Would you like in the cold winter afternoon or having come home to pour to yourself hot to soup and with giblets and with salty cucumbers in the evening? Yes not a question! Make rassolnik as easy as shelling pears. The main thing is to get pickled cucumbers in advance. Not marinated in acetic acid, namely salty, with characteristic taste and a smell of lactic acid. All other ingredients of rassolnik either are easily available or can be easily replaced.
It is required to you
- Chicken stomachs - 300 grams;
- Carrots - 1 piece;
- Potatoes – 2 pieces;
- Pearl barley – 1/2 glasses;
- Pickled cucumbers – 4-6 pieces;
- Onion – 1 piece;
- Salt/peppercorn / bay leaf - to taste.
Instruction
1. First of all it is necessary to make chicken giblets, they are stomachs, they are pupochka. For the lack of this offal it is possible to use any other meat on your taste, it is desirable on a bone - for rich broth. It can be beef, pork, chicken or a turkey. Chicken stomachs often are on sale not really well cleaned from a flavovirent dense film which isn't necessary at all. It is necessary to clean it thoroughly and everything that remained, to cut small pieces that it was convenient to eat with a spoon. I send the cut giblets to a pan with the boiling water (it isn't necessary to salt) and I cook on average fire about an hour, periodically scumming.
2. In parallel with broth I cook grain. In rassolnik it is possible to use different grain. Usually use pearl barley, but it is possible to replace also with rice if pearl barley near at hand didn't appear, but consider that it cooks quicker. We boil pearl barley in subsalty water to full readiness in advance. As it cooks long (about about an hour), it is possible to boil a double portion and a half at once to throw in freezing on next time when it wants rassolnik.
3. Now I cook vegetables. I hate boiled onions in soup therefore I or to a treasure at the beginning of cooking in broth and it throw out then the whole head of onions, or I do fried vegetables with onions. In case of rassolnik I choose fried vegetables and I do it with pickled cucumbers. On vegetable oil I fry the onions cut by a small cube to a golden shade, then I add to it the pickled cucumbers cut by the same small cube and I extinguish all this minutes 10 on slow fire.
4. I peel carrots, turnip and potatoes and I cut a small cube. Then I send carrots and turnip to broth, and I put potatoes in about 15 minutes - it will cook quicker. If there is no turnip, it is possible to do without it, having just increased amount of potato.
5. When all vegetables in broth cooked, I shower to them pearl barley, onions fried vegetables with cucumbers, peppercorn and bay leaf. I cook everything even minutes 10 on slow fire. I try on salt and I dosalivat if it is necessary.
6. Ready rassolnik can be filled with greens, sour cream, to add some garlic. Experiment!