Rassolnik is a Russian dish made from pickled cucumbers with the addition of cucumber pickle. In the old days it was called "Kalya". Then for its preparation, in addition to meat and chicken, caviar was used.

The pickle should taste moderately sour and spicy. Just such an effect is given by pickles and pickle. Just be careful when adding brine to the soup, too much of it can make the pickle sour than necessary.

Russian pickle is prepared preferably from meat: pork, beef, chicken, lamb, veal. Also from offal: chicken offal, kidneys, beef heart. A lean version of the dish is also possible: from fish, mushrooms, or without adding the listed ingredients at all. You can also choose cereals depending on your preferences: pearl barley, rice, buckwheat, barley groats.

But now we are interested in pickle with rice groats. There are many options and recipes for its preparation. Here are some of them.

Classic pickle with rice and pickles

Cooking steps:

Cooking broth:

• Wash the meat, put it in a saucepan, fill it with cold water, put it on the stove over a fairly high heat, bring it to a boil;
• Cook for 2-4 minutes in boiling water, take out the meat, pour out the water, wash the pan thoroughly and do all the actions again. This is necessary so that all the harmful substances contained in the meat come out;
• After the "second" broth boils, remove the resulting foam, reduce the heat to a minimum and cook the meat for 2 hours;

While the meat is being cooked, prepare the rice groats:

• We rinse under cold water 6-7 times so that the water becomes absolutely transparent;
• Fill and leave to stand until the broth is ready;

Cooking frying:

• Finely chop the onion;
• We clean the carrots, wash, three on a fine grater;
• We rub the pickled cucumbers on a grater (you can first peel them), or cut them into strips;
• We take a frying pan, coat it with sunflower oil, heat it up;
• Put onions, carrots in a pan, fry for 3 minutes, then add pickles, fry for another 4 minutes;
• Pour the brine and simmer all the ingredients for 7-10 minutes;

Cut the potatoes into strips or cubes (as it is convenient for anyone).

After 2 hours, we take out the finished meat from the broth, remove it from the bone, cut into cubes or divide it into fibers, send it back to the broth. Add rice there, cook for several minutes, then potatoes, frying, lavrushka, pepper. Cook for another 7 minutes, salt.

Serve with rye bread or croutons, herbs and sour cream.

Lean pickle with rice in a slow cooker

Ingredients:

The stages are as follows:

1. If you decide to cook a lean pickle with mushrooms: wash the mushrooms, fill it with hot water, leave for 1-2 hours (they should swell), then take it out, cut it into small pieces. We do not pour out the water from the can, but filter it and leave it, it will come in handy at the next stage of cooking. Accordingly, if you decide to make pickle without mushrooms, then we skip this item;
2. We wash the rice in running water, fill it, let it brew;
3. We prepare vegetables:

• Peel, wash, chop the onion;
• We clean the carrots, wash, three on a grater;
• Cut the potatoes;
• Three cucumbers on a grater, or cut (if small - into rings or half rings, large - into strips);

1. Grease a multicooker pan with vegetable oil, add onions, carrots and pickles to it. We turn on the "Fry" mode for 15 minutes, stir the contents from time to time;
2. Next, we send everything else to the pan: mushrooms (if any), rice, potatoes. If you cook with mushrooms, fill everything with water in which the mushrooms were infused (add more water if necessary). If you cook without mushrooms, then just fill the contents with ordinary unboiled water;
3. We turn on the "Soup" mode for 1 hour;
4. At the end, add salt, spices, lavrushka and brine. We put on "Heating" for another 10-15 minutes;
5. Serve with black bread croutons and herbs.

A simple recipe for pickle with chicken and rice

Ingredients:

1. Cook the chicken for 1.5 hours, remove it from the pan, remove the meat from the bone, cut into pieces. Strain the broth;
2. While the chicken broth is being prepared, we fry vegetables. We send onions, carrots to a preheated pan greased with vegetable oil, then add pickles there, fry for 6 minutes over medium heat;
3. Prepare rice: rinse and soak in cold water, leave for a while;
4. We clean the potatoes, cut them into strips or cubes;
5. Next, we send the chopped chicken and rice to the broth, cook for 10 minutes, then put the potatoes, frying, lavrushka and spices, salt. Cook for a few more minutes;
6. Sprinkle with herbs and add sour cream.

