Rassolnik with Pickled Green Tomatoes
by Editorial Staff
An interesting recipe for rassolnik. Add pickled green tomatoes instead of pickled cucumbers, and the familiar dish will sparkle with new colors.
Cook: 2 hrs
Servings: 10
Ingredients
- Meat (pork, beef) – 500 g
- Pearl barley – 0.5-0.7 cups
- Pickled green tomatoes – 200 g (to taste)
- Canned beans (red) – 1 can (200 g)
- Stalk celery – 2 pcs.
- Carrots – 1 pc.
- Onions – 1 pc.
- Bell pepper – 1 pc.
- Tomato paste – 2 tablespoon.
- Salt – to taste
- Spice (your favorite) – to taste
- Vegetable oil (for frying) – 30 ml
- Bay leaves – 2 pcs.
- Allspice- 2 pcs.
- Herbs – to taste
Directions
- Rinse the pearl barley in running cold water. Soak it for one hour. Pour out the water after soaking.
- Pour the cold water over the meat (3.5 l). Bring the meat to a boil. Remove the foam. Then simmer the meat slowly under the lid for 30 minutes.
- Add the pearl barley to the meat. Simmer all together for 20 minutes.
- Dice the potatoes.
- Take the meat out of the broth, cut it into portions. Bring the meat back into the pot. Add the potatoes. Simmer all together for another 15-20 minutes.
- Dice the pickled green tomatoes.
- Chop the onion.
- Cut the carrot into strips or grate it on a coarse grater.
- Cut the bell pepper into strips.
- Dice the celery stalks.
- Heat a frying pan and pour vegetable oil. Put the onions and carrots in it. Fry the vegetables over medium heat and stir occasionally for 2-3 minutes.
- Add the prepared celery, pepper, and tomatoes. Fry all together stirring occasionally for 5-6 minutes.
- Add the tomato paste.
- Mix all together well and stew slowly under the lid for 10 minutes.
- Put the fried-up vegetables, canned beans, and their juice in the pot.
- Salt and pepper to taste. Add your favorite spices and a couple of bay leaves.
- Add the herbs to taste. Leave the soup under the lid for 10 minutes.
- Take the soup off the fire. Allow it to infuse for 10 minutes under the lid.
Enjoy your meal!
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