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Do you want to find a recipe for pickle? That way!

The domestic rassolnik belongs to the category of classic Russian first dishes. Its basis is the broth, and the main difference is the addition of pickled cucumber and cucumber pickle. Cucumbers for pickle must be taken crispy, and if the skin is soft and yellow, then it is better to cut it. Cucumber brine is always better to boil. Its quantity should not be excessive.

For broth more often use by-products: beef or calf kidneys, beef or chicken giblets (heart, liver, ventricles, lungs, legs). The kidneys must be soaked in several waters for three to four hours before cooking. The kidney is brewed separately, and in the rassolnik added already sliced straw.

A necessary addition to the pickle is the roots, spices, greens. The root of parsley or celery is better to pre-stew beforehand, and then lowered into broth for pickle. Very spicy herbs are not recommended to use. Dill and parsley are traditional.

The recipe of the classic classic (from the experience of the cooking school Zinaida Nezhentseva, 1926). For cooking, you need to take a lamb or veal breast, veal or beef kidney, brain bones. The bud is cooked separately in fresh water. From the bones of bones begin to boil the broth, after boiling in it put the brisket, so that it is cooked to half the preparedness. Now you need to prepare a gas station. To do this, the middle bulb is stewed in oil, then cut carrots and parsley root are added to it. When the roots become soft, pour one spoonful of flour and stir. Tomato (one spoonful) add at will. Dilute the refill with broth. Connect the dressing with broth, put cleaned and sliced pickles, finely chopped buds, pieces of lamb (veal), finely chopped raw potatoes, a little bay leaf and sweet pepper, boiled cucumber pickle to taste, a glass of sour cream. When serving on the table in rassolnik add chopped greens.

The recipe for a simple pickler with pearl barley. Meat products put the cook for 40-60 minutes with a laurel leaf and black pepper peas. Separate the same amount of pearl barley. Onions and carrots save on oil, add grated pickles on the grater, put out with spices and cucumber brine, add tomato paste. From broth to get meat products, cut into strips, put in broth, to lower potatoes, cut into cubes. When the potatoes are soft, add dressing and pearl barley. After five minutes remove from heat, sprinkle with herbs (dill, parsley). Serve with sour cream.

How to cook rassolnik with rice? The cooking process is the same, only for the turkey is more suitable turkey, chicken or goose giblets. In addition, rice can be boiled right in a saucepan with broth.

The recipe of rassolnik with chicken. Boil the chicken in water (1 liter) with cucumber brine (0.5 liters), take it out. Let the potatoes cut into cubes into the broth. When the potatoes are ready, add sauerkraut, carrots. Separately in a frying pan prepare the sauce: onions, marinated cucumbers with straws, marinated tomato, fresh Bulgarian pepper with sticks in oil, add tomato sauce or pasta. Lower the dressing in the broth. Chicken meat cut into pieces (or disassemble by hand), put in rassolnik. Still boil until ready, sprinkle with herbs.

The recipe for pickle with green peas. Very similar to the recipe for a simple pickle with pearl barley. But let's try a little bit to change the cooking technology. After boiling the meat, pull it out of the pan for good. Spasserovav carrots, add to the broth. Separately weld the pearl barley into a saucepan after carrots. Separately, salted pickled cucumbers, add to rassolnik. Next, send canned green peas without liquid and cucumber brine. After two minutes, chop the onion into a saucepan and sprinkle with herbs. After a few seconds, remove from heat. Cut the meat and add to the plates with sour cream.

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