Rassolnik I

Description
Soup with pickled cucumbers

Ingredients

 * 0.7 lbs (320 g) beef (with or without bones)
 * 0.5 lbs (200 g) potatoes
 * 0.1 lbs (50 g) rice
 * 0.7 ounces (20 g) parsley
 * 0.1 lbs (50 g) carrots
 * 2 small size onions
 * 0.1 lbs (50 g) pickled cucumbers
 * 1 tomato
 * 1 tablespoon sour cream

Preparing meat broth

 * 1) Put beef into a large saucepan and cover with 1.2 gallons (4.5 l) cold water.
 * 2) Bring to a boil; reduce heat.
 * 3) Remove the grease and froth from the broth surface with a spoon.
 * 4) Add one onion.
 * 5) Cook at low heat for 1 – 2 hours.
 * 6) If beef is with bones, filter the broth.

Pan-frying vegetables

 * 1) Melt one tablespoon margarine in a frying pan.
 * 2) Add chopped onions, carrots and parsley cut into sticks.
 * 3) Cover and saute at low heat for 15 minutes stirring occasionally.
 * 4) Add chopped tomato and saute for another 5 minutes.

Simmering pickled cucumbers

 * 1) Put chopped pickled cucumbers into a saucepan.
 * 2) Add meat broth covering cucumbers.
 * 3) Cover with lid and simmer at low heat for 15 – 20 minutes.
 * 4) Add rice to boiling meat broth.
 * 5) Bring to a boil.
 * 6) Add potatoes cut into bars and sauteed vegetables.
 * 7) Boil for 10 – 15 minutes.
 * 8) Add simmered pickled cucumbers and boil for another 5 minutes.
 * 9) Salt can be added by taste.
 * 10) Served with sour cream.