Soup with pickles without potatoes
Description
Hearty and aromatic soup. Everyone in our family loves "Rassolnik" made with rice. Barley, although considered a classic ingredient in this soup, is a grain that's not to everyone's taste. Besides, it takes three times longer to cook than rice. This version of rassolnik without potatoes turns out very tender and delicious. You can prepare the broth using turkey, pork, or beef. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients for making rassolnik.
- 2
Step 2
Place the chicken in a saucepan and add water.
- 3
Step 3
Bring to a boil, reduce the heat, and skim off the foam. Simmer the broth until the chicken is tender.
- 4
Step 4
Peel the onion, wash it, and finely chop.
- 5
Step 5
Peel the carrots, wash them, finely chop or grate, and add to the onion.
- 6
Step 6
Pour sunflower oil into a frying pan and gently simmer the vegetables over low heat for 7-8 minutes.
- 7
Step 7
Place the onion and carrot into the pot with the chicken broth. Simmer the soup for 5 minutes. Then add the rinsed rice.
- 8
Step 8
When the rice is ready, add the chopped pickled cucumber to the pot.
- 9
Step 9
Season the solyanka to taste with salt, and you can add pepper. Add the tomato paste.
- 10
Step 10
Cook the soup for another 5 minutes and turn it off.
- 11
Step 11
The potato-free solyanka is ready. Serve with a piece of boiled chicken and sour cream.