to boil, foam will appear, which must be removed before boiling. As soon as you remove all the foam and the broth boils, add bay leaves and black peppercorns to it and reduce the heat to low. Cook with the lid slightly open for at least 40 minutes. I usually cook the meat longer to make it more tender - about 2 hours. If you use beef, then it also makes sense to increase the cooking time for the meat.

While the broth is cooking, let's make pearl barley. Pearl barley must be thoroughly rinsed until the water is clear, placed in a small saucepan and filled with 1.5 cups of cold drinking water. Add salt to taste, put the saucepan on the fire and let it boil.

Then cook with the lid slightly open for exactly 10 minutes on low heat. The pearl barley should be cooked until half cooked. As soon as the time is up, remove the pearl barley from the heat, drain the water and rinse the pearl barley through a sieve. We set the cooked pearl barley aside - we will need it a little later.

Now let's get back to our broth. When you decide that the broth is ready or after 40 minutes have passed from the moment it boils, let's start cooking the pickle. First we need potatoes. It needs to be cleaned and rinsed well. Then cut into small cubes and add to the broth. Let the broth boil over high heat with the potatoes and reduce the heat.

Cook with the lid slightly open until the potatoes are ready. Readiness can be determined by removing several large pieces from the broth and piercing them with a knife. But often whether the potatoes are ready or not is obvious.

In the meantime, let's prepare the main thing - the pickle dressing. Peel the onion, wash it and cut it into small cubes. Mix vegetable and butter in a frying pan, wait until the oil warms up slightly and melts and then add the chopped onion. You need to fry it until golden brown over medium heat. Make sure that the onion does not burn - you need to stir it often.

Rassolnik with pearl barley and pickles according to the classic recipe

And this is the most popular recipe among the people. It is used to prepare rassolnik at home, in cafes, and in canteens. And all because it is simple and tasty.

I decided that it was better not to describe it in words, but to look at it visually, especially since it shows most of the main points in preparing this soup, as such. All subsequent versions of recipes are prepared according to a similar scheme.

What I would correct in this recipe is that after the meat is cooked, it is advisable to strain the broth so that no bones get into anyone’s plate.

I would leave everything else unchanged. And it’s clear that the soup turned out rich and very tasty!

Leningrad style rassolnik with meat

We will need:

beef on the bone – 700 gr
pearl barley – 2/3 cup
onion – 1 pc.
leek – 1 piece
carrots – 1 pc.
potatoes – 4 pcs.
pickled cucumbers – 2-3 pcs.
cucumber pickle – 1 cup
tomato paste – 1 tbsp. spoon
vegetable oil – 2 tbsp. spoons
bay leaf – 1 pc.
peppercorns – 7 pcs
allspice – 3 pcs
ground black pepper, salt to taste
fresh herbs, sour cream for serving

Preparation:

Prepare the necessary components.

1. Cook the meat broth as described in the first recipe, or by looking at the special article on how to cook a tasty and light broth.

2. Rinse the pearl barley several times in running water. Then add cold water and let it cook. After the water boils, cook for 30 minutes. Then remove the pan from the heat and, without draining the water, leave the pearl barley to swell.

3. Cut the onion into small cubes and leeks into thin rounds. We will need a small piece of leek, about 5 centimeters long.

4. Cut the roots and carrots into cubes.

5. Heat the oil in a saucepan and fry the onion and leek until soft. Then add the roots. Simmer together with the onion for 2-3 minutes.

6. Add chopped carrots and stir-fry everything together for another 3 minutes.

7. Now it’s the turn of tomato paste. Simmer it together with vegetables and roots.

8. If necessary, peel the cucumber from seeds and skin. If it is too hard, you can sauté it in boiling water. Or you can simply add it to vegetables with tomato paste. And sauté everything together for 3-4 minutes. You can add a little meat broth.

9. When the meat is completely cooked, remove it from the broth. Strain the broth, and when it has cooled slightly, cut the meat into pieces.

10. Add diced potatoes to the boiling broth. Boil it for 10-15 minutes, lightly adding salt to the broth. Add peppercorns.

