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 completely 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.

Rassolnik, recipes

Rassolnik is a regular Russian soup with pickled cucumbers. True, more than 100 years ago, rassolnik was called not only a soup, but also a pie with the entrails of offal, meat or fish with spices, seasonings and pickles.

Auguste Escoffier, in his own Culinary Guide, written at the end of the 19th century, suggested preparing pickle soup based on chicken broth with the addition of cucumber brine, finely chopped pickles, parsley roots and celery. This soup needed to be cooked for approximately 40 minutes, thickening at the end with yolks whipped with cream. Tender minced chicken dumplings were added the pickle as a side dish

The predecessor of the Russian rassolnik was most likely the ancient dish kalya - a cucumber brine soup with cucumbers, beets and meat, widespread in Russia in the 16th–17th centuries. During Lent, kalya was prepared only with fish (necessarily fatty) and caviar: “Barskaya” kalya was cooked from salmon with lemon, from white fish (beluga, stellate sturgeon, kaluga) with plums, or from sterlet with cucumbers.

One of the ancient kalia recipes is very reminiscent of pickle with kidneys : the kidneys are blanched, cut into slices, fried turnips and carrots are added, everything is boiled together and at the very end add pickles. The dish should turn out semi-liquid. It was prepared and served in clay pots.

But the real pickle, most likely, was born in the kitchen of some inventive innkeeper no earlier than the beginning of the 19th century. This is precisely why rassolnik is never found in ancient cookbooks, but rassolnik, along with solyanka, fish soup and botvinya, could be found in virtually any tavern menu of the 19th century. The possible origin of pickle can also explain the abundance of recipes.

The only indispensable ingredient in pickle soup is pickles. They are peeled and seeded, cut into cubes and simmered in a small amount of broth or water. Everything else is at your discretion. Brave experimenters can try replacing the cucumbers with pickled milk mushrooms - the result will be a very tasty soup.

The pickle is usually filled with chopped and sauteed onions (onions or leeks) and chopped snow-white roots (parsley, celery, parsnips), carrots, and from time to time - potatoes, cereals (pearl barley, buckwheat, rice) and cabbage. Some cooks add tomato to the pickle .

The broth for pickle can be anything - veal, beef, chicken. There are recipes for pickle soup with piglet. For fish pickle, Russian cookbooks recommended taking 2-3 varieties of fresh fish (whitefish, sturgeon, pike perch, ruffe) and one variety of salted fish (stellate sturgeon, white fish, sturgeon and beluga), while the salted fish was cooked separately, and the broth was poured out. You can prepare a fish pickle using fish broth, but without pearl barley, and when serving, put pieces of boiled fish on a plate.

the pickle – just add more brine to it.

The rassolnik should be served with sour cream and the freshest black bread, unleavened puff pastries with liver, pies with fish. And don’t rush to put it on the table - like most seasoning soups, it needs to sit a little and “finish.”

How to cook pickle: recipes

From this publication you will learn how to prepare pickle soup that is rich, satisfying and certainly tasty. Any recipe presented below contains a different type of meat component, so you can choose an option based on your personal preferences. Enjoy this first dish if you are bored with regular borscht or vegetable soup. It will turn out tasty and new, which any family member will certainly appreciate.

Rassolnik with beef

Rassolnik is rightfully considered a common first course of Russian, and now Russian, cuisine. The traditional step-by-step recipe with beef broth, pearl barley and cucumbers always remains popular among Russian housewives. Before serving, sour cream is certainly added to it. The creamy note softens the corresponding sourness and makes the taste special.

You will need:

500 gr. beef meat ribs;
300 gr. beef pulp;
2 carrots;
50 gr. pearl barley;
3-4 potatoes;
2 onions;
300 gr. pickled cucumbers;
3 stalks of celery;
2-3 bay leaves;
2 cloves of garlic;
2 tsp. salt (or to taste);
1 tsp. Sahara;
Greens, dark pepper to taste.

