Description
The two capitals is still debated how to say the curb or the curb, driveway or front door, a loaf of bread or a loaf of bread, a ladle or a ladle... And this difference of cultures and moves smoothly on many areas of our lives, including for cooking. Indeed, in the two capitals even the stewed vegetables are cooked in different ways! If you are interested to find out what the peculiarity of the Moscow rassolnik, then you are welcome to the recipe!
Ingredients
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Chicken
400 g
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Water
1.5 l
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Onion
50 g
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Carrots
50 g
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Celery root
50 g
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Celery root
100 g
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Turnips
70 g
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Onion
50 g
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Leeks
50 g
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Vegetable oil
4 Tbsp
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Pickled cucumber
100 g
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Brine
100 ml
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Spinach
50 g
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Greens
50 g
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Salt
-
Bay leaf
2 piece
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Chicken egg
1 piece
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Milk
100 ml
Cooking
Broth for Moskovskogo the pickle is cooked on chicken, Turkey. Very rarely (almost never) can be beef broth. So, for chicken broth, take the chicken back and a small piece of chicken fillet (breast). Add onion whole, peeled carrot, a piece of celery or parsley, cover with water and bring to a boil. Remove all the foam, switch to minimum heat and simmer the broth for about 1 hour. Sometimes in Moscow pickle add poultry giblets (hearts, gizzards). If you want the giblets, then add them instead of chicken.
The main feature of the Moscow rassolnik - the abundance of white roots (parsley root, celery, turnips). Cut into strips parsley root, turnips, leeks and onions
Pickles for the pickle Moscow skinned. Peel the cucumbers and cut them into slices
Roots and onion saute in butter until light transparency
Cucumbers simmered (stew) in a small amount of broth
Another feature of Moscow rassolnik - is the addition of spinach or sorrel. Sometimes both of them together. I have frozen spinach. Slice it finely
Sieve the broth. If cooked with chicken, then slice it finely and put it back in the broth. If cooked with the giblets, then also slice them and put them in the broth. Add the broth, browned roots and cook for about 15 minutes
Add a poached pickle cucumbers
This add the chopped spinach and cook for about 5 minutes
Remove the soup from the heat
Separately boil the brine and add it to the pickle. Try for salt and add salt to taste
Moscow pickle served with battered eggs and milk. For the preparation of the liaison, in a small saucepan, mix the egg and milk
Cook while stirring until then, until the liaison thickens. This is best done in a water bath to the liaison turned into a homogeneous mass and not in the omelet.
Moscow pickle served with a spoonful of liaison, adding a plate of greens. Moscow to pickle served cheesecake with salted cottage cheese.
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