Prep 10 mins
Cook 50 mins
Rassolnik is a strange and classic soup made with barley, beef, pow-taters, carrots, and… pickles? You mean cucumbers, right? Nope, pickles as in dill pickles in a jar. That’s right! It’s hearty and the beef is tender and satisfying. It’s strangely good with the pickles. Did you know Rassolnik has existed for more than 500 years? This pickle soup is definitely a comfort food to many Russians.
- 12 cups water
- 1 lb lean beef, cut into bite-sized pieces
- 1⁄4 cup barley, rinsed
- 1⁄2 tablespoon salt, more to taste
- 3 medium potatoes, diced
- 1 carrot, thinly sliced into rings
- 6 baby pickles (about 1 1/2 cups diced)
- 4 tablespoons olive oil
- 1 carrot, grated
- 1 onion, finely diced
- 2 celery ribs, finel sliced
- 1 tablespoon tomato paste or 1 tablespoon ketchup
- 2 tablespoons dill, but very nice (optional)
- 2 bay leaves
- 1⁄2 teaspoon fresh ground black pepper
- sour cream, and extra dill to serve
- In a large pot, partially cover with lid and cook 12 cups water, beef and barley with 1/2 Tbsp salt (30 min). Skim off any impurities that rise to the top to keep your soup clear.
- Sautee pickles with 1 Tbsp oil for a few minutes on medium/high heat. Add pickles, potatoes and sliced carrots to the pot and cook for an additional 10 min while making your Mirepoix “zazharka” in step.
- Mirepoix/Zazharka: Add 3 Tbsp olive oil to a large skillet and sauté onion (2 min), then add grated carrot and sliced celery and continue to saute until carrots are soft (5 min). Stir 1 Tbsp tomato paste or ketchup into the pan and add this mixture to the soup pot.
- Toss in 2 bay leaves, 1/2 tsp black pepper, 2 Tbsp dill and more salt to taste. Continue to simmer for another 2 minutes or until your potatoes are fully cooked and can be easily pieced with a fork.
- Some people eat it with a dollop of sour cream,.