Fish pickle with meatballs, pickles and rice

Ingredients:

Cooking steps:

1. Wash the fish, clean it, remove the entrails, fill it with water and put it on high heat. Cook until tender, then take it out, separate the meat from the bones, cool, cut and add tomato paste, mix;
2. We wash the rice, let it brew in cold water (just the time while the fish broth is being prepared);
3. We make frying: finely chopped onions, grated carrots, grated or chopped cucumbers, put in a preheated pan greased with sunflower oil. Peel and chop the potatoes;
4. Strain the finished fish broth, bring to a boil, add rice to it first, then potatoes and ready-made frying, salt;
5. While rice, potatoes and vegetables are being cooked, we make fish meatballs: minced fish and a loaf (pre-soaked in milk), mix in a blender, salt and pepper. We send the meatballs to the soup for 5 minutes;
6. At the end, add a couple of lemon slices and herbs.

Cooking secrets

• Rice is better suited for pickle made from turkey or chicken;
• For cooking, use pickled cucumbers, barrel is better, but in no case pickled;
• It is better to peel cucumbers;
• If there are a lot of cucumbers, then it is better not to add the brine, or add just a little so that the soup does not turn out to be too sour.

Do not rush to eat this delicious dish "hot, hot", let it brew, it will turn out to be much more aromatic and tasty. Be sure to add sour cream and herbs before serving, and it is better to have a snack with rye bread.

Rassolnik has many variations and cooking recipes: with barley, offal, even buckwheat or sausage. Pickle with cucumber and rice can be called especially tasty, as pickles are the main ingredient of this original soup, and rice is very nutritious. You can serve a delicious and hearty lunch at the same time, which will please even the most fastidious guests.

Ingredients for pickle with rice and cucumbers

For a soup for seven to eight servings, you will need:

• Bouillon. This is the basis of the whole dish, you should not use a lot of seasonings or chicken cubes. The main “highlight” of the pickle is not only the pickles, but also the meaty aroma. Take beef with bone, onions and allspice for the broth.
• 4 liters of water for broth.
• Boiled meat, preferably beef 450 gr.
• Pickled cucumbers 400 gr.
• Large carrot 1 pc.
• Bulbs 2 pcs.
• Rice groats 4 tablespoons.
• Large potatoes 3 pcs.
• Butter 2 tablespoons.
• Brine 200 ml.
• Spices to taste, bay leaves, garlic.

Please note that you practically do not need salt, because the pickle from cucumbers is already quite salty. Add salt at the very end, after tasting the soup.

How to cook pickle with rice and cucumbers

You can cook broth and fry at the same time, thereby speeding up the process. Do not forget to remove the foam from the broth so that it does not become cloudy.

• Put the water and meat on the fire. If your beef is on the bone, then the broth will be rich and flavorful.
• Make several cuts in the onion so that it gives off juice better, put it in the broth.
• Add bay leaves and spices as desired. Leave the broth on the stove for about an hour.
• At this time, you need to prepare a frying for the soup: grate the carrots and cut the onions into cubes. Fry in butter until golden brown.

• Grate and cucumbers. Please note that they are most often peeled off the skin, especially if it is thick and rough.
• Now you need to wait until the broth is ready to take out the beef and break it into pieces with a fork.
• Add these pieces of boiled meat to frying and fry for about 7-10 minutes.
• Next, put the grated cucumbers and garlic in cubes in the same pan and fry for another 5 minutes.

• Now turn to the broth: you need to add the washed rice to it. To prevent the soup from being cloudy, the rice must be washed several times, or simply put in a sieve and put under the tap.
• Cook the rice in the broth over medium heat for about 5 minutes.
• Dice the potatoes and add to the soup. Cook, covered, for 10 minutes.

• Then pour the entire contents of the pan into the broth.
• Add spices to taste, pour in the brine.
• Close the lid and leave the pickle on low heat for another 15 minutes.

When finished, open the lid and taste the resulting pickle. If you decide that it is not salty enough, then add ordinary table salt or pour in more brine.

Such pickle can be decorated with herbs: parsley, dill and even cilantro. The soup will taste even better if you let it sit on the stove for 20-30 minutes after cooking. Traditionally, pickle is served with sour cream as a hot dish. If you added pepper with peas to the soup, then it can be easily removed from the surface of the pickle so as not to add bitterness to someone who accidentally eats a pea.

We suggest you cook pickle with rice and pickles according to our recipe with a photo. Each housewife has her own pickle recipe, and most often pearl barley goes into it, but in case there is no pearl barley, ordinary rice will do. The pickle will turn out to be no less tasty and rich.