Rassolnik with beef

How to cook:

Rinse and cut the meat into portions for rassolnik soup. Prepare the recipe in a 3 liter saucepan.
Peel vegetables, celery stems.
Place the meat, whole carrots and onions, and celery stalks into the pan. Pour water and bring to a boil over low heat.
Skim off any foam that forms during the boiling process. Cook the broth for 1.5 hours at a low bubbly boil.
During the waiting period, prepare other ingredients. Chop the onion and carrots, fry in 1 tbsp. l. sunflower or butter.
Cut the cucumbers into small cubes or grate them.
Place the sautéed vegetables in a bowl, add a little more oil to the pan, and add the cucumbers.
Simmer the cucumbers over low heat for 10 minutes.
Wash pearl barley for rassolnik soup. The traditional recipe with such cereals turns out to be satisfying.
Remove the vegetables from the broth and add the cereal after 1.5 hours.
After adding the cereal, cook the broth for another 20 minutes.
Then add potatoes, cut into small cubes.
Add sauteed vegetables, bay leaf, cucumbers.
Chop the garlic finely with a knife.
10-15 minutes after introducing the vegetables, add salt, sugar and garlic.
Cook everything together for another 10 minutes. Meanwhile, chop the greens.
Add the herbs to the soup, wait until it boils, turn off the heat.
Cover tightly and let steep for another 20-30 minutes. When serving, add a spoonful of sour cream to the plate, this will make the soup tastier.

Rassolnik with chicken

Of course, chicken in this first dish can hardly be called an ordinary ingredient. But if for any reason you have to limit your consumption of reddish meat, try replacing it with chicken. If you purchase a carcass of the highest quality with a good chemical composition, you will be able to prepare a recipe for a delicious pickle. This will certainly be appreciated by anyone who is lucky enough to experience at least a little bit.

You will need:

500 gr. chicken carcass (it is better to use ½ carcass, cut lengthwise);
0.5 cups pearl barley;
150 gr. pickled cucumbers;
1 onion;
1 carrot;
2-3 pcs. potatoes;
0.5 cups cucumber pickle;
Salt, pepper, bay leaf to taste;
1-2 tbsp. l. tomato paste.

Rassolnik with chicken

How to cook:

Rinse half the chicken carcass and cut into portions. Make the pieces small to prepare the pickle quickly and deliciously.
Wash and soak pearl barley.
Place the pieces in a 3 liter saucepan and cover with water.
Bring the broth to a simmer over low heat. Remove noise as it occurs.
After boiling, cover with a lid and cook over moderate heat.
Peel the vegetables and rinse.
Chop the vegetables using the method that suits you. Often this is cut into cubes. But cutting carrots, potatoes and cucumbers into strips also looks appetizing.
Finely chop the onion.
Almost all housewives prepare a traditional pickle recipe with photos step by step with cereals soaked overnight (that is, in the dark) . But in fact, it is not necessary to create this. To the chicken, which has already been cooked for about 15 minutes. add pearl barley. Barley is also cooked separately. But it’s better not to do it this way, because its decoction also contains benefits.
While the cereal is cooking in the broth, prepare the dressing.
Heat a frying pan with a small amount of butter. Add onions and carrots, fry until soft.
Add cucumbers, simmer everything together for 5 minutes.
Add tomato, stir.
Scoop a ladle of broth from the pan and add it to the ingredients in the pan along with the brine. Cover with a lid, simmer for 5-7 minutes, turn off.
Add potatoes and bay leaves to the soup (to taste)
After 30-35 minutes after introducing the cereal, add the dressing to the rassolnik soup. The traditional step-by-step recipe is actually ready. All that remains is to bring to a boil, adjust the taste with salt and pepper.
The dish is ready, just a little wait for it to brew.
Serve with sour cream and finely chopped herbs.

