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|Cookbook: Rosolnyk Media: Rosolnyk|
Serves with cream.
Ingredients: 1.5 liters of water, 0.5 cups of cooked rice, 5 potatoes, 1 large onion, 1 carrot, cucumber salt 3 large, 3 tbsp. cooking oil, bay leaves, green
Cooking: In a saucepan of boiling water, put the sliced potatoes, cucumbers, finely chopped carrots and onions. When the vegetables cook, add the separately cooked rice, bay leaf, cooking oil. Boil. Serve and garnish with chopped herbs.
Rosolnyk with the kidneys
Ingredients: 500 g beef kidneys, 2 pickled cucumbers, 2 parsley roots, 1 onion, 4 potatoes, 2 tablespoons of butter, 100 grams of sorrel, salt to taste.
Cooking: Trim fat from kidneys, cut into pieces, wash, cover with cold water, and boil. Then drain the water, was the kidneys again, cover with cold water again, and boil for half an hour. Clean parsley and onion, cut into strips and fry in butter in soup pot. Slice potatoes, then add to pot and cover with filtered broth. Cook 30 minutes. Ten minutes before end of cooking, add cucumbers, chopped sorrel and salt. Just before serving, add kidneys, sour cream, and parsley or dill.
- If rosolnyk not acute, he added boiled strained cucumber brine.
- Thin-skinned pickles and small seeds can be put in rosolnyk untreated.
- Pearl barley for rosolnyk cannot boil, and paser on butter. It tastes much better.