Rassolnik with rice and pickles. Classic rassolnik recipes Rassolnik with rice and pickles

Rassolnik is traditionally served with sour cream and pies. Its bright, pronounced taste can be complemented with sweet tomato sauce. It is preferable to use pickled cucumbers; the vegetable broth can be diluted by half with the marinade.

Ingredients

water - 4 l
potatoes - 5 pcs.
carrots - 1 pc.
onion - 1 pc. (large)
sunflower oil - 50 ml
rice - 0.5 cups
pickled cucumbers - 3 pcs.
ground black pepper
bay leaf - 2 pcs.
dill - 1 bunch

Preparation

1. Peel the potatoes, rinse, cut into arbitrary small pieces, cover with cold water, put on fire, boil for 5-8 minutes after boiling.

2. Rinse the rice several times (so that the water becomes clear), add to the potatoes and bring to a boil. Cook until the rice is tender, about 10-15 minutes, stirring occasionally.

3. Cut the peeled onion into small pieces. Heat the oil in a frying pan and fry the onion for 7-10 minutes until soft.

4. Wash, peel the carrots, chop on a coarse grater, add to the onion. Stirring, fry for another 8-10 minutes until the vegetables are soft.

5. Grind the cucumbers on a coarse grater and add them to the pan along with the released juice. Stir. Fry for about 3-5 minutes and turn off the heat. If you like red soups, you can add a couple of tablespoons of tomato paste.

6. When the rice and potatoes become soft, add the frying with cucumbers. Stir. Boil it. Cook for 5-8 minutes over moderate heat.

Rassolnik is a Russian dish made from pickled cucumbers with the addition of cucumber brine. In the old days it was called “Kalya”. Then, in addition to meat and chicken, caviar was used to prepare it.

The pickle should taste moderately sour and spicy. Pickles and brine give just this effect. Just be careful when adding brine to the soup; too much of it can make the pickle more sour than necessary.

Russian rassolnik is prepared preferably from meat: pork, beef, chicken, lamb, veal. Also from offal: chicken giblets, kidneys, beef heart. A lean version of the dish is also possible: made from fish, mushrooms, or without adding the listed ingredients at all. You can also choose cereals depending on your preferences: barley, rice, buckwheat, barley.

But now we are interested in pickle with rice cereal. There are many options and recipes for its preparation. Here are some of them.

Classic rassolnik with rice and pickles

Ingredients	Quantity
Meat on the bone (pork or beef; several types of meat are possible) -	1 kg
Carrot -	1 PC.
Onion -	1 PC.
Rice groats -	¼ cup
Potato -	4-5 pcs.
Pickled cucumbers (preferably in barrel; strictly unpickled) -	2-3 pcs.
Brine -	¾ stack.
Lavrushka -	2-3 sheets
Allspice peas -	6-7 pcs.
Salt -	taste
Cooking time: 150 minutes	Calorie content per 100 grams: 120 Kcal

Cooking steps:

Prepare the broth:

Wash the meat, put it in a saucepan, fill it with cold water, put it on the stove over fairly high heat, and bring it to a boil;
Cook for 2-4 minutes in boiling water, take out the meat, pour out the water, wash the pan thoroughly and do all the steps again. This is necessary so that all the harmful substances contained in the meat come out;
After the “second” broth boils, remove the resulting foam, reduce the heat to low and cook the meat for 2 hours;

While the meat is cooking, prepare the rice cereal:

Rinse under cold water 6-7 times until the water becomes completely clear;
Pour in and leave until the broth is ready;

Preparing the frying:

Finely chop the onion;
Peel the carrots, wash them, grate them on a fine grater;
We grate the pickled cucumbers (you can first peel them), or cut them into strips;
Take a frying pan, coat it with sunflower oil, heat it up;
Place onions and carrots in a frying pan, fry for 3 minutes, then add pickles, fry for another 4 minutes;
Pour in the brine and simmer all ingredients for 7-10 minutes;

Cut the potatoes into strips or cubes (as you prefer).

