How to cook pickle with rice step by step

Each hostess keeps their own recipe for pickle with rice and cucumbers. For a proper diet, soups are an integral part of healthy digestion. Rassolnik is one of the popular varieties of the first course. However, a monotonous standard recipe can be annoying. It is useful to know the various ways of preparing it.

How to cook pickle with rice

To make the pickle of rice pleased with new notes, you can change the broth on which the soup is cooked. It is very simple to add new spices, roots and pickles depending on the desired effect. Cooking pickle with rice implies enough freedom: you can give preference to many ingredients that combine with each other, changing the final taste of the dish. The recipe for pickle soup with rice is not considered complicated.

How to cook pickle with rice

To properly cook pickle with rice, remember a few simple steps in the process. How to make soup with pickles and rice:

  • The cereal is soaked while the broth is cooked.
  • While the roots and rice are cooked, a frying is prepared from additional vegetables and pickles.
  • Roasting is added to the soup.
  • In 5 minutes herbs, spices are introduced until ready.

Pickle with rice - recipe

Do not bother about the broth: it’s suitable vegetable, fish, pork, offal, with meatballs. Sometimes you can get everything you need from the refrigerator, but the main component will be a pickle with cucumbers, from which the dish was named. If you need to whip up a soup, and there is only one option left in your stock from cereals, feel free to open the recipe for pickle with rice. Put any vegetables for dressing as you wish.

Pickle with rice and pickles - recipe

  • Cooking time: 35 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 1300 kcal.
  • Purpose: for a hearty lunch.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

The classic sour pickle was cooked several times by almost every woman. Explore and try another cooking method. Surprise your family with the recipe for delicious pickle with rice. Add a bright, attractive touch to the dish. Update the basic recipe for pickle with rice and pickles in the process of cooking with a hearty meat broth.

  • water - 1.5 l
  • pork ribs - 2 pcs.,
  • bay leaf - 2 leaves,
  • peppercorns - 5 peas,
  • potatoes - 2 large,
  • rice - ½ cup,
  • salt, pepper, sunnel hops - to taste,
  • olive oil - 1 tablespoon,
  • carrots - 1pc,
  • onion (turnip) - 1 head,
  • pickles - 2,
  • cucumber pickle - 1/3 cup,
  • dill - 2 bunches,
  • sour cream (for serving) - 1 tsp

  1. Rinse the rice until completely transparent, soak in cold water for 15 minutes.
  2. Pour ribs with water, put on fire, put pepper and bay leaf, cook for 20 minutes. remove the meat after boiling.
  3. Cut potatoes into cubes, pour into a pan.
  4. Grate carrots, onions and cucumbers into cubes. Put the ingredients on a preheated frying pan with oil and fry for 5 minutes, then add the brine and simmer with the lid closed for 5 minutes.
  5. Transfer the contents of the pan, add spices to the pan and cook for another 5 minutes, reducing the heat.
  6. Turn off the heat, cover the pan and let the soup brew for a while.
  7. Separate the meat from the seeds and add to the soup.
  8. Pour into plates, put sour cream, garnish with chopped dill.

Pickle with chicken and rice

  • Cooking time: 30 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 1100 kcal.
  • Destination: first.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

The preparation of pickle with chicken and rice may vary: poultry bones or meat parts are taken. Both options are good in their own way. If you like soft pieces of meat during a meal, then it is better to use fillet or scraps of bone. Chicken soups are pleasant in appearance: such broths give a light, transparent appearance. Each woman is pleased to give a restaurant decoration to the dish.

  • water - 1.5 l
  • chicken thighs - 2 pcs.,
  • celery pods - 2 pcs.,
  • skins of pickles
  • carrots - 1 pc.
  • onions - 1 head,
  • bay leaf - 2 leaves,
  • potatoes - 2 large,
  • rice - ½ cup,
  • salt, pepper - a pinch,
  • sunflower oil - 1 tablespoon,
  • carrots - 1pc,
  • onions - 1 head,
  • pickles - 2 pcs.,
  • cucumber pickle - 1/3 cup,
  • dill - 2 bunches,
  • cilantro - 1 bunch,

  1. Soak rice in cold water for 10 minutes.
  2. Peel onions and carrots. Add water to the pan, put the hips there with peeled vegetables, cook for 20 minutes. after boiling, strain the broth.
  3. Chop the potatoes into thin strips, add to the broth with rice, bring to a boil.
  4. Cook the fry: grate the carrots on a coarse grater, cut the onion into a small cube, cucumbers into thin strips.
  5. In a pan with warmed olive oil, take turns carrots, onions, sauté until translucent, then add cucumbers. Fry the mixture for half a minute and add brine, simmer under the lid for 2 minutes.
  6. Add frying pan to a boiling pan, add spices and cook for another 5-7 minutes.
  7. Get the hips and separate the meat from the bones, cut and put in a pan, do not reach until 5 minutes are infused.
  8. Pour into plates, decorating each serving with chopped herbs to choose from. You can make rye crackers out of brown bread.

