The author posted a question in Food, Cooking
Can you tell me how to make brine spaghetti? and got a better answer
Response from Антон Владимирович[+++++]
Rassolnik Rassolnik can be prepared from any composition of vegetables and their ratio, but in the mixture must be at least 30-35 pickles, due to which in the finished canned food will be 0.2-0.3 lactic acid. Under these conditions, canned food can be heated at temperatures up to 100 degrees Celsius. For the preparation of pickles per 0.5 l jar you need to take about: 135 g of pickles, 35 g of onions, 10 g of parsley and celery greens, 90 g of carrots, 35 g of red tomatoes, 15 g of red pepper, 5 g garlic, 7-8 g salt, 3-4 grains of bitter pepper, 1 bay leaf. For rassolnik take thick cucumbers with seeds that do not separate from the pulp. Wash them with cold water, remove the tip and cut lengthwise into 2-4 pieces, then cut each piece lengthwise into small slices. Carrots and white root celery, parsley or parsnip are thoroughly washed, cleaned of skin, small roots and ends, boiled for 20-25 minutes, cooled in water and cut into slices or in the form of noodles use a grater. Red tomatoes are blanched for 2 minutes, cooled with water and remove the skin. Cut large tomatoes into 2-4 pieces. Sweet red peppers are washed after removing the stalks, blanched for 2-3 minutes, cooled in water and cut. Peel onions, garlic and herbs are also cleaned, washed and cut into pieces. You can exclude tomatoes and sweet red peppers from the recipe, reduce the content of carrots and replace it all with blanched potatoes. It is very good to add 1-2 teaspoons of capers per jar of canned vegetables. Prepared vegetables are placed in a saucepan, pour boiling water so that the water just covered the vegetables, add salt and a few peas of bitter black pepper, bring to a boil and at a weak boil, stirring, and incubate for 5-6 minutes. After that, carefully, small portions at first, pour a spoon mixture into pre-cooked jars, cover and pasteurize at 80-85 degrees Celsius: 0.5 l cans 14-16 minutes, 1 liter cans - 18-20 minutes. After heating the jars corked.
Rassolnik Rassolnik can be prepared from any composition of vegetables and their ratio, but in the mixture must be at least 30-35 pickles, due to which in the finished canned food will be 0.2-0.3 lactic acid. Under these conditions, canned food can be heated at temperatures up to 100 degrees Celsius. For the preparation of pickles per 0.5 l can take about: 135 g of pickles, 35 g of onions, 10 g of parsley and celery greens, 90 g of carrots, 35 g of red tomatoes, 15 g of red peppers, 5 g garlic, 7-8 g salt, 3-4 grains of bitter pepper, 1 bay leaf. For rassolnik take thick cucumbers with seeds that do not separate from the pulp. Wash them with cold water, remove the tip and cut lengthwise into 2-4 pieces, then cut each piece lengthwise into small slices. Carrots and white root celery, parsley or parsnip are thoroughly washed, cleaned of skin, small roots and ends, boiled for 20-25 minutes, cooled in water and cut into slices or in the form of noodles use a grater. Red tomatoes are blanched for 2 minutes, cooled with water and remove the skin. Cut large tomatoes into 2-4 pieces. Sweet red peppers are washed after removing the stalks, blanched for 2-3 minutes, cooled in water and cut. Peel onions, garlic and herbs are also cleaned, washed and cut into pieces. You can exclude tomatoes and sweet red peppers from the recipe, reduce the content of carrots and replace it all with blanched potatoes. It is very good to add 1-2 teaspoons of capers per jar of canned vegetables. Prepared vegetables are placed in a saucepan, pour boiling water so that the water just covered the vegetables, add salt and a few peas of bitter black pepper, bring to a boil and at a weak boil, stirring, and incubate for 5-6 minutes. After that, carefully, small portions at first, pour a spoon mixture into pre-cooked jars, cover and pasteurize at 80-85 degrees Celsius: 0.5 l cans 14-16 minutes, 1 liter cans - 18-20 minutes. After heating the jars corked.
First boil the meat then let a little boil pearl barley, but not too much and then in the soup will be a spoon stand a roasted onion and salted cucumber all this combine do not forget potatoes.
Russian salad Ingredients for making 5 servings of rassolnik: 600g 6-7pcs potatoes 175g 5-7pcs parsley root 200g 2-3 pcs onions 150g 2-3pcs salted cucumbers 100g sorrel or spinach 50 g margarine 1900g meat or fish broth spices salt 50 g sour cream herbs. To prepare rassolnik can be made without sorrel and spinach For rassolnik peel cucumbers remove seeds and cut into sticks or diamonds and put on steam. parsley root and onion cut into sticks and fry in margarine. Peeled and washed spinach or sorrel leaves and cut them into arbitrary pieces. Put the potatoes chopped in strips or slices, passaged parsley and onion into the boiling meat or fish broth and cook for 15-20 minutes. Then add salted cucumbers, peppercorns, bay leaf salt and cook for 5-10 minutes. Then we pour boiled cucumber brine and add chopped sorrel or spinach leaves and bring it to the boil. Then serve with sour cream sprinkled with dill or parsley. If you put the sour cream in the fish broth do not put it on the table but serve it with fish Rassolnik Rossoshansky To prepare 5 portions of Rassolnik Rossoshansky take: 700 g potatoes 100 g carrots 200 g onions 250 g pickles salted 50 g tomato puree 80 g speck or 50 g of melted pork fat 1800 g meat broth spices salt sour cream herbs Pork speck cleaned with a knife from impurities finely chop and pass through the meat grinder. Next we melt the bacon and fry on it the carrot onion and added at the end of the frying mashed tomato. Otherwise, we prepare and serve russolnik in a Rossoshansky way like an ordinary russolnik
I always struggle with this soup. it's easy. i always make it like my mom. i cook beef beef broth, pork, even chicken broth. if you want, then there's potato rice, fried onions and carrots, and pickles chopped finely. Season with bay peppers, salt and garlic to taste.
Classic is cooked in kidney broth but soak it for a long time. Cucumbers should be put in the end. You'd better cook the barley together with the broth. Enjoy Enjoy!
You put potatoes in the meat broth soaked beforehand so that to swell while boiling. Fry onion, chop pickles into the broth, add salt, spices and herbs to taste. Bon appetit1
it depends on how much broth is boiled
Brine with beans Ingredients - beans - about 50g - pickles - 1-2 pcs - potatoes - 3-4 tubers - butter - 1 tbsp - sour cream - 1 tbsp. Egg - 1/4 piece - onion - 1 onion - carrot - 1 pc - parsley root and celery - 5 gr - bay leaf, black pepper, salt - to taste Cooking Cooking Patch the beans, wash, soak for 6 hours, then drain the water, pour cold water again, then boil until tender, strain the broth, but do not pour it out. Peel the salted sturdy cucumbers from the skin and can remove the seeds, cut into julienne strips and poach with a little water. Onion, carrot, parsley root and celery are relatively finely chopped and sauté in butter. In the broth of beans, pour water, bring to a boil, put potatoes, cut into slices, and cook almost until tender. Add the simmered cucumbers, braised roots and onions, cook for 7-10 minutes. 5 minutes before the end of cooking put boiled beans, pour boiled cucumber brine, season with black pepper, add bay leaf, salt. Remove from the fire, dress the brine with a part of the egg yolk rubbed with sour cream. Pour the ready rassolnik on the plates, put sour cream and finely chopped greens.