Rassolnik with rice and pickles recipe

Recipe for pickle with rice and pickles

The most popular dishes of Russian cuisine are cabbage soup and rassolnik. The second one immensely pleases all lovers of salty and aromatic food, as it allows you to enjoy a bunch of useful vitamins. A special component of today's recipes will be rice, on the basis of which you can prepare a very light and satisfying soup.

According to ancient recipes, the first pickles were cooked exclusively with pearl barley with the addition of beef kidneys. It’s a pity that there were no videos in those days, but believe me, they differed from the current options in both ingredients and technology. Now there is no need to strictly follow recipes, and you can even make a vegetarian version of a long-known dish. Instead of pearl barley, feel free to use any cereal: rice, oatmeal or bulgur.

The good thing about rassolnik is that you can prepare this delicious soup every day, and it will be unique every time. The main ingredients - meat, cereal and salty product - can be used completely different, and the dish will still be called rassolnik.

This is very important for people who are on diets, count calories or have individual intolerance to certain foods. Cucumbers can be replaced with lemon, green tomatoes or capers, and any meat can be used, from chicken to pork.

Rassolnik with white rice and pickled cucumbers

Rice is one of the oldest crops. It’s not for nothing that Asians include it in their daily diet. Cereals are often included in recipes for fasting days, as they can saturate a person with energy (due to the content of complex carbohydrates) and also rid the body of excess fluid.

Important: in some combinations (especially with milk or sugar), rice can cause gastrointestinal irritation and constipation, so children and pregnant women should be careful when consuming porridge based on this cereal.

Also, one of the ingredients of any decent pickle soup is pickles. They can be either homemade or store-bought, but you must remember one thing: the saltier the food, the greater the load on the kidneys. Rassolniki are contraindicated for people with pancreatitis and other gastrointestinal diseases. For children, it is better to prepare slightly salty soup. The same applies to pregnant women, because salt can cause swelling and constipation.

Tip : to prepare a classic version of pickle, you can use beef kidneys. In this case, they will have to be soaked for a day, periodically changing the water, and then cooked separately for another hour to get rid of the characteristic sour smell.

Important : such a pickle with so many ingredients will be liquid and light, but if you like richer soups, you can distort the proportions a little, and also use pork or beef as a basis.

chicken breast 500 g
water 2 l
rice groats 80 g
potatoes 200 g
onion 100 g
carrots 100 g
pickled cucumbers 300 g
tomato paste 4 tbsp.
salt 1 tsp
sunflower oil 40 ml
sour cream 50 g
dill 1 bunch

Calories: 112 kcal

We carefully sort the rice, then rinse until the water becomes clear, and then soak for a short time. This is done so that later the rice cooks evenly and does not crunch on the teeth.

Simmer broth based on chicken meat. If you want to prepare a more dietary option, you can make pickle soup with water and not worry about it being bland - tomato paste and cucumbers neutralize the tastelessness of the base, and you will get a very low-calorie and satisfying soup.

Heat the oil in a frying pan and start preparing the frying - this is perhaps the most important stage of the entire recipe, since it is the dressing that will give the pickle its color. Peel the carrots and onions, wash them, and then chop them. If you are cooking for a child, you can grate the root vegetable and skip the sautéing step altogether and simply boil the vegetables in the broth.

Fry the carrots and onions until golden brown, then add tomato paste, stir thoroughly and simmer over low heat. If desired, you can pour a little broth.

Finely chop the cucumbers with a knife or grate them, and then add them to our dressing and simmer the whole mass for another 10 minutes.

Cut the peeled and washed potatoes into wedges or standard cubes. Pour it into the boiling broth along with the rice and cook for 10 minutes until tender.

It is recommended to add cucumbers to the soup last, otherwise the acid will not allow the potatoes to cook properly. Pour the dressing into the soup and stir.

At this time, you need to taste the pickle, add salt and spices.

Let the finished soup “rest” under the lid for 20 minutes.

Rassolnik with chicken and rice

Chicken lovers will love this recipe. As I said earlier, rassolnik can be prepared not only with beef, but also with pork, minced meat, and chicken. We'll do it with the last one. The soup will be very healthy and nutritious.