Classic recipe

To prepare 6 servings, we will need the following ingredients:

1. Meat broth - 2.5-3 liters
2. Cooked meat, beef or pork - 350 grams
3. Pickles - 300 grams
4. One carrot
5. One onion
6. Garlic - 3 cloves
7. Rice - 4 tablespoons
8. Potato - 3 pieces
9. Pickle from pickles - half a glass
10. Vegetable oil
11. Salt to taste

Step by step recipe:

1. On a coarse grater we rub the peeled carrots, and finely chop the onion. Pickled cucumbers should also be grated or chopped.
2. Vegetables must be fried in heated vegetable oil to a transparent state. The meat that we got from the broth is cut into medium-sized cubes and also sent to fry for 3-4 minutes.
3. We send the pickles along with the brine to the remaining ingredients and fry for about 4 minutes. The lighter is ready.
4. Rinse the rice well with running water until the water is clear. We put the meat broth on the fire, add rice and cook to a boil.
5. Reduce the heat, after 5 minutes add roasting to the broth and cook for another 7 minutes. Then add the potatoes, which we peeled and cut into medium cubes, and cook the soup for 15 minutes.
6. Add salt to taste, finely chopped garlic and decorate with herbs, dill, parsley, green onions. And to make the soup certainly the most delicious, serve it with sour cream and garlic.

With rice and tomato

To prepare 6 servings, we will need the following ingredients:

1. Meat broth - 2.5-3 liters
2. Boiled chicken meat from the broth - 350 grams
3. Pickles - 300 grams
4. One carrot
5. One onion
6. Tomatoes - 2 pieces
7. Rice - half a glass
8. Potato - 3 pieces
9. Pickle from pickles - half a glass
10. Vegetable oil
11. Tomato paste - 2 tablespoons
12. Salt

Pickle with beef and rice

  • Cooking time: 45 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 1300 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

This kind of meat loves spices. It is recommended to take veal. When cooking pickle with beef and rice, experiment if necessary by adding various spices. The dish will turn out not only hearty, but also with a twist that creates the impression that this is not an ordinary Russian dish, but some kind of oriental one. Sharp and sweetish flavors of seasonings are appropriate here.

  • water - 1.5 l
  • beef - 2 pcs.,
  • olive oil - 1 tablespoon,
  • carrots - 1pc,
  • onions - 1 head,
  • pickles - 2 pcs.,
  • cucumber pickle - 1/2 cup,
  • tomato paste / ketchup - 2 tablespoons,
  • potatoes - 2 large,
  • rice - ½ cup,
  • salt, pepper - to taste,
  • cloves - 3 pcs.,
  • green onions (for serving) - 2 bunches,
  • cilantro (for decoration) - 1 bunch.

  1. Pour oil into a bowl of a frying pan and fry coarsely chopped pieces of beef for 5 minutes, stirring occasionally.
  2. Add onion, chopped in half rings, grated carrots, fry for 5 minutes, stirring occasionally.
  3. Add diced cucumbers, brine, pasta and simmer for 2 minutes, stirring frequently, add soaked rice, mix.
  4. Pour the mixture with water and cook for 20 minutes.
  5. Add salt, pepper, cloves and cover. Insist 5 minutes.
  6. Arrange the soup on plates, garnishing with chopped herbs.

Pickle with mushrooms and rice

  • Cooking time: 25 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 1200 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

The most important thing to consider when preparing pickle with mushrooms and rice is that carrots are inappropriate here. This vegetable neutralizes the whole taste of any mushrooms: adding mushrooms, chanterelles and other species will be useless. Their taste is well emphasized by garlic, onions and potatoes. This soup is suitable for lean periods. To give the soup a thick, add more basic ingredients.

