Fish pickle soup with pearl barley
4 servings
60 minutes
Fish rassolnik with pearl barley is a fragrant and rich first course rooted in Russian cuisine. It is based on tender canned sardines, tangy pickles, and nutritious pearl barley. This combination gives the rassolnik a rich flavor with a slight sourness and pleasant texture. Stewed vegetables, spices, and bay leaves fill it with a warming aroma, making it an ideal dish for cold evenings. In the past, rassolniks were an integral part of peasant and urban tables and were considered nutritious and healing due to the brine broth. Today it is served as an independent dish, complemented with fresh herbs and sour cream. A great choice for lovers of traditional cuisine!
1
Rinse pearl barley several times with hot water and cook until ready.
- Pearl barley: 2 tablespoons
2
Cut the peeled potatoes into cubes, the parsley root into pieces, and the cucumbers into diamonds. Sauté everything in fat for 5–10 minutes.
- Potato: 2 pieces
- Parsley root: 1 piece
- Pickled cucumbers: 2 pieces
- Fat: 2 tablespoons
3
Sauté the chopped carrots and onions lightly.
- Carrot: 1 piece
- Onion: 0.5 piece
4
Place the prepared vegetables in boiling water and cook for 20-30 minutes. Then add cucumber, canned fish, grains, spices, and salt. Bring the dish to readiness.
- Water: 1.5 l
- Pickled cucumbers: 2 pieces
- Horse mackerel (scad): 200 g
- Pearl barley: 2 tablespoons
- Black peppercorns: to taste
- Bay leaf: 2 pieces
- Salt: to taste
