In the list of popular dishes, rassolnik with rice and pickles is not the last place. That is why every housewife knows the recipe. And if not, then it’s time to add to your cookbook and we will be happy to help you with this.
Rassolnik with rice and pickles - basic recipe
As a rule, the components in such a dish are always the same. Only the broths and methods of preparing the ingredients change. We will tell you about the most popular of them. So, prepare pickle soup with rice and cucumber.
Necessary products (for a 3 liter container ~ 8-10 servings):
- rice 100g
- medium pickled cucumber 1 PC.
- beef with bone 350 g
- potatoes 3 large pieces
- onions, carrots 1 pc.
- vegetable oil approx. 30 g
- tomato sauce 1 table. spoon
- salt, pepper, herbs and bay leaf to taste.
Preparation
- If you want a rich broth, then it is better to put the meat in cold water. If you want the dish to be more beautiful and the broth to be clear, put the meat and bones in boiling water. And don’t forget to remove the foam in time.
- The broth will be tastier if you add a large onion to it after boiling. After the pulp is cooked, the broth will definitely need to be strained.
- Instead of beef, you can put any meat in the soup with rice and cucumbers: chicken, pork. Offal is often used for the broth: liver, kidneys, etc.
- To make the soup with pickles and rice rich and satisfying, it is better to cook it in broth. But if you are not a big supporter of meat or prefer lean dishes, pickle can also be cooked in water.
- Also, if you want meat soup, but time is short, then cook it with stewed meat.
- Whatever recipe you choose for pickle with rice and cucumbers, it is best to use pickled cucumbers for the dish. But if you decide to add canned (with vinegar) cucumbers, then add more brine to the dish to taste.
- Tomato sauce is also optional. Many housewives prefer to cook cucumber-rice soup without tomatoes.
- If the peel of the cucumber is dense and tough, it is better to trim it.
- Always add salt at the end of cooking. Cucumbers are pickled and if you add it before they are boiled, the pickle may be over-salted.
- Before serving, let the finished dish brew. This will make the taste richer.
- Rassolnik “loves” greens. And in such a dish you can put whatever you like: parsley, dill, basil, etc. But it’s better to abstain from cilantro.
- For “mushroom” gourmets, you can add mushrooms to the recipe. To do this, pour pickled mushrooms (about 300 grams) into boiling liquid along with fried onions and carrots when the potatoes are boiled.
- As a Lenten dish, rassolnik can be prepared with fish. In this case, instead of meat broth, fish broth is cooked. We take any fresh fish. We thoroughly remove the entrails, skin and seeds.
- You can also dilute the classic recipe using hunting sausages. Add them while frying vegetables and simmer in a frying pan for a couple of minutes.
- Always add cucumbers at the end of cooking, otherwise the potatoes may harden.
As you can see, making pickle soup with rice and cucumbers is quite easy. Moreover, even in such a simple and ordinary dish there is room for imagination. The main thing is to want to please your loved ones with a tasty and healthy soup. Good luck with your culinary experiments and always bon appetit!
Message quote Fresh cucumber pickle is a common first course with an unusual taste. Proven recipes for making pickle soup with fresh cucumbers
Every housewife knows the classic version of rassolnik with pickles. It’s worth thinking about how to prepare such a dish with fresh cucumbers.
The summer version of pickle is presented in many recipes.
Fresh cucumber pickle (without pearl barley)
Ingredients:
Potatoes – 3 pieces;
Fresh cucumbers – 3 medium-sized pieces;
Onion - head;
Spices - to taste;
Carrots – 2 pieces;
Sugar - to taste;
Tomatoes – 2 medium size;
Sweet pepper – 1 small piece.
The calculation is based on 2 liters of water. If you want to take tomato paste or sauce, take a teaspoon. Bell pepper can be omitted. Some people don’t like it: the taste is specific. Salt is added in small quantities.