Ingredients:

chicken meat - 250 gr.
cucumbers - 4 pcs.
potatoes - 3 pcs.
carrots - 1 pc.
onion - 1 pc.
rice - 3/4 cup
parsley

Preparation:

The first step is to cook the chicken. Place it in a saucepan, add water and cook over medium heat until tender.
To make the broth more flavorful, add half a carrot and half an onion.
Cut the remaining onion and carrot halves into medium pieces.
Finely chop the parsley.
Place the greens and vegetables in a frying pan and fry until browned.
Now pour 1.5 cups of water into the washed rice and set to simmer over low heat.
Cook the rice until all the water has evaporated.
Cut the cucumbers into half circles.
We send them to the carrots and onions and pour a little water. Stir and leave to steam until the vegetables soften.
Add peeled and chopped potatoes to the finished chicken.

Add half-cooked rice there, bring to a boil and cook until done.
Now we’re sending our roast into the broth.

Bring to a boil, add salt and pepper. Cook for another 5 minutes and remove from heat.

Rassolnik is best served 5-10 minutes after cooking. It turns out very tasty, aromatic and beautiful.

Recipe for pickle with rice and pickled cucumbers

In winter, we need a lot of calories, as energy is consumed quite quickly. And if light soups with water or lean meat are enough for the summer diet, then in winter it is necessary to cook hearty pickles.

For this soup, either beef or pork is suitable. Do not use gelling agents such as skins, as the soup will harden unattractively into a jelly in the refrigerator. It is best to take meat on the bone - this will give the dish a special aroma and taste.

Important : pickled cucumbers are no worse than pickled ones, but remember that if you are using very spicy products, then you need to discard the additional pepper. An overly salty soup can still be corrected, but an overly peppered one will have to be eaten through tears.

Cooking time: 1 hour

Number of servings: 12

Energy value

proteins – 7.2 g;
fats – 16.3 g;
carbohydrates – 8.9 g;
calorie content –211.4 kcal.

Ingredients

pork on the bone – 500 g;
water – 2 l;
rice cereal – 50 g;
onion – 100 g;
carrots – 100 g;
pickled cucumbers – 200 g;
salt – 1 tsp;
sunflower oil – 30 ml;
greens – 20 g;
brine – 30 ml;
potatoes – 100 g.

Important : since we use pork for the base of the broth, the calorie content of this dish is very high. To smooth things out a little, add a little less vegetables and grains than you planned.

Step-by-step preparation

Cooking pork: if you are not sure about the origin of the meat, you can use secondary broth. To do this, boil the product until it boils, drain the water and add clean water. Then the liquid must be filtered, and the meat removed and separated from the bone.
We sort the rice, rinse it several times in cold water and soak it for a while while we prepare the frying.
We clean the carrots and onions, wash them, and then saute them with a little oil in a frying pan or in a saucepan. The onion should be cut into small cubes, and the carrots into thin strips that will not be felt in the soup.
When the vegetables are fried, add the brine and a little broth, and then simmer them under the lid over low heat for 10 minutes.
We chop the pickled cucumbers using a grater and send them for frying.
Peel, wash and cut the potatoes to taste. If you chop the carrots into strips, then try to give the rest of the ingredients the same shape as possible so that there is no shaped contrast. Place the chopped potatoes into the boiling broth along with the rice and cook for 10-15 minutes until tender.
After this, put our frying into the pickle and stir. Taste for salt and add more if necessary.
Cook the soup over low heat for another 10 minutes, then pour in the finely chopped herbs, cover with a lid and let cool slightly.

Rassolnik with pickled cucumbers is ready! It looks so appetizing in the photo that it is impossible to resist the temptation to go to the kitchen and prepare a fragrant, rich soup for lunch. It can be served with fish pies as in ancient times, with donuts or fresh crispy bread. Bon appetit!

Rassolnik is a dish that is easy to prepare at any time of the year, since the ingredients are within walking distance. But if you have a little free time, you can roll soup preparations into jars.

To do this, all vegetables (except potatoes) must be chopped, mixed with boiled rice, spices and water, and then simmered for about 30 minutes. Instead of pickled cucumbers, you can use fresh ones. Season the resulting mass with vinegar and pour this brew into sterilized jars - the twists will safely last 1-2 years in the basement or cellar, if all preservation conditions are followed. Then you just need to add this preparation to the boiling broth, add potatoes and simmer for 15 minutes.

Chicken pickle recipe

Ingredients:

Boiled chicken – 200 gr
broth - 2 liters
potatoes - 3 pcs.
pickled cucumbers - 5 pcs.
brine - 250 ml
rice - 4 tbsp. l
onion - 1 piece
tomato - 1 pc.
garlic - 3 cloves
sour cream - 1 tbsp. l
carrots - 1 pc.
vegetable oil - 150 ml
bay leaf - 2 pcs
parsley and dill
salt, pepper to taste.

