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Hearty Rassolnik Soup with Cucumbers, Rice, and Cabbage

Delicious, satisfying, filling for lunch and dinner. Rassolnik with rice, cabbage and cucumbers can be prepared with plain water or vegetable broth and served during Lent. Fresh sour cream goes very well with pickle sauce.
cook time: 1h
Ivy Ramsay
Hearty Rassolnik Soup with Cucumbers, Rice, and Cabbage

Nutrition Facts (per serving)

74
Calories
5g
Fat
5g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Garlic to taste
Salt to taste
Water (or a little more) 1.5 l
Rice 3 tbsp
Potato 450 g
Tomato paste 1 tbsp
Carrot 1 pc
Vegetable oil 3 tbsp
Pickles 3 pc
Greenery to taste
Cabbage 100 g
Chicken 500 g

Recipe instructions

Step 1

Step 1
How to cook rassolnik soup with rice, cucumbers and cabbage? Prepare all products according to the list. Cucumbers can be taken either pickled or salted. To prepare the soup, I used a chicken soup set; it produces a rich, aromatic broth.

Step 2

Step 2
So, rinse the chicken under running water. Place in a saucepan, add water and bring to a boil over high heat. Remove any white foam that has formed, reduce heat to moderate and cook the chicken until fully cooked with the lid closed. This will take from 30 to 50 minutes, depending on the size of the chicken.

Step 3

Step 3
In a separate container, boil the rice until tender. Then drain it in a colander and rinse under running water. Why do I recommend boiling rice separately? If you cook it in a saucepan along with potatoes, the broth in the soup will turn out cloudy.

Step 4

Step 4
At this time, prepare the vegetables. Peel the onions, carrots and potatoes and rinse. Remove outer leaves and heads from cabbage.

Step 5

Step 5
Grate the carrots using a coarse grater, chop the cabbage into thin strips, and cut the onions and cucumbers into small cubes. Potatoes can be chopped into cubes or sticks, at your discretion.

Step 6

Step 6
Fry the onion, carrot and cucumber in a frying pan with a small amount of vegetable oil.

Step 7

Step 7
When the onions and carrots are browned, add tomato paste and chopped garlic (if using) to the pan. Stir and cook over low heat until the cucumbers are soft (it took me about 5 minutes).

Step 8

Step 8
Remove the cooked meat from the broth. Place the potatoes and cabbage in the pan. Bring to a boil over high heat, then reduce heat to moderate and cook vegetables until tender, 15 to 30 minutes. If you use young cabbage, it should be added to the soup at the very end, otherwise it will become soft.

Step 9

Step 9
Add tomato sauce and rice to the soup. Add salt to taste, but keep in mind that as the soup steeps, the cucumbers will make the soup a little saltier. Increase the flame and wait until it boils.

Step 10

Step 10
Add the herbs, let the pickle boil for a couple of minutes and remove from the heat.

Step 11

Step 11
Let the soup brew for a while and serve.

Step 12

Step 12
Offer everyone a pinch of ground pepper and sour cream in a plate.

Additional rubrics

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