Gherkin, Beef & Barley Broth (Рассольник | Rassol’Nyk) Recipe

Name: Gherkin, Beef & Barley Broth (Рассольник | Rassol’Nyk)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams (1 pound) pork ribs or beef short ribs; 2 1/2 liters (4 pints) cold water; 1 onion, peeled but kept whole; 1 bay leaf; 5 black peppercorns; 5 allspice berries; 100 grams (3 1/2 ounces) pearl barley or rice; 1 onion, diced; 2 tablespoons sunflower oil; 1 carrot, peeled and grated; 20 grams (3/4 ounce) parsley root, peeled and finely chopped, or parsley stalks, finely chopped; 100 grams (3 1/2 ounces) gherkins, peeled and grated; 200 milliliters (7 fluid ounces) gherkin brine from the jar, divided and used as needed; 2 spring onions, finely chopped, to serve

Servings: persons

500 grams (1 pound) pork ribs or beef short ribs
2 1/2 liters (4 pints) cold water
1 onion, peeled but kept whole
1 bay leaf
5 black peppercorns
5 allspice berries
100 grams (3 1/2 ounces) pearl barley or rice
1 onion, diced
2 tablespoons sunflower oil
1 carrot, peeled and grated
20 grams (3/4 ounce) parsley root, peeled and finely chopped, or parsley stalks, finely chopped
100 grams (3 1/2 ounces) gherkins, peeled and grated
200 milliliters (7 fluid ounces) gherkin brine from the jar, divided and used as needed
2 spring onions, finely chopped, to serve

1
To make the stock, cut the ribs into individual ribs, place in a large saucepan, and cover with the water. Add the whole onion, bay leaf, peppercorns, and allspice and bring to the boil.
2
Reduce the heat as soon as the water boils and skim the scum that rises to the surface. Simmer for a couple of hours while you watch your favorite TV series and eat leftover gherkins.
3
When the meat is tender and falling off the bone, add the pearl barley or rice and cook for 15 minutes, until it is cooked but still has a bite.
4
Meanwhile, sweat the diced onion in the sunflower oil in a frying pan over a medium heat for 5 minutes, then add the parsley root or stalks and carrot and continue to cook over a medium-low heat, stirring often, for 15 minutes or until everything is soft and starting to caramelize slightly. Add to the stock.
5
Add the gherkins to the stock, taste and add 100 milliliters (3 1/2 fluid ounces) of the gherkin brine. Taste it and add more if you think it needs more salt. The broth should taste rich, but also a little salty, sweet, and sour. Scatter with spring onions and serve with a huge hunk of good bread.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 500 grams (1 pound) pork ribs or beef short ribs, 2 1/2 liters (4 pints) cold water, 1 onion, peeled but kept whole, 1 bay leaf, and more.

Yes, Gherkin, Beef & Barley Broth (Рассольник | Rassol’Nyk) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gherkin, Beef & Barley Broth (Рассольник | Rassol’Nyk)

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