How to cook rassolnik: traditional recipe with barley and pickles 7 types of other recipes

How to cook rassolnik: traditional recipe with barley and pickles + 7 types of other recipes

Rassolniki began to be brewed in Rus' since the 15th century. In those days they were called kalya; the cucumber brine in the soup could be replaced with citric acid. A distinctive feature was the addition of lamb or calf offal, as well as poultry liver and kidneys.

Now kalya is a slightly acidic soup with fish. But rassolnik has become a frequent guest on the table since the times of the Russian Union, and to this day people love to cook it in public catering. Who doesn’t remember school soup with barley and finely grated pickles? This is a playful and tasty dish.

Ingredients

There are a huge number of options on the theme of pickles, including a vegetarian soup and a first course cooked with meat instead of giblets. But it is the traditional recipe that arouses particular enthusiasm. It is prepared with pearl barley; the better the grain, the tastier the soup will be.

Traditional pickle recipe

Before serving, sprinkle with chopped herbs. This could be dill, parsley, young green onions. Some people prefer to season the soup with sour cream and garlic and even unsweetened yogurt. Aspects of serving and dressing are up to your personal preferences.

Video recipe

Other pickle recipes

If you have eaten your fill of the traditional first course, you can amuse yourself and your family with delicious soup doughs.

Rassolnik Leningradsky

Specifically, during the period of the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia), chicken, fatty fish and mushrooms were removed from the soup ingredients. To replace the calorie content, hearty pearl barley came instead. It has an incomparable taste. This pickle is certainly prepared with beef on the bone.

Another difference from the classics is the addition of several types of peppers: peas, aromatic and ground. A tablespoon of tomato paste will also come in handy. It must be added to vegetables when they are simmering in a frying pan before adding to the pan.

It is curious that Leningrad rassolnik differs in the geometry of the potato cut. When choosing pearl barley for cooking soup, you need to cut the potatoes into cubes. And if you decide to cook with rice, then cut the tubers into strips.

Rassolnik with rice

This dish is perfect for those who don't like pearl barley. Another convenience is that the rice does not need to be soaked. This means that you will spend a minimum of time preparing the soup.

For meat broth, you can use not only beef, but also poultry and pork. Any meat goes well with rice. Please note that poultry will cook even faster than beef. If you take meat on the bone, the broth will be the richest.

Rassolnik with millet

Instead of pearl barley, you need to add 2-3 tablespoons of millet. There is no need to soak it, just wash it thoroughly in cool water. And you will find a step-by-step soup recipe first in the article.

Another unusual ingredient is salted tomatoes. It comes out very tasty with soaked greenish tomatoes. They need to be cut into strips along with pickles and simmered in sunflower oil or water for about 20 minutes. Then add it to the boiling soup.

Rassolnik with kidneys

You can often hear that grandmothers and great-grandmothers cooked pickle not with meat, but with offal. This soup differs in taste from meat soup, acquiring a specific note. Try cooking the first dish with beef kidneys.

Rassolnik without meat

This soup is suitable for vegetable eaters who are also fasting. The dish comes out filling and very tasty. Vegetables can be sautéed or added raw to the pan. Try to cook both ways.

And vegetarian can also intrigue a child who doesn’t like meat. Since the soup contains a lot of vegetables and the necessary grains, such a lunch will completely replenish the body’s need for calories and necessary substances.

Useful tips

The tips below are suitable for any type of pickle.

It is better to soak pearl barley in cold water. As a standard from last evening. If you decide to cook the soup spontaneously, then at least 2-3 hours in advance.
For pickle, it is better to take lean meat. The calorie content is one hundred percent compensated by the cereal. And the taste with lean meat is even subtler.
It is better to sprinkle the pickle with herbs and chopped garlic at the very end of cooking or just before serving.

To soak pearl barley or not?

Every housewife prepares pearl barley in her own way. It can be soaked the day before cooking the soup, filled with hot water for a couple of hours, or boiled in a separate pan and later added to the broth. This is a tasty and necessary cereal, which at home has only one drawback - it takes a long time to prepare.

