Rassolnik (Russian Pickle and Barley Soup)

🧂 Ingredients

• 400 g Beef chuck or pork shoulder(Cut into 2-3 cm (1 inch) pieces for broth.)
• 3 L Water or unsalted beef/vegetable broth(For making the meat broth.)
• 100 g Pearl barley(Rinsed thoroughly under cold water.)
• 200 g Pickled cucumbers (dill pickles)(Grated or finely chopped. Use good quality, crunchy pickles.)
• 3-4 medium Potatoes(Peeled and diced into 1.5 cm (0.5 inch) cubes.)
• 100 ml Pickle brine(From the jar of pickled cucumbers. Adjust to taste.)
• 1 medium Onion(Finely chopped.)
• 1 medium Carrot(Peeled and finely chopped or grated.)
• 2 tbsp Vegetable oil or butter(For sautéing vegetables.)
• 1 piece Bay leaf
• 5-6 pieces Black peppercorns
• to taste Salt
• small bunch Fresh dill(Chopped, for serving.)
• for serving Sour cream

👨‍🍳 Instructions

1. 1

   Prepare the Meat Broth: Place the meat in a large pot and cover with 3 liters of cold water (or broth). Bring to a boil over high heat. Skim off any foam or scum that rises to the surface. Reduce heat to low, add the bay leaf and peppercorns. Cover and simmer gently for 1 to 1.5 hours, or until the meat is very tender. Remove the meat from the broth, strain the broth through a fine-mesh sieve into a clean pot, discarding the bay leaf and peppercorns. Once cool enough to handle, shred or dice the meat and set aside.

   ⏱️ 1 hour 30 minutes
2. 2

   Cook the Pearl Barley: While the meat broth is simmering, cook the pearl barley. Bring a small pot of water to a boil. Add the rinsed barley, reduce heat, and simmer for about 40-50 minutes, or until tender but still slightly chewy. Drain well and set aside.

   ⏱️ 50 minutes
3. 3

   Sauté Aromatics: In a skillet, heat the vegetable oil or butter over medium heat (175°C / 350°F). Add the chopped onion and carrot and sauté until softened and lightly golden, about 5-7 minutes. This process builds a flavor base.

   ⏱️ 7 minutes
4. 4

   Combine and Simmer: Add the strained meat broth back to a large pot. Bring to a simmer over medium heat. Add the diced potatoes and cook for about 10 minutes, until they begin to soften. Stir in the sautéed onion and carrot mixture, the cooked pearl barley, and the grated or chopped pickled cucumbers. Continue to simmer for another 10-15 minutes, allowing the flavors to meld and the potatoes to become fully tender.

   ⏱️ 25 minutes
5. 5

   Add Pickle Brine and Season: Stir in the pickle brine. Taste the soup and adjust seasoning with salt if needed. Be mindful that the pickles and brine are already salty. Simmer for a final 5 minutes. The soup should have a pleasant sourness.

   ⏱️ 5 minutes
6. 6

   Serve: Ladle the hot rassolnik into bowls. Garnish generously with fresh chopped dill and a dollop of sour cream. Serve immediately.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The sourness of the soup comes from both the pickled cucumbers and their brine. Adjust the amount of brine to your preference.
• ✓Pearl barley is a key ingredient for texture and flavor in traditional rassolnik. Ensure it's cooked until tender but not mushy.
• ✓This is a warming and satisfying soup, perfect for colder weather.
• ✓For a richer broth, you can use a combination of beef bones and meat.

🔄 Variations

• Kidney Rassolnik: Add cooked kidney beans in step 4.
• Vegetarian Rassolnik: Omit the meat and use vegetable broth. You can add mushrooms for extra umami.

🥗 Nutrition

Per serving