Cooking method:

1. First, we need to boil the rice in salted water, then rinse it in cold water and put it on a sieve to get rid of excess moisture.

2. Next, peel the pickled cucumbers and cut them into strips. Place them in a saucepan, fill them with brine, put them on the fire, bring to a boil and simmer for 15 minutes over medium heat.

3. Then cut the peeled potatoes into cubes and throw them into boiling chicken broth.

4. Meanwhile, finely chop the onion, grate the carrots on a coarse grater and fry in a frying pan in vegetable oil until golden.

5. At the moment when the potatoes become soft, add sautéed vegetables, diced tomatoes, bay leaves, stewed cucumbers, boiled chicken, salt and pepper to taste.

6. A few minutes before readiness, add rice and finely chopped garlic and herbs.

7. Cover with a lid and let it brew for 10 minutes, then put it on plates, add sour cream and serve.

Rassolnik in a slow cooker

The only inconvenience is that the broth will have to be prepared separately and then poured into another container. Or use a frying pan or saucepan to prepare the fry.

Pickles with rice and pickles are a unique set of vitamins that can be consumed almost every day. Remember - even if you are absolutely healthy, you need to carefully monitor the level of salt in your food in order to live long and happily without disease.

How to cook rassolnik in a slow cooker

Ingredients:

Pork – 300 gr
water - 2 liters
onion - 1 piece
pickled cucumbers - 4 pcs.
cucumber pickle - 100 ml
carrots - 1 pc.
rice - 50 gr
tomato paste - 3 tbsp. l
garlic - 2 cloves
vegetable oil - 50 ml
greenery
salt and spices to taste.

Cooking method:

1. Pour vegetable oil into the multicooker bowl and turn on the “Frying” program for 15 minutes. Then put in small diced onions, carrots and pickled cucumbers.

2. Pour in the cucumber brine, add tomato paste, mix and cook with the lid open, stirring occasionally until the end of time.

3. Next, transfer all the contents from the bowl into another clean bowl, and here we place the meat cut into small pieces, diced potatoes and washed rice.

4. Fill with water, close the lid and set the “Soup” mode for 1 hour.

5. After about half an hour, add roasted vegetables, spices, salt to taste, finely chopped garlic to the broth and mix the whole mass.

6. Close the lid again and cook until the program ends.

7. Pour the finished soup into bowls, sprinkle with herbs and serve with sour cream.

Rassolnik with rice and pickles. 4 most delicious recipes

Rassolnik is a wonderful homemade soup whose history dates back to the fifteenth century and a favorite dish at that time called "kalya", which was brewed from cereals and the addition of brine from homemade pickles. That old recipe has gone through centuries of modifications to now have the look and taste of the dish that many of us love. Today we will tell you how to prepare rassolnik with rice and pickles in various types of broth, one of the popular versions of this soup.

As you can understand from the name alone, brine occupied an important place in the preparation of the soup, which in our time has been successfully replaced by pickles.

The basis for pickle with rice can be broth made from pork, beef, chicken, mushrooms or vegetable broth if the soup includes a lean version. Each of these options is good in its own way and can be quite successfully alternated depending on preferences or available products.

Content:

Rassolnik with rice and pickles with pork or beef

Many people can consider this soup a classic recipe for pickle soup with rice because pork broth is very popular for its taste and the availability of pork meat on store shelves, and we have long loved beef for the taste of the broth and low calorie content.

Pork is a fairly tender meat with a mild taste that does not require much time to cook, which is why it is so convenient to use for soup. The broth will be rich and very satisfying. But it is not recommended to use too fatty parts of the pork carcass. The soup comes out well from the shoulder with the bone. According to many housewives, the bones give the broth a special flavor.

Making beef broth will require more time, which will be spent pre-cooking the meat. Don't forget to skim the foam from the meat broth and turn on the stove over medium heat. Meat cooked covered over low heat comes out softer.

For the pickle you will need:

pork or beef - 300-400 grams,
potatoes - 3-4 pieces,
carrots - 1 piece,
onion - 1 onion,
salted or pickled cucumbers - 4-5 pieces,
white rice - 0.5 cups,
greens - to taste.

Preparation:

1. To prepare the broth, wash the meat and cut it into not very large pieces if you are using boneless meat for soup. If the meat is on the bone, you can cook it whole, but be sure to rinse it very well so that you don’t get any small bone fragments. When the meat broth with bones is ready, you may need to strain it further.

