Rassolnik with sausage

Ingredients

Large potatoes – 1 pc.

Onions – 1 pc.

Barrel cucumbers – 3 pcs.

Smoked sausage – 300 g

Rice – 0.4 cups

Parsley – 0.5 bunch

Bay leaf – 1 pc.

Pepper, h.m. - taste

Vegetable oil – 1 tbsp.

136 kcal
30 min.
30 min.

Photo of the finished dish

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Step-by-step recipe with photos

Rassolnik is one of the most recognizable soups of classical Russian cuisine. There are a huge number of varieties of this soup. It is prepared with regular meat (pork, beef, chicken) or smoked meats. We will now prepare a version with smoked sausage and rice. This option can also be prepared with pearl barley.

To make Rassolnik with smoked sausage, we will need the products in the photo.

Peel a huge potato and cut into small cubes. Fill with water and place on the stove. When the water boils, cook the potatoes for 5 minutes. Add washed rice. Cook potatoes and rice for 15 minutes.

At this time, peel and finely chop the onion, peel the carrots, grate on a large grater. Fry in vegetable oil until tender.

Remove the casing from the smoked sausage and cut into small cubes.

When the onions and carrots become golden, add the sausage and heat for a minute or two so that the sausage reveals its own taste and smell.

Grate the barrel cucumbers on a large grater and add to the frying.

Mix well, cook for 5-7 minutes. Pour 1 cup of cucumber brine into the soup, add frying. When the soup boils, remove the foam, add salt and pepper to taste, add bay and cook for another 5-7 minutes. If the soup tastes very sour, add a little sugar to balance the taste.

Wash and dry the parsley. Cut it, add it to the soup, stir and immediately turn off the stove. Let the pickle with sausage sit for 10 minutes.

Rassolnik with sausage

Soup “Moderate Selyanka”

No, I didn’t mix anything up! At first, the soup that we know as “Solyanka” was called “Selyanka” - rural, farm food. When there is very little time to prepare lunch, I prepare this soup based on the well-known solyanka. Very fast, simple and delicious! Will you try it?)

Pizza “Unusual”

I understand that there are a huge number of pizza recipes on this website, BUT the main thing is the sauce. “Cooking sauce is like grammar for language. Fantasy and love are the best seasonings.” (c) Dutch cookbook. Using one or another sauce can enhance or weaken the taste. In our situation, the sauce with the introduction of “Maggi for pickle” dressing was exclusive and made our pizza.

Rassolnik with sausage . Rassolnik with sausage is a nutritious, savory dish with a slightly salty aftertaste. It is prepared quickly due to the semi-finished meat component in it, which is sausage.

The essence of making pickle soup with sausages comes down to making the soup ingredients in ordinary water. Thus, fresh potatoes are peeled, cut into cubes or cubes, and boiled in water. Usually, rice or pearl barley is added to the pickle immediately with the potatoes for boiling.

While potatoes and cereals are being cooked, add crushed onions and carrots (carrots can be grated on a large grater) in a frying pan with vegetable oil added, as well as grated or diced pickled cucumber (you can use pickled cucumbers).

When the vegetables are cooked through sautéing, they are added to the soup. The soup is also seasoned with diced sausage. You can use different types of sausages, or the consistency of their types, for pickle. But boiled smoked sausage or simply smoked sausage in pickle is more delicious.

Rassolnik with sausage

Thanks to its unique sour taste, rassolnik is one of the most famous soups. Almost everyone likes him. This hearty and fragrant dish can be prepared not only with meat broth. Rassolnik with sausage is cooked quickly and simply, has an appropriate taste for this dish, and is liked by almost everyone. The development of its production may vary depending on the chosen recipe, but remains common - even an inexperienced cook can create a soup from sausages, cereals and pickles.

Individual manufacturing

At first glance, it may seem that cooking pickle soup quickly is unrealistic. If you cook it using classical technology from meat and kidneys, with the addition of pearl barley, then yes. But replacing meat with sausage significantly speeds up and simplifies the cooking process. If the cook is familiar with the general principles of making pickle soup, then he will succeed in this soup with sausages.

