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Lean pickle with rice

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809
Kitchen Eastern European
Calorie content 65.7 kcal
Portions 8 port.
Cooking time 65 minutes
Proteins * 1.8 gr.
Fats * 3.8 g
Carbohydrates* 14.1 gr.
* per 100 gr. product
Lean pickle with rice
Content

Rassolnik is a versatile dish that will perfectly fit into a regular menu. Traditionally, this soup is prepared with meat and barley, but the vegetarian diet does not use meat, and rice is added instead of barley. But this does not spoil the taste of the dish, on the contrary, it makes the soup light and invigorating.

Ingredients

Cooking process

step 1 out of 6
We peel the potatoes, cut them into large cubes. Boil water, add a few peppercorns, bay leaves and chopped potatoes. Reduce heat, cover, cook for about 20 minutes.
step 2 out of 6
We wash the rice several times until the water is transparent.
step 3 out of 6
Pour finely chopped onion into a preheated pan with vegetable oil, fry it until golden brown.
step 4 out of 6
Add the carrots grated on a coarse grater to the onion, then add the rice so that it is soaked in oil. Add finely chopped pickles, fill everything with cucumber pickle, simmer for 15 minutes.
step 5 out of 6
We shift the frying to the already boiled potatoes, wait until the rice softens, then pepper and salt to taste, add the herbs.
step 6 out of 6
Turn off the heat, let the soup brew a little and you can try. You will definitely like it!

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