Rassolnik is a traditional dish of East Slavic cuisine. Its history dates back several centuries.
The first rassolniki were prepared on the basis of brine and included various cereals, vegetables and meat. Over time, the recipe for rassolnik has undergone some changes.
Each family has its own peculiarities of cooking this dish. Unchanged in the soup remains the addition of pickles and brine, which give rassolnik its characteristic flavor.
Today, rassolnik is one of the most popular first courses
.
It is prepared both at home and in restaurants.
Ingredients:
- Water – 1.5 liters;
- Pork stew – 400 g;
- Onion – 1 pc;
- Carrots – 1 pc;
- Potatoes – 4 pcs;
- Salted cucumbers – 4 pcs;
- Vegetable oil – 4 tbsp;
- Salt – ⅓ tsp;
- Sugar – ½ tsp;
- Cucumber brine – 170 ml;
- Dill – a bunch;
- Sour cream – 100 g;
- Flour – 2 tbsp.
Preparation of rassolnik:
Boil in advance in a pot pork ragu. Finely chop onions, a little larger cut peeled potatoes,
grate carrots on a coarse grater, chop a small straw pickles
.
In a frying pan in vegetable oil fry onions, pour sugar to it.
Add to soft onions carrots, salt and stir. In the broth to the stew, put the roast, potatoes and pickles
. Bring the soup to a boil, and then cook under a lid over low heat for 10 minutes. Pour the brine into a bowl with the sour cream, add the flour and stir.
Pour the sour cream brine into the soup, bring to the boil again and stir. Cook the soup for another minute under the lid and then leave to cool for 5-7 minutes.
Before serving rassolnik should be decorated with chopped dill. You get a hearty and flavorful Polish-style rassolnik.
