What ingredients can be called the main ones in rassolnik?
First of all, I would like to mention the pickles and brine, which is quite fair, because it is these components that give the soup its unique spicy-sour taste.
However, potatoes are also important.
The expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova emphasizes: the correct preliminary processing of vegetables is a guarantee of obtaining an incredibly appetizing and rich rassolnik.
How to cut potatoes for pickle soup
Many amateur cooks do the following: they cut the potatoes too finely and immediately put the resulting cubes into a pot with the soup being prepared.
The result is a dish in which the bright potato flavor is almost not felt.
Do you want the rassolnik to be aromatic and rich? Cut the peeled tubers into large pieces: you should get fairly large cubes or even half-slices.
Before adding the vegetable pieces to the broth, you need to briefly put them in a heated frying pan with a little sunflower oil poured into it. The result will be an ingredient that will make the soup even more appetizing and filling.
Earlier, gourmets were told why ice cubes should be added to soup .
Expert: Julia Arkhipova
