Rassolnik with Rice and Sausage

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!

Summary

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

Instructions

1. Dice the potatoes, place them into a pot, pour cold water over them, and put them over high heat.
2. When the water comes to a boil, turn down the heat.
3. 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.
4. Meanwhile, peel the carrot and grate it on a coarse grater. Peel the onion and chop it into small cubes.
5. Chop the smoked or semi-smoked sausage into dice.

   

6. Grate the pickles on a coarse grater.
7. Heat sunflower oil in a frying pan and fry the onion and carrot over high heat for about 2 minutes.
8. Add the sausage to the onions and carrots and continue frying over high heat for about a minute.
9. Add the grated pickles to the pan.

   

10. Fry the carrots, onions, sausages, and pickles over high heat for 2 more minutes, and remove the pan from the stove.
11. When the rice and potatoes are cooked, salt the broth taking into account the saltiness in the pickles.
12. Put the fried-up vegetables in the pot.
13. Bring them to a boil and simmer the soup with pickles, sausage, and rice gently for 5-7 minutes.
14. Add a bay leaf, pepper, and chopped herbs at the end of cooking.

    

15. 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!