Pickle - general cooking principles
Rassolnik is one of the most popular first courses of Russian cuisine. There are many ways to prepare pickle, which differ in composition, type of broth used and methods of preparation. Rassolnik can be cooked in chicken, beef or pork broth, as well as vegetable broth or water with the addition of bouillon cubes. The essential ingredients of any pickle are pickled cucumbers (better barrel) and pickled pickles. It is these ingredients that give the dish a characteristic sourness. Pearl barley is often added to pickle, but if someone doesn’t like it, you can use rice or buckwheat. To prepare the soup, take the standard vegetable set: potatoes, onions and carrots. Serve the finished dish with chopped herbs, garlic, sour cream and rye bread.
Pickle - preparation of food and dishes
All vegetables must be thoroughly washed, peeled and chopped. After that, they are extinguished in turn, together or immediately laid in the broth. Meat for broth should be washed and it is better to immediately cut into portions. If pearl barley is used in the dish, it is recommended to soak it for a couple of hours in cold water. Rice and buckwheat are sorted and washed in cold water.
From the dishes you will need a pan, frying pan, cutting board, knife, grater, colander and other kitchen utensils. If there is a slow cooker - you can cook a dish in it. This pickle will be very useful, rich and tasty, without having to use any additional dishes.
Recipe for pickle:
Recipe 1: Classic Pickle
Classic pickle - a traditional dish of Russian cuisine. In accordance with the classic recipe, this tasty first course is cooked in beef broth with the addition of pork kidneys, vegetables, pickled cucumbers and pearl barley.
Ingredients Required:
- Beef brisket on the ribs - 1 kg;
- Pork kidneys - 800 g;
- For 1 carrot and onions;
- Potatoes - 4 pcs .;
- Pickled cucumbers (barrel) - 4 pcs .;
- Pearl barley - 3/4 cup;
- Cucumber pickle - 2 cups;
- Baked lard - 45 ml (or 3 tbsp. L.);
- Parsley root;
- Bay leaves - 2-3 pcs .;
- Salt and ground red pepper to taste;
- Sugar - 1 tbsp. l
Preparation Method:
First, cut the pig kidneys along and set soaked for several hours in cold water. Wash the beef brisket, pour it with cold water and set to cook until ready, periodically removing the foam. Finished brisket out of the broth, separated from the bones and cut into portions. Remove the kidneys from the water and set to boil on low heat, boil for half an hour after boiling. Finished kidneys are washed in water and cut into pieces. Barley washed, clean the potatoes and cut into small cubes. In boiling broth, first run the barley, and after 10 minutes - the potatoes. Finely chop the onion, grate the carrot. Fry vegetables in melted lard. With cucumbers, remove seeds and skins, cut cucumbers into small cubes. Spread cucumbers on carrots with onions, add sugar and simmer all together for about five minutes. Then add the vegetable mixture to the broth (by this time the cereal and potatoes are almost ready). We put pieces of meat, kidneys in pickle, add spices, pour cucumber pickle. All thoroughly mixed and try - if you lack salt, you can add a little salt. Cook the pickle for another 10-12 minutes on low heat under the lid closed. The finished dish can be served with sour cream and finely chopped fresh herbs.
Recipe 2: Barley pickle
A simplified version of the popular first dish, but no less delicious. Barley pickle includes vegetables, pickles and pearl barley. You can cook the dish on the meat or vegetable broth. You can even take plain water and cook broth from beef or chicken bouillon cubes.
Ingredients Required:
- Liter of meat or vegetable broth (or water with bouillon cubes);
- 400 ml of cucumber brine;
- Half a glass of barley;
- 4 pickled cucumbers;
- 1 carrot;
- Potatoes - 3 pcs .;
- Salt - to taste;
- Bay leaf.
Preparation Method:
First, soak pearl barley for 2-3 hours in cold water. After that, drain the water, put it in a saucepan, pour it again and set to cook until ready. The average time of making pearl barley is about 20 minutes (the croup should be moderately soft). Barley is better to boil separately, as it can make the broth “slimy”. Pour the cooked broth into the pan and bring to a boil. Peel potatoes, cut into cubes and lay out in broth. Grate carrots and pickles on a coarse grater and lightly fry in vegetable oil. After that, lay out the mixture in the broth with potatoes. Next, pour the cucumber pickle into the pan, add Lavrushka and ready-made barley. Cook the pickle for another 6-7 minutes. We try pickle and, if necessary, add a little salt. Turn off the fire, cover the pan with a lid and insist the dish for about 10 minutes. Serve pickle with sour cream and rye bread.
Recipe 3: Pickle with Barley and Mushrooms
Rassolnik of barley and mushrooms turns out very tasty, rich and fragrant. It is best to use not ordinary champignons, but forest mushrooms (white, chanterelles and any others). The dish also includes vegetables, pickles and fragrant seasonings.
Ingredients Required:
- Third of a glass of pearl barley;
- 2 liters of water;
- 200-300 g of any forest mushrooms;
- For 1 carrot and onions;
- 2 pickled cucumbers;
- 2-3 potatoes;
- Salt - to taste;
- Pepper;
- Bay leaf;
- Greens;
- Half a brine.
Preparation Method:
Wash the barley, pour it with cold water and leave to swell for 2 hours. Peel the potatoes and cut into cubes. Mushrooms are washed and cut. We shift the pearl barley into a saucepan (without water, in which it was soaked), pour water (two liters) and cook it until soft. As soon as the barley is ready, add potatoes, mushrooms, peppercorns and bay leaf. Cook the soup for about 20 minutes. Onion finely shred, carrot and cucumber rubbed on a grater, after removing from the cucumber seeds and skin. First, fry the onions and carrots in vegetable oil, then lay out the cucumbers and stew all together for a few minutes. Then we put the vegetables in pickle, pour in the pickle and add some salt to the dish. Bring soup to a boil, cook for a few minutes and turn it off. After the pickle infusions, served in finely chopped greens.