2. Cook the meat until done. It can be identified by the sufficient softness and pleasant aroma of the meat broth. If you remember to skim off the foam, the broth will turn out clear. It is enough to cook pork for about an hour; for beef, the period increases to 1.5-2 hours, depending on how hard the meat was used. Long simmering under a lid over low heat has a good effect on both beef and pork, but will require longer cooking.

3. When the meat is ready, cut the potatoes into cubes and add to the meat broth. The meat on the bone can be removed from the broth to separate the meat from the bone and then added back to the soup.

4. At the same time as the potatoes, rice is added to the broth. Before this, it must be rinsed with water several times until the excess starch, visible in the water in the form of a cloudy white precipitate, disappears. With washed rice, the soup will not become cloudy and the broth will be clear.

5. While the potatoes and rice are cooking, prepare the fried onions and carrots. To do this, finely chop the onion and grate the carrots on a coarse grater. Heat the vegetable oil in a frying pan and first fry the onion until lightly browned, then add the carrots to it. Stir fry the vegetables for a few minutes. You can cover with a lid and simmer lightly until the onions and carrots become soft. Remove the finished frying from the plate and leave until the potatoes and rice are ready.

6. If you are preparing pickles with pickles and rice, then the most characteristic ingredient in it is, of course, cucumbers. They are added to the soup at the very end of cooking, because they do not need to be boiled, just letting them simmer for just a couple of minutes is enough. For pickle, cucumbers must be finely chopped or grated on a coarse grater; this will depend only on your taste, whether you and your family like cucumber pieces to come across.

7. When the potatoes and rice are cooked until tender, put the chopped cucumbers in the pan, cook them for two to three minutes, then add the fry and mix well. Add bay leaf to soup.

8. Add salt to the soup to taste, keeping in mind that pickles will already have a slight saltiness. Be sure to taste the broth to see if there is enough salt. You can add ground black pepper for flavor and fresh herbs. Allspice peas are also great, literally 2-3 peas.

If desired, you can add a few tablespoons of cucumber brine that remains in the jar to such a pickle; this will give the broth a more pronounced taste of cucumbers. But keep in mind that this will also increase the salt content; do not over-salt the soup later.

Be sure to let the finished soup steep for at least 15 minutes, preferably half an hour. During this time, all components of the soup are saturated with each other’s aromas and the pickle with pickles and rice will turn out unforgettably delicious.

You can serve the soup with sour cream, garlic croutons and herbs. A wonderful family dinner is ready!

Watch also the video on how to prepare pickle soup with rice and pickles with meatballs:

How to cook pickle with rice.

Wash the ribs and cut them one or two at a time.

Cook broth with carrots and onions from the ribs.

When the ribs are ready, remove them with a slotted spoon into a deep bowl or other dish and cover with a lid so as not to dry out.

Finely chop the pickled cucumbers. Strain one glass of brine.

Cut potatoes into cubes. Grate the carrots onto a coarse grater. Rinse the rice.

Wash the parsley and dill and chop finely.

First fry the onion in a frying pan, then add the carrots and simmer until soft, then add one to two tablespoons of tomato paste and fry for 1-2 minutes.

At the end, cucumbers and simmer a little

Add chopped potatoes to the boiling broth and cook until half cooked, then add washed rice and cook until done. After this, add the ribs, dressing and bay leaf.

After two minutes, pour in the cucumber pickle, sprinkle with herbs and pepper, everything to taste. Let it boil and turn off the stove.

Rassolnik with rice recipe with pork ribs is ready!

Rassolnik can be served with or without sour cream. And for the second course it will be perfect if you prepare the recipe for oriental cutlet on the bone

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Rassolnik with rice and pickles - recipe with chicken

Rassolnik in chicken broth is prepared in a very similar way to what we described above, but still with minor differences. It will taste a little more tender and a little more dietary, since chicken meat is leaner compared to pork. For the pickle, you can use any part of the chicken carcass; take what you have on hand. It will be delicious with wings, legs, and even breast.

For pickle with rice and chicken you will need:

chicken - 300-400 grams,
rice - 0.5 cups,
potatoes - 3-4 pieces,
carrots - 1 piece,
onions - 1 piece,
pickled cucumbers - 5-6 pieces of medium size,
brine - 1 glass,
greens, salt, pepper - to taste.

Preparation:

1. First of all, prepare the chicken meat for the broth. Rinse the chicken thoroughly, removing any remaining feathers if using wings. Divide into portions. You can leave large parts, such as a whole wing or drumstick, if your family likes larger pieces, or you can cut them into smaller ones if you are cooking for children. You can also cook the chicken whole, and after it is ready, remove it from the broth and remove the meat from the bone. Discard the bones, and cut the meat into pieces and return it to the soup.

