The very first records of the first hot platter with pickles date back to the fifteenth century. The soup known today as pickle with rice was called hookah in those days. The dish contained a lot of ingredients: several types of broth, various vegetables, cereals of two or more types, etc. Later, complex dishes were divided into simpler recipes. Hodgepodge, hookah, pickles were born. It is about the latter that will be discussed today.
Dish features
If we talk about pickled pickle from the 15th century, then most often soup was made from chicken or duck broth. Beef broth was allowed. Caviar or boiled fish was often added to the soup.
A modern pickle with rice and pickles is a hot dish served most often with meat. Fish pickles today are very, very rare. If earlier cucumber pickle was replaced with lemon juice, today it is the only ingredient that cannot be replaced or excluded from the dish.
The most famous recipe to date is pickled chicken broth with rice. Vegetarian pickle on mushroom broth is also widespread. In addition to chicken, offal, heart, liver and other offal are used for broth. The standard additive is rice. However, some cooks believe that cereal should change, depending on the type of meat that is used in the soup. For example, if the soup was cooked from giblets of turkey or chicken, it is better to add rice. If it is more fatty duck or goose meat, then barley or pearl barley is put.
Some housewives prepare pickle for the future for the winter, rolling soup into glass jars. For cooking, a standard set of products is used. The dish for selections differs only in that at the end of cooking several tablespoons of vinegar are added. In banks, pickle can be stored all winter both in a cold cellar or on the balcony, and in the pantry in the apartment.
Cooking nuances
In order to get a taste-balanced pickle with rice and pickles, you must correctly balance the amount of cereals, cucumbers, salt. As you know, a lot of salt during the cooking of the broth absorb vegetables (potatoes), cereals and some other root crops. An experienced chef never adds concentrated cucumber pickle. It is always diluted with water in the right proportion. It is important to remember that brine should be added only after the broth has boiled and finally cooked. It is better to salt the dish at the end of all cooking.
Features of the selection and preparation of products
To prepare a delicious rich soup pickle with rice, you must correctly select and prepare the products. For broth it is recommended to use only high-quality meat on the bone. It is better if it is a poultry, but not bought at the nearest supermarket.
If kidneys are used for soup, then they should be prepared in a certain way before being sent to the broth. As you know, the kidneys are characterized by bitterness. Before cooking, they should be cleaned of films, fat and urinary ducts. A kidney cut in half must be thoroughly washed, then add cold water and forget about offal for five to six hours. Only after these activities can you use the kidneys for cooking the broth.
The selection of cucumbers for the recipe for pickle with rice requires special attention. Experienced housewives say that it is delicious cucumbers that are the key to cooking the correct and mouth-watering pickle. They should have a dense texture, a pleasant light crunch from the crust and a small amount of aromatic spices.
Cutting products for pickle is also very important. For example, according to the classic recipe, potatoes should be cut exclusively in even small cubes, but root crops, in particular carrots, should be long and thin straws.
Rules and subtleties
A feature of the classic pickle with rice is the preparation of onions. Onions should be sautéed in a separate bowl, away from other vegetables used in dressing for soup. The lid is above the pan, and the fire is the smallest.
Cucumbers are added to the dressing the latest. If cucumbers are immediately added to the broth where potatoes are cooked, the vegetable will be tough and will get an unpleasant aftertaste.
If it is not possible to put cucumber pickle in the pickle with rice, then it is allowed to replace it with cabbage or mushroom. By the way, cucumbers themselves can also be replaced with salted or pickled loaves.
The density of pickle varies, depending on the quantity and type of cereal. With rice you get a thinner soup, but with pearl barley - thick and satisfying.
As for the use of spices, herbs and aromatic seasonings, here the recipe for soup makes it possible to experiment. Most commonly used are parsley, garlic, dill, bay leaf and various types of pepper (hot ground, black, white). However, other spices can be added: curry, nutmeg, fresh chili pepper, etc.
It is recommended to eat brine soup with rice immediately after cooking. In the refrigerator, the soup, of course, can stand for about two days, but the taste will be completely different if the dish is warmed up.
Essential Ingredients
Today we will tell you how to cook pickle with rice. Barley - cereal, requiring longer preparation (soaking) and cooking. But with rice, the first dishes are very tasty, not heavy, not high-calorie, and rice is cooked faster than a bag or pearl barley.
- Meat products (meat on bones, offal, purely meat slices) with a total weight of about 500 - 650 grams.
- Potatoes - three pcs.
- Onions - a couple.
- Pickles - to taste.
- Carrots - a couple of pieces.
- Rice groats - 4 tbsp. l
- Cucumber pickle - 240 ml.
- Fresh herbs, spices, aromatic herbs, garlic.
How to cook pickle with rice?
As we have already noted, the most rich and delicious soup is obtained if kidneys were used for cooking the broth. When “friendship” with offal does not work, you can use beef or chicken on the bone. Experienced housewives are advised to take two or three types of meat, so the broth will turn out to be rich, golden, fatty and aromatic.
To make the broth tasty, it is recommended to put the meat in boiling water already. After five minutes of boiling, the water is drained, poured again. Already in the second water, meat will be boiled for about an hour until a rich and thick broth is obtained. In the process of cooking, you can add roots to it: peeled onions, large pieces of carrots, celery. Laurels will not interfere. peppercorn leaf. At the end of cooking, we take the meat out of the broth and set it aside to cool.
The vegetable that first appears in the pickle with rice is potatoes. It is cut into even cubes and added to the broth immediately after the meat has been removed from the last. 10 minutes after adding the potatoes to the soup, rice cereal is sent.
While potatoes and rice are cooked, prepare the frying. Onions, cut into small cubes, are sautéed in a separate frying pan. In another pan, the carrots are fried. The skin is removed from the pickles. They can be grated or cut into small cubes with a knife. Boiled meat cut in portions is added to the fried onion. To carrots - pickles.
After the rice and potatoes are cooked, you can add the frying. The first is onion-meat dressing. The second in line is carrot and cucumber. Before adding pickles to the pickle with rice, be sure to try them on salt. If pickled cucumbers are too salty, then you do not need to add brine. If the cucumbers are lightly salted, then at the last stage of preparation, half a glass of brine is added.
The lid closes, and the soup pickle with rice is infused for 10-20 minutes. At the same time, you can add fresh greens of dill or parsley, a little chopped garlic, ground pepper to taste in the dish.
Options for selecting and combining ingredients
If your family has taken root the recipe for pickle with rice, then for sure households will also like other options for their favorite first course. Soup, based on salted brine, can be very different:
- chicken with mushrooms;
- with pearl barley and beef;
- with rice and beef kidneys;
- with pearl barley and pork;
- with smoked sausage and barley groats;
- with tongue and rice;
- vegetarian with salted mushrooms;
- with duck and beans;
- with turkey meat and three types of cereals.
The most dietary options for pickle
- Vegetarian pickle with rice - 28 kcal per hundred grams of soup.
- Soup with chicken and rice - 33 kcal.
- Pickle with beef kidneys - 49 kcal.
- The first dish without pearl barley - 26 kcal.
- Classic pickle with barley, several types of meat - 96 kcal.
Instead of a conclusion
Rassolnik is a dish that allows you to experiment with foods and vary calories. You will spend a little time on its preparation, and home-made ones will be glad to appreciate the taste of this classic soup.