The rassolnik should be slightly sour, but definitely not overtly sour. Meanwhile, this mistake is made in almost every home.
We will tell you how this happens and what prevents you from cooking a normal and tasty rassolnik, if not like in a restaurant, then like in a canteen.
In general, rassolnik is rarely prepared. The reason is not only the mistakes of housewives, but also the unwillingness to mess around with pearl barley.
And when the soup doesn’t turn out very tasty, you’ll want to make it even less next time.
There are two important moments when preparing the first course.
Firstly, rassolnik should not be prepared from pickled cucumbers, which contain vinegar or citric acid.
For rassolnik, only salted cucumbers are used, for which salt is used as the main preservative.
Secondly, even in this case, you should not add more than 20% of the volume of the saucepan to the cucumber broth.
By following these two important conditions, you can prepare a delicious rassolnik according to any recipe.
