Rossolnik from Rossoshansk
Soups • Russian
Description
Rossolnik from Rossoshansk
Ingredients
- Chicken Broth 0 qt
- Salad Potatoes 4 pieces
- White Cabbage 5 oz
- Parsley 0 oz
- Celery salt 0 oz
- Leek 0 oz
- Margarine 1 tablespoon
- Carrot 1 piece
- Onion 1 head
- Pickled Cauliflower 2 pieces
- Tomato Puree 1 tablespoon
- Cucumber Brine ½ cup
- Bacon 0 oz
- Salt to taste
- Green peppercorns 3 pieces
- Bay leaf to taste
- Herbs to taste
- Sour Cream 4 tablespoons
Step-by-Step Guide
Step 1
Cut the bacon into small pieces, place it in a heated skillet, and let the fat melt. Add the peeled and finely grated onion and carrot to the skillet and sauté for a few minutes. Then add the tomato puree, mix, and cook until the vegetables are soft.
Step 2
Wash, dry, and shred the cabbage (it is best to take half of a very small head). Finely chop the roots (parsley, celery) and leek, and sauté them in melted margarine.
Step 3
Peel the pickled cucumbers and slice them into thin rounds. Wash, peel, and cut the potatoes into wedges.
Step 4
Pour the broth into a pot (you can use chicken or meat broth, but it can also be omitted for a lighter yet equally tasty rossolnik) and bring it to a boil over medium heat. Add the shredded cabbage to the boiling broth, let it simmer for a few minutes, then add the sautéed roots, potatoes, cucumbers, and spices. Cook the soup for 20–25 minutes.
Step 5
5–10 minutes before the cooking is done, add salt and pour in the boiled and strained cucumber brine.
Step 6
Turn off the heat and let the rossolnik steep. Serve the rossolnik with sour cream and finely chopped herbs.
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