Rassolnik with Tongue and Rice

Rassolnik with tongue and rice is a tasty and thick soup.

Summary

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:

Instructions

1. 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.
2. Then add salt and pepper. Cook the tongue for about 40 minutes.

   

3. Meanwhile, cut the onion into small cubes and the carrot into larger cubes. Fry them in vegetable oil until soft stirring constantly.
4. Chop the pickles into dice. If the cucumbers are very hard, you can grate them on a coarse grater.
5. Add the pickles to onions and carrots. Pour some brine from the pickle jar into the frying pan. Stew the vegetables for 5 minutes.

   

6. Take out the cooked tongue from the saucepan and immediately dip it into a bowl with cold water.
7. Peel the tongue from the skin and set it aside for now.

   

8. Add hot water to the saucepan with broth.
9. Dice the potatoes and put them in the broth.
10. Rinse the rice and add to the saucepan as well. Cook the soup with potatoes and rice for 5-7 minutes.
11. Put the vegetables from the frying pan into the saucepan.
12. Dice the tongue and also put it in the soup.

    

13. Add pepper, salt, sugar to taste, and bay leaves. Stir everything. Cook the rassolnik with tongue and rice for another 5-7 minutes.
14. Serve the rassolnik with finely chopped cilantro and sour cream.

Enjoy your meal!