Pickled cucumbers and cucumber pickle give the pickle a corresponding sour taste. It is not allowed to replace them with pickled vegetables and their marinade: the result will be completely different.
Cucumbers are added to the soup shortly before it is ready, having been chopped beforehand. If the skin of vegetables is rough, peel them before chopping.
Rassolnik will have the most tender taste if it is fried in butter. Adding sour cream also softens the taste of the dish.
It is necessary to salt the pickle last, otherwise there is a high possibility that you will overdo it with salt. If this happens, add a little boiled water and boil the diluted soup for a couple of minutes. It will become the least thick, but the most pleasant to the taste.
Sausage does not require long cooking; it is added at one of the last steps of making soup.
Rassolnik with sausage can be cooked in water or broth. If you want to make soup quickly, you can use broth in cubes.
When adding fresh herbs to a pot of soup, you need to boil it for 2-3 minutes so that it does not turn sour before it is eaten.
If you plan to cook pickle with pearl barley, the cereal should be boiled separately or soaked in advance to speed up the process of making it. Other cereals do not require such preparation.
The pickle becomes tastier if you let it steep under the lid for 15–20 minutes.

Various types of sausages, including smoked meats, can be used to make rassolnik. Its taste also depends on the composition of the soup.

Rassolnik with barley and boiled sausage

boiled sausage – 0.4 kg;
pickled cucumbers – 0.3 kg;
potatoes – 0.4 kg;
pearl barley – 80 g;
carrots – 100 g;
onions – 100 g;
salt, water - to taste;
vegetable or butter - as much as needed;
sour cream, herbs - for serving.

Wash the pearl barley, add water, and boil until tender.
Peel the potatoes and cut them into cubes about 1.5 cm in size.
Peel the carrots and chop on a large grater.
Peel the onion and cut into small cubes.
Peel the cucumbers, cut into cubes or strips.
Boil water or broth, put pearl barley and potatoes into the pan.
Let it cook over low heat.
Fry carrots and onions until golden brown in a frying pan in sunflower or butter.
Add the fried vegetables to the soup when 10–15 minutes have passed after adding the potatoes to the broth.
Cut the sausage into small cubes and place it in the soup after frying. Wait until the soup starts to boil again.
Add pickles, cook the soup for 10 minutes. Try it to taste. Add salt and pepper as needed.
Remove soup from heat. Let it brew, covering the pan with a lid, for 20–30 minutes.

Rassolnik with smoked sausage, sausages and rice

water or broth - 1.5 l;
carrots – 100 g;
onions – 100 g;
“Milk” sausages – 100 g;
boiled-smoked sausage – 100 g;
pickled cucumber – 100–150 g;
vegetable oil – 40 ml;
rice – 40 g;
potatoes – 0.3 kg;
salt, fresh herbs - to taste.

Peel the carrots and cut into small cubes.
Chop the peeled onion in the same way.
Heat the oil in a frying pan and fry the onions and carrots in it. The vegetables should become almost completely soft.
Cut the smoked sausage into strips, sausages into circles.
Peel the potatoes and cut into medium-sized cubes.
Peel the cucumber, chop on a large grater or cut into narrow strips.
Wash the rice, add water or broth, and bring to a boil.
Throw the potatoes into the broth and cook for 10 minutes.
Add roasted vegetables.
When the soup boils again, add the sausage and hot dogs. Wait until it boils again.
Add cucumbers. After cooking the soup for 5 minutes, taste it and adjust the taste.
Add finely chopped herbs. Boil for 2-3 minutes.
Leave covered for 20 minutes, turning off the heat.

When serving, it doesn’t hurt to put a spoonful of sour cream on each plate. The soup can also be decorated with olives or olives - they will only improve the taste of the finished pickle.

