Quail-based solyanka soup
Description
The soup is simple and quick to prepare. The first rassolniks were made as early as the 15th century. This dish of Russian cuisine has become popular in other countries as well. The soup includes pickled cucumbers or brine, and the sauté is prepared with tomato paste. One more point—rice or pearl barley (whichever you prefer). Serve the soup hot.
Instructions
- 1
Step 1
1. Cabbage soup is very tasty when made with beef, but for variety and a lighter version, you can prepare it with poultry. In our case, we're using quail. Cook them until done, then remove from the broth and let cool. At the end of cooking the soup, shred the meat and add it to the soup.
- 2
Step 2
2. Rinse the rice thoroughly and add it to the broth. Don't rush to salt the broth, as cucumbers also add saltiness. I usually season it only after adding the cucumbers and the tomato sauté.
- 3
Step 3
3. While the rice is cooking, sauté the onion and carrot in vegetable oil, adding tomato paste at the end of frying.
- 4
Step 4
4. Cut the pickled cucumbers into julienne strips and add them to the broth. You can add them to the sauté as well, but this way tastes better (they release their juice and make the broth more aromatic).
- 5
Step 5
5. Cut the potatoes and add them to the broth. Now bring the soup to readiness. Five minutes after adding the potatoes, add the sautéed mixture and herbs.
- 6
Step 6
6. Cook until the potatoes and rice are done. Let the soup steep and serve.