Rassolnik - recipe
Ingredients
- A hen - 500 gr
- Chicken (heart) - 200 gr
- Onion - 1 pcs
- Sunflower oil - 2 tbs
- Potatoes - 3 pcs
- Celery (stem) - 2 pcs
- Parsnip - 50 gr
- Carrot - 1 pcs
- Rice (parboiled) - 4 tbs
- Bay leaf - 3 pcs
- Salt - 15 gr
- 4 Pepper Mill Mix pcs
- Water - 2 l
- Cucumber pickle - 2 cup
- Pickles - 6 pcs
- For serving: pcs
- Garlic - 4 clove
- Sour cream 15% - 200 gr
- Fresh herbs - 1 bundle
For 1 batch(es) (
)
Rassolnik Directions
Multicooker firm: OURSSON
MI5040PSD
1. Place the sunflower oil, chicken pieces and finely chopped onions in a multicooker saucepan.
2. Select FRYING , cooking time - 30 minutes. Fry the chicken pieces with onions, cook with the lid open.
3. Cut the carrots and parsnip into strips.
4. Cut the potatoes into 4 pieces, cut the pickles into small cubes.
5. Cut the celery stalks into thin slices.
6. Place the rest of the soup ingredients in the multicooker pot.
7. Cook on BREW / SOUP for 35 minutes.
8. Chop the herbs and garlic finely.
9. After the beep, add finely chopped dill and garlic to the pan. Stir.
10. Pour the pickle into deep bowls, season with sour cream and serve.
MP5010PSD
1. Place the sunflower oil, chicken pieces and finely chopped onions in a multicooker saucepan.
2. Select CHICKEN , cooking time 30 minutes.
3. Cut the carrots and parsnip into strips.
4. Cut the potatoes into 4 parts, pickles into small cubes.
5. Cut the celery stalks into thin slices.
6. Place the rest of the soup ingredients in the multicooker pot.
7. Cook on SOUP for 20 minutes.
8. Chop the herbs and garlic finely.
9. After the beep, add finely chopped dill and garlic to the pan. Stir.
10. Pour the pickle into deep bowls, season with sour cream and serve.