Classic rassolnik on beef broth

4 servings

95 minutes

Classic rassolnik in beef broth is one of the most comforting dishes of Russian cuisine, rooted in ancient traditions of making soups with salty ingredients. Its base is a rich beef broth that fills the dish with a deep flavor. Pickles add a pleasant sourness, harmoniously complementing the tender pearl barley and aromatic vegetables. Rassolnik has a warming effect and is perfect for a cozy family lunch or Sunday dinner. Serving it with sour cream makes the taste even softer and richer, while fresh herbs add lightness and freshness to the dish. This soup combines history, traditions, and the warmth of home.

Energy value per serving

• Calories: 365.2
• Proteins: 20.6g
• Fats: 12g
• Carbohydrates: 47.2g

Ingredients

• Beef: 300 g
• Potato: 3 pc
• Pearl barley: 150 g
• Carrot: 1 pc
• Onion: 1 head
• Pickles: 2 pc
• Ground black pepper: pinch
• Sour cream: 2 tbsp

Cooking steps

1. Peel, wash, and dice the potatoes, carrots, and onions. Peel the pickles and chop them.

   Required ingredients:

   • Potato: 3 pieces
   • Carrot: 1 piece
   • Onion: 1 head
   • Pickles: 2 pieces

2. Sort, rinse, and boil the pearl barley until half-cooked.

   Required ingredients:

   • Pearl barley: 150 g

3. Boil broth from beef, add potatoes, bring to a boil, add pearl barley, and cook on low heat for 7-8 minutes.

   Required ingredients:

   • Beef: 300 g
   • Potato: 3 pieces
   • Pearl barley: 150 g

4. Fry carrots, onions, and chopped greens in vegetable oil, then add to the soup.

   Required ingredients:

   • Carrot: 1 piece
   • Onion: 1 head

5. 5 minutes before the cooking is finished, add the pickles, salt, and pepper. Before serving, stir in sour cream and garnish with a sprig of greens.

   Required ingredients:

   • Pickles: 2 pieces
   • Ground black pepper:  pinch
   • Sour cream: 2 tablespoons