Cooking fish in the oven. Fish baked in the oven - tasty and simple. How to cook fish in the oven

Step 1: Prepare the beef on the bone.

We thoroughly rinse the beef under running water to remove all possible bone fragments and dirt. Place the meat on a cutting board and, if necessary, remove films and veins with a knife. Then we move the component into a large saucepan and immediately move on to the next stage of preparing the soup.

Step 2: prepare the onions for the broth.

Using a knife, peel one onion and rinse under running water. Attention: We don’t chop the component, as it will go into our broth.

Step 3: Prepare the beef broth.

Fill the beef with regular cold water so that the liquid completely covers the meat at least than 3 fingers. Place the pan on medium heat and cover with a lid. Attention: As soon as the liquid begins to boil, foam forms on its surface. Be sure to remove it with a slotted spoon and throw it in the sink, as it can ruin the color of the broth and the taste of the soup itself. Immediately after this, reduce the heat, add one whole onion, bay leaves, and black peppercorns to the container. Cook the beef for 1.5–2 hours until soft. In the meantime, prepare the remaining ingredients for the dish.

Step 4: prepare pearl barley.

Pour the pearl barley into a small bowl or deep plate and fill with plain cold water. With clean hands, mix the contents in the container and then carefully drain the liquid into the sink. Attention: We repeat this procedure several times to clean the pearl barley. When the water becomes clear, drain it again and pour fresh water into the bowl instead. We leave the component aside for a while so that it can soak and cook faster in the pickle.

Step 5: prepare the onions for the soup.

Using a knife, peel the second onion and rinse thoroughly under running water. Then place the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.

Step 6: Prepare the carrots.

Using a knife, peel the carrots and then rinse thoroughly under running water. Using a coarse grater, chop the vegetable directly on the cutting board. Immediately after this, pour the component into a free plate and leave it aside for a while.

Step 7: prepare the pickles.

Place the pickles on a cutting board and, using a knife, chop them into cubes. Carefully pour the finely chopped component into a free plate.

Step 8: Prepare the Potatoes.

Using a knife, peel the potatoes and rinse thoroughly under running water. Place the tubers on a cutting board and cut into small cubes. Place the crushed component in a clean small bowl or deep plate and fill it with regular cold water so that the liquid completely covers the potatoes. Thus, it will not darken when exposed to air.

Step 9: prepare the dill for dressing.

We rinse the dill under running water, shake off excess liquid and place on a cutting board. Using a knife, chop the greens and immediately pour into a clean saucer.

Step 10: Prepare the garlic for dressing.

Place the garlic cloves on a cutting board and press lightly with the tip of a knife. Then remove the husks with clean hands.
Using a garlic press, chop the component directly on the cutting board and then pour the garlic into a free saucer.

Step 11: prepare the pickle dressing.

Place sour cream in a deep bowl and add finely chopped dill and garlic. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Attention: There is absolutely no need to season the soup with this mixture. You can place a bowl of sour cream next to the dish and invite guests to add it to the soup themselves.

Step 12: prepare homemade pickle.

Pour a small amount of vegetable oil into the frying pan and place on medium heat. When the contents in the container are well warmed up, pour in the chopped carrots, onions and pickles, and also pour out 50–70 milliliters cucumber pickle. Stirring everything from time to time with a wooden spatula, simmer the vegetables until they become soft. After this, turn off the burner and set the pan aside.

By this time our beef will already be cooked. Just in case, we check it with a fork. We pierce the flesh with it and look: if the implement easily fits into the meat, it means that it is well cooked and you can start preparing the pickle. If not, then we extend the time further. for 10–15 minutes. Then place the beef on a cutting board and let it cool slightly. We also take the whole onion out of the boiling liquid and throw it away, since we will no longer need it. Important: We do not turn off the burner. Now cut the meat into small pieces and immediately begin preparing the pickle.

Add pearl barley, chopped beef and potatoes to the pan. Cook the soup for 20–25 minutes until the cereal is half cooked. Then put the roasted vegetables here, mix everything well with a tablespoon and continue cooking the pickle. In 5 minutes Before all the ingredients of the dish are ready, pour the cucumber brine into the pan and, after the allotted time, turn off the burner. Cover the container with a lid and let the soup brew for a few more minutes.

Step 13: serve homemade rassolnik.

Using a ladle, pour the finished pickle into deep plates and serve it to the dinner table along with sour cream dressing and slices of bread.
Enjoy your meal!

To prepare the broth, you can also use chicken or turkey fillet, as well as pork pulp;

Instead of pearl barley, wheat or corn grits, as well as rice, are suitable for the pickle;

This pickle can be stored for no more than three days in the refrigerator.

Hello, dear readers of the site!

It seems like just recently my mother showed us how to cook pickle, and now it’s time for me to teach my children myself. Rassolnik is a simple dish, well known to everyone; people of the older generation remember it from factory canteens, where it was served in the most simple manner.

Each family has its own recipe for this dish, try ours too.

Rassolnik soup recipe

The products needed are:

300-400 g of meat (pickle soup with pork ribs, chicken offal, kidneys is excellent);
3-4 medium potatoes;
2-3 medium-sized sour cucumbers;
onion - one small onion;
small carrot;
half a glass of rice (200 ml glass);
a small bunch of dill, parsley, green onions;
salt, black peppercorns, bay leaf;
one or two tablespoons of vegetable oil;
sour cream for dressing.

First you need to prepare a rich broth: take a bone with meat, add three liters of cold water and cook over low heat until the meat is soft (1.5-2 hours, depending on the type of meat or offal).

Before boiling, the meat will give a lot of foam, which should be skimmed off with a slotted spoon. Previously, we, darkness, simply threw away this foam, but now we know that it contains many useful things and can be used for sautéing vegetables. You can read other features of cooking meat.