  • water - 1 l
  • butter - 90 grams,
  • onions - 2 heads,
  • pickles - 2 pcs.,
  • lemon - ½ part,
  • garlic - 2 cloves,
  • potatoes - 4 large,
  • rice - ½ cup,
  • salt, pepper - to taste,
  • dill - 1 bunch for decoration when serving.

  1. Put diced potatoes into a pot of water.
  2. Pour pre-soaked for 15 minutes. fig. Bring to a boil and cook for 10 minutes.
  3. Heat a skillet with butter and fry randomly chopped mushrooms until the volume is halved.
  4. Add chopped garlic, onions, cucumbers and fry until translucent. Cut a half of the lemon with a knife and squeeze the juice.
  5. Fry a mixture of potatoes with rice and cook for 10 minutes.
  6. Turn off the stove, cover and let it brew for 5 minutes.
  7. Garnish each serving with sour cream and finely chopped herbs.

Pickle with rice and stew

To prepare 6 servings, we will need the following ingredients:

1. Beef stew - 1 can
2. Pickles - 4 pieces
3. Potatoes - 3-4 pieces
4. One carrot
5. One large onion
6. Rice - half a glass
7. Garlic - 2 cloves
8. Vegetable oil
9. Salt

Meatless Rice Recipe

To prepare 6 servings, we will need the following ingredients:

1. Tomatoes - 2 pieces
2. Pickles - 4 pieces
3. Potato - 3 pieces
4. One carrot
5. One large onion
6. Rice - half a glass
7. Garlic - 2 cloves
8. Vegetable oil
9. Salt to taste
10. Greens

Rassolnik soup with rice - cooking secrets

Each recipe is fraught with many secrets. It’s easy to prepare a pickle with rice so that the dish gets a rating of “more additives!” In order for the result to be like with a photo of a cookbook, you must use fresh, quality ingredients and remember the rules:

  • Forget about pickle with pickled cucumbers and rice, give preference to salted (barrel), adding them at the end of cooking. Potatoes will be cooked correctly and will not get an ugly gray color.
  • Add salt only at the end, after tasting, as the pickle is easy to salt.
  • Potatoes are cooked first - cook them until “almost ready”, they will not be hard. If desired, you can grind it to puree.
  • If you do not fry additional vegetables, then add out 5 minutes after the potatoes so that they have time to boil without giving a “crunch” to the soup.


To make pickle with rice and pickles, prepare the foods on the list.

First of all, put the meat to cook. To do this, install a pot of water on the burner, put the meat pieces inside. After boiling, remove the foam that forms on the surface, season with salt, throw a bay leaf and peppercorns. Cook the meat on low heat until cooked, that is, until tender. If this is chicken, then cooking time will be less than for pork or beef.

During this period, prepare the other ingredients of the soup. Peel the potato tubers from the top layer, rinse, cut in small cubes.

Send the potato slices to the pan to the almost finished meat.

Rinse thoroughly, draining the muddy water several times. Place it in the soup 5 minutes after laying the potatoes.

Clean and rinse the remaining root crops. Grate the carrots coarsely, chop the onion into medium-sized cubes.

Heat the frying pan to the peak on fire, pour in the oil, then throw the onion. Fry it separately for several minutes until soft. Next, add strips of carrots to it. Passer vegetables together for the next 5 minutes over low heat.

In parallel, prepare pickles: cut into cubes or grate on a coarse grater (optional).

Throw cucumbers in a pan to sautéed vegetables. Fry the mixture for a few more minutes.

Do not pour the juice that cucumbers emit when slicing. Pour this pickle into the pan, it will make the pickle even more acidic.

In a pan with the contents, load the tomato paste, pour in a little broth. By mixing, distribute the tomato over the vegetable mixture. Stew on low heat for about 3 minutes.

Remove the prepared meat from the pan, cool slightly so as not to burn your fingers. After cut into small segments.

Throw the frying pan from the pan into the pan, return the meat there. Cook the pickle until soft rice and potatoes. Having tasted the yushka, decide on the addition of salt or other spices.

Before removing the pickle from the fire, add it with chopped greens, bring to a seething. Set aside from the stove.

Be sure to let the dish brew so that the cucumbers give all their acid to other ingredients. Next, pour the pickle into the deep plates with a ladle.

Pickle with rice and pickles with pork or beef

The presented recipe for pickle cooked on pork or beef meat is a classic version. The use of pork provides the recipe with a popular taste, and beef - low calorie content. We will cook the classics!

