Ukrainian-style pickle soup with beans
4 servings
60 minutes
Ukrainian-style rassolnik with beans is a fragrant and hearty soup that combines traditional flavors of Ukrainian cuisine. Its roots go deep into history when rassolniks were made based on cucumber brine to add zest to the dish. In this version, the addition of beans makes it nutritious and rich. The taste of the dish is a harmony of sour notes from pickled cucumbers, the tenderness of potatoes and beans enriched with the aroma of vegetables and spices. The final touch is sour cream with egg yolk, giving creaminess and a velvety texture. Rassolnik with beans is perfect for cold days, warming you up and filling you with energy. It is often served with bread, while herbs add freshness. This is not just a soup but a piece of Ukrainian culinary tradition that combines flavor and comfort in every spoon.
1
Soak the beans for a few hours.
- Beans: 100 g
2
Boil the beans in salted water. Dry the beans and strain the broth.
- Beans: 100 g
3
Clean the pickles, cut them into strips, and blanch in a small amount of water.
- Pickled cucumbers: 100 g
4
Chop onion, carrot, parsley root, and celery, then sauté in butter.
- Onion: 2 heads
- Carrot: 1 piece
- Parsley: 1 stem
- Celery: 1 stem
- Butter: 30 g
5
Pour water into the bean broth and bring to a boil.
6
Clean, dice the potatoes, and boil until half-cooked. Add the sautéed vegetables and cook for 7-10 minutes.
- Potato: 3 pieces
- Onion: 2 heads
- Carrot: 1 piece
- Parsley: 1 stem
- Celery: 1 stem
7
Add the boiled beans 5 minutes before the cooking ends.
- Beans: 100 g
8
Bring the cucumber brine to a boil and pour it into the soup. Add black peppercorns, bay leaf, and salt.
- Pickle brine: 3 tablespoons
- Black peppercorns: 10 pieces
- Bay leaf: 1 piece
- Salt: to taste
9
After removing from heat, add whipped egg yolk mixed with sour cream to the rassolnik. Sprinkle with finely chopped greens.
- Egg yolk: 2 pieces
- Sour cream: 50 g
- Fresh herbs: 50 g
