Soup with pickles and rice. Pickle: recipe with cucumbers and rice

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 in meat or poultry broth. The traditional set for most first courses "potatoes, onions, carrots" 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 charge of energy and good mood.

Ingredients:

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

Step by step recipe with photo

1. Wash raw vegetables, peel, chop. First, in boiling water (about 1.6 liters of water), lower the potato tubers cut into short strips or cubes, as well as a leaf or two of spicy laurel.

2. After about five minutes, add a portion of the washed rice. Do not add salt so that the potatoes and rice will boil faster.

3. We chop the strong pickled cucumber into small segments and send it 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 valid.

4. Simultaneously with cooking in a pan in a pan with the addition of refined oil, fry onion- we take any sort. Saute until translucent over medium heat, stirring occasionally and letting the slices burn.

5. Then put coarse shavings of large and juicy carrots on the softened onion, stirring, simmer for about 5 minutes.

6. We shift the sautéed onion and carrot sauce into an almost finished soup, taste it, then salt and pepper to taste. Throw in the greens last, in our recipe - frozen green basil. Let the ice melt, the smells combine, and the soup boil again, immediately remove it from the stove.

7. Serve pickle with rice, pour on deep bowls, on our own, with sour cream or double cream.

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 really like pork or want to cook a leaner dish, you can replace it with beef, or even better, take veal.

Cucumbers in this case should be taken pickled (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.

Pickle recipe with rice and pickles, traditionally with step by step photos.

How to cook pickle with pickles

Cut the meat into small pieces, put in a saucepan with 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 allotted time, peel the potatoes, cut them (I cut them larger, into 8 pieces) and put them in a saucepan.

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

Peel the onion and chop 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.

We immediately clean the carrots and grate them on a coarse grater.

Add to the onion pan and fry.

We wash and cut the greens.

After the potatoes with rice have been cooked, which 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 stand on the fire for another 5 minutes and turn it off.

Most often served with sour cream.

Also, your attention is provided with a video in which you will see the process of making a similar pickle soup.

step by step recipe with photo

Rassolnik is traditionally served with sour cream and pies. Its bright, pronounced taste can be supplemented with sweet tomato sauce... It is preferable to use pickled cucumbers, vegetable broth can be diluted in half with marinade.

Ingredients

• water - 4 l
• potatoes - 5 pcs.
• carrots - 1 pc.
• onion - 1 pc. (large)
• sunflower oil - 50 ml
• rice - 0.5 cups
• pickled cucumbers - 3 pcs.
• ground black pepper
• bay leaf - 2 pcs.
• dill - 1 bunch

Preparation

1. Peel the potatoes, rinse, cut into small pieces of random size, cover with cold water, put on fire, boil for 5-8 minutes after boiling.

2. Rinse the rice several times (to make the water clear), add to the potatoes and bring to a boil. Cook the rice until soft, about 10-15 minutes, stirring occasionally.

3. Cut the peeled onion into small pieces. Heat the oil in a skillet and fry the onion for 7-10 minutes until tender.

4. Rinse, peel the carrots, chop on a coarse grater, add to the onion. Stir until the vegetables are tender and stir-fry for another 8-10 minutes.

5. Chop the cucumbers on a coarse grater, add to the pan together with the released juice. Stir. Fry for about 3-5 minutes and turn off heat. If you like red soups, you can add a couple tablespoons of tomato paste.

6. When the rice and potatoes are tender, add the cucumber fry. Stir. Boil. Cook for 5-8 minutes over moderate heat.

7. Add salt and ground black pepper, add bay leaf and boil again.

8. Wash fresh dill or other herbs, chop finely and add to prepared soup. Stir and turn off heat. Keep covered for 10-15 minutes and serve with sour cream, fresh bread.

Rassolnik is a traditional dish familiar to everyone from childhood. It seems that even people who, in principle, do not eat soups, will never give up pickle with rice. Rich, tasty and satisfying, it is easy to prepare and not so long.

Pickle recipe with rice and cucumbers

Rinse the chicken leg or pork meat under running cold water. Fill a saucepan with water and add the meat. Boil. When the water boils, remove the resulting foam, put the head of onion (peeled), pepper and bay leaf in the broth. Cook the broth until the meat is done.

After the meat is cooked, take it out of the broth and chop finely. Cut pickled cucumbers into thin strips, onions - into cubes, fry vegetables in a pan. At the very end of cooking, add tomato paste to the vegetables and simmer for 2-3 minutes. Rinse the rice thoroughly in cold water. Remove the onion from the broth, add rice there.

