Rassolnik is a dish, or rather a soup of Russian cuisine. Pickled cucumbers or cucumber pickle serve as the basis of the pickle. The taste of pickle should be slightly acidic and slightly salty. Pickles are prepared with different cereals - rice, buckwheat, pearl barley, etc. From meat, chicken, beef, pork, as well as offal - kidneys, offal, heart are added to pickles.
Today, we will prepare a delicious pickle with rice and chicken. I want to give one important piece of advice right away - do not immediately eat pickle after cooking. Let it brew for at least 2 hours. Believe me, the real pickle is much tastier than freshly brewed.
Ingredients
- Chicken broth 2 l.
- Boiled chicken 200 gr.
- Rice Kuban 50 gr. (can be replaced with any rice).
- Carrot 100 gr.
- Bulb onion 100 gr.
- Potatoes 200 gr.
- Garlic 2 cloves.
- Pickled cucumbers 250 gr.
- Cucumber pickle 200 ml.
- Vegetable oil 30 ml.
- Salt and pepper to taste.
- Greens to taste.
Pickle with rice and chicken step by step recipe
Boil chicken broth, strain it. Separate the chicken meat from the bones and cut into small pieces. Learn how to cook chicken broth here. Cut the onion into strips, grate the carrots on a coarse grater, cut the potatoes into cubes.
Cut pickled cucumbers into thin half rings, or quarters. Put in a saucepan, add 200 ml. cucumber brine and place over medium heat. When the liquid boils, reduce the heat to a minimum and simmer (stew) the cucumbers until soft.
Fry onions and carrots in vegetable oil until cooked (vegetables should be soft). Then add finely chopped garlic and herbs to the passivated vegetables.
Pour chicken broth into a saucepan, add 50 grams of rice and put on medium heat. Cook rice until half cooked.
Then add potatoes and cook until fully cooked. When the potatoes are completely ready, add the poached pickles, sautéed vegetables with garlic and herbs, boiled chicken. Bring the pickle with rice to a boil, boil for 3 minutes and remove from heat. Bring to taste with salt and black pepper. Ready pickle should be infused for at least 2 hours. Then serve it to the table hot with sour cream. Bon Appetit!