Mother's rassolnik

Mother's rassolnik

Ingredients:

3-4 pickles,
300-400 gr. meat,
1 carrots,
1 bulb,
6 potatoes,
3 tbsps of rice and glass of brine.

Preparation:

For a start it is necessary to cook broth, but before it to clear cucumbers of skin. To boil thoroughly meat in the boiling water of 3-4 minutes. Then to pull out, wash out in colander and to fill in with fresh water, to add salt, black pepper (ground or peas, on your choice), bay leaf and to bring to the boil. After that to make small fire and to cook 30-40minut. Then to add carrot, onions and to cook 30 more minutes. In the last turn to add skins from the cucumbers cleaned by us and to boil 15-20 minutes. To rub the cleared cucumbers on large grater. To filter ready broth through colander in kastryulka it is more. Meat from broth to get and cool. To return the filtered broth on fire. Meat from broth to get and cut with cubes of the pleasant size. We cut onions together with carrots. To cut potato with cubes. We fry carrot on oil till golden color. We put meat to carrot and slightly we fry. We add onions to slightly fried meat. When vegetables slightly blush to add garlic and 1/3 grated cucumbers. It is also possible to add brine glass floor from banks. We stew vegetables in brine on small fire no more than 7 minutes. Now we add to broth of the settled water and we bring to the boil. We fill up the washed-out rice. In 5 min. it is sent potato there. In 10 minutes grated cucumbers, and at the first sign of boiling – roasting. In 20 min. we switch off plate and we allow soup to be drawn 30 minutes. Bon appetit!

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