How To Cook Leningrad Rassolnik Recipes
"Russian Leningrad rassolnik Recipes,Ingredients,Make the broth,How to cook"
2 min read
Russian Leningrad rassolnik Recipes
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Russian Leningrad rassolnik Recipes |
Dalgano - Russian Food | Rassolnik Leningradsky was prepared in all canteens in the rest of the USSR. It's a simple type of "real" - with kidney and pearl barley - that doesn't require a lot of time and special products. Chicken broth is used very often: it is, again, cheaper and quicker.
It should be noted that such simplification does not interfere with the dish, and the soup is surprisingly delicious in fact. By the way, many Leningradsky rassolniks since then, as they say, "sink into the soul", but they haven't learned the cooking method. Set the mood! Take the recipe and enjoy cooking it.
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Ingredients:
- 5 medium pickles
- 150- 200 ml minimum pickles
- 4 medium potatoes
- 100-120 grams of long grain rice
- 1 medium onion
- 1 large parsley
- 20-gram butter
- bunch of dills
- salt freshly ground dark pepper
Make the broth:
- 2 chicken carcasses
- 2 Chicken feet
- 1 small onion
- 1 carrot
- 1 base parsley
- 4 dark peas and allspice
- salt
How to cook:
- Prepare the ingredients for Leningrad pickles. Place the carcass and chicken legs in a saucepan, add 2 liters of cold water and bring to a boil. Remove foam, reduce heat to low, and simmer for 30 minutes. Add onions, carrots and parsley base, allspice and dark pepper, salt, and cook for another 10 minutes. Remove the chicken legs and remove the meat from the bones. Return the bones to the broth and cook for another 30 minutes. at a low boiling point.
- Peel the pickled cucumber, remove the seeds, if large, cut them into cubes. Place the cucumbers in a saucepan, add a spoonful of broth and cook on low heat for 15 minutes. After that pour in saltwater and bring to a boil, remove from heat.
- Peel the pickled potatoes and cut them into cubes. Rinse the rice until the water is clear.
- Peel the onion and parsley base, cut the onion into cubes, parsley into thin strips. Melt the butter in a saucepan and sauté the onions and parsley until soft, without changing color.
- Strain the pickle broth into a saucepan with the onions and parsley, bring to a boil. Add rice and potatoes and cook for 7 minutes. Add cucumber with pickles.
- Cut the chicken into small pieces and add to the Leningradsky pickle. Warm-up for 1 minute. Season soup with pepper and salt, serve with dill.