Rassolnik for children step by step recipe quickly and easily from Liana Raimanova. Rassolnik, like in kindergarten: a favorite soup according to the recipe of Soviet chefs Tips for preparing rassolnik with rice for a child
If we talk about the first courses on the menu of Soviet canteens, then one of the first dishes that comes to mind is rassolnik. An appetizing soup with pearl barley and pickles was offered in all catering establishments, from kindergartens to restaurants. Yes, yes, despite the spicy and pronounced taste of the dish, rassolnik was served for lunch even to preschoolers, but at the same time they strictly followed the recipe and carefully ensured that the soup was moderately salty.
Step-by-step recipe for pickle, like in kindergarten
To be honest, I liked the dishes from the menu of the kindergarten and school canteen selectively. And rassolnik belonged to the group that was not to my taste. Already as a girl, I went to visit a woman who had worked all her life as a cook in catering establishments, who treated me to hot soup with pickles, not forgetting to mention that over many years of work she had cooked hundreds of liters of such food. Either I was very hungry, or my tastes simply changed over time, but I liked the pickle soup, just like in kindergarten.
Ingredients:
- 1.5 liters of meat broth;
- 2 potatoes;
- 1 carrot;
- 1 onion;
- 3–4 pickled cucumbers;
- 1/2 tbsp. pearl barley;
- 1–2 tbsp. l. butter;
- 1 tbsp. l. sunflower oil;
- salt - to taste;
- sour cream for dressing;
- fresh greens.
Preparation:
- Sort the pearl barley, rinse in several waters and place in a pan of boiling water. The ratio of pearl barley and liquid is 1:3.
Sort the pearl barley and rinse well until the water runs clear.
- Boil the cereal until half cooked and place in a sieve.
- Grate the pickled cucumbers on a coarse grater or cut into small cubes. If the vegetables are large, the peel and seeds should be removed.
Vegetable brine can also be added to the soup for a sharper, more savory flavor. This should not be done in cases where the dish is intended for small children or people with gastrointestinal problems.Grate pickled cucumbers
- Place the cucumbers in a small saucepan or deep frying pan, add 3-4 tbsp. l. water or meat broth, cover with a lid and simmer for 10–15 minutes over low heat.
- Bring the broth to a boil.
- Sauté finely chopped onions and grated carrots in a mixture of butter and sunflower oil until soft.
To make the dish even tastier and brighter, you can add 1-2 tsp at this stage of preparation. tomato paste.
Fry onions and carrots until soft
- Cut the potatoes into cubes or cubes and place them in boiling broth.
Place the diced potatoes into the pot with the broth.
- Add pearl barley and fried vegetables to the soup and cook for 10 minutes.
Add pearl barley and fried onions with carrots to the future pickle
- Place the poached pickles into the pan, add salt to taste, and cook for another 10 minutes.
Stir the soup and continue cooking
- Season the soup with fresh chopped herbs, bring to a boil, remove from the stove.
Serve the soup in portions
If you want to prepare a vegetarian version of pickle, like in kindergarten, simply replace the meat broth with plain water, fry the vegetables exclusively in vegetable oil and serve the dish without sour cream. For those who do not adhere to diets and do not observe fasts, I can advise adding boiled meat to the food, which will remain after cooking the broth. In this case, the soup will be more satisfying.
Video: one of the best soups for every day
Rassolnik, just like in kindergarten, is a tasty and healthy dish that can be safely offered to the whole family for lunch. Be sure to write this recipe down in your cookbook. Bon appetit to you and your loved ones!
Rassolnik is loved in many Russian families, so when a small child appears and begins to try dishes from the common table, mothers wonder whether this soup should be given to children, whether it is harmful for children and how to cook rassolnik for the whole family, which is suitable for a child.
What is rassolnik and when can you give it to children?
The soup, called rassolnik, is liked for its moderately salty and spicy taste, as well as a pleasant aroma. The basis of the pickle is vegetables, which the toddler becomes familiar with before he is a year old - carrots, onions, potatoes. They are cooked in meat broth, which can be given to a one-year-old child and children over one year old.
Cereals are added to the vegetables, which can be rice, pearl barley or oatmeal. And if rice cereals or oatmeal are in most cases harmless to children, therefore they are introduced into complementary foods in the first year of life, then pearl barley is recommended only after 3 years.
It is also important to note another pickle ingredient that you should be careful with - pickles. It is this that gives the pickle its flavor, and without such a component the soup will be completely different. Giving this product to young children is contraindicated, so it is included in the diet no earlier than 3 years of age.
