Как готовили Московский РАССОЛЬНИК в 1952 году? Проверка старинного РЕЦЕПТА от Лазерсона

If you want to cook DELICIOUSLY and CONFIDENTLY, check out my courses and guides: sauces, spices, soups, cutlets, and holiday menus: https://lazerson.zone/?utm_source=yt&... . I carefully explain every detail. Follow us on social media: TELEGRAM channel: https://telegram.me/lazerzona VKontakte group: https://vk.com/i.lazerson MAX channel: https://max.ru/lazerzona Dear friends, today we'll make Moscow rassolnik (picky soup) using a recipe from an old cookbook. I'll show you why there are no potatoes in this rassolnik, why sorrel and lettuce are added to the soup, how to properly prepare a lyson from egg yolk and milk so it doesn't curdle, and why it's better to soften pickles separately. Share your thoughts in the comments! Subscribe, like, and click the bell to stay up to date with new videos. ⸻ • Chicken broth — ~1 l • Chicken bones — 100 g • Parsley root — 45 g • Parsnips — 30 g • Leeks — 30 g • Celery — 14 g • Onions — 17 g • Sorrel or lettuce — 19 g • Spinach or lettuce — 18 g • Pickles — 30 g • Butter — 15 g • Milk — 75 ml • Egg — 1/5 (yolk for lysone) • Greens — 2 g • Bay leaf — 1 pc. • Black peppercorns — 6 pcs. • Salt to taste ⸻ For inquiries: [email protected] Ilya Lazerson's Master Classes: https://lazerson.ru #rassolnik #moscowrassolnik #oldrecipe #soup #Lazersonrecipes #LazersonZone