Rassolnik with Rice and Sausage
by Editorial Staff
A recipe for a delicious soup with pickles, rice, and sausage! Rassolnik with sausage and rice turns out just great with a rich and balanced taste, and sourness provided by pickles that is specific to such kind of soups. An excellent first course to diversify your daily lunch menu!
Cook: 45 mins
Servings: 5
Ingredients
- Pickles – 2 pcs.
- Smoked or semi-smoked sausage – 100 g
- Rice – 50 g
- Potatoes – 2 pcs.
- Carrots – 0.5 pcs.
- Onions – 0.5 pcs.
- Fresh dill – to taste
- Bay leaves – 1 pc.
- Sunflower oil – 40 ml
- Salt – to taste
- Pepper – to taste
- Water – 1.3 l
Directions
- Dice the potatoes, place them into a pot, pour cold water over them, and put them over high heat.
- When the water comes to a boil, turn down the heat.
- Put the rice into the pot (if desired, rinse it before), bring the water to a boil again. Simmer the potatoes and rice for 15 minutes.
- Meanwhile, peel the carrot and grate it on a coarse grater. Peel the onion and chop it into small cubes.
- Chop the smoked or semi-smoked sausage into dice.
- Grate the pickles on a coarse grater.
- Heat sunflower oil in a frying pan and fry the onion and carrot over high heat for about 2 minutes.
- Add the sausage to the onions and carrots and continue frying over high heat for about a minute.
- Add the grated pickles to the pan.
- Fry the carrots, onions, sausages, and pickles over high heat for 2 more minutes, and remove the pan from the stove.
- When the rice and potatoes are cooked, salt the broth taking into account the saltiness in the pickles.
- Put the fried-up vegetables in the pot.
- Bring them to a boil and simmer the soup with pickles, sausage, and rice gently for 5-7 minutes.
- Add a bay leaf, pepper, and chopped herbs at the end of cooking.
- Remove the pot from the stove in one minute.
Serve the rassolnik with sausage and rice as a first course for your lunch.
Enjoy your meal!
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