How to cook the pickle further: while the broth is bubbling, grate the carrots on a coarse grater, cut the peeled onion into small cubes. No pickle soup recipe would be complete without cucumbers. We take two or three sour cucumbers (we like pickle made from sour cucumbers, prepared without vinegar), you can grate them on a coarse grater, or you can finely chop them with a knife.

Heat a frying pan with vegetable oil, add carrots, onions, cucumbers and simmer them over low heat for 10 minutes.

Place vegetables in broth. They should cook until the cucumbers and carrots become soft. Peel the potatoes, cut them as you like, I like them into strips, like French fries.

Rice needs to be washed well several times to remove all the turbidity.

Add rice and potatoes to the rassolnik soup at the same time, salt to taste.

Wash parsley, dill and green onions, lightly dry and finely chop with a knife.

When the potatoes are almost cooked (try a piece), add herbs, a few peppercorns, and a couple of bay leaves. Cover with a lid, a couple of minutes - and you're done. That's all the wisdom of how to cook pickle, in my opinion, is not very difficult, the main thing is to practice several times and experience will come - the son of difficult mistakes.

Let's not rush and grab spoons, let the soup sit for 5-10 minutes, then take out the meat,

cut into pieces, arrange on plates and pour out the pickle. Let's add a spoon or two of sour cream, and then bon appetit!

Well, how do you like my pickle soup recipe?

Rassolnik is an original Russian dish, which certainly includes pickled cucumbers. The word itself is of recent origin. In the old days it was called kalya, and it was cooked in cucumber brine with pickles with meat or poultry, and during Lent - with fish, caviar, or mushrooms. Cucumbers could be replaced with pickled lemons, and beets could be added to the soup during the cooking process.

Cucumber pickle has been used as a base for preparing soups since the 15th century. However, its quantity, its concentration and the ratio with the rest of the liquid were so different that thanks to this all the known varieties appeared - rassolniki, kalya, solyanka. And the name rassolnik came to mean the name of a thick soup of moderate acidity.

The soup itself turns out to be quite thick and satisfying, even though in addition to meat, chicken and fish broths, it can also be prepared with mushroom broth. And for those who do not eat meat and mushrooms, it can also be prepared using vegetable broth.

This recipe is my favorite of all the versions I know. This is what I use most often to prepare this rich soup. Therefore, it would be logical to start with him.

We will need:

meat on the bone - 400 gr
pearl barley - 0.5 cups
potatoes - 3 pcs.
carrots - 1 pc.
onion - 1 pc.
pickled cucumbers - 2-3 pcs. (depending on size)
cucumber pickle - 1 cup
tomato paste - 1 tbsp. spoon
vegetable oil - 2 tbsp. planks
Spicy herbs: dill, parsley. tarragon
celery and parsnip root
salt, ground black pepper - to taste
Bay leaf
greens - for sprinkling
sour cream - for serving

Preparation:

I have already prepared such a pickle, and on the pages of my blog there is a detailed description of how to prepare it. This is my grandmother's recipe, which my mother, my daughter and I now cook according to. The recipe is delicious.

Since there will be a lot of recipes in today’s article, I will only describe the main points. And you can see the secrets of preparing this recipe. Although there will also be secrets here.

1. Pour cold water over the meat. You can take any meat - beef, lamb, pork. Try to take it with a bone so that a fat forms from it. Place the pan on the fire and bring to a boil, constantly skimming off the foam. Let it simmer for 2-3 minutes, then remove the meat and drain the water. Rinse the pan from scale.

Fill it with clean water, maybe already hot, and put it back to boil. Continuing to remove the foam, of which there will be very little. Cook the meat broth for at least 1.5 hours.

2. While the meat is cooking, let’s start with vegetables and roots. They need to be cut.

It is believed that vegetables should be cut in a special way for different dishes. So, for example, if the soup is cooked with cereals, then you need to cut the vegetables into cubes. And if with noodles, then with straws. That is, so that they are the same in shape. This makes the dish look more aesthetically pleasing!

I don’t always adhere to this principle, but today let’s cook according to the rules and cut the vegetables into cubes of approximately the same size.

3. And so, cut the onion into small cubes, the smaller the better. Also cut roots, carrots and pickles into small cubes. If cucumbers have rough, thick skin, it should be peeled.

I usually make soups using my . And I can safely brag about their recipes. They turn out tasty, not at all tough, and there is no need to remove the skin from them. If you are interested in recipes for such cucumbers, you can find them in the preparation section.

We'll leave the potatoes for now; we'll need them a little later.

4. Sauté vegetables. To do this, heat the oil in a saucepan, put chopped onions in it, fry until soft, add 0.5 cups of water and simmer the onions until the water evaporates. Then add white roots. Fry for 2-3 minutes.

5. Add carrots, fry for another 2-3 minutes. Then it’s time for tomato paste. If you use a store-bought paste, then 1 tablespoon will be enough, and, and it is not as concentrated as the store-bought one, then you will need 3 spoons.

Fry for 3-4 minutes. Then add cucumbers to the vegetables, simmer them for 5 minutes and, turning off the gas, leave everything under the lid.

6. Let's make some minor changes to the previous recipe. There we put the pearl barley directly into the meat broth and cooked everything together for some time.

However, you can cook pearl barley separately. It is believed that by cooking the cereal in this way, the soup will turn out more transparent, without a grayish coating.

I’ll say right away that I cook pearl barley in meat broth, as I told you. No residue bothers me; tomato paste makes the soup bright and beautiful. But if you suddenly cook without pasta, then in this case you should use this option.

To do this, rinse the pearl barley under cold water several times, then add it to boiling water and cook until tender. Then drain the water and rinse the cereal in cold water.

7. When the meat is cooked, remove it from the broth and cut into portions, and strain the broth through a sieve and several layers of gauze. This way we will get rid of small bones that could get into the broth and excess fat.

8. Cut the potatoes into cubes and put them in the broth.

Cook for 15 minutes. Add salt to taste. But remember. that you will also add brine and pickles. Therefore, add a little salt so that the potatoes are not empty. And then add more salt as needed.