  • Beef or pork 300 gr.
  • Medium-sized potatoes 3 pcs.
  • 1 carrot
  • Onions 1 pc.
  • Pickled cucumbers 4 pcs.
  • White rice ½ cup
  • Greens to taste

We got a great lunch. Invite everyone to the table!

Rassolnik with peppercorn with chicken and rice

There are many recipes for this pickle and the ingredients vary widely. In the proposed recipe, we will use a larger than usual amount of meat and hot chili. It will give the soup a pungency and special taste and will warm well in cold weather.


  • Chicken - 1 kg.
  • Medium carrots - 1 pc.
  • Potato - 4 pcs.
  • Onions - 2 pcs.
  • White rice - 1 tbsp.
  • Chili pepper - 1 pc.
  • Pickles - 4 pcs.
  • Sour cream - 3 tbsp. l
  • Garlic - 4 cloves.
  • Vegetable oil - 3 tbsp. l
  • Salt and pepper to taste.

Cooking process:

  1. Wash rice and pour cold water for one hour to soak.
  2. Wash the chicken (chicken thighs) in a saucepan, pour water, bring the contents to a boil and remove the foam that forms on the surface. We close the pan with a lid. Cook the chicken over low heat.
  3. We clean the onions and chop them into thin half rings. Carrots are also washed, peeled and three on a grater with large holes. Stew vegetables in a pan with sunflower oil. Add garlic, pepper and salt to vegetables to taste.
  4. We take the cooked chicken out of the broth, separate the meat from the seeds and cut into small pieces. Peel the potatoes, wash them and cut them into medium cubes. Put chopped potatoes, soaked rice and chili in the broth.Cook everything until rice and potatoes are cooked. This is 20-25 minutes. 5 minutes before the end of cooking, add the stewed onions and carrots to the pickle.
  5. Cucumbers cut into small cubes. At the end of cooking the soup, put chopped pickles in it, add 1 cup of cucumber pickle and pieces of chicken meat.
  6. Pour the pickle into the plates and add sour cream to each plate.

It turned out delicious. You can invite everyone to the table.

Pickle Recipe with Rice, Chicken and Pickles

This recipe is offered to people for whom proper nutrition and a low-calorie diet are important. We suggest using olive oil or linseed for cooking, do not fry vegetables, but simply stew on the broth. Well, chicken meat itself is lean. No salt is added to the soup. Thanks to this, you will get a low-calorie dish. So, we are cooking.


  • Chicken meat (breast) - 500 g.
  • Drinking water - 2 l.
  • White rice - 100 g.
  • Onions - 100 g.
  • Carrots - 100 g.
  • Potato - 200 g.
  • Salt to taste.
  • Bay leaf - 2 pcs.
  • Black pepper - 4 pcs.
  • Vegetable oil - 20 ml.

Cooking process:

  1. Wash rice groats several times until water is clear. Then pour warm water for 30 minutes to soak the rice.
  2. Then prepare the broth for pickle. Put chicken breast in a pan, keep on high heat until boiling. Then make a small fire and cook the chicken for 30 minutes. Remove the resulting foam with a slotted spoon. Put pepper and bay leaf in the broth to improve the taste. Remove the cooked chicken meat from the pan and strain the broth.
  3. Peel and wash the potatoes. Cut it into small cubes. Sliced ​​potatoes to a pot with broth and add soaked rice. Cook soup for 15–20 minutes.
  4. Now you need to cook the frying. Heat vegetable oil (olive or linseed) in a frying pan. Peel, wash and cut onions into small cubes. Put the onions in a skillet and fry until golden brown. Peel and wash the carrots and grate it on a coarse grater. Add carrots to the onion skillet and fry vegetables for 5 minutes. A small amount of broth can be added to the pan.
  5. To remove excess salinity, put pickles in cold water for a while. Remove the peel from the cucumbers, chop into small pieces, put in the roasting and simmer for 5 minutes. Do not put cucumbers in pickle before potato is cooked, otherwise it will darken and become hard.
  6. Transfer the grill to the pan to the pickle. Gently mix the contents, add spices and taste. Adjust the taste of pickle as you wish.
  7. Rassolnik still cook for 10 minutes. Rinse greens, finely chop and add to the soup. Turn off the fire under the pan. Cover the pan and let the pickle stand for a while in a warm place.
  8. Cut the cooked meat into small pieces. Arrange the chicken in each plate separately.

