Pickle soup with rice
4 servings
110 minutes
Rassolnik with rice is a fragrant soup reflecting the depth of Russian cuisine. Its history dates back to ancient recipes when housewives used brine to add a piquant flavor to dishes. In this version, rice is added instead of traditional pearl barley, making the consistency more delicate. The broth made from meat bones is rich and warming, while the combination of pickled cucumbers, tomatoes, and bay leaves gives the dish a characteristic sourness and richness. Vegetables sautéed in oil add depth of flavor, and herbs and sour cream served with it make it even more appetizing. Rassolnik is perfect for cozy family lunches, especially in cold weather when you crave something warming and comforting.
1
Wash the meat, place it in a pot with cold water (1.5–2 liters), and put it on high heat.
- Meat on the bone: 500 g
- Rice: 2 tablespoons
2
After boiling, remove the foam, add salt, add bay leaf, and simmer covered for 1.5 hours.
- Bay leaf: 3 pieces
3
While the broth is boiling, rinse the rice, grate the carrots and cucumbers on a coarse grater, finely chop the onion and tomato, and cut the potatoes into sticks.
- Rice: 2 tablespoons
- Carrot: 1 piece
- Pickles: 4 pieces
- Onion: 1 piece
- Tomatoes: 1 piece
- Potato: 2 pieces
4
Fry the carrots and onions in vegetable oil.
- Vegetable oil: 2 tablespoons
- Carrot: 1 piece
- Onion: 1 piece
5
Remove the meat from the prepared broth and add rice. After boiling, add potatoes and cook for 10 minutes.
- Meat on the bone: 500 g
- Rice: 2 tablespoons
- Potato: 2 pieces
6
Then add the fried vegetables, tomato, grated cucumbers (along with the brine left in the plate), stir and cook for another 10 minutes.
- Carrot: 1 piece
- Tomatoes: 1 piece
- Pickles: 4 pieces
- Pickles: 4 pieces
7
Separate the meat from the bone and add it to the soup.
- Meat on the bone: 500 g
8
Serve with sour cream and herbs.
- Sour cream: to taste
- Green: to taste