It is important to boil the potatoes before the brine and tomato paste enter the broth. Otherwise, from the effects of acid, it will be tough and tasteless

9. Add boiled pearl barley, sautéed vegetables and cucumber pickle. If it is somewhat cloudy, first strain it and then boil it. Let it sit and only then add it to the broth.

10. Salt and pepper to taste. Add bay leaf. Finely chop the greens.

11. Let it simmer for 5-7 minutes, then remove the pan from the heat, add the herbs and cover with a lid. Let it brew for 20 minutes.

12. Serve with fresh chopped herbs and sour cream.

The soup turns out delicious, rich and satisfying. It completely replaces both the first and the second. I would call this recipe a classic. This is my most favorite recipe! Maybe because this is the taste of my childhood. I even fell in love with pickled cucumbers since childhood, thanks to him.

Kalya in chicken broth with rice and pickles

This rich soup can be cooked not only with barley, but also with rice. And if you want to prepare the soup according to the previous recipe, then you should cook it in the same way. The only difference is that the rice, washed in several waters, is sent into the soup along with the potatoes, and after cooking for 15 minutes, we add cucumber pickle and sautéed vegetables to the broth.

Therefore, if you want to make soup with meat, then see the previous recipe. In order not to repeat myself, I will give another option, where instead of meat we will use chicken. That is, we will prepare an old Russian dish - kalya!

We will need:

chicken – 1 kg
onion - 2 pcs
carrots - 2 pcs.
parsley root - 1 pc.
celery root - 1 pc.
potatoes - 3 - 4 pcs
rice - 0.5 cups
pickled cucumbers - 2 pcs.
cucumber pickle - 1 cup
butter - 2 tbsp. spoons
allspice - 3 peas
bay leaf - 1 - 2 pcs
fresh herbs and sour cream - for serving

Preparation:

1. Wash the chicken and cut into large pieces. Place in a saucepan, add cold water and put on fire. Skim off foam while boiling.

As soon as the water boils, immediately reduce the heat; it should not boil too much. Otherwise we will get a cloudy, tasteless broth. During the entire cooking process, periodically remove foam and excess fat.

2. Cook until half cooked, 20-30 minutes.

3. Meanwhile, cut all vegetables and roots, except potatoes, into small cubes.

4. Sauté the onion in a saucepan in butter until soft, add the chopped roots and fry them together with the onion for 2-3 minutes. Keep an eye on this. so that the oil does not burn. Reduce heat if necessary, or add a couple of tablespoons of broth.

Then add carrots and fry everything together for another 3-4 minutes.

Carrots fried in oil better release their beneficial substances into the broth, and what is important is that the broth has a beautiful sunny color.

5. At the end, add the diced pickles and lightly simmer them together with the vegetables for 3-4 minutes. Then remove from heat and leave to simmer under the lid.

Cucumbers can also be simmered in a small amount of boiling water. If they have thick skin, it is better to cut it off.

6. When the chicken has cooked for 20 - 30 minutes, add diced potatoes and rice to the broth, cook everything together for 15 minutes. Add salt to taste. Remember that you will be adding pickles and brine. Therefore, add a little salt; if necessary, salt can be added at the end of cooking.

7. Then add sautéed vegetables, peppercorns and cucumber pickle. If it is not very transparent, then it must first be strained and boiled. Since I use it, there is no need to strain it, it is already light and transparent.

Cook for 10 minutes, add bay leaf and ground black pepper.

8. At the end of cooking, remove the chicken from the soup and cut it into portions. If desired, the bones can be removed.

9. Pour soup into a serving bowl and place chicken pieces.

10. Serve with fresh herbs and sour cream.

And instead of cucumber pickle, you can add lemon juice. Remember what I described. that wealthy people in the old days prepared pickle soup this way. And then this dish will be called kalia with lemon juice.

Rassolnik with pearl barley and pickles according to the classic recipe

And this is the most popular recipe among the people. It is used to prepare rassolnik at home, in cafes, and in canteens. And all because it is simple and tasty.

I decided that it was better not to describe it in words, but to look at it visually, especially since it shows most of the main points in preparing this soup, as such. All subsequent versions of recipes are prepared according to a similar scheme.

What I would correct in this recipe is that after the meat is cooked, it is advisable to strain the broth so that no bones get into anyone’s plate.

I would leave everything else unchanged. And it’s clear that the soup turned out rich and very tasty!

"Leningradsky" pickle

We will need:

beef on the bone - 700 gr
pearl barley - 2/3 cup
onion - 1 pc.
onion - leek - 1 pc.
carrots - 1 pc.
potatoes - 4 pcs.
pickled cucumbers - 2 - 3 pcs
cucumber pickle - 1 cup
tomato paste - 1 tbsp. spoon
bay leaf - 1 pc.
peppercorns - 7 pcs
allspice - 3 pcs
ground black pepper, salt - to taste
fresh herbs, sour cream - for serving

Preparation:

2. Rinse the pearl barley several times in running water. Then add cold water and let it cook. After the water boils, cook for 30 minutes. Then remove the pan from the heat and, without draining the water, leave the pearl barley to swell.

3. Cut the onion into small cubes, and cut the onion into thin rounds. We will need a small piece of leek, about 5 centimeters long.

4. Cut the roots and carrots into cubes.

5. Heat the oil in a saucepan and fry the onion and leek until soft. Then add the roots. Simmer together with the onion for 2-3 minutes.

6. Add chopped carrots and stir-fry everything together for another 3 minutes.

7. Now it’s the turn of tomato paste. Simmer it together with vegetables and roots.

8. If necessary, peel the cucumber from seeds and skin. If it is too hard, you can sauté it in boiling water. Or you can simply add it to vegetables with tomato paste. And sauté everything together for 3-4 minutes. You can add a little meat broth.

