Rassolnik is one of the most delicious dishes of Russian cuisine, which is on a par with cabbage soup, dumplings and meat pies. It belongs to the category of sour soups, because it is cooked with pickles and pickle. The recipe for the dish our article is dedicated to has secrets that indicate its name with the phrase "from Laserson."
The author of this pickle is Ilya Lazerson, a talented chef from St. Petersburg, president of the chefs guild, author of numerous cookbooks, a popular TV presenter, guest of television and radio programs about recipes for tasty and healthy food. He conducts his own program "Principles of Lazerson" on the channel "Food-TV", in which he shares with gourmets recipes for "bachelor" cuisine, and the page "Lazerson. Favorite".
What are the main principles for preparing pickle according to Lazerson Ilya's recipe?
Ingredients
To prepare this author's pickle you will need:
- 2 pieces of beef on the bone with a total weight of 300 g;
- 200 g of chicken giblets (heart, ventricles);
- 1 cup pearl barley;
- 3-4 potatoes;
- 2-3 pickled (not pickled) cucumbers;
- 2 onion heads;
- 2 carrots;
- 1 celery;
- 150-200 ml of brine;
- some vegetable oil;
- bay leaf, salt, pepper - to taste.
Meat ingredients are best used chilled - this is a more fresh and healthy product.
But you can take frozen. In this case, let the meat thaw in a natural way, at room temperature. If you don’t have extra time, use a microwave.
The number of products is designed for 6-8 servings. Cooking time taking into account the cooking of the broth - 1.5 hours.
Product Preparation
Before cooking the broth, rinse and soak the barley in cold water. While it is boiling, the cereal will swell.
Rinse the pieces of beef well under running cold water to remove small pieces of bone.
Rinse chicken offal especially thoroughly, in particular the ventricles. Cutting them into pieces is not necessary.
Cook broth
For Laserson pickle, it is prepared as follows:
- In a pot of 2.5-3 liters, dip the pieces of beef on the bone, pour cold water and put on fire. Bring to a boil and remove the froth. Salt, add black peppercorns and allspice (2-3 pcs.).
- Boil the beef until half cooked.
- Add the peeled onion, carrots and celery whole. Cook until the meat is cooked.
You can check if the beef is cooked with a knife or fork. The cutlery will enter the finished meat easily, without pressure.
Remove boiled vegetables and meat from the pan, strain the broth. Onions will no longer be needed, and cut the carrots into slices or cubes. Remove the meat from the bone.
Separately, in salted water, boil chicken offal and pearl barley. It does not need too much, if only the products were hidden. Drain the water after cooking, cut the offal into small pieces.
Heat vegetable oil in a saucepan and stew pickled cucumbers in it, grated on a coarse grater or cut into thin strips, with the addition of brine.
Fry finely chopped onions in a pan and add boiled carrots to it. Sauté everything until caramel color.
Cooking secrets
The main principle of Laserson pickle is to cook the sour separately. If you cook everything together, then in an acidic environment, the remaining ingredients will remain in solid form and will not properly boil. Potatoes will acquire a hard shell, and onions and carrots will slightly “crunch”.
Second, use several types of fats: vegetable, butter, etc. This mixture will add taste, evenly distribute and soften the acid of the dish, speed up cooking.
Third - even though potatoes are cooked faster than others, they need to be put in the broth first, otherwise it will not reach a good soup boil.
Let's start cooking pickle from Lazerson
In fact, this method is not as complicated as it might seem. We pass to the step-by-step recipe for pickle from Lazerson:
- Bring the finished strained beef broth to a boil and start dropping one by one, each time bringing the products to a boil in the following order: potatoes, boiled pearl barley, boiled chicken offal, sliced beef, stewed pickles with brine.
- At this point, you need to try the soup. If it is not acidic enough, then add lemon juice. Vinegar (table or wine) is also suitable.
- Next, add fried onions and carrots to the contents of the pan. Once again, we bring to a boil.
- Finely chop the parsley, pour into the soup, cover and remove from heat.
After cooking, pickle should be infused for at least 15 minutes.
Serving
Pour hot pickle into deep bowls. They, in turn, serve on a table on substitution plates covered with napkins.
To the pickle, you can offer 10-15% fat sour cream, which slightly “dries out” the pickle's sourness, spicy mustard, rye or wheat bread.
Prepare Lazerson's pickle for lunch or for guests. And your friends will be satisfied. Be prepared for everyone to ask for supplements. Enjoy your meal!