Recipe 4: Pickle with Rice
Rassolnik can be cooked not only with pearl barley, but also with rice. The dish turns out very saturated and tasty. Even those who are not particularly fond of pickle will appreciate this delicious first course.
Ingredients Required:
- 200 g of beef;
- 5 potatoes;
- 2 onions;
- 1 carrot;
- 2-3 tablespoons of rice;
- 5 pickled cucumbers;
- 30 ml of tomato paste;
- A glass of brine;
- Greens;
- Vegetable oil;
- Bay leaf - 1-2 pcs.
Preparation Method:
Wash beef, cut into pieces, put in a saucepan and pour water. Put the meat to boil on high heat, after boiling we remove the foam, reduce the heat and cook for 30-40 minutes. Wash rice, add to broth. Peel the potatoes, cut them into cubes and run into the soup. Cook the pickle for another 20 minutes. Cucumbers clean, cut into strips, fry in vegetable oil and put in the soup. Chop the onion, grate the carrot, put the vegetables into the pan with the butter, where the cucumbers were fried. Fry vegetables until golden brown, then add 2 tablespoons of tomato paste and some water or broth. Stew carrots with onions for 5-7 minutes. Putting roast in the soup and pouring cucumber pickle. Add salt and pepper to taste, Lavrushka, chopped greens and cook the pickle for another 6-7 minutes. Rassolnik rice must be insisted 15, and preferably 20 minutes. After that, it can be served with sour cream and black bread.
Recipe 5: Pickle with Rice and Sausage
Try to cook a traditional dish of Russian cuisine in a modern way. Barley in the first dishes is loved by no means all, so rice perfectly fits in pickle with sausage.
Ingredients Required:
- 2 liters of water;
- 1 onion;
- 1 carrot;
- 150 g doctoral sausage;
- 300 g of tomato puree;
- 130 g of rice;
- 2 pickled cucumbers;
- Salt and ground black pepper to taste;
- Sunflower oil - for frying.
Preparation Method:
Wash rice and set to stew. At this time, you can make a vegetable roast: grate carrots and chop onions finely. Fry vegetables until golden brown in vegetable oil. Then add tomato puree and mix everything thoroughly. Cut the sausage and cucumbers into small cubes. As soon as the contents of the pan boil, lay out the sausage with cucumbers, mix everything and simmer for about 10 minutes on low heat. Spread roast with sausage and cucumbers in rice broth, bring to a boil and simmer for another 10 minutes. Serve dish with sour cream and herbs.
Recipe 6: The pickle in the slow cooker
Rassolnik in a slow cooker is prepared very quickly and simply. It is enough to prepare all the necessary products, a wonderful kitchen appliance will take care of everything else.
Ingredients Required:
- 300 g of pork;
- For 1 carrot and onion;
- Third of the glass of barley;
- 3 pickled cucumbers;
- 2 tomatoes;
- Salt and pepper to taste;
- Bay leaf;
- Sunflower oil.
Preparation Method:
Meat washed, cut into pieces and lay in a slow cooker. Grate carrots, chop onions, clean the potatoes and cut into cubes. we send vegetables after meat. Pearl barley is thoroughly washed and also laid in a slow cooker. Cucumbers and tomatoes are cut in small cubes (or grated). Put them in a slow cooker to the rest of the products. Fill all the ingredients to the maximum level, add the bay leaf and spices. Turn on the mode "Quenching" for 2 hours. You can also first fry vegetables and meat in vegetable oil in a multicooker, and then stew. However, this pickle get more calories.
Recipe 7: Rassolnik in a slow cooker with chicken and lecho
Rassolnik with chicken itself is very tasty, and in the slow cooker the dish is also very useful.
Ingredients Required:
- 300 g chicken;
- A pair of handfuls of barley;
- 2-3 pickled cucumbers;
- Several potatoes;
- 1 onion;
- 1 carrot;
- Half a bank lecho;
- Salt, pepper - to taste;
- Bay leaves - 1 pc .;
- 3 cloves of garlic;
- Greens.
Preparation Method:
Pour barley with cold water and leave to soak for 2-3 hours. My chicken, cut into pieces and lay out in a slow cooker. We spread pearl to the chicken. Peel potatoes and cut them into small pieces, finely chop the onions, grate the carrots, and cut the cucumbers into strips. We spread all the vegetables in the slow cooker. Then add a half-bank of lecho, bay leaf and spices. Fill all ingredients with water to the maximum mark. Set quenching mode for 1 hour. If the chicken doesn’t boil up to the end after that, you can put extra time. Serve pickle with finely chopped garlic and chopped greens.
Pickle - secrets and useful tips from the best chefs
- The more cucumbers and pickles are used, the richer and more pronounced the taste of pickle will turn out;
- Sliced cucumbers and carrots can be immediately added to the broth, or you can put it out beforehand in a frying pan. In the latter case, the taste will be brighter and better revealed;
- Too salty pickle can be slightly diluted with water or broth. After that, you need to boil it for a couple of minutes;
- If cucumbers are very salty, the pickle can not be used. Salt the dish should be only at the end of cooking. Also at the end of cooking, it is recommended to add spices, so that they do not lose their flavor and taste in the process of long boiling.