2. Pour cold water over the chicken and cook over medium heat. Don't forget to skim the broth so it remains clear. Add half a carrot and half an onion to the chicken, this will make the broth more aromatic and golden. Later, these vegetables must be removed from the soup.

3. Boil the chicken for 30 minutes.

4. Finely chop the other half of the onion and carrot for frying. Finely chop the fresh parsley.

5. Fry onions, carrots and parsley in vegetable oil until the vegetables soften and brown a little.

6. In a separate saucepan, cook the rice until half cooked. A convenient and quick way to do this is to pour water at a rate of 2 to 1 with rice. If you take 0.5 cups of rice, then pour a glass of water into a small ladle, pour in the rice and cook over low heat. Don't forget to rinse the rice first to get rid of excess starch and protect the future soup from becoming cloudy.

7. Cut the pickled cucumbers into small pieces. You can cut it into half rings or grate it on a coarse grater. Then add the cucumbers to the pan with the vegetables, stir and simmer over low heat for a few minutes until the cucumbers soften.

8. Peel the potatoes and cut them into cubes. Place it in the broth half an hour after you start cooking the chicken. Add pre-prepared rice there. Continue cooking until the potatoes are done. Salt the soup to taste and add bay leaf.

The soup is ready. It can be served with or without sour cream, according to your taste. This pickle with rice and pickles with chicken is loved by both adults and children and will be a wonderful lunch for the whole family.

Preparing rassolnik with pickles, rice and chicken

For pickle with rice and chicken you will need:

chicken - 300-400 grams,
rice - 0.5 cups,
potatoes - 3-4 pieces,
carrots - 1 piece,
onions - 1 piece,
pickled cucumbers - 5-6 pieces of medium size,
brine - 1 glass,
greens, salt, pepper - to taste.

Preparation:

3. Boil the chicken for 30 minutes.

4. Finely chop the other half of the onion and carrot for frying. Finely chop the fresh parsley.

5. Fry onions, carrots and parsley in vegetable oil until the vegetables soften and brown a little.

9. When the potatoes are cooked, add the stewed vegetables to the soup, add the cucumber pickle and continue cooking for another 5-10 minutes after boiling, until the carrots and onions become soft. After this, turn off the stove and let the pickle brew for 10-15 minutes under the lid.

You may be interested in: Meatballs with gravy. Very tasty recipes: with tomato sauce, with rice, in cream sauce and like in kindergarten.

Rassolnik with rice and sausage - step-by-step recipe

Such a wonderful soup as rassolnik with rice and pickles can be prepared in countless different ways and with the addition of various ingredients, but in our opinion, such an original subtype as rassolnik with sausage deserves special attention. The good thing about it is that it can give you a completely new taste of a long-familiar dish. And you don’t need to cook the meat for broth for a long time.

For pickle with sausage you will need:

pickled cucumbers - 5-6 pieces of medium size,
potatoes - 2-3 pieces,
smoked sausage - 300-400 grams,
carrots - 1 medium size,
white onion - 1 onion,
short grain rice - 0.5 cups,
cucumber pickle - 1 glass,
salt, pepper, herbs to taste.

Preparing pickle soup with rice and sausage:

1. Since meat is not used for the broth, there is no need to cook the broth and the potatoes and rice are cooked first.

Rinse the rice thoroughly with running water until it becomes clear. Peel the potatoes and cut into cubes. Boil water in a saucepan, then add rice and potatoes and cook until tender.

2. Finely chop the onion and grate the carrots on a coarse grater. Heat vegetable oil in a frying pan, then fry the onion in it over medium heat until it becomes translucent. After this, add the grated carrots and fry them together until browned.

3. Finely chop the pickled cucumbers and add them to the frying pan with the onions and carrots, simmer a little until the cucumbers soften.

4. Prepare the sausage. It is best to choose which sausage to use for soup by experimentation and, based on your preferences, we can only say from our own experience that smoked sausage makes the soup richer and more flavorful. Others, on the contrary, like to use boiled sausage. But in this case, you need to buy good quality sausage, which has a high content of meat ingredients; cheap low-quality sausage can spoil the taste.

Cut the sausage for soup into cubes or strips of not very large sizes, so that it will be convenient for you to eat it later in the soup. Add the chopped sausage to the roasted vegetables and heat it for a few minutes over low heat together with them, stirring well. When the sausage reveals its aroma and is saturated with the juices of onions and carrots, turn off the stove and set the frying aside.

