Rassolnik with Tongue and Rice
by Editorial Staff
Rassolnik with tongue and rice is a tasty and thick soup.
Ingredients
- Pork tongue – 1 pc.
- Potatoes – 3 pcs.
- Carrots – 1 pc.
- Onions – 1 pc.
- Pickled cucumbers – 2 pcs.
- Rice – 3 tablespoon.
- Bay leaves – 2 pcs.
- Peppercorns – 5 pcs.
- Sugar – 1 teaspoon.
- Pepper – to taste
- Salt – to taste
- Vegetable oil – for frying
To serve:
- Fresh cilantro
- Sour cream
How to cook a rassolnik with tongue and rice:
Directions
- Pour cold water into a saucepan and put the tongue in it. There should not be much water, it should only cover the tongue. When the water boils, skim the scum off it.
- Then add salt and pepper. Cook the tongue for about 40 minutes.
- Meanwhile, cut the onion into small cubes and the carrot into larger cubes. Fry them in vegetable oil until soft stirring constantly.
- Chop the pickles into dice. If the cucumbers are very hard, you can grate them on a coarse grater.
- Add the pickles to onions and carrots. Pour some brine from the pickle jar into the frying pan. Stew the vegetables for 5 minutes.
- Take out the cooked tongue from the saucepan and immediately dip it into a bowl with cold water.
- Peel the tongue from the skin and set it aside for now.
- Add hot water to the saucepan with broth.
- Dice the potatoes and put them in the broth.
- Rinse the rice and add to the saucepan as well. Cook the soup with potatoes and rice for 5-7 minutes.
- Put the vegetables from the frying pan into the saucepan.
- Dice the tongue and also put it in the soup.
- Add pepper, salt, sugar to taste, and bay leaves. Stir everything. Cook the rassolnik with tongue and rice for another 5-7 minutes.
- Serve the rassolnik with finely chopped cilantro and sour cream.
Enjoy your meal!
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