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How to Make a Delicious Rassolnik: 5 Rules You Need to Know
23.02.2023 05:30
Updated: 14.04.2023 06:17
Rassolnik is a descendant of kalya soup, which was prepared on the principle of fish soup, but at the end of cooking, brine and cucumbers were added to give it a sour taste. Later, soups with meat broth began to be prepared in the same way, which were called rassolnik.
The principle of preparing the dish is simple, but there are things you need to know to get a tasty and aromatic soup.
First: pickles
No matter how tasty pickled cucumbers are, real rassolnik requires salted cucumbers and brine from them. These ingredients give rassolnik its unique sourness, obtained as a result of natural fermentation. No vinegar or other acid can imitate this taste.
Second: the right combination of meat and cereals
Rassolnik must contain cereals. The classic option is beef broth and pearl barley. Rice goes better with chicken. For goose or duck broth, you can take barley groats.
For vegetarians and people observing Lent, the option with mushrooms instead of meat is suitable. You can add pearl barley and rice to the mushrooms.
Note: it is recommended to cook pearl barley separately, as the color of the products changes when cooked with meat for a long time.
Third: do not add salt
The brine is responsible for the saltiness of this soup. It is with its help that the degree of acidity and saltiness varies. In the classic version of the brine, you need to take 1/3 of the total volume. But everyone should find their own golden mean, because the brine itself can differ in taste, and personal preferences should also be taken into account.
Fourth: aromatic herbs
In the old days, people paid tribute not only to brine, but also to herbs and root vegetables. Parsnips, root parsley, thyme, onions, bay leaves, etc. were added to rassolnik. Black peppercorns also add piquancy to the soup. It is impossible to give a clear recommendation here, because everything depends on the taste preferences of specific people. Therefore, experiment to find your ideal option.
Fifth: give it time
To ensure that the flavors are revealed and the soup is rich and aromatic, you should let the rassolnik sit after cooking. This dish, like borscht, tastes better the next day, as all the ingredients are soaked in each other's flavors and aromas.
If you serve rassolnik immediately, it may be sharp, but after a few hours its taste will become uniform, softer and more delicate.
Serve rassolnik with sour cream and fresh bread. You can add herbs to your taste.
