Ingredients : 600 g beef offal from a goose, 6 cucumber, cucumber pickle, a bunch of greens, a roasted onion, parsley root, celery root, 1 carrot, 1 beet, 6 potatoes, 1 tablespoon oil, 0 , 5 cups of flour, 0.5 cups of pearl barley, 5 grains of black pepper, 2 bay leaves, 1 cup of sour cream, dill. Preparation : To prepare rassolnik with goose giblets beef broth boil, boil three times, remove the scum. Giblets, cut into pieces, cook separately, then strain the broth and add along with the giblets in a beef broth. Add the broth bunch of greens, some finely chopped roots.
Others peeled roots parboiled, pour water, add butter, 1 cup fat broth, cover and simmer over medium heat. When the roots will be ready by half, add the diced potatoes, cover and simmer until soft. 0.5 cups of pearl barley, wash, cover with cold water so that water covered the grits, cook until tender, flip on a sieve, rinse with cold water. For rassolnik pickles wash, cut into cubes, place in salted boiling water, cook, strain, splash cold water.
The brine from cucumber strain, boil, stir flour in cool water and pour the boiling brine, stirring occasionally.
Others peeled roots parboiled, pour water, add butter, 1 cup fat broth, cover and simmer over medium heat. When the roots will be ready by half, add the diced potatoes, cover and simmer until soft. 0.5 cups of pearl barley, wash, cover with cold water so that water covered the grits, cook until tender, flip on a sieve, rinse with cold water. For rassolnik pickles wash, cut into cubes, place in salted boiling water, cook, strain, splash cold water.
The brine from cucumber strain, boil, stir flour in cool water and pour the boiling brine, stirring occasionally.
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