11. Then add the sautéed vegetables and the swollen and completely cooked pearl barley.

12. Strain the cucumber brine through cheesecloth and bring to a boil. Let sit and after 10 minutes add to the pan.

13. Add bay leaf along with it and add salt to taste. Also add ground black pepper if you like your soups spicier.

In any case, taste the broth to taste. And add if you feel that something is missing.

14. Place the meat, cut into pieces, into portioned plates and fill them with broth and vegetables.

15. Serve with herbs and sour cream.

A simple recipe for pickle in a slow cooker

Preparing pickle soup in a slow cooker will not take much time and effort on the part of the cook, and the soup will turn out tasty and rich:

Finely chopped onions and grated carrots are fried for 10 minutes in vegetable oil in the “Baking” mode, after which salted (or pickled) cucumbers cut into strips are added and the vegetables are stewed for the same amount of time.
Add meat (pork or beef), potatoes and pre-soaked pearl barley (the day before or half an hour before the start of cooking), and add broth or hot water to the mark. Salt, pepper, cucumber pickle, tomato paste and seasonings - to taste.
“Stew” mode for 2 hours – and the delicious rich pickle is ready!

Bon appetit!

(@okutsevych) Sep 5, 2021 at 5:12 PDT

Recipe for pickle with kidneys and pickles

In addition to meat and chicken, this hearty soup is also prepared with offal; it is especially famous when prepared with kidneys. And there are several recipes, let's look at them too.

We will need:

beef kidneys – 300-500 g
meat broth - 1.5-2 liters
onion – 1 pc.
potatoes – 4 pcs.
pickled cucumbers – 3 pcs.
pearl barley – 1/4 cup
parsley root – 1 pc.
flour – 1 tbsp. spoon
butter or vegetable oil – 2 tbsp. spoons
sour cream – 0.5 cups
dill and parsley
salt, pepper to taste
bay leaf – 1 pc.

Preparation:

1. Clean the kidneys from films and excess fat, rinse in cold water. Then fill them with cold water and soak in it for 2-3 hours, periodically changing the water.

2. Then pour hot water over the kidneys, bring to a boil, boil for 1 minute and drain in a colander. Rinse again with cold water.

3. Rinse pearl barley in cold water several times until the water becomes clear. Then pour it into boiling water and cook until tender.

4. Cut the onion and parsley root into small cubes. Fry the onion in butter in a saucepan, then add the parsley root. Simmer for 4 minutes, then add flour and fry it along with the onion and root. Stir, then add two tablespoons of meat broth, remove from heat and cover with a lid.

5. Peel the cucumbers and cut into cubes. Soak them in a small amount of water

6. Put the kidneys to boil in the meat broth and cook until done. Then take them out and cut them into slices across the grain.

7. Place diced potatoes into the meat broth. After 10 minutes, add pearl barley, sautéed onions and parsley root, chopped kidneys and stewed pickles. Add salt and pepper to taste. Cook everything together for another 10 minutes.

8. Before the end of cooking, add sour cream and bay leaf to the soup. Let it boil and turn it off immediately.

9. Let it sit for a while. Serve the soup along with chopped parsley and dill.

Fresh cucumber pickle - delicious recipe

If you want to try an unusual pickle recipe, and also make it as dietary and low-calorie as possible, try the recipe with fresh cucumbers.

This is the first dish, which has an incredibly fresh and unusual taste, so it is ideal for vegetarians, as well as in the summer. To make the pickle recipe even easier, you can prepare it without pearl barley.

Ingredients:

potatoes – 400 g;
cucumbers – 400 g;
onion – 1 pc.;
tomatoes – 2 pcs.;
sweet pepper – 1 pc.;
carrots – 300 g;
salt, sugar and spices.;
greenery.;
butter.

