Rassolnik with beef brisket
5 servings
40 minutes
Rassolnik with beef brisket is one of the most famous and aromatic dishes of Russian cuisine. Its history goes back centuries when pickles were used as a way to preserve food, and brine became an integral part of traditional soups. This rich soup with a bright sour-salty note encompasses the depth of flavor nuances: tender beef, soft potatoes, sweetness of carrots, and sharpness of onions perfectly complemented by the aroma of bay leaves and fresh herbs. Rassolnik warms on cold days and is great for both everyday family lunches and entertaining guests. Its taste unfolds even better the next day when all ingredients soak up the aromas and become even richer.
1
Cut the beef brisket into small pieces across the grain, cover with cold water, and boil for about 30 minutes.
- Beef brisket: 300 g
2
Then add the peeled and chopped potatoes to the broth.
- Potato: 300 g
3
Sauté finely chopped carrots and onions in olive oil, add to boiling broth with bay leaf and julienned pickles, and simmer for 10 minutes.
- Carrot: 100 g
- Onion: 200 g
- Bay leaf: 1 piece
- Pickled cucumbers: 300 g
- Olive oil: to taste
4
Serve finely chopped parsley or dill with the rassolnik.
- Fresh herbs: to taste