Ingredients

• Chicken soup set - 350 g
• Potatoes - 200 g
• Rice - 1/2 tbsp.
• Pickled cucumbers - 350 g
• Carrots - 1 pc.
• Onions - 1 pc.
• Tomato paste - 2 tablespoons
• Vegetable oil - for frying
• Salt to taste
• Pepper to taste
• Cucumber pickle - to taste
• Greens to taste

Information

First course
Servings - 3 liters
Cooking time - 1 h 10 min

Pickle with rice and pickles: how to cook

To prepare the broth, you need to put the chicken soup set in a saucepan, add water and cook until foam appears over high heat, then reduce the heat, remove the foam, cover with a lid and cook for 30-35 minutes. The soup will be rich golden color if the broth is cooked from chicken legs or wings.

While the broth is cooking, you need to fry the grated carrots with chopped onions in vegetable oil until soft over medium heat.

Add tomato paste and fry, stirring constantly, for 2 minutes over medium heat.

Grate cucumbers or chop finely, send to the pan for frying, fry for 3 minutes over medium heat. This soup does not tolerate pickled cucumbers. Barrel pickles are suitable for it. Peel large cucumbers from seeds and skin. In addition, capers will be an alternative option for pickle. Add them in equal proportions to the pickles. They will add a pleasant specific taste to the soup. You can add a fresh cucumber to the pickle with pickles and pickle, it will bring a fresh spring aroma to the soup. The secret of a successful pickle is to add cucumbers almost at the end of cooking the soup. Since the cucumber acid prevents the potatoes from boiling, they become hard, gray and unpleasant aftertaste. Fresh notes and a stunning aroma will bring olives, bell peppers, fried cloves of garlic and sun-dried tomatoes to the pickle.

Remove the chicken carcass from the broth, cool, separate the meat from the bone and send back to the broth. Wash the potatoes, peel, cut into medium cubes and send to the broth, add washed rice there. Cook over medium heat for 20 minutes, remove the foam that will appear from the potatoes and rice. Before pouring the rice into the pickle, it must be dipped in simple boiling water for a couple of minutes. This will prevent the rice from getting sticky. The broth will be transparent. Rice will keep the soup feeling full and tasty.

Send the frying to the soup and cook over medium heat for 10 minutes, pepper to taste. Be sure to try the soup before salting - the cucumbers can be quite salty. If not, add brine or salt.

Add chopped herbs and after a minute remove the soup from heat. If it is not possible to decorate the soup with fresh parsley and dill, then dried herbs are well suited. Rassolnik loves spices. Bay leaves, black peppercorns, savory or celery go well with this dish.

Serve the pickle hot with sour cream. You can add a small wedge of lemon to a pickle with rice and pickles. Bon Appetit!

Traditionally, pickle is cooked with pearl barley. But ... if in the family some of its members are loyal to the "butt porridge", then others hate it? And you want a pickle! How to be? Make a pickle with pickles and rice. The recipe is with a photo, and in it I deliberately do not write about the broth. For my taste, pickle, like a soup, in principle, winter and hearty, should be cooked in meat broth. But what it will be - you decide: chicken, beef or pork bones. Here we will see how to turn it into a tasty, rich, slightly sour pickle.

Ingredients:

• meat broth - 3l;
• pickled cucumbers - 2 pcs;
• potatoes - 4-6 pcs;
• carrots - 1pc;
• onion - 1pc;
• sunflower oil - 2 tablespoons;
• tomato paste - 1 tsp;
• rice - 80g;
• salt to taste;
• sour cream - for serving.

Let's first discuss the amount of ingredients. The capacity of my pot, in which I usually cook soups, is 3 liters. The number of ingredients listed above are medium-sized cucumbers, potatoes, carrots, and onions. In our family, they like thick soups, so I put 6 potatoes on my 3 liters of broth, you can reduce if you like thinner soups.

As for cucumbers, it is better to take pickled cucumbers for pickle, and not pickled ones. Then its taste will be more traditional. Pickled ones, as a rule, contain vinegar and more spices in their composition, which may be superfluous for a soup.

And the third digression before going directly to the point, it concerns rice. The overwhelming majority of recipes on the Internet recommend taking round grain rice. I have long-grain parboiled rice here. Round-grain type Krasnodar, good for cereals. It boils well, soft, which, in my opinion, is not very appropriate in a soup. But this, as it is customary to write now, is my IMHO.

Cook pickle with rice and pickles

It is best served with sour cream: put a piece of meat or chicken in each plate, pour the soup, add a spoonful of sour cream and that's it ... Bon appetit! You can print yourself a recipe with a photo.

Kalia or pickle with rice and pickles - the recipe for this wonderful first course has been known for a long time. Traditionally, it was cooked with kvass or cucumber brine, adding barley and caviar. Previously, this dish was loved and revered not only for its excellent taste, but also for its medicinal properties - it coped well with hangover symptoms. Now it is prepared in almost every home, partially changing the ingredients and thereby adding new shades to the traditional taste.

