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

1. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.