Rassolnik with pork kidneys and rice. How to cook a delicious pickle with beef kidneys for lunch? Classic pickle: step-by-step recipe

Rassolnik is a common Russian first course, which differs from other seasoning soups in that it necessarily includes pickled or sour cucumbers and cucumber brine (that’s why it’s called rassolnik). The rest of the set of products can be different, as well as the broth: meat or fish, or maybe giblets. There are also vegetarian recipes for pickle soup. Rassolnik soup spread so much in Rus' that it was even adopted by neighboring peoples. A variety of pickle recipes have appeared, in particular, in Ukrainian and Belarusian cuisines. Rassolnik with kidneys and barley in Kharkov style is one such recipe. This is exactly what we will talk about now.

Ingredients for 3 liters of liquid

kidneys (pork or beef) – 350 g
pickled cucumbers – 250 g
cucumber pickle – 100 ml
potatoes – 200 g
carrots – 75 g
onion – 75 g
parsley root – 10 g
pearl barley – 50 g
dill greens – 25 g
parsley – 25 g
butter – 50 g
sour cream – 100 g
salt - to taste
bay leaf, black peppercorns and allspice peas.

Pickle recipe

Peel the film from pork or beef kidneys, cut out the ducts, cut into four parts, and wash. Soak the kidneys in water for 2 hours. Tip: soak the pork kidneys longer, changing the water several times.
Place the kidney parts in a small saucepan, cover with cold water and bring to a boil. Then drain the water, rinse the kidneys again and cut into small pieces.
Place the chopped kidneys in a saucepan where the pickle will be cooked, add water, bring to a boil, skim off the foam and cook for 30 minutes at a low simmer. Meanwhile, wash the carrot and parsley roots, peel and cut into strips.
Rinse pearl barley thoroughly in several waters and pour boiling water over it and leave to steam. Tip: If you love this cereal, then cook it - it's delicious.
Fry chopped roots (parsley and carrots) in butter. After 30 minutes, add sautéed roots and steamed pearl barley to the boiling buds. Cook for another 15 minutes.
In the meantime, peel the potatoes and onions, then chop as desired. Place the chopped potatoes and onions into the boiling broth and cook over low heat for another 15 minutes.
While the potatoes are cooking, peel and chop the pickles. If small cucumbers are used, they do not need to be peeled or peeled. When the potatoes are almost cooked, place the prepared cucumbers in a boiling pickle and pour in the cucumber brine. Tip: add the brine in parts and taste.
Salt to taste, add spices. Cook the pickle for another 10 minutes. During the entire cooking time, the kidneys should be completely cooked. If this is the case, add some finely chopped rooster and dill to the pickle, turn off the heat under the saucepan with the soup. Let the pickle brew with the lid closed for a few minutes to half an hour.
Serve the pickle with kidneys and pearl barley on the table, putting sour cream on a plate and sprinkling with chopped herbs. Bon appetit!

Prepared by Sasha Solntseva.

Rassolnik with kidneys is a thick and rich dish. Both beef and pork kidneys are suitable for its preparation. The secret to a delicious soup lies in the proper preparation of offal.

Rassolnik with kidneys can be seasoned with sour cream

Ingredients

Beef kidneys 400 grams Potato 3 piece(s) Carrot 1 piece(s) Onion 1 piece(s) pickles 2 piece(s) Cucumber pickle 100 milliliters Butter 20 grams

Number of servings: 5
Cooking time: 90 minutes

Pickle recipe with beef kidneys

The kidneys must be thoroughly cleaned of all films and fat.

The buds have a specific smell. To completely get rid of it, offal is soaked in water or milk for 3-4 hours. You can leave them in the refrigerator overnight.

Boil the kidneys in unsalted water for at least an hour. The broth is not suitable for making soup, so it needs to be drained.
Grate the carrots and cut the onion into thin half rings. Sauté vegetables in butter for 10 minutes.
Finely chop the cucumbers and add to the vegetables. Stir, add 50 ml of hot water. Simmer over low heat for another 5 minutes.
Cut the potatoes into small slices. Boil water in a saucepan, add salt. Place the potatoes in there and cook until half cooked.
Chop the kidneys and add them to the soup.
Add vegetable dressing.
Pour 100 ml of cucumber pickle into the soup. Simmer over low heat for another 10 minutes.

Rassolnik is served for lunch, seasoned with mayonnaise, and sprinkled with chopped herbs.

Rassolnik with kidneys and pearl barley

Pork kidneys are used for this recipe. They are soaked for 4 hours in cold water, during which time the water is changed twice.

