Rassolnik

Rassolnik

Rassolnik is a salty sour soup. In Russia cucumber brine was used as a base for various dishes already in the Middle Ages. The main difference between brine-based dishes is the amount and concentration of the brine. The most popular brine-based dishes are Solyanka and Rassolnik.

Rassolnik is a mild soup. It can be made only of vegetables or with giblets (chicken liver, gizzard and heart) as well as with beef or veal innards. If you add meat, choose lean beef. The proper combination of herbs is very important for Rassolnik.

Rassolnik shouldn’t taste too sour or salty. It is necessary to get the right proportion between neutral vegetables (carrots, beets, etc.) and salty ingredients (cucumber pickles and brine).

Ingredients (serves 4-6)
3-4pickled cucumbers (opt. some brine)
1potato
1carrot
1turnip
3 tbspbuckwheat, rice or barley
1parsnip (root and green)
2onions
1green onion
1celery (root and some green)
1 bunchparsley
8black peppercorns
2bay leaves
1 tbspfresh dill (finely chopped)
1/2 tbspfresh tarragon (finely chopped)
25 gbutter
100 ml (=1/2 cup)sour cream

Rassolnik (vegetarian) – step by step

Meat Rassolnik

Ingredients:
250-300 g (= 9-10,5 oz)beef or veal kidneys
3pickled cucumbers
100 ml (= 1/2 cup)brine
2 tbspbarley
2-3potatoes
1carrot
1onion
1parsnip (root and green)
1celery (root and some green)
3bay leaves
6black peppercorns
1 tbspdill
100 ml (=1/2 cup)sour cream

Directions

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  1. Wash kidneys, peel off the outer membrane and remove fat. To make beef kidney milder soak it in salted water for 6-8 hours (change water several times). (Veal kidney is naturally milder.) Put kidney in fresh boiling water and cook for 30 minutes. Drain and cut kidneys into fine slices.
  2. Wash barley in cold water, add boiling water and simmer for about 45 minutes.
  3. Wash, peel and cut vegetables into fine pieces.
  4. Bring 1.5 litre (=6-7 cups) water to boil. Simmer kidneys, barley, carrot, parsnip, celery, bay leaves and peppercorns for 20 minutes. Add potatoes and simmer for another 10 minutes.
  5. Peel pickled cucumbers. Pour 150-200 ml (=1 cup) boiling water over cucumber skins and cook on low heat for 10-15 minutes. Remove the skins.
  6. Cut peeled cucumbers into small pieces. Put them in the pan with the liquid and simmer for another 10 minutes.
  7. Add celery and parsnip green and let simmer for another 10 minutes.
  8. Add cooked pickled cucumbers with liquid. Check for taste. If Rassolnik is not salty enough, carefully add brine to taste.
  9. Serve with lots of sour cream.

Poultry Rassolnik is cooked like meat Rassolnik.
Note:

  • Use rice with chicken or turkey innards (for giblets of two chickens take 3 tbsp of rice and 4 pickled cucumbers).
  • Use barley with goose or duck innards (appr. same amount of grain and pickled cucumbers).

Russian recipes

Salads and Appetizers
Recipes for Russian salads, Mushroom Caviar, Russian eggs, etc.
Soups and stews
Borsch, Solyanka, Shchi and more recipes.
Main Dishes
Recipes for Russian pancakes (bliny), pelmeni, fish and meat recipes.
Grilling and BBQ
Shashlik recipes for Caucasian style barbecue.
Baking
Recipes for Russian pierogi, Vatrushki, an apple pie and cakes
Drinks
Recipes for Kwaß and Cranberry Water with Honey

Russian cuisine

Cabbage – cooking tipps and recipes.
Russian Easter Feast – Russian Easter recipes

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