9. When the meat is completely cooked, remove it from the broth. Strain the broth, and when it has cooled slightly, cut the meat into pieces.

10. Add diced potatoes to the boiling broth. Boil it for 10-15 minutes, lightly adding salt to the broth. Add peppercorns.

11. Then add the sautéed vegetables and the swollen and completely cooked pearl barley.

12. Strain the cucumber brine through cheesecloth and bring to a boil. Let sit and after 10 minutes add to the pan.

13. Add bay leaf along with it and add salt to taste. Also add ground black pepper if you like your soups spicier.

In any case, taste the broth to taste. And add if you feel that something is missing.

14. Place the meat, cut into pieces, into portioned plates and fill them with broth and vegetables.

15. Serve with herbs and sour cream.

Recipe with barley kidneys and pickles

In addition to meat and chicken, this hearty soup is also prepared with offal; it is especially famous when prepared with kidneys. And there are several recipes, let's look at them too.

We will need:

beef kidneys - 300 -500 gr
meat broth - 1.5 - 2 liters
onion - 1 pc.
potatoes - 4 pcs.
pickled cucumbers - 3 pcs.
pearl barley - 1/4 cup
parsley root - 1 pc.
flour - 1 tbsp. spoon
sour cream -0.5 cups
dill and parsley
salt, pepper - to taste
bay leaf - 1 pc.

Preparation:

1. Clean the kidneys from films and excess fat, rinse in cold water. Then fill them with cold water and soak in it for 2 - 3 hours, periodically changing the water.

2. Then pour hot water over the kidneys, bring to a boil, boil for 1 minute and drain in a colander. Rinse again with cold water.

3. Rinse pearl barley in cold water several times until the water becomes clear. Then pour it into boiling water and cook until tender.

4. Cut the onion and parsley root into small cubes. Fry the onion in butter in a saucepan, then add the parsley root. Simmer for 4 minutes, then add flour and fry it along with the onion and root. Stir, then add two tablespoons of meat broth, remove from heat and cover with a lid.

5. Peel the cucumbers and cut into cubes. Soak them in a small amount of water

6. Put the kidneys to boil in the meat broth and cook until done. Then take them out and cut them into slices across the grain.

7. Place diced potatoes into the meat broth. After 10 minutes, add pearl barley, sautéed onions and parsley root, chopped kidneys and stewed pickles. Add salt and pepper to taste. Cook everything together for another 10 minutes.

8. Before the end of cooking, add sour cream and bay leaf to the soup. Let it boil and turn it off immediately.

9. Let it sit for a while. Serve the soup along with chopped parsley and dill.

Rassolnik “Moskovskiy” with kidneys and spinach

The peculiarity of preparing Moscow rassolnik is that it is prepared with the addition of spinach or sorrel, or both. Also, no cereals or potatoes are added to it.

When serving, a mixture of egg yolk and milk is used as a dressing. Tasty!!!

We will need:

beef kidneys – 300 gr
meat broth - 1 liter
onion - 1 pc.
celery root - 50 g
parsley root - 50 g
spinach - 200 gr
pickled cucumbers - 2 pcs.
cucumber pickle - 1 cup
butter - 2 tbsp. spoons
green onions or leeks - 1 - 2 pcs.
bay leaf - 1 pc.
allspice - 3 pcs
peppercorns - 7 pcs
milk - 150 ml
egg yolk - 1 pc.

Preparation:

You can boil the kidneys as in the previous recipe, but there is another way to work with them. Let's see how this can be done in another way.

1. Clean the kidneys from films and excess fat, cover with cold water and cook for 10-15 minutes.

2. Then drain the water, rinse and refill with a small amount of water. Cook until done. In this case, the broth can be used for further preparation of pickle.

3. Cut the onion and roots into strips and fry them in oil.

4. Cut the spinach or sorrel into pieces. Spinach can be used not only fresh, but also frozen. And sorrel can be canned. In this case, the pickle will be more sour.

5. If the cucumbers are large, with thick skin, then you need to peel it, cut the cucumber into two halves and remove the large seeds. Then cut into large strips.

6. Add kidney broth to the boiling meat broth, then add sautéed vegetables, cucumbers, and a mixture of peppers. Cook for 15 - 20 minutes.

Often, Moscow rassolnik is prepared only with broth from boiled kidneys and brine, without adding meat broth. That is why milk and egg dressing is used. I cook it in meat broth, because it turns out much tastier this way.

7. 5 minutes before the end of cooking, add spinach or sorrel, cucumber pickle, stir and add salt to taste.

If it is cloudy, then you must first strain it through several layers of gauze, then boil it, let it settle and only then pour it into the broth.

8. Cut the kidneys into large slices across the grain.

9. Wash the egg with soap and water, dry with a paper towel and separate the yolk. Mix it with milk, whisking with a fork until fluffy.

10. When serving, place pieces of kidneys in a plate, add a mixture of eggs and milk, pour in the soup and season with fresh green onions.

This recipe also came to us from ancient times. In addition to kidneys, it was also cooked with caviar, chicken and any other type of meat.

In wealthy wealthy families, instead of brine, squeezed lemon juice was added to the broth.

With goose giblets and barley

In addition to kidneys, pickles were also prepared with giblets. In the old days, meat was a luxury, so soups were made with offal. Now, on the contrary, meat is used more often. So, if you want to replace giblets with meat, you can do so with confidence. This substitution will only make your soup tastier.

We will need:

goose giblets, neck, wings - 350-400 g
onion - 1 pc.
onion - leek - 1 pc.
potatoes - 3 pcs.
pickled cucumber - 2 pcs.
barley - 0.5 cups
white roots (parsley, celery, parsnip) - 150 g
allspice - 2-3 pcs
peppercorns - 6-7 pcs.
bay leaf - 1 pc.
butter - 2 tablespoons
greens, sour cream - for serving

Preparation:

In the old days, soup according to this recipe was prepared according to the principle of the previous version. It did not contain potatoes or cereals. But it also contained spinach, and a sauce of whipped yolk with milk was used as a dressing.

