Canned Rassolnik Soup Base with Cucumbers, Onion, Carrot and Tomato
Give this wonderful rassolnik base a try—you won't be sorry! Rassolnik is a hearty Eastern European soup built on pickled cucumbers, and on a cold winter day a spoonful stirred into broth (with a dollop of mayonnaise or sour cream) is simply irresistible.
Arkady and Svetlana
Recipe author
Canned Rassolnik Soup Base with Cucumbers, Onion, Carrot and Tomato
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
2 g
Fats 8 %
1 g
Carbohydrates 75 %
9 g
55 kcal
GI:
100
/
0
/
0
- Steam-sterilize the jars and hold the lids in boiling water. It's best to cook the pearl barley ahead of time.
- Finely chop the onion and carrot and sauté them in oil. Grate the pickles on the large holes of a box grater.
- Transfer the onion, carrot, and pickles to a heavy-bottomed pot. Simmer the vegetables over low heat for about 20 minutes.
- Add tomato juice (or tomato paste thinned with water) to the simmered vegetables and cook for another 10 minutes. Stir in fresh herbs and the cooked pearl barley, then bring to a boil.
- Ladle the rassolnik base into the jars, cover with lids, and let stand for 30 minutes, then seal tightly. Store it in a cool cellar, or let it cool and keep it in the refrigerator.
Caloric content of the products possible in the composition of the dish
- Pearl barley - 340 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Pickles - 11 kcal/100g
- Tomato juice - 21 kcal/100g
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