Rassolnik with beef
6 servings
90 minutes
Rassolnik with beef is a traditional dish of Russian cuisine known for its savory taste achieved through a combination of beef broth, pearl barley, and pickles. This dish originated in ancient times and was popular among peasants as pickling helped preserve food during the cold season. The flavor of rassolnik harmoniously combines salty, sour, and rich meaty notes, while the addition of sour cream and egg yolk makes it soft and enveloping. Rassolnik is often served in cold weather as it warms and nourishes well. In Russia, it is served both at home gatherings and in restaurants, offering an authentic atmosphere of traditional cuisine.
1
They boil slightly salted beef broth, strain it, and cut the meat into portions.
- Water: 3 l
- Beef: 300 g
- Salt: to taste
2
Add soaked pearl barley to the broth and cook for 40 minutes.
- Pearl barley: 0.5 glass
3
They add chopped and sautéed vegetables with tomato, diced pickles, potatoes, boiled meat, spices, and cook for 20 minutes.
- Parsley root: 1 piece
- Carrot: 1 piece
- Celery root: 1 piece
- Butter: 1 tablespoon
- Tomato paste: 1 tablespoon
- Pickles: 3 pieces
- Potato: 2 pieces
- Beef: 300 g
- Bay leaf: to taste
- Black peppercorns: to taste
4
Before serving, pour in the strained cucumber brine, mix with the yolks and sour cream, add salt, and bring to a boil.
- Cucumber pickle: 1 glass
- Egg yolk: 1 piece
- Sour cream: 2.5 tablespoons
- Salt: to taste
5
When serving, it is sprinkled with chopped greens.
- Green: to taste