When it comes to the classic first dishes of Russian cuisine, immediately comes to mind a fragrant rassolnik in the company of freshly baked pies. If you want to get a really rich traditional soup, then try to cook a pickle in the multivark, following the directions from this collection.
Rassolnik with meat
The history of this first dish is more than five hundred years! Not all my life soup cooked on the basis of meat. As we know it now, the rassolnik was served to the nobility's tables. With the increased availability of beef now, almost everyone can afford this dish, and the omission of such a chance is equal to a culinary crime.
Ingredients:
- water - 2,4 l;
- beef on the bone - 560 g;
- a handful of pearl barley;
- potatoes - 730 g;
- carrots - 115 g;
- pickled cucumbers - 290 g;
- onion - 95 g;
- stalks of celery - 2 pcs .;
- a handful of dill greens;
- tomato paste - 25 g;
- laurel leaves - 2 pcs.
Preparation
- Before you prepare a pickle with meat and pearl barley, rinse the latter and adhere to the soup base.
- Pour the meat on the bone, pearl bar and laurel with water. Well salt and boil on "Baking", periodically removing noise from the surface.
- Boiled meat is disassembled and returned to the bowl.
- Save the chopped vegetables and also toss them in a saucepan. Then send the chopped tubers along with the tomato paste.
- Rassolnik in the multivar cook in the mode "Soup" before the signal.
Pickle with pork
This option is difficult to call traditional, but it is quite acceptable and widely loved by fans of hearty and fatty soups. In order for pork to give maximum taste, it is better to choose pieces on the bone, with a moderate amount of bacon and pink flesh.
Ingredients:
- pork on bone - 1.4 kg;
- water - 2.8 liters;
- pearl barley - 35 g;
- butter - 10 g;
- onion - 115 g;
- carrots - 90 g;
- cask cucumber - 70 g.
Preparation
- The base of the rassolnik in the multivarquet will be the vegetables, cooked on melted butter in the "Bake".
- They are sent pieces of pork, croup, pour liquid.
- Rassolnik in the multivark with a pearl bar is cooked on the "Quenching" for about 2 hours. At the very end of the soup lay grated cucumber.
Rassolnik with beef
Since Russian cuisine is loved far beyond its homeland, consumers from all over the world began to adapt the recipe to their taste. Let you not be frightened by unusual additives such as provan grass and chili flakes, rassolnik in the multivark, the recipe of which is presented below, pleasantly surprises with its freshness.
Ingredients:
- beef - 630 g;
- onion - 95 g;
- garlic - 2 teeth;
- Provencal herbs - 1 teaspoon;
- a pinch of chilli flakes;
- water - 1,3 l;
- pearl barley - 65 g;
- parsley root - 1 piece;
- stalks of celery - 2 pcs .;
- large fleshy tomato - 1 pc .;
- pickled cucumbers - 95 g.
Preparation
- After warming the device on "Baking", pour a little vegetable oil into the bowl and use it to pass the shredded vegetables and meat.
- Fill the bowl with water and sprinkle the croup, add herbs and pepper. Continue cooking the pickle in the multivark using the "Soup" option.
Rassolnik with smoked ribs
Along with foreigners, our lovers of this first dish also differ ingenuity. In order to achieve pleasant smoked notes in the soup, its base is not cooked on the usual raw meat, but on a mixture of bacon and smoked ribs.
Ingredients:
- water 840 ml;
- onion - 115 g;
- carrots - 230 g;
- smoked ribs - 195 g;
- pickled cucumbers (+ brine) - 115 g;
- bacon - 45 g;
- celery root - 65 g;
- potatoes - 370 g;
- rice - 75 g.
Preparation
- Before you properly cook rassolnik, fry the bacon slices, frying excess fat. Use it to pass through all the vegetable ingredients.
- Send to the roast the segmented ribs, pour the washed rice and put the potatoes.
- Fill all the liquid, switch to "Varka" and prepare rassolnik with rice in the multivark about one and a half hours.
Rassolnik without meat
Especially for fans of vegetarian treats , there is also a variation of the rassolnik in the multivariate, excluding any meat components. This fact will help to prove even the notorious meat-eaters that soups without animal products in the composition can be equal to the same nourishing and fragrant, the main thing is to choose the right ingredients and their proportions.
Ingredients:
- pearl barley - 65 g;
- crochet cucumbers - 95 g;
- onion - 80 g;
- the laurel leaf;
- pea pepper - 3 pcs .;
- potatoes - 320 g;
- marinade from olives - 45 ml.
Preparation
- Spasserovarov bow on the bowl of the device, add to it grits and chopped tubers. Pour about two liters of water, marinade.
- Throw the rest of the ingredients and prepare the rassolnik without meat in the multivark in the "Soup" mode before the signal.
Rassolnik with mushrooms
How to prepare a rassolnik in a multivarquet, turning it into a dish worthy of a place in the restaurant menu? In this you will be helped by a pronounced fragrance of forest mushrooms. If you're lucky enough to stock your own crop back in the season, then boldly use it, otherwise the package of dried white mushrooms can be purchased at the supermarket.
Ingredients:
- potatoes - 490 g;
- pickled cucumbers - 180 g;
- onion - 170 g;
- tomato paste - 10 g;
- Dried white mushrooms - 45 g;
- laurel - 3 leaves.
Preparation
- Mix the mixture of onion and grated cucumbers on the "Zharke" until half cooked. Put a spoonful of tomato paste and dilute it in a ladle of water or brine.
- Soak the mushrooms and add them together with the remaining liquid directly into the bowl. Bring up to two liters of water and throw laurel.
- Leave the rassolnik cook in the option "Soup" for 40 minutes.
Rassolnik with chicken hearts
When preparing a domestic rassolnik, do not be afraid to use giblets or even replace them with beef flesh. Such a move will help significantly save on the food and at the same time will not affect his taste. An alternative to chicken giblets may be a pork or beef heart.
Ingredients:
- hearts - 640 g;
- potatoes - 320 g;
- pickled cucumbers - 180 g;
- carrots - 85 g;
- rice - 40 g;
- handful of green parsley.
Preparation
- Fry the gible along with the carrots, selecting any suitable mode.
- Put in the washed rice, put the grated cucumber, and chopped tubers.
- Pour in two liters of water and continue to boil the ingredients on the "Quenching" until the signal.
Rassolnik with beans
Only beans can fight against the protein content of meat. Therefore, if you decide to cook not only warm and nutritious, but also a useful dish, give preference to them as a substitute for cereals that are characterized by a high concentration of carbohydrates.
Ingredients:
- soaked beans - 290 g;
- salted mushrooms - 320 g;
- meat broth - 2.2 liters;
- potatoes - 320 g;
- crocheted cucumber - 190 g.
Preparation
- Rassolnik with beans and pickled cucumbers, the recipe of which is described below, is surprisingly simple.
- After cutting the components, put them in the bowl of the device, turn on the "Soup" and after one and a half hours proceed to the tasting.