Pickle with beef and rice. How to cook pickle with rice and pickles step by step recipe Pickle with rice and pickles

Rassolnik is one of vintage dishes Slavic cuisine. It is a soup boiled in water or broth with the addition of brine and pickles. To make the dish more satisfying, they put cereals, vegetables, meat, meat or chicken offal, less often - fish. Most of the classic pickle recipes involve the use of pearl barley as a cereal, but not everyone likes it, and it takes a long time to cook. Many housewives prefer to cook pickle with rice and pickles. This base is especially good in combination with poultry meat.

Cooking features

A hostess who does not have culinary skills can take up the preparation of a pickle without fear of spoiling the food. It is only necessary to familiarize yourself with the technology for preparing this dish and not violate the recommendations that accompany the selected recipe.

• Pickled cucumbers and marinade from under them are not suitable for pickle, when using them, the potatoes will turn gray, and the soup itself will come out different from the original. Pickled cucumbers are made according to a different technology, only they and cucumber pickle allow you to give the soup unique notes with a subtle sourness.
• If you want to soften the piquancy of pickles, you can fry them in butter before adding them to the soup.
• Onions and carrots are usually fried in vegetable oil before being added to the soup, then stewed with cucumbers and only then added to the soup. This manipulation is optional. If you refuse to roast, the vegetables must be put into the soup 5 minutes after laying rice and potatoes in it, otherwise they will not have time to become soft enough.
• You can salt the pickle only a few minutes before it is ready, otherwise there is a risk of oversalting it.
• If pickles are coarse, it is recommended to clean them before use so that the pickle has a delicate texture.
• Do not pour pickle on plates immediately after it is cooked. The soup will be tastier if you let it brew under the lid for 15-20 minutes.
• Serve pickle preferably with sour cream and chopped herbs, which will make the soup much tastier and more aromatic. If you want to add greens to the pan, after introducing this ingredient, the soup must be boiled for several minutes. If this is not done, it can quickly deteriorate.

Knowing the features of the preparation of pickle, you can choose any recipe. Even a novice cook can make a delicious dish according to any of them.

Rassolnik with rice, pickles and meat

• meat on the bone (beef or pork) - 1 kg;
• rice - 40 g;
• potatoes - 0.5 kg;
• pickles - 0.3 kg;
• cucumber pickle - 150 ml;
• carrots - 100 g;
• onions - 100 g;
• vegetable oil - how much will go;
• water - 2.5 l;
• salt, bay leaf, peppercorns, fresh herbs - to taste.

Cooking method:

• Wash the meat, cover with water and put on fire. When the water in the pan boils, cook the meat for 10 minutes, removing the foam, then reduce the heat, cover the pan with a lid and cook the meat until tender. It is considered ready when it begins to easily move away from the bones.
• Peel the potatoes, cut into cubes about one and a half centimeters.
• Free the onion from the husk, cut into small cubes.
• Peel the carrots, grate on a coarse grater or cut into thin strips.
• Cut the pickled cucumbers into small strips.
• Remove the cooked meat from the broth, put the potatoes in it. Once it boils again, add the rice. Boil 15 minutes.
• While the potatoes and rice are cooking, heat the oil in a frying pan, put the onions and carrots in it. Fry until golden brown.
• Add cucumbers and brine, simmer for 10 minutes.
• While the vegetable roast is cooking, cut the meat into portions, return it to the soup.
• 15 minutes after adding the potatoes and rice to the broth, place the vegetables in the pot. Stir.
• After 5 minutes, try the soup, salt it, add bay leaves, black peppercorns and continue to cook pickle for another 5 minutes.
• Remove the pot of soup from the stove. Leave it covered for 15 minutes to infuse.

Recipe for the occasion::

Put a piece of meat in each plate, catching it from the pickle, fill it with soup. Add sour cream, sprinkle with herbs and serve.

Pickle with rice, pickles and chicken

• chicken legs- 0.5 kg;
• celery stalks - 100 g;
• pickles - 0.2 kg;
• potatoes - 0.3 kg;
• carrots - 0.2 kg;
• onions - 0.2 kg;
• rice - 80 g;
• cucumber pickle - 100 ml; m
• dill - 100 g; m
• cilantro - 50 g; m
• bay leaf - 2 pcs.;
• peppercorns - 4-5 pcs.;
• vegetable oil– 20–30 ml;
• salt - to taste;
• water - 2 l.

