Rassolnik with rice - centuries-old traditions in one dish

The first dish, which includes pickled cucumbers or pickle, called rassolnik. It can be cooked on meat or fish broth, and also on water (the recipe is used for fasting). Rassolnik is served with sour cream and herbs, as well as with various pasties with stuffing.

The history of the rassolnik began in the distant 15th century, but then the soup was known as a stall. The modern name he received very recently, and rasolnikami used to be considered pies, in the filling of which added cucumber pickle.

This popular dish appeared in Russia thanks to an unknown chef from Holland. Since then, rassolnik has become one of the most popular and affordable dishes. It was served both in taverns and in ordinary families of peasants.

There are a lot of cooking options for this first dish. You can boil rassolnik lean, but you can use meat, bones, giblets or kidneys. The mandatory ingredient of the soup is cereals. The classic version of the rassolnik includes pearl rump, however, not everyone likes it, so there are recipes of rassolnik with rice or buckwheat.

A modern recipe called "Rassolnik with rice"

Since the recipe has not been changed once, to date there are many varieties of this delicious and satisfying first course. So, we cook pickle with rice.

To make soup, you need to take two or three liters of water, half a kilogram of pork pulp, 100 grams of rice and 3-4 potatoes. Do not forget about a few bulbs and carrots, as well as a salted cucumber in an amount of 3-4 pieces (all depends on their acid). It will take tomato paste in the amount of several spoons (some people boil rassolnik with rice without tomato paste, getting a clear light soup). And, of course, spices: bay leaves, a couple of black peppercorns, salt and a little dried basil.

Let's start cooking. Pork must be washed, cut into pieces and put in a pot of water. As soon as the water boils, collect the foam, put the onion and bay leaf. You can add a little salt and black pepper peas. Do not forget to take out the onion after cooking the meat, otherwise it will darken and will spoil the taste of the dish.

Then you need to clean and cut the potatoes. Rinse rice under the water, if necessary remove the blackened grains, and put it together with the potatoes into the broth.

The remaining onion head should be cleaned and cut, put in a frying pan with hot oil and fry. Carrots peel and grate large. Add the carrot to the onions and fry. Now you can put tomato paste and diced cucumber. If you decide to do without pasta, then just do not add it, and put the mixture for 10 minutes in a frying pan.

After extinguishing, the vegetables are spread into the broth. Add dried basil and fresh dill, but you can do with parsley or a mixture of Italian herbs (to your taste). Note, fresh greens are added after turning off the soup, but the dried herbs can be placed until ready. Before serving, let the soup brew.

Rassolnik with rice can be eaten with sour cream or mayonnaise. You can offer toast, pies with savory stuffing or just black bread.

The first course is ready, pleasant appetite.