Rassolnik with sausage and smoked chicken in a slow cooker

potatoes – 0.4 kg;
pickled cucumbers – 0.3 kg;
onions – 120 g;
sweet pepper – 0.2 kg;
pearl barley – 100 g;
smoked chicken breast – 0.2 kg;
boiled smoked sausage – 0.2 kg;
bay leaf – 2 pcs.;
tomato paste – 60 ml;
vegetable oil – 40 ml;
water - as much as needed;
salt, dark ground pepper - to taste.

Wash the pearl barley, add boiled water, leave for about an hour, while preparing other ingredients.
Cut the cucumbers into narrow strips. If they are young, you don't have to clean them. It is better to cut off the rough skin in advance.
Peel the potatoes, cut into fairly large slices or cubes. If you create small potato pieces, they will become very soft during the long cooking process.
Peel the onion and cut into thin half rings.
Cut the sausage and chicken breast meat into strips.
Clean the pepper by removing the stem along with the seeds. Rinse and dry the pulp. Cut the pepper into quarters of rings.
Pour oil into the multicooker bowl. Activate the “Frying” program. If such a function is not provided in your unit, select the “Baking” program.
Place the onion in the oil and fry it until golden brown.
Add pepper, fry for 2-3 minutes.
Add chicken breast and sausage to the vegetables. Fry them with vegetables for 4-5 minutes.
Add tomato paste, pour in a multi-glass of water (it contains 180 ml of water). Without changing the mode, simmer the vegetables and sausage for 5 minutes. Turn off the unit temporarily.
Add pearl barley and potatoes. Fill with water until there is approximately half a centimeter left to the highest mark.
Start the multicooker by selecting the “Soup” program or a similar one, setting the timer for 45 minutes.
Half an hour after the start of activation of the program, add pickles, 5 minutes before readiness, add salt and pepper to the pickle, focusing on your own taste.
When the program finishes, leave the pickle with sausage to steep for 20 minutes in heating mode.

Rassolnik with barley and sausage

I offer an easy-to-make, so-called “quick”, recipe for pickle with sausage and barley . The rassolnik came out very tasty, fragrant and filling, with a typically sour taste of pickles. I made this soup with smoked sausages, but you can use any type of sausage. Try it, you will literally love this delicious dish!

Ingredients

Manufacturing process

Wash the pearl barley a couple of times, add cool water and leave for 20-30 minutes to swell. After this, drain the water and wash the barley again under running water.

Transfer the barley into a saucepan, pour 2.5 liters of cool water over the cereal, and place on high heat. After the water boils, reduce the heat and cook the barley for 15-20 minutes.

While the pearl barley is cooking, wash the potatoes, peel them and cut them into medium cubes.

Once the pearl barley becomes soft, add chopped potatoes to the pan and cook the potatoes and barley for 10-15 minutes.

Meanwhile, in a frying pan with the addition of vegetable oil, fry the peeled and finely chopped onion for 2-3 minutes over medium heat (until soft), stirring constantly.

Peel the carrots and grate on a medium grater.

Then add the carrots to the pan with the onions. Fry vegetables for 5-7 minutes over medium heat, stirring.

Grate the pickled cucumbers on a medium grater (can be cut into small cubes if desired).

Add the cucumbers to the frying pan with the onions and carrots, fry over low heat for 3-4 minutes, stirring constantly.

Cut the smoked sausage (or any other sausage products) randomly. I cut the sausage into slices. Add the sausage to the pan with the fried vegetables and pickles.

Mix well and simmer the sausages with onions, carrots and pickles for approximately 5 minutes over medium heat, stirring occasionally.

When the potatoes and pearl barley are completely ready, add the fried vegetables with pickles and smoked sausages to the pan.

Season, salt to taste, add bay leaf. Cook the pickle with sausage, barley and pickles for 7-10 minutes over medium heat. Then turn off the heat, cover the pan with a lid and let the soup brew for 10-15 minutes.

An appetizing, fragrant rassolnik with sausage and barley is ready, serve it hot with sour cream and rye bread.