After this, the soup is ready. Believe me, you won’t soon forget the taste of pickle with rice and sausage according to this recipe, and your loved ones will ask for more.

The best recipes for making pickle with rice

Recipe for classic rassolnik with rice and beef

For the dish you will need:

200-250 grams of beef meat;
200-250 milliliters of pickled cucumber brine;
three or four large potatoes;
three tablespoons of long grain rice;
one medium-sized fresh cucumber;
bulb;
a bunch of fresh parsley;
sunflower oil.

Cooking algorithm:

Firstly: you need to clean the meat from bones and films, vegetables from peels and husks. Secondly: you need to fill the meat base with water and let the broth cook for forty minutes. Third: add diced potatoes to the meat, add rice.

Then you should cook the pickle for about a quarter of an hour. Cut the cucumber and lightly fry it in a frying pan in oil. Add fried cucumber to the almost finished pickle with rice and beef. Prepare a roast for a hearty soup: chop the onion, cut the carrots into strips. Fry vegetables in vegetable oil.

Pour the cucumber pickle into the beef pickle. Then combine the fried vegetables with boiling soup. Cook the delicious pickle with beef for ten minutes. At the end of cooking, leave on the stove for half an hour under a tightly covered lid.

Rassolnik with rice and pickles: recipe with chicken

You will need:

two hundred and fifty grams of chicken meat;
three potatoes;
forty - sixty grams of rice;
two pickled cucumbers;
half a glass of tomato paste;
oil;
spices as desired;
bulb.

Preparation:

First: you need to cook chicken broth. To do this, pour cool water over the chicken and cook the broth for about thirty to forty minutes. Then, after the water boils in the pan, throw in the peeled and chopped potatoes. Rinse the rice well and add chicken broth.

Peel the onion, wash it, finely chop it. Dilute the tomato paste with a little boiled water. Fry the onion in sunflower oil with the addition of diluted paste. Combine fried onions with soup.

Next, add chopped pickled cucumber to the soup after a few minutes. And be sure to cook for another 10-15 minutes, then let the finished delicious pickle with rice and pickles in chicken broth brew well.

Recipe for fish pickle with rice and pickled cucumbers

This type of pickle is very similar to the first version of the soup, which was prepared back in the fifteenth century.

Products:

four hundred grams of fish;
three or two large potatoes;
half a glass of rice;
one pickled cucumber;
half an onion;
one carrot.

How to cook:

The first thing to do is to cook the cleaned fish. Next you need to add the chopped potatoes to the hot fish broth. Rinse and add rice to soup.

The next step is to fry (finely chop the onion and carrots, fry on the stove until golden brown). And then finely chop the cucumber. Mix the vegetable frying with fish broth. Boil the fish pickle for ten minutes and add the prepared cucumber. Cook the fish pickle with rice for three minutes and turn off the stove. A hearty, delicious soup is ready.

Vegetarian pickle without meat

To prepare you will need:

two hundred to three hundred grams of any fresh mushrooms;
three potatoes;
sixty grams of steamed rice;
two hundred milliliters of pickled cucumber brine;
one fresh cucumber.

Recipe for vegetarian pickle soup with rice without meat:

First, be sure to thoroughly wash the mushrooms, after which you need to fill them with water for fifteen minutes. Then you need to take a large saucepan, pour about two liters of water into it, add mushrooms and let it cook.

Once the vegetarian pickle starts to boil, reduce the heat. Add pre-prepared potatoes, as well as pre-washed rice.

Peel the cucumber, chop it and fry for a couple of minutes in a frying pan in oil. Boil the fish pickle for ten minutes and add the fried cucumber to the pan.

Then you have to fry the mixture of onions and carrots until the skin turns golden. Mix the roasted vegetables with the contents of the pan and simmer for five to ten minutes.

Pour the cucumber brine. Add finely chopped greens. Don't forget to let the fish and rice pickle sit under the lid for about ten minutes.

Unusual pickle with rice and pickled mushrooms

Products:

2-3 tablespoons of steamed rice;
four pieces of potatoes;
three hundred grams of pickled mushrooms;
three hundred fifty grams of pork;
salt, pepper to taste.

How to cook a delicious pickle with rice and mushrooms:

First, as in all options for preparing any pickle, cook pork broth.

Then peel and cut the potatoes into small cubes. Add the prepared potatoes to the soup along with the pre-washed rice.