After 2 hours, we take the finished meat out of the broth, remove it from the bone, cut it into cubes or separate it into fibers, and send it back to the broth. Add rice there, cook for a few minutes, then potatoes, frying, bay leaves, pepper. Cook for another 7 minutes, add salt.

Serve with rye bread or croutons, herbs and sour cream.

Lenten rassolnik with rice in a slow cooker

Ingredients:

The stages are:

If you decide to prepare a Lenten pickle with mushrooms: wash the mushrooms, cover them with hot water, leave for 1-2 hours (they should swell), then take them out and cut them into small pieces. We don’t pour the water out of the jar, but strain it and leave it, it will come in handy at the next stage of cooking. Accordingly, if you decide to make pickle without mushrooms, then skip this point;
We wash the rice in running water, pour it in, and let it brew;
Preparing vegetables:

Peel, wash and finely chop the onion;
Peel the carrots, wash them, and grate them;
Cut the potatoes;
Grate the cucumbers or cut them (if small ones - into rings or half rings, large ones - into strips);

Grease a multi-cooker pan with vegetable oil, add onions, carrots and pickles to it. Turn on the “Frying” mode for 15 minutes, stir the contents periodically;
Next, add everything else to the pan: mushrooms (if any), rice, potatoes. If you cook with mushrooms, then fill everything with the water in which the mushrooms were infused (add more water if necessary). If you cook without mushrooms, then simply fill the contents with ordinary unboiled water;
Turn on the “Soup” mode for 1 hour;
At the end, add salt, spices, bay leaves and brine. Set it to “Warm” for another 10-15 minutes;
Serve with black bread croutons and herbs.

A simple recipe for pickle with chicken and rice

Ingredients:

Cook the chicken for 1.5 hours, remove from the pan, remove the meat from the bone, cut into pieces. Strain the broth;
While the chicken broth is preparing, we fry the vegetables. Place onions and carrots in a heated frying pan, greased with vegetable oil, then add pickles there and fry for 6 minutes over medium heat;
Prepare the rice: wash and soak in cold water, leave for a while;
Peel the potatoes, cut into strips or cubes;
Next, add chopped chicken and rice to the broth, cook for 10 minutes, then add potatoes, fried potatoes, bay leaves and spices, and salt. Cook for a few more minutes;
Sprinkle with herbs and add sour cream.

Fish pickle with meatballs, pickles and rice

Ingredients:

Product	Quantity
Small fish	400-500 gr.
Pickled cucumbers (barrel)	2-3
Tomato paste	1 tbsp. l.
Carrot	1
Bulb onions	1
Potato	2-3
Rice	¼ cup
Dill	1 bunch
Lemon	½ lemon
Salt	Taste
Sunflower oil (regular)	2-3 tbsp. l.
For the meatballs
Fish fillet	200-300 gr.
loaf	50-100 gr.
Milk	½ cup

Preparation steps:

Wash the fish, clean it, remove the insides, fill it with water and put it on high heat. Cook until tender, then remove, separate the meat from the bones, cool, cut and add tomato paste, mix;
We wash the rice, let it brew in cold water (just while the fish broth is being prepared);
We make the frying: put finely chopped onions, grated carrots, grated or chopped cucumbers in a heated frying pan, greased with sunflower oil. Peel and cut the potatoes;
Strain the finished fish broth, bring to a boil, first add rice, then potatoes and the finished frying, add salt;
While the rice, potatoes and vegetables are being cooked, make fish balls: minced fish and loaf (pre-soaked in milk), mix in a blender, add salt and pepper. Place the meatballs in the soup for 5 minutes;
At the end, add a couple of lemon slices and herbs.

Cooking secrets

Rice is better suited for pickle soup made from turkey or chicken;
For cooking, use pickles, preferably barrel ones, but in no case pickled;
It is better to peel cucumbers;
If there are a lot of cucumbers, then it is better not to add brine, or add just a little bit so that the soup does not turn out too sour.

