Rassolnik with beef in a multicooker
4 servings
90 minutes
Rassolnik with beef is a classic dish of Russian cuisine that harmoniously combines rich meat broth, tender pearl barley, and the refreshing tang of pickles. The origins of this soup date back to the 19th century when it was a beloved warming dish during cold winters. Its flavor is rich and layered, with a slight piquancy from the brine that makes it particularly appetizing. Cooking in a multicooker allows for maximum flavor extraction from the ingredients, resulting in a rich and balanced soup texture. Rassolnik is perfect for a cozy family dinner, especially on chilly days when something warm and homey is desired.
1
Wash the beef.
- Beef fillet: 250 g
2
Cut the meat and potatoes into cubes of 1.5-2 cm.
- Beef fillet: 250 g
- Potato: 250 g
3
Cut the carrots, onions, and cucumbers into cubes of 0.5-1 cm.
- Carrot: 50 g
- Onion: 80 g
- Pickles: 80 g
4
Rinse the pearl barley until the water is clear.
- Pearl barley: 80 g
5
Place carrots, onions, cucumbers in the multicooker, add tomato paste and vegetable oil. Set the program to 'Frying', product type to 'Vegetables', and cooking time to 15 minutes.
- Carrot: 50 g
- Onion: 80 g
- Pickles: 80 g
- Tomato paste: 40 g
- Vegetable oil: 30 ml
6
Press the 'Start' button. Sauté the vegetables with the lid open, stirring occasionally. Five minutes before cooking is done, add cucumber brine and stir. Cook until the program ends.
- Cucumber pickle: 80 ml
7
Then place pearl barley, meat, potatoes, and salt in the multicooker bowl, pour in water, and mix. Close the lid. Set the steam valve to position 'I'. Set the 'Soup' program for 1 hour of cooking.
- Pearl barley: 80 g
- Beef fillet: 250 g
- Potato: 250 g
- Salt: 1 g
- Water: 1.8 l
8
Press the 'Start' button. Cook until the program ends.