Rassolnik with Smoked Meat Products, Pearl Barley, Tomato Paste, and Bell Peppers

Let’s cook a delicious and thick soup – rassolnik with smoked meat products, pearl barley, tomato paste, and bell peppers. Smoked bacon and sausage give the soup a smoky flavor. Barrel pickles add a nice sourness. Pearl barley and potatoes are responsible for nourishment. A bowl of this warming soup will satisfy the hunger for a long time.

Cook: 1 hr

Servings: 5

Ingredients

• Cooked smoked sausage – 200 g
• Smoked bacon – 70 g
• Pearl barley – 100 g
• Barrel pickles – 150 g
• Bell pepper – 60 g
• Potatoes – 180 g
• Carrots – 60 g
• Onions – 60 g
• Vegetable oil – 2 tablespoon.
• Tomato paste – 1 heaping tablespoon.
• Salt – to taste
• Pepper – to taste
• Water or broth – 2.5 l

Directions

1. Prepare all the products according to the list. I used bacon and cooked smoked sausage, you can add any smoked meat products to your taste. You can use either broth or water as a base. But due to the bacon and sausage, your rassolnik will still have a rich flavor.

   

2. Pour the pearl barley with 250 ml of water and cook it for 20 minutes (until half-done).
3. Cut the potatoes into strips.
4. Place the half-cooked pearl barley and potatoes into a pot, pour 2.5 liters of water (or broth) in and cook for 20 minutes.
5. Chop the onion.
6. Cut the bacon into strips.

   

7. Remove the seeds from the bell peppers and cut them into strips or dice.
8. Grate the carrots on a medium grater.
9. Heat the vegetable oil in a frying pan and place the carrots, onions, bacon, and bell peppers. Stir-fry everything for 3 to 4 minutes.
10. Cut the sausage into strips, add it to the pan, and fry for another 1 minute.
11. Cut the pickles into slices.
12. Place the pickles into the pan and add the tomato paste. If desired, you can also add a little broth to it – 50-70 ml. Mix everything and stew for 2 minutes.

    

13. Put the vegetables into the pot, add salt and pepper. Cook for 10 minutes to allow all the ingredients to combine with each other. Turn off the heat and allow the rassolnik to infuse for a couple of minutes under the lid.

    

Enjoy your meal!