Rassolnik soup with rice and cucumbers: 11 delicious homemade recipes

Rassolnik soup with rice and cucumbers: 11 delicious homemade recipes

Almost everyone loves rassolnik with rice much more than the traditional one with barley. If only because there are a lot of rice lovers in the world)) Our recipes with step-by-step photos will tell you how to deliciously cook this popular soup. Read more...

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• Rice with potatoes
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• Recipes without butter and margarine
• Rice with carrots and onions

How to cook pickle with rice: the best recipes

Between the recipes for pickle with rice and with barley, the only difference is in the cereal used. Everything is different: the set of goods, the development of manufacturing, they are monotonous. In other words, you can take any recipe you like with one grain and during the cooking process change it to another without changing anything. The soup will turn out just as delicious. But there is also a problem.

The 5 most commonly used ingredients in rassolnik with rice recipes:

The fact is that different types of rice require different cooking times. And pearl barley is one of those cereals that, in principle, takes a long time to prepare (unless you are lucky enough to buy some kind of unusual, already processed one). The usual placement of goods in a pickle container, therefore, may vary.

This is considered a classic. First, the broth is cooked - with meat, chicken, mushrooms, whatever you want. You can cook soup simply with water. The first thing to put into the pan is the diced potatoes. When the water boils, the washed rice goes to it. If the pickled cucumbers have a hard skin, they are added before frying the onions and carrots (you can omit them completely). If the cucumbers are tender and soft, it is better to put them at the very end.

5 lowest-calorie rice pickle recipes:

Rassolnik is one of the few types of first courses that must be salted with great care. And all because we put a perfectly salty product in them. So it is recommended to test the dish a couple of times, and then add salt to it, if suddenly there is not enough salt from the cucumbers. And when over-salted, rice can save itself - it has the property of absorbing excess saltiness.

Another explanation of why it is better to add cucumbers to pickle soup is as follows: they do not have a very good effect on undercooked potatoes.

By the way, rassolnik is cooked not only from salted, but also from pickled and even fresh cucumbers - it’s all a matter of the preferences and whims of the cook)

Rassolnik soup with rice. Rassolnik recipe

Cooking: 40 minutes

There are a huge number of pickle recipes. To make rassolnik, offal products such as kidneys, navels, and offal are most often used, but rassolnik can also be prepared using meat broth.

For meat broth, you can use beef, pork, or poultry; it is better to take the meat on the bones so that the broth comes out as rich as possible.

In addition, various types of cereals are added to rassolnik: it is prepared with rice, pearl barley, and buckwheat. But the main and constant ingredient for any pickle, naturally, remains pickled cucumbers and cucumber pickle.

Naturally, every housewife prepares rassolnik in her own way: some stew the ingredients one at a time, some simmer them all together, and some put the vegetables raw straight into the broth.

Depending on how salty and sour your cucumbers are, their quantity in the soup may vary. If the cucumbers are very salty, then the cucumber brine may not be added.

Do not add salt to the soup during the cooking process, because it is very easy to over-salt the pickle soup. Salt should be added only at the very end of preparation, when you have added all the ingredients to the soup and they have had time to give their own taste.

Pickles often have a hard skin that can be peeled if desired.
Grate the peeled cucumbers on a large grater and add to the soup, and add the skins to the broth and boil briefly so that they give all the flavor to the soup. Then the skins must be removed from the broth or the broth itself must be strained.

To make broth, I usually use beef or pork on the bone, because I'm not a big fan of offal.
Although, my grandmother always makes pickle from navels, and my wife’s grandmother from kidneys.

I first put the meat for the broth in boiling water, bring it to a boil and cook for 2-3 minutes.
Then I rinse the meat and put it in a pan with fresh water.
Bring to a boil and cook over low heat under a loosely closed lid for 30-50 minutes. Then I add bay leaf, a mixture of peppercorns, carrots, salt and onions to the broth.

The onions must be peeled and cut crosswise, or you can create 4-6 punctures in the onion with a knife. Thanks to this procedure, the onions will give the broth all its own flavor.

