Rassolnik is a dish that has been present in Russian cuisine since time immemorial. In the old days, the soup had the intricate name "kalya", and it was cooked with cucumbers in cucumber brine. Pickled cucumbers are the basis of this first course to this day. There are a lot of variations in the preparation of pickle, in culinary sources you can find more than 30 types of delicious dishes, from vegetarian and mushroom to bean and even sausage. Today we will prepare a spicy pickle with pork and cabbage - the recipe is such that you will lick your fingers!
What you need to know before preparing pickle
Sour-salty soup pickle, despite its popularity, has both supporters of this first course and opponents. The fact is that the classic pickle recipe (Leningrad) includes the addition of pearl barley. Groats in the soup behave whimsically - it must be washed before cooking, and it is even desirable to soak overnight and, in the end, boil separately from other ingredients. If you ignore the above tips, then pearl barley can behave unpredictably in a dish: boil soft and give the soup a "jelly" flavor or make the broth cloudy.
As an option, we offer a simplified pickle recipe, without adding pearl barley. This pickle is served in many restaurants of Russian cuisine. Pork, cabbage, potatoes, cucumbers are the main ingredients that the recipe contains. They are affordable, will not hit the wallet, and we will use them in the preparation of the legendary Russian soup. Anyone can cook such a pickle! The dish will turn out to be no less satisfying, but with full confidence you will be able to cook excellent soup for lunch on the first try.
How to cook
To prepare pickle, it does not take much time and effort. Just take the proposed recipe into service, follow the step-by-step instructions, and soon an appetizing first course will be on your table.
Cooking time: ~ 1 hour 30 minutes.
Servings: 6.
To make homemade pickle you will need the following ingredients:
- 4 liters of water;
- 500 g lean pork;
- 5 medium potatoes;
- 1 large carrot;
- 2 medium sized onions;
- 4 tbsp. l. vegetable oil;
- ½ small head of cabbage;
- 3-4 pickles;
- 200 ml of strained cucumber pickle;
- 1-2 bay leaves;
- salt, ground black pepper to taste;
- fresh dill and parsley.
Let's start cooking
1. Wash the meat. Cut the pork into small pieces. Pour in water and boil for 1 hour. 
On a note! If the broth is cooked in advance, then the cooking time of the first course will be reduced by two-thirds. The recipe allows you to use ready-made broth if it is cooked no more than a day ago. Also, to save time, you can freeze the pork broth for future use. The broth in an airtight container is stored for a long time and does not lose its taste when defrosted..
2. Wash vegetables, peel. Cut carrots into strips. Chop the onion. Shred the cabbage finely with a sharp knife. Cut potatoes into chunks.
3. Pour vegetable oil into a pan, heat up. Put the onions and carrots into the oil. Fry the vegetables over medium heat for 5-7 minutes (do not overcook!).
4. For pickles, cut off the ends on both sides. Cut the cucumbers into strips, put in a separate bowl, pour boiled water and simmer until soft.
5. Add chopped cabbage to the broth boiling with meat. Boil.
6. Put the potatoes with fried carrots and onions into the broth. Boil for 10 minutes.
7. Put softened pickles in a saucepan with vegetables and meat, pour out the brine. Cook for 15 minutes.
Important! Remember the main rule when preparing this dish: do not add pickles to the broth at the same time as potatoes or before it. The potatoes will remain tough. In this case, you should not make changes to the recipe, cucumbers are added only after the potatoes have boiled enough.
8. Taste the broth. Add salt to taste to the soup, put the bay leaf and cook for no more than 5 minutes.
9. Sprinkle each serving of pickle before serving with chopped herbs.
Delicious and satisfying pickle is ready! A wonderful recipe for beginner housewives diversifies the usual menu. Usually, sour cream is served as a dressing for this first course - this fermented milk product goes well with the sharpness and piquancy of pickle.
A couple of slices of fresh bread, a plate of fragrant pickle hot, hot, seasoned with sour cream is a real dream even for a picky gourmet!
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Rassolnik with fresh cabbage in bone broth
Recipe homemade pickle in bone broth with the addition of fresh cabbage and vegetables. Rassolnik prepared according to this recipe is a very healthy and tasty first course.
Due to the low calorie content of the products included in recipe ingredients, soup is perfect for "fasting days", dietary and baby food. In addition, vegetable ingredients will turn pickle into a real vitamin cocktail, useful for the body.
Take some time to prepare healthy dish. Most importantly, cook in a good mood and the usual taste of dishes will change significantly, which your household will definitely notice!
Bone broth pickle recipe with fresh cabbage
The composition of the pickle:
Products per serving (in grams):
- Pickled cucumbers - 50 g;
- Potatoes - 130 g;
- White cabbage - 50 g;
- Onions, carrots, parsley and celery root - 25 g each;
- Sour cream - 15 g;
- Greens - 3 g;
- Spices - to taste;
For sautéing root crops:
- Butter or vegetable oil;
For simmering broth:
- Bones - 150 g;
- Onions, carrots, parsley and celery root - 5 g each;
- Salt - to taste;
- Water - 400 g.
Pickle preparation:
1) Rinse the meat bones, put in a saucepan, pour cold water. Put the pot with the bones on the stove over high heat. After the water boils, add whole onions, carrots, a piece of parsley root and celery, salt, then reduce heat to moderate. Boil bone broth, strain.