I don’t want to repeat myself, so I offer this recipe.

By the way, barley was added here for a reason. Separate grains were traditionally prepared with different types of meat. So barley was added to meat and kidneys, rice was added to chicken, and barley was added to goose and duck offal. And vegetarian soups contained buckwheat and rice.

1. Prepare goose giblets (stomachs, hearts, liver, lungs, kidneys) and bony parts of the carcass (head, paws, neck, wings).

Cut the stomachs in half and remove the hard film, cut the hearts and wash them thoroughly from blood, cut off the films from the liver and cut out the ducts, remove the film and excess fat from the kidneys.

Cut the neck into two parts, cut the wings into two parts at the joint, remove the eyes from the head, scald the paws, clean and cut off the nails.

2. Rinse everything thoroughly, add hot water and let it cook, constantly skimming off the foam. To improve the taste, you can cook giblets by adding them to pre-cooked meat or chicken broth.

It is better to boil the liver separately so that the broth does not become bitter.

3. Cut the onion and roots into long strips and fry in oil.

4. Peel the cucumbers and remove seeds if necessary and cut into strips. Simmer in a small amount of water.

5. Boil the hashocks for 15-20 minutes, adding a mixture of peppers. Then strain the broth through several layers of gauze and put the giblets back into it.

Then cook the pickle, just as we cooked it in the previous recipe, that is, according to the Moscow recipe. This is the case if you cook it without cereals and potatoes, but with sorrel or spinach.

If you prepare soup with potatoes and barley, the scheme will be different.

6. After 15 minutes of boiling the giblets, strain the broth, then put the giblets into it again and add the potatoes and barley cut into thin strips, cook for 15 minutes. We also add a little salt, finally adding salt at the end of cooking.

7. Then add sautéed onions with roots, poached cucumbers, strained and boiled brine as needed and cook for another 10 minutes.

8. Before turning off, add bay leaf, salt and pepper to taste. Remove chicken giblets and bone parts. Cut the giblets into pieces of approximately the same size. Remove meat from neck, wings and legs. Discard the bones and head.

9. Place meat and giblets into plates, pour in broth and vegetables.

10. Serve with sour cream and fresh chopped herbs.

Or just like in the Moscow rassolnik recipe, with whipped yolk and milk.

Homemade rassolnik with cabbage

This delicious soup can be prepared not only with cereals, but also with fresh cabbage. And no matter how surprising it may sound, it will not be, but still a pickle.

We will need:

meat broth - 1.5 liters
fresh cabbage – 200 gr
potatoes - 3 pcs.
carrots - 1 - 2 pcs
onion - 1 pc.
onion - leek - 1 pc.
pickled cucumbers - 2 pcs.
parsley root - 100 g
celery root - 40 -50 g
butter - 2 tbsp. spoons
salt, pepper - to taste
sour cream, herbs - for serving

Preparation:

Homemade rassolnik can be prepared using broth with pork, beef, or lamb. And also in chicken and fish broth, or in water.

Boiled meat from the broth can also be added to this hearty soup.

We already know from this article and from previous ones, so we won’t dwell on it. Let's assume that the broth has already been cooked.

1. Chop onions, leeks, roots, carrots and cabbage into thin strips.

2. Fry the onion in butter until soft, add the roots and fry them with the onion for 2-3 minutes. Then add the carrots cut into strips and simmer everything together for another 3-4 minutes.

3. If the cucumbers are thick-skinned, remove skin and seeds. Then add them to the carrots and simmer all together for another 3-4 minutes.

4. Cut the potatoes into cubes.

5. Place cabbage and potatoes in boiling broth, cook for 15 minutes, adding a little salt. Don't forget that we will also have pickles and brine added.

6. Then add sautéed vegetables and roots to the broth. Cook for another 15 - 20 minutes.

7. Boil the cucumber brine and strain. Add it to the broth. Don't forget to add bay leaf, salt and pepper. Let simmer for 5 minutes.

8. Serve with fresh chopped herbs and sour cream.

Rossoshan style cucumber brine soup with lard

We will need:

meat broth - 1.5 liters
lard - 50 g
potatoes - 3 pcs.
carrots - 1 - 2 pcs
onion - 1 pc.
tomato paste - 1 tbsp. spoon
pickled cucumbers - 2 pcs.
cucumber pickle - 1 -1.5 cups
parsley root - 100 g
celery root - 40 -50 g
salt, pepper - to taste
sour cream, herbs - for serving

Preparation:

You can prepare this soup with any broth, both meat and chicken.

1. Cut the bacon into small pieces and melt it in a saucepan. Fry diced onions, roots, carrots and tomato paste in it. You can add a little broth.

2. Add chopped pickles and simmer all together for 4-5 minutes.

3. Add potatoes cut into cubes into the prepared boiling broth and cook for 15 minutes, lightly salting them.

4. After this time, add sautéed vegetables and bacon to the broth. Cook everything together for another 15 - 20 minutes.

5. Prepare cucumber pickle. If necessary, bring it to a boil and strain. Then add to the broth along with bay leaf, pepper and remaining salt.

6. Bring to a boil, remove from heat and let steep under the lid for 15 minutes.

7. Serve with pieces of meat from which the broth was made, sprinkled with fresh chopped herbs and flavored with sour cream.

Suzdal style mushroom soup recipe

As mentioned above, pickles can be cooked with mushroom broth and with mushrooms. Let's see how it's done.

We will need:

dried mushrooms - 100 gr
pickled cucumber - 2 pcs.
onion - 2 pcs
potatoes - 3 - 4 pcs
parsley and celery root - 100 g
butter or vegetable oil - 2 tbsp. spoons
salt, pepper - to taste
sour cream and herbs - for serving

Preparation:

1. Soak dried mushrooms for 2 - 3 hours, then boil them until tender. Let cool and cut the mushrooms into strips. But you can also cook with fresh mushrooms.

