Pickle soup with smoked meats
4 servings
60 minutes
Rassolnik with smoked meats is a soup rich in flavors, steeped in Russian traditions. Its roots go deep into Russian cuisine, where pickles and meat broth create a unique combination. Smoked sausages and olives add richness and a hint of spiciness to the dish, while lemon juice adds freshness. This soup has a pleasant balance of sour, salty, and spicy flavors, perfectly warming on cool days. Rassolnik is traditionally served hot, garnished with herbs and a slice of lemon. It pairs well with rye bread and sour cream, enhancing its flavor depth. This dish not only satisfies hunger but also provides a sense of home comfort and warmth, making it an indispensable element of Russian gastronomy.
1
First, boil beef broth.
- Beef: 300 g
2
Make a sauté from onion, carrot, and tomato paste.
- Onion: 1 piece
- Carrot: 2 pieces
- Tomato paste: 200 g
3
Chop the potatoes and add them to the prepared broth along with the sauté.
- Potato: 4 pieces
4
Chop the pickles, sausages, and olives. Add to the pot.
- Pickled cucumbers: 150 g
- Boiled sausage: 200 g
- Smoked sausage: 150 g
- Pitted black olives: 150 g
5
Squeeze the juice of half a lemon, add spices: salt, pepper, 'Provençal herbs'. Cook until the potatoes are done.
- Lemon: 1 piece
6
Place on a plate, garnish with chopped dill and parsley, a slice of lemon, and two or three olives. But this is optional.
- Fresh herbs: to taste