Peel the onion, carrots, fry, add to the meat pickle. Cut the mushrooms into pieces. After ten to fifteen minutes, add mushrooms to the soup. Be sure to cook the mushroom soup for fifteen to twenty minutes. Remove from the stove and serve to your family.

Rassolnik with sausage and pickles

Homemade recipe with a photo of a very tasty first course - rassolnik with sausage and rice. This dish is quick and easy to prepare, and also on a budget - all the ingredients are always in the refrigerator.

Rassolnik is not as popular as, for example, green borscht, but it confidently holds its place in our kitchen. The main factor that rassolnik with sausage and cucumbers has become a part of our lives is its flexibility in terms of ingredients.

It could be pearl barley, buckwheat or rice, sausage or meat, and the like. You can choose any sausage for pickle, based on your own tastes and preferences. Our recipe uses boiled sausage.

Ingredients:

potatoes - 5 pieces;
pickled cucumbers - 4 pieces;
rice - 0.5 cups;
onion - 1 head;
carrots - 1 root;
boiled sausage - 300 grams;
tomato paste - 2 tablespoons;
salt and sour cream to taste.

How to prepare a delicious pickle with sausage:

Cook it like regular rice soup. Place the chopped potatoes in boiling water, after 15 minutes add the rice and cook for another 10 minutes. Chop the sausage and onion. While the potatoes and rice are cooking, fry the onions and sausage and add the tomato paste.

When the potatoes and rice are cooked, add chopped carrots and cucumbers. Boil the soup for 10 minutes, add salt and add the fried sausage. You can add sour cream to the finished dish and have a delicious meal!

Video - recipe: pickle with rice and pickles - recipe with meat

Rassolnik with rice and pickles - recipe with tomato paste

The beauty of pickle with rice and tomato paste is that it can be prepared according to any of the recipes described above. With the addition of tomato paste you will get a delicious pickle with chicken, meat, and even sausage.

Here you need to know just one important secret: exactly when and where to add tomato paste. And how much is needed?

Per pot of soup you need about two tablespoons of tomato paste or one small Hainz or Pomodoro jar.

To get a tasty and aromatic tomato broth for pickle, choose a recipe for preparing the soup depending on the meat used, and at the stage of preparing the frying of carrots and onions, add tomato paste to the vegetables and simmer them together. This should be done at a time when the onions and carrots are already browned.

After this, add cucumbers and sausage (if you are preparing a sausage recipe), simmer a little, and then add to the broth with potatoes and rice. Next, follow the recipe.

This way you will get a bright and tasty pickle with rice and pickles with tomato paste.

How to cook rassolnik with pickles and tomato paste

1. Place the frying pan on the fire and warm its surface. Pour in vegetable oil and heat it. Then place the onion cubes into the bowl. Fry them until soft and translucent. If part of the cutting turns slightly brown at the same time, it will be even better - it will add more flavor. Frying the onions will take from 3 to 5 minutes, depending on the thickness of the bottom and walls of the pan.

2. While the onions are frying, rinse the rice until the water runs clear. Then fill it with water at room temperature and leave to swell for 20-30 minutes.

3. Add carrots to the onion and reduce heat slightly. Simmer the vegetables together for another 3 minutes. Do not forget to stir the mixture periodically.

4. Place tomatoes and red pepper cut into strips in a frying pan. Add it if you want to make the dish brighter and sharper. The amount of pepper depends on the degree of its spiciness and love for this kind of components. Fry vegetables for 5 minutes. After the required time, the tomato pieces will become tomato-like.

5. Add cucumber slices. Simmer the vegetables together while stirring for 5-7 minutes.

6. Measure out a couple of teaspoons of tomato paste and place it in the frying pan. Stir and pour 100 ml of hot water. Allow the paste to spread evenly. Then add a mixture of spices and dried chopped herbs to the vegetables. I like the use of ground coriander, paprika, and nutmeg here. From dried herbs I take thyme, basil, dill.

Use spices and seasonings according to your taste. They are assembled independently, or purchased ready-made in the store.

7. Simmer the spices with seasonings and vegetables over low heat and the lid closed for 5 minutes. Then turn off the gas and leave the contents under the lid to wait for your turn.

8. Remove the meat from the broth and disassemble it into pieces. Remove all that is possible from the seeds and cut the pulp immediately into pieces for serving. Cover the slices with a plate to prevent the meat from drying out.

9. Cut the potatoes into long pieces 0.5 cm thick.

Now the components are ready to be combined into a single dish called rassolnik.