Preparation:

This recipe is for two liters of water. It must be put on fire and brought to a boil.
At this time, all vegetables are peeled and cut: onions into rings, peppers into small strips, carrots into strips or on a coarse grater, potatoes into small cubes or strips.
Cucumbers should be peeled and chopped using a coarse grater. You need to remove the skin from the tomato before cooking.
All that remains is to prepare the vegetables. To do this, heat the butter and fry the onion in it for a few minutes. Then add peppers and carrots to it.
To make the pickle have a beautiful color, add tomatoes, turmeric and paprika to the frying dish. Salt, pepper and sweeten.
Place the cucumbers in water and cook for 7-8 minutes. After which the potatoes and finished frying. Cook until the potatoes are done. At the end you should add greens - parsley and dill.

To make the pickle recipe even more refined, you can add parsley root to the broth at the beginning of cooking. Serve pickle with fresh herbs and sour cream.

Rassolnik “Moskovskiy” with kidneys and spinach

The peculiarity of preparing Moscow rassolnik is that it is prepared with the addition of spinach or sorrel, or both. Also, no cereals or potatoes are added to it.

When serving, a mixture of egg yolk and milk is used as a dressing. Tasty!!!

We will need:

beef kidneys – 300 gr
meat broth – 1 liter
onion – 1 pc.
celery root – 50 g
parsley root – 50 g
spinach – 200 gr
pickled cucumbers – 2 pcs.
cucumber pickle – 1 cup
butter – 2 tbsp. spoons
green onions or leeks – 1-2 pcs.
bay leaf – 1 pc.
allspice – 3 pcs
peppercorns – 7 pcs
milk – 150 ml
egg yolk – 1 pc.

Preparation:

You can boil the kidneys as in the previous recipe, but there is another way to work with them. Let's see how this can be done in another way.

1. Clean the kidneys from films and excess fat, cover with cold water and cook for 10-15 minutes.

2. Then drain the water, rinse and refill with a small amount of water. Cook until done. In this case, the broth can be used for further preparation of pickle.

3. Cut the onion and roots into strips and fry them in oil.

4. Cut the spinach or sorrel into pieces. Spinach can be used not only fresh, but also frozen. And sorrel can be canned. In this case, the pickle will be more sour.

5. If the cucumbers are large, with thick skin, then you need to peel it, cut the cucumber into two halves and remove the large seeds. Then cut into large strips.

6. Add kidney broth to the boiling meat broth, then add sautéed vegetables, cucumbers, and a mixture of peppers. Cook for 15-20 minutes.

Often, Moscow rassolnik is prepared only with broth from boiled kidneys and brine, without adding meat broth. That is why milk and egg dressing is used. I cook it in meat broth, because it turns out much tastier this way.

7. 5 minutes before the end of cooking, add spinach or sorrel, cucumber pickle, stir and add salt to taste.

If it is cloudy, then you must first strain it through several layers of gauze, then boil it, let it settle and only then pour it into the broth.

8. Cut the kidneys into large slices across the grain.

9. Wash the egg with soap and water, dry with a paper towel and separate the yolk. Mix it with milk, whisking with a fork until fluffy.

10. When serving, place pieces of kidneys in a plate, add a mixture of eggs and milk, pour in the soup and season with fresh green onions.

This recipe also came to us from ancient times. In addition to kidneys, it was also cooked with caviar, chicken and any other type of meat.

In wealthy wealthy families, instead of brine, squeezed lemon juice was added to the broth.

Rassolnik with goose giblets and barley

In addition to kidneys, pickles were also prepared with giblets. In the old days, meat was a luxury, so soups were made with offal. Now, on the contrary, meat is used more often. So, if you want to replace giblets with meat, you can do so with confidence. This substitution will only make your soup tastier.

We will need:

goose giblets, neck, wings – 350-400 g
onion – 1 pc.
leek – 1 piece
potatoes – 3 pcs.
pickled cucumber – 2 pcs.
barley grits – 0.5 cups
white roots (parsley, celery, parsnip) – 150 g
allspice – 2-3 pcs
peppercorns – 6-7 pcs.
bay leaf – 1 pc.
butter – 2 tbsp
greens, sour cream for serving

Preparation:

In the old days, soup according to this recipe was prepared according to the principle of the previous version. It did not contain potatoes or cereals. But it also contained spinach, and a sauce of whipped yolk with milk was used as a dressing.