Serve fresh pickle with fried toast slices Cut the potatoes into cubes and add to the broth. Then add the sautéed vegetables with pasta and meat. Cook the pickle for 10-15 minutes until all products are fully cooked. Before turning off the heat - salt and pepper, add a little greenery. Serve the finished dish with sour cream and a slice of rye bread. And finally, some simple tips:

• In ancient times, not only cucumbers were added to the pickle, but also the pickle itself. It was believed that this way the soup becomes more rich and sour.
• To make the soup properly cooked, the cucumbers must be added at the very end, since the acid contained in these vegetables prevents the potatoes from boiling properly.
• Boiled kidneys are also added to the pickle instead of meat. This makes the dish even thicker and richer.
  You can cook pickle with smoked chicken, and with fish, and with salted mushrooms, and even with barley, buckwheat, beans or dumplings.
• There is a vegetarian version of the soup that uses vegetable broth. However, many consider this to be wrong, because, by tradition, pickle is a rich and meaty dish. So you can't get by with vegetables alone.

Kalia or pickle with rice and pickles - the recipe for this wonderful first course has been known for a long time. Traditionally, it was cooked with kvass or cucumber brine, adding barley and caviar. Previously, this dish was loved and revered not only for its excellent taste, but also for its medicinal properties - it coped well with hangover symptoms. Now it is prepared in almost every home, partially changing the ingredients and thereby adding new shades to the traditional taste.

It is almost impossible to find a recipe for pickle with rice and cucumbers in the classic version, since initially this sour soup was prepared with pearl barley. Later, barley was replaced with rice, which shortened the preparation time of the first course and improved its taste.

Pickle is prepared according to the classic recipe from:

• meat (beef, pork, chicken or a combination of several types of meat) - 900 g;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• rice groats - 4 tablespoons;
• potatoes - about 600 g;
• pickled cucumbers - 1-3 pcs. (depending on the size);
• brine - 50-70 ml;
• bay leaf - 1-2 pcs.;
• allspice peas - 5-8 pcs.;
• salt to taste.

The preparation of the pickle begins with cooking the broth, which should traditionally be meat. To do this, thoroughly rinse the meat, peel it from the film, add water and cook until it boils. After the foam (coagulated protein) appears on the surface of the water, it must be removed with a slotted spoon, or ideally, drain the water and fill the meat with new liquid. One large onion is placed in the broth being prepared.

In order for the vegetable to give all its taste to the water, small cuts should be carefully made in the middle of the vegetable with a knife.

After boiling the second pure broth, the meat should be cooked for 1.5 hours (depending on the maturity of the product).

While the broth is preparing, the required amount of rice should be rinsed several times under running water. For the convenience of washing the grains, a colander should be used. When the water is clear, put the rice in a container and set aside until the broth is ready.

Frying is prepared in much the same way as for other first courses. First, sunflower oil is heated in a frying pan, then finely chopped onions and carrots, grated on a coarse grater, are introduced into it alternately. While the vegetables are fried, you need to grate or cut into cubes (rhombuses) the cucumbers, having previously peeled them from the tough skin. They are added to the pan, poured with brine and stewed with vegetables for about 8 minutes.

When the meat is ready, it must be removed from the broth, disassembled into fibers, separated from the bones and put back into the brew. Meanwhile, rice, peeled and diced potatoes are dipped into the broth.

Frying with cucumber pickle is introduced into the soup at the very end, along with spices, after cooking the potatoes, otherwise the potatoes will turn out tough and tasteless in acid.

Soup is served along with herbs and sour cream. Classic recipe pickle soup with rice will become a worthy alternative to borscht or cabbage soup, diversifying the diet, and supplementing it with new nutrients.

Fish pickle with pickles and rice

Pickle prepared on the basis of fish is famous for its light and interesting taste.

To prepare it, you should purchase the following ingredients:

• small fish - 350-450 g;
• barrel cucumbers - a couple of pieces;
• carrots - 2 pcs.;
• tomato paste - 20 ml;
• onions - 2 pcs.;
• potatoes - 4 pcs.;
• rice - 4 tablespoons;
• dill greens - 20 g;
• lemon juice - 1 tablespoon;
• vegetable oil - 2.5 tablespoons;
• salt and spices to taste.

The fish is washed, cleaned, filled with water and placed in a container on fire. Boil it until tender, then remove it from the water, remove the bones, cut and mix with tomato paste. While the fish is cooking, it is necessary to rinse the rice until the water becomes clear and set aside. This is followed by the preparation of frying according to the traditional scheme - first, chopped onions are fried, then carrots and cucumbers.

Diced potatoes are placed with rice in strained broth. After cooking rice and potatoes, frying and spices are added. When the dish is almost ready, herbs and a couple of lemon slices are added to it.

With beef and rice

Beef is a traditional pickle meat. It is loved and revered in different countries, thanks to its rich composition and therapeutic effect - beef will help strengthen the immune system and eliminate inflammatory processes. For the preparation of pickle, it is better to take meat on the bone in order to get a good rich broth.

This sour soup is prepared from:

• water - 4.5 l;
• beef - 600 g;
• pickled cucumbers - 250 g;
• rice - 3.5 tablespoons;
• potatoes - 6 tubers;
• carrots - 1 pc.;
• onions - 2 pcs.;
• garlic - a few small cloves;
• salt and pepper to taste;
• vegetable oil - 20 ml.

The meat is washed, filled with water and cooked after boiling over low heat for 1.30. If the meat is from an old animal, it will take longer to cook, about 3-4 hours. When finished, it should easily lag behind the bone. When the beef is ready, it needs to be cooled a little and cut into portions.

