Rassolnik "Leningradsky" - A Step By Step Recipe With A Photo. How To Cook Leningrad Pickle?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

An excellent pickle with rice, beef and pickled cucumbers (you can also use pickled ones). Try it!

Ingredients

Beef (preferably with bone) - 600 g

Water - 1.5 l

Potatoes - 3 pcs.

Carrots - 1 pc.

Pickled cucumbers - 150 g

Onions - 1-2 heads

Brown rice - 1 cup (or pearl barley - up to 2/3 cup)

Tomato paste - 1 tablespoon

Vegetable oil - 2 tbsp.

Laurel - 2-4 leaves

Dry herbs (dill, parsley)

Fresh herbs (dill, parsley)

Parsley root to taste

Brine (marinade …) - 250-500 ml.

Salt and pepper to taste.

51 kcal
2 h. 30 min.
2 h. 30 min.

Photo of the finished dish

Step by step recipe with photo

Leningrad rassolnik is usually cooked in beef broth with bone and traditionally with pearl barley, and it is also possible with rice. I want to share the recipe for my pickle with different nuances: from beef meat (with or without bone - as you are lucky in the store), pickled gherkins and brown rice, but just in case I will write how to cook barley for it …

You will need the following set of products:

First of all, set the meat to cook. After descaling, add peppercorns (allspice here) and laurel, lightly salt and cook over low heat, covered for about 1.5 hours.

To cook barley, you must first rinse it thoroughly in several waters, then soak it for a couple of hours. Then pour cold water in a ratio of 1 part of cereal: 1.5-2 parts of water, bring to a boil and cook over medium heat for about half an hour under a lid. After turning off the heat, you need to leave it to swell.

But I used unpolished rice for pickle - brown, also very useful cereal. Cooked in a ratio of 1 part rice: 2 parts water, after boiling for about half an hour under a lid over low heat.

This is how you can cook these cereals together with the soup, and not separately, adding them after the meat is cooked, the main thing is that they do not boil into porridge …

When the beef is cooked, then you need to get it out of the broth, cut the meat from the bone and cut into pieces, strain the broth, bring to a boil and throw potatoes into it.

While the potatoes are boiling, simmer the carrots and finely chopped onions in vegetable oil for about five minutes, add the tomato paste and simmer for another couple of minutes. For soups, I gave up the strong frying of vegetables and for greater usefulness, and for taste, I prefer to darken.

For almost finished potatoes, send carrots with onions, cooked rice, and then pieces of cucumber and pickle / marinade to the pan.

In a pan with the remaining oil after carrots and onions, lightly fry the pieces of beef.

After adding meat and dry herbs, cook the pickle over low heat for a couple of minutes, and then let it brew without heat under a lid for 10-15 minutes.

Serve Leningrad pickle with fresh herbs and sour cream.

My portion is without sour cream, i.e. I love her in a bite or on bread …

Enjoy your meal!