It is almost impossible to find a recipe for pickle with rice and cucumbers in the classic version, since initially this sour soup was prepared with pearl barley. Later, barley was replaced with rice, which shortened the preparation time of the first course and improved its taste.

Pickle is prepared according to the classic recipe from:

• meat (beef, pork, chicken or a combination of several types of meat) - 900 g;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• rice groats - 4 tablespoons;
• potatoes - about 600 g;
• pickled cucumbers - 1-3 pcs. (depending on the size);
• brine - 50-70 ml;
• bay leaf - 1-2 pcs.;
• allspice peas - 5-8 pcs.;
• salt to taste.

The preparation of the pickle begins with cooking the broth, which should traditionally be meat. To do this, thoroughly rinse the meat, peel it from the film, add water and cook until it boils. After the foam (coagulated protein) appears on the surface of the water, it must be removed with a slotted spoon, or ideally, drain the water and fill the meat with new liquid. One large onion is placed in the broth being prepared.

In order for the vegetable to give all its taste to the water, small cuts should be carefully made in the middle of the vegetable with a knife.

After boiling the second pure broth, the meat should be cooked for 1.5 hours (depending on the maturity of the product).

While the broth is preparing, the required amount of rice should be rinsed several times under running water. For the convenience of washing the grains, a colander should be used. When the water is clear, put the rice in a container and set aside until the broth is ready.

Frying is prepared in much the same way as for other first courses. First, sunflower oil is heated in a frying pan, then finely chopped onions and carrots, grated on a coarse grater, are introduced into it alternately. While the vegetables are fried, you need to grate or cut into cubes (rhombuses) the cucumbers, having previously peeled them from the tough skin. They are added to the pan, poured with brine and stewed with vegetables for about 8 minutes.

When the meat is ready, it must be removed from the broth, disassembled into fibers, separated from the bones and put back into the brew. Meanwhile, rice, peeled and diced potatoes are dipped into the broth.

Frying with cucumber pickle is introduced into the soup at the very end, along with spices, after cooking the potatoes, otherwise the potatoes will turn out tough and tasteless in acid.

Soup is served along with herbs and sour cream. The classic recipe for pickle soup with rice will become a worthy alternative to borscht or cabbage soup, diversifying the diet and supplementing it with new nutrients.

Fish pickle with pickles and rice

Pickle prepared on the basis of fish is famous for its light and interesting taste.

To prepare it, you should purchase the following ingredients:

• small fish - 350-450 g;
• barrel cucumbers - a couple of pieces;
• carrots - 2 pcs.;
• tomato paste - 20 ml;
• onions - 2 pcs.;
• potatoes - 4 pcs.;
• rice - 4 tablespoons;
• dill greens - 20 g;
• lemon juice - 1 tablespoon;
• vegetable oil - 2.5 tablespoons;
• salt and spices to taste.

The fish is washed, cleaned, filled with water and placed in a container on fire. Boil it until tender, then remove it from the water, remove the bones, cut and mix with tomato paste. While the fish is cooking, it is necessary to rinse the rice until the water becomes clear and set aside. This is followed by the preparation of frying according to the traditional scheme - first, chopped onions are fried, then carrots and cucumbers.

Diced potatoes are placed with rice in strained broth. After cooking rice and potatoes, frying and spices are added. When the dish is almost ready, herbs and a couple of lemon slices are added to it.

With beef and rice

Beef is a traditional pickle meat. It is loved and revered in different countries, thanks to its rich composition and therapeutic effect - beef will help strengthen the immune system and eliminate inflammatory processes. For the preparation of pickle, it is better to take meat on the bone in order to get a good rich broth.

This sour soup is prepared from:

• water - 4.5 l;
• beef - 600 g;
• pickled cucumbers - 250 g;
• rice - 3.5 tablespoons;
• potatoes - 6 tubers;
• carrots - 1 pc.;
• onions - 2 pcs.;
• garlic - a few small cloves;
• salt and pepper to taste;
• vegetable oil - 20 ml.

The meat is washed, filled with water and cooked after boiling over low heat for 1.30. If the meat is from an old animal, it will take longer to cook, about 3-4 hours. When finished, it should easily lag behind the bone. When the beef is ready, it needs to be cooled a little and cut into portions.

The potatoes are peeled, cut into cubes. The rice is washed under water and dipped into the broth together with the potatoes. You can take any rice grits for pickle, but it is best to add round grains to the soup - they cook faster and do not have a specific aftertaste.

