Quick mushroom rassolnik
Rassolnik was cooked back in Russian times, but the imagination of the cooks of that time did not go much further than pickles. Today, there are countless recipes for rassolnik, but they are usually dressed with the same brine. But we suggest preparing the dish in a new way - without brine and cucumbers, but with pickled opiats.
Ingredients
| pearl grits 1/2 cup |
| potatoes 3 pcs |
| onion 1 pc |
| carrot 1 pc |
| parsley root 1/2 pc |
| pickled opiates 150 g |
| cloves 3 pcs |
| parsley |
| vegetable oil |
| bay leaf |
| salt |
Instructions
Step 1
Wash and peel the potatoes, onion, carrot and parsley root.
Step 2
Cut the potatoes into small cubes and the parsley root into halves. Fill the vegetables with water and cook over low heat until tender. Take the parsley root out of the pot, we won't need it anymore.
Step 3
While the broth is cooking, boil the pearl soup separately: rinse the groats thoroughly, pour them into a pot of boiling salted water (in a ratio of 1:2) and cook until ready. Add the cooked peppercorns to the vegetable broth.
Step 4
Cut the onion into small cubes, and grate the carrots on a coarse grater. Thoroughly rinse off the brine from the opiats.
Step 5
Heat vegetable oil in a saucepan and fry the carrots and onions. Add the fried vegetables to the vegetable broth and pearl dumplings.
Step 6
Add to the rassolnik the last ingredients marinated opiats, bay leaf and clove buds. Salt to taste.
Step 7
Bring the rassolnik to a boil, remove from the heat and serve with finely chopped parsley.