I don’t want to repeat myself, so I offer this recipe.

By the way, barley was added here for a reason. Separate grains were traditionally prepared with different types of meat. So barley was added to meat and kidneys, rice was added to chicken, and barley was added to goose and duck offal. And vegetarian soups contained buckwheat and rice.

1. Prepare goose giblets (stomachs, hearts, liver, lungs, kidneys) and bony parts of the carcass (head, paws, neck, wings).

Cut the stomachs in half and remove the hard film, cut the hearts and wash them thoroughly from blood, cut off the films from the liver and cut out the ducts, remove the film and excess fat from the kidneys.

Cut the neck into two parts, cut the wings into two parts at the joint, remove the eyes from the head, scald the paws, clean and cut off the nails.

2. Rinse everything thoroughly, add hot water and let it cook, constantly skimming off the foam. To improve the taste, you can cook giblets by adding them to pre-cooked meat or chicken broth.

It is better to boil the liver separately so that the broth does not become bitter.

3. Cut the onion and roots into long strips and fry in oil.

4. Peel the cucumbers and remove seeds if necessary and cut into strips. Simmer in a small amount of water.

5. Cook the giblets for 15-20 minutes, adding a mixture of peppers. Then strain the broth through several layers of gauze and put the giblets back into it.

Then cook the pickle, just as we cooked it in the previous recipe, that is, according to the Moscow recipe. This is the case if you cook it without cereals and potatoes, but with sorrel or spinach.

If you prepare soup with potatoes and barley, the scheme will be different.

6. After 15 minutes of boiling the giblets, filter the broth, then put the giblets into it again and add the potatoes and barley cut into thin strips, cook for 15 minutes. We also add a little salt, finally adding salt at the end of cooking.

7. Then add sautéed onions with roots, poached cucumbers, strained and boiled brine as needed and cook for another 10 minutes.

8. Before turning off, add bay leaf, salt and pepper to taste. Remove chicken giblets and bone parts. Cut the giblets into pieces of approximately the same size. Remove meat from neck, wings and legs. Discard the bones and head.

9. Place meat and giblets into plates, pour in broth and vegetables.

10. Serve with sour cream and fresh chopped herbs.

Or just like in the Moscow rassolnik recipe, with whipped yolk and milk.

Homemade pickle soup with cabbage

This delicious soup can be prepared not only with cereals, but also with fresh cabbage. And no matter how surprising it may sound, it will not be borscht, but still pickle.

We will need:

meat broth - 1.5 liters
fresh cabbage – 200 gr
potatoes – 3 pcs.
carrots – 1-2 pcs.
onion – 1 pc.
leek – 1 piece
pickled cucumbers – 2 pcs.
cucumber pickle – 1-1.5 cups
parsley root – 100 g
celery root – 40-50 g
butter – 2 tbsp. spoons
salt, pepper to taste
sour cream, greens for serving

Preparation:

Homemade rassolnik can be prepared using broth with pork, beef, or lamb. And also in chicken and fish broth, or in water.

Boiled meat from the broth can also be added to this hearty soup.

We already know how to cook broth from this article and from previous ones, so we won’t dwell on it. Let's assume that the broth has already been cooked.

1. Chop onions, leeks, roots, carrots and cabbage into thin strips.

2. Fry the onion in butter until soft, add the roots and fry them with the onion for 2-3 minutes. Then add the carrots cut into strips and simmer everything together for another 3-4 minutes.

3. If the cucumbers are thick-skinned, remove skin and seeds. Then add them to the carrots and simmer all together for another 3-4 minutes.

4. Cut the potatoes into cubes.

5. Place cabbage and potatoes in boiling broth, cook for 15 minutes, adding a little salt. Don't forget that we will also have pickles and brine added.

6. Then add sautéed vegetables and roots to the broth. Cook for another 15-20 minutes.

7. Boil the cucumber brine and strain. Add it to the broth. Don't forget to add bay leaf, salt and pepper. Let simmer for 5 minutes.

