Monday, March 26, 2012

Russian soup - Rassolnik

Ingredients:1 lb beef (with or without bones)
4  potatoes
4 tbsp rice
1 carrot
3 cloves garlic
2 small onions
2  pickled cucumbers
1 small tomato
1 tbsp parsley
salt to taste
sour cream

Prepare meat broth: Put beef into a large saucepan and cover with cold water. Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1 hour.
 Pan-fry vegetables: Heat one tablespoon of olive oil in a frying pan. Add chopped onions, carrots, garlic and parsley cut into sticks or shredded. Cover and saute at low heat for 15 minutes stirring occasionally. Add chopped tomato and saute for another 5 minutes. Simmer pickled cucumbers: Put chopped pickled cucumbers into a saucepan. Add meat broth covering cucumbers. Cover with lid and simmer at low heat for 15-20 minutes. Add rice to boiling meat broth. Bring to a boil. Add potatoes cut into bars and sauted vegetables. Boil for 10-15 minutes. Add simmered pickled cucumbers and boil for another 5 minutes. Salt can be added by taste.
 Served with sour cream.

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