Classic rassolnik with rice and pickles

The recipe for a sour and delicious pickle is known to almost every housewife, but if not, then it’s time to fill such a gap in your cookbook with a delicious dish.

Ingredients:

355 g pork on the bone;
110 g rice grains;
two medium pickled cucumbers;
three potato tubers;
one onion and one carrot each;
17 ml tomato puree;
pepper, salt, bay leaf, herbs.

Cooking method:

Place the meat on the bones in the pan, pour in water and leave the meat product to cook for an hour. Then we separate the cooked pork from the bones, cut the flesh into cubes and return it to the broth.
Following the meat, we send potato cubes and thoroughly washed cereal grains.
We fry in oil from finely chopped onions and grated carrots. As soon as the vegetables become soft, add the pickled cucumber; you can chop it with a knife or use a grater.
Add tomato sauce along with the cucumbers and fry the vegetables for a couple of minutes.
If the potatoes are ready, then you can fry them along with all the spices, herbs and herbs.
Keep the soup on the stove for another 5-7 minutes and turn off the heat. Serve the rassolnik hot with sour cream.

Rassolnik with beef and rice

Today there are different options for preparing pickle. Some people like rich soup with pork, while others prefer to cook pickle soup in beef broth.

Ingredients:

650 g beef on the bone;
320 g pickled cucumbers;
four tablespoons of rice grains;
five potato tubers;
carrots and onions;
three cloves of garlic;
salt pepper.

Cooking method:

Place the beef bone in a pan of water, turn on the heat and boil for an hour and a half. If the meat easily separates from the bone, then it can be taken out and cut into small cubes.
Pour potato straws into the bubbling broth along with rice grains, which must first be rinsed so that all the starch is removed with the water.
Pass the carrots through a grater, finely chop the onion with a knife, sauté the vegetables until golden, do not fry them too much.
Then add chopped pickled vegetables to the vegetables and fry the ingredients for five minutes.
If the potatoes and rice have already fallen apart, then add some fried vegetables and return the meat pieces.
We taste the soup; if desired, you can add cucumber brine or simply add salt.
Finely chop the dill and mix with pressed slices of the spicy vegetable. We put some into the soup, and leave some for serving.
Cook the soup for another five minutes and turn off the heat. Pour the pickle mixture into plates, add a spoonful of sour cream and sprinkle with aromatic herbs.

Fish pickle recipe

Rassolnik can be cooked not only with meat, but also with fish. This option is ideal for preparing meatless dishes. By the way, it is believed that fish pickle is the progenitor of the modern dish.

Ingredients:

1 kg of any fish (preferably red);
110 g rice grains;
750 g potatoes;
210 g of onions and carrots;
450 g pickled cucumbers;
110 ml cucumber pickle (if desired);
45 ml tomato paste;
salt, allspice, bay leaf.

Cooking method:

Fill the fish pieces with water, add one onion and one carrot. To make the pickle rich, it is better to use parts of the fish such as tails, head and spinal bones.
Be sure to filter the cooked broth and return to the fire.
As soon as the fish broth boils again, add the potatoes and add the cereal, washed in several waters.
Place the chopped onion and grated orange root vegetable into a frying pan with oil and fry until soft. Then add thinly sliced cucumbers and simmer for five minutes.
As soon as the cereal and potatoes become soft, add the fry along with fish pieces, seasonings and bay leaves.
Cook the soup for 10 minutes, then turn off the heat, leave for 15 minutes, and serve the pickle to the table.

Cooking in a slow cooker

Delicious pickle can be cooked not only on the stove, but also in a slow cooker. For this version of the dish we will take chicken meat. The soup will be light but appetizing.

Ingredients:

325 g chicken meat;
onion and carrot;
185 g rice grains;
three potato tubers;
three pickled cucumbers;
two spoons of tomato paste;
seasonings, salt, herbs.

Cooking method:

At the first stage, you need to boil the chicken (in a slow cooker or on the stove), chop the meat into pieces, and pour the broth into a separate container.
Pour oil into a clean multicooker container, start the “Frying” mode, add small onion cubes and grated carrots, fry the vegetables until golden brown. Then add tomato paste, fry for five minutes and turn off the timer.
Add potato cubes, rice grains and sour cucumbers to the frying. To make the soup thick and rich, it is better to grate the salted vegetables rather than cut them into cubes.
Pour in chicken broth, select the “Cooking” mode and set the time for one hour.
After the signal, add chopped herbs and chicken pieces into the soup, and also add all the spices and seasonings. Turn on the “Extinguishing” mode for 20 minutes.