Rassolnik in Leningrad style
In many Russian families it is customary to cook soups. Usually these are rich thick cabbage soup, borscht, rassolnik, which go well especially in winter. Coming in from the cold, pour a bowl of steaming, aromatic, hearty brew - and immediately the world will become kind, and you will be contented and happy! One of these common rassolnik recipes is the proposed recipe for rassolnik in Leningrad.
To prepare the soup we will need:
a good rich piece of meat, preferably beef on the bone, or cartilage ribs - 500-600 grams,
potatoes - a couple of pieces,
carrots, onions - one root vegetable each,
pickled cucumbers (can be pickled, but salted is better) - 2-3 pieces,
pearl barley - half a glass,
vegetable oil or fat from the broth from cooking meat - 1-2 tablespoons,
cucumber pickle - half a glass,
peppercorns, bay leaf,
greens, sour cream - to serve
Prepare the vegetables: wash well and peel. We rinse and soak the pearl barley in cold water (for several hours, you can pre-boil it in the microwave).
We wash the meat well and fill it with cold water.Remember one rule: if you want a tasty broth, pour it with cold water; if you want juicy meat, pour it with boiling water. Add large pieces of carrots, onions, and, if desired, a root or stalk of celery or parsley.
Bring to a boil, skim off the foam, reduce heat.
add pearl barley and cook at low boil for an hour and a half.
At this time, prepare the dressing: finely chop the carrots, onions, and cucumbers.
Let everything simmer well in a frying pan using the fat or vegetable oil removed from the broth.
Cut the potatoes into cubes.
Remove the meat from the broth, cut it into pieces, and discard the vegetables.
Dip potatoes and meat into the soup, bring the potatoes and pearl barley to readiness.
Season the soup with the prepared dressing, add spices and brine, simmer under the lid for 10 minutes and turn off the stove. Serve with sour cream and herbs. Delicious!
To prepare the soup we will need:
a good rich piece of meat, preferably beef on the bone, or cartilage ribs - 500-600 grams,
potatoes - a couple of pieces,
carrots, onions - one root vegetable each,
pickled cucumbers (can be pickled, but salted is better) - 2-3 pieces,
pearl barley - half a glass,
vegetable oil or fat from the broth from cooking meat - 1-2 tablespoons,
cucumber pickle - half a glass,
peppercorns, bay leaf,
greens, sour cream - to serve
Prepare the vegetables: wash well and peel. We rinse and soak the pearl barley in cold water (for several hours, you can pre-boil it in the microwave).
We wash the meat well and fill it with cold water.Remember one rule: if you want a tasty broth, pour it with cold water; if you want juicy meat, pour it with boiling water. Add large pieces of carrots, onions, and, if desired, a root or stalk of celery or parsley.
Bring to a boil, skim off the foam, reduce heat.
add pearl barley and cook at low boil for an hour and a half.
At this time, prepare the dressing: finely chop the carrots, onions, and cucumbers.
Let everything simmer well in a frying pan using the fat or vegetable oil removed from the broth.
Cut the potatoes into cubes.
Remove the meat from the broth, cut it into pieces, and discard the vegetables.
Dip potatoes and meat into the soup, bring the potatoes and pearl barley to readiness.
Season the soup with the prepared dressing, add spices and brine, simmer under the lid for 10 minutes and turn off the stove. Serve with sour cream and herbs. Delicious!
Similar master classes
Particularly interesting
Comments (0)