Don’t rush to eat this delicious dish “piping hot”, let it brew, it will turn out much more aromatic and tastier. Be sure to add sour cream and herbs before serving, and it’s better to snack on rye bread.

Rassolnik with rice - the history of the dish. Since ancient times, the Slavs’ diet included a dish that was given the name “kalya”. Women or girls served it to their families and guests as early as the fifteenth century. The recipe was quite simple: housewives took vegetable brine, they could also use kvass, and added the main ingredient (it could be fish or cereals).

The modern interpretation of “kalya” is a dish that everyone knows very well - rassolnik. The method of preparing this interesting, tasty and aromatic soup with pickles has naturally changed over many years: now it is not always prepared with fish, and rice or pearl barley has become an indispensable ingredient in pickle soup.

How to cook rassolnik: general principles of preparation

The first step to preparing a delicious pickle with rice is to learn how to cook a “classic” pickle.
Few people know, but our ancestors called brine soup “Kalya” and its main ingredient was fish based on kvass or brine. And for wealthy gentlemen they prepared it not with ordinary pickles, but with lemon juice. Only after some time, namely in the 19th century, this soup began to be called rassolnik.

Everyone knows that rassolnik has its own unique slightly sour taste and smell. To achieve it, a mandatory ingredient must be cucumber brine, and you can also use the vegetable itself for cooking, but, most importantly, without the peel. If you don’t want to cook with cucumbers, you can safely add mushrooms to the dish instead.

As in all soups, the meat is cooked first in the pickle; you can also use fish or poultry, it all depends on what you prefer (the main thing: do not forget to separate the bones, skin and cartilage you don’t need from the fillet you need). It is necessary to remove foam during boiling.

As soon as the soup has boiled a little, start adding diced potatoes, cereals, and already fried onions and carrots (frying) to the soup. As soon as it becomes clear that the delicious soup is about to be ready, feel free to add the last ingredient - brine.

Rassolnik soup can be both high in calories (two hundred and twenty calories) and not very high in calories (sixty calories). It all depends on what ingredients are in it.
It is advisable to consume it slightly cooled, and it also goes well with sour cream or lemon.

The best recipes for making pickle with rice

Recipe for classic rassolnik with rice and beef

For the dish you will need:

200-250 grams of beef meat;
200-250 milliliters of pickled cucumber brine;
three or four large potatoes;
three tablespoons of long grain rice;
one medium-sized fresh cucumber;
bulb;
a bunch of fresh parsley;
sunflower oil.

Cooking algorithm:

Firstly: you need to clean the meat from bones and films, vegetables from peels and husks.
Secondly: you need to fill the meat base with water and let the broth cook for forty minutes.
Third: add diced potatoes to the meat, add rice.

Then you should cook the pickle for about a quarter of an hour.
Cut the cucumber and lightly fry it in a frying pan in oil. Add fried cucumber to the almost finished pickle with rice and beef. Prepare a roast for a hearty soup: chop the onion, cut the carrots into strips. Fry vegetables in vegetable oil.

Pour the cucumber pickle into the beef pickle. Then combine the fried vegetables with boiling soup.
Cook the delicious pickle with beef for ten minutes. At the end of cooking, leave on the stove for half an hour under a tightly covered lid.

Rassolnik with rice and pickles: recipe with chicken

You will need:

two hundred and fifty grams of chicken meat;
three potatoes;
forty - sixty grams of rice;
two pickled cucumbers;
half a glass of tomato paste;
oil;
spices as desired;
bulb.

Preparation:

First: you need to cook chicken broth. To do this, pour cool water over the chicken and cook the broth for about thirty to forty minutes.
Then, after the water boils in the pan, throw in the peeled and chopped potatoes. Rinse the rice well and add chicken broth.

Peel the onion, wash it, finely chop it. Dilute the tomato paste with a little boiled water. Fry the onion in sunflower oil with the addition of diluted paste. Combine fried onions with soup.

