Properly prepared rassolnik can bring unforgettable pleasure even to the most sophisticated gourmet.
If you've ever tried this soup and weren't satisfied, the problem may not be with the recipe, but with the execution.
Expert of the online publication BelNovosti, chef Yulia Arkhipova shared secrets that will help you prepare a rassolnik that will win the hearts of all your guests.
Cucumbers
Only salted (pickled) cucumbers are suitable for rassolnik, ideally those from a barrel, as they have a rich taste and characteristic aroma.
The brine in which these cucumbers were stored can also be added to the pan.
But pickled cucumbers are not suitable here, as their taste does not correspond to the traditional recipe of this soup.
Pearl barley
Pearl barley for rassolnik must be pre-treated. Before adding to the broth, rinse the grain thoroughly, or better yet, pour boiling water over it and leave it for 5 minutes.
As a result, the pearl barley will cook faster and the soup will not become cloudy.
Potato
You can take liberties with this ingredient: you can add it to the pan, or you can skip using potatoes.
Supplements
To add a special aroma and taste to the rassolnik, you can include dried forest mushrooms among its ingredients.
They must first be soaked and then fried together with vegetables, and only then can they be added to the soup.
Innings
Before pouring the freshly prepared rassolnik into bowls, let it sit for a while. When the soup has cooled down a bit, serve it with rich village sour cream and Borodinsky bread.
Expert: Julia Arkhipova