Cooking method
1. Put water on fire to boil.
2. Peel the vegetables.
3. Cut the onion into half rings and bell pepper into strips.
4. Grate the carrots.
5. Vegetable or butter is used for frying. First you need to fry the onion. Carrots and bell pepper are added to it. Vegetables are stewed until half cooked.
6. Add spices and fry for a few minutes. Turmeric, adjika, nutmeg, and paprika are added for taste.
7. Scald the tomatoes with boiling water and place in cold water. Remove the skin. Cut into cubes. Add to vegetables and simmer for 5 minutes. Tomato paste is stewed for 3 minutes.
8. Cut the potatoes into thin strips.
9. Cut or grate the cucumbers on a large grater.
10. Place the cucumbers in water and boil for 8 minutes.
11. Add potatoes to the soup. Boil.
12. Add the stewed vegetables and cook until tender.
13. Add sugar, salt, 2 bay leaves and boil for 2 minutes.
14. Fresh cucumber pickle is ready!
The finished dish should be served with sour cream and herbs. You can add a little dill, parsley and green onions. Prepares quickly. The taste is pleasant, the soup is healthy. Bon appetit!
Fresh cucumber pickle (with cabbage)
Ingredients:
Medium-sized cucumbers – 2 pieces;
Fresh cabbage – 150 g;
Potatoes – 1 tuber;
Onion - head;
Carrot – 1 pc.;
Any greens - to taste;
Lemon juice - to taste.
For meat lovers, rassolnik with fresh cucumbers is cooked in meat broth. How to prepare a dietary dish without salt. The taste will still be excellent. A little sugar is added to enhance the taste.
Cooking method
1. Put water to boil or use broth.
2. Prepare vegetables. Cut into strips.
3. Place all vegetables into boiling water. Reduce heat. Cover the pan with a lid. During cooking, stir occasionally.
4. Salt and add a little sugar. Season with lemon juice.
5. Finely chop the greens and add to the plate.
6. Season the pickle with sour cream.
7. Bon appetit!
Fresh cucumber pickle (hearty)
A summer version of pickle with fresh cucumbers will allow you to enjoy the exquisite taste and replenish your body with vitamins and minerals.
Ingredients:
Cucumbers – 3 pieces;
Onion – 1 medium sized head;
Spices - a large number of all kinds;
Carrot – 1 piece;
Pearl barley – 2 tbsp. spoons;
Potatoes – 2 tubers;
Olive oil – 10 grams;
Basil leaves – 3 pieces;
Parsley, green onions, dill;
Salt is added to taste.
Calculation for 2 liters of water. Makes 7 servings. Any herbs you like can be used as a seasoning.
Cooking method
1. Place a pan of water on the stove.
2. Wash and peel the vegetables.
3. Pearl barley should be soaked for at least 2.5 hours before cooking. The best option is if she manages to stand in the water all night. Drain the water it was in. Rinse. Add pearl barley to boiling water. Boil for 15 minutes.
4. Cut onions and carrots into cubes.
5. Heat a frying pan and add olive oil. If anyone doesn’t like this kind of dressing, you can use sunflower oil. Simmer the vegetables over low heat until half cooked.
6. Gradually add spices to the pan. Preferably 4 different types.
7. Cut the cucumbers into small cubes. Place in a saucepan. Once it boils, cook for 6 minutes.
8. Add potatoes and stewed vegetables to the broth.
9. Season with salt and bay leaf after 6 minutes.
10. Chop the basil leaves into small strips and add to the pickle. After 3 minutes, remove from heat.
11. Cover the pan with a towel. The soup should steep for 25 minutes.
12. Season with fresh herbs and sour cream before serving.
Rassolnik with fresh cucumbers cooks quickly. Vegetables retain their beneficial chemical composition. The soup turns out tasty and very nutritious. Due to the large amount of spices it seems filling. But at the same time it is easily digested and does not burden the digestive system.
Fresh cucumber pickle in a slow cooker
The indicated quantity of products is enough for 7-8 servings.
Ingredients:
Onion – 1 head;
Cucumbers – 5 pieces;
Potatoes – 300 g;
Allspice or black peppercorns - 4 peas;
Beef meat – half a kilogram;
A little vegetable oil for frying;
Pearl barley – 100 grams.
