關於酸黃瓜湯(РАССО́ЛЬНИК) | ABOUT RASSOLNIK
酸黃瓜湯(Рассо́льник)，是俄羅斯的三大國民湯品之一，儘管在18世紀前都未出現於食譜，但其前身kalya湯可以追溯到15世紀。這道湯在蘇聯時期極為普遍，至今在前蘇聯國家仍可以見到其蹤影。
因寒冬的關係，當地有許多的美味醃製品，這道酸黃瓜湯(Рассо́льник)就是以豐富又有特色的醃製酸黃瓜、大麥仁和多種蔬菜而著稱，而肉的選擇則因地區和家庭而異，有時使用牛肉，有時則用雞肉，最後搭配上酸奶油品嚐，讓這道湯融合了酸甜和鹹味，具有獨特的口感和香氣。
料理內含有：雞肉、馬鈴薯、紅蘿蔔、洋蔥、大麥仁(洋薏仁)、醃製酸黃瓜
Rassolnik (Рассо́льник), is one of Russia’s famous soups. Although it did not appear in cookbooks until before the 18th century, its predecessor, kalya soup, can be traced back to the 15th century. This soup was widely popular during the Soviet era and continues to be enjoyed in former Soviet countries today.
Due to the harsh winter conditions in the region, there are many delicious pickled products available locally. This Rassolnik (Рассо́льник) soup is renowned for its rich and distinctive combination of pickled cucumbers, pearl barley, and various vegetables. The choice of meat varies by region and household, sometimes using beef and other times using chicken. It is typically served with sour cream, creating a unique blend of sweet, sour, and savory flavors, along with a delightful texture and aroma.
The dish contains: chicken, potatoes, carrots, onions, pearl barley (barley groats), and pickled cucumbers.
工作坊內容
１．體驗製作酸黃瓜湯
附註：由於時間限制部分餡料會先準備好。
１．Experience Making Rassolnik
Note: Due to time constraints, some filling ingredients will be prepared in advance.
２．認識俄式酸黃瓜湯(簡報分享)
２．Introduction to Rassolnik and Russia Siberia(Presentation Sharing)
３．品嚐美食
- 俄式酸黃瓜大麥仁雞肉湯
(圖片僅供參考，以烹飪結果為主)
３．Food tasting
- Rassolnik
(Pictures for reference only, actual cooking result may vary)
注意：參加方案二單【聽講+美食】的活動時間為19:30-20:00
————————
【方案二】講座+吃美食(19:30-20:00，共30分鐘)
不動手做
- 附一份俄式酸黃瓜大麥仁雞肉湯
19:30-20:00 [Option: Presentation + Food]
- Includes a serving of Rassolnik
Note: Participants in Option 2, “Lecture + Food,” will have their activities from 7:30 PM to 8:00 PM
————————
※活動將以英俄文進行，中文輔助翻譯
※The event will be conducted in English and Russian with Chinese translation available.
誰適合參加？ WHO IS THIS WORKSHOP SUITABLE FOR
- 喜歡異國美食和文化
Those who enjoy international cuisine and culture - 對異國烹飪有興趣
Those who are interested in international cooking - 沒有烹飪基礎也可以參加
Anyone can join, even without any cooking experience - 12歲以下需有家長陪同(請選擇親子票券)
Children under 12 must be accompanied by a parent (please select 2 tickets).
體驗製作和專業料理課程的差別：
體驗製作活動著重於「與當地人或主講者的交流」，以及「大家一起準備餐桌的氛圍」。
就像和當地人一起在家中準備當天的晚餐一樣，每個人會分工準備，但我們並「不特別強調料理的學習」。
這與專業料理課程有所不同，專業課程更注重教導料理的製作技巧。如果您對學習如何製作異國料理有興趣，我們也有其他的料理課程供您選擇，或者您也可以隨時與我們聯絡！
What’s the difference between “Hands-on Experience” and a “Professional Cooking Class”?
In our hands-on experience events, the focus is on “interacting with local people or instructors” and creating a warm atmosphere of “preparing the table together.”
It’s similar to preparing a dinner with locals in their homes, where each person has different tasks, but we “do not specifically emphasize learning cooking skills.”
This is different from a professional cooking class, which places more emphasis on teaching the techniques of cooking. If you are interested in learning how to cook international cuisine, we have other cooking classes available for you to choose from, or you can always contact us anytime!”
場地狀況說明 Venue condition
體驗製作活動主要著重於讓參與者深入體驗當地文化，品嚐特色的異國美食。因此，現場並沒有像專業料理課程那樣的專業廚房，還請見諒。
The experiential cooking activity focuses primarily on providing participants with an immersive experience of local culture and the taste of unique international cuisines. Therefore, please understand that the venue does not have a professional kitchen like in a culinary course.
