Pickle soup with celery
6 servings
35 minutes
Rassolnik with celery is a hearty soup where the salty taste of cucumbers, the richness of beef broth, and the freshness of celery harmoniously intertwine. The origins of this dish trace back to traditional Russian cuisine, where pickles were often used to give soups a special flavor. Barley adds textural depth, while sautéing in butter softens and enriches the taste. Rassolnik warms you up and satisfies hunger, especially in cold weather. This soup pairs perfectly with sour cream, adding tenderness to every sip. A great choice for those who appreciate traditional flavors in a new interpretation!
1
Boil beef broth and skim off any foam if present.
- Bone-in beef: 500 g
2
Prepare a sauté of carrots, onions, and celery separately in butter.
- Carrot: 1 piece
- Onion: 2 pieces
- Celery stalk: 3 pieces
- Butter: 150 g
3
Add chopped potatoes to the boiling broth.
- Potato: 2 pieces
4
When the potatoes are half cooked, add the grains and then the chopped cucumbers.
- Pearl barley: 100 g
- Pickled cucumbers: 2 pieces
5
Add sautéed vegetables to the soup, cook for another five minutes, and add a bay leaf.
- Bay leaf: 3 pieces
6
Let it steep under the lid for 10-15 minutes.