Cooking method
1. Peel the onion and chop finely.
2. Pour vegetable oil into the multicooker bowl. Put the onion there too. Turn on frying mode for 10 minutes. Close the lid of the device.
3. Cut the meat into small pieces and add to the onion.
4. First peel and grate the carrots. Place in a slow cooker.
5. Potatoes are cut into small cubes. It is added to the rest of the ingredients 8 minutes before the end of the set time.
6. After 2 minutes, add pre-washed pearl barley.
7. Pour hot water over the vegetables in the amount that the multicooker bowl allows. Close the lid tightly and continue cooking.
8. After the set time has expired, the device is switched to the “quenching” mode and cooked for 1 hour.
9. Cut the cucumbers into strips and add to the slow cooker after simmering for 30 minutes.
10. Throw in a few bay leaves and allspice along with the cucumbers - 3 peas is enough. Season with salt.
11. After the completion signal, the fresh cucumber pickle is ready for use.
12. You can add sour cream.
Rassolnik can be prepared on a regular stove, but in a slow cooker its taste will be richer and the soup itself will be healthier. Salt is added to taste.
Fresh cucumber pickle with cucumber pickle
Ingredients:
Water – 2 liters;
Onion – 1 head;
Celery and parsley roots - one small each;
Carrot – 1 medium size;
Potatoes – 3 tubers;
Cucumber – 2 pcs.;
Cabbage – 1/3 head or 300 g;
Cucumber pickle - half a glass;
Vegetable oil – 20 grams.
Cooking method
1. Place a pan of water on the stove.
2. Prepare celery and parsley root, peel the onion. Cut the ingredients into thin strips.
3. Pour vegetable oil into the frying pan and add the above ingredients.
4. Cut the cucumbers into slices. Place the brine in a small saucepan and boil the cucumbers in it for 7 minutes.
5. Cut the potatoes into small pieces.
6. Chop the cabbage.
7. Potatoes are placed in boiling water. Then cabbage. After 9 minutes, add the fried vegetables. After 4 minutes - cucumbers.
8. Seasoning and bay leaf are added at the end of cooking. Then you should add salt to the soup.
9. At the end, pour in the cucumber brine.
To make the pickle with fresh cucumbers more satisfying, you can add cereal. Pearl barley, millet, and oatmeal are suitable. You can also diversify with dried mushrooms. Salt and pepper are added at your discretion.
Fresh cucumber pickle (with corn)
An unusual pickle can be prepared with corn. The taste will change a little, but only for the better.
Ingredients:
Potatoes – 4 tubers;
Canned corn – 100 g;
Cucumbers – 2 pieces;
Onion - 1 medium-sized head;
Fresh cabbage - half a head;
Greens (dill, parsley) - to taste;
Carrot – 1 medium size;
A few peas of allspice.
Cooking method
1. Place a container of water on the stove to boil.
2. Cut the onion and parsley root into strips.
3. Heat a frying pan and pour in vegetable oil. Add onion to sauté. Then parsley root and finally carrots, grated on a coarse grater.
4. Chop the cabbage and throw it into boiling water.
5. Cut the potatoes into cubes and send them there.
6. After 9 minutes from the moment of boiling, add cucumbers, cut into small slices, and corn into the broth.
7. Add spices. A little allspice, a few bay leaves. And salt the dish 7 minutes before the end of cooking.
8. Let it brew a little.
9. Serve with sour cream and herbs.
Fresh cucumber pickle (with chicken giblets)
Ingredients:
Cucumbers – 4 pieces;
Parsley root – 1 small;
Onion – 1 head;
Garlic – 3 cloves;
Chicken giblets – 300 grams;
Carrot – 1 medium;
Turnip – 50 grams;
Rice – 1 tbsp. spoon;
Peppercorns;
Dill, parsley, tarragon;
Vegetable oil - a little for frying;
Butter – 20 grams.
