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Pickle soup with rice

Classic Rassolnik Soup with Rice

Love cozy homemade soups? Make this tasty soup for lunch! Classic rassolnik — a Russian pickle soup — with rice is a great way to add variety to your lunches and dinners.

Melindochka

Recipe author

Composition / ingredients

Servings:

Pork loin

500

Potatoes (3-4 medium)

Onion (medium; I prefer red onion)

Carrots (medium)

Dill pickles (3-4 medium)

Garlic (2-3 medium cloves)

Rice

0.5

Bay leaf

Ground pepper blend

Peppercorns

Dill

Salt

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 22 % 2 g

Carbohydrates 44 % 4 g

45 kcal

GI: 50 / 50 / 0

Cooking method

Step 1:

The ingredients.
Step 2:

Finely chopped dill pickles.

1. Rinse the pork loin under running water and trim off any excess. Set it to simmer for 30 minutes.
1. Meanwhile, prep the vegetables. Cut the potatoes into small cubes (1/4-1/2 inch). Finely chop the onion. Grate the carrot on the coarse side of a box grater and combine with the onion. Rinse the rice under running water.
1. Sauté the onion and carrot in a skillet until the onion turns pale golden.
1. Finely chop the pickles (as in the second photo).
1. Pull the meat out of the broth and set it in a bowl to cool (the freezer speeds this up).
1. Top off the broth with water, add the rinsed rice (so the pot is full), and wait for it to come to a boil.
1. Once it boils, wait 5 minutes, then add the potatoes and cook for 15 minutes.
1. After 15 minutes, stir in the sautéed carrot and onion.
1. At the same time, take the slightly cooled pork loin and cut it into small cubes (about 1/2 inch). Add the cubes to the pot with the potatoes to cook along. Simmer about 7 minutes more.
1. Then add the pickles, a spoonful of all-purpose seasoning, salt, the pepper blend, and the dill. Cook for another 5-7 minutes. The soup is ready.