How to cook a Rosolnіk: detailed recipe, variations and professional tips

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Rosolnіk is a classic Ukrainian soup, which owes its name to a special ingredient – pickles and their brine. This fragrant, sour-salty dish is loved by millions of people both in Ukraine and abroad. The rosette is ideal for a family dinner, a holiday table or just as a comfortable meal after a hard day. In this article we tell you everything you need to know about making this luxurious soup – from a classic recipe to interesting variations.

What Is Rosolnik: History and Characteristics of Soup

Rosolnyk is an exquisite soup of Ukrainian cuisine, but today it has become popular everywhere in the post-Soviet countries. The name of the dish comes from the word “brine” – a liquid in which cucumbers are pickled. This soup has a characteristic sour taste, which is given by pickles and their brine.

Historically Rosolnik It is considered a dish of the Soviet era. He was constantly present in menu catering establishments, but today every Ukrainian housewife prepares it according to their own recipe, adding their favorite ingredients.

Rosolnik is prepared with various cereals – pearl barley, rice or buckwheat, with mYasom or without it. This is a universal dish that can be adapted to different diets and taste preferences.

The classic recipe for butterbur with pearl barley

Ingredients (4-6 servings):

For the broth:

• 250-300 g of beef on bone or mYasa on the bone
• 2 liters of water
• 1 carrot
• 1 onion
• 1 bay leaf
• 3-4 black peppercorns
• Salt to taste

For soup:

• 50-80 g of pearl barley
• 3-4 medium potatoes
• 1 carrot
• 1 onion
• 3-4 pickles of medium size
• 100-150 ml of cucumber brine
• 2 tablespoons vegetable oil
• 30 g of tomato paste
• A sprig of dill
• A sprig of parsley
• Salt and pepper to taste
• 50-100 g of sour cream for serving

Step-by-step cooking:

Step 1: Preparing and Cooking the broth

Rinse the pearl barley under cold water several times to get rid of excess starch. Fill with cold water and let it stand for 2-3 hours or overnight. it will make groats mquality and will reduce cooking time.

MRinse the meat thoroughly, remove the remnants of blood and films. Let’s put MIn a saucepan, pour 2 liters of cold water. Put on the fire, bring to a boil and remove the foam with a skimmer for the first 5-10 minutes.

Add half the onions and half the carrots (they will be removed later), bay leaf and peppercorns. Cook over low heat for 45-60 minutes until mYaso will not be mwhich will easily separate from the bone.

Pull out mIso from the broth with tongs, remove the bone, remove the skin and fibers. MCut the meat into small pieces and return to the broth. Remove carrots and onions.

Step 2: Preparing Vegetables and Roasting

Whereas MCook the meat, start with the preparation of vegetables for roasting. Cut new carrots and onions into small cubes. Heat 2 tablespoons of vegetable oil in a pan over medium heat.

First, add the onion, fry it for 3-4 minutes until it becomes transparent. Then add the carrots and continue to fry for another 5 minutes until the vegetables are mhow and slightly golden.

Add tomato paste, mix well and fry for another 2-3 minutes so that the tomato is evenly distributed. This will give the soup roast a deep taste.

Step 3: Harvesting Soup

When the broth is ready and mRemove the meat, add boiled pearl barley. Then add the diced potatoes and cook for 12-15 minutes until they are mwhich.

Add the roast to the soup, mix well. Cook for another 5-7 minutes.

Step 4: Adding pickles and completing

Peel a squash, grate it and squeeze the juice. Add cucumbers to the soup, pour 100-150 ml of cucumber brine. Cook for another 5 minutes.

Bring the soup to taste with salt and ground black pepper. For a sharper taste, you can add a little more brine.

Step 5: Insisting and Serving

Turn off the heat, cover the pan with a lid and allow the soup to infuse for 10-15 minutes. This will allow all tastes to be completely mixed.

Serve the soup hot, garnishing with finely chopped dill and parsley. Add a spoonful of generous sour cream and a bread of black bread to each plate. For lovers of spicy dishes, you can add a little black pepper.

Variation 1: Rice and Chicken Rosolnik

Many people prefer the lighter version of the sprout with rice instead of pearl barley and chicken instead of beef. This option is prepared faster and has mAs a taste.

Ingredients:

• 500 g of chicken mYasa (thigh, wing or lump)
• 2 liters of water
• 200 g of rice
• 3-4 potatoes
• 1 carrot
• 1 onion
• 4-5 pickles
• 100 ml of cucumber brine
• 2 tablespoons oil
• 30 g of tomato paste (optional)
• salt, pepper, bay leaf
• dill and parsley for serving

Cooking method:

Cook the chicken pieces for 15-20 minutes in salted water with half onions and carrots. Then remove these vegetables.

