Some evenings I don’t have the time to prepare long, thought out dinners and this Rassolnik (Beef, Barley and Pickle Soup), a traditional Russian soup, originating almost over 500 years ago, is a wonderful and easy way to get in all your vegetables and nutrients. I begin in the afternoon by chopping a variety of vegetables then add them to a pot of pre-boiled barley and lean beef bites, and season everything with tomato paste, dill, bay leaves and freshly ground black pepper. Leave to boil until you’re ready to serve and enjoy with some sour cream and fresh dill on top.
To make Rassolnik (Beef, Barley and Pickle Soup), you will need the following ingredients:
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.
Add 3 diced, medium potatoes and 1 thinly sliced carrot to the pot and cook for about 10 minutes.
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.
In a large skillet, heat 3 tablespoons of olive oil and add 1 finely diced onion. Sauté for about 2 minutes
Add 1 grated carrot and 2 finely sliced celery sticks and saute for another 5 minutes until softened.
Add 1 tablespoon of tomato paste or ketchup and stir through the mixture then add to the large pot of soup.
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.
Serve hot with a dollop of sour cream and sprinkles of fresh dill.
This Rassolnik (Beef, Barley and Pickle Soup) is better than you can imagine! Deliciously filling, warm and full of flavor. Let us know when you try it and what you thought of our recipe. Contact us online using our hashtag #cookmerecipes!
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