Rassolnik in Rossoshan style
4 servings
30 minutes
Rassolnik a la Rossoshanskaya is a classic Russian first course that combines the rich aroma of meat broth with the refreshing sourness of pickled cucumbers. Its roots trace back to traditional Russian cuisine, where salted ingredients were used to impart unique flavors to dishes. This version of rassolnik is distinguished by the addition of sautéed roots that enhance the overall flavor palette with depth and richness. Potatoes and cabbage make the soup hearty, while bacon adds a hint of spiciness. The finishing touch is cucumber brine, which unites all ingredients into a harmonious dish. Served with sour cream and fresh herbs, rassolnik becomes tender and aromatic. An ideal choice for lovers of traditional cuisine, this soup warms and energizes.
1
Cut the bacon into small pieces, place it in a heated pan, and let the fat melt. Add the peeled and finely shredded onion and carrot to the pan and sauté for a few minutes. Then add tomato puree to the pan, mix, and fry until the vegetables are soft.
- Lard (back fat): 15 g
- Onion: 1 head
- Carrot: 1 piece
- Tomato puree: 1 tablespoon
2
Wash the cabbage (best to take half of a very small head), dry it, and chop it. Finely chop the roots (parsley, celery) and leeks, and sauté them in melted margarine.
- White cabbage: 200 g
- Parsley root: 30 g
- Celeriac: 10 g
- Leek: 20 g
- Margarine: 1 tablespoon
3
Peel the pickled cucumbers and slice them into thin rounds. Wash the potatoes, peel them, and cut them into wedges.
- Pickled cucumbers: 2 pieces
- Potato: 4 pieces
4
Pour broth into a pot (you can use chicken or meat broth, but it can also be made without it — the rassolnik will be lighter but still tasty) and bring to a boil over medium heat. Add chopped cabbage to the boiling broth, let it boil for a few minutes, then add sautéed roots, potatoes, cucumbers, and spices. Cook the soup for 20-25 minutes.
- Meat broth: 2 l
- White cabbage: 200 g
- Parsley root: 30 g
- Celeriac: 10 g
- Leek: 20 g
- Potato: 4 pieces
- Pickled cucumbers: 2 pieces
- Salt: to taste
- Black peppercorns: 3 pieces
- Bay leaf: to taste
5
5-10 minutes before cooking ends, salt and pour the boiled and strained cucumber brine into the pot.
- Pickle brine: 0.5 glass
- Salt: to taste
6
Turn off the heat and let the rassolnik steep. Serve the rassolnik with sour cream and finely chopped herbs.
- Fresh herbs: to taste
- Sour cream: 4 tablespoons
