The traditional version of Rassolink is made with barley, but often children prefer rice. So this new version became quite popular. Use brined pickles if you can find them. Serve with soured cream.
2 people made this
500 to 700g bone-in meat or chicken
4-5 black peppercorns
1 bay leaf
3 to 4 pickled cucumbers in brine
2 to 3 potatoes
2 to 3 tablespoons tomato puree
salt to taste
Method Prep:15min › Cook:2hr › Ready in:2hr15min
Rinse meat or chicken under running water. Into the large pot, add 2 to 3L water, add meat and bring to the boil. Remove the foam, reduce heat to minimum. Peel one onion and chop coarsely. Slice the other onion and set to one side. Add the chopped onion, black peppercorns, and bay leaf and simmer until the meat is tender, 1 to 1.5 hours.
Remove meat from the soup and slice thinly. Discard bones. Slice pickles into julienne strips and brown them in some vegetable oil in a pan along with sliced onion till soft. Add the tomato puree and stir to combine.
Remove onion from stock with a slotted spoon. Rinse rice and add to the stock, In exactly 3 minutes, add chopped potatoes, pickle and onion mixture, and the meat and cook until all the ingredients are tender. Serve with soured cream.