The potatoes are peeled, cut into cubes. The rice is washed under water and dipped into the broth together with the potatoes. You can take any rice grits for pickle, but it is best to add round grains to the soup - they cook faster and do not have a specific aftertaste.

While cereals and potatoes are boiling, frying is being prepared. Vegetable oil is heated in a frying pan, onions are added to it, browned, then grated carrots. Large cucumbers from a barrel are cut into strips, and small cucumbers are rubbed on a coarse grater - so the soup will eventually turn out to be tastier and more aromatic. Stew vegetables under the lid for about 4 minutes, then add to the soup to the rest of the ingredients. Ideally, salt is not added to the pickle - cucumbers give it enough. But if the taste of the brew seems unsaturated, you can additionally salt and pepper it. The greens are added at the end - in a large container or directly to the plates before serving.

Pickle in a slow cooker

How to cook pickle quickly and easily in a slow cooker, delighting households with an amazing lean dish?

This will require:

• pure water;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• onions - one small onion;
• rice - 3 tablespoons;
• barrel cucumbers - 2 pcs.;
• cucumber pickle - 70 ml;
• dried mushrooms - 8 pcs.;
• bay leaf - 2 pcs.;
• spices.

Mushrooms are pre-soaked in boiling water for 1.30, after which they must be removed and cut into small pieces. The water in which the mushrooms swelled will be used further, so there is no need to pour it out. Then all the products are prepared - potatoes are cleaned and washed, rice is washed, vegetables are peeled. Everything is cut into cubes or strips, the cucumbers are peeled from the skin and cut into rhombuses.

Grease the container from the multicooker with oil, put chopped onions, carrots and cucumbers there. Cook the food in fry mode for 12 minutes, then add the remaining food, mushroom water and plain liquid. Cook in the "soup" mode for 60 minutes, then add the required amount of brine, spices and cook on "heating" for another 12 minutes.

Cooking option in chicken broth

Chicken meat is considered dietary and healthy, besides, it goes well with rice. Pickle based chicken broth will warm in winter and refresh in heat.

To prepare the soup, you need to prepare:

• rice groats - 80 g;
• chicken - 1 kg;
• onions - 2 pcs.;
• carrots - 1 pc.;
• garlic - 2 cloves;
• sunflower oil - 35 ml;
• potatoes - 6 pcs.;
• hot pepper to taste;
• tomato paste - 2.5 tablespoons;
• lavrushka - 1 pc.;
• fresh herbs and spices;
• sour cream.

Wash the rice groats, add water and leave to infuse for half an hour. The chicken, peeled from entrails and feathers, is poured with clean liquid and cooked for 2 hours (before cooking the meat). Foam is collected from the surface with a slotted spoon.

Vegetables are peeled and diced. The finished meat must be removed from the container, separated from the bone and cut into small pieces. Add potatoes and rice, hot chili peppers to the broth and cook until cooking.

In the meantime, onions, carrots, garlic are fried in a pan, tomato paste is added (you can replace with homemade tomato juice). Frying is added to the broth, followed by chopped cucumbers and meat. Spices are added a few minutes before cooking. To enhance the flavor of the ingredients, add a little sugar to the soup. Before serving, 1 tbsp is added to the pickle. sour cream and herbs.

Lean pickle recipe with rice

Lean sour soup will please not only those who observe fasting, but also vegetarians who do not accept meat and dishes made from it.

For cooking you will need:

• water - 3 l;
• potatoes - 5 tubers;
• allspice - 3 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• cucumbers - 2 pcs.;
• brine - 100 ml.;
• rice - 0.5 tbsp.

Rinse rice and fry on vegetable oil, then pour water and cook until half cooked. Then add chopped potatoes, pepper, lavrushka. Fry onions, carrots in a frying pan, add cucumbers and pickle. When the potatoes are ready, add the frying and cook for another 2 minutes.

With mushrooms and rice

You can take different mushrooms for pickle - dried, salted or fresh. An interesting recipe cooking this sour soup with salted milk mushrooms.

You should stock up in advance:

• salted milk mushrooms - 300 g;
• meat - 200 g;
• rice - 70 g;
• potatoes - 500 g;
• parsley - 40 g;
• celery - 40 g;
• carrots - 3 pcs.;
• onions - 2 pcs.;
• cucumbers - 1 pc.;
• sour cream - 40 ml;
• ghee - 60 g;
• spices and salt.

Broth is prepared from meat and onions. To get a beautiful golden color, you do not need to peel the onion from the peel. After that, the meat must be taken out, divided into pieces and set aside. Meanwhile, potatoes and pure rice groats are dipped into the broth. Everything is cooked until tender for about 20 minutes (depending on the variety of potatoes).

In a frying pan, fry the onions, carrots in oil, add parsley with celery. Pour frying with potatoes and rice, add cucumbers and mushrooms. Spices are added to taste. You need to serve mushroom pickle with sour cream, herbs and croutons.