Cooking method
1. Wash the chicken giblets. Cut into small pieces and place in boiling water to cook. Cook for 1 hour.
2. Fry onions, carrots and parsley root in vegetable oil.
3. Rinse the rice several times.
4. Add cereal and sautéed vegetables to the prepared broth.
5. Grate or cut the cucumbers into strips. Place in the pan after the rice is cooked.
6. Add turnips grated in the same way after 7 minutes.
7. A few minutes before cooking, add your favorite spices and bay leaf to the broth. Season with herbs and salt.
8. Boil for another 4 minutes.
9. Remove from heat.
10. Season the pickle with fresh cucumbers with butter and grated garlic.
11. The dish should be served with sour cream.
The dish looks appetizing, the aroma is excellent, and the nutritional value is at the highest level.
The recipes for making pickle soup with fresh cucumbers don’t end there. Skillful housewives always add variety to your favorite dish. You can experiment and add your own ingredients to any recipe. For example, squid, seaweed, meatballs from herring or other sea fish, tomato paste and tomatoes, and beans are perfect. A delicious pickle is made with the addition of mushrooms.
Secrets of preparing delicious pickle soup with fresh cucumbers
Vegetables should be chopped into equal cuts. If you decide to cut the cucumber into strips, then all other ingredients should be the same shape.
To add flavor to a vegetarian soup, you need to add more spices. This will make the prepared dish richer.
It is better to take a medium-sized cucumber, since the seeds in them are quite small, and they themselves do not soften during cooking.
If you are meat lovers, then cook the dish with meat broth. In this case, it is better to drain the first broth after boiling. In this way, you will eliminate trace elements harmful to health, and the broth will become clear. During cooking, it is necessary to remove the foam.
For different types of seasoning, add a quarter teaspoon. This way, your dish will be filled with aroma and exquisite taste, and the spices will not overpower each other.
The pickle will taste much better if you let it sit for 30 minutes.
The pickle preparation can be prepared for the winter. At the same time, you can enjoy the taste of summer on harsh winter days.
Greetings, dear reader!
Have you already tried this delicious soup on our menu today? Maybe you tried it, but most likely in meat or chicken broth. Today we will prepare vegetarian pickle soup. It tastes no different from soup made with meat or chicken broth; on the contrary, the version that I offer you and have been preparing for a long time is superior in taste to any meat soup. And we dispel the myth about the benefits of meat.
If this is your first time hearing about fresh cucumber pickle, then I’ll tell you now how to cook it deliciously and quickly.
To begin with, I’ll share two small but significant secrets of a successful soup (any kind!):
1.Always chop vegetables the same way. For example, if you chop cabbage into strips, then other vegetables included in the soup should also be cut either into strips or into cubes, that is, identical to the main product. There will be a separate article about this secret.
2. You need to add a bouquet of spices (according to your taste) to vegetarian soups, then the taste will be excellent. And you won't want meat soup anymore. You will catch two birds with one stone - you will get enough, and at the same time you will feel lightness in your body, and not the heaviness of difficult-to-digest meat.
Fresh cucumber pickle recipe
Ingredients:
For 2 liters of water:
- Fresh cucumbers– 3-4 pieces (medium)
- Potatoes – 3 pcs.
- Carrots – 2 pcs.
- Bell pepper – 1-2 pcs., you can without it
- Onion – turnip – 1 pc.
- Tomato puree or tomatoes – 1 teaspoon or 2 pcs. respectively
- A set of spices - to taste
- Salt, sugar - to taste
- Bay leaf
Quick cooking method:
Preparing vegetables:
- Put the water on the fire and start with the vegetables
- Chop onion and bell pepper into strips
- Grate carrots on a coarse grater
- Fry the vegetables, adding them gradually, one by one, in vegetable or melted butter until half cooked
- Add a set of spices to taste (turmeric, nutmeg, adjika, paprika, oregano and many others), fry a little more
- At the end of frying, add tomato puree or tomatoes and simmer for 3 - 5 minutes.
