Pickle soup in a multicooker
6 servings
100 minutes
Rassolnik is a traditional Russian soup that has won love for its rich and spicy flavor. It has its roots in ancient recipes where pickles played a key role in cooking. Thick, aromatic, and warming, rassolnik is perfect for cozy family lunches. Its preparation becomes especially easy in a multicooker: beef simmers until tender while vegetables reveal their flavor nuances. Barley adds richness to the soup while pickles provide a pleasant tanginess, making the taste expressive. This soup pairs excellently with fresh herbs, adding a touch of freshness. Rassolnik not only delights the palate but also helps restore strength, making it a great choice for lunch in cold weather.
1
First, we wash the meat under cold water, dry it a bit, and then cut it into small pieces. We peel the onion and chop it into small cubes.
- Beef: 500 g
- Onion: 1 piece
2
Pour a little vegetable oil at the bottom of the multicooker bowl and add the chopped onion. Set the mode to 'Baking', cooking time - 40 minutes. Close the multicooker lid, sauté the onion until translucent (to make it a bit soft), then add the beef (continue cooking with the lid closed).
- Vegetable oil: to taste
- Onion: 1 piece
- Beef: 500 g
3
We clean the carrot and grate it on a coarse grater (or if you prefer, you can cut it into small sticks). Then we add it to the meat with onions, mix everything well, and cover with a lid.
- Carrot: 1 piece
4
At this time, we peel the potatoes and cut them into small cubes, and about 7-10 minutes before the program ends, we add them to the multicooker bowl. We also add 0.5 multicup of pearl barley and pour everything with hot water (this is important!). We fill the water almost to the maximum mark and close the multicooker lid.
- Potato: 5 piece
- Pearl barley: 80 g
5
After the program ends, we set the 'Stewing' mode, cooking time — 1 hour. Meanwhile, we rinse the cucumbers under cold water and grate them on a coarse grater. We add them along with the bay leaf after 30 minutes of stewing.
- Pickled cucumbers: 7 pieces
- Bay leaf: 2 pieces
6
After signaling the end of cooking, let the rassolnik sit for another 5 minutes, and then it can be confidently served! If desired, the plate with the finished soup can be garnished with a sprig of your favorite fresh herbs!
- Salt: to taste
