Rassolnik with rice and pickles: simple recipes

The first course is one of the most important components of a full meal. Recipes for rassolnik with rice and pickles allow you to get a hearty and healthy meal for the whole family. The large number of additional ingredients used allows you to choose the ideal combination of products depending on the culinary preferences of each person.

How to cook rassolnik with rice and pickles

The secret to a perfect recipe is the right ingredients. Each element used adds up to a great culinary combination.The most important components of any pickle are pickles, rice and rich broth.

The most important part is the right vegetables. It is best to use cucumbers if they are fermented in large wooden barrels. Thanks to additional long-term fermentation, this product gives the finished soup a great taste and delicate aroma. Properly salted cucumbers also contain a large amount of beneficial iodine, an element necessary for the proper formation of the nervous system.

The next item is cereal. Some recipes use pearl barley, but it only has nutritional functions. It can easily be replaced with almost any type of rice. You can use either the long-grained or the usual round variety. Fans of more exotic options can also use brown, black and red rice.

Any soup should have a hearty and rich base. Most often, the broth is prepared according to the gastronomic preferences of the housewife and her family. You can use chicken, beef or pork as the base. There are also several recipes for pickle soup with fish broth or using wild mushrooms.

Don’t forget about the various additives that can make the soup a real work of art. Most often they use tomato paste, garlic, and various herbs. To make the dish more filling, you can add chopped sausage or season it with rich sour cream.

Classic recipe for pickle with rice and pickles

The most common way to prepare rich homemade soup is using pork as a broth base.Spinal bones with a small amount of meat are best. Long cooking will make the broth very nutritious and rich. To prepare this pickle you will need:

• 400 g bones;
• 2 pickled cucumbers;
• 100 g rice;
• 4 potatoes;
• 1 onion;
• salt and seasonings as desired.

Place the pork in a 3-4 liter pan, add water and place on low heat. It is important to remove any scale that appears, otherwise it will spoil the taste of the finished dish. The broth should cook for 1-1.5 hours. After this, the bones are taken out and the meat is removed from them, which is sent to the pan along with the rice.

While the meat is cooking, you need to prepare the remaining ingredients. Pickled cucumbers and potatoes are cut into small cubes. The onion is chopped and fried in a small amount of vegetable oil. After the rice has cooked for 4-5 minutes, add all the other prepared ingredients to the soup. Rassolnik is boiled until the rice and potatoes are completely cooked. If desired, the finished soup is salted and decorated with herbs.

Delicious rassolnik with rice and pickles with beef

The taste of broth made from beef bones and meat is significantly different from the version that uses pork. Many men prefer this soup base. On average, about 400-500 g of beef is used per 3 liter container of water.

Among the other components are:

• 2 pickled cucumbers;
• 80 g rice;
• 200 g potatoes;
• 100 g onion;
• salt and pepper to taste.

Beef needs to be cooked a little longer than pork. It will take 1.5 to 2 hours to prepare the broth. Then add rice, onions fried in oil, diced potatoes and pickles into the broth. Once the rice is soft, you can remove the pan from the heat. The dish is salted to taste and seasoned with ground black pepper.

Delicious recipe for pickle with rice and cucumbers in chicken broth

Chicken meat is classified as a dietary product, so it is most often used by people who watch their diet. The broth turns out lighter and less calorie compared to meat options. You can use chicken fillet, bones, wings and thighs as a base.

To prepare pickle you need:

• 2 chicken fillets;
• 4 potatoes;
• 2 pickled cucumbers;
• 100 g rice;
• 1 onion;
• 1 small carrot;
• salt to taste.

First, you need to prepare a soup base from the meat. Fill it with 3-4 liters of water and place on medium heat. It takes 40-50 minutes to cook. The fillet is then taken out, cut and returned to the soup.

During this time, onions and carrots are sautéed in vegetable oil. The rice is washed in cold water and left in a small amount of liquid to swell. Pickled cucumbers and potatoes are cut into small pieces. As soon as the soup base is ready, all the prepared ingredients are laid out in it. As soon as the rice is ready, remove the dish from the heat and salt to taste.

How to cook fish pickle with rice and pickles

Using fish as a broth base is best for people who do not eat meat products. The base turns out to be quite rich. In addition, it will have a wonderful aroma that cannot be compared with its meat counterparts. Predatory river fish - pike perch or perch - are best suited for the broth. You can use cod and trout to taste.

To prepare pickle in this case you need:

• 1 small pike perch weighing 500-600 g;
• 2 pickled cucumbers;
• 100 g steamed rice;
• 1 carrot;
• small onion;
• a small bunch of dill;
• salt.

The fish is gutted, cut into 3-4 parts, pour 3 liters of water and put on medium heat. After 30 minutes, take it out and separate the meat from the bones. The fillet is sent to the soup along with rice and diced pickled cucumber. As soon as the cereal is completely ready, add the prepared roasted vegetables and a little salt to taste into the broth. The finished soup is decorated with finely chopped herbs and served.

Lenten rassolnik with pickles and rice

During periods of abstinence from meat products, you can prepare a light vegetable soup, which in its taste will not differ much from the classic version. A large amount of vegetables and rice guarantees a fairly rich broth.

To prepare this pickle you will need:

• 1/3 cup rice;
• 3 pickled cucumbers;
• 1 glass of cucumber pickle;
• 1.3 liters of water;
• 2 potatoes;
• 150 g carrots;
• 1 onion;
• 1 clove of garlic;
• a bunch of greenery;
• 5 peas of allspice;
• 1 bay leaf;
• salt as desired.

