Rassolnik
8 servings
120 minutes
Rassolnik is a traditional Russian soup known for its rich sour-salty flavor from pickles and brine. Its history dates back centuries when pickling was used to preserve food and add unique taste to dishes. This hearty and warming soup is made from meat broth, usually beef, with the addition of pearl barley that gives it a tender and dense texture. Vegetables like carrots, potatoes, and onions add a slight sweetness while garlic and herbs enhance the aromatic composition. Rassolnik is perfect for cold days, helping to restore strength and satisfy hunger. It is served with sour cream that softens its rich taste and fresh parsley that adds a light freshness. This dish is not just a soup but a symbol of home comfort and Russian culinary traditions.
1
Boil the beef in salted water for 1.5 hours and separately boil the pearl barley for 40 minutes.
- Beef: 300 g
- Pearl barley: 100 g
2
Peel the potatoes and cut them into cubes.
- Potato: 4 pieces
3
Chop the onion into small cubes, press the garlic, and grate or slice the carrot. Sauté the onion, garlic, and carrot in vegetable oil.
- Onion: 1 piece
- Garlic: 2 cloves
- Carrot: 1 piece
4
When the beef broth is ready, remove the meat and let it cool. Meanwhile, add the sautéed onions, garlic, and carrots, potatoes, and pearl barley to the broth. Bring to a boil, season to taste, and simmer on low heat for 10 minutes.
- Onion: 1 piece
- Garlic: 2 cloves
- Carrot: 1 piece
- Potato: 4 pieces
- Pearl barley: 100 g
- Sour cream: to taste
5
Cut the cooled beef and pickles into cubes and add to the pot. Cook on low heat for another 5-10 minutes.
- Beef: 300 g
- Pickled cucumbers: 4 pieces
6
Serve with sour cream. Optionally, add finely chopped parsley to the plate when serving.
- Parsley: to taste
