Rassolnik with Kluski
by Editorial Staff
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!
Cook: 1 hr 30 mins
Servings: 6
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:
Directions
- 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.
- Dice the potatoes and pickles.
- Take out the cooked meat. Remove it from the bone.
- Chop the onion and cut the carrot into thin strips.
- Add the potatoes and half the onion and carrot to the broth. Cook for 15 minutes.
- 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.
- Add the pickles, stew all together, stirring occasionally, for 4-5 minutes.
- Put the tomato paste in the frying pan. Stir to mix everything. Cook for 1 minute.
- Put the fried-up stuff and corn in the rassolnik, salt, and pepper. Add a bay leaf.
- Make kluski. Put the semolina into a bowl and salt. Add 1 egg and mix it.
- The dough will be soft, like thick sour cream.
- Use a teaspoon to place small kluski into the boiling rassolnik. Bring them to a boil.
- Cook the rassolnik slowly under the lid until the kluski are done (5-7 minutes).
- Finely chop the parsley.
The rassolnik with kluski is done. Serve it with the parsley and sour cream.
Enjoy your meal!
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