Ingredients with Measurements:
- 1 cup green lentils, rinsed and drained
- 1 large onion, chopped
- 2 medium zucchinis, diced
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 1/2 cup pickles, chopped
- 1/4 cup pickle juice
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the diced zucchini, potatoes, and carrots to the pot and sauté for another 5 minutes.
3. Add the rinsed lentils, tomato paste, bay leaf, thyme, and vegetable broth to the pot. Stir well and bring to a boil.
4. Reduce the heat to low and let the soup simmer for about 30 minutes, or until the lentils are tender.
5. Add the chopped pickles and pickle juice to the pot and stir well. Season with salt and pepper to taste.
6. Remove the bay leaf from the pot and discard.
7. Serve the rassolnik hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 6g
Carbohydrates: 39g
Protein: 12g
Fiber: 12g
Substitutions for ingredients:
- You can use any type of lentils instead of green lentils.
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of pickles instead of cucumbers.
Variations:
- You can add cooked chicken or beef to the soup for a heartier meal.
- You can add other vegetables such as bell peppers or celery to the soup.
- You can add a dollop of sour cream on top of the soup for extra creaminess.
Tips and tricks:
- To save time, you can use canned lentils instead of dried lentils. Just rinse and drain them before adding to the pot.
- If you prefer a thicker soup, you can mash some of the potatoes with a fork before serving.
- This soup tastes even better the next day, so feel free to make it ahead of time.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- This soup pairs well with crusty bread or crackers.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish for this soup.
Troubleshooting advice:
- If the soup is too thick, you can add more broth or water to thin it out.
- If the soup is too thin, you can let it simmer for a bit longer to thicken it up.
Food safety advice:
- Make sure to store the leftover soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Food history:
- Rassolnik is a traditional Russian soup that dates back to the 15th century. It was originally made with pickled cucumbers and barley, but over time, other ingredients such as potatoes and meat were added.
Flavor profiles:
- This soup is tangy and savory, with a slightly sweet and earthy flavor from the lentils and vegetables.
Serving suggestions:
- Serve this soup as a main course for lunch or dinner. It's a hearty and filling meal that's perfect for cold winter days.
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Region: Russian