Rassolnik - Russian Soup with Pickles

Rassolnik is a traditional Russian soup, very tasty, even now when I write it on the site I feel like it ..... Very important in the recipe is the basis of the soup - that is to boil the meat and beef / veal bones well, in addition, rice or spelled is used (it must be cooked or separated or together with the meat) and vegetables, few but all in their place. And the benefits of cucumber ..... must be Natural fermented pickles, those in vinegar do not work.

I recommend you to try it, it is a household soup, full, complete, dense ..... uhh I would eat a plate :)

Ingredients
Beef meat
1 kg
take meat with bone - shoulder, chop - you can also use veal if you don't have time to boil the beef
White onion
3 pieces
Potatoes
3 pieces
Carrots
2 pieces
Rice
1 tbsp
Tomatoes
1 piece
Pickled cucumbers
5 pieces
Tomato paste
1 tbsp
Laurel leaves
2 pieces
Fresh parsley
1 piece
1 bunch
Salt
1 tbsp
salt according to taste and preferences
Step by step
Step 1

Wash the meat well, put it in the pan, pour enough water to cover it well and put it to boil.

Rassolnik - Russian Soup with Pickles - Step 1
Step 2

When it starts to boil, take the foam, add the bay leaf, an onion cut into quarters and the tomato cut into small pieces. When it boils evenly, turn down the heat and let it simmer for a few hours - depending on what kind of meat you use. Beef boils a lot - 3-4 hours, beef - 2-3 hours, veal - 1-2 hours.

Rassolnik - Russian Soup with Pickles - Step 2
Step 3

The base of the soup is ready when the meat is very soft and comes out of the bone easily. Remove the meat from the pan and let it cool a little.

Rassolnik - Russian Soup with Pickles - Step 3
Step 4

Peel the potatoes, wash them, cut them into medium pieces and add them to the soup.

Rassolnik - Russian Soup with Pickles - Step 4
Step 5

After the potatoes, add the rice, turn up the heat and when it starts to simmer, turn down the heat and leave for 25-30 minutes. During this time, prepare the rest of the ingredients.

Rassolnik - Russian Soup with Pickles - Step 5
Step 6

In a frying pan, fry a finely chopped onion and diced carrots in oil.

Rassolnik - Russian Soup with Pickles - Step 6
Step 7

When the carrot and onion are slightly browned, add the tomato paste, mix, leave for another 2 minutes and turn off the heat.

Rassolnik - Russian Soup with Pickles - Step 7
Step 8

Cut cucumbers into small cubes.

Rassolnik - Russian Soup with Pickles - Step 8
Step 9

The meat is removed from the bone and cut into medium pieces.

Rassolnik - Russian Soup with Pickles - Step 9
Step 10

After boiling the potatoes and rice for 25 minutes, add the meat, cucumbers and carrot frying with onion and tomato paste. Mix well, let the high heat boil well, then on low heat let it boil for another 10 minutes all together.

Rassolnik - Russian Soup with Pickles - Step 10
Step 11

During this time, finely chop the greens and a white onion.

Rassolnik - Russian Soup with Pickles - Step 11
Step 12

Add them to the soup, stir and turn off the heat, cover the pot with a lid and let it penetrate for another 15-20 minutes.

Rassolnik - Russian Soup with Pickles - Step 12
Step 13

The soup is optionally served with sour cream, and goes perfectly with some raw onions or green leeks and a little black pepper sprinkled on top. It is our family's favorite soup in the cold season, even my little girl who doesn't put her tongue on the soup ate about 5 tablespoons with great appetite (of course with chocolate :)

Good appetite!

Rassolnik - Russian Soup with Pickles - Step 13
Quantity: 3 l (6-7 servings)
Prep time:
60 min
Difficulty: intermediate
Ready in: 200 min