Rassolnik; Leningradsky

Rassolnik “Leningradsky”

Rassolnik "Leningradsky" was very popular in the Russian years and was on the menu of virtually every restaurant and every canteen. I will prepare the rassolnik according to my very beloved and very old book from the “Cook’s Library” series from 1959, so that the rassolnik will come out literally the same as it was before, as I remember it.

According to the book recipe, Leningradsky rassolnik can be prepared in meat broth with various meat products, or also cooked vegetarian, with the freshest forest or dried snow-white mushrooms, or in a decoction of vegetables and potatoes. I cooked with beef broth.

PREPARATION:

Cover the beef with cool water

and put it on fire. Before boiling, remove the foam, add salt, add onion and carrots for smell and taste.

Add a few peas of aromatic pepper, a few peas of black peppercorns and, approximately 10 minutes before readiness, a couple of bay leaves. Cover with a lid and cook for approximately 1.5 hours until the meat is tender.

Pour boiling water over the sorted and well-washed pearl barley, cover and leave to steam until the broth is cooked.

We take the meat out of the finished broth. We won't need onions and carrots anymore.

Strain out the pearl barley and rinse thoroughly with cool water again. Place the cereal in the broth and cook for approximately 30 minutes. The cereal must reach almost complete readiness.

Cut the meat into small pieces.

Peel the potatoes and cut them into wedges or cubes. Cut the carrots into cubes and finely chop the onion. Dilute tomato paste with cool water until creamy. Pickled cucumbers can be grated on a large grater or chopped very finely.

Heat a small amount of vegetable oil in a frying pan, add chopped onion and fry for a few minutes. Add carrots and fry everything together for another 2-3 minutes.

Set aside the fried onions and carrots, put chopped cucumbers in the frying pan, add diluted tomato paste and heat everything together for 3-5 minutes. If suddenly there is not enough water in the pan and the vegetables begin to fry, you can add a little water or meat broth.

The pearl barley was almost cooked. Place the potatoes, fried onions and carrots into the pan and cook for 10 minutes until the potatoes are ready. Add cucumbers with tomato paste to the pan, add meat.

Cook for about another 5-7 minutes. We definitely try the pickle and add cucumber pickle to taste and, at the very end, salt. 5 minutes before it’s ready, put a couple of bay leaves in the pickle,

Cover with a lid, turn off the heat, let the pickle brew for 15 minutes and it’s ready.

rassolnik "Leningradskiy", p/o.

Ingredients

Beef bone with meat – 2 pcs.
Large potatoes – 8 pcs.
Pearl barley – 4 tbsp. spoons (heaped)
Pickled cucumber – 3 pcs.
Onions – 1 pc.
Carrots – 1 pc.
Salt – 1 teaspoon
Seasoning and sour cream - to taste

Short description

Step-by-step recipe for making Leningradsky pickle with photos. My husband doesn’t like tests with the traditional composition of a dish, so if the question arises: What kind of pickle are we cooking now? He is the first to answer: “Naturally, the traditional one is Leningradsky.” You can experiment with the calorie content of such a pickle. If you are a fan of rich broths, then you can safely prepare it from pork. If you are on a diet, then chicken is suitable for you. Well, if you are a specific vegetable eater, then it is absolutely simple for you - cook the pickle immediately without any broth.

Prescription composition

Manufacturing method

I don’t cook rassolnik very often, because... Apart from me and his mother, they don’t give him much rest. But I believe that the products that are used in its production are very useful.

Doctors and nutritionists advise eating pickles at any time of the year, including during colds. They believe that such a first course increases the immune system and also provokes the gastrointestinal tract.

This dish is not nutritious. If you want to further reduce calories, you can cook it using vegetable broth.

As I already mentioned about my household’s love for pickle soup, my husband still eats it from time to time and apart from positive reviews, I haven’t heard from him.

By the way, pickle juice is not bad after a fun party. Its acidity and pearl barley amazingly bring a person out of a hangover. So this is a healthy dish.

Initial composition of goods.

As we see our future dish, it has the usual composition: beef bone (for broth), potatoes, pearl barley, cucumber, onion, carrots and seasoning.

Step-by-step description with photos of Leningradsky pickle.