After vegetables and spices are added to the broth, it must be brought to a boil and simmered over low heat under a loosely closed lid for 30-40 minutes.

Savory pickle with rice

Rassolnik is a soup with character, and its character is completely known. It is very catchy, completely self-confident, and completely understandable, since the soup itself is often served in most families. In the traditional version, this dish is prepared with pearl barley, which almost everyone often dislikes. But this is not a reason to give up the fascinating first one - this is a reason to adapt the recipe to your existing needs and replace the barley with rice. It will be no less tasty!

Ingredients

• onion – 1 pc.
• carrots – 1 pc.
• butter – 30 g
• potatoes – 3 pcs.
• broth – 1 l
• rice – 1/3 cup
• boiled meat – 200 g
• pickled cucumbers – 3 pcs.
• bay leaf – 2 pcs.
• salt, herbs, sour cream - to taste

Manufacturing

Cut the peeled onion into small cubes. Grind the carrots on a grater.

In the pan in which you plan to cook the pickle with rice, melt the butter, add the onion, and cook over low heat until lightly caramel golden.

Add carrots, fry until soft.

Cut the potatoes into pieces of your usual shape and size. Place in a saucepan with onions and carrots.

Strain the broth as needed. Bring to a boil, reduce the heat to low and cook until the potatoes are tender under a closed lid.

Meanwhile, grind the boiled meat, remove the skins and bones (if these are chicken legs, as in this version), cut into pieces. Place in a saucepan.

Measure and wash rice as needed. We pour it into the company of other comrades. Cook over low heat until the rice is cooked – about 10 minutes more.

Grate the cucumbers. And into the pan.

Place a couple of bay leaves and add salt as needed. Bring to a boil, turn off the heat and, covering with a lid, let the pickle brew for 10 minutes, then pour into plates. And we serve. Bon appetit!

Rassolnik with rice and pickles - The best recipes for making it

The recipe for such a tasty first course has been known to us since past times, just like the meat hodgepodge. It was usually called “kalya”, which was prepared with both kvass and cucumber brine, with the addition of pearl barley and caviar. In the past, this soup was revered and greatly adored not only for its stunning taste, but also for those healing properties that are unsurpassed in managing the symptoms (a symptom is one specific complaint of the patient) of a hangover.

Nowadays, this dish is prepared in virtually every family, only partially changing the ingredients included in it and thereby adding new flavor colors. It mixes wonderfully with sour cream, mayonnaise and fresh herbs, the only thing is, do not put them in a saucepan under any circumstances, only when serving in a portioned plate.

So, let's now look at the best recipes for pickle with rice and pickles at home. After researching all the recipes, choose the one you like best and cook it for your family. And also this article is for those who missed previous recipes for pork baked with potatoes in the oven.

Rassolnik with chicken, rice and pickles - step-by-step recipe

Ingredients:

• Chicken – 500 gr
• water - 2 liters
• onion - 1 piece
• carrots - 1 pc.
• pickled cucumbers - 3 pcs.
• potatoes - 4 pcs
• vegetable oil for frying
• parsley
• salt and pepper to taste.

Manufacturing method:

First, pour water into a saucepan, lower the chicken into it, add a sprig of parsley and put it on fire.

Meanwhile, grate the carrots on a large grater, chop the onion into small cubes and fry in vegetable oil until tender.

Three cucumbers on a large grater and boil them in a small amount of water, approximately 250 ml for 15 minutes.

Then we take the boiled chicken out of the broth, and pour the washed rice into it. After 5-7 minutes, add the diced potatoes and cook for 20 minutes.

In the meantime, we need to separate the chicken meat from the bones and cut it into pieces.

Now that the potatoes and rice are ready, add chicken, fried vegetables and cucumbers into the soup. Add salt, pepper and bay leaf to taste, then mix.

Let it brew for a little while and serve with sour cream and herbs.