Having assessed this information, you can understand why rassolnik is not recommended for a 1-year-old child or 2-year-old children. Despite the fact that soups appear in the diet of children as early as 10-11 months, You should wait with pickle until the child is 3 years old.
Benefit
- The vegetables from which pickle soup is made are a source of vitamins B1, E, C, PP, B6, B2, iodine, potassium, magnesium and other useful elements.
- The dish is rich in fiber, so it has a positive effect on the functioning of the digestive system.
- The calorie content of pickle is low, so it can be included in the diet if you are overweight.
Harm
How to cook pickle soup for a child
- Vegetables for soup should be purchased from a reputable place, making sure they are fresh. You should not prepare pickle soup from overripe or beaten vegetables. Before boiling vegetables, they must be thoroughly washed and peeled. It is not recommended to cut them into too small pieces, since if you chop them more after cooking, there will be less useful content in the vegetables. In many recipes, vegetables for pickle soup are first sautéed with oil, but for a preschooler it is preferable to add vegetables to the soup without frying.
- The broth for pickle should be prepared with meat with a low fat content - beef, chicken, rabbit, turkey. In addition, it is best to cook it in the second water, that is, after boiling, it is recommended to drain the first water and add fresh water instead.
- Water for children's soup should be filtered, since giving children unfiltered liquid is risky.
- Do not cook the soup ingredients for too long so that they retain more vitamins.
- Do not store prepared soup in the refrigerator for a long time. It is best to give your child fresh soup.
Pickle recipes for children
Rassolnik with rice
To prepare pickle with rice you will need:
- 500 g beef pulp
- 2-3 medium potatoes
- 1 medium carrot
- 2 pickled or sour cucumbers
- 1 small onion
- 2 tbsp. spoons of rice
- 2 tbsp. spoons of sour cream
- Dill or parsley
After washing the meat and cutting it into small pieces, fill it with water and, putting it on high heat, wait until it boils. After draining the water, add 2 liters of water to the meat and boil for 1.5 hours. After straining the broth, add salt and bring it to a boil in another saucepan. At this time, cut the cucumbers into cubes or sticks, and then add them to the broth.
While the cucumbers cook for 5-7 minutes, peel and wash the vegetables, then cut them and put them in the broth. Finally, add the rice to the pan and wait for all the ingredients to cook. After steeping the soup for 30 minutes, add sour cream and herbs before serving.
Rassolnik with pearl barley
To make this delicious pearl barley soup, take:
- 450 ml chicken broth
- 240 g potatoes
- 30 g carrots
- 45 g pickled cucumbers
- 15 g onions
- 1 tbsp. spoon of pearl barley
- 12 g butter
- 25 g sour cream
- Salt and herbs to taste
After sorting out the pearl barley, rinse it and put it in boiling water in a ratio of 1 to 3, then boil until tender. Peel the cucumbers for baby pickle, and if they have large seeds, it is recommended to remove them too. Place chopped or grated cucumbers in boiling broth or boiling water in small quantities for 10-15 minutes.
After peeling, chop the carrots and onions and sauté in butter. Bring the broth to a boil, add diced potatoes, add pearl barley, carrots and onions. When all the ingredients have boiled for about 10 minutes, add pickles to them. After boiling for another 10 minutes, season the soup with sour cream, add herbs to it and bring to a boil again. The result should be a dish in which there will be soft vegetables and soft cereals, and the pickles will remain a little crunchy.
For a video recipe for pickle with barley, see the following video.
Answer from Victor[guru]
Rassolnik
Ingredients
500 g beef
100 g pearl barley
500 g potatoes
200 g pickled cucumbers
200 ml cucumber pickle
150 g onion
150 g carrots
Bay leaf
salt
pepper
Preparation
The quantities of ingredients are indicated for a four-liter saucepan.
Cut the meat into small pieces.
Add water and cook for 1 hour.
Then add the washed pearl barley and cook for 30-40 minutes.
Peel the potatoes, cut into cubes or cubes.
Add potatoes to broth with barley, cook for 10 minutes.
Finely chop the onion.
Grate the carrots on a medium grater.
Cut the cucumbers into strips.
Stew the cucumbers by adding a little broth.
Fry the onion in vegetable oil.
Add carrots and fry.
Add cucumbers to the boiling broth.
Next add onions and carrots.
Also add cucumber pickle, bay leaf, and pepper.
If necessary, add salt and cook for another 5 minutes.
Sprinkle the finished pickle with herbs.
Bon appetit!
Answer from 2 answers[guru]
Hello! Here is a selection of topics with answers to your question: How to prepare pickle?
