Rassolnik is a type of soups where salted (pickled) cucumbers act as the main ingredient . Various cereals are also put in a dish for richness and density: rice, pearl barley, a cell. Let's consider several options.
Kidney pickle
“Cucumber soup” is especially tasty when cooked on meat broth. A classic pickle with
pearl barley, the recipe recommends cooking on beef kidneys. First, an offal is prepared: take a pound of kidneys, wash them well, remove the fat, clear the film, cut it into small pieces, put it in cold water and weld it. Then the first water is drained (in order to completely clear the bitterness), the kidneys are washed again, again filled with cold water and already set for cooking for an hour and a half. The scale is removed.
Separately, you need to put in pre-soaked cereal (from the evening) - about a glass. Mandatory for smell and rich taste, this pickle with pearl barley (the recipe is preferably observed in terms of ingredients, although it can be supplemented with other products), roots, carrots are put.
While the kidneys and croup are brought to a good condition, finely chop the stem and celery root, 2 parsley roots, onion and fry in vegetable oil. If you like soups with carrots, add it by grating or chopping into strips.
When the kidney broth is ready, we begin to place the ingredients in our pickle with barley. The recipe advises to remove the kidneys, strain the liquid. Cut 3-4 pickled cucumbers into cubes or small slices, do the same with 4 peeled potatoes. All this must be put in a frying of onions with roots, pour the broth and put on medium heat for half an hour. Shortly before removal from the fire, put the barley in the pan, which is pre-filtered and washed, so that the soup is not cloudy. Add salt, spices, bay leaf. To get a sharp and sour pickle with pearl barley, the recipe tells you to pour a little cucumber pickle, just to make it boil. The dish is served on the table like this: several slices of kidneys are placed on each plate, soup is poured, a spoon of sour cream is added. It would be nice if the soup was a little pepper - this adds spice to it. Be sure to crush the greens!
Rassolnik on fish broth
We offer another interesting
recipe for making pickle with pearl barley - with
meatballs. To some, he may seem like an amateur, but someone who appreciates good cuisine will definitely approve of it. To begin with, put the cooked, cleaned, well-washed and prepared fish (about half a kilogram or more) - preferably low-bone, rather oily, so that the broth turns out to be rich. A glass of pearl barley pour boiling water (about a glass and a quarter or a little more) and leave to swell in a water bath. Then, when the fish is boiled, the liquid is filtered, the groats are transferred to it and boiled over a small fire. Separately, you need to passer with vegetable oil sliced julienne vegetables: 1 medium-sized carrot, parsley root, stalk of leek.
The recipe for pickle with barley includes spices, seasonings, which are laid in the soup at the last stage of cooking. In the cooked pearl barley is added roasting, sliced 3-4 potatoes and as many pickled cucumbers, chopped into cubes, as well as salt to taste. Let the dish boil, and about 6-7 minutes before removing the pan from the heat, throw the meatballs. For minced meat you will need a fish fillet (250 g) passed through a meat grinder, 60 g of a crumb of white bread soaked in milk, and a spoon (tablespoon) of butter. Stuff the minced meat thoroughly, add salt, pepper and spices, form small balls and gently dip into the soup. Add brine to the dish if desired. Served with chopped herbs.
Eat on health!