The Leningrad rassolnik. Recipe

From time immemorial, soups were considered the main dish in Russia, without them there was not a single dinner. One of these dishes can be considered the so-called Leningrad rassolnik. Maybe someone will find this surprising, but it's actually so. Rassolnik - this is the number one dish in Russian cuisine, it is based on pickled cucumbers and pickle. In addition, it can be cooked in various variations - someone likes a pearl barley, some rice, some beef, mushrooms ... The list can be listed for a long time, but one ingredient can not be cleaned or replaced with anything. These are salted cucumbers.

The technology of preparation of the pickler of Leningrad

Grocery list:

• 500 grams of beef meat on bone;
• 2 large potatoes;
• 1 medium carrot;
• 1 onion;
• 5-6 pickled cucumbers;
• 1 cup brine;
• 0,5 glasses of pearl barley;
• vegetable oil;
• Salt, pepper and bay leaf to taste.

How to cook

Cook the broth. For this, pour the meat into the pan and put it on the stove. When the broth starts to boil, foam may appear on its surface, which must be removed with a spoon. But this can be avoided, if before cooking boiled meat. We reduce the heat, cover the pan with a lid, cook until ready for another 1-1.5 hours. Pearl barley should be thoroughly rinsed under running water for 10 minutes. So from cereals all the excess will be washed, it will soften a little. Once the broth is ready, strain it through a sieve. Of course, meat must be extracted from this procedure. This is done so that the broth becomes transparent, because not all the foam can sometimes be collected with a spoon during cooking. Now you can add there pre-prepared pearl barley, give boil and cook for another 15 minutes.

Let's move on to adding vegetables. We cut the potatoes into small broths and throw them into the broth. Carrots shred straw, and onion semirings. Fry in a pan with a small amount of vegetable oil. In the process of dressing, you can add a spoonful of sour cream, this will make the taste more tender. Put the fried vegetables in the pan.

As you know, the Leningrad rassolnik can not do without cucumbers. They also need a little fry in a pan. To do this, cut the cucumber with straws (you can, and cubes, it all depends on your taste) and throw in the oil in which the carrots and onions were carvered. Fry them until soft and throw to the rest of the ingredients. Cucumber brine is usually added for 5-10 minutes until cooked. Someone does without it, but it will not be that taste. Now that the soup is almost ready, you can taste our Leningrad rassolnik taste. And if the salt from the cucumber is not enough, you can add it a little. Well, now you also know how to prepare a rassolnik Leningrad.

A few tips:

1. To ensure that the meat does not turn out to be too boiled, it must be taken out of the pan after full availability. And 5 minutes before the rassolnik ready to return back, already cut into pieces.

2. If you prefer crispy cucumbers to taste, then you can not fry them in a frying pan.

3. It is easy to prepare a dish according to the recipe, but you need to give it properly. The Leningrad rassolnik is best served to the table a little cooled to fully enjoy its unique taste. If desired, you can add a spoonful of sour cream and greens. Bon Appetit!