Рассольник суп Рецепты с фото on Windows Pc

Pickle - Russian dishes, soup, the foundation of which are pickles, can also be added cucumber pickle.
It is a dish to us from antiquity, it was called hookah, and prepared it with eggs, chicken, meat. Cucumber brine used as a basis since the XV century. However, the amount of brine, its concentration, the relationship with the rest of the liquid, and the combination with other basic foods (fish, meat, vegetables, cereals) were different, so formed a variety of dishes: Cagli, soups and finally rassolnik under which began to understand moderately sour-salty soups cucumber basis - often vegetarian or with offal. Kalyami became known as fish only weakly acidic soups, soups and stood out more and more concentrated sour soups.
The structure of modern pickle includes pickles, potatoes, root vegetables (carrots, turnips), cereals (oats, rice, barley), a large number of spicy vegetables and herbs (onion, celery, parsley, parsnip, sorrel, savory, tarragon, dill) and bit classic spices (bay leaf, pepper). Groats for rassolnik selected depending on the meat products: barley - pickle kidney and beef, rice - pickle with giblets chicken and turkey, as well as vegetarian pickle. The different pickle pick up and different kinds of spices.
General technology of preparation of an obligatory component of pickle cucumbers are pickled and cucumber pickle. Pickle prepare broth: bone, meat and bone, fish, mushroom broth to a vegetarian. Release the rassolnik kidney, offal and other meat products. In the absence of by-products are replaced by beef.
Pickled cucumbers peeled, cut lengthwise into quarters and remove the seeds. Next cucumbers cut into strips or diamonds, put in a saucepan and pripuskayut in a little water or broth for 15 minutes. If the taste rassolnik not sharp enough, then it adds cucumber pickle, which is pre-filtered and boiled and then poured into a pickle in 5-10 minutes before the end of cooking.

Properties of our collection:
- Name (common and national identity) serves;
- Approximate time of cooking dishes with pictures;
- List required for the preparation of food ingredients, their number and proportion;
- Equipment and facilities needed for the preparation of meals;
- Number of persons for whom the dish;
- Calories (and sometimes the content of proteins, fats and carbohydrates);
- Step by step instructions for the preparation of meals;
- Serving method (decoration dish and feed it on the table).
- Recipes from different foods: meat dishes, fish dishes, dishes from tofu and dough (pastry), recipes of poultry and chicken dishes from dairy products
- Large selection of national cuisines: Russian cuisine (pancakes), Chinese (rice and noodles), Thai, Ukrainian (borscht), Caucasian cuisine (barbecue), Italian food (pasta and pizza, risotto), Japanese (sushi), and of course French
- In the collection you will find recipes for salads, soups, side dishes, cereals, desserts, cakes, meat dishes
- Recipes for different people -Children's menu, Lenten menu, vegetarian dishes, gluten-free diet


Recipes - guidance for the preparation of culinary products. It contains information about the necessary foodstuffs, their proportions and instructions for mixing and processing. Recipes describe the mechanical and thermal processing of ingredients, methods of serving the finished product.
Recipes with photos transmitted by word of mouth, as well as published in cookbooks and on specialized sites. There are secret recipes, culinary transmitted to his heirs

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