Rassolnik with cabbage and pearl barley. Recipe: Rassolnik with sauerkraut - homemade

Rassolnik with fresh cabbage and bone broth

Recipe home pickle with bone broth with the addition of fresh cabbage and vegetables. Rassolnik prepared according to this recipe is a very healthy and tasty first course.

Due to the low calorie content of the products included in recipe composition, The soup is perfect for “fasting days”, dietary and baby food. In addition, vegetable ingredients will turn pickle into a real vitamin cocktail that is beneficial for the body.

In a little time you will prepare healthy dish. The most important thing is to cook in a good mood and the usual taste of the dishes will change significantly, which your household will definitely notice!

Recipe for making bone broth pickle with fresh cabbage

Pickle composition:

Products per serving (in grams):

• Pickled cucumbers – 50 g;
• Potatoes – 130 g;
• White cabbage – 50 g;
• Onions, carrots, parsley and celery root - 25 g each;
• Sour cream – 15 g;
• Greens – 3 g;
• Spices - to taste;

For sautéing root vegetables:

• Butter or vegetable oil;

To cook the broth:

• Bones – 150 g;
• Onions, carrots, parsley root and celery – 5 g each;
• Salt - to taste;
• Water – 400 g.

Preparing the pickle:

1) Rinse the meat bones, place in a saucepan and cover with cold water. Place the pot with the bones on the stove over high heat. After the water boils, add the whole onion, carrots, a piece of parsley root and celery, add salt, then reduce the heat to moderate. Boil bone broth and strain.

2) Wash and peel all vegetables.

3) Cut carrots, parsley, celery into cubes or grate on a coarse grater.

4) Cut the onion into half rings.

3) Place chopped carrots, parsley, celery, and onions in a saucepan or frying pan.

3) Add a little butter or margarine and place over moderate heat.

4) Sauté vegetables for 15 minutes, stirring frequently.

5 ) Peel pickled, not overripe cucumbers (small ones don’t need to be peeled), cut first in half and then into plastic pieces, place in a saucepan with a small amount of broth and boil for two minutes.

6) Peel, wash and cut fresh cabbage into strips.

7) Wash and peel the potatoes. Cut the washed potatoes into cubes.

8) Place the pan with the strained broth on the fire.

9) When the broth boils, add the cabbage and cook at low boil for 10-15 minutes.

10) Then add potatoes, sauteed vegetables and cook at low boil for 10-15 minutes, and after adding heated cucumbers, peppercorns, bay leaves and salt, cook for another five minutes.

The main ingredients of a classic pickle are kidneys and pearl barley, which does not stop housewives from experimenting, changing the ingredients, giving preference to their favorite products. Let’s say in our family they prefer to eat pickle soup with rice and always with pickled cucumber, and the peak of taste is pork ribs. Today I decided to experiment and replace the pickles with sauerkraut. I once did exactly the same thing with vinaigrette. And nothing, the winter salad tasted wonderful. I think that even today my culinary sense will not fail.

I plan to cook my pickle on chicken thighs, so I cooked the broth in advance, since chicken meat cooks quickly and I don’t want the meat to spread all over the pan like stew.

The vegetable set is traditional for many first courses: potatoes, carrots, onions, garlic, bell peppers, herbs, sauerkraut. Instead of tomato paste I will use tomatoes. I believe that the time for tomato paste is winter, but now I will take advantage of the natural gifts of autumn.

I'll share a little secret. I try to make rassolnik from bagged rice. Firstly, the soup turns out to be more rich, secondly, you can never go wrong with the proportions, and thirdly, rice porridge boiled with broth and vegetables turns out to be unusually tasty.

I decided not to fry the vegetables in advance in a frying pan, but to boil them, that is, the pickle should be both rich and, to some extent, dietary.

So, let's begin. I lay out the half-cooked chicken meat and bring the broth to a boil.

I put the potatoes, cut into large cubes, into a boiling broth and cook until half cooked for about 10 minutes, although it should be borne in mind that the cooking time of the potatoes depends on the variety.

I chop the carrots into large strips,

tomatoes - cubes, add to the broth.

As soon as it boils, it’s time for half-cooked chicken thighs and a bag of rice. And pour in 30-50 ml of olive (or other) oil. I cook for another 10 minutes.

During this time I prepare the remaining vegetables.

Lightly chop the cabbage

I cut the onion, bell pepper and garlic into cubes. I put all this stuff into a saucepan. I boil for another 5 minutes.

After five minutes you can take out the bag. I put part of the rice on a separate plate, and send the other part back to the broth. The amount of the second part depends on the desired thickness of the pickle. I put about a third of the bag in the pickle. The soup turned out not thick, but not liquid either.

3 minutes before the end of cooking, I add chopped herbs and bay leaves. I taste it and add some salt.

I turn off the gas, cover the saucepan tightly with a lid, leave it to simmer, and after about five minutes the pickle can be considered ready.

Pour into plates and start tasting. To be honest, I didn’t even expect that the pickle would turn out so tasty. Sauerkraut did not spoil it at all, on the contrary, it made the taste more tender and softer, but to understand it, you have to experience it.

Cooking time: PT00H40M 40 min.

Homemade pickle differs from the classic one in the presence of white cabbage in the recipe. This soup can be prepared with meat broth (usually chicken, beef, pork or even pork heart is used) or made vegetarian. In any case, you will get a wonderful first course with a pronounced taste.

