Ingredients
40 g cabbage
100 g potatoes
30 g carrot
20 g parsley roots
10 g celery roots
20 g onion
20 g pickled cucumbers
10 g butter
10 g sour cream
greens
bay-leaf
fragrant pepper, pea-shaped (peppercorn)
salt to taste
40 g cabbage
100 g potatoes
30 g carrot
20 g parsley roots
10 g celery roots
20 g onion
20 g pickled cucumbers
10 g butter
10 g sour cream
greens
bay-leaf
fragrant pepper, pea-shaped (peppercorn)
salt to taste
Directions
Use meat broth as a base for making rassolnik. At the same time there is a vegetarian variant of this dish. Chop cabbage, onion and the roots. Shape potato into cubes, pickled cucumbers into straws or cubes. Fry in oil onion and the roots.
Use meat broth as a base for making rassolnik. At the same time there is a vegetarian variant of this dish. Chop cabbage, onion and the roots. Shape potato into cubes, pickled cucumbers into straws or cubes. Fry in oil onion and the roots.
In a boiled broth put cabbage, bring broth to the boil, add potato and in 5 – 6 minutes onion and the roots, fried in oil. Before 5 minutes to readiness add bay-leaf, fragrant pepper (peppercorn), salt and season with juice of salted cucumbers. Serve with sour cream and greens.
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