2) Wash and clean all vegetables.
3) Cut carrots, parsley, celery into cubes or grate on a coarse grater.
4) Onion cut into half rings.
3) Put chopped carrots, parsley, celery, onions in a saucepan or in a frying pan.
3) Add a little butter or margarine and put on moderate heat.
4) Sauté vegetables with frequent stirring for 15 minutes.
5 ) Pickled, not overripe cucumbers are peeled (small ones can not be peeled), cut first in half, and then in plastics, put in a saucepan with a small amount of broth and boil for two minutes.
6) Peel fresh cabbage, wash and cut into strips.
7) Wash potatoes, peel. Washed potatoes cut into cubes.
8) Put the saucepan with strained broth on the fire.
9) When the broth boils, put the cabbage and cook at a low boil for 10-15 minutes.
10) Then add potatoes, sautéed vegetables and cook for 10-15 minutes at a low boil, and after adding heated cucumbers, peppercorns, bay leaves and salt, cook for another five minutes.
Homemade pickle differs from the classic one in the presence of white cabbage in the recipe. This soup can be made with meat broth (usually chicken, beef, pork, or even pork heart) or made vegan. In any case, you will get a wonderful first course with a pronounced taste.
Rinse the meat for the broth well, put it in a saucepan, cover with cold water and set to boil over medium heat. While the broth is cooking, prepare the vegetables for the soup. In case you are making a cubed or vegetarian broth pickle, all the ingredients are added to boiling salted water.
Ingredients for Cabbage Pickle
Meat or poultry for broth
White cabbage - 200 g
Potatoes - 3 pcs.
Pickled cucumbers - 2 pcs.
Onion - 1 pc.
Butter - 2 tbsp.
Cucumber pickle - 100 g
celery root, parsley root
Dill, parsley
Salt pepper
Peel onions, parsley root and celery, rinse well and chop into small strips. Heat a frying pan, add butter, put chopped vegetables, fry over medium heat. Cut pickled cucumbers into small cubes, put in vegetables, reduce heat, cover the pan with a lid, simmer over low heat for 10 minutes.
Cut white cabbage into small strips, transfer to a saucepan with ready-made boiling broth or salted water. Bring to a boil, then add the diced potatoes to the pot. Bring to a boil again, leave to cook for 5-10 minutes, then add the browned vegetables. Leave to cook on low heat for 10-15 minutes. 5 minutes before readiness, add salt, pepper, cucumber pickle. Serve with sour cream and herbs.
Homemade pickle is very good in a slow cooker. To do this, vegetables and pickles are simmered for 10-15 minutes in the "Frying" mode. Then cabbage and potatoes are added to the multicooker bowl, poured with ready-made broth or water, salted, peppered and put on the "Soup" program for 30 minutes.
The main ingredients of the classic pickle are kidneys and pearl barley, which does not prevent the housewives from experimenting, changing the ingredients, giving preference to their favorite products. Let's say that in our family they prefer to eat pickle with rice and always with pickles, and pork ribs are the peak of taste. Today I decided to experiment and replace pickles with sauerkraut. Once upon a time, I did exactly the same with vinaigrette. And nothing, the winter salad tasted wonderful. I think that even today my chef's scent will not fail.
I plan to cook my pickle on chicken thighs, so I cooked the broth in advance, since chicken meat cooks quickly and I don’t want the meat to spread all over the pan like stew.
The vegetable set is traditional for many first courses: potatoes, carrots, onions, garlic, bell peppers, herbs, sauerkraut. Instead of tomato paste, I will use tomatoes. I think that the time for tomato paste is winter, and now I will use the natural gifts of autumn.
Let me share a little secret. I try to cook pickle from packaged rice. Firstly, the soup turns out to be more rich, secondly, you can never make a mistake in proportions, and thirdly, rice porridge boiled in broth and vegetables turns out to be unusually tasty.
I decided not to fry the vegetables in advance in a pan, but boil them, that is, the pickle should turn out to be both rich and, to some extent, dietary.
So, let's begin. I spread the half-finished chicken meat, and bring the broth to a boil.
I send potatoes cut into large cubes into boiling broth and cook until half cooked for about 10 minutes, although it should be borne in mind that the cooking time of potatoes depends on the variety.
Carrot shredded large straws,
tomatoes - cubes, send to the broth.
As soon as it boils, there is a queue for undercooked chicken thighs and a bag of rice. And I pour in 30-50 ml of olive (or other) oil. I cook another 10 minutes.
During this time I prepare the rest of the vegetables.
Lightly chop the cabbage
I cut the onion, bell pepper and garlic into cubes. I send all this goodness to a saucepan. I boil for another 5 minutes.
After five minutes, you can get a bag. I put part of the rice on a separate plate, send the second part back to the broth. The amount of the second part depends on the desired density of the pickle. I put about a third of the bag in the pickle. The soup was neither thick nor runny.
3 minutes before the end of cooking, I send chopped greens and bay leaf. I taste and add salt.
I turn off the gas, cover the saucepan tightly with a lid, leave it to sweat, and after five minutes the pickle can be considered ready.
Pour into bowls and start tasting. To be honest, I did not even expect that pickle will turn out so tasty. The sauerkraut did not spoil it at all, on the contrary, it made the taste more tender and softer, and in order to understand, one must experience it.
Time for preparing: PT00H40M 40 min.
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