What is Rassolnik?
Cucumber and cucumber juice is the cornerstone of traditional Russian soup called rassolnik , a recipe that has properties cure hangover. Although vegetarian styles are produced, the classic way of preparing this six -immediate meal is with kidneys of pigs or cows, or with just a few chicken liver. Along the way, other generally accepted soup ingredients, such as potatoes, carrots, onions, barley, chicken pieces of breasts and a mixture of herbs, are often added.
once known as Kalya , Rossolnik has evolved as a Russian way to introduce the favorite local cuisine - pickled cucumber. To prepare food, most chefs begin by producing supplies, usually by cooking the bones of any meat will be used with some onions, garlic, bay leaves, salt and pepper and then tensioning the liquid. Others just buy chicken, beef or vegetable supplies.
The kidney cooking for Rassolnik takes accuracy and care, otherwise the otoxicity of rgans could be transferred to the bowl. ItIt means that the entire kidneys decorated with fat in the water for about 10 minutes or more throws water. The kidneys are then cooked for another hour in a fresh pot of water, and then water can be added to the stock mixture, while the kidneys are cut into small pieces.
When the kidneys are cooked, many chefs begin to prepare the remaining components for rassolnik . Chopped vegetables such as carrots, more onions, celery and potatoes are "sweat" in the pan and then add to the stock. Barley is also often added at this point.
Cucumbers come almost for the last time in preparation rassolnik . They are peeled, cut into small cubes and sweating in the same pan as the second vegetables. Just when the potatoes are ready to eat, cucumbers are added to the soup, along with herbs like coriander, cilantro, thyme and parsley. They leave these ingredients too long on the stock that lack any taste.
sAs with another popular Russian soup, cabbage, which is focused on cabbage , rassolnik is often decorated with sour cream and some chopped dill, complement the acidic flavored cucumber. Some make the soup more acidic by soaking of cucumber scrubs into boiled water for about 10 minutes and then by adding this liquid to the stock. Another improvement of the original recipe includes the use of pieces of chicken or beef instead of the usual kidneys or stomachs, or omitting all meat and cucumber production of a single and single star.