Russian classic recipe for pickle

In summer, as a rule, most people prefer light vegetable soups, but when the street is dank and damp, and the body needs warmth and energy, it perfectly warms the hearty first dishes. This is borscht, and cabbage soup with cabbage, and richly grub. No less popular and rassolnik. But the recipes of this dish are a great variety. Who cooks a delicious soup with the addition of rice, someone throws a pyshnky. But what is the classic recipe rassolnika? Togo soup, which began to be cooked in Russia in the 15th century and which was then called kalya? Let's try to understand.

The recipe of a pickler with a pearl barley (with a photo you can see here) implies three main ingredients. First of all, it's homemade salted cucumbers, pearl barley and, of course, meat. But there is an exception, which appeared much later: the pearl barley can be replaced with rice, and instead of meat, use kidneys.

Rassolnik, a classic recipe

Ingredients :

• 600 g of beef, preferably with a bone;
• Pickled cucumbers - 300 g;
• 100 g of pearl barley;
• potatoes;
• Carrots and onions;
• Fresh herbs and spices.

Classic recipe rassolnika, stages of preparation:

1. Put the meat on the stove. To make the broth tastier, it is recommended to add a whole bulb on it.
2. In the meantime, rub cucumbers. Cut the potatoes into small cubes, chop the onions and carrots. On the heated oil fry the onions, after - add carrots to it.
3. As soon as the meat is cooked, and the broth acquires a rich taste, the meat should be taken out and disassembled into portions. Only then it can be returned to the pot and add potatoes to it. On the other hand, you can cut the meat into small pieces at once, then the broth will be cooked faster, and you will not need to burn your fingers about the hot beef, trying to disassemble it.
4. Remember! In no case can not immediately add cucumbers, otherwise potatoes will become stiff and completely unattractive. That is why the classic recipe rassolika categorically rejects the use of multivark, as there are laid all the vegetables together.
5. As soon as the potato is boiled, it is necessary to add sliced or grated salted cucumbers and roast from onions and carrots.
6. Now, as for the pearl barley: it should be boiled in advance almost to the ready in a separate bowl, and when boiling it is good to salt. If the soup is added raw croup, the broth will become cloudy and unattractive.
7. After adding all the ingredients to the almost ready rassolnik, you should minimize the fire on the stove and douse the dish for at least half an hour. Salt soup is not worth it, and to enhance the taste, you can add brine from cucumbers.
8. A couple of minutes before the readiness to add laurel and fresh herbs, it is preferable to use parsley, both fresh and dry.
9. Classic recipe rassolnik advises to serve hot soup with sour cream and soft fragrant bread. But everything depends on your taste, for example, you can use mayonnaise instead of sour cream or not add dairy products at all.

Bon Appetit!