1. Cooking broth with photo.

Place the bones in a saucepan and pour in cool water (so that it covers the bones 2 cm above the base). Turn on the gas at full power, cover with a lid and let it boil. You need to watch the action differently; the foam will rise very much and run away, staining the entire pan and tile. So here it is. As the liquid begins to boil, reduce the heat and skim off the foam. After a steady boil and the foam has been removed, reduce the gas to a leisurely level and cover with a lid. Let the bones simmer on low for 1 hour and 30 minutes.

2.Preparing cereals and cucumbers with photos.

Pearl barley must be washed in cool water and poured with boiling water for 50 minutes to steam. I don’t always have time to wait for the cereal to steam, so I just cook it for 25 minutes over low heat. You need to pour the cereal 2 cm from the top of the pearl barley.

Pickled cucumbers also need to be prepared: remove the skin, cut into two halves and remove the seeds. If the cucumbers are young and their seeds are milky (soft), then there is no need to remove them. Then cut the processed cucumbers into cubes, put them in a saucepan, add water 2 cm above the mass and cook over low heat for 20 minutes.

3.The next step is frying with a photo.

Pour sunflower oil (4 tablespoons) into a frying pan, heat it and throw in the peeled, chopped onion. Fry for 5 minutes (over medium heat). At this time, they are passionate about carrots.

Peel the carrots, rinse them in water and grate them on a large grater. After 5 minutes (frying the onions), add the grated carrots, reduce the heat and, stirring constantly, fry for another 12 minutes.

4.Collect the pickle.

Remove the bones from the pan, strain the broth and pour it back into a clean pan. Then add cool water so that the total volume of water is 2 liters 250 ml.

I cook the first dishes in a 3-liter pan, hence the ratio of water and other ingredients.

By this time our pearl barley has boiled, we wash it. As soon as the water boils, add peeled and cut into bars potatoes, washed, cooked cereal and 1 tbsp. spoon of salt - let it boil. As soon as the broth boils, reduce the heat, skim off the foam and let it simmer for 10 minutes.

If there is meat on the finished bones from which the broth was made, then cut it into cubes and add it to the potatoes.

After the time has passed, add cucumbers and fried onions and carrots to the almost finished potatoes. I don’t drain the brine from cucumbers, because... My cucumbers are homemade and not very sour. The brine adds piquancy to our pickle.

Cook all ingredients at low boil for 15 minutes. At the end of cooking, add salt to the pickle until it tastes right (I add another 1 tablespoon of salt), because... cucumbers were added with brine, then be careful not to over-salt the dish.

Don't forget to add seasoning (dill, parsley, ground black pepper) and bay leaf. Let it boil for 1 minute and serve with sour cream.

The savory Leningradsky pickle is ready!

Bon appetit!

Rassolnik Leningradsky - traditional step-by-step recipe

In recent times, Leningradsky rassolnik was a pillar of Russian public catering; in canteens it was prepared according to GOST this way, and only this way. Without any special frills, with pearl barley on a beef bone. In general, restaurants deviated from the usual production technology, making broth with chicken giblets, kidneys, mushrooms, beef heart, pike perch and other fish. Depending on this, cereals were selected - rice, barley and even buckwheat.

But the real, traditional Leningrad brine soup with pickled cucumbers was cooked with barley even in kindergartens. The step-by-step recipe that I will now present is from a collection of recipes from that time.

How to cook Leningrad rassolnik - step-by-step recipe

Beef on the bone – 400-500 gr.
Beef broth (water) – 2 liters.
Pearl barley – 0.5 cups.
Potato tubers – 4-5 pcs.
Small onion – 2 pcs.
Carrots – 2 pcs.
Pickled cucumbers – 2 pcs.
Cucumber pickle.
Tomato paste – 2 small spoons.
Salt, bay leaf, sunflower oil, pepper.
Greens and sour cream on a plate.

For soup, it is better to use beef on the bone, then the broth will be rich. Place the piece of meat in a pan, fill it with water, and put it on the burner to cook.

Just before boiling, skim off the foam. Add one whole onion and one carrot for flavor. Cook the beef until it is tender. About 10 minutes before readiness, add spices - bay leaf and pepper, salt.

Beef, even young, takes quite a long time to cook, at least an hour and a half. For meat with extensive life experience, increase the cooking time.

