Ingredients with Measurements:
- 1 cup quinoa
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 cup spinach, chopped
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1/2 cup pickle juice
- 1/2 cup pickles, chopped
- 1/2 cup sour cream
- Salt and pepper to taste
- Fresh dill for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse quinoa in a fine-mesh strainer and set aside.
2. In a large pot, heat some oil over medium heat. Add the onion, carrots, and celery and sauté until softened, about 5 minutes.
3. Add the garlic and sauté for another minute.
4. Add the quinoa, spinach, diced tomatoes, vegetable broth, pickle juice, and pickles. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the quinoa is cooked.
6. Remove from heat and stir in the sour cream. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh dill.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 208
Fat: 6g
Carbohydrates: 31g
Protein: 8g
Sodium: 1033mg
Fiber: 5g
Sugar: 6g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of leafy greens instead of spinach.
- You can use any type of pickles you like.
Variations:
- You can add some cooked chicken or beef to make it a heartier meal.
- You can add some chopped potatoes for more texture.
- You can add some chopped mushrooms for more flavor.
Tips and tricks:
- Rinse the quinoa well to remove any bitterness.
- Use fresh dill for the best flavor.
- Adjust the amount of pickle juice and pickles to your liking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls and garnish with fresh dill.
Garnishes:
Fresh dill
Pairings:
This soup goes well with crusty bread or crackers.
Suggested side dishes:
A simple green salad or roasted vegetables would be a great side dish.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, let it simmer for a bit longer to reduce.
Food safety advice:
Make sure to cook the quinoa and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
Rassolnik is a traditional Russian soup that is typically made with pickles and meat.
Flavor profiles:
This soup is tangy, savory, and slightly creamy.
Serving suggestions:
Serve hot with some crusty bread or crackers.
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Region: Russian