Cucumber Rassolnik Base for Winter (No Barley)
It's even tastier than usual without the barley! Despite the name, this recipe has more than just cucumbers in it. But that's exactly what it was called in the magazine I copied it from—probably because we're really making a future rassolnik, not just pickling cucumbers. By the way, we've already tried it, and this rassolnik base is good even just as an appetizer—though of course it's made specifically for soup ;)
Evdokia
Recipe author
Cucumber Rassolnik Base for Winter (No Barley)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
1 g
Fats 0 %
0 g
Carbohydrates 83 %
5 g
22 kcal
GI:
100
/
0
/
0
- Sterilize the jars over steam and hold the lids in boiling water. Wash the carrots and cucumbers, then trim the ends and peel them. Grate them (the cucumbers and carrots, that is) on a julienne blade for Korean-style carrots, or on a regular coarse grater.
- Peel, rinse, and finely chop the garlic and onion. Rinse the fresh herbs well and chop them finely. Combine all the chopped and grated vegetables with the herbs in a bowl. Add the vinegar and salt, and let the future rassolnik sit for 2 hours.
- After that, transfer the mixture to a pot and bring it to a boil. Once it boils, cook for another 5 minutes. Then ladle it into sterilized jars and seal the lids tightly. Wait until it's completely cool, then store the jars of rassolnik base in the refrigerator.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
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