Preparation rassolnika - open secrets!

Rassolnik is considered the most popular dish after a traditional borsch. The main dishes of this dish are salted cucumbers (but not pickled).

In order to prepare a rassolnik brought true pleasure, one must remember one very important detail - cucumbers need to be added at the end of cooking, because the potato will not be affected better by the acid contained in them. From this it will become hard and will have a gray color.

Varieties of recipes rassolnik very much, and each has its own taste, unique. It will be a very special preparation of pickle, if you lightly fry cucumbers. First you need to wash the whole leg, peel the carrot and cut into circles. Then you need to peel the onions, a few cloves of garlic, and wash a bunch of parsley.

Take four liters of water, and cook the stew on a small fire for an hour and a half.

Four or five salted small cucumbers should be cut into small cubes and fry them for fifteen minutes in butter. Onions cut into cubes, carrots grated, preferably large, and all this browned with sunflower oil.

As the broth is ready, take out the whole leg and free it from the bones. You can return the meat back to the broth. Then add some rinsed rice and potatoes. About 20 minutes later put cucumber and onion with carrots into the pan. Once the rassolnik boils, you need to salt it to taste, adding pepper and laurel leaf. After two or three minutes the rassolnik is ready.

Use it preferably hot, adding a spoonful of sour cream and sprinkling with parsley.

An excellent rassolnik is obtained with ribs of pork, kidney, chicken giblets. For this you need to take:

• Four hundred grams of meat;
• Four medium potatoes;
• Three medium salted cucumber;
• One small onion;
• One medium carrot;
• Half a cup rice;
• A small bunch of parsley, green onions and dill;
• Laurel leaves, bell pepper, salt;
• Two tablespoons of sunflower oil;
• sour cream.

Preparation rassolnika is as follows. First you need to take meat with a stone, pour water, and on low heat to boil the broth. As the boiling foam appears, which must be constantly removed.

Next, you need to grate the carrot on a large grater, and cut the onions into cubes. Cucumbers need to be cut in the same cubes as onions, or you can grate them, only necessarily large ones.

All the vegetables put out on sunflower oil in a frying pan for about ten minutes. Cut the potatoes into strips and throw them into the broth, then pour the washed rice down there. When the potatoes are ready, fill the frying pan. Now it remains only to salt to taste. However, the preparation of the rassolnik seems incomplete, if in the end do not add finely chopped greens, pepper peas and bay leaf. Two minutes later the picker is ready. It turns out that there is no secret in how to cook pickle. But before using, you need to let him brew for about ten minutes. Then finely cut the meat there, add the sour cream and now it is already possible to serve the pickle on the table.

Some landladies do not know how to properly cook pickle with pearl barley. It is possible to dwell on this in more detail.

The following ingredients are needed:

• Half a kilogram of pork ribs;
• Two hundred and fifty grams of salted cucumber;
• Half a cup of pearl barley;
• Potatoes four hundred grams;
• Carrots one hundred grams;
• One medium onion;
• sunflower oil;
• Black ground pepper, bay leaf, salt.

Before cooking, you need to soak the ribs in cold water for one hour. This is necessary for the transparency of the broth. Simultaneously with meat, it is possible to soak and pearl barley, washing it beforehand, then it will be cooked faster.

Take about four liters of water, lower the ribs there and cook on low heat for one hour. Pearl barley can be cooked separately from meat, as it is desirable to rinse it before adding it to the broth, otherwise the soup will not be very light.

After combining the pearl barley with the meat, put the cut potatoes there. At this time in a frying pan you need to fry onions, carrots, grated on a large grater, sliced cucumbers. Under the lid, all this put out for about ten minutes. As soon as the potato is almost ready, you can add a roast to the broth, and boil for five minutes, without forgetting to salt. And before the very removal of the pickle from the fire put pepper ground and laurel leaf. Insist rassolnik should not less than half an hour.