While the meat is cooking, sort through the pearl barley. This action is imperative, since affordable cereals can bring surprises. Wash it several times and fill it with boiling water. Cover with a lid and leave to steam.

Remove the meat piece from the finished broth. Remove the onion and carrot. Strain the broth, removing the pepper and bay leaf.

Wash the pearl barley that has been steamed by that time again and add it to the broth. Let it cook for 30 minutes, enough time for the pearl barley to become ready.

At the same time, disassemble the beef piece into small pieces. And take care of the potatoes.

Peel the tubers, chop into strips or cubes. Similarly, cut the carrots and divide the onion into classic cubes.

According to the manufacturing technology, cucumbers should be peeled and the seeds removed. Usually, housewives ignore this process, simply cutting into cubes. Especially if the cucumbers are home-pickled.

Place the onion tenderloin into the heated oil and sauté for a minute, stirring vigorously. Add carrots. Fry for 2-3 minutes.

Place the roasted vegetables in a separate bowl. Instead, add pickled cucumbers to the pan. Dilute the tomato paste by splashing a small amount of water. Pour over cucumbers. Simmer together for 5 minutes. If there is not enough water in the pan, add a little broth.

When the pearl barley is cooked, place the potatoes in the pan and immediately add the roasted vegetables. Cook for 10 minutes until the potatoes are ready.

[ok] Attention! The potatoes should be cooked completely. When you add cucumbers, the cooking process practically stops, the vegetable becomes tough, and you will have to cook it for additional time.[/ok]

Video with a recipe for pickle according to GOST

To help beginner cooks, I suggest watching a detailed video. Repeating the steps, stick to all aspects of production, and you will learn how to cook real Leningrad soup. Bon appetit!

Rassolnik "Leningradsky"

Ingredients

Beef (preferably with bone) – 600 g

Potatoes – 3 pcs.

Pickled cucumbers – 150 g

Onion – 1-2 heads

Brown rice – 1 cup (or pearl barley – up to 2/3 cup)

Tomato paste – 1 tbsp.

Vegetable oil – 2 tbsp.

Laurel – 2-4 leaves

Dry herbs (dill, parsley)

Fresh herbs (dill, parsley)

Parsley root to taste

Brine (marinade) – 250-500 ml.

Salt, pepper - to taste.

51 kcal
2 hours 30 minutes
2 hours 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Leningrad rassolnik is usually cooked in beef broth with bones and usually with pearl barley; an option with rice is also possible. I would like to share a recipe for my own pickle with various aspects: beef (with or without a bone - depending on your luck in the store), pickled gherkins and brown rice, but just in case, I will also write how to prepare pearl barley for it.

The following set of products will be useful:

First, let the meat cook. After descaling, add peppercorns (fragrant here) and bay, lightly salt and cook over low heat, covered, for about 1.5 hours.

To cook pearl barley, you must first thoroughly wash it in several waters, and then soak it for a couple of hours. Then pour in cool water in the ratio of 1 part cereal: 1.5-2 parts water, bring to a boil and cook over medium heat for about half an hour, covered. After turning off the fire, you need to throw it in to swell.

But for the pickle, I used an unpolished variety of rice - brown, which is also a very necessary grain. Cooked in the ratio of 1 part rice: 2 parts water, after boiling for about half an hour under a lid on low heat.

So you can cook these cereals together with the soup, and not separately, adding them after the meat is cooked, the main thing is so that they do not boil into porridge.

When the beef is cooked, you need to remove it from the broth, cut the meat off the bone and cut it into pieces, strain the broth, bring to a boil and throw in the potatoes.

While the potatoes are boiling, simmer the carrots cut into strips and finely chopped onions in vegetable oil for about 5 minutes, add salt, add tomato paste and simmer for a few more minutes. For soups, I refused to vigorously fry vegetables, and for greater health benefits and for taste, I prefer to specifically roast them.

With the practically finished potatoes, add carrots and onions, cooked rice, followed by pieces of cucumber and brine/marinade into the pan.

In a frying pan with the remaining oil after carrots and onions, lightly fry the beef pieces.

After adding the meat and dry herbs, cook the pickle over low heat for a few more minutes, and then let it brew without heat under the lid for 10-15 minutes.

Serve Leningrad rassolnik with fresh herbs and sour cream.
My portion without sour cream, i.e. I love it as a snack or on bread.