Kalya or pickle with rice and pickles - the recipe for this wonderful first dish has been known since ancient times. Traditionally, it was cooked on kvass or cucumber pickle, adding barley and caviar. Previously, this dish was loved and revered not only for its excellent taste, but also for its medicinal properties - it coped well with the symptoms of a hangover. Now it is prepared in almost every home, partially changing the ingredients and thereby adding new shades to the traditional taste.
Material Content:
Classic pickle with rice and pickles
It is almost impossible to find the recipe for pickle with rice and cucumbers in the classic version, since this acid soup was originally prepared with pearl barley. Later barley was replaced with rice, which reduced the time of preparation of the first dish and improved its taste.
A pickle is being prepared according to the classic recipe from:
- meat (beef, pork, chicken or a combination of several types of meat) - 900 g;
- carrots - 2 pcs.;
- onions - 2 pcs.;
- rice groats - 4 tbsp;
- potatoes - about 600 g;
- pickles - 1-3 pcs. (depending on size);
- brine - 50-70 ml;
- bay leaf - 1-2 pcs.;
- allspice peas - 5-8 pcs.;
- salt to taste.
The cooking of pickle begins with cooking the broth, which traditionally should be meat. To do this, thoroughly rinse the meat, clean it of the film, pour water and cook until it boils. After the appearance of foam (curdled protein) on the surface of the water, it should be removed with a slotted spoon or, ideally, drain the water and fill the meat with new liquid. One large onion is put in the preparing broth.
In order for the vegetable to give all its taste to water, gently with a knife should make small cuts in the middle of the vegetable.
After boiling a second clean broth, the meat should be cooked for 1.5 hours (depending on the maturity of the product).
While preparing the broth, the required amount of rice should be washed several times under running water. For the convenience of washing the grains, a colander should be used. When the water is clear, the rice needs to be folded into a container and set aside until the broth is ready.
The grill is prepared in almost the same way as for the other first courses. First, sunflower oil is heated in a pan, then finely chopped onions and carrots, grated on a coarse grater, are introduced into it in a pan. While vegetables are fried, it is necessary to grate or cut cucumbers into cubes (rhombuses), having previously cleaned them of a hard peel. They are added to the pan, poured with brine and stewed with vegetables for about 8 minutes.
When the meat is ready, it must be removed from the broth, disassembled into fibers, separated from the bones and put back into the brew. Meanwhile, rice, peeled and diced potatoes, is dropped into the broth.
A roasting with cucumber pickle is introduced into the soup at the very end, along with spices, after cooking the potatoes, otherwise in acid the potatoes will turn out to be hard and tasteless.
Soup is served along with herbs and sour cream. The classic recipe for pickle soup with rice will be a worthy alternative to borsch or cabbage soup, diversifying the diet and adding new nutrients to it.
Fish pickle with pickles and rice
Light and interesting taste famous pickle, prepared on the basis of fish.
For its preparation, the following ingredients should be purchased:
- small fish - 350-450 g;
- barrel cucumbers - a couple of pieces;
- carrot - 2 pcs.;
- tomato paste - 20 ml;
- onion - 2 pcs.;
- potatoes - 4 pcs.;
- rice - 4 tablespoons;
- dill greens - 20 g;
- lemon juice - 1 tbsp;
- vegetable oil - 2.5 tbsp;
- salt and spices to taste.
The fish is washed, cleaned, filled with water and put into containers on fire. You need to cook it until tender, then remove it from the water, remove the bones, cut and mix with tomato paste. While the fish is preparing, it is necessary to rinse the rice until the water becomes clear and set it aside. Then follows the preparation of frying according to the traditional pattern - first chopped onions are fried, then carrots and cucumbers.
Diced potatoes are put together with rice in strained broth. After cooking rice and potatoes, frying and spices are added. When the dish is almost ready, greens and a couple of lemon slices are added to it.
With beef and rice
Beef is a traditional meat for pickle. She is loved and revered in different countries, thanks to the rich composition and therapeutic effect - beef will help strengthen immunity and eliminate inflammation. For the preparation of pickle, it is better to take meat on the bone to get a good rich broth.
Such a sour soup is prepared from:
- water - 4.5 l;
- beef - 600 g;
- pickles - 250 g;
- rice - 3.5 tbsp .;
- potatoes - 6 tubers;
- carrots - 1 pc.;
- onions - 2 pcs.;
- garlic - a few small cloves;
- salt and pepper - to taste;
- vegetable oil - 20 ml.
The meat is washed, poured with water and cooked after boiling over low heat for 1.30. If the meat is from an old animal, it will need to be cooked longer, about 3-4 hours. In finished form, it should easily lag behind the bone. When the beef is ready, it needs to be slightly cooled and cut in portions.
The potato is peeled, diced. Rice is washed under water and lowered with potatoes into the broth. You can take any kind of rice cereal for pickle, but it is best to add round grains to the soup - they cook faster and have no specific flavor.