While cereals and potatoes are boiling, frying is being prepared. Vegetable oil is heated in a frying pan, onions are added to it, browned, then grated carrots. Large cucumbers from a barrel are cut into strips, and small cucumbers are rubbed on a coarse grater - so the soup will eventually turn out to be tastier and more aromatic. Stew vegetables under the lid for about 4 minutes, then add to the soup to the rest of the ingredients. Ideally, salt is not added to the pickle - cucumbers give it enough. But if the taste of the brew seems unsaturated, you can additionally salt and pepper it. The greens are added at the end - in a large container or directly to the plates before serving.

Pickle in a slow cooker

How to cook pickle quickly and easily in a slow cooker, delighting households with an amazing lean dish?

This will require:

• pure water;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• onions - one small onion;
• rice - 3 tablespoons;
• barrel cucumbers - 2 pcs.;
• cucumber pickle - 70 ml;
• dried mushrooms - 8 pcs.;
• bay leaf - 2 pcs.;
• spices.

Mushrooms are pre-soaked in boiling water for 1.30, after which they must be removed and cut into small pieces. The water in which the mushrooms swelled will be used further, so there is no need to pour it out. Then all the products are prepared - potatoes are cleaned and washed, rice is washed, vegetables are peeled. Everything is cut into cubes or strips, the cucumbers are peeled from the skin and cut into rhombuses.

Grease the container from the multicooker with oil, put chopped onions, carrots and cucumbers there. Cook the food in fry mode for 12 minutes, then add the remaining food, mushroom water and plain liquid. Cook in the "soup" mode for 60 minutes, then add the required amount of brine, spices and cook on "heating" for another 12 minutes.

Cooking option in chicken broth

Chicken meat is considered dietary and healthy, besides, it goes well with rice. Pickle on the basis of chicken broth will warm you in winter and refresh in the heat.

To prepare the soup, you need to prepare:

• rice groats - 80 g;
• chicken - 1 kg;
• onions - 2 pcs.;
• carrots - 1 pc.;
• garlic - 2 cloves;
• sunflower oil - 35 ml;
• potatoes - 6 pcs.;
• hot pepper to taste;
• tomato paste - 2.5 tablespoons;
• lavrushka - 1 pc.;
• fresh herbs and spices;
• sour cream.

Wash the rice groats, add water and leave to infuse for half an hour. The chicken, peeled from entrails and feathers, is poured with clean liquid and cooked for 2 hours (before cooking the meat). Foam is collected from the surface with a slotted spoon.

Vegetables are peeled and diced. The finished meat must be removed from the container, separated from the bone and cut into small pieces. Add potatoes and rice, hot chili peppers to the broth and cook until cooking.

In the meantime, onions, carrots, garlic are fried in a pan, tomato paste is added (you can replace it with homemade tomato juice). Frying is added to the broth, followed by chopped cucumbers and meat. Spices are added a few minutes before cooking. To enhance the flavor of the ingredients, add a little sugar to the soup. Before serving, 1 tbsp is added to the pickle. sour cream and herbs.

Lean pickle recipe with rice

Lean sour soup will please not only those who observe fasting, but also vegetarians who do not accept meat and dishes made from it.

For cooking you will need:

• water - 3 l;
• potatoes - 5 tubers;
• allspice - 3 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• cucumbers - 2 pcs.;
• brine - 100 ml.;
• rice - 0.5 tbsp.

Rinse the rice and fry in vegetable oil, then add water and cook until half cooked. Then add chopped potatoes, pepper, lavrushka. Fry onions, carrots in a frying pan, add cucumbers and pickle. When the potatoes are ready, add the frying and cook for another 2 minutes.

With mushrooms and rice

You can take different mushrooms for pickle - dried, salted or fresh. An interesting recipe for this sour soup with salted milk mushrooms.

You should stock up in advance:

• salted milk mushrooms - 300 g;
• meat - 200 g;
• rice - 70 g;
• potatoes - 500 g;
• parsley - 40 g;
• celery - 40 g;
• carrots - 3 pcs.;
• onions - 2 pcs.;
• cucumbers - 1 pc.;
• sour cream - 40 ml;
• ghee - 60 g;
• spices and salt.

Broth is prepared from meat and onions. To get a beautiful golden color, you do not need to peel the onion from the peel. After that, the meat must be taken out, divided into pieces and set aside. Meanwhile, potatoes and pure rice groats are dipped into the broth. Everything is cooked until tender for about 20 minutes (depending on the variety of potatoes).

In a frying pan, fry the onions, carrots in oil, add parsley with celery. Pour frying with potatoes and rice, add cucumbers and mushrooms. Spices are added to taste. You need to serve mushroom pickle with sour cream, herbs and croutons.