Pour water into a saucepan and bring it to a boil. Place rice there and boil it for 5 minutes. Add diced potatoes to it. Once it is ready, add a dressing made from onions, carrots, garlic and grated pickles to the pan. Immediately pour a glass of brine into the pickle pot, add spices and a small amount of salt. After 3-4 minutes, remove the pan from the heat. The finished lean soup is decorated with finely chopped parsley or dill.

Mushroom pickle with rice, cucumbers and sour cream

Almost all edible mushrooms can be the basis for the recipe. You can use either fresh, dried or pickled product. Salted milk mushrooms are best suited for preparing mushroom pickle - they will give the best aroma.On average, 300-400 g of mushrooms are taken per 3 liters of water.

Among the other components are:

• 400-500 g potatoes;
• 80 g rice;
• 2 pickled cucumbers;
• 2 carrots;
• 2 small onions;
• 50 g sour cream;
• frying oil;
• spices and salt as desired.

The mushrooms are placed in a pan, filled with liquid and placed on the stove. The broth will be ready 20-30 minutes after the start of boiling. Pre-soaked rice is placed in it, as well as potatoes and pickles cut into small cubes. While the vegetables are boiling, the onions and carrots are fried. It is added 3-4 minutes before the soup is completely ready. The dish must be salted and pepper to taste. Before serving, add 1 tbsp to each plate for more fat. l. thick sour cream.

How to cook rassolnik with rice, pickles and sausage

A variety of meat products can be used as additional ingredients. One of the most proven elements in pickle is sausage. It is best to use a natural smoked product - it will give the dish a delicious aroma that will be difficult to resist.

As a soup base, take 2-3 liters of ready-made meat broth. Add 1/3 tbsp to it. rice and 4-5 diced potatoes. As soon as the cereal is ready, chopped pickles, onions fried in a frying pan and 200-300 g of smoked sausage are added to the pickle. All ingredients are mixed and boiled for another 2-3 minutes. The finished soup is salted and sprinkled with chopped herbs.

Preparing pickle soup with rice, pickles and tomato paste

Many housewives sometimes do not like the pale color of the finished dish.Tomato paste helps make it more appetizing. In addition, it adds additional flavor notes to the broth, making it more balanced.

To prepare pickle this way you will need:

• 3 liters of prepared broth;
• 2 pickled cucumbers;
• 100 g rice;
• 3 tbsp. l. tomato paste;
• 1 onion;
• 3 potatoes;
• salt to taste.

Place rice and diced potatoes into the broth. At this time, sauté the onion in a hot frying pan until golden brown and add tomato paste to it. Pickled cucumbers are cut into pieces and added to the soup. The finished frying and a small amount of table salt are also placed there. As soon as the rice is ready, remove the pan from the stove.

Rassolnik with rice, pickles, garlic and herbs

This recipe is one of the most flavorful first courses. Garlic, pickles and a large amount of herbs give it a smell that awakens a strong appetite.

To prepare such a culinary masterpiece you will need:

• 2-3 liters of ready-made beef broth;
• 2 pickled cucumbers;
• 300 g potatoes;
• 100 g onion;
• 100 g carrots;
• 4-5 cloves of garlic;
• 80 g rice;
• a small bunch of dill;
• a small bunch of parsley;
• salt to taste.

Potatoes are cut into small bars and placed in a soup base along with washed rice. While they are cooking, you need to make the dressing. Carrots are grated on a fine grater and fried with chopped onions until golden brown. Add the dressing and chopped cucumbers 4-5 minutes before the rice is completely cooked. After the pan is removed from the heat, add chopped herbs and crushed garlic. The soup is stirred and allowed to brew for about half an hour.

Recipe for delicious pickle with rice and pickles in a slow cooker

You can prepare your favorite soup without using a lot of extra utensils. A multicooker greatly simplifies the process of preparing a dish - you just need to select the desired program and set the time. You can use almost any meat - chicken, beef or pork. For the recipe, 400-500 g of tenderloin is enough.

Other ingredients used include:

• 300-400 g potatoes;
• 200 g pickled cucumbers;
• 1 onion;
• 100 g carrots;
• 60 g rice;
• 1 tbsp. l. tomato paste;
• pepper, herbs and salt to taste.

In a multicooker bowl, fry onions with carrots and tomato paste. Then they add meat, rice, diced potatoes and cucumbers. All ingredients are poured into 2 liters of water. Close the multicooker bowl and set the “Soup” mode for an hour and a half. The finished dish is salted and peppered to taste, and also sprinkled with finely chopped herbs.

How to make rassolnik with rice and pickles for the winter

The traditional combination of products can be used not only for preparing first courses. It's good to make a great snack, roll it up in jars and store it for the long winter months. This preparation can later be used as an independent dish or for making soup.

For pickle for the winter you need:

• 1.5 kg pickles
• 1 tbsp. round rice;
• 4 onions;
• 4 carrots;
• 1 liter of tomato juice;
• 3 tbsp. l. vegetable oil.

First you need to prepare the dishes for preservation. Small half-liter jars are sterilized with steam for 10-15 minutes. The rice is boiled in a separate pan. Onions and carrots are fried in vegetable oil until half cooked. Cucumbers are grated on a coarse grater. All ingredients are mixed in a large saucepan with a thick bottom and simmered for 15 minutes. Then add tomato juice and bring it to a boil.The finished product is removed from the heat, placed in jars and sealed tightly.

Containers with the finished product are placed in a cool room, out of direct sunlight. The air temperature should not exceed 8-9 degrees. A cool basement or cellar in a summer cottage is best. If all conditions are met, the finished pickle can be stored for up to 9-10 months.

Conclusion

Recipes for rassolnik with rice and pickles are gaining more and more popularity every year. A hearty and very aromatic first course will please all family members and will take an important place among other culinary delights. Due to its variability, this recipe is perfect even for people who, for various reasons, have given up eating meat.

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