This rassolnik is cooked with pikeperch. The taste is very delicious, and you can feel both the fish and pickles. And pearl barley provides nourishing value and thickness.
Summary
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Dish |
| Servings (Default: 8) |
Ingredients
Ingredients- Pikeperch – 500 g
- Pearl barley – 100 g
- Pickles – 3-4 pcs. (depending on the size)
- Carrots – 1 pc.
- Parsley root – 1 pc.
- Leek – 1 pc. (the white part)
- Vegetable oil – 2 tablespoon.
- Chopped dill – 2 tablespoon.
- Salt – to taste
- Bay leaves – 1 pc.
- Peppercorns – 5-6 pcs.
- Pepper – to taste
How to cook a rassolnik with pearl barley:
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Pin Recipe Instructions
- Wash the fish. Pour 2.5 liters of water and cook it for 30 minutes.
- Strain the broth, clean the fish from its bones. If you have a fish fillet, then cut it into pieces, pour water over it, and cook for 30 minutes.
- Meanwhile, cook the pearl barley separately. Rinse it, pour water over it, and simmer for 30-35 minutes.
- Cut the leek into half rings.
- Cut the carrot and parsley root into strips.
- Cut the cucumbers lengthwise into four pieces and then into slices.
- Brown the vegetables. Add the pickles and 1-2 ladles of broth from the soup. Cover the lid and stew everything slowly for 15 minutes.
- Put the cooked pearl barley and the contents of the pan in the pot with fish. Add the bay leaf and peppers. Simmer the lean rassolnik with barley for 7-10 minutes. Salt to taste.
- Before serving, sprinkle the lenten rassolnik with chopped dill and pepper if desired.
Enjoy your meal!
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