Merchant-style pickle soup
8 servings
60 minutes
Merchant-style rassolnik is a traditional Russian soup rich in flavor and texture. Its history traces back to merchant feasts where hearty and aromatic dishes were valued. The base of the soup consists of tender veal, fragrant beef broth, and pearl barley that adds special density. The main focus is on pickled cucumbers and cucumber brine that give the dish a refreshing tang and slight spiciness. Vegetables sautéed to a golden crust enrich the rassolnik with sweet caramel notes. This soup not only warms but also awakens the appetite with its deeply balanced taste. Traditionally served with rye bread and sour cream, it makes it even more filling. Merchant-style rassolnik is a tribute to ancient Russian traditions, embodying flavor and hospitality.
1
Boil the broth.
- Beef stock: 1.5 l
2
Peel and finely chop the onion, potato, and carrot.
- Onion: 1 piece
- Potato: 5 piece
- Carrot: 1 piece
3
Rinse the grains, place them in a pot, pour boiling water over them, and cook until soft.
- Pearl barley: 0.5 glass
4
Cut the potatoes into large wedges. Dice or julienne the pickles.
- Potato: 5 piece
- Pickled cucumbers: 2 pieces
5
Fry the potatoes until golden brown and transfer to a bowl.
- Potato: 5 piece
- Vegetable oil: to taste
6
Sauté the carrots and onions until the water evaporates.
- Carrot: 1 piece
- Onion: 1 piece
- Vegetable oil: to taste
7
Add cucumbers to the vegetables and fry for another 5 minutes.
- Pickled cucumbers: 2 pieces
8
Add grains, potatoes, and brine to the boiling broth and cook for 10 minutes.
- Pearl barley: 0.5 glass
- Potato: 5 piece
- Pickle brine: 1 glass
9
Add carrots, onions, cucumbers, salt and pepper to taste, and boil for another 7 minutes.
- Carrot: 1 piece
- Onion: 1 piece
- Pickled cucumbers: 2 pieces
- Vegetable oil: to taste
10
Remove the soup from heat, cover with a lid, and let it steep for 10 minutes.
