Rassolnik

Rassolnik Recipe - A Traditional Russian Soup with Veal and Vegetables

Region / culture: Russia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Rassolnik is a traditional Russian soup that is known for its unique combination of flavors. This hearty soup is made with giblets, vegetables, pickles, and sour cream, creating a delicious and comforting dish that is perfect for cold winter days.

History

Rassolnik has been a popular dish in Russia for centuries, with its origins dating back to the 15th century. The name "rassolnik" comes from the Russian word "rassol," which means brine or pickle juice. This soup was originally made with leftover pickles and brine, along with other ingredients like giblets and vegetables, creating a flavorful and satisfying meal.

Ingredients

1 lb (454 g) veal or beef kidneys, or 1 lb (454 g) chicken giblets
1 carrot
1 parsley root
2 oz (57 g) celery root
1 onion
1 tsp salt plus additional salt to taste
6 whole black peppercorns, tied in a cheesecloth bag with 2 bay leaves
3 potatoes
3 tbsp long-grain rice
3 brined cucumbers
6 tsp sour cream
1 tbsp finely chopped fresh parsley

How to prepare

While the kidneys are soaking, cut the carrot, parsley, celery roots, and onion into julienne strips.
In a 4 qt (3.78 liter) pot, bring 2 qt of water to a boil.
Add the kidneys, julienned vegetables, 1 tsp of salt, peppercorns, and bay leaves to the pot, and bring it to a boil again.
Lower the heat and simmer the mixture, partially covered, for 30 minutes.
Meanwhile, peel the potatoes and cut them into 1 inch cubes.
Strain the stock, discarding the vegetables.
Slice the kidneys into 0.25 inch slices and return them to the stock. Add the potatoes and rice.
Cook the mixture slowly, partially covered, for 20 minutes. Then, add the pickles and simmer for an additional 5 minutes.
Turn off the heat, cover the pot completely, and allow the flavors to mingle for 5 minutes.
Blend the sour cream with 1 cup of soup and stir it back into the pot. Taste the seasoning.

Variations

Add chopped dill or chives for extra flavor.
Use barley instead of rice for a different texture.
Add a splash of vinegar for a tangier taste.

Cooking Tips & Tricks

Soaking the giblets in cold water before cooking helps to remove any impurities and ensures a cleaner flavor.

- Cutting the vegetables into julienne strips adds a nice texture to the soup.

- Adding sour cream at the end of cooking gives the soup a creamy and tangy flavor.

- Allowing the soup to sit for a few minutes after cooking helps the flavors to meld together.

Serving Suggestions

Rassolnik is traditionally served hot with a dollop of sour cream and a sprinkle of fresh parsley on top. It pairs well with crusty bread or garlic toast.

Cooking Techniques

Simmering the soup slowly helps to develop the flavors.

- Straining the stock after cooking ensures a clear and clean broth.

Ingredient Substitutions

Use chicken or beef giblets instead of kidneys.

- Substitute pickles with sauerkraut for a different flavor profile.

Make Ahead Tips

Rassolnik can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Rassolnik in individual bowls garnished with a swirl of sour cream and a sprinkle of fresh parsley. Add a slice of lemon on the side for an extra touch of freshness.

Pairing Recommendations

Rassolnik pairs well with a crisp green salad or a side of roasted vegetables. It also goes well with a glass of cold kvass or a shot of vodka.

Storage and Reheating Instructions

Store any leftover Rassolnik in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Rassolnik contains approximately 250 calories.

Carbohydrates

Each serving of Rassolnik contains approximately 25 grams of carbohydrates.

Fats

Each serving of Rassolnik contains approximately 10 grams of fats.

Proteins

Each serving of Rassolnik contains approximately 15 grams of proteins.

Vitamins and minerals

Rassolnik is a good source of vitamin A, vitamin C, iron, and potassium.

Alergens

Rassolnik contains dairy (sour cream) and may contain gluten (if using rice). Please check for any other allergens based on individual ingredients used.

Summary

Rassolnik is a nutritious and balanced meal that provides a good amount of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Rassolnik is a classic Russian soup that is hearty, flavorful, and comforting. With its unique combination of giblets, vegetables, pickles, and sour cream, this soup is sure to warm you up on a cold day. Enjoy this traditional dish with your family and friends for a taste of Russian cuisine.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl living in a small village in Russia. My grandmother, who was a wonderful cook, had taught me many recipes over the years. But the recipe for Rassolnik was one that I had never heard of before.

One day, while rummaging through an old chest in the attic, I stumbled upon a tattered old cookbook. As I flipped through the pages, I came across a recipe for Rassolnik. Intrigued by the unfamiliar name, I decided to give it a try.

I followed the recipe carefully, chopping vegetables, boiling beef, and adding pickles and barley. The soup simmered on the stove, filling the kitchen with a tantalizing aroma. When it was finally ready, I ladled myself a steaming bowl and took a hesitant sip.

The flavors exploded in my mouth - the tangy pickles, the savory beef, the earthy barley. It was unlike anything I had ever tasted before. I immediately knew that this recipe would become a treasured favorite in my repertoire.

I shared the soup with my family, who were equally impressed by its deliciousness. My grandmother, always the wise one, told me that Rassolnik was a traditional Russian soup, often made with leftover ingredients and pickles to add flavor. She explained that the soup was believed to have healing properties and was often served to sick or weary travelers.

I was fascinated by the history and tradition behind this simple soup. I began to make Rassolnik regularly, experimenting with different ingredients and methods to perfect my own version of the recipe. Over the years, I have made Rassolnik for countless family gatherings, potlucks, and special occasions. It has become a beloved staple in our household, a reminder of my roots and the joy of sharing meals with loved ones.

As I grew older, I realized that the true beauty of cooking lies in the stories and memories behind each dish. The recipe for Rassolnik may have come from a forgotten cookbook in the attic, but it has since become a cherished part of my family's culinary heritage. Each time I make the soup, I am transported back to that moment of discovery in my youth, when I first tasted the rich and comforting flavors of Rassolnik.

Now, as I pass on the recipe to the next generation, I hope that they too will appreciate the history and tradition that comes with each dish. Cooking is more than just following a set of instructions - it is a way to connect with our past, to honor those who came before us, and to create new memories with those we love.

So the next time you find a new recipe that piques your interest, don't hesitate to give it a try. You never know - it might just become a treasured favorite, a link to your past, and a source of joy for years to come.