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.
A light, Russian-inspired vegetable soup
- 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
- Cut all the ingredients in to cubes
- Switch on cattle with water
- Melt in the pot butter and fry onions, carrots and rice slightly. Mix well.
- 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
- Add potatoes and meat. Cook, while potatoes are soft
- 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.
- Serve with sour cream (Smetana/creme fraiche) and greens.