Rinse the rice and add it to the boiling broth. Cook for 10 minutes until rice starts to spreadyak.

Then add the diced potatoes. Cook for another 10 minutes.

In a frying pan, fry finely chopped onions and carrots in oil, add tomato paste, fry for 3-5 minutes.

Transfer the roast to the soup, add the pickles and brine. Cook for another 5 minutes. Bring to taste.

This version is prepared much faster – only 40-45 minutes, and is more suitable for light lunches.

Variation 2: Rosolnik Leningradsky

Ingredients:

• 250-300 g of beef
• 2 liters of broth
• 100 g of pearl barley
• 3-4 potatoes
• 1 carrot
• 1 onion
• 3-4 pickles
• 250 ml of cucumber brine
• 2-3 tablespoons of tomato paste
• 2 tablespoons oil
• 1 bay leaf
• 50 g of sour cream
• Dill and parsley

Features of cooking:

The main difference is that you add more tomato paste (3 tablespoons instead of 1). This gives the soup a bright smell and deep taste.

Make the roast more intensely – fry the onions and carrots until golden-brown, then add the tomato paste and fry for 5-7 minutes until it darkens.

Add more brine (250 ml instead of 100-150 ml), which makes the soup more sour.

Cook over low heat until all ingredients are fully cooked. The pearl in this version should boil completely, until it falls apart.

Variation 3: Lean Rosolnik

For those who fast or just want to eat easier.

Ingredients:

• 2.5 liters of vegetable broth (or just water)
• 150 g of rice or buckwheat
• 4-5 Kartofelin
• 2 carrots
• 2 onions
• 4-5 pickles
• 150 ml of brine
• 3 tablespoons oil
• bay leaf, salt, pepper
• Dill and parsley

Cooking method:

Prepare vegetable broth or just cook hot water. Add the washed cereal and chopped potatoes, cook for 15 minutes.

In a frying pan, fry the onions and carrots in oil until golden, add the pickles, chopped straws, fry for 5 minutes.

Transfer the roast to the soup, pour the brine, cook for another 10 minutes. Bring to taste.

Lean brine can be thickened by adding marl of flour and water and mixing them to a smooth mass before adding to the soup.

This option can serve as a good snack or first course before the main meal.

Professional tips for cooking sprouts

The secret of the perfect broth

The broth is the basis of any soup, and the brine is no exception. Use MThe meat is on the bone because it gives a greater taste and creates the right consistency. Beef on the bone, chicken thighs with bones or fresh spleen – all this is great.

Do not boil the broth too violently. Average to weak fire creates a clear, clean broth. Strong boiling makes it cloudy.

Remove the foam at the beginning of cooking – it will remove the proteins and mineral particles that create turbidity.

Selection and preparation of pickles

The quality of pickles determines the quality of the soup. Choose hard, fragrant cucumbers, whose consistency is strong and elastic. Avoid Msome slippery cucumbers.

If the cucumbers are too salty, put them in cold water for 10-15 minutes before adding to the soup to get rid of excess salt.

It is easy to check the readiness of cucumbers: they should be mwhich, but keep their shape. They should not fall apart.

Cucumber brine is the most important component. It not only gives taste, but also activates the taste of mYasa and vegetables. Don’t be afraid to use it generously, but make sure the soup is not too salty at the end.

The choice of cereals

Perlovka – Traditional cereal for buckthorn, but it requires a longer cooking time. If you are in a hurry, choose rice, buckwheat or even germinated pearl barley (removed outer shell).

To make the pearl barley cook faster, soak it the day before or for at least 2-3 hours. This will reduce the cooking time from 45-60 minutes to 25-30 minutes.

Some people cook pearl barley separately until semi-finished and then added to the soup. This guarantees the same consistency of cereals.

How to get the perfect consistency

The spill should be dense enough, but not thick. If the soup is too thin, add more vegetables (cartholeins, carrots) or cereals. If too thick, dilute with broth or double water.

To prevent too thick soup, add vegetables not all at the same time. Potatoes secrete starch, which thickens the soup, so add it last.

Temperature and serving time

Serve the spillway extremely hot! Cold soup loses taste. The optimum temperature is 70-80 ° C.

If you prepare the soup in advance, warm it before serving, but do not let it boil again. long re-cooking can make mThe meat is hard and the vegetables areyak.

Allow the soup to infuse after cooking for 10-15 minutes with the lid. This will allow all tastes to develop fully.

Methods of serving and decorating

Classic filing options

with sour cream: This is the most popular way. Add a good spoonful of sour cream to each plate before serving. Sour cream Zmsacsens the acidity of cucumbers and gives the soup creamof the consistency.