Rinse the meat for the broth well, put it in a saucepan, cover with cold water and cook over medium heat. While the broth is cooking, prepare the vegetables for the soup. If you are making a pickle soup using cubed broth or a vegetarian one, then all the ingredients are added to boiling salted water.

Ingredients for pickle with cabbage

Meat or poultry for broth
White cabbage - 200 g
Potatoes - 3 pcs.
Pickled cucumbers - 2 pcs.
Onions - 1 pc.
Butter - 2 tbsp.
Cucumber pickle - 100 g
Celery root, parsley root
Dill, parsley
Salt pepper

Peel the onions, parsley and celery roots, rinse well and chop into small strips. Heat a frying pan, add butter, add chopped vegetables, fry over medium heat. Cut the pickled cucumbers into small cubes, add them to the vegetables, reduce heat, cover the pan with a lid, and simmer over low heat for 10 minutes.

Cut the white cabbage into small strips and place in a pan with ready-made boiling broth or salted water. Bring to a boil, then add the diced potatoes to the pan. Bring to a boil again, leave to simmer for 5-10 minutes, then add the sautéed vegetables. Leave to simmer over low heat for 10-15 minutes. 5 minutes before readiness, add salt, pepper, cucumber pickle. Serve with sour cream and herbs.

Homemade pickle soup turns out very well in a slow cooker. To do this, vegetables and pickles are simmered for 10-15 minutes in the “Frying” mode. Then cabbage and potatoes are added to the multicooker bowl, filled with prepared broth or water, salt and pepper and put on the “Soup” program for 30 minutes.

Rassolnik is a dish that has been present in Russian cuisine since time immemorial. In the old days, the soup had the intricate name “kalya”, and it was prepared with cucumbers in cucumber brine. Pickles are still the basis of this first dish. There are a lot of variations in the preparation of rassolnik; in culinary sources you can find more than 30 types of delicious dishes, from vegetarian and mushroom to bean and even sausage. Today we will prepare a spicy pickle soup with pork and cabbage - a recipe that will make you lick your fingers!

What you need to know before preparing pickle sauce

The sour-salty rassolnik soup, despite its popularity, has both supporters of this first dish and opponents. The fact is that the classic recipe for rassolnik (Leningrad) includes the addition of pearl barley. The grain in the soup behaves whimsically - it must be washed before cooking, and it is advisable even to soak it overnight and, in the end, boil it separately from the other ingredients. If you ignore the tips described above, then pearl barley can behave unpredictably in a dish: boil over and give the soup a “sour” taste or make the broth cloudy.

As an option, we offer a simplified pickle recipe, without adding pearl barley. This rassolnik is served in many Russian restaurants. Pork, cabbage, potatoes, cucumbers - these are the main ingredients that the recipe contains. They are affordable, won’t hurt your wallet, and they are the ones we will use in preparing the legendary Russian soup. Anyone can make this pickle! The dish will turn out no less satisfying, but with full confidence you will be able to prepare an excellent soup for lunch on the first try.

How to cook

It doesn’t take much time or effort to prepare pickle soup. Just take the proposed recipe, follow the step-by-step instructions, and soon a delicious first course will be on your table.

Cooking time: ~ 1 hour 30 minutes.

Number of servings: 6.

To prepare homemade pickle you will need the following ingredients:

• 4 liters of water;
• 500 g lean pork;
• 5 medium potatoes;
• 1 large carrot;
• 2 medium sized onions;
• 4 tbsp. l. vegetable oil;
• ½ small head of cabbage;
• 3-4 pickles;
• 200 ml strained cucumber brine;
• 1-2 bay leaves;
• salt, ground black pepper to taste;
• fresh dill and parsley.

Let's start cooking

1. Wash the meat. Cut the pork into small pieces. Add water and cook for 1 hour.

On a note! If you cook the broth in advance, the cooking time for the first course will be reduced by two thirds. The recipe allows you to use ready-made broth if it was cooked no more than a day ago. You can also freeze pork broth for future use to save time. The broth in an airtight container is stored for a long time and does not lose its taste when defrosted..

2. Wash the vegetables and peel the skins. Cut the carrots into strips. Chop the onion. Chop the cabbage thinly with a sharp knife. Cut the potatoes into cubes.

3. Pour vegetable oil into a frying pan and heat it up. Place onions and carrots in oil. Fry the vegetables over medium heat for 5-7 minutes (do not overcook!).

4. Trim the ends on both sides of the pickles. Cut the cucumbers into strips, place in a separate bowl, add boiled water and simmer until soft.

5. Add shredded cabbage to the boiling broth with meat. Boil.

6. Place potatoes with fried carrots and onions in the broth. Cook for 10 minutes.

7. Place softened pickles in a saucepan with vegetables and meat, pour in the brine. Cook for 15 minutes.

Important! Remember the main rule when preparing this dish: do not add pickles to the broth at the same time as the potatoes or before them. The potatoes will remain tough. In this case, you should not make changes to the recipe; cucumbers are added only after the potatoes have been sufficiently boiled.

8. Taste the broth. Add salt to taste to the soup, add bay leaf and cook for no more than 5 minutes.

9. Sprinkle each portion of pickle with chopped herbs before serving.

A tasty and satisfying pickle is ready! An excellent recipe for beginner housewives that will diversify the usual menu. Usually sour cream is served as a dressing for this first course - this fermented milk product goes well with the spiciness and piquancy of pickle.

A couple of slices of fresh bread, a plate of piping hot aromatic pickle sauce, seasoned with sour cream - this is a real dream even for a picky gourmet!

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