Rassolnik with pork

In Russian times, even schoolgirls knew how to prepare a savory pickle. This popular dish was prepared in all canteens: school, industrial, camps, holiday homes and sanatoriums. At lunch, everyone ate this first dish with pleasure: from young to old! And for good reason, because this dish not only nourished the body, but also allowed you to enjoy the rich, savory broth. Pork was a popular meat, from which Russian housewives preferred to make soup.

You will need:

500 gr. meat pork ribs;
200 gr. potatoes;
100 gr. pearl barley;
100 gr. carrots;
100 gr. pickled cucumbers (completely from a barrel);
2 pcs. onions;
2 tomatoes;
2 tbsp. l. tomato paste (less possible, to taste);
Salt pepper;
2-3 bay leaves (can be ignored);
3 cloves of garlic.

Rassolnik with pork

How to cook:

Rinse the pork ribs, cut into portions for rassolnik soup. The recipe is for 3 liters. pan.
Pour water into the pan, place the meat in it, and cook until done.
Bring to a boil over low heat. Make noise as it boils.
Peel the onion, rinse.
Add 1 whole onion, cook the broth after boiling for at least an hour over low heat.
While the broth is cooking, prepare the other ingredients.
Chop the second onion into small cubes.
Grate the cucumber or cut it into cubes.
Grate the carrots and chop the garlic finely with a knife.
Cut the potatoes randomly into medium-sized pieces.
Continue the pickle recipe step by step by making the dressing. Heat a frying pan with 1-2 tbsp. l. sunflower oil. You can also use butter. It will add a pleasant creamy aftertaste to the soup.
Place onions, carrots and chopped garlic on a hot surface and fry until half cooked. Add cucumber and sauté.
Meanwhile, blanch the tomatoes. Pour boiling water over them and carefully remove the skin. Finely chop the pulp.
Add tomatoes to the pan, stir.
Add tomato paste, bay leaf, simmer for 5 minutes.
After an hour, add pearl barley to the broth. Cook for 30 minutes.
20 minutes after introducing the pearl barley, add potatoes and bay leaves.
Cook for 15 minutes after boiling.
The pickle recipe, a traditional step-by-step recipe with photos, is actually ready. Now all that remains is to add the dressing and cook for another 5-7 minutes.
Now you can turn off the heat and let it brew under the lid for 30 minutes.
Serve in bowls with sour cream. You can also sprinkle with chopped herbs.

Rassolnik student

This famous first course option is sure to please students. It’s quick and easy to prepare, yet the taste is simply luxurious. We are convinced that the smell that emanates from the common kitchen during the cooking process will attract all the inhabitants of the floor! So be prepared and keep your eyes on the pan!

Recipes for savory and rich pickle soup - you'll lick your fingers

Rassolnik is a popular soup in our country, the essential ingredient of which is pickled cucumbers.

There are a huge number of pickle recipes. But, no matter what this recipe is, there is always one ingredient that makes rassolnik rassolnik - pickles.

We offer you several tried and tested recipes for the most delicious pickle sauce.

Rassolnik with pearl barley

Pearl barley – 1.5 tbsp. l.
Potatoes – 2-3 pcs.
Carrots – 2-3 pcs.
Onions – 1 pc.
Pickled cucumbers – 2 pcs.
Vegetable oil – 1/3 cup
Flour – 0.5-1 tsp.
Bay leaf – 1-2 pcs.
Dark peppercorns – 5 pcs.
Salt – 1 tbsp. l.
Dry spicy herbs (optional) - to taste

Soak the barley in advance. Wash the swollen pearl barley, add 0.5 liters of water, add a third of a glass of vegetable oil and cook over low heat.

Finely chop the onion and grate the carrots on a large grater. Fry vegetables in vegetable oil for 3-4 minutes. Add flour and stir so that there are no lumps.

When the cereal becomes soft, add fried vegetables, chopped potatoes, bay leaves, and peppercorns to the pan.

When the potatoes are cooked, add cucumbers to the pickle. Add salt, add spices as desired and cook the pickle for 2-3 minutes.

