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Rassolnik is the first course of Russian national cuisine. The soup is обязательно prepared with pickled cucumbers and the addition of cucumber brine. Rassolnik includes grain, which can be rice or pearl barley. The latter is the classic variant of the ingredients for this soup. A hearty beef broth is the right base for rassolnik.
Read more: Rassolnik with Barley and Pickled Cucumbers – Classic Recipe
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Fried lagman in Uzbek style is a universal dish that can be served as both a first and a second course. The dish is very popular in Central Asia, combining a vegetable sauce with meat and homemade noodles.
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One of the most popular first courses is considered to be – borscht with beets and cabbage. For many, this is also the most beloved hot dish.
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Green borscht in a multivariate is made from fresh sorrel. In terms of price, this dish is quite affordable, and it won't be particularly difficult to prepare. To make the task even easier, let's prepare green borscht with sorrel in a multivariate.
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Mixed meat soup in a multicooker is a hot, hearty soup that not long ago was considered a restaurant dish, but today this first course is successfully prepared at home. Mixed meat soup got its name because the soup is cooked from a large amount of meat and a variety of meat products.
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