How to prepare rassolnik

Rassolnik is no less popular soup than borshch or cabbage soup. But how to prepare a wonderful rassolnik correctly, so that it turned out delicious and useful? Many experienced housewives are ready to share the secrets of preparing this wonderful Russian dish, and we collected their recommendations for our readers.

First, let's talk about broth. How to cook rassolnik, with meat or on vegetable broth, everyone decides for himself. And in that, and in another case, if everything is done correctly, you will get a delicious soup. If the broth is meat, then you have a wide choice for its basis. You can take pork, beef, lamb, smoked ribs or poultry. Often for rassolnik use by-products - kidneys, veal heart. They are pre-soaked for several hours or even left overnight. Kidneys need to be cleaned beforehand from grease and films. Some housewives practice a combination of kidneys and chicken broth. There are also fans of rassolnik with fish.

If you cook traditional broth - pork or beef - it is best to take a brisket, scapula, rump or edge. Meat should be chilled and with a bone. Experienced cooks recommend rinsed meat densely rubbed with pepper and salt and left in a sealed container a little pomarinovatsya somewhere for an hour. Recommended proportions, which should be sought when cooking the broth - 2 liters of water per kilogram of meat. Pour the meat in cold water and cook for 1.5-2 hours. It is necessary to remove the foam formed during the cooking process. Ideally, the foam should not be left at all. Improves the taste of broth adding to it fried without oil vegetables. It is recommended to take a bulb, a carrot, if there is, a celery root or parsley, and fry them without adding oil in a frying pan for 15-20 minutes. When the soup boils, add these vegetables, sweet pepper, bay leaves. Before adding the rest of its ingredients to the rassolnik, fried whole vegetables are thrown away.

Chicken broth is prepared much faster: it takes only 30-40 minutes.

There are recipes describing how to prepare a pickle on a mushroom broth, while the mushrooms can be fresh and dried. In this case, the mushrooms are cooked to the full preparedness and taken out of the broth, and on it all other ingredients are cooked in the usual manner. Mushrooms cut into strips and added to the soup at the end of cooking.

The recipe for a delicious rassolnik means using just pearl barley, not rice. It is better to pre-rind the cereal in advance so that it is cooked faster. It is recommended to boil the pearl bar separate from the broth until the water is completely evaporated. And the ratio of croup / water should be 1: 2.

How to cook rassolnik without frying, because without it there is not a single soup? First we rub the carrots, small or large, the matter of your taste. We throw it in a frying pan. While she is frying, we clean and cut the onions. Usually, one to two medium carrots and one medium bulb are used. By the time you chop the onions, the carrots will be half ready. Add the onion and saute the vegetables until the onion is clear. At the end of the frying, tomato juice or paste can be added. Sauce, ketchup is better not to use because they can spoil the taste of the ingredients in their composition.

Potatoes for rassolnik cut into cubes or straws. Add it to the soup should be earlier than cucumbers. Do not be afraid to digest the potatoes in the soup. If this happens, you will not spoil this soup.

How to cook delicious rassolnik? Use salted, not pickled cucumbers. Salted cucumbers will give the soup a rich aroma and the necessary sour taste. If the cucumber is thick, they need to be extinguished, finely chopped, in a small amount of broth for 15 minutes. If you have cucumber with a thin skin, after cutting, throw them immediately into the soup. For sharpness, you can add cucumber pickle, which must be boiled before pouring into a saucepan. If the brine is too sharp, it must be diluted with water.

At the very end of cooking, when the soup is almost ready, add the yolk, which has been grown with sour cream, while stirring with rassolnik. When serving on the table, soup must be filled with sour cream.

There are many nuances and secrets, and we hope that each hostess will learn something from the article for herself, and beginning culinary experts will understand how to prepare a rassolnik.