2. Cut the onion and roots into strips and fry in butter or vegetable oil.

3. Peel the cucumbers from skin and seeds if they are large, or simply cut into strips. Then simmer them in a small amount of water.

4. Cut the potatoes into small cubes, place them in boiling mushroom broth and cook for 10 minutes until half cooked.

5. Then add the sauteed onions and roots along with pickled cucumbers. Add salt and pepper to taste and cook until done.

6. Serve with mushrooms, herbs and sour cream.

The same pickle can be cooked with cereal.

And today we haven’t cooked it with fish yet. Therefore, let's not miss the opportunity and prepare.

Rassolnik with sturgeon

sturgeon – 300 gr
onion - 1 pc.
carrots - 1 pc.
potatoes - 3 - 4 pcs
parsley and celery root - 100 -150 g
pickled cucumbers - 2 pcs.
cucumber pickle - 1 cup
butter - 1 tbsp. spoon
water - 2 liters
peppercorns - 7 - 8 pcs
pepper, salt - to taste
bay leaf - 1 pc.

Preparation:

1. Prepare the sturgeon by peeling and rinsing it under running water.

2. Then place the fish in water, add the peeled onion, peppercorns and cook for an hour, skimming off the foam.

3. Cut the roots and carrots into small strips and fry in butter.

4. Cut the cucumber into small strips. If necessary, peel the cucumber and remove the seeds if they are too large. Add cucumber to roots. Pour half a glass of broth and simmer for 20 minutes.

5. Cut the potatoes into small cubes and add to the broth with the fish. Cook for 15 minutes.

6. Then add sauteed roots with cucumbers to the broth. Pour in the strained and boiled brine.

7. Let it boil, add salt and pepper to taste. Take out the sturgeon, cut into pieces, freeing it from the bones.

8. Place the sturgeon on plates and pour over the broth with vegetables. Season with sour cream and chopped fresh herbs.

Novotroitsk soup with fish and crayfish tails in cucumber brine

This recipe is very interesting, and you don't often see it in print. But if you cook according to it, you will not regret a single second. It turns out so tasty. In addition, this recipe contains an unusual and very tasty ingredient.

We will need:

fresh fish of two or three varieties – 400 g
salted fish - 100 gr
boiled crayfish necks - 5 pieces
onion - 1 pc.
parsley root - 1 pc.
celery root - 1 pc.
pickled cucumbers - 2 -3 pcs.
cucumber pickle - 1 cup
butter - 1 tbsp. spoon
tomato paste - 1 tbsp. spoon
water - 2.5 liters
salt, pepper - to taste
greens - for serving

Preparation:

1. Cook fish broth. For the broth, it is best to take one variety of small fish, such as ruffe, and a variety of less bony fish, such as pike perch, which can later be served along with pickle.

2. Boil small fish, strain the broth. Then add the second type of fish and cook it until done. Remove the fish and cut into portions. Remove the bones.

3. Boil salted fish in a separate pan. Then take it out and, having cleared the skin of the bones, disassemble it into small pieces.

4. Cut the onions and roots into cubes and fry them in butter. Then add a little broth and simmer for 10 minutes until the roots become limp.

5. Simmer pickles in a small amount of water. 2-3 minutes will be enough.

6. Add both types of fish, cucumbers and cucumber brine to the broth with fish, along with sautéed roots, which we boil and strain if necessary. We also add boiled crayfish necks and tomato paste.

7. Bring to a boil, then remove from heat, cover with a lid and let stand for a while.

8. Serve with chopped parsley or dill.

Rassolnik with shrimps

This recipe appeared in my piggy bank quite recently. Previously, we could only hear about shrimp, and certainly this overseas product has nothing in common with Russian cuisine.

But time passes, recipes smoothly flow from one cuisine to another, and every year more and more new variations appear. So why not make this traditional Russian shrimp soup. Moreover, it is prepared without violating the rules for preparing traditional pickle at all.

We will need:

fish broth - 2 liters
peeled shrimp - 300 -400 gr
onion - 1 pc.
carrots - 1 pc.
potatoes - 3 - 4 pcs
pickled cucumbers - 2 pcs.
cucumber pickle - 0.5 cups
brown rice - 100 gr
parsley root - 2 pcs.
vegetable oil - 2 tbsp. spoons
salt, pepper - to taste
sour cream, fresh herbs - for serving

Preparation:

1. Prepare fish broth. The fish can be served separately, or you can remove skin and bones and add it to the soup when serving.

2. Cut onions, carrots and roots into small strips. Heat the oil in a saucepan and fry the onion first, then the roots and carrots.

3. Peel the cucumbers from skin and seeds, cut into strips and simmer in a small amount of fish broth for 10-15 minutes.

4. Place the rice in the boiling broth, bring to a boil and add the potatoes cut into small cubes. Cook for 10-15 minutes.

5. Then add sautéed roots with vegetables and stewed cucumbers. Cook for another 10 minutes.

6. Add strained and boiled brine to the contents of the pan, add peeled shrimp. Add salt and pepper to taste, bring the soup to a boil. Remove from heat and let simmer for 10-15 minutes.

7. Serve with sour cream and fresh herbs

Lenten option with buckwheat

Well, in conclusion, I bring to your attention one more recipe. Its peculiarity is that it is a vegetarian soup, and of course, it is prepared with buckwheat. Have you ever cooked something like this? Try it, it turns out quite tasty! This soup is especially good during Lent. It is both nutritious and delicious!

We will need:

buckwheat - 0.5 cups
onion - 1 pc.
carrots - 1 pc.
potatoes - 2 - 3 pcs
parsley root - 1 pc.
celery root - 1 pc.
pickled cucumbers - 2 - 3 pcs
cucumber pickle - 1 cup
butter - 2 tbsp. spoons
bay leaf - 1 pc.
salt, pepper - to taste
water - 2 - 2.5 liters
sour cream, fresh herbs - for serving

Preparation:

1. Cut onions, roots and carrots into thin strips.

2. Heat the oil in a saucepan or frying pan and fry first the onion, then the roots, and then the carrots. Simmer everything one by one for 7-8 minutes, then add the cucumbers cut into strips, pour in a little water and simmer everything together for another 10-15 minutes.