- Cut potatoes into cubes
- Grate the cucumbers on a coarse grater or chop them into strips
- Now put in boiling water:
- Prepare cucumbers and cook them for 10 minutes
- Potatoes and bring to a boil
- Roasted vegetables with spices, cook for another 5 minutes
- Add salt, sugar, bay leaf and boil for another 2 minutes
The soup is ready! For cooking fresh cucumber pickle it takes only 30 - 35 minutes, including all stages of preparation. Fast, healthy, nutritious, easy!
Serve pickle soup made from fresh cucumbers with sour cream, garnish with chopped dill or parsley.
Good luck with your cooking! I look forward to your comments.
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- Most often they start by preparing broth from offal: kidneys, offal, etc. or any meat. It turns out richer if you cook the meat on the bone. An excellent soup can also be made from fish broth.
- Pickles and brine- the soul of a good pickle. Choose very salty barrel cucumbers. They have a special, characteristic smell. When boiled in the broth, such cucumbers give it their aroma and taste. Canned cucumbers cannot compete with barrel cucumbers, because... When cooked for a long time, they become flabby and tasteless. Thinly sliced cucumber skins are boiled in broth, and their pulp is simmered separately with onions, maintaining its juiciness.
Important so that a certain technological sequence is observed for preparing all the components of this soup:
- First the broth is boiled; finished meat, fish or offal are removed from it and cut into pieces;
- then it’s time to cook the cereal in the broth, which adds thickness and calorie content to it. If pearl barley is placed in the pickle, then it is pre-soaked and boiled separately while the meat base is being cooked, adding to the soup at the half-cooked stage;
- after that, vegetables are boiled in the broth, and a little later cucumbers;
- spices are added to it towards the end of cooking;
- Salt is not included in the food: its absence should be compensated for by cucumbers and brine.
Secrets of taste
For the pickle to be a success, it is also important to know:
- when is the best time to put cucumbers in it;
- what spices need to be added.
- Large cucumbers are placed after peeling and removing seeds. Cut into cubes, these most important pickle ingredients are added to the roast after it has browned. You can also pour boiling water over them and put them in the dish along with the potatoes.
- A good pickle needs herbs, herbs, seasonings, and spices. These are olives, dill, parsley, celery, bay leaves, savory, any pepper and others.
Borsch: from cooking tricks to the best recipes
Rassolnik with rice (video)
Rassolnik is a national Slavic soup. It can be prepared in many variations. Stewed, “rested”, with fresh bread and sour cream - it is a frequent and welcome guest on our table.
Reviews and comments
(4
ratings, average: 5,00
out of 5)
I pre-soak the cereal and when the meat is half ready, I lower the cereal. Never put cucumbers and potatoes into rassolnik or other dishes with potatoes. It won't cook through. I always simmer cucumbers in a separate frying pan until cooked. I really love this soup during the cold season. I never cook in the summer, for some reason I don’t feel like it.
Valeria 04/19/2018
Tell me how to get rid of you. I tried several times, nothing worked.
Add a commentRassolnik with pickles - general principles of preparation
As you know, very often culinary recipes can be found in literature. Rassolnik is no exception. Nikolai Vasilyevich Gogol wrote about it in his work “Dead Souls”, however, it was... a pie. The recipe for Gogol's pickle pie is very interesting - chicken, egg, buckwheat, cucumber and brine. However, brine soup was also loved by the Slavs, but under the name “kalya”, and it was most often prepared from fish based on kvass or brine.
Rassolnik with pickled cucumbers will pleasantly diversify your diet. You can cook it with any ingredients, make it rich and fatty, or lean and low-calorie.
Rassolnik with pickled cucumber - preparing food and dishes
It is customary to add cereal to the pickle. It could be rice, buckwheat, pearl barley. Pearl barley is not very convenient because it takes a long time to prepare soup with it, so the most popular ingredient for pickle soup is rice. However, there is a little trick on how you can save time on preparing soup with barley - you just need to fry it before cooking.
