Pickle soup with beans
4 servings
30 minutes
Bean rassolnik is a fragrant, hearty soup rooted in traditional Ukrainian cuisine. Its origin is linked to peasant life when pickles and brine were used to add special flavor to dishes. In this version, beans replace meat products, making it nutritious yet light. Tender beans, aromatic roots, spices, and cucumber brine create a unique symphony of flavors—slightly sour, rich, and warming. This dish is perfect for cold days when you want to feel full and cozy at home. It is served with sour cream and herbs that add softness and freshness.
1
Sort the beans, rinse, soak for 6 hours, then drain the water, refill with cold water, and boil until ready, strain the broth but do not discard it.
- Red beans: 50 g
2
Wash, peel, and slice the parsley and celery roots and carrot into thin pieces. Peel the onion and cut it into thin strips. In a heated pan, melt the butter and sauté the vegetables and roots until soft.
- Carrot: 1 piece
- Onion: 1 head
- Parsley root: 5 g
- Celery root: 5 g
- Butter: 1 tablespoon
3
Peel the pickled cucumbers, cut them lengthwise, remove the seeds, and slice them into strips. Boil them in a small amount of water for 5 minutes, then drain the water. Wash the potatoes, peel them, and cut them into sticks.
- Pickles: 2 pieces
- Potato: 3 pieces
4
Pour water into the bean broth to have enough liquid for the soup. Bring to a boil and add the potatoes to the pot, cooking until the potatoes are half done. Then add cucumbers, sautéed roots, and vegetables, and cook for 10-15 minutes.
- Red beans: 50 g
- Potato: 3 pieces
- Pickles: 2 pieces
- Parsley root: 5 g
- Celery root: 5 g
- Carrot: 1 piece
- Onion: 1 head
5
5 minutes before the cooking ends, add the boiled beans to the pot, pour in the strained cucumber brine, add spices, and salt to taste.
- Red beans: 50 g
- Pickles: 2 pieces
- Salt: to taste
- Black peppercorns: to taste
- Bay leaf: to taste
6
Remove from heat, add raw egg yolk mixed with some sour cream to the rassolnik. Pour the finished rassolnik into plates, add sour cream and finely chopped greens.
- Egg yolk: 1 piece
- Sour cream: 4 tablespoons
- Green: to taste