Rassolnik
by Editorial Staff
Rassolnik is a classic soup of Russian and Soviet cuisine. Those who do not know what rassolnik is have never lived in Russia. It is a thick soap on a meat broth with pickled cucumbers and pearl barley that remains popular for everyone who understands the value of real soups.
Cook: 2 hrs 20 mins
Servings: 10
Ingredients
Meat on the bone – 400 g
Boneless meat – 200 gr
Carrots – 2 pcs.
Celery – 3 stalks
Onions – 2 pcs.
Water – 2 l
Pickles – 300 g
Pearl barley – 50 g
Potatoes – 4 pcs.
Scallions – 10 g
Fresh dill – 5 g
Bay leaves – 2 pcs.
Garlic – 2 cloves
Vegetable oil – 2 tablespoon.
Salt – 2 teaspoon.
Sugar – 1 teaspoon.
Pepper – 1/2 teaspoon.
How to cook a rassolnik:
Directions
- Cook the broth. Send the meat, one carrot, one onion, celery, and pour 2 liters of water into a pot.
- Bring the water with vegetables to a boil and skim the scum. Reduce the heat to medium and simmer the broth for 1.5 hours with the lid closed.
- Finely chop the remaining onion.
- Grate the second carrot on a grater.
- Cut the pickles into small cubes.
- Heat a frying pan, add 1 tablespoon of vegetable oil and fry the onion for 1 minute.
- Add the carrots and stew them for 5 minutes. Then take the onions and carrots out from the frying pan into a bowl.
- Add 1 tablespoon. of oil and the chopped pickles to the frying pan, and stew them slowly for 15 minutes.
- After 1.5 hours, take all the vegetables and meat out from the broth, separate the meat from the bones, and cut it into dice.
- Rinse the pearl barley and add it to the broth. Continue to cook for another 20 minutes.
- Then add the potatoes, bay leaves to the broth and cook for 5 minutes.
- Add the onions, carrots, and pickles. Simmer for 10 minutes.
- Add salt, sugar, finely chopped garlic, pepper, and the prepared meat. Cook the rassolnik for another 5 minutes.
- Turn off the heat and add the chopped scallions and dill to the rassolnik. Allow the soup to infuse for 15-20 minutes and you can serve it.
Enjoy your meal!
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