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Pickle with rice and pickled cucumbers

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969
Kitchen Eastern European
Calorie content 115.3 kcal
Portions 6 port.
Cooking time 65 minutes
Proteins * 4.7 gr.
Fats * 6 gr.
Carbohydrates* 14.3 g
* per 100 gr. product
Pickle with rice and pickled cucumbers
Content

Rassolnik is a soup loved by many since childhood. Traditionally, this dish is prepared with barley, but with rice, the soup turns out to be no worse, even better, more aromatic and tender. We offer you to see for yourself!

Ingredients

Cooking process

step 1 out of 6
Wash the meat well and cut into small pieces. Cook the meat over low heat until tender, removing the foam as needed (boil pork for about an hour, beef - one and a half to two).
step 2 out of 6
When the broth is ready, you can start with the vegetables. Dice the potatoes and send them to cook with the meat.
step 3 out of 6
Rinse the rice several times until the water is transparent, add cereals to the broth.
step 4 out of 6
Grate the carrots, cut the onion into small cubes. Heat a frying pan, pour onions on it, fry until lightly browned. Then add the carrots to the onion and simmer for another 5 minutes. Then remove the frying from the heat.
step 5 out of 6
Finely chop the pickled cucumbers or grate them on a coarse grater.
step 6 out of 6
When the potatoes and rice are cooked, add the pickled cucumbers to the soup and fry after a few minutes. Stir the soup, add bay leaf and 2-3 allspice peas to it. Add salt to the soup to taste, add herbs for flavor. Turn off the stove and let the soup steep (about half an hour). Serve with sour cream. Bon Appetit!

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