Beef, Barley and Pickle Soup (Rassolnik)

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.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Some people eat it with a dollop of sour cream,.