Ingredients
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12 cups Water
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1 lb lean beef
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1/4 cup barley
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3 medium potatoes
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2 Carrots
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6 dill pickles
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4 tbsp Olive Oil
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1 diced onion
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2 celery sticks
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1 tbsp tomato paste
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2 Bay Leaves
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black pepper freshly ground
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sour creamoptional
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chopped fresh dilloptional
Directions
Rassolnik is one of the many Russian salty soups, with the word rassol (brine) being so key that it even made its way to the soup’s name.
A proper rassolnik is made with pickled cucumbers, brine, meat, and pearl barley. It’s very comforting, slightly sour, and very hearty. Add some sour cream to make it heavier, which will make it more traditional.
Preparation:
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In a large pot, cook the beef and barley in water with 1/2 tbsp of salt for 30 min. Partially cover with a lid. Skim off any impurities that rise to the top to keep your soup clear.
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Sauté the pickles with 1 tbsp of oil for a few minutes on a medium-high heat.
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Add the pickles, potatoes, and 1 sliced carrot to the pot. Cook for an additional 10 min.
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Add 3 tbsp of olive oil to a large skillet and sauté the onion. Add 1 grated carrot and sliced celery and continue to sauté until the carrots are soft. Stir 1 tbsp of tomato paste into the pan and add this mixture to the soup pot.
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Add the bay leaves, black pepper, dill, and more salt to taste. Continue to simmer for another 2 minutes or until the potatoes are fully cooked and can be easily pierced with a fork.
