Weekdays Rassolnik. Argipäeva Rassolnik

This January, I would like to introduce you to a foreign dish that throughout the years has become more and more popular in Estonia to the point where me and my fellow estonians consider it being part of our national cuisine.

Rassolnik is light vegetable soup. As name says “rassolnik “-“rassol” means in Russian cucumber brine.  So, this soup contains and has specific salted cucumbers taste.

If you follow my blog, You know, that I prefer dishes that do not take much time to prepare. Yes, you can cook proper broth. But in weekdays I have not time for this.

I make this soup using meat leftovers and/or season this soup with stock fond.

Weekdays Rassolnik

  • Servings: 4-6
  • Difficulty: easy
  • Print

A light, Russian-inspired vegetable soup

rassolnik-8

Ingredients

  • 1 big onion
  • 3 carrots
  • 200 ml rice
  • 4-5 potatoes
  • ca 500 g meat leftovers
  • 2-3 salted/fermented cucumbers
  • 25 g butter
  • salt, pepper, bay leaf, sugar, cucumbers brine

Directions

  1. Cut all the ingredients in to cubes
  2. Switch on cattle with water
  3. Melt in the pot butter and fry onions, carrots and rice slightly.  Mix well.
  4. Add boiling water, let bring to boil, remove foam. Add salt, pepper, bay leaf. turn heat down and let simmer, while carrot is semi soft
  5. Add potatoes and meat. Cook, while potatoes are soft
  6. Add cucumbers, do not boil anymore. Season and let set. Rassolnik must be sour and sweet and salty. You have to feel and taste brine.
  7. Serve with sour cream (Smetana/creme fraiche) and greens.

rassolnik (2)

 

Similar recipes
Cucumbers
20160805_170714
Seljanka
seljanka (6)

Advertisement

20 thoughts on “Weekdays Rassolnik. Argipäeva Rassolnik”

  6. This was my favourite soup as a child! But out recipe definitely used barley and kidneys: the latter being the most important ingredient to mix its flavours with the pickled cucumbers . . .

    Liked by 1 person

    Reply

    1. As I wrote in earlier comments,. there are probably 100 different recipes (with barley, rice, buckwheat :)). and on weekdays I prefer rice, because of cooking time 🙂 🙂

      Liked by 2 people

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s