Rassolnik with rice

Water – 2 l
Pork on the bone – 150 g
Rice – 50 g
Onion – 1 pc.
Carrots – 1 pc.
Potatoes – 1 pc.
Pickled cucumbers – 2 pcs.
Brine – 2-3 tbsp.
Salt, herbs - to taste

Boil the broth, adding meat, bay leaf, a little salt and peppercorns. Cook for 1.5-2 hours.

Wash the rice, cut the vegetables into cubes.

Remove the meat from the prepared broth and add rice and potatoes to the pan.

Fry carrots and onions in vegetable oil. Add them to the pan

When the potatoes are ready, add cucumbers and brine over low heat. Salt to taste, add seasonings and herbs. Cook for another 10-15 minutes.

Rassolnik “Leningradsky”

Beef on the bone – 200-250 g
Potatoes – 150-200 g
Pickled cucumbers – 2 pcs.
Rice – 2 tbsp. spoons
Carrots – 80 g
Onions – 70 g
Vegetable oil – 2 tbsp. spoons
Tomato paste – 1.5 tbsp. spoons
Fresh parsley - to taste
Salt, pepper - to taste
Water – 2.5 l

Wash the beef, add cool water and place on high heat. After the water boils, reduce the heat and skim off the foam. Add salt to the broth and cook for 40-50 minutes, covering with a lid. Remove the ribs from the prepared broth, separate the meat from the bone and return it to the broth.

Cut onions and carrots into small cubes. Fry in vegetable oil until soft, then add tomato paste and simmer for a couple of minutes. Add diced cucumbers to the vegetables and simmer until soft.

Wash the rice and add to the broth. After a couple of minutes, add the diced potatoes. Cook for 10-12 minutes. Then add the fried vegetables and cook for another couple of minutes.

Rassolnik “Traditional” with rice and kidneys

500 g beef or pork kidneys;
2 teaspoons of soda;
2 tablespoons 9% vinegar;
2.5 liters of water;
3 potatoes;
1 onion;
1 carrot;
3 tablespoons rice;
30 g butter;
3 pickled cucumbers;
1 bay leaf;
salt and ground black pepper - to taste;

Remove the films from the kidneys and cut each into three or four pieces. Sprinkle the cooked kidneys with baking soda. After 10 minutes, pour vinegar over it. After another 10, wash the kidneys with vinegar, cover with cool water and bring to a boil. Then drain the water, wash the kidneys, pour in fresh water and cook covered for another 30–40 minutes.

At this time, wash the rice, peel and cut the vegetables into cubes. Fry the onions and carrots in butter. Add a little salt and pepper.

Remove the finished kidneys from the broth. Throw potatoes and rice into the soup, and after 15 minutes add fried onions and carrots.

Cut the kidneys and cucumbers into cubes and add to the broth. Add the bay leaf and cook for another 10–15 minutes over low heat.

Lenten rassolnik without meat

water – 2.5 l
pearl barley – 1/2 cup
pickled cucumbers – 2 pcs.
cucumber pickle – 0.5 cups
potatoes – 4 pcs.
carrots – 1 pc.
onion – 1 pc.
peppercorns – 4-5 pcs.
bay leaf – 1 pc.

Wash the pearl barley, pour boiling water over it and let it swell for 30-40 minutes.

Pour water into a saucepan, add steamed pearl barley and cook over low heat until the cereal is soft. When the pearl barley becomes soft, cut the potatoes into cubes and add to the soup. Add bay leaf and peppercorns.

Grate the carrots on a large grater. Finely chop the onion. Fry onions and carrots in vegetable oil. Cut the cucumbers into thin slices.

10 minutes before it’s ready, add fried onions and carrots to the soup, add cucumbers.

At the very end, pour the cucumber pickle into the soup and bring the soup to readiness. Remove the pan from the heat. Cover with a lid and let the pickle brew for 20 minutes.

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