Thick Rassolnik with Bread Croutons
by Editorial Staff
First courses are an integral part of everyone’s diet. Here is a recipe for a rassolnik with rice and croutons. If you want to make a thick soup, then this recipe is exactly what you need.
Cook: 1 hr 45 mins
Servings: 8
Ingredients
- Pork (fillet) – 280 g
- Pickles – 4 pcs.
- Potatoes – 3 pcs.
- Small carrots – 2 pcs.
- Onions – 1 pc.
- Rice – 4 tablespoon.
- Bread – 3 slices
- Tomato paste – 3 tablespoon.
- Vegetable oil – for frying
- Bay leaves – 1 pc.
- Pepper – 1 pinch (to taste)
- Salt – to taste
- Sour cream (to serve) – to taste
- Fresh herbs (to serve) – 1 bunch
Directions
- Put the pork in a pot and on the stove to boil. Salt the broth and add the bay leaf.
- Cut the onion into dice and grate the carrots on a coarse grater.
- Stir-fry the onion and carrot in a heated frying pan with oil.
- Turn down the heat, add the tomato paste. Pour a little water or the broth and stew the vegetables for 7-8 minutes.
- Dice the potatoes and add them to the broth.
- As soon as the broth with potatoes comes to a boil, put the rice in having rinsed it a few times before.
- Peel the pickles from the rough skin and cut them into small dice. Place them along with the vegetables in the pot with the soup. Simmer the soup until the rice is done.
- Dice a slice of bread, put it on a baking tray, and place it into the preheated oven. Dry up the bread for about 10 minutes.
- Before serving the rassolnik, add a handful of the crispy croutons, sour cream, and finely chopped herbs to your bowl.
Enjoy your meal!
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