If you do not want to waste time on pre-soaking, you will have to cook the pearl barley for about 50-90 minutes. There is no universal advice on time, as it depends on the type of cereal. Readiness can be determined by the swollen and soft mixture; however, barley does not have to be mushy.

Would you like to cook your cereal faster? Then wash it well until the water is clear, gently rub the grains together to remove the husk. Then fill with water for three hours. After soaking, the cooking time is usually reduced from 90 minutes to an hour; some varieties are cooked in half an hour. It is usually recommended to cook pearl barley from bags for 45 minutes.

How to replace pearl barley in pickle sauce?

You don’t have pearl barley on hand or not many family members like its taste, but still want to make pickle? Vegetables and meat alone will not be enough; you need to find a substitute for cereals. Pickled cucumbers go well not only with pearl barley. Let's look at the more popular options.

Yes, it is organic not only in kharcho. The rice perfectly balances with other ingredients, cooks quickly and does not affect the color of the soup. It can be served raw or cooked in the first dish. In addition, rice will help your dish from over-salting, as it will take on the lion's share of the salt.

Barley grits

Preparing pickle soup at home

Rassolnik is one of the favorite soups of Russian cuisine, very pleasant in taste, slightly sour, nutritious, light and tonic. The soup is prepared on the basis of pickles, cereals and potatoes, although it can be meat or vegetarian. Pickle soups have been cooked in Rus' since the 15th century, seasoning the dish with lemon juice or cucumber pickle. It is curious that a couple of centuries ago, rassolnik was a pie with entrails made from buckwheat porridge, eggs and pickles, and rassolnik soup was known under the name kalya. There are a huge number of pickle recipes for making at home, one is tastier than the other, but they are all prepared using the same technology. The first pickles were seasoned with cream and yolks, adding fish roe, beets and plums to the soup in addition to the traditional ingredients.

Rassolnik at home: general principles of production

Meat pickle is cooked using beef, pork, chicken or offal, of which the most popular are beef and pork kidneys, as well as any offal. From time to time, fish is used to prepare the dish - salmon, stellate sturgeon or beluga. If you want to cook a truly tasty pickle, take meat on the bone or whole fish - this dish will have the most catchy and rich taste. Meat and fish are removed from the broth, separated from the bones and added back just before the dish is ready. It is better to first soak the offal in water for 2 hours, then boil it and cut it into cubes or strips.

In addition to potatoes, carrots and onions, cereals are added to the soup - barley, rice, buckwheat, oatmeal or barley. In almost all recipes you can find cabbage, celery root, parsley, parsnips and all sorts of spicy herbs - dill, parsley, celery, leeks, tarragon and thyme. The most commonly used spices are bay leaves and peppercorns.

Cucumbers and pickle - pickle base

The most basic ingredient of the soup is cucumber brine and pickled cucumbers without heat treatment, also stewed or fried. Beforehand, remove the seeds from the cucumbers, peel them and pour boiling water over them to preserve their shape. Pickled and lightly salted cucumbers are not suitable for this dish, although from time to time they are replaced with pickled mushrooms. Marinated milk mushrooms are especially good in pickle. By the way, it is better to cut the cucumbers not very large - it will be tastier, and it is better to add them at the end of cooking, otherwise the potatoes will harden and acquire a grayish color. The cucumber brine is first boiled and filtered and later added to the broth. Boiling the brine makes its taste more intense and prevents the effects of fermentation. How much brine to add is up to any housewife to decide on her own, but as a standard it makes up a quarter of all the water in the soup.

Rassolnik, despite the name, should not be very salty, therefore it is not salted during the manufacturing process. Properly cooked soup usually has a very soft, gentle and slightly acidic taste.

How to prepare rassolnik at home: secrets and subtleties

The choice of grains for pickle depends on what kind of meat you use. Barley mixes well with beef and kidneys, rice is suitable for turkey and chicken giblets, and barley is very tasty with duck giblets. Buckwheat and rolled oats feel great in vegetarian pickle sauce.

