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! I just devoured a large bowl of this goodness. It's hearty and the beef was tender and oh so satisfying. It's stran
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comIngredients
- 12 cups water
- 1 lb lean Beef (cut into bite-sized pieces)
- 1/4 cup barley (rinsed)
- 1/2 Tbsp salt + more to taste
- 3 medium potatoes (diced)
- 1 carrot thinly sliced
- 6 baby pickles/ 3 adult pickles (or 1 1/2 cups diced)
- 4 Tbsp olive oil
- 1 carrot grated
- 1 onion (finely diced)
- 2 celery sticks (finel sliced)
- 1 Tbsp tomato paste or Ketchup
- 2 Tbsp dill (optional, but very nice)
- 2 Bay leaves
- 1/2 tsp freshly ground black pepper
- Sour cream (optional and extra dill to serve)
Steps
In a large pot, partially cover with lid and cook 12 cups water, beef and barley with 1/2 Tbsp salt (30 min at a light boil). 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 a.k.a. "zazharka" (step 3).
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 (I added another 1/2 Tbsp salt). Continue to simmer for another 2 minutes or until your potatoes are fully cooked and can be easily pieced with a fork.
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