How to make rassolnik with turnip?
If you never tasted before rassolnik with turnip then, the saturated taste and remarkable ease of which not each soup can brag is unfamiliar to you. This rassolnik can be cooked as on meat broth, and fast. Personally I support the second option because as it seems to me, this soup has rather high nutritious abilities and without excess piece of meat. Though, at everyone the taste. But I can tell one absolutely precisely, with meat or without, but rassolnik with turnip definitely deserves attention.
turnip For 2-4 portions will be necessary for you:
Water – 1 liter
Potatoes – 2-3 pieces
Turnip – 50-70 g
Carrots – 1 piece (small)
pickles – 2 pieces
Onion – 1 bulb
the Celery – 1 stalk
buckwheat – 2 tablespoons
Salt, pepper (it is better peas) – to taste
Bay leaf – 1 piece
Vegetable oil – for frying
the Way of preparation:
Cut pickles thin straws and put them to cook in a small amount of water approximately for 5-7 minutes.
So far cucumbers cook, clean turnip, carrots and onions. Turnip, carrots and a celery need to be grated or cut thin straws. Small chop onions. Then, onions and carrots need to be spassirovat in well warmed oil till golden color, and it is simple to drench turnip with boiled water.
after that, pour in other water in cucumbers, bring it to boiling and put in it well washed out buckwheat. In five minutes send potatoes cut on thin slices after buckwheat, and through two-three of minutes it is possible to add all remained ingredients: browned onions with carrots, a celery, turnip, bay leaf, salt, pepper.
For final preparation of soup needs to boil it even minutes 20 on small fire then it is possible to remove a pan from fire and to allow soup to infuse a little.
When giving on a table can be flavored every portion with fresh greens of fennel.