Cooking method:

• Rinse the rice to such an extent that the flowing water becomes clear.
• Wash the chicken thighs. Put in a saucepan. If desired, they can be replaced with chicken breast or half a small chicken.
• Peel carrots and onions.
• Put one carrot and one onion to the chicken.
• Pour in water, bring to a boil over medium heat.
• Boil for 5 minutes, removing the foam with a slotted spoon. Turn off the fire. Add spices, cook for 30-40 minutes depending on the size of the pieces.
• Remove vegetables and chicken from the broth, strain the broth.
• Cool the chicken legs, remove the meat from them, chop medium-sized and return to the broth.
• Put rice into the broth.
• Peel and cut the potatoes into medium-sized cubes, add them to the soup 5 minutes after the rice.
• Grind the remaining carrots on a grater. Finely chop the onion.
• Wash the celery stalks, cut into small pieces.
• Cucumbers cut into thin strips.
• Heat the oil in a frying pan, fry the onion and carrot in it until soft.
• Add celery, after 5 minutes put cucumbers, pour over brine, simmer for 3-4 minutes.
• 15 minutes after adding the potatoes to the soup, put the fried vegetables in the pan.
• Continue to cook the soup for 5 minutes.
• Finely chop the greens, pour into the pan. Boil for 5 more minutes.

After the soup has been infused under the lid for 15–20 minutes, it can be poured into bowls, seasoned with sour cream and served. The dish has a seductive aroma and is liked by almost everyone.

Pickle with rice, pickles and mushrooms

• rice - 80 g;
• pickles - 0.2 kg;
• potatoes - 0.6 kg;
• fresh champignons - 0.2 kg;
• garlic - 2 cloves;
• lemon - ¼ pcs.;
• onions - 0.2 kg; m
• fresh dill - to taste;
• butter- 100 g;
• water - 1.5 l.

Cooking method:

• Rinse rice, cover with water, put to boil on the stove.
• Peel the potatoes, cut into medium-sized cubes, pour into the pan when the water boils in it.
• Free the onion from the husk, cut into thin half rings.
• Wash the mushrooms, dry with a napkin, cut into strips.
• Peel pickled cucumbers, grate coarsely.
• Melt the butter, put the mushrooms and onions in it. Fry until the liquid from the mushrooms has evaporated from the pan.
• Add cucumbers, squeeze the juice from a quarter of a lemon on them. Simmer for 2-3 minutes.
• When 15 minutes have passed after adding potatoes to the soup, add mushrooms and cucumbers.
• After 5 minutes, add garlic and dill, finely chopped with a knife, to the pan, if necessary, salt the dish, tasting it.
• Continue cooking for 5 minutes, then leave covered for 15 minutes.

Mushroom pickle is tasty and fragrant. If the butter is replaced with vegetable oil, the dish is suitable for a vegetarian diet, it can be included in the menu in the post.

Rassolnik is one of traditional dishes Russian cuisine. It can be made with water or broth. The main ingredients are pickled cucumbers, which give the soup a unique taste, and cereals, thanks to which it turns out to be satisfying. Rice is often used as a cereal. With it, the dish has a taste that almost everyone likes. Such a pickle is especially tasty on chicken broth.

Rassolnik is Russian dish which is prepared from pickles with the addition of cucumber pickle. In the old days it was called "Kalya". Then for its preparation, in addition to meat and chicken, caviar was used.

The taste of pickle should be moderately sour and spicy. Just such an effect is given by pickles and brine. Just be careful when adding brine to the soup, too much can make the brine more sour than it needs to be.

Russian pickle is prepared preferably from meat: pork, beef, chicken, lamb, veal. Also from offal: chicken offal, kidneys, beef heart. Possible and lean version dishes: from fish, mushrooms, or without adding the listed ingredients at all. Groats can also be chosen depending on preferences: pearl barley, rice, buckwheat, barley groats.

But now we are interested in the pickle with rice groats. There are many options and recipes for its preparation. Here is some of them.