In addition to cereals, vegetables are added to the soup - potatoes and fried onions and carrots. You can also safely add mushrooms, tomatoes, peppers, and olives. All these components will make the soup taste aromatic.
Pickled cucumber should be added to the soup 5-7 minutes before it is ready. Do you need cucumber pickle if you add cucumber? It's up to you to decide, because such an additive will make the dish more sour and sharp.
Cooking the dish begins with preparing the base. The meat is washed, cleared of films and cut into pieces. Then it is filled with water and brought to a boil (immediately remove the noise from the surface of the water - if you do not do this, the broth will turn out cloudy).
Don't forget about frying. You need to first fry the chopped onion and then add grated carrots to it. Fried vegetables are added to the soup 10 minutes before they are ready.
Recipes for pickled cucumbers:
Recipe 1: Rassolnik with pickles
Prepare a pickled soup with pickled cucumbers based on meat broth. This is the dish that housewives most often imagine when they hear the word “rassolnik” - thick, tasty and satisfying. For soup, it is best to choose the soft part of the pork, such as the neck. Other parts are fattier and more sinewy.
Required ingredients:
- Buckwheat - 3 tablespoons
- Potatoes - 2-3 pieces
- Pork (neck) - 340 gr.
- Pickled cucumber - 2 pieces
- Carrot
- Brine - ½ cup
- Fresh cucumber
- Onion
Cooking method:
Recipe 2: Rassolnik with pickles and rice
Rice is the most common ingredient for pickle soup. This cereal makes the dish satisfying and rich. You can take either regular white rice (preferably long-grain rice) or a mixture with wild brown rice. Please note that brown rice takes a long time to cook, so it is better to pre-cook it.
Required ingredients:
- Potatoes - 4 pieces
- Rice - 75 gr.
- Carrots - 1 piece
- Beef - 320 gr.
- Pickled cucumbers - 2 pieces
- Onion - 1 head
- Sunflower oil - 2 tbsp. spoons
- Spices
- Fresh greens
Cooking method:
Recipe 3: Rassolnik with pickles and olives
We invite you to try a delicious dietary soup with olives and tomatoes. This pickle will taste absolutely extraordinary.
Required ingredients:
- White rice - 30 gr.
- Brown rice - 35 gr.
- Carrot
- Tomato
- Vegetable oil for frying vegetables
- Bulb onions
- Pickled cucumber - 2 pieces
- Cucumber brine - 1 glass
- Green olives without seeds - 100 gr.
Cooking method:
Recipe 4: Rassolnik with pickles and pearl barley
Rassolnik can be cooked with any cereal, including pearl barley. However, remember: pearl barley takes twice as long to cook as any other grain.
Required ingredients:
- Potatoes - 1 piece
- Pearl barley - 5 tbsp. spoons
- Cucumber brine - 250 ml
- Beef - 360 gr.
- Pickled cucumber
- Carrot
- Sunflower oil - 1 tbsp. spoon
Cooking method:
Recipe 5: Rassolnik with pickles in mushroom broth
Rassolnik can be cooked in any broth, including mushroom broth.
Required ingredients:
- Buckwheat - 3 tbsp. spoons
- Potato
- Fresh mushrooms of any kind - 350 gr.
- Pickled cucumbers - 2 pieces
- Vegetable oil - 1 tbsp. spoon
- Carrot
- Spices
- Onion - 1 piece
Cooking method:
Rassolnik with pickles - secrets and useful tips from the best chefs
- Pickled cucumbers should be added to the soup at the very end of its preparation. If you put them in earlier, the potatoes will become tough.
- You can make cucumbers for pickle soft by scalding them with boiling water before adding them to the soup.
- Have you prepared soup, but its taste does not seem very rich and bright? In a separate container, bring the cucumber brine to a boil and pour it into the pickle.
- Do I need to salt the pickle? According to the “classic” recipe, there is no need to add salt to the soup; pickles and brine are enough.
- Don't forget about greens. You can use either fresh parsley and dill or dried.
- You can experiment and instead of pickles, add capers or pickled mushrooms to the soup.
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