8. Serve with fresh chopped herbs and sour cream.

Tips and useful tricks

Classic pickle soup is prepared with kidneys, but some people don’t like their smell. It will completely disappear if you pour a small amount of vinegar over the buds sprinkled with soda.

How to make pickle with barley rich and aromatic? It is not forbidden to add smoked meats or lard, more vegetables and herbs to any broth. The spoon should “stand” in the pickle, but the components should not be overcooked. Full-fat sour cream will complement the high-calorie and filling first course.

Rossoshansky-style rassolnik with cucumber brine and lard

Have you ever cooked pickle soup with lard? Try it, it's interesting and unusual. It even has a name “in Rossoshan style.”

We will need:

meat broth - 1.5 liters
lard – 50 g
potatoes – 3 pcs.
carrots – 1-2 pcs.
onion – 1 pc.
tomato paste – 1 tbsp. spoon
pickled cucumbers – 2 pcs.
cucumber pickle – 1-1.5 cups
parsley root – 100 g
celery root – 40-50 g
salt, pepper - to taste
sour cream, greens for serving

Preparation:

You can prepare this soup with any broth, both meat and chicken.

1. Cut the bacon into small pieces and melt it in a saucepan. Fry diced onions, roots, carrots and tomato paste in it. You can add a little broth.

2. Add chopped pickles and simmer all together for 4-5 minutes.

3. Add potatoes cut into cubes into the prepared boiling broth and cook for 15 minutes, lightly salting them.

4. After this time, add sautéed vegetables and bacon to the broth. Cook everything together for another 15-20 minutes.

5. Prepare cucumber pickle. If necessary, bring it to a boil and strain. Then add to the broth along with bay leaf, pepper and remaining salt.

6. Bring to a boil, remove from heat and let steep under the lid for 15 minutes.

7. Serve with pieces of meat from which the broth was made, sprinkled with fresh chopped herbs and flavored with sour cream.

Lenten pickle

Rassolnik can be lean or cooked in meat broth. Season it with pearl barley or rice and add vegetables. A mandatory ingredient for preparing Rassolnik is salted or pickled cucumbers. To make the soup, we used homemade pickled cucumbers.

Ingredients:

Pearl barley - 200 gr.
Potatoes - 5 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Vegetable oil - for frying.
Bay leaf - 1 pc.
Cucumber pickle - 1/2 cup.
Pickled cucumbers (or pickled) - 4 -5 pcs.
Salt, ground pepper - to taste.

Preparation:

Cook 200 grams of pearl barley separately for 30-40 minutes (until cooked).
Peel 5 potatoes, cut into cubes.
Grate 1 carrot, finely chop 1 onion, cut the pickled cucumbers into strips or grate on a coarse grater.
Fry the onions and carrots in vegetable oil for about 10 minutes.
Add pickled cucumbers and simmer for another 10 minutes.
Add chopped potatoes to boiling water and cook until boiling.
Add fried carrots, onions, cucumbers and cooked pearl barley. Cook until the potatoes are ready.
Add 1/2 cup cucumber pickle, a little salt, pepper, bay leaf. Bring to a boil and check how salty the soup is - you may need to add more salt to taste. Cook for another 5 minutes.

When serving, add chopped herbs to the soup.

Recipe for pickle with dried mushrooms in Suzdal

As mentioned above, pickles can be cooked with mushroom broth and with mushrooms. Let's see how it's done.

We will need:

dried mushrooms – 100 gr
pickled cucumber – 2 pcs.
onions – 2 pcs.
potatoes – 3-4 pcs.
parsley and celery root – 100 g
butter or vegetable oil – 2 tbsp. spoons
salt, pepper to taste
sour cream and herbs for serving

Preparation:

1. Soak dried mushrooms for 2-3 hours, then boil them until tender. Let cool and cut the mushrooms into strips. But you can also cook with fresh mushrooms.