Put sour cream in plates, sprinkle with fresh herbs and serve with croutons or toasts.

Chicken broth with rice

This recipe suggests cooking pickle on chicken meat. Unlike other soups made with pork or beef, you can cook this pickle much faster.


  • Chicken meat - 220 g.
  • Drinking water - 3 l.
  • Pickles - 3 pcs.
  • Potato - 2 pcs.
  • Onion - 1 pc.
  • Carrots - 1 pc.
  • Rice - 2 tbsp. l
  • Tomato sauce - 2 tbsp. l
  • Vegetable oil.
  • Ground pepper, salt, bay leaf, peppercorns to taste.
  • Greens are fresh to taste.
  • Sour cream to taste.

Cooking process:

  • Slices of chicken thoroughly wash, pour clean water and put on fire. When the broth boils, put salt, bay leaf and peppercorns in it. Cook the chicken over medium heat for 25-30 minutes.
  • Now prepare the ingredients for the soup. Peel the potatoes, wash them and cut them into pieces of any shape. We take out the boiled chicken from the broth. Put chopped potatoes in the broth.
  • We wash the rice with cold water and put in the broth to boiling potatoes.
  • Wash and clean carrots and onions. Shred carrots with straws, onions - medium cubes.
  • Heat the oil in a frying pan. We put onion and carrots in oil and fry for some time. At the end of frying, add tomato sauce or pasta to the pan, pour a small amount of water and simmer for 5 minutes over low heat.
  • We take out the boiled chicken meat from the pan, divide it into small pieces and put it back into the pickle.
  • We chop the cucumbers in small cubes and put in a saucepan for the soup. Add a little cucumber pickle to the pickle.
  • At the end of cooking, when rice and potatoes are cooked, pour finely chopped parsley and other herbs into the pickle, as you wish. Bring the soup to a boil and turn off the heat.
  • Let the ready pickle stand for a while and pour into plates.

You have a fragrant and tasty pickle. Put a little sour cream in each plate. Bon Appetit!

For pickle you will need:

  • pork or beef - 300-400 grams,
  • potatoes - 3-4 pieces,
  • carrots - 1 piece,
  • onions - 1 onion,
  • pickled or pickled cucumbers - 4-5 pieces,
  • white rice - 0.5 cups,
  • greens to taste.


1. To prepare the broth, wash the meat and cut it into small pieces if you use boneless meat for the soup. If the meat is on the bone, then it can be cooked whole, but be sure to rinse it very well so as not to come across small fragments of bone. When ready, the meat broth with bone may need to be additionally filtered.

2. Cook the meat until cooked. You can determine it by sufficient softness and a pleasant aroma of meat broth. If you did not forget to remove the foam, then the broth will turn out transparent. It is enough to cook pork for about an hour, for beef, the period increases to 1.5-2 hours, depending on how hard the meat was used. Long languishing under the lid under low heat affects both beef and pork, but will require longer cooking.

3. When the meat is ready, cut the potatoes into cubes and add to the meat broth. The meat on the bone can be removed from the broth to separate the meat from the bone and then added back to the soup.

4. Simultaneously with potatoes, rice is added to the broth. Before this, it is necessary to rinse it several times with water until the excess starch, visible in water as a cloudy white precipitate, disappears. With washed rice, the soup will not cloud and the broth will be transparent.

5. While boiling potatoes and rice, prepare a frying of onions and carrots. To do this, finely chop the onion and grate the carrots on a coarse grater. Heat vegetable oil in a pan and fry the onion first until lightly browned, then add the carrots to it. Stir frying vegetables for several minutes. You can cover and simmer lightly until the onions and carrots are soft. Remove the cooked frying from the shelves and leave until the potatoes and rice are ready.

6. If you cook pickle with pickles and rice, then the most characteristic ingredient in it, of course, is cucumbers. They are put in soup at the very end of cooking, because they do not need to be cooked, it is enough that they boil for literally a couple of minutes. For pickle, cucumbers need to be finely chopped or grated, it will depend only on your taste, whether you and your relatives love to find pieces of cucumber.

7. When the potatoes and rice are cooked until cooked, put the chopped cucumbers in the pan, cook them for two or three minutes, then put the frying in and mix well. Add bay leaf to the soup.

8. Add salt to the soup to taste, given that pickles will already give a little salinity. Be sure to try the broth for enough salt. You can add ground black pepper for flavor and fresh herbs. Allspice peas, literally 2-3 peas, are just as wonderful.

