
Time to cook: 240 minutes
| Total Servings: 10
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I read the recipe for this amazing rassolnik in the book "Practical Basics of Culinary Art" by Pelageya Alexandrova-Ignat Yeva. Preparation requires a lot of time and certainly does not tolerate rush and hurry, so it is best to set aside one weekend for this. Trying to follow the recommendations of Alexandrova-Evoy, I still allowed some deviations from the basic recipe. For example, I made do without flour sauce, since I figured that the soup was thick enough and filling even without it. Also, I did not have a sufficient set of roots, necessary for cooking a white broth: I could not find parsley and parsnip roots, and instead of root celery I used a stalk. And the ingredients of the large bouquet garni in my kit were in chopped form, but it did not lose the flavor. I also added an onion, which was not in the original recipe.
Ingredients and taste: Salt, Black Pepper, Spicy, Vegetable Oil, Potatoes, Onions, Carrots, Brisket, Sour, Cucumber, Celery, Cornmeal, Salt Cucumber, Broths and Soups, Hot Soups
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