Classic pickle with rice and pickles

Cooking steps:

Preparing the broth:

• Wash the meat, put it in a saucepan, fill it with cold water, put it on the stove over a fairly strong fire, bring to a boil;
• Cook for 2-4 minutes in boiling water, take out the meat, pour out the water, carefully wash the pan and do all the steps again. This is necessary so that all the harmful substances contained in the meat come out;
• After the “second” broth boils, remove the resulting foam, reduce the heat to a minimum and cook the meat for 2 hours;

While the meat is cooking, prepare the rice cereal:

• Rinse under cold water 6-7 times so that the water becomes absolutely transparent;
• Pour and leave to stand until the broth is ready;

Cooking roast:

• Finely chop the onion;
• We clean the carrots, wash them, three on a fine grater;
• Grate pickled cucumbers (you can first peel them from the skin), or cut into strips;
• Take a frying pan sunflower oil, warm up;
• Put onions, carrots in a pan, fry for 3 minutes, then add pickles, fry for another 4 minutes;
• Pour the brine and simmer all the ingredients for 7-10 minutes;

Cut the potatoes into strips or cubes (as you like).

After 2 hours, we take out the finished meat from the broth, remove it from the bone, cut into cubes or divide it into fibers, and send it back to the broth. We also add rice there, cook for several minutes, then potatoes, frying, parsley, pepper. Cook for another 7 minutes, salt.

Serve with rye bread or croutons, herbs and sour cream.

Lean pickle with rice in a slow cooker

Ingredients:

The steps are:

1. If you decide to cook a lean pickle with mushrooms: wash the mushrooms, pour them with hot water, leave for 1-2 hours (they should swell), then take them out, cut into small pieces. We do not pour out the water from the jar, but filter it and leave it, it will come in handy at the next stage of cooking. Accordingly, if you decide to make a pickle without mushrooms, then we skip this item;
2. Rice is washed in running water, poured, let it brew;
3. Preparing vegetables:

• We clean the onion, wash it, chop it finely;
• We clean the carrots, wash them, grate them;
• We cut the potatoes;
• Three cucumbers on a grater, or cut (if small - in rings or half rings, large - in strips);

1. Lubricate the multi-cooker pan with vegetable oil, add onions, carrots and pickles to it. We turn on the “Frying” mode for 15 minutes, periodically stir the contents;
2. Next, we send everything else to the pan: mushrooms (if any), rice, potatoes. If cooking with mushrooms, then fill everything with the water in which the mushrooms were insisted (add more water if necessary). If you cook without mushrooms, then simply fill the contents with ordinary unboiled water;
3. Turn on the "Soup" mode for 1 hour;
4. At the end, add salt, spices, parsley and brine. We put on "Heating" for another 10-15 minutes;
5. Serve with black bread toast and herbs.

Easy Chicken and Rice Pickle Recipe

Ingredients:

1. Boil the chicken for 1.5 hours, remove from the pan, remove the meat from the bone, cut into pieces. Strain the broth;
2. While getting ready chicken bouillon, we make frying of vegetables. We send onions, carrots to a heated frying pan, greased with vegetable oil, then add pickles there, fry for 6 minutes over medium heat;
3. Preparing rice: wash and soak in cold water, leave for a while;
4. We clean the potatoes, cut into strips or cubes;
5. Next, we send the chopped chicken and rice to the broth, cook for 10 minutes, then put the potatoes, frying, parsley and spices, salt. Cook for a few more minutes;
6. Sprinkle with herbs and add sour cream.

Fish pickle with meatballs, pickles and rice

Ingredients:

Cooking steps:

1. Wash the fish, clean, remove the insides, fill with water and put on a strong fire. Cook until cooked, then take out, separate the meat from the bones, cool, cut and add tomato paste, mix;
2. We wash the rice, let it brew in cold water (just while the fish broth is being prepared);
3. Frying: finely chopped onion, grated carrot, grated or chopped cucumbers put on a preheated pan, greased with sunflower oil. Peel and cut potatoes;
4. We filter the finished fish broth, bring to a boil, add rice to it first, then potatoes and the finished frying, salt;
5. While rice, potatoes and vegetables are cooking, we make fish meatballs: minced fish and a loaf (pre-soaked in milk), mix in a blender, salt, pepper. We send the meatballs to the soup for 5 minutes;
6. At the end, add a couple of slices of lemon, greens.

cooking secrets

• Rice is better suited for pickle cooked from turkey or chicken;
• For cooking, use pickled cucumbers, preferably barrel ones, but by no means pickled;
• Cucumbers are best peeled;
• If there are a lot of cucumbers, then it is better not to add the brine, or add quite a bit so that the soup does not turn out too sour.

