Pickle soup with rice and lamb
6 servings
180 minutes
Rassolnik with rice and lamb is a fragrant and hearty soup that is a classic representative of Russian cuisine. Its roots go back to ancient times when housewives used pickle brine from salted cucumbers to give dishes a special flavor. This soup combines tender lamb meat, soft potatoes, and rice, as well as tangy pickles that add a bright sourness. The light spiciness of pepper and bay leaf deepens the taste. Rassolnik warms and satisfies well, and its balanced combination of components makes it an excellent option for a family lunch. It is served with sour cream and fresh herbs, adding extra creamy texture and fresh aroma to the dish.
1
Boil the lamb for 2.5–3 hours.
- Mutton: 1 kg
2
Cut the potatoes into small cubes of 1.5 cm, add to the broth, previously removing and setting aside the meat on a plate (cut into portions).
- Potato: 3 pieces
- Mutton: 1 kg
3
If the lamb is very fatty, cut the fat from the boiled meat and sauté finely chopped onion and grated carrot in a little vegetable oil. Add finely chopped cucumbers. Sauté everything until the cucumbers are soft. If the cucumbers are tough, add a little broth to the pan.
- Mutton: 1 kg
- Onion: 1 piece
- Carrot: 1 piece
- Pickles: 7 pieces
- Salt: to taste
4
Rinse the rice several times in very hot water, add to the broth. At the same time, add the sautéed vegetables and salt to taste.
- Rice: 0.5 glass
- Salt: to taste
5
To achieve a tasty brine aroma, you can add cucumber brine to your taste.
- Pickles: 7 pieces
6
Cook the rice until half done, add bay leaf and pepper, let it simmer for 5 minutes, then turn off. Cover with a lid and let it steep.
- Bay leaf: 2 pieces
- Black peppercorns: 5 piece
7
Serve with sour cream and herbs.
- Salt: to taste