My rassolnik turns out very filling and thick, and there is no place for meat in it, and I cook it on beef bones which give an amazing broth. I always put beans and sauerkraut in my rassolnik. Any rassolnik without meat is cheap which is important nowadays. The soup is moderately sour.
Soak the beans in warm water for 8-10 hours. Then pour out the water and rinse the beans.
Put the beef bones in a two-liter saucepan, pour cold water, and put it on the stove. Bring them to a boil, cook for 30 minutes. Do not forget to skim the brown scum immediately after boiling the water.
While the broth is simmering, heat a couple of tablespoons of vegetable oil in a large frying pan, dice the onion, and put it into the pan. Fry it for about 5 minutes.
Meanwhile, grate the carrot and dice the bell peppers. Add the vegetables to onions and stir.
Cook for about 5-7 minutes. While the vegetables are frying, grate the pickles either on a coarse or fine grater.
Place the minced garlic into a pan and cook for about 1 minute. Add the grated pickles and tomato paste to the pan with the vegetables.
Mix everything well and stew the vegetables for about 2-3 minutes. Then remove the pan from the stove.
Pour the prepared beans into the saucepan with the bones, cook all together for another 20 minutes until the beans are soft. Then take the bones out from the broth. Dice the potatoes and put them in the saucepan, salt, and pepper to taste. Make sure pickles already make the soup salty, so it is better to add very little salt first.
Cook the soup for about 5 minutes. Then put the fried-up vegetables and sauerkraut into the saucepan. (If the cabbage is shredded into long noodles, chop it). Cook the soup for another 5 minutes.
Finely chop the dill.
Add the dill to the saucepan and cook the soup until the potatoes are soft, about 5-7 minutes. Taste the soup and, if necessary, add more salt and pepper.
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