Required ingredients:

500 g pork kidneys;
400 g potatoes;
60 g pearl barley;
2 onions;
1 carrot;
2-3 pickled cucumbers;
150 ml cucumber pickle;
20 g vegetable oil;
Salt, spices.

Pearl barley requires special preparation. It is washed, poured with 200 ml of boiling water and left to swell for 1 hour.

Bring the kidneys to a boil, drain the primary broth. Add water again and cook for about an hour. Drain the broth again. Cool the kidneys, cut into pieces.
Chop the carrots into thin strips and cut the onion into rings. Fry in vegetable oil for 5 minutes. Add chopped pickles. Fry for a few more minutes over low heat.
Cut the potatoes into cubes. Boil water, add salt, add potatoes and pearl barley, cook for 15 minutes.
Add chopped kidneys.
Add cucumber dressing with vegetables, pour in cucumber brine.
Cook the soup over low heat for 5 minutes.

Serve with sour cream and chopped dill.

And few people know about it. After all, most of us are accustomed to making such a dish using beef meat or beef bone. However, soup using offal is no less satisfying and tasty. To make sure of this, we suggest doing it yourself.

Step-by-step recipe for pickle with barley and kidneys

Even the most inexperienced housewife can make the first dish called “rassolnik” on her own. After all, there is nothing complicated in preparing such a dinner. To do this, you just need to stock up on the following products:

or pickled spicy - about 3 pcs.;
beef or pork kidneys - 2 fresh pieces;
cucumber brine - approximately 100 ml (you don’t have to add it);
white onion - 2 pcs.;
pearl barley - about 50 g;
black peppercorns, salt - use to taste;
melted butter - approximately 30 g;
medium fat sour cream - serve at the dinner table.

Food preparation

As you can see, with pearl barley and kidneys it requires the use of only simple and accessible ingredients. And before preparing such a dish, you should process them all well. First you need to rinse the pearl barley and fill it with plain water. It will swell in a few hours, and you will need much less time to heat it. After a short soaking, pearl barley needs to be boiled in salted water until fully cooked and washed thoroughly.

As for the remaining ingredients, they should also be processed. Pork or beef kidneys must be washed, peeled and cut into medium pieces. All vegetables, including cucumbers, also need to be chopped.

Sauteing products

To make a delicious pickle with pearl barley and kidneys, you should definitely add sautéed vegetables to it. To do this, carrots and onions are placed in a frying pan with oil and fried until golden brown and the ingredients are soft. Finally, they need to be seasoned with pepper and salt.

Cooking soup on the stove

Rassolnik with cucumbers and pearl barley should be cooked in stages. First you need to boil water, and then put the kidneys in it and remove the resulting foam. After the product has been boiled for half an hour, you need to add potatoes, pickled cucumbers and boiled pearl barley. Also, the broth should be peppered and salted to taste, and then put bay leaves in it. If desired, you can add cucumber pickle to the soup.

After all the ingredients are prepared, you need to add fresh herbs and previously sautéed vegetables to them. In this form, it is recommended to boil the broth for another 7 minutes, and then close tightly and leave for ¼ hour.

How to serve soup at the dinner table?

Now you know the recipe for pickle with barley and kidneys. After the soup is completely prepared and infused under the lid, it must be divided into plates and immediately presented to the household. In addition to this lunch, it is recommended to serve a piece of white bread and fresh sour cream. Bon appetit!

Classic pickle: step-by-step recipe

If you don’t like soup made with offal, then you can make this first course the classic way. For this we need:

pickled or pickled spicy cucumbers - about 3 pcs.;
beef bone meat - about 500 g;
medium-sized potatoes - 2 pcs.;
small juicy carrot - 1 pc.;
white onion - 2 pcs.;
pearl barley - about 50 g;
any greens - on a small branch;
bay leaf, black peppercorns, salt - use to taste.

Food preparation

Classic pickle is easier to prepare than the one made using various offal and offal. To prepare it yourself, you should process the pearl barley in the evening. It must be washed thoroughly, and then soaked in cool water and left in this condition overnight. In the morning, it is recommended to boil the cereal in plenty of water, rinse well and shake vigorously.

You should also wash the beef bone separately, chop the onions, potatoes and grate the carrots. In addition, you need to cut the pickled cucumbers into cubes.

Cooking the dish

After processing the cereal, as well as other ingredients, fill the pan with water and bring it to a boil. Next, you need to put the beef bone in the bowl and cook it for a whole hour (with the addition of salt). During this time, the meat should be completely cooked. It must be removed, cooled and cut into medium pieces.

As for the broth, you need to add pearl barley, potatoes, carrots, cucumbers, bay leaves and onions. After mixing the ingredients, they should be cooked for 25 minutes. After the specified time has passed, you need to add fresh herbs, as well as pepper and boiled meat, into the broth. After this, the soup must be removed from the stove and left covered for ¼ hour.

