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.
1
Peel, wash, and dice the potatoes, carrots, and onions. Peel the pickles and chop them.
- Potato: 3 pieces
- Carrot: 1 piece
- Onion: 1 head
- Pickled cucumbers: 2 pieces
2
Sort, rinse, and boil the pearl barley until half-cooked.
- 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.
- 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.
- 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.
- Pickled cucumbers: 2 pieces
- Ground black pepper: pinch
- Sour cream: 2 tablespoons