Next, add chopped pickled cucumber to the soup after a few minutes.
And be sure to cook for another 10-15 minutes, then let the finished delicious pickle with rice and pickles in chicken broth brew well.

Recipe for fish pickle with rice and pickled cucumbers

This type of pickle is very similar to the first version of the soup, which was prepared back in the fifteenth century.

Products:

four hundred grams of fish;
three or two large potatoes;
half a glass of rice;
one pickled cucumber;
half an onion;
one carrot.

How to cook:

The first thing to do is to cook the cleaned fish.
Next you need to add the chopped potatoes to the hot fish broth. Rinse and add rice to soup.

The next step is to fry (finely chop the onion and carrots, fry on the stove until golden brown). And then finely chop the cucumber. Mix the roasted vegetables with fish broth. Boil the fish pickle for ten minutes and add the prepared cucumber.
Cook the fish pickle with rice for three minutes and turn off the stove. A hearty, delicious soup is ready.

Vegetarian pickle without meat

To prepare you will need:

two hundred to three hundred grams of any fresh mushrooms;
three potatoes;
sixty grams of steamed rice;
two hundred milliliters of pickled cucumber brine;
one fresh cucumber.

Recipe for vegetarian pickle soup with rice without meat:

First, be sure to thoroughly wash the mushrooms, after which you need to fill them with water for fifteen minutes.
Then you need to take a large saucepan, pour about two liters of water into it, add mushrooms and let it cook.

Once the vegetarian pickle starts to boil, reduce the heat. Add pre-prepared potatoes, as well as pre-washed rice.

Peel the cucumber, chop it and fry for a couple of minutes in a frying pan in oil.
Boil the fish pickle for ten minutes and add the fried cucumber to the pan.

Then you have to fry the mixture of onions and carrots until the skin turns golden. Mix the roasted vegetables with the contents of the pan and simmer for five to ten minutes.

Pour the cucumber brine. Add finely chopped greens.
Don’t forget to let the fish and rice pickle sit under the lid for about ten minutes.

Unusual pickle with rice and pickled mushrooms

Products:

2-3 tablespoons of steamed rice;
four pieces of potatoes;
three hundred grams of pickled mushrooms;
three hundred fifty grams of pork;
salt, pepper to taste.

How to prepare a delicious pickle soup with rice and mushrooms:

First, as in all options for preparing any pickle, cook pork broth.

Then peel and cut the potatoes into small cubes. Add the prepared potatoes to the soup along with the pre-washed rice.

Peel the onion, carrot, fry, add to the meat pickle.
Cut the mushrooms into pieces. After ten to fifteen minutes, add mushrooms to the soup. Be sure to cook the mushroom soup for fifteen to twenty minutes. Remove from the stove and serve to your family.

Rassolnik with sausage and pickles

Homemade recipe with a photo of a very tasty first course - rassolnik with sausage and rice. This dish is quick and easy to prepare, and also on a budget - all the ingredients are always in the refrigerator.

Rassolnik is not as popular as, for example, green borscht, but it confidently holds its place in our kitchen. The main factor that rassolnik with sausage and cucumbers has become a part of our lives is its flexibility in terms of ingredients.

It could be pearl barley, buckwheat or rice, sausage or meat, and the like. You can choose any sausage for pickle, based on your own tastes and preferences. Our recipe uses boiled sausage.

Ingredients:

potatoes - 5 pieces;
pickled cucumbers - 4 pieces;
rice - 0.5 cups;
onion - 1 head;
carrots - 1 root;
boiled sausage - 300 grams;
tomato paste - 2 tablespoons;
salt and sour cream to taste.

How to prepare a delicious pickle with sausage:

Cook it like regular rice soup. Place the chopped potatoes into boiling water, after 15 minutes add the rice and cook for another 10 minutes.
Chop the sausage and onion. While the potatoes and rice are cooking, fry the onions and sausage and add the tomato paste.