While the cereals and potatoes are boiled, frying is preparing. Vegetable oil is heated in a frying pan, onions are added to it, browned, then grated carrots. Large cucumbers from a barrel are cut into strips, and small ones are rubbed on a coarse grater - so the soup will end up being tastier and more aromatic.Stew vegetables under the lid for about 4 minutes, then add to the soup to the rest of the ingredients. Ideally, salt is not added to the pickle - cucumbers give it enough. But if the taste of the brew seems unsaturated, you can add salt and pepper to it. Greens are added at the end - to a large container or directly to the plates before serving.
Rassolnik in the slow cooker
How to cook pickle quickly and easily in a slow cooker, delighting the household with an amazing lean dish?
This will require:
- pure water;
- potatoes - 4 pcs.;
- carrots - 1 pc.;
- onions - one small onion;
- rice - 3 tablespoons;
- cucumbers from a barrel - 2 pcs.;
- cucumber pickle - 70 ml;
- dried mushrooms - 8 pcs.;
- bay leaf - 2 pcs.;
- spice.
Mushrooms are pre-soaked in boiling water for 1.30, after which they need to be removed and cut into small pieces. The water in which the mushrooms swell will be used further, therefore, it is not necessary to pour it. Then all products are prepared - potatoes are cleaned and washed, rice is washed, vegetables are cleaned. Everything is cut into cubes or straws, cucumbers are peeled from the skin and cut into diamonds.
The capacity from the multicooker needs to be greased with oil, put chopped onions, carrots and cucumbers there. Cook the food in frying mode for 12 minutes, then add the remaining foods, mushroom water and ordinary clean liquid. Cook in the “soup” mode for 60 minutes, then add the right amount of brine, spices and cook for another 12 minutes on “heating”.
Chicken stock cooking option
Chicken meat is considered dietary and healthy, and it goes well with rice. Chicken broth based brine warmer will warm in the winter and refresh in the heat.
To prepare the soup you need to prepare:
- rice groats - 80 g;
- chicken - 1 kg;
- onions - 2 pcs.;
- carrots - 1 pc.;
- garlic - 2 cloves;
- sunflower oil - 35 ml;
- potato - 6 pcs.;
- hot pepper - to taste;
- tomato paste - 2.5 tbsp;
- Lavrushka - 1 pc.;
- fresh herbs and spices;
- sour cream.
Wash rice cereal, add water and leave for insisting for half an hour. The chicken, cleaned from the insides and feathers, is poured with clean liquid, and cooked for 2 hours (before cooking meat). Foam is collected from the surface with a slotted spoon.
Vegetables are peeled and diced. Finished meat must be removed from the container, separated from the bone and cut into small pieces. In the broth add potatoes and rice, hot chili peppers and cook before cooking.
Meanwhile, onions, carrots, garlic are fried in a pan, tomato paste is added (can be replaced with homemade tomato juice). The grill is added to the broth, followed by chopped cucumbers and meat. Spices are added a few minutes before cooking. To enhance the taste of the ingredients, add a little sugar to the soup. Before serving, 1 tablespoon is added to the pickle. sour cream and herbs.
Lean pickle with rice recipe
Lean sour soup will appeal not only to those who fast, but also to vegetarians who do not recognize meat and dishes from it.
For cooking you will need:
- water - 3 l;
- potatoes - 5 tubers;
- allspice - 3 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- cucumbers - 2 pcs.;
- brine - 100 ml .;
- rice - 0.5 tbsp.
Rinse and fry rice in vegetable oil, then pour water and cook until half cooked. After add chopped potatoes, peppers, lavrushka. Fry onions, carrots in a pan, add cucumbers and brine. When the potatoes are ready, add the frying and cook for another 2 minutes.
With mushrooms and rice
Mushrooms for pickle can be taken different - dried, salted or fresh. An interesting recipe for making this sour soup with salty breasts.
It is necessary to stock up in advance:
- salted breasts - 300 g;
- meat - 200 g;
- rice - 70 g;
- potatoes - 500 g;
- parsley - 40 g;
- celery - 40 g;
- carrots - 3 pcs.;
- onions - 2 pcs.;
- cucumbers - 1 pc.;
- sour cream - 40 ml;
- ghee - 60 g;
- spices and salt.
Meat and onions are used to make broth. To make it a beautiful golden color, peeling the onion does not need to be peeled. After the meat needs to be obtained, divided into pieces and set aside.Meanwhile, potatoes and pure rice groats are sinking into the broth. Everything is cooked until tender for about 20 minutes (depending on the type of potato).
In a pan, fry onion, carrots in oil and add parsley with celery. Add frying to potatoes and rice, add cucumbers and mushrooms. Spices are added to taste. Serve mushroom pickle with sour cream, herbs and croutons.