Answer from Galya Polishchuk[guru]
I first cook the pearl barley separately, then the meat, throw the barley into the meat broth, cut up the meat and add it too, then throw in the potatoes, and at this time simmer the cucumbers cut into strips for about 5 minutes, then turn up the heat and add grated carrots and onions to the cucumbers, fry for minutes 2-3 and add everything to the soup. I bring it to a boil and it's done. I add sour cream to the finished portion, but only boiled sour cream, so that it’s like when I was a child in kindergarten))
Answer from Fun[guru]
But I don’t like soups with porridge and prepare rassolnik without cereals.
Answer from Grigory Ioseliani[guru]
Rossolnik
Peel the cucumbers (set the peel aside), cut into small cubes. Cut the lemons into quarters, remove the pulp with a knife and chop finely. Cut the lard with meat veins into cubes, melt the fat over low heat, add and fry the onion (in half rings) until soft. Add finely chopped cabbage (squeeze out first), cook covered over low heat for 30 minutes. Add smoked meats, cucumber, pour in the broth, bring to a boil, cook over low heat for another 15 minutes. Meanwhile, pour cucumber brine over the peels of the pickled cucumbers, bring to a boil, and simmer over low heat, covered, for 15 minutes. Pour the strained brine from the cucumbers into the hodgepodge, add the meat in pieces, whole olives, finely chopped lemon, salted mushrooms (rinse first), bay leaf, pepper, and salt if necessary. Bring to a boil, remove from heat, let stand covered for 10 minutes. Remove the bay leaf and serve with sour cream or fragrant oil.
250 g of boiled or baked meat; 50 g smoked brisket; 100 g lard with meat streaks; 1 l. beef broth; 1 tbsp. cucumber pickle; 2 pickled cucumbers; 1 salted lemon; a handful of: sauerkraut, olives, salted mushrooms; 1 onion; 1 bay leaf; salt, allspice and black peppercorns; salt
Answer from Anastasia[newbie]
Ingredients for making pickle:
Meat – 500g
Barley – 0.5 cups
Potatoes – 5 pcs.
Pickled cucumbers – 3-5 pcs.
Cucumber pickle – 1 tbsp
Onion – 2 pcs.
Carrots – 1 pc.
Bay leaf
Salt pepper.
How to prepare pickle:
You can take any meat, but beef is best. Cut the meat into small pieces, add salt (but not a lot), add water (about 3-4 liters) and cook until tender.
Rinse the pearl barley and add it to the broth after the meat is ready. Cook for another 30-40 minutes.
Peel the potatoes and cut into small cubes. When the pearl barley is cooked, add the potatoes and let it simmer for 10-15 minutes.
When preparing pickle soup, the important ingredients are pickles and brine. Cut the pickled cucumbers into thin strips and simmer in a frying pan in a small amount of broth. Then add them to the boiling broth.
Finely chop the onion and grate the carrots on a coarse grater. And fry in a frying pan in a small amount of vegetable oil. Then add to the boiling broth.
Then add cucumber brine to the boiling broth.
At the end of preparing the pickle, add bay leaf and pepper. You can add herbs and sour cream or mayonnaise to your taste.
Now you know how to prepare pickle soup, bon appetit.
Answer from Venya bunnies[newbie]
It is better to cook Ukrainian borscht. Recipe: Take a red plate and fill it with hot water to the brim!
Answer from Irusik[master]
I cook like this! If I decide to cook it at the last moment, then I run to the store for a jar of pearl barley porridge (if time allows, I soak the pearl barley) and set it to cook along with the meat! I cook until the pearl barley becomes soft, then add the potatoes and fry the onions. carrots and tomato paste.... add to the pan and add finely chopped pickled cucumbers.... bring to a boil and that's it! ready!
Answer from Irina Markova[guru]
well, just like, just like borscht soup and everything else by hand!!!
Answer from Vladimir Ptokhov[guru]
Rassolnik Moscow
Cut the kidneys in half, peel, and soak in salted cold water for more than 3 hours. But, if the kidneys are pork, it is enough to rinse them well. Then pour cold water over them, cook for 10 minutes and let stand. The kidneys are cut into thin slices, scalded with boiling water, potatoes cut into cubes are added and, covered with cold water, boil for 20 minutes. Fry chopped carrots, parsley, onions, celery, pickled peeled cucumbers and wash into the broth. Cook for another 20 minutes. Pour in half a glass of brine, add peeled lemon, chopped sorrel and spices. Bring to a boil and serve with meat pies.
