Pickle with rice — delicious how to cook with pickles recipes with photos

Every woman keeps own recipe of pickle with rice and cucumbers. For the right diet soups – an essential part of healthy digestion. Pickle is one of the most popular varieties of the first course. However, monotonous standard recipe can get bored. It is useful to know different ways of cooking.

How to prepare the pickle with rice

To pickle rice pleased with the new notes, you can change the broth, which cooked the soup. Very easy to add new spices, herbs and pickles depending on the desired effect. Preparation of pickle with rice implies sufficient freedom to give preference to can many ingredients, combined among themselves, which changes the final flavor of the dish. Soup recipe-soup with rice is not considered difficult.

How to cook pickle with rice

To properly cook the pickle with rice, remember a few simple steps of the process. How to make soup with pickles and rice:

  • Krupa is soaking, while cooking the broth.
  • Cook until the vegetables and rice, prepared roast additional vegetables and pickles.
  • Roast is added to the soup.
  • 5 minutes until tender introduce herbs, spices.

Pickle with rice – recipe

Not worth much «bother» about broth: you can use vegetables, fish, pork, offal, with meatballs. Sometimes all you need you can get from the fridge, but the main component will be the brine of pickles, from which the dish got the name. If you want to whip up soup, and your stockpile of grains left only one option, feel free to open the recipe of the pickle with rice. Place at will any vegetables for the filling.

Pickle with rice and pickles – recipe

  • Cooking time: 35 minutes.
  • Number of servings: 5 persons.
  • Meals calorie: 1300 kcal.
  • Purpose: a hearty lunch.
  • Cuisine: Russian.
  • Level of preparation: easy.

Classic sour pickle step by step cook a few times almost every woman. Learn and try out another way of cooking. Surprise your family using a recipe of delicious pickle with rice. Add a bright, eye-catching highlight of the dish. The basic recipe of pickle with rice and pickles in the cooking process update any of hearty meat broth.

Ingredients:

  • water – 1.5 l;
  • pork ribs – 2 pieces;
  • Bay leaf – 2 leaf;
  • bell pepper – 5 peas;
  • potatoes – 2 large;
  • rice – ½ Cup;
  • salt, pepper, Khmeli-suneli – to taste;
  • olive oil – 1 tbsp;
  • carrots – 1 piece;
  • onion (turnip) – 1 head;
  • pickles – 2;
  • cucumber pickle – 1/3 Cup;
  • dill – 2 beam;
  • smetana (for submission) – 1 tsp

Method of preparation:

  1. Wash rice to full transparency, soak in cold water for 15 min.
  2. Pour ribs with water, put on fire, put the pepper and Bay leaf and simmer for 20 minutes. after boiling, remove the meat.
  3. Cut the potatoes into cubes, add it to the pan.
  4. Grate the carrots, onions and cucumbers cut into cubes. On a heated pan with oil put the ingredients and sauté 5 minutes, then add the brine and simmer with lid on for 5 minutes.
  5. The contents of the pan to shift, add to the pan the spices and cook for another 5 minutes, reduce the heat.
  6. Turn off the heat, cover the pot and infuse the soup for a while.
  7. To separate the meat from the bones and add to soup.
  8. Pour into bowls, put the cream, garnish with chopped dill.

Rassolnik with chicken and rice

  • Cooking time: 30 minutes.
  • Number of servings: 5 persons.
  • Calorie meal: 1100 kcal.
  • Purpose: first.
  • Cuisine: Russian.
  • Level of preparation: easy.

Cooking soup with chicken and rice can be changed: take the bones of poultry or meat parts. Both options are good in its own right. If you like soft pieces of meat during the meal, it is better to use fillet or pieces with bones. Chicken soup looks nice: these soups offer a bright, transparent appearance. Every woman like to put a food dish design.

Ingredients:

  • water – 1.5 l;
  • chicken thighs – 2 PCs;
  • pods celery – 2 PCs;
  • rind pickles
  • carrots – 1 piece;
  • onions – 1 head;
  • Bay leaf – 2 leaf;
  • potatoes – 2 large;
  • rice – ½ Cup;
  • salt, pepper – pinch;
  • sunflower oil – 1 tbsp;
  • carrots – 1 piece;
  • onions – 1 head;
  • pickled cucumbers – 2 PCs;
  • cucumber pickle – 1/3 Cup;
  • dill – 2 beam;
  • cilantro – 1 bunch;

Method of preparation:

  1. Soak rice in cold water for 10 min.
  2. Peel the onion and carrots. Add to the pot of water, put the thigh with the cleaned vegetables and cook 20 minutes after boiling, strain the broth.
  3. Potatoes to chop thin straws, to add to the broth with the rice, bring to a boil.
  4. Cook to cook: grate the carrots on a coarse grater, onion cut into small dice, cucumber – thin strips.
  5. In a pan with heated olive oil to be sent over the queue, carrots, onions, sauté until translucent, then add the cucumbers. Fry the mixture should be half a minute and add the brine, simmer for 2 minutes.
  6. Savorotocnuu zazharku add to the boiling pot, add spices and cook for another 5-7 minutes.
  7. To get the thighs and separate the meat from the bones, chop and put in a pot, do not get it, until you infused 5 minutes.
  8. Pour into bowls, each portion garnished with chopped greens of choice. Can make rye crackers made of black bread.

Rassolnik with beef and rice

  • Cooking time: 45 minutes.
  • Servings: 6 persons.
  • Meals calorie: 1300 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Level of preparation: easy.

This type of meat loves spices. It is recommended to take veal. During the preparation of the pickle with beef and rice necessary, experiment by adding different spices. The dish will be not only nutritious, but with a twist, creating the impression that this is no ordinary Russian dish, but some Eastern. Appropriate here spicy and sweet flavors of the seasonings.

Ingredients:

  • water – 1.5 l;
  • beef – 2 PCs;
  • olive oil – 1 tbsp;
  • carrots – 1 piece;
  • onions – 1 head;
  • pickled cucumbers – 2 PCs;
  • cucumber pickle – 1/2 Cup;
  • tomato paste/ketchup – 2 tbsp;
  • potatoes – 2 large;
  • rice – ½ Cup;
  • salt, pepper – to taste;
  • cloves – 3 PCs;
  • green onions (for submission) – 2 bunches;
  • cilantro (for decoration) – 1 bunch.

Method of preparation:

  1. In a bowl, frying pan pour oil and fry the chopped pieces of beef 5 minutes, stirring occasionally.
  2. Add chopped onion half rings, grated on a coarse grater carrots, fry 5 min, stirring occasionally.
  3. Add chopped cubes of cucumber, pickle, pasta and simmer 2 minutes, stirring frequently, add the soaked rice, mix well.
  4. Pour the mixture with water and simmer for 20 minutes.
  5. Add salt, pepper, cloves and cover with lid. Leave for 5 minutes.
  6. Arrange the soup bowls, garnish with chopped greens.

Pickle with mushrooms and rice

  • Cooking time: 25 minutes.
  • Servings: 6 persons.
  • The calorie content of food: 1200 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Level of preparation: easy.

The most important thing that you need to consider in the preparation of pickle with mushrooms and rice, then that is inappropriate here add carrots. This vegetable neutralize all the taste of any mushrooms: adding mushrooms, chanterelles and other types will be useless. Their taste well emphasize the garlic, onions and potatoes. This soup is suitable for Lenten periods. To make the soup thicker, add more main ingredients.

Ingredients:

  • water – 1 l;
  • butter – 90 grams;
  • onions – 2 head;
  • pickled cucumbers – 2 PCs;
  • lemon – ½ piece;
  • garlic – 2 cloves;
  • potatoes – 4 large;
  • rice – ½ Cup;
  • salt, pepper – to taste;
  • dill – 1 bunch for decoration when serving.

Method of preparation:

  1. In a pot of water put the chopped cube potatoes.
  2. Pour the pre-soaked for 15 min Fig. Bring to the boil and cook for 10 min.
  3. Preheat frying pan with butter and fry the mushrooms cut arbitrarily to reduce the volume twice.
  4. Add chopped in small dice garlic, onions, cucumbers and fry until translucent. Notching half of the lemon with a knife and squeeze the juice.
  5. Mix the contents to send to the potatoes with the rice and cook for 10 minutes.
  6. To turn off the stove, cover and let stand 5 minutes.
  7. Each serving garnish with sour cream and finely chopped greens.

Soup pickle rice – cooking secrets

Each recipe carries a lot of secrets. To prepare the pickle with rice, the dish received a rating of «some more!», just. The result was like the photo cookbook, you must use fresh quality ingredients and remember about the rules:

  • Forget the pickle with pickles and rice, prefer salted (barrel), adding them at the end of cooking. The potatoes will be cooked properly and not become an ugly gray color.
  • Add salt only at the end, after tasting, as pickle is easy to overdo.
  • The potatoes are cooked first – cook it to «almost ready», it will not be hard. If you want you can grind it to puree.
  • If you don’t roast additional vegetables, then add from 5 minutes after the potatoes, so they have time to boil, making the «crunch» soup.

Video: Pickle with rice