Rassolnik with pickled cucumbers, rice and cabbage

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook rassolnik soup with rice, cucumbers and cabbage? Prepare all products according to the list. Cucumbers can be taken either pickled or salted. To prepare the soup, I used a chicken soup set; it produces a rich, aromatic broth.

2. STEP 2

   

   So, rinse the chicken under running water. Place in a saucepan, add water and bring to a boil over high heat. Remove any white foam that has formed, reduce heat to moderate and cook the chicken until fully cooked with the lid closed. This will take from 30 to 50 minutes, depending on the size of the chicken.

3. STEP 3

   

   In a separate container, boil the rice until tender. Then drain it in a colander and rinse under running water. Why do I recommend boiling rice separately? If you cook it in a saucepan along with potatoes, the broth in the soup will turn out cloudy.

4. STEP 4

   

   At this time, prepare the vegetables. Peel the onions, carrots and potatoes and rinse. Remove outer leaves and heads from cabbage.

5. STEP 5

   

   Grate the carrots using a coarse grater, chop the cabbage into thin strips, and cut the onions and cucumbers into small cubes. Potatoes can be chopped into cubes or sticks, at your discretion.

6. STEP 6

   

   Fry the onion, carrot and cucumber in a frying pan with a small amount of vegetable oil.

7. STEP 7

   

   When the onions and carrots are browned, add tomato paste and chopped garlic (if using) to the pan. Stir and cook over low heat until the cucumbers are soft (it took me about 5 minutes).

8. STEP 8

   

   Remove the cooked meat from the broth. Place the potatoes and cabbage in the pan. Bring to a boil over high heat, then reduce heat to moderate and cook vegetables until tender, 15 to 30 minutes. If you use young cabbage, it should be added to the soup at the very end, otherwise it will become soft.

9. STEP 9

   

   Add tomato sauce and rice to the soup. Add salt to taste, but keep in mind that as the soup steeps, the cucumbers will make the soup a little saltier. Increase the flame and wait until it boils.

10. STEP 10

    

    Add the herbs, let the pickle boil for a couple of minutes and remove from the heat.

11. STEP 11

    

    Let the soup brew for a while and serve.

12. STEP 12

    

    Offer everyone a pinch of ground pepper and sour cream in a plate.

Comments on the recipe

Alyona

18.11.2023

5

A stunning, delicious pickle was made using this recipe. The broth was made from pork with bones. I have my own pickled cucumbers, I added a little cucumber brine to the broth. I also added stems of parsley and dill to the broth, and chopped garlic with a knife “under the lid.” The result is an incredibly aromatic, rich soup with the elegant sourness of pickled cucumber complementing the neutral taste of rice. A bowl of this soup will warm you up on a cold winter day and give you a boost of energy. I recommend preparing this delicious, rich pickle with pickled cucumbers, rice and cabbage.