500 g kidneys, 2 potatoes, 2 pickles, 2 onions, 2 carrots, 2 parsley roots, 2 celery, ½ c. cucumber pickle, 1 lemon, 1 tsp. black pepper, 2 cloves, ¼ tsp. nutmeg
To season the pickle, make leison from a beaten egg with a glass of cream.
Photo
Ural pike perch pickle
Boil the head, skin, tail and bones for half an hour in 1½ liters of water in gauze. Strain the broth. Add boiled pearl barley, finely chopped onion, parsley root and greens, cook for another 15 minutes. Add bay leaf, pepper, fish in large pieces, cook for another 15 minutes and let stand. Then season with peeled pickles, cucumber pickle, chopped lemon and a teaspoon of sugar, fried until caramelized. Serve with pike perch pies.
600 g pike perch, 200 g pearl barley, 1 onion, 3 pickled cucumbers, 100 g cucumber pickle, 1 parsley, 1 fresh bay leaf, 6 peppercorns, ¼ lemon
Photo
Rassolnik is a traditional Russian dish made from seasonal vegetables. An obligatory component in the pickle is pickled cucumber (hence the name) or cucumber pickle. But pickled or lightly salted cucumbers are not suitable here. Some rassolnik recipes contain pickled mushrooms, but still, in traditional Russian cuisine, the basis is pickled cucumbers.
Another component that is included in the composition is cereal, which is selected depending on the type of meat. For example, pearl barley is an excellent companion for beef broth, but for chicken or turkey it is better to choose rice. You can add either rice or buckwheat to a vegetarian pickle.
As for the choice of meat, rassolnik can be cooked with meat broth (beef, veal, pork, rabbit) or with poultry (chicken, turkey), or without meat at all. The meat for pickle is selected on the bone so that the broth is rich.
Rassolnik for a child is prepared using a second broth: first, the broth is boiled, filtered, the meat is separated from the bones and added to the finished dish at the very end.
Many seasonal vegetables are used for pickle: potatoes, carrots, onions, spices and herbs. But it is important to remember that the taste of pickled cucumber can be overwhelmed by too spicy and hot spices, and it is better not to use such spices for baby food. Salt is not used during the cooking process, since this function is performed by cucumbers.
Rassolnik, due to its specific taste and high salt content, is offered to children over 3 years old. You can supplement the pickle with puff pastries or bread.
Pickle recipe for children
Ingredients
- 2 cups meat broth
- 1 potato tuber
- 1/2 carrot
- 10 g parsley root
- 10 g onions
- 1 pickled cucumber
- 1 teaspoon butter
- a pinch of parsley
- a pinch of dill
- 1 tablespoon sour cream
- salt
Cooking steps
Place peeled, washed and diced potatoes into the boiling meat broth.
Bring the broth to a boil, add carrots, parsley root and onions, previously stewed with butter in a small amount of water, as well as peeled and seeded pickled cucumber, cut into cubes and stewed. Cook for 15-20 minutes.
All mothers have probably repeatedly encountered a child’s love for pickles. Most likely, this love was born precisely of a parental prohibition. My son literally “cowards” for them, and since pickles cannot be eaten in large quantities, and in general it is undesirable to give them to small children, I found a solution for myself - children's pickle. It looks almost like a soup, but is prepared with sour cucumbers. The sourness corresponding to the pickle also appears, but the tomato and frying are completely absent. Hence the name “children's”.
About the broth. In the children's menu it is better to use the so-called “secondary broth”. It is cooked as usual, but immediately after the water with the meat boils, the first water is drained and a new portion is poured. With the first portion of water, we remove all unnecessary fat and toxins from the meat.
Number of servings: 6Calories: Low calorie
Calories per serving: 120 kcal
To prepare baby pickle, you will need:
chicken broth – 2 l
medium size potatoes - 2-3 pcs.
small carrots – 1 pc.
onion – 1 pc.
rice – 2 tbsp. l.
sour cucumbers – 2 pcs.
greens - a small bunch
salt to taste
How to prepare baby pickle:
1. Take pre-prepared broth or boil it, add salt to taste. Strain and put on fire. 
2. Cut the cucumbers into small cubes or cubes, 
squeeze out excess liquid and add to boiling broth. Boil for 5-7 minutes. 
3. Peel and wash the vegetables. 
4. Cut the potatoes into small cubes or in your usual way. 
Add to broth.
5. Also cut the onion into cubes, 
add to broth after potatoes.
6. Grate the carrots on a medium grater or cut into cubes. 
Add to broth.
7. At the end of cooking, add 2 tablespoons of rice. 
Cook everything until the potatoes are ready. 
8. Finely chop the greens and add to the pickle. 
Let it brew for 30 minutes. 