If desired, in such a pickle, you can add a few tablespoons of pickle from cucumbers, which remained in the bank, this will give the broth a more pronounced taste of cucumbers. But keep in mind that it will also increase the salt content, do not salt out the soup later.

Without fail, let the prepared soup brew for at least 15 minutes, and preferably half an hour. During this time, all the components of the soup are saturated with each other's aromas and the pickle with pickles and rice will turn out to be unforgettably delicious.

Serve soup with sour cream, garlic croutons and herbs. Wonderful family dinner is ready!

Cooking pickle with pickles, rice and chicken

The chicken broth on the broth is prepared in a very similar way, which we described above, but still with slight differences. It will taste a little softer and a bit more dietary, as chicken meat is leaner than pork. For pickle, you can use any part of the chicken carcass, take those that are at your fingertips. It will be tasty with wings, and with legs, and even with a breast.

A simple recipe for pickle with rice and sausage

Such a wonderful soup as pickle with rice and pickles can be prepared in countless different ways and with the addition of a variety of ingredients, but in our opinion, such an original subspecies as pickle with sausage deserves special attention. It is good in that it can completely open up for you the taste of a long-familiar dish. And at the same time, it does not take long to cook the meat for broth.

For a pickle with sausage you will need:

  • pickles - 5-6 pieces of medium size,
  • potatoes - 2-3 pieces,
  • smoked sausage - 300-400 grams,
  • carrots - 1 medium-sized piece,
  • white onion - 1 onion,
  • round-grain rice - 0.5 cups,
  • cucumber pickle - 1 cup,
  • salt, pepper, herbs to taste.

Cooking pickle with rice and sausage:

1. Since no meat is used for the broth, the broth is not necessary to cook and the first thing is boiled potatoes and rice.

Rinse the rice thoroughly with running water until it becomes clear. Peel and dice potatoes. Boil water in a pan, then put rice and potatoes in it and cook them until tender.

2. Finely chop the onion and grate the carrots on a coarse grater. Heat vegetable oil in a pan, then fry the onion in it over medium heat until it becomes transparent. After that, put the grated carrots and fry them together until browned.

3. Finely chop the pickles and add them to the skillet in the onion and carrots, simmer a little until the cucumbers soften.

4. Prepare the sausage. It is best to choose which sausage to use for the soup by experiment and, based on your preferences, we can only say from our own experience that the soup turns out to be more rich and aromatic from smoked sausage. Others, on the contrary, like to use boiled sausage. But in this case, you need to buy a good quality sausage, in which a high content of meat ingredients, cheap low-quality sausage can ruin the taste.

Cut the sausage for soup into cubes or straws of not very large sizes, as it will be convenient for you to eat later in the soup. Add the chopped sausage to a fry of vegetables and warm it for several minutes on a gentle fire with them, mixing well. When the sausage reveals its aroma and is saturated with onion and carrot juices, turn off the stove and set the frying aside.

5. When rice and potatoes are ready, add to the future soup a fry of vegetables with sausage, mix thoroughly and cook for another 5-10 minutes. Add salt to taste, 1-2 bay leaves and 2-3 peas of allspice. Then, turn off the stove, cover the soup with a lid and let it brew for 10-15 minutes.

After that, the soup is ready. Believe me, you will not forget the taste of pickle with rice and sausage according to this recipe soon, and your loved ones will ask for supplements.

Pickle with rice and pickles on tomato paste

The beauty of pickle with rice and tomato paste is that you can cook it according to any of the above recipes. With the addition of tomato paste, you get a delicious pickle with chicken, meat, and even sausage.

Here you need to know only one important secret, when and where to add tomato paste. And how much is needed.

A soup pot requires approximately two tablespoons of tomato paste or one small jar of Hainz or Tomato type.

To make a tasty and fragrant tomato broth with pickle, choose a recipe for soup depending on the meat used, and at the stage of cooking the frying from carrots and onions, put tomato paste in vegetables and stew them together. You need to do this at the moment when the onions and carrots are already browned.

After that, add cucumbers and sausage (if you are preparing a sausage recipe), stew a little, and then add to the potato and rice broth. Further, all according to the recipe.

Thus, you will get a bright and tasty pickle with rice and pickles with tomato paste.

Watch the video: MANGO PICKLE FRIED RICE-easy And Quick Recipe Left Over Rice- INSPIRING WOMEN (March 2020).