3. Pour water into the pan, add potatoes cut into small cubes and cook, adding a little salt, for 10 minutes.

4. Then add washed buckwheat, roots with onions and cucumbers. Cook until the cereals and potatoes are ready.

5. Then add brine, salt and pepper to taste. Boil. Remove from heat and let steep for a while.

6. Serve with fresh herbs and sour cream.

This recipe can be used to cook not only vegetarian pickle soup. Cook it in meat or fish broth, and the soup will no longer be lean.

And vice versa, if, for example, you exclude meat from the first recipe and fry the vegetables only in oil, you can cook a vegetarian version. Which, by the way, I always cook for my vegetarian son. In principle, this is how I cook any pickles and soups, one meat-based and the other vegetarian.

I always eat vegetarian soups with pleasure when I fast. The soups are rich and very tasty. A wonderful break from eating meat.

You can also cook them with beans, peas or lentils, and this will be a wonderful change in a long series of everyday lunches.

And if you want to make this delicious soup in a hurry, then cook it with meatballs.

Or with smoked sausages or ham. It will not only be delicious, but also very fast!

All that remains is to add that traditionally, cheesecakes with cottage cheese are served with rassolnik. And for fish - pies with fish filling.

That's all, in general. I shared with you what I knew and collected throughout my life. If you know these recipes, you will be able to prepare other variations. After all, in cooking there are no unshakable norms and rules. New recipes and dishes are always created when you come up with something of your own based on some basic recipes.

The main thing is to understand the principle of cooking everywhere, and then, based on this principle, you can fantasize as you want. And I think that now you can do just that.

After all, if you carefully read all the recipes, you can find in them not only the basic rules, but also numerous secrets that have been passed down from generation to generation. And which have been preserved for us thanks to such monuments of Russian culture as Domostroy, as well as ancient cookbooks.

Now we cook using these recipes and pass on the knowledge to our children, who, I hope, will pass it on to their own. And we will be preparing the famous delicious soup called rassolnik on our Russian soil for a long time!

Bon appetit!

Rassolnik is the first dish of Russian cuisine. It is prepared from rice or pearl barley, potatoes, meat, pickles and cucumber brine.

Rassolnik in Rus' began to be prepared in the 15th century. Each housewife prepares rassolnik in her own way: some like liquid first courses, others like thick ones, “so that the spoon stands up.”

The meat for making pickle does not have to be chicken. Rassolnik is also prepared from beef, offal, and kidneys. In addition, there are fish pickles, mushroom pickles, with sausages or salami, and vegetarian ones based only on vegetables.

Ingredients for pickle with barley and chicken

To prepare pickle soup for 6 people you will need:

500 g chicken;
2 pcs. potatoes;
0.5 cups pearl barley;
2 liters of water;
150 g pickled cucumbers;
0.5 cups cucumber pickle;
1 piece of carrot;
1 onion;
30 g vegetable oil for frying vegetables;
1-2 tbsp. spoons of tomato paste;
salt;
5-6 sprigs of green parsley and dill;
Bay leaf;
6 tbsp. spoons of sour cream.

How to cook rassolnik with barley and chicken?

Take the chicken wings, wash them and prepare them, pour cold water in a saucepan.
Place on high heat.
When the pan with chicken wings begins to boil, reduce the heat, skim off the foam and cook for 20 minutes.
We wash the pearl barley in water, add it to the broth and cook for 20 minutes.
Peel the potatoes, wash them, cut them into small cubes and put them in a saucepan, cook for another 20 minutes.
We clean the onions and carrots, wash them, cut the onions into small cubes, and the carrots into strips.
Fry carrots and onions for 3-4 minutes in vegetable oil.
Cut the pickled cucumbers into cubes and add to the vegetables in the frying pan, simmer for about 2 minutes.
Add tomato paste to the frying pan and simmer a little more.
In the pan where the meat, barley and potatoes are cooked, put the fried vegetables, bay leaf, pour in the cucumber brine, add some salt if necessary, since the brine is salty, and cook for another 10 minutes.

How to serve pickle with barley and chicken?

Let the prepared pickle steep for 10 minutes to half an hour.
Pour the pickle into plates, put 1 tbsp in each. spoon of sour cream, sprinkle with chopped herbs, and you can eat.

For many of us, the pinnacle of culinary art is restaurant food. Of course, chefs who prepare the same dishes every day get better at it and end up preparing the most delicious dishes. At the same time, some dishes are considered so homemade that they can only be enjoyed at home. For example, pickle. This soup is prepared with the addition of pickles or brine. It turns out extraordinary, with a bright fresh taste. A little practice, and your homemade pickle will be worthy of haute cuisine.

Homemade rassolnik - preparing food and dishes

Let's look at the technology for making soup. You can slightly change the recipe or components, but following the technology below, you are guaranteed to get a delicious homemade pickle.

The first stage is preparing the base. Meat (chicken or fish) needs to be washed, bones removed, skin removed, and then cut into pieces. The meat is filled with water and placed on fire. Don’t miss the boiling point, this is when foam will appear on the surface of the water, which will need to be removed with a slotted spoon. If this is not done on time, the soup will turn out to be unappetizing in appearance, cloudy, with gray pellets and “strands” of proteins.

When you have removed the gray foam, you can put foods that will take a long time to cook into the pan. These are potatoes, cereals. After 10 minutes, add ingredients that cook faster. These are fried, cucumbers, mushrooms. The frying is prepared by first frying chopped onions and then adding grated carrots to it.

