Pickle soup with pearl barley
4 servings
80 minutes
Rassolnik with pearl barley is one of the most famous dishes of Russian cuisine, rooted in ancient traditions of making soups with salty ingredients. This hearty and warming soup features a rich flavor that harmoniously combines the sourness of pickled cucumbers, the tenderness of beef broth, and the softness of pearl barley. The aroma of spices, garlic, and herbs makes the dish especially appetizing. Rassolnik is often prepared in cold weather as it not only warms but also satisfies hunger well. It is served as a standalone dish, sometimes complemented with sour cream to enhance the taste. This traditional soup is loved by many generations and remains relevant due to its simplicity, health benefits, and amazing balance of flavors.
1
Cook beef broth.
- Beef: 300 g
2
Peel and chop the onion and garlic. Peel and grate the carrot. Sauté everything in vegetable oil with added spices.
- Onion: 1 head
- Garlic: 2 cloves
- Carrot: 1 piece
- Ground black pepper: to taste
- Basil: to taste
- Khmeli-suneli: to taste
- Dry adjika: to taste
3
Boil the pearl barley until half-cooked.
- Pearl barley: 150 g
4
Peel the potato and chop it finely.
- Potato: 2 pieces
5
Once the broth is ready, add the sautéed vegetables, potatoes, grains, and season to taste.
- Onion: 1 head
- Garlic: 2 cloves
- Carrot: 1 piece
- Potato: 2 pieces
- Pearl barley: 150 g
- Ground black pepper: to taste
- Basil: to taste
- Khmeli-suneli: to taste
- Dry adjika: to taste
6
Add the pre-chopped cucumbers and greens 5-10 minutes before readiness.
- Pickles: 3 pieces
- Green: to taste