Do not get carried away with very spicy herbs and spices, so that they do not drown out the taste of pickles; after all, you are cooking pickle, and not some other dish. If you are preparing soup with barley, it is better to cook it separately, otherwise the broth will not look very presentable. Black olives, olives and capers give the pickle a special and unique taste, while rutabaga and turnips make it thicker and more satisfying. Some housewives add tomatoes to them when frying vegetables.

Traditional recipe for making pickle soup at home

This fragrant thick soup is prepared according to a classic recipe and contains traditional products. First, cook the broth from a liter of water and 200 g of beef, and while it is cooking, cut half a carrot and a small onion into strips. Sauté the vegetables in the melted butter, stirring until they turn golden brown. Also chop 100 g of white cabbage into strips, small roots of parsley and celery, and cut a couple of potatoes (180 g) into cubes. Peel a few pickled cucumbers (60 g), cut into round slices and lightly simmer in a small amount of broth.

Once the meat is cooked, remove it from the broth and set it aside, strain the broth. Add cabbage to it, bring to a boil and throw potatoes and roots into the pan. Let the pickle cook for 5 minutes, then add carrots and onions and stewed cucumbers to it. Season the soup with ground black pepper and bay leaf and cook until the vegetables are tender. Add boiled and strained cucumber brine to the prepared pickle to taste. Pour the soup into bowls and add pieces of boiled meat, aromatic herbs and sour cream to each serving.

Unique pickle with squid

If rassolnik is cooked with fish, why not replace it with seafood? Peel 300 g of squid from film and cartilage, boil them in water for 5 minutes, skimming off the foam. When the squids have cooled, remove them from the broth and cut into strips, and strain the broth. Fry medium-sized carrots cut into strips, a couple of onions and 2 parsley roots in vegetable oil. Peel 2 pickled cucumbers, chop them into strips and lightly simmer on the stove in a small amount of broth. Chop 200 g of cabbage into strips, cut 4 potatoes into small cubes, boil the brine. Next, the soup is prepared according to the usual procedure - add cabbage to the broth, and when it boils, throw the potatoes into the pan. Once it becomes a little soft, add the sautéed vegetables. After 10 minutes, add the remaining ingredients - squid, cucumbers and brine. Season the pickle with black pepper and serve with sour cream and a huge amount of fresh dill.

Vegetable pickle with mushrooms

You can add mushrooms to the Lenten pickle for nutritional value - this will make the soup more satisfying and tasty. For a vegetarian pickle, cook vegetable broth from carrots and onions, and while it is cooking, fry carrots and onions cut into strips in melted butter, add chopped mushrooms. Stew 2 pickled cucumbers, cut into thin slices, in the broth.

Add 50 g of pearl barley, 4 diced potatoes and fried carrots with onions and mushrooms to the bubbling broth. Cook until the cereal is ready. After this, add pickles and dark ground pepper to the pickle, and serve with sour cream and at least some herbs.

Kuban rassolnik with lard

This wonderful pickle soup at home turns out to be especially tasty and appetizing. Boil beef kidneys and heart weighing approximately 500–600 g each. Chop 2 onions into strips and fry them in melted butter with 2 tbsp. l. tomato puree. Add 4 pickled cucumbers, cut into thin slices, into the broth. Boil 30 g of pearl barley in broth until soft and add 6 potatoes, cut into cubes. As the soup boils, add carrots, onions and cucumbers. Throw the offal cut into strips or cubes into the prepared pickle and season the soup with black pepper. Pour the pickle mixture into plates and add lard and herbs, mashed with garlic, into each bowl.

The rassolnik is first allowed to brew so that its taste becomes more intense, rich and captivating. This dish is served with sour cream, fresh bread, pies or puff pastries. It is customary not to add sour cream to fish pickles, but it all depends on the gastronomic preferences of your family, because the main thing is that it is tasty! On the “Eat at Home” website you will find a huge number of exciting recipes on how to prepare pickle soup at home. Share your delicious thoughts and suggestions with us!

Traditional and other recipes for making rassolnik

A good first course would be rassolnik soup; a recipe made at home allows you to create a rich and thick broth with many ingredients. The traditional recipe includes cereals, meat and pickles. With all this, there are many other recipes that are prepared without meat, with the freshest cucumbers and even tomatoes. An essential ingredient in a savory pickle is cucumber pickle. Hence the name of the dish.