When the potatoes and rice are cooked, add chopped carrots and cucumbers.
Boil the soup for 10 minutes, add salt and add the fried sausage.
You can add sour cream to the finished dish and have a delicious meal!

Video - recipe: pickle with rice and pickles - recipe with meat

Tricks for preparing pickle with rice from the best chefs

Everyone has encountered the problem that after adding rice to the soup, it ceases to be beautiful and transparent. The solution, as it turns out, is simple. You just need to put the rice in boiling water for three minutes, then immediately throw it into the soup.
Unlike other soups, rassolnik needs to sit for a while after cooking, then it will be really tasty, especially with sour cream.
To stop the pickled cucumber from being hard, you need to soak it in boiling water. If you don't have cucumbers, or just don't like them, capers will do.
To make the soup tastier and more original and have a pleasant smell, you can add to it: bell pepper, fried garlic, olives, sun-dried tomatoes. Greens are an indispensable ingredient for preparing soups, especially rassolnik.

Rassolnik is a soup, for the preparation of which a prerequisite is the presence of any brine in its composition. Cucumber is the most popular among chefs. Thanks to him, the soup tastes exactly the way it should be - with such a special sourness that can be called its “calling card”.

Usually, when talking about this dish, one immediately thinks of it. But not everyone, and not always, likes pearl barley. And, precisely for such people, there are other cooking options - for example, with buckwheat, barley, or, as in this article, with rice.

It's no secret that any proper lunch must consist of soup. And it doesn’t matter what it’s from, the main thing is that it’s tasty and satisfying, and also healthy. And rassolnik is included in this category.

So let's look at the basic principles of cooking and what you need to get a rich, aromatic and very tasty dish.

Pickle recipe with rice and cucumbers

I recently came across this recipe on the Internet. He was interested in the fact that it contains such a large number of ingredients that it simply cannot but be tasty. At least it seemed so to me and not in vain.

Just don't be intimidated by the long list of products you'll see. There is nothing supernatural there and all products can be found in every refrigerator.

Ingredients:

meat (beef) - 600 gr.
potatoes - 500 gr.
rice - 3 tbsp.
carrots 2 pcs.
onion - 1 pc.
tomatoes - 300 gr.
tomato paste - 2 tbsp.
pickled cucumbers - 3 pcs.
celery - 2 cuttings
brine - 1 tbsp.
bell pepper - 1 pc.
garlic - 2 cloves
bay leaf - 2 pcs.
greens and green onions
vegetable oil
salt, pepper, coriander

Preparation:

First of all, let's prepare all the ingredients for the pickle. Peel the potatoes and soak in water. Cut the washed meat into medium cubes.
Peel the carrots and cut into strips. Remove the skin from the tomatoes and grate them (you can also cut them into cubes). Grate the cucumbers on a medium grater.

And we will do the rest during the cooking process.
At the first stage, put the meat in a saucepan with a small amount of water and put it on fire.
The water should cover the meat quite a bit.
Now let's wait until the water boils, boil the meat a little so that the foam stands out.
We drain the whole thing into a colander, rinse with water and place the meat in clean water. Now let's start cooking.
Bring the beef until half cooked and add bay leaf and washed rice. Let's continue cooking.
Meanwhile, pour a little oil into a heated frying pan and add carrots and onions chopped into half rings.

Fry for 3-4 minutes - no more.
Add chopped celery and bell pepper.

For a brighter and richer color of the finished soup, we used red bell pepper, which we advise you to do as well.

Now the frying time will be 2 minutes.
Now add tomatoes, tomato paste and cucumbers to the frying.

Simmer over medium heat for 5 minutes.
Add chopped potatoes to the meat.

There is not much difference in how you cut the potatoes. Do what you like best.
By the time the potatoes are almost ready, add cucumber pickle and fry to the soup.
Bring to a boil, salt, pepper and add coriander to taste.
At the very end of cooking, add finely chopped garlic and herbs.

