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What to do if the rassolnik turns out sour: chef's tricks
27.02.2023 14:22
Updated: 14.04.2023 08:34
Rassolnik is a first course no less popular among the people than borscht or shchi, and perhaps even more so.
In addition to the fact that it requires a bit of fiddling with the pearl barley, the cook may be in for another disappointing disappointment: the rassolnik may turn out to be too sour.
Let's try to figure out what the reason is and what to do with such a dish.
Why is rassolnik sour?
A freshly cooked dish can be sour for two reasons - cucumbers or brine, or maybe both. It happens that housewives cook with cucumber brine and add cucumbers, but in this case it is better to try the preparation in advance.
What to do with sour pickle soup
There are two options: one with carrots and the other with potatoes, but according to cooks, both work flawlessly.
The carrot method
You will need one medium carrot. It needs to be grated (large), then fried in vegetable oil and stewed in a small amount of water. When ready, the vegetable will be sweet and will extinguish some of the sour taste. When the carrots are ready, pour 1-2 ladles of broth from the pickle soup, add the carrots and 1 ladle of boiling water.
The potato method
If there is any meat broth left, add 2-4 potatoes (peel and cut as for making soup), boil. Then add the potatoes and broth to the finished dish and bring everything to a boil.
If necessary, you can drain some of the sour broth.
