Rassolnik is a soup beloved by many. Our family is no exception. There are a lot of options. The pickle is prepared with pearl barley, buckwheat, and millet. But one thing is invariable - pickled cucumbers. By the way, to be honest, we even learned to replace them with pickled ones, but we will not depart from the classic version. By the way, pickled is also very tasty. I did, I tried, I repent :)
4 very small pickled cucumbers - they hung 200 grams with me.
Tomato paste can be replaced with chopped tomatoes in their own juice. Then add a pinch of sugar to the soup. Do not use ketchup! This is a cold sauce that does not need to be cooked at all.
You can completely replace the ribs with any beef portion. It tastes better to me if it's not a really lean piece. Cooking time depends on the meat you choose.
Barley should be washed and soaked in the evening, and cooked in the morning.
Parsley - fresh, chopped.
I do not add black pepper, not peas, but crushed. You can simply sprinkle individually, each on a plate to taste.
I have heard more than once that it is the Leningrad pickle that is made without potatoes. It’s up to you to decide, but for me personally, potatoes are a classic of the genre, without it there is no way, the taste is not the same :) But you can don’t add, everything is optional.
What is the difference between Leningrad pickle and simple? Not much. The main thing is that barley is cooked separately, since this soup is considered to be transparent. Although, in fact, after all the added ingredients, it is not transparent in the literal sense of the word. There is simply no thick, grayish broth that becomes so after barley is boiled.
Rinse the barley, pour boiling water, cover with a plate and let stand for at least about half an hour. After this time, it will swell a little and after it will boil faster. Better, of course, if you poured it in the evening, and began to cook in the morning or a little later. Drain, pour clean water and cook until tender. I have barley cooked in an hour.
I cook meat by adding 1.5 liters of water and salt. Everything, I’m not putting any more seasonings. After boiling, remove the resulting foam. I have a pressure cooker, so after about 45 minutes my meat is soft, absolutely ready. If you just cook in a pan, the cooking time can increase up to two hours.
After cooking, pour the meat into a saucepan, and cut the meat into small pieces.
While the meat is being cooked and barley, we will take care of the rest. First, cut the cucumbers into a medium-sized cube. If cucumbers with a thick skin, then it is better to cut it. I have a soft skin, so I cut it with it. Put the cucumbers in a saucepan and pour water so that it only covers them. Bring to a boil, make minimal heat and simmer for 15 minutes. Turn off the heat.
Further vegetables. Peel and cut the onion into a medium-sized cube. By all rules, carrots also need to be cut into cubes, since the cucumber is diced and onions, but I really do not like this business and always rub it on a grater.
Heat the pan, add two tablespoons of vegetable oil and cover the onion. Fry a couple of minutes until transparent, we do not need dry frying.
It's time for carrots. Add it to the onion and fry for a couple of minutes.
Next is tomato paste. It is quite possible to replace it with chopped tomatoes in your own juice and a couple of pinch of sugar. Fry it all together for another minute and turn it off. Our vegetable frying is ready.
Peel and cut potatoes into a medium-sized cube. Add potatoes to the pot with broth and cook for 10 minutes, almost until it is ready. Next, add our vegetable frying and cucumbers along with the water in which they were boiled, as well as allspice, black pepper and coriander. Bring to a boil and boil for another five minutes.
Discard the barley on a sieve and rinse thoroughly under running water so that all the stickiness is gone and the grain is completely washed.
Add cooked cereals and meat to the soup and bring everything to a boil again. Try the salt soup. If in your opinion is not enough - add as desired. Well, adjust the density. If you want a not very thick soup - add water or broth. Boil a couple more minutes.
At the very end, add bay leaf and chopped fresh parsley. Then we close the pan with a lid and turn off the heat. Let the soup brew for about 15 minutes, so to speak, get related to all the ingredients.
The soup turns out saturated, thick, bright and tasty. Serve with sour cream. By the way, I somehow tried to bring its preparation closer to a more dietary option. I mean, I didn’t fry anything, but immediately, cut it, I threw it in soup. So this is not the worst, but not the most delicious option. But here you really think for yourself, decide for yourself what is closer, more useful and better to you.
You just need to know that carrots, for example, after passering are better absorbed by the body, since the carotene contained in it passes into fat, and after that, along with it, it is based in soup and does not disappear anywhere.
Enjoy your meal!