Usually rassolnik is cooked on pork kidneys, and I suggest to make it on chicken ventricles. It becomes quicker and more simply (it isn't necessary to otmachivat anything - to soak!), and the dish turns out amazing!
It is required to you
- Chicken ventricles - 950 g;
- Pickled cucumbers - 6 pieces;
- Squash - 1/2 pieces;
- Vegetable oil for frying;
- Glass of a cucumber brine;
- Pearl barley - 1/2 glasses;
- Onion - 1 piece;
- Carrots - 1 piece;
- Celery - 1/2 stalks;
- Garna bouquet from favourite herbs (I take a lavrushka and a celery);
- Salt and black pepper, pinch of Chile to taste.
Instruction
1. We wash out ventricles, we clean from yellow films if those are available, we cut on 4 parts (it is convenient to do it by scissors). We pour into a pan 4 liters of water, we throw at her an offal, we wait for boiling. As will begin to boil - we scum, we reduce fire to low, we leave for an hour.
2. In an hour we connect a garna bouquet. We send it to a pan, and there - pearl barley. We cook 30 minutes on average fire. After this time we pull out greens.
3. We warm vegetable oil in a small frying pan. We cut onions and a celery a cube, carrots - straws. We send to oil, we fry on average fire till the moment when vegetables change color. We shower in rassolnik.
4. We cut a squash a cube and we send to a pan. We cut with a small cube cucumbers and we extinguish them in a glass of a brine of 10 - 15 minutes. Together with a brine it is sent to a pan. We pepper, perhaps, we salt to taste. We allow to boil even minutes ten and it is possible to get ware. The spoon of sour cream will be very opportunely! Enjoy your meal!