Rassolnik – in order to give the pickle a little spiciness and a more expressive taste, boiled cucumber pickle is added to the pickle 10 minutes before the end of cooking.
- Potatoes 3 pcs
- Carrots 1 pcs
- Onion 2 pcs
- White cabbage 200 g
- Salted cucumbers 2-4 pcs
- Meat broth 2 l
- Vegetable oil 4 tbsp
- Bay leaf 1 pcs
For rassolnik cut onions and carrots into strips and fry in vegetable oil for 5-7 minutes. Stew pickled cucumbers, cut into strips, in a separate bowl until the juice is completely evaporated.
Add chopped cabbage, diced potatoes and fried onions and carrots to the boiling broth. After 10 minutes, add cucumbers to the pickle and cook for 15 minutes.
5 minutes before the end of cooking, add salt and bay leaf. When serving, season rassolnik with sour cream and sprinkle with chopped herbs.