Rassolnik (Beef, Barley and Pickle Soup)

Steps to make

1. 1

   Boil beef and barley

   30 min
   

   In a large pot, partially covered with a lid, lightly boil 1 lb of lean beef, cut into bite-sized pieces, ¼ cup of rinsed barley and ½ tablespoon of salt in 12 cups of water for about 30 minutes. Skim off any excess bits and pieces from the top to keep the broth clear.

2. 2

   Add potatoes and carrots

   10 min
   

   Add 3 diced, medium potatoes and 1 thinly sliced carrot to the pot and cook for about 10 minutes.

4. 3

   Sauté pickles

   5 min
   

   In a skillet over medium-high heat, heat 1 tablespoon of oil and add 6 diced baby pickles. Sauté for a few minutes then add to the pot.

5. 4

   Sauté onions

   2 min
   

   In a large skillet, heat 3 tablespoons of olive oil and add 1 finely diced onion. Sauté for about 2 minutes

6. 5

   Add carrot and celery

   5 min
   

   Add 1 grated carrot and 2 finely sliced celery sticks and saute for another 5 minutes until softened.

7. 6

   Add tomato paste

   3 min
   

   Add 1 tablespoon of tomato paste or ketchup and stir through the mixture then add to the large pot of soup.

8. 7

   Season

   2 min
   

   Add 2 bay leaves, ½ teaspoon of black pepper, 2 tablespoons of dill and some salt to taste. Simmer for a final 2 minutes until the potatoes are fully cooked and soft.

9. 8

   Serve

   

   Serve hot with a dollop of sour cream and sprinkles of fresh dill.