Rassolnik Soup
Rassolnik is an extremely popular first course. There are a huge number of ways to prepare it, and every cook uses their own secrets: some cook it with rice, some include tomatoes in the composition, and so on. I am sharing a recipe that is highly valued in my family. The volume of ingredients is calculated for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- beef 500 g
- pearl barley 100 g
- potato 500 g
- salted cucumbers 200 g
- pickle brine 200 ml
- onion 150 g
- carrot 150 g
- bay leaf
- salt
- pepper
Instructions
Step 1 of 17
Cut the meat into small pieces.
Step 2 of 17
Cover with water. Cook for 1 hour.
Step 3 of 17
Add pearl barley. Cook for 30–40 minutes.
Step 4 of 17
Peel the potatoes. Cut them into cubes or sticks.
Step 5 of 17
Add the potatoes to the broth with the pearl barley. Cook for 10 minutes.
Step 6 of 17
Cut the cucumbers into strips.
Step 7 of 17
Sauté them, adding a little broth.
Step 8 of 17
Finely chop the onion.
Step 9 of 17
Grate the carrot on a medium grater.
Step 10 of 17
Sauté the onion in vegetable oil.
Step 11 of 17
Add the carrot to it. Sauté.
Step 12 of 17
Add the cucumbers to the boiling broth.
Step 13 of 17
Add the sautéed onion and carrot.
Step 14 of 17
Pour in the pickle brine.
Step 15 of 17
Pepper and, if necessary, add salt. Cook for 5 minutes.
Step 16 of 17
Add a bay leaf.
Step 17 of 17
Garnish the finished Rassolnik with herbs.