How to boil rassolnik

All the housewives know how to cook rassolnik. Rassolnik is a soup, which includes kidneys, pickled cucumbers, onions, white roots, sometimes they also add cereals or potatoes. Ready-made variant is filled with milk or eggs. Salted cucumbers can be replaced with salted mushrooms. Dishes are known since ancient times and was called in those days "kalya", it was added caviar, chicken and meat. Now, "kalya" is a fish soup with a slightly acidic taste. Cucumber brine was replaced with lemon juice, but such a luxury was affordable only for wealthy people.

The final composition and method of preparing the pickle was established only in the XIX century. Then he received his present name "rassolnik". However, the addition of cucumber brine, which served as the basis, was fixed in the XV century. However, each housewife added to the soup a different number of ingredients, which led to the fact that the soup was sold under different names and the preparation of the soup rassolnik also differed from each other. Kalka, hangovers, hodgepodge, rassolnik - this is all the ancient names of soup, now known as "rassolnik".

Rassolnik has a moderately sharp, sour taste, less popular than the same soup or borsch, but is still widely distributed in Russian cuisine. But depending on the ratio of ingredients and the recipe for preparation, the pickle can have slightly salted, slightly acidic or delicate taste. Then the question arises: how to boil rassolnik right? Cooking rassolnik can be made from beef, lamb, pork, poultry, brisket, chicken giblets, fish, dried mushrooms, beef heart. Season with sour cream or dried herbs.

An interesting fact: for many years the rassolnik was called a pie, and not soup. Pie with stuffing from chicken and buckwheat porridge, brine was added to it and boiled eggs were added. Now they prepare brine cakes and serve them to the ready soup.

Recipe rassolnika uncomplicated. It is enough to know only the basics of technology how to cook rassolnik.

Choose the broth yourself: chicken, fish, pork, beef, mutton. The main thing is that the fish should be whole, and the meat on the bone. You should boil the bone, then remove it, cut into pieces and add at the end. You can boil soup with kidneys. You only need to pre-soak them for several hours, changing the water periodically. Then boil, pour the broth, and add the kidneys in the pickle at the beginning of the cooking, cutting them into strips or cubes. You should choose the groats, based on meat. Pearl barley should be added, if beef broth with kidneys, rice groats are ideal for chicken. In the vegetarian version of rassolnik add better rice or buckwheat.

Such strong spices as basil, coriander, tarragon, can not be used. It is better to season with parsley or dill.

Required salted cucumbers, roots and cucumber pickle. In modern cooking, potato and a large number of vegetables are also added to rassolnik. Only salted cucumbers are suitable for pickling, if desired, you can add cucumber pickle. Beyond the Urals and in Siberia, the pickle is prepared from salted cucumbers and salted mushrooms, the latter happens more often.

You can use different roots, even the root of parsley. Naturally, the soup is more aromatic, the more roots it contains.

Serve rassolnik necessary in deep plates, always with crusty bread, salty pies or pies. As you can see, there are no special secrets for cooking rassolnik. It's pretty simple.

Rassolnik well satisfies hunger. At 100 gr. Product accounted for 1.4 gr. Protein, 2gr. Fats and 5g. Carbohydrates. The calorie content of the finished soup is 42 kcal. Presence and correlation of micro- and macro elements, and the same of vitamins depends on the products that you will add when cooking.

Soup will suit in the morning, if you are hung over a hangover, because it contains vitamin C, Na, K.

Bon Appetit!