Don't rush to eat it delicious dish“From the heat, from the heat”, let it brew, it will turn out much more fragrant and tastier. Be sure to add sour cream and greens before serving, and it is better to have a snack with rye bread.

Today I present to your attention such a soup as pickle with rice and pickles.

Delicious soup with meat, rice and pickles, which I think many will like. If you don’t like pork very much or want to cook more Lenten dish, you can replace it with beef, or even better, take veal.

In this case, cucumbers should be taken salted (pickled will not work), pickled, it is due to the acid that the pickle is obtained. Also, when preparing pickle, rice can be replaced with pearl barley. If you are preparing such a soup for the first time, then cook it first with rice, and next time with barley and see which option you like best.

Recipe for pickle with rice and pickles, traditionally with step by step photos.

How to cook a pickle with pickled cucumbers

Cut the meat into small pieces, put in a pot of water, put on the stove and bring to a boil.

Cook for 40 minutes, do not forget to remove the foam.

If you took beef, cook for about 1 hour.

After the meat has been cooked for the prescribed time, we clean the potatoes, cut them (I cut them larger, into 8 pieces) and put them in a saucepan.

Then we wash the rice well, draining the water 3-4 times and also put the pan to boil.

We clean the onion and cut it in any shape. I usually cut into small cubes.

Then we begin to fry it in a pan, after pouring a couple of tablespoons of sunflower oil into it.

Immediately clean the carrots and rub on a coarse grater.

Add to skillet with onion and fry.

Wash and cut greens.

After the potatoes and rice are cooked, and this is about 20 minutes, put the fried onions with carrots, herbs, a couple of bay leaves in a saucepan and salt to taste.

Let it simmer for another 5 minutes and turn it off.

Most often served with sour cream.

Also, your attention is given a video in which you will see the process of preparing a similar pickle soup.

A proper lunch menu is not complete without a first course. Today in our diet there will be pickle. This soup is familiar to many classic recipe which implies the use meat broth and pearl barley. Salted or pickled cucumbers are an invariable product for pickle, they give the dish a specific taste. Despite the fact that there are ardent opponents of this soup (who do not recognize the taste of boiled pickles), pickle deserves the third position among the first courses after borscht and cabbage soup.

This soup goes well with sour cream, mayonnaise and fresh herbs, but in no case put them in a saucepan, only when served in a serving plate.

If some dishes can be spoiled due to ignorance or inexperience, then there is not a single chance to cook a bad pickle. Everything is so simple that if you follow the recipe, the result is sure to be a delicious and fragrant culinary delight. Cook and be sure to feed those who, for unknown reasons, do not eat boiled pickles. Here are the stupid ones! After all, it was not without reason that in the old days, on the second day of village weddings, pickle was served as the first dish on the table to help the body after alcoholic drinks taken the day before.

Consider several options for preparing this dish.

Rassolnik with rice and beef

In our recipe, we suggest changing the usual barley for rice, taste quality pickle from this replacement will not suffer at all. The variety of rice does not really matter, you can use round or elongated. The beef broth turns out to be fatty and rich, so pickle with rice and beef is a great lunch option on cold winter days.

Ingredients for a 2.5-3 liter pot:

• rice groats - 100 g;
• beef on the bone - 350 g;
• pickled cucumber - 1 pc.;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• salt and ground pepper red - to your liking;
• vegetable oil - 30 ml;
• tomato sauce- 1 tbsp. l.;
• bay leaf - 1 pc.;
• fresh (or dried) herbs - to your liking.

