Rassolnik (Beef, Barley and Pickle Soup)

Russian Rassolnik, Beef and Veg Soup
Russian Rassolnik, Beef and Veg Soup
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Ingredients

Adjust Servings:
12 cups Water
1 lb Lean beef cut into bite-sized pieces
1/2 cup Pearl barley rinsed
½ tbsp Salt + more to taste
3 Potatoes medium, diced
1 Carrots thinly sliced into rings
6 baby Pickles about 1½ cups, diced
4 tbsp Olive oil
1 Carrots grated
1 Onion finely diced
2 sticks Celery finely sliced
1 tbsp Tomato paste or ketchup
2 tbsp Dill optional
2 Bay leaf
½ tsp Black pepper freshly ground
To serve:
Sour cream
extra Dill

Nutritional information

324
calories
11,3g
fat
36,5g
carbohydrates
20,6g
protein
0mg
cholesterol
1405mg
sodium
Ingredients
  • To serve:

Rassolnik (Beef, Barley and Pickle Soup)

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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:

Ingridiens for Rassolnik (Beef, Barley and Pickle Soup)

Steps to make Rassolnik (Beef, Barley and Pickle Soup)

1

Boil beef and barley

30

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

Add potatoes and carrots

10

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

3

Sauté pickles

5

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.

4

Sauté onions

2

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

5

Add carrot and celery

5

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

6

Add tomato paste

3

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

7

Season

2

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.

8

Serve

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!

Ruth is an experienced businesswoman and happy mom who just hit 40. She’s a huge gym fan and has a PhD in Keto. Just kidding! But really, Ruth knows how to do Keto the healthy way and has a lot of experience in dealing with all the issues that newbies to this trendy new diet face during the adjustment period, like overcoming Keto flu. Ruth loves life and takes her health and food seriously, so she’s your go-to person if you decided to follow the Keto diet.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Great recipe! Thanks for sharing!

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