2. Cut the onion and roots into strips and fry in butter or vegetable oil.

3. Peel the cucumbers from skin and seeds if they are large, or simply cut into strips. Then simmer them in a small amount of water.

4. Cut the potatoes into small cubes, place them in boiling mushroom broth and cook for 10 minutes until half cooked.

5. Then add the sauteed onions and roots along with pickled cucumbers. Add salt and pepper to taste and cook until done.

6. Serve with mushrooms, herbs and sour cream.

The same pickle can be cooked with cereal.

And today we haven’t cooked it with fish yet. Therefore, let's not miss the opportunity and prepare.

With beef and rice

Beef is the traditional meat for pickle. It is loved and revered in different countries, thanks to its rich composition and healing effect - beef will help strengthen the immune system and eliminate inflammatory processes. To prepare pickle soup, it is better to take meat on the bones to get a good rich broth.

This sour soup is prepared from:

water – 4.5 l;
beef – 600 g;
pickled cucumbers – 250 g;
rice – 3.5 tbsp;
potatoes - 6 tubers;
carrots – 1 pc.;
onions – 2 pcs.;
garlic - several small cloves;
salt and pepper - to taste;
vegetable oil – 20 ml.

The meat is washed, filled with water and cooked after boiling over low heat for 1.30. If the meat is from an old animal, it will need to be cooked longer, about 3-4 hours. When finished, it should easily fall away from the bone. When the beef is ready, it needs to be cooled slightly and cut into portions.

The potatoes are peeled and cut into cubes. The rice is washed under water and placed in the broth along with the potatoes. You can use any rice grain for pickle, but it is best to add round grains to the soup - they cook faster and do not have a specific taste.

While the cereal and potatoes are boiling, the frying is being prepared. Vegetable oil is heated in a frying pan, onions are added to it, browned, then grated carrots. Large cucumbers from the barrel are cut into strips, and small ones are grated on a coarse grater - this way the soup will ultimately turn out tastier and more aromatic. You need to simmer the vegetables under the lid for about 4 minutes, then add them to the soup with the rest of the ingredients. Ideally, no salt is added to the pickle - the cucumbers provide enough of it. But if the taste of the brew seems unsaturated, you can add additional salt and pepper. Greens are added at the end - into a large container or directly into plates before serving.

Rassolnik with sturgeon royal style

Pickles are also cooked with fish. In principle, any will do. But it was served at the royal table with sturgeon. So the choice of fish is yours.

Ingredients:

sturgeon – 300 gr
onion – 1 pc.
carrots – 1 pc.
potatoes – 3-4 pcs.
parsley and celery root – 100-150 g
pickled cucumbers – 2 pcs.
cucumber pickle – 1 cup
butter – 1 tbsp. spoon
water – 2 liters
peppercorns – 7-8 pcs.
pepper, salt to taste
bay leaf – 1 pc.
sour cream, fresh herbs for serving

Preparation:

1. Prepare the sturgeon by peeling and rinsing it under running water.

2. Then place the fish in water, add the peeled onion, peppercorns and cook for an hour, skimming off the foam.

3. Cut the roots and carrots into small strips and fry in butter.

4. Cut the cucumber into small strips. If necessary, peel the cucumber and remove the seeds if they are too large. Add cucumber to roots. Pour half a glass of broth and simmer for 20 minutes.

5. Cut the potatoes into small cubes and add to the broth with the fish. Cook for 15 minutes.

6. Then add sauteed roots with cucumbers to the broth. Pour in the strained and boiled brine.

7. Let it boil, add salt and pepper to taste. Take out the sturgeon, cut into pieces, freeing it from the bones.

8. Place the sturgeon on plates and pour over the broth with vegetables. Season with sour cream and chopped fresh herbs.

Novotroitsky rassolnik with fish and crayfish tails on cucumber brine

This recipe is very interesting, and you don't often see it in print. But if you cook according to it, you will not regret a single second. It turns out so delicious. In addition, this recipe contains an unusual and very tasty ingredient.

