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Rice and Tongue Rassolnik: A Flavorful Pickle Soup Alternative

A tasty and rich version of pickle! Rassolnik, in principle, is a very tasty, satisfying, and rich dish that has a piquant taste. There are quite a lot of variations of this soup, but I want to offer you another very interesting and very tasty version of pickle — with rice and tongue! The taste is simply amazing! A great alternative to the already boring pickle soup!)) The amount of ingredients is indicated for a 4 liter pan.
cook time: 1h
Caleb Huxley
Rice and Tongue Rassolnik: A Flavorful Pickle Soup Alternative

Nutrition Facts (per serving)

107
Calories
3g
Fat
14g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Salt to taste
Pepper to taste
Rice 3 tbsp
Potato 3 pc
Bay leaf 2 pc
Carrot 1 pc
Salted cucumbers (approx. 250 gr) 3 g
Brine 0.5 cup
Pork tongue (or beef) 300 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients. Rinse the rice until the water is clear, boil the tongue until tender. Prepare a saucepan with 3 liters of water or meat broth. NOTE: The soup will be much richer and richer if it is cooked not in water, but in meat broth. If you don’t have natural meat broth (leftover after cooking meat), you can make broth using a bouillon cube (1 piece per pan) or cook it using pork or beef bones (these are then taken from the soup)

Step 2

Step 2
Cooking the tongue: Rinse the tongue thoroughly, cut off any remaining dried blood. Pour hot water into a saucepan, lower your tongue into it, bring to a boil, reduce heat and cook for 15 minutes. Then drain the water, pour in new water and continue cooking until done. This is done to ensure that all unpleasant odors are removed from the meat. Cooking time depends on the size and age of the tongue — a veal tongue can be cooked in 1-1.5 hours, and the tongue of an adult animal can be cooked for up to 4 hours.

Step 3

Step 3
30 minutes before the end of cooking, you can add carrots and onions to the broth, as well as bay leaves and peppercorns. You need to salt your tongue shortly before the end of cooking. The readiness of the tongue is checked with a fork — pierce the tip of the tongue; if the juice comes out cloudy, then you need to cook for a while, but if the juice comes out clear, then the tongue is ready. Remove the tongue from the broth and leave for a few minutes. in cold water to make it easier to peel.

Step 4

Step 4
While the tongue is cooking, you can prepare vegetables — peel and rinse onions, carrots, potatoes. Finely chop the onion, grate the carrots on a coarse grater, cut the potatoes into cubes. Also cut the cucumbers into cubes.

Step 5

Step 5
After the tongue is cooked, put a pan of water or meat broth on the fire. Remove skin from tongue and cut into cubes.

Step 6

Step 6
Stew the cucumbers with a small amount of broth. Sauté carrots and onions (separately from the cucumbers) until golden.

Step 7

Step 7
When the water/broth boils, add potatoes; when it boils, add rice. Cook over low heat for 10-15 minutes. Then add cucumbers, then fry onions and carrots, cook for another 10 minutes. Then add cucumber pickle, bay leaf, and pepper. If necessary, add water. Cook for 10 minutes. Then turn off the heat and let the soup simmer, covered, for another 10 minutes.

Step 8

Step 8
Bon appetit!

Additional rubrics

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