Rassolnik

Tips for cooking pickle One of the most popular Russian recipes, after traditional cabbage soup, is rassolnik. This is a hot first course, which is prepared on the basis of pickled cucumbers, sometimes it adds a little cucumber brine. Rassolnik is known about from the XV century, however, then it was called "kalya". Remember that rassolnik in any case should not be cooked with pickled cucumbers! We need salty (ideally, cask) crispy cucumbers. To make the pickle tasty and rich, there is one secret - cucumbers need to be added at the very end, since the acid will not allow to cook properly the potatoes, and it will be gray, hard and not tasty. Recipes rassolnik a lot, but it's especially delicious, if you cucumbers a little fry, and in the rassolnik add boiled buds. But, if you decided to pamper your family with a vegetarian dish, do not worry, on vegetable broth this is also a very tasty and nutritious hot dish. Serve rassolnik put hot, filling a spoon with sour cream.

Tips for cooking pickle One of the most popular Russian recipes, after traditional cabbage soup, is rassolnik. This is a hot first course, which is prepared on the basis of pickled cucumbers, sometimes it adds a little cucumber brine. Rassolnik is known about from the XV century, however, then it was called "kalya". Remember that rassolnik in any case should not be cooked with pickled cucumbers! We need salty (ideally, cask) crispy cucumbers. To make the pickle tasty and rich, there is one secret - cucumbers need to be added at the very end, since the acid will not allow to cook properly the potatoes, and it will be gray, hard and not tasty.

Recipes rassolnik a lot, but it's especially delicious, if you cucumbers a little fry, and in the rassolnik add boiled buds. But, if you decided to pamper your family with a vegetarian dish, do not worry, on vegetable broth this is also a very tasty and nutritious hot dish. Serve rassolnik put hot, filling a spoon with sour cream. Ingredients:

• Chicken drumstick 2 pcs.
• Carrot 1 pc.
• Onions 1 pc.
• Garlic 2 cloves
• Parsley fresh 1 bunch
• Bay leaf 1 pc.
• Carnation 3 pcs.
• Pepper fragrant 4 pcs.
• Salt 1 pinch
• Potatoes 4 pcs.
• Round-grain rice 80 g
• Carrot 1 pc.
• Onions 1 pc.
• Pickled cucumbers 4 pcs.
• Sunflower refined sunflower oil 2 tbsp. l.
• Pepper black ground 0.5 tsp.
• Salt 1 pinch
• Parsley fresh 1 bunch
• Sour cream 1 tbsp. l.

Instructions

• Step 1 For the broth, we need a 4-liter pan. Thigh washing, carrots clean and cut into large circles, peel the onion and stuck the cloves into it, clean the garlic cloves, wash the parsley - pour all the cold water. Boil the broth on a very slow fire 1-1,5 hours, removing the foam.
• Step 2 4-5 small salted cucumbers cut into small cubes, if the skin is very hard it is better to clean it.
• Step 3 Fry cucumbers in butter over low heat for about 15 minutes.
• Step 4 Cut the onions into small cubes, and grate the carrots on a large grater.
• Step 5 Fry the onions with carrots until golden in vegetable oil.
• Step 6 When the broth is cooked from it, you need to remove everything (chicken meat is best removed from the bones and returned to the pan). In the broth add the washed rice and chopped potatoes - cook for 15-20 minutes until the potatoes are ready.
• Step 7 Then put the cucumbers in the pot and fry the broth for 2-3 minutes, add salt, pepper to taste and a bay leaf. Serve rassolnik with sour cream, sprinkled with a handful of parsley.