Leningrad rassolnik
12 servings
180 minutes
This rassolnik requires both pickles and cucumber brine, which should be poured into the pot with soup at the very end. And it differs from the Moscow one in that it has potatoes and pearl barley added to it.
1
Prepare the necessary ingredients.
2
Pour 5 liters of water over the meat, bring to a boil, and skim off the foam.
- Beef: 1 kg
3
Add onion, carrot, bay leaf, and black peppercorns. Simmer on low heat for 2 hours.
- Onion: 300 g
- Carrot: 300 g
- Bay leaf: 1 piece
- Black peppercorns: 12 pieces
4
Rinse the pearl barley, soak it in water, and cook for 30-40 minutes. Then rinse it again.
- Pearl barley: 300 g
5
Chop onion, carrot, and celery root into small cubes
- Onion: 300 g
- Carrot: 300 g
- Celeriac: 100 g
6
In vegetable oil, first sauté the onion until golden, then add carrot, celery, and tomato paste. Sauté for 5-7 minutes.
- Onion: 300 g
- Carrot: 300 g
- Celeriac: 100 g
- Tomato paste: 1 tablespoon
- Vegetable oil: 30 ml
7
Strain the broth and cut the meat into small cubes.
- Beef: 1 kg
8
Bring the broth to a boil, add diced potatoes, and cook for 15-20 minutes.
- Potato: 600 g
9
Add sautéed vegetables, diced pickles, pearl barley, and meat to the soup. Cook for another 10-15 minutes.
- Onion: 300 g
- Carrot: 300 g
- Celeriac: 100 g
- Pickled cucumbers: 300 g
- Pearl barley: 300 g
- Beef: 1 kg
10
At the end, pour in the cucumber brine, add salt and pepper to taste.
- Pickle brine: 500 ml
- Salt: to taste
- Ground black pepper: to taste
11
Submit.
