Diet rassolnik (diet #9)
8 servings
120 minutes
Dietary rassolnik is a traditional Russian soup ideal for healthy eating. Its history traces back to ancient recipes of lean and medicinal dishes. The base consists of a delicate broth made from beef kidneys, complemented by the bright aroma of pickled cucumbers and cucumber brine. Barley gives rassolnik a unique texture, while potatoes and carrots add softness and richness. The light yet nutritious flavor of the soup is revealed through the simplicity of the ingredients: no extra spices, just natural products that allow you to enjoy the true taste of a classic dish. Rassolnik not only warms but also supports diet No. 9 recommended for balanced nutrition in diabetes. Its moderate calorie content makes it an excellent choice for those watching their diet but not wanting to give up the rich flavors of home cooking.
1
In the evening, wash the beef kidneys in cold water, cut into large pieces, trim the fat, fill a pot with cold water and soak overnight in the sink — so that the water flows in a thin stream. In the morning rinse them off, place in a pot, cover with cold water and boil until foam forms. Drain everything into a colander under cold water; rinse the blanched kidneys and place them in a bowl covered with a lid until needed. (NB! Use ONLY beef kidneys — pork ones cannot be soaked!)
- Beef kidneys: 2 pieces
2
Slice the onion into half rings and sauté with olive oil until translucent.
- Onion: 1 piece
3
Now we boil the meat broth (don't forget to wash the meat; put it in whole, do not cut) — in the usual way, in a 3-liter pot, with onion sliced into half rings and sautéed until translucent and coarsely grated carrot (no need to sauté it), which we add AFTER removing the foam from the boiling broth. Any meat is suitable: beef or chicken (chicken offal is also very good), however, since we are at table nine and reducing calories, it's better to take chicken breasts — there will be aroma, but calorie-wise it's just water. DO NOT add any spices except salt and ground black pepper!
- Meat: 700 g
- Carrot: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
After the broth has boiled once with onion and carrot, we add the boiled buds, cucumber brine, finely chopped cucumbers, and cook for 30-40 minutes. (The old debate about which cucumbers are better — salted or pickled — seems quite scholastic: both options are good, as practice shows!)
- Beef kidneys: 2 pieces
- Pickles: 300 g
- Cucumber pickle: 1 glass
5
While the soup is boiling, rinse the pearl barley and boil it in a separate pot. Cook for 15 minutes, then rinse with cold water.
- Pearl barley: 0.3 glass
6
After the specified time, add boiled pearl barley and finely chopped potatoes (1 large or a couple of medium — depending on your usual thickness; before adding, soak the chopped potatoes in cold water for 15 minutes and then rinse well with cold water three times) to the soup and cook for another 30-40 minutes — until ready.
- Pearl barley: 0.3 glass
- Potato: 1 piece