Rassolnik with Kluski

I haven’t cooked such a delicious soup for a long time. Have you ever eaten a rassolnik with kluski? Be sure to try it!

Summary

Ingredients

• Beef brisket – 600 g
• Potatoes – 2-3 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Pickled cucumbers – 3 pcs.
• Canned corn – 300 g
• Tomato paste
• Salt – to taste
• Bay leaves – 1 pc.
• Parsley
• Vegetable oil – 2 tablespoon.
• Pepper – to taste

For kluski:

• Semolina – 3-4 tablespoon.
• Eggs – 1 pc.
• Salt – 1 pinch

How to cook a rassolnik with kluski:

Instructions

1. Wash the beef brisket, pour cold water over it. Bring it to a boil and remove the foam. Cook until done slowly under the lid for 60-90 minutes.
2. Dice the potatoes and pickles.
3. Take out the cooked meat. Remove it from the bone.
4. Chop the onion and cut the carrot into thin strips.
5. Add the potatoes and half the onion and carrot to the broth. Cook for 15 minutes.
6. Heat a frying pan. Pour vegetable oil into it. Place the other half of the carrot and onion. Stew, stirring occasionally, over medium heat for 3-4 minutes.
7. Add the pickles, stew all together, stirring occasionally, for 4-5 minutes.
8. Put the tomato paste in the frying pan. Stir to mix everything. Cook for 1 minute.

   

9. Put the fried-up stuff and corn in the rassolnik, salt, and pepper. Add a bay leaf.
10. Make kluski. Put the semolina into a bowl and salt. Add 1 egg and mix it.

    

11. The dough will be soft, like thick sour cream.

    

12. Use a teaspoon to place small kluski into the boiling rassolnik. Bring them to a boil.

    

13. Cook the rassolnik slowly under the lid until the kluski are done (5-7 minutes).
14. Finely chop the parsley.

The rassolnik with kluski is done. Serve it with the parsley and sour cream.
Enjoy your meal!