Rassolnik with rice - the general principles of cooking
Soup "pickle" is known in Russia for a long time. Even in the XV century, the mistresses prepared their homemade dish called "kalya". The basis most often was taken fish and any cereals, and the dish was cooked on kvass or vegetable brine. As time went on, the recipe for soup passed from generation to generation, the composition changed slightly. Today such a dish is called the more understandable word “pickle”, most often boiled with the addition of rice or pearl barley.
Rassolnik with rice - preparation of food and dishes
In order to cook the "classic" pickle, you will need a cucumber pickle, which can be replaced with pickled cucumbers or mushrooms. The dish will have all the same recognizable sour taste and aroma.
Cooking pickle with rice is necessary according to this scheme. First, do the foundation. If the soup is cooked on meat, poultry or fish, you need to clear them of bones, skins, wash well and cut into pieces. Fill with water and set on fire. When the water boils, you need to immediately remove the foam skimmer. After that, put in the water potatoes, cereals. Then add fried meat to the soup: fry the onions, then add the carrots to it and stew the vegetables for 5 minutes.
Add pickled cucumbers or pickle 5 minutes before readiness.
If you are a vegetarian, you can cook the soup without the "forbidden" ingredients, the dish will turn out to be less satisfying, but also tasty. Depending on the ingredients, the calorie content of the dish ranges from 60 to 220 calories.
Serve the soup you need a little chilled by adding a spoonful of sour cream or putting a slice of lemon.
Recipes pickle with rice:
Recipe 1: Pickle with Rice
This recipe involves the preparation of pickle with beef. The soup is cooked for a long time, since meat until cooked should be boiled for at least forty minutes. Pay attention to the technology of preparation of cucumbers - they need to fry in a pan.
Ingredients Required:
- Figure 3 - table spoons
- Potato - 3 pieces
- Beef - 230 grams
- Cucumber pickle - 250 ml
- Onion
- Carrot
- Sunflower oil - 2 tablespoons
- Fresh cucumber
- Fresh parsley
Cooking method:
- Make a base for the soup.
- Prepare potatoes, carrots and onions. With a cucumber thinly remove the skin. Cut the potatoes and put them in the pan with the rice. After that, boil the soup for 15-20 minutes.
- Chop the cucumbers with a knife, fry in butter. Put it in the pan.
- Prepare a fry for the soup: fry the finely chopped onion, then add the grated carrots.
- Pour brine and broil into the pan, cook the soup for another 10 minutes.
Recipe 2: Pickle with chicken broth rice
Rassolnik with rice can be cooked on any basis. For this recipe you will need chicken meat. We will describe the cooking of fillet soup, but you can take any parts of the chicken. So, if you take the wings or legs, pickle will be rich, beautiful golden color.
Ingredients Required:
- Chicken fillet - 220 grams
- Potato - 3 pieces
- Rice - 55 grams
- Carrot
- Tomato paste - 2 tablespoons
- Marinated cucumber - 2 pieces
- Vegetable oil - 2 tablespoons
- Onion
- Salt and spices
Cooking method:
- Make a base for pickle.
- Cut the potatoes and add to the pot after the water boils. Immediately add rice.
- Prepare a fry by adding tomato paste to them.
- Cut the cucumbers and add 5 minutes after the zazharka is put into the pan. Boil the soup for another 5-7 minutes.
Recipe 3: Pickle with Rice and Fish
Cooking pickle on fish, you get a dish that can be considered the "ancestor" of modern soup - kalyu. You can take any kind of fish and species, the rule here is only one - it will need to be thoroughly cleaned not only from the skin, but also from the bones.
Ingredients Required:
- Rice - 65 grams
- 2-3 potatoes
- Carrot - 1 piece
- Leek - ½ pieces
- Salted cucumber - 2 pieces
- Fish of any kind - 350 grams
Cooking method:
- Prepare a base for pickle.
- Peel and dice the potatoes. Add together with the rice in a saucepan.
- Cut the leek and fry it in the pan, then add the grated carrot. Send roasted vegetables in pickle.
- Cut the cucumbers. Add them 10 minutes after the zazharka was put into the pan. Boil the soup for another 3 minutes.
Recipe 4: Lemon pickle with rice
Pickle soup can be cooked and lean, while it will turn out low-calorie. To make the dish more fragrant, we will add mushrooms. For the base you will need a cucumber pickle.
Ingredients Required:
- 3-4 potatoes
- Rice - 60 grams
- Cucumber pickle - 200 ml
- Fresh mushrooms of any kind - 240 grams
- Fresh cucumber
- Carrot
- Bow
- Parsley
Cooking method:
- Mushrooms fill with water, so that they are well "washed." Leave them for 15 minutes, then cut into small cubes. Put the mushrooms in a saucepan, cover with two liters of water, put on the fire, salt.
- Potatoes peel and cut.
- As soon as the water boils, reduce the heat. Add rice and potatoes to the soup.
- From the cucumber, remove the peel and cut into small cubes. While stirring, fry the cucumber in hot sunflower oil for two minutes. Add the cucumber 10 minutes after the potatoes are put into the pan.
- Fry the onions and carrots.
- 5 minutes after the cucumber is added to the pickle, send a stew to the soup and pour in a glass of pickle.
- Finely chop the greens and add to the soup 5 minutes after zazharki. The dish is ready, but do not rush to serve it - let it infuse for 10 minutes under a closed lid.
Recipe 5: Pickle with Rice and Pickled Mushrooms
Many imagine pickle like soup with cucumbers. We present to your attention another interesting version - with marinated mushrooms. Any variety of mushrooms will do.
Ingredients Required:
- Rice - 2-3 tablespoons
- Potatoes - 4 pieces
- Marinated mushrooms - 270 grams
- Pork (neck) - 340 grams
- Carrot
- Bulb
- Salt and spices
Cooking method:
- Prepare the base for pickle.
- Cut potatoes into small cubes. Add to the soup along with the rice. Salt it.
- Fry the chopped onion and shabby carrot.
- Mushrooms cut into pieces.
- Add fry and mushrooms to the soup 10 minutes after the potatoes and rice are put into the pan. Boil the food for another 5 minutes.
Rassolnik with rice - secrets and tips from the best chefs
- No matter how carefully you wash the rice before cooking the soup, it still emits a sticky substance that makes the finished dish unclear. However, there is a trick that will allow you to get a clear broth. It's simple - before adding rice to the soup, immerse it in boiling water for 3 minutes.
- Rassolnik is not the soup that tastes right after cooking. Let it infuse for 10 minutes under a closed lid. Serve it with sour cream.
- Pickled cucumber will be softer if you pour it with boiling water before cooking.
- Capers will be another relevant ingredient for pickle. You can add them instead of cucumbers or with it in equal proportions.
- What ingredients can be added to pickle to make the soup more tasty? Take olives (black or green), dried tomatoes, paprika or roasted garlic. By adding these ingredients, you give the soup a fresh “sound” and a great aroma.
- Do not forget the greens! Finely chopped dill and parsley will not only visually decorate the soup, but also make its smell much more attractive. If you cook pickle in the winter, and you do not have the opportunity to get fresh herbs, then dry dill and parsley will also work fine.
