Rassolnik with buckwheat
4 servings
30 minutes
Rassolnik with buckwheat is a traditional Russian soup filled with rich flavor and an amazing harmony of ingredients. Its base is an aromatic vegetable broth complemented by tender pieces of potatoes, sweet carrots, and tangy pickles. Buckwheat gives the dish a unique texture and makes it even heartier. Sour cream added at serving softens the taste and adds a creamy note, while fresh herbs complete the ensemble of aromas. Rassolnik has been known since ancient times when it was prepared in Russian homes after festive feasts using leftover pickles. This soup warms wonderfully in cold weather and is an excellent option for a family lunch.
1
Wash the carrot and parsley root, dry them, and cut into thin slices. Peel the onion and cut into thin half-rings. Melt butter in a pan and sauté the carrot, parsley, and onion until soft.
- Carrot: 1 piece
- Parsley root: 0.5 piece
- Onion: 1 head
- Butter: 1 tablespoon
2
Wash, peel, and slice the potatoes. Peel the pickles, cut them lengthwise, remove the seeds, and julienne. Boil them in a small amount of water for 5 minutes, then drain the water.
- Potato: 4 pieces
- Pickled cucumbers: 4 pieces
3
Pour the prepared broth into a pot, place it over medium heat, and bring to a boil. Add the sautéed vegetables to the boiling broth and cook for 5 minutes.
- Vegetable broth: 2 l
- Carrot: 1 piece
- Parsley root: 0.5 piece
- Onion: 1 head
- Butter: 1 tablespoon
4
Then add buckwheat to the pot and cook until ready. After that, add cucumbers and spices to the soup, pour in the cucumber brine, and bring to a boil. Let it simmer for a couple of minutes, remove from heat, and let it steep.
- Buckwheat groats: 2 tablespoons
- Pickled cucumbers: 4 pieces
- Bay leaf: to taste
- Allspice: 3 pieces
- Salt: to taste
- Sour cream: 4 tablespoons
- Fresh herbs: to taste
5
Pour the ready rassolnik into plates, add sour cream to each plate, and sprinkle with finely chopped greens on top.
