Classic Rassolnik
8 servings
300 minutes
Rassolnik is the food that most accurately reflects the climate and customs of those who invented it. Thick, substantial, hearty soup, based on a strong brine of pickled cucumbers - this is exactly the kind of brew that the average Russian who lives far from the warm seas and steppes needs . Rassolniks come in different varieties: simple, slightly more complicated, signature. This recipe is exemplary and closer to the classic than others. The most important thing in its preparation is to choose fresh and good beef brisket.
1
Soak the pearl barley in cold water the day before making the rassolnik. Place it in the refrigerator. Before cooking, rinse the pearl barley with cold water.
- Pearl barley: 100 g
2
Put meat, halved onion, and a couple of halved carrots in cold water. Add bay leaf and allspice. Bring to a boil. When the water boils, reduce the heat and skim off the foam. Cook on low heat for 3-4 hours.
- Beef brisket: 1 kg
- Onion: 400 g
- Carrot: 500 g
- Bay leaf: 2 pieces
- Allspice peas: 6 pieces
3
Boil the rinsed pearl barley in a separate pot with salt. This will take about 30 minutes.
- Pearl barley: 100 g
4
Cut the carrot and onion into thin strips. Mince the garlic.
5
Heat vegetable oil in a pan, add onion and carrot, and fry until golden brown, stirring.
- Onion: 400 g
- Carrot: 500 g
- Vegetable oil: 50 ml
6
Add minced garlic, stir for 30 seconds, and remove from heat.
- Onion: 400 g
- Carrot: 500 g
- Vegetable oil: 50 ml
- Onion: 400 g
7
Cut the pickles into cubes about one centimeter on each side.
8
Transfer the cucumbers to a saucepan, pour in a glass of brine, bring to a boil and cook for 20-30 minutes.
- Pickles: 500 g
9
Cut the potatoes into cubes like the cucumbers.
- Potato: 400 g
10
Strain the broth, bring it to a boil, and add the potatoes. Cook for 10 minutes.
- Water: 4 l
11
Cut the boiled meat into cubes with a side of about 1.5 cm.
- Beef brisket: 1 kg
12
Chop the greens finely.
- Parsley: 10 g
- Dill: 10 g
13
Add sautéed vegetables, cucumbers (without brine), pearl barley, meat to the soup, mix and taste.
- Vegetable oil: 50 ml
- Pickles: 500 g
- Pearl barley: 100 g
- Beef brisket: 1 kg
14
Add some cucumber brine, salt, and pepper. Add garlic, chopped herbs, bay leaf, and allspice. Bring to a boil, remove from heat and let sit for 10-15 minutes.
- Ground black pepper: to taste
- Sour cream: to taste
- Salt: to taste
- Onion: 400 g
- Parsley: 10 g
- Dill: 10 g
- Bay leaf: 2 pieces
- Allspice peas: 6 pieces
15
Serve the ready pickle soup with sour cream.
- Sour cream: to taste