Rassolnik is a traditional Russian dish, which has been prepared since time immemorial. Its distinguishing features have always been a slightly viscous consistency and a pleasant brackish-sour taste, which was obtained thanks to the cucumber pickle.
Pick your recipe
You will need
- - 500 g of beef on the bone;
- - beef kidney;
- - onion head;
- - carrot;
- - 4 medium-sized potatoes;
- - 4 pickles;
- - celery root and parsley;
- - 2/3 cup pearl barley;
- - vegetable oil;
- - parsley;
- - 100 ml of cucumber brine.
Instruction manual
1
Prepare a beef kidney. To do this, clean it from the film and soak in cold water for 4 hours, changing the water several times. Then wash it, place in boiling water, boil for 5 minutes, drop it in a colander, rinse and place it in boiling water again. Repeat the procedure 3 times.
2
Soak pearl barley in a large amount of water so that it boils faster. Pour the beef with 2.5 liters of water, bring to a boil, remove the foam and cook under the lid over low heat for 1-1.5 hours. It should be soft. Then get her out.
3
In the finished broth, dip the kidney, washed celery and parsley roots. Bring to a boil, reduce heat and simmer until cooked. Then put the kidney to the beef, and discard the roots.
4
Dip the washed pearl barley into the broth. After 15 minutes, add diced potatoes to it. And chop the onions and carrots into strips and fry in vegetable oil, then add to the broth.
5
Cut the cucumbers into thin strips and add to the soup along with the cucumber pickle. Salt to taste and pepper. After 5 minutes, turn off the heat, put the greens in the pickle and close the pan with the lid so that it is infused.
6
Put the pieces of cooked meat and a kidney cut into thin plates into the plates, pour the soup. Serve the finished pickle to the table with sour cream and brown bread.