Cooking

Start preparing the pickle by preparing the meat. Rinse the beef on the bone under cool running water and transfer to a 3-liter saucepan. Pour water, send to the stove and boil until the meat is ready. Boiling time for beef broth on the bone is about an hour, you can boil a little more so that the meat becomes even softer and separates well from the bone. Remove cooked beef and set aside. Immediately separate the meat from the bone, cut into small pieces and send back to the pan, treat your beloved Tuzik with a bone.

Season the broth to taste with salt. Rinse the pickle rice well and transfer to a saucepan. Set the heat to medium so that the boiling process is not too violent.

While the rice is cooking, prepare the vegetables. Peel them from the husk and peel, wash thoroughly.

Cut the potatoes into cubes or sticks and transfer to a saucepan with meat and rice.

Cut the carrot into thin strips (you can rub it on a grater), chop the onion into small cubes. Heat the vegetable oil in a frying pan and transfer the vegetable slices for sautéing, do not forget to stir occasionally during frying.

Cut the pickled cucumber into small cubes, add to the vegetable passivation, put the tomato sauce there. Stir and simmer vegetables until soft (over moderate heat 4-6 minutes).

Transfer the passivated vegetables to a saucepan, stir and continue to cook the pickle with rice until all the components of the dish are ready.

At the end of cooking, season the soup with ground red pepper, salt (if necessary), throw in a bay leaf.

Delicious pickle with rice is ready!

Pickle with rice, chicken and cucumbers

If you need a soup that is not too fatty, then prepare a pickle with rice, chicken and cucumbers. When used for broth chicken breast the dish will turn out to be very light, almost dietary. Quite a bit of mushrooms are usually added to such a soup for smell and aroma. Only it is better to use not champignons and oyster mushrooms, but real dried forest mushrooms.

Ingredients:

• rice groats - 0.5 cups;
• chicken meat - 700-800 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - 3 cloves;
• vegetable oil - 30-40 ml;
• salt and ground black pepper - to your taste;
• tomato paste - 1-2 tbsp. l.;
• potatoes - 4-5 pcs.;
• chili pepper - 1 pc.;
• pickled cucumbers - 2-3 pcs.;
• bay leaf - 1-2 pcs.;
• fresh parsley and dill - 1 small bunch;
• sour cream (for dressing) - optional.

Cooking:

1. Rinse the rice thoroughly, then fill it with water and leave it in this state for 40-50 minutes.
2. Wash the chicken thoroughly, transfer to a saucepan, pour water and send to medium heat. As soon as the water boils, remove the foam, reduce the heat, cover and cook until the meat is cooked.
3. Peel the onion, wash and cut into half rings. If not everyone in your family likes large pieces of onion floating in the soup, then cut it into small cubes.
4. Wash and peel the carrot, rub it on a large or medium grater.
5. Pass the peeled garlic cloves through a press or finely chop.
6. Peel the potatoes, wash and cut into sticks or cubes.
7. Remove the finished chicken from the broth, and let it cool for now, and transfer the potatoes and rice to the pan. Turn up the heat and bring to a boil. As soon as the broth boils, throw in the chili pepper, reduce the heat and simmer for 15-20 minutes.
8. During this time, heat the vegetable oil in a frying pan, transfer the onion and fry until a light golden hue. Then add carrots and garlic, salt and pepper to your taste, mix. Fry until the carrots are soft, 2-3 minutes before the readiness, put the tomato paste (you can replace it with tomato juice).
9. Separate the cooled chicken meat from the bones, cut into small pieces.
10. Cut cucumbers into small cubes, send to the pan.
11. Following the cucumbers, send vegetables from the pan.
12. 1-2 minutes before turning off the heat, add bay leaf and chicken pieces to the pickle. You can lay out the meat for each in a serving plate when serving soup to the table.
13. Wash, dry and finely chop fresh herbs.
14. Serving pickle soup with rice and chicken to the table, season with sour cream and sprinkle with herbs.

Pickle with rice and stew

There are times when the first dish needs to be prepared quickly, the kids are about to come home from school or a beloved husband for lunch. Don't have time to cook the broth? Then prepare pickle with rice and stew. A good housewife has a jar of pork, beef or chicken stew should always be in the pantry just in case of a fire.

