Beef, Barley and Pickle Soup (Rassolnik)
User Reviews
5
Beef, Barley and Pickle Soup (Rassolnik)
Description
This soup starts by cooking bite-sized lean beef pieces and rinsed barley in water seasoned with salt until partially tender. Meanwhile, pickles are sautéed in olive oil to intensify their flavor before being added to the pot along with diced potatoes and sliced carrots. The mixture simmers as a vegetable base, including grated carrot, onion, and celery, is sautéed with tomato paste to form a "zazharka," or flavor base, which is stirred into the soup.
The combination of bay leaves, fresh dill, and black pepper seasons the broth with herbal and mild spice notes. The barley adds chewiness and thickens the broth slightly. The diced pickle pieces introduce a pronounced sourness distinctive to rassolnik, contrasting with the savory beef and vegetables. The soup is traditionally finished with sour cream and extra dill if desired, though the recipe notes it can be enjoyed without sour cream for a lighter taste.
This hearty soup is well-suited for cold days or as a main course. The layering of sautéed and simmered ingredients builds depth of flavor, where the tang of pickles is a defining characteristic. Adjusting salt to taste during cooking ensures balance.
Ingredients
- 12 cups water
- 1 lb lean beef cut into bite-sized pieces
- 1/4 cup barley rinsed
- 1/2 Tbsp salt plus more to taste
- 3 potato diced, medium
- 1 carrot thinly sliced
- 6 pickle or 1 1/2 cups diced, baby or adult (3
- 4 Tbsp olive oil
- 1 carrot grated
- 1 onion finely diced
- 2 celery finel sliced, sticks
- 1 Tbsp tomato paste or Ketchup
- 2 Tbsp dill optional, but very nice
- 2 bay leaf
- 1/2 tsp black pepper freshly ground
- sour cream optional and extra dill to serve
Instructions
- 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.
Notes
- This soup can be served with a dollop of sour cream and additional dill, which adds creaminess and fresh herbal aroma.
- The lighter version omits sour cream for a less rich, bright flavor that highlights the pickle tang.
- Skim off impurities during initial boiling to keep the broth clear and improve presentation.
- Barley should be rinsed before cooking to remove excess starch for better texture.
- When cooking, ensure potatoes are fully tender by piercing with a fork to confirm doneness.
User Reviews
Overall Rating
5
You'll Also Love