We will need:

fresh fish of two or three varieties – 400 g
salted fish – 100 gr
boiled crayfish tails – 5 pieces
onion – 1 pc.
parsley root – 1 pc.
celery root – 1 pc.
pickled cucumbers – 2-3 pcs.
cucumber pickle – 1 cup
butter – 1 tbsp. spoon
tomato paste – 1 tbsp. spoon
water – 2.5 liters
salt, pepper to taste
greens for serving

Preparation:

1. Cook fish broth. For the broth, it is best to take one variety of small fish, such as ruffe, and a variety of less bony fish, such as pike perch, which can later be served along with pickle.

2. Boil small fish, strain the broth. Then add the second type of fish and cook it until done. Remove the fish and cut into portions. Remove the bones.

3. Boil salted fish in a separate pan. Then take it out and, having cleared the skin of the bones, disassemble it into small pieces.

4. Cut the onions and roots into cubes and fry them in butter. Then add a little broth and simmer for 10 minutes until the roots become limp.

5. Simmer pickles in a small amount of water. 2-3 minutes will be enough.

6. Add both types of fish, cucumbers and cucumber brine to the broth with fish, along with sautéed roots, which we boil and strain if necessary. We also add boiled crayfish tails and tomato paste.

7. Bring to a boil, then remove from heat, cover with a lid and let stand for a while.

8. Serve with chopped parsley or dill.

Kuban rassolnik with lard

This amazing homemade pickle soup turns out to be especially tasty and appetizing. Boil beef kidneys and heart, weighing approximately 500–600 g each. Chop 2 onions into strips and fry them in melted butter with 2 tbsp. l. tomato puree. Add 4 pickled cucumbers, cut into thin slices, into the broth. Boil 30 g of pearl barley in broth until soft and add 6 potatoes, cut into cubes. As soon as the soup boils, add carrots, onions and cucumbers. Throw the offal cut into strips or cubes into the prepared pickle and season the soup with black pepper. Pour the pickle mixture into plates and add lard and herbs, mashed with garlic, into each bowl.

The rassolnik is allowed to brew first so that its taste becomes more intense, rich and interesting. This dish is served with sour cream, fresh bread, pies or puff pastries. It is customary not to add sour cream to fish pickles, but it all depends on the gastronomic preferences of your family, because the main thing is that it is tasty! On the “Eat at Home” website you will find many interesting recipes on how to prepare pickle soup at home. Share your delicious ideas and suggestions with us!

Delicious pickle with shrimp

This recipe appeared in my piggy bank quite recently. Previously, we could only hear about shrimp, and certainly this overseas product has nothing in common with Russian cuisine.

But time passes, recipes smoothly flow from one cuisine to another, and every year more and more new variations appear. So why not make this traditional Russian shrimp soup. Moreover, it is prepared without violating the rules for preparing traditional pickle at all.

We will need:

fish broth – 2 liters
peeled shrimp – 300-400 g
onion – 1 pc.
carrots – 1 pc.
potatoes – 3-4 pcs.
pickled cucumbers – 2 pcs.
cucumber pickle – 0.5 cups
brown rice – 100 gr
parsley root – 2 pcs.
vegetable oil – 2 tbsp. spoons
salt, pepper to taste
sour cream, fresh herbs for serving

Preparation:

1. Prepare fish broth. The fish can be served separately, or you can remove skin and bones and add it to the soup when serving.

2. Cut onions, carrots and roots into small strips. Heat the oil in a saucepan and fry the onion first, then the roots and carrots.

3. Peel the cucumbers from skin and seeds, cut into strips and simmer in a small amount of fish broth for 10-15 minutes.

4. Place the rice in the boiling broth, bring to a boil and add the potatoes cut into small cubes. Cook for 10-15 minutes.

5. Then add sautéed roots with vegetables and stewed cucumbers. Cook for another 10 minutes.

6. Add strained and boiled brine to the contents of the pan, add peeled shrimp. Add salt and pepper to taste, bring the soup to a boil. Remove from heat and let simmer for 10-15 minutes.

7. Serve with sour cream and fresh herbs