Rassolnik in Kuban Style

Every day I want to please my family with new and delicious dishes. But it’s scary to experiment, and I’m tired of the old things. In this case, a simple pickle recipe will come in handy, which is not only very tasty but also easy to prepare.

Mexican Chicken Salad

Course Salad
Cuisine Mexican
Servings 2


  • Celery root
  • Chicken
  • Red bell pepper
  • Egg
  • Onion
  • Lettuce laves
  • Vinegar
  • Olive oil


  • Grated celery, boiled chicken fillet cut into noodles, raw red sweet peppers and onions cut into thin rings, finely chopped hard-boiled eggs and chopped salad are mixed, salted and sprinkled with salad dressing made from vinegar and olive oil.
Keyword Mexican Chicken Salad

Ingredients you will need to prepare this dish:

  • 500-600 g beef kidneys,
  • 400-500 g beef heart,
  • 1 cup beans, dry and red are best
  • 6 pcs. potatoes,
  • 2 pcs. onions, preferably medium ones,
  • 1 medium carrot
  • celery root, can be added as desired, one piece,
  • 4-5 pcs. pickled cucumbers,
  • 2 tablespoons tomato paste,
  • 5 cloves of garlic,
  • 80-100 g pork fat,
  • 3.5 liters of broth,
  • 1 bunch of greens, parsley and dill work well,
  • salt and pepper to taste.

How to prepare pickle:

Before you start cooking, you need to soak the beans in cold water. It will be better if it sits in water for several hours. At this time, you can set the broth to cook.

The next step is to prepare the heart and liver. To do this, you need to cut the liver into large pieces. The fat must be cut out. The chopped liver should be covered with soda, which you need to take just a little bit, and leave to stand for about 30 minutes. Then the liver should be thoroughly rinsed under cold water so that the soda is washed off the product.

The liver and heart should be boiled, of course, separately from each other. After the products are cooked, you need to let them cool and only then cut them into small pieces. When everything is cut, it is better to wrap the plates with food in film.

Next, peel the celery, onions, carrots and cut everything into strips. Pickled cucumbers are cut into slices. And don’t forget about raw potatoes, they need to be peeled.

When the beans swell well, you can safely lower them into the boiling broth, leaving them to simmer over low heat.

Let’s start preparing the frying. To do this, you need to take a deep frying pan, heat it a little over the fire, add vegetable oil, pour in the onion, which you need to fry until golden brown. Add celery and carrots to the pan with the onions and fry until the vegetables begin to become soft. Then you need to pour the tomato paste into the frying pan with the vegetables and fry it all for a few more minutes.

Afterwards, you need to add three ladles of hot broth into the frying pan, boil it, and turn off the heat.

Raw potatoes should be cut into cubes and added to the broth boiling with beans. Bring the broth to a boil for five minutes, adding the roast, heart and kidneys, and, of course, cucumbers. You should add a little salt to the broth, pepper if desired, and add a bay leaf, cook everything until fully cooked.

The final step in preparing the pickle will be lard cut into small cubes, chopped garlic and salt. All ingredients are mixed together.

At the end of cooking, you need to add lard to the pickle, then remove from the heat and let stand for about 15-20 minutes. To make the pickle tastier, you can add herbs and sour cream to it and serve.


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