Rassolnik I

Description

Soup with pickled cucumbers

Ingredients

• 0.7 lbs (320 g) beef (with or without bones)
• 0.5 lbs (200 g) potatoes
• 0.1 lbs (50 g) rice
• 0.7 ounces (20 g) parsley
• 0.1 lbs (50 g) carrots
• 2 small size onions
• 0.1 lbs (50 g) pickled cucumbers
• 1 tomato
• 1 tablespoon sour cream

Directions

Preparing meat broth

1. Put beef into a large saucepan and cover with 1.2 gallons (4.5 l) cold water.
2. Bring to a boil; reduce heat.
3. Remove the grease and froth from the broth surface with a spoon.
4. Add one onion.
5. Cook at low heat for 1 – 2 hours.
6. If beef is with bones, filter the broth.

Pan-frying vegetables

1. Melt one tablespoon margarine in a frying pan.
2. Add chopped onions, carrots and parsley cut into sticks.
3. Cover and saute at low heat for 15 minutes stirring occasionally.
4. Add chopped tomato and saute for another 5 minutes.

Simmering pickled cucumbers

1. Put chopped pickled cucumbers into a saucepan.
2. Add meat broth covering cucumbers.
3. Cover with lid and simmer at low heat for 15 – 20 minutes.
4. Add rice to boiling meat broth.
5. Bring to a boil.
6. Add potatoes cut into bars and sauteed vegetables.
7. Boil for 10 – 15 minutes.
8. Add simmered pickled cucumbers and boil for another 5 minutes.
9. Salt can be added by taste.
10. Served with sour cream.