Leningrad rassolnik - general principles of preparation
Rassolnik of Leningrad is considered to be a legend of Soviet cooking. This dish was served in all canteens, restaurants and snack bars, and every housewife knew how to cook it. Now, when they talk about rassolnik in Leningrad, they mean a hot dish with cucumbers and cereals. Groats can be taken any, but most often use barley or rice. With these ingredients, pickle goes moderately thick and rich. You can boil such soup in beef or chicken broth, as well as with the addition of kidneys. Those who sit on a low-calorie diet can cook pickle on the water with the addition of bouillon cubes.
Leningrad pickle - preparation of products and dishes
To cook Leningrad's pickle, you will need a large pan, a frying pan for cooking zazharki and additional kitchen "accessories" (grater, knives, cutting board, skimmer, etc.). Meat broth can be boiled in advance. Broth meat should be washed and cleaned of skins, films, etc. Vegetables can be cut in any way: potatoes - into cubes or bars, carrots - strips or grated, cucumbers - also cut into strips or grated. It is desirable to pre-soak the croup, so it will reach readiness much faster.
Recipes for Leningrad pickle:
Recipe 1: Leningrad rassolnik
For the preparation of Leningrad pickle on this recipe, you can use any grits (pearl barley, oatmeal, wheat, etc.). Ideally, it is best to make beef broth - the dish on it comes out rich, thick and satisfying. You can cook pickle on the water - an option for those who are on a diet.
- Beef broth (can be replaced with water);
- Three potatoes;
- Three spoons of barley;
- Laurel leaves;
- Vegetable oil.
Meat broth can be cooked in advance and just freeze it. To get a half liter of broth, you need to take about 700 grams of beef (450 grams of bones and 250 grams of meat). The bones are boiled for about 2 hours in 2.5 liters of water, then meat is added to them and cooked for another hour. Ready broth is always filtered, after which it must be brought to a boil again. Lay in it the washed cereal. Straw carrots and onions. Leek shred rings. Pour some oil into a frying pan, heat it up and send a carrot and both types of onion there. Simmer on low heat until soft all components. Cut potatoes and pour them into the broth 20 minutes after the cereal. Next, lay out the passaging. Cucumbers cut into strips and spread into a frying pan, where vegetables were languishing. Stew them until soft. We put cucumbers into the soup and add some brine. Slightly salt, pepper. We throw Lavrushka. Cook the pickle for another 10 minutes. At the end of cooking add pieces of boiled meat. Cook another 5 minutes. Turn off the fire, leave the soup infuse.
Recipe 2: Leningrad rassolnik with rice
Leningrad pickle with rice is a worthy substitute for pickle with pearl barley. Children often do not like barley, but with rice they will surely like the dish. The soup comes out thick, nourishing and very appetizing.
- 0.5 kg of beef in the bone;
- Two onions;
- Black pepper peas;
- Potatoes - three pcs .;
- Tomato paste;
- A handful of rice;
Meat washed and set to stew. After boiling water remove skimmer foam, throw pepper, bay leaf and peeled onion. Cook the broth over low heat until the meat is cooked. Boiled meat take out and cut portions.
Cucumbers and onions are stripped with straws. Heat the oil in a skillet, put the onions and cucumbers in there, stew until the vegetables are soft. Next, enter the tomato paste, stir and simmer another four 3-4 minutes. From the broth take out the whole onion, add the washed rice. Plow the potatoes with potatoes and throw them into the broth immediately after the rice. Then enter the fry. We spread the pieces of boiled meat, salt and pepper to taste. Cook the soup until all the ingredients are ready.
Recipe 3: Leningrad rassolnik with chicken
Leningrad rassolnik does not have to be cooked in beef broth. Perfect and chicken meat. Food comes out no less nourishing and satisfying.
- Chicken hams;
- Pickled cucumbers;
- A handful of barley;
- Tomato paste;
- Vegetable oil;
- Dill fresh;
- Sour cream;
Hambling set stew, add some salt. Cook the broth for 40 minutes. We take out the boiled chicken, remove the meat from the bones, disassemble it into pieces. Strain the broth. Boil the cereal in a separate saucepan. Shift it into a colander and rinse with water. Cut potatoes into sticks. Onion finely chop. Fry it until golden, then add a few tablespoons of tomato paste to it, mix, simmer a little more. Marinated cucumbers cut into cubes, put in a separate pan, set to cook. After boiling boil for 7 minutes. We put the pot with broth on the fire. After boiling, lay out the potatoes and pieces of boiled chicken meat. After 15 minutes, enter the onion roasting. As soon as the soup begins to boil again, we spread the boiled cucumbers together with the liquid in which they are blanched. After the next boil we introduce the grits. Dill finely chopped, throw in the pan with bay leaf. Give the pickle to boil for another 5 minutes.
Recipe 4: Leningrad rassolnik in a slow cooker
Try cooking a delicious Leningrad rassolnik in a slow cooker and make sure that with this device the dish is no worse than if it was cooked in the classical way. Moreover, this soup is even more useful.
- Beef on the bone;
- Pickled cucumbers;
We take the meat on the bone, rinse, cut off all unnecessary films. Wash the croup. Grate the carrot, cut the potatoes into cubes. Three cucumbers on a coarse grater, onion chopped. Put the meat on the bones, potatoes, onions with carrots and cucumbers into the bowl of the slow cooker. Add the washed pearl barley, throw two bay leaves. Add seasonings for first courses (optional). Fill all with two liters of water, mix. Set the cooking mode “soup” for 2 hours. After the specified time, open the lid of the multicooker, add salt to taste.
Recipe 5: Leningrad rassolnik with kidneys
Leningrad pickle with kidneys is one of the oldest recipes for such a first course. All the ingredients for taste are perfectly combined with each other, and the result is a very tasty, rich, moderately sour and moderately salty dish. Ingredients Required:
- 650 g of beef kidneys;
- Potatoes - 650 g;
- A few pickled cucumbers;
- Pearl barley - two spoons;
- 45 g margarine;
- Three spoons of tomato paste;
- Two liters of beef broth;
First, we process the kidneys: cut off excess films and fat. Fill them with water and leave for 3 hours, it will help get rid of the unpleasant smell. Water at the same time replace several times. After the time of soaking, the water is drained, we wash the kidneys again and fill with new water. We put stew. After boiling, we change the water again. Cook the kidneys until tender, then cut into chunks.
Chop the potatoes, wash the grits. Putting potatoes and barley in boiling broth. Leave to boil for 10 minutes, then add chopped buds. Onion with carrots strugali straw, fry in oil. We enter tomato paste to vegetables, we cook for 3 more minutes. We put sliced cucumbers in the passaging process, season with pepper and salt, simmer until soft. Putting zazharku in broth, cook until all the products are ready - even 10 minutes.
Leningrad rassolnik - secrets and useful tips from the best chefs
Pickles must be peeled. Large seeds should be cleaned with a spoon or knife. It is recommended to stew cucumbers together with vegetable zazharka and tomato paste and only then spread it in the soup. Small pickled cucumbers can not be cleaned. Cucumbers are introduced into the pickle only after the potatoes reach readiness.