Rassolnik with Pickled Zucchini and Grits
by Editorial Staff
A simple rassolnik fast in cooking will be perfect for your lunch. Pickled zucchini and grits give this soup an excellent taste.
Cook: 50 mins
Servings: 8
Ingredients
- Grits – 0.5 cups
- Carrots – 1 pc.
- Potatoes – 3-4 pcs.
- Pickled zucchini (rings) – 3-4 pcs.
- Onions – 1 pc.
- Tomato paste – 1 tablespoon.
- Vegetable oil – 30 g
- Salt – to taste
- Pepper – to taste
- Bay leaves – 1 pc.
- Fresh herbs – to taste
How to prepare a rassolnik with zucchini:
Directions
- Boil 2.5 liters of cold water. Rinse the grits well.
- Peel the potatoes and cut them into small dice.
- Dice the onion. Grate the carrot on a coarse grater or cut it into strips.
- Put the potatoes, grits, half the onion and carrot into the boiling water. Simmer for 15-20 minutes gently under the lid.
- Dice the pickled zucchini.
- Pour vegetable oil into a hot frying pan. Place the carrots and onions there. Stew them, stirring occasionally, over medium heat for 2-3 minutes.
- Add the prepared zucchini. Stew them, stirring occasionally for 2-3 minutes. Add the tomato paste and stir everything.
- Put the fried-up stuff into the saucepan. Add salt, pepper, your favorite spices. Simmer the rassolnik with zucchini under the lid slowly for 10 minutes.
The rassolnik with zucchini and grits is done. Serve it with fresh herbs.
Enjoy your meal!
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