Rassolnik, Like In Kindergarten: A Step-by-step Recipe With Photos And Videos

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

Rassolnik like in kindergarten: favorite soup according to the recipe of Soviet chefs

If we talk about the first courses in the menu of Soviet canteens, then one of the first dishes that come to mind is pickle. Appetizing soup with pearl barley and pickles was offered in all catering establishments, from kindergartens to restaurants. Yes, yes, despite the spicy and pronounced taste of the dish, pickle was served for lunch even for preschoolers, but at the same time they strictly followed the recipe and carefully watched that the soup was moderately salty.

Step-by-step pickle recipe, like in kindergarten

To be honest, I selectively liked the dishes from the menu of the kindergarten and the school cafeteria. And rassolnik belonged to the group that was not to my taste. Already as a girl, I came to visit a woman who had worked as a cook in public catering establishments all her life, who treated me to hot soup with pickled cucumbers, not forgetting to mention that over many years of work, she cooked hundreds of liters of such food. Either I was very hungry, or simply tastes changed over time, but pickle, like in kindergarten, came to my liking.

Ingredients:

• 1.5 l of meat broth;
• 2 potatoes;
• 1 carrot;
• 1 head of onion;
• 3-4 pickled cucumbers;
• 1/2 tbsp. pearl barley;
• 1-2 tbsp. l. butter;
• 1 tbsp. l. sunflower oil;
• salt to taste;
• sour cream for dressing;
• fresh herbs.

Preparation:

1. Sort the pearl barley, rinse in several waters and put in a saucepan of boiling water. The ratio of barley and liquid is 1: 3.

   

   Sort the pearl barley and rinse well until clear water

2. Boil the cereals until half cooked and fold over a sieve.

3. Grate pickles on a coarse grater or cut into small cubes. If the vegetables are large, the skins and seeds should be removed.

   

   Grate pickles

4. Transfer the cucumbers to a small saucepan or deep skillet, add 3-4 tbsp. l. water or broth, cover and simmer for 10-15 minutes over low heat.
5. Bring the broth to a boil.

6. Save finely chopped onions and grated carrots until soft in a mixture of butter and sunflower oil.

   

   Saute the onions and carrots until soft

7. Cut the potatoes into cubes or sticks, dip in boiling broth.

   

   Transfer the sliced potatoes to the stockpot

8. Send barley and vegetable frying to the soup, cook for 10 minutes.

   

   Add barley and onions fried with carrots to the future pickle

9. Transfer the stewed pickles to a saucepan, add salt to taste, cook for another 10 minutes.

   

   Stir the soup and keep cooking

10. Season the soup with fresh chopped herbs, bring to a boil, remove from the stove.

    

    Top the soup with chopped fresh herbs

11. Pour the pickle into serving bowls and serve with sour cream.

    

    Serve the soup in portions

If you want to cook a vegetarian version of the pickle, like in kindergarten, simply replace the meat broth with plain water, fry the vegetables exclusively in vegetable oil and serve the dish without sour cream. For those who do not adhere to diets and do not observe fasts, I can advise you to add boiled meat to your meal, which will remain after cooking the broth. In this case, the soup will be more satisfying.

Next, I bring to your attention a recipe for pickle in chicken broth with meat.

Video: one of the best soups for every day

Rassolnik, like in kindergarten, is a tasty and healthy dish that can be safely offered for lunch to the whole family. Be sure to write this recipe down in your cookbook. Bon appetit to you and your loved ones!