What grains are added to homemade pickle soup? It could be rice, buckwheat, oats or pearl barley. Just keep in mind that some types of grains take a long time to cook, for example, brown rice or pearl barley.

The quantities of ingredients in all the recipes below are based on two and a half liters of water.

Homemade pickle recipes:

Recipe 1: Homemade rassolnik

For this recipe you will need pork meat, rice, potatoes, and vegetables for frying. Long-grain steamed rice is most suitable; it does not overcook, and therefore will not stick together and will not make the broth cloudy.

Required ingredients:

Rice cereal – 4 tablespoons
Potatoes – 2 pieces
Meat – 250-300 grams
Pickled cucumber – 2 pieces
Carrots and onions for frying
Brine – 200 ml

Cooking method:

Prepare a base for pickle sauce from pork.
Add rice cereal and chopped potatoes to boiling water.
Fry the onion and carrots in a frying pan. Place the roast into the soup 10 minutes after the rice.
7 minutes after frying, add chopped cucumbers to the soup. It is best to remove the skin from them first. Turn off the pickle after 5 minutes.

Recipe 2: Homemade rassolnik with fresh cucumber

A fresh cucumber has a much nicer crunch than a pickled one, and to preserve its quality, the vegetable needs to be fried a little in oil. Let's prepare homemade pickle soup with brine and fresh cucumber without frying.

Required ingredients:

5 tablespoons rice
1 piece carrot
Chicken fillet – 1 piece
1 piece of potato
Fresh cucumbers – 2 pieces
Sunflower oil
Spices
Brine – 1.5 cups

Cooking method:

Prepare the meat base for the pickle.
Potatoes need to be cut into pieces. Rinse the rice in running water several times until the water becomes completely clear.
Place the ingredients in boiling water, then reduce the heat and cook for 10 minutes.
Grate the carrots and add to the pan.
Carefully peel the skin from a fresh cucumber and cut it into cubes. Fry the vegetable in hot oil and add to the soup 5 minutes after the carrots. At the same time as the cucumber, pour the brine into the soup. Close the lid and cook the soup for another 3 minutes.

Recipe 3: Homemade rassolnik with buckwheat

Buckwheat is one of the most common types of cereals for soups. This is easy to explain - it is low in calories, easily digestible, quickly prepared, and, very importantly, promotes a slow rise in blood sugar, for which it is “respected” by nutritionists and diabetics. Prepare an easy homemade pickle soup with buckwheat and beef.

Required ingredients:

Beef – 310 grams
60 grams of buckwheat
Carrots, onions and vegetable oil for frying
Pickled cucumber – 2 pieces
Potatoes – 2 pieces
Cucumber brine – 1 cup

Cooking method:

Let the meat boil. Keep in mind that the beef needs time to become tender, so let it cook for at least half an hour before adding other ingredients to the pan.
Cut the potatoes. Rinse the buckwheat several times in water. Add ingredients to pan.
Fry the vegetables in oil. Add the frying 10 minutes after the buckwheat.
Cut the cucumbers. Add them to the pan 5 minutes after the buckwheat. Immediately pour in the brine. Turn off the heat after 5 minutes.

Recipe 4: Homemade rassolnik with salted mushrooms

Many housewives cover mushrooms for the winter. This is an excellent appetizer and addition to salads, and this dish can also be used for soup. If you have never tasted delicious homemade pickle soup with salted mushrooms, then we recommend trying to cook this dish.

Required ingredients:

Salted mushrooms – 250 grams
Rice – 45 grams
Potatoes – 3 pieces
Pork – 330 grams
Vegetables for frying + sunflower oil

Cooking method:

Prepare the base for the pickle.
While the water is boiling, cut the peeled potatoes and rinse the cereal. Add ingredients to pan.
Fry the onions and carrots in oil and add to the pan 10 minutes after adding the cereal to the soup.
Mushrooms need to be washed, cut and added to the soup 8 minutes after frying. After this, cook the pickle for another 5 minutes. If the mushrooms are not very salty, then the pickle will not be rich in taste. You can't do without brine here - add it along with the mushrooms, but no more than one glass.

Recipe 5: Homemade rassolnik with fish

From fish you can prepare not only fish soup, but also a delicious brine soup. Only, unlike fish soup, the fish must be carefully prepared, bones and other inedible parts removed. The most delicious homemade pickle will be made from sea fish (especially red), but river fish will also work. It is best to use a mixture of white and brown rice for fish pickle.

Required ingredients:

Brown rice – 4 tablespoons
White rice – 3 tablespoons
Fish fillet of any kind – 320 grams
Pickled cucumbers – 3 pieces
Potatoes – 2 pieces
Brine – 120 ml
Vegetables for frying + sunflower oil
Spices

Cooking method:

Rinse brown rice and boil for twenty minutes, adding water in a ratio of 3:1.
Prepare the base for fish pickle. When the water boils, add brown and white rice and chopped potatoes to the pan.
Prepare frying in oil. Add it to the soup 12 minutes after you put the potatoes in the pan.
Cut the cucumbers. Add them to the soup along with the brine 7 minutes after frying. The soup will be ready in 5 minutes.

When, according to the rules, should you add cucumbers to pickle sauce? There are no rules as such, but practice shows that it is best to do this no more than 5 minutes before the end of cooking. Otherwise, the vegetable will taste rubbery.
Brine soup is very easy to over-salt. It is best to add spices according to this scheme - a little when the water boils (this salt will allow the taste of other ingredients to reveal themselves), and at the very end of cooking, after tasting the soup. You may not need to add salt, since the brine and cucumbers themselves contain a lot of salt.
A little trick in preparing the soup: to make the soup more rich, you need to cook the cucumber skins separately. Remove them, put them in the pan along with the frying, and remove them when the dish is ready. In any case, the skin of cucumbers must be removed, since after heat treatment it becomes very tough.
Some chefs advise not to cut cucumbers, but to grate them. You can use this cooking scheme, but then the pickle will have a puree-like consistency.