Chicken pickle recipe

Ingredients:

• Boiled chicken – 200 gr
• broth - 2 liters
• potatoes - 3 pcs.
• pickled cucumbers - 5 pcs.
• brine - 250 ml
• rice - 4 tbsp. l
• onion - 1 piece
• tomato - 1 pc.
• garlic - 3 cloves
• sour cream - 1 tbsp. l
• carrots - 1 pc.
• vegetable oil - 150 ml
• bay leaf - 2 pcs
• parsley and dill
• salt, pepper to taste.

Manufacturing method:

1. First, we need to boil the rice in salted water, then rinse it in cool water and put it on a sieve to get rid of excess water.

2. Next, peel the pickled cucumbers and cut them into strips. Place them in a saucepan, fill them with brine, put them on the fire, bring to a boil and simmer for 15 minutes over medium heat.

3. Then cut the peeled potatoes into cubes and throw them into the bubbling chicken broth.

4. Meanwhile, finely chop the onion, grate the carrots on a large grater and fry in a frying pan in vegetable oil until golden.

5. At the moment when the potatoes become soft, add sautéed vegetables, diced tomatoes, bay leaves, stewed cucumbers, boiled chicken, salt and pepper to taste.

6. A couple of minutes before readiness, add rice and finely chopped garlic and herbs.

7. Cover with a lid and let it brew for 10 minutes, then put it on plates, add sour cream and serve.

Savory pickle with meat

Ingredients:

• Water - 3 liters
• meat - 400 gr
• potatoes - 4 pcs
• rice - 3 tbsp. l
• pickled cucumbers – 300 gr
• tomato paste - 3 tbsp. l
• carrots - 2 pcs.
• onions - 2 pcs
• tomato juice – 150 ml
• vegetable oil - 2 tbsp. l
• greenery
• Bay leaf
• salt and pepper to taste.

Manufacturing method:

Pour water into the pan, lower the already chopped pieces of meat into it and bring to a boil. After draining the first broth, add new water and cook for 40 minutes from the moment of boiling.

Peel and cut the carrots into cubes, the onion into small pieces and fry in vegetable oil in a frying pan until the onion is transparent. Then add chopped cucumber into small cubes and simmer under a closed lid, stirring occasionally for 10 minutes.

Then add tomato juice and simmer for another 5 minutes.

Now, after the time has passed, add the washed rice to the broth, and after 5 minutes, dice the potatoes, bay leaf and continue cooking until the potatoes are ready.

Add roasting, spices, salt, pepper and herbs to taste.

Remove from the stove, cover with a lid, let it brew for a while and serve.

How to cook rassolnik in a slow cooker

Ingredients:

• Pork – 300 gr
• water - 2 liters
• onion - 1 piece
• pickled cucumbers - 4 pcs.
• cucumber pickle - 100 ml
• carrots - 1 pc.
• rice - 50 gr
• tomato paste - 3 tbsp. l
• garlic - 2 cloves
• vegetable oil - 50 ml
• greenery
• salt and spices to taste.

Manufacturing method:

1. Pour vegetable oil into the multicooker bowl and turn on the “Frying” program for 15 minutes. Then put onions, carrots and pickles cut into small cubes into it.

2. Pour in the cucumber brine, add tomato paste, mix and cook with the lid open, stirring occasionally until the end of time.

3. Next, transfer all the contents from the bowl into another clean bowl, and here we put the meat cut into small pieces, diced potatoes and washed rice.

4. Fill with water, close the lid and set the “Soup” mode for 1 hour.

5. After about half an hour, add roasted vegetables, spices, salt to taste, finely chopped garlic to the broth and mix the whole mass.

6. Close the lid again and cook until the end of the program.

7. Pour the finished soup into bowls, sprinkle with herbs and serve with sour cream.

Rassolnik with sausage without meat (video)

This fragrant and satisfying soup can be prepared not only with meat broth. Take sausage, for example, it cooks quickly and produces a taste appropriate for this dish, almost everyone likes it, and even an inexperienced cook can cook it.