Lenten rassolnik with rice and pickled cucumbers is suitable not only for Lent, but for any day of the year …
Ingredients
Potatoes – 4 pcs.
Pickled cucumbers – 3 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Garlic – 2 cloves
Rice – 0.5-1 cup
Sunflower oil – for frying
Bay leaf – 1-2 pcs.
Pickled cucumber – 0.5-1 cup
Pepper, salt – to taste
Tomato paste – 1-1.5 tablespoons.
Cooking process
I suggest you a delicious lemon rassolnik. This is the first hearty dish that can be cooked with rice or pearl barley. In my family more like rice, so my version of rassolnik will be with him. Rassolnik necessarily preparing with pickles and the addition of brine in it. Cucumbers can be cut into cubes, straws or rubbed on a coarse grater. I remember my grandmother cut into cubes and I did so for a long time. This time I decided to try to rub cucumbers on a grater – this added a soup of a certain density.
To prepare a lean rassolnik we need potatoes, carrots, onions, pickles, garlic, rice, sunflower oil, tomato paste or thick sauce, pepper, salt, cucumber brine and water.
Dice the potatoes.
In the pot, pour the water, fill the potatoes and turn on the fire. Give the potatoes to boil, remove the foam and cook for 10 minutes over low heat. Then add the washed rice. Cook until rice is ready.
For frying chop finely onion, carrots grate on medium grater. In a frying pan heat the sunflower oil and fry the onions with carrots. Add chopped garlic. Fry stirring for 5 minutes.
Cucumbers grate, add to the frying pan. Stir and fry for 5 minutes.
Then add the tomato paste or sauce.
Roast the roast in the soup, add the bay leaf and pour in the brine. To taste. If you need to add salt and pepper soup. Remove from heat.
Finished soup let it brew for 20-30 minutes.
Pour into portions and serve immediately.
Bon Appetit!
Litter rassolnik
Lenten rassolnik with rice and pickled cucumbers is suitable not only for Lent, but for any day of the year …
Ingredients
Potatoes – 4 pcs.
Pickled cucumbers – 3 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Garlic – 2 cloves
Rice – 0.5-1 cup
Sunflower oil – for frying
Bay leaf – 1-2 pcs.
Pickled cucumber – 0.5-1 cup
Pepper, salt – to taste
Tomato paste – 1-1.5 tablespoons.
Cooking process
I suggest you a delicious lemon rassolnik. This is the first hearty dish that can be cooked with rice or pearl barley. In my family more like rice, so my version of rassolnik will be with him. Rassolnik necessarily preparing with pickles and the addition of brine in it. Cucumbers can be cut into cubes, straws or rubbed on a coarse grater. I remember my grandmother cut into cubes and I did so for a long time. This time I decided to try to rub cucumbers on a grater – this added a soup of a certain density.
To prepare a lean rassolnik we need potatoes, carrots, onions, pickles, garlic, rice, sunflower oil, tomato paste or thick sauce, pepper, salt, cucumber brine and water.
Dice the potatoes.
In the pot, pour the water, fill the potatoes and turn on the fire. Give the potatoes to boil, remove the foam and cook for 10 minutes over low heat. Then add the washed rice. Cook until rice is ready.
For frying chop finely onion, carrots grate on medium grater. In a frying pan heat the sunflower oil and fry the onions with carrots. Add chopped garlic. Fry stirring for 5 minutes.
Cucumbers grate, add to the frying pan. Stir and fry for 5 minutes.
Then add the tomato paste or sauce.
Roast the roast in the soup, add the bay leaf and pour in the brine. To taste. If you need to add salt and pepper soup. Remove from heat.
Finished soup let it brew for 20-30 minutes.
Pour into portions and serve immediately.
Bon Appetit!