Remove the finished pickle from the heat, cover with a lid and let it brew for 15-20 minutes. Now you can serve the finished soup to the table. Bon appetit!

Rassolnik with chicken and rice

Chicken lovers will love this recipe. As I said earlier, rassolnik can be prepared not only with beef, but also with pork, minced meat, and chicken. We'll do it with the last one. The soup will be very healthy and nutritious.

Ingredients:

chicken meat - 250 gr.
cucumbers - 4 pcs.
potatoes - 3 pcs.
carrots - 1 pc.
onion - 1 pc.
rice - 3/4 cup
parsley

Preparation:

Rassolnik is best served 5-10 minutes after cooking. It turns out very tasty, aromatic and beautiful.

How to cook pickle soup in a slow cooker?

Like many dishes, rassolnik can also be prepared in a slow cooker. For clarity, I offer you one video recipe that I found very interesting. I think it tastes very good too. Either way, you'll never know until you try. Enjoy watching!

Have you tried cooking with this recipe? Please share in the comments.

Classic recipe for pickle with rice and pickled cucumbers

Imagine a situation when you want pickle, but there are no pickles. What to do? There is always a way out. Let's just replace them with pickled ones. This soup turns out no worse than the classic version.

I even know people who like pickled cucumbers even more than pickled cucumbers. Maybe after trying it once, you will also choose this particular cooking option.

Ingredients:

turkey meat - 300 gr.
rice - 3 tbsp.
carrots - 1 pc.
potatoes - 4 pcs.
onion - 1 pc.
pickled cucumbers - 3 pcs.
tomato paste - 1 tbsp.
green onions
bell pepper - 0.5 pcs.

Pregotupdate:

That's the whole recipe. It is practically no different from other recipes, with the exception of small points. But still, it tastes different. And to find out what it is, you just need to try cooking it. Bon appetit!

On this note, I want to end today's article and say goodbye to you until the next issue. Come back often, leave comments, and share new recipes with your friends. Thank you for your attention and time.

Cooking master class: step-by-step recipe with photos on how to prepare delicious rassolnik soup with rice and pickles.

A thorough, thick and rich rassolnik with rice is prepared both with lean meat and with meat or poultry broth. The traditional set of “potatoes, onions, carrots” for most first courses is necessarily supplemented with pickles, which create the main flavor background. A serving of freshly brewed hot pickle can fill you up, warm you up, and give you a boost of energy and good mood.

Ingredients:

rice - 50 g;
pickled cucumbers - 1 pc. large size;
potatoes -3-4 pcs.;
onions, carrots - 1 pc.;
vegetable oil (salt or corn) - 1-2 tbsp. l.;
greens, salt, pepper, bay leaf.

Step-by-step recipe with photos

1. Wash raw vegetables, peel and chop. First, add potato tubers cut into short strips or cubes, as well as a leaf or two of spicy laurel, into boiling water (about 1.6 liters of water).

2. After about five minutes, add a portion of washed rice. Do not add salt so that the potatoes and rice cook faster.

3. Chop the strong pickled cucumber into small segments and send it after the rice after 5-7 minutes. Sometimes chopped cucumbers are first kept in a frying pan with carrots and onions sautéed, as in a solyanka dressing. Both options are acceptable.

4. In parallel with cooking, fry the onions in a pan in a pan with the addition of refined oil - we take any variety. Saute until translucent over medium heat, stirring occasionally and allowing the slices to burn.

5. Then add large shavings of large and juicy carrots to the softened onions, stir and simmer for about 5 minutes.

6. We transfer the sautéed onions and carrots into the almost finished soup, taste it, then add salt and pepper to taste. The last thing we throw in is the greens, in our recipe - frozen green basil. Let the ice melt, the smells combine, and the soup boil again, immediately remove from the stove.

7. Serve the pickle with rice, pouring it into deep plates, on its own, with sour cream or double cream.

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