Ingredients:

• meat stew - 1 can (350-400 g);
• potatoes - 5-6 pcs.;
• onion - 2 pcs.;
• carrots - 1 pc.;
• vegetable oil - 1-2 tbsp. l.;
• salt, seasonings and spices - to your liking;
• rice - 0.5 cups;
• pickled cucumbers 2 pcs.
• bay leaf - 1-2 pcs.

Cooking:

1. Pour water into a saucepan and place on the stove to boil.
2. Meanwhile, peel the potatoes, wash and cut into small pieces.
3. Rinse rice and cover with cool water.
4. Peel and wash the onions with carrots, chop them finely (you can grate the carrots).
5. When the water boils, put the stew into it. For pickle, you can take both pork and beef stew, the only difference is that the first option will be fatter. Feel free to transfer the entire contents of the jar to the pan, let the fat not bother you too much, so the soup will turn out richer.
6. Now send potatoes and rice to the pan, salt (but before that, try it, perhaps the stew was already quite salty), make a small fire, cover with a lid and let it boil slowly.
7. In a frying pan, heat vegetable oil, shift the onion, fry it a little, then add the carrots and mix. Make a small fire and sauté until the carrots are soft.
8. Finely chop the cucumbers and transfer them to the pan, mix. At this stage, you can add your favorite seasonings and spices that you usually use when cooking first courses, you can also put a little minced garlic.
9. About 5 minutes before the potatoes and rice are ready, transfer the contents of the pan to the pan, throw in a couple of bay leaves and sweat quite a bit more.
10. A quick pickle with rice and pickles is ready, if possible, do not pour it immediately on plates, let it brew under a closed lid for at least 15-20 minutes.

Cooking Tips delicious pickle from rice and pickles:

• If you prepare pickle without using meat ingredient, just on the water, you get an excellent lean (vegetarian) dish.
• Soft and saturated is obtained pickle, cooked in broth from meat offal.
• Who does not follow calories too much can make such a soup on fried pork ribs.
• For pickle, it is still better to use pickles, if they are not at all, then take pickled ones.
• Before the end of cooking the pickle, try the soup, if it seems excessively salty to you, add a little pickle from the cucumbers.
• Together with onions and carrots, sweet bell peppers can also be sautéed for pickle.
• When choosing a stew, do not stop at the cheapest options, there is a chance that instead of meat pieces, you will find something like minced meat or pate. It is best to buy stew in glass jar you can clearly see what's inside.

Cooking class: step by step recipe with photo how to cook tasty soup pickle with rice and pickles.

A solid, thick and rich pickle with rice is prepared both lean and on meat or poultry broth. The set “potatoes, onions, carrots”, traditional for most first courses, must be supplemented with pickles, which create the main flavor background. A portion of freshly brewed hot pickle is able to feed, warm, give a boost of energy and good mood.

Ingredients:

• rice - 50 g;
• pickled cucumbers - 1 pc. large size;
• potatoes -3-4 pieces;
• onions, carrots - 1 pc.;
• vegetable oil (salted or corn) - 1-2 tbsp. l.;
• greens, salt, pepper, bay leaf.

Step by step recipe with photo

1. Raw vegetables wash, clean, shred. First, into boiling water (about 1.6 liters of water), we lower potato tubers cut into short strips or cubes, as well as a leaf or two of spicy laurel.

2. After five minutes, lay a serving of washed rice. We do not add salt so that the potatoes and rice boil faster.

3. Strong pickle chop in small segments and send after the rice in 5-7 minutes. Sometimes chopped cucumbers are preliminarily kept in a pan with carrot-onion sautéing, as in a hodgepodge dressing. Both options are acceptable.

4. In parallel with cooking in a pan in a pan with the addition of refined oil, fry onions - we take any variety. Saute until translucent over medium heat, stirring occasionally and allowing the slices to burn.

5. Then, to the softened onion, we put large chips of large and juicy carrots, stirring, simmer for about 5 minutes.

6. We shift the passerovka from onions and carrots to almost ready soup, we try, then salt, pepper to taste. Last we throw greens, in our recipe - frozen green basil. We let the ice floe melt, the smells combine, and the soup boils again, immediately remove from the stove.

7. Serve pickle with rice, pouring into deep plates, on its own, with sour cream or double cream.