Pickle soup with corn
4 servings
30 minutes
Corn rassolnik is an original interpretation of the traditional Russian soup, harmoniously combining the saltiness of cucumbers and the sweet tenderness of corn. This soup dates back to ancient times when rassolniks were cooked in rich broths with pickles for added zest. In this recipe, the softness of the vegetable broth, the juiciness of potatoes, and the sweet-sour taste of corn create an unusual combination, while sour cream and herbs complete the composition, giving the soup freshness and softness. Corn rassolnik is perfect for a hearty homemade lunch, especially in cool weather when you crave warming and filling food.
1
Wash the carrot and parsley root, dry them, and slice them into thin rounds. Peel the onion and cut it into thin strips. Melt butter in a pan and sauté the carrot, parsley, and onion until soft.
- Carrot: 1 piece
- Parsley root: 40 g
- Onion: 1 head
- Butter: 1 tablespoon
2
Wash the cabbage and potatoes. Chop the cabbage into thin strips. Peel the potatoes and cut them into wedges. Drain all the liquid from the canned corn. Peel the pickles, cut them lengthwise, remove the seeds, and shred or dice them.
- White cabbage: 100 g
- Potato: 4 pieces
- Canned corn: 100 g
- Pickles: 2 pieces
3
Pour the prepared broth into a pot, place it over medium heat, and bring to a boil. Add the chopped cabbage to the boiling broth, bring it back to a boil, and then add the potatoes. Cook for 10-15 minutes.
- Vegetable broth: 2 l
- White cabbage: 100 g
- Potato: 4 pieces
4
Then place cucumbers, sautéed vegetables, corn, and spices in the pot. If needed, add salt. Cook the soup for another 10 minutes.
- Pickles: 2 pieces
- Carrot: 1 piece
- Parsley root: 40 g
- Onion: 1 head
- Canned corn: 100 g
- Salt: to taste
- Black allspice: 3 pieces
- Bay leaf: to taste
5
Turn off the heat and let the rassolnik steep. Pour the finished soup into bowls, add sour cream to each bowl, and sprinkle with finely chopped herbs on top.
- Sour cream: 4 tablespoons
- Green: to taste