Rassolnik with rice and tongue

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Prepare the ingredients. Rinse the rice until the water is clear, boil the tongue until tender. Prepare a saucepan with 3 liters of water or meat broth. NOTE: The soup will be much richer and richer if you cook it not in water, but in meat broth. If you don’t have natural meat broth (remaining after cooking meat), you can make the broth in bouillon cube (1 piece per pan) or boil it on pork or beef bones (these will then be removed from the soup)

2. STEP 2

   

   Cooking the tongue: Rinse the tongue thoroughly, cut off any remaining dried blood. Pour hot water into a saucepan, lower your tongue into it, bring to a boil, reduce heat and cook for 15 minutes. Then drain the water, pour in new water and continue cooking until tender. This is done to ensure that all unpleasant odors are removed from the meat. Cooking time depends on the size and age of the tongue - a veal tongue will have time to cook in 1-1.5 hours, and the tongue of an adult animal can be cooked for up to 4 hours.

3. STEP 3

   

   30 minutes before the end of cooking, you can add carrots and onions to the broth, as well as bay leaves and peppercorns. You need to salt the tongue shortly before the end of cooking. Check the readiness of the tongue with a fork - pierce the tip of the tongue; if the juice is cloudy, then you need to cook for a while, but if the juice is clear, then the tongue is ready. Remove the tongue from the broth and lower it for a few minutes. in cold water to make it easier to peel.

4. STEP 4

   

   While the tongue is cooking, you can prepare vegetables - peel and rinse onions, carrots, potatoes. Finely chop the onion, grate the carrots on a coarse grater, cut the potatoes into cubes. Also cut the cucumbers into cubes.

5. STEP 5

   

   After the tongue is cooked, put a saucepan with water or meat broth on the fire. Remove the skin from the tongue and cut it into cubes.

6. STEP 6

   

   Stew the cucumbers with a small amount of broth. Sauté carrots and onions (separately from the cucumbers) until golden.

7. STEP 7

   

   When the water/broth boils, add potatoes; when it boils, add rice. Cook over low heat for 10-15 minutes. Then add cucumbers, then fry onions and carrots, cook for another 10 minutes. Then add cucumber pickle, bay leaf, and pepper. If necessary, add water. Cook for 10 minutes. Then turn off the heat and let the soup simmer, covered, for another 10 minutes.

8. STEP 8

   

   Bon appetit!