With greens: Sprinkle with fresh finely chopped dill and parsley. This will add flavor and freshness to the dish.

With bread: Serve with black bread or beautiful bread. Soup and bread are a classic combination.

For the ceremonial table: Garnish with radish, cut into thin slices, or boiled egg, sliced.

for different cases

At a family dinner, a simple serving is enough: hot soup, sour cream and herbs.

For the holiday table you can add side dishes with a croissant, serve cold vodka or special bread.

For children, reduce the amount of brine and spicy spices, add more sour cream.

Storage and reheating tips

Storage in the refrigerator: Cool the soup to room temperature before placing it in the refrigerator. Place it in an airtight container. The spiller is stored for up to 3-4 days in the refrigerator. The taste often improves on the second day, when all the components are better mixed.

Freezing: You can freeze the soup for up to 2-3 months. However, add sour cream only when serving, after thawing. Sliced vegetables can sizeIt will taste after thawing, but the soup will remain delicious.

reheating: Heat the soup over medium heat in a saucepan so that it does not burn. Avoid boiling as this will allow the flavors to lose their intensity.

Frequently asked questions about the spiller

Can I use fresh cucumbers instead of pickles?

Unfortunately, no. Fresh cucumbers will not give the soup a characteristic sour taste. Try adding vinegar or lemon juice if you don’t have pickles, but it will be a completely different dish.

How long to cook a brine?

The total cooking time is 60-90 minutes, depending on the recipe. Most of the time is spent cooking mYasa and broth (45-60 minutes). The remaining components cook faster.

can i use another kind of mIasa?

Absolutely! You can use chicken (cooked faster), pork, beef or even fish. Each type of MYasa will give the soup a different taste.

How to get rid of excess salt?

If you outweigh the brine, add more broth or potato. Potato absorbs salt. To prevent this in the future, add the brine gradually, trying the soup at every turn.

Is the silver suitable for diets?

Of course! Rosolnik is a fairly light dish for the stomach and dietary. Since it cooks in broth with mYas and vegetables, it is a good source of protein and vitamins. For a low-carbohydrate diet, you can cook without cereals.

Is it possible to cook a brine in a multicooker or slow cooker?

Yes, it can be done! In the multicooker:

1. Set the “Soup” or “Stew” mode
2. Add MYaso, vegetables and broth
3. Cook for 40-50 minutes
4. Then add pearl barley or rice and cook for another 20-30 minutes
5. For the last 5 minutes, add cucumbers and brine

What spices are best combined with sprouts?

In addition to pepper peas in broth and fresh greens, you can experiment with:

• bay leaf (1-2 leaves)
• Cummin (1/4 teaspoon for spiciness)
• cloves (1-2 buds)
• fresh garlic (2-3 cloves added to the broth)

How to cook a lean brine?

Replace MClear vegetable broth. Fill the peeled onions, carrots, parsley root and seldei with water, cook for 20 minutes, then strain. Use this broth for the rest of the recipe. A lean brine will be lighter and fit for fasting.

Can I add radishes to the sprouts?

Radishes are often added as a side dish, but not in the soup itself during cooking. If you want to add radishes to the soup, cut it very thinly and add only in the last 1-2 minutes of cooking. Radish will give the soup a note of freshness.

What is the optimal amount of cucumber brine?

It depends on your taste preferences. Usually 100-150 ml of brine per 2 liters of soup is enough. If you like a more sour taste, add 200-250 ml. Always add brine gradually, trying soup.

Can I cook a pickle without a pearl barley?

Of course! Replace pearl barley with rice, buckwheat, barley or even small pasta. Each cereal will give the soup a special character and consistency.

How to make brine at home if there is no purchased?

If you do not have ready-made cucumber brine, you can use vinegar (1-2 tablespoons of 9% vinegar) or lemon juice. This will not give the same taste, but the soup will be sour. Alternatively, you can use the water in which the cabbage or other marinating vegetables were cooked.

Conclusion

Rosolnik is a truly universal dish that can adapt to various taste preferences, dietary constraints and time capabilities. From the classic version with pearl barley to the light version with rice and chicken – everyone will find recipe to your liking.

The main rules of success are quality components, especially pickles and their brine, patience when cooking broth and the correct sequence of adding ingredients. Follow these tips, and you will definitely prepare a delicious, fragrant brine that will appeal to your family and guests.

Now that you know all the secrets of cooking this wonderful dish, it’s time to create! Start with a classic recipe, and then experiment with variations, adding your favorite components. not coming out the first time? Don’t be upset – even the most famous chefs have improved their Recipes years. Bon appetit!