Serving the first course to the table

As you can see, classic pickle soup is prepared quite easily and quickly. After the soup has been infused for some time under the lid, it must be poured into plates and served hot for lunch. If desired, this dish can be additionally flavored with black pepper, herbs, as well as sour cream or mayonnaise. It is advisable to present it to the table along with black or gray bread. Bon appetit!

Step 1: prepare the kidneys.

To begin with, we thoroughly wash fresh veal kidneys, simultaneously removing from their surface a thin film on which there is a lot of fat; it is this that has the specific smell inherent to this type of animal. Then we put the offal in any deep bowl, fill it with running water so that it completely covers it, and leave it in this form for 3 hours soak.

Step 2: cook the kidneys.

Next, we wash the kidneys again, move them into a deep saucepan, again fill them with water 5–7 centimeters higher and put them on medium heat. After boiling, cook them for 5–7 minutes, constantly removing the gray-red foam from the surface of the bubbling liquid with a slotted spoon - coagulated protein with ichor. Then we put the offal in a colander, rinse it, leave it in the sink for a couple of minutes, put it back into the pan and repeat the cooking process twice more. For the fourth time, fill the kidneys with purified water and after boiling again, bring this ingredient to full readiness, approximately within 30–40 minutes.

Step 3: prepare the rice.

While the kidneys are cooking, let's deal with the rest of the ingredients. Place the required amount of rice on the countertop and sort through it, removing any kind of debris. Then we put the cereal into a fine mesh sieve, rinse thoroughly under running cold running water until the liquid is clear and leave in the sink until needed.

Step 4: prepare vegetables and herbs.

Then, using a sharp kitchen knife, peel the onions, potatoes and carrots. We wash them together with the herbs, dry them with paper towels, place them one by one on a cutting board and continue preparing. Cut the potatoes into slices up to 2.5 centimeters in size and place them in a deep bowl of cold water to prevent them from darkening before use.

Onion - in cubes or strips.

Shred the carrots on a medium or coarse grater.

Grind the cucumber in the same way as the previous vegetable, either into strips or cubes.

Finely chop the dill and parsley, distribute the cuts into separate plates, place the rest of the necessary ingredients, as well as spices, on the countertop and proceed to the next step.

Step 5: prepare the broth and boiled kidneys.

Place a deep saucepan of beef broth over medium heat and bring it to a boil. At the same time, place the boiled kidneys in a colander, rinse again, place in a clean plate, cool near the slightly open window to room temperature, and then cut into portions on a clean board with a new knife.

Step 6: prepare pickle with kidneys - stage one.

As soon as the broth in the pan boils, add the chopped kidneys and potatoes. Let's cook them together 10–12 minutes, and then pour the rice that has already dried out into the pan and cook still 5–7 minutes.

Step 7: prepare vegetable dressing.

Without wasting a minute, turn on the adjacent burner to medium heat, place a frying pan on it and pour in 3-4 tablespoons of vegetable oil. As soon as the fat heats up, lower the onions and carrots into it and fry them for 4–6 minutes until golden brown. Then add tomato paste to the vegetables, mix everything thoroughly with a wooden kitchen spatula until smooth, heat the dressing on the stove for another minute and transfer it to the pan with the soup being prepared.

Step 8: prepare pickle with kidneys - stage two.

When the rice and potatoes are half cooked, add chopped cucumber, brine, salt to taste, ground black pepper and bay leaf. Cover the pan with a lid and cook the soup over medium heat. 10–15 minutes.

Then we season it with half of the chopped herbs and keep it on the stove for another 3–4 minutes and turn it off. Allow the hot dish to brew 7–10 minutes, after that, using a ladle, pour it into plates and taste it!

Step 9: serve pickle with kidneys.

Rassolnik with kidneys is served hot as the first main course for lunch. After cooking it is left to infuse a little. Then they are distributed on plates, sprinkled with another portion of fresh finely chopped herbs, seasoned with sour cream to taste and placed on the table along with homemade bread. Cook with pleasure and enjoy!
Bon appetit!

Rassolnik can be prepared using either ordinary purified or well water, or fish, vegetable or any meat broth;

A good alternative to tomato paste is homemade tomato caviar with the addition of sweet bell peppers and carrots;

Very often, rice is replaced with pearl barley, but in this case it is sorted, washed, steamed in boiling water for 30–40 minutes and then boiled until fully cooked in a large amount of lightly salted water. This process takes approximately 50 minutes to 1.5 hours;

The recipe contains classic spices, but if desired, their set can be supplemented with any other spices, as well as herbs that are used when preparing the first hot meat dishes.