Rassolnik of St. Petersburg

Another delicious version of the rassolnik Rassolnik - this is the first dish, in which the obligatory ingredient is pickled cucumbers. The people of the rassolnik sometimes call caly. There are a dozen recipes for cooking this dish. Often, the pickle is prepared with the addition of cereals (pearl barley, rice). To rassolnik did not have a mucous consistency, you need to properly prepare the rump. This recipe uses pearl barley. Before cooking it should be sifted, sorted out, removed foreign inclusions, and thoroughly rinsed. First, the pearl barley (or rice) is washed with warm water (up to 40 ° C), and then with hot water. Such a sequence is not accidental: warm water removes starch from the surface of grains, and hot water separates fat from the surface of grains during storage. Then the groats are poured with boiling water, put on a weak fire and boil until softened. Then the broth is poured, and the croup is washed with hot boiled water to remove the mucus. Only after such preparation the pearl barley is put in a broth.

Another delicious version of the rassolnik Rassolnik - this is the first dish, in which the obligatory ingredient is pickled cucumbers. The people of the rassolnik sometimes call caly. There are a dozen recipes for cooking this dish. Often, the pickle is prepared with the addition of cereals (pearl barley, rice). To rassolnik did not have a mucous consistency, you need to properly prepare the rump. This recipe uses pearl barley. Before cooking it should be sifted, sorted out, removed foreign inclusions, and thoroughly rinsed. First, the pearl barley (or rice) is washed with warm water (up to 40 ° C), and then with hot water. Such a sequence is not accidental: warm water removes starch from the surface of grains, and hot water separates fat from the surface of grains during storage. Then the groats are poured with boiling water, put on a weak fire and boil until softened. Then the broth is poured, and the croup is washed with hot boiled water to remove the mucus. Only after such preparation the pearl barley is put in a broth.

Ingredients:

• Beef on the bone 500g
• Pickle bicarbonate 50 ml
• Water 3 l
• Bay leaf 1 pc.
• Carrot 1 pc.
• Pepper black with peas 7 pcs.
• Sunflower refined sunflower oil 50 ml
• Tomato paste 1 tbsp. l.
• Parsley root 1 pc.
• Groats pearl barley 1 tbsp.
• Potatoes 5 pcs.
• Onions 1 pc.
• Pickled cucumbers 2 pcs.
• Salt 1 tsp.

Instructions

• Step 1 To prepare rassolnika you need to take beef ribs, pearl rump, potatoes, carrots, parsley root, onions, pickles, vegetable oil, cucumber pickle and spices. Sometimes in rassolnik add a little tomato puree.
• Step 2 Cut the fins into smaller pieces.
• Step 3 Ribs put in a saucepan, pour 3 liters of cold water, bring to a boil, remove the foam and fat and cook until soft meat.
• Step 4 Cut the salted cucumber along into 4 parts, and then finely chop across.
• Step 5 In a separate bowl, pour a little broth and broil cucumbers until soft.
• Step 6 Sliced ​​pearl barley, peel and rinse well.
• Step 7 Pour the rump with 3 cups of boiling water, put on a weak fire and boil until softened. Decoction of the broth, and rind the croup with hot boiled water to remove mucus.
• Step 8 Peel potatoes, wash and cut into cubes.
• Step 9 Peel carrots and parsley and rub on medium grater.
• Step 10 Prepared root vegetables put in a pan with vegetable oil.
• Step 11 Vessel to brown until soft.
• Step 12 Add some tomato paste to carrots and parsley.
• Step 13 Cover the vegetables and cook for 5 minutes.
• Step 14 Peel the onion, cut it in half, and then each halve into thin semicircles.
• Step 15 Put onion in a frying pan with hot oil and save.
• Step 16 Put the potatoes into the boiling broth and boil it until it is ready.
• Step 17 In the broth add the rump, browned with tomato roots, onions, cucumbers and cook for 10 minutes. 5 minutes before the end of cooking pour the cucumber pickle, put pepper, bay leaf and salt.
• Step 18 Remove the bay leaf from the prepared soup. Serve with sour cream and sprinkle with herbs.