To make broth, you can use beef, pork, chicken, offal and even fish. If you want the broth to be rich, then it is better to take the meat on the bones; throw the fish completely, peeling only the scales. The soup will be even more aromatic and tastier if you include different roots in the composition. Parsley and celery root are ideal ingredients. The soup should be served with fresh herbs, sour cream or mayonnaise.

Leningrad rassolnik: homemade recipe with photos step by step

The traditional recipe is prepared with pearl barley and beef brisket. Meat must be taken on the bone. Such a piece will make the broth rich and fragrant. The beef must be fresh and young, so that the meat in the soup is tender. Before use, pearl barley must be soaked overnight (that is, at night) in cool water.

If you want to amaze your loved ones, then make a fragrant dressing for the soup. To do this, mix a tablespoon of butter, kept at room temperature, with 2-3 cloves of garlic, passed through a press. The dressing is added to the pan after turning off the heat, when the soup is infused. In this case, do not use sour cream or mayonnaise.

Ingredients:

· Beef on the bone – 500 g;
· Water – 2.5 liters;
· Potatoes – 2 pieces;
· Pearl barley – ½ cup;
· Carrots – 1 piece;
· Onions – 2 pieces;
· Tomato – ½ piece.
You can replace the tomato with 1 tablespoon of tomato paste; · Pickled cucumbers – 3 medium pieces;
· Cucumber pickle – 1 glass;
· Salt and dark pepper to taste;
· Parsley – 1 small bunch;
· Vegetable oil – 2 tablespoons;
· Celery root – 1 piece.

Leningrad rassolnik: homemade recipe with photos step by step

Manufacturing method:

We thoroughly wash the beef, remove the films and place it in water along with a whole onion and celery root;
Cook the broth for an hour at a low simmer;
Remove the meat from the broth, cool, and let it cool. Remove the pulp from the bone and cut into small cubes;
Strain the broth until it becomes transparent, put it on fire;
Add pearl barley and chopped meat to the broth, cook for 25 minutes;
Cut the onion into small cubes, grate the carrots or do the same;
Saute vegetables in vegetable oil for 7-10 minutes. Add to them a tomato or tomato paste passed through a blender. Simmer for another 5 minutes;
We cut the pickled cucumbers into cubes or grate them. The cutting method depends on personal preference;
Add the cucumbers to the sauté and simmer for another 3-5 minutes. Turn off the heat and let the vegetables brew;
Remove the meat from the bone and cut into small cubes;
Cut the potatoes into cubes and add them to the broth. Cook for 15 minutes;
Add sautéed vegetables to the soup and mix thoroughly;
Pour in the brine. Let the broth boil and remove the soup from the heat. Salt and pepper to taste;
Let the first dish brew for 15-20 minutes. Let's taste for salt. Add salt as needed;
Serve the soup with dressing and chopped herbs.

Vegetarian pickle: homemade recipe

Vegetarian soup is perfect for those who are on a serious diet or fasting. It's quite filling. It comes out thick and fragrant. Meat is replaced with mushrooms. The soup will be even more flavorful if you use wild mushrooms. But if you don’t make supplies for the winter, then you can get by with classic champignons or oyster mushrooms. You can take any mushrooms: fresh, frozen and even dry.

It is better to serve the soup with croutons or whole grain bread. As for cereals, it is better to use classic pearl barley. But if desired, the soup can be changed by including buckwheat and rice.

Ingredients:

· Any mushrooms – 250 gr;
· Buckwheat – ¼ cup;
· Rice – ¼ cup;
· Onion – 1 head;
· Pickled cucumbers – 2 pieces;
· Carrots – 1 piece;
· Cucumber pickle – ½ cup;
· Potatoes – 2 pieces;
· Bay leaf – 1 piece;
· Salt and pepper to taste;
· Vegetable oil for frying;
· Fresh herbs if desired.

Vegetarian pickle: homemade recipe

Manufacturing method:

We wash the rice in running water until the water becomes one hundred percent clear;
Wash the mushrooms and cut into medium pieces;
Peel and cut vegetables to taste;
Place the cereal in hot water and cook for about 15-20 minutes, then add the chopped potatoes and bay leaf;
Sauté onions and carrots in vegetable oil;
Fry the mushrooms in a separate frying pan for about 10-15 minutes;
Add chopped pickles to the onions and carrots and sauté for another 3 minutes;
Add the roast to the broth and add the mushrooms. Cook for another 5-7 minutes;
Pour in the brine, salt and pepper;
As soon as the water boils, turn off the soup;
Pour into plates and serve along with fresh herbs.

Recipe for making homemade fish pickle

Rassolnik with fish turns out very tasty. It can be supplemented with the freshest lemon and olives. Naturally, the classic recipe does not contain these components. But why limit yourself? The contrast of ingredients will only make the soup tastier.

Rassolnik soup is prepared from any fatty fish; the recipe for making it at home involves using pike perch, halibut, salmon and even pollock. In extreme cases, the broth will not turn out rich, because the fish is quite bland. But for weekdays this soup will come in handy.

Ingredients:

· Pearl barley - ½ cup;
· Fish fillet – 300 gr;
· Head and tail of fish for making broth.
You can use a soup set; · Pickled cucumbers – 2 pieces;
· Onions – 1 piece;
· Carrots – 1 piece;
· Celery root – 1 piece;
· Parsley – 1 small bunch;
· Vegetable oil – 2 tablespoons;
· Olives – 5-10 pieces;
· Lemon for serving – optional;
· Salt and pepper to taste.

Recipe for making homemade fish pickle

Manufacturing method:

From the soup set we cook a rich broth. The head and tail should be simmered with roots over low heat for about 60 minutes;
Cook pearl barley, previously soaked in cool water, for about 15 minutes. Then we strain the pearl barley;
Strain the broth, add chopped fish fillet and pearl barley to it. Cook for about 15 minutes;
Finely chop the onion and carrots and fry in vegetable oil;
Then add chopped cucumbers to the vegetables and sauté for 3 minutes. Turn off the heat, cover the dishes with a lid;
Add the sauteed sauce to the broth and cook for another 5 minutes. Salt and pepper;
When serving, add olives and a slice of lemon to the soup.

Preparing rassolnik is very simple. At the same time, the soup is incredibly warm in cool weather and quickly fills you up. The recipe can always be supplemented and changed at will. Therefore, you can treat yourself to an unusual first course quite often, enjoying a new and exciting taste.

Homemade rassolnik

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We will need:
400 g pork
3 pickled cucumbers
350-400 g potatoes
100 g pearl barley
1 large onion
1 carrot
3 tbsp. l. tomato paste
bay leaf, salt, pepper

The ingredients are indicated for 4 liters of pickle.

Step-by-step recipe description

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1. Wash the meat, add water and cook for 40 minutes.

2. Add washed pearl barley to the bubbling broth.

3. After 5-10 minutes, add chopped potatoes.

4. Fry the onion in vegetable oil.

5. Add carrots.

6. Then add pickles. Fry for 5 minutes.

7. Add tomato paste and dilute slightly with water, simmer for another 10 minutes.

8. Remove the meat, cut into pieces and return to the broth.

9. Season the pickle with the prepared tomato-cucumber dressing, add salt and pepper and cook everything together for about 10 minutes. Serve with sour cream. Bon appetit!

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I tried it, it turned out very tasty. Thanks for the recipe.

Bon appetit!

I'm very happy about this. Happy eating:) Thanks for the review!

Just finished cooking! Thanks for the recipe, we will try it now!!

I'm really looking forward to your feedback! Bon appetit!

Thanks a lot! the recipe is not bad! Only I cooked the pearl barley separately, so that the pickle would not be cloudy, I cooked it for 40-50 minutes, then added it later, but everything according to your recipe turned out very tasty. I’m just learning how to cook, but it turned out pretty great! Thank you! I will look through more of your recipes and write a review if I like something.