Lenten Rassolnik with Canned Beans

A flavorful homemade rassolnik cooked with the addition of canned beans is a simple, delicious, and nutritious first course! Pickles are grated on a fine grater and give this soap thickness and more even flavor. A good dish for a lenten lunch!

Cook: 50 mins

Servings: 5

Ingredients

• Canned beans – 250 g
• Potatoes – 500 g
• Pickles – 160 g
• Onions – 1 pc. (100 g)
• Carrots – 1 pc. (80 g)
• Tomato paste – 1 tablespoon. (45 g)
• Salt – 1 teaspoon.
• Sugar – 0.5 teaspoon.
• Pepper – a pinch
• Paprika – 0.25 teaspoon.
• Vegetable oil – 2 tablespoon.
• Fresh dill – 10 g
• Bay leaves – 1 pc.
• Water – 1.5 l

Directions

1. Pour the liquid out from the canned beans beforehand.
2. Peel and finely chop the onion. Peel and grate the carrot on a coarse grater.

   

3. Heat the vegetable oil in a frying pan, put the chopped onions and carrots, and stir-fry over medium heat for 2-3 minutes until soft.
4. Add the tomato paste to the pan and stir. Heat all together for 1 minute and remove from the heat.

   

5. Peel and cut the potatoes into small dice.
6. Pour some water into a pot, bring it to a boil, and drop the diced potatoes into it. Cover the pot with a lid. Skim the scum that has formed, reduce the heat, and simmer the potatoes gently for 10 minutes.
7. Add the fried-up vegetables and bay leaf to the pot.
8. Grate the pickles on a fine grater.

   

9. Place the grated pickles along with the juice released into the pan where you cooked the vegetables. Bring them to a boil and stew slowly for 1-2 minutes.
10. Add the stewed pickles to the pot with the rassolnik, put the canned beans, sprinkle salt, pepper, paprika, and sugar, and bring it to a boil.
11. Finely chop the dill and add it to the pot. Cook the rassolnik for another 3-4 minutes slowly and then remove it from the stove.

    

